CREAM CHEESE BALLS (JEWISH)
This recipe, from The Essential Book of Jewish Festival Cooking, eventually surfaced in the Food Section of the 27 May 2009 issue of the Los Angeles Times.
Provided by Sydney Mike
Categories Fruit
Time 25m
Yield 15 cheese balls, 15 serving(s)
Number Of Ingredients 7
Steps:
- In a dry frying pan over medium heat, toast together the sesame, coriander, cumin & nigella seeds 3 to 4 minutes or until fragrant, stirring or shaking the pan often.
- Grind the seeds with a mortar & pestle or process BRIEFLY in a coffee grinder (but not so long that the sesame seeds release a lot of oil).
- Oil your hands to prevent the cheese from sticking, then roll the cheese into 1-inch balls & chill uncovered on a greased baking sheet.
- In a small bowl, mix the sesame seasoning with the salt & chopped pistachio nuts, then roll the cheese balls in the mixture until well covered.
- Serve immediately, or cover & chill on a wax-paper-lined baking sheet until ready to serve.
Nutrition Facts : Calories 66, Fat 6.4, SaturatedFat 3.1, Cholesterol 17, Sodium 69.3, Carbohydrate 1.3, Fiber 0.3, Sugar 0.6, Protein 1.4
CREAM CHEESE-FILLED BAGEL BALLS
These cream cheese-filled bagel balls are perfect for breakfast and are super easy to make! The dough requires no yeast, and is a healthier alternative to regular dough! Two-ingredient dough is packed with protein thanks to the yogurt, and is free of the preservatives and artificial ingredients found in many prepared doughs. Once made, you can work with it immediately. That means you don't have to spend time waiting for the dough to proof before you make a meal.
Provided by alliecappelli
Categories Bagels
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Grease a baking pan.
- Mix 1 cup flour, baking powder, and 1/2 teaspoon salt together. Mix in Greek yogurt and knead until all flour is mixed in; if dough is sticky, add more flour.
- Cut dough into 8 equal pieces. Roll each piece into a ball and press each ball into a flat circle; they should look like mini pizzas.
- Scoop cream cheese into the center of each circle. Fold the edges up and pinch closed so you have a round ball of dough with cream cheese inside. Make sure you seal the edges so the cream cheese doesn't spill out during baking. Place seam side down on the prepared baking pan.
- Mix egg, half-and-half, and a pinch of salt in a small bowl. Brush egg wash on top of each dough ball and sprinkle with bagel seasoning.
- Bake in the preheated oven until golden brown, about 10 minutes. Remove from the oven and brush with melted butter before serving.
Nutrition Facts : Calories 337.8 calories, Carbohydrate 27.5 g, Cholesterol 98.2 mg, Fat 19.8 g, Fiber 0.8 g, Protein 10.1 g, SaturatedFat 11.3 g, Sodium 852.4 mg, Sugar 2.2 g
PINEAPPLE CREAM CHEESE BALL
Make and share this Pineapple Cream Cheese Ball recipe from Food.com.
Provided by DiAnna2
Categories Spreads
Time 10m
Yield 1 ball
Number Of Ingredients 6
Steps:
- Combine all ingredients, savings some pecans to roll cheese ball in.
- Pack mixture into a bowl or mold; chill until firm.
- Remove and roll in pecans to coat exterior.
- Serve with crackers.
Nutrition Facts : Calories 3075.9, Fat 312.6, SaturatedFat 101.2, Cholesterol 499.8, Sodium 1460.5, Carbohydrate 52.3, Fiber 21.9, Sugar 25, Protein 47.5
CREAM CHEESE BALLS - SUGAR FREE
Make and share this Cream Cheese Balls - Sugar Free recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cream the cream cheese and six packets of sweetener. Add pecans. Chill.
- until cheese will form balls.
- Melt the chocolate and butter together, slowly. Take off heat and add heavy.
- cream, vanilla and sweetener. When you have rolled the cream cheese into.
- balls, drizzle chocolate mixture over each. Chill until chocolate hardens.
- enough to pick up (about 30 minutes).
Nutrition Facts : Calories 239.2, Fat 24.6, SaturatedFat 13.7, Cholesterol 58.6, Sodium 142.2, Carbohydrate 3.2, Fiber 1.2, Sugar 0.3, Protein 4
CREAM CHEESE BALLS
Make and share this Cream Cheese Balls recipe from Food.com.
Provided by ladylynd
Categories Very Low Carbs
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Add smoked salmon to creme cheese.
- Add lemon juice and pepper. Mix well with a wooden spoon.
- Prepare small balls of the cheeses and salmon mixture and roll in parsley.
- Chill before serving. Chives or chopped walnuts may be substituted for salmon.
Nutrition Facts : Calories 108, Fat 8.9, SaturatedFat 5.2, Cholesterol 30.5, Sodium 255.6, Carbohydrate 0.9, Sugar 0.1, Protein 6.1
JEWISH CRACKER SNACKS
My Jewish grandma used to make homemade cheese blintzes, which are crepes. I adapted this for my family as a snack. Making crepes can be tedious; these are wonderful.
Provided by merri rosenthal
Categories Appetizers and Snacks Cheese
Time 25m
Yield 10
Number Of Ingredients 7
Steps:
- Stir together the cottage cheese, matzo meal, sugar, and salt in a bowl. Place about 1 tablespoon of the cheese filling onto a cracker, top with another cracker, and press down. Set the filled crackers aside. Beat the eggs in a shallow bowl.
- Heat the vegetable oil in a large skillet over medium heat. Dip both sides of each filled cracker in the beaten egg, then place into the hot oil. Pan-fry the cracker snacks on both sides until golden brown, 1 to 2 minutes per side. Serve hot.
Nutrition Facts : Calories 124 calories, Carbohydrate 16.9 g, Cholesterol 40.6 mg, Fat 3.9 g, Fiber 0.5 g, Protein 5.5 g, SaturatedFat 1.2 g, Sodium 349.9 mg, Sugar 5.2 g
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- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and preserves until smooth and creamy. Scrape down the bowl, then beat in the garlic powder, salt, and hot sauce, and then the cheddar cheese.
- Lay a large sheet of plastic wrap on the counter. Scrape the cheese mixture into the center in as circle-like of a mound as you can. It will not be a perfect ball at this point. Wrap the edges of the plastic around it to seal and encourage it to form a round ball. Place the wrapped cream cheese in a bowl and refrigerate for at least 1 hour or overnight.
- Toast the pecans: Preheat the oven to 350 degrees and spread the pecans onto an ungreased baking sheet. Bake for 7 to 9 minutes, stirring once or twice, until they are deeply toasted and fragrant. Watch very carefully toward the end of the baking time to ensure the pecans do not burn. Transfer to a cutting board and chop into small bits. Let cool completely to room temperature.
- When ready to serve, remove the cheese ball from the refrigerator. Place the chopped pecans on a plate. (I find it’s easiest to use a plate with edges that curve up a little. A pie dish works well too.) Add the parsley and lightly mix with your fingers to combine. Unwrap the cheese ball and place it on the plate with the parsley and pecans, coating well. The cheese ball won't roll like a true ball. Gently lift and turn it, patting the pecans and parsley all over the outside. Carefully lift it onto a serving plate. Serve with crackers or baguette slices.
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- In a small bowl, mix the cream cheese, olives, garlic powder, and salt together. Set aside. Place the nuts in a deep bowl. Set aside.
- Form cream cheese ball(s) to your desired size. You can make individual, bite-size balls or you can make one big ball and let people slice off what they want. After forming the ball(s), roll the ball(s) in the nuts coating evenly. Use a dish that you can put in the freezer and place the ball(s) on the dish and in the freezer for 45 minutes. Remove and place in the refrigerator until ready to serve. Serve with crackers.
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