Cheese Pops

Banana Cream Pie Murder

## Ingredients

* 8-ounce package brick-style cream cheese ***(NOT whipped! I used Philadelphia Cream Cheese in the silver package.)***
* 8 ounces bleu cheese, crumbled
* 8-ounce by weight package bacon pieces ***(I used 6-ounce Hormel Real Bacon Bits―it worked just fine)***
* 2 teaspoons ground paprika
* Small bag of medium thin salted pretzel sticks ***(I used part of a 16-ounce bag of Synder's Family Size Stick Pretzels)***

**Hannah's 1st Note: Since you only use a dozen pretzel sticks in this recipe and I bought a family-size bag, I had a lot left over. Ross ate some when he watched one of the TV movies he made and so did I. Then I made Pretzel Patties with the rest and both of us took them to work.**

## Directions

* Unwrap the package of cream cheese and place it in the bottom of a medium-sized microwave-safe mixing bowl.
* Crumble or cup up the bleu cheese in small bits and put it on top of the cream cheese.
* Place the bowl in the microwave and head on HIGH for 30 seconds.
* Leave the bowl in the microwave for 1 minute, then take it out and try to stir the cream cheese in with the bleu cheese. ***(I used a heat-resistant spatula to do this.)***
* If the cheeses are too stiff to combine, return them to the microwave and heat on HIGH for an additional 20 seconds. Repeat as often as necessary until the mixture is well combined and there are no big lumps.
* Set the bowl on the counter and cool to room temperature. Then place the bowl in the refrigerator for 2 hours to chill thoroughly.
* Once the cheese mixture has chilled, take the bowl out of the refrigerator and set it on the kitchen counter.
* Set a flat pan with sides on the counter next to the bowl with the cheese mixture. ***(I used a rectangular plastic container.)*** Line that container with a layer of wax paper.
* Divide the cheese mixture into four equal parts.

**Hannah's 2nd Note: Each quarter of the cheese mixture will make 3 cheese pops. You will have a dozen Cheese Pops when finish assembling them.**

* Divide each quarter of the cheese mixture into thirds. You will have twelve parts in all.
* Wash your hands thoroughly. Then wet them again and partially dry them on a clean towel. You will be rolling cheese balls and this is easier with slightly moistened hands.
* Roll the cheese balls and place them on the piece of wax paper in the pain or container. Leave at least an inch of space surrounding each ball. If you don't do this, they'll stick together.

**Hannah's 3rd Note: My container was not that large and I needed a second layer to contain all my cheese balls. If this happens to you, simply tear off another piece of wax paper and place it between the layers.**

* Refrigerate the cheese balls for another 2 hours. ***(Overnight is fine, too.)***
* Once your cheese balls have rechilled, take them out of the refrigerator.
* Put your bacon crumbles or bits into a small shallow bowl and mix in the 2 teaspoons of paprika.
* Working with one ball at a time, roll the cheese balls in the bacon and paprika mixture and place them back in the container on fresh sheets of wax paper.
* Refrigerate your bacon and paprika coated cheese balls until fifteen to twenty minutes before you want to serve them.
* When you're ready to finish your Cheese Pops, simply insert a pretzel stick into the middle of each ball and place them on a platter.

**Hannah's 4th Note: You can also make these Cheese Pops with sharp cheddar cheese. Simply substitute finely shredded sharp cheddar for the bleu cheese and proceed as directed. If you make both types of Cheese Pops, roll the bleu cheese ones in the bacon and paprika, and roll the cheddar cheese balls in finely chopped parsley.**

Yield: 12 Cheese Pops that will delight your guests.

**Hannah's 5th Note: This recipe can be doubled or tripled for large parties. Use different kinds of cheese with the cream cheese and experiment with different coatings. I've used sesame seeds, ground nuts of various types, and even finely chopped coconut mixed with finely chopped dried pineapple.**