Just made this Bloody Mary Cheeseball REC--very good!

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wigs

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Bloody Mary Cheeseball Recipe

This Bloody Mary Cheeseball Recipe is the best easy appetizer option for entertaining. Made with many of the same

ingredients and toppings as a traditional Bloody Mary drink (but without the alcohol). It's a family friendly hors d'oeuvre that's full of great flavor!

Prep Time 10 minutes

Chill time 40 minutes

Total Time 50 minutes

Servings 8 or more servings

Author Jessy Freimann, The Life Jolie

lngredients

2 8-ounce packages cream cheese

3/4 cup white cheddar cheese, shredded (Wigs used 8 ounces or 2 cups.)

1 Tablespoon tomato paste

1 teaspoon Worcestershire sauce

2 teaspoons hot sauce

1 teaspoon prepared horseradish

l/2 teaspoon celery salt

I/4 teaspoon ground black pepper

l/2 cup green olives stuffed with pimentos, drained & chopped

3/4 cup crumbled bacon (12 strips) -or- bacon bits (if using bits,

try to find ones that are real bacon bits)

1 Tablespoon fresh parsley, chopped

RITZ or your favorite other crackers

Cut up celery for garnish or for dipping into cheeseball

Instructions

1) In a large bowl, use a mixer to combine cream cheese and white cheddar.

2. Add tomato paste, Worcestershire sauce, hot sauce, horseradish, celery salt, black pepper and chopped green

olives and mix well until fully combined.

3. Use a spatula to scrape all the cheese mixture in to the middle of the bowl and pop it into the refrigerator to chill for a good 10 minutes (to make it easier to roll into a ball).

4. Mix bacon crumbles and parsley in a bowl until fully combined. Using your (clean) hands, roll the cheese into a ball and carefully roll it in the bacon and parsley mixture. (From Wigs: I mixed the chopped bacon into the cheeseball itself and rolled the chilled cheeseball in chopped Italian parsley, using more than was called for.)

5. Wrap the cheese ball in plastic wrap and place it into the refrigerator to chill for at least an hour or until you're ready to serve it.

Recipe Notes from author:

This can be made the night before and should stay good in the refrigerator for a few days.

Bloody Mary Cheeseball Recipe

https://www.thelilfejolie.com/bloody-mary-cheeseball/

 
U are welcome! Here's another REC that went VERY WELL last night.....

JALAPENO POPPER WONTON BITES

12 slices fully cooked bacon
1 container (8 ounces) spicy jalapeno cream cheese
1/2 (8-ounce) package cream cheese, softened (I used a full 8-ounce package.)
1 cup finely shredded Mexican cheese blend
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
Nonstick cooking spray
24 wonton wrappers
1/4 cup shredded Parmesan cheese
Thingly sliced Jalapeno peppers (optional)--I used.

Directions
1) Preheat oven to 350 degrees F. Prepare bacon as label directs; cool and crumble.

2. In large bowl, with rubber spatula, fold cream cheeses, cheese blend, garlic powder, black pepper and bacon until well blended. (I used my KA mixer.)

3. Spay mini-muffin tin(s) with nonstick cooking spray; line each cup with 1 wonton wrapper. Spoon about 1 heaping tablespoon cream cheese mixture into each wrapper; sprinkle with Parmesan cheese.

4. Bake 12 to 15 minutes or until wontons are crispy and golden and filling is heated through. Top with jalapeno pepper slices, if desired. Makes 24 bites.

Notes from Wigs: I got 44 or 45 bites out of one recipe of the cheese filling. Recipe came from a friend, P. Lienhoop.

 
I fried the bacon and drained it well on paper towels a day or 2 B4 making the cheeseball. Stored it

on paper towels inside a Ziplock in the refrigerator and crumbled it the day I made the cheeseball. Since I used more white cheddar than was called for, the bacon mixed into the cheeseball quite well (I used my mixer to combine everything), and the cheeseball ingredients came together and rolled into a ball easily. I wanted the bacon mixed in so it would flavor the whole cheeseball instead of just the outer layer.

I pulled the cheeseball out of the fridge about 4 pm, and when I left the party at 11 pm where I catered, it was still holding together just fine and the flavor was good. Another reason for my tweaking the recipe this way is because this was a party for 70 women. Had the gals seen bacon on the outside of this appetizer, in all probability they would have scraped it off their portions before consuming which totally defeats the good flavor, IMHO.

If you want, this was a big enough cheeseball that you could try half of the cheeseball with the bacon mixed in and make the other half rolled into a ball with the bacon on the outside as the recipe instructs. Then you can directly compare and choose your personal preference of how to put it together for the future.

 
RECIPE #3--Cheesy Artichoke Dip

CHEESY ARTICHOKE DIP

INGREDIENTS

3 tablespoons unsalted butter
1 yellow onion, finely chopped
4 medium garlic cloves, finely chopped
1/4 cup all-purpose flour
1 cup finely grated Parmesan cheese
1 cup heavy cream
2 (14-ounce) cans artichoke hearts, drained and coarsely chopped
1/4 cup sour cream
1/2 cup shredded Gruyère cheese
1/2 cup shredded Fontina cheese
1/2 cup panko breadcrumbs
Toasted Stonefire Naan Bread for serving

INSTRUCTIONS

Preheat oven to 375°F.
Heat butter in a medium skillet over medium heat. When it foams, add onion and garlic, season with salt and freshly ground black pepper, and cook until onion and garlic are beginning to turn brown in color, about 6 minutes. Stir in flour and cook stirring constantly until no longer raw tasting, about 1 minute.
Sprinkle in 3/4 cup of the Parmesan, pour in cream, and stir to incorporate. Add artichoke hearts, sour cream, and 1/2 cup of the Gruyère and fontina and stir until cheese begins to melt.

Evenly spread the mixture in the skillet so it’s in a uniform layer and top with remaining Parmesan, Gruyère, Fontina and the panko. Bake until heated through, bubbling on the edges, and the cheese is melted, about 30 to 35 minutes. Let rest 5 minutes. Serve with Stonefire Naan for dunking.

Recipe from What’s Gaby Cooking

Gaby Dalkin
What's Gaby Cooking
Your Everyday California Girl

Notes from Wigs: There are some delicious-looking pictures of this at the web site. Also, be sure to watch the short video at the web site. IMHO, there are some unclear directions in the printed recipe that are clarified in the video. For example, I mixed all the gruyere and fontina cheeses in and saved out 1/4 cup of the parmesan to sprinkle on top prior to baking along with the panko crumbs. Gaby also explains how she prepared the naan in her video.

https://whatsgabycooking.com/cheesy-artichoke-dip/#

 
RECIPE #4--WINE POACHED PEARS & ALMOND CHEVRE

These wine poached pears & almond chevre bites are amazing gluten-free holiday appetizers that you're guests are going to love!

Ingredients

1 cup Sauvignon Blanc
1 cup water
1/4 cup honey
2 large strips of lemon rind
3 tbsp lemon juice
3 peppercorns
1 cinnamon stick
2 pears peeled and cut into about 8 balls each using a melon baller
3/4 cup soft reduced fat chevre
1/4 cup sliced almonds toasted and finely minced
1/4 cup dried cranberries finely minced

Instructions

Put the Sauvignon Blanc, water, honey, lemon rind, juice, peppercorns, and cinnamon into a small saucepot and bring the mixture to a boil. Once the honey has dissolved, reduce the heat to medium low and add in the pears. Simmer for 3-6 minutes, depending on the softness of your pears until they are slightly softened but not falling apart. Allow them to cool to luke warm in the syrup.

Meanwhile, roll the chevre into 16 balls, about 2 teaspoons of chevre each.
Put the sliced almonds and cranberries together in a shallow dish and roll the chevre into the mixture.

Using a slotted spoon, transfer the pears to a dish and thread one onto a toothpick, going all of the way through. Then add a chevre ball onto the end of the toothpick and transfer to a serving platter or plate. Serve immediately or refrigerate until ready to serve.

Notes from Wigs: I didn't have time to fuss with the melon baller so simply cut 4 pears into 16 wedges each, doubled the amounts of chevre and cranberries and proceeded with the recipe. A full 1/4 cup of chopped almonds was ample to do my double recipe. I did NOT double the amounts of the poaching liquid, but simply poached my pears in two batches so everything would be submerged. I poached the pears the day before, cooled them at room temp in the poaching liquid and then stored them overnight in the poaching liquid.

I drained the pears well before threading and saved the poaching liquid which I later threw into the Wassail mixture before percolating it. Excellent Wassail flavor and no waste!

I dipped the chevre balls into the cranberries and toasted chopped almonds separately (cranberries on one side of the ball and almonds on the other side) so anything left over was not compromised and I could use for other recipes.

After threading all the skewers, I stored them in flat Tupperware lined with paper towels and with paper toweling between the 2 layers of skewers so later when I arranged these on the hostess' serving platter, they were not oozing all over the place.

Be sure to view the photos on the web site for a really cute presentation of this appetizer!

https://www.abbeyskitchen.com/recipe-wine-poached-pear-almond-chevre-holiday-hors-doeuvres/

 
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