Kids In The Kitchen: Mini Cheese Balls


This week's Kids in the Kitchen In The Series provides a great snack with ingredients that you may already have in the house. Mini Cheese Balls are easy to make, and your junior chefs will have some fun rolling these treats into little balls. All they have to do is mix room temperature cream cheese with shredded cheese, a little seasoning, and they can even add a few optional ingredients to mix up the flavors. Once your little chef rolls the mixture into balls, they get to cover them in chopped parsley, nuts, or both. They're fun to make and yummy to eat.


Ingredients for Mini Cheese Balls:


1-8 ounce package of cream cheese, room temperature

1 cup shredded cheese such as cheddar

1 tablespoon of milk

1/2 teaspoon Worcestershire sauce

1/4 teaspoon paprika

1-2 cups finely chopped pecans or walnuts

1/2 cup dried parsley

kosher salt

black pepper


Optional add-ins:

1/4 cup of currents

1 tablespoon of grated or finely minced onion

1 tablespoon finely minced bell pepper

1/4 teaspoon smoked paprika


Time-Saving Tip: Prepare the Mini Cheese balls a few days in advance


We're ready to cook.


Have the cooks combine the cheeses, milk, Worcestershire sauce, and paprika in a bowl; sprinkle a little salt and pepper into the container. Stir in any optional additions to the mixture. Now the chefs need to shape the cheese mix into mini balls; I made 20. Now it's time to roll the balls in the nuts or parsley if the cheese balls seem too soft refrigerate for 30 minutes before proceeding.


They're ready! Mini Cheese Balls are perfect for kids to make on their own. They will have a great time making and eating these healthy treats.


Enjoy!


Mini Cheese Balls:

  • 1-8 ounce package of cream cheese, room temperature

  • 1 cup shredded cheese such as cheddar

  • 1 tablespoon of milk

  • 1/2 teaspoon Worcestershire sauce

  • 1/4 teaspoon paprika

  • 1-2 cups finely chopped pecans or walnuts

  • 1/2 cup dried parsley

  • kosher salt

  • black pepper

Optional add-ins:

  • 1/4 cup of currents

  • 1 tablespoon of grated or finely minced onion

  • 1 tablespoon finely minced bell pepper

  • 1/4 teaspoon smoked paprika

  • Have the cooks combine the cheeses, milk, Worcestershire sauce, and paprika in a bowl; sprinkle a little salt and pepper into the container. Stir in any optional additions to the mixture. Now the chefs need to shape the cheese mix into mini balls; I made 20. Now it's time to roll the balls in the nuts or parsley if the cheese balls seem too soft refrigerate for 30 minutes before proceeding.

  • Time-Saving Tip: Prepare the Mini Cheese balls a few days in advance


2018 Cranberry Walk