So I was going to write this whole blog post on a party some friends and I had given, with pics and funny quips from the party. I was going to post recipes for all the recipes I prepared. And every time I started the post, I got overwhelmed and deleted it. It seemed like so much. It’s been a busy week over here and showing no signs of letting up and there is just not that much of me to go around. I went on a field trip to the Red River Revel with my youngest and his class. Big daddy offered to go get them from school so I could come home and “relax”. For me, this is hard to do. I don’t relax well. Sure that means I am productive and get stuff done, but that also means I wear my own self out. Always buzzing around like a bee. You would think as much as I move, I would be thin, but not so. lol. Anyway, while he went to run carpool for me, I tried to catch up on housework because I will be helping at the school’s book fair tomorrow. So, I am doing the dishes, thinking about how I really need to write a blog post and how I felt overwhelmed by the thought of it and it hit me…write a blog post where you share a recipe from the party (a really good one!) and also maybe own up to feeling overwhelmed. Surely I am not the only person who feels overwhelmed by a task and has to break it down to get it done. Am I? So that is what I am going to do. My grand plan of a big ole grand party post just won’t happen today. And that is ok.
So…today I have a recipe for marinated cheese. My good friend Betsy swears by the recipe for a great appetizer to bring to a party. And y’all…as usual…she is not wrong. In fact, this stuff is addictive and you will dream about it. With the holiday season upon us, I figured y’all could use a wonderful, new appetizer recipe to bring along to make you the star of the show. This marinated cheese is truly a dream. It can be made ahead of time and prepped when needed. It has flavor that is out is this world and looks just beautiful on any table. Y’all (we) are so lucky Bets shared this recipe with us!! Sending a big ole cajun mama shout out to my friend Betsy!! I hope y’all will try this appetizer recipe out soon. You don’t know what you are missing! ~ AMB
so this is a little glimpse of what’s been going on around here….
jersey day at school…all my babies
slumber party for my 8 year old birthday girl
reunited with an elementary school friend who is now a Stella and Dot stylist (she came for the party)
she styled me…she can style you too…the link for the party is http://www.stelladot.com/ts/ui916 and it’s open until October 26
my oldest lost 2 teeth in one night…tooth fairy is busy!
my baby at the Revel…sporting his face painting
Ok! Now for the marinated cheese recipe! What?! Did y’all think I had forgotten? 😜
Marinated cheese appetizer
stuff you need~
1/2 cup white wine balsamic vinegar
1/2 cup olive oil
1 (2 ounce) jar diced pimientos
3 tablespoons chopped fresh parsley
3 tablespoons minced green onions
3 cloves garlic minced
1 teaspoon sugar
3/4 teaspoon dried whole basil *
1 (8 ounce) package cream cheese
1 (8 ounce) package of sharp cheddar (I used Kraft as suggested on original recipe)
Club crackers for serving
*I used that basil in a tube. It worked great!! You find it in the produce section by the other kinds of herbs. Option 2 would have been to chop up fresh basil because that is all I had. Did not have any dried basil.
What to do with the stuff~
Ok…the night before (or morning off an evening event) add all the ingredients but the cheese to a bowl or jar. Whisk together or if in a jar, make sure it is tightly closed and shake it all up.
Slice the cheese lengthwise and then cut into 1/4″ pieces. Stack them in alternating pattern (cream cheese, cheddar, on and on) like this…
Now, pour some of the marinade over the cheese. Use a deeper dish for marinating so the marinade does not leak (ask how I know…) . Cover and allow to sit for several hours or overnight. Transfer to a serving dish and pour remaining marinade over the cheese before serving. Serve with Keebler Club Crackers (recommended in original recipe and I have to say they are mighty tasty).