Cheese Ball…

Ok, admit it, when was the last time you actually made a cheese ball? I hadn’t made one for ages but was faced with an upcoming potluck at work with little time to make anything. And after thumbing through a very old cookbook I noticed a recipe for a cheese ball and thought, I should make that. And, as with any recipe, I added my own personal touches.

The ingredients for this recipe are not all that complicated, cream cheese, scallions, cheddar cheese, parmesan cheese, worcestershire sauce, mayo, spices and some almonds. Easy enough.

My major concern was I thought people would think this was too much of an “old school” kind of appetizer and turn up their noses at it. To my surprise, quite the opposite. It wound up being the perfect compliment to the other things people brought to the potluck and it disappeared in record time. Being that this was a potluck at work, people not only enjoyed the taste of the cheeseball but the fact they could go into the break room, put a dollop of the cheeseball on a cracker and be off on their merry way. Once again this shows how one’s perceptions regarding food can be so off the mark. I was so glad everyone enjoyed it and would definitely consider making this again. It was that much of a hit.

So let’s talk cheese ball…

Lesson Learned 1 – Taste the mixture before forming it into a ball and adding the almonds: When I did that I knew the cheese ball needed some salt. So instead of just using garlic powder, I used both garlic powder and some garlic salt. That little addition made a big difference.

Lesson Learned 2 – Use shredded parmesan versus grated parmesan: Shredded parmesan cheese gives a richer much more noticeable flavor to the cheese ball. Grated parmesan seems to get lost in the shuffle.

Lesson Learned 3 – Make the cheese ball the day before your event: When I initially tasted the cheese ball I thought it was ok, but the next day after the ingredients really got acquainted in the refrigerator, the cheese ball tasted fabulous! I was not prepared for the difference in the flavor. Everyone raved at how delicious it was. This is definitely a recipe that tastes markedly different the second day.

Not too many lessons learned on this one. It really is just a recipe where you mix everything together all at once, roll it into a ball, cover it with sliced almonds and refrigerate it overnight. And with the holidays and holiday parties not too far in the distant future, this is a great little recipe to have in your hip pocket.

If you want something that looks impressive and tastes divine, make this one and bring it to your next party. I guarantee you it will be gone before you know it!

Easy Party Cheese Ball...

  • Servings: Many
  • Difficulty: Very Easy
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INGREDIENTS:

2 (8 oz.) packages of cream cheese, room temperature

1/4 cup mayonnaise

1/3 cup shredded parmesan cheese

1/2 cup shredded medium sharp cheddar cheese

1/4 cup green onions, minced

1/2 tsp. worcestershire sauce

1/4 tsp. garlic powder

1/2 tsp. garlic salt

1 cup sliced almonds

crackers and fruit (grapes, sliced apples, etc., optional) for serving

DIRECTIONS:

Combine softened cream cheese and mayo until smooth. Add remaining ingredients except the almonds. Stir until well combined.

Spread almonds out on wax paper. Form the mixture into a ball (it will be soft and sticky) and roll the ball in the almonds until the ball is completely covered with the almonds. Transfer the ball onto some plastic wrap, wrap tightly and refrigerate overnight.

Unwrap and plate the cheese ball. Serve with crackers and fruit.

 

 

 

 

 

 

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Garlic Roasted Summer Squash And Tomatoes…

Get ready for the onslaught of summer squash. If your garden has been anything like mine in recent years you will soon be inundated with more summer squash than you can handle. It often gets to the point where you can’t even give the squash away. So think about different ways you can use of all of that squash.

Over the years I’ve posted a wide variety of recipes using summer squash and you can find those recipes in my recipe index. Today’s recipe is very basic. It is quick and easy and a great way to use your squash to accompany just about any meal.

So let’s talk about garlic roasted summer squash and tomatoes…

garlic roasted summer squash and tomatoesLesson Learned 1 – For the best results, let the olive oil, garlic and seasoning rest: A great way to infuse your olive oil with the flavors of the garlic and Italian seasoning is to combine them all together and let the mixture sit for 5-10 minutes before coating the squash and tomatoes. That way you will get a great infused olive and those flavors will permeate the squash and tomatoes during the roasting process.

Lesson Learned 2 – once again it is important to cut the squash rounds into evenly thick pieces: I cannot sing the praises of a mandolin slicer enough. It is truly the best way to cut veggies into rounds that are uniformly thick in size. The reason you do this is so the squash cooks evenly and you don’t wind up with some pieces overcooked, some undercooked and some just right. Eliminate what I call the Goldilocks And The Three Bears dilemma and use a mandolin slicer. And once again, I cannot stress enough to use the finger guard whenever using the mandolin slicer. Accidents can happen very easily if you don’t.

Roasted summer squash and tomatoes

Lesson Learned 3 – Use firm tomatoes in this recipe: I would not use overly ripe soft tomatoes in this recipe. A firmer, slightly less juicy tomato holds up best during the 30 minute roasting time. I used firm cherry tomatoes in this recipe but you can also cut up roma tomatoes or use firm campari tomatoes.

The prep on this recipe is quick and the result is fabulous. And with squash season upon us, this is a great recipe to have in your hip pocket. Try it and let me know what you think…

GARLIC ROASTED SUMMER SQUASH AND TOMATOES...

  • Servings: 4
  • Difficulty: Easy
  • Print

INGREDIENTS:

1 large or 2 small zucchini squash

1 large or 2 small yellow squash

1/2 cup firm cherry tomatoes, halved

3 Tbs. olive oil

3-4 cloves of garlic, minced

1 1/2 tsp. Italian seasoning

1 cup shredded parmesan cheese

Salt and Pepper, to taste

DIRECTIONS:

Preheat the oven to 400 degrees. Line a lipped baking sheet with foil. Spray the foil lightly with cooking spray.

Mix together the olive oil, garlic and Italian seasoning. If you can, let the mixture sit for 5-10 minutes to infuse the olive oil with the garlic and seasoning.

Slice the squash into 1/8 slices (using a mandolin slicer is preferred). Cut the cherry tomatoes in half. Put the squash and tomatoes in a large bowl. Pour the olive oil mixture over the vegetables and stir to evenly combine.

Spread the vegetables out evenly onto the prepared baking sheet. Season the mixture with salt and pepper. Sprinkle the parmesan over the top of the vegetables. Roast for 30 minutes or until the vegetables are tender and the parmesan is golden brown. Serve immediately.

Garlic Roasted Summer Squash And Tomatoes

Garlic Roasted Summer Squash and Tomatoes

Garlic Roasted Summer Squash And Tomatoes