If you follow me on instagram, I posted this with pictures of the ingredients.  I want to repeat my acknowledgements:  my grandson Steven, who sent this to me, correctly deducting that it was something I would like.  And Jennifer Satley, a lovely Vlogger, (like me) who does a blog called “Carlsbad Cravings”.  I’ve never met her, but I follow her, and her recipes are fabulous, and we also have another connection, as our family has been going to Carlsbad on vacation every summer for 12 years.  Maybe we will meet, Jennifer!  Warning:  I am 75, so I might wear you out!

Anyway, this is not her recipe exactly, but as most cooks do, I got inspired by it.  ALSO, it’s a heck of a good way to clean out your fridge!  I always have cheese I need to use, so go get her recipe and then follow mine, and then do your own thing!!!  instagram:  askemhowiknowcb

1 8 oz. cream cheese (you almost always need to start with this!)

1 carton Alouette, or any prepared spreading cheese (not sweet, unless you are going in that direction!)

1/2 cup chopped meat (I had salami, capocollo, prosciutto)

1/4 cup shredded parmesan

*see above:  I used that creamy onion dip I had in the fridge instead of sour cream)

1 tsp crushed garlic

1/2 cup chopped sun-dried tomatoes

1/2 cup chopped Roma tomatoes

Mix above thoroughly, roll into one or two balls.

In a skillet with 1/4 cup melted butter, toast 1 cup bread crumbs. (I had my own home made).  When they are light brown, stir in about 1/4 cup parmesan.  Roll the balls in the crumbs, wrap in saran and chill.  (I froze one!)

Other things I’ve added to cheeseballs:  crushed pecans or favorite nut, any kind of chopped olive, grated leftover cheeses.  Bleu or gorgonzola if you like it.   Be sure to grate cheeses in chunks,  or you get big lumps and it’s not good.  Ask me how I know.

SO, dear friends, make a cheeseball!  And thank you Jennifer!!  I hope we meet someday!