Pineapple Cranberry Cheeseball



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. 




Eggplant & Zucchini Pizza — veggiezest

I almost want to call this recipe Instagram Pizza! About a week ago I was experimenting with a flatbread recipe which didn’t quiet turn out to be the way I wanted it to be. So the next day I used the leftover dough to make this pizza and posted some pictures on my instagram account. […]

via Eggplant & Zucchini Pizza — veggiezest

Potato Frittata



  • 1 cup Ricotta cheese
  • 8 oz. Mozzarella, shredded  (or fontina)
  • 8 large eggs
  • 3 tbsp. Olive oil, divided
  • 2 cups vegetables (tomatoes, peppers, asparagus tips, zucchini)
  • 1 small onion, diced

2 cups of potatoes, baked and diced.

1 t of salt


Preheat oven to 400 degrees F.

Grease a 13″ x 9″ pan with 1 Tbsp. olive oil.

In large frying pan, heat 2 Tbsp. olive oil over medium heat. Add vegetables and cook for 5 minutes until soft.  Add potatoes, salt and pepper.

Whisk eggs and ricotta until smooth in bowl.   Stir in vegetables.

Pour frittata into baking pan. Top with  fontina or mozarella.  Bake for 20 minutes, or until set.  Serve hot.  Serves four.


* the image above is of half the recipe.



Mi Mejor Mac and Cheese


My Mac and Cheese

1  stick butter

1 t garlic

½ onion, diced finely

3 T flour

2 c milk

12 oz sharp cheddar, shredded

8 oz havarti, shredded

1 lb pasta, cooked and drained


Melt butter and sauté onions.  Then add garlic.  Stir a bit more.  Add flour to make a roux.  Add milk.  Continue stirring.  When milk bubbles, add  cheese. 

Pour sauce over pasta.  Serve hot and garnished with green onions.


I start the pasta shortly before the sauce. 

This is a good side dish for potlucks because it can be made the night prior and reheated in a crockpot.