Masonable Mondays #3 - Cheese Balls

Welcome to Masonable Mondays #3! Today we are doing after work snacks. I hate to admit this but at some point in my life I could make dinner out of wine and a cheese plate. I don't do that now! Well not often. But I do enjoy the idea. So this week I decided to make a cheese board in a mason jar. I filled each mason jar with juicy green grapes. Then I made two savory and flavorful mini cheese balls to suspend in a fruit cup. I made one with blue cheese and pistachios and another with jalapenos and bacon. You can't get board with these flavors. I packed the top fruit cup with some whole wheat Ritz crackers. This after work treat is definitely something to rush home to. Or take your snack outdoors. This Masonable would make great picnic food to share with friends. I hope this inspires you to roll some cheese balls of your own. Be sure to share your creations. I always love more #Masonable ideas.

Cheese Ball Masonable
Serves 1

Supplies

1 wide mouth pint Mason jar
2 empty fruit cups

Ingredients

Grapes
Cheese Ball of choice
8 round crackers

Directions

Add grapes to the bottom of the mason jar. Add fruit cup and place cheese ball in cup. Add lid and stack crackers on top of lid. top with inverted fruit cup and secure with mason jar ring. Store in refrigerator until ready to eat.

The first cheese ball I made was based off of a blue cheese cheesecake we have made for the Christmas holidays several times. It is savory and "funky" in a good way. I love the blue cheese, green onions and pistachios. It is very flavorful. Dear sister thought this one was her favorite. She said it was the more exciting of the two cheese balls. I have to agree.

Blue Cheese Balls
Makes 6 Balls

Ingredients

4 oz. 1/3 light Neufchatel cheese, softened
1/2 cup reduced fat blue cheese crumbles
1 green onions, finely chopped
kosher salt, black pepper and red pepper flakes, to taste
4 Tbsp. pistachios, shelled and finely chopped
Handful of parsley, finely chopped

Directions

Combine Neufchatel cheese, blue cheese and green onions in a small bowl. Season with salt and peppers. Mix well so all ingredients are evenly distributed. Refrigerate for 30 minutes. Divide mixture into six and roll into a balls. Place in a shallow dish of pistachios and parsley; roll to coat pressing to cover each ball with nut and herb mixture. Serve with crackers and fruit.

Note: You can roll this recipe into as many cheese balls as you like. Make one cheese ball or even 8 mini cheese balls with a pretzel stick like a lolly pop.

The next cheese ball is both spicy and savory. It is reminiscent of a jalapeno popper. The center is creamy cream cheese, Mexican blend cheese and pickled jalapenos. A classic combination of yummy ingredients. To finish, each cheese ball is rolled in crispy, salty bacon. Why? Because bacon is always a good idea.

Jalapeno Popper Cheese Balls
Makes 6 Balls

Ingredients

4 oz. 1/3 light Neufchatel cheese, softened
1/2 cup 2% Mexican cheese blend
2 Tbsp. chopped pickled jalapenos
kosher salt, black pepper and red pepper flakes, to taste
6 slices bacon, pre-cooked and finely chopped

Directions

Combine Neufchatel cheese, cheese blend and jalapenos in a small bowl. Season with salt and peppers. Mix well so all ingredients are evenly distributed. Refrigerate for 30 minutes. Divide mixture into six and roll into a balls. Place in a shallow dish of bacon and roll to coat pressing to cover each ball with bacon. Serve with crackers and fruit.

Note: You can roll this recipe into as many cheese balls as you like. Make one cheese ball or even 8 mini cheese balls with a pretzel stick like a lolly pop.

Linking to:
Ramblings of a (Bad) Domestic Goddess: Turn it Up Tuesdays
Carole's Chatter: Food on Friday - Cheese

Masonable Mondays #1 - Sushi Inspired

The #Masonable is getting so much attention right now. Everyone is sharing it on Pinterest, Facebook, on their blogs and YouTube. There was even a news station in Arizona that did a segment on their midday news. It is so exciting that everyone loves the idea and wants to share it or put their own twist on it or maybe I should say in it.

In light of all the buzz and attention the #Masonables have been getting I have decided to run a post every Monday with a new idea, tip or trick using those wonderful mason jars and fruit cups. This will be the very first #MasonableMondays of many more to come. 

This Monday I got inspiration from Sushi and the tasty eats from Japanese restaurants. I made a few classics in a jar like Miso Soup, Gyoza and a Salad with Ginger Dressing. Then I made 3 jars that you would never see in a sushi restaurant. It is not sushi, it is "Sushi-ish". A real sushi roll uses seasoned rice to keep all the tasty ingredients in a nice neat bite. I am using rice crackers to make a stack-able sushi bite. Any one jar would make a great snack. Pack any two or heck more depending on your appetite for a great lunch. So read on for 6 Sushi Inspired Masonables.

California "Sushi" Masonable

The first masonable I decided to make was inspired by a California Roll. This roll is probably one of the most popular on sushi menus. It is cool and refreshing with avocado, crab and cucumber. My version is also crunchy with rice crackers as the base of each bite. Like sushi these California stacks are best consumed in one big bite.

California "Sushi" Masonable
Serves 1

Supplies

1 wide mouth pint Mason jar
2 empty fruit cups

Ingredients

8 round rice crackers
8 slices of imitation crab or crab sticks
8 slices of English cucumber
1/2 an avocado, pitted, peeled and diced
1/4 tsp. wasabi
1/4 tsp. light soy sauce
1/4 tsp. rice vinegar
Furikake*

Directions

In a small bowl combine wasabi, soy and vinegar. Mix until wasabi is dissolved. Add avocado and stir or mash until avocado is well coating in the wasabi mixture. Set aside.

Fill mason jar with slices of crab stick and cucumber. Place one fruit cup in the top of the jar and spoon in the avocado mixture. Sprinkle top with Furikake*. Place lid on top of the cup. Stack rice crackers on lid. Place fruit cup inverted on top of crackers and lid. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.

*Note: If you cannot find Furikake you can garnish with sesame seeds and finely sliced nori (dried seaweed).

Philadephia "Sushi" Masonable

This might be my favorite of the "Sushi" Masonables. I am a sucker for smoked salmon and cream cheese. In fact this combination would make a delicious appetizer for a party. It does take some patience to layer the cream cheese and wasabi. Make sure the cream cheese is softened to make it a bit easier to spread. This one does have a bit more wasabi but it is not too much, just stick to the one big bite rule and all the flavors will combine into a perfect bite.

Philadephia "Sushi" Masonable
Serves 1

Supplies

1 wide mouth pint Mason jar
2 empty fruit cups

Ingredients

8 round rice crackers
8 slices of smoked salmon
8 slices of English cucumber
2 oz. light cream cheese, softened
1/2 tsp. wasabi
1/4 tsp. light soy sauce
Furikake*

Directions

In a small bowl combine wasabi and soy. Mix until wasabi is dissolved. Set aside.

Fill mason jar with slices of salmon and cucumber. Place one fruit cup in the top of the jar and spoon in half of the cream cheese. Spread into a smooth flat layer. Top with wasabi soy mixture. Top with remaining cream cheese and spread smooth. Sprinkle top with Furikake*. Place lid on top of the cup. Stack rice crackers on lid. Place fruit cup inverted on top of crackers and lid. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.

*Note: If you cannot find Furikake you can garnish with sesame seeds and finely sliced nori (dried seaweed).

Miso Soup in a Jar

I love miso soup! I have been buying the instant packets for years. I just recently started making my own with instant dashi and miso paste. I usually make it in a mug under my keurig. Sometimes I include small cubes of tofu. But on this trip to the store they were out. It is still deliciously savory and warm. A perfect compliment to any of the "Sushi" Masonables.

Miso Soup in a Jar
Serves 1

Supplies

1 wide mouth pint Mason jar
1 empty fruit cup

Ingredients

3/4 tsp. miso
Tofu, finely diced (optional)
3/4 tsp. instant dashi
2" x 3" piece of Nori or Wakame, broken or sliced

Directions

Fill mason jar with miso and tofu if using. Place one fruit cup in the top of the jar and fill with dashi and nori. Place lid on top of the cup. Add mason jar ring to secure everything in place. Refrigerate until ready to serve. To serve remove jar from refrigerator and let jar come to room temperature. This is very important you do not want to add hot water to a cold jar. It will break. Add contents of fruit cup to jar and cover with 8 oz. hot water stir to combine and dissolve the miso. You can place jar on a Keurig and run without a pod on the medium setting. Again stir to combine and dissolve the miso and enjoy!

Gyoza in a Jar

This Gyoza in a Jar made me want a bigger jar! In fact I think I am going to have to buy the pint and a half jars (24 oz) now. Just so I can pack more Gyoza. I love these little dumplings and that dipping sauce is AMAZING! I used frozen dumplings in a bag this time. But I think I am going to make some homemade real soon. I need a Gyoza jar for each day of the week. Really I DO!

Gyoza in a Jar
Serves 1

Supplies

1 wide mouth pint Mason jar
1 empty fruit cup

Ingredients

3 or 4 frozen or homemade dumplings
Sesame Soy Dipping Sauce*

Directions

Cook dumplings according to package directions. Place dumplings in jar. Place one fruit cup in the top of the jar and fill with dipping sauce. Place lid on top of the cup. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.

*Note: I made an individual serving of the sesame soy dipping sauce. I used 1 Tbsp. each soy sauce and rice vinegar, some green onion tops and just a smidge of all other ingredients. Many frozen dumplings come with a dipping sauce. If you are short on time feel free to add it to your fruit cup instead.

Salad Jar with Ginger Dressing

I always enjoy the salads at Japanese restaurants, it is definitely the dressings. You don't find ginger or miso dressing just any where. So I wanted to include a salad jar in the line up of sushi inspired jars. It turned out so good. The dressing is the star here as well. Check out the link below to the dressing I made. I love the tangy sweet flavor. Who knew ketchup, ginger and lemon played so nice together.

Salad Jar with Ginger Dressing

Serves 1

Supplies

1 wide mouth quart Mason jar
1 empty fruit cup

Ingredients

1/2 roma tomato, diced
1/4 cup cucumber, diced
2 Tbsp. shredded carrot
1 green onion, sliced
2 cups torn romaine lettuce
3 Tbsp. Ginger Dressing*

Directions

Layer mason jar with tomato, cucumber, carrot, green onion and lettuce. Fill the fruit cup with ginger dressing and place in the top of the jar. Place lid on top of the cup. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.

*Note: I made half a recipe of a ginger dressing I found on YouTube. But if you are pressed for time you can use any store bought Asian dressing.

Spicy Cucumber Tuna Salad Masonable

I can't believe I almost forgot to share this one with you. That would have been a complete shame. This is the second time I have made this salad. I normally make a mayo based spicy tuna salad. But this one might be a little better. It is so good! I have also made it with leftover salmon too. Just as yummy! I love the sweet mirin with the spicy sriracha. The cucumber adds a little crunch and the sesame oil and seeds gives it a nutty finish. It is such a light and fresh twist on tuna salad.

Spicy Cucumber Tuna Salad Masonable
Serves 1

Supplies

1 wide mouth half pint Mason jar
1 empty fruit cup

Ingredients

10 round rice crackers
5 oz. can light tuna in spring water, drained
1/2 cup cucumber, diced
1 green onion, sliced
2 tsp. mirin
1 tsp. sriracha
1/2 tsp. sesame oil
1 tsp. soy sauce
Black and white sesame seeds

Directions

In a small bowl combine tuna, cucumber, green onion, mirin, sriracha, sesame oil and soy. Stir until well combined. Fill mason jar with cucumber tuna mixture. Garnish with sesame seeds and a dot of sriracha. Place lid on top of the jar. Stack rice crackers on lid. Place fruit cup inverted on top of crackers and lid. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.

*Note: The cucumbers in this salad will weep so if you want to make it a day or two in advance, leave the cucumber out. You can serve it similar to the California Sushi Masonable and slice the cucumbers.

Linking to:

Tumbleweed Contessa: What'd You Do This Weekend?

Stone Cottage Adventures: Tuesdays with a Twist Link Party

Butterfly Cheesecake Muffins

Dear sister just had a birthday! HAPPY BIRTHDAY!!! She wanted to bring something to share at work since she had to be there on her birthday. I said I would make mini cheesecakes for her to bring. We have been making cheesecake muffins for years. You can make so many variations. I have shared a few on the blog already. These I wanted to make special so I set out to make them "springy". Sister loves butterflies so I wanted to use this cute pretzel idea I saw all over Pinterest. But I needed to find a way to make a green topping or field for them to sit on. That is when it came to me I could tint the sour cream topping from the Ultimate Cheesecake recipe. It worked perfectly. It also makes a great flat top on each muffin. This little technique is going to make for tons of other cute cheesecake muffins. Sister said the sour cream topping balances the other sweet ingredients. These little cuties are sweet because hidden inside is an Oreo and a Snickers bar. So with the pretzel and the candy inside and out this little muffin is salty and sweet. They are cute and tasty too! Perfect for any birthday or Easter event. I hope you will find a way to celebrate spring with this recipe.

Butterfly Cheesecake Muffins

Makes 24 to 28 muffins

Ingredients

1 pkg. Oreo thins

1 bag mini Snickers bars

3 (8oz.) pkg. Cream Cheese

3 eggs

1-1/4 cup Granulated Sugar, divided

1-1/8 tsp. Vanilla, divided

16 oz. light sour cream

16 drops green food coloring

1 bag Flipz white fudge covered pretzels

1 bag Easter M&Ms

1 bag peel and eat Fruit Punch Twizzlers, peeled

Directions

Preheat oven to 350.

Place 1 Oreo thin in paper lined cupcake pan. Place a Snickers on each cookie and set aside. Cream the cream cheese and 3/4 cup sugar together until fluffy. Add eggs, one at a time. Add 1 tsp. vanilla and beat until well mixed. Spoon cream cheese over each cookie until cup is 2/3 full. Bake for 15 minutes. Meanwhile mix sour cream, remaining 1/2 cup of sugar, 1/8 tsp. vanilla and green food coloring adding drop by drop until desired green color is achieve and sugar is dissolved.

Remove muffins from oven and top with green sour cream mixture. Bake for 5 more minutes, remove from oven and let cool completely. Top each muffin with two pretzels spread just far enough apart for a row of M&Ms in between. Place one color of M&M to make the head of the butterfly. Place three of a different color below for the body. Poke two pieces of Twizzler string near the head for antennas. Keep refrigerated until ready to serve.

Note: Be sure to let the muffins cool completely before decorating. Heat and moisture will affect the candy. Heat will make the coating melt. Moisture will make the candies caulk. For perfect muffins you may want to decorate just before serving.

Linking to:
Dizzy Busy & Hungry: Wine'd Down Wednesday