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Posts Tagged ‘#SundaySupper’

If you haven’t lived in Maryland, you probably don’t know how crazy the weather can be. We’ll have days or weeks of really warm weather, and then a day of really cold weather. Or vise versa. The whacky weather seems to be the worst in those months when fall transitions to winter – one day I’ll be bundled up in my winter coat but the next I’ll be outside in just a light sweater. I remember Christmas last year. We had house full of people and it was too warm inside. The heat was off, all of the windows were open, and we were hanging out on the back deck.

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We’re hosting Christmas again this year, and this time, I’m going to be prepared with some easy recipes in case we have unusually warm weather again. That means grilling as much as I can, instead of simmering, baking, and roasting. And since I know there will be a lot of sweets, regardless of the temperature, I plan to stash some light, healthy recipes for the holidays.

Enter: Grilled Balsamic Chicken & Strawberry Kabobs.

Pairing a lean protein with fresh fruit – what could get easier than that? Lucky for me, Florida Strawberries are available all winter (November through April) long. Strawberries are light and healthy. I’ve known that the low-calorie fruit was packed with Vitamin C, folic acid, and potassium, but I didn’t realize that strawberries are one of the healthiest food choices around. The fruit earned the top score (100) in the Overall Nutrition Quality Index, a system that ranks food based on its nutrient density (the greater the score, the greater the amount of vitamins and minerals with the least amount of calories).

With all that cancer and heart disease-fighting goodness, fresh Florida strawberries are the perfect addition to any course you’re planning for the holidays. Don’t just set them out as part of a fruit and cheese tray – let them shine as a part of a main dish, like these grilled chicken and strawberry kabobs (grilling the strawberries brings out a sweetness that is just incredible), take a starring role in a less traditional appetizer or side dish, or be the best dessert on your holiday table.

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Florida Strawberry is also hosting a giveaway this season. Take a photo with Florida strawberries and submit it via social media using #FLStrawberryCap or upload it directly to the website between tomorrow, December 12, and February 12, 2017. Everyone who enters will receive a free Florida Strawberries cap. Caps are limited to one per household, but you may enter to win the grand prize as many times as you’d like. Florida Strawberry will select their favorite photo (so be creative!) to win a grand prize of a trip to TradeWinds Island Resort in St. Pete’s Beach for up to 3 people. Airfare, accommodations, and a tour of a strawberry farm in Plant City will be generously provided.

Interested in learning more about Florida Strawberries? Follow Florida Strawberry Growers Association on social media:

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Grilled Balsamic Chicken & Strawberry Kabobs

By Books n’ Cooks

Serves 4-6

Ingredients:

  • 1-1/2 lb. chicken, trimmed of fat and cut into 1-inch pieces
  • 1/4 c. extra-virgin olive oil
  • 1/4 c. balsamic vinegar
  • 1/2 Tbs. Italian seasoning
  • 1 lb. Florida strawberries, cored but left whole

Prep & Marinade:

Set 8 wooden skewers in a long dish. Fill with water, just to cover skewers. Allow to soak for at least an hour, so that skewers don’t burn while grilling.

Add olive oil, balsamic vinegar and Italian seasoning to a gallon-sized baggie. Shake to combine. Add chicken. Seal, removing the air from the bag and ensuring that chicken is covered by marinade. Refrigerate and allow to marinade for 1-2 hours.

Assemble & Cook:

Preheat grill, set to medium heat.

Remove soaked skewers from water. Assemble kabobs, alternating chicken and strawberries. There will be roughly 6 pieces per skewer. You may not use all of the skewers. Cook kabobs on preheated grill, 4-6 minutes. Flip and cook for an additional 4-6 minutes, until chicken is cooked throughout.

Serve chicken-strawberry kabobs hot, drizzled with extra balsamic vinegar if desired.

grilled-balsamic-chicken-strawberry-kabobs

This post is sponsored by Florida Strawberry in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Get inspired with more Florida Strawberries recipes from the #SundaySupper tastemakers.

Appetizers

Desserts

Main Dishes

Side Dishes

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Avocado Corn Salad

Can you believe it’s football season already? I can’t. Football and baseball seem like the longest seasons in the world to me. To say I’m not a football fan would be an understatement – I’ll do just about everything I can to get out of watching a game, live or on tv. On the other hand, my hubby is a HUGE football fan, particularly college football. So I’m kinda stuck with having the sport on tv a good bit of the time as well as playing the occasional hostess when my hubby’s college team is playing.

Football entertaining in my house is all about super easy dinners or heavy munchies. Chili and buffalo chicken dip are two of our favorites, but really, if I put out some homemade chips and guac, my hubby is happy. This avocado corn salad is equally as easy but a nice change from those old standbys. We like to serve it as a chunky dip with tortilla chips (perfect for game day!), although it can also stand on its own as a side for burgers or tacos. I first tried this salad when my sister-in-law made it, and my hubby and I were instantly big fans. The fresh, ripe veggies shine. Below is our favorite way to make the salad, but adjust the quantities ingredients according to your tastes.

Avocado Corn Salad

Avocado Corn Salad

Inspired by Live Dine Party

Serves 6-8

Ingredients:

  • 4 ripe avocados, large dice
  • 2 plum tomatoes, small dice
  • 1/4 red onion, small dice
  • 1 c. corn kernels (from 1 ear of grilled corn, or use canned corn, drained)
  • 3 Tbs. coarsely chopped fresh cilantro
  • 1 jalapeno, seeded and minced
  • juice of half a lime
  • 1 Tbs. extra-virgin olive oil
  • 1/2 Tbs. honey
  • kosher salt
  • pepper

In a medium bowl, gently toss avocado, tomato, red onion, corn and cilantro to mix.  Add lime juice, olive oil, and honey and toss again. Vegetable should be just barely coated. Season with salt and pepper.

Add more cilantro, lime, honey or salt/pepper to taste.

Serve with tortilla chips for a quick dip or as a standalone side.

Avocado Corn Salad_Pint

Serve at room temperature within an hour of putting together.

Check out what my #SundaySupper friends are serving for game day. And big thanks to Coleen at The Redhead Baker for hosting!

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Appetizers

Main Dishes

Side Dishes

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

For the past couple of years, I have taken July to highlight some of frozen treats – ice creams, popsicles, drinks and desserts – that have caught my eye. I share some of these recipes here on the blog as well as on social media (if you’re not following me on Twitter, Facebook, or G+, please take a minute to do so!). In honor of this, my contribution to this week’s #SundaySupper Piña Colada theme is a popsicle.

The coconut milk flavor is subtle to nonexistant thanks to the heavy dose of vanilla extract and the abundance of Oreos. However, the use of coconut milk instead of cow’s milk creates a creamy popsicle that I find sometimes lacking in homemade popsicles.

Don’t forget to check out the other Piña Colada-inspired recipes that the #SundaySupper tastemakers have put together for you, below the recipe. I’m loving this week’s contributions, and will be making coconut everything for quite some time!

Cookies & Coconut Cream Popsicles

Cookies and Coconut Cream Popsicles
Adapted from The View from Great Island
Makes 6 Popsicles

Ingredients:

  • 1 can (5-6 oz.) coconut milk
  • 14 Oreos – 6 whole; the remaining 8 crushed
  • 1 Tbs. vanilla extract

In a medium, mircowave safe bowl, heat the coconut milk for 30 seconds, or just long enough for the fat to be able to be evenly distrubuted into mixture. Stir in crushed Oreos and vanilla extract.

In a popsicle mold, add 1-2 tablespoons of the coconut milk mixture. Add whole Oreo. Fill to almost the top, leaving about 1/2-inch room. Insert popsicle stick into the center. Repeat until finished with the Oreos and coconut milk mixture.

Freeze until solid.

Serve: To remove from mold, run the popsicle under hot water for 10-15 seconds, until the popsicle will wiggle out of the mold.

Don’t forget to check out these other Piña Colada-inspired recipes.

Great Starts

Dive in with Sides and Appetizers

Coco-Nutty Main Dishes

“Col-lots-a” Desserts

Sweet to Sip Beverages

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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After three weeks of rain and abnormally chilly weather, it looks like some semblance of spring or early summer is finally here, and I’m thrilled. I’m done with heavy meals, the stove and oven heating up the kitchen. I’ve been longing for lighter fare – grilled meats and veggies, lots of fresh fruit and herbs… everything cooked outside with the windows and doors open. And FINALLY! That time is here. And what perfect timing, because this week, the #SundaySupper tastemakers are heating up the grill and showing off some great recipes that will keep you grilling all summer long.

Bourbon Brown Sugar Steak

Due to our busy schedules, we’re frequently grilling with premade marinades or a quick rub of spices or even just kosher salt and freshly ground pepper. But on the weekends, I have a little extra time for those few extra steps that turn a simple grilled steak into something a little extra special. This recipe is one I’ve made several times. The  marinade loans a great flavor to the meat, and later gets heated to a boiling point to create a sweet syrup to drizzle on the grilled steak.

Bourbon Brown Sugar Steak

Bourbon & Brown Sugar Marinated Grilled Steak

Adapted from Fine Cooking Grilling, 2008 (p. 33)

Ingredients:

  • 1/2 c. low-sodium soy sauce
  • 1/3 c. bourbon
  • 1/2 c. firmly packed dark brown sugar
  • 1 Tbs. Dijon mustard
  • 1 tsp. hot sauce
  • 2 lbs. steak (I used flank steak)

Marinade: Combine soy sauce, bourbon, brown sugar, mustard and hot sauce in a large ziplock bag. Add steak and marinate at room temperature for 15-20 minutes.

Cook: Meanwhile, preheat grill, with settings on medium.

Remove steak from marinade (save marinade) and grill to desired doneness – about 5-6 minutes per side for medium-rare.While steaks cook, place leftover marinade in a small pot on the stove and bring to a boil. Boil for 3 minutes until thick and syrupy.

Allow steaks to rest for 5 minutes before slicing thinly, across the grain.

Serve with a drizzle of sauce and your favorite summer sides.

Looking to change up your summer grilling routine? The #SundaySupper tastemakers have everything from drinks to entrees, sides, and desserts. Check ’em out!

Patio Libations

Let’s Get This BBQ Started!

The Main Event

On a Side Note

Saucy Sentiments and Rebellious Rubs

Finishing Touches

Plus Piri Piri Sauce and Recipes for Summer Grilling from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Tomato Asiago Frittata

One of the things I love about frittatas is that they’re great brunch food. Pair with a side salad for an elegant but light lunch-like brunch, or with some fresh fruit and a little sausage or bacon for a more hearty breakfast-like meal. They’re also super easy to prepare – only taking 10-15 minutes of hand-on time in the kitchen, making them a great choice for entertaining.

Note: My version is just about double the original recipe, with a couple of adjustments.

Tomato Asiago Frittata

Adapted from Cooking Light, July 2015

Serves 8

Ingredients:

  • 4 Tbs. half-and-half
  • 2 Tbs. chopped fresh thyme
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 12 large eggs
  • 2 Tbs. olive oil
  • 1/2 c. thinly sliced shallots
  • 2-3 oz. Asiago cheese, grated (about 1/2 c. grated cheese)
  • 2 c. halved cherry tomatoes
  • sprigs of thyme, for garnish

Heat a 12-inch oven-safe skillet over medium heat.

Meanwhile, in a large bowl, whisk together half-and-half, thyme, salt, pepper, and eggs. When pan is hot, add oil, swirling pan to coat. Add shallots, sauteing until translucent. Add egg mixture, cooking until eggs are partially set, about 5-8 minutes.

As eggs are cooking, preheat broiler to high.

When eggs are partially set, sprinkle frittata with half of the cheese, top with tomatoes, and sprinkle with remaining cheese. Transfer pan to the preheated oven and broil until top is lightly browned and eggs are set, about 5 minutes.

Remove pan from oven. Cut frittata into 8 wedges and garnish with thyme springs.

Serve hot.

Want more eggtastic recipes? The Sunday Supper tastemakers have almost 4 dozen for you to choose from!

Appetizers & Sides

Main Dishes (Breakfast, Brunch, Lunch, Brinner and Dinner!)

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

This week, Sunday Supper is all about pies – sweet and savory. I don’t often make sweet pies, but believe it or not, this version of a chicken pot pie that has become one of my favorite ones to make during the week. It’s a crust-less pie (no fussing with making pie crust and rolling it out) and utilizes precooked chicken (hello, leftovers!), veggies that can be bought frozen or prepped at the grocery store, and crescent rolls for a pretty easy 30-minute weeknight dinner.

Weeknight Chicken Pot Pie

This recipe is adapted from a Weight Watchers recipe, that I’ve bulked up a bit with a little more veggies and chicken – for those of us not tracking points – and fresh thyme.

Enjoy!

Weeknight Pot Pie

By Books n’ Cooks

Ingredients:

  • cooking spray
  • 1 Tbs. unsalted butter
  • 1 small onion, diced
  • 8 oz. mushrooms, wiped clean and sliced
  • 1 tsp. fresh thyme
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1 c. low-sodium chicken broth
  • 1 bag (approximately 2-2 1/2 cups) diced carrots and peas
  • 4 c. shredded or diced cooked chicken breasts
  • 2 Tbs. all-purpose flour
  • 1/2 c. evaporated milk
  • 1 tube crescent rolls (4-6 for recipe; bake the rest to serve along side pot pie)

In a large cast-iron skillet,* heat oil and butter oven medium heat. Add onion and Weeknight Chicken Pot Piemushrooms, sauteing until onions are translucent and mushrooms begin to brown. Season with thyme, salt and pepper. Add chicken broth, vegetables, and chicken. Bring to a boil. Lower heat, cover and simmer for 15 minutes.

While mixture cooks, preheat oven to 350F.

Stir in flour and 1/4 c. evaporated milk, stirring constantly for a few minutes until beginning to thicken. Add remaining evaporated milk, stirring for a few more minutes, or until mixture reaches desired consistency.

Unroll crescent rolls and lay them around the edges of the skillet – 4 for a smaller skillet or pie dish, 5-6 for a larger skillet. Bake in oven until crescent rolls begin to brown, about 6 minutes.

Remove from oven and serve hot.

*Alternatively, use a large skillet, and transfer mixture to an oven-safe Pyrex or pie dish for baking.

Check out these other great recipes from the Sunday Supper crew!

Weeknight Chicken Pot Pie

Sweet As Pie

Mealtime Pie

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Texas Caviar

This week, Sunday Supper is celebrating the great American tradition of football. It’s a time when people gather around the television to watch their favorite teams.

At least this is what my husband tells happens. I grew up in more of a hockey-loving household than a football-loving one. Despite 6 years of marriage, his love of football (college football, to be more specific, but football in general) hasn’t rubbed off on me. While he’s watching the game, I’m feeding him and whatever friends he’s invited over, and then hiding away with a book or my knitting.

While I might not enjoy the game, I do enjoy feeding friends. The recipe I’m sharing with you this week is a version of a dish I had years ago, something someone brought to our house for a party. It’s a great, hearty alternative to chips and salsa/guac. I made mine mild, but you can easily bump up the heat if you prefer.

Texas Caviar

Adapted from The Homesick Texan

Ingredients:

  • 2 (15- to 16-ounce) cans black-eyed peas, drained and rinsed
  • 1 bunch scallions, thinly sliced, green parts only
  • 1 Tbs. fresh oregano
  • 1 Tbs. Tabasco sauce
  • 1 Tbs. Worstershire sauce
  • 1 tsp. black pepper
  • 1/4 bunch cilantro, chopped
  • 3 jalapenos, chopped (seeds removed, if you prefer it less spicy)
  • 1 can Rotel tomatoes
  • 1/2 c. olive oil
  • 1 yellow bell pepper, finely chopped
  • 3 c. fresh garlic, finely chopped

Instructions: Mix all ingredients in a large bowl. Serve immediately or store in fridge unti ready to serve.

Serve with tortilla chips.

Looking for more recipes for your next football game? Check out these great ideas from the Sunday Supper tastemakers.

Appetizers and Sides

Main Dishes

Desserts and Drinks

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

This week, Sunday Supper is hoping to help you identify some wonderful recipes for your last minute holiday entertaining.

The Frenchy

The Frenchie

Yes, that is my basil outside, as of early December. While I long for a white
Christmas, we usually don’t get much snow until at least February.

When hosting, I usually plan my menus and start prepping food well in advance. It didn’t come close to happening this year, but it’s not uncommon for me to have a good start on my holiday prep in early November. However, no matter how much I plan, I tend to forget about beverages. There’s always non-alcoholic drinks, beer, and wine, but sometimes it’s nice to have a little something extra. This recipe is easy enough to keep in your back pocket, and to make, one drink at a time.

The Frenchy

Adapted from Intoxicology

Makes 1 Drink

Ingredients:

  • 1 oz. pear vodka
  • 3 oz. pineapple juice
  • 1 oz. cranberry juice

Fill a rocks glass halfway with ice. Add vodka and pineapple juice. Stir. Top with cranberry juice.

Enjoy with your loved ones.

For more last-minute ideas for holiday entertaining, check out these
recipes compliments of the Sunday Supper tastemakers.

Beverages

Breakfast

Appetizers

Main Dishes

Side Dishes

Desserts

Quick and Easy Holiday Recipe #SundaySupper by Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Mudslide Cookies 5
Although it’s been quiet around here lately, I’ve been thinking of this little blog a lot. While this month has been spent traveling quite a bit, I’ve managed to get in some cooking and baking – to include this recipe – and a little bit of reading. I just haven’t managed to get the time at a computer to share it all with you.
          I usually spend a good chunk of November planning for the Christmas holidays – for sure my favorite time of year. I absolutely love planning a big holiday party for all of my friends, showering family with care packages, and spending Christmas with my family. Even though I’m a little behind this year (I haven’t planned any of the 3 menus I need! Augh!), I have been bookmarking recipes and flipping through cookbooks looking for inspiration.
          This is a recipe that my mom and I have had in our arsenal for years. I had forgotten about it until recently flipping through one of my huge binders (I have 4) full of recipes I’ve enjoyed. The minute I laid eyes on it, I knew I had to make it again. This cookie has a wonderful, rich flavor from the bittersweet and unsweetened chocolates and the addition of a good bit of instant coffee granules.
Mudslide Cookies

 

Mudslide Cookies
Adapted from The Culinary Institute of America’s
Baking at Home with the Culinary Institute
Makes 2-3 dozen large cookies
Ingredients:
  • 8 Tbs. unsalted butter
  • 7 oz. bittersweet chocolate, roughly chopped
  • 6 oz. unsweetened chocolate, roughly chopped
  • 7 eggs
  • 2 3/4 c. granulated sugar
  • 1 Tbs. boiling water
  • 1 Tbs. powdered instant coffee
  • 1 tsp. vanilla
  • 3/4 c. plus 2 Tbs. cake flour
  • 1 Tbs. baking powder
  • 1/8 tsp. salt
  • 1 1/2 c. bittersweet  chocolate chips
Prep Chocolate: In a medium saucepan over medium-low heat, melt butter, bittersweet chocolate, and unsweetened chocolate. Stir frequently to prevent burning. When chocolate is completely melted and mixture is smooth, remove from heat to cool slightly.

 

Prep: Preheat oven to 350F and line two baking sheets with parchment paper. Set aside.

 

In a small bowl, mix instant coffee and water until coffee is dissolved. Add vanilla extract and set aside.

 

Make Dough: In a stand mixer fitted with the paddle attachment, beat eggs and sugar on high speed until very light and fluffy, 6-8 minutes. With the mixer still running, slowly add chocolate mixture, followed by the coffee mixture. Reduce speed to low and add baking powder, salt, and cake flour. Scrape down sides of the bowl as necessary. Fold in chocolate chips.

 

Using a standard size cookie scoop, portion dough onto prepared baking sheets, leaving AT LEAST 3 inches between cookies – the cookies spread a LOT.

 

Bake at 350 for 10-14 minutes, until edges are set and tops of cookies are cracked. Remove from oven and allow to cool for a few minutes before moving to a wire rack to cool completely.

 

Store in an airtight container at room temperature.
Mudslide Cookies

 

Need more ideas? The Sunday Supper tastemakers have gathered almost 50 of their favorite cookie recipes for you this holiday season. Head over and check them out!

Plus, 20 Cookie Baking Tips and Holiday Cookie recipes from Sunday Supper

I love entertaining. I love having friends and family over, any time of year, any occasion – whether it’s a holiday or simply a Sunday. When people ask what they can bring, I usually tell them their appetite and a smile.

But as much as I love to entertain, making new recipes and old favorites, I recognize that entertaining can be a lot of work. Now with two kids under the age of three, I feel that more than ever. Over the past several months, I’ve been trying to simplify what I make – keeping the flavor but eliminating some of the time in the kitchen. I make whatever I can ahead so that I can enjoy my time with my family and friends.

These mini-cheese balls quickly became a hit in my house, and a line on my upcoming holiday menus. They’re easy and quick to throw together and can be combined well in advance. The spread has a slight heat from the addition of the cayenne, but being able to customize the coating to our tastes really made this a winner. Last time I made them, I went with a combination of salty-sweet with the pistachios and cranberries, and savory, mimicking an everything bagel. But the combinations are endless.

Check out the recipes at the end of this post, compliments of the Sunday Supper tastemakers, for more easy entertaining ideas. And please, leave a comment with your favorite easy holiday entertaining recipe!

Mini Cheese Balls - Two Ways

Mini Cheese Balls

Mini Cheese Balls

Two Ways: Everything and Cranberry-Pistachio

Base recipe adapted from Sweet and Savory

Coating by Books n’ Cooks

Makes 24 small balls

Ingredients for the Cheese Balls:

  • 4 oz. sharp cheddar cheese, shredded
  • 1/2 a bunch of chives, chopped finely
  • 8 oz. cream cheese, softened
  • 1 tsp. garlic powder
  • 1/2 tsp. cayenne pepper
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper

Ingredients for the “Everything” Coating:

I used a ration of 1:.5 for this coating – half the salt and onion. The below quantities are based on a 1/2 batch of cheese balls with this coating.

  • 2 tsp. poppy seeds
  • 2 tsp. sesame seeds (toasted, if desired)
  • 1 tsp. kosher salt
  • 1 tsp. onion flakes

Ingredients for the Cranberry-Pistachio Coating:

I used a ratio of 1:1.5, cranberries-pistachios, for the coating. The below quantities are based on a 1/2 batch of cheese balls with this coating.

  • 2 Tbs. dried cranberries, roughly chopped
  • 3 Tbs. shelled pistachios, roughly chopped

Directions:

Mix coatings in small dishes. Set aside.

In a medium bowl, combine all ingredients for the cheese balls. Use a mixer to thoroughly combine, if needed. Use a small cookie scoop (mine is a 2-tsp. cookie scoop) to portion out cheese mixture. Roll in prepared toppings and set on a serving dish.

Serve at room temperature with your choice of crackers.

Make Ahead: Cheeseballs can be made and stored in the fridge, covered, for up to 3 days.

 

Check out more easy, stress-free entertaining ideas from the Sunday Supper tastemakers.

Beverages

Appetizers

Main and Side Dishes

Desserts and Baked Goods

Plus a No Stress Party Checklist and Recipes for Easy Entertaining by Sunday Supper

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
 

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Sunday Supper Movement