December 10, 2013 - View as a web page Our Holiday 2013 Issue is here! What's inside this issue: Stress less this holiday season with our easy and delicious takes on holiday turkey and ham dinners! Fresh citrus flavors and herbs brighten up our roast turkey, and our beautiful spiral-sliced ham gets a dash of Southern flair from apple cider and bourbon. Both holiday meals include recipes for all the trimmings, and you'll also find four easy Christmas cookie recipes and a homestyle Sunday supper of fried pork chops, noodle casserole and rosemary applesauce. Available in both digital ($.99) and print versions on MagCloud. Here's a recipe from the issue: Easy Cranberry-Pecan Cheese Ball 8 ounces cream cheese, softened 4 ounces goat cheese (chèvre), softened 3/4 cup dried cranberries, chopped Zest of 1 orange 3/4 cup toasted pecans, chopped Place the cream cheese, goat cheese, cranberries and orange zest in a bowl and combine thoroughly. Scoop the mixture onto a large sheet of plastic wrap and gather the wrap together to form a ball about 4 inches in diameter. Refrigerate for at least 2 hours, then unwrap and roll in the toasted pecans. The cheese ball can either be served at this point or re-wrapped and refrigerated for up to 3 days. Serve with crackers or thin slices of toasted baguette. Makes 8 to 12 servings Visit ZESTDigitalMag.com