My Two Sides - Appetizer Style

This post is very random, but to be honest...that is me, completely random.  I like to think I am a healthy minded person but also a big part of me relates to Paula Dean and her love for butter.  We are having a birthday party for my good friend Kelli and she requested a “dips” party.  I could not decide what to bring until I was skimming through POP SUGAR on Tuesday.  If you do not have the POP SUGAR app on the iPhone I strongly encourage you to get it RIGHT NOW(there is also a web version for you non iPhone people).  My favorite sections are the yum sugar, fit sugar, and casa sugar.  Yum sugar had posted a recipe for Basic Whole Wheat Pita Chips from Katie Sweeney.  I have never made chips before but I am a believer that making food is much cooler than buying it.  Here is the recipe:

The Basic Whole Wheat Pita Chips                                                  Serves 8-10

The Goods:
•    1 bag of whole-wheat pita bread
•    Olive oil, for drizzling
•    Salt and freshly ground black pepper, for sprinkling
•    Garlic powder

Preheat the oven to 375°F

•    I cut each piece of pita bread in half down the middle. Stick your fingers in between the top and bottom layer of the bread and separate the two halves. Repeat with the other side of the pita so you have four thin pieces of pita bread.

•     Slice into triangles about the size of chips. Transfer to a large baking sheet.

•    Repeat with the remaining pita breads, spreading the chips in a single layer on the baking sheet.  Good thing I have a convection oven because I had to use two trays.   

•    Drizzle with olive oil and season generously with salt and pepper. If desired, add garlic powder and any another seasoning to spice things up.

•    Bake until lightly browned and crispy 12-15 minutes. Let cool and enjoy.

Now you can’t have chips without something to put on them (even though I am pretty sure I already ate half of this batch...oops).  So I have satisfied my healthy side by making Whole Wheat Pita Chips…I need to satisfy my other side (lover of butter…cheese…sugar).  Cheese balls are usually only served during Christmas parties but you better believe that this recipe is so good you will need to make it year round.   You are probably thinking, “this woman is crazy, I would never eat a cheese ball with Pita Chips.”  I am crazy.  My fabulous Aunt Shelli created this recipe; she is someone I have always looked up to.  She has inspired me over the years to cook and has introduced me to some amazing recipes.  Enjoy!  

***Adjustment:  My friend made these with a thinner pita bread and she burned her first batch :(  She only had to bake her chips about 8 minutes! Make sure you watch your chips on the first batch!

Ranch Cheese Ball                                                     
Servings depend on level of self-control.

The Goods:
•    2 (8 oz) packages cream cheese, softened
•    1 (8 oz) shredded cheddar cheese
•    1 package ranch seasoning
•    1 Cup Chopped Pecans

•    Combine first 3 ingredients in mixing bowl.  Mix. Scrape the walls of the bowl and mix until well combined.  You want to make sure the ranch is spread evenly throughout.  

•    Place on saran wrap and roll into a ball. Refrigerate for 30 minutes. 

•    Roll cheese ball in chopped pecans and store in airtight container in the refrigerator.  I am not sure how long it last because it gets eaten up fast in my house!  

Grace, peace, and be sure to enjoy some sweets!

{Leslie}