topic Re: Cheese ball and deviled egg recipes, please. in Recipes

Cheese ball and deviled egg recipes, please.

house_cat — Tue, 25 Jul 2017 15:23:47 GMT

I have a cheese ball recipe that I like, but I'm in search of an even better one. The same with deviled eggs.

If you have one and don't mind posting, I'd appreciate it.

Thank you.

Re: In search of the best cheese ball recipes.

Nightowlz — Tue, 25 Jul 2017 15:26:12 GMT

I have not ate a cheese ball in years. Used to mix Velveeta cheese with cream cheese, add pecans, roll into 2 logs, roll in chili powder & wrap in wax paper & tinfoil. It was really pretty good. I cannot tell you when the last time was I ate Velveeta cheese. It's a little messy since I just mushed it all together with my hands.

Re: In search of the best cheese ball recipes.

house_cat — Tue, 25 Jul 2017 15:31:49 GMT

@Nightowlz

Thank you.

This is my favorite recipe to date, from Allrecipes - it always gets gobbled up, but I'm interested in something new.

INGREDIENTS:

2 (8 ounce) packages cream cheese, softened

3/4 cup shredded Cheddar cheese 1/4 cup shredded pepperjack cheese

DIRECTIONS:

1/2 green bell pepper, minced
1 jalapeno peppers, seeded and minced 1 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt

1. In a medium bowl combine the cream cheese, Cheddar cheese, Monterey Jack cheese, green bell pepper, jalapeno pepper, Worcestershire sauce and garlic salt. Mix together and form mixture into a ball. Roll ball in cilantro and serve with your favorite crackers.

Re: Cheese ball and deviled egg recipes, please.

flbettyboop — Tue, 25 Jul 2017 15:40:37 GMT

@house_catI found this in a cook book and couldn't be easier

1 8 oz pkg cream cheese

1 pkg Good Seasons dry Italian dressing mix

On a 8 1/2 x 11 inch (approximately) piece of aluminum foil,pour out dressing mix. Shape creamed cheese into a log and roll in dry mix to cover. Roll aluminum foil and twist ends Chili for 8 hours or overnight.

Re: Cheese ball and deviled egg recipes, please.

house_cat — Tue, 25 Jul 2017 15:42:59 GMT

@flbettyboop

Thank you! That sure is easy! i could jazz it up by adding veggies into the cheese - like scallions, for instance.

Re: Cheese ball and deviled egg recipes, please.

Bluffbaker — Tue, 25 Jul 2017 17:53:56 GMT

I've gotten good recipes for both from the food blog, Margaret's Morsels. Her photography isn't great but every recipe I've tried has been delicious! If you want to read more about the recipes, click on the words in bold and it should take you directly to the page.

Mom's Cheese Ball

1 lb. cream cheese, softened

1 lb. sharp Cheddar cheese, grated

2 cloves garlic, finely minced

dash of cayenne pepper

1 cup chopped pecans

chili powder

Bring the first two ingredients to room temperature. Combine all ingredients, except chili powder, and mix well. Shape and refrigerate overnight or for a couple of days. When ready to serve, coat the mixture thoroughly with chili powder.

Deviled Eggs

6 Servings

6 hard-boiled eggs

1/2 tsp. salt

1 tsp. apple cider vinegar

1/3 cup mayonnaise

Cut peeled eggs lengthwise in half; remove yolks and mash with a fork. Mix in remaining ingredients. Fill whites with egg yolk mixture. Keep refrigerated.

Re: Cheese ball and deviled egg recipes, please.

house_cat — Tue, 25 Jul 2017 18:32:14 GMT

@Bluffbaker

Thank you. That's the deviled egg recipe I've always used and I've never had complaints. I look forward to perusing her blog as soon as I have time.

Re: Cheese ball and deviled egg recipes, please.

Bluffbaker — Tue, 25 Jul 2017 20:17:51 GMT

You're welcome, @house_cat! I've never had any complaints with that Deviled Egg recipe either! It's simple, but good.

I hope you'll like her blog and find some good recipes to try. It's been a while since she posted but I'm hoping she'll be back soon. My family has loved everything I've made from her site.

Re: Cheese ball and deviled egg recipes, please.

sabatini — Tue, 25 Jul 2017 20:43:44 GMT

@house_cat wrote:
@Bluffbaker

Thank you. That's the deviled egg recipe I've always used and I've never had complaints. I look forward to perusing her blog as soon as I have time.

Add a bit of yellow mustard!

Re: Cheese ball and deviled egg recipes, please.

Tigriss — Tue, 25 Jul 2017 23:49:14 GMT

I like a bit of horseradish in my deviled eggs. It adds a bit of zing you can't quite put your finger on. I also like some hot sauce, just a few drops, so the color changes the yolks and a bit of spice that is better than black pepper.

The cheese ball can be made better by using a better quality of cheese like a Vermont Extra Sharp White Cheddar and real bacon crumbled for rolling the ball in. Chives are alway good.

Don't forget both get better if you do them the day before so the flavors can meld.

Re: Cheese ball and deviled egg recipes, please.

house_cat — Wed, 26 Jul 2017 02:54:16 GMT

@sabatini

Thanks for reminding me. I think my recipe calls for dry mustard, but I'm not sure.. in any case, it does include mustard.

@Tigriss

Chives! That's what I meant when I said scallions earlier on. Thank you.

Re: Cheese ball and deviled egg recipes, please.

SisterGoldenHair — Wed, 26 Jul 2017 04:58:15 GMT

Cheese Ball

2 8oz cream cheese softened

1 package dry spinach mix

green onions finely chopped

chopped black olives

Mix and roll in ball. Then I roll in grated cheese. I like the mexican cheese.

Re: Cheese ball and deviled egg recipes, please.

DiAnne — Wed, 26 Jul 2017 05:44:47 GMT

I always thought deviled eggs were called that because they had deviled ham in them. My grandmother made them with it, my mother made them with it and I make them with it. Just yolks mixed with mayo, a little Dijon mustard, a spoonful of deviled ham.

Here is a cheese ball that is a little different. I don't know where I got the recipe - could have been here. It has been well received.

CHUTNEY CHEESE BALL

1 pound cream cheese (softened)
2 T sour cream
1/2 cup currants
1/2 cup walnuts (toasted and chopped)
1/2 cup scallions (thinly sliced)
1/2 t curry powder (or to taste)
1/2 t salt
1/2 jar mango chutney (about 4 oz)
1 cup shredded sweetened coconut flakes

Mix cream cheese and sour cream. Add currants, walnuts, scallions, curry powder and salt, stir to combine. Place in fridge for at least 30 minutes.

On a clean surface lay out a sheet of plastic wrap. Use the plastic wrap to help form into a ball (can be refrigerated at this point). Transfer cheese ball to a platter. Pour chutney over the cheese ball to cover. Sprinkle the coconut on cheese ball to cover.

Re: Cheese ball and deviled egg recipes, please.

Tinkrbl44 — Wed, 26 Jul 2017 18:04:00 GMT

Oh, wow ... I was at the deli yesterday and saw a plate of deviled eggs and wondered ... does anyone still eat deviled eggs?

After they sit around for an hour or two at a picnic, they are an invitation to food poisoning!

How about something besides the same old, same old .... ?

Re: Cheese ball and deviled egg recipes, please.

house_cat — Wed, 26 Jul 2017 22:57:53 GMT

@Tinkrbl44

Some things are "same old" because they're classic and everyone gobbles them up. I won't be serving them at a picnic, but rather here in my climate controlled home. It has been my experience that everyone loves them.

Re: Cheese ball and deviled egg recipes, please.

vabreeze — Wed, 26 Jul 2017 23:17:51 GMT

This is a cheese ball recipe I found (recipecriticdotcom) that I will be taking to a luncheon planning meeting Thursday after next:

Jalapeño Bacon Cheese Ball

A delicious cheeseball packed with bacon and jalapeños. The cream cheese cools down the jalapeño combining it all into one amazing cheese ball!

Serves: 12

INGREDIENTS

2 (8 oz) packages cream cheese, softened
3 jalapeños, seeded and finely chopped, divided
1 cup shredded cheddar cheese
8 slices of bacon, cooked and chopped, divided
¼ cup green onions, chopped
1 tsp seasoning salt
1 tsp minced garlic
1 tsp Worcestershire sauce
¼ tsp cumin
½ cup pecans, coarsely chopped

INSTRUCTIONS

In a medium sized bowl, stir together cream cheese, half of the jalapeños, shredded cheddar cheese, half of the bacon, green onions, seasoning salt, minced garlic, Worcestershire sauce, and cumin until fully incorporated.

On a large plate combine other half of the bacon, jalapeños, and pecans. Shape the cream cheese mixture into a ball and roll it onto the plate to coat well.

Cover with seran wrap and chill for an hour before serving. Store leftovers in the fridge for up to 3 days.

Re: Cheese ball and deviled egg recipes, please.

DiAnne — Thu, 27 Jul 2017 02:04:34 GMT

@house_cat wrote:
@Tinkrbl44

Some things are "same old" because they're classic and everyone gobbles them up. I won't be serving them at a picnic, but rather here in my climate controlled home. It has been my experience that everyone loves them.

@house_cat

I agree. Deviled eggs always seem to be the first thing to disappear.

Re: Cheese ball and deviled egg recipes, please.

ECBG — Thu, 27 Jul 2017 03:57:17 GMT

This is the cheese ball we served at many holiday programs and faculty meetings. Everyone loved it.

We mixed it in a Kitchenaid mixer. It's one of the best I've had.

Chedder Cheese Ball

All cheese is blocks of approx. 10 oz.

1 medium block of cheddar cheese

1 sharp block of cheddar cheese

1 extra sharp block of cheddar cheese

1/2 to 3/4 cup mayo

2-3 T. worcheschire sauce

2 Tbsp. garlic powder

1C Coarsely chopped pecans to roll in (or roll in paprika).

Grate cheese, add all other ingredients mix or stir well.

Refrigerate about 4 hrs.

Roll in paprika or pecans and serve on asst crackers.

Re: Cheese ball and deviled egg recipes, please.

Honeybit — Thu, 27 Jul 2017 21:26:14 GMT

@house_cat I posted this once before, but it may have been before the format change. I finally found a way to make Deviled Eggs that I like, but they won't suit everyone. I like mine very tangy.

Rustic Deviled Eggs

Hardcook 14 eggs -- the amount given fills 24 halves generously (plus 4 halves less generously for personal munching or “cook’s treat”).

Garnish: Alternate topping one half with small dill sprig and next with piece of celery leaf. Other options: sprinkle with paprika (don’t sprinkle over the dish you’ll serve from if you’re as messy as I am). Or alternate topping halves with slices of black and green olive.

“Rustic” means pile the filling in with the end of a fork and push it together making decorative “rustic” peaks. (As opposed to making beautifully swirled eggs by piping the filling in.)

Rustic Deviled Eggs Sauce -- to Stuff 14 Eggs

(This is what you will mix with the 14 yolks. )

1 TB yellow mustard

2 TB mayonnaise

2 TB Robert Rothschild Farm Onion Blossom Horseradish Dip (optional)

2 TB sweet pickle relish

2 TB dill pickle relish

2 TB chopped purple onion

2 TB chopped Vidalia onion (sweet onion)

2 TB red wine vinegar (or use 1 TB red wine and 1 TB apple cider)

(Start with 1 TB total and taste -- add more if you like it tangier)

Dash salt

Pinch sugar

Grind or so of black pepper

Shake of Crystal brand Hot Sauce

2 TB finely diced celery (or more to taste) -- add last just because it's easier to stir that way

Mix sauce with the egg yolks and stir until creamy, then stir in celery. (Note: you can substitute a dash of celery salt if you have a deviled egg craving and no fresh celery on hand. But you’ll miss the fresh celery crunch.)

Re: Cheese ball and deviled egg recipes, please.

Honeybit — Thu, 27 Jul 2017 21:34:44 GMT

The lady who gave me this recipe said she had sort of combined two recipes to create this -- it is probably the best cheese ball I've ever eaten.

Cheddar Bacon Ranch Cheese Ball

16 ounces (4 cups) shredded sharp cheddar cheese
1 (3 oz.) pkg. Cream cheese, softened
1 cup cooked and chopped bacon

1/8 cup DRY Ranch Dressing mix ( the kind with buttermilk powder)
3/4 cup mayonnaise
1/4 cup chopped green onions
1/2 cup finely chopped regular onion
1/4 cup chopped green bell pepper
1/4 tsp. cayenne pepper
1 cup chopped pecans or walnuts
1 cup strawberry preserves (See Note below)

In medium bowl combine cream cheese, cheddar cheese, 1/2 cup bacon, ranch mix, and green onions. Mix well and form into a ball. Roll ball in pecans and bacon mixture and cover loosely with wax paper and refrigerate 2-3 hrs.

Take out and place on platter, and using wax paper to protect your hands, carefully ball into a ring. If you prefer to form into ring before coving in nuts and bacon you can do as well; it is just easier for uniformity to roll in mixture ahead of time and fill in any gaps needed after forming into a ring.

If softened after forming ring, refrigerate again for an hour and then scoop preserves in the middle of the ring and serve with crackers.

Note: The first time I tasted this cheese ball, the lady had made it into a ball (instead of a ring) and wrapped it in a bacon weave. It was the first time I’d ever seen such a thing, and it made an impressive addition to the appetizer table.