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Happy National Cheeseball Day!

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Let’s face it, foodie friends. We are ALL looking for something to celebrate these days. I have never been good about keeping up with “International/National fill-in-the-blank day ” , but times have changed. I have a little more time to look up these facts and share them with you, lol.

I’ve been ready for this day since October, then again at Christmastime. My cheeseball is NOT your typical one though. It has a theme. No surprise, it’s Disney theme.

One of my favorite movies to watch the last three months of the year (every year) is “The Nightmare Before Christmas”. So on Halloween, I break out my “Jack Skellington” cheeseball recipe, and all my Disney peeps at our party rejoice! It’s Jack, in all his cheesy deliciousness!

And since the movie is really about two holidays, I can take this appetizer into the Christmas season as well!

The Jack Skellington cheeseball works from Halloween until Christmas!

Of course you an use the recipe year round (without the face) or , get your Disney on and decorate yours to look like our favorite Pumpkin King!

It easy to whip up, and great for an afternoon snack, party appetizer, or as addition to a cheese platter!

Print Recipe

Jack Skellington Cheeseball

Ingredients

  • 2 8 oz packages of softened cream cheese
  • 1 1/2 c shredded cheddar cheese
  • 1/2 c cooked bacon, crumbled or bacon bits (I use bacon bits, and I like to add a little extra. Everything’s better with bacon!)
  • 1/2 tbsp worcestershire sauce
  • Black olives (some whole, sme cut into halves, for the facial features)
  • Parchment or Wax paper for easy molding

Instructions

  • Add all ingredients into a stand mixer (or large mixing bowl with a hand mixer) mix well.
  • Place combined ingredients on your parchment or wax paper, pick up with your hands and form into a ball. Make it as round as possible.
  • Place your cheeseball on a plate or serving platter, and get ready to decorate!
  • Make the details of Jack’s face out of the olives.
  • Place in refrigerator for an hour (covered) to set.
  • Once set, it’s ready to serve. Add tortilla chips or pretzels (I love the holiday shaped ones!) carrots, crackers or slices of baguette around your creation.

Hope you’ll try this around YOUR kitchen table this weekend!

Happy National Cheeseball day, friends!

Gina

Julia’s Birthday Quiche (Bacon and Onion)

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If you caught our Facebook live this morning, you saw AnnMarie and I in full on “Julia Child” mode as we celebrated her birthday a few days early . The following recipe is my spin on the classic quiche that the Julia herself loved to eat! At the bottom you’ll see the wine pairing suggestions, as well as AnnMarie’s additions to the tasting notes.

Remember, make it your own! Bon Appetit!

Ingredients:

  • 2 Premade pie crusts (par-baked) OR get your inner Julia on and make your own crust from a favorite recipe.
  • 1 pound thickly sliced bacon, cut into 1/2-inch dice
  • One onion finely chopped
  • 1 teaspoon chopped fresh thyme leaves (I added Herbes de Provence, too)
  • Salt and freshly ground pepper
  • 8 ounces Gruyere cheese, shredded
  • 6 large eggs
  • 2 1/2 cups heavy cream

How to make it:

  1. In a large skillet, cook the bacon over moderately high heat, stirring, until browned and crisp, about 7 minutes. Drain the bacon, leaving 1 tablespoon of fat in the pan. Add the onions and thyme to the skillet, season with salt and white pepper and cook over moderate heat, stirring occasionally, until the onions are softened but not browned, about 5 minutes. Transfer to a bowl and let cool. Stir in the bacon and cheese.
  2. Divide the bacon-and-onion filling between the pie shells. In a bowl, whisk the eggs and heavy cream. Season lightly with salt and pepper. Pour the custard into the pie shells and bake for 30 minutes, rotating the sheet halfway through for even baking until puffed and lightly browned. Transfer the quiches to a rack and let cool for 15 minutes. Cut the quiches into wedges and serve.

The quiches can be covered and refrigerated overnight, then reheated before serving. They pair well with Bordeaux style wines like Semillon and Sauvignon Blanc. AnnMarie paired our quiche with a red Bordeaux, and it was fabulous! Cheers!

This Bacon -Onion quiche recipe is easily adaptable. Use your favorite meats, cheeses and veggies.

Original recipe found on www.foodandwine.com “Bacon and Leek Quiche”

Follow Gina on FB www.facebook.com/fromginaskitchen

Follow AnnMarie on FB www.facebook.com/AnnMarie’s VIP Wine Cellar

“Being Intentional Today”

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Happy Monday, foodie friends!

Today’s post is a little spotlight on a recent kitchen guest (I should say repeat guest) that shares my love of Jesus, friends, and desserts!

Sonia Santos is the visionary behind “Intentional Life Ministries”, a multi-generational /multi-cultural group of powerful women who meet monthly to celebrate womanhood in love and prayer. Borrowing from their Facebook bio, Intentional Life Ministries encourages “meaningful and encouraging relationships rooted in the word of God.” One of her focuses in the ministry centers around everyday life and overcoming the stigma of domestic responsibilities. My kind of group!

The ministry recently celebrated their 6 month anniversary with good friends, good food and fellowship. I have been baking for their brunches for the past three months, and Sonia is always gracious and asks me to join them. One day I will, but duty calls on weekends for this baker gal, and I have to let my desserts have all the fun.

If you are looking for the opportunity to unplug from the stresses of daily life and surround yourself with encouraging and uplifting women in a faith filled environment, I suggest you make your way to the next Intentional Life Ministries meeting on April 13th.

Visit them on Facebook at www.facebook.com/IntentionalLife Ministries, and on Instagram at www.instagram.com/beingintentionaltoday

In the meantime, take a peek at their beautifully striking logo, on both cake and cookies!