These  two recipes were a big hit at our Christmas Open House this year.

Peppered Cheese Ball

8 ounce package cream cheese

3 ounces Colby cheese

1 package original Ranch style salad dressing mix

1 bottle Lowry’s seasoned pepper

Blend softened cream cheese with grated Colby cheese. Add in salad dressing package and blend it well with cheeses. Form into a log shape, and then roll in the seasoned pepper to completely cover the log. Chill in the refrigerator up to 5 days or freeze until later. Serve with crackers.

For something decadent and rich serve these bars to your guests for the holidays.

Chocolate Pecan Pie Bars

2 cups flour

2 cups sugar, divided

2 sticks butter, softened

¼ tsp salt

1 ½ cups light corn syrup

6 ounces semisweet baking chocolate

4 eggs, lightly beaten

1 ½ teaspoons vanilla

1 ½ cups chopped pecans

Preheat oven to 350 degrees. Grease the bottom and sides of a 15 x 10 inch baking dish. In a large bowl mix flour, ½ cup sugar, butter and salt until the mixture resembles coarse crumbs. Press the mixture firmly and evenly into the baking dish. Bake in the oven  for 20 minutes, or until lightly browned.

In a small saucepan combine corn syrup and chocolate over low heat and stir continuously until chocolate melts. Remove from heat. Stir in remaining sugar, then eggs and vanilla and blend. Stir in pecans.

Pour filling over hot crust and spread evenly. Bake pan for 35 minutes, or until filling is firm around the edges and slightly soft in the center. Cool on wire rack then cut into 48 bars.