Favorite Cheese Ball

I found this recipe on Pioneer Woman's blog (if you haven't checked it out, you should). For fully photographed, step-by-step instructions, check out her blog. I served this softball-sized cheese ball with an assortment of crackers, and it was a big hit!

Ingredients:
•8 ounces, weight Cream Cheese
•¼ cups Sour Cream
•1 cup Finely Shredded Cheddar Cheese
•¼ cups Shredded Parmesan Cheese
•¼ cups Finely Chopped Onion
•½ teaspoons Teaspoon Garlic Powder
•1 pinch Cayenne Powder
•1 teaspoon Lemon Juice
•¼ teaspoons Freshly Ground Black Pepper
•⅓ cups Dried Cranberries, Optional
•½ cups Toasted Pecans, Chopped Coarse

Directions:
1) Place all ingredients except pecans in a large bowl. Beat with a hand mixer on medium-low speed until well combined.

2) Scrape the mixture onto a piece of plastic wrap. Cover with the plastic wrap and shape into a ball or log. Put the cheese ball on a plate and place in the refrigerator to harden, about 30 minutes – 1 hour.

3) Roll the cheese ball in the chopped pecans and place on a serving plate. Serve with crackers.

Note: this cheese is best if allowed to sit for at least 1 hour in the refrigerator to allow the flavors to blend. The flavors are best if it is allowed to sit at room temperature for 15-20 minutes before serving.