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Mr and Mrs LikesIt loooooooove Christmas!
Cheers to a beautiful New Year!
Nutty Bacon Cheeseball2 packages (8 oz each) cream cheese, softened1/2 cup milk2 cups shredded sharp cheddar cheese1/4 cup bleu cheese, crumbled1/4 cup finely minced green onions1 jar diced pimento, drained3/4 cup pecans, chopped, divided10 slices center-cut bacon, cooked, drained, and crumbledSalt and pepper
Place cream cheese in a mixing bowl. Gradually add milk, beating to combine, Add cheeses, onion, pimentos, half the bacon, and half the nuts. Beat at med-high speed until well-blended. Season with salt and pepper to taste. Transfer mixture to a large piece of plastic wrap. Form into a ball and wrap tightly. refrigerate for at least two hours. Combine remaining bacon and nuts on a plate. Remove the plastic wrap from the cheeseball and roll lightly in bacon-nut mixture. Press remaining mixture onto sparse areas. Re-wrap in plastic and refrigerate until ready to use. Serve with crackers, pretzels, or bagel chips.
Brown Butter Toffee Blondies2 1/2 sticks unsalted butter, plus more for pan2 1/4 cups AP flour, plus more for pan1 1/2 tsp baking powder1 1/2 tsp salt2 cups brown sugar, packed1/2 cup sugar3 eggs2 1/2 tsp vanilla extract1 cup chopped walnuts1 cup toffee bitsPreheat oven to 350 degrees. Butter and flour a 9x13 baking pan. In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat and let cool. Whisk together flour, baking powder, and salt.Combine browned butter and both sugars and stir until well combined. Beat in eggs one at a time. Beat on med-high speed until light and fluffy, about 3 minutes. Add the vanilla and beat until combined. Add flour mixture, walnuts, and toffee bits. Mix until thoroughly incorporated and pour into prepared pan.Bake until a cake tester insterted in the center comes out clean, 35-40 minutes. Transfer to a wire rack to cool completely. Serve with vanilla ice cream, Enjoy! Adapted from Martha Stewart Cookies.
Boston Cream Mini Cupcakes
1 1/4 cups cold whole milk
1 box (3.4-oz) vanilla instant pudding mix (sugar-free, fat-free)
1 T vanilla extract
24 pre-made mini vanilla cupcakes (from a box, or from scratch, depending on your timeline)
1 cup heavy cream
12 oz semisweet chocolate chips
1/4 cup powdered sugar
For filling, combine milk, pudding mix, and vanilla in a large bowl. Refrigerate filling for 15 minutes. Spoon mixture into a pastry bag fitted with a medium plain tip. Fill cupcakes by inserting tip into tops of cupcakes and squeezing until full.For ganache, heat heavy cream in a small heavy saucepan over medium heat until steaming. Do not boil. Remove saucepan from heat and add chocolate chips and powdered sugar. Stir with a whisk until smooth. Spoon, drizzle or spread over cupcakes, or dunk tops directly into ganache. Refrigerate 1 hour until serving. Adapted from Semi-Homemade with Sandra Lee.