Cheese Ball with Creamed Beef Bits

 

There is something very nostalgic and comforting about a cheese ball. This Chipped Beef Cheese Ball reminds me of happy times with family and holidays. I remember feeling very excited as a child, eagerly waiting for this delicious and tasty treat to be served on the table. Its smooth and tangy flavor, along with the salty taste of shredded beef, quickly became very popular. What made it unique was not only how it tasted but also the cozy times spent together enjoying this delicious starter. Each mouthful brought back memories of the love and joy present during these moments.

The Chipped Beef Cheese Ball is a traditional recipe that mixes simplicity with elegance. It's a recipe that looks fancy but is very simple to make. Whether you're having a holiday gathering, a relaxed meeting, or just want a tasty snack, this cheese ball is a great option. It can be used in many ways, enjoyed by many people, and is very easy to make.

Ingredients

• 2 packages of cream cheese (8 oz. each), at room temperature
• 1 package of dried beef, finely chopped
• 1 1/2 teaspoons of Worcestershire sauce
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 3 pieces of green onion, finely chopped (and more for decoration if desired)
• Ritz crackers, to serve
• Salt, to taste

Directions

Preparation

1. Gather all your ingredients before starting. Allow the cream cheese to sit at room temperature for a few minutes to soften, which will make mixing much easier.
2. Cut the dried beef into small pieces if it isn’t already chopped, and slice the green onions.

Combining Ingredients

1. Place the softened cream cheese in a large mixing bowl. If using a mixer, choose a low-speed setting to prevent splashing.
2. Add the diced beef and finely chopped green onions to the bowl. Mix the ingredients with a mixer or a wooden spoon until well combined with the cream cheese, ensuring the mixture is even and fully mixed.
3. Add the garlic powder and onion powder to the mixture and mix well.
4. Taste the mixture and add salt as needed. Remember that the chipped beef is already salty, so add salt gradually to avoid over-seasoning.

Forming the Cheese Ball

1. Place a piece of plastic wrap on a smooth surface.
2. Put the cheese mixture on the plastic wrap. Carefully bring the sides of the plastic wrap together and start shaping the mixture into a ball.
3. Use your hands to form a smooth, round shape. The plastic wrap will help you mold the ball and prevent the mixture from sticking to your hands.
4. After forming it, wrap the cheese ball tightly with the plastic wrap.
5. Refrigerate the cheese ball for at least 20 minutes, or until it firms up. This step is important to help the flavors meld and ensure the cheese ball holds its shape when served.

Serving

1. Once chilled, gently remove the cheese ball from the plastic wrap and place it on a serving plate.
2. If desired, garnish with additional finely chopped green onions for added color and flavor.
3. Serve the cheese ball with Ritz crackers or your favorite crackers. The crunchy, buttery Ritz crackers complement the creamy cheese ball perfectly.

Variations & Substitutions

• Add-Ins: For extra flavor, mix in chopped nuts (like pecans or walnuts) or a sprinkle of dried herbs (such as dill or parsley).
• Spicy Kick: Add finely chopped jalapeños or a dash of hot sauce if you prefer a spicier cheese ball.
• Diet Modifications: For a lighter version, substitute low-fat cream cheese or a combination of Greek yogurt and reduced-fat cream cheese. To make a vegetarian option, omit the chipped beef and add finely chopped bell peppers or olives instead.
• Cheese Variety: While cream cheese is traditional, you can experiment with different cheeses. Adding shredded cheddar or a bit of tangy blue cheese can give the classic recipe an interesting twist.

Final Thoughts

The Chipped Beef Cheese Ball is more than just an appetizer; it's a dish that evokes memories and brings people together. Its creamy and savory flavor, paired with the satisfying crunch of crackers, makes it a favorite that’s hard to resist. The recipe is straightforward and simple, perfect for both novice and experienced cooks.

Whether you’re looking to impress your guests or simply enjoy a delicious snack at home, this cheese ball is a great choice. Its ease of preparation and versatility make it a recipe that can be adapted to suit any occasion or taste. Gather your ingredients, follow these steps, and get ready to enjoy a dish that’s not only tasty but also rich in nostalgia and shared joy. Enjoy!

 

Philly Cheesesteak Egg Rolls

I absolutely love egg rolls, and I wanted to create something unique and delectable with them. Yesterday, I made these delicious Philly Cheesesteak Egg Rolls, and my family devoured them! They’re ideal for a game day party (football season is just around the corner) or a fall patio party. Who needs a summer patio party when you can have one in the fall with a bonfire and marshmallows? These beauties come together quickly, and the filling can be made ahead of time.

Ingredients

• 1 pound ground beef
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons butter
• 1 yellow onion, chopped
• 1/2 green bell pepper, chopped
• 24 egg roll wrappers
• 12 slices American cheese
• 3/4 cup vegetable oil for frying

Instructions

1. Heat a skillet over medium heat. Cook the ground beef, breaking it apart as little as possible, until browned and still the size of peas, about 5 to 7 minutes.
2. Add Worcestershire sauce, salt, and pepper to the beef. Stir gently and remove the mixture from the pan.
3. Melt butter in the same skillet. Add chopped onion and bell pepper; cook and stir until browned, about 5 to 7 minutes.
4. Return the beef mixture to the skillet and stir to combine. Let the filling cool while preparing the wrappers.
5. Lay the egg roll wrappers on a flat surface. Place 1/2 a slice of American cheese onto each wrapper. Add 3 tablespoons of the filling on top of each egg roll.
6. Pull the bottom left corner over the filling and fold the two sides in, moistening the edges with water as you go; roll tightly.
7. Heat about 1 inch of oil in a large saucepan over medium-high heat. Add 3 to 4 egg rolls at a time and fry until browned, about 3 to 4 minutes. Repeat with the remaining egg rolls.

Tips for the Best Philly Cheesesteak Egg Rolls

• Steak: Ribeye or flank steak can also be used, or even ground hamburger. Cut your steak into bite-sized pieces for easier eating and filling.
• Cheese: Swap out the Monterey Jack with provolone slices, Swiss, or spice it up with pepper jack cheese.
• Peppers and Onions: Use red, yellow, or orange peppers for a pop of color, or try using a red onion. Chop them into bite-sized pieces for easier eating.
• Wrappers: Don’t be nervous about folding your egg rolls. There are usually directions on the back of the package. Make sure you use a bit of water on the edges to seal them well.
• Sauce: These are ideal for dipping. The possibilities are endless. Try your favorite cheese sauce, Ranch dressing, horseradish sauce, or BBQ sauce.

 

Easy Made Italian Meatloaf

This outstanding EASY MADE ITALIAN MEATLOAF recipe is sure to please the entire family, and the leftovers (if you’re lucky enough to have any!) are amazing!

Ingredients

• 1 lb. ground beef
• 1/2 lb. ground mild Italian sausage
• 1 small onion, finely chopped
• 1/2 cup chopped bell pepper (I used orange, it was all I had in the freezer)
• 1 tsp. olive oil
• 1 tsp. Worcestershire sauce
• 1 clove garlic, minced
• 1/2 tsp. oregano
• 1/2 tsp. basil
• 1/2 tsp. parsley
• 1 egg, beaten
• 3/4 cup Italian bread crumbs
• 2 slices white bread, crumbled
• 1 tbsp. milk
• 8 oz. shredded mozzarella cheese, reserve 3/4 cup for topping
• 1/4 cup parmesan cheese
• 1 cup marinara sauce, plus 1/2 - 3/4 cup more for topping

Instructions

1. In a small skillet, heat the olive oil over medium-high heat and sauté the onion and bell pepper for 3-4 minutes, then remove from heat.
2. In a large bowl, add the ground beef, Italian sausage, onion, and bell pepper, along with all remaining ingredients, reserving 3/4 cup of mozzarella cheese for topping.
3. Mix everything thoroughly using your hands until well combined.
4. Place and mold the mixture into a baking dish of your choice.
5. Spoon 1/2 to 3/4 cup of marinara sauce on top and spread it evenly.
6. Bake in a preheated 400°F oven for 50 minutes.
7. Remove from the oven, top with the remaining mozzarella cheese, and sprinkle a little dry basil over the top.
8. Return to the oven for an additional 10 minutes, or until the meat is fully cooked and no longer pink.

Note: Baking time may vary depending on the thickness of your loaf. Mine was about 2 inches thick.

 

Beef and Cheese Chimichanga

Ingredients

• 1 pound ground beef
• 1 can (16 ounces) refried beans
• 1/2 cup finely chopped onion
• 3 cans (8 ounces each) tomato sauce, divided
• 2 teaspoons chili powder
• 1 teaspoon minced garlic
• 1/2 teaspoon ground cumin
• 12 flour tortillas (10 inches), warmed
• 1 can (4 ounces) chopped green chilies
• 1 can (4 ounces) chopped jalapeño peppers
• Oil for deep-fat frying
• 1-1/2 cups shredded cheddar cheese

Instructions

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic, and cumin.
2. Spoon about 1/3 cup of the beef mixture off-center on each tortilla. Fold the edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks.
3. In a large saucepan, combine the green chilies, jalapeño peppers, and remaining tomato sauce; heat through.
4. In an electric skillet or deep-fat fryer, heat 1 inch of oil to 375°F. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels.
5. Sprinkle with shredded cheddar cheese and serve with the heated sauce.

Yes yes yes! Oh my lord, so amazing!

 

Slow Cooker Hamburger Mac & Cheese

Between juggling meetings and family time, we all need a comforting, delicious meal that doesn’t require us to stand over the stove for hours. Enter Slow Cooker Hamburger Mac & Cheese. This recipe is the perfect blend of creamy, cheesy goodness and hearty ground beef, all coming together effortlessly in your slow cooker. It captures the nostalgic flavors of childhood favorites but adds a grown-up touch with the slow-cooked depth of flavor. Whether you’re looking for a quick weeknight dinner or a dish to bring to a potluck, this recipe is a crowd-pleaser that can’t go wrong.

This Hamburger Mac & Cheese pairs wonderfully with a fresh garden salad, adding a crunch and some greens to balance the richness of the dish. A side of steamed broccoli or green beans can also be a great addition, bringing some extra vitamins to the table. For a little indulgence, serve it with garlic bread or warm dinner rolls to soak up every last bit of that cheesy sauce.

Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 12 oz macaroni pasta
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 4 cups milk
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika

Directions

1. In a skillet over medium heat, cook ground beef and diced onion until the beef is browned and the onion is tender. Drain any excess fat.
2. Transfer the beef and onion mixture to your slow cooker.
3. Add the macaroni pasta, shredded cheddar cheese, shredded mozzarella cheese, milk, heavy cream, salt, black pepper, garlic powder, and smoked paprika to the slow cooker. Stir to combine everything evenly.
4. Cover and cook on low for 2-3 hours, or until the pasta is tender and the cheese sauce is melted and creamy. Stir occasionally to prevent sticking.
5. Once cooked, give the mac and cheese a good stir and serve warm. Enjoy!

Variations & Tips

Feel free to add some variety to this dish! Swap out the ground beef for ground turkey or chicken for a leaner option. You can also toss in some diced tomatoes or bell peppers for extra flavor and texture. For a spicy kick, add a teaspoon of chili powder or some diced jalapeños. If you’re a veggie lover, mix in some spinach or broccoli towards the end of the cooking time. The great thing about this recipe is its versatility, so make it your own!

Kellogg’s Corn Flakes Banana Bread

 

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups mashed, ripe bananas
• 2 1/2 cups KELLOGG’S CORN FLAKES cereal
• 1/2 cup butter or margarine, softened
• 3/4 cup sugar
• 2 eggs
• 1/2 cup coarsely chopped walnuts

Instructions

1. Preheat the oven to 350°F. Coat a 9 x 5 x 3-inch loaf pan with cooking spray.
2. In a medium mixing bowl, stir together the flour, baking powder, baking soda, and salt. Set aside.
3. In another medium mixing bowl, combine the mashed bananas and KELLOGG’S CORN FLAKES cereal. Let the mixture stand for 5 minutes, or until the cereal softens. Beat well.
4. In a large mixing bowl, beat the butter and sugar until combined. Add the eggs and beat well.
5. Mix in the banana-cereal mixture and the chopped walnuts. Stir in the flour mixture until just combined.
6. Spread the batter evenly in the prepared loaf pan.
7. Bake for about 1 hour, or until a wooden pick inserted near the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before removing it. Cool completely before slicing. Wrap with plastic wrap to keep fresh.

 

HomeMade Caramel Cake

This Southern Caramel Cake recipe is made with layers of homemade moist yellow cake with a luscious thick caramel icing made from scratch! It’s rich and delicious, perfect for any special occasion!

Ingredients

Cake

• 2 cups + 2 tbsp all-purpose flour (sifted, plus extra for dusting cake trays)
• 1/4 teaspoon salt
• 2 cups sugar
• 2 sticks unsalted butter
• 1 cup water
• 1 teaspoon soda
• 1/2 cup milk
• 2 large eggs
• 1 teaspoon vanilla

Caramel Icing

• 3 cups granulated sugar
• 1 stick butter
• 1 cup heavy cream
• A pinch of salt
• 2 teaspoons vanilla

Instructions

1. Preheat the oven to 350°F. Butter and flour two 9-inch baking sheets.
2. In a large bowl, sift together the flour and salt. Add the sugar and whisk until combined.
3. In a saucepan, melt the butter in the water, then bring to a boil. Whisk in the flour and sugar mixture until smooth.
4. Add the soda, milk, eggs, and vanilla to the mixture. Stir until well blended and smooth.
5. Pour the batter into the prepared baking sheets.
6. Bake for 20-25 minutes, checking the cake after about 15 minutes, or until a tester comes out clean. Be careful not to overbake.
7. Remove the cakes from the oven and let them cool in the pans on a wire rack for 15 minutes. Then transfer the layers to parchment-lined racks to cool completely.
8. To make the caramel icing, have two pans ready and a large griddle. In a large saucepan, combine 2½ cups of sugar, butter, cream, and a pinch of salt. Cook over medium heat until almost boiling.
9. Meanwhile, in a small saucepan, melt 1/2 cup of sugar over medium heat until it turns amber. Do not stir, but shake the pan every few minutes to help distribute the sugar. This is the sugar syrup that you will pour into the other pot.
10. Cook the caramel mixture over medium to medium-high heat while stirring in the sugar syrup. Continue cooking until the mixture reaches the softball stage, or 232°F on a candy thermometer.
11. Remove the pan from the heat, add the vanilla, and let the mixture cool for 15 minutes.
12. Transfer the icing to a large mixer and beat on medium speed, or use a hand mixer, for 15-20 minutes, or until the icing is the consistency of soft ice cream. If the icing sets too quickly or becomes too thick, add a little more cream.
13. Frost the cooled cake layers with the caramel icing. Enjoy!

 

Oklahoma Fried Onion Burgers

Ingredients

• 1 large onion, peeled, halved, and thinly sliced
• Salt and pepper
• 1 lb ground beef
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 4-8 slices American cheese
• Mayo, mustard, and pickles, for serving
• 4 hamburger buns, toasted

How To Make Oklahoma Fried Onion Burgers

1. Combine the onion slices and 1 teaspoon of salt in a bowl and toss to combine. Transfer the onions to a colander and let sit for 30 minutes, tossing occasionally. Transfer the onions to a clean dish towel, gather the edges together, and squeeze out as much liquid as you can from the onions. Do this over the sink or a large bowl since the onions will have quite a bit of liquid in them.
2. Divide the onions into 4 separate mounds on a rimmed baking sheet. Form the beef into 4 lightly packed balls. Place the beef balls on top of the onion mounds and flatten the beef firmly (use your palm) so the onion adheres to the beef. The patties should measure 4 inches in diameter. Season the beef generously with salt and pepper.
3. Melt the butter with the oil in a 12-inch skillet over medium heat. Using a large spatula, transfer the patties to the skillet, onion side down. Cook for 6-8 minutes, until the onions turn a deep golden brown and begin to crisp around the edges. Flip the burgers, then increase the heat to high and cook until well browned on the second side, about 2 minutes.
4. Add 1 or 2 slices of cheese to each burger and allow them to melt. Add mayo, mustard, and pickles to the top buns, then place each burger on a bottom bun. Serve immediately.

I can’t seem to get tired of this recipe. It’s been a fixture on my menu lately

 

Scalloped Potatoes

There is something undeniably comforting about a dish that combines the creamy richness of potatoes with layers of velvety cheese. Scalloped Potatoes, with their golden crust and tender slices of potato in a luscious sauce, have long been a favorite of mine. Growing up, Sunday dinners at my grandparents’ house were always a special occasion, filled with laughter and love. And one dish that made a regular appearance on those cherished evenings was my grandma’s legendary Scalloped Potatoes.

I can still recall the aroma that wafted through the house as the casserole emerged from the oven, filling every nook and cranny with its irresistible scent. As my family gathered around the table, anticipation filled the air. The first bite was always a moment of pure bliss – the creamy potatoes melting in my mouth, the delicate spices dancing on my taste buds, and the comforting warmth that spread through my body. It was a dish that brought us all together, creating memories that would last a lifetime.

This Scalloped Potatoes recipe is my interpretation of my grandma’s classic dish, perfected over the years with a few tweaks and additions of my own. I implore you, dear reader, to save this recipe and make it your own. Whether it’s a cozy family dinner or a potluck with friends, this dish is sure to delight and impress. So, let’s get started and make some mouthwatering Scalloped Potatoes!

Ingredients

• 4 cups thinly sliced potatoes
• 3 tbsp butter
• 1 1⁄2 cups milk
• 3 tbsp all-purpose flour
• 1 cup grated sharp cheddar cheese
• 1⁄2 cup grated cheese (cheddar or Gruyere) for topping
• Salt to taste
• 1/2 cup sliced green onions (optional)
• Pinch of cayenne pepper (optional)

Instructions

1. Preheat oven to 375°F (190°C). Grease a baking dish.
2. In a saucepan, melt butter over medium heat. Add flour and stir for 1-2 minutes until it turns light golden.
3. Slowly pour in milk while stirring. Simmer until the sauce thickens.
4. Remove from heat, add salt, grated sharp cheddar cheese, and cayenne pepper (if using). Stir until smooth.
5. Layer half of the sliced potatoes in the baking dish. Pour half of the cheese sauce over it.
6. Add the remaining potatoes for the second layer, then pour the rest of the cheese sauce.
7. Sprinkle grated cheese evenly over the top.
8. Cover with foil and bake for 45 minutes.
9. Remove foil and bake for an additional 15-20 minutes until the top is golden and slightly crispy.
10. Let cool briefly before serving. Optionally, sprinkle sliced green onions on top as garnish. Enjoy!

These Scalloped Potatoes are a labor of love that will surely warm your heart and satisfy your palate. The creamy richness, the tantalizing aroma, and the irresistible combination of flavors make this dish truly unforgettable. So, indulge yourself and create your own culinary memories with this classic recipe.