The Pink Elephant: Cheese Dreams & Curry Pumpkin Soup and weekend recap

We had a bridal shower today for one of my friend's, Janna, at Rachel's (new & gorgeous!!) house. These Cheese Dreams were the biggest hit -- zero came home with me. I've been making a batch and freezing and then popping 8-10 in the oven when we have another couple over for dinner. Easy and absolutely delicious appetizer. Thanks mom for introducing me to these gems!

Cheese Dreams

2 cups finely grated sharp cheddar cheese

1 c. butter, softened

2 T. heavy cream

1 egg

1 t. Worcestershire sauce

1/2 t. salt

1/2 t. dry mustard

1/4 t. cayenne pepper

1 16 oz. package firm sandwich bread (I used Pepperidge Farm White Sandwich bread)

Preheat oven to 375. Beat cheese & butter with electric mixer. Add cream, egg, Worcestershire, salt, dry mustard cayenne pepper and mix well. Cut crusts off bread and then slice each piece of bread into 4 squares. Spread about 1 t. of the cheese mixture onto one square. Top with another square of bread and spread cheese mixture on top and a little on the sides. I then did one little small tap of cayenne pepper on each cheese dream. Place on greased cookie sheet and put in freezer for them to set up for at least 30 minutes prior to baking them. If you want to bake later then still put on cookie sheet in freezer and then once frozen you can transfer to freezer bag. Bake about 20 minutes or until golden brown. I take out of oven and put on paper towels to get some grease off and then transfer to platter. Enjoy!

Curry Pumpkin Soup

This is a recipe my mom and Bailey came up with and served at Caroline's bridal luncheon. This was my first attempt at making it and it was really pretty easy and something different (aka not chicken salad) for a ladies luncheon.

1 c. sweet vidalia onion, diced

2 T. butter

1 T. olive oil

1/2 jar red curry paste (about 2-3 T.)

1 T. chopped candied ginger

1 1/2 t. salt

Saute the above ingredients together for about 10-15 minutes over medium heat.

Then add the following ingredients and simmer on low for 15-20 minutes.

2 cans pumpkin

1 can light coconut milk

1 c. vegetable broth

2 T. PB2 (dry peanut butter - I found this at Whole Foods with the peanut butter)

2-3 T. honey

2 sticks dried lemon grass (HT carries this; I actually couldn't find it and bought fresh lemongrass from Whole Foods and bashed with back of knife before adding to pot)

Remove lemongrass after about 20 minutes and continue to simmer for another 45 minutes. Then take batches and put in blender to really puree to a smooth consistency. Whip one can full fat coconut milk and top with a dollop of that and roasted pumpkin seeds (can find at Trader Joe's or Whole Foods)