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Country Kitchen
December 2, 2011 Previous Recipe | Next Recipe
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Yee Haw Toffee - Kim Earwood
Cheerios Nuggets - Elizabeth Coon
NUTTY POUND CAKE - Millie Hawes
German Chocolate Cake - Janet Bradford
Christmas Bread Pudding with Blueberry Sauce - Paul Pinyan
Aunt Freida’s Spinach Dip - Kyle Hayes
Apple Pie with Cheddar Crumble Topping - Debra Davis
Jalapeno Corn Casserole - Matthew Durdin
CAROLYN’S MOIST-N-CREAMY COCONUT CAKE - Mike Tidwell
Bacon Cheese Wreath - Terrie Channell
Apple Bread - Paula Culver
Blueberry French Toast Casserole - Cheryl Mitchell
Pistachio/Cherry Sugar Cookies - Mitt Walker
German Chocolate Upside-Down Cake - Boyd Deal
Sausage Pinwheels - Jeff Helms
No Fat Greek Yogurt Salad - Linda Dennis
Bacon & Cheese Cups - Amanda Butts
Homemade Macaroni and Cheese - Adrian Cooper
Grandmother Jones’ Oatmeal Cookies - Tom Jones
Bacon Cheese Wreath - Terrie Channell

2 (8-ounce) packages cream cheese, softened
½ cup mayonnaise
1/3 cup grated Parmesan cheese
¼ cup sliced green onions (optional)
10 bacon strips, cooked and crumbled
Parsley sprigs and diced pimentos, optional (can use red bell pepper or twizzlers in place of pimentos)
Assorted crackers

In a small mixing bowl, beat cream cheese, mayonnaise, Parmesan cheese and onions; mix well. Stir in bacon. Cover and refrigerate for 1 to 2 hours. Invert a small bowl in the center of a serving platter. Drop cream cheese mixture by rounded tablespoons around edge of bowl. Remove bowl. Smooth cream cheese mixture, forming a wreath. Garnish with parsley and pimentos (red bell pepper or twizzlers) if desired. Serve with crackers.





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