Smoky Football Cheese Ball With Pecan Bacon Crust Food

SMOKY FOOTBALL CHEESE BALL WITH PECAN-BACON CRUST

Steps:

• Lay the bacon strips in a cold skillet, raise the heat to medium and cook, turning, until desired crispness, 5 to 10 minutes. Drain on paper towels.
• Meanwhile, combine the cream cheese, Cheddar, heavy cream, hot sauce, paprika and Worcestershire sauce in a large bowl with an electric mixer until the mixture is smooth and even. Scrape the mixture onto a serving platter and use clean hands to shape it into a football.
• Chop the bacon and combine with the chopped pecans in a medium bowl. Press the bacon-and-pecan mixture into the cheeseball to cover completely.
• Cut the slices of cheese into one long 3/4-inch thick strip and 5 to 8 small strips. Arrange the cheese strips on the cheese ball to look like the laces on a football.
• Cover with plastic wrap and let chill for at least 2 hours before serving with crackers or bread.

SMOKY CHEESE BALL

Steps:

• Combine first 5 ingredients in a medium bowl; beat at medium speed with mixer until smooth.
• Cover and chill at least 3 hours.
• Shape mixture into a ball.
• Combine pecans and parsley; roll cheese ball in pecan mixture.
• Let stand at room temp at least 30 minutes before serving.

SPINACH AND GOAT CHEESE FRITTATA HAM CUPS

Steps:

• Preheat the oven to 400 degrees F. Brush a 12-cup muffin tin with oil.
• Line each cup with 1 ham slice, pressing into the bottom and up the sides, overlapping each slice as needed and cutting the ham slightly, if necessary.
• Put the fresh spinach and a few tablespoons of water in a large pot over medium heat. Cover and cook the spinach is completely wilted and steamed, 1 to 2 minutes. If using thawed frozen spinach, skip this step.
• Whisk together the eggs in a large bowl. Drain the spinach, squeeze off any excess liquid, then add to the beaten eggs.
• Crumble the goat cheese into the egg and spinach mixture. Add the cream and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until combined, then divide the mixture into the ham-lined cups, filling each one all the way to the top.
• Bake until the eggs are puffed and slightly golden on top, about 20 minutes. Use a fork and knife to carefully remove each egg cup from the muffin tin. Serve immediately or let chill and serve as a cold dish.

SMOKY PECAN CHEESE BALL

Steps:

• COMBINE the cheese, pecans, mayonnaise, bottled smoke, and mustard in a medium bowl. Blend well with a fork, adding more mayonnaise if you want a softer, more moist consistency.
• ADD the Worcestershire sauce, hot pepper sauce, and pepper to taste and mix well. Sprinkle with paprika. Pile the cheese into a crock and serve with crackers or vegetables and fruit (see head-note).

BACON-PECAN CHEESE BALL

Steps:

• Mix all ingredients except strawberry jam. Form into ball (or whatever shape you like). Spread strawberry jam over top.

SMOKY CHEESE BALL

Steps:

• Let cream cheese soften at room temperature 15-20 minutes.
• Mix throughly the first 5 ingredients.
• Form into a ball.
• Roll ball in pecan chips.
• Cover and refrigerate overnight.
• Serve with crackers.

AUNT SUE'S SMOKY CREAM CHEESE CHEESE BALL

Steps:

• Leave cream cheese out of fridge to soften about 20 minutes.
• Finely chop green onions and Buddig Beef.
• Mix onions, beef, Worchester, and softened cream cheese thouroughly.
• Form into ball.
• Roll ball in walnuts.
• Serve with Ritz Crackers.

BACON-COVERED CHEESY FOOTBALL

Steps:

• Beat first 4 ingredients with mixer until blended.
• Add onions and pepper; mix well. Refrigerate several hours.
• Form into football shape on serving plate; coat with bacon bits. Add pimento strips for the lacing. Serve with crackers.

CINNAMON BLUEBERRY PECAN BREAKFAST CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with nonstick spray.
• Combine the softened butter and granulated sugar in a stand mixer fitted with the paddle attachment until fluffy, about 3 minutes. Add the olive oil and eggs and combine until light and yellow colored, about 5 minutes. Stir in the milk and vanilla until combined.
• Whisk the flour, baking powder, cinnamon and salt in a small bowl. Stir the dry ingredients into the wet ingredients just until evenly combined.
• Stir in about a quarter of the blueberries (just a handful of them). Then pour the mixture into the prepared pan and spread evenly. Sprinkle with the turbinado sugar, then top with the remaining blueberries and the pecans, spreading evenly and pressing slightly into the batter. Pour the melted butter over the top and sprinkle with a bit more cinnamon.
• Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes.
• Let cool completely in the pan before serving.