[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Cheese Ring and Jam[/title][fusion_text]Week of December 14th-18th 2015
–Thanks Karen Trutwin
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1 pound bacon
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1 pound sharp cheddar cheese, grated
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1 bunch green onions, chopped
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2 cups mayo
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1 teaspoon pepper
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½ cup slivered almonds
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Strawberry or raspberry jam
Crisp bacon, mix cheese, green onions, mayo and pepper. Crunch bacon into mixture. In bundt pan, place saran wrap, then almonds, then fill in with cream cheese mixture. Refrigerate for several hours. Serve with jam, crackers and/or French bread.
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