Nutella Dessert Cheeseball

This couldn’t be cuter for your Superbowl spread, right?! It’s sweet and easy to prep ahead of time too!

Nutella Dessert Cheeseball
Ingredients:
serves 6
1, 8oz package cream cheese, softened
1/4 cup Nutella
1/4 cup powdered sugar
1/4 cup mini chocolate chips
1/2 teaspoon vanilla
3 tablespoons chocolate sprinkles
either a tube of vanilla frosting, or slice of provolone/white cheese for laces

Directions:
Add cream cheese, nutella, powdered sugar, chocolate chips, and vanilla to a bowl.

Beat with a hand mixer until fully combined.
Spoon onto a piece of plastic wrap and ball up. Refrigerate for at least 2 hours, or overnight.

To serve, unwrap and form into an oval and either roll in sprinkles, or spoon sprinkles over the top.
Decorate with laces – mine was a long strip of provolone with cross strips.
Serve with graham crackers or vanilla wafer cookies, or pretzels.
Enjoy!


If this dessert/sweet-treat isn’t on your menu, I’ve also made a savory cheeseball coated in crumbled bacon, with BBQ sauce, and caramelized onions which is awesome too.

The Three Bite Rule - Football Cheeseball

January 2025 Recap

January was a whirlwind – once we kicked off the new year we promptly got ready for our newly minted 10 year-old, then we went away for a wedding. We also have been skating all the time, a little dog sitting.

I made some Green Goddess Deviled Eggs for no occasion than who doesn’t need more apps.

California Burritos with BBQ Chicken were such a hit – fries inside were so fun.

Finally, this breakfast calzone got a little refresh from 2016.

Next up, February will hopefully be more routine and also school vacation and camp sign up time so we’ll see. I love the Superbowl for the snacks so that will be fun!

The Big Kid:
He’s 10! His birthday was really awesome. He had some friends to the arcade and the family came for his fav meal – Jersey Mike’s. He likes having school on his birthday and it was the winter concert then basketball practice…what could be better. He’s very into street hockey and pucking around when we go ice skating. We had a great time at the wedding – he surprised us by loving being dressed up (i.e. wearing a belt!) and was very into the passed apps & a mashed potato bar.

The Littler One:
She’s loving gymnastics and going to ice skate. We recently learned she loves breakfast sandwiches if school makes them. She was obsessed with our tiny dog visitor. The wedding was so fun – she danced hear heart out and was glad to see the fruit and cheese station.

Goals for this upcoming year:
Year of replacements/upgrades! I started with some new blue dress pants. I kept thinking my old ones needed to have their last go but I hadn’t retired them without new ones…until now!
Restaurant Recreations – not yet
Special ingredient focus – I grabbed soft pretzel bites and that led to appetizer dinner!
More fish – not yet
What I’m reading – I read Dear Edward by Ann Napolitano and loved it for interesting characters in a tough plotline. I also read The Wedding People by Alison Espach and was fascinated by the most unusual premise ever. Then I read We Have Always Been Who We Are by Sofia Romero and was drawn to the mystical fantasy elements in otherwise regular stories.

Breakfast Calzone

{originally published in 2016 and updated in 2025}

This breakfast calzone is easier than it first appears and comes together quickly. Originally I saw a friend from college post a brunch they hosted and this appealed to me. The puff pastry cooks faster than pizza dough for a regular calzone and gives croissant vibes…speaking of, crescent dough would work well too!

Breakfast Calzone
Ingredients: (serves 3-4 as an entree, or 5-6 as part of a brunch spread)
1 sheet puff pastry
4 eggs
4 sausage links (mine were smaller chicken sausage and I used ~6)
1 cup shredded cheddar cheese

Directions:
Thaw the puff pastry to room temperature.
Preheat the oven to 375 degrees.
Pan fry the sausage until cooked through over medium-low heat. Let cool on paper towels for any excess drippings.
Whisk together the eggs and cook in the same pan, over medium-low heat. Gently scrambled the eggs with salt and pepper.
Roll out the puff pastry maintaining the square shape and transfer onto a baking mat or parchment – don’t fill it and then try to move it (ask me how I know). Slice the outsides in ~1/2 inch strips a third of the way to the center.
Add the eggs, sausage, cheese to the middle third of the dough all the way to the ends.

Alternate tucking the strips across one another starting on one end and crossing one, then the other side, alternating until 3/4 of the way to the end. Then start at the other end in reverse direction to close it up.

Bake 30 minutes, until crisp and golden brown.

Slice & enjoy!

This was so great. Puff pastry has that buttery crispness that is so perfect for breakfast. I liked the simple and classic flavors though there are 1000 ways to tweak this. I was wishing I sprinkled everything bagel seasoning – next time!

California Burrito with BBQ Chicken

A Cali burrito adds fries but subtracts rice. They don’t always have beans but I’m adding it and went with a BBQ flavors which is also not typical.

Cali Burrito with BBQ Chicken
Ingredients: (serves 2)

1-2 cups fries
2 tortillas
1/4 cup refried beans
1 chicken breast, roasted & tossed with BBQ sauce
1 avocado
sprinkle of cilantro
2 tablespoons caramelized onions
1/4 cup shredded cheese

Directions:
Bake/air-fry the fries. While they are crisping, toss the chicken with bbq sauce and warm the beans and the tortillas enough to ensure they don’t rip.
Assemble the burritos with beans, then cheese, chicken, caramelized onions, fries, avocado, and cilantro, plus more cheese.

Warm a pan and spray with non-stick spray.
Fold the sides in, and roll from the bottom to the top keeping it tightly rolled.
Pan fry gently on each side – use tongs to keep it rolled.

Slice & enjoy!

I loved this! The fries are fun with the BBQ chicken. The chicken, beans, and avocado makes a filling combo.

Green Goddess Deviled Eggs

This one is all about the toppings- there’s green goddess dressing, herby flavors, and brown butter crunchy breadcrumbs on top.

Green Goddess Deviled Eggs
Ingredients: (serves 3-5)

3 eggs
1 tablespoon Italian Seasoning or other herb mix (I used Todd’s Dirt)
2 tablespoons mayo
1 teaspoon mustard
1 tablespoon butter
1/4 cup panko
2 tablespoons Green Goddess dressing

Directions:
Hard boil the eggs and cool in an ice bath.
Slice the eggs and add the yolks, mayo, mustard, and half the seasoning to a food processor or mix with a hand mixer.

Mix well, add a splash of milk if too thick.
Spoon the filling into a zip top bag – use a glass to hold the bag open!

Refrigerate until serving.
When ready to serve, snip one corner and pipe into the egg halves.
In a small pan, brown the butter over medium low and when brown and nutty smelling, add in the panko and remaining seasoning. Let cool completely.

Drizzle dressing over the eggs and sprinkle with panko.
Enjoy!

These were fun and flavor packed. The dressing is fresh and the brown butter breadcrumbs are decadent. We had them with some other snacky things and leftover charcuterie for lunch on New Year’s Day.

Some fav deviled eggs – all of which can also be topping for crostini pieces or as fun egg salad:
Bacon Ranch Deviled Eggs
Caesar Deviled Eggs
Italian Deviled Eggs