I don’t know about you, but Thanksgiving just came and snuck up on me this year! This time of year more then any other always has me deep in thought of what I am truly grateful for and then wondering when I am going to get a chance to have the boys do their “Hand-Print-Turkey-Feather-I-Am-Thankful-For” project that we do every year. I also always get a bit sad because my grandfather passed away on my birthday 15 years ago this month. I get giddy at the thought of jelled cranberry sauce. And start anticipating another great Christmas with my loved ones!

I’ve got a lot to be thankful for this year. I’ve got the basics, like a healthy family, a warm home and food in our bellies. That Steve and I are raising good, compassionate boys that are wonderful and difficult all at the same time. But I am also forever thankful of amazing friends; old and new. A job I absolutely love, although I make pennies. Of modern technology like FaceTime so I can see my nephews in Arizona & Wyoming grow up. The opportunity to share my favorite recipes with all of you on my blog. And silly things like Trader Joe’s chocolate covered peppermint JoeJoe’s, a good light read by Nancy Thayer & one of my favorite shows ‘Life In Pieces’. But the big one for me this year was to celebrate the finalizing of my sister and her husband adopting their boys. What a gift! It fills my heart. {And it was pretty full before}

Then, after all that pondering I start to go into planning mode of what to bring to Thanksgiving. Desserts? Appetizers? My favorite, jelled cranberry sauce? All of the above? The answer still is “I don’t know”. I know a lot of you are going through the same thought process right about now, and I have got a great appetizer recipe for you.


This cheese ball is so good. It’s not the bland old fashioned kind that everyone passes over for the BBQ weenies. This is worthy of your appetizer smorgasbord!




2 cups shredded sharp cheddar cheese

8 oz. cream cheese, softened

2 Tb. mayo

1-2 Tb. Worcestershire sauce (I like more, but its to your liking)

1 garlic clove, minced

½ cup chives, chopped (I’ve used dried, but fresh taste best)


Process the cheese and next 4 ingredients through the garlic in a food processor until smooth. Scraping the sides when needed.


Transfer the mixture to center of a large piece of plastic wrap. Bringing the corners together, wrap plastic tight around mixture and form into a ball shape. Refrigerate until firm, about 3 hours or up to one day.


Put chives on a plate. Reshape ball and unwrap. Roll it in the chives; covering all but the bottom. Place on your serving plate or platter. Serve with crackers and vegetables.