Cheese Ball

I have no idea why I haven't posted this before now. I know most people are probably thinking "Cheese Ball????", but trust me, this is delicious! I am often asked to bring my cheese ball to parties and get togethers. It's easy and quick to make and very flexible.

Cheese Ball

INGREDIENTS
8 oz cream cheese
4 oz blue cheese
2 Tbsp relish
2 Tbsp prepared brown mustard
2 tsp worcestershire sauce
1/2 tsp salt
1/2 cup finely diced onions
3 cups finely shredded cheese (I use extra sharp cheddar, feel free to mix in swiss or any favorite)
1/2 cup chopped nuts, parsley, whatever you want to roll the cheese ball in

DIRECTIONS
Beat cream cheese until fluffy, mix in remaining ingredients except shredded cheese.
Add shredded cheese, mix until incorporated
This makes 2 large balls, or any number of smaller balls, depending on how you want to separate it. I usually separate it in half and then 1 half in half again. I'll put the large ball on the main table, and the two smaller balls with crackers around the room.

However you decide to separate it, put the portion in the center of a square of plastic wrap, use the wrap to form it into a ball and seal it tightly, put it in the refrigerator for at least an hour. Repeat for remaining portions.

After it's been chilled, roll each portion in whatever you've chosen to roll it in. I usually use a combination of chopped salted peanuts and chopped toasted pecans.

Caramelized Onion Dip

Most people are familiar with the onion dip that uses a carton of sour cream and Lipton Onion soup mix. However, homemade onion dip isn't hard to make and you can do plenty of other prep work while waiting for the onions to caramelize. The key is to get the onions well caramelized to lend their rich golden brown hue to this dip.

Caramelized Onion Dip

INGREDIENTS
2 large onions (yellow, sweet or vidalia)
2 Tbsp butter
1 Tbsp vegetable oil of your choice
8 oz sour cream
4 oz cream cheese, room temp
kosher salt
fresh ground pepper
paprika
2 Tbsp water

DIRECTIONS
Clean onions and remove outer most layers, cut off bottom 1/4" of onion
Cut onions in half from top to bottom
Slice every 1/4" into thin half rings, separate onion slices into strips
Place butter and oil into large pan and melt over medium heat
Add onions to pan and stir to coat
Stir onions every minute or so until onions become a rich brown caramel color. Do not burn these, you want them a rich golden brown color (20-25 minutes)
Once onions are translucent, but before they are golden brown, sprinkle them with salt, pepper and paprika, about 1/2 tsp each
Once onions are caramelized, taste them! If needed, add more salt, pepper or paprika. Once you are happy with the flavor, move them to a strainer to allows excess liquid to drip off
Add water to pan and stir up all the browned bits off the pan, reduce to 1-2 tsp
In a mixing bowl, whip cream cheese until smooth
Mix sour cream and reduced onion broth into cream cheese mixture
Gently stir in onions
Place covered in refrigerator for 1-2 hours to allow flavors to meld

Thanksgiving Planning Guide for 2008

Thanksgiving is fast approaching and even though I won't be hosting this year, I will be in Florida helping my mother with the preparations there. Last year I posted a Thanksgiving Planning Guide, and I've updated it again for this year. I hope you find it useful.

Thanksgiving Planner for 2008

Last year I wrote a lot of Thanksgiving Planning Posts along with my yearly Thanksgiving menu. I usually prepare a Thanksgiving meal for approx 25 people, plus enough for leftovers. This year I'll be scaling way back since we are preparing for only 10.

I will be onsite in Florida on November 22nd and will share photos and blog minimally about our preparations from there, after all I will be spending most of my time with my family. I will not be in charge of a centerpiece this year, but I hope you find my posts from last year helpful.

Centerpiece Post 1
Centerpiece Post 2

Also, to keep Thanksgiving stress free, think about what to ask for when others offer to bring a dish.