Minestrone Soup, Festive Herb Spirals and the Perfect Bribe

Hi all!
Sorry I haven't been reading and commenting lately.
The weather here has been gorgeous this week and Miss M and I have been taking advantage of it by spending our days outside. I haven't driven my car once this week we have just been walking everywhere, it's been pretty awesome.

For dinner last night I made a beautiful Minestrone Soup-
I use half V-8 juice, half water and add in whatever vegies I can find, this time we had a great mixture-

carrots, yellow pepper, onion, kidney beans, cilantro, parsley, spinach, corn, green beans and ditalini noodles. Yummy.

To go with the soup I made some Festive Herb Spirals, these would also make great appetizers-

Festive Herb Spirals
Ingred;
1 pkg crescent roll dough
1 8 oz pkg cream cheese, softened
1/4c. minced fresh herbs- I used cilantro and parsley
1/2t. greek seasoning
1t. onion powder
3 minced green onions

I ran everything except for the dough through my food processor.
Unroll the crescent roll dough and seal the edges.
Spread with the herbed cream cheese and roll up.
Slice in 1 inch slices and place on a greased cookie sheet.
Bake at 350 for 15-20 minutes.

Now if you kids are like mine and you tried the usual pleading, or threats to get them to eat their dinner and that hasn't worked I have the perfect Bribe, er um reward. I am totally not above bribing, um rewarding my kiddos to get them to do what I ask. Everyone loves a reward right?

This was the one I offered my little ones for dessert after they finished their dinner-

That is my kind of reward, yum.

Chocolate Mousse Bars
Ingred;
1 pkg Betty Crocker sugar cookie mix + the ingred it calls for
1 8oz pkg cream cheese, softened
1c. semi-sweet chocolate chips
1c. whipping cream, whipped
1c. semi-sweet chocolate chips
1/2c. cream

Oven 350.
Prepare cookie mix and spread into the bottom of a greased 9x13 pan.
Bake for 15 minutes. Cool completely.
Beat the cream cheese, melt 1c. of the chocolate chips in the microwave, beat into the cream cheese. Fold in the whipped cream.
Spread over the cookie layer.
Melt the remaining 1c. of chocolate chips, whisk together with the 1/2c. cream.
Spread over the mousse layer and refridgerate for a couple hours.

I was told by the kiddos that they wanted me to make this everyday, because it was the BEST thing they have ever had, and that I am the BEST cook ever.
Anyone else think they were trying to butter me up for something????
A second piece maybe?????

This is me being brave

Disclaimer-
If you are one of those people on a diet do not, I repeat DO NOT
read further because the Diet Train has been derailed here
and ALL passengers got off.

See I can be brave I can conquer my fear, my fear of frying that is.
Yep frying, NOT flying. That's a fear that will never be conquered.
If you are wondering what brought this on you can go here, see she frys EVERYTHING, and I was dying to try several of her recipes.
But as you may or may not Know (if not read here) but I don't do frying. I usually end of catching things on fire.
BUT if I was going to make some of these lovelies I needed to conquer my fear, Be brave little rabbit, be brave. I gathered inspiration from one of the kids favorite movies, this one-

My kiddos are always in tears at the end of this movie, they are so cute :)

On we go, to get over my frying phobia I made these-

ok, ok so the mushrooms aren't fried but the others are! I made these for an appetizer night with some friends. And.... they..... were.... YUMMY, and even better I didn't catch a single thing on fire. Nothing even burned (if we don't count my thumb that is) how good was that!


Wontons
Ingred;
1/2 pkg cream cheese
3 sliced green onions
1/4t. ginger
1/2t. soy sauce
1/4c. crab
wonton wrappers
mushroom caps

Put the cream cheese, onions, ginger and soy sauce in the Food Processor, mix until well blended. Blend in the crab, use as a filling for wontons or in mushrooms.

I placed the mushrooms upside down on a baking sheet and drizzled with olive oil then baked at 375 for about 15 minutes, then turned them over and stuffed with this mixture and put a small cube of mozzarella on top and baked at 375 for about 20 minutes. Very good.

These mushrooms were started the same way but instead of the filling I put a small scallop in each one and wrapped a 1/4 of a piece of bacon around each one. I had never had scallops before and I have to say this was my favorite of these all.

For the mozzarella slices I got my inspiration from the frying link I gave you up above, I used her recipe although not exactly. She has great pictures and instructions so you really need to go check her blog out. There is a lot of great stuff over there.

I sliced the mozzarella into about 1/2 inch slices, layed them on a plate and drizzled with a mixture of olive oil, garlic salt and minced basil. I let this set in the fridge for about 15 minutes while I assembled the other ingred.
I put 1 egg in a flat bowl, 1/2c. flour in another and a mixture of bread crumbs and panko crumbs in another bowl.
I dipped the sliced in the flour first, then the egg, then the crumbs and fried on the stove for about 1-1/2 minutes on each side. These were the BEST I have ever had, EVER I tell you.

And I didn't catch ANYTHING on fire, I was very proud of myself :) :) :)

Layered Italian Spread

I needed an appetizer to take to a gathering the other night, so I shuffled through some recipes I had saved trying to find something I could make with what I already had because I didn't want to go to the store. I found this one at the Pillsbury site. I changed this up quite a bit and can't really tell you how the original one would be, it was very inspirational though.

Layered Italian Spread
Ingred;
1 can white beans, drained and rinsed
1pkt of Italian dressing mix
1c. chopped marinated artichoke hearts
1c. Parmesan cheese
1c. chopped Genoa salami
2c. shredded mozzarella cheese
1/4c. sliced green olives
1/4c. sliced black olives

Heat oven to 375

Process the beans, 1/4c. parm cheese, and 1T. of the dressing mix in food processor until smooth.
Spread in the bottom of a 4c. baking dish.
Sprinkle 1/4c. parm cheese over that.
Layer on the artichokes, then the salami.
Sprinkle with the remaining parm cheese, then the mozzarella cheese. Sprinkle 1T. of the dressing mix over the top.
Bake uncovered for 25 min. turn oven down to 350 and continue baking for 10 more minutes.
Remove from oven and sprinkle the 2 kinds of olives on top. Serve hot with baguette slices.

This was pretty thick so I don't think the wonton chips would have cut it. But it was TASTY, everyone loved it and I know I will be making it again.


Now for a good dose of chocolate, I got the recipe for these brownies over on My Tasty Treasures. These quick easy from scratch brownies, were so GOOD, I will never use a box mix again, EVER. I changed them up by adding mint flavoring instead of vanilla then drizzled with a green mint glaze. If you want the recipe you need to go over the Donna's Blog, she has it. And trust me when I tell you that you really need to make these, they are the perfect brownie.

Fun with Artichokes

I have a couple more artichoke recipes that turned out to be keepers-

The first one is from AR, the only change I made was to add in some diced green olives.

Artichoke Salsa

Pretty good stuff, I think next time I will top it with some shredded cheese.


This next one is very versatile, it could be used as a cold pate.

Or topped with shredded mozzarella and baked as a dip.

Or used to stuff Mushrooms, it was yummy all 3 ways.

Artichoke Crab Spread
Ingred;
1/2c. marinated artichoke hearts
1/2c. crab meat
4 oz cream cheese
1/4c. parmesan cheese
1 green garlic stuffed olive
1/2t. salt

Blend all together in a food processor. If baking- bake at 400 degrees for about 15 minutes.

Next time I make this I think I will add 1/2c. shredded mozzarella into the mix. This is a recipe that I will be making for game night for sure.

Miss M was cooking right alongside me, she made 2 beautiful little tea cakes and a scarecrow cookie.

She told me the recipe is a secret though, so I am unable to share it with you, sorry : )

How long to you keep Leftover Turkey?

I was given strict orders to leave the leftover turkey alone, no cooking it up into casseroles or soups. Hubby insists that leftover turkey needs to be eaten slowly over the course of the next 2 weeks. TWO WEEKS!?!?! I don't think so, I told him he had ONE week to get his fill in then I was using it up, he has one more day. And as long as no one tells him I will let you all in on a little secret- I used some of his leftover turkey to make this-

I have been wanting to try this, I had actually been planning on making it with chicken but then remembered I had LOTS of leftover ready-to-go turkey in my fridge, begging to be used. And what Hubby doesn't know, won't hurt him :)

Turkey Basil Pate

Ingred;
1c. cubed white turkey meat/ or chicken
1/2c. mayo
1t. Mrs. Dash onion and herb seasoning
1t. onion powder
1/4t. each- salt & pepper
1t. minced basil

Put all into a food processor and blend until smooth. Line a small bowl with plastic wrap, press the mixture into the bowl, wrap and refrigerate for at least 4 hours. Tip it out of the bowl onto your serving dish and remove the plastic wrap, serve with crackers or toast points.

You can definitely trade out the turkey for chicken and all the seasonings are optional, you can sub other things or use only the salt and pepper. This was very quick, easy, super good and our little secret ;)

How long do you keep leftover Turkey around? What about leftovers in general?

Baked Crab Rangoon

What a strange name, I am never sure if I am saying it right, lol. This is my favorite appetizer to get at our little local Chinese food restaurant, I found a recipe on the Kraft web site and decided to give them a try. I made them to take to a Girls Night Out that I went to. It was a lot of fun, and they turned out pretty good :)

Baked Crab Rangoon
Ingred;
6oz crab meat
4 oz cream cheese
2 green onions sliced
1/4c. mayo
12 wonton wrappers

Heat oven to 350. Mix first 4 ingred. Spray 12 muffin cups with pam, line each with a wonton wrapper. Fill with the crab mixture. Bake 18-20 minutes until wontons are golden and filling is heated through.

I used my mini muffin pan, to mix the ingred. I put them all in a lg zip baggie, with a little asian seasoning, then squished it all together. Then a cut off a corner of the baggie and squeezed the filling into my cups. Clean up was easy :)
I wanted to sprinkle a little Mrs. Dash on these but I'm either all out or it's hiding in my cupboard somewhere, oh well :) :) :)

More Mochi, More 'Shrooms and 5 Words from Willoughby

I made a Pumpkin Mochi Cake, I got the recipe from Allrecipes, there are quite a few Mochi recipes on there. Just type Mochi in the search box and check them all out! The picture isn't all that great but it was definitely a hit here at my house.

Pumpkin Mochi

Ingred;
2-1/2c. mochiko
2t. baking powder
2c. sugar
4 eggs
1- 30 oz can pumpkin
1- 14oz can sweetened condensed milk
1c. melted butter
2t. vanilla

Preheat oven to 350. Lightly grease a 9x13 pan.
Sift together the mochiko, baking powder, and sugar in a large bowl. Mix together the eggs, pumpkin, milk, butter and vanilla. Stir this mixture into the dry mixture. Pour into the pan.
Bake for 1 hour, cool before serving.

I enjoy pumpkin desserts, and I really liked this but I think the Lemon Mochi is my favorite still :) :) :)


I made some 'shrooms tonight, they got a little overdone but were still tasty. I used the Parmesan puff filling I had leftover from yesterday in them, it worked really well. I wouldn't have overbaked them, they smelled so yummy I knew they were done, but I was distracted by a giant spider in my kiddos game cupboard. Yuck.

I received 5 words from Willoughby to play along in a Game.
If anyone else wants to play let me know and I can give you five words.

#1-Cold, I like the cold, not freezing cold exactly just chilly cold. My Mom has always called me a heater, because from the time I was really small I was always very, very warm blooded. As a Teen my family always made me keep my bedroom door closed because I liked to keep my windows open year round, even in winter. I grew up in Montana remember so it got pretty chilly in there at times.

#2-Light, I am a big fan of natural lighting. I like to leave the lights in my house off until it's almost too dark to see because I don't like the fake light. Hubby thinks I'm strange, so I tell him it only looks so dark because he is getting old, lol.

#3-Painting, I wish I could paint. Landscapes, Seascapes ( anything with escape in it sounds good to me :) I even took painting classes once a week for almost a year. And I still can't paint, I gave up the day I realized Miss B's paintings looked better than mine.

#4-Change, as most of you know I am not a big fan of change. I would like it if things stayed the same, and never changed :)

#5-Inspire, My children are my biggest inspiration. Everyday they inspire me to be better, I am constantly amazed by how giving and sweet they are to each other and those around them. They Inspire me everyday.

Parmesan Puffs and Focaccia

I have been trying to use some of the recipes from my Allrecipe collection that I keep adding to, every time I go on there I end adding at least 2! I will never get caught up at this rate :)

The two I just tried are-
Parmesan Puffs
Easiest Focaccia Recipe

Tonight I am making a pizza casserole recipe from there, that will make my total for today 3 I am slowly making headway, I will keep you posted on that one :)

So here is the Focaccia Bread, it didn't brown up very well but it was pretty good. I think next time I will double the sugar and add a little salt to the dough, we'll see what that does. Because as the recipe stated it's "Extremely easy, fast and cheap" see it's right up my alley :)

Easiest Focaccia Recipe

Ingred;
1t. sugar
2-1/2T. yeast
2/3c. warm water
2c. flour
olive oil
salt
toppings

Dissolve sugar and yeast in warm water, let stand until creamy. Mix in the flour, stir until well combined. Knead for a few minutes, I let my Kitchen Aid do that for me :)
Place dough in a bowl that has been lightly oiled and let raise for about 30 min. Heat oven to 475, pat dough in to a rectangle drizzle with olive oil and sprinkle with your topping. I used chopped green and black olives. Bake for 10 minutes for chewy bread or let bake 20 min for a bit crisper bread.

Now this next recipe I altered a bit and came up with a couple of tasty appetizers.


Parmesan Puffs

Ingred;
1/2c. water
1/4c. butter
1/2c. flour
2 eggs
3/4c. parmesan cheese

Heat oven to 375, lightly grease a baking sheet.
Bring the water and butter to a boil, whisk in the flour until it forms a ball. Remove from heat and dump into your mixing bowl, beat in the eggs one by one. Then beat in the cheese. Scrape sides, using a small scoop- scoop into small balls and place on cookie sheet. Bake for 15 min. until puffed and golden brown.

Now there are a few things you can do with these, the original recipe suggest dipping in marinara sauce. I made a butter garlic sauce to dip them in while they were warm, which was tasty. Then I dipped the tops of the remaining puffs in the butter and let cool then I filled them with a yummy cream cheese crab mixture-

Parm Puff Filling

Ingred;
4oz cream cheese
1/4c. immatation crab
1/4c. chopped olives
1/2t. salt

Blend all together with a food processor and pipe into the center of the puffs, refridgerate any leftovers.

Now mine are a little big because I haven't been able to find my small scoop since we moved, so I had to use a big one. But with the small one these would be such cute little appetizers! They were very tasty : )

Sausage Meatball stuffed 'Shrooms

At a wedding we went to last month one of the things that were served at the reception were some yummy mushroom caps topped with meatballs. I really wanted to try making some. I think the ones we had were more of a ground beef, sausage mixture but I only used sausage. Also once I had made these they didn't look quite like the picture in my head. So I am going to have to try again, I think I need to bake off the meatballs and then put them in the mushroom caps and heat them through. Even though they weren't quite what I had remembered these were really, really good.

Sausage meatball stuffed Mushrooms
Ingred;
1 pkg reg. mushrooms, the bigger the better
1/4 c. cream cheese, softened
1/2c. parmesan cheese
1T. parsley
1/2 lb ground sausage
1/2t. salt
1/2t. onion powder
1/4t. pepper

Remove the stems from the mushrooms and place top down in a 8x13 pan. In a small bowl mix together the sausage, parsley, parmesan cheese, & pepper. Make into small meatballs and set aside. In another small bowl mix together the cream cheese, salt and onion powder, put about 1/2t. full of this mixture into each of the mushroom caps and top that off with a meatball.
I baked these at 375, I didn't time them very well, it took 30-45 min. maybe. I just watched them and when the meatballs started to brown on top I took them out.

These were sooooooo good, this version will definitely be made again (in fact I am trying to come up with an excuse to make them this weekend). But I do want to try again to make something closer to what we had.
If any of you have had anything similar to this I would love to hear about it, and borrow your recipe! :) :) :)

'Shrooms & Wontons

Stuffed Mushrooms

Ingred;
1 pkg lg stuffer Mushrooms
1/2 pkg (4oz) Cream Cheese
1/4c. shredded Mozzarella Cheese
1/4c. Crab (can use imitation)
2 Green Onions, sliced
1t. Worcestershire Sauce
1/4t. each Garlic & Onion Power
1/2t. salt

Oven 400
Clean mushrooms with a damp paper towel, remove their stems and place caps on a cookie sheet. Lightly drizzle them with olive oil. Put the cream cheese in a food processor and blend, add in the remaining ingred and process until smooth. Using a spoon fill each mushroom cap with about 1t. of the filling. Place pan in the oven and cook for about 30 min. I did try wrapping some of them with half a slice of raw bacon, they turned out pretty good that way but had to cook about 10-15 longer.

Herb & Shrimp Wonton Cigars
Ingred;
Wonton Wrappers
4 oz Cream Cheese
1t. each fresh minced, Parsley, Basil & Oregano
1/4t. minced Garlic
1T. minced Onion
1/2t. Salt
1/2c. fresh Salad Shrimp

Oven 400.
Grease a cookie sheet with olive oil, lightly brush each wonton wrapper with olive oil, both sides. Place about 1t. of the herb cheese in middle of each wonton, spread in a vertical line, top with 4-6 shrimp and roll into a cigar. Repeat with remaining ingred. Place in oven and cook for about 30 min, until they are crispy. Serve with cocktail, or sweet & sour sauce for dipping.

What do you make when it's too HOT to cook?????

Salsa & Guacamole!!!!
The perfect summer night dinner ;)

I rounded up ingred. for a picture, then after I started mixing things I realized that there were a few things missing, dang it. Anyhow they are listed in the ingred. they just missed the photo opt, the slackers.

My Big Sisters Salsa
Ingred;
3 Roma Tomatoes
1/4c. Onion
1T. Lemon Juice
1 Clove Garlic
1/2t. Salt
1/4t. Cumin
1/4t. Chili Powder

I love my Salsa, non-chunky, so I throw everything in my food processor and pulse until it's really blended, however you can pulse it to whatever consistency you prefer.


Creamy Dreamy Guacamole
Ingred;
2 Avocados
1/4c. Onions
1 Clove Garlic
1/4c. Sour Cream
1/4t. Salt

Run the Onion, and Garlic in the food processor until finely minced. Add the remaining ingred. and pulse until completely blended.

Now I sprinkled chopped cilantro on top of both of both of these, but you could also add it into either of these when you are mixing them.

Add a bowl of Tortilla Chips into the plan and you have one tasty summer dinner/snack. There is a recipe on AllRecipes for Guac. that I wanted to try, it called for cream cheese which I didn't have on hand so it will have to wait for next time.

Yummy Treats

I have been wanting to try this since I saw a picture in a magazine, it's a mixture between
Zambaglione & Champagne Cream. I wanted the texture of the Zambaglione using Champagne instead of Marsala. So I combined a couple recipes & this is what I came up with-
Didn't it turn out pretty :) :) :)

Champagne Cream

Ingred;
6 eggs yolks
1/2c. sugar
3/4c. champagne- I used Andre's Strawberry Champagne.
1c. heavy cream
2T. sugar
1/2t. vanilla
1c. fresh berries of your choice

Start a pot of water to boil on the stove & place a glass bowl in the freezer.
Whisk together the egg yolks & sugar in a metal bowl, slowly whisk in the champagne (it will foam up quite a bit). Place metal bowl over top of a pan of boiling water, whisk mixture until it's nice & thick (all the foam will disappear). This takes about 10-15 min. Take your chilled bowl out of the freezer and pour your custard into it, place into the fridge to cool.
Chill another mixing bowl, once your custard is cooled, whip the cream, sugar & vanilla in the chilled bowl until firm peaks form. Reserve 1/2 a cup of the whipped cream. Gently fold the custard into the remaining whipped cream. To serve layer with your berries into individual serving dishes, garnish with reserved cream and berries.

This was so light & airy, if you are looking for a impressive,beautiful, easy, make ahead dessert this would be perfect, it was wonderful :)

The grocery store had shrimp on sale so I decided to make wonton wrapped shrimp, & bacon wrapped shrimp.

Wonton Wrapped Shrimp

Ingred;
Wonton wrappers
lg cooked, peeled deveined shrimp
cream cheese
cocktail sauce

Wipe both sides of the wonton wrappers with olive oil, place a 1/2t. cream cheese in the center of each wonton. Place a shrimp on top and fold in the corners to make a square, bake at 425 for 15-30 min. until the wontons are crispy. Serve hot with cocktail sauce.


The Bacon Wrapped Shrimp I cooked at 425 for about 15 min. than broiled for about 5 min until the bacon was crispy :)

One more picture for the road-

A Treat of Three

I wanted to post about something yummy, Tapenade. There are so many kinds and they are all wonderful. I wanted to share my recipe with you.
Here we have our yummy Olives, Black, Green stuffed with Garlic, & Kalamada (which I made the mistake of grabbing ones with pits), & a bit of Parsley.
Isn't it beautiful :)And of course you need some dippers- Asiago Cheese Bagette, and Pita Bread, brushed with Olive Oil & toasted. Here ya go-Now I dump the Olives, Parsley, a splash of Lemon Juice, Olive Oil, Salt & Pepper and wahlahhhhh-

3 Olive Tapenade





Now to try it on a bagette crisp-

And on a pita chip-

That is some good stuff :) :) :)







3 Olive Tapenade
2 cans Black Olives
1/4c. Green Garlic Stuffed Olives
1/4c. Kalamata Olives
1/8c. Parsley
2T. Olive Oil
1t. Lemon Juice
Salt & Pepper

Place in food processor 7 pulse until desired consistency, & enjoy!

This makes a good base for many other flavors, some Red Pepper, or Parmesan Cheese, there are lots of fun options.

Egg-a-Licious

I decided to make some deviled eggs with some of the boiled eggs in my fridge. And since I NEVER measure, I am borrowing Raoulysgirl's disclaimer (modified for cooking) for this post :)

So here we have our ingredients-

Here is the picture I took of the ingredients half way through mixing cause I forgot to take one before :) -

I always scoop the egg mixture into a zip baggie and snip the corner, this works great for piping the filling in, and when I'm done I throw the baggie away! Love it :) -

Here is my finished product-


A quick bit about boiled eggs, I always make them the way my Momma taught me- Put the eggs in a pan, cover with cold water, bring to a gentle boil, boil 20 min, (I always cook a bit longer, I'm paranoid). Remove from heat, pour out the hot water and run cold water over the eggs, let sit in water until cooled.
Now I don't know if this process is special in any way I do know that my Grandma does it the exact same way. So this got me to thinking, I have heard several tips for how to get good boiled eggs, or make them easier to peel, yadda, yadda, yadda........ So I compiled a list for you, these are things that I have heard, tried, or read- and once again disclaimer applies, Thank You Raoulysgirl :)

1- To get perfectly peeled hard-cooked eggs, use eggs that are at least 3 to 5 days.
Now this is close to something my Gram has said- she says that older eggs make better boiled eggs. So you should always buy your eggs a week before you plan on boiling them. It makes them easier to peel.

2-If your eggs are brought to room temp before you start to cook them they will be less likely to crack, now this tip doesn't fit into the Fausett Family Egg Boiling method, never tried it, don't know :)
3- Cover with cold water to cook your eggs, While they're in the cold water, a layer of steam develops between the shell and the egg white. The steam helps make peeling an egg much easier.

4-(This is a good one, it explains why my yolks are always green :)
Watch the time when cooking the eggs carefully. Overcook causes a green layer to form around the yolk. This layer is caused by a reaction between the iron in the yolk and the sulfur in the white. Heat speeds up this reaction, so the longer your eggs cook, the greater the chance of discoloration.

5-Adding a tablespoon of vinegar to the water will help keep the egg whites from running out of any eggs that happen to crack while cooking, also adding a half teaspoon of salt is thought to help both with the preventing of cracking and making the eggs easier to peel. Now I also read that using salt in the cooking water can make your egg whites rubbery, so you choose :)

6-You can keep hard boiled eggs for up to 1 week in the fridge and they will be fine.


With Easter coming up I will get a chance to try some of these that I haven't tried, and find some more ways to use up hard boiled eggs! :)

Salmon CheeseBall

So I got an odd phone call from my sister a couple days ago, which by the way is perfectly normal, wondering where in the world I buy the salmon cheeseball that I quite frequently bring to family gatherings. She had been searching all the grocery stores for it, I said ummm, I make it. (Who would buy a store bought cheeseball, yuck).
When I offered her the recipe, she very sweetly asked if I could just make her one (cause she loves me so much <3). So I did but I made her watch how because I am not, no matter what anyone says, a short order cook (which I never say because my family starts to laugh & say well you ARE short and you DO cook, ha ha ha, never gets old). SO to get to the point, I am a rambler :) I thought it would be fun to do a step by step of my yummy Salmon Cheeseball.

So step 1- you need 2- 8oz pkgs room temp. cream cheese, about 8 oz of cooked salmon, 2c. shredded chedder cheese, 1t. Worcestershire sauce, & about 1T. Season All salt.
Step 2- Beat together all the ingred. except the shredded cheese,
see how technical it is :)

Step 3- Scrape the sides of your bowl & add in 1c. of the shredded cheese.

Step 4- Place half of the remaining cheese on a plate, using a spatula scoop half of the cheeseball mixture onto the plate.

Step 5- Form into a ball while rolling in the cheese. Wrap tightly in saran wrap to hold the shape, repeat with the other half & store both balls in the fridge. I usually make these a day ahead, but not always :)

Step 6- (The most important) Serve with your favorite crackers, yum!