Friday, August 23, 2013

Blue Cheese-and-Pecan-Stuffed Celery

Have you ever tasted something and then you were instantly addicted?  I save that statement for a few things in life  . . .and this recipe is one of them.  I originally tasted these little devils while at a good friends party.  Blue Cheese, Dried Cranberries, Cream Cheese, Pecans . . .SWOOOOOOOON!  I ate one and became embarrassingly addicted.  I suddenly didn't care about anything else at the bbq . .. just these celery sticks.  I couldn't stop eating them.  I didn't ask for the recipe because I knew I would be in big time trouble.  

Fast forward two years:  said friends are having party again.  I I-N-S-I-S-T on them serving these "fancy ants on a log" or I refuse to attend.  They complied and I camped out next to these fancy-ants-on-a-log and then tried to convince no one else to eat them.  

And then my friend Teri pinned the recipe on Pinterest for me so I had no option other than to repin it and save it.  Turns out it is originally a Rachel Ray recipe.  I very slightly modified it by increasing the dried cranberries and stirring in the black pepper.  I just went with what worked for me.  I'm convinced that the celery is only there to make yourself feel better about eating this evilly delicious concoction.  I could totally forgo the celery and just eat a bowlful with a spoon.  It's that good.  

Blue Cheese and Pecan Stuffed Celery
aka:  Fancy Ants on a Log


1/2 Cup Blue Cheese
4 oz Cream Cheese, softened
1/2 Cup Chopped Pecans, toasted
1/2 Cup Dried Cranberries
Black Pepper

In a bowl, combine the cream cheese and blue cheese.  Mix together until well blended.  Add the pecans and cranberries and stir until combined.  Add black pepper to taste.  Spread on Celery.

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