Returning...

Yes, it has been awhile.  A long while.  On the order of a year.  I could probably make a lot of excuses for myself, but won't bore you. 

Over the holidays, several of my avid readers (well, my only readers), noted the lapse in posting, so in order to placate them, here is a post, albeit brief.  The upside to a blogless year is the backlog recipes waiting to be written about.  But as my now husband can attest, I've been cooking a lot this year.

The recipe in this post came to me from a friend in my bookclub.  It's one of those dips where you just can't quite back away from the plate.  So good, it's addictive.  I subsequently made it over Christmas and again this weekend, to universal acclaim and many requests for the recipe.  So here it is.

I'll be back... soon this time!

Rosalyn Carter's Cheese Mold
From Susanne, but findable all over the internet

1 lb cheddar cheese, grated
1 small onion, grated
1 cup walnuts or pecans, chopped
1 cup mayo (I've used less)
1/8 tsp salt
1/2 - 1 tsp. cayenne pepper (I like the high end of this)
Raspberry or strawberry jelly

Mix all ingredients together except jelly.  Put in greased ring mold and refrigerate for 1-3 hours, then serve on plate with jelly in the center.  Alternatively, if you don't have a mold (I don't), just mix together, refrigerate, and serve from a nice serving dish with a separate small bowl of the jelly.  Ritz crackers go particularly well with this, but any cracker will work.  It's also delicious by the spoonful, no cracker needed!