WHEW! Made it through Christmas. We had a lovely two day Christmas at both our parents houses. Thank goodness for two day holidays! Christmas eve was tons of fun with my parents, brother and sister-in-law. Early church followed by munchies and games. We ended up having almost a two hour round of UNO. Yes one single round. It was the most ridiculous thing ever ... by the end there was some massive cheating going on in an attempt to end it, but that didn't even help!
Christmas day Kevin's dad made a little brunch for us then we headed over to his grandmother's house for dinner. Kevin's Uncle Mike was in from Dallas and his Uncle Steve was there as well. Uncle Mike mad killer pork tenderloin. I've make pork tenderloin pretty much the same way he did and mine did not turn out as delicious ... I guess I need more practice.
I did provide the best appetizer of the weekend though!
from Betty Crocker
1 package (8 ounces) cream cheese
Yellow or green bell pepper
1 piece (2 inches) green onion
1/4 cup Old El Paso® Thick 'n Chunky salsa
1/4 cup apricot preserves or orange marmalade
1 tsp chopped fresh cilantro
Assorted tortilla chips, crackers or sliced vegetables, if desired
*** I ended up using 1/3 cup of each and poured more on as the cheese got used up. I like a more even cheese to sauce ratio.
1. Cut block of cream cheese diagonally in half; arrange on serving plate with shallow rim to form triangle.
2. Cut star out of bell pepper with star-shaped cookie cutter; place at top of tree. Place green onion piece at base of tree.
3. Mix salsa and preserves; spoon over cream cheese. Sprinkle with cilantro. Serve with tortilla chips.
How freaking cute does that look?! I finally got to use my new Shimmering Glass Round Platter and the photo doesn't do how the whole thing looked on the platter justice It was delicious with all different types of crackers too. I'm guessing you could just use the block of cream cheese without making it a tree shape to use it all year round.
Check out my sponsor page too I finally got it up and running!!!
Haha now that's my kind of recipe!
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