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.

Santa Fe Veggie Quesadillas

1 (12 inch) flour tortilla
3/4 cup shredded Cheddar/Monterey Jack cheese blend
1/2 cup whole kernel corn, drained
1/2 cup diced red bell pepper
1/2 cup black beans, drained
1 chopped green onion

Directions

Prepare a lightly oiled large skillet over medium heat. Place the tortilla in the skillet and flip it once to ensure an even coating of oil on both sides.
Allow the tortilla to heat on one side for 1 minute. Beginning at the center of the tortilla, evenly spread the cheese blend until the tortilla's entire surface is covered. Top the cheese with corn, red bell pepper, black beans and green onion. When the cheese is completely melted, carefully slide the tortilla from the pan onto a cutting board. Slice into 8 wedges and serve warm.

from allrecipes.com

Fast-as-Boxed Macaroni and Cheese

8 oz. dried small elbow macaroni (about 2 cups)
1 1/2 cups 1% milk
1 T all-purpose flour
1 t. Dijon mustard
1/2 t. garlic powder
1 1/2 cups shredded cheddar cheese
2 T grated Parmesan cheese

1) Cook the pasta according to package directions. Drain and set aside.
2) Return the saucepan to the stove but do not place over heat just yet. Add the milk, flour, mustard, and garlic powder and whisk until well blended.
3) Place over medium-high heat and bring to a simmer, stirring constantly. Reduce the heat and continue to simmer and stir gently until the mixture thickens slightly, about 2 minutes.
4) Add the cheeses adn stir until all the cheese melts. Stir in the pasta, heat through and serve.

Serves 4.