Sourdough Sausage Balls with Dip makes a yummy appetizer and is perfect for a potluck dinner. Or maybe even a wine and cheese tasting party. It’s easy to make and is a great way to use your sourdough starter, something I’m always on the lookout …
Here’s an easy recipe to make Smoky Pimento Cheese Balls when you need finger foods for a party. The holidays will often call for a night of finger foods, especially when it comes to celebrating New Year’s Eve.
Here’s a yummy recipe to serve for your next weekend brunch. Cheddar cheese and green chilies go perfectly with eggs, which makes Mini Mexican Quiche a great choice for your next weekend breakfast, brunch, or potluck. Or even as appetizers for a family gathering where finger foods are appreciated.
These mini quiche are best served warm. However, you can make them ahead and store covered in a refrigerator until needed. Then simply heat in a 350 degree oven for 7-10 minutes until warmed through.
Preheat oven to 350 degrees. Gather all of your ingredients so that you have everything close at hand on the counter or table. Spray miniature muffin pan with baking spray.
Using a box grater, shred the cheddar cheese.
In a large mixing bowl, cream together the softened butter and cream cheese. Add the all-purpose flour to the creamed mixture. Beat until well blended. Cover with plastic wrap and refrigerate for 20 minutes.
Shape the dough into 24 balls. Using a tart tamper (or your thumbs) press each ball into the bottom wells of the prepared miniature muffin pan.
Sprinkle a teaspoon of shredded cheese and 1/2 teaspoon of green chilies into each shell.
In a small bowl, whisk together the large eggs, whipping cream, kosher salt and freshly ground black pepper.
Spoon egg mixture into the shells to fill.
Bake in preheated oven for 30-35 minutes until golden brown. Cool for 5 minutes before serving removing from the pan.
Serve mini quiche warm with with taco sauce or salsa on the side, if desired.
This recipe will make 2 dozen.
See more Breakfast Ideas. Browse Appetizers Here.
This Cottage Skillet Pie with Stout is a wonderful dish that is rich and savory…and easy to make as a one-pot meal. It’s especially nice when you have leftover mashed potatoes in the fridge. Although similar to my Shepherd’s Pie recipe, it’s kind of like …
Cast Iron Skillet Frittata is an easy, delicious, and very colorful recipe to make for your family for breakfast. Loaded with lots of vegetables and topped with cheddar cheese. So yummy. Perfect for the holidays, or anytime you’re looking for a filling breakfast.
I’ve always enjoyed pimento cheese on a cracker or celery, or even in little tea sandwiches. This Homemade Pimento Cheese Spread will put the purchased product to shame. Made from simple ingredients with three kinds of cheese, chopped pimentos, mayo, and a few other things thrown in to give it a nice tang.
(Recipe modified with new photos on 2/22/22.)
There’s lots of talk about how Pimento Cheese originated in the South. All I know is that my mom used to buy little jars of it during the holidays, and we’d eat it on celery. Did anyone else do that? However, the spread that I remember tastes nothing like this recipe. This one is much better.
I enjoy homemade pimento spread on a Ritz cracker or simply on some of my Tangy Sourdough Bread. You could even put some on celery sticks, or make little tea sandwiches with it. Maybe serve it with a little fried bacon. Yum! Browse more Tea Party Ideas Here.
Be sure that your cream cheese is soft before blending it with the other ingredients, so that it mixes in nice and smooth.
Use real mayo, NOT the sweet salad dressing (like Miracle Whip).
If I have Dijon mustard in my cupboard I’ll use it, but I’ve also used Horseradish mustard, which works well, or even a whole grain mustard.
Buy chunk cheese and grate it yourself. I like to grate the cheddar and muenster cheeses with two different sizes. One regular size and the other finely grated. It really doesn’t matter which gets what. In this recipe I finely grated the muenster cheese.
When shopping for pimento peppers, be sure to get the chopped kind rather than the sliced. It’ll save you time chopping it yourself.
Gather all your ingredients and tools so that you have everything close at hand on the counter or table. Using a box grater, shred the cheddar cheese with a medium shred. Finely shred the muenster cheese.
In a large mixing bowl, combine the softened cream cheese, mayonnaise, Dijon mustard, granulated sugar, Worcestershire sauce, dried minced onion, hot sauce, and freshly ground black pepper. Mix together until creamy.
Add in the grated cheese and chopped pimentos. Mix until combined.
Place in a pretty serving bowl. Cover and refrigerate for 2-4 hours before serving to let the ingredients blend.
This recipe will serve 10-12 people. Serve as a spread for crackers, on bread or sandwiches, with vegetables, or any other way you’d like to eat it!
See more Appetizers Here. Browse Snack Ideas Here. View Holiday Dinner Ideas Here.
My husband is always skeptical when I try a new recipe. I think he’d be happy to eat beef and potatoes every day of his life. This Shrimp Chowder with Bacon is a soup we both enjoy! (Recipe slightly modified on 12/29/21) I love the …
Comfort food means many things to my family. If asked, they might respond that their favorite comfort food is pizza, or chicken and noodles, or they might say enchiladas with rice. This Mexican Sour Cream Rice dish is a perfect choice when you want or …
We once ate Indian Tacos with Fry Bread in Northeast Oklahoma at the Woolaroc Museum. They were delicious. So, of course, I had to try making my own.
If you’ve never been to the Woolaroc Museum, I highly recommend it. They have an amazing collection of Native American and Western art and artifacts, along with a wildlife preserve. Plan to spend the entire day.
You may eat Fry Bread as a dessert with honey or powdered sugar. Or both! Or serve as the base of an Indian Taco. Both are equally delicious!
You don’t even need a mixer for this. Just stir the ingredients in a bowl with a fork or your hands.
On a floured surface, pat the dough into a circle that is about 1/4 – 1/2 inch thick. And then cut into circles or triangles. When I made them, I used a small stainless bowl that was about 6-inches wide, which worked perfectly. You could also use a knife or pizza cutter to slice the dough into triangles.
Or you could pinch off pieces of the dough and roll or pat them out to the desired thickness. It’s your choice.
Fry the dough in about an inch of hot oil until both sides are nicely browned. I used a cast iron skillet.
If you’re making Indian Tacos, fry the dough first and let them drain on a pan lined with paper towels. Place the pan in a warm oven until you’re ready to serve.
The main difference from my regular taco meat and this recipe is that the meat mixture cooks for 30-40 minutes in water until the water has almost cooked out. So, it is a bit saucier than my taco meat. Otherwise, the ingredients are very much the same.
When ready to serve Indian Tacos with Fry Bread, place meat mixture on the soft, fried bread. Then layer your toppings. Shredded Lettuce. Cheddar Cheese. Salsa.
You could also add diced tomatoes and sour cream, if you want.
See more Mexican Cuisine Here.
Broccoli Raisin Salad is one of my favorites. I love the combination of fresh broccoli, bacon, cheddar cheese, and raisins all tied together in a creamy dressing. Yum! My husband and I live close to both of our families. So when we have gatherings, we …
