Saturday, January 3, 2015


The glory of young men is their strength,
and the
honor of old men is their gray hair.Proverbs 20:29

Lots of things are aged to perfection – cheese, wine, pu’erh tea, but this year it refers to my dear husband who is celebrating his 65th birthday!!  We hosted an open house in his honor and used his favorite sport – golf - as a theme for the evening including lots of balls in both the decorations and the food!  The invitations also asked friends to bring a golf ball or two to celebrate his imminent return to the game after his recent hip replacements and he received enough to keep him well stocked.

Here are the Savory & Sweet recipes (* recipes are gluten free):
* CHICKEN CHUTNEY CHEESE BALL: Prepare and chop 2c curry cashews.  Mix together 1-8oz cream cheese, 1c cooked chicken, 1/4c chopped green onion, 1/4c chopped sweet red pepper, 1tsp Worcestershire sauce, 1Tbs Mango Chutney and 1/2 cup of cashews.  Cover and chill overnight. To serve, form into a ball and roll in remaining cashews.  Serve with crackers and fruit.            Curry Cashews:  Melt 2Tbs butter then add 1Tbs CURRY COMBO and cook, stirring constantly for about 30 seconds then toss with 2c salted cashews. Spread on a baking sheet and bake at 350 degrees for 10 mins.
* CRAB CHIVES CHEESE BALL: Combine 1-8oz cream cheese, 1c shredded cheddar cheese, 1 minced garlic clove and 1tsp Worcestershire sauce, then stir in 1-6oz pkg lump crabmeat.  Shape mixture into a ball and coat with 3Tbs minced fresh CHIVES. Wrap in plastic wrap and refrigerate at least 1 hour.  Serve with *rice crackers.
* PEPPERONI PESTO CHEESE BALL:  Combine 8oz cream cheese with 8oz shredded Mozzarella cheese, 1/4c chopped pepperoni, 2Tbs Parmesan cheese and 1Tbs ITALIAN PESTO until well blended.  Shape into ball and roll in 1/2c Parmesan cheese, cover and refrigerate at least 2 hours.
* BACON DILLY CHEESE BALL: Toast 1 1/4c sliced almonds and then chop. Combine 1-8oz  cream cheese, 1/2c mayonnaise, 5 cooked and crumbled bacon slices, 1Tbs chopped green onion, 1/4c toasted almonds and 1 1/2tsp fresh DILL. Cover and chill overnight. To serve, form into a ball and roll in toasted almonds.
* PEANUT BUTTER FRUIT DIP: Mix 1c peanut butter, 1 c vanilla Greek yogurt, 1/2c honey and 1tsp SWEET SPICE and then store in an airtight container in the refrigerator.  Serve chilled with apple slices.
* TEX-MEX VEGGIE DIP: Combine 16oz softened cream cheese, 1 chopped red pepper, 1c corn, 1/4c diced olives, 1 minced garlic clove and 1Tbs TEX-MEX. Serve with assorted mini peppers.
* SPINACH DIP:  Cream together 8 ounces softened cream cheese, ½c melted butter, ½c Greek yogurt and 1Tbs GARDEN HERB.  Add 8 ounces frozen chopped spinach, thawed and drained.  Refrigerate 2 hours.  Serve with wheat thins
* GUACAMOLE DIP: Mash 6 avocados and combine with 3/4c Greek yogurt and then add 1 finely minced garlic clove, 1/2 finely diced sweet onion, 3 seeded and diced Roma tomato, 1tsp coarse sea salt and 1 tsp CHILI COMBO.  Serve with *Tostitos.
HONEY GARLIC MEATBALLS: Melt 1Tbs butter and sauté 10 thin sliced GARLIC cloves until tender.  Add 1c ketchup, 1/2c honey and 1/4c soy sauce.  Bring to a boil, reduce heat, cover and simmer for 5 minutes.  Place 2lbs prepared meatballs in crockpot, cover with sauce and place on low for 4 hours until sauce glazes meatballs.  Freezes well, just defrost and reheat in crockpot.
GARLIC HERB SNACK CRACKERS: Combine 1/2c vegetable oil and 1Tbs GARLIC HERB.  Pour over 1pkg oyster crackers and mix well. Store in airtight container.
HERBED PRETZEL NUBS: Combine 6c pretzels nubs with 1/2c melted butter, 1Tbs GARLIC HERB SALT and 2Tbs Worcestershire sauce until coated.  Place on greased cookie sheet and bake at 250 degrees for 1 hour stirring every 15 mins.  Spread on paper towels to cool and store in airtight container.
* CHAI SPICED WALNUTS: Combine 1 beaten egg with 1tsp water and toss with 2c whole walnuts.  Combine 1 cup sugar, 1 tsp salt and 1Tbs CHAI SPICE and toss with nuts until well coated. Spread on greased cookie sheet and bake at 300 degrees for 20-25 mins. Cool and store in an airtight container.
* SWEET & SPICY PEANUTS: Whisk together 1 egg white and 1tsp water until frothy then add to 4c peanuts and toss to coat.  Combine 1c sugar and 1Tbs HERBAL ESSENCE then add to nuts to coat evenly.  Spread nuts on greased cookie sheet and bake at 250 degrees for 45 mins, stirring every 15 mins.  Remove from oven, stir to separate and cool.

CAKE BALLS: Using a cake mix, add additional ingredients and follow directions for baking.  Cool completely.  Crumble the cake in a food processor and add 1/2c prepared cake frosting.  Roll into 1” balls and then into desired coating just before serving.  Makes approximately 3 dozen cake balls.
  • BANANA-COCONUT CREAM: Combine 1 coconut cake mix with 4 ripe bananas and 2 eggs and follow directions for baking. Combine with 1/2c coconut and 1/2c vanilla cake frosting.  Roll in coconut.
  • RED VELVET: Combine 1 red velvet cake mix with 1c yogurt and 1 egg and follow directions for baking.  Combine with 1/2c vanilla cake frosting.  Roll in powdered sugar.
  • SPICED CARROT: Combine 1 carrot cake mix with 1c crushed pineapple and 1 egg and follow directions for baking.  Combine with 1/2c chopped pecans and 1/2c cream cheese cake frosting.  Roll in mixture of sugar and CINNAMON.
  • GERMAN CHOCOLATE: Combine 1 German chocolate cake mix with 1c yogurt and 1 egg and follow directions for baking.  Combine with 1/2c coconut, 1/2c chopped pecans and 1/2c coconut-pecan frosting.  Roll in chopped pecans.
* FIVE SPICE BALLS:  Cream together 1/4c butter and 4oz cream cheese then beat in 1tsp vanilla extract, 1lb powdered sugar and 1-7oz bag coconut.  Roll into ½” balls, roll in FIVE SPICE and refrigerate until firm.

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