Tasty Tuesday

Dawn over at Dawn in Austin had this recipe one day last week.

Again as I was reading it I made a mental note of all ingredients

and of course I had them all!

So it wasn't long before I got up and made it.

Can't wait to serve it at a party or just a family gathering.

It was really good and she has a wonderful picture tutorial

so go here and fix this soon!!!

Tiered Chesse

Two packages of sliced cheddar cheese,
a brick of cream cheese (softened)
1/4 cup dried cranberries
1/4 cup chopped pecans
1/2 teaspoon Tabasco
1/4 teaspoon of salt
Put your softened cream cheese in the mixing bowl, add Tabasco and teaspoon salt. Next, chop up cranberries (craisins). I find that straight out of the bag, they’re a little big, so I just chop them down. While you have your knife out, go ahead and chop 1/4 cup of the pecans. Unless you’re using the cookie size pieces of pecan, they’re too big, too.
Add all that to the mixing bowl and mix well. When it’s all nicely mixed together, grab a piece of aluminum foil, and place two slices of cheddar cheese, side by side. Spread 2 to 3 tablespoons of cream cheese mixture across the slices of cheese. Make sure you go all the way to the edges. It will be bumpy, but that’s okay. Place two more slices of cheese on top of that, then add another layer of cream cheese. Continue this until you’re out of cream cheese.
Wrap the brick tightly with the foil and put in the fridge for at least four hours. You can even make this a couple of days ahead of time. Just before serving, take the brick out of the fridge and open. Using a sharp knife, slice the brick length-wise. Then make 1/4 inch slices along the wide side. Place on your favorite serving platter with some crackers and you’re done!

Thanks Dawn, this recipe is a real keeper.

We loved it and it really was so easy to put together.