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Holiday, Starters & Sides

Toasted Almond Spread and Debbie’s Cheeseball

Oh, if recipes could talk.  This is an oldie from my days in New Jersey 20 years ago.   I think this comes from my dear friend Michelle who taught me alot about entertaining back in the day.  
I had not made this for a very long time and it found its way out of my recipe archives last week and onto my menu for a home party I had last week.  It always gets rave revues.  I promised the recipe to someone and can’t remember who.  It is blog worthy anyway.  And so is Debbie’s cheese ball just below it.  It is also ancient but oh so good and beautiful presentation.  Unlike the photo.  I forgot to take a picture until we were well into devouring it.  oops!

1 8 oz. pkg. Phiadelphia Brand Cream Cheese, softened
1 1/2 cups (6 oz.) shredded swiss cheese
1/3 cup Miracle Whip salad dressing
2 Tbsp. chopped green onions
1/8 tsp. nutmeg
1/8 tsp. black pepper
2/3 cup sliced almonds, toasted (in a saucepan on med heat, stirring constantly until golden)

Mix all together with half the almonds, (the other half are for the top ) and place in a 9 inch pie plate or similar baker.  Bake at 350 for 15 minutes. Sprinkle almonds on top and bake another 5 minutes.  Serve with wheat crackers.

Debbie’s Cheeseball

2 cups Monterey Jack/ Colby finely shredded cheese
2 cups sharp cheddar finely shredded cheese
6-10 chopped green onions
1 cup toasted pecans chopped
6 Tbsp. mayonnaise

Mix all together and form into a ball.  Wrap in plastic and refrigerate until ready to use.  When ready to serve place on a decorative plate.  

Spread one jar of raspberry preserves over top.  Garnish with fresh raspberries.  

Serve with wheat crackers, such as Wheatables.  

By Cindy, December 4, 2014
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So glad you dropped by my blog. I am a Christian, a wife,a mother, a grandmother, a daughter, a sister, an aunt, a friend and a keeper of the home. Hospitality is my God given gift and I love sharing it and making you look good! Stop by often. I'll leave the Light on.
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