Pistacio Covered Cheese Log

It's Christmas. I've been asked to bring an appetizer to my BigBro's house for our Christmas celebration. I didn't want to bring to old stand by. Or one I've made before. I looked at this as an opportunity to try a new appetizer.

It couldn't require being cooked (the oven would be in use). Or it couldn't need to be re-heated. I wanted to make it something simple, inexpensive, and good. Enter Pistachio Covered Cheese Log.

I love pistachios. Love the flavor and texture of them. They add a nice little added texture to this cheese log.

Pistachio Covered Cheese Log

Serves 8

• 1 bar (8 ounces) cream cheese, room temperature
• 1 cup coarsely grated sharp white cheddar (4 ounces)
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• Coarse salt and ground pepper
• 1 cup shelled unsalted pistachios, coarsely chopped - I couldn't get unsalted. I love my salt.
• Crackers, for serving

In a medium bowl, using an electric mixer, beat cream cheese, cheddar, Dijon, and Worcestershire until well combined; season with salt and pepper. Cover, and refrigerate until slightly firm, 1 to 2 hours. 

Meanwhile, in a medium skillet, toast pistachios over medium, stirring frequently, until fragrant and golden, about 7 minutes. Transfer to a plate; let cool. 

Transfer cheese mixture to a piece of waxed paper; using paper, shape into a 6-inch-long log. Cover with pistachios, pressing to adhere. Wrap log in a fresh piece of waxed paper; chill until firm, 1 to 2 hours (or up to 1 day). Serve with crackers.

Nutella Fudge

Its hard to believe that for the entire month's of October and November I didn't cook. I'm sure I did, I just don't recall trying any new recipes. November I had to have a surgery and so couldn't really do anything. And then post surgery had no appetite - so why cook. But I assure you the new year will ring in the desire to cook and eat again.

The during the Thanksgiving season I did have a craving for Nutella fudge. So I pulled out the recipe and the pot and got down to business.

The only side note on this recipe, do not use semi-sweet chips. That chocolate is too strong and over powers the Nutella.

Nutella Fudge

• 1 bag Milk Chocolate chips
• 1 can Sweet condensed milk (14oz)
• 1 dash salt
• 2 tsp Vanilla

Butter an 8" square pan. In a 1 quart glass bowl, combine the chocolate chips, Nutella, sweetened condensed milk, and salt in a bowl.

Microwave (HIGH) mixture for 3 minutes, taking it out halfway through and stirring well and returning it for the remaining time. I needed the whole 3 minutes. (Side Note: I'm not a big fan of microwaving chocolate. I always burn it. I used a double boiler instead and it worked just fin.)Carefully remove hot bowl and stir in vanilla. Pour mixture into prepared pan. Chill for 2 hours. It sets up almost immediately.

After it's been chilled, score and cut fudge into bite size pieces. Enjoy!