Recipes from tonight

Thanks for a great night! I love book group :)

Here's the recipe for the lemon cheesecake cheese ball, originally from here.

Lemon Cheesecake Cheese Ball
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Ingredients:
10 oz. cream cheese
2½ tbsp. sugar
Zest of 1 large lemon
4 tsp. freshly squeezed lemon juice
3 graham crackers
Directions:
Combine the cream cheese and sugar in a medium bowl.  Stir together with a spoon or spatula until well combined and smooth.  Mix in the lemon zest and lemon juice until smooth.  Transfer the mixture to a piece of plastic wrap and shape into a ball, wrapped tightly.  Refrigerate until firm, at least 3 hours.  Reshape if necessary once firm.
Coarsely crush the graham crackers and transfer the crumbs to a plate or bowl.  Roll the cheese ball in the crumbs until evenly coated.  Refrigerate until ready to serve.

I used two full blocks of cream cheese (8 oz each, for 16 oz total), 4+ Tbsp of sugar, and the zest and juice form one large, juicy lemon.

And, if you want to try the jello cookies (which I think would be better with real jello since the cheap gelatin I used had only half as much volume....) that recipe is here.