We’re gearing up for the Victorian Walk this Saturday from 4 to 8. We have lots of fun things planned!
Beginning at 5:30 that evening we’ll have performances from talented local musicians, including my little pianist. Mason’s music teacher will be here along with her merry band of talented students.
Mini Cupcake Queen
Lily the 9 year old cupcake baking sensation will be here selling her divine creations. I think I’ve found my mini-me!
Spin a Yarn
Anna will be giving a command performance, showing off her spinning skills in the window again this weekend.
We may not be the most Victorian, but we definitely will be the most fun and tasty place to be Saturday night.
In addition to Lily’s delicious cupcakes, we’ll pop a big batch of popcorn and I may make a cheeseball too. We’ll serve our take on wassail, like we do every year, along with the hot chocolate recipe I perfected last year.
It’s been so long since I shared my cheeseball recipe, I thought it was time to share it again. I’ve been making it since I was Lily’s age! I’ve also linked the wassail and hot chocolate recipes for you too.
Keely’s World-Famous Cheese Ball
- 2 – 8oz packages of cream cheese (softened)
- 1 – 8oz package cheddar cheese (grated)
- 2 envelopes of dry onion soup mix
- 1 tsp lemon juice
- cayenne pepper
- 1/2 to 3/4 cups chopped pecans
- 1/2 to 3/4 cups chopped parsley
You can easy out and use pre-grated cheese and the fake lemon juice in a bottle, but fresh is always best. I’m on the fence as far as fresh vs. dried parsley in that I’ve done it both ways. I always lean toward fresh, but the dried doesn’t tend to get as mushy when stored. Buy either Liptons or Campbell’s onion soup mix – tried the generic once and there is a huge difference.
Put both cheeses in a big bowl. I don’t measure the lemon juice, but squeeze a big lemon’s worth onto the cheese (watch for seeds). Add one whole package of onion soup mix. Sift the onions out of the 2nd package and just add the powder. I put about 6 to 8 good shakes of cayenne, depending on my mood (and my audience). Squish these ingredients together so they are mixed well, divide in half and roll into 2 balls.
In a smaller bowl mix together the pecans and parsley. Roll balls into this mixture and cover well. To store wrap in wax paper, then in foil. Serve with crackers. My family’s favorites are Wheat Thins, Ritz & Chicken in a Bisket.
Don’t forget about our adopted family. I am taking off shopping for our family of four next week, and we really need more donations.
You will receive 10% off your next purchase, plus be entered to win a $100 gift card. Here’s the skinny on the Angels for Moms program, in case you missed last week’s post.