Recipe: Smoky cheese ball

Smoky cheese ball

2 8-ounce packages cream cheese
2 cups finely shredded smoked cheddar, Swiss, or Gouda cheese
1/2 cup butter or margarine
2 tablespoons milk
2 teaspoons steak sauce
1 cup finely chopped nuts, toasted
assorted crackers

1. Let cream cheese, shredded cheese, and butter stand at room temperature for 30 minutes. Add milk and steak sauce; beat until fluffy. Cover and chill for 4 to 24 hours.

2. Shape mixture into a ball; roll in nuts. Let stand for 15 minutes. Serve with crackers.

Make-ahead directions: Prepare as above, except do not roll in nuts. Wrap cheese ball in moisture- and vapor proof plastic wrap. Freeze for up to 1 month. To serve, thaw the cheese ball in the refrigerator overnight. Roll in nuts. Let stand 30 minutes at room temperature before serving.