GINNA PARSONS: Cheesy bites make good golf snack

GINNA PARSONS

GINNA PARSONS

I love to watch golf on TV. I don’t care for football, basketball, baseball, tennis or any other sport, but I will watch golf for hours at a time, if allowed. I think this stems from growing up with my golfer-father. I can’t remember a Saturday morning that Daddy didn’t head to the Olympia Spa and Golf Club in Dothan, Ala., to join his regular foursome on the course.

Once, when I was about 10, I was invited to tag along. I even got to drive the golf cart, until I followed too closely behind my father as he was walking toward a fairway and clipped him just behind the knees.

I was not asked to join him again.

But that was OK, because the real fun was to be had on Saturday and Sunday afternoons. That’s when Daddy and I would pile up on the couch and watch the last two days of play of whatever tournament happened to be going on at the time.

While other kids my age were talking about the Alabama-Auburn football rivalry or teen heart-throb Bobby Sherman or the latest Three Dog Night hit, I was memorizing names and golf swings – Arnold Palmer, Jack Nicklaus, Gary Player, Lee Trevino, Chi-Chi Rodriguez, Hale Irwin, Tom Weiskopf and Tom Watson.

I fortunately married a golf-loving husband and now, we’re the ones piled on the couch on Saturday and Sunday afternoons, watching the likes of Adam Scott, Phil Mickelson, Keegan Bradley, Tiger Woods, Jason Dufner, Brandt Snedeker, Matt Kuchar and Bubba Watson.

On Sunday, as we watched the final round of the Arnold Palmer Invitational, I prepared Jalapeño Bites for us to munch on. I’d seen Trisha Yearwood make them on the Food Network and decided to try them at home.

These were delicious and gooey, and just a bit hot. Trisha rolled hers in plain breadcrumbs. I rolled half of ours in seasoned breadcrumbs and the other half in Panko, the Japanese breadcrumbs. They were equally delicious.

Jalapeño Bites

1 (8-ounce) block cream cheese, softened

8 ounces Parmesan cheese, grated (about 2 cups)

4 tablespoons seeded, chopped jalapeño peppers (about 2)

1 large egg, beaten

1 cup plain or seasoned breadcrumbs or Panko

Preheat the oven to 350 degrees.

Combine cream cheese, Parmesan, jalapeños and egg to form a paste. Shape into balls using about 1/2 tablespoon for each (3/4-inch balls). Roll the balls in the breadcrumbs. Place on ungreased baking sheets and bake for 20 minutes, until golden brown. Serve warm.

Makes 36.

Ginna Parsons is the Daily Journal’s food/home/garden editor.