The Best Holiday Classic Cheese Ball Recipe

The Best Holiday Classic Cheese Ball Recipe

Need a really tasty classic cheese ball for this holiday season?  You need to look no further!  Searching for a good cheese ball recipe, I came across this winner on Pinterest.  Lauren from Tastes Better From Scratch shared her recipe for a classic cheese ball.  

The ingredients listed seemed to assure a flavorful appetizer.  Cheddar, Worcestershire, Garlic Powder, oregano, green onions, and hot sauce made this recipe sound like a winner.   In the last couple of years, I have made the cheese ball from another recipe and ended up adding more garlic and some other seasonings because the original recipe was too bland for our taste.  This one doesn’t need that!

The Best Holiday Classic Cheese Ball Recipe on


In the past, for Thanksgiving, I also formed the cheese balls into a pumpkin shape.  Each was wrapped in plastic wrap and manipulated into a round shape and pumpkin – like gores were formed with my fingers and the help of a rounded chopstick.  Thin slices of cheese accentuated the gore lines.  A thick pretzel was used as the pumpkin stem.  I also got this idea from Pinterest.Follow me here!

Last year, I saw where someone had wrapped the cheese ball in plastic wrap and used large rubber bands to make the indentations in the pumpkin shape!  Brilliant!  I have been anxious to try this new method and it worked perfectly!  I love the results!

The Best Holiday Classic Cheese Ball Recipe on



So, here, you can compare the two.  I definitely like the newer version better.   Shaping the cheese ball with the plastic wrap, some of the pecans got smashed into the cheeses but it still looks much better.  Don’t you think?

Instead of the pretzel, a piece of celery was used for the stem.  I’ve seen bell pepper stems used as stems, but I didn’t have any of those.  We were fresh out of pretzels, too.  Brainstorming, I came up with the celery.   

I’ve also seen the cheese squares served on a wreath of rosemary and decided to combine the two, with the cheese ball in the center surrounded by the rosemary and the cheese squares.  These were placed on a clear glass platter.  The colorful tablecloth shows through the clear glass.  Be aware that the cheese squares actually pick up some of the rosemary flavor, which is not a problem for me.  I love rosemary.

An assortment of crackers was displayed on a Wilton Armetale platter next to the cheeses. (We are an Amazon affiliate and may receive a small percentage of any sales through this link at no cost to you.  Thanks for supporting this website!)  We have several pieces of Wilton Armetale and I love them all.  

We had fresh parsley on hand and instead of the teaspoon of dried parsley in Lauren’s recipe, a tablespoon of fresh parsley was used.  The bright fresh green of the parsley and the green onion added color as well as flavor.  Oh, and I doubled the recipe.  Here it is!


Classic Cheese Ball

2 – 8 oz. pkg. cream cheese softened
2 cups shredded sharp cheddar cheese
2 green onions, chopped
1 tsp.Worcestershire sauce
1 tsp. hot pepper sauce
1 tablespoon fresh chopped parsley
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. black pepper
1/3 cup pecans, finely chopped

With a spoon, blend the softened cream cheese and the cheddar cheese together well.  Add the chopped green onion, the Worcestershire, the hot pepper sauce, fresh parsley, garlic powder, oregano, and black pepper.  Mix well.  Shape into a ball with your hands.

Roll the ball into the chopped pecans, covering the entire ball.  Then, place on a sheet of plastic wrap.  Pull the plastic wrap up and around the ball.  Use large rubber bands wrapped around the ball to create the pumpkin – like indentations. The Best Holiday Classic Cheese Ball Recipe on

Refrigerate overnight or for several hours.  Then, remove the plastic wrap and insert a piece of celery for a stem.

Yes, I think this will be a great addition to our yearly Thanksgiving menu.  But, hey!  Christmas is coming and we always have appetizers all day Christmas Eve.  This holiday classic cheese ball will, undoubtedly, be on the menu then, too.

The Best Holiday Classic Cheese Ball Recipe on




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Delicious Oatmeal Chocolate Chip Cookies

Delicious Oatmeal Chocolate Chip Cookies


Oatmeal Chocolate Chip Cookies came to mind as I gazed at the little container of Quaker overnight oats in the pantry.  Being relatively frugal, I take advantage of the digital coupons that the local Kroger offers.  If you are familiar with those, you know there are “Free Friday Downloads” each Friday.  This little container of overnight oats was one of those freebies. Oatmeal Chocolate Chip Cookies on

My thought was that Memphis, my granddaughter,  would probably like this for breakfast one morning when she was here for the day.  Well, my daughters had both tried this new product and were not impressed.  Sorry Quaker.  So, there it still sat in the pantry.


A thought occurred that I should just make cookies and use it.  (I couldn’t bring myself to just toss it!)  I remembered this recipe for oatmeal chocolate chip cookies from several years ago.  One of the girls at the bank had shared it.  While there was not enough in this little container, there was another container of regular Quaker oats in the cupboard, too.  We had plenty to make this recipe.  

Oatmeal Chocolate Chip Cookies

Makes 6 dozen cookies

  • 1 cup butter, room temperature
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 extra large eggs
  • 1 tsp. vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 2 – 1/2 cups oatmeal
  • 4 – ounce Hershey chocolate bar, chopped
  • 2 cups chocolate chips
  • 1 – 1/2 cups roughly chopped nuts

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Preheat the oven to 375°

Then, measure the oatmeal into a food processor and process until fine.   Set aside.



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Cream room temperature butter, brown sugar, and white sugar together.  I like to do this with a blunt end wooden spoon.  If the butter is at room temperature, this comes together quickly.

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Next, you add the eggs* and the vanilla.  Stir well.




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Measure the flour**, salt, baking powder, and baking soda into a medium bowl and stir to combine well.  (This assures that when you bite into a cookie, you don’t get a big bite of salt or baking soda.)


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Add half of the flour mixture and half of the processed oatmeal to the creamed butter, sugar, and egg mixture.  Mix pretty well and then add the remaining flour mixture and oatmeal.Oatmeal Chocolate Chip Cookies on


At this point, it becomes a little harder to mix the ingredients.  It is easiest for me to use the blunt spoon to scrape and press the last addition of flour and oatmeal into the batter while turning the bowl.

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Add the chopped chocolate bar and mix well.



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Stir in the chopped nuts and the chocolate chips.

With a 1 – 1/2″ ice cream scoop, scoop balls of cookie dough and place 2″ apart on a cookie sheet pan.  Bake in a preheated 375° oven for 10 – 12 minutes. 

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Remove to a cooling rack and allow to completely cool before stacking.  

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Well, the cookies were not even cooled before Dave had eaten two-thirds of the first batch.  Memphis had one. and another, but had to let them cool a little more first.  Yes, they are pretty delicious but we had 6 dozen in total.

One good thing about making this many cookies is that there is plenty to share.  I sent some home with Danielle and Memphis and wrapped up another box to share.  Jon-Michael just happened to stop by and he took the box of cookies home to Emily.  Doesn’t it look neat with the little ribbon?  A dozen of these Oatmeal Chocolate Chip Cookies fit perfectly in the little box.Oatmeal Chocolate Chip Cookies on

* Tips

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Breaking eggs?  Break your egg by tapping it on the counter, not on the edge of a bowl, a pan, or a skillet!  Egg dropping down the side of the skillet, the counter, the stove, etc. is one of my pet peeves, not that I have a husband who does this.  The key reason for doing this is that the eggshell won't shatter into tiny pieces along the line where it breaks. 

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The tendency to get little pieces of eggshell in your food is far less using this technique.


Measuring flour?  Well did you know that if you scoop your flour from a container, your measurement is probably inaccurate?

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Just to show you, I scooped a cup of flour from the container where flour is stored.  I poured the flour into a small bowl and then, spooned the flour from the bowl into a measuring cup, and leveled the top.

Notice how much flour is left in the bowl?  I measured it and there was an extra 1/4 cup!  Imagine what that could do to a recipe if you had 3 cups of flour!  Now you know why you should spoon flour into the measuring cup!

Oatmeal Chocolate Chip Cookies on

Oatmeal Chocolate Chip Cookies on
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How To Make Rugelach Cookies

How To Make Rugelach Cookies

How to Make Rugelach Cookies

The word Rugelach is Yiddish, the Jewish language of eastern Europe.  Rugelach is a Jewish croissant-shaped pastry with fruit and nut fillings.  The important thing you need to know is that these cookies are delicious!

A few years ago, a neighbor of ours brought us a tray of homemade cookies.  These Rugelach cookies were one of the little cookies on that tray.  They were delicious little bites of nutty goodness, and yesterday, I decided to make some myself.

After searching for awhile, writing down different recipe ingredients, and picking and choosing, the recipe below was the result.  The dough needs to be refrigerated for two hours, so, you have some downtime but the cookies are easy to make.   It’s a pretty easy recipe to make your own.

This recipe makes 36 little cookies.

Rugelach Cookies


  • 1 package (8 ounces) cream cheese, room temperature
    2 sticks (1 cup) unsalted butter, room temperature
    1 teaspoon vanilla
  • 2 cups all-purpose flour
    1/4 teaspoon salt
  • powdered sugar for dusting


  • 1/2 cup brown sugar
  • 1/4 cup raw sugar
  • 1 tsp. ground cinnamon
  • 1 cup ground walnuts
  • 3 Tblsp. butter – room temperature


How To Make Rugelach Cookies on MyHumbleHomeandGarden.comTo Make The Dough:

Allow the butter and cream cheese to come to room temperature.  It is much easier to cream at room temperature.   Place the 2 sticks of butter, (not margarine!) and the cream cheese in a mixing bowl.  With a wooden spoon, cream together until smooth.How To Make Rugelach Cookies on






How To Make Rugelach Cookies on


Add the sugar and vanilla.  Mix well.




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Add  1 – 1/4 cups of the flour and the salt.  Mix until it starts to come together.  Then, add the remaining 1 cup of flour and mix until blended.




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Cut the dough into 3 relatively, equal pieces and place on generous sheets of wax paper.  Fold one side of the wax paper over the top and flatten into a disk.  Fold the edges of the wax paper on the remaining three sides and place flat in the refrigerator.How To Make Rugelach Cookies on





Refrigerate for at least 2 hours.  (You can leave these in the refrigerator overnight or up to 3 days.)How To Make Rugelach Cookies on


Combine the sugars and the cinnamon in a small mixing bowl.  Stir in the melted butter.

Preheat the oven to 375°.


Roll the dough sandwiched between the wax paper out into a 9 or 10 – inch circle about 1/8″ thick.  You may want to dust the wax paper with powdered sugar if the dough begins to stick.  If the wax paper begins to tear, just pull off a new piece and replace it.  (I like using the wax paper.  It keeps you from having to add extra flour to the dough and keeps the pastry lighter.)
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Spread 1/3 of the butter-sugar mixture over the top of the circle of dough.  Sprinkle 1/3 of the ground nuts on top of the butter-sugar mixture.  Press the ground nuts gently into the filling and the dough.
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Using a pizza wheel, or a sharp knife, cut the circle into quarters.  Then cut each quarter into 3 sections.  This will make 12 equal triangles.
Roll each triangle from the widest end to the point into a crescent shape, like a croissant.
Place on a parchment lined cookie sheet or on a Silpat non-stick baking liner. (We are an Amazon affiliate and may receive a percentage of sales through this link.  Thanks for supporting this website!)
1 cup ground walnuts
Chill on the baking sheet for 20 minutes in the refrigerator.
Remove from the refrigerator and bake in the preheated 375° oven for 15 – 20 minutes.
Cool on the cookie sheet for a couple of minutes and then, place on a baking rack to completely cool (The kids were here and several of these did not get a chance to cool!  They are delicious warm!)How To Make Rugelach Cookies on
My cookies didn’t have a perfect crescent shape.  I will have to work on that.  However, it did not have any ill effect on the taste, thankfully!
 So, why did I wait all these years to make these little jewels?  I don’t know!  They are pretty simple and judging from the family’s reaction, we will be having more of these soon.  You must try these tasty little morsels soon!  With the holidays coming up, it is perfect timing.
1 cup ground walnuts


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Sad Cake – Moist, Chewy, and Delicious

Sad Cake – Moist, Chewy, and Delicious

The Sad Cake is moist, chewy, and delicious!  It stirs up easily in a saucepan.  A mixer is not necessary; just like a brownie, it shouldn’t be beaten.  You simply stir the ingredients together with a spoon and pour the batter into a prepared pan.  Could it be much more simple than that? 

As summer slips away, and the crisp autumn air creeps into our days, certain foods begin to come to mind, don’t they?  For me, Sad Cake is one of those foods and it is such a quick and easy to make dessert.  This moist, chewy, cake has been a family favorite since the 60’s.  My mother brought the recipe home from work.   She has used this recipe a lot when she needed to take a dessert for potlucks, and to this day, she still says the ‘men‘ love it. 

Maybe that’s because there are not a lot of frills to this cake.  It isn’t particularly pretty.  The cake rises nicely in the oven and then falls and the top cracks!  What it lacks in visual, it makes up for in rich decadent taste.  There is no need for frosting.  The cake is rich enough on its own, but a small scoop of ice cream on the warm cake is heavenly, too.  To make it look a little more appealing, you might consider a dusting of powdered sugar.Sad Cake - Moist, Chewy, and Delicious! on

Sad Cake

  • 2 sticks (1 cup) Butter ( Not margarine)  
  • 2-1/4 cups Brown Sugar
  • 1/2 cup White sugar
  • 4 Eggs
  • 2 cups Flour
  • 2 tsp Baking Powder
  • 1 tsp. Vanilla
  • 1 cup Nuts

Preheat oven to 350°

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Place the 2 sticks (1-cup) of butter and the brown sugar into a 3-quart saucepan.  (The batter will be completely mixed in the saucepan.)  Melt the butter with the brown sugar on low heat. Sad Cake - Moist, Chewy, and Delicious! on 

* Remove from the heat and add the white sugar, eggs, flour, baking powder, and the vanilla. Sad Cake - Moist, Chewy, and Delicious! on




Do not beat.  Stir until mixed.  Stir in the chopped nuts. 

Sad Cake - Moist, Chewy, and Delicious! on

Sad Cake - Moist, Chewy, and Delicious! on

 Pour the batter into a 9″ x 13″ pan, greased and floured, or a pan lined with non-stick Reynolds Aluminum Foil. 

Bake 40 minutes at 350°.



Sad Cake - Moist, Chewy, and Delicious! on


*Tips - A few years ago, I bought this set of clear nesting mixing bowls.  These are so wonderful!  Measuring the ingredients into these before adding them to your recipe ensures that you won't forget an ingredient or miscount how many cups!  Not that I have ever done that before... unless I was interrupted by a child or grandchild!

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I also mixed the flour and baking powder together with a wire whisk in the bowl.   Everything was ready to go before the butter was melted.

* I have to confess, I added the white sugar, two of the eggs, the vanilla and half of the flour - baking powder mixture, and stirred that until somewhat blended.  Then, I added the other two eggs and the remaining half of the flour - baking powder mixture.  It's not necessary but easier to mix this way. 

I also use the non-stick wrap.  I love the way you can lift the cake right out of the pan, fold the foil down, and easily cut the cake. 

Sad Cake - Moist, Chewy, and Delicious! on

Whoever came up with this recipe might have thought it was a “Sad Cake” but, in my estimation, it would have been more aptly called a bar cookie.  Whatever it is called, it really is delicious and the ‘menfolk’ love it!


Sad Cake - Moist, Chewy, and Delicious! on

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How To Make Halloween Linzer Cookies

How To Make Halloween Linzer Cookies

A plate piled high with homemade goodies is a welcome sight anytime, but especially around the holidays!  These Halloween Linzer cookies look so festive, the kids are going to love them!  Filled with your favorite jam, what’s not to love?How To Make Halloween Linzer Cookies on

You have seen Linzer cookies with the classic round holes in theHow To Make Halloween Linzer Cookies on top cookies but have you seen the cookie cutters with the witch hat, the pumpkin, ghost, cat, tombstone, and the bat shaped punch outs?  I found these  R&M Halloween Linzer Cookie Cutters on Amazon!


Halloween Linzer Cookies

  • 2 cups flour
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup unsalted butter
  • 3/4 cup powdered sugar
  • 1 extra large egg
  • 1 tsp. vanilla
  • 1/4 cup blackberry jam
  • 1/4 cup orange marmalade
  • Powdered sugar for dusting cookies

Thoroughly, mix the flour, baking powder, and salt in a bowl with a wire whisk.

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In a separate large bowl, beat the softened butter and powdered sugar together.  Add the egg and the vanilla and beat until well combined.

How To Make Halloween Linzer Cookies on

Beat in the flour mixture.

How To Make Halloween Linzer Cookies on

Divide the dough in half and place each half on a large piece of wax paper.

How To Make Halloween Linzer Cookies on

Flatten each into a disk and fold the wax paper over the dough, completely encasing each disk in wax paper.  (The flatter the disk is at this point, the less rolling you will have to do after it is chilled!)

Stack these and place in the refrigerator to chill for at least one hour.

Heat oven to 350°.  Line cookie sheet pan with parchment paper.


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Remove one disk from the refrigerator and roll to 1/4 – inch thickness.  Use the 2 – inch round scalloped cookie cutter and the cookie cutter fitted with the cutouts to cut out equal amounts of cookie bottoms and tops.

Bake at 350° for 8 – 10 minutes until lightly brown around edges.

Gather the scraps back into a ball and roll out like before in the wax paper and return to the refrigerator.  Repeat the process with the second disk.  Makes about 22 double cookies.


Remove the cookies from the oven and allow to cool on a wire rack.How To Make Halloween Linzer Cookies on

Spread half of a teaspoon of seedless blackberry jam on some of the solid cookies and apricot jam on the remaining solid cookies.

Dust powdered sugar over the cookies with the Halloween shapes.  Place on top of the solid cookies spread with jam. How To Make Halloween Linzer Cookies on







Stack on a plate and serve!  Aren’t they adorable?  For more of my favorite cookies click here ►Cookie Recipes


Baking Tips

Unless a recipe says otherwise, allow your refrigerated ingredients to come to room temperature for about an hour before you start your recipe.

Always use butter, preferably unsalted butter, not margarine.    

Always check your first batch of cookies at the earliest time given.  Once you've ascertained the perfect number of minutes, set your timer for that time for each of the remaining batches.

To keep cookies from spreading too much, be sure to place the cookie dough on a cool sheet pan and place in the oven quickly.

Use AirBake cookie sheet pans for baking cookies.  The layer of air prevents the top sheet from overheating which prevents burning.  After you use these, you will never go back to your old ones! 

Always allow cookies to cool on a wire rack, especially before stacking!
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How To Make Halloween Linzer Cookies your family will love?  Now you know!How To Make Halloween Linzer Cookies on MyHumbleHomeandGarden.comHow To Make Halloween Linzer Cookies on

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