The Olympics are over and what am I going to do now? That has been my pastime for two weeks! I have enjoyed watching this year more than any other in the past. My favorite sports to watch were anything that was on the water and gymnastics. Did you see Simone Manuel’s reaction when she won? Not only was I in tears watching her but seeing Michael Phelps overcome with emotion while the Star Spangled Banner played pretty much had me sobbing.
Getting right back on track I whipped up some Buffalo Butter to go with grilled Chicken we will be having for dinner tonight. I enjoy adding a little flavor to any grilled meat. Sometimes with a marinade or a rub but sometimes with flavored butter. I have a great recipe for Ranchman’s Steak Butter here, on NJSD. It is fabulous on beef or pork. Buffalo Butter is delicious too but we usually eat it with chicken or shrimp, and I even like it on grilled or steamed vegetables!
This butter is made with four ingredients; it’s easy to mix up and have on hand. It can be frozen and will last for months in the freezer or weeks in the refrigerator.
- ½ c. butter, room temperature
- 2 oz. blue cheese, crumbled
- 1 tbsp. Frank's Red Hot Sauce or other vinegar-based hot sauce
- 1 tbsp. chopped chives
- Mix the ingredients in a small bowl until well combined. Lay out a large piece of plastic wrap on a clean counter. Spoon the butter mixture onto the bottom third of plastic wrap, then roll into a log. Refrigerate for one hour, or until firm.
Cheese balls are fantastic crowd-pleasing appetizers. They are an excellent addition to any holiday party, they make beautiful hostess gifts, and they travel easily if you need to take something to an office party. Dress them up by arranging on a platter with fruit and crackers or make this darling pinecone by shaping into an oval and decorating with pecan halves, whole almonds, and rosemary.
Our local television stations are out of Augusta, Georgia. Occasionally, I have the opportunity to watch Vera Stewart’s cooking show. She was a caterer in Augusta for years and shares wonderful tried and true recipe. This is a recipe that she often used while catering. It is the perfect combination of cheeses, and the blue cheese isn’t overpowering. You can simply shape into a round ball and roll in pecans if you like. This cheese ball can be frozen for future use.
Blue Cheese Cheese Ball
- 6-oz. cream cheese, softened
- ½ c. blue cheese crumbles
- ½ c. shredded sharp Cheddar cheese
- 1 small garlic clove, minced fine
- 2 tsp. Durkee's mustard sauce
- 1 tsp. Worcestershire sauce
- 1 tsp. hot sauce
- ¼ c. ground pecans
- 2 tbsp. chopped fresh parsley
- Combine cream cheese, blue cheese, Cheddar cheese, garlic, mustard sauce, Worcestershire sauce, and hot sauce in the bowl of an electric mixer. Beat until combined. Add pecans and parsley and mix.
- Roll into a ball or oval shape.
- If decorating as pine cone, wrap in wax paper and place in a plastic storage container. Refrigerate for 4 to 6 hours. Just before serving, remove from refrigerator and unwrap. Place on serving tray and decorate with pecan halves or whole salted almonds and rosemary.
- If you plan to serve in a round ball shape, combine ¼ to ½ cup ground pecans and ¼ c. chopped fresh parsley. Roll cheeseball in the mixture before storing in the refrigerator for 4 to 6 hours.
If you have problems locating the mustard sauce in your local store, look near the mayonnaise and the mustard.
It’s that time of year again…time for my top picks. I love posting my top picks…mostly because I love making the collage pictures. Silly, right? I also like revisiting the recipes. This has been a year of big changes for Not Just Sunday Dinner. First I moved my blog from Blogger to WordPress. I actually did it myself, with the help of a few really nice tech support people. I’m not a very tech savvy person, so that alone was a big accomplishment. Then I took on the huge job of changing all recipes to print format. I’m really proud of that feature and I hope you enjoy it as well. I have started a rephotographing project that I’m still working on. I think that maybe my photos have improved a little better over the past three years so I’ve been trying to replace some really bad, old photos.
When looking back I really had some great recipes in 2014, if I say so myself. No, I do not develop my own recipes (usually). Like many, I change up recipes that I have made several times. My recipes come from family, friends, magazines, cookbooks, etc. Picking my top 10 for 2014 was a difficult job. I made a list of 26 recipes to start with. Then I scratched recipes and added back numerous times to finally narrow my list down to these 10 recipes. Please join me in looking back over the year, in no particular order.
1. Amaretto Almond Cheesecake
2. Snapper Hemingway
3. Greek Salad Dressing
5. Pretzel Dogs
6. Butternut Squash Enchiladas with Salsa Verde
7. Heirloom Tomato Salad with Lemon Vinaigrette
8. Scalloped Sweet Potatoes
9. Southwestern Corn Pudding
10. Blarney Blue Cheese Chips