March 2016 in Review, and Christmas Cookie #3
A favorite photo…
A few highlights…
- Katya turned 8
- Spring break with family in San Antonio, TX
- Favorite Easter traditions (especially of egg dying)
- An especially good women’s retreat with our church
And a cookie recipe to go with it!
Cream Cheese Almond Bars
These are one of Than's annual favorites. They should be kept refrigerated, but keep well for a week or more. They get a little messy when you cut them into small servings, but I do it anyway because they are deliciously rich.
Crust: Cut butter into dry ingredients. Press into a 9x13 pan. Bake at 350 for 20-25 minutes.
Filling: Mix sugar and cream cheese until well creamed. Beat in eggs and almond extract until fluffy. Pour over hot crust as soon as it comes out of the oven. The layer of filling might look a little thin, but it really is enough! Bake at 350 for 15-20 minutes. Cool completely.
Frosting: Cream sugar and butter together well. Add milk and almond extract and mix until fluffy and easy to spread. Adjust consistency with more powdered sugar or milk as needed. Spread evenly onto baked, cooled bars. Sprinkle with toasted almonds and press them gently into the frosting. Cover and chill to set.
If the name alone isn’t enough to make you take notice, the crazy list of ingredients is sure to get your attention. I first ate this several years ago at a party my sister threw and have saved the recipe ever since. I finally had occasion to make it myself as part of the spread for Than’s grandmother’s 89th birthday, and it was a lively hit. The rich creaminess of the cheese, the kick of horseradish, the sweetness of the pineapple–it’s just a fun thing to eat!
Jezebel Cheese Log
(clipped from a Dierbergs grocery store recipe magazine) This Southern appetizer's lively combination of creamy cheese, sweet pineapple, and a kick of horseradish, is sure to become one of your favorites.
In work bowl of food processor fitted with steel knife blade, process cream cheese, goat cheese, and cheddar cheese until smooth. Shape into 2-inch diameter log; wrap in plastic wrap. Chill at least 2 hours or up to 3 days.
In medium bowl, stir together pineapple topping, apricots, bell pepper, horseradish, and dry mustard until well mixed. Cover and chill for up to 3 days.
Just before serving, roll cheese log in toasted pecans, pressing to adhere. Spread pineapple sauce on serving plate; place cheese log on top. Serve with wheat crackers.