The Best, Easiest Cheese Ball, Cheese Log, or Cheese Spread Ever!

I have been making this cheese ball for about 25 years because it is THAT good.  Plus, it's so easy to make, and it tastes fabulous.  Not only can it be made into a cheese ball, it can be a cheese log or, if left in it's softened state, can be used as a spread for tortilla pinwheel rollups!  

I've taken it to office parties, potluck dinners, or just made it because I like it!  Most people really love the flavors and are surprised to find out that the ingredients are so simple.  Here's the recipe!

EASY CHEESE BALL, CHEESE LOG, OR CHEESE SPREAD:

• 1 8 oz brick of cream cheese, softened
• Approximately 4-5 slices of deli sliced ham (If you buy the packages of Buddig Ham, those are perfect!)
• 3-4 green onions chopped (use both the white part and the green tops after cleaning and trimming off root ends)
• 1 Tablespoon soy sauce (packets of soy sauce from carryout are perfect for this!)
• chopped nuts, parsley, or bacon bits for exterior if using as cheese ball or log roll

Place the softened cream cheese in a bowl.  

Add in the green onions, soy sauce, and chopped ham.  

Mix until all ingredients are blended thoroughly and mixture is smooth.  

Place mixture into the refrigerator and allow it to set up or harden again.  Once it's firm use oiled plastic wrap or wax paper and form into a ball.  Roll in dried parsley, chopped nuts, shredded cheddar cheese, or bacon bits.  Refrigerate until ready to serve.  

To make this into tortilla rollups, leave the mixture softened and spread onto large tortillas.  Do not slice yet.  Refrigerate until cheese firms up, then remove from the refrigerator and slice into pinwheels!

I'm going to apologize for these rollups.  I was in a major hurry, as my light was fading, and the flash has gone out on my camera!  They may look a bit pitiful, but they tasted great!

Freezer to Crock Pot - Margarita Chicken

Margarita Chicken is another yummy, spicy dish that can be made ahead of time by mixing the ingredients, then storing it in the freezer until it's time to cook.  Place this in the crock pot, and come home to a tasty meal. Despite its name, it does not have an overt citrus taste.  The flavors blend nicely to make this a terrific main dish.  

This would be a great meal to also add veggie packets.  See THIS POST for information on how to make foil packets for the crock pot. 

 

Crock Pot Margarita Chicken

4-5 frozen uncooked boneless skinless chicken breasts

1/4 cup dijon mustard

1/4 cup honey

1 T soy sauce

2 minced garlic cloves

3 T liquid margarita mix

Mix sauce ingredients in a mixing bowl.  Place chicken in the bottom of the 1 gallon zippered freezer bag.  Cover with sauce.  Squeeze out air, seal, and freeze.  When ready to prepare, place frozen block in crock pot.  If using packets, prepare and then place on top of chicken and sauce, then cover with lid.  Cook on high for 7-9 hours.   

A little side trick:  When this comes out of the crock pot, the chicken may still look white.  If you would like a little bit of a bark/grilled effect, place the chicken on a foil covered cookie sheet and stick it under the broiler for a few minutes to brown.  Then slice and serve.  

 

Broke Food - Pad Thai Ramen

Ramen has to be the ultimate broke food, and there are millions of ways to make it.  Pad Thai Ramen is one of my favorites because the base mixture is easy to make, and good all by itself, but even better with some creative additions.  

This is by no means haute cuisine, but it is hot, yummy food!  

PAD THAI RAMEN BASIC RECIPE

1 package Ramen noodles

1 tablespoon soy sauce (prefer low sodium, but use what you have; packets from carryout food work great for this!)

1 tablespoon chunky peanut butter (creamy works, too) 

2-3 dashes of Tabasco sauce 

Sprinkle of red pepper flakes 

Prepare Ramen noodles as on package.  Drain 2/3 of liquid off noodles then stir in seasoning packet.  Add remaining ingredients and stir until peanut butter is dissolved.  Eat as is, or mix in additions. 

ADDITIONS  (Use as many or as few as you like, in any combination that pleases you)

Veggies:  Cooked carrots, Lima beans, corn, edamame, snow peas, cooked bits of spinach, shredded cabbage, diced onions, sliced green onions, diced green pepper, diced celery, broccoli, or whatever you have that's available.

Meat:  This is great for leftovers.  Chicken, bits of rotisserie chicken, sliced leftover steak, cubed bits of ham, cooked pork, Spam (yes, really!), leftover shrimp (I know that's an oxymoron), and even browned hamburger meat.  I have even taken several pieces of shaved deli meat, such as chicken or turkey, chopped it fine, and added to this. One or two well-scrambled eggs also work well as protein additions.  

The creative possiblities are endless, and this is a great dish to use up little bits of veggies or meat left over from other meals.  You can make larger portions by doubling or tripling the ingredients for enough to feed a family.  

Add Egg Drop Soup (boiling chicken broth, whisk in 1 well-scrambled egg until cooked and separated in soup,  2 tablespoons soy sauce, dash of red pepper flakes, and sliced green onions), and you've got a full meal!