Super Easy Sunday: Cheese Ball

Welcome back! I hope you all had a great holiday season. I know I did, but it's definitely time to get back on track

I did a lot of cooking over the last month or so.  My goal for this recipe was to create an appetizer that was quick to make, could be made in advance, had few ingredients, and was really easy. It's very similar to the Ranch Cheese Ball that I've posted in the past, but with fewer ingredients and less prep time.

What You'll Need

Supplies

Food processor w/ shredding attachment                               Knife for chopping

                            or                                                               Cutting board

Cheese grater                                                                         Spatula

Large mixing bowl                                                                Measuring spoons

Mixing spoon                                                                        Small bowl

Ingredients

8 oz block sharp cheddar cheese                                           Tobasco

8 oz low fat cream cheese                                                     Pecans

1 1/2 tsp onion powder                                                          Flour

Now Let's Make a Cheese Ball!

I'll be giving directions as if you had a food processor, but keep in mind that you can always do it by hand.

Set up your food processor with the shredder attachment. Cut your cheese block into pieces that will fit into the food processor shoot if necessary (an 8oz block usually fits in mine). Turn the food processor on and push the cheese down the shoot to shred it. Remove the shredder attachment, and dump cheese into small bowl. Refit the food processor with the normal blade attachment and return cheese to processor. 

Mmmm... cheesy

Add your 8 oz block of cream cheese. Make sure to break the cream cheese up into chunks.

Messy? Nooooo

Now add 1 1/2 tsp of onion powder.

Ever notice how onion powder clings

Next add several shakes of Tobasco to taste. I usually do about 7 shakes, but it will depend on your spiciness preferences.

Spicy

On your cutting board, chop a couple handfuls of pecans. You want a little over 1 cup once chopped. 

Chop, chop!

Take a small handful, and add it to the food processor. 

Secure the lid on the food processor and begin pulsing the mixture. Switch the food processor to on and allow it to mix ingredients until smoothly blended. You may have to stop occasionally and push down large clumps with your spatula.

Using your spatula, spoon the cheese mixture over the chopped pecans on your cutting board. Flour your hands, and pat the cheese into a ball shape. Roll it around in the pecans until it is thoroughly coated.

Voila! Cheese Ball. Refrigerate and serve with crackers.

   

Super Easy Sunday: An Appealing Appetizer

Yeah, so I said I'd be doing a slow cooker recipe; about that.... it usually helps if you remember to throw it together in time before you leave for work. Oops.  Next Sunday? That gives me a whole week to get used to the slow cooker concept.

Anywho, our pinch hitter for the night is the Ranch Cheese Ball.  I've been saving this one especially for football season, and what better way to celebrate Alabama's latest win, yes? (Or Auburn's, you know, if you swing that way; no sides here). This is a great recipe for hosting those football gatherings: easy to whip up and hard to knock over as you scream and wildly gesticulate at the television (you know who you are...).

What You'll Need

Supplies

Large mixing bowl                                                    Wooden mixing spoon

Cutting board                                                             Measuring cups

Knife for dicing

Ingredients

8 oz cream cheese                                                      1 small packet ranch mix

1/3 cup red bell pepper                                              8 oz shredded cheddar

1/2 cup onion                                                            Flour

1/2 cup pecans + some for rolling

Now Let's Make a Ranch Cheese Ball
Unwrap and place 8 oz of cream cheese in the large mixing bowl.  Reduced fat cream cheese works as well as regular, but I'd steer clear of fat free. Soften your cream cheese, if it isn't already. I usually leave mine out to let it soften, but a short stay in the microwave will do the trick.

Oh, cheese blob, just look at you, so blobby

Dice enough red bell pepper to make 1/3 cup. Add to bowl.  Next, dice enough onion to fill a 1/2 cup, and add it to the bowl.  Then measure out 1/2 cup of pecan chips and add them to the bowl. If you chop your own pecans, just make sure to get them very fine.  Lastly, add the small packet of dry ranch mix. Use your wooden spoon to whip the ingredients together. Make sure to mix them thoroughly as you don't want any large areas of a single ingredients. Scrape the sides of the bowl occasionally to prevent the ranch mix from escaping the mixing process. (Watch it, it's sneaky).

Note the red spoon, which swiftly transforms to wood
in the next photo. Magic!

Once you're all mixed, add 8 oz of shredded cheddar cheese.  I use pre-shredded for this instead of my usual hand shredded; it's easier and doesn't seem to have any effect. Use your favorite cheese or cheese blend, but note that sharper is better. Blend the cheese into the cream cheese mixture. Once mixed, microwave the cheese for about 20-30 seconds to melt the shredded cheese into the rest a bit and mix again.

Mmmm.... cheese

Form the cheese into a rough ball in the bottom of the bowl, using your spoon to shape it. Wipe down your cutting board and spread out some more pecan chips. I used about another 1/2 cup.  Spoon the cheese out of the bowl and onto the pecan chips, keeping in ball form as much as you can. Lightly flour your hands and shape to cheese into a more distinct ball shape, rolling it in the pecans to completely coat the outside of the ball.

Yes, I got pecans EVERYWHERE.

Place on serving plate and refrigerate until ready to serve. Serve with your choice of crackers. Enjoy!

   

Super-easy Sunday: Fruit Dip!

You may hate the heat, but you've got to love all the fresh produce available during summer, especially the abundance of fruits.  The heat also doesn't always inspire me to jump in the kitchen near the stove and oven, so this super-easy, no cook recipe for Fruit Dip can be just the thing. I first had it at a potluck dinner party several years ago, and when I asked, it turned out to have a ridiculously easy recipe.

What You'll Need

Supplies

Smallish mixing bowl                                                      Cutting board

2 spoons                                                                           Knife for slicing

Ingredients

1 package cream cheese                                                   13 oz jar marshmallow creme

Fruits

Now Let's Make Fruit Dip!

Yeah, you read that right: three ingredients. Try to leave your cream cheese out ahead of time to soften.  It's best if you can avoid microwaving, but if you must, watch it closely. You want the cream cheese soft but not warm and melty.  I use reduced fat cream cheese for this recipe, since it doesn't affect the flavor at all. If you're buying cream cheese in the tub, make sure not to accidently wind up with "cooking cream." It's not the same (no, really). Place your cream cheese in your smallish mixing bowl.

Take one of your spoons and beat the cream cheese until it's smooth and has lost its form. Move the cream cheese around the bowl so that it forms a little well (or bowl of its own) with most of the cream cheese to the sides of the bowl and only a little in the center.  This will help us when it comes time to mix in the marshmallow fluff a little later.

Now, open your jar of marshmallow creme.  Using your other (clean) spoon, scoop out marshmallow creme and add it to the center of the cream cheese.  This part really varies by taste.  If you like your dip cheesier, only add half the jar of marshmallow fluff. If, however, you like the dip a little sweeter add about 3/4 of the jar (like me).  If you're not sure, start with half the jar, mix it in, taste, and add more until you've reached a mixture that pleases you. 

Using your cream cheese spoon (to avoid cross contamination in case you need to add more marshmallow later), you're going to fold the marshmallow fluff into the cream cheese. This avoid having the marshmallow cling to the spoon and resist mixing.  Start at the side of the bowl and dig your spoon under the cream cheese with the back of the spoon facing the middle of the bowl. Lift the cream cheese toward the center and press it down into the marshmallow creme.  Turn the bowl and repeat with another side.

Use the folding motion until the marshmallow creme become easier to mix in. Then you can transition to a more normal stirring method. Whip the fruit dip until it's well blended and smooth in texture. Make sure that there are no lumps.  If you're having trouble getting a clump to mix in, squish it with the back of your spoon and stir.  

Set your fruit dip aside or allow it to chill in the refrigerator.  Using your cutting board and knife, slice up any fruits that you want to go with the dip.  I used apples this time, but I like it best with berries, especially strawberries.  The dip goes well with just about any fruit you can think of.

Spoon the dip into a pretty serving dip, arrange the fruit on a nice plate and voila! Instant party dish.  (Or, you can do what I did and dig in).

   

Super-easy Sunday: Salsa!

In honor of the most recent Cinco de Mayo and thanks to the fact that I'm feeling decidedly lazy today, I give you my super-easy recipe for salsa.  This recipe tastes just as delicious as homemade fresh salsa, but doesn't take nearly as much effort.  To top it off, it's so tasty no one will ever guess how easy it is.

What You'll Need

Supplies

1 large bowl                                                                   Knife for chopping

Can opener                                                                     Measuring spoons

Cutting board                                                                 Mixing spoon

Ingredients

1 24 oz jar of salsa                                                        Cilantro

1 14.5 oz can of diced tomatoes                                    1 tsp minced garlic

1 10 oz can Rotel                                                           Tortilla chips

Now Let's Make Salsa!

Careful, it splatters.

Open your jar of salsa and pour it into the large bowl.  Use your spoon to scrape the sides of the jar, making sure to get all that tomatoey goodness.  I usually use mild Pace salsa (because I'm a total baby when it comes to spiciness), but any salsa should do. So, use your favorite!

Open the can of diced tomatoes and the can of Rotel.  Do NOT drain the liquid from either. Add both cans, liquid and all, to the bowl of salsa.  Again, I like to use mild Rotel, and an off-brand could work just as well.  Stir everything together until you've got a fairly even blend.

Take your cutting board and knife, begin chopping your fresh cilantro. You don't want to do too much, as it can overpower the rest of the flavors in the salsa. I usually chop until I've got a handful.  To chop the cilantro, gather the leaves in as tight a bunch as you can. Hold the leaves together with one hand and, starting at the leafy end, chop the cilantro until you've gotten enough. I usually cut cilantro fresh from my herb garden, but if you're using store bought, make sure to wash it thoroughly first as it tends to be gritty. Add the chopped cilantro to the salsa bowl.  Measure 1 tsp of minced garlic and add it to the salsa. Mix thoroughly until you've achieved an even blend.

Chill in the refrigerator until cold enough to serve. I like my salsa cold, but you might not so follow your preferences.  Serve with tortilla chips and impress your friends!

Yeah, that's right. Nom!

   

Titles are Cheesy

And really, who doesn't like cheese; it's a food group all on its own as far as I'm concerned.  Today's post features my recipe for pimento cheese. Pimento cheese is a primarily Southern food, often eaten in sandwich form on white bread.  It can also be used as a spread on crackers (my favorite), or, really, anywhere sliced cheese might make an appearance: hamburgers, grilled cheese, etc.  Growing up, I remember my mother eating pimento cheese sandwiches regularly, which I thought was disgusting (cause pimentos are weird and icky, duh).  Clearly I got over this and my southern roots proved true, because I certainly love the stuff now.  A word of caution, however, do not take the easy route and buy pimento cheese in a tub from the grocery (cause that will always be disgusting); this is one recipe that has to be homemade.

What You'll Need

Supplies

1 large mixing bowl                                                         A beloved mixing spoon

Measuring spoons                                                            Cling wrap or sealed container

Cutting board                                                                   Knife of choice

Ingredients

16 ounce block of sharp cheddar                                      1/2 tsp ground red pepper

7-8 ounce jar of diced pimentos                                        2 Tbsp mayonnaise

6 Tbsp sour cream                                                            Cracked pepper to taste

4 green onions

Now Let's Make Pimento Cheese

Mmmmmm... cheese!

Shred the entire 16 oz block of cheddar (do not use reduced fat, blegh) into your large mixing bowl. Try not to press down to much on the cheese while you do this; you don't want to squish or compact it - it needs to stay fluffy and shredded.  Also, do not attempt to take a short cut by using already shredded cheese, as this won't mix into the spread properly.  Whatever they do to packaged shredded cheese forces it to stay in little shredded pieces, and this will ruin your pimento cheese. (You don't want to ruin your pimento cheese, do you? DO YOU?!)

Sliced, not diced

Set your bowl of cheesy goodness (aka the shredded cheese) aside.  Place your four green onions onto your cutting board. It's okay if the onions each have multiple stalks; count out your four based on the roots not the tops.  Slice up your onions by starting at the green top and thinly slicing your way down to the white base.  Once you get to white part of the onion, stop slicing and discard the base.  You can slice your onions either one at a time or all together, whichever you're most comfortable with. Scrape your sliced onions into your bowl of cheese.

Already looks tasty

To your bowl of hand-shredded cheese (please tell me you didn't shred your hand!) and onions, add 6 Tbsp (some heaping) of sour cream and 1/2 tsp of ground red pepper. Most often, pimento cheese is made using mostly mayonnaise, but I don't really like too much mayo.  I find that using sour cream enhances the flavor and texture of the spread. I usually use light Daisy sour cream, as that brand has the best flavor and texture hands down. Using light sour cream will not effect the flavor of the pimento cheese at all, and will cut the calories significantly since you're reducing the amount of fat in the recipe.

Broken down. *sniffle*

Mix this all together until the cheese breaks down completely, transitioning from shredded to a more spread-like texture.  It's really important that you make sure all the cheese breaks down. Any remaining pockets of shredded cheese will effect the quality and texture of your spread.  It will also inhibit the mixing in of later ingredients. So, mix! (*cracks whip*)

Is pimentoey a word?

When your done mixing, drain the jar of pimentos by holding the lid partially open and tipping it over the sink. Try to drain away as much of the liquid as possible, but don't fret over it too much.  You won't be able to get all the liquid out, and it will add flavor to the pimento cheese.  Also, a small amount of liquid will help keep the spread from being too dry, which means you won't have to add as much mayo in the next step (which equals less fat). Add the pimentos to the cheese spread and mix in well; you want the pimentos to be even throughout the spread, without clumps.

I swear it gets prettier

Now, add about 2 Tbsp of mayonnaise (more if spread is dry) and the cracked pepper.  I use the new mayo made with olive oil, as this reduces fat but doesn't effect the flavor of the mayo or the spread.  If you don't have fresh peppercorns around just waiting to be cracked, don't worry about it.  Regular pepper will work just as well.  Be careful not to overdo it; you don't want to forget that you've already added some red pepper, which adds a good bit of spice.  I probably add 2-3 tsps of black pepper, but it's hard to tell, since I usually just eyeball it.  Anyway, mix the mayo and pepper in well.

Once your done mixing, you can either scrape the sides of the bowl and cover it with cling wrap, or you can scrape the pimento cheese in a tupperware container.  Either way, you'll want to refrigerate your cheese for at least an hour or two before serving in order to let the spread set. to the right consistency.  Serve your pimento cheese in the manner of your choice: sandwich triangles (if you're feeling fancy), grilled ham and cheese, hamburgers, cheese and crackers.  I chose a selection of crackers for my pimento cheese (but let's not kid ourselves, it's just a means of conveying the pimento cheese to your mouth). Of the crackers, I think Ritz pairs the best.  Whatever you're method, you're ready to nom away.

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