Pineapple Cranberry Cheeseball

aball

 

8 oz cream cheese

8 oz mascarpone

1 cup shredded cheddar

1 cup orange cranberries

8 oz can crushed pineapple, well drained

walnuts, chopped

 

To Make:

Combine the mascarpone and cream cheese with a large fork.  

Add the cheddar, berries and drained pineapple.

Refrigerate until it has firmed up. 

Then form into a ball and roll in the nuts.  

Serve with unsalted crackers. 

 

~~ I made this cheeseball recently for a grieving family and for my brother’s family.  It was a delightful snack for the kids while we played Loteria.   And I hope  to make it again for the holidays. 

 

 

 

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Two Cheese Quiche

1 pie crust

 2 cups of shredded cheese (fontina/mozzarella, or cheddar/havarti)

 3 T sautéed onions or spinach.

 4 eggs

 ½ cup milk

 ½ c cream

 3 T flour

  Heat oven to 375.  Sprinkle cheeses and onions in crust.  Mix the wet ingredients with a whisk.  Mix in flour.

 Pour egg mixture over cheeses.  Bake for 50 minutes, til golden and set.  Let sit five minutes and then cut.  

~~~~

 Notes:  since my crust was small i had some mixture leftover. 

I used red onions for this quiche. 

Cut and lift/separate from baking pan before refrigerating.

a cheese dip (made with cheddar)

 Southwestern Star Dip

Do not make this dip in a crockpot.

Ingredients

  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 1 cup mayonnaise (real)
  • 1 can (4-1/2 ounces) chopped ripe olives, drained, divided (i used green olives, & the entire amount in the dip)
  • 1 can (4 ounces) chopped green chilies, undrained
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon hot pepper sauce (or 1 t chili powder)
  • 1 medium tomato, chopped
  • 1/4 cup chopped green onions (pic indicates more)
  • Tortilla chips  (unsalted, or pita chips)

Directions

  • In a bowl, combine cheese, mayonnaise, olives, chilies, garlic powder and hot pepper sauce. Transfer to an ungreased 9-in. pie plate. Bake, uncovered, at 350° for 20 minutes or until hot and bubbly.

  • Sprinkle tomato on top in the shape of a star; outline with remaining olives. Sprinkle onions around the star. Yield: 2-2/3 cups.
 

Nutrition Facts: 1 serving (2 tablespoons) equals 124 calories, 12 g fat (4 g saturated fat), 15 mg cholesterol, 197 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein.