At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
This cute hat is made from cream cheese, pineapple, green onion and basil.
Combine cream cheese and butter in medium bowl; beat at medium speed until creamy. Reserve 1/2 cup. Cover with plastic food wrap; refrigerate.
Add all remaining cheese mixture ingredients to remaining cream cheese mixture in bowl. Beat at medium speed until well mixed.
To form crown for hat, line an (11-ounce) custard cup with plastic food wrap, extending over edges. Firmly press 1 1/4 cups cheese mixture into lined cup; cover with plastic food wrap. To create hat brim, place remaining cheese mixture onto serving plate. Shape into 9-inch round; cover with plastic food wrap. Refrigerate crown and brim at least 2 hours or until firm.
Remove cheese mixture from refrigerator 1 hour before using.
Remove plastic wrap from crown and brim; invert crown onto center of hat brim. Peel off plastic wrap. Re-shape with hands, if necessary. Frost hat with reserved cream cheese mixture. Use carrot peels for ribbon. Garnish with edible flowers and basil leaves, if desired. Cover; refrigerate until ready to serve.
Remove from refrigerator 15 minutes before serving. Serve with crackers and cut-up vegetables.
Dietary Fiber: 0g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3109
© 2013 Land O'Lakes, Inc.
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Probably ketchup, mustard and relish. Maybe mayo, lettuce and tomatoes. Those are the classics, and I love them, too.
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