Make Delicious Jalapeño Popper Bites and Cheese Balls in Minutes!
Make Delicious Jalapeño Popper Bites and Cheese Balls in Minutes If you're a fan of jalapeño poppers, then you won't want to miss this simple and delicious recipe for jalapeño bites and balls. In just minutes, you can whip up these spicy treats that are perfect for any party or event.
I guarantee that you're going to love this easy recipe, so be sure to give it a try. And once you taste these jalapeño bites and balls, you won't believe how addictive they are! This tutorial is perfect for anyone looking for a fun and spicy appetizer or main course for their next gathering.
Jalapeno Cheese Balls Ingredients:
16 oz Cream Cheese, softened
1 tbsp. Mayonnaise
1/2 cup minced fresh Chives
1 cup Jalapeño, seeded and finely diced
6 - 8 slices of Bacon
1/2 cup Sharp Cheddar, shredded
1/2 medium Red Onion, thinly minced
1 tsp. Black Pepper
1 tsp. Cayenne Pepper
Jalapeño Popper Bites Ingredients:
2 cups Panko Breadcrumbs
2 cups shredded Cheddar Cheese, plus more for topping
2-3 large Eggs
1 tsp. Kosher Salt
1 tsp. Black Pepper
Nonstick Cooking Spray
10 oz Cream Cheese
4 strips Bacon, cooked and chopped
4 Jalapeños, seeded, diced, plus 24 sliced for topping
All Purpose Seasoning:
The Level Up Series A Rub:
The Level Up Series B Rub:
The Level Up Series Bundle:
Signature Series Cutting Board Collection:
Best of Both Worlds Cookbook:
Subscribe to my channel and press the bell button to get notifications every time I post a new recipes
Online YouTube Store -
SUBSCRIBE FOR MORE ►►
Click this link to become a member of Smokin and Grillin wit AB
PERKS for YOUTUBE MEMBERS
????5 Gets you Bi-Weekly written recipes, Access to private live streams, Access to the Exclusive Smokin and Grillin wit AB (TBD), Your name at the end of the video (credits).
Become a YouTube member and Thank you in advance!
If your like this video and would like to see more don't forget to like, share, and subscribe and hit the bell for a notification of the latest video.
My Amazon Store
**** Video Gear and Links ****
My Gear
Camera 1: Panasonic GH5 -
Camera 2: Canon EOS R6 Full-Frame Mirrorless Camera with 4K Video -
Camera 3: Panasonic LUMIX GH5S -
Camera 4: Panasonic Lumix BS1H Box Cinema Camera -
Favorite Prime Lens: PANASONIC LUMIX G X VARIO II PROFESSIONAL LENS 12-35MM -
Favorite Zoom Lens:
Favorite Mic:
Rode Microphones Wireless GO II Dual Channel Wireless Microphone System -
Production Tech
Desk Mic:
Wireless Rode Mic:
Lighting Kit:
Neewer 4x 160 LED Lighting Kit:
Manfroto Mini Tripod w/universal Cell mount:
Echo Dot (2nd Generation): Black -
Social Media
Facebook:
Instagram:
Tik Tok:
Pintrest:
Twitter:
For business inquiries:
Smokin' and Grillin' with AB
9980 Indiana Ave
Ste 8
Riverside, CA 92503
Websites
SmokinandGrillinwitAB.com
Email: SmokinandGrillinwitAB@gmail.com
For Sponsorships/Paid Endorsements please email: smokinandgrillinwitab@gushcloud.com
#SmokinandGrillinwitAB #SmokinGrillinFam #CookingwithAB
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.
Christmas Cheese Log
Christmas Cheese Log
16 oz. cream cheese, room temperature
8 oz. Pepper Jack cheese, shredded
1/3 cup Parmesan Cheese, shredded
Scant 1/4 cup mayonnaise
1/2 tsp minced garlic
1/4 cup green bell pepper, finely diced
1/4 cup red pepper, finely diced
3 green onions, tops included, sliced
2 cups pecans, finely chopped
1 cup Craisins, chopped
Combine cream cheese, Pepper Jack cheese, Parmesan Cheese, mayonnaise, and garlic.
Mix in the green bell peppers, red peppers, and green onions just until combined. Do not overbeat.
Spread the pecans and Craisins on to a long piece of plastic wrap. Wet your hands so the cheese mixture doesn’t stick to you. Form the mixture into a long “log” and use the extra pecans and Craisins to cover the top, sides, and ends of the log.
Once coated with nuts and Craisins, use the plastic wrap to tightly cover the cheese log and use your hands to finish forming the log into shape.
Refrigerate two to three hours, or overnight, before serving.
CONTACT INFORMATION:
Come Sit At My Table
P.O Box 1041
Mt. Sterling, KY 40353
#appetizer #cheeselog #cheeselover #holidayseason #tailgating #snackfood
Vivian Howard’s Party Magnet Cheeseball
The life of the party is always a cheeseball.
For more follow the hashtag #RachaelRayShow
How to Make Your Own Cream Cheese at Home? ???? 3 Different Cheese Recipes in Just 5 Minutes!
Cheese lovers, rejoice! ???? In this video, I'll be teaching you how to make your own scrumptious cream cheese at home in just 5 minutes! I'll share 3 delightful cheese recipes that you can whip up in no time: Plain cream Cheese, Truffle Oil Cream Cheese, and Basil and Walnut Cheese. Say goodbye to store-bought cheese and hello to homemade deliciousness! ????????
Check out our Etsy Shop:
JOIN:
SUBSCRIBE:
Plain cream cheese
2 liters(67oz) pasteurized, daily whole milk
2-3 tablespoons extra virgin olive oil
1 lemon juice
Salt to taste
Truffle oil cream cheese
1 liter (34 oz) pasteurized, daily whole milk
2 tablespoons extra virgin olive oil
1,5 tablespoons truffle oil
1/2 lemon juice
Salt to taste
Basil and walnut cheese
2 liters (67 oz) pasteurized, daily whole milk
4 tablespoons extra virgin olive oil
2 tablespoons butter
1 lemon juice
A small bunch of basil
A handful (50 gr., 1,5-2 oz) of walnut
Salt to taste
• To make our own cream cheese, first we need to boil the milk. If you are going to use raw milk, you have to keep the milk over 72 C (162 F) about 15 seconds or boil for 2-3 minutes. If you are using pasteurized milk like I do, just boiling it will be enough.
• Boil 2 liters of milk on high heat, then turn the heat down to the lowest when it’s at boiling point, and pour 1 lemon juice over it. You will see the curdle form immediately. At this point, don’t stir too much and wait for curdle to gather.
• When the milk curdles and the green layer appears, collect the curdle with a sieve.
• While the cheese is still hot add salt to taste. At this point, you already made a cheese and it is called ‘lor’ in Turkish. Don’t let the leftover water to waste. You can use it to make soup, give it to your pets, water your plants with it, or even for drink it yourself.
• To make the plain cream cheese, put the warm curdle in a food processor. Add 2-3 tablespoons of extra virgin olive oil and more salt if you so desire. This step should be done while the cheese is still hot. This is important to keep the cheese creamy and smooth.
• Pulse the food processor about 3 minutes until the cheese becomes smooth, continue for a few more minutes if there’s still granules in the cheese. After you’re done with this process, enjoy your homemade cream cheese!
• For truffle oil cream cheese, you can spare the half of your cream cheese, or boil 1 liter of pasteurized daily whole milk from scratch and curdle it with a half lemon’s juice. After same sieving steps like above, add the cheese, 2 tablespoons of extra virgin olive oil, and salt to taste into the food processor while the cheese is still hot. Pulse it again for 3 mins.
• After making cream cheese, add 1,5 tablespoons of truffle oil into the food processor and pulse until the cheese becomes completely smooth. We didn’t add the truffle oil when cheese is really hot to prevent the truffle oil from getting cooked.
• For basil-walnut cream cheese, curdle 2 liters of milk by following the steps above. While it is hot, put into the food processor and add 4 tablespoons of extra virgin olive oil, 2 tablespoons of butter in room temperature and salt to your taste.
• Pulse the food processor until the cheese becomes completely smooth. After that, transfer the cheese in a large bowl to cool down. Otherwise hot cheese will darken the basil.
• Wash and dry a small bunch of basil and chop roughly. Don’t forget the take thick stems out.
• Roughly chop a handful of walnuts as well.
• Mix the walnut and basil with cream cheese, make sure you give it a good mix.
• Then wrinkle a baking paper and lay it out on the counter. Wrinkles will help the paper not to roll back on itself.
• Spread the cheese on the bottom quarter of the paper and roll it into a giant sausage.
• Twist both ends.
• Refrigerate for 3-4 hours to harden, so to you will be able to slice the cheese.
• After that, remove it from the refrigerator, and enjoy your homemade basil-walnut cream cheese. Bon appetit! or afiyet olsun! As we say in Turkish.
►SUBSCRIBE ► ►►
►CHECK OUT OUR TURKISH CHANNEL ► ►►
►CHECK OUT OUR TURKISH VIDEOS W/ ENGLISH SUBTITLES ► ►►
►Our Etsy Store for International Shopping:
►Our Amazon Store for UK Shopping:
►Uluslararası Alışverişler İçin Etsy Sayfamız:
►To subscribe our Turkish channel:
To follow what is happening in our kitchen and cooking school;
►Facebook:
►Instagram:
►Twitter:
►Website:
Chili Cheese Dip!
Ingredients:
2- 8 oz. package cream cheese, softened
2- 15 oz. cans hormel chili, no beans (or any other kind you like)
2 cup shredded cheese (any kind you like)
chips, crackers, or pretzels for dipping
Directions:
1. Preheat the oven to 350 degrees.
2. Spread the 2 packages of softened cream cheese into the bottom of a 9x13 baking dish. (I just used the back of a spoon.)
3. Spread the 2 cans of chili on top of the cream cheese layer.
4. Sprinkle the cheese over the chili layer.
5. Bake 15-20 minutes or until the cheese is bubbly. Let cool a bit and enjoy!!!
This dip was so good and so easy to make!!! You can just make half in a 9x9 or 8x8 baking dish, but it will be gone too fast! I recommend making the entire amount like I did. We hope you liked the video! Come back to see more! Bye!
Crispy Potato Cheese Logs - with yoyomax12
These are a great way to use up leftover mashed potatoes or to just make everyday potatoes extra special :)
Main course and side dishes playlist:
2 medium potatoes diced
2 tbsp cream or milk
2 tbsp butter or margarine
1 egg lightly beaten
dash cayenne pepper
1/2 tsp salt
1/8 tsp pepper
1 clove of garlic minced or 1/2 tsp garlic powder
3 tbsp grated parmesan or romano cheese
1 tbsp parsley minced
1/2 cup bread crumbs or corn flake cereal crumbs
Boil potatoes until soft, drain and mash with cream and butter and whip until fluffy.
Beat in egg, salt, pepper, cayenne and garlic. Fold in cheese and parsley. Wet hands and shape into rolls. Roll into breadcrumbs or cornflake crumbs. Place on a greased cookie sheet or baking pan and bake at 400F for 15-20 minutes or until exterior is crispy and interior nice and hot.
Recipe clipped out of a magazine years ago, no clue which one :)
INFO ABOUT ME :)
My name is Tammy and I live in Northeastern Ontario Canada. I am a married, full-time working mom of one teenaged son.
Contact me here:
Facebook
Pinterest
Google Plus:
google.com/+yoyomax12
Twitter:
If you subscribe any new video I make will show up in your subscription box, delivered to you like a new magazine to your door. You can even go to your subscriptions section of your channel and click on manage subscriptions and select email with new uploads on my channel. This way you will get an email telling you I have a new video up if you don't go to YouTube often.
I LOVE comments and I read each and every one of them.
I try very hard to answer questions when I can, but there is an excellent chance your question has been answered in the description box or in the comments, so please take a look.
My favourite channel here on YouTube is CookingAndCrafting. Beth lives in Hawaii and makes great meals, desserts and crafts. We met here on YouTube by commenting on each others videos and have since met each other several times in real life. She is a lovely person and a great friend. Please check her out :)