Happy national cheeseball day, y’all!

There’s a special warm and fuzzy (not moldy!) place in my heart for cheeseballs. Back in the circus last year, we had an act featuring them – the directors had to tell us to stop snacking on them between shows or the supply wouldn’t survive the run.

And my family has a special recipe for the party platter cheeseball spread (see below).

And all my friends love cheeseballs too!! Proof:

people are g-celebrating national cheeseball day everywhere!

Build-a-cheeseball, you cheeseball:

2 8-oz packages of Cream Cheese
2 2.5-oz packages of Carl Budding Corned Beef
1 bushel Green Onions
1 teaspoon Garlic Powder
1 teaspoon Accent (aka MSG)
1 teaspoon Seasoned Salt (aka more MSG)
1 tablespoon Worcestershire Sauce

Let the cream cheese sit at room temperature to soften. Meanwhile, finely chop up the green onions and the corned beef (reserving a few slices). Put the green onion and corned beef into a medium sized bowl. Measure and add the garlic, accent, seasoned salt, and worcestershire sauce. Now open and add the cream cheese. Using your hands (fun!), mash up all the ingredients together. Once they seem really well mixed up, form the goop into a ball. Now place the ball on a pretty plate and wrap it with the reserved slices of corned beef. Cover it with plastic wrap and refrigerate for at least 20 minutes to let the shape set. When ready to serve, use a sharp knife to shallowly cut into the meat skin of the cheeseball in a series of parallel lines and then in another series of parallel lines that crisscross the original series (this makes it easier for your guests to get and spread the cheeseball). Serve with crackers and pretty spreader knives.