Savory Cranberry Christmas Pecan Cheeseball

Hello again all my foodie friends, its MadJon here, coming your way with a very tasty, tested, and savory new recipe for the holidays.  This comes from my table to yours.  My hubby and friends loved it.  So give it a try and its a easy dish to make.  Happy trails to you until we meet again.  Come like my face book page, "Cooking With MadJon and Friends".

Chop 1 1/2 pecans and place onto a greased cookie sheet, pam will do.  mix pecans with 1 T. Brown sugar, 1 teas. Salt, 1 teas. Worcestershire sauce, and a few dashes of Hot Sauce.  Toss till well blended and roast for about 8 minutes in an oven on 325 degrees.  Rest them up to cool.

3/4 cups of your pecans
3 TBSP Brown Sugar
5 dashes of Hot Sauce
2 teas. Worcestershire Sauce
2 8 oz. packages of softened Cream Cheese
1/2 cup shredded sharp Cheddar Cheese
3 finely chopped green onions
1 cup dried Cranberries
1 teas. seasoned salt
1 teas. Garlic and Onion powders
1 packet Ranch Style dressing mix
Black pepper to taste
1 8 oz. can drained Crushed Pineapple

Mix all ingredients until well blended, roll into a ball with the remaining pecans and cool until ready to serve.  Crackers are a must.  Enjoy! Optional:  you may sprinkle the top with Red and Green colored Sugar.

Winter Time MadJon's Creamed Leek Soup Yummy for the Tummy

Hello foodies go for some warming up this winter with my Creamed Leek Soup, its yummy.  I made this recipe for Celebrity Chef in Aiken.  Hope you enjoy and to all of you foodies out there I hope you have a safe and Merry Christmas.  Happy Trails until we meet again, MadJon.

Creamed Leek Soup

• 8 medium leeks (3 pound), trimmed, leaving white and pale green parts only, and chopped
• 1 medium onion, diced
• 1 large carrot, chopped
• 2 Potatoes. peeled and diced
• 2 celery ribs, chopped
• 1 teaspoon salt
• 1 tsp. Onion Powder
• 1/2 teaspoon black pepper
• 1 stick (1/2 cup) unsalted butter
• 1 small boiling potato (6 ounces)
• 1 cup white wine
• 5 cups chicken Broth
• 2 Bay leaf
• 1 1/2 cups fresh flat-leaf parsley leaves
• 1/4 cup all-purpose flour
• 2 cup cream

Preparation

Wash sliced leeks. Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel potatoes’ and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, 2 cups broth and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.

Stir in parsley and simmer soup, uncovered.

Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.

Blend soup in a blender and then return it to the pot and add the cream and any more of the chicken broth.  Simmer. Serves 6 to 8 servings.