Cracked Pepper Flax Seed Cheese Ball Recipes

FLAX SEED CRACKERS

Steps:

• Place flax seeds in mixing bowl. Add salt, garlic powder, onion powder, and cayenne. Pour in water. Stir. Cover with plastic wrap. Refrigerate overnight.
• Preheat oven to 200 degrees F (95 degrees C). Line a rimmed baking sheeting with a silicone mat or parchment.
• Transfer soaked flax seeds to prepared baking sheet. Spread out into a thin, flat rectangle, about 1/8 inch thick, using a spatula. Score the rectangle into about 32 small, rectangles.
• Bake in preheated oven until flax seeds have darkened and contracted slightly, about 3 hours. Cool in oven with door ajar. Break into individual crackers.

CRACKED PEPPER AND FLAX CHEESE BALL

Steps:

• In medium-sized bowel mix cream cheese, cracked pepper and Mrs. Dash seasoning.
• Divide into two balls.
• In small bowl put 1 tablespoon of flax seed and add one cheeseball, turning to coat all sides with seeds.
• Repeat with other cheeseball.
• Wrap in plastic wrap and refrigerate for two hours before serving.
• Excellent with crackers and vegetables.

ROASTED RED PEPPER CHEESE BALL

Steps:

• In a food processor puree, red pepper, cream cheese, Worcestershire, garlic and pepper. Stir in shredded monterey jack and red pepper flakes.
• Chop parsley and make into a pile.
• Scoop out cheese mixture in as much of a ball shape as possible onto the parsley pile.
• Press parsley around the ball and form as you go.
• This cheese ball is very soft, don't over handle.
• Scoop up with pancake turner and place on a plate.
• Serve with crackers.

FLAXSEED AND CRACKED PEPPER CRACKERS

Steps:

• Place a rack in the center of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Set aside.
• In a medium bowl, whisk together flaxseed, flaxseed meal, flours, baking soda, black pepper and salt. Add the butter, and using your fingers, quickly work the butter into the dry ingredients. Some of the butter will resemble oatmeal flakes; others will be the size of small pebbles. Make a well in the center of the mixture. Add the buttermilk, and use a fork to bring all of the ingredients together. Make sure that every bit of flour is moistened by the buttermilk. The dough will be shaggy.
• Turn the dough out onto a lightly floured work surface and knead together about 10 times to bring the dough together. Wrap in plastic wrap and refrigerate for 10 minutes.
• When chilled, cut dough in half. On a lightly floured work surface, with a lightly floured rolling pin, roll out half of the dough. Roll just thinner than 1/8 inch thick. Use a 1 1/2-inch round cookie cutter to cut out crackers, or use a pizza cutter to trim the edges and cut the dough into 1 1/2-inch squares. Prick each cracker with the tines of a fork and place on baking sheet.
• Bake crackers for 15 to 18 minutes, until slightly browned around the edges. Remove from the oven and allow to cool completely before placing in an airtight container to store.
• Crackers will last, in an airtight container, at room temperature for up to 4 days.

HOT PEPPER CHEESE BALL

Steps:

• In a large bowl, stir together all 4 cheeses, onion powder, garlic powder, mayonnaise and worcestershire sauce.
• Cover and refrigerate mixture for at least 1 hour.
• Shape mixture into ball.
• Roll ball in chopped pecans.
• Cook time is refrigeration time.

RUTH'S FLAX SEED BALLS

Steps:

• Mix all together and either knead well or put in food processor to process.
• Form into balls.

CRACKED PEPPER & FLAX SEED CHEESE BALL

Steps:

• In medium bowl, mix together cream cheese, pepper, and seasoning with a fork until blended.
• Divide into 2 balls.
• In a small bowl, put 1 tbsp flax seed, put in one ball, turning to coat all sides with seeds.
• Repeat with other ball.
• Wrap with plastic wrap, refrigerate two hours.
• serve with crackers or vegetables.