Here's my (actually my Great Grandma's) cheese ball recipe:
1 jar garic cheese spread
1 jar Old English "sharp" cheese spread
1 jar bacon cheese spread
2 large pkgs. cream cheese
1 jar Roka Blue cheese spread
3/4 c. chopped pecans
2 t. worcestershire
1 med. onion (finely chopped)
3 t. garlic powder
Let all cheese reach room temp. Mix all ingredients together, then set in fridge til firm again, then mix the dry ingredients for the coating.
Combine 3/4 c. chopped pecans, 2 T. parsley flakes and 2 T. chili powder.
Put a piece of plastic wrap in a cereal size bowl. Put 1/2 of dry ingredients into plastic wrap. Spoon 1/2 of cheese mixture in bowl with plastic and dry ingredients. Start forming cheese into ball and move around using the plastic wrap to coat it with dry ingredients entirely. The plastic helps keep your hands clean and the bowl helps retain the ball shape. Once ball is thoroughly coated, then just pull up edges of plastic and tie all together at the top with a twisty - like a little sack, then just store in the fridge or freezer. This helps to maintan the ball shape until ready to serve. Do the same with the other 1/2 of cheese and dry ingredient mixtures and you've got 2 cheese balls.