Holiday Dessert Cheese Ball Recipes Recipes Recipe For Zucchini

ZUCCHINI AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
• Melt the butter in a skillet over medium heat. Stir in the zucchini and onion, and cook 5 minutes, or until onion is golden brown.
• In the prepared casserole dish, mix the zucchini, onion, tomatoes, and green pepper. Season with Italian seasoning, and top with cheese.
• Bake 25 minutes in the preheated oven, or until cheese is melted and bubbly.

8-BALL ZUCCHINI STUFFED WITH CHEESY CHICKEN AND RICE

Steps:

• Cover chicken breasts with salted water and brine in the refrigerator, 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from brine and pat dry. Season with chili powder, garlic powder, salt, and pepper.
• Grill until browned and no longer pink in the center, 15 to 20 minutes, flipping halfway through cooking time. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• While chicken is cooking, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Cut tops off the zucchini and scoop out the seeds. Set aside.
• Heat butter in a medium saucepan over medium heat. Saute onion in the hot butter until soft, 5 to 7 minutes. Add flour; cook and stir until browned, about 1 minute. Pour in milk; season with salt and pepper. Continue to cook and stir constantly until it starts to thicken. Stir in Cheddar cheese until melted.
• Cut cooked chicken into bite-sized pieces. Stir chicken and rice into the cheese sauce. Fill zucchini with the cheesy mixture and place on a baking sheet.
• Bake in the preheated oven until softened, 20 to 25 minutes. Serve.

EASTER EGG CHEESE BALL

Steps:

• Mix together cream cheese, Cheddar cheese, and dressing mix in a bowl until well combined.
• Form into a large egg-shaped ball in the center of a serving plate.
• Cut wax paper into strips. Lay them across the cheese ball, leaving spaces every two strips where the cheese is exposed. Sprinkle chopped chives on the exposed cheese, lightly pressing the chives down so they stick to the cheese. Remove the wax paper strips directly below the chives. Cover the newly exposed cheese stripes with bacon bits. Repeat by removing the final set of wax paper strips and adding chopped pecans in the remaining spaces.
• Refrigerate for at least 2 hours, or overnight.