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You're making me hungry!!! I'll save this post so I can post a recipe tomorrow for Christmas cookies made with candied cherries. It has been passed down since the turn of the last century. I'm talking 1900's.

Gonna try this one this year:

Asiago Toasted Cheese Puffs

1 cup grated Asiago cheese
1 teaspoon pressed garlic
1/3 cup mayonnaise
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley
1 pinch salt
1`pinch ground black pepper
1 French baguette, thinly sliced

Directions
1 Preheat the broiler.
2 In a mixing bowl, combine the Asiago, garlic, mayonnaise, oregano, thyme, parsley, salt and
pepper. If the mixture does not hold together well, add more mayonnaise, if desired.
3 On a baking sheet, arrange the baguette slices in a single layer. Spread the Asiago mixture. Broil for 3 minutes, or until the cheese is melted and lightly browned. Serve immediately.

The traditional for the last 40 years:

Broccoli Casserole

1 small jar of cheese whiz - mexican now salsa (recent addition, 20 years ago)
1/2 stick of butter
1/2 cp celery, diced
1/2 cp onion, diced
1 can mushroom soup
1 1/3 cp minute rice
10 oz. broccoli

Mix. Bake 350 for 30 minutes.

I think this stuff is yummy.

Christmas Cookies

2 cups brown sugar
1/2 cup melted butter, cooled
2 eggs. well beaten
2 tablespoons heavy cream
2 cups all purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1 1/2 cups coarsely chopped pecans
1 1/2 Cups coarsely chopped red and green candied cherries

Preheat oven to 350 degrees. Place brown sugar in mixing bowl. Add butter, eggs and cream. Stir until smooth. Sift flour with salt and baking powder and add to mixture. Stir in nuts and cherries. Drop batter by teaspoonfuls, about 1 inch apart onto lightly greased baking sheet. Bake until firm and lightly brown. Remove from sheet while warm. Makes about 3 dozen coolies.

This recipe is kinda tricky. The heat is a guess because this recipe was taken from an old recipe file and when it was first written, the stoves that were used were wood stoves and didn't have a thermometer. Also, the flour was coarser than what we use today so you may have to use a litle more than the 2 cups. Be sure and use real butter and the cream I finally settled on was whipping cream.I usually cook them for about 13 minutes. Hope you enjoy these and let me know what you think if you make them.