Everyone loves cheese balls so make sure you have this blue cheese ball at your next party. But instead of a round ball make it snowman shaped!

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Party time means dip time. And no party is complete without a big ol’ ball o’ cheese.

This recipe was originally adapted from recipe I received from one of my parent’s friends. Turns out it is very similar to the blue cheese ball I already shared which was such a hit you would have though I was a magician doing a disappearing act.

In addition to blue cheese and green onions, this version has black olives, walnuts, and optional banana peppers mixed in. And in case those differences weren’t enough, instead of making a regular cheese ball I went the festive route and made it snowman shaped! You could also make a turkey cheeseball if it’s for Thanksgiving.

Apparently I like eating things with cute faces because this is the second adorable recipe I have made this month that has a face (first was the cone head cupcakes). This phenomenon does not follow for meat however, at least not in it’s natural state. But add a cartoonish face and we’re okay (just take these octoweenies for example).

One year ago: Orange Cut-Out Cookies with Orange Cardamom Icing

Two years ago: Homemade Maple Breakfast Sausage

SNOWMAN BLUE CHEESE BALL

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Yield: 1 cheeseball Prep Time: 8 Hours

Nutrition facts: 200 calories 20 grams fat

Ingredients

CHEESE BALL

• 1 stick (1/2 cup) unsalted butter, room temperature
• 8 oz. cream cheese, room temperature
• 4 oz. crumbled blue cheese, room temperature
• 1 small can (2.25 oz.) sliced black olives, drained, 5 reserved and the rest chopped
• 1/4 cup finely chopped green onion
• 1/4 cup chopped walnuts
• 1 banana pepper or pepperoncini, chopped (optional)
• 1/4 tsp salt
• 1/2 cup shredded Parmesan cheese

DECORATION & SERVING

• 5 reserved olive slices
• 2 pretzel sticks
• 1 baby carrot
• 1 slice red bell pepper
• Assorted crackers or crostini

Directions

1. In a large bowl, blend together butter, cream cheeses, blue cheese, olives, onion, walnuts, pepper (if using), and salt until well blended.  Shape into two balls, one larger than the other, using bowls lined with plastic wrap.  Chill at least 8 hours or overnight (necessary for flavor to distribute).
2. Before serving, roll in Parmesan cheese, leaving bare spots where the balls will stack on top of one another. Place the larger ball on a serving platter and top with the smaller. Decorate with olives for the eyes and buttons, carrot for the nose, pepper for the mouth, and pretzels for the arms.
3. Serve with crackers or crostini.

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What are you plans for Thanksgiving? Are you hosting dinner or bringing a side dish to someone else’s home? Or will you be enjoying the couch, away from any responsibility in the kitchen?

One year ago: Butter Pecan with Brandy Ice Cream

PENNE WITH TRAPANESE PESTO

Serves 4

Ingredients:

2 cups cherry or grape tomatoes

1/3 cup almonds, lightly toasted

2 cloves garlic

12 basil leaves

1 pepperoncini, stem removed

1 pinch crushed red pepper

1/4 cup freshly grated Parmesan cheese

3 Tbsp extra-virgin olive oil

1 pound whole wheat penne pasta

Coarse salt and freshly ground pepper

Directions:

1. In a food processor, combine the tomatoes, almonds, garlic, basil, pepperoncini, crushed red pepper, cheese, and a good pinch of salt and pepper. Pulse a few times to get it going. With the motor running, add the oil in a thin stream. Taste it. Add a little more salt if needed.
2. Meanwhile, cook your pasta in a large pot of salted water until al dente. Drain and return to pot.
3. Pour the pesto over the pasta and toss to combine. You don’t have to use all the pesto if you don’t want to. Store whatever is left in a sealed container in the fridge for a week.
4. Serve with with more cheese and basil.

Source: Bev Cooks

Anyone else go out primarily for the endless Olive Garden salad and bread sticks? You can also easily make that salad at home.

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Although I do not frequent the Olive Garden often at all, I do enjoy their salad. Of course that meant when I craved it the other day I had to figure out how to make it on my own.

Thanks to Copykat Recipes I was able to recreate the Olive Garden salad and dressing without troubleshooting (yes I was lazy). And it really does taste like their salad! I may have to use the dressing on other things too now that I’ve got my hands on it. Next I need to try making the famous La Scala Salami Chopped Salad.

I served this Olive Garden Salad along with dinner Saturday night with a group of friends. Huge hit! One person was even tricked into liking mayonnaise, which is part of the dressing. I feel like a mom trying to think of ways to get her kids to eat vegetables, but in this case it’s a not-so-healthy item O:-). Would also be great paired with Crockpot Olive Garden Chicken Pasta or my copycat Chicken Gnocchi Soup.

Post updated 1/14/20, the picture above is the original.

HOMEMADE OLIVE GARDEN SALAD AND DRESSING

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Yield: 4-6 Servings Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DRESSING

• 1/2 cup mayonnaise (I used reduced fat)
• 1/3 cup white vinegar
• 1 clove garlic, minced
• 1 tsp extra virgin olive oil
• 2 Tbsp corn syrup
• 2 Tbsp Parmesan, shredded
• 2 Tbsp Romano, shredded
• 1/2 tsp Italian seasoning
• 1/2 tsp Parsley
• 1 Tbsp lemon juice
• 1/2 Tbsp sugar (optional)

SALAD

• 1-12 oz bag American blend salad
• 4-5 red onion slices
• 4-5 black olives, sliced (I don't like olives so I opted out)
• 2-4 pepperoncini or banana peppers
• 1/2 cup croutons
• Small tomato, chopped
• Fresh shredded Parmesan, for topping

Directions

1. For the dressing: Place all ingredients in a blender and pulse until combined. Add sugar to taste (I used 1/2 Tbsp). Place in airtight container in the refrigerator until ready to serve.
2. Place all salad ingredients in a salad bowl and toss. Top with Parmesan and serve with dressing.

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Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE