Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Sunday, December 9, 2012

Bacon Jalapeno Cheese Ball

I was "in charge" of the appetizers when going to our friends house for "dinner and a movie" last night.  I found this recipe on Pintrest; it sounded easy, looked festive and wonderful and MY OH MY tasted DELICIOUS!  I served it with Flipside Pretzel Crackers and also ribs of celery.  It was a definite HIT!  Of course, in my usual way - I've adjusted the recipe slightly, but I've linked to the original at the end of the directions. 

½ cup bacon bits
½ cup chopped pecans
8 oz cream cheese, at room temperature
1 ½  cup shredded cheddar cheese
2 tablespoons chopped fresh parsley
1 garlic clove, minced
1/4 teaspoon ground cumin
1 Tablespoon lime juice
1 teaspoon Worcestershire sauce
1 jalapeño (ribs and seeds removed)

crackers and celery ribs (for serving)


Preheat oven to 350 F. Spread the pecans on a baking sheet and toast for 5-7 minutes, or until fragrant. Sprinkle with salt while cooking.

In food processor, whirl parsley, clove garlic, ½ of the jalapeno and cumin.  Add the shredded cheddar cheese and pulse until thoroughly combined.

Add the lime juice and Worcestershire; pulse until combined.
Add the cream cheese to the mixture and pulse again until combined.  Turn into a medium bowl.  Add ¼ cup of the bacon bits.
Season the mixture to taste with salt.

On a large plate, stir the toasted pecans, the other ½ jalapeño, which should be finely minced, and remaining ¼ cup of the crumbled bacon together until evenly distributed.
Shape the cream cheese mixture into a ball (the mixture will be sticky, I found it easiest to shape if I just barely wet my hands first). Roll the ball in the pecan mixture until coated on all sides.

Cover the ball and refrigerate for at least an hour before serving.

Original recipe can be located:

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