Raspberry Cheese Spread Recipe

Edit: The fonts I use for my recipe cards are AFL Font Nonmetric for the typewriter-like print and Becky Higgins' CK Becky font. You can find Becky's font through the Creating Keepsakes website. Come back at 11pm Central Time for my Papertrey newsletter post. See ya soon!

Happy Hotter than Heck Wednesday! Someone turned up the temperature in Kansas that's for sure. It's so hot and muggy outside, ugh! And tonight we have two back to back softball games for the girls. Double UGH!!

I know how you all love my recipes so I wanted to share one that is in my Papertrey gallery for the June release. It's called Raspberry Cheese Spread....kinda funny ingredients but it's SO good. I can't wait to take this to a party!!Of course I had to make a pretty recipe card, you know me!! I used Candice's new release called Fruitful. There's also a coordinating stamp set called Fruitful Sentiments that you'll absolutely love if you're into making jams, jellies and homemade gifts.

I printed my recipe on Kraft Cardstock (4" x 6" finished size...click on Recipe label at the end of the post to scroll through other recipes and to find fonts). I stitched around my recipe card and layered it onto Papertrey Spring Moss Cardstock. The word *raspberry* is stamped in the new Scarlet Jewel ink, soooo pretty! I masked two of the raspberry images and stamped them using the rock and roll technique. I stamped the raspberry in Scarlet Jewel and then used a SU! purple ink to roll the stamp to create a darker purple outline on the raspberries. Stems are Ripe Avocado. Raspberry images are cut and embossed with a Spellbinder's Labels 4 Die Template. Ribbon snippets and Vintage Buttons are Spring Moss and Scarlet Jewel. I absolutely LOVE these colors paired together.

Hope you enjoy the recipe! Here's a little morslet of goodness for your viewing pleasure!

And here's the recipe that you can cut and paste or print. Recipe from Taste of Home.

Raspberry Cheese Spread
4 ounces cream cheese, softened
1 cup mayonnaise
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
3 green onions, finely chopped
1 cup chopped pecans
1/4 cup seedless raspberry preserves
In small mixing bowl, beat cream cheese and mayonnaise until blended. Beat in cheeses and onions. Stir in pecans. Spread into a plastic wrap-lined 9 round dish. Refrigerate until set, about 1 hour. Invert onto a serving plate; spread with preserves. Serve with crackers.

Note: The 1/4 cup of raspberry preserves is a little skimpy......I'd go ahead and add a good 1/2 cup or more to ensure that each little scooplet gets some raspberry goodness. ;)