Recipe of the Month: Bacon-Ranch Cheese Ball
Perfect for gatherings, late nights, or parties!
INGREDIENTS:
- 8 slices bacon
- 8 oz. cream cheese, cut into small pieces
- 8 oz. white cheddar cheese, grated (about 2 cups)
- 2 tbsp. sour cream
- 1 tbsp. ranch seasoning (half of a 1-oz packet)
- 5 scallions, white parts finely chopped and green parts sliced
- Cooking Spray
- Crackers, for serving
INSTRUCTIONS:
- Cook the bacon in a large skillet over medium heat, turning, until crispy, 6 to 8 minutes. Remove and drain on paper towels.
- Combine the cream cheese, cheddar, sour cream, ranch seasoning, scallion whites and 2 of the bacon slices in a food processor and process until well combined, about 30 seconds.
- Chop the remaining 6 slices of bacon and mix with the scallion greens on a plate; spread it out. Scoop the cheese mixture onto the plate with a rubber spatula. Coat your hands with cooking spray and shape the cheese mixture into a ball. Roll and press the ball in the bacon-scallion mixture to coat.
- Refrigerate the cheese ball for at least 1 hour and up to 8 hours. Remove from the refrigerator 30 minutes before serving. Serve with crackers.
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The easiest 15-minute recipe!
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Slow-Cooker Chicken and Dumplings Total Time Prep: 20 min. Cook: 5 hours Yield 8 servings Slow-cooker chicken and dumplings is a classic comfort food made easy with shortcut ingredients. This recipe requires minimal effort, so you can enjoy a filling, home-cooked meal anytime! Ingredients 1 small onion, chopped 1 cup chopped carrot 1 cup chopped celery 1 garlic clove, minced 2 pounds boneless skinless chicken thighs or boneless skinless chicken breasts 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried marjoram 2 cans (10 ounces each) condensed cream of chicken soup, undiluted 1 cup reduced-sodium chicken broth 1 cup frozen or canned peas, drained 1 can (6 ounces) large refrigerated buttermilk biscuits Chopped fresh parsley, optional Directions Place onion, carrot, celery, and garlic in a greased 6- or 8-qt. slow cooker; stir. Place chicken thighs or breasts on top. Sprinkle with oregano, salt, pepper, and marjoram. In a small bowl, stir together the cream of chicken soup and broth, then pour over the chicken. Cover; cook on low for 4-5 hours or on high for 2-3 hours, or until the chicken is cooked through. Shred chicken with two forks. Stir in peas. Cut the biscuits into 4 pieces each; arrange them on top of the chicken. Cook on high 1 to 1-1/4 hours or until biscuits are cooked through. If desired, top with chopped parsley and additional pepper. Source: tasteofhome.com
It comes together in 30 minutes but tastes like it simmered all day.
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