On the First Day of Cooking/Baking

So today is the last day for me to post recipes for our 12 days of Cooking/Baking.  I think I have gained about five pounds just posting these recipes.  I have made several of the desserts and appetizers, so I probably gained about five pounds.  Please stay tuned as I will post after Christmas recipes as well as some healthy recipes for the new year.

For our cooking recipe, I have decided to post two great appetizers: Christmas Cheese Ball and a Ruby Red Pretzel Dip. I couldn't choose between the two, so I decided why not just post both!  Our baking recipe is a for sure crowd pleaser: Shortbread Lemon Bars.

Merry Christmas to all of you cooks out there!  Happy Cooking, Baking, and Eating!!!

Cooking Recipe(s): Christmas Cheese Ball (Courtesy of Esther Shank)

Ingredients:
2 packages (8oz) each cream cheese softened
2 cups (8oz) shredded sharp cheddar cheese
1tbsp finely chopped onion
1tbs. diced pimentos
1tbsp diced green pepper
2tsp Worcestershire sauce
1tsp lemon juice
Chopped pecans (toasted)
Assorted Crackers

Directions:
1. In a mixing bowl, combine the first seven ingredients. Mix well
2. Shape into two balls.  Roll in pecans.
3. Cover and chill.  Remove from refrigerator 15 minutes before serving. Serve with crackers.

Ruby-Red Pretzel Dip (Courtesy of Grace Yaskovic)

Ingredients:

1 can (16 ounces) jellied cranberry sauce

3/4 cup of sugar

1/4 cup of vinegar

1tsp ground ginger

1tsp ground mustard

1/4 tsp ground cinnamon

1/8 tsp pepper

1tbsp all-purpose flour

1tbsp cold water

Red food coloring

Pretzels

Directions:

1. In a saucepan, combine the first seven ingredients. Whisk over medium heat until smooth.

2. Combine flour and cold water until smooth.  Add to cranberry mixture.  Bring to a boil.  Cook and stir for 2 minutes.

3. Transfer to a bowl. Stir in food coloring.  Cover and chill overnight.  Serve with pretzels.

Baking Recipe: Shortbread Lemon Bars (Courtesy of Margaret Peterson)

Ingredients:

1 and 1/2 cups of all purpose flour

1/2 cup of confectioners' sugar

1tsp grated lemon peel

1tsp grated orange peel

3/4 cup cold butter or margarine

Filling:

4 eggs

2 cups of sugar

1/3 cup of lemon juice

1/4 cup of all purpose flour

2tsp grated lemon peel

2tsp grated orange peel

1tsp baking powder

Topping:

2 cups (16oz) sour cream

1/3 cup of sugar

1/2 tsp vanilla extract

Directions:

1. In a food processor, combine flour, confectioners' sugar, and lemon and orange peel.  Cut in butter until crumbly. Process until mixture forms a ball.  Pat into a greased 13x9 baking pan.

2. Bake at 350 degrees for 12-14 minutes or until set and the edges are lightly browned.

3. Meanwhile, in a mixing bowl, combine the filling ingredients. Mix well.

4. Pour over hot crust.  Bake for 14-16 minutes or until set and lightly browned. 

5. Meanwhile in a bowl, combine topping ingredients.  Spread over filling.  Bake 7-9 minutes longer or until topping is set.  Cool on a wire rack.  Refrigerate overnight.  Cut into bars just before serving.