Cheese Carrots


1 3-oz. pkg. Cream cheese
1 cup (4 oz.) Finely shredded cheddar cheese
2 tsp. Honey
1 large (1/2 cup) Carrot, finely shredded
Parsley sprigs

Place the cream cheese in a small mixer bowl; let stand at room temperature for 30 minutes to soften.

In a bowl beat cream cheese, cheddar cheese, and honey until blended. Stir in 1/2 cup finely shredded carrot. Cover and chill for 1 hour.

Shape the cheese mixture into 2 1/2-inch logs; taper one end of each log to look like a carrot.

Spread 1/2 cup finely shredded carrot on a piece of waxed paper. Roll each cheese “carrot” in the shredded carrot, pressing lightly to coat. Just before serving, insert parsley springs into the wide end of each carrot. To store, cover and refrigerate.

Serve with crispy crackers

Yield: 10 carrots

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Lydia Critchley

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