Pine Cone Cheese Ball

Image from the internet

It's not often that the Mr. cooks at our house.

The Mr.'s job in the kitchen is "helper."

As in:

help clean the dishes as we go
help get out the things I need
help put things in the oven
help take things out of the oven

. . .you get the idea!

It's not that the Mr. can't cook . . .

it's just that most of what he cooks isn't the tastiest!

In all fairness, there are four things the Mr. does very well in the kitchen

breakfast
coffee
grilling
helping

When we were in college, he was proud of pasta noodles with "flaked" tuna.

As in, he'd cook plain 'ol spaghetti, drain it.

Open a can of tuna and drain it (see the common thread here?)

Put the noodles in a bowl and "flake" the tuna onto the noodles.

Toss and serve.

Seriously.

That's what I ate at his apartment one night.

I'm not sure that he ever cooked for me again!

But at the holiday time, the Mr. would make this.

For a college boy, this was very fancy!

I remember it tasting good.

But remember what I had to compare it too!

We found the recipe the other night and I've whipped it up to serve with crackers on Thursday.

We'll see if it really is good or if I was just so in love I didn't know any better! (Wink, Wink!)

However, I didn't ever eat the tuna and noodle mess again . . . so at some point I was in my right mind!

Pine Cone Cheese Ball

1 8oz package cream cheese
1/2 cup mayonnaise
3 slices bacon, cooked crisp and crumbled
1/2 tsp. dried dill
1 TBSP chopped green onion
salt and pepper to taste
1 1/4 cups whole roasted almonds
rosemary for garnish

Combine cream cheese and mayonnaise; mix until well blended. Add the bacon, dill, and onion. Season with salt and pepper to taste. Cover and chill for an hour.

Form chilled mixture into a pine cone shape. Starting at the bottom, press almonds into the cheese mixture at a slight angles, forming overlapping rows to resemble a pine cone. Insert rosemary sprigs at the wide end and cover loosely until ready to serve.

Serve with assorted crackers and crudites.

Comments

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