Archives

Mexican Cheese Ball

Mexican Cheese Ball

what you need

1

pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1

cup  KRAFT Shredded Pepper Jack Cheese with a TOUCH OF PHILADELPHIA

1

cup  KRAFT Shredded Sharp Cheddar Cheese

2

Tbsp.  finely chopped red peppers

2

Tbsp.  chopped fresh cilantro

2

 green onions, finely chopped

1

tsp.  hot pepper sauce

1

tsp.  lime zest

1/4

tsp.  chili powder

12

 RITZ Crackers, finely crushed (about 1/2 cup)

make it

BEAT cream cheese and shredded cheeses in medium bowl with mixer until well blended.
ADD all remaining ingredients except cracker crumbs; mix well. Shape into ball. Refrigerate 1 hour.
ROLL in crumbs. Serve with additional RITZ Crackers.
Blogger’s Note:
I pinned this from Kraft Foods last January with the intention of making it during the holiday season in 2012. I omitted the red peppers because I can’t eat them, and it was fine. If I make it again, I am going to reduce the cilantro to 1 Tablespoon, and increase the chili powder to 1/2 teaspoon. I might also consider adding just a pinch of paprika.
Follow me on Pinterest! You never know what might catch my eye.


My Family’s Favorite Breakfast Casserole

Breakfast Casserole

I made a family favorite breakfast this morning, and thought I’d share the recipe. This can be doubled or even tripled if you are making a holiday or even breakfast for a crowd.
Ingredients:
  • 2 cans of crescent rolls (I buy mine at Aldi for only $1.29 each)
  • 1 pound breakfast sausage, browned & drained
  • 6 eggs, softly scrambled
  • 1 cup of shredded cheese (your favorite kind)
Directions:
Patch together crescent rolls in an 8×8 baking dish, including the sides of the pan.  Bake at 350 degrees until about half way cooked.
Remove from oven and cover with sausage and your softly scrambled eggs.
Return to oven for about 5 minutes, or until eggs are completely set.
Cover with cheese and return to oven until cheese is melted and bubbly.
I vacuum seal the leftovers in individual servings and freeze them. Defrost overnight in the refrigerator and microwave in the morning. You have an instant, filling breakfast. 
Variations:
  • Brown & drain Chorizo, use pepper jack cheese and top with salsa and sour cream.
  • Use leftover pot roast, sauteed mushrooms & onions and smoked provolone cheese.
  • Make a vegetarian option by using tomatoes, onions, peppers, sauteed squash, and any other veggies you like.
  • If you’re not a fan of sausage, crisp bacon is definitely an option.