Did someone put a time warp speed on Christmas? How can it be here when the last I checked it was still 15 days away. Did I sleep through a week? Anyway, it’s here. My last post I told you how Christmas Eve always seemed like a party. Well even though it’s just my husband and me this year, I still want to keep that festive, fun party like feeling.

My husband will be working the day of Christmas Eve but I’m lucky enough to have the

Cheesecake cranberry trifle

day off from work. Even more reason for me to keep things easy and serve foods that can be prepared mostly ahead of time so I can spend more time with my husband once he gets home. A sample of the menu is this; meatballs made with venison and pork, a mixture of olives, cheeses, Westphalia ham, bread and a simple make ahead desert, using a frozen Sara Lee cheesecake. I’m usually all about making things from scratch but we can all use the extra time and extra help during the holidays. For the dessert wine pairing, Pacific Rim Sweet Riesling Columbia Valley.

Aromas of peach and citrus with sweet peach and honey flavors. I’m not a huge fan of sweet wines so I served this as an aperitif and paired with my version of a trifle. I cut a quarter of a frozen Sara Lee cheesecake and cut into bite size pieces while still frozen. Using leftover whole cranberries, I made a simple cranberry sauce. Just add a little water to a small pot, add cranberries and heat on medium until berries begin to pop. Stir in a tablespoon of sugar, can add more to taste, and stir the mixture occasionally until sauce thickens. For extra flavor, add fresh rosemary sprigs.

I used pretty glasses that belonged to my Granny as the serving vessel and layered with cranberry sauce, cheesecake and topped with whip cream. The tartness of the cranberries worked well to offset the sweetness of the wine. Since I only used a quarter (I was making for two, use more for more trifles) I have cheesecake left for additional desserts. One on the menu for Christmas Eve, will be Cheesecake Truffles.
Ingredients
• 1 Sara Lee Original Cream Classic Cheesecake, slightly frozen
• 1 package of microwavable chocolate coating
• 20 toothpicks
Instructions
1. With a spoon, remove filling from cheesecake and form into bite
size balls.
2. Place a toothpick into each ball.
3. Freeze formed balls for three hours or until firm.
4. Melt chocolate coating in the microwave as instructed.
5. Using the toothpick, dip the balls in the coating and place on a
piece of waxed paper.

Additional recipes using Sara Lee frozen desserts:
Cranberry Cream Topped Pumpkin Pie
Ingredients
• 1 Sara Lee Pumpkin Pie, baked and chilled
• ¼ cup dried cranberries
For the cream:
• 1 cup heavy cream
• ½ cup mascarpone
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla
• ¼ teaspoon cinnamon
• ⅓ cup cranberry sauce
Instructions
1. Bake Sara Lee Pumpkin Pie as instructed.
2. Combine all ingredients for the cream and whip until it holds
peaks.
3. Cut pie into portion sizes.
4. Garnish with a large spoonful of cranberry whipped cream.
5. Sprinkle with dried cranberries.

Pound Cake Bread Pudding
Ingredients
• 1 Sara Lee All Butter Pound
Cake, diced into 1-inch cubes
• 4 eggs
• 2 cups heavy cream
• ¼ cup sugar
• ½ cup brown sugar
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• ½ cup raisins or dried
cranberries (optional)
• ½ cup pecans or pumpkin
seeds (optional)
Instructions
1. Preheat oven to 350 degrees F.
2. Cut pound cake into 1-inch cubes.
3. In a large bowl combine eggs, cream, sugars and vanilla.
Beat until mixed.
4. Add fruit and nuts, if using.
5. Place the diced pound cake in a separate bowl and gently pour
egg mixture over. Take care not to break up the pieces; gently
stir by hand.
6. Let rest for 15 minutes to allow the cake to soak up egg mixture.
7. Pour mixture into a greased 8×8-inch baking dish.
8. Bake at 350 degrees F for 40 to 45 minutes until it springs back
when touched.
9. Note: After 30 minutes of baking, dunk the floating pieces into
the mixture.

I’m writing this over a busy weekend for this gal. I’m finishing another DIY Mercury Glass project, glass ornaments this time and they look awesome! Later I’ll be making Christmas tamales using smoked pork butt and Chuck Roast both from Iowa and given to us by our neighbors, dinner in Dahlonega to see the Christmas lights and the usual weekend cleaning and relaxing (I hope anyway).

Merry Christmas and Happy Hanukkah y’all!