Saturday, February 28, 2009

Layered Mint Chocolate Fudge

Layered Mint Chocolate Fudge by Eagle Brand Milk
12 oz semi-sweet chocolate chips
14 oz Eagle Brand Milk
2 t vanilla extract
6 oz vanilla flavored candy coating
1 T peppermint extract
green/red food coloring

1. In heavy saucepan over low heat, melt chips with 1 c Eagle Brand (about 15 minutes on #1); add vanilla. Spread half the mixture into wax paper lined 8" or 9" square pan; chill 10 minutes or until firm.
2. In heavy saucepan, over low heat, melt candy coating with remaining Eagle Brand (will be thick). Add extract & coloring.
3. Spread on chilled chocolate layer; chill 10 minutes longer or until firm. Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm.
4. Turn onto cutting board; peel off paper & cut into squares. Store loosely covered at room temp.

Yields: 1 1/2 lbs

Friday, February 27, 2009

Jingle Bell Fudge

Jingle Bell Fudge by
12 oz butterscotch chips
1/2 c chunky peanut butter
2/3 c sweetened condensed milk (1/2 can) then you can eat the rest!
1/2 c walnuts, chopped

1. Combine butterscotch & peanut butter in top of double broiler. Place over simmering (not boiling) water until butterscotch melts; remove from water.
2. Stir until blended add milk & stir just until blended. Spread in foil-lined 8" pan.
3. Press chopped nuts into top if desired. Chill until firm. Makes 1 1/2 lbs.

Thursday, February 26, 2009

Oatmeal Scotchies

Oatmeal Scotchies by WW 4 points
1 1/4 c flour
1 t baking soda
1/2 t ground cinnamon
1/2 t salt
1 c butter, room temp.
3/4 c sugar
3/4 c packed light brown sugar
2 eggs
1 t vanilla
3 c oats
11 oz butterscotch morsels

1. Heat oven to 375. Stir together flour through salt in a large bowl.
2. Beat butter and sugars in anothe large bowl on med-high for about 3 minutes until smooth, scraping down the sides of the bowl. Beat in eggs, one at a time, add vanilla.
3. On low speed, gradually beat in flour mixture; beat 1 minute or until completely combined. Stir in oats and morsels.
4. Drop by rounded tablespoonfuls onto ungreased baking sheets 2" apart. Bake at 375 for 9-10 minutes or until just browned around edges. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.

Wednesday, February 25, 2009

Blond Brownies (Jar Mix)

Blond Brownies (Jar Mix) by Better Homes and Gardens
1/2 cup white baking pieces
3/4 cup packed brown sugar
2 cups packaged biscuit mix
1/2 cup chopped almonds, toasted
1/2 cup butter
1 beaten egg
1 teaspoon vanilla

1. Layer in a 1-quart glass jar or canister the following ingredients: white baking pieces, half the brown sugar, half the biscuit mix, remaining brown sugar, remaining biscuit mix, and almonds. Tap jar gently on the counter to settle each layer before adding the next. Cover jar and store at room temperature up to 1 month, or attach baking directions and give as a gift.
2. Baking directions: Heat oven to 350 degree F. Grease an 8x8x2-inch baking pan. Empty contents of jar into a large mixing bowl. Melt butter; add to cookie mix along with egg and vanilla. Stir until combined. Spread into prepared pan. Bake about 25 minutes or until golden brown around edges and center is almost set. Cool in pan on a wire rack. Cut into bars. Makes 16 brownies.

Quick and Easy Breakfast Casserole

Quick & Easy Egg Casserole Brunch by Kraft
6 slices white bread
1 lb. bulk sausage, cooked & drained (short-cut, I keep some in the freezer)
1 c shredded sharp Cheddar
6-8 medium eggs
2 c milk
1 t salt
1/4 t pepper

1. Preheat oven to 350. Lightly grease/spray 9x13". Place bread in bottom, it will fit perfectly. Sprinkle with sausage & cheese.
2. Beat eggs, milk, s & p in medium bowl with a wire whisk. Pour over bread.
3. Bake 40-45 minutes or until center is set & lightly browned. 8 servings

I have frozen the leftovers and they taste great after reheating.


It is Ash Wednesday and you might be thinking of what meatless meals you can plan for today as well as Fridays during Lent. So far I have 9 meatless meals posted and 15 in que to be posted. Some other meatless ideas include:

*fish sticks
*beer battered fish
*Tilipia (you can buy bags at Sam's in the freezer section).
*cheese bags in the frozen section, pour your favorite spaghetti sauce over the top, smother with mozzarella cheese, and bake
*Shrimp Scampi (buy boxed in the freezer section and serve over buttered pasta).

Tuesday, February 24, 2009

White Chocolate Ice Cream

White Chocolate Ice Cream
2 c light cream
4 eggs
12 oz white chocolate, coarsely chopped
1 1/2 c sugar
2 c heavy cream

1. Scald the light cream in top of a double broiler set over simmering water. Add the chocolate, reduce the heat so the water barely simmers and cook until the chocolate is melted, stirring occasionally.
2. Remove from heat. Using an electric mixer, beat the eggs in a medium bowl. Add the sugar and continue beating until all the sugar is dissolved.
3. Slowly mix in the chocolate mixture. Beat in the heavy cream.
4. Refrigerate until well chilled.
5. Pour into the ice cream maker using it according to manufacturer's instructions. Freeze in covered container at least 4 hours.

Monday, February 23, 2009

Kahlua Kisses

Kahlua Kisses
3/4 t instant coffee powder
1/3 c water
1 c plus 2 T sugar
1/4 c Kahlua
3 egg whites, room temp
1/4 t cream of tartar
dash salt

1. In 2 qt saucepan, dissolve coffee in water. Add 1 c sugar; stir over low heat until dissolved.
2. Stir in Kahlua. Brush down sides of pan often with brush dipped in water. Bring mixture to boil over medium heat. Boil until candy thermometer registers 240; about 15 minutes adjusting heat if necessary to prevent boiling over. Mixture will be very thick. Remove from heat.
3. Beat egg whites with cream of tartar & salt on high to soft peaks. Working in 2-3 portions, beat in hot Kahlua syrup, beating after each addition to thoroughly incorporate. Continue to beat at high speed 4-5 minutes until meringue is very thick, firm, and cooled to lukewarm.
4. Using pastry bag fitted with large star tip, pipe meringue into kisses about 1 1/2" wide at base and 1 1/2" high onto baking sheet lined with foil, shiny side down.
5. Set on center rack of oven at 200 for 4 hours. WITHOUT opening door, turn heat off and let kisses dry in oven about 2 more hours.
6. Remove from oven as soon as completely cool, transfer to airtight container. Makes 30!

Sunday, February 22, 2009

White-Chocolate Meltaways

White-Chocolate Meltaways by Family Circle cookie press required
(another recipe below)

1 c unsalted butter, room temp
1 egg
3/4 c powdered sugar
2 1/4 c flour
pinch salt
2 t vanilla
12 oz white chocolate, chopped
2/3 c nonpareils

1. Heat oven to 375, beat butter in medium bowl until creamy. Beat in egg, add sugar, flour, salt & vanilla on low speed until well blended.
2. Put dough into cookie press fitted with 1" sawtooth ribbon disk, press into long strips on ungreased baking sheets, with floured knife, score strips every 2".
3. Bake in 375 oven 6 minutes, until just browning around edges, cut cookies along score lines; cool on rack.
4. Melt chocolate in small cup over simmering water. or microwave on high2 minutes; stir until smooth, spread 1/2 t melted chocolate on underside of cookie, top with another cookie, flat sides together. Refrigerate 5 minutes to set.
5. Place nonpareils in dish. Dip each end & place on waxed paper. Refrigerate to set.

Saturday, February 21, 2009

White Christmas Fudge

White Christmas Fudge (my absolute favorite) by Domino Sugar
I wasn't sure about giving this recipe up but I don't think any of the people who buy my goodies actually read my blog so I think I'm safe.

2 1/2 c powdered sugar
2/3 c milk
1/4 c butter
12 oz white chocolate, chopped
1/2 t almond extract
3/4 c dried cherries, chopped
3/4 c toasted almond slices

1. Line an 8" square pan with foil; grease foil.
2. Mix powdered sugar and milk in a heavy 3 qt saucepan. Over medium heat, add butter and stirring constatnly, boil constantly for 5 minutes.
3. Over low heat, add chocolate and almond extract. Stir then whisk until chocolatemelts & mixture is smooth.
4. Stir in dried cherries & toasted almonds. Pour mixture into prepared pan.
5. Refrigerate 2 hours until firm. Invert pan. Peel off foil & cut into 1" squares. Makes 36.

Tip: To toast almonds, spread in a single layer on cookie sheet with rim. Bake 350 for 5-10 minutes, shaking pan occassionally until they begin to brown & turn fragrant. Makes about 2.2 lbs.

In my opinion: Yoweeee, sinful!

Friday, February 20, 2009

Chicken with Rosemary Sauce

Chicken with Rosemary Sauce Cooking Light recipe WW 4 points
1 t Olive Oil
4 4 oz breast halves
1/4 t salt
1/8 t black pepper
1/2 c chopped green onions
1/4 c dry white wine
1 t minced fresh rosemary
1/2 c chicken broth (fat-free and low sodium)
1/2 c half & half

1. Heat oil in large nonstick skillet over med-high heat. Sprinkle chicken with S & P.
2. Add chicken to pan; cook 3 minutes on each side.
3. Add green onions, wine, & rosemary; cook 30 seconds.
4. Stir in broth; cook 2 minutes.
5. Add half & half; cook 2 minutes. Serve
183 calories; 6 g fat; 27.5 g protein, 0.5 g fiber

In my opinion: This is so good, I don't know why we don't have it more often!

Thursday, February 19, 2009

Penne alla Vodka

Penne alla Vodka pretty easy Weight Watchers 5 points
2 t olive oil
1 onion, chopped
2 garlic cloves, minced
28 oz whole tomatoes in puree, coarsely chopped
1/4 t crushed red pepper flakes
1/2 c minced parsley (I think too much)
1/2 c evaporated skimmed milk
2 T vodka
8 c hot cooked penne pasta

1. In a large, nonstick saucepan, heat the oil. Add the onion & garlic; cook, stirring as needed until softened, about 5 minutes.
2. Stir in the tomato and pepper flakes; bring to a boil. Reduce the heat and simmer, uncovered, until the sauce is slightly thickened, 10 minutes.
3. Stir in the parsley, milk, and vodka; cook until heated through, about 1 minute. Place the penne in a large serving bowl; add the tomato mixture and toss to coat. 8 servings

Wednesday, February 18, 2009

Hearty Turkey Divan Bake

Hearty Turkey Divan Bake by Land O' Lakes
6 c uncooked spaghetti broken into about thirds
3 T butter
2 T flour
1 c chicken broth
8 oz sh. cheddar
1/2 c milk
2 c cubed, cooked turkey (or chicken)
2 c frozen broccoli (I leave out)
4 oz sliced mushrooms
salt & pepper

1. Heat oven to 350 and cook spaghetti according to directions.
2. Melt butter in 2 qt saucepan over medium, Stir in flour until smooth and bubbly (1 minute). Stir in broth with whisk. Cook & stir until full boil (4-5 minutes). Continue boiling 1 minute. Remove from heat. Stir in 1 1/2 c cheese and milk until cheese is melted.
3. Combine spaghetti, turkey, broccoli, and mushrooms in greased 2 qt casserole dish. Add cheese mixture. Top with remaining cheese.
4. Bake 25-30 minutes until bubbly around the edge. Prep: 15; bake: 25; serves:6

Tuesday, February 17, 2009

Turkey Leftovers

What do you do with your turkey leftovers?
I'm creating a space to add turkey recipes, if you have one you'd like to share, please click on "comments" below and tell me what you make with the leftovers.

Turkey Club Bake by Betty Crocker
2 c Bisquick mix *
1/3 c milk *
1/3 c mayonnaise *
2 c cubed cooked turkey
2 medium green onions, sliced (1/4 c)
6 slices bacon, crisply cooked and crumbled
1/4 c mayonnaise
1 large tomato, chopped
1 c shredded Colby Monterey Jack Cheese

1. Heat oven to 450. Grease cookie sheet. Stir Bisquick, 1/3 c mayonnaise, and milk in a medium bowl until soft dough forms or* use a pre-made pizza dough. Press dough onto a 12x8" rectangle cookie sheet.
2. Bake 8-10 minutes or until golden brown.
3. Mix turkey, onions, bacon, and mayonnaise. SPoon over crust to within 1/4" of edge. Sprinkle with tomato and cheese. Bake 5-6 minutes or until hot and cheese is melted.

Monday, February 16, 2009

Cheesy Rosemary Turkey (or chicken) Bake

Cheesy Rosemary Turkey (or chicken) Bake by Land O Lakes
6 c chopped cooked turkey
1 c mayonnaise
1/4 c slivered almonds
6 stalks (3 c) celery sliced 1/2" (we don't eat celery)
8 oz shredded cheddar cheese
1 med onion, chopped (1/2 c)
2 T lemon juice
1 t dried rosemary leaves, crushed
1/2 t salt
1/2 t pepper

1. Heat oven to 350. Grease 13x9 (3 qt) baking dish. Set aside.
2. Stir together all ingredients (except 1/2 c cheese) in a large bowl. Spoon into baking dish.
3. Cover, bake 45-55 minutes or until heated through.
4. Sprinkle with remaining cheese, continue baking for 5 minutes or until cheese is melted.

Sunday, February 15, 2009

White Russian Truffles

White Russian Truffles by
1 3/4 lb milk chocolate
1 cd whipping cream
1/4 c Kahlua

1. Finely chop 1 lb of the chocolate. Melt in a double boiler to 120 degrees. Measure the cream into a 3 qt saucepan and bring to just boiling. Remove from heat and cool down to 120 degrees.
2. Add the chocolate to the cooled cream and stir until smooth.
3. Stir the Kahlua into the chocolate, mixing well, scrape onto a baking sheet and refrigerate until firm.
4. Finely grate the remaining 3/4 lb. of the chocolate. Remove the filling from the fridge and form into small, rough balls.
5. Place on baking sheet lined with wax paper. Roll the truffles in grated chocolate, pressing firmly. Refrigerate overnight. Remove from fridge about 15 minutes before serving. Recipe says these truffles do not hold well at room temperature so I say eat them all up!

Saturday, February 14, 2009

White Praline Truffles

White Praline Truffles
7 oz white chocolate, chopped
2 T cream
2 T unsalted butter
1/3 c sugar
3 T water
1/4 c slivered almonds
confectioners' sugar

1. Place white chocolate, cream, and butter in top of a double boiler and cook over simmering water, stirring until chocolate melts and mixture is well combined.
2. Place sugar in a saucepan with water & cook over medium heat, stirring completely until sugar dissolves. Bring to a boil& continue to cook , without stirring, until golden brown.
3. Place almonds on a greased cookie sheet and pour caramel over. Set aside to cool.
4. Place caramel in a food processor & process until finely chopped, but not powdered. Fold into chocolate.
5. Refrigerate until firm. Roll spoonfuls into small balls & roll in confectioners' sugar. Refrigerate until needed. Makes about 15 large or 20 small.
Note: Instead of rolling in powdered sugar, I dipped in white chocolate and drizzled with red & green. This makes a heavenly RICH truffle.

Friday, February 13, 2009

Holiday Truffles

Holiday Truffles
3 pk semi sweet chocolate (6 oz each)
14 oz sweetened condensed milk (and one for you to spoon out while you bake)
2 T almond flavored liqueur
1/4 t almond extract
2 T orange liqueur

1. In a heavy saucepan, over low heat, melt chips with sweetened condensed milk. Remove from heat, divide into 2 bowls. To one bowl add almond liqueur & extract. To the other bowl add the orange liqueur. Chill 1 hour.
2. Shape into 1" balls. Roll in coating (powdered sugar, cocoa, or chopped nuts). Chill until firm (1 hour).
3. Store covered at room temp.
#21 White Chocolate Truffles make ahead 1-3 weeks
6 oz white chocolate
8 oz pecans (about 2 c)
1 c finely ground vanilla wafer crumbs (25-30)
1/3 c Grand marnier or orange liqueur
finely grated peel of 1 orange
powdered sugar

1. Melt chocolate in microwave or in top of a double boiler. Grind pecans in a food processor. Stir into melted chocolate.
2. Add 1c crumbs, liqueur, & peel. Mix well.
3. Shape into 1" balls. Roll in powdered sugar. Store, tightly covered, in the fridge for at least one week before serving so flavors blend. Will keep in fridge up to 3 weeks.
Tip: Drizzle with red & green melted chocolate. Make 28 med-lg

Thursday, February 12, 2009

Chocolate Peppermint Ganache Truffles

Chocolate Peppermint Ganache Truffles
36 oz semi-sweet chocolate, chopped
2 1/2 c whipping cream
1/4 c light corn syrup
1 1/2 t peppermint extract
1 t vanilla extract

1. Place chocolate in large bowl. Bring cream to a boil in a small saucepan. Pour cream over chocolate.Add corn syrup & extracts; whisk until smooth. Cool to room temp, stirring occasionally. Transfer 3 c ganache to medium bowl. Using electric mixer, beat until very thick & light colored, about 12 minutes.

All I can say is Yummilicious!

Wednesday, February 11, 2009

This is the BEST Strawberry Shortcake ever

Yum, yum! This is the BEST Strawberry Shortcake ever! Sugar coma! It's by Paula Deen, need I say more? Strawberry Shortcake is my husband's favorite dessert so I had found the recipe earlier. I saw that it made a lot and I couldn't make it for just my little ol' family so I made it about a month ago when my inlaws came to visit. Did I say it made a LOT? It was at least 8 good-sized servings but we ate 7 the first night!

1 large angel food cake
For the custard:
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping, thawed

For the glaze: 1 cup sugar
3 tablespoons cornstarch
3 tablespoons strawberry gelatin (recommended: Jell-O)
1 cup water
2 cups fresh strawberries, cut in 1/2 (if berries are extra large, they can be cut into quarters) Whole fresh strawberries and mint leaves, for garnish

Slice cake, using a serrated knife, horizontally into 3 equal layers.
For the custard: Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.
For the glaze: In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.
For assembly: Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.

Great for Valentine's Day or the 4th of July, or just because you need it!

Loaded Baked Potato Soup

Loaded Baked Potato Soup by Kraft
This is an easy recipe that uses few dishes.

1 lb baking potatoes, cut into cubes, about 3 c
14 1/2 oz chicken broth
1 c milk
3 slices bacon, cooked, crumbled, and divided
2 T sliced green onions, divided
1 c shredded Cheddar cheese, divided
1/4 c sour cream

1. Place potatoes in large microwaveable bowl; microwave on high 5 minutes, stirring halfway. Add broth and milk; stir. Microwave on high 10 minutes, stirring after 5.
2. Crush with a potato masher.
3. Reserve 2 T each of bacon and cheese, and 1 T of the onions for topping; set aside.
4. Add remaining bacon, cheese, and onions to soup. Serve topped with reserved ingredients.

Monday, February 9, 2009

Slow Cooker Butternut Squash Soup

Let me begin today with a big thumb's up to "What A Crock" for this absolutely wonderful recipe for Slow Cooker Butternut Squash Soup. Before you turn up your nose, let me tell you that we've never really been big soup eaters in our home, it just doesn't ever sound like something that will fill us up. But this "soup" is so rich and creamy that we said it is something they would serve at Christopher's World Grille, the most classy restaurant in town. So, if you only try one new thing this week, you must try this EASY soup. Then let me know if you don't agree!

Menu Plan Monday

I haven't had time to participate in Menu Plan Monday for a long time but this week I managed to squeeze in some time to go visit Laura at Organizing Junkie and all the participants in MPM. WOWZA has it grown. If you haven't already been by, go see Laura and over 300 women's wonderful menu plans.
Monday: Beef Talerine (new recipe)
Tuesday: Quick meal night (dance): 3 Cheese Chicken Voila (in the freezer section)

Sunday, February 8, 2009

Smashed Potatoes

Smashed Potatoes by Rachel Ray
2 1/2 lbs small red potatoes
1/2 c half & half or milk
8 oz cream cheese, cut into cubes
2 scallions, ch
s & p

1. Boil potatoes until tender, about 15 minutes.
2. When potatoes are tender, drain & return to hot pot to dry out. Mash with half & half. Add cream cheese & smash. Add scallions. S & P to taste.

In my opinon: These are fabulous! A great little umph to boring ol' boxed taters.

Saturday, February 7, 2009

Sesame Green Beans

Sesame Green Beans by Rachel Ray
1 1/2 lbs. fresh green beans washed & trimmed
1 T veg. oil
1 t dark sesame oil
1/2 t crushed red pepper flakes
2 T toasted sesame seeds
kosher salt

1. Steam green beans covered in 1/2" boiling water for 2 minutes. Transfer to collander& run under cold water. Drain well.
2. Heat nonstick pan over high. Add veg oil, sesame oil, & red pepper (pan will smoke).
3. Add green beans & stir fry 2 mins.
4. Add sesame seeds and salt. Toss. Serve.

Friday, February 6, 2009

Corn and Green Chile Rice

Corn and Green Chile Rice by Pillsbury
1 c uncooked regular long-grained white rice
2 c water
1 c cottage cheese
11 oz can Mexicorn Whole kernel corn, red and green peppers
8 oz sour cream
4.5 oz can chopped green chiles
4 oz shredded Mexican cheese blend

1. Cook rice as directed on package.
2. Meanwhile, heat oven to 350. Spray 2 qt casserole with nonstick cooking spray. In lg bowl, combine cooked rice and all remaining ingredients except Mexican cheese blend; mix well. Pour into sprayed dish. Sprinkle with cheese.
3. Bake at 350 for 30-35 minutes or until thoroughly heated and cheese is melted. 12 (1/2 c) servings

Thursday, February 5, 2009

Green Bean Casserole

Green Bean Casserole by Campbell's
1 can cream of mushroom soup
1/2 c milk
1 t soy sauce
dash ground black pepper
2 cans cooked green beans
1 1/3 c French's French Fried Onions

1. Mix soup, milk, soy, pepper, beans, and 2/3 c onions in 1 1/2 qt casserole.
2. Bake at 350 for 25 minutes or until hot.
3. Stir and sprinkle with remaining onions. Bake 5 minutes.

Wednesday, February 4, 2009

Candied Yams

Candied Yams
1 can yams or 4 fresh
1/4 c butter
1/2 bag mini marshmallows
1/2 c O.J. or 1 orange sliced
1/4 c brown sugar

1. Drain yams and arrange in a baking dish. Pour orange juice over. Sprinkle liberally with brown sugar. Dot with butter. Sprinkle with marshmallows. Place orange slices on top.
2. Bake for 30 minutes at 350 or at any temperature (with another item) until marshmallows melt and the liquid is bubbly.

In my opinion: These were sweet and delicious! This recipe is a keeper.

Tuesday, February 3, 2009


My Mom's Stuffing
1 loaf bread, toasted and shredded (let the kids shred)
2 stalks celery, diced. I hate celery so I use a little bit.
1 onion, chopped
2 cans chicken broth
2 eggs
poultry seasonings

1. Saute celery and onions in butter with sage until onions are caramelized. Turn off the burner.
2. Pour in broth and 2 eggs. Mix in bread. Add salt, pepper, and poultry seasonings.
3. Stuff the prepared bird. Put excess in dish and bake that at 325 for 45 minutes.

Monday, February 2, 2009

Apple Cranberry Pecan Stuffing

Last year I decided to try a new stuffing recipe. There wasn't anything wrong the old one, my mom had made it for years and years. I just thought this one looked delicious. And it was!

Apple Cranberry Pecan Stuffing by Kraft
1 1/2 c apple juice
2 T butter
1 small apple, chopped
1/2 c cranberries
1 6 oz pkg stuffing mix for chicken
1/4 c chopped toasted pecans

1. Bring juice and butter to a boil in a med. saucepan on high heat. Stir in apple, cranberries, and stuffing mix; cover.
2. Remove from heat. Let stand 5 minutes.
3. Stir in pecans.
Makes 8 1/2 c servings

Sunday, February 1, 2009

Cranberry and Pecan Cheese Log

Cranberry and Pecan Cheese Log by Kraft
8 oz light cream cheese spread
1/4 c chopped dried cranberries
1 Tbsp. grated orange peel
1/2 c coarsely chopped toasted pecans

1. Mix cream cheese, cranberries and orange peel until well blended. Shape into 6" log.
2. Roll in pecans until evenly coated. Wrap in plastic wrap.
3. Chill at least 30 minutes before serving.

In my opinion: This was a fabulous cheese ball. I loved it and can't wait to have some more.