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Mickey's Cheese Ball
Must Have Ingredients
16 oz of cream cheese
12 to 16 oz sharp cheddar cheese, shredded
8 to 12 oz of blue cheese crumbled
1 very large onion grated
Optional Ingredients
Add any of these you would like.
Olives
Bacon pieces
Nuts of any kind
Any kind of 4oz Kraft spreadable cheese you want.
Garlic
Chili powder
Coating
Nuts
Bacon bits
Chili powder
Chopped green onion
Parsley
This is a very flexible cheese ball. You can change it to fit your family's taste. I like a sharp cheese ball, and this one bites back. The secret is the must have ingredients. If you would like it a little less sharp you can use mild shredded cheese and less blue cheese. Since the onion must not be in chunks, it has to be grated.
Making this cheese ball is requires a lot of culinary skills. Put all of the ingredients in a large bowl, cover it, and set it out until the cream cheese is soft. When the cream cheese is soft, wash your hands well, put them in the mixture and squeeze it all together. (Trust me. This works better than anything else I have tried.) Shape the ball any way you want, coat it with what ever coating you have chosen, and put it in the refrigerator overnight.
This is a tradition in my home. We make it every Thanksgiving and Christmas. This is a good dish for a family or church gathering. My parents and my pastor demand one of these cheeseballs every year.
Sally's Cheese
Ball
My other cheese ball is very popular
with my friends and family, but this is also very good. A friend at
church taught me this recipe. I use it often.
16 oz cream cheese
softened
1 8 oz jar of dried sliced beet
chopped fine
green onions chopped
1 ½ teaspoons Worcestershire
sauce
2 teaspoons garlic
pecans
Mix the cream cheese, beef, green
onions, Worcestershire sauce, and garlic together until well blended.
Form into ball or any other shape you like. Cover with the pecans.
Serve with crackers.
Experiment with the Worcestershire
sauce and the garlic. I choose the measurements, but you want to
suit your own tastes. Be careful with the Worcestershire sauce. That
is the easiest way to ruin the cheese ball. Less is more when it
comes to that sauce.
This is a tasty and pretty cheese
ball. Give it a try.
Honey 'n' Spice Butter
1/2 cup (1 stick) unsalted butter (not margarine), at room temperature,
3 tablespoons honey,
1/4 tablespoon grated lemon rind,
1/4 teaspoon each ground cinnamon and ginger,
1/8 teaspoon ground allspice,
1 teaspoon lemon juice,
1/8 teaspoon salt
In a medium-size bowl, with an electric mixer on high, beat the butter until creamy. Add the honey, lemon rind, cinnamon, ginger, and allspice and beat until well combined. Add the lemon juice and salt and beat 1 minute more or until well blended.
STUFFED JALAPENO PEPPERS
My sister in law whom we all
love, makes these. They are wonderful. I don't like really hot
things, but I like these very well. They have bite but not enough to
run off your guests that may not like really spicy things.
Put on rubber gloves!! It is very
important to do that unless you are fond of pain. Pepper oil burns!
Also keep your hands away from your face!! After you have split the
peppers in half and seeded them, wash your hands in milk. That will
get rid of the hot juice. Still be careful for a bit afterward.
12-24 large jalapeno peppers (as
large as possible)
16 ounces cream cheese, room
temp. (2 packages Philadelphia works best)
4 large garlic cloves, minced
1/4 cup finely chopped sun-dried
tomatoes
2 tablespoons finely chopped fresh
cilantro
1/2 Teaspoon salt(to taste)
1 lb bacon
toothpicks, soaked for about 15
minutes in water
Mix Cream cheese, garlic, sundried
tomatoes, cilantro and salt until well blended.
You'll want to wear some kitchen
gloves for this step! Slice the Jalapeno's length wise slicing them
in half. Now you need to decide whether you want to keep the seeds,
for those that like it really hot, or remove them for a lot less
heat. Anyway, if removing the seeds, remove the core.
Separate the strips of bacon and
cook in the microwave for about 5 minutes on high, just enough to
give it a head start. Then pat dry with paper towels. Just to soak up
some of the grease. Set it aside to cool.
Fill each pepper half with the
filling. Wrap each pepper with a strip of bacon using a toothpick to
secure. Put them on a cookie sheet and bake until bacon is
finsihed. Let the sit for a few minuets and serve them hot.
Here are a couple of other
variations that sounded good to me.
STUFFED JALAPENO PEPPERS
2
Makes 48 bite-size pepper halves.
24 jalapeno peppers, pickled or
fresh, hot or mild to taste
3 oz. cream cheese,
softened
3 oz. (about half a jar) Kraft Old
English Cheese Spread
1/4 c. well-crumbled blue
cheese
2/3 c. chopped pecans
Cut jalapeno peppers in half,
lengthwise, and remove seeds. If using pickled peppers, drain them
and pat dry. If using fresh, take care not to rub your eyes after
handling the peppers; pepper oil will burn!
Combine cheeses and nutmeats. Fill
jalapeno halves. Chill, lightly covered with plastic wrap, an hour or
so before serving.
STUFFED JALAPENO PEPPERS
3
1 lg. can whole jalapeno pepper or
fresh jalapeno peppers
2 pkg. cream cheese,
softened
2 tbsp. lemon juice
1 tsp. garlic salt or
Accent
1 can or fresh chopped ham
Cut jalapeno peppers in half,
lengthwise, and remove seeds. Rinse and drain for 1 hour. Mix cream
cheese, lemon juice, garlic salt and chopped ham. Fill pepper halves
with cheese mixture.
Thanksgiving is one of my favorite holidays. I
have included many of my favorite things about Thanksgiving on the
following pages. Enjoy your visit.
 Do
you know who to thank?
My feelings about what is
really important about this holiday.
Abraham
Lincoln's Thanksgiving Proclamation
Recipes
Some of my favorites and some
new ones that I am going to try this year. there are three pages of these recipes.
How to prepare
fresh pumpkin
You haven't had pumpkin pie
until you have had pumpkin pie made with 'real'
pumpkin
Poetry
All kinds of fun
things.
Jokes
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