Man have I been busy. I thought September was going to be a pretty low key month at work once we got month-end close out of the way. I stayed at home with my son on Monday since he had his 9 month appointment and shots. I came into work Tuesday and got hit out of the blue. First, the coworker I backup was out on vacation until this coming Tuesday and I'm always extremely busy when she is out. And secondly, we have internal audit here for 3 weeks.
Needless to say I have not had a spare moment until now all week. (they just left to fly back home for the weekend).
I hate it when work interrupts my previously scheduled blogging.
Anyway, believe it or not this is the last recipe from Carson's baptism weekend. I feel like I've been blogging about it forever, which I kind of have since it happened over a month ago now.
1 (8 oz) package cream cheese, softened
12 oz sharp cheddar cheese spread, softened
2 Tbsp blue cheese dressing, room temperature
1 Tbsp onion, grated really fine
1/8 - 1/4 tsp garlic powder salt (optional)
1. Let both cheeses sit until they are room temperature, about 2 hours. Mix together until well blended.
2. Mix remaining ingredients (except pecans) with cheese mixture until well blended. Put in refrigerator.
3. Once mixture becomes firm, roll it into a ball and then roll to cover in chopped pecans. Serve with crackers.
Source: my mother-in-law