Mom’s Fruitcake Cookies

First and foremost this is a cookie, not cake. These have a great fruity and nutty taste to them. It’s great for the holidays or anytime.

The Soup Diva

Mom used to make these every Christmas. Even people who don’t like fruitcake LOVE these cookies!

  • 1 stick butter, softened
  • ½ cup brown sugar, well packed
  • 2 eggs
  • 1½ tablespoons milk or egg nog
  • 1½ teaspoons baking soda
  • 1½ cups flour
  • ½ cup orange juice

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Basil Cheesecake Spread

This is a savory adaptation of a cheese cake. You can spread this on crackers or fancy toasted bread. It’s quite tasty.

The Soup Diva

  • 1/2 cup ricotta cheese
  • 4 oz cream cheese, softened
  • 1 pkg goat cheese (3-5 oz), softened
  • 1/2 cup (about 4 oz) chopped fresh basil
  • 2 eggs
  • 1 tbsp sugar
  • Pinch of salt

Combine all ingredients until well blended. Grease small dish (I use Corning 16 oz round) and pour in the mixture. Place dish on a baking sheet (in case of spill-over) and bake at 350 45-50 minutes until browned but still “loose”; allow to cool in oven 1 hour. Chill until ready to serve, at least 3 hours but preferably overnight. Drizzle with olive oil if desired and serve with crackers.

For an impressive presentation, you may also cook this in a small springform pan (I myself am too lazy for that.) If you are not a fan of basil, you can of course use other herbs such as dill, thyme, or rosemary.

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