Thursday, December 9, 2010
Cranberry & Apricot Dip
You know if swallowing your pride tasted like cream cheese smothered in well, anything – it would not be hard to get along with anyone, that’s my opinion of course.
I like to be right.
My Husband likes to be right.
We are both often right at the same time.
This is where that whole pride thing comes in.
And this is where I choose to move on to cream cheese, wouldn’t you?
Delightfully snagged from ALLRECIPES
INGREDIENTS (Serves a Lion Pride)
• 1 (12 ounce) package fresh cranberries
• 1 cup white sugar
• 1 cup apricot jam
• 1 cup chopped pecans
• 1 (8 ounce) package cream cheese
Preheat an oven to 375 degrees
Combine cranberries with sugar in a 2 quart baking dish with a lid, stirring well to coat all the berries. Bake in the preheated oven, covered, for about 30 minutes, until the cranberries pop and release their liquid.
While all of that is going on, you can chop and measure…
Also, why is that every time I think about whether to PUSH or PULL a door open I always choose wrong?
And why are there always people behind me? Mocking me, I am sure of it!
Remove from oven and stir in the apricot jam and pecans. Refrigerate overnight to blend the flavors. To serve, allow the cream cheese to come to room temperature, and pour dip over the block of cream cheese on a serving dish. Serve with buttery Ritz crackers.
Also just need to sneak this in here...I am very sorry to all of the people I infected with my ummm..sickness - May you only remember the mid-holiday free diet I am providing you at no cost! word