Cheese Ball with Attitude

There is nothing "cheesy" about this non-traditional version of the traditional appetizer or snack except the abundance of cheese and other goodness inside. Serve with crackers of your choice (preferably those which are a bit more sturdy). Great with a glass of vino, a stein of brew or your favorite beverage. Simply delicious.

                                                             

Cheese Ball

Totally tasty yummy deliciousness

Ingredients:

Cheese Ball

• 1 pkg of Neufchatel cheese
• 3/4 pkg shredded medium or sharp cheddar cheese (about 1 1/2 c or so)
• 1/4 diced medium sweet onion (approx. 1/4 c)
• 1/4 c grated Parmesan or Parmesan/Romano cheese
• 1 tsp red pepper flakes or a dash of Tabasco Sauce (if desired)
• 1 tsp Worcestershire Sauce (if desired)

Topping

• 1/2 small single serving pkg of cheddar cheese Sunchips, crushed
• 1/4 c dried parsley flakes
• 1/2 c finely chopped pecans

I prefer Neufchatel to Cream Cheese because of the lower calorie count and the fact that it's softer and easier to work with, requiring no softening.

1. Mix all cheeses and onion (and pepper flakes and Worcestershire sauce, if desired), first with a wooden spoon to smush it together and then with your hands (yes, it will be messy). 
2. Quickly shape into 2 smooth round balls of roughly the same size. Let sit while preparing the topping.
3. In a pie plate (or dish with sides), mix topping ingredients together. 
4. Roll the cheese balls in the topping to cover completely. 
5. Wrap in cling wrap or place in a Ziploc bag and store in the fridge until serving time. If possible, let flavors blend by not serving for at least 4 hours or overnight. Keeps well for up to a week, if refrigerated in Ziploc bag.

SO much tastier than the supermarket variety, and just think -  you made it all by yourself!

The Classic Cheese Fondue

Here's one that can be used as a main dish or an appetizer. Simple, elegant and classic, it's a real crowd-pleaser when the weather outside is frightful. Once again, use a non-alcoholic variation on the theme if you desire. And once again, it's from a vintage cookbook in my collection, with extra suggested serving ideas.


The Classic Cheese Fondue

From a Vintage Cookbook in my Collection

Ingredients

• 12 oz natural Swiss cheese, shredded
• 4 oz Gruyere cheese, shredded
• 1 1/2 tsp cornstarch
• 1 clove garlic, halved
• 1 c white wine
• 1 tbsp lemon juice
• dippers

Method

1. Combine cheese with cornstarch.
2. Rub inside of heavy saucepan with one halved clove of garlic, then discard garlic
3. Pour in 1 c white wine and 1 tbsp lemon juice. Warm until air bubbles rise and cover surface. Do not cover or allow to boil
4. Stirring vigorously from now on, add cheese one handful at a time until completely blended on MEDIUM HEAT. Do not boil. After cheese is all blended, while stirring, add dash ground nutmeg and a dash of pepper.
5. Quickly transfer to a fondue pot and keep warm with a fondue burner. If the mixture gets too thick, add a bit of warmed white wine to thin. 

Dippers - simply spear on fondue forks, swirl liberally in mixture and enjoy!

• Cubed French bread, Italian bread, bread sticks, rye or pumpernickel bread chunks or English muffins
• Broccoli, celery or green pepper pieces 
• Cherry tomatoes
• Cooked shrimp, chicken or ham
• Cooked or raw mushrooms
• Fried potato nuggets or boiled potatoes

Appetizer Beer & Cheese Fondue

The fondue was once one of the most popular dishes, being relatively simple to prepare yet having a most elegant presentation. There are various types of fondue, as you are probably aware: those appropriate for appetizers, main dishes and desserts. This time we'll deal with the "appetizer" fondue, perfect for an evening with friends or your family. Please remember that all fondues use hot oil and a flame, so be very cautious around your little ones, both pet and child. We used to make these every New Year's eve when my children were young and they loved the tradition. Just use the non-alcoholic versions for children or those with dietary restrictions.


Appetizer Beer & Cheese Fondue 
(Originally found on the Betty Crocker Website)

Ingredients

1 loaf (1 pound) French Bread

1 pkg (16 oz) process cheese spread loaf, cubed (aka Velveeta or alternative)

1 pkg cooked, chopped and drained broccoli

1/4 c regular or non-alcoholic beer 

1 jar (2 oz) diced pimentos, drained

1 tsp ground mustard

Directions

1. Heat oven to 350 degrees. Cut bread into 1-inch cubes. Place bread pieces in an ungreased jelly roll pan or cookie sheet (15 1/2 x 10 1/2 x 1"). Bake approximately 10 minutes, stirring twice until lightly toasted. Transfer to serving bowl or basket.
2. Meanwhile, melt cheese in 2-qt saucepan over medium heat, stirring occasionally. Stir in broccoli, beer, pimentos and mustard. Cook, stirring constantly until hot. Pour into ceramic fondue pot over low heat, or in 1/2 quart slow-cooker at Low heat setting.
3. To serve, skewer toasted bread pieces with fondue forks or wooden skewers and dip into cheese mixture. Cheese mixture will keep in slow cooker on "Low" for about 2 hours.

16 servings (1/2 c bread cubes and 2 tbsp fondue each)

1.