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Baked cheese balls

Baked cheese balls
OK, so we did the experiment with the egg roll wrappers and string cheese to make baked cheese sticks and they turned out alright...but nothing to write home about. These, my friends, were not the same outcome. Yes, I used the leftover string cheese from the above recipe. Cut your sticks into balls, dip in skim milk, and toss in the breading.... I actually don't know how long I baked them because I watched them the whole time thinking they were going to cheesily explode in the oven because how could the cheese not just melt instead of staying in between the teeniest layer of breading that I could barely see after I put them on the greased baking sheet? Don't mind the shadows in the pictures, they're irrelevant. *EDIT* This recipe has been viewed quite a bit lately, and some people have had trouble with the cheese melting into puddles in the oven. Use fat free cheese sticks (they don't melt as easily).

Garlic Cheese Wontons By Brooke McLay | Looking for the newest appetizers worth craving? These garlic & mozzarella are to.die.for. Like, grab yourself a vat of awesome and dunk yourself in there for permanent. They are absolutely incredible. nggallery id=’119940′ Step 1 Place small pieces of fresh mozzarella cheese onto wonton wrappers. Step 2 Sprinkle a small amount of minced garlic and a bit of cracked pepper over the cheese. Step 3 Moisten the edges of each wonton wrapper with a bit of water. Step 4 Gently transfer the wontons into a pan of coconut oil heated to medium heat. Step 5 Cook wontons on both sides, until golden brown. Step 6 Remove from heat and serve immediately with your favorite marinara sauce. Garlic & Mozzarella Wontons 4 ounces fresh mozzarella2 teaspoons minced garlic (fresh or the sort in the jar)fresh ground pepper12 wonton wrappers1 cup of your favorite marinara sauce Place small pieces of fresh mozzarella cheese onto wonton wrappers.

Homemade Cream Cheese So, you know how expensive cream cheese can be? I mean, no wonder a slice of cheesecake is sold for $7 - $10. That's Philadelphia diabolical plan! I have to solemnly admit that Philadelphia cream cheese is best as of cheesecake. HOWEVER, in an attempt to minimise Philadelphia's monopoly, hence, allowing prices to be manipulated by the ingenious company, let's make our own cream cheese. This homemade Cream Cheese requires only 1 ingredient. Granpa sarcastic : "and i created an alcoholic hippo (referring to Homer)" Homer angry : "you never showed it to me " Granpa sarcastic : "a Stupid alcoholic hippo" Homer whines : "i still wanna see it!" Granpa groans : "there is no hippo!" Homer mad: "then why did you say it?!" Granpa shouts : "cuz you're the hippo!" Homer folds hands : "are you just saying that cuz you don't want me to see the hippo?" Granpa on the verge of giving up : "i don't have a hippooo...!" Seriously, who wouldn't want a tray like this for a breakfast in bed? Away with the norm, Jes

Chocolate Mousse (no added sugar) One of my recent kitchen adventures turned simplicity into pure decadence. If you're not new to my blog, you already know how much I love the combination of chocolate and coconut. With this new experiment I wanted to replace sugar/agave nectar and make a healthier chocolate ice cream without compromising on taste. I had successfully used homemade date paste before in several recipes, so I knew this would work great in this dessert, but I could not anticipate just how light and creamy it would turn out. With a smooth, airy, mouth-coating texture, delicate sweetness, wonderfully balanced combination of flavours and long-lasting aftertaste, this is a rich, sensual treat that you will wish to enjoy all alone, taking your time to relish each spoonful and imagining being on a tropical island relaxing in the sun. The magic doesn't stop here though, you can easily add your personal touch to this easy chocolate mousse. Chocolate Mousse Taste and adjust the flavouring, if needed.

NancyCreative | Food and recipes, home and garden, faith and encouragement. Pesto Chicken Sandwiches Here’s a recipe that makes perfect use of boneless, skinless chicken breasts. Serve these flavorful, melted cheese sandwiches in the summertime, when tomatoes are sweet and fresh basil is abundant. Just be careful not to overcook the chicken, and you will have a tasty and juicy alternative to a burger. Pesto Chicken Sandwiches 4 boneless, skinless chicken breast halves, about 6 oz. each Kosher salt and freshly ground pepper 1 tsp. Olive oil for brushing 8 slices fontina cheese 8 slices sourdough bread Mayonnaise (optional) 8 thick tomato slices 4 Tbs. pesto, homemade or store-bought Season the chicken breast halves with salt and pepper and sprinkle evenly with the Italian seasoning. Prepare a charcoal or gas grill for direct grilling over high heat. Place the chicken on the grill directly over the fire and cook until nicely grill-marked and relatively firm to the touch, 5 to 8 minutes on each side depending on the thickness. Transfer the chicken and bread slices to a cutting board.

How To Make Fresh Ricotta Okay, the first thing I have to say is, hang in there with me for a few minutes. I know you are thinking, make your own cheese? REALLY? Hang in there with me while I promise you these three things: 1. 2. 3. 4. Okay, that’s four things, and I have no idea what a fell swoop is. Get out your handy strainer and put it in your sink. Now take a nice heavy saucepan and pour in 4 cups of whole milk, one cup of buttermilk, and 1/3 cup of heavy cream. I like to sprinkle a little coarse salt onto the cheese every couple of spoonfuls or so. Fifteen minutes have now passed, and you have made your own ricotta cheese. And if you are like me, you will never even LOOK at those ricotta containers in the supermarket again. Things you can make with your glorious ricotta include… Summer Lasagna. Zucchini Carpaccio. Or you can cook up some soft scrambled eggs with fresh chives and during the last minute of cooking, swirl in some ricotta. Happy fresh ricotta. How To Make Fresh Ricotta Ingredients Coarse salt 1.

Cake batter yogurt. Celebrating Chobani’s Birthday! | Knead to Cook Chobani is hand’s down one of the BEST companies & I’ve been blessed to have them be such an incredible supporter of my blog/website. Today they celebrate 5 years and to help I whipped up a cake batter themed yogurt that can be frozen as well, to help ring in this 5th birthday! I was thrilled to use my little glass Chobani bowls and it was so appropriate to serve at their party. Ingredients: 1 cup of vanilla Chobani yogurt 1/2 cup of vanilla almond milk 1/2 scoop of vanilla protein powder 1 banana 6 tablespoons of Funfetti cake batter mix (dry) Sprinkles (optional topping) Directions: Into your blender or Vitamix, add all of the ingredients and blend until creamy.

Quick and Easy Taco Dip If you’re looking for a quick and easy appetizer or side dish, give this taco dip a try. This weekend, I was looking for a quick and easy side dish to go with some corn quesadillas (more details soon), so I whipped up this dish. It was inspired somewhat by the buffalo chicken dip that I frequently make… with more of a Mexican twist. Ingredients: 1 pound lean ground beef (90/10)1/2 red onion, diced2 cloves garlic, minced8 ounces light cream cheese, softened1/2 cup light ranch dressing1 tablespoon chili powder1 teaspoon ground cumin2 ounces cheddar cheese, shredded2 ounces pepper jack cheese, shreddedTortilla chips Directions: Preheat the oven to 400°F. In a skillet, brown the ground beef over medium heat. In a bowl, combine the cream cheese, ranch dressing, chili powder, and ground cumin.

Creamy Earl Grey, Cardamom, & Pistachio Popsicles ...inspired by Death by Darjeeling {cook the books} I don't think I've mentioned that I recently started spending time at a quaint little tea shop situated in a beautiful area in town perfect for walking and catching the cool breeze from the nearby river. Indigo Tea Shop is the sort of place that beckons you to walk through its propped open front door with the promise of comfort snaking through the air in the form of heady, enticing scent of tea leaves, spices, and freshly baked goods. The staff of the shop are welcoming and very knowledgeable, as I'm not very adept in my knowledge of tea. Sure, I've known the comforts of Chamomile, the curative properties of Lemon-Ginger, the uplifting and energizing effects of Green tea, and the scent alone of a good Earl Grey can lift my spirits and bring me a sense of peace all at the same time. And you know I couldn't spend so much time in a place if it didn't offer some tasty food, as well now don't you? But in the midst of all of this comfort and beauty, a sad and mysterious thing happened.

Hot Corn Dip « Gina Marie's Kitchen *If visiting from Pinterest, thank you! Please make sure to check out the rest of my blog as I have many other great recipes on here. Look for me on Pinterest and Instagram – user name @cook1864 I am also on Facebook* One of my favorite dips to make during football season is this corn dip. I got the recipe a few years ago and it’s become a staple in our house. Hot Corn Dip: 2 cups shredded chedder cheese1 cup shredded Montery Jack2 tbs chipotle peppers in adobo sauce, diced small1 small can (4oz) diced green chilies, undrained1/2 cup Mayo1/4 tsp garlic powder1 11oz can of corn, drained1 small tomato2 tbs cilantro, chopped2 tbs green onions, sliced thinPreheat oven to 350 degrees.Mix the cheeses, chiptole and green peppers, mayo, garlic powder and corn together. Like this: Like Loading...

MEXICAN CHICKEN MEXICAN CHICKEN 1 pound boneless chicken breasts 1 teaspoon Seasoning for Tacos Salt, to taste 1/2 cup enchilada sauce 4 ounces cheddar cheese, shredded 3 green onions, chopped Sprinkle the chicken on both sides with taco seasoning; grill or sauté. Cut the chicken into cubes and place in a greased 8x8" baking dish; season with salt to taste. Add the enchilada sauce and toss to coat the chicken. Sprinkle the cheese over the chicken and bake at 350º for 10-20 minutes, until hot and bubbly. Scatter the green onions over the top.

Cheese Ball Goblin Recipe : Paula Deen Directions Place 2 packages of cream cheese, butter, and milk in a mixing bowl, scraping down the sides of the bowl a few times. Beat with an electric mixer until smooth and combined. Add the shredded cheese and mix until well combined. Cover the bowl with plastic wrap, and chill in the refrigerator for at least 4 hours, or up to 24 hours. Remove the chilled cheese mixture from the refrigerator. In a medium bowl, stir the remaining softened cream cheese until totally smooth. Place a few drops of green food coloring in a small bowl. Once the chips are dry, press them into the sides of the cheese ball to form ears. Press the carrot sticks into the head to form teeth. Serve with crackers and assorted vegetables.

Cauliflower Crust Pizza I have been trying to cut out white…you know white stuff like flour and sugar. So when I saw a recipe on Megan’s blog Detoxinista for her Detoxinista’s Cauliflower Pizza Crust, well I just had to give it a try. I of course made a few adjustments to her recipe but WOW, this pizza is fantastic and if I never eat a real pizza crust again, I won’t even miss it. Start with a full head of cauliflower and make a batch of my Cauli-Rice. Place the cooked Cauli-Rice on a tea towel and roll it up then squeeze out as much of the water as possible…and I mean really, really squeeze as you want it as dry as possible. After you squeeze out all the water there will seem to be a lot less Cauli-Rice but for the crust to bake up nice, firm and chewy you need to have the Cauli-Rice as dry as possible. Add the egg, cheese and spices. Spread the cauli crust onto a Silpat or parchment paper lined baking sheet. Bake until the crust is firm and turning golden. Cauliflower Crust Pizza (adapted from here) Enjoy!