I never tasted a cheeseball until I met Dave. It must be a southern food. I instantly fell in love though, given my obsession with cream cheese. This recipe is always a hit, but what bacon recipe isnt? This is the easiest recipe to make and the best part is that its best if it sits in the fridge overnight so you can prepare it ahead of time. Make it 2 days in advance if your schedule demands it.
Bacon Ranch Cheeseball
2 blocks (16 oz total) cream cheese (1/3 less fat is ok but not all fat free)
3/4 cup sharp cheddar cheese, divided
6 slices bacon, divided
1/4 cup diced green onion
1 tsp worschire
1 Tbs ranch dressing mix
Let cream cheese sit out to soften.
Cook bacon until very crisp. Cool and crumble it into tiny pieces.
Add cream cheese, 2/3 of total bacon crumbles, ranch dressing, worschire sauce, and 1/3 cup sharp cheddar. Roll into a nice ball.
Mix together remaining bacon and cheese on top of a piece of saran wrap (cling wrap). Roll cream cheese ball into mixture to coat the outside.
Wrap in plastic wrap and refridgerate overnight so the flavors blend together.
Serve with any type of cracker.
Fat: 12.5 g
Sodium: 177 mg (7%)
Carbohydrates: 1 g
Protein: 4.4 g
This is a great appetizer, kids and adults love it. Now I need to make up for the 17 years before I met Dave, where cheeseball wasn’t in my life!
I know pumpkin is all the rage right now (especially in my house) but I still have lots of blueberries leftover in my freezer from summer berry picking. I love fruit pies, although I am not a huge fan of crust. So I guess I actually prefer a crumble. I assumed a cobbler was the same as a crumble but apparently I was mistaken. I looked up a couple of recipes but of course couldn’t find one that was semi healthy. Why do 4 cups of blueberries need to be mixed with 1/2 cup of white sugar?? Seriously. Fruit is so sweet on its own. A sprinkle of sugar and cinnamon brings out the natural sweetness. With a lightly sweetened cakey topping, this dessert was a winner! It really is funny how your taste buds adapt. I love being able to taste the flavors of my food instead of every dessert tasting like pure sugar.
Light Blueberry Cobbler
2 Tbs sugar
1 Tb cornstarch
4 cups blueberries or other fruit of choice (peaches, strawberries, apples)
1/8 tsp cinnamon
1 tsp lemon juice
1 cup flour
2 Tbs sugar
1 1/2 tsp baking powder
1/4 tsp salt
3 Tbs shortening or room temperature butter
1/2 tsp vanilla extract
3/4 cup skim milk
1 tsp lemon zest, diced
Mix 2 Tbs sugar, cornstarch, cinnamon, lemon juice, and blueberries in a pot and cook until berries burst open and start to thicken, just a couple of minutes. Stir constantly. Pour into 8 by 8 baking dish.
Mix flour, sugar, baking powder, and salt. Cut in shortening or butter until it becomes a crumbly texture. Add milk, vanilla, and zest and mix all together. Pour batter over blueberries and spread evenly. Sprinkle with coarse sugar. Bake at 400F for 40 minutes until nice and browned on top. Let cool for at least 15 minutes so the blueberries have time to gel. Top with vanilla ice cream!
This is light and flavorful without giving you a toothache. It was inhaled before picures were taken. But honestly, the food photography part of blogging isn’t really my thing anyway. It tortures me sitting there for 5 minutes taking pictures of a piece of delicious cobbler in different lighting when all I really want to do is devour it. Then by the time I do its cold. I’d rather enjoy my food I just made, nice and warm. And now I have an excuse to make again in order to add pictures to the post. Maybe I planned it this way…
Sodium: 116 mg (5%)
Carbs: 32 g
Dietary Fiber: 2 g
Sugars: 15 g
Protein: 3 g
It has less sugar than most breakfast cereals and the majority of that is sugars from the blueberries.