National Cheeseball Day
We are talking food, not people. But if you are personally a cheeseball, we thank you for making our world a funnier place to live…. Your not asking how we are celebrating this food holiday are you? Yes, here are three recipes, two for cheeseballs and one for crackers.
GARLIC CHEESE BALL From Low Carb Linda
4 ounces sharp cheddar cheese, shredded
4 onces cream cheese, softened
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
Pinch cayenne, optional
1 ounce pecans, coarsely chopped, 1/4 cup
Put the cheddar and cream cheese in a food processor with the chopping blade inserted. Pulse to partially blend, then process until smooth, scraping down the sides of the work bowl often. Add the next 3 ingredients; process until well-blended. Put in a small bowl; cover and chill about 2 hours or until firm. Using the plastic wrap that you used to cover the cheese, shape the cheese into a firm ball. Place the nuts in a small bowl; roll the cheese ball to coat completely with nuts. It helps to quickly get a light coating all over the ball so that you can handle it easier to press it more firmly into the nuts to coat well. Once you have a good coating of nuts on it, you can reshape the ball if needed. Wrap in plastic wrap and keep chilled until serving time. Serve with low carb crackers and raw vegetables.
Party Cheese Ball Made Over – From Velveta
What You Need
Kraft Kitchen Tips
4 tablespoons flaxseed (or sunflower seeds, if you prefer)
4 tablespoons sesame seeds
3 ounces (1/2 cup packed) cooked quinoa
2 ounces (1/2 cup, minus 1 tablespoons) quinoa flour (or, you could substitute 2 ounces superfine brown rice flour)
2 ounces (1/2 cup, plus 1 tablespoon) quinoa flakes
3 ounces (1/2 cup) potato starch
1 teaspoon baking powder
1 teaspoon xanthan gum
1/2 teaspoon guar gum
1 teaspoon fine sea salt
2 ounces butter, softened
2 ounces olive oil
2 to 5 tablespoons ice-cold water (optional)
Preparing to make the crackers. Preheat the oven to 400°. Pull out a sheet tray and line it with a Silpat or a sheet of parchment paper.
Preparing the seeds. Put the flaxseed and sesame seeds (or sunflower seeds, or all three, depending on your taste) into the food processor. Pulse it until they have broken down but before they become butter.
Mixing in the dry ingredients. Add the cooked quinoa, quinoa flour, quinoa flakes, potato starch, baking powder, xanthan gum, guar gum, and salt to the food processor. Let it run for a couple of minutes, so everything has a chance to mix and dance, and the flours to become blended well.
Finishing the dough. Add the softened butter to the mix. Spin the food processor around. Slowly, drizzle in the oil, with the food processor running. At this point, the dough should be clumping together quite well, but not yet one big ball. If the dough feels at all too dry, add the water, 1 tablespoon at a time. Turn off the food processor.
Rolling out the dough. Put the clumps of dough onto the baking sheet. Smoosh the dough together into a vague lump and carefully, gently, roll it out the approximate length and width of the baking sheet. If you want, at this point, you can top the crackers with additional sesame seeds.
Baking the crackers. Bake the crackers until they are browned and firm to the touch, but not too brown or firm to the touch. (that’s about 20 minutes in our oven.) Take them out of the oven and let them cool on the baking sheet.
Transfer the cracker (which should be one big sheet, or at least several) to a cutting board. When the cracker has completely cooled, cut it into the size of cracker you want. And so the cracker becomes crackers.
Makes about 20 crackers, depending on your knife.