I think this is pretty darn cute. It’s a standard cheese ball — nothing fancy in the way of ingredients — cheddar, chives, cream cheese, a little pepper and Dijon Mustard — but, ah, it’s the way you decorate this cheese ball that takes it into sublime territory.
My only worry is that people will not want to mess it up. But it sounds delicious! Put this out with your crudites this Thanksgiving!
From your friends at Hallmark. Download the recipe and decorating instructions.
Here’s a holiday recipe from Sara Ayyash, pastry chef at The Jefferson Hotel in Richmond, Virginia.
Candy Cane Brownies
Yields: 2 dozen brownies
- 2 sticks unsalted butter
- 6 ounces bittersweet chocolate
- 2 cups sugar
- 4 large eggs
- 1 ½ cup all-purpose flour
- 1 teaspoon salt
- 2 teaspoons vanilla
- 3 candy canes, finely crushed
- 2 York ® peppermint patties, chopped
In the microwave, melt the butter and chocolate, stirring every 30 seconds till melted.
Let the chocolate cool to room temperature.
Preheat the oven to 350 and grease a 13×9 inch pan.
All at once, add the sugar, eggs, flour, salt, and vanilla to the cooled chocolate. Stir until completely
Pour the brownie batter into the prepared pan and sprinkle the crushed candy canes and chopped peppermint patties on top.
Bake for 25 minutes. Let cool completely before cutting into squares.
Isn’t this a gorgeous salad for the holidays?
Full recipe and assembly instructions here:
Winter Berry Salad Wreath w/ Lemon Poppy Seed Dressing.
Image via Wikipedia
I was lamenting that I had lost this recipe forever. I cut it out of a magazine in the 1998 and couldn’t find it for a couple of years. Guess what. I found it in a bag of stuff in the basement, which is a good thing because this is the best soup ever. The cooks (N. Coult and K. Moerke) won a $400 prize for it. So it is award-winning soup 🙂
Lots of time I think it’s just fine to mess around and substitute ingredients. Not this time. If you make this exactly like this, it will be fantastic. But don’t wimp out and leave out a little detail, like the lime peel, because the lime peel absolutely MAKES this soup sing.
So here it is. So easy. Vegetarian! Only 129 calories a serving. Makes 6 small servings. Life is good.
- 1/2 cup chopped sweet onion
- 2 tsp grated fresh ginger
- 1 Tbsp butter
- 3 pears, peeled, cored, and sliced (actually, you can use canned pears, not in syrup)
- 1 15 oz can of pumpkin (the small one)
- 1-1/2 cups of vegetable broth
- 1 cup of milk
- 1/4 cup of light dairy sour cream
- 1/2 tsp. finely shredded lime peel
- 1 Tbsp fresh lime juice
- more shredded lime peel for garnish
Directions: In a large saucepan, cook onion and ginger in hot butter until onion is tender. Stir in pears, cook 1 minute more. Stir in canned pumpkin and vegetable broth; heat to boiling. Reduce heat and simmer, covered, about 5 minutes more or until pears are tender. Cool slightly. In a blender container or food processor, cover and blend 1/2 of pumpkin mixture at a time, until smooth, about 1 minute. Return processed mixture to saucepan; stir in milk. Heat through. Season to taste with salt and white pepper (if desired).
Meanwhile, in a small bowl stir together sour cream, 1/2 tsp of lime peel, and lime juice. Top each serving of soup with a drizzle of lime sour cream mixture. Garnish with a little additional lime peel.
I found this in First Magazine several years ago. Try this instead of the marshmallow version to save calories and fat grams.
- 3 medium sized sweet potatoes (about 1-1/2 lb.), pared and cut into chunks
- 2 large baking apples (about 1 lb.), cored and cut into wedges
- 1 tsp. cinnamon
- 1/2 cup firmly packed brown sugar
- 1 bay leaf
- 1/2 cup orange juice
- 2 Tbsp. margarine, melted. (It calls for margarine but I suppose you could use butter.)
Preheat oven to 400. Spray a 8″ or 9″ baking dish with vegetable cooking spray. Add potatoes and apples. Sprinkle first with cinnamon, then with sugar; toss lightly. Add bay leaf, oj, and margarine. Cover dish with foil and bake about 1 houror until potatoes and apples are fork-tender. Remove bay leaf and serve. Makes 8 servings, 209 calories, 3 g fat.
Here are some delicious ways to enjoy Triscuit crackers (or any delicious cracker) during the holidays.
Cream Cheese Christmas Tree (from Sylvia the Gift Shop Lady at Graves Mountain). Take a block of cream cheese and shape it into a Christmas Tree (you can make a triangle). Pour 1 jar of Graves Mountain green pepper jelly or red pepper jelly over the cheese. Garnish with a yellow-pepper star and serve with crackers.
Triscuits with Havarti and Cranberry-Orange Relish. Dab each Triscuit with a little Cranberry-Orange Relish (you can get it at Cracker Barrel). Top with a thin slice of Havarti. Pop into the microwave until just melted (only a few seconds) or place in the toaster oven. Let cool slightly but eat while the cheese is still melty. Delicious!
Knorr’s Veggie Dip. Buy a packet of Knorr’s vegetable soup mix and follow the directions. You’ll also need three green onions, sour cream (light sour cream is fine), mayonnaise (light mayonnaise is fine), a can of sliced water chestnuts, and 1 box of frozen green spinach, thawed. After the spinach thaws, you have to press out as much water as you can. Then you mix all the ingredients together and refrigerate. Overnight is best. This is one of those dips I can’t stop eating and it is very good on Triscuits, but it’s also good on veggies.
Figs and gorgonzola just taste like the holidays to me. I love this pasta dish recipe from Valley Fig Growers and it is easy to make. Once, I used bow tie pasta instead of orzo and it was just as good. This sits well on a buffet and is a nice dish to bring to a potluck, because it is so different and delicious. Careful not to overcook the prosciutto. The hot red pepper flakes really make it. I put in much more spinach than the recipe calls for, I think you can easily double it, but adjust for your taste.
Orzo With Figs, Gorgonzola, & Prosciutto
1 pound orzo (rice shaped pasta)
2 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon crushed hot red pepper flakes
1 cup (packed) coarsely chopped spinach leaves
1 cup (4 oz.) coarsely chopped Blue Ribbon Orchard Choice or Sun-Maid Calimyrna or Mission Figs
2 ounces (1/2 cup) thinly sliced prosciutto, chopped
1 cup chicken broth
1 cup (4 oz.) crumbled Gorgonzola or other blue cheese
Cook orzo according to package. Set aside. In large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes and cook, about 1 minute. Stir in spinach and cook until wilted, about 1 minute. Stir in figs and prosciutto and cook 1 minute longer. Add pasta, stirring to combine. Pour in chicken broth and cook until most of the liquid has absorbed, 2-3 minutes. Remove from heat; stir in cheese. Makes about 7 cups (8-10 servings).
This is one of the easiest and most-impressive looking confections you can make during the holidays. Melt the contents of a bag of white chocolate chips in the microwave (careful, it burns easily) or in a sauce pan (or over a double boiler, if you have one). Spread the melted confection on waxed paper. Sprinkle with a cup of chopped, unsalted pistachios and a cup of dried cranberries. It looks festive with the red and green ingredients.
For marble bark (with or without the add-in’s), melt semi-sweet chocolate chips and pour next to the white chocolate on the wax paper. Swirl the two melted chocolates together. Use a toothpick for some fine effects.
Refrigerate until hard, then break it into pieces.
(This is a nice-add on if you are making cookie packages.)
Here’s another variation (but my favorite is still the pistachio/cranberry version!):