Yield: 1 Cups
|1||8 oz. pkg. cream cheese|
|4 ounces||1 cup shredded cheddar|
|¾ cup||Finely chopped dried apples|
|⅓ cup||Finely chopped nuts|
|1||Cinnamon stick, halved|
In larage bowl, beat cream cheese, cheddar cheese and cinnamon until well blended. Stir in dried apples. Shape mixture into ball; roll in nuts. Inssert bay leaf and cinnamon stick on top to resemble stem and leaf of apple. Refrigerate till firm. Can be stored in refrigerator up to 2 weeks.
source Pillsbury holiday baking cookbooks submitted by marina