Festive Holiday Tree-Shaped Cheese Ball.

Holiday Occasions come with much Entertaining!  Whether Christmas parties, Potluck Meals, Family gatherings, there comes the Holiday treats!   Everyone loves  the Holidays when filled with yummy treats!  Here is one that everyone will love:  Holiday Tree-Shaped Cheese Ball!  Enjoy the Festivities… Enjoy the Holiday Treats…. Enjoy the Holiday Tree-Shaped Cheese Ball!


holiday-tree-shaped-cheese-ball3 packages (8 ounces each) cream cheese, softened

4 cups shredded Cheddar cheese (16 ounces)

2 tablespoons basil pesto

1 tablespoon grated onion

1/4 teaspoon yellow mustard

Red pepper sauce

1/4 cup finely chopped parsley or cilantro

1/4 cup pine nuts or sliced almonds

2 tablespoons chopped red bell pepper

Piece of lemon peel, if desired

Assorted crackers, if desired


Stir together cream cheese and Cheddar cheese; divide in half. Stir pesto into 1 half; stir onion, mustard and 2 or 3 drops pepper sauce into other half. Cover each half; refrigerate about 4 hours or until firm enough to shape.

Place cheese mixtures on cookie sheet. Shape each half into cone shape to look like a pine tree.

If desired, wrap each tree, label and freeze up to 1 month. Twelve hours before serving, remove trees from freezer. Thaw in wrapper in refrigerator.

Just before serving, roll trees in parsley, pressing it evenly onto trees. Press pine nuts onto trees in string form for garland. Press bell pepper pieces onto trees for ornaments. Top each tree with star shape cut from lemon peel. Serve with crackers.
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Santa Hat Cookies!!

So cute and easy to make 😀

santa-hat-cookies-21 pouch Betty Crocker™ sugar cookie mix << this makes them super easy!!!
Butter, egg and flour called for on cookie mix pouch for cutout cookies
10 oz vanilla-flavored candy coating (almond bark), melted
1/2 cup red candy sprinkles or red sugar
24 miniature marshmallows


Heat oven to 350°F. Make cookie dough as directed on pouch for cutout cookies. On work surface sprinkled lightly with flour, roll dough 1/4 inch thick. Use 2-inch round cutter to cut out 24 cookies. Place cookies on ungreased cookie sheet. Bake 9 to 12 minutes or until golden brown around edges. Cool 5 minutes on cookie sheet; remove to cooling rack to cool completely, about 30 minutes.
Dip top one-third of each cookie into melted candy coating. Place dipped cookies on waxed paper-lined surface. Sprinkle three-fourths of the coating with red sprinkles, leaving small border of white at bottom to look like a hat. Place marshmallow on side of each hat. Allow to set completely, about 1 hour.

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Chocolate Cherry Fudge!

 Oh Yes It is Christmas Time!!!!


1 1/2 cups granulated sugar

2/3 cup (5 fl.-oz. can) Evaporated Milk

2 tablespoons butter or margarine

1/4 teaspoon salt

1 1/2 cups (9 oz.) Semi-Sweet Chocolate Morsels

2 cups miniature marshmallows

1 cup Dry Cherries

2 teaspoons vanilla extract

1/2 cup chopped nuts, (Nuts of your choice, optional)


LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, cherries, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; cool for 1 minute. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

Chocolate Cherry Fudge! BRINGING CHRISTMAS JOY!

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Author: The Seasoned Mom

Prep time:  2 hours

Cook time:  10 mins

Total time:  2 hours 10 mins

Serves: 16


  • 6 cups Kellogg’s® Rice Krispies® cereal
  • 3 tablespoons butter
  • 1 package (10 oz, about 40) KRAFT JET-PUFFED® Marshmallows OR 4 cups KRAFT Miniature Marshmallows
  • 1 tube white cake decorating frosting
  • 32 candy eyes
  • 32 miniature pretzels
  • 16 red chocolate candies


  1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted.Remove from heat.
  2. Add KELLOGG’S® RICE KRISPIES® cereal. Stir until well coated.
  3. Using buttered spatula, sprayed hands, or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 16 triangles.
  4. Using frosting as glue, add two pretzels (for antlers), two eyes, and one red nose to each triangle. These are best if served the same day, but you can also store them in an airtight container for a couple of days.RUDOLPH RICE KRISPIES® TREATSFun treats to make for your little ones!

#kids_treats,  #holiday_specials, #ricekrispietreats, #Christmas, #holidays, #special_occasions,


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Parmigiano-Crusted Cauliflower with Agliata

Recipe found:
With the holidays coming, there will be entertaining, potlucks, parties, etc.  With that we are always looking for new ideas for munchies or appetizers!  Here is a great recipe for to dress-up your cauliflower!  Cauliflower itself, is nutritious and healthy, and delicious, but dressing it up can make it even more appealing to your guests!
Have fun and Enjoy this holiday Season, and don’t forget to put out those special holiday goodies!
Total Time: 50 min
Prep: 20 min
Cook: 30 min
Yield:6 to 8 servings


Agliata Sauce:
2 cups cubed, day-old or stale rustic Italian bread (without the crust)
2 tablespoons red wine vinegar, plus more if needed
2 cloves garlic, smashed
1/2 cup extra-virgin olive oil
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley
Kosher salt
Parmigiano-Crusted Cauliflower:
Kosher salt
1 head cauliflower, cut into bite-size florets
Peanut or other neutral-flavor oil, for frying
1 cup all-purpose flour, plus more if needed
2 large eggs
1 cup breadcrumbs
1 cup freshly grated Parmigiano-Reggiano


parmigiano-crusted-cauliflower-with-agliataFor the sauce: In a medium bowl, toss the bread with enough water to really moisten it up; you want it almost soggy. Then squeeze out the excess water, and place the bread, vinegar and garlic in a food processor and puree until smooth. While the machine is still running, drizzle in the olive oil and process until combined. Add the chives and parsley, and pulse a few more times to combine. Season with salt and more vinegar, if you like (I like a very bright, acidic dipping sauce). Transfer the sauce to a serving bowl.
For the cauliflower: Bring a large pot of well-salted water to a boil. Fill a large bowl of well-salted water with ice, and line a baking sheet with paper towels.
Toss the cauliflower in the boiling water. When the water returns to a boil, cook the cauliflower for 2 more minutes, then drain and immediately plunge the cauliflower in the ice water. When the cauliflower is cool, drain and lay it out to dry on the prepared baking sheet.
In a large saucepan, pour enough peanut oil to fill the pan 1 1/2 to 2 inches up the sides. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. To see if it’s hot enough, drop some flour into it. If the flour sizzles and floats quickly, you’re good to go. If the flour burns or the oil begins to smoke, it’s too hot, so reduce the heat.
Set up standard breading procedure: one bowl of the flour, one bowl for the eggs, beaten with 2 tablespoons water, and one for the breadcrumbs and Parm. Then place a couple layers of paper towels on a baking sheet next to the stovetop. When the oil is hot, dredge some cauliflower in the flour and shake off the excess, then dip it in the egg mixture, and finally through the breadcrumb mixture. Repeat this process for the remaining cauliflower.
Working in batches so you don’t overcrowd the pan, fry the cauliflower until brown and crispy, 3 to 5 minutes. Transfer the cauliflower to the paper towels, sprinkle with salt, and serve hot, hot and hot with the agliata sauce.
Recipe courtesy of Anne Burrell

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Christmas time brings Parties, Family Gatherings, Potlucks, etc.  What better way to celebrate the Holidays, and with Holiday Treats like 5 Minute Protein Truffles, you can be the Hit of the Party!

YIELD Makes about 12 1-inch balls

1/2 cup natural, unsweetened nut or seed butter (e.g., peanut, cashew, sunflower, or tahini)
3 tablespoons honey, agave nectar, or pure maple syrup
1/8 teaspoon fine sea salt
2/3 cup lightly packed all-natural, sweetened vanilla whey protein powder
Suggested Coatings (optional):
Miniature semisweet chocolate chips or cacao nibs
Unsweetened, natural cocoa powder
Unsweetened flake or shredded coconut, plain or toasted
Finely chopped toasted or raw nuts (e.g., almonds, walnuts, pistachios, hazelnuts)
Toasted or raw seeds, finely chopped if needed (e.g., sesame, chia, pepitas, hemp hearts, sunflower)
Finely chopped dried fruit (e.g., cherries, raisins, apricots, blueberries)
Matcha powder
Quick-cooking rolled oats

5 Minute Truffles

5 Minute Truffles – Just in time for the Holiday Season!

  1. Mix the nut or seed butter, honey, and salt in a medium bowl until blended. Add the protein powder, stirring until completely combined (mixture will be firm).
  2. Protein powders vary in terms of their dryness. Hence if the mixture seems too wet, add a bit more protein powder, or some ground oats or flaxseed meal, until the mixture comes together as a dough. If the mixture seems too dry, add some milk (nondairy or dairy) or water, one tablespoon at a time, until the mixture comes together as a dough.
  3. Scoop about 1 1/2 tablespoons of the mixture into your hands and shape into 1-inch balls.
  4. If desired, place one or more of the suggested coatings in small shallow dishes. Roll each ball in the coating, gently pressing to adhere. Place the balls in an airtight container and store in the refrigerator.
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Cheese Ball With Everything!!!

Cheese Ball With Everything!!!


Whether Christmas with just a few friends, Work Christmas Party, or a Holiday gathering, Cheese Ball with Everything will be a big Hit!!!

Cheese Ball Everything!


2 cups shredded swiss cheese

2 cups shredded cheddar cheese
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1/2 cup chopped onion
1 (2 ounce) jar pimiento
2 tablespoons sweet pickle relish
10 slices bacon, crisp-cooked, drained, and crumbled
1/2 cup finely chopped pecans
1 dash salt
1 dash pepper
1/4 cup snipped parsley
1 tablespoon poppy seed assorted cracker
1 Let swiss and cheddar cheeses come to room temperature.
2 In a large bowl beat together cream cheese and sour cream till fluffy. 3 Beat in swiss cheese, cheddar cheese, onion, undrained pimiento, pickle relish, half of the bacon, 1/4 cup of the pecans, salt and pepper.
4 Cover and chill till firm.
5 Shape into 1 large or 2 small balls on wax paper.
6 In a small bowl combine remaining bacon, pecans, parsley, and poppy seeds.
7 Turn mixture out onto clean clean sheet of waxed paper.
8 Roll cheese balls in seed mixture to coat.
9 Wrap and chill.
10 Let stand 30 minutes at room temperature before serving.
11 Serve with crackers. Courtesy .com

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