Turkey Cheese Ball Recipe:
1 8 oz. package cream cheese
1 cup shredded cheddar
About 1/2 cup of chopped up mixed nuts
2 candy eyes
1 Slim Jim
“To be cheerful when others are in despair, to keep the faith when others falter, to be true even when we feel forsaken—all of these are deeply desired outcomes during the deliberate, divine tutorials which God gives to us—because He loves us. These learning experiences must not be misread as divine indifference. Instead, such tutorials are a part of the divine unfolding.” — Neal A. Maxwell
Recipe/photo credit: https://www.pinterest.com/pin/304133781067451858/
1 round chocolate candy as in Whopper or Chocolate Pom poms for the head
1 candy corn
a few teaspoons of melted chocolate melts to adhere the eyes and “beak”
Soften cream cheese and cheddar cheese. Cream the cream cheese and add in the shredded cheddar until thoroughly mixed together. Set it on plastic wrap and form it into a ball. Wrap it up and refrigerate for a few hours to firm it up.
Take it out of the fridge and roll in chopped nuts being careful to keep the nice round shape.
Place pretzels around cheeseball for turkey tail. The neck is a piece of Slim Jim. The eyes and beak were ‘glued’ on with melted chocolate.
“God not only loves the obedient – He enlightens them.” –Henry B. Eyring
Recipe and photo source: http://traceysculinaryadventures.com/2012/02/make-ahead-cheesy-pigs-in-a-blanket.html
Make-Ahead Cheesy Pigs in a Blanket
from The Best of America’s Test Kitchen 2012
2 1/4 cups (11 1/4 oz) all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
4 tablespoons vegetable shortening, cut into 1/2-inch pieces
1 cup shredded cheddar cheese
1 1/2 cups heavy cream
1 large egg, lightly beaten
6 hot dogs
Add 2 cups of the flour, baking powder, salt and cayenne pepper to the bowl of a food processor. Pulse just to combine. Add the shortening and pulse until the mixture resembles coarse crumbs. Dump the mixture into a large bowl and fold in the cheese until evenly distributed. Add the cream, stirring to bring the dough into a rough ball. Turn the dough onto a lightly floured work surface and knead 8-10 times, or until smooth.
Roll the dough into a rectangle measuring about 15×10-inches (you can add a little more flour as necessary to keep the dough from sticking). Brush the dough all over with the beaten egg (this helps keep the dough and hot dog together). Cut the rectangle into six 5-inch squares (cut in thirds the long way, and half on the short side). Add the remaining 1/4 cup of flour to a shallow dish. Pat the hot dogs dry with paper towels then dredge them in the flour, shaking off any excess. Working with one hot dog at a time, place it in the center of one of the squares, then roll the dough around the hot dog, pinching at the seam to close. Cut each dough-covered hot dog into 4 pieces and place on a parchment-lined baking sheet. Repeat with all hot dogs until you’ve used all the dough.
Place the baking sheet in the freezer and let the pigs in a blanket get firm – this will take about 30 minutes. At this point, you can either proceed to bake them (see below) or transfer them to a resealable plastic bag and freeze for up to 1 month.
To bake: preheat oven to 425 F. Bake the pigs in a blanket for 20-25 minutes, or until the biscuits are golden brown and fairly firm to the touch. Let cool slightly before serving. Makes 24 pigs in a blanket.
“If you desire to find the true spirit of Christmas and partake of the sweetness of it, let me make this suggestion to you. During the hurry of the festive occasion of this Christmas season, find time to turn your heart to God. Perhaps in the quiet hours, and in a quiet place, and on your knees—alone or with loved ones—give thanks for the good things that have come to you, and ask that His Spirit might dwell in you as you earnestly strive to serve Him and keep His commandments” –President Howard W. Hunter, “The Real Christmas.”
Pineapple Cheese Ball
Every year someone brings this delicious cheese ball in to work with some crackers, and it’s always gone in no time.
- 2 8-oz packs of cream cheese
- 1 8 oz can crushed pineapple, drained
- 2 tablespoons of sliced green onion
- ¼ cup of green pepper (chopped)
- 1 tsp. of Lowry’s seasoning salt
- 1-1/2 c of chopped pecans
Combine ingredients except for 1/3 to ½ cup of pecans with mixture and mix thoroughly to form into ball and then roll ball in remaining pecans.
Traditional Thanksgiving Dip for Crackers and Raw Vegetables
- 2 8-oz pkgs Philadelphia Cream Cheese
- 2 5-oz cans chicken
- 1 cup green grapes, halved (Optional)
- 4 chopped green onions
- 1 teaspoon curry powder
- 1 teaspoon Lawry’s Seasoned Salt
- 2-5 tablespoons sour cream
Mix all ingredients together. Add sour cream as needed to make it creamier.
“I give thanks to my Creator for this wonderful life where each of us the opportunity to learn lessons we could not fully comprehend by any other means.” — Elder Joseph B. Wirthlin
Original recipe, click here
1/2 red or orange bell pepper
1 medium carrot, halved lengthwise
2 green onions (scallions)
1 8-ounce carton light sour cream
1/2 8-ounce package reduced-fat cream cheese (Neufchatel), softened
1/4 teaspoon salt
1/4 teaspoon black pepper
8 cups fresh vegetable dippers or 64 whole grain crackers
- Preheat oven to 400° F. Place bell pepper, carrot pieces, and green onions on a rimmed baking sheet. Roast vegetables for 15 minutes, removing the green onions after 10 minutes. Let cool.
- Put the vegetables in a food processor, peeling off the pepper skin if you wish. (It will peel off easily once cooled.) Pulse vegetables until they are chopped into small pieces.
- Pulse in the sour cream, cream cheese, salt, and pepper until well blended.
- Cover and chill for up to 3 days. To serve, stir dip. Serve with vegetables or crackers.
Photo source: food.com
“The price of freedom is eternal vigilance.” — John Philpot Curran
I got this recipe from a reception we held in our Florida home when dad was called to be the Bishop. It was a new ward and we invited people over to get to know us. One of the ladies brought this recipe:
- 1 package bite-size meatballs (64 meatballs)
- 1 cup bottled chili sauce
- 1 cup grape or red currant jelly
Thaw meatballs and place in pot. Combine chili sauce and jelly and pour over meatballs. Heat, stirring occasionally, until jelly is melted. Simmer 10 minutes until sauce has thickened, basting/stirring occasionally. Keep warm for serving in a crock-pot set on low heat. Can use a can of jellied cranberry sauce instead of the jelly.