Vitamix Granola Cheese Balls Recipes

VITAMIX GRANOLA BARS

Steps:

• 1. Place wheat berries, wheat germ, almonds, and oats into the Vitamix Dry Grains container and secure lid.
• 2. Select Variable 1.
• 3. Turn machine on and slowly increase to speed to Variable 10, then to High.
• 4. Blend for 30 seconds. Turn machine off. Pour out into bowl.
• 5. Place apple into the Vitamix Dry Grains container and secure lid.
• 6. Select Variable 1.
• 7. Turn machine on and slowly increase speed to Variable 10, then to High.
• 8. Use the tamper to press the apple into the blades.
• 9. Blend for 35-40 seconds or until consistency of applesauce.
• 10. Pour into bowl with dry ingredients. Add salt, cinnamon, vanilla, honey, and cranberries to mixture.
• 11. Mix gently by hand to combine. Spread into greased 8-inch x 8-inch (20cm x 20cm) pan.
• 12. Bake for 25 minutes in a 350°F (180°C) oven. If using wheat berries, blend for 45-60 seconds in step 4.

TURKEY BALLS

Steps:

• Preheat the oven to 400 degrees F.
• Coat the turkey with the olive oil, season with salt and pepper and put into a roasting pan. Transfer to the oven and roast until warmed through. Let cool. Combine the celery, onion, sage leave and thyme in a stockpot and sweat in a little olive oil. Add the bread and the stock and cook for 10 minutes. Remove from the heat and cool. Transfer to a large bowl.
• Heat the oil in a deep-fryer.
• Dice the turkey and add, along with the mashed potatoes, to the stuffing bowl. Form the mixture into medium-sized balls and fry in the deep-fryer until golden brown. Drain on paper towels and serve on a serving platter.

MINI CHEESE BALLS

Steps:

• Mix 8 ounces softened cream cheese with 1 teaspoon Worcestershire sauce, 1/2 teaspoon grated lemon zest and 1 cup shredded firm cheese (like cheddar, parmesan, pepper jack or gouda); season with salt and pepper. With moistened hands, form into 1-inch balls, chill 4 hours, then roll in toppings. Here we used chopped pistachios, chives, tarragon, hulled pumpkin seeds, bacon with paprika, almonds, and black and white sesame seeds.

FRESH MOZZARELLA BALLS

Steps:

• Add 2 tablespoons salt to 4 cups simmering water.
• Chop the cheese curd and add to a large bowl. Pour the simmering water over the chopped curds.
• Use 2 wooden spoons to push the curds together to make one ball. Move the ball around in the water for roughly 1 minute so it can become pliable.
• While wearing thick dishwashing gloves, remove the curd from the water and pull it into a long cord and fold it back onto itself. Do not overwork the cheese or it will become tough.
• Pinch off the mozzarella to create balls and tuck the end under each ball for a neat appearance.
• Place the mozzarella into a bowl of cool water.
• Store in the salted water you used to soften the curd.

NO BAKE GRANOLA BALLS

Steps:

• Preheat the oven to 350 degrees. Spread oats and coconut on a cookie sheet. Place in the oven and toast for about 12 minutes, stirring twice, until lightly browned.
• Meanwhile, combine the peanut butter, honey and brown sugar in a saucepan over medium heat, stirring continuously, until ingredients are thoroughly blended and sugar has completely melted (about 2 minutes).
• Add the toasted oats and coconut to the peanut butter mixture, followed by the nuts, raisins and cranberries. Stir to combine. Set aside to cool for about 10 minutes.
• Working with dampened hands, shape into bite sized balls and refrigerate for an hour. I usually let mine sit out for about 15 minutes prior to serving.