Cranberry Goat Cheese Log

This is SO easy, but SO yummy!  I love any recipe that only has 2 ingredients and this one has 2 of my favorite things at that!

I LOVE goat cheese AND I love anything cranberry!

1 (6 oz.) bag of dried cranberries *

1 (11 oz.) goat cheese log, plain or any flavor desired, softened

* I found Pomegranate-infused cranberries, but plain dried cranberries are also fine.

Simply press dried cranberries into the goat cheese log, covering all sides of the log completely.

(It may seem like you have too many cranberries, but just continue pressing berries firmly into log and rotating until all surfaces of goat cheese are completely covered. Moisten fingertips, if necessary.)

Once you have the entire goat cheese log covered with all of the dried cranberries, wrap the log in plastic wrap and refrigerate for at least 4-6 hours.

Prior to serving, set out at room temperature for a few minutes to soften goat cheese slightly and make it easier to slice.

Serve with crackers of your choice. 

Slow Cooker Meatballs

This is probably one of the easiest recipes possible, but is always a "hit" wherever or whenever you serve them.

1.5 - 2 pounds of meatballs (I use Italian Style)

1 (12 ounce) bottle chili sauce

1 can jellied cranberry sauce



Open can of cranberry sauce and place in medium mixing bowl.

Add entire bottle of chili sauce.

Stir until well-combined.

Spray slow cooker with cooking spray. Pour frozen meatballs into slow cooker.

Pour chili sauce/ cranberry sauce mixture over meatballs.

Cook on High for approximate 3-4 hours.

"Almost Guacamole" Dip

I LOVE Guacamole, but even though avocado is considered a "healthy" fat, it is still high in fat.

Since my family loves asparagus, when I ran across this recipe using asparagus instead of avocado, I had to try it! My husband LOVED it and he doesn't even like guacamole!

The best part is that you can eat all of this you want because it doesn't have the high fat content of regular guacamole.

2 (10.5 oz.) cans of asparagus cuts, drained thoroughly

1 large tomato, seeded and chopped, drained thoroughly (1 cup)

1 medium red onion, chopped (1/2 cup)

1 clove garlic, finely chopped

2 Tablespoons finely chopped fresh cilantro (or 1-2 teaspoons dried cilantro)

2 Tablespoons reduced-fat mayonnaise

1 tablespoon lemon or lime juice

approximately 6 drops Tabasco

Dash of pepper

Tortilla chips

Place asparagus in food processor. Cover and blend on medium speed until smooth and creamy.

In medium mixing bowl, add all remaining ingredients except tortilla chips.

Add asparagus and blend until well-combined.

Cover and refrigerate at least 2 hours for the flavors to blend.

Serve with tortilla chips. Enjoy!

Stuffed Mushrooms

These are a delicious little appetizer or "finger food" for the holidays! They are just the right size and there is no way to stop at just one! They keep calling you back for more! ENJOY!

1 lb. pkg. of hot sausage **

1-8 oz. pkg. cream cheese or neufchatel cheese

2- 16 oz. packages medium mushrooms

Crumble sausage in skillet and brown thoroughly over medium high heat.

While sausage is browning, remove stems from mushrooms and clean mushrooms well with a damp paper towel to remove all loose dirt.

Drain browned sausage thoroughly. Place in food processor and chop sausage until very fine.

In medium bowl, combine sausage and cream cheese and mix with a fork until well-blended.

** Can also add several dashes of ground cayenne pepper for a little extra spice if you use Regular sausage, or if you want even the Hot sausage to be a little spicier.

Spoon sausage mixture into mushroom caps - mounding slightly.

Place on cookie sheet or in baking dish.

Bake at 350 degrees for approximately 30-40 minutes or until mixture bubbles.

Serve immediately on a serving dish with appetizer toothpicks!

Note: These may also be prepared ahead and refrigerated until ready to bake and serve.

Chili Dip

This is one of my daughter, Grace's, favorite dips.  She has been after me to make her some recently, so over the Christmas holidays, I whipped up a batch. This is one of those dips that keep calling your name to come back for more!


1 (15 0z.) can chili with NO beans

1 (8 oz.) cream cheese, softened

1/2 cup salsa of your choice

1 ( 2 1/4. oz) can of sliced ripe olives, drained

Combine chili and cream cheese in medium saucepan.

Heat until cheese melts completely, stirring occasionally.

Stir in salsa and olives.

Stir until well combined and heated through.

Serve warm with tortilla chips.

Yield:  About 3 cups

Holiday Cheese Balls

I had a co-worker that passed away a few years ago that made the absolute BEST cheese balls.  She really didn't follow a recipe for them, but before she passed away she told me what was in them.  After experimenting with the ingredients a little, I was able to come pretty close to her yummy cheese balls.  Every time I make them I think of my sweet friend.  I miss you Wendy.

3 (8 oz.) blocks of cream cheese, softened (or neufchatel)

4 1/2 cups shredded sharp cheddar cheese

1 large red pepper, chopped fine

1 large green pepper, chopped fine

6 green onions, chopped fine (green and white parts)

8-10 slices bacon, cooked and chopped fine

1 - 1 1/2 cups chopped pecans

Grate cheddar cheese and place in large mixing bowl.

Add softened cream cheese  to cheddar cheese.

Add chopped red and green peppers.

Chop green onions finely, using green and white parts of onions.

Add to cheese and pepper mixture already in bowl.

Cook bacon slowly,  just until done - not extra crispy.  Chop fine.

Add chopped bacon to all other ingredients already in mixing bowl.

Mix all ingredients well.  I find the best way to do this is to just get your hands in mixture and mix well.  (I enlist the help of my sweet husband for this duty.)

After mixing well, shape into desired size balls.

Chop pecans in food processor.

Place chopped pecans in shallow dish.

Take formed cheese balls and roll in chopped pecans until coated well on all sides.

This recipe will make 2 very large cheese balls or you can make 4-5 small size cheese balls.

These cheese balls also freeze well. *Note:   If I freeze them, I place on a wax paper lined cookie sheet and place in freezer just until frozen.  Then I remove from freezer and place in plastic freezer bags. The texture will be slightly different after frozen (not quite as creamy), but still tastes fine.

Serve with your favorite cracker.  DELICIOUS!!