Grab the kids, wash your hands, roll up your sleeves and get ready for some fun in the kitchen. It’s time for another easy recipe to share at upcoming classroom parties. Cheesy chicks are festively fun for springtime and a great way to mix things up, have some fun together in the kitchen and make memories!
8 ounces cream cheese, room temperature
1 teaspoon dry ranch dressing*
8 ounces Colby Jack cheese, finely shredded
1 cup yellow bell peppers, finely diced
Black frosting gel
Using a wooden spoon, stir the cream cheese, ranch dressing, 4 ounces of the Colby Jack shredded cheese and the finely chopped yellow bell pepper together. Roll the cream cheese mixture into small 1-inch sized cheese balls. Roll the cheese balls in the remaining shredded cheese to cover them completely.
Slice the baby carrots into small rounds (discard the ends with a crunch or two). Cut the small rounds in half. Place the two halves on a wheat thin cracker to create feet. Add the cheese ball on top of the carrot feet for the cheesy chick body.
Cut a carrot beak and insert it into the center of the cheese ball. Add eyes by using small cut pieces of olives or the black frosting gel.
*Dry ranch dressing: This can be found in the same aisle as pre-mixed salad dressings at your local grocery store.
Note: This recipe makes approximately 12 Cheesy Chicks.