8 oz cream cheese
8 oz mascarpone
1 cup shredded cheddar
1 cup orange cranberries
8 oz can crushed pineapple, well drained
Combine the mascarpone and cream cheese with a large fork.
Add the cheddar, berries and drained pineapple.
Refrigerate until it has firmed up.
Then form into a ball and roll in the nuts.
Serve with unsalted crackers.
~~ I made this cheeseball recently for a grieving family and for my brother’s family. It was a delightful snack for the kids while we played Loteria. And I hope to make it again for the holidays.
12 oz chocolate chips, regular or dairy free
1 can coconut milk *
1 teaspoon vanilla
1 cup of walnuts or pecans
2 cups, unsweetened flake coconut
Separate the cream from the clear liquid in the coconut can. Mix chips and cream in saucepan. Melt over low heat, stirring to prevent sticking. When completely melted, add vanilla and nuts.
Prepare an 8 x 8 parchment-lined dish. Paper must go up the sides. Spray the paper with coconut oil spray. Pour the fudge mixture into the dish and sprinkle with 1 cup of coconut.
Chill for a minimum of 3 hours. Once chilled, place a plate over the fudge dish and holding together, flip them over. Remove paper. Flip back over & cut into squares.
Sprinkle the 2nd cup of coconut on a plate and rub the bottom of each square on the coconut . This will keep the fudge from sticking when on the serving platter plate or mini paper baking cups.
Serve chilled and with a big sense of personal pride for this culinary gift to others.
*note on the coconut milk: this is not the carton milk but a canned product imported, usually from Asia. There is a top layer of thick coconut cream and the lower half is a clear thick liquid. Skim the top cream for this recipe.
I used a 9 x 9 shallow baking dish for the picture above but recommend a smaller one so the pieces are taller.
The 10 oz dairy free chips is what I used for this batch.