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*** A WORD FROM THE KITCHEN ***
Hope you're not running around like crazy as I am
doing last minute preparations. The move still has me
turned all around. I'm looking forward to settling in
for a long Winter's night sometime soon. Today's recipe
for HOLIDAY CHEESE BALL can actually be enjoyed during
the holidays or anytime you want to put out a tasty spread.
For another last minute tidbit for the holiday festivities
these HOMEMADE PRALINE PECANS are so easy to make and even
better to munch on...a little different than the honey
roasted you can pull out of a big blue can. Cinnamon seems
to be the popular ingredient of the season and the aroma is
great flating through your kitchen too.
Happy Holidays & Enjoy!
Marzee
mailto:mz@gophercentral.com
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RECIPE: HOLIDAY CHEESE BALL
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INGREDIENTS:
3 tablespoon finely chopped pecans
1 package (8 ounces) Neufchatel cream cheese (room temperature)
3 green onions (finely chopped with tops, 1/3 cup)
1 teaspoon Dijon mustard
1/4 teaspoon hot red pepper sauce
1/4 teaspoon minced garlic
1 cup shredded sharp cheddar cheese (4 ounces)
1/4 cup minced parsley
DIRECTIONS:
Preheat the oven to 350 degrees and spread out the pecans in
a small pan. Bake, tossing once, for 8 minutes or until
toasted. Meanwhile, in a small bowl, place the cream cheese,
onions, mustard, red pepper sauce, and garlic. With an
electric mixer at moderate speed, beat for 3 minutes or until
well blended. Stir in the cheddar cheese. Wrap the mixture in
plastic wrap, shape into a 4-inch ball, and chill for 15
minutes. On wax paper, toss the toasted pecans with the
parsley. Unwrap the cheese ball and carefully roll it in the
parsley mixture, coating it completely. Rewrap in plastic wrap
and refrigerate until time to serve. Place the ball on a
serving platter and surround with an assortment of crackers.
Yield: 24 Servings
1 tablespoon has: Calories 50, Saturated Fat 2g, Total Fat 4g,
Protein 2g, Carbohydrate 1g, Fiber 0g, Sodium 72mg, Chol 12mg
Categories: Appetizers, Holiday
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CINNAMON PRALINE PECANS
2 lbs. pecan or walnut halves
1 egg white
1 tsp. water
1 cup sugar
1 tsp. cinnamon
1 tsp. salt (I use less)
1/2 tsp. cocoa (I use more!)
cayenne pepper to taste (if desired)
DIRECTIONS:
Preheat oven to 325 degrees. Beat egg whites and water together.
Stir in pecans and toss quickly. Mix together sugar, cinnamon,
salt and cocoa. Pour over pecans and toss quickly. Pour pecans
into a greased 9" x 14" baking pan. Bake 45 minutes, stirring
every 10 minutes. Using spatula, loosen pecans immediately from
the baking pan. Cool. Can be stored up to two weeks in an
airtight container.
Yield: 2 pounds
Category: Snacks