Beginnings

26K views · 168 reactions | HOLIDAY SERIES: Whipped Boursin with Cranberry Pepper Jelly Sauce Don’t wait until Thanksgiving to make this insanely delicious appetizer! It is beyond! I was inspired by my gal @lex_nicoleta ’s viral Boursin dip, and decided to make a light and fluffy holiday version. My 15 minute cranberry sauce combined with pepper jelly, gives you this really fabulous festive flavor, and is perfect for any holiday hosting or parties. If you don’t want to make or don’t have cranberry sauce on hand, simply spread on pepper jelly and it’s still so good! Recipe below! INGREDIENTS: 2 Boursin Garlic + Herb Boursin rounds, room temp 4 ounces softened cream cheese 1 tablespoon half + half 1/2 cup Cranberry sauce (my recipe below) 1/2 cup pepper jelly Green onions to garnish Crackers for serving (my herby butter baked crackers are perfect with this ;) DIRECTIONS: Place Boursin, cream cheese and half + half in a food processor (or could use handheld mixer in a bowl), and pulse until smooth. Spoon into your serving bowl, and using either the back of a spoon or spatula, smooth out. Mix cranberry sauce with pepper jelly, then spoon over the top of the whipped Boursin. Sprinkle chopped green onions and enjoy! If you need a quick, homemade cranberry sauce: Bring 1/2 cup of water, 1/2 cup of orange juice and 1 cup of granulated sugar to a boil. Pour in 4 cups of rinsed cranberries, and let boil until they start popping. Lower heat to a simmer and let cook for 10-12 minutes. Take off the heat and let cool. Pro tip: pour immediately into another container or bowl to cool faster. I place in the fridge for a few hours and the sauce thickens up. #fyp #holidays #easyrecipe #recipe #appetizer #cranberrysauce #thanksgiving #recipes #recipeoftheday #holidays #holidayrecipe #appetizers #holidayhosting #hosting #host #recipeshare #thanksgivingrecipe #easyrecipes #boursin #cheese #cheeselover #entertaining #holidaystyle #holidayhome #holiday | Cheese Gal

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2.1M views · 45K reactions | SAVE this post & follow @ainttooproudtomeg for more holiday ideas. 🎃🧀 Comment CHEESE & I’ll DM ya the recipe or see below ⬇️ INGREDIENTS: - 2 (8-ounce) blocks cream cheese, room temperature - 1 1/2 cups finely grated cheddar cheese, divided - Kosher salt - Freshly ground black pepper - 1 bell pepper, stem removed - ✨ See below for suggested fillings ✨ FILLINGS: This recipe is pretty mild–perfect for kids (see it on my Cinderella Board), so if you want to add more flavor try some of these mix-ins: - Crumbled bacon - Chopped jalapeño - Olives - Garlic & parmesan - Sliced scallions - Lump crab meat - Spinach & artichoke - Chopped pimento - Chopped chives DIRECTIONS: - In a medium bowl, combine the cream cheese and 1 cup shredded cheese until thoroughly combined. (See below for more ingredient options!) - Using your hands, shape the mixture into a ball, then coat in the remaining shredded cheese to cover the outside of the cheese ball. - Transfer the mixture to a large piece of plastic wrap continuing to shape into a round ball. - Wrap twine around the cheese ball four times (or use 4 large rubber bands) tightly around the wrapped cheese ball to shape into a pumpkin. Refrigerate until firm, at least 4 hours and up to overnight. - Remove the twine and plastic wrap. - Press bell pepper stem into the top of the cheese ball where all the lines intersect. Pro tip: To avoid food waste, slice your pepper and serve on the side to scoop up cheese! Yum More details on the blog (I’ll DM that to you if you comment CHEESE). #Ainttooproudtocheese #BoardswithGourds #feedfeed #halloweenrecipes #Thanksgivingrecipes #food52 #pumpkincheeseball #imsomartha | Ain’t Too Proud to Meg | Earth, Wind & Fire · September