Pigskin Cheese Ball

This fun recipe comes from a  cookbook that one of my son's gave me for Christmas, called Great Balls of Cheese. If you need a cheese ball to take to a Super Bowl party, this would be a great one.  I think my bloggy buddy, Lynn, at Happier Than A Pig In Mud  will love this one!

1 1/2 pounds of sliced bacon

1 medium jalapeño, cored, seeded, and finely chopped

16 ounces cream cheese, softened

1 cup shredded sharp white cheddar cheese, plus some for decorating

1 T. chopped scallions

Crackers for serving

Preheat the oven to 400 degrees. Lay the bacon slices in a single layer on 2 baking sheets that have sides. Bake until crispy, about 15-20 minutes. Drain the bacon on paper towels and let cool. Reserve 2 T.  of the bacon grease and save or discard the rest.  Coarsely chop the bacon, when cool and set aside.

Cook the jalapeño in the reserved bacon grease in a small skillet over medium heat until soft, about 5 minutes. Using a mixer, mix together 1 cup of the chopped bacon, the sautéed jalapeño, cream cheese, 1 cup of the cheddar, and the scallions until combined.

Form the mixture into a ball and cover with plastic wrap; refrigerate for at least 2 hours or overnight.

Before serving, form the mixture into an oblong football shape and roll in the remaining chopped bacon to coat. Decorate the top of the football cheese ball with some pieces of cheese to resemble laces.  ( I actually used some string cheese for this part).

Serves 15-20

NOTE:  I made half of the recipe and it was plenty for a crowd!

I am sharing this with these lovely parties:

Make It Pretty Monday
HOME
Share Your Cup
Foodie Friday
Full Plate
Seasonal Sundays
Weekend Potluck

Creme Brûlée Cheesecake Bars

 

How about joining me and my teddy bears for some  Creme Brulee Cheesecake Bars and tea?  My sister gave me the teddy bear dressed in pink almost 25 years ago.  My dear friend, Kathryn, made the darling teacup teddy bear. 

 

My Mom gave me the pretty teacup when I visited her last time.  I love the pretty flowers painted inside the cup.

 

Here's a picture of the saucer.  Isn't it so pretty?

These bars are from Betty Crocker and oh, are they ever good!  The "brulee" part is actually toffee bits that melt on top and resemble the burnt sugar on creme brulee.  I used chocolate toffee bits, because that's what I had, but the plain would be better.  If you're in need of a decadent dessert, I'd try these. 

Ingredients

1 pouch (1 lb 1.5 oz)  sugar cookie mix

1 box (4-serving size) French vanilla instant pudding and pie filling mix

2 tablespoons packed brown sugar

1/2 cup butter or margarine, melted

2 1/2 teaspoons vanilla

2 eggs plus 3 egg yolks

2 packages (8 oz each) cream cheese, softened

1/2 cup sour cream

1/2 cup sugar

2/3 cup toffee bits, finely crushed

Directions

•  Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking   spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.
•  In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.
•  Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

I am sharing this with these lovely parties:

Make It Pretty Monday
Tea Time Tuesday
Inspire Me 
Friends Sharing Tea 
Share Your Cup
Full Plate
Foodie Friday
Weekend Potluck
Pink Saturday
Seasonal Sundays

            Thank you for your visit!  xo

20-Minute Chipotle Chicken Pozole

 

How about a quick soup for a Super Bowl party?  This soup sure fits the bill and has just the right amount of spicy heat. I LOVE soups and have been making one or two per week. I think your family and guests would love this one.  I found the recipe in dashrecipes.com and it's a keeper.

For Soup
1/4 cup olive oil
2 onions, diced
Kosher salt
5 cloves garlic, minced
2 canned chipotle chiles in adobo sauce, finely chopped (see Note)
4 (15-oz.) cans hominy, drained and rinsed
2 (32-oz) containers low-sodium chicken broth
1 rotisserie chicken, skin and bones discarded, meat shredded

For Toppings
Sliced scallions,
Grated cheese
Sliced avocado
Lime wedges
Cilantro leaves, minced
Crushed tortilla chips
Sour cream

Warm oil in a large pot over medium-high heat. Add onions, season with salt and cook, stirring until softened, about five minutes. Stir in garlic and cook until soft, about 1 minute. Add chipotles and cook 30 seconds. Stir in hominy and cook, stirring, 5 minutes. Add chicken broth, season with salt and bring to a boil. Remove from heat, stir in chicken, and cover pot to heat through. Serve with assorted toppings.

Serves 10-12

NOTE:  The extra chipotles can be frozen individually with some adobo sauce on wax paper and then put in a freezer proof bag.

I am sharing this with these lovely parties:

Make It Pretty Monday
HOME
Share Your Cup
Foodie Friday
Full Plate
Seasonal Sundays
Weekend Potluck
Super Bowl Linky Party

           Thank you for your visit!  xo