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When you have a full house of family and friends for the holidays – easy recipes like this Danish Pastry Wreath are a life saver. Super quick, easy, delicious, filling and beautiful to serve. It doesn’t get much better.

Plus, if you’ve been around WonkyWonderful for awhile you know I love wreath shaped foods. I don’t know why – I just do.

Ingredient Options:

Any other fruit filling will work great here – Apple Pie, Blueberry, Peach Pie, etc. The cherry pie and rosemary bring the Christmas-y look to this danish wreath.

Recipe Notes:

• Be sure to allow your cream cheese to soften adequately so that you aren’t left with large chunks in your cheesecake mixture.
• It helps to keep the crescent roll dough refrigerated right up until the moment you need it. The dough will expand and rise upon sitting at room temperature and can become too soft to easily work with.
• It’s par for the course that some of your crescent roll triangles will come out of the can a little funky and shorter or longer than other triangles. I like to gently stretch and manipulate the dough a bit to ensure that the triangles are similar in length and shape, so as to have a uniform-looking sunburst before adding the cream cheese and pie fillings.
• Most crescent roll dough tubes show baking instructions that state to bake at 375 degrees. Ignore that! I prefer to bake at 350 to ensure that the top of my pastry ring doesn’t brown too quickly. Baking at a lower temperature ensures that the bottom of the pastry ring has time to catch up with the top of the ring, so that you’re not left with a doughy, unbaked mess.
• I recommend using a flat-edged non-rimmed baking sheet if you plan to move your pastry ring to a serving platter or other surface before serving. This way, you can easily slide the ring off of the pan or gently pull the parchment paper off of the pan without smushing the pastry.
• You can easily tailor this recipe to your taste – simply replace the cherry pie filling with your favorite flavor of pie filling.

More Wreath Shaped Holiday Recipes:

Mini Cheese Ball Wreath – Cheese and Olive Wreath – Charcuterie Wreath

CHERRY DANISH PASTRY RING

Yield: 1

Prep Time: 20 minutes

Cook Time: 15 minutes

This CHERRY DANISH PASTRY RING is a quick easy breakfast or dessert - perfect for the holidays. Crescent roll dough filled with cream cheese and cherry filling, baked in a wreath shape then glazed.

Print

Ingredients

• PASTRY RING:
• 4 ounces cream cheese, softened
• ½ cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cans crescent roll dough
• 1 cup cherry pie filling
• GLAZE:
• 1 cup powdered sugar, sifted
• 1 tablespoon milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350 degrees F.
   Line a baking sheet with parchment paper and set aside.
   In a medium bowl, beat together the cream cheese, sugar, egg, and 1 teaspoon vanilla extract until smooth and creamy. Cover and set aside.
2. Open the cans of crescent roll dough, then gently separate and unroll the dough triangles.
3. Starting at the center of your prepared baking sheet, lay a crescent roll triangle down with the short edge in the center of the baking sheet and the long point facing outward toward the edge of the sheet.
4. Lay the remaining triangles down in a circular pattern, overlapping the edges of the dough together so that you end up with a ring in the center about 4-5 inches in diameter. Your dough should look like a sunburst.
5. Spoon the cream cheese mixture onto the dough at the overlapping edges.
6. Spoon the cherry pie filling over the cream cheese filling.
   Fold the crescent dough inward to create a wreath, gently tucking the points of the dough under the filled edges of the dough to seal.
7. Bake for 14-15 minutes or until the dough is golden brown and the filling is bubbly.
8. Allow the ring to cool to the touch.
   GLAZE:
   In another mixing bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
   Drizzle the glaze over the danish ring as desired or serve on the side.

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Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 563Total Fat 25gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 10gCholesterol 76mgSodium 444mgCarbohydrates 77gFiber 2gSugar 34gProtein 7g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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This Cranberry Baked Brie is perfect for Thanksgiving or Christmas. A simple appetizer that will elevate your holiday table.

Just prep and bake the brie then serve alongside crackers or crusty bread.

Ingredient Options:

• Make this the super easy way by just topping the brie with canned whole cranberry sauce and nuts with honey.
• Use your preferred nuts. Pecans or almonds work great too.

More Easy Holiday Appetizers:

Spinach Puffs – Cranberry Pecan Cheese Ball – Cranberry Brie Bites

CRANBERRY BAKED BRIE CHEESE

Yield: 1

Prep Time: 10 minutes

Cook Time: 12 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

This CRANBERRY BAKED BRIE CHEESE is an indulgent sophisticated appetizer that is super simple to prepare.Brie cheese topped with tart cranberries and caramelized nuts.

Print

Ingredients

• 1 round of Brie cheese (8 oz)
• 1/2 cup fresh cranberries
• 1/4 cup walnuts, roughly chopped
• 1/4 cup pistachios, roughly chopped (for garnish)
• 2 tablespoons honey (plus extra for drizzling)
• 1 tablespoon fresh rosemary, finely chopped
• 1/4 cup granulated sugar (for caramelizing walnuts)
• Crackers, sliced baguette, or apple slices for serving

Instructions

Prep the Brie: Preheat the oven to 350°F (175°C). Place the brie in a small oven-safe dish or on a baking sheet lined with parchment paper.


Caramelize the Walnuts: In a small skillet over medium heat, add 1/4 cup granulated sugar and let it melt, stirring occasionally. Once the sugar is fully melted and turns golden brown, add the walnuts. Stir quickly to coat the walnuts in caramel, then transfer them to a sheet of parchment paper to cool and harden.


Prepare the Cranberry Topping: In a small saucepan over medium heat, add fresh cranberries, 2 tablespoons honey, and rosemary. Cook, stirring occasionally, until cranberries begin to soften and burst, about 5-7 minutes. Remove from heat and let cool slightly.


Assemble and Bake: Spoon the cranberry mixture on top of the brie, pressing gently to keep it in place. Bake for 10-12 minutes, or until the brie is softened and gooey.


Finish: Remove the brie from the oven and immediately drizzle it with extra honey. Top with the caramelized walnuts and sprinkle with chopped pistachios.


Serve: Serve warm with crackers, sliced baguette, or apple slices.

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Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 223Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 4mgSodium 287mgCarbohydrates 37gFiber 2gSugar 16gProtein 7g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

The post CRANBERRY BAKED BRIE CHEESE appeared first on WonkyWonderful.

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My daughter and I take our movie nights very seriously. SCREAM is one of our all-time favorite movies so it makes sense to bring Ghostface to life in the form of a charcuterie board.

Not so much a recipe as this is just an idea inspired by our favorite scary movie. Add more to the charcuterie board if you prefer.

More Halloween Recipes:

Severed Hand Halloween Appetizer – Mozzarella Eyeballs – Bloody White Chocolate Apples

HALLOWEEN CHARCUTERIE BOARD

Yield: 1

Prep Time: 20 minutes

This Halloween Charcuterie Board is inspired by one go my favorite movie villains - Ghostface from Scream. Meat, cheese, berries and peppers assembled into a terrifying snack board.

Print

Ingredients

• 1 Large Brie Wheel
• 24 ounces Fresh Blackberries
• 2 Tablespoons Blackberry Jam (optional)
• 16 ounces Sliced Charcuterie Meats (salami, capocolalo, prosciutto, etc)
• 4 Slices Havarti Cheese (or any white cheese)
• 9 Red, Yellow Orange Mini Peppers

Instructions

1. Unwrap brie wheel. Draw a Ghostface outline on thin cardboard then cut out form. Place stencil on top of brie and lightly outline with tip of knife. Cut out face form using any excess brie to complete top of head and bottom of chin. Carefully cut eyes, nose and mouth. Remove just enough brie to fill eyes, nose and mouth with blackberry mixture. Place brie face onto serving platter.
2. Mix jam with 4 crushed blackberries. Spoon mixture into eyes, nose and mouth. Be sure not to overfill.
3. Arrange fresh blackberries around brie to look like a hood and shoulders.
4. Lay sliced meat flat under brie and blackberries.
5. Use alphabet cutters to cut havarti cheese letters "Whats your favorite scary movie" or any other movie line you prefer. Lay letters on top of sliced meats.
6. Slice peppers into strips and arrange at bottom of serving board.
7. Surround with chips, crackers, bread, etc.

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Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 337Total Fat 22gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 11gCholesterol 80mgSodium 1100mgCarbohydrates 13gFiber 5gSugar 7gProtein 21g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

The post HALLOWEEN CHARCUTERIE BOARD appeared first on WonkyWonderful.

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Caramel apples are so unbelievable good but terribly inconvenient to make and eat. This Caramel Apple Charcuterie Board solves that problem. Enjoy your favorite Fall treat without the mess and aggravation.

Sliced apples served alongside caramel sauce, chocolate sauce, candy and nuts. It’s a make-your-own caramel apple situation.

Topping Ideas:

• Sprinkles
• Chocolate Chips
• Toasted Coconut
• Cookie Crumbs
• Nuts
• Candy

More Fall Treats:

Caramel Apple Pretzel Bites – Caramel Pecan Cheesecake Dip – Caramel Apple Cheesecake Bars

CARAMEL APPLE CHARCUTERIE BOARD

Yield: 1

Prep Time: 45 minutes

This CARAMEL APPLE CHARCUTERIE BOARD is the quick, easy way to enjoy caramel apples and chocolate apples. Sliced apples with a variety of dips and toppings.

Print

Ingredients

• 1 cup Caramel (melted)
• 1 cup Chocolate Dip
• 4 Apples (I prefer Honeycrisp)
• ½ cup Rainbow Sprinkles
• ½ cup Crushed Nuts
• ½ cup Toasted Coconut Flakes
• ½ cup Mini Chocolate Chips
• ½ cup Crushed Oreos
• ½ cup Reese’s Pieces
• 1 cup Mini Unwrapped Reese’s PB Cups
• 1 cup Candy Corn and Pumpkins
• 6 Graham Crackers
• 4 Biscoff Cookies

Instructions

1. Place chocolate dip and melted caramel into two serving dishes. Set onto the center of serving tray.
2. Place your wooden skewers between the dip dishes.
3. Slice and core apples. Optional: coat them in lemon juice until ready, to prevent browning.
4. Place sprinkles, toasted coconut flakes, mini chocolate chips, nuts, Reese’s Pieces and crushed Oreos on the tray. Put them in various locations
5. Add your cookies, graham crackers, and apple slices to the tray in various locations. There is no wrong or right pattern.
6. Fill in bare spots with candy corn, pumpkins, and mini Reese’s cups.
   

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Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 1245Total Fat 54gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 31gCholesterol 12mgSodium 711mgCarbohydrates 186gFiber 10gSugar 148gProtein 16g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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This is a basic cheddar ranch cheese ball coated with crushed pecans. Then we add a couple pretzels, olives and a tomato to make it look like Rudolph the Red Nosed Reindeer. Get the kiddos to help you make it for a fun holiday activity.

This cute Reindeer Cheese Ball will be a hit with the kids and adults.

More Holiday Cheese Ball Recipes:

Thanksgiving Turkey Cheese Ball – Mini Cheeseballs Wreath – Snowman Cheese Ball – Pumpkin Shaped Cheese Ball

REINDEER CHEESE BALL

Yield: 1

Prep Time: 10 minutes

Additional Time: 4 hours

Total Time: 4 hours 10 minutes

This REINDEER CHEESE BALL is the cutest holiday appetizer and super easy to prepare. A basic cheesy ranch cheese ball decorated to look like Rudolph the Red Nosed Reindeer.

Print

Ingredients

• 16 ounces block cream cheese, softened at room temperature
• ⅓ cup sour cream
• 8 ounce block medium cheddar cheese, shredded
• 2-3 tablespoons dry ranch seasoning mix (to taste)
• 2 cups roughly chopped pecans
• 2 medium pitted black olives, for the eyes
• 1 cherry tomato, for the nose
• 2 regular sized twist pretzels, for the antlers

Instructions

1. In a large bowl, using a hand mixer, beat the softened cream cheese and sour cream until smooth.
2. Add shredded cheese and ranch seasoning mix. Mix until combined and evenly distributed.
3. Lay out a large sheet of plastic wrap and pour the cheese ball mixture on top. You want the plastic wrap to be large enough to cover the entire cheese ball and be able to twist it shut. Use the plastic wrap to help mold the cheese mixture into a ball, twist it shut. Transfer to the refrigerator to chill for at least 4-6 hours, or overnight for best results.
4. When ready to serve, remove the cheese ball from the refrigerator - transfer to a large plate or shallow bowl filled with chopped pecans. Press the pecans into the cheese ball.
5. Add 2 pretzels on top for the antlers, pressing it into the cheese ball deep enough that it stands on its own.
6. Add two black olives for the eyes and one cherry tomato for the nose. You can use toothpicks to secure the eyes and nose in place or you can use pretzel sticks for an edible option.
7. Serve with crackers and pretzels.
   

Notes

The cheese ball can be made up to 3 days in advance and kept refrigerated. When ready to serve, cover with chopped pecans and decorate with the olive eyes, tomato nose, and pretzel antlers.

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Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 446Total Fat 42gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 24gCholesterol 67mgSodium 568mgCarbohydrates 13gFiber 3gSugar 4gProtein 8g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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If you need a super quick and easy dinner for a chilly night this Chicken and Rice Soup is where it’s at! We are using my favorite cheater ingredient – rotisserie chicken. This cuts a lot of time while bringing extra flavor. Because you know those rotisserie chickens are so much more flavorful than plain baked chicken.

Just get those veggies cooking, add the chicken and stock then let cook. Make rice on the side and you are good to go.

Ingredient Options:

• Feel free to cook the chicken at home instead of using rotisserie chicken.
• Adult herbs and spices to fit your tastes.
• This soup can be served over noodles instead of rice.

Recipe Tips:

The rice is served separately to prevent it from soaking up too much broth and becoming soggy. This especially important if you plan on having leftovers.

More Soup Recipes:

Zuppa Toscana – Jalapeno Popper Chicken Soup – Ham & Bean Soup – Broccoli Cheddar Soup

CHICKEN AND RICE SOUP

Yield: 4

Prep Time: 10 minutes

Cook Time: 30 minutes

This is CHICKEN AND RICE SOUP is so easy to prepare. Filled with veggies and rotisserie chicken this is a low effort comfort food recipe.

Print

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion chopped
• 3 cloves garlic finely chopped
• 2 medium carrots chopped
• 3 celery ribs chopped
• 6 cups chicken broth, divided (1 cup for rice - optional)
• 1 lb rotisserie chicken about 2 ½ cups
• Salt - to taste
• 1 tsp Pepper
• ½ tsp red pepper flakes
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tbsp Italian seasoning
• 1 cup white long grain rice

Instructions

1. Prepare rice according to package instructions. Use chicken broth for added flavor.
2. In a large stockpot add the olive oil and place over medium heat.
3. Once the oil is heated add the onion and garlic. Cook for about 2 minutes or until the onion has become translucent.
4. Season with salt and pepper. Add in the red pepper flakes, onion powder, garlic powder, and Italian seasoning. Stir.
5. Add carrots, celery, and chicken. Stir.
6. Stir in 5 cups of the chicken broth. Bring the soup to a boil then cover and reduce the heat to low. Allow to simmer for 20 minutes.
7. To serve, add a quarter of the rice (about ½ cup) to bowl. Spoon soup over the top of the rice.
   

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Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 472Total Fat 25gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 16gCholesterol 181mgSodium 2125mgCarbohydrates 21gFiber 3gSugar 4gProtein 41g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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This is a super easy breakfast that will feed a hungry crowd. Perfect for the holidays when friends and family are visiting. It is simply croissants, ham and cheese held together in a rich savory custard sauce.

Ingredient Options:

• Feel free to add ½ teaspoon salt and ¼ teaspoon of pepper to the milk mixture. 
• Use sliced leftover holiday ham if you have it.
• Soft Hawaiian rolls can be subbed for the croissants.

What To Serve With Breakfast Casserole:

Grapefruit Blackberry Salad – Blueberry Smoothie – Iced Vanilla Latte

HAM AND CHEESE CROISSANT BAKE

Yield: 6

Prep Time: 15 minutes

Cook Time: 55 minutes

This HAM AND CHEESE CROISSANT BAKE is perfect for holidays, breakfast for dinner or lazy Sunday mornings with the family. Ham, cheese and croissants baked into a delicious breakfast casserole.

Print

Ingredients

• 6 extra large bakery croissants
• 1 lb deli ham, sliced (or leftover holiday ham)
• 2 tablespoons unsalted butter, sliced into 4-5 pieces
• 1 cup heavy whipping cream
• 2 cups milk
• 3 large eggs
• 2 tablespoons dijon mustard
• 1 teaspoon garlic powder
• 2 cups shredded swiss cheese
• Poppy seeds for garnishing

Instructions

1. Preheat the oven to 350ºF and grease the inside of a 9x13 baking dish.
2. Tear the croissants into large pieces and place into the bottom of the baking dish.
3. Repeat this process for the ham, tearing into large pieces and placing in between the croissant pieces, packing the baking dish fully.
4. Top croissants and ham pieces with the slices of butter.
5. In a medium mixing bowl, mix together milk, heavy whipping cream, mustard, eggs and cheese (reserving a handful of cheese for garnishing).
6. Pour mixture over the croissants, distributing evenly.
7. Top with the remaining cheese and poppy seeds.
8. Bake for 45-55 minutes or until the liquid has cooked thoroughly and thickened.

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Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 510Total Fat 37gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 12gCholesterol 226mgSodium 1265mgCarbohydrates 13gFiber 1gSugar 7gProtein 31g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

The post HAM AND CHEESE CROISSANT BAKE appeared first on WonkyWonderful.

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A Thanksgiving cheese ball to rival all others. You bring this to the family feast it is sure to be a show-stopper. Not only is this peanut-buttery delicious but it is really easy to prepare as well. I just love recipes that are simple yet still have that wow factor.

This is a dessert cheese ball made with peanut butter cookie mix. So all the peanut butter fans are going to be loving this one!

Food Safety:

Heat the cookie mix before using. Place dry cookie mix to a microwave-safe bowl. Heat in 30 second increments until it reaches an internal temperature of 160-165°F. Allow to cool before mixing ingredients.

More Holiday Cheese Balls:

Mini Cheeseball Wreath – SnowMan Cheese Ball – Cranberry Pecan Cheese Ball – Caramel Pecan Cheesecake Cheese Ball

THANKSGIVING TURKEY CHEESE BALL

Yield: 1

Prep Time: 45 minutes

This THANKSGIVING TURKEY CHEESE BALL will definitely stand out on your holiday table. A sweet peanut butter cheese ball decorated with candy and pretzels to look like a turkey.

Print

Ingredients

• 16 oz Cream Cheese
• 1/4 cup Butter
• ½ cup Powdered Sugar
• 2 cups Dry Peanut Butter Cookie Mix*
• 1 oz. box White Chocolate Pudding Mix
• 1 cup Processed Nutter Butters or Peanut Butter Cookie Crumbs
• 13-16 Pretzel Rods
• (2) Candy Eyes
• (1) Candy Corn
• Red Candy Melts
• Yellow Candy Melts (or white with yellow gel food coloring)
• Orange Candy Melts (or white with orange gel food coloring)
• Coconut Oil (optional)
• Piping Bags
• Parchment Paper
• Serving Plate
• Graham Crackers (for dipping)

Instructions

1. Combine cream cheese, butter, powdered sugar, cookie mix, and pudding mix in a large mixing bowl.
2. Mix on high until fully combined. Roll into a ball.
3. Pulse peanut butter cookies in a food processor until fine crumbs. Pour onto a plate and roll your cheeseball into the processed cookies - completely cover.
4. Place cheese ball on a serving plate, surround with graham crackers and additional cookies.
5. Melt the red candy melts in the microwave - one minute intervals, stirring after each, until smooth. Pour into a piping bag and cut off a small tip.
6. Break about two inches off the end of a pretzel rod. Drizzle chocolate over the large piece. Place down gently on parchment paper to set.
7. Repeat with each color of your candy melts. If your chocolate is too stiff, add about a teaspoon of coconut oil, until smooth and thinned out. Pour into piping bags and drizzle about 3 to 4 pretzels with each color.
8. Once chocolate is set, push pretzels into the back half of your cheeseball to create feathers, as shown. I add a few plain pretzels as well.
9. Next add a small amount of chocolate to the back of your candy eyes and candy corn. Add to the top of a pretzel rod for eyes and a beak. Place onto the front of your cheeseball.
   

Notes

*Heat the cookie mix before using. Place dry cookie mix to a microwave-safe bowl. Heat in 30 second increments until it reaches an internal temperature of 160-165°F. Let cool before mixing with ingredients.

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Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 935Total Fat 66gSaturated Fat 38gTrans Fat 2gUnsaturated Fat 22gCholesterol 173mgSodium 971mgCarbohydrates 80gFiber 3gSugar 47gProtein 11g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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These Enchilada Meatballs are great served with pasta, rice or salad. They can also be served as a filling appetizer – especially if you make them a bit smaller.

Ingredient Options:

• You can use canned enchilada sauce if preferred. It will not be nearly as fresh and flavorful – but it works.
• Freshly grated cheese works best.
• Feel free to adjust the amount of jalapeño to fit your tastes.
• Ground chicken or turkey can be used instead of beef. Adjust coking times if needed.

Recipe Tips:

• Be sure to small dice the jalapeno, tomato, and onion before adding to the meatball mixture. 
• You may opt to keep the seeds in the jalapeños for a more heat.
• Place meatballs into the fridge before browning. This helps them to maintain their shape. You may also prepare the meatball mix in the morning and place into the fridge until the evening to make dinner a breeze.
• Use a cookie scoop to form uniform sized meatballs. I use a 1” scoop to form slightly larger meatballs. If serving as an appetizer, use a smaller cookie scoop for bite sized meatballs.
• You may substitute the tortilla chip crumbs for panko bread crumbs if needed.
• Do not drain the drippings after browning the meatballs. This provides a delicious savory flavor to the enchilada sauce. 
• Whisk often while preparing the enchilada sauce to prevent clumping
• Do not use pre-shredded cheese. Use block cheese and a cheese grater to shred right before using.
• Store for up to 4 days in the fridge

What To Serve With These Meatballs:

Cilantro Lime Slaw – Mexican Street Corn Salad – Black Bean Corn Salad

ENCHILADA MEATBALLS

Yield: 12

Prep Time: 20 minutes

Cook Time: 40 minutes

Make ENCHILADA MEATBALLS for a fun twist to a favorite family dinner. Juicy meatballs swimming in enchilada sauce then smothered in melty cheese.

Print

Ingredients

• MEATBALLS:
• 1.5 lb ground beef
• ½ cup tortilla bread crumbs
• 2 jalapenos, seeded and diced
• ½ white onion, diced (about ½ cup)
• 2 roma tomatos, diced
• 2 eggs
• ½ tsp cumin
• ½ tsp black pepper
• ½ tsp smoked paprika
• 1 tsp oregano
• 6 oz monterey jack cheese block
• ENCHILADA SAUCE:
• 1 tbsp vegetable oil
• 2 tbsp all purpose flour
• 1 tbsp ancho chili powder
• 1 tbsp smoked paprika
• 1 tsp oregano
• ½ tsp salt
• 2 tbsp tomato paste
• 1 cup vegetable broth
• 1 lime, juiced
• GARNISH:
• Cilantro
• limes

Instructions

1. Tortilla Crumbs: Place 3 cups tortilla chips into a food processor or blender and pulse into a crumb. Alternatively, add to a ziplock and smash into crumbs.
2. Combine ground beef, bread crumbs, jalapeno, onion, tomato, egg, cumin, pepper, paprika, and oregano in a bowl and thoroughly mix.
   Use a 1” cookie scoop to form uniform meatballs. Roll between your palms and place onto a baking sheet as you work. Place meatballs into the fridge for 20-30 minutes.
3. Preheat oven to 375ºF
4. Heat a frying pan over high heat. Add olive oil to the pan and swirl to coat. Brown the meatballs. Turn often to evenly brown. (meatballs do not need to be completely cooked as they will go into the oven to finish)
5. Remove meatballs from the pan, set aside. Do not drain the pan. Reduce heat to medium.
6. Prepare the enchilada sauce: Add vegetable oil to the pan and let heat for 1-2 minutes. Combine flour, chili powder, paprika, oregano, and salt. Add to the oil and whisk until smooth. Next, add in the tomato paste and whisk until smooth. Cook for 2 minutes, then pour in the vegetable broth and lime juice. Whisk well and cook for 10 minutes.
7. Add the meatballs to the sauce. Cover with cheese and place into the oven on the center rack. Bake for 15 minutes.
   Garnish with chopped cilantro and lime wedges.
   

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Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 607Total Fat 36gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 17gCholesterol 194mgSodium 841mgCarbohydrates 25gFiber 3gSugar 3gProtein 45g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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This funfetti dessert cheese ball has got to be one of the cutest holiday desserts you will ever see. Three sweet cheese balls stacked snowman style then decorated with mini chocolate chips, a candy corn nose and fine sugar.

These cheeseballs are funfetti flavored but you could use a different flavor (as long as it is white colored) or omit the cookie mix altogether for a plain cheesecake flavor.

Food Safety:

Heat the cookie mix before using. Place dry cookie mix to a microwave-safe bowl. Heat in 30 second increments until it reaches an internal temperature of 160-165°F.

Recipe Tips:

• Feel free to use a different cookie flavor (as long as it is white colored) or omit the cookie mix altogether for a plain cheesecake flavor.
• Any orange candy will work in place of the Nerds Candy Corn if needed.
• Keep refrigerated until serving.

More Show-Stopping Holiday Recipes:

Donut Tree – Mini Cheeseballs Wreath – Charcuterie Wreath

SNOWMAN CHEESE BALL DESSERT

Yield: 1

Prep Time: 30 minutes

Additional Time: 1 hour 30 minutes

Total Time: 2 hours

This SNOWMAN CHEESE BALL will be a show-stopping holiday dessert. Three confetti cheese balls arranged to look like a cute snowman.

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Ingredients

• 4 (8 oz.) blocks of Cream Cheese
• 1 (16oz) bag Funfetti Cookie Mix
• 1 (3.4 oz) box White Chocolate Pudding Mix
• 3/4 cup of Powdered Sugar
• 1 Cup White Sanding Sugar
• 7 Mini Chocolate Chips
• 1 Nerds Candy Corn (orange)
• 1-2 Tb Flour (for hands)

Instructions

Food Safety - Heat the cookie mix before using. Place dry cookie mix to a microwave-safe bowl. Heat in 30 second increments until it reaches an internal temperature of 160-165°F. Let cool completely.

1. Combine cream cheese, cookie mix, pudding mix, and powdered sugar in stand mixer.
2. Mix until well combined. Refrigerate for one hour.
3. Using gloves, dip in flour (this will keep the dough from sticking) then begin dividing into large, medium, and small balls. Wrap each in plastic wrap - place back in the fridge for 30 minutes.
4. Unwrap, make sure it is rolled into a compact ball. Pour your sanding sugar out onto a large plate. Roll each ball in sanding sugar until completely covered. Place your large ball on a serving plate. Stack your medium, followed by the small. Pour any leftover sugar around the bottom of your snowman and cover any bare spots.
5. Make two eyes and a smile with your mini chocolate chips. Followed by a nose with your orange Nerds candy corn.
6. Serve with Graham crackers and cookies.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  White Sanding Sugar
• 
  Candy Corn
• 
  Cuisinart Stand Mixer

Nutrition Information

Yield 10 Serving Size 1
Amount Per Serving Calories 796Total Fat 38gSaturated Fat 22gTrans Fat 0gUnsaturated Fat 14gCholesterol 3mgSodium 209mgCarbohydrates 127gFiber 8gSugar 111gProtein 6g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

The post SNOWMAN CHEESE BALL DESSERT appeared first on WonkyWonderful.