As I write this article, it is the eve of Christmas break! The Christmas spirit was in the air at school as we had the opportunity to go Christmas caroling, and preschool students were greeted by Olaf this morning. Following a Christmas chapel tomorrow morning, we will watch “The Best Christmas Pageant Ever.” I am also looking forward to distributing the Christmas recipe books containing favorite family recipes from my students that were put together thanks to the Hometown Press! One of the recipes shared for divinity brought back childhood memories as my Grandma Rothfus made wonderful divinity. No one else in the family learned how to make it; so, maybe I will give it a try with this new recipe. Our annual sugar cookies are in the freezer. I also made a few small Christmas trees for Enchanted Evergreens. Unfortunately, a batch of candy cane cookies did not make it to the freezer. As a result, they have almost all disappeared. This week, I am sharing recipes that balance out the sweets and can be served at New Year's Eve parties and as football-watching parties as snacks.
We were thankful for another fall with great weather to complete tasks before the snow began to fly. The guys have been working on some building remodel projects this winter as four-legged creatures continue to come and go. We had a sad day on the farm this past week as we said good-bye to Snickers, who has been the farm dog for the last thirteen and a half years. She loved to ride in the semi and on the Gator. She was present for many calf feedings and sweet corn picking days; yet she loved to cuddle and thought she was a lap dog.
We are looking forward to the Christmas celebrations with family and friends. May you find the time to enjoy some great food, create some wonderful memories, and most important to pause and reflect on the true meaning of Christmas this week! From our family to yours, we wish you a Merry Christmas and a Happy New Year!
Hot Corn Dip
Recipe from Cassie Larson, Emily’s new sister-in-law.
grocery list:
- 1 qt. bag (approximately 4 cups) frozen Van Manen Sweet Corn
- 8 oz. sour cream
- 8 oz. cream cheese, softened
- 2 c. shredded cheese
- 1/4 c. chopped onion
- 1 tsp. minced garlic
- salt and pepper to taste
the How-To:
- Combine all ingredients and bake at 350 degrees until heated through.
- Serve with chips or crackers.
Cheese Ball Times Two
Recipe from my sister-in-law Kelli in the Jansen Family Cookbook.
This recipe can easily be divided into two cheese balls.
grocery list:
- 1 lb. Velveeta Cheese
- 1 stick butter
- 8 oz. cream cheese
- garlic salt (4 shakes)
- 1/2 c. chopped pecans
the How-To: Mix with hands. Roll in 1/2 c. chopped pecans.
If you want to spice up the cheese ball a bit, use this recipe from my recipe card file from many years ago that includes some vegetables and seasonings.
grocery list:
- 8 oz. cream cheese, softened
- 2 c. shredded cheddar cheese
- 2 tsp. Worcestershire sauce
- chopped green peppers and onion to taste.
- chopped walnuts and dried beef.
the How-To: Mix well and form into a ball. Roll in chopped pecans and dried beef.
