Bacon, Blue Cheese and Cranberry Cheese Ball with Pecans

Serves: Serves 4-6


  • 1 8-ounce package cream cheese, softened
  • ½ cup shredded Cheddar cheese
  • ¼ cup crumbled blue cheese
  • 4 strips thick-cut bacon, cooked and crumbled
  • 2 green onions, sliced
  • 3 tablespoons chopped pecans
  • 3 tablespoons chopped dried cranberries

For the outer layer:


  1. Place all the ingredients in a bowl and stir or knead together until thoroughly combined. Form the mass into a ball or log (whichever shape desired) and wrap it in plastic wrap. Refrigerate for at least one hour or up to 2 days.
  2. Toss the outer layer ingredients together and spread them out on a plate. Roll the cheese ball in them to evenly coat the surface.
  3. Serve with crackers.

Chorizo Breakfast Casserole


  • 1 lb chorizo
  • 1/4 cup onions
  • 2 cups spinach
  • 1 tbsp minced garlic
  • 10 eggs
  • 1/4 heavy whipping cream
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup parmesan cheese, shredded
  • Salt and pepper, to taste
  • 4 oz. cream cheese
  • 2 tbsp olive oil


  1. Preheat oven to 350°F
  2. Brown chorizo in large skillet, move to a 9×13 baking dish
  3. Saute onion, spinach, and garlic in the grease left over from chorizo with olive oil
  4. Combine vegetable mixture with the chorizo
  5. Whip together eggs, cream, cheddar cheese, parmesan cheese, and salt and pepper
  6. Pour eggs over chorizo mixture
  7. Cube cream cheese and place evenly over the top
  8. Bake for 30 minutes

Nutrition Information

  • Servings: 8
  • Calories: 445
  • Net Carbs: 4.3g
  • Fat: 35.9g
  • Protein: 24.7g

Garlic Parmesan Rolls

Since posting recipes within the last week, I went looking for others on and found this one from lowcarbstacey.


  • 4.00 large, Eggs – Whole, raw
  • 4.00 oz(s), Cream Cheese Reduced Fat
  • 0.25 tsp(s), Spices – Garlic powder
  • 0.50 tsp(s), Spices – Oregano, dried
  • 2.00 tbsp(s), Cheese – Parmesan, grated
  • sprinkle of cream of tartar


  1. Preheat oven to 350.
  2. Separate the eggs, whites in one bowl, yolks in another.
  3. Mix yolks, cream cheese, spices and cheese together.
  4. Combine whites with a sprinkle of cream of tartar.
  5. Beat on high with a hand mixer until whites have firm peaks, with my old antiquated mixer, this took somewhere between 5 and 10 minutes.
  6. Mix 1/4 whipped whites into egg/cheese mixture.
  7. Slowly fold in remainder of whites.  Be careful not to mix too hard, or the egg whites will begin to break down.
  8. Grease muffin tins.
  9. Scoop mix into each muffin tin and bake 15-18 minutes.
  10. Allow to cool, so they firm up.

Rolls can be stored on counter, or in fridge.

Nutrition Info

for 1/12th Recipe: 53 cal, 4g fat, 1g carb, 3g protein