A Special Homemade Christmas

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CINNAMON ORNAMENTS..................................................................................................................54 SPICE ORNAMENTS .............................................................................................................................54

CHRISTMAS - PINEAPPLE CHEESE BALL
2 (8 oz.) pkgs. of cream cheese 1 (8 1/2 oz.) can of crushed pineapple, drained 2 cups of chopped pecans 1/4 cup of chopped green pepper or 1/4 cup of chopped pimiento 2 tablespoons of finely chopped onion 1/2 teaspoon of seasoned salt Beat softened cheese with a fork. Stir in well drained pineapple, 1 cup pecans, pepper or pimiento, onion and salt. Shape into 1 or 2 balls and roll in remaining pecans. Wrap and store in refrigerator for 24 hours. Serve with assorted crackers.

VEGETABLE CHRISTMAS TREE
1 recipe Hidden Valley sour cream based dip 1 bunch fresh broccoli 1 head cauliflower 15 cherry tomatoes Spread bottom of a large oblong Pyrex dish with dip. Cut broccoli flowerettes into short pieces; cut cauliflower into bite size chunks. Clean one broccoli stalk for tree trunk. Arrange broccoli into a tree shape on top of dip; stud with tomatoes and surround by cauliflower.

CHRISTMAS CHEESE SPREAD
1 lb. of sharp cheddar cheese 1/2 cup of mayonnaise 1/4 cup of heavy cream 1 cup of chopped pecans 1 tablespoon of garlic 2 dashes of Tabasco sauce 1 teaspoon of cayenne pepper Shred cheese. Mix all ingredients, shape in mold, refrigerate. Remove from mold prior to serving. Serve with crackers.

CHRISTMAS TREE SPREAD
8 oz. of extra sharp cheddar cheese, grated 8 oz. of cream cheese, softened 1 tablespoon of chopped green bell pepper 1 teaspoon of grated onion 1 teaspoon of Worcestershire sauce 1/2 teaspoon of lemon juice Chopped parsley 2 tablespoons of sliced pimiento, or cherry tomatoes Chopped nuts Combine cheeses, green pepper, onion, and Worcestershire sauce and lemon juice. Chill. Arrange cheese mixture in Christmas tree shape. Sprinkle with parsley, dot with pimiento or tomato "ornaments". Cover "trunk" with chopped nuts. Serve with crackers.