Wednesday, December 21, 2016

Creole Cheese Ball #13CajunBites


J told his dad that this was his favorite thing on the menu. I did the cheese ball part ahead of time, but he made the topping all by himself. And that is what made the dish!

Ingredients 
  • 8 oz cream cheese, softened
  • 1 t  Cajun seasoning
  • 1 t Worcestershire sauce
  • 1/2 t garlic powder
  • 1/2 C butter
  • 1/2 C organic dark brown sugar
  • 2 t Worcestershire sauce
  • 1 t dijon mustard
  • 1-1/2 C coarsely chopped pecans

Procedure 
In a small mixing bowl, blend cream cheese, garlic powder, 1 t Worcestershire, and Cajun seasoning. I used a fork to fully incorporate the flavors. Shape into a 4-inch circle, about 1" thick. Place on serving plate, cover, and refrigerate until firm - at least a couple of hours.

In a skillet, melt butter over medium heat. Stir in brown sugar, Worcestershire, mustard and pecans. Cook over low heat until the sugar is dissolved and everything is bubbling.

Remove cheese ball from the fridge. Spoon pecan mixture over cheese ball. Serve with slices of bread.

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