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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cranberry Walnut and Cheese Truffles Recipe

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This recipe for Cranberry Walnut and Cheese Truffles is from Starters and Thirst Quenchers, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For The Truffle Mixture:
7 ounces cream cheese
1/2 cup parmesan cheese grated
1/2 cup cheddar cheese grated
1 teaspoon garlic powder
1/2 teaspoon paprika
For The Coating:
1/2 cup dried cranberries chopped finely
1/2 cup walnuts chopped finely

Directions:
Directions:
Mix together the cream cheese, grated cheeses, garlic powder and paprika in a bowl, then cover and chill for at least 30 minutes (overnight is perfect). Combine your chosen toppings on a plate. Roll teaspoons of cheese mixture into truffle shapes, then roll them in your plate of toppings. Place on a plate or on baking paper, and chill until ready to eat. Serve with crackers.
Personal Notes:
Personal Notes:
You can store the finished truffles in the fridge (in an airtight container) for up to 3 days. Alternatively, freeze any mixture you don’t want to use immediately, then defrost and roll and coat when needed.

 

 

 

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