Cheese ball

I never was a fan, I would pass right by the strange looking balls of cheese coated in stuff. That was until I met my husband and Christmas Eve his mom had one sitting out and he was gobbling it up like it was going out of style. I tried it, I was changed. I've made it ever since, for Christmas Eve. But its good any ole time. It's better then the ones you buy at the store, I promise. The recipe I'm sharing actually makes 2 large size cheese balls or 3 small.

2 (8 oz) packages of cream cheese (let sit out to come to room temperature)
2 cups shredded sharp cheddar
1 Tbsp chopped pimento
1 Tbsp chopped green pepper
1 Tbsp chopped onion
2 tsp worchestershire
1 tsp lemon juice
dash of cayenne pepper
dash of salt
ground pepper
chopped pecans

Combine softened cream cheese and cheddar mixing until well combined. (I use my hands) Add remaining ingredients except pecans. Mix well, chill. shape into 2-3 balls and roll in pecans. Serve with your favorite crackers.

Cranberry Pistachio Biscotti

I made these for the teachers cookie exchange at school this year, they came out so pretty and so delicious.

Recipe by Giada De Laurentiis

2 cups all purpose flour
1 1/2 tsp baking powder
3/4 cup sugar
1 stick unsalted room temperature butter
1 tsp grated lemon zest
1/4 tsp salt
2 eggs
3/4 cup pistachios coarsely chopped
2/3 cup dried cranberries
12 ounces good quality white chocolate, chopped

Preheat oven to 350 degrees, Line a heavy duty cookie sheet with parchment paper. Whisk the flour and baking powder together in a medium bowl. Using a mixer beat the butter and sugar, lemon zest and salt until combined. Beat in eggs one at a time, add flour mixture and mix until just combined. Stir in pistachios and cranberries.

Form into a 13 inch long 3 inch wide log onto prepared cookie sheet. Bake until golden about 40 minutes. Cool for 30 minutes. Place the log on a cutting board and using a serrated knife, slice into 3/4 inch thick slices arrange the biscotti cut side down on the baking sheet. Bake until pale golden, about 15 minutes. Transfer to a rack and cool completely.

Melt the chocolate in a bowl set over simmering water. Dip half the biscotti in the melted chocolate and place on parchment paper to cool completely.