Chicken Cheese Nut Ball
May 7, 2011
Chicken Cheese Nut Ball
1 cup chicken, cooked and shredded
1/4 cup crumbled bleu cheese
1/4 cup shredded mozzarella cheese, chopped fine
1/2 Tbsp jalapeno, finely diced
2 to 3 Tbsp hot sauce
1 tsp parsley, finely chopped
1 pkg (8 oz) cream cheese, softened at room temperature
1 cup finely shredded cheeses for rolling in – sharp cheddar and gouda are good
1 cup finely chopped nuts for rolling in – pecan, walnut, or toasted almonds are good
In a large bowl, mix together the chicken, bleu cheese, mozzarella, jalapeno, hot sauce, parsley, and cream cheese. Taste and add salt if desired.
Using your hands, form into a tight ball, then roll into the cheeses, then the nuts, patting to press into the ball firmly.
Wrap in plastic food wrap and put in refrigerator for at least 1 hour.
Serve with sturdy crackers, crusty bread, breadsticks, or tortilla chips.
Bleu Cheese Dipped Melon Kabobs
May 7, 2011
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Bleu Cheese Dipped Melon Kabobs
1 small watermelon
1 medium honeydew melon
1 medium cantaloupe
4 oz bleu cheese crumbles
3 oz cream cheese, at room temperature
2 Tbsp milk
2 Tbsp Ranch Style Dressing
1 tsp honey
Cut melons in half, scoop out the seeds and pulp, then using a melon baller, make melon balls and put them all into a bowl.
Using wood skewers, pierce the melon balls, alternating between each melon type on each skewer.
Put the bleu cheese crumbles, cream cheese, milk, dressing, and honey in bowl, and with a mixer on medium speed, beat until dressing is fluffy. Taste and add more honey if desired.
Serve by arranging melon kabobs alongside bowl for dipping.
Pizza Potato Snack
May 3, 2011
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Serves 2
Ingredients:
1 large Yukon gold potato, thoroughly scrubbed, keep skin on
1 tbsp olive oil
3 tbsp tomato sauce (homemade or from a jar)
½ cup mozzarella cheese, grated
Instructions:
Preheat the oven to 400° F.
Cut the large potato into 8 slices and brush each slice with a bit of olive oil. Season with salt and pepper. Place on a baking sheet and bake in to oven for about 10 minutes. Then turn over and bake for a further 8 minutes or until crispy and browned. Remove from the oven.
Spread each slice with tomato sauce and top with cheese. Put back in the oven and bake for about 5 minutes or so, until the cheese is melted.
This makes a lovely afternoon snack for hungry children.
