Cream Cheese Christmas Tree

Hello, sorry it has been a long time since last entry. We have been busy with life! I have to say we had lots of get together this holiday season, and it is in part the reason for no time to write.

In our gatherings, one of the favorite snacks was this recipe I am sharing with you. I hope you can enjoy it. It does not need to be a Christmas tree so you can still make it ... it is great!

Ingredients:
8 oz Kraft Philadelphia Free Fat-Free Cream Cheese
1/4 cup DiGiorno Basil Pesto Sauce (I made my own!)

1 TBLSP chopped red pepper

10 serving Nabisco Ritz Reduced-fat crackers (50 CRACKERS, 5 EACH) - or other cracker

1 cinnamon stick

Instructions:

CUT block of cream cheese diagonally in half. Place triangles together to resemble Christmas tree on serving plate. Cover with pesto. ADD peppers for the tree ornaments. Insert cinnamon stick at base of triangle for the tree trunk. SERVE as a spread for assorted NABISCO Crackers Size-Wise Savor this tasty festive spread. Each 2-Tbsp. serving goes a long way on flavor

RECIPE: Salmon Cheese Ball

Hello friends!

This has become a favorite in our household. My kids love it! Enjoy it!!

Ingredients
2 cups fresh salmon or one 1-pound can of salmon
One 8-ounce cream cheese
1 Tablespoon lemon juice
2 teaspoons grated onion
1 teaspoon horseradish
1/4 teaspoon salt
1/4 teaspoon liquid smoke
1/2 cup chopped pecans
3 Tablespoons snipped parsley

Strain and flake salmon. Combine with next 6 ingredients, then chill. Shape into ball then press with pecans and parsley.

RECIPE: Russian Carrot Dip

I am already moved! Got some travelling done and now kids are in school! So, ... I have some time to get back to my blog. During one of our trips, visiting some friends in Atlanta, I tried this wonderful dip and highly recommend it! My friends learned it from a Russian friend. Enjoy it!

Russian Carrot Dip

Ingredients:
1 lb. carrots (steamed till tender, not mushy! Grate or chop it.
1 8 oz. package of parmesan cheese, grate
3 gloves of garlic, chopped fine
Mayonaise till right - start with 1/2 cup

Mix it all!! Serve with any kind of chips. I loved it with multi grain chips!

RECIPE: Tortilla Española (Spanish Potato Omelet)

I got this recipe from Tere. She has been one of my best friends in Madrid, where I live. Our daughters go to school and dance together and we spend many hours over coffee or doing Scrapbooking (a new found passion for her!)

Tortilla Española

It is a favorite dish in about every household in Spain. I have found it becomes a favorite to many Americans who visit Spain as well. It can be served as a first or second plate in a main traditional meal in Spain. It can also be served as "tapas" on a street cafe. Some will have it for a midmorning snack. Americans will even have it for breakfast! It can be served hot or at room temperature.

Ingredients:
4 big potatoes
6 eggs
Olive Oil
1/2 large onion (optional - I love it with onion!)

Steps:
Peal the potatoes and slice them in transparent pieces. Rinse it. Chop the onions as well. Put abundant olive oil in a frying pan and fry potatoes and onions together. Stir the mixture often cutting it the potatoes in even smaller pieces as it gets cooked. They will be done when they are tender and golden. Remove it from pan and set is aside. Put the eggs in a bowl and beat them with a fork until well mixed. Add the potato mixture to it. Add salt to taste. Greese another smaller frying pan with olive oil and put it on low burner. Add the mixture to it and let it cook slowly. When sides are done, make sure the "tortilla" is loose from the pan. Turn the "tortilla" into a plate and slide it back to cook the other side, without loosing the shape. Allow time to cook inside. Turn it in to a plate again and it is ready to serve.
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