My mom is not a cook.
For our wedding (I think I’ve mentioned this before), our friends and family put together an awesome cookbook of their favorite recipes. Since my mom is not a cook, however, her contribution was a little…simple.
Submitted by Mom
- Money of some sort
- Your local grocery store
- 1 round loaf Hawaiian bread
- 2 lbs deli spinach dip
- A car
Drive to the store. Purchase spinach dip and Hawaiian bread. Drive home. Carve hole in middle of Hawaiian bread. Place spinach dip in hole. Serve with pieces of bread from hole around it. Enjoy!
It was still a wonderful contribution, since it makes me laugh every time I think of it. Plus, it’s a classic “Mom” dish that she takes to most parties that she has to bring an appetizer. Who doesn’t like Spinach Dip? Even though I love to cook, and would likely make spinach dip from scratch if I were going to take it somewhere, I love this recipe from my Mom.
The other recipes she included is a little more useful. It also happens to be her other appetizer recipe. It’s a classic cheeseball, a popular party snack. Here’s how it goes.
Submitted by Mom
- 1 jar Kraft Pimento cheese
- 1 jar Kraft Old English cheese
- 8 oz cream cheese
- Chopped pecans
- Assorted crackers, for serving
Soften the cream cheese. Mix 3 cheeses together, blend well. Shape into a ball. Roll in chopped nuts. Wrap in wax paper and foil, store in refrigerator overnight. Serve with crackers.
Apparently recipes from Mom are about 30 words long. Nothing wrong with that. I make this one often, because it’s easy, and a family favorite. The hardest part is finding the little jars of cheese–I swear they move around the grocery store every time I go. They’re never in the same place twice!
This Thanksgiving, I dressed up Mom’s classic Cheeseball recipe–like a turkey!
This is one of those rare Pinterest projects that turns out better than the inspiration. I love this little guy! To adjust mom’s general recipe, I rolled the cheeseball in crushed Ritz crackers to help it hold together, chilled overnight as directed, and then added the other garnishes once I got it on the platter the next day. The back feathers are crackers, I stuck pecan halves in the cheeseball in a feather pattern, rather than using chopped pecans, and the face is a strip of red bell pepper. The beak is cut out of a slice of cheddar cheese, and the eyes were made from a thin slice of string cheese, with a couple of whole black peppercorns stuck into it. I stuck a few toothpicks into the cheeseball and through the pepper, eyes, and beak. The whole process took about 5 extra minutes, and was a great addition to my Thanksgiving appetizer spread!