1- Sam’s Buffalo Chicken Cheese Balls with dip
Balls:
1 store-bought rotisserie-cooked chicken
1/4 cup hot sauce (recommended Frank’s Red Hot)
1 teaspoon ground black pepper
1 3/4 cups sharp cheddar cheese, grated
1/2 cup thinly sliced green onion, green tops as well
1 cup all-purpose flour
3 eggs, lightly beaten
2 cups panko
vegetable oil, for frying

Dip:
1 1/2 cups mayo
1/2 cup packed blue cheese, crumbled
1/2 teaspoon hot sauce
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 lemon, juiced
1 teaspoon minced garlic

Heat oil heated to 350 degrees.  Pick the meat from the chicken and discard the skin, then dice. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and green onions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.  Place the flour, eggs, and Panko crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs.  Set aside. When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Drain on paper towels. To make the dip, combine all ingredients in a large bowl and adjust the seasoning if necessary.  Serve the chicken alongside the dipping sauce.

This recipe is from Food.com

2 – Jimmy Dean’s Sausage Cheese Balls
2 (16 ounce) packages Regular Flavor Jimmy Dean Pork Sausage
1 1/2 cups all-purpose baking mix
4 cups shredded sharp Cheddar cheese
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 teaspoons black pepper
2 teaspoons minced garlic (optional)

Preheat oven to 375 F. Combine all ingredients in a large mixing bowl; stir well. Form into 1inch balls. Place on ungreased baking sheet; bake 18-20 minutes or until golden brown. Remove from oven; cool 5 minutes before removing from pan. Serve with cocktail forks or toothpicks.

3 – Oreo Balls
1 package of regular Oreos
1 (8 oz) package of cream cheese
Melting chocolate

Put the Oreos in a gallon size bag and crush.  Then add to a food processor and break up the block of cream cheese and put on top of Oreos.  Pulse until well mixed.  Then form into balls and refrigerate while you melt the chocolate.  Then spoon or dip the balls into the chocolate and refrigerate again.  Then enjoy!

4 – Jodi’s Mom’s Easy Cheese Ball
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch dressing mix
2 1/2 cups shredded Cheddar cheese
1 1/2 cups chopped pecans

In a medium size bowl, mash cream cheese. Mix dressing mix and Cheddar cheese into the cream cheese. Shape the mixture into a ball. Roll the ball in the chopped nuts. Refrigerate covered until ready to serve.

5 – Producer Emilie’s Jalapeno Popper Cheese Ball
2 (8 oz) blocks cream cheese
1 (4 oz.) can diced jalapenos, drained
1 (4 oz.) can diced green chilies, drained
¼ tsp. garlic salt
1/3 cup cooked and finely chopped bacon
1/4 cup grated Parmesan Cheese
1 cup shredded cheddar cheese
1/2 cup panko bread crumbs
1 Tbsp. butter
1 Tbsp. parsley flakes

In a large bowl, combine cream cheese, diced jalapeños, diced green chilies, garlic salt, bacon, Parmesan cheese and cheddar cheese. Form into a ball shape and chill for about 15 minutes in the fridge. While cheese ball is chilling, melt butter in a saucepan. Once butter is melted add panko bread crumbs and parsley flakes. Toast, stirring constantly, until golden in color. Take off heat and let cool completely. Once bread crumbs have cooled and cheese ball has chilled, roll and cover the entire outside of cheese ball with toasted panko crumbs. Cover and keep chilled in fridge until ready to serve. Refrigerate any leftovers. Serve with crackers.

This recipe is from Chef-In-Training.com.

6 – Sam’s juicy meatballs
3/4 lb ground veal
3/4 lb ground pork
1/2 cup yellow onion, finely chopped
1/2 teaspoon garlic, finely chopped
1 large egg
1/4 cup fine dried bread crumbs
1 Tbsp Worcestershire sauce
Creole seasoning to taste
1/4 cup all-purpose flour
1 tsp Creole Seasoning
1/4 cup vegetable oil
2 cups yellow onions, thinly sliced
1 12oz. bottle amber beer
1 cup water

In a large mixing bowl, combine the ground meats, chopped yellow onion, chopped garlic, egg, bread crumbs, Worcestershire, and Creole seasoning. Mix well with your hands and form into 16 meatballs.

Combine the flour and Creole seasoning in a shallow plate. Roll the meatballs evenly in the flour mixture, tapping off any excess. Reserve any remaining flour.

In a large skillet, heat the oil over medium heat. Add the meatballs and brown evenly, using a spoon to turn them. Remove the meatballs from the pan and set aside. With a wooden spoon, scrape the bottom of the pan to loosen any brown bits. Stir in the reserved seasoned flour. Stir constantly for 3 to 4 minutes to make a dark brown roux. Add the sliced onions and cook, stirring constantly, until the onions are slightly soft, about 2 minutes. Slowly pour in the beer and water and mix well. Bring to a boil and return the meatballs to the skillet. Reduce the heat to medium-low and simmer, uncovered, for about 1 hour, until the gravy is thick, turning and basting the meatballs with the pan gravy about every 15 minutes. Remove from the heat and skim off any fat that has risen to the surface.

Serve on your favorite toasted rolls or loaf.

**you can make the balls smaller (Swedish meatball size) to serve by themselves as party food

7 – No Bake Cookie Dough Balls
2/3 cup (1 1/3 sticks) butter, at room temperature
3/4 cup granulated sugar
1/4 cup dark brown sugar, packed
1/4 cup applesauce
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup mini semisweet chocolate chips

For the cookie dough balls: In an electric mixer, beat the butter, granulated sugar, brown sugar, applesauce and vanilla together until smooth. Sift the flour, baking soda and salt together, and with the mixer running, slowly add to the butter mixture. Mix in the chocolate chips. Scoop out the batter using a mini ice cream scoop and roll it into balls. Place the dough balls about an inch apart on a baking sheet lined with wax paper and transfer them to the freezer for 30 minutes to let the dough set up.

8 – Bacon Ranch Cheese Ball
2 – 8 oz packages of cream cheese, room temp
1/2 cup shredded cheddar
1 cup bacon crumbles, divided
1 package of Hidden Valley Ranch Dip Mix

Place cream Cheese in a medium sized mixing bowl. Mix with mixer until both blocks are combined. Add in ranch dip mix and mix well. Blend in shredded cheddar and 1/2 cup of the bacon crumbles. Once mixed, using your hands, from into a ball. Roll the ball into the remaining 1/2 cup of bacon crumbles
Refrigerate 1 hour before serving. Serve with pita chips or crackers!

9 – Fried Mac and Cheese Balls
1 pound elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk, warmed, plus 2 tablespoons for egg wash
1 pound grated smoked Gouda
1 pound grated White Sharp Cheddar
Salt and black pepper
2 large eggs
3 cups seasoned bread crumbs (we use Panko)
Vegetable oil, for frying
fresh marinara sauce

Cook the macaroni according to package instructions. Drain and rinse with cold water to stop the cooking. Drain again and set aside. In a saucepan, melt the butter over medium heat. Sprinkle the flour into the butter and stir it with a whisk. Cook for 2 minutes. Whisk the warmed milk into the flour mixture, working out any lumps. Cook until the sauce thickens, about 2 minutes. Remove from the heat, add the cheeses, and stir until melted and smooth; season with salt and pepper. Fold the cheese sauce into macaroni. Pour the mac and cheese into a shallow pan and refrigerate until cold, at least 2 hours. Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls overnight.  Beat the eggs and 2 tablespoons milk together to form an egg wash then into the bread crumbs. Put the balls back into the freezer until you are ready to fry.  Heat the oil in a deep-fat fryer to 350 degrees F. Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes. Serve hot with our favorite Marinara or Alfredo sauce or combination of both for dipping.

10 – Broccoli Bite Balls
3 eggs
6 ounces shredded colby cheese
6 ounces shredded monterey jack cheese
1 (16 ounce) box frozen chopped broccoli, thawed,drained,and dried
2 1⁄2 ounces hormel real bacon bits
3 teaspoons diced yellow onion
5 teaspoons all-purpose flour
Italian breadcrumbs, as needed

Honey-Mustard Dipping Sauce
3⁄4 cup sour cream
1⁄3 cup hellman mayonnaise
1⁄3 cup Dijon mustard
1⁄3 cup honey
1 tablespoon lemon juice, plus
1teaspoon lemon juice

Drain thawed broccoli by pressing through a strainer. Dry well with paper towels. In a mixing bowl, beat eggs with a whisk until well-blended. In a large plastic container, place all ingredients except bread crumbs. Add beaten eggs. Stir together with a spatula until thoroughly combined. Refrigerate for 1 hour {This will bind the mixture together}.  Meanwhile, make dipping sauce. In a medium bowl, combine sour cream, mayonnaise, and Dijon mustard. With a whisk, blend mixture thoroughly. Slowly pour in honey and lemon juice and continue mixing until smooth. Cover and refrigerate until ready to use. Heat about 4 cups of oil in a deep fryer or deep pan at 350°F. Pour bread crumbs into a shallow pan. Remove mixture from fridge and form portions into 1 inch balls and coat well with bread crumbs. Place Broccoli Bites into fry basket or pan. Make sure they do not stick together. Fry one minute, then remove and place on paper-towel lined plate to absorb excess oil.  Serve hot with Honey-Mustard Dipping sauce.

Note – These are best kept warm so you may want to use a chafing dish or even a slow cooker set on “low” for serving.

11 – Buckeye Balls
1 1/2 cups Creamy Peanut Butter
1/2 cup butter, softened
1 teaspoon vanilla extract
1/2 teaspoon salt
3 to 4 cups powdered sugar
2 cups semi-sweet chocolate chips
2 tablespoons Shortening

Combine peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer on low until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate. Place chocolate chips and shortening in microwave-safe bowl. Microwave on medium for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating peanut butter balls. Insert toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.



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