Best Cheese Ball Goblin Paula Deen Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PAULA'S CHEESE BALL (BY PAULA DEEN)



Paula's Cheese Ball (By Paula Deen) image

This wonderful recipe was featured during Paula's recent television appearance on Oprah's show --- I made it recently but added in 2 scant teaspoons fresh minced garlic and Tabasco, I also increased the nuts for the outside of the ball, this may be made up to 24 hours in advance, try this, you will love it! :)

Provided by Kittencalrecipezazz

Categories     Spreads

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 11

1 (8 ounce) package cream cheese, softened
1/2 cup milk
2 1/4 cups shredded sharp cheddar cheese
1/4 cup crumbled blue cheese (1 ounce)
1/4 cup green onion (white parts only)
1 (2 ounce) jar pimientos, drained
1 cup chopped pecans (Paula uses Fisher pecans)
10 slices bacon, cooked and finely crumbled
salt & fresh ground pepper (to taste)
1/4 cup chopped fresh parsley
1 tablespoon poppy seed

Steps:

  • Place the cream cheese and milk in a bowl; beat until well combined.
  • Add in shredded cheese, onions, pimento and HALF of each, crumbled bacon and chopped pecans; mix to combine.
  • Season with salt and black pepper.
  • Transfer the mixture to a large piece of plastic wrap, then form into a ball; cover tightly and chill a minimum of 2 hours.
  • In a pie plate mix together the remaining chopped pecans and bacon, then mix in the parsley and poppy seeds.
  • Unwrap the cheese ball then gently roll into the nut mixture.
  • Wrap again in a clean piece of plastic wrap and chill up to 24 hours.

GREEN CHILE SQUARES (PAULA DEEN)



Green Chile Squares (Paula Deen) image

My husband was in the kitchen last weekend and watched Paula Deen make this recipe. Since we had all the ingredients on hand he made it for us that night, scaling it down to 2/3. We both liked it a lot and also enjoyed it for lunch the next day.

Provided by mersaydees

Categories     Breakfast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

nonstick cooking spray
6 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1 tablespoon cayenne pepper sauce
3 (4 ounce) cans diced green chilies, with juice
1 1/2 cups monterey jack cheese, grated
1 1/2 cups sharp cheddar cheese, grated

Steps:

  • Preheat oven to 300°F.
  • Prepare 12x8-inch baking dish by spraying it with cooking spray.
  • In medium bowl, mix together the eggs, salt, pepper, and cayenne pepper sauce.
  • In large bowl, combine chiles and both cheeses. Pour the egg mixture into the cheese mixture and stir together well.
  • Pat the mixture down into the prepared baking dish and bake until the center is firm, about 45 minutes.
  • Once cooled, cut into small squares and serve.

PESTO CHEESE BLOSSOM (PAULA DEEN)



Pesto Cheese Blossom (Paula Deen) image

This is a recipe from Paula Deen. I made it for a New Year's party and everyone raved. It makes a beautiful presentation when sliced. *Changed to add an additional 8 oz pkg of cream cheese per Home-By-Dawn's review. Thank you!

Provided by 2bizzy

Categories     Spreads

Time 1h20m

Yield 15 serving(s)

Number Of Ingredients 11

1 (8 ounce) package sliced provolone cheese
2 (8 ounce) packages cream cheese, at room temperature
20 pistachios, shelled
2 garlic cloves
1/2 cup fresh basil leaf
1/2 cup fresh parsley leaves
1/2 cup pine nuts
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 tablespoons extra virgin olive oil
3 ounces sun-dried tomatoes packed in oil

Steps:

  • Line a medium bowl with plastic wrap, leaving enough overhang to cover the top.
  • Reserving 3 slices of provolone, line the bottom and sides of the bowl with remaining provolone, overlapping slices.
  • For the cream cheese layer, process the cream cheese, pistachios, and 1 garlic clove in a food processor until blended; scrape the mixture into a bowl and set aside.
  • For the pesto layer, process the basil, parsley, pine nuts and the remaining garlic clove in the food processor until blended.
  • Dissolve the salt and pepper in the olive oil and mix well.
  • With the machine running, add the oil in a fine stream.
  • Scrape this mixture into a second bowl and set aside.
  • For the tomato layer, drain the tomatoes, reserving the oil.
  • Puree the tomatoes with a small amount of the reserved oil in a food processor.
  • Spread some of the cream cheese mixture over the cheese slices lining the bowl.
  • Layer the pesto mixture, half of the remaining cream cheese mixture, the sun-dried tomato mixture and then remaining cream cheese mixture in the bowl.
  • Cover with remaining provolone.
  • Bring edges of the plastic wrap together over the top and secure with a twist tie.
  • *Freeze until firm to the touch.
  • Remove the plastic wrap and invert the mold onto a serving platter.
  • To serve, slice thinly and serve with party crackers.
  • This will keep in the refrigerator for up to three months.
  • *Note:Original recipe says to freeze until firm, but I wasn't sure how that would work out.
  • I just froze for about an hour until it was firm enough to unmold.
  • Can be store easily in the refrigerator.

Related Topics