8 ounces cream cheese, softened1 ½ cups shredded cheddar cheese4 tablespoons Everything But the Kitchen Sink Blend, dividedINSTRUCTIONS:Stir cream cheese, cheddar, and 2 tablespoons Everthing But the Kitchen Sink Blend together in a medium bowl.Coat a large piece of plastic wrap with cooking spray.
Place the cheese mixture onto it. Using the plastic wrap, form the cheese mixture into a ball, then wrap completely in plastic.
Refrigerate 1 hour or longer.Just before serving, pour the remaining 2 tablespoons Everything But the Kitchen Sink Blend onto a plate.
Roll the cheese ball in the seasoning, pressing to adhere.
Serve with crackers, bagel slices, or raw vegetables.
Recipe credit: Spiced Up!
1 package (1/4 ounce) active dry yeast3/4 cup warm water (110° to 115°)1 cup warm 2% milk (110° to 115°)1/4 cup butter, softened2 tablespoons sugar1 large egg yolk, room temperature1-1/2 teaspoons salt4 to 4-1/2 cups all-purpose flour1 large egg white2 teaspoons water1 teaspoon coarse sea salt or kosher salt1 tablespoon Everything But the Kitchen sink BlendINSTRUCTIONS:In a large bowl, dissolve yeast in warm water.
Add milk, butter, sugar, egg yolk, salt and 2 cups flour.
Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top.
Cover and let rise until doubled, about 1 hour.Punch dough down.
Turn onto a lightly floured surface; divide dough into thirds.
Shape each into a 20-in. rope.
Place ropes on a large greased baking sheet and braid; pinch ends to seal and tuck under.
Cover and let rise until doubled, about 45 minutes.Preheat oven to 375 degrees F.
Combine egg white and water; brush over dough.
Sprinkle Everything But the Kitchen Sink Blend over bread.
Bake 22-28 minutes or until golden brown.
Remove from pan to a wire rack to cool before serving.
Recipe Credit: Taste of Home
Cucumber Bites:1 medium cucumber4 ounces cream cheese, softened2 tbsp butter, softened2 tbsp Greek yogurt or sour cream, room temperature1/2 tsp garlic powder1/4 tsp salt
1 tablespoon Everything But the Kitchen Sink BlendINSTRUCTIONS:
Use a sharp knife to peel alternating strips of skin from the cucumber. Slice the cucumber crosswise into 1/4 inch thick slices and place on a platter.In a medium bowl, beat the cream cheese, butter, yogurt, garlic powder, and salt until well combined and smooth.Attach a star shaped tip to a piping bag and fill the bag with the cream cheese mixture. Pipe decoratively on top of the cucumber slices.Sprinkle each slice with Everything But the Kitchen Sink Blend and serve.
Recipe credit: Megan Rothrock