Nutty Pimiento Cheese Balls and last minute Superbowl Snacks!
I am not a Football fan. This year for Superbowl - all I know is the Giants are playing. Could never follow the game. Hard to get enthusiastic about something you don't understand. But ask me to make the party spread and I'm there!!! I've just put together a few "foodball" recipes that can be quickly made for Sunday's game. These bite-size pimiento cheese balls are a huge hit!
Nutty Pimiento Cheese Balls
1/4 cup cream cheese, softened
2 cups shredded sharp Cheddar Cheese
2 cups shredded Monterey Jack (I used Hot Pepper Jack)
3 Tbsp. mayonnaise
3 Tbsp. drained, chopped pimientos
1 tsp. grated onion
1/8 tsp. garlic powder
Pinch of salt
Pinch of freshly ground pepper
1-1/2 cups chopped toasted pecans
Process cream cheese in a food processor until smooth. Add Cheddar, Monterey Jack, mayonnaise, pimientos, onion, garlic powder, salt and pepper and pulse to combine. Scrape into a bowl and refrigerate for 30 minutes or up to 2 days. Place pecans in a medium bowl. Roll the cheese mixture into 1-inch balls and coat evenly with pecans. Serve the cheese balls at room temperature or chilled. (Makes about 3 dozen).
Spinach Stuffing Balls
These mouthwatering morsels of savory spinach, herbed stuffing, Parmesan and Italian seasonion taste just as juicy as beef meatballs. Serve with marinara sauce or roasted red pepper puree.
2 cups finely crushed herb-seasoned stuffing mix
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 cup grated Parmesan cheese
1/2 cup melted butter
3 eggs, beaten
1 tsp. garlic powder
1 tsp. oregano
1/2 tsp. freshly ground black pepper
For the Roasted Red Pepper Puree:
1 cup jarred roasted red peppers, drained
1 tsp. red wine vinegar
1 Tbsp. olive oil
1 clove garlic, finely minced
Salt and pepper to taste
Preheat oven to 350 degrees F. In a large bowl combine stuffing mix, spinach, Parmesan cheese, melted butter, eggs, garlic powder, oregano and black pepper. Shape into walnut-sized balls and place on a baking sheet. Bake in preheated oven for 20 to 25 minutes, or until heated through and browned. Place ingredients for red pepper puree in food processor and pulse until incorporated and smooth. (Makes about 24).
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~Adapted from Eating Well and Kaboose