Even though I have an amazing cheese ball recipe already (and a reasonable backup one as well), I can’t keep myself from trying new cheese ball recipes I randomly come across. Recently I stumbled on one in a church cookbook called The Queen’s Book from 1967.  Is it scary to say that I was intrigued because it contained a lot of pasteurized, processed cheese? Actually, the main ingredients that excited me the most were the Kraft Nippy Cheese and Garlic {Read More}