2 packages of Philly Cream Cheese 225g (room temp- makes easier to mix)
1 lb of bacon
½ cup of sour cream
1 tbs of mayo
1 cup of finely grated sharp cheddar cheese
1 tsp of sriracha
S and P (Salt and Peppa)
1 tsp of finely chopped fresh dill
1 Tbs of fresh thyme
½ tsp of fresh minced garlic
1 Tbs of fresh italian flat leaf parsley
1 Tbs of Knorr Vegatable mix in package
1 Tbs of Cajan seasoning
¾ cup of finely chopped pecans
½ cup of chopped green onion
½ cup of finely diced red fresno pepper (or some pepper that has a little spicey kick- or to taste)
½ cup of finely diced pepperoni or salami
For Randy the Reindeer’s eyes
1swiss white process cheese slice
2 black olives closed ends
For Randy the Reindeer’s nose
Rosemary sprigs for garnish
Almond nut crackers for dipping
Preheat oven to 400f – cook bacon until brown and fairly crispy (approx. 30 min) on disposable cookie sheet or sheet pan (this is the most awesome way to cook bacon I tried it and I have never gone back to cooking over a spattering frying pan again- no clean up if you use disposable tin and cooks bacon absolutely perfectly!)
Mix together in a bowl: philly cream cheese, sour cream, mayo, cheddar cheese, sriracha, S n P, dill, thyme, garlic, parsley, Knorr veggie mix, Cajun seasoning, pecans, green onion, pepperoni. I either use a hand mixer or mix by hand with a strong big fork depending on how much elbow grease you want to put into this reindeer!
Then form into an oval shape ball that is tapered on one end to make it look like a reindeer head on a piece of parchment paper or tinfoil so it doesn’t stick and set aside.
Take the crispy bacon out of oven and once cooled have a look and decide which 3-4 pieces look the best to make your antlers and set aside. Then the fun part! Grab a kitchen mallet and put the remaining bacon in a large slider freezer baggie and pummel the bacon into baby baby fine pieces and get out all your frustration from your crazy day- this I have found is great therapy ha-ha!! And super fun for the kiddo’s to join in! Then lay out the little bacon bits onto a piece of parchment or tinfoil about 12” by 12” so you have a big layer of bacon to work with.
Take Randy’s cheese ball head and start at the beginning of the bacon blanket and carefully roll the head until completely covered no white showing through so the head is completely brown. You might have to take your hands and add bacon around to get spots missed. Reshape your head if it got altered during roll- it should be bigger at top and tapered at bottom. Transfer to a large white plate or platter enough room to add your antlers.
Take your reserved bacon pieces and make your antlers see photo for reference. For Randy’s eyes, use a small circle cooker cutter or some object that makes a circle about the size of a quarter or as big as a looney and place on your head about 2/3 of the way down. Then cut the tip of the black olives (closed ends) and place on white circles near the top or where you fancy. Again see photo for reference.
Using a pairing knife cut a round shape (about size of a quarter or looney) out of your tomato for the nose and place at bottom of head.
Meet Randy the Reindeer!!
Garnish your plate with some festive sprigs of rosemary and almond crackers for dipping and enjoy! Merry Christmas everyone!
With Love, Mama Lisa Marie oxoxoxoxo