Cranberry Feta Pinwheels

I made these for our tree decorating party and they were a hit with almost everyone. The only one who whined doesn't like dried fruit. 



9 oz. cream cheese, softened

1 Tbs milk

1 C crumbled feta cheese

1/4 C chopped green onion

3/4 C  package dried sweetened cranberries.

4 large flour or spinach tortillas

Beat cream cheese with milk until it is a spreadable consistency. Mix in feta, green onion, and cranberries. Divide and spread evenly on tortillas. Roll up tightly, wrap in plastic and chill at least one hour. To serve, cut into 12 slices. 

Garlic Cheese Ball

My Aunt Alice shared this recipe with me about 15 or 16 years ago and we have enjoyed it many times since. I usually make this around the holidays or when we have company coming and I want to have snacks on hand. It is so easy. I bet it takes less than five minutes to make it. It is an adaptable recipe, too. You can roll it in any kind of nuts or dried herbs, and add anything that sounds good to the cheese, such as chopped green onions, diced peppers, sun dried tomatoes. Whatever!


16-oz. cream cheese, softened

8-oz. grated cheddar

2 tsp. Worcestershire sauce

dash of Tabasco sauce (or more, it won’t hurt)

2 tsp. pressed garlic

chopped nuts

Mix first 5 ingredients together, shape into a ball, then roll in nuts. Serve with crackers.

Caramel Apple Fruit Dip

We have enjoyed this sweet treat for nineteen years now, since we met Lori in Okinawa. This is quick and easy enough for a Sunday night Smorgasbord, but also welcomed on the feast table any time of the year.


8-oz. cream cheese

1 C. brown sugar

1 tsp. vanilla

Heat over med. heat, stirring until melted. Serve warm with slices of tart green apples. 

French Style Cream Cheese Spread

Sunday dinner is a Smorgasbord at our house. Sometimes we set all the leftovers out cafeteria style and let people chose what they want, but we usually don’t have abundant leftovers. Most often Mike makes buttered popcorn and sets out a plate of cheese and crackers, with fruit if we are real lucky. About three times a year, not counting holidays, I’ll add a little something to the mix. We never have any leftovers of this either. The bowl gets licked clean.


8 oz. cream cheese, softened

1/4 C. butter, softened

1 tsp. garlic

1 Tbs. parsley

1 Tbs. water

2 tsp. white wine vinegar

1 tsp. Worcestershire sauce

1 tsp. herbes de Provence, crushed *

1/4 tsp. seasoned salt

fresh thyme (optional) 

assorted crackers

Stir together all ingredients except last two. Cover and chill overnight. Garnish with thyme and serve with crackers.

Herbes de Provence:

1 Tbs. marjoram

1 Tbs. thyme

1 Tbs. savory

1 tsp. basil

1 tsp. rosemary

1/2 tsp. fennel seed

Store in airtight container. Crush before using. 

If you can’t wait until it chills overnight, its OK. We never can, either.

Caramel Popcorn

Grace has recently become very interested in cooking. Of course, she is mainly interested in snacks and desserts, but you have to start somewhere. I am delighted and relieved that she is helping in the kitchen more and also very glad that there are nine of us to eat our lessons. This recipe is addictive. 

DSC_0033caramel popcorn

       Makes 5 1/2 qts.

6 qts. popped popcorn
2 C. brown sugar
1 C. butter
1/2 C. corn syrup or honey
1 tsp. salt
1 Tbs. vanilla
1/2 tsp. baking soda

Place popcorn in a large bowl and set aside. Give extras to your toddlers.

In a saucepan, combine brown sugar, butter, corn syrup and salt; bring to a boil over med. heat, stirring constantly. Boil for 5 min., stirring occasionally. Remove from the heat. Stir in vanilla and baking soda; mix well. 

Pour over popcorn and stir until well coated. Pour into 2 greased 13x9” baking pans. Bake, uncovered at 250° for 45 min., stirring every 15 min. Cool completely. 

Store in airtight containers or plastic bags.

© Being Fruitful, 2012