This is a fantastic and easy recipe from my friend Pat Loud which was passed down from her mother. She serves it at nearly every party that I’ve attended and it’s always a big hit.
As with most good recipes, the amounts are somewhat flexible – in other words, feel free to use more or less of any of the ingredients. Key to success, however, depends upon quality sharp cheddar cheese. I used Cabot Private Stock Extra Sharp Cheddar.
Any favorite bleu cheese will work – Roquefort, Danish Bleu, or English Stilton. Make sure that the cheeses are not too cold, or the mixture will not blend in the food processor.
My favorite part about Thanksgiving is always the desserts. Pumpkin pie and pecan pie are my favorites, but squash pie is my personal specialty. But all the Thanksgiving pies are very much American specialties. You can't really find pie as popular anywhere else in the world. The first Americans, the pilgrims, who celebrated the holiday did not automatically think to make pies out of the land's native squashes and pumpkins. They were more apt to eat meat pies for a main dish and custards for dessert as was the tradition in Europe, but because of scarcity, they had to use the plentiful crops for something. Some bright individual combined pumpkins, pie, and custard and came up with the basics for the recipes we follow today. I sincerely thank that individual.
Is everyone familiar with panettone, a sweet, Italian bread loaf, full of candied orange peel and raisins? It comes in a very tall, lofty box we only see at holiday time. 
Like the perfume of freshly squeezed orange juice or the whisps of flavor that float on the air when chicken soup is simmering, the smell of melting chocolate and almonds softens my resolve not to eat just one of what I am planning to make: chocolate rocks.
Americans in particular love a good chocolate chip cookie. That's in large part do to 