What’s better than a cheese ball? Miniature cheese balls! With this recipe you can adjust for any flavor combination and can be served as a snack or to feed a crowd.

Everyone loves a good cheese ball. I mean, what is there not to love about them? Cheesy, creamy, flavorful and rolled in some of the best things like herbs, nuts, and even bacon. Is it possible to improve upon that design? Why yes, you just have to miniatureize them and they instantly become the easiest freaking cheese balls you ever did make. All you have do it take those individually wrapped Laughing Cow cheese wedges, roll each one into a ball, and then roll in whatever coating you desire. Done! Just refrigerate until ready to serve.

The great thing about using The Laughing Cow spreadable cheeses was the diversity of flavors available. I used swiss with garlic & herb and rolled it in a mixture of parsley and basil. But I didn’t stop there! The second flavor I made was with queso fresco & chipotle rolled in a mixture of cilantro and chili pepper. Some another great combinations could be white cheddar or spicy pepperjack rolled in bacon, mozzarella sundried tomato basil rolled in basil and parmesan, and swiss french onion rolled in crushed pretzels and green onion. The best part? You can make just enough for a snack or for an entire party! For a smaller serving use about 1 tsp of coating per wedge of cheese.

One year ago: Mexican Stuffed Shells

Two years ago: Brussels Sprouts with Honey Vinaigrette

Four years ago: Almond Crusted Chicken with Scallion Beurre Blanc

EASY MINI CHEESE BALLS

Makes 16 mini cheese balls

Ingredients:

12 oz. The Laughing Cow spreadable cheese*

1/3 cup fresh minced herbs, nuts, and/or bacon*

Directions:

1. Remove wrapper from each wedge of cheese. With moistened hands, roll each individual wedge into a ball then roll in toppings.
2. Place on a plate or serving platter, cover, and chill until ready to serve with crackers, chips, and/or veggies.

*Want to make for a snack? Use 1 tsp of coating for every 1 (3/4 oz.) wedge of cheese.

Source: The Spiffy Cookie original

Disclosure: The Laughing Cow® provided me with product and a $25 gift card for this review. However, thoughts and opinions are my own and do not necessarily reflect those of the brand.

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Grilled polenta disks and spicy flank steak combines for a satisfying meal. Served with fresh avocado slices, queso fresco, salsa, cilantro and a squeeze of lime.

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Don’t close down your grill yet! Just because summer is coming to an end doesn’t mean that grill season is as well. In fact for many people fall is the prime time to grill because it’s football season. Grilling in the fall makes more sense anyway because who wants to stand over a hot grill when it’s 90 degrees outside? Good thing grilling doesn’t usually take very long.

This recipe is a quick griller and even though it may not look like a lot on your plate it is surprisingly filling. The grilled polenta disks do the trick. Make this cowboy butter recipe for an added boost of flavor, too.

Then after you’ve satisfied your food cravings, check out some brain food. In case you haven’t been stalking PubMed like I have, my second paper hit the interwebs! Hopefully it’ll advance into print quicker than my first paper but the important thing is that I can change the status of that paper on my resume, at last! Having things published makes me feel like a smarty pants.

Grilling for Father’s Day

• Greek Grilled Chicken Legs from Palatable Pastime
• Grilled Beef Short Ribs from That Recipe
• Grilled Chicken Wings from Hezzi-D’s Books and Cooks
• Grilled Ribeye with Garlic Blue Cheese Mustard Sauce from Cheese Curd In Paradise
• Italian Sausage Sandwiches from Art of Natural Living
• Smoked Old Bay Wings from A Kitchen Hoor’s Adventures

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Two years ago: Peanut Butter and Chocolate Popcorn

Three years ago: Buffalo Chicken Meatball Subs

GRILLD POLENTA WITH SPICY STEAK

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Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. flank steak, trimmed
• 4 tsp canola oil, divided
• 3/4 tsp salt, divided
• 1/2 tsp ground cumin
• 1/2 tsp chipotle chili powder
• 1/4 tsp ground black pepper
• 1 (18 oz.) tube polenta, cut into 8 slices
• 1 avocado, peeled and sliced
• 1/2 cup fresh cilantro
• 1/2 cup (2 oz.) crumbled queso fresco
• 1/2 cup salsa
• Lime wedges

Directions

1. Heat a grill pan (or grill) over medium-high heat. Rub 1 teaspoon of oil over all sides of the steak. In a small bowl, combine 1/2 teaspoon salt, cumin, chile powder, and pepper. Rub evenly over steak.
2. Cook steak 6 minutes on each side or until desired degree of doneness. Remove steak and let rest for 5 minutes. Cut steak diagonally across grain into thin slices.
3. While steak rests, brush remaining 1 tablespoon oil over both sides of polenta slices. Sprinkle evenly with remaining 1/4 teaspoon salt. Cook 3 minutes on each side or until browned.
4. Arrange 2 polenta slices on each of 4 plates and divide avocado evenly among servings. Top each serving with steak, cilantro, queso fresco, and salsa. Serve with lime wedges.

Source: Cooking Light, June 2010

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Turn canned SPAM meat into a tasty and fun weeknight dinner. SPAM Tacos! Stuffed in a crispy corn tortilla shell along with all your favorite taco toppings.

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You read that correctly, freaking-SPAM-tacos. My dad and I actually made these together. He did all the prep work and all I had to do was fry it and assemble. Such a great sous chef! I can always depend on my dad to be game for fun/kid-like foods, movies and activities.

Not that these SPAM tacos are hard to make by yourself. Literally all you need to do is cube the SPAM, fry it up, and assemble tacos with mashed avocado, cilantro, onion, and queso fresco. The first time I made these SPAM tacos, I mixed black beans and corn into the SPAM and topped them with diced tomatoes and avocado.

Oddly enough I didn’t ever appreciate SPAM as a child but now that my taste buds have been refined I find it to be most acceptable. Especially when fried and stuffed in a crispy taco shell along with you favorite toppings. Maybe squeeze some lime on top. What could possibly be wrong about that?

SPAM TACOS

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Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (12 oz.) can SPAM, diced (try the jalapeno variety for some kick)
• 10 yellow corn taco shells, heated
• 1 avocado, mashed
• 1/2 cup chopped fresh cilantro
• 1/2 cup diced white onion
• 1/2 cup crumbled queso fresco

Directions

1. In a large skillet over medium heat, saute SPAM until browned, about 10 minutes.
2. Spread mashed avocado in the taco shells , top with SPAM, onion, cilantro, queso fresco, and serve!

Source: Adapted from SPAM.com

Post updated 8/18/2024, photo above is the original.