I’m counting down the days to 2013 with great anticipation. Although 2012 was a good year, there are a couple of things I’m happy to leave behind. I also love new beginnings and the prospects of better this and improved that. But what I don’t particularly care for this time of year (at least not anymore) are those big New Year’s Eve bashes that involve mass quantities of food, over-the-top drinks, glittery garments and fireworks. Maybe it’s my age or maybe it’s because by the time that event rolls around, I’m already battling a holiday food hangover and craft beer crash. What’s worse, those parties don’t even start until after my bedtime. No, I’d much rather cross off Day 365 hanging with my family in our peaceful family room, enjoying a couple of our favorite finger foods and a sending off a handful of silver helium balloons–strung with silent hopes for the New Year–into the not-so-late New Year’s Eve sky. One such finger food will be this Creole Ranch Chicken Ball. It’s my spin on a popular party circuit pick and it’s perfect for any level of entertaining! Here’s to 2013!
Until next year …
Creole Ranch Chicken Ball Recipe
1 12.5-ounce can chunk chicken breast, drained
2 8-ounce packages cream cheese, softened
1 1-ounce package ranch dressing mix
2 tablespoons grated onion
1 1/2 teaspoons Creole seasoning
Salt to taste
1 cup pecans, chopped
1/4 cup chopped fresh parsley
Crackers, for serving
Place chicken in a medium bowl and shred meat with two forks. Add cream cheese, ranch dressing, onion, Creole seasoning and salt to taste. Mix until thoroughly combined and smooth. Form into a ball and wrap in plastic wrap; refrigerate until set, about 1 hour. In a large shallow dish, combine pecans and parsley. Remove chicken ball from refrigerator and roll in pecan mixture until completed covered. Cover and return to refrigerator until chilled. Serve with crackers. Makes 8-10 appetizer servings.