Mini Cheese Balls


My sister and I, when we get together, we cook. We like to spend time in the kitchen even better if the whole family is around to be our taste testers. If Janine and I are in the kitchen you can bet that something delicious and most of the time intricate is making it onto the table. Needless to say we got our love of cooking from my mom.

Growing up I don’t think we ever ate the same thing twice, even when we loved the recipe she was always trying something new. This no doubt has bled over to Janine and I. We both love experimenting with new flavors, that due in part to my dad who never let us NOT try something. Doesn’t matter how much we protested we had to try it at least once, I think we are both grateful for that because we are the farthest things from picky eaters now.

This recipe is one we adapted from Roxy’s Kitchen. The mini cheeseballs were easy to make and a crowd pleaser. We all were together on a Sunday which we often do and although I had just finished cooking tons of food for Culinary School, Janine convinced me to give these and a few other things that same night a go.


  • 2 ½ cups finely shredded cheddar cheese or a blend shredded cheeses
  • ¾ cup grated parmesan cheesecheese-final
  • 2 eggs
  • 4 Tbsp. flour
  • 1 tsp baking powder
  • oil for frying


  • Whisk you flour, baking powder and eggs well in a bowl.flourand-egg-final
  • Add in the cheese and combine well
    • Make sure the mixture is thick enough to hold wellmixed-ingredients-final
  • Form the mixture into small to medium size balls.
    • They will expand when you fry themforming-cheeseball-final
  • Fry the cheeseballs until they are golden brown
    • Note: there should be enough oil to completely cover the balls when frying.Frying-cheeseballs-final
  • Once they are done frying place them on a paper towel to drain the excess oil.

This recipe was not only easy but it turned out to be a great little appetizer before the Broncos game. We served the cheeseballs with a little sriracha-mayo and that added a little heat and texture to them as well.Cheeseballs-Final

Hope you enjoy!





Beef Stew

When I first whipped up this soup it was close to the first official day of fall and it was snowing one day and so I pulled out the crockpot and threw in all the ingredients for this delicious stew. The next day it was almost 80 or 90 degrees and Jake and I were riding around in the red jeep with the top down and enjoying the glorious weather!


So you can tuck this stew recipe away for later or now may be the perfect time to pull it out and use it on a chilly night. Let’s face it though, if you are anything like I am, eat it whenever you damn well please!

beef stew in bowl

2 packages of stew meat (about 2 lbs.)
1 tablespoon of olive oil (to brown your meat)
1 whole yellow onion diced
3 celery stalks diced
6 carrots diced
2 cans of diced tomatoes drained
3 cloves of garlic minced
5 cups low sodium beef broth
3 tablespoons flour
1 bottle of beer
2 tablespoons Italian seasoning
Salt and pepper to taste


In a large bowl coat your meat with the flour and toss until it is all evenly coated. Heat a large skillet and add your floured meat and brown on all sides

Dice all your veggies

Turn on your crockpot and all your ingredients; broth veggies, meat beer, spices etc.

You can cook this soup on high for about 4 hours or on low for about 8-10 hours.

I set this in the morning and came back from work and it was all good to go! I just added a bit of salt and pepper to taste- and some hot sauce because we like things spicy and it was delicious on a chilly day we had last week!

I hope you enjoy it!


I’m engaged!

I'm engaged!

We’re all a little weird. And life is a little weird. And when we find someone whose weirdness is compatible with ours, we join up with them and fall into mutually satisfying weirdness – and call it love – true love. ~Robert Fulghum, True Love

August 3, 2013