Well, in a few days it will be one of my most favorite times of year, Christmas! 

I love to see the kid’s expressions, open gifts and enjoy all the goodies Santa left. This week as you gather, be thankful for all your blessings. I know it has been a hard year, but there always is something to be thankful for.

ACON-ONION GREEN BEANS

1 ½ pounds green beans or large can of green beans

6 bacon strips diced

1 medium onion, chopped

2 T cider vinegar

¼ t salt

1/8 t pepper 

1 T sesame seeds, toasted

Place green beans in saucepan. Cover with water and bring to a boil. Cook uncovered 10 minutes or until tender. Meanwhile, in a skillet, cook bacon over medium heat until crisp. Removed and rain on paper towel reserving 1 T drippings. Sauté the onions in the drippings until tender. Stir in vinegar, salt, pepper. Drain beans and place in large serving bowl. Stir in onion mixture and bacon. Sprinkle with sesame seeds. Makes six to eight servings.

 

SWEET POTATO CHEESECAKE

1 ½ c graham cracker crumbs

1/3 c chopped pecans

3 T sugar

¼ t pumpkin pie spice

1/3 c margarine, melted

1 – 16 oz. cottage cheese

2 ½ - 8 oz. cream cheese, softened

¾ c sugar

1 t grated orange rind

1 t pumpkin pie spice

¼ t salt

3 large eggs

2 c mashed sweet potatoes, cooked

1 – 16 oz. sour cream

1/3 c orange marmalade

Garnish orange rind strips, fresh mint.

Combine first five ingredients in a bowl and stir until blended. Press in a bottom of 10-inch spring form pan and 1 inch up sides. Bake 350 for six minutes and cool. Beat cottage cheese at medium speed until smooth. Add the cream cheese and next four ingredients and beat until mixture is smooth. Add eggs one at a time. Fold in mashed potatoes and pour over crust. Bake 1 ½ hours. Combine sour cream and marmalade. Blend well. Spread over cheesecake. Bake for 10 minutes. Cool. Cover and chill eight hours. Garnish if you like.

 

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Want to wish you all a Merry Christmas and like I always say, live, laugh, love and remember to spend time with family, friends and God bless you all.