This is one of the easiest appetizers you can possibly make for the holiday season or even football season! I double this recipe and make two balls, freezing one for another time, which makes it even easier!
Here is the recipe:
1 1/2 – 2 cups of shredded cheddar cheese
1 1/2 – 2 cups of shredded Pepper Jack cheese
8 oz of softened cream cheese
1/2 cup of chives
a few dashes of hot cause
In a mixer or food pressure, place all the ingredients EXCEPT the chili powder. Mix together thoroughly.
Once it is mixed well, take it in your hand and form a ball.
Place plastic wrap on the counter top and generously add chili powder to it.
Roll the cheese ball in the chili powder, being sure to cover the entire ball. If there are spots not covered, carefully shake the chili powder in those places.
Wrap the ball and refrigerator several hours before serving. (I do it the day before)
If you make more than one ball, place the ball in a freezer bag and use within 2 months.
This recipe is so delicious and very easy to make. This time of year, it is a favorite for our family.
Here is the recipe:
2 batches of air popcorn – approximately 10 cups of popped corn – set aside in large bowls
2 1/4 cups of sucanat (or brown sugar)
9 TBS butter
9 TBS Brown Rice Syrup (or corn syrup)
3/4 teaspoon baking soda
3/4 teaspoon vanilla
In a saucepan, add ONLY the sucanat, butter and brown rice syrup. Stir continually on medium heat, until it comes to a boil (several good bubbles). Boil for 5 minutes WITHOUT stirring.
REMOVE from heat and add baking soda and vanilla. Stir well, being aware that the mixture will grow when the baking soda is stirred in, so be sure to use a big enough pot.
Spray a spatula with Pam and pour a portion of the caramel onto the popcorn. BE CAREFUL, the caramel is extremely hot! Stir it and mix it, coating as much of the popcorn as you can. BE CAREFUL! Yes, I know I said it twice, but I have been burnt a few times, so I want to save you the pain!
Once it is all coated, pour it onto a GREASED pan. Bake for 12 minutes at 300 degree. Immediately put it in a container that has an airtight cover. As you pour it into the container, be sure to use the spatula to separate the popcorn, so it doesn't stick together.
Cool and serve! Store leftovers in an airtight container. This taste good for days, so enjoy it and share it!
I have a HUGE batch going to New York with us and I know my family will think this is a ‘good thing'!
Black Bean Salsa
Manoah ‘smiling' to Black Bean Salsa
Talk about one of those easy recipes! Make at least one hour before serving and refrigerate.
1 can of drained corn
1 can of drained black beans
1 jar of your favorite salsa
Mix together, refrigerate and serve. It can be frozen, but it has lasted for several days and tasted great!