VITAMIX GRANOLA CHEESE BALLS
Steps:
- 1. Place granola into the Vitamix container and secure lid.
- 2. Select Variable 1.
- 3. Turn machine on and slowly increase speed to Variable 3.
- 4. Blend for 15 seconds. Set aside.
- 5. Place rest of ingredients into the Vitamix container in the order listed and secure lid.
- 6. Select Variable 1.
- 7. Turn machine on and slowly increase speed to Variable 10, then to High.
- 8. Blend for 15-30 seconds, using the tamper to press the ingredients into the blades. Mixture should be chunky.
- 9. Take cream cheese mixture and form 12 1-inch balls. Roll in the chopped granola.
VITAMIX GRANOLA BARS
Provided by Food Network
Time 36m
Yield 12 bars
Number Of Ingredients 10
Steps:
- 1. Place wheat berries, wheat germ, almonds, and oats into the Vitamix Dry Grains container and secure lid.
- 2. Select Variable 1.
- 3. Turn machine on and slowly increase to speed to Variable 10, then to High.
- 4. Blend for 30 seconds. Turn machine off. Pour out into bowl.
- 5. Place apple into the Vitamix Dry Grains container and secure lid.
- 6. Select Variable 1.
- 7. Turn machine on and slowly increase speed to Variable 10, then to High.
- 8. Use the tamper to press the apple into the blades.
- 9. Blend for 35-40 seconds or until consistency of applesauce.
- 10. Pour into bowl with dry ingredients. Add salt, cinnamon, vanilla, honey, and cranberries to mixture.
- 11. Mix gently by hand to combine. Spread into greased 8-inch x 8-inch (20cm x 20cm) pan.
- 12. Bake for 25 minutes in a 350°F (180°C) oven. If using wheat berries, blend for 45-60 seconds in step 4.
CHEESE BALLS
Steps:
- In a large pot of boiling salted water, cook the pasta to al dente according to the package directions.
- Meanwhile, bring the heavy cream to a simmer in a large saucepan and slowly add in the Cheddar, mozzarella, Swiss cheese, American cheese and white Cheddar, stirring, until smooth and creamy. Season with salt and pepper.
- Drain the pasta and add to the cheese mixture. Stir until all the pasta is well-coated. Place in the refrigerator for 10 to 15 minutes.
- Scoop the pasta into balls, rolling until uniform and about 3 inches in diameter. Set aside.
- Place the flour, beaten eggs and panko into separate shallow bowls. Roll each individual pasta ball first into the flour, then the eggs, then the panko.
- Fill a deep saucepan with 3 inches of canola oil and heat to 350 degrees F. Line a sheet pan or platter with paper towels. Carefully drop several pasta balls into the oil (do not crowd; fry in batches) and fry until golden, about 3 1/2 minutes. Remove and drain the balls on the paper towels. While still hot, sprinkle with the Parmesan and serve.
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