Smokehouse Cheese Ball

Smokehouse almonds and cherry jam come together in this cheese ball to make for a smoky creamy appetizer that is perfect for serving on game day.

Smokehouse Cheese Ball

This post is sponsored by Blue Diamond Almonds. Thanks for supporting the brands that make Savvy Eats possible.

It’s the last big football game of the season on Sunday! My Wisconsin native husband is a Packers fan, and their last game was… crushing, to say the least. So we’re not particularly rooting for either team this weekend. We’ll just be tuning in for some football. And lots of snacks. Who doesn’t love a good excuse for lots of tasty snacks?

Smokehouse Almond Cheese Ball // Savvy Eats

This game changing snack is based off of a family recipe. Growing up, no potluck or buffet with my mom’s side of the family was complete without a dose of Gramma’s cheese ball recipe. Packed with blue cheese, cheddar, cream cheese, pecans and Worcestershire sauce, we served it with a boatload of crackers alongside the makings for deli sandwiches.

Here, I replaced the blue cheese with goat cheese, and mixed in just enough cherry jam to give it a little sweetness and tang. I also subbed out the pecans for some Blue Diamond Smokehouse Almonds, which lent a salty, smoky flavor to the cheese ball. The result is a bold creamy snack that is great for snacking on while watching the big game.

Blue Diamond Smokehouse Almonds make for a delicious cheese ball!

As an added bonus, it only takes 10 minutes to whip up this recipe, plus a little time in the refrigerator to firm up. That’s all that stands between you and the perfect spread for buttery crackers at this Sunday’s game!

Let’s do this:

Smokehouse Cheese Ball

Prep Time: 15 minutes

Yield: Serves 12-16

Smokehouse Cheese Ball

Smokehouse almonds and cherry jam come together in this cheese ball to make for a smoky creamy appetizer that is perfect for serving on game day.

Ingredients

  • 1 cup Blue Diamond Smokehouse Almonds, ground
  • 8 ounces cream cheese, at room temperature
  • 5 ounces shredded sharp cheddar cheese
  • 4 ounces goat cheese, at room temperature
  • 2 tablespoons cherry jam

Instructions

  1. Blend 1/2 cup of the almonds with the cream cheese, cheddar, goat cheese and cherry jam. You can do this by hand or with a food processor, though the final result will be smoother and creamier with the processor.
  2. Wrap the cheese in a piece of plastic wrap, shaping it into a ball as you do so. Chill for at least 1 hour.
  3. Roll the cheese ball in the remaining almonds. Serve immediately, or chill until ready to serve.
http://www.savvyeat.com/smokehouse-cheese-ball/

PS: This post is sponsored by Blue Diamond Almonds. All opinions are my own. For more Game Changing Snacks, visit Blue Diamond Almonds on Facebook, Twitter and Instagram. Thanks for supporting the brands that make Savvy Eats possible.

Raisin Nut Granola

This raisin nut granola is chock-full of mixed nuts, giving it a bit more of a protein boost than you’d usually find in this breakfast and snack favorite.

Raisin Nut Granola // Savvy Eats

I think I’m in full-fledged nesting mode. I’m walking this fine line between wanting to DO ALL OF THE THINGS and you know, actually having the energy to do those things.  When you’re trying to not only get caught up on work, but ahead of schedule in anticipation of maternity leave, and also unpack a three-bedroom house, set up a nursery, take all the childbirth/infant care classes, stay active, build up a social network and actually enjoy your last few weeks as a family of two, things can be exhausting. So I’m trying to find balance in where I focus my energy.

The top priorities right now are spending quality time with Dan and our existing family and friends and prepping for the baby.  We’ve got the essentials unpacked and organized in the new house, so I’m turning my focus to setting up the baby’s room. If we get more unpacking done after the nursery is ready, that’s great, and if not…it can wait.

One of the easiest ways for me to get ready for the whirlwind that is coming in March is to double up a lot of my cooking. I make double or triple batches of a few dinner recipes each week, and freeze the leftovers. And I’ve been craving granola anyways lately, so I make big batches and freeze half as soon as the granola is cool. It’s a win-win – it doesn’t take any extra time for me, and it means we already have a few jars of raisin nut granola in the freezer, ready to go.

Raisin Nut Granola // savvyeat.com

This raisin nut granola is a favorite lately. It is based off of my nutty granola, but with fewer ingredients, all of which should be easy to find. We’re still restocking the pantry over here, so I wanted to keep things simple. Packed with nuts, two types of raisins and oats, it should be a healthy, hearty snack this spring!

Raisin Nut Granola

Prep Time: 5 minutes

Cook Time: 35 minutes

Yield: Serves 12-16

Raisin Nut Granola

This raisin nut granola is chock-full of mixed nuts, giving it a bit more of a protein boost than you’d usually find in this breakfast and snack favorite.

Adapted from my nutty granola .

Ingredients

  • 3 cups rolled oats
  • 3 cups raw mixed nuts
  • 6 tablespoons brown sugar
  • 6 tablespoons coconut oil
  • 6 tablespoons honey
  • 1/2 teaspoon salt
  • 1/2 cup raisins
  • 1/2 cup golden raisins

Instructions

  1. Preheat the oven to 350°F. Grease two 11" x 13" baking pans.
  2. Stir the oats and nuts together in a large bowl.
  3. Whisk the brown sugar, coconut oil, honey and salt together in a small saucepan. Heat over medium-low, whisking constantly, until the sugar is dissolved and the liquid is beginning to bubble at the edges.
  4. Pour the coconut oil mixture over the dry ingredients and stir well to fully coat the oats and nuts. Divide the granola between the two prepared pans, spreading it into even layers.
  5. Bake the granola at 350F for 20 minutes, stirring the granola and rotating the pans between racks about halfway through.
  6. Stir in the dried fruit, and bake for another 10 minutes, until the granola is beginning to brown and toast.
  7. While the granola bakes, line a few wire racks with parchment paper. Spread the granola over the parchment paper to dry in even layers and cool.
http://www.savvyeat.com/raisin-nut-granola-recipe/

Here’s how to freeze granola for later!

 

Looking for more granola recipes? Try one of these!