Page 20 - News On 7 December 2021

TICKLING THE TASTE BUDS

CRANBERRY PECAN CHEESEBALL

8 Ounces Cream Cheese To Toast Pecans: Pre-Heat Oven to 375F. Place
1 Cup White Sharp Cheddar Cheese Shredded Chopped Pecans on A Baking Tray and Bake for
1 Cup Dried Cranberries Chopped and Divided 5 Minutes or Until Aromatic. Remove from
1 Cup Fisher’s Nuts Pecans Chopped and Toasted Oven and Set Aside.
Optional In A Large Bowl, Beat Cream Cheese, Cheddar
1/4 Cup Chives or Green Onions Chopped Cheese, ½ Toasted Pecans, ½ Cup Dried
½ Tsp Garlic Powder Cranberries, Chive or Green Onion, and Garlic
Powder Until Well Combined.
Place Mixture in the Center of A Piece of Plastic Wrap or Parchment Paper and Cover Completely with Wrap While Forming It
Into A Ball Shape. Place in Fridge Until Ready to Serve. Just Before Serving, Combine Remaining ½ Cup Pecans, ½ Dried
Cranberries, and 2 Tablespoon Chives on A Flat Surface or Cutting Board. Unwrap The Ball and Roll in Cranberry-Pecan
Mixture. Serve with Crackers, Pita Chips, Pretzels, Carrots or Celery.

NO BAKE CHERRY GLOBES
Original Recipe by: Betty Lou Darling,
Submitted by: Kathy Harrison, Madoc
NO BAKE PUMPKIN CHEESECAKE S. Pearce
Crust: crush the crackers, mix melted butter and sugar and pat
down in pan.
•30 Graham Crackers
•5 tbsp melted Butter
•2 tbsp Sugar

Filling:
•16 oz softened Cream Cheese
•1/2 cup Brown Sugar or Sugar Substitute
•15 oz Pumpkin Puree
•1 tsp Vanilla
•1 tbsp Pumpkin Pie Spice
•16-ounce Heavy Whipping Cream
Mix all together and set in fridge for an hour. Enjoy!

Can roll in coconut as an alternative.

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