Gobble It Up Cheeseball

Republished from November 2018

My sis was cruising the internet the other day looking for some holiday party inspiration and found this fine not-so-feathered fella.

He's so cheesy! And completely nuts! In fact, he's gone crackers! (And that is how I humor myself friends...) So if you find this appetizer funny, and clever, and aren't worried about your teenagers groaning and rolling their eyes when you present him with a proud-as-a peacock (er, turkey) flourish. Then get your nutty cheese on as she did!

Ingredients:

• Your favorite cheese ball recipe (There’s a recipe below if you don’t have one. Don’t be afraid to improvise and add/subtract spices and ingredients.)

• Red, yellow, and orange bell pepper slices (the mini's do the trick!)

• Pecan Halves

• Almond Slices

• Pumpkin Seeds

• Crackers for tail feathers - oblong work best

• Pepper Corns (or other edible "eyes".)

Directions:

1. Make your cheese ball, wrap in plastic wrap, and refrigerate until firm.

2. Remove from fridge, place on center of serving plate.

3. Insert "tail feathers" in a wide fan - place a smaller number in front and in back of the wide row.

4. Press Pecans in at the "shoulders" working down and toward the back.

5. Press the sliced almonds in near the tail feathers.

6. Press the pumpkin seeds in in front of the almonds.

7. Cut a slice of the Orange Bell Pepper to form a "head and neck (experiment with this) and press into the front of the cheese ball.

8. Cut a "wiggly" slice of Red Bell Pepper and "glue" to the neck with a bit of the cream cheese.

9. Cut a tiny bit of Yellow Bell Pepper for the beak. Use the tip of a paring knife to poke a hole in the "head" and insert a bit for the beak.

10. Find some "eyes." A bit of cracker is used h ere, but pepper corns would work too. “Glue” the eyes on with another little bit of cream cheese.

11. Now, present that proud fine "bird" with a bowl of crackers and shake your tail feathers!!!

Cheese Ball Recipe

Ingredients:

• 1 (8 oz) packages cream cheese, room temperature.

• 3/4 cups finely shredded sharp cheddar cheese.

• 1/2 cup shredded parmesan cheese

• 1 tablespoon bacon bits.

• 1 tablespoon chives, chopped.

• 1/2 teaspoon seasoning salt

• Pinch cayenne pepper

• 1/2 teaspoon liquid smoke

Directions:

1. Mix together all ingredients by hand, or using a mixer, in large bowl until well blended and an even consistency.

2. Form into a ball inside the bowl.

3. Wrap the ball in plastic wrap.

4. Place in the refrigerator until firm (about 2-3 hours.) Use the freezer for 30 minutes if you rarely think ahead (like me.)

5. Decorate your bird! OR

6. Roll in almond slices and serve with a basket of crackers.
   

Rhubarb Nut Bread

I recently posted a photo of myself and one of the GIANT rhubarb leaves from my garden on Facebook. At the time, I ask my visitors for their favorite rhubarb recipes - I’ve got enough for every recipe out there! Many were kind enough to send me their best-loved, tried-and-true, blue-ribbon-winner rhubarb treats.

From fruit leathers to sauces, pies to puddings, and bars to breads, I’ll never have to ask myself “What am I going to do with all this rhubarb?!” again!

Here’s the first of many recipes I’ll share. This one comes from Bonnie - thank you!

Rhubarb Nut Bread

Ingredients:

• 1-1/2 cup firmly packed brown sugar

• 2/3 cup veg. oil

• 1 egg

• 1 cup buttermilk

• 1 tsp salt

• 1 tsp baking soda

• 1 tsp vanilla extract

• 2-1/2 cups flour

• 1-1/2 cups fresh rhubarb stalk, cleaned and diced

• 1/2 cups chopped walnuts or pecans

• For Topping:

  • 1/2 cup sugar

  • 1/2 tsp cinnamon

  • 1 Tblspn softened butter

Directions:

1. In a small mixing bowl, combine dry ingredients: flour, salt and baking soda.

2. In a large mixing bowl, combine wet ingredients: brown sugar, oil, buttermilk, egg, and vanilla, blend well.

3. Add dry mixture to large bowl, stir to combine and add diced rhubarb and nuts.

4. Pour into greased and floured bread baking pans.

5. Blend the Topping ingredients in a small bowl with a fork, sprinkle over tops of bread batter.

6. Bake at 325 degrees approximately 50-60 minutes or until toothpick inserted in center comes out clean.

7. Cool, slice, and enjoy with a cup of tea!!!