Everything Bagel Cheeseball

EVERYTHING BAGEL CHEESEBALL

Serves 8

1 (8-ounce) package cream cheese, softened

1/2 cup sour cream

2 tablespoons prepared horseradish

1 cup finely shredded sharp cheddar cheese

2 scallions, chopped

6 slices bacon, cooked and chopped

About 1/2 cup Everything But the Bagel seasoning blend*

Bagel chips and/or crackers for serving

In a bowl, mix together the cream cheese, sour cream, horseradish, cheddar cheese, scallions, and bacon. Form the mixture into a ball, wrap with plastic wrap, and chill for an hour.

Once the cheeseball has set, roll it into the Everything But the Bagel seasoning blend to evenly coat.

(To make your cheeseball resemble a pumpkin, add a real or faux pumpkin stem to the top. Then use the tip of a chopstick or the back of a butter knife to create grooves.)

Serve with bagel chips and crackers.

*You can make your own seasoning blend by combining equal parts dehydrated onion, poppy seeds, sesame seeds, and garlic flakes. Add kosher salt and black pepper to taste.

p.s. I used the Everything bagel topping from Panera. I asked to buy some when I went in for bagels and the manager just gave me some 🙂My friend made her own topping according to the recipe and it was tasty.

Guacamole

from Alton Brown

3 Haas avocados, halved, seeded and peeled

1 lime, juiced (1 Tbsp)
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

Directions
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Andrea's Mediterranean Layer Dip

• Hummus
• Greek Yogurt
• Diced roasted red pepper
• Chopped Fresh Spinach
• Kalamati Olives
• Feta Cheese
• Pita Chips
  

Spread hummus on a platter in a 1/2 inch layer.  Follow with a
layer of Greek Yogurt.  Then layer rest of ingredients (except
for the pita chips).  Scoop with the pita chips.

It's still yummy if you scoop the leftovers (what? Leftovers!?)
into a bowl and the layers get mixed up a bit.

This recipe shamelessly stolen from Andrea Kibalo.  I didn't
watch her make it, so the recipe is copied from what I saw on
my plate and may contain inaccuracies.

Cowboy Caviar

This is a yummy dip that is easy to make. I half it when it's just Beau and I eating it just because if I make the whole recipe I will eat the whole thing myself!

Cowboy Caviar

• 2- 11oz cans white corn (or frozen corn whichever you have)
• 2- 15oz black beans
• 4 ripe avacados
• 2 large tomatoes seeded and diced
• 2 bunches of green onions
• 1/4 cup olive oil (I always use 1/8 of a cup but it's up to you really)
• 1/4 cup red wine vinegar
• 3/4 Tbls salt
• 1/2 Tbls Tbls pepper
• 1 Tbls cumin

Mix all ingredients together and serve with corn chips. Keep in the refrigerator.

Pesto Hummus

I bought some of this at Trader Joe's 2 weeks ago. They've stumbled onto something that is pure genius. Since its a bit of a drive to get there, I made a copycat.

1 can (12 oz) cannellini beans
2T water
1 jar pesto
Olive Oil

Rinse and drain beans.

Puree beans using either a food processor or emersion blender (my choice). Add a couple Tablespoons of water to improve texture. Blend in jar of pesto. Drizzle with olive oil.

Serve with bread chunks, crackers, or veggies.
(Jack loves this and eats it plain with his fingers. We've gone through 2 jars since we discovered it 2 weeks ago.

Fruit Dip

1 cup sour cream (Can use Lite)

4 T honey

1 T cinnamon

Mix together.

Dip your fruit.

Eat.

YUM!

Tomato Phyllo Pie

(I got this recipe from the newspaper while I was in Utah. It was so easy and so delicious!)

Editor's note: Served with a salad, this fresh simple tart makes a great vegetarian meal. You can use any size phyllo sheets and adjust the toppings accordingly. We used 14-by-18-inch sheets and rolled the rim making a 9-by-13-inch tart.

1/4 cup butter, melted
2 garlic cloves, crushed
8 phyllo sheets
1 cup shredded mozzarella
3 medium red and orange tomatoes, sliced (I used about 4 Roma)
4 ounces crumbled feta cheese
1/3 cup chopped fresh basil

1. Lightly grease a large baking sheet. Preheat oven to 375F.
2. Combine butter and garlic. Place 1 phyllo sheet on pan. Brush with butter mixture. Repeat with remaining phyllo sheets and butter mixture.
3. Sprinkle phyllo with mozzarella to within 2 1/2 inches of the edges, top with sliced tomatoes. Sprinkle with feta cheese adn basil. Roll phyllo edges to form rim. Bake 20 to 25 minutes, until phyllo is crisp and cheese is melted. Serves 6.

Buffalo Style Chicken Pizza

3 skinless, boneless chicken breast halves - cooked and cubed
2 T. butter, melted
1 tsp crushed oregano
1 bottle (2 oz) tobasco sauce
1 cup blue cheese salad dressing
1 (16 inch) prepared pizza crust
(or you can make your own, just prebake it for 10 minutes before adding toppings.)
2 cups shredded mozzarella cheese
grated parmesan cheese, to taste

Preheat oven to 425F. In a medium bowl combine chicken, melted butter, oregano, and hot sauce. Mix well. Spread blue cheese dressing over crust, then top with chicken mixture and sprinkle with mozzarella and parmesan cheese. Bake until crust is golden brown and cheese is bubbly, about 5-10 minutes.
Let set a few minutes before slicing, and serve.

Thai Spring Rolls

2 T oil
1 t minced garlic
8 oz ground pork
2 cups grated carrots
2 cups chopped celery
1/4 cup fish sauce
1 T Maggi seasoning
2 T sugar
1/8 t. white pepper
1 cup bean sprouts
20 spring roll wrappers
1 egg yolk, beaten
3 cups oil, for deep-frying

1. Heat a large skillet and add the oil, garlic and pork. Saute' until the pork is cooked.
2. Add the carrots, celery, sauces, sugar and pepper. Cook for 1 minute on high heat to reduce the sauce. Drain whatever liquid is left from the pan.
3. Allow the filling to cool, then add the bean sprouts to the filling.
4. Place a wrapper as a diamond with a corner towards you. Place 2 tablespoons of the filling in the lower portion of the wrapper. Fold the corner up, rolling once. Bring the sides in and brush the upper portion of the wrapper with egg yolk.
5. Roll the wrapper up, sealing the entire spring roll. Fill and roll up the rest of the wrappers in the same way.
6. Heat the oil to 350F and deep-fry the spring rolls in batches until golden brown all over, turning as needed.
7. Serve with a sweet and sour sauce, sweet chili sauce, or other dip of your choice.