This post is sponsored by Cabot.

I'm sharing with you three different cheese ball recipes including one for a bacon cheese ball. They are so easy to make and everyone, from your family to friends, will be wowed!

Recently, I shared with you how to build a meat and cheese board while working with Cabot Cheese and I'm back to share with you this wonderful recipe! Now you can add this cheese ball recipe to your meat and cheese board!

We are huge fans of Cabot cheeses in our house. We always have at least 2-3 blocks of Cabot cheese in our refrigerator and our grater gets a good workout!

First up, the bacon cheese ball is divine. I can't say I have a favorite among the three cheese ball recipes so I won't but you might be able to take a hint which one might be the most popular!

I love nuts and cheese together so this pecan covered cheese ball is really fun!

And last but not least, do you have a thing for sunflower seeds like I do? I love this cheese ball recipe with sunflower seeds. It has a nice texture and it's perfect!

What do you eat cheese balls with?

You can eat cheese balls with anything you like! I love eating them with different types of crackers! Put a little spreader on your plate so you can spread the cheese with.

What is a cheese ball made of?

• cream cheese
• ground cayenne pepper
• garlic powder
• black pepper
• soy sauce
• green onions
• Cabot Seriously Sharp Cheddar Cheese
• chopped pecans
• flat leaf parsley
• cooked bacon
• sunflower seeds

How long does a cheese ball last before it goes bad?

You can make your cheese ball recipe a day or two before you're going to serve it. Mine lasted about a week in the refrigerator and it tasted great. Once you refrigerate it, just let it sit on the counter for a few minutes and then it will be easier to spread on crackers.

I used Cabot Seriously Sharp Cheddar Cheese for this recipe, you can totally use any of your favorite Cabot Cheddar Cheeses!

First, grate your Cabot Cheddar Cheese.

Add softened cream cheese to a mixing bowl.

Add cayenne pepper, garlic powder, pepper, soy sauce and green onions.

And then mix with a rubber spatula.

Add the grated Cabot cheddar cheese to the bowl.

Mix together.

Then divide the cheese mixture into three. 

I put parsley and bacon into a smaller bowl and mix together.

Then, I added the chopped pecans into another bowl.

And then the sunflower seeds in another bowl.

Roll in each 1/3 of the cheese mixture into a ball.

Then, place in the bowls. And the cheese ball in sunflower seeds.

Roll another cheese ball in the bacon and parsley.

Looks so good, doesn't it?

And then roll the last cheese ball in chopped pecans.

I put them on squares of wax paper on a plate and then covered them. Place in the refrigerator at least one hour before serving.

This cheese ball recipe is so easy to make! I know you'll love it with Cabot Cheddar Cheese.

It's perfect for snacking or as an appetizer to serve your family before dinner. Or you can add it to a grazing table!

Looking for another wonderful recipe to add on to your list to make this summer? You should definitely try my beer cheese fondue, it's always a hit with my family as well!

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Cheese Ball Recipe

Cook Time 10 minutes minutes

Total Time 50 minutes minutes

Servings 3 cheese ball appetizers

Ingredients

• 2 packages 8 ounces each cream cheese, softened
• 1/8 teaspoon ground cayenne pepper
• 1/2 teaspoon garlic powder
• 1/8 teaspoon black pepper
• 1/4 teaspoon soy sauce
• 2 green onions sliced
• 1 package 8 ounces Cabot Seriously Sharp Cheddar Cheese, grated

For the outside:

• 1/2 cup chopped pecans
• 3 Tablespoons chopped flat leaf parsley
• 4 slices bacon cooked
• 1/2 cup sunflower seeds I used salted ones

Instructions

• In a medium sized mixing bowl, add softened cream cheese, cayenne pepper, garlic powder, pepper and soy sauce. Mix thoroughly with a rubber spatula.
• Add green onions and the grated Cabot cheddar cheese and mix.
• Divide the cheese mixture into three.
• Roll each one into a ball.
• Roll one cheese ball in chopped pecans.
• Mix parsley and bacon in a small bowl. Roll the next cheese ball in parsley and bacon.
• Roll the last cheese ball in sunflower seeds.
• Cover and refrigerate at least one hour. (Can be made a few days ahead of time and stored in the refrigerator.)

Other recipes using cheddar cheese:

Cheddar Cheese Cloverleaf Rolls
Two Ingredient Cheese Crisps
Easy Stovetop Mac and Cheese
Broccoli Cheddar Cheese Soup
Three Cheese Mac and Cheese

Disclosure: This post is sponsored by Cabot. I only work with brands that I love and I always share with you my own opinions.

The post Cheese Ball Recipe appeared first on The Little Kitchen.

This post is sponsored by Princess Cruises.

I love quick and easy meals. I really do. I also love laboring over a meal (when I have time on the weekends) and it coming out just right. It's such a feeling of accomplishment.

But during the week, it's all about the quick and easy! This recipe for BLT (bacon, lettuce and tomato) shrimp flatbreads is so easy!!!

I recently went on a Princess Cruise to the Mexican Riviera and I had an amazing time! I was fortunate to bring my friend, Nancie, with me!

We had so much fun! This is the Port of Los Angeles as we were leaving the port for Mexico!

We had sooo much good food on the cruise ship and off. I knew I had to come home and make some shrimp recipes for you to try!

After cooking the bacon, I left some of the bacon fat in the skillet. And then cooked the shrimp!

This is kind of a recipe un-recipe…because I just splashed in some vinegar and olive oil along with some salt and pepper!

This makes a delicious snack or dinner! I know you'll love it!!!!!

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BLT Shrimp Flatbread Recipe

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 2 flatbread pizzas

Ingredients

• 2 naan flatbreads
• 3 to 5 slices bacon cooked and chopped
• 1/2 pound shrimp if frozen, defrosted; peeled and deveined
• homemade pesto or store bought is fine
• chopped tomatoes
• baby arugula
• white wine or prosecco vinegar
• olive oil
• salt & pepper

Instructions

• Heat oven to 400 degrees F.
• Cook the bacon in a skillet and chop up. Set aside.
• Prep the shrimp. Dry the shrimp with paper towels and add salt and pepper. Using the same skillet (with some of the bacon fat still in the skillet), cook the shrimp 2 to 3 minutes on each side. Remove the shrimp and set aside.
• While the shrimp is cooking, add the flatbreads to the oven on a foil-lined baking sheet. Heat 4 to 6 minutes on each side (longer if your flatbreads are frozen).
• Add tomatoes, arugula, a couple of splashes of vinegar and olive oil as well as salt and pepper to a medium-sized mixing bowl. Toss to combine.
• Remove the flatbreads from the oven, spread the pesto on both. Add the tossed arugula and tomatoes on top. Then, add the shrimp and bacon. Serve immediately.

Disclosure: This post is sponsored by Princess Cruises. I only share with you brands that I love and share with you my own opinions.

The post BLT Shrimp Flatbreads appeared first on The Little Kitchen.

This post is sponsored by KC Masterpiece®.

You guys, I love that it's spring and that it's almost summer. The weather is great, perfect for grilling, perfect for BBQ. This recipe for BBQ Chicken Flatbread Pizzas is perfect for a weeknight meal or perfect for your next get together. It's so easy to put together and I know you'll love it!

I'm so excited about this new product from KC Masterpiece®, their BBQ Sauce Mix and Dry Rubs. There are three great flavors: Original, Sweet Honey, and Spicy Habanero. For this recipe, I used the Original.

You can customize it to your taste, use cola, water, beer or juice. I opted to use pineapple juice and loved it!

Whisk it together.

And that's it!

Divide the BBQ sauce in half…two different bowls and then set aside.

I had leftover bacon in my fridge, just cut it up. But not too small, I like to have big chunks on my pizza.

Prep the chicken and cut into cutlets. Salt and pepper each side and then add the dry rub on each side.

I have a grill pan and love that I can grill outdoors with our grill on our porch or on a grill pan indoors.

Nice marks, right?

Once you flip the chicken, add some sauce with a grill brush. Cook for another 60 seconds on each side.

Let your chicken rest at least 4 minutes before cutting it up.

Now prep the pizzas. I brushed some BBQ sauce onto the flatbreads (that's my pizza sauce).

Add cheese and chicken.

If you're using broccoli, add that and then add the bacon.

It only takes 10 minutes in the oven.

Cut it up and serve 'em hot!

KC Masterpiece® BBQ Sauce Mix and Dry Rubs are available at Walmart. It's so helpful that you can grab everything you need for spring and summer entertaining at Walmart!

We loved loved this pizza…you can add different veggies if you'd like. Next time, we're going to add red onions. And if you like traditional red sauce, you can add some of that too!

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BBQ Chicken Flatbread Pizza Recipe

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 2 to 3 (6 to 8 as an appetizer)

Ingredients

• KC Masterpiece® Original BBQ Sauce Mix and Dry Rub
• 3/4 cup liquid can be water, cola, pineapple juice or beer
• 2 to 3 boneless skinless chicken breasts cut into cutlets
• 2 pieces flatbread I used Naan flatbread
• 4 pieces cooked bacon chopped
• 3/4 cup grated mozzarella cheese
• broccoli cut into florets

Instructions

• Heat oven to 425 degrees F.
• Make the BBQ sauce. Take one packet from the KC Masterpiece® Original BBQ Sauce Mix and Dry Rub and empty the contents into a small mixing bowl. Add 3/4 cup liquid, I used pineapple juice. Use a whisk to mix. Divide in half, put half in another bowl. Set both bowls aside.
• If you’re using an outdoor propane grill, turn the grill at high heat. Allow grill to heat up for about 10 minutes. If you’re using an indoor grill pan on your range, turn the heat on to medium heat and allow to heat up for about 5 to 6 minutes.
• Prep the chicken and cut into cutlets. Salt and pepper each side and then add then add the KC Masterpiece® dry rub on each side. (Place the remaining dry rub into a sealed container for later use.)
• If using outdoor grill, turn heat to medium heat. Add chicken and cook for 3 to 4 minutes on each side. Adding BBQ sauce with a grill brush after flipping the chicken. Cooking an additional 60 seconds on each side.
• Remove the chicken from the grill and place on a clean plate. Allow the chicken to rest at least 4 to 5 minutes before cutting it up.
• Place flatbreads on a baking sheet, add reserved BBQ sauce with a brush or a spoon. Add 1/4 cup mozzarella cheese to each flatbread. Add chicken, broccoli (if using) and bacon. Then, add the remaining cheese about 2 tablespoons on each pizza.
• Bake in the oven for about 10 minutes. If you like the cheese crispy on top, turn the oven to broil and broil the pizzas for about 2 to 3 minutes (being careful not to burn them).
• Cut into pieces and serve immediately.

This is a sponsored conversation written by me on behalf of KC Masterpiece®. The opinions and text are all mine.

The post BBQ Chicken Flatbread Pizzas appeared first on The Little Kitchen.

I love cauliflower so much…I'm so obsessed with it. But I haven't blogged many cauliflower recipes…not sure why! At parties, when there's a vegetable tray, I eat all of the cauliflower. I love to roast it and I love to have it in stir fries. Curtis on the other hand, he kind of turns his nose up at it. I don't know why…I can't understand it. He LOVES vegetables but he doesn't get my obsession with cauliflower!

I was so excited to receive a copy of Ree's cookbook…The Pioneer Woman Cooks: Dinnertime: Comfort Classics, Freezer Food, 16-Minute Meals, and Other Delicious Ways to Solve Supper. I actually contribute to her blog too…check out my posts here.

But she didn't ask me to review the cookbook, I requested a copy from her publisher and was thrilled to start making recipes from it!

skillet lasagna for dinner tonite! From Ree's @thepioneerwoman cooks dinnertime (latest cookbook!) ???????? #thepioneerwoman #dinner #instagood

A photo posted by Julie Deily (@thelittlekitchn) on Oct 15, 2015 at 7:19pm PDT

Back to this soup…with tons of cauliflower in it!

First cook some bacon!

Then, the onions.

Add the cauliflower.

In a separate pot, melt butter.

Make a roux.

Then add in milk, here's where I changed it up a little bit. I used almond milk instead.

Back in the other pot with the cauliflower.

Use an immersion blender to blend the soup.

Be careful and don't get soup all over your kitchen!

It's just the two of us so whenever I make soup, we have a ton leftover, I always freeze it for quick lunches and dinners!

And guess what? I couldn't get over how much Curtis loved this soup! I think he was as surprised as I was! I loved it too. And I love that almond milk works in this soup! I'm going to keep trying to cook and bake more and more with it!

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Cheesy Cauliflower Soup Recipe

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Ingredients

• 4 thin slices bacon cut into small pieces
• 1 large onion finely diced
• 1 cauliflower head cut into small florets
• 1/2 teaspoon Cajun spice more to taste
• 1/2 teaspoon black pepper more to taste
• 8 cups low-sodium chicken broth
• 4 Tablespoons 1/2 stick butter
• 1/4 cup flour
• 2 cups whole milk I used almond milk!
• 1 cup half-and-half
• 1/4 cup sour cream
• 3 cups grated Monterey Jack cheese more to taste
• 2 Tablespoons minced parsley
• kosher salt to taste optional

Instructions

• In a large pot, fry the bacon pieces over medium-high heat until crisp.
• Remove the bits from the pan and drain on a paper towel. Pour off the grease and return the pot to the stove, leaving the bacon bits to the side for now.
• Add the onion to the pot and cook over medium-high heat, stirring continuously, for 3 to 4 minutes, or until translucent.
• Add the cauliflower, sprinkle with the Cajun spice and pepper...
• And cook for 3 to 4 minutes more, or until the cauliflower starts turning golden brown.
• Pour in the broth, stir, and reduce the heat to a simmer. Cook for 15 minutes.
• Next, use an immersion blender...
• To puree the soup slightly, or all the way, if you prefer. (Or use a regular blender and puree the soup in batches; don't fill more than halfway when the soup is hot!)
• In a separate saucepan or skillet, melt the butter over medium heat. Sprinkle in the flour...
• And whisk to form a roux for about 2 minutes...
• Then pour in the milk. Cook, whisking continuously, until the mixture becomes thick, about 4 minutes. Remove from the heat and stir in the half-and-half.
• Pour the white sauce into the partially pureed soup.
• Turn the heat to medium-high and bring the soup back to a boil for 3 to 5 minutes to thicken it.
• Reduce the heat to low and add the sour cream and cheese. Stir until fully melted.
• Finally, stir in the parsley. Taste and adjust the seasonings, adding salt if desired.
• And serve it piping hot in a bowl!

Notes

from The Pioneer Woman Cooks: Dinnertime: Comfort Classics, Freezer Food, 16-Minute Meals, and Other Delicious Ways to Solve Supper! by Ree Drummond

Disclosure: I was sent a review copy of Ree's cookbook for the purpose of review. All opinions are my own and I only share with you what I love. There are affiliate links in this post.

The post Cheesy Cauliflower Soup appeared first on The Little Kitchen.

Often, when I travel, I'm inspired by the food I'm seeing and the food I'm enjoying…I have a really long note in my Evernote app called Recipe Ideas. It's so long, I had to split it off into two notes, one called Sweet Recipe Ideas and another one called Savory Recipe Ideas. I add recipes to these notes probably every few days but when I'm traveling, I'm always adding to them…like crazy, every. single. day.

A lot of times, I get home and immediately want to make//find//develop recipes from my ideas…like this grilled cheese sandwich we had at the Churchill, a bar we stopped at during our stop at the port city of Victoria, British Columbia, Canada, while we were on an Alaskan Cruise with Princess Cruises.

I really wish I had taken more photos of the place…they had a ton of beers on tap, so many that on their website, they don't even maintain an online listing of the beers they serve at any given time. You have to check their instagram account for that information.

I need to admit about my obsession with bacon…I didn't eat pork for fifteen years, I think I'm just making up for lost time! When we ordered this grilled cheese sandwich with fries and drinks…I immediately asked the server to add bacon to it. Curtis side-eyed me…I think he thinks he created a monster (since I now eat bacon).

First things first, prep the bacon. We have gotten into this habit of cutting the bacon slices in half down the middle before cooking them. That way they are easier to handle when flipping it in the skillet and I also feel like they cook more evenly!

We freeze the leftovers (uncooked bacon) if there are any and portion them out so we can easily grab a few pieces without having to defrost the entire batch.

I cook bacon in a nonstick skillet. I also cleaned the skillet with a clean paper towel after I finished cooking the bacon.

I also have to admit, I selfishly made this grilled cheese sandwich five times when I got home before sharing it with you. I'm sorry, I waited so long. Before we left the pub and paid our bill, I asked the server to ask someone in the kitchen what cheeses they used. She came back and told me swiss and cheddar…total music to my ears!

I could also tell they used a garlic & herb butter on the bread and knew I had to try this recipe with Land O'Lakes Garlic & Herb Butter Spread!

You know how to make grilled cheese! One thing, I always try to do when adding bacon or anything else in addition to grilled cheeses is making sure there's even more cheese in between the non-cheese ingredients.

See the crusty cheese on the bottom of the pan? That's my favorite!

Once you flip it once, make sure to press down with a spatula on your sandwich.

And there you have it, another great recipe inspired by our Alaskan cruise! Excuse me while I go make another one of these!!

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Swiss & Cheddar Grilled Cheese Sandwiches Recipe

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2 sandwiches

Ingredients

• 6 to 8 slices cooked bacon
• 4 pieces of your favorite sliced bread I used sourdough
• garlic and herb butter spreadable butter I used Land O’Lakes
• 1/2 cup grated Swiss cheese you can also used 2 slices of Swiss cheese
• 1/2 cup grated sharp cheddar cheese

Instructions

• Cook the bacon and prep your other ingredients, including spreading butter on one side of all slices of bread.
• Heat a nonstick skillet on medium. Add two slices of bread with the butter side down. Add swiss cheese, then bacon and then top with cheddar cheese. Top with remaining slices of bread with the buttered side up.
• Cook for 4 to 5 minutes on each side, paying close attention so the bread doesn’t burn. Lower heat if necessary when flipping over the grilled cheese sandwiches. Also, after flipping it over, use a spatula and press down on the sandwiches.

Disclosure: This post is sponsored by Princess Cruises. I only share with you brands that I love and share with you my own opinions.

The post Swiss & Cheddar Grilled Cheese Sandwiches appeared first on The Little Kitchen.

Happy Labor Day, y'all! I just wanted to pop in and share with you some really fun news…someone I love and respect so much, Ree Drummond from The Pioneer Woman, recently relaunched her site (it's beautiful!) and added a wonderful section called Food & Friends and she asked me to be a founding contributor to the section.

My first recipe is live on the site: One-Pot Pasta with Mushrooms and Asparagus…it's a lovely recipe that's so easy to make. I know you'll love it!

You just put most of the ingredients into the pot with water and olive oil and let it boil away. Definitely, though you want to mix while it's cooking to make sure it doesn't stick to the bottom of the pan and to keep the pasta from sticking.

For the full list of ingredients and instructions, visit Ree's site to see the recipe for One-Pot Pasta with Mushrooms and Asparagus!

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One Pot Pasta with Mushroom & Asparagus Recipe

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 to 6 servings

Ingredients

• 1 pound white or baby bella mushrooms sliced
• 12 ounces bowtie pasta
• 4 garlic cloves smashed and peeled and then thinly sliced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 Tablespoons olive oil
• 3 1/2 cups water
• 1 pound asparagus ends trimmed and cut into six or eight even pieces
• 2 Tablespoons salted butter
• 1/4 cup heavy cream
• freshly grated Parmigiano-Reggiano cheese for serving
• cooked bacon crumbled, for serving (optional)

Instructions

• For the full instructions, be sure to visit Ree's site for the recipe for 

  One-Pot Pasta with Mushrooms and Asparagus!

The post One-Pot Pasta with Mushrooms and Asparagus appeared first on The Little Kitchen.