2 c. (8 oz) shredded Cheddar cheese
1/2 c. grated Parmesan cheese
1/2 c. sunflower oil margarine, softened
3 Tbsp. water
1 c. AP flour
1/4 tsp. salt (optional)
1 c. uncooked quick oats
2/3 c. raosted, salted sunflower seeds
Beat cheeses, margarine and water in bowl until blended. Mix in flour and salt. Stir in oats and sunflower seeds until combined. Shape into 12-inch long roll; wrap secruely. Refrigerate about 4 hours or up to 1 week.
Preheat oven to 400 F. Lightly grease cookie sheets. Cut roll into 1/8-inch to 1/4-inch slices; flatten each slice slightly. Place on prepared cookie sheets. Bake 8 to 10 minutes or until edges are light golden brown. Remove immediately; cool on wire rack.
This can be made all year around and makes a a great gift to be taken in the summer time to a BBQ or given at Christmas.
1 pkg. (12 oz) fresh or frozen cranberries
1 apple, peeled and ctu into eights
1/2 c. packed fresh mint leaves
1/3 c. golden or dark raisins
1/3 c. packed brown sugar
1/3 c. orange marmalade
1 Tbsp. lemon juice
1 Tbsp. Dijon mustard
Combine cranberries, apple and mint in food processor; process until finely chopped.
Transfer cranberry mixture to medium bowl. Add raisins, brown sugar, marmalade, lemon juice and mustard; mix well. Spoon into 4 labeled 1-cup containers. Store in fridge up to 2 weeks.
This is great served with poultry, pork or lamb.
Chocolate Cherry Chutney
Want a friend for life? Give them a little jar of this yummy dessert chutney!
2 jars (16 oz each) maraschino cherries
8 oz. semisweet chocolate, coarsely chopped
1 can (5 oz) evaporated milk
1 c. powdered sugar
1 1/2 c. slivered or chopped toasted almonds
1 c. white chocolate chips
Drain cherries, reserving 1/4 cup juice. Coarsely chop cherries; set aside.
Melt semisweet chocolate and evaporated milk in microwave on HIGH 3 to 4 minutes or until melted, stirring after 2 minutes. ( No way do I let mine cook this long in the microwave without stirring it. I suggest checking on it every 45 seconds, and stir if needed.) Add powdered sugar and reserved juice. Microwave 1 minute; sitr until smooth. Stir in chopped cherries, toasted almonds and white chocolate chips.
Spoon into 4 labeled 1 1/4 cup jars or containers. Store in fridge up to 4 weeks.
You will serve this on pound cakes, breakfast waffles, etc.
TRIPLES with EMMA