Note to self: Never design square Christmas cards again. It now costs 64 cents apiece to mail square envelopes. Yikes!
I finally mailed my Christmas cards. My presents are wrapped. Hurray!
It's been really busy here at the Owen house, but I know it's probably been busy at your house too. Having a spouse who has a birthday just before Christmas adds to all the busy-ness. In addition, our little granddaughter, Kathleen, is having her first birthday party tomorrow. She actually won't turn 1 until January 11, but since she and her family are here in town for Christmas and close to friends and relatives, this is a good time to celebrate her birthday. I have to share this photo of her and grandson, Bobby. It was taken this week.
Aren't they cute? I wish Bobby didn't have half his face covered with his pacifier, but it's still an awfully adorable photo. Isn't he sweet to let the woman drive?
I want to share a delicious recipe with you. It's called Southwestern Cheesecake, and it's great for a party — especially if you need to feed a crowd because it goes a long way. I made one last weekend for a party, and I just made another one for Kathleen's party. Here's the recipe.
2 packages (8 ounces each) cream cheese, softened
2 cups (8 ounces) shredded cheddar cheese
2 cups (16 ounces) sour cream
1-1/2 envelopes taco seasoning
3 eggs, lightly beaten
1 can (4 ounces) chopped green chiles, drained
In a large mixing bowl, beat cheeses until fluffy. Stir in 1 cup sour cream and 1 pkg. of taco seasoning. Add eggs; beat on low speed just until combined. Fold in chilies. Pour into a greased 9-in. springform pan. Place on a baking sheet.
Bake at 350° for 35-40 minutes or until center is almost set. Remove from oven; let stand for 10 minutes (leave oven on). Spoon remaining sour cream mixed with 1/2 pkg. of taco seasoning over top of filling. Bake 5 minutes longer. Cool completely on wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Remove sides of pan. Place on serving plate. Top with salsa or guacamole or you can get fancy and arrange different colored bell peppers, olives, onions, etc. on top. Serve with tortilla chips. Yield: 20-24 appetizer servings.