cookingbubblebubba

I love the holiday season for many, many reasons. I’m sure you do, too.

Holding a very special place at the top of this list is the fact that, as soon as Thanksgiving ends, I get to cram my Santa elf-ear hat on my head, flip on the Christmas song station, and belt out the following line without the slightest trace of irony whatsoever:

“Your soul is an appalling dump heap, overflowing with the most disgraceful assortment of deplorable rubbish imaginable, mangled up in tangled up knots.”

Except “knots” sounds more like “naaaaAAAAAaaaahhhwtzzz,” and Thurl Ravenscroft sounds about a bajillion times better singing “You’re a Mean One, Mr. Grinch” than I do.

Of course, the fact that we got to see Dick Van Dyke speaking to us at the Disneyland candlelight procession was kind of a plus as well.

It's also always a huge plus when you find a recipe that will finally, unfailingly, win you admiration and compliments from anyone who tries a piece from your dessert tray--and this, folks, is it!

For a heartwarming Disneland story and more scrumptious photos, pop on over to my blog! And happy holidays, folks.

cookingkricketkris

• 2 pounds of ricotta cheese
• 8 ounces of shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 2 eggs
• 1 tablespoon dried parsley, 2 tablespoons chopped fresh if I have it
• 1 teaspoon salt
• ¼ teaspoon black pepper