the annual bell ringing at grandma's house
us. don't we look excited???
the hubbers and i made marshmallow guns for all of our nieces and nephews for Christmas. it was so much fun. they all got in a big war after and it was fun to see the kids and adults playing together.
Santa believes in safety first and always - that's why he brought the hubbers a new ski helmet for Christmas.
the chubbers got snow clothes for his Christmas. now maybe he can go outside when he's at grandma's.
having some tea with Kate
guess who is a year and a half now? sheesh. i feel old*er.
me and my boy.here's this week's recipe. i'm going to try this on New Year's - can't wait!!!
Cranberry-Jalapeno Cream Cheese Dip - from melskitchencafe.com
INGREDIENTS:
12 ounces fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely diced
1 cup sugar (more or less to taste)
1/2 teaspoon cumin
2 tablespoons fresh lemon juice (from about 1 large lemon)
1/8 teaspoon salt
2 (8 ounces each) packages cream cheese, light or regular, softened
Crackers, for serving
DIRECTIONS:
Pulse the cranberries in a food processor or blender until coarsely chopped (alternately, you can do this task by hand). Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered bowl or tupperware and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.
When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese.
Refrigerate for up to an hour before serving. Serve with crackers or tortilla chips.
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