This is a recipe for the holidays. I have provided make-ahead instructions and instructions for serving day.
 Pine Cone Cheese Ball
1 package cream cheese, softened
2 cups shredded cheddar cheese
2 tablespoons Dijon mustard
1/3 cup sliced almonds, toasted
Do-Ahead: Mix cream cheese, shredded cheese, and Dijon mustard in a food processor until blended. Shape into a ball and store in your freezer.
Thanksgiving Day: The day before- remove from freezer and allow it to thaw. Shape cheese into a pine cone shape. Stick almond slivers into the cone-shaped cheese in rows, until the ball is completely covered. Cover and refrigerate. Serve with crackers.
This is a recipe for the holidays. I have provided make-ahead instructions and instructions for serving day. The dried cranberries are available in the Fit & Active brand.
Cranberry Spread
16 oz. cream cheese, softened
1 cup dried cranberries
1/4 c. orange juice
Do-Ahead: Mix all of the ingredients together and mold into a ball or leave loose as a spread. Wrap in plastic wrap, then wrap in foil, and store in a freezer bag. Make sure to label your bag so that you can find it again.
Thanksgiving Day: Let the spread thaw in the refrigerator 1-2 days before Thanksgiving. Place dip in a bowl (or on a platter if it has been molded into a ball) and serve with gingersnaps or crackers.
Source: Recipezaar
Panera Broccoli Cheese Soup
1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli (I used one bag of Aldi frozen broccoli instead of fresh)
1 cup carrots, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper
1. Sauté onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half. Add the chicken stock. Simmer for 20 minutes.
2. Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes. Add salt and pepper. Can be puréed in blender but I don’t. Return to heat and add cheese. Stir in nutmeg.
Note: If your kids are not keen on big hunks of broccoli, you can use an immersion blender, standard blender, or a food processor to puree the soup before serving.
