Cranberry, Pecan, and White Cheddar Cheese Ball Recipe

cranberrypecancheddarcheeseball
This post is about cheese, what more do you need to know?

This summer has been filled with a lot of wine and toasting. What goes good with wine? Cheese. (Actually what doesn’t go with cheese?) This savory and sweet cheese ball goes well with both white wine and red wine as well as fun conversations with girl friends or long talks on docks with your love. (I made this cheese ball for both a girls’ night in as well as our anniversary trip to the Finger Lakes.)

It’s easy. Super easy. So if you’re still looking for a last-minute recipe to make for a Fourth of July get together you’ve found it!

I hope you all have a fun long weekend celebrating with friends and family. My best friend gets married this Saturday and I’m a ball of emotions. It’s going to be a beautiful wedding weekend. Think of me as I nervously await my Matron of Honor speech – I’m terrified of public speaking!  But in all seriousness, I can’t wait to celebrate her and her love all weekend long. They are the most adorable couple.  Cheers to them! 

Now go and enjoy some wine with this awesome cheese ball:

Cranberry, Pecan, and White Cheddar Cheese Ball:

cheeseball
 Ingredients:

  • ½ cup Chopped Pecans
  • 8 ounces of Cream Cheese, Softened
  • 8 ounces, weight Shredded Sharp White Cheddar Cheese
  • ¼ teaspoons Salt
  • 1 teaspoon Worcestershire Sauce
  • 1-½ cup Dried Cranberries

Directions:

  • Pre heat the oven to 350 degrees. Line a baking sheet with parchment paper. Spread the chopped pecans evenly over the baking pan and bake for 5 minutes.
  • In a mixer, beat together the softened cream cheese and the shredded white cheddar cheese. 
  • Add in the pecans, Worcestershire sauce, and salt. Mix until everything is well blended. About 5 minutes. 
  • Remove the mixture from the mixer and form it into a ball. Wrap the ball in Saran wrap and chill in the refrigerator for at least 45 minutes. (I did mine the night before and let it sit in the fridge over night because of timing)
  • Remove the cheese ball from the fridge and remove the Saran wrap. Cover the cheese ball in dried cranberries. You will have to push the cranberries into the cheese ball to secure them into place.
  • Serve with crackers and enjoy! 

cranberrypecanwhitecheddarcheeseball
spread 
xoxo Katie

Roasted Butternut Squash with Maple Pecan Glaze

roasted butternut squash with maple pecan glaze

 Ah, the perfect side dish for a cold winter night. Let’s not forget all of the benefits that Butternut Squash, a “power food”  provides.

Benefits of Butternut Squash:

  • 1/2 of your daily amount of vitamin C
  • LOW in fat and HIGH in dietary fiber
  • High in potassium for bone health
  • High in Vitamin B6, important for the nervous and immune systems
  • Full of powerhouse nutrients known as carotenoids that protects your heart against heart disease
  • High levels of beta-carotene, which helps prevent  breast cancer and age-related macular degeneration, as well as a supporter of healthy lung development in fetuses and newborns.

Now that we can all see how amazing this squash is for you, let’s get on to the dish! This recipe makes me feel all warm and cozy inside, blame it on the maple syrup! I think it would also be a perfect side dish for Thanksgiving of Christmas, too!

butternut squash with maple syrup and pecans

Ingredients:

One whole butternut Squash
2/3 cup Maple Syrup
1 cup chopped Pecans
1 Tbsp butter, margarine
1 Tbsp Cinnamon

Directions:

1. Preheat the oven to 400 degrees.

2. Peel, seed, and dice the butternut squash. Place the diced squash in a greased baking dish. Toss with 2 tbsp of maple syrup.

3. Roast the squash for 40-45 minutes

4. While the squash is roasting, prepare the glaze. Melt 1 tbsp of butter on a small pan. Add in the syrup. Whisk until the two bubble. Now add in the cinnamon.

butternut squash maple pecan topping on stovetop

5. Continue to whisk as you add in the chopped pecans. Let simmer for 3-4 minutes until the mixture is very “gooey”

6. Remove the topping from the heat and let it cool for a few minutes.

7. Remove the butternut squash from the oven and top with the maple pecan glaze. Serve warm.

roasted butternut squash with maple and pecan topping

 Ta da! Yummy warm gooenyness. This is a new comfort food dish! What are some of your favorite butternut squash recipes?

On a different side note – I have a little exciting news! I was nominated for “Most Inspiring Blog Post” over at My So-Called Chaos best in blogging awards!!!

My So-Called Chaos Best of Blog Awards

 I was so shocked/happy to be nominated for my post “Stop Apologizing”. If you would like to support A Beautiful Little Adventure and love inspiriational posts help a girl out and go over and vote for me! (I’m featured in the “Most Inspirational Post” section about 3/4 down in the voting poll)

You don’t know how happy this made me, writing those types of posts are my favorite and make my heart sing. Thank you, thank you, thank you!!!

xoxo Katie