The best cheese ball ever!

My sister in law (thanks Julie!!) gave me this recipe.  We thought we knew good cheese ball before.  Now we can't live without this one.   This is so simple and tasty. Especially with wheat thins...our favorite way to eat it.  We skip the nuts and have it naked...feel free to roll in nuts if you desire.  :)

The Roka blue cheese called for in this recipe can be difficult to find.   If you see it grab some!   It seems to only show up in stores around thanksgiving and Christmas.  Here's what to look for. 

Ok enough hype.  Here's the recipe. 

Julie's cheese ball

1 8 oz pkg cheese ball

1 bottle Roka blue cheese spread

1 C sharp cheddar grated

Onion salt to taste (approx 1/4 tsp)

Garlic powder to taste (approx 1/2 tsp)

Celery salt  to taste (approx 1/4 tsp)

Put cream cheese and grated cheese in bowl.  Allow to warm and soften for a few minutes.  Add rest of ingredients.  Mix well.  Don't be afraid to get your hands dirty and mush it all together.  If desired roll in nuts.  Enjoy!!

Skillet Macaroni and Cheese

Skillet Macaroni and Cheese  The perfect comfort food.

1quart water
3 tsp Salt
3 1/2 cups macaroni
1 tsp onion grated
4 cups grated cheddar cheese
2 tsp mustard
 2 cups milk
1 tsp Worcestershire sauce

Measure water, salt, macaroni, and onion into large non stick skillet.  Cover.  Simmer, stirring occasionally 8-10 minutes or until macaroni is tender and water is absorbed.  Add cheese, mustard, Worchestershire sauce, and milk.  Cook, covered, on very low heat for 20-30 minutes until thick and delicious.  (Too high heat makes cheese curdle.)  Serves 8

Dinner tonight: Enchiladas

Since this is a forcast post, I will put up pictures later, not like I have been putting up a ton of pics lately anyway...  I really like enchiladas in fact I have multiple recipes that I alternate.  I will put up the two I use the most.  The first is a more cheesy version with a salsa taste.  The second is more of the creamy sauce.  Both are very good!

Chicken Enchiladas

2 cups cooked chopped chicken
1 cup chopped green pepper
1 pkg 8 oz cream cheese, cubed
8 oz salsa divided
8 6 inch flour tortillas
12 oz cheddar cheese cubed
1/4 cup milk

Stir chicken, bell pepper, cream cheese and 1/2 cup salsa in saucepan on low heat until cream cheese is melted.  Spoon 1/3 cup chiken mixture down center of each tortilla; roll up.  Place, seam side down in lightly greased 12x 8 baking dish.  Stir cheese and milk in sauce pan over low heat until smooth.  Pour over tortillas.  Cover with foil.  Bake at 350 for 20 min.  Or until thoroughly heated.  Pour remaining salsa over tortillas.

This is my recipe of choice for tonight only I am going to use the full fat cream soup and plain greek yogurt instead of sour cream.
Lower Fat Chicken Enchiladas

1 package flour tortillas
2 cups cooked chicken breast cut in chunks
2 cans low fat cream of chicken soup
1 cup lioght or non-fat sour cream
2 1/2 cups light cheddar or mozzarella cheese
1 can green chiles
1/2 cup milk

Combine chicken, 1 can soup sour cream, 2 c cheese and chiles.  Mix well.
Warm tortillas; fill each with about 2 Tbsp chicken mixture.  Fold in ends and roll up.  Lay rolls, seam side down in 9 x 13 inch pan, sprayed with pam. 
Mix remaining filling with other can of soup, 1/2 c cheese and milk.  Pour over top of enchiladas.  Cover lightly with foil and bake 30 minutes at 350.