Almond Cheese Ball

Are you looking for a simple, delicious, fancied up traditional holiday side?  Or the perfect gift for friends to enjoy (that they wont just toss in the trash and pretend they loved it =)?  I love cheese balls because my mom would make cheese balls every Christmas when I was young and take them around as gifts.  This recipe is something new and exciting with its flavorful blend of cheeses, its zesty ranch seasoning and its salty crunchy bacon and almonds.  I love adding a twist on a classic!  I also love how quick and easy this recipe is.  I made this for people to munch on at a Thanksgiving gathering and everyone loved it!

Almond Bacon Ranch Cheese Ball
Yields 1 8 lb cheese ball just kidding, it just seems like it =)

Ingredients:
3/4 cup salted toasted almonds, chopped
1 (8 oz) package cream cheese
1 (8 oz) package Neufchatel cheese
3/4 cup Cheddar cheese, finely grated (I use mild)
3/4 cup Monterey Jack cheese, finely grated
1/4 cup Parmesan cheese, finely grated
6 slices bacon, cooked and crumbled
1 Tbsp ranch dressing mix
1/4 tsp onion powder
1/8 tsp freshly ground black pepper

Place almonds on a large plate or cutting board, set aside.  Combine remaining ingredients in large mixing bowl.  Blend well with a fork.  Form mixture into a ball and roll ball over almonds coating all sides.  Chill in refrigerator overnight.  Serve with crackers.

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Old Fashioned Pink Popcorn

I cannot express to you how excited I am to finally have found this recipe!!  Do you remember this popcorn?  My Grandmother made this countless times for us.  She would bring a recycled ice cream pail full of it to family gatherings, parties or she'd just have some prepared for us grand kids when we'd come to visit.   My sweet Grandmother passed away many years ago and I haven't been able to find the recipe... until yesterday!  I have tried several other recipes I've found on the web and non of them produced the result I was looking for.  One of them even produced a wet coating similar to caramel corn (this is that amazing popcorn that dries and tastes like candy =).  If you, like me, ever ate this as a child then this popcorn will take you back in time.  There are so many memories attached to this recipe.  For those of you who haven't tried it before, now is the time!  It is for kids and adults alike.  I'm pretty sure I ate at least half the bowl in one sitting =).  This is the perfect treat for a party, gift giving, holidays (as you can choose the color), movie watching and just any time you need a delicious addictive treat!  I hope you become as excited as me about this recipe!  You'll be fighting for the flakes straggling behind in the bowl (those are my favorite =).

Old Fashioned Pink Popcorn

Ingredients:

2/3 cup popcorn kernels, popped

2 cups granulated sugar

2/3 cup half and half

1 Tbsp light corn syrup

1/4 tsp salt

1 tsp vanilla

6 drops red food coloring (or any other color you'd like)

Directions:

Pour popped popcorn into two very large mixing bowls, set aside.  In a large saucepan whisk together sugar, half and half, corn syrup and salt.  Cook over medium high heat, stirring constantly until sugar has dissolved.  Heat mixture to 232 degrees, stirring occasionally.  Immediately remove from heat and pour in vanilla and food coloring.  Drizzle mixture over popped popcorn.  Gently stir popcorn until mixture is evenly coated and coating begins to dry (you'll notice the popcorn kernels separating).  Pour mixture onto waxed paper and allow to dry about 20 minutes.  Store in an airtight container.

Recipe adapted from here.

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Taco Salad and Cilantro Lime Ranch

In my opinion this is the ultimate taco salad recipe! We eat a lot of Mexican/Southwestern food in my home because I love the delicious flavors in it. This taco salad is full of exciting flavors that all blend so perfectly together. Anyone who tries this salad will want the recipe =). It is so simple to make! I love a good slow cooker recipe once in a while. Everyone have a great day and enjoy!

Taco Salad

Serves 6

Ingredients:

2 large boneless skinless chicken breast halves

1 1/2 cups fresh salsa (here is the recipe I use)

1 1/2 Tbsp taco seasoning mix (store bought or homemade, this recipe is great)

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can pinto beans, drained and rinsed

1 cup frozen corn kernels

1 head green leaf or iceberg lettuce, cut or torn into bite size pieces

1 1/2 cups shredded Monterrey Jack cheese or Cheddar cheese (I use a blend of both)

3 Roma tomatoes, diced

2 avocados, diced (optional)

Sour cream, for serving (optional)

1 recipe cilantro lime ranch, recipe follows

6 taco salad bowls or fried flour tortilla chips

Directions:

Place chicken in a slow cooker, pour salsa over chicken and sprinkle with taco seasoning. Place lid over slow cooker and cook on low heat for 5 hours. Remove chicken from slow cooker (leaving salsa broth in slow cooker), shred chicken and set aside. Pour black beans, pinto beans and corn kernels into salsa broth in slow cooker. Season with salt and pepper to taste. Gently stir in chicken and cook on low heat for about 15 minutes until all ingredients are heated through. To prepare each salad, layer flour tortilla chips, lettuce, chicken mixture (scoop chicken mixture out of slow cooker with a slotted spoon), cheese, avocados, tomatoes, sour cream and drizzle with cilantro lime ranch. Serve immediately.

Cilantro Lime Ranch

Yields about 1 cup

Ingredients:

1/4 cup + 2 Tbsp mayonnaise

1/4 cup sour cream

1/4 cup milk

1 Tbsp buttermilk ranch seasoning mix

1/4 cup cilantro (about a small handful)

1 small clove garlic

Juice of 1/2 - 1 lime

Combine all ingredients in a blender and blend until all ingredients are finely chopped. Store in refrigerator.

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