Holiday cheese ball, Really good caramels, Chocolate chip sea salt cookies

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The first recipe is from Sharon Wade. I enjoyed this slightly different cheese ball at her home and begged her for the recipe. I think you will enjoy it, too.
Holiday cheese ball
12 oz. cream cheese, softened
6 oz. blue cheese, soft
6 oz. processed cheddar cheese spread
2 TBS grated onion
1 tsp. Worcestershire sauce
1 C ground pecans
1/2 C finely chopped parsley, optional
assorted crackers
Put first five ingredients in bowl and beat until well blended. Shape into two balls then wrap in plastic film and refrigerate overnight. Before serving, roll in ground pecans and parsley. Sharon says this cheese mixture freezes well and that’s what she usually does with one of them, rolling in the pecans and parsley after it is thawed and ready to serve.
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Really good caramels
¼ C unsalted butter
½ C white sugar
½ C brown sugar
½ C corn syrup
¼ tsp. salt
½ C sweetened condensed milk
salt
chocolate
Mix all ingredients, except salt and chocolate, in a large microwave safe bowl (the mixture will bubble up so make sure there is lots of room in the bowl). Microwave on high for 6-7 minutes, stirring every 90 seconds. Pour into a small buttered dish and allow to cool completely. Cut into small squares. If desired, drizzle with chocolate and a sprinkle of sea salt.
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Chocolate chip sea salt cookies
2 C minus 2 TBS cake flour
1-⅔ C bread flour
1-¼ tsp. baking soda
1-½ tsp. baking powder
1-½ tsp. coarse salt
2-½ sticks (1-1/4 C) unsalted butter
1-¼ C (10 oz.) light brown sugar
1 C plus 2 TBS granulated sugar
2 large eggs
2 tsp. natural vanilla extract
1-¼ lbs. bittersweet chocolate disks, at least 60 percent cacao content
sea salt
Sift flours, baking soda, baking powder and salt into a bowl. Set aside. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
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Thought – I choked on a carrot this afternoon and all I could think of was, I’ll bet a doughnut wouldn’t have done this to me.
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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