During June Dairy Month we celebrated the many dairy farmers who work hard 365 days a year to produce a safe and nutritious product for us. 32 years ago I fell in love with a dairy farmer who milked Holsteins ( black and white cows). Read June 2014 – Dairy Farm to see how a dairy farm plays a vital part in our farm today. So, I always enjoy the opportunity to visit with dairy farmers. We have family friends a few miles down the road who are dairy farmers, and I have had the privilege to meet dairy farmers from other states. A few years ago we had the opportunity to tour a family dairy farm where they also process their milk into dairy products including ice cream! Since July is National Ice Cream Month I am honored to share the Hansen’s Farm Fresh Dairy story.
SAVORY CHEESE BALL
Jeanne Hansen, Hudson
2 lbs. Velveeta (cubed) 1 (8 oz.) package cream cheese from Hansen’s 1 lb. Sharp Cheddar Cheese, shredded (Cedar Grove) 1 lb. Hansen’s Butter 1 (16 oz.) jar processed cheddar cheese with bacon* 1 jar Kraft Pimento Cheese 1 jar Kraft Pineapple Cheese
With everything at room temperature, mix with your electric mixer. Cover and refrigerate for at least one hour or overnight. Form into balls, about 8 ounces each. May be sprinkled with (or rolled in) dried parsley, bacon bits, nuts, etc. To give away as a gift, tie up with tissue paper and ribbon. Makes about 10 balls.
*The original recipe called for 2 (8 oz.) jars of Kraft cheddar cheese with bacon. This product is no longer available, so another brand would work. The purpose of this ingredient in the recipe is to provide a nice bacon flavor. As an alternative, you may experiment with adding 1⁄4 cup (or more/less as you prefer) crumbled cooked bacon, 1 additional cup of shredded cheddar cheese, and another 4 ounces of cream cheese. Blocks of cheddar cheese with bacon are also sold at Hansen’s. Try adding a cup or two of that cheese (shredded) plus some extra cream cheese in place of the bacon cheese called for in the recipe.
Thanks Hansen Family!!
Enjoy an ice cream cone today. Make homemade ice cream for the 4th of July and top with strawberries and blueberries or raspberries. YUM!
P.S. A few weeks ago I actually had the chance to sample their ice cream as it was served at a Teachers Workshop, Making the Agriculture Connection. It was delicious!