Make Ahead Mini Cheese Bacon Balls Food

BACON RANCH CHEESE BALL

Steps:

• Make sure your cream cheese is softened so you can stir it. If needed, soften it in the microwave.
• Mix in 3/4 of the bacon, ranch mix and 1 cup of cheddar cheese until combined.
• Place in the fridge and let cool until the cream cheese gets hard.
• Stir together the pecans with the remaining bacon and shredded cheese. Pour this mixture on a piece of saran wrap. Place the harden cheese on top.
• Roll the cream cheese into the shape of a ball and roll is over the topping ingredients so the pecans, bacon and cheese cover the entire the ball.
• Serve immediately or place in the fridge until ready to eat.
• Serve with your favorite crackers and enjoy!

DILLY MINI CHEESE BALLS

Steps:

• In a small mixing bowl, combine the first 6 ingredients. Shape tablespoons of cheese mixture into balls. Roll in walnuts and parsley. Cover and refrigerate for 20 minutes before serving. Serve with pretzel sticks or crackers.

THE ULTIMATE BACON RANCH CHEESE BALL

Steps:

• To a large mixing bowl, add cream cheese, sour cream (if using), ranch seasoning, garlic powder, minced onion, salt and pepper. Stir until well combined with a rubber spatula.
• Add 1 cup of the cheddar cheese, all of the pepper jack cheese, half of the bacon, and half the green onions. Stir until mixed.
• Lay out a large sheet of plastic wrap and drop cream cheese mixture onto it. Cover tightly on all sides, and shape into a ball shape. Refrigerate for several hours or overnight, until firm.
• Add remaining 1/4 cup cheddar cheese, remaining bacon and green onions to a small mixing bowl. Add in poppy seeds and refrigerate alongside the cheese ball.
• Before rolling the cheese ball, add pecans and stir well.
• Line a rimmed baking sheet with aluminum foil and spread out the outer coating in an even layer.
• Remove plastic wrap and roll cheese ball in coating, making sure all sides are coated. You may have to pick up some of the coating and press it so it sticks.
• Serve immediately, or cover loosely with plastic wrap and refrigerate until ready to serve.

BACON-RANCH CHEESE BALLS

Steps:

• In 12-inch nonstick skillet, cook bacon in batches until crisp; drain on paper towels. Cool; crumble bacon.
• Line cookie sheet with cooking parchment paper. In medium bowl, stir together cream cheese, Cheddar cheese, dressing mix and 1/3 cup of the crumbled bacon.
• Shape mixture into 24 (1 1/2-inch) balls; roll cheese balls in remaining crumbled bacon. Place on cookie sheet. Refrigerate 1 hour.

CHEESE & BACON SCONES

Steps:

• Heat oven to 200C/180C fan/gas 6 and grease a 12-hole muffin tin. In a frying pan over a medium heat, fry the bacon for 5 mins until golden. Let it cool, then chop into chunks and set aside
• In a bowl, combine the flour, baking powder and 1 tsp sea salt. Using your fingers, mix the butter into the flour mixture until it resembles breadcrumbs
• In a small bowl, whisk together the milk, oil and egg. Tip into the dry mixture, and gently mix until the flour mixture is mostly moistened (lumps will remain). Stir in the bacon, chives and cheese, then spoon the batter into the muffin tin.
• Put the muffin tin in the oven and bake for 20 mins or until the tops are golden brown. Serve warm.

MINI CHEESE BALLS

Steps:

• Mix cream cheese spread and mozzarella in medium bowl until blended. Stir in bacon and seasonings.
• Shape into 54 balls, using 1 tsp. cheese mixture for each. Roll in nuts.
• Refrigerate 2 hours.

MINI BACON CHEESE QUICHE WITH PUFF PASTRY

Steps:

• Heat a little oil in a medium frying pan and cook bacon until brown. When cooked, place the bacon on absorbent paper and cool. Dice the bacon into tiny pieces and put them aside for later.
• Finely slice the spring onion and grate the cheese. Put these aside.
• Next, prepare the wet filling. In a medium bowl (or jug) mix the heavy cream, milk, and eggs until well combined, season with salt and pepper.
• Preheat oven to 220°C (425°F). Lightly grease the insides of the mini muffin tin.
• If your puff pastry comes unrolled, you will need to roll it out thin before cutting into rounds. Use a round cookie cutter to cut circles of dough to line the insides of the mini muffin tins.
• Place the rounds in the cups of the prepared muffin tin. Carefully push the pastry to the bottom of the cups and gently press the pleated pastry to the sides. The pastry should be level with the top of the muffin tin. Note: You don't need to blind bake the pastry before adding the filling.
• Divide the onions, bacon, and cheese evenly between the pasty-lined muffin cups.
• Carefully pour the creamy egg filling into each of the muffin cups. The liquid should be level with the top of the muffin tin.
• Place in the preheated oven and bake for 20 minutes or until golden brown.
• Remove from the oven and allow to stand in the tins for about 5 minutes before transferring to a wire rack.
• Serve warm or at room temperature.

MINI CHEESE BALLS

Steps:

• Mix cream cheese, green onion, Italian seasoning and garlic powder until well blended. Stir in bacon and mozzarella cheese.
• Scoop cheese mixture up using a level teaspoon and shape into 54 balls. Roll in chopped nuts and place on a cookie sheet.
• Cover with plastic wrap and refrigerate at least 2 hours.
• Pull out and place on serving tray with assorted crackers.
• For a different flavor combo, omit the Italian seasoning and try shredded sharp cheddar and 3 Tbs. drained pimentos in place of the mozzarella and bacon.

MAKE-AHEAD CHEESY BACON MINI MEATLOAVES

Steps:

• Whisk eggs and milk in large bowl until blended. Add all remaining ingredients except bacon; mix lightly. Shape into 6 (1-inch-thick) patties; wrap bacon slice around edge of each patty.
• Wrap individually in plastic wrap; place in freezer-weight resealable plastic bag. Seal bag. Freeze up to 3 months.
• Heat oven to 375ºF. Unwrap frozen patties; place on rimmed baking sheet sprayed with cooking spray. Bake 40 to 45 min. or until done (160ºF).

MAKE-AHEAD MINI CHEESE-BACON BALLS

Steps:

• In a bowl mix together the cream cheese with mozzarella cheese until well blended.
• Add in the crumbled bacon, green onion and pinch Italian seasoning; mix to combine.
• Add in hot sauce to taste (if using).
• Shape the mixture into 40-50 balls (using about 2-3 teaspoons filling).
• Roll into the ground walnuts.
• Place on a plate/s.
• Cover tightly with plastic wrap and chill for 24 hours or freeze up to 2 weeks (defrost overnight in refrigerator before serving).
• Serve on a platter with a long coloured toothpick in the center of each ball.

BACON CHEDDAR CHEESE BALL

Steps:

• In a large mixing bowl, combine cream cheese, sour cream, garlic powder, and black pepper with a hand mixer until smooth and well combined. Stir in half of the cheddar cheese, green onions, bacon, and pecans. Set the other half aside on a plate. Mix with a spatula until evenly distributed.
• Add the cheese mixture onto a clean cutting board and use your hands to shape it into a ball. To prevent the cheese from sticking too much, apply some oil to your hands or wear disposable gloves.
• Cover the cheese ball with plastic cling wrap and refrigerate for at least 30 minutes, allowing it to firm up a bit if needed. I placed the cheese ball wrapped in plastic wrap in the freezer for 15 minutes to save time.
• In a medium bowl, whisk together the remaining half of the cheddar cheese, green onion, bacon, pecans and poppy seeds until evenly mixed. Roll the chilled cheese ball in the mixture until all sides are coated. Gently press it into the cheese ball to stick if needed.
• Serve immediately with crackers or store (wrapped in plastic wrap) in the refrigerator for up to a week.