Cheesy Artichoke Squares
Brenda Schans
***Recipe of the Month***
- 2 packages (8 oz. each) refrigerated crescent rolls
- 2 packages (8 oz. each) cream cheese, softened
- 4 oz fresh Parmesan cheese, grated, divided (about 1 cup)
- 2 eggs
- 2 tsp lemon pepper seasoning
- 1 can (14 oz.) artichoke hearts in water, drained, chopped
- 1-2 garlic clove, pressed
- 2 plum tomatoes, sliced
- 2 Tbsp fresh parsley, snipped
1. Preheat oven to 375 degrees. Unroll packages of crescent rolls across a 9 x 13 baking dish. (I use the Pampered Chef Stoneware Bar Pan and it is perfect.) Roll out dough to seal perforations and press up sides of dough to form crust. Bake 10-12 minutes or until light golden brown.
2. Meanwhile, in a mixing bowl, microwave cream cheese on HIGH 60 seconds or until softened. Whisk until smooth. Add 1/2 cup grated Parmesan, eggs, and 1 teaspoon of the lemon pepper seasoning. Blend well. Drain artichokes and chop finely. Add artichokes and pressed garlic to cream cheese mixture and mix well.
3. Spread cream cheese artichoke mixture evenly over partially baked crust. Thinly slice tomatoes. Arrange over filling.
4. Snip parsley into a small bowl. Add the remaining 1/2 cup Parmesan Cheese and the remaining 1 teaspoon Lemon Pepper Seasoning. Mix well. Sprinkle cheese mixture evenly over filling. Bake 25-30 minutes or until golden brown and set. Allow to cool 10 minutes. Cut into squares or triangles and serve
Baked Brie
Jan Swedlund
- 1 cup pecan halves
- 3/4 cup packed dark-brown sugar
All-purpose flour, for dusting - 2 standard packages (17 1/4 ozs) frozen puff pastry, thawed
- 1 wheel (2.2 lbs) Brie
- 1 large egg yolk
- 2 Tbsp heavy cream
1. In a medium bowl, combine pecans and sugar, using your fingertips to thoroughly mix; set aside. Line a baking sheet with a Silpat (French nonstick baking mat) or parchment paper; set aside.
2. Lightly dust work surface with flour. Place two sheets (one box) of puff pastry on the work surface one on top of the other. Using a rolling pin, adhere the two pieces of the puff pastry together. Continue rolling puff pastry until it is very thin, slightly less than 1/8 inch thick. Using a pastry wheel or a sharp knife, cut the puff pastry into a 13-inch round, reserving scraps for decorating.
3. Place the Brie in the center of the puff pastry. Top the Brie with pecan mixture, spreading to within 1/2 inch of the edge of the cheese. Be sure to remove any sugar or nuts from the puff pastry, as they may cause holes to form during baking. Fold puff pastry up and over Brie to enclose. The center of the Brie will not be completely covered with pastry. Transfer to prepared baking sheet.
4. Lightly dust work surface with flour. Repeat rolling and cutting process with remaining two sheets of puff pastry. Drape pastry over the Brie, tucking the edges under to enclose.
5. In a small bowl, combine egg yolk and cream to make an egg wash. Cut reserved scraps of puff pastry into decorative shapes. Using a pastry brush, gently brush the decorative shapes with the egg wash, and adhere to wrapped Brie. Brush the wrapped Brie evenly with the egg wash. Transfer to refrigerator and chill for at least 30 minutes and up to overnight.
6. Preheat oven to 400°. Bake Brie until golden brown and puffed, about 30 minutes. Reduce oven temperature to 350° and bake until dark golden brown, 25 to 35 minutes more.
Serves 12 to 16
Curried Chicken Turnovers
Rita Colorito from Cooking Light
- 2 ½ cups chopped onion
- 1Tbsp chopped peeled ginger (I use the jarred kind)
- 3 garlic cloves, chopped
- 1 tsp olive oil
- 1 ½ tsp curry powder (I used mild curry)
- 1 ½ tsp ground coriander
- ¾ cup water
- ½ cup currants
- 2 Tbsp sugar
- 1 ¼ tsp salt
- 1 ¾ lbs skinless, boneless chicken breast, chopped
- ½ cup fat-free sour cream
- 35 sheets frozen phyllo dough, thawed and divided (I used one package of Athens Phyllo dough)
- Cooking Spray (I used Mazola Canola Oil spray)
- 1 cup shredded coconut (I used organic unsweetened)
1. Preheat oven to 400 degrees
2. Combine onion, ginger and garlic in a food processor; process until finely chopped. Heat oil in a large nonstick skillet over medium-high heat. Add onion mixture; sauté for 5 minutes or until lightly browned. Add curry and coriander; cook 1 minute, stirring constantly. Add water, currants, sugar, salt and chicken; bring to a boil. Cover, reduce heat and simmer for 20 minutes. Uncover, cook 20 minutes or until most of liquid evaporates. Remove from heat, and cool slightly. Stir in sour cream. Place the chicken mixture in food processor; pulse until finely chopped.
3. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to prevent drying); lightly coat with cooking spray. Sprinkle with 1 tsp coconut. Repeat layers 4 times. Cut crosswise into 4 strips (I used a pizza cutter). Spoon almost 2 Tbsp chicken mixture onto one end of each strip. Fold 1 corner of edge over mixture, forming a triangle; continue folding back and forth into a triangle to end of strip. Repeat procedure with remaining phyllo dough, cooking spray, chicken mixture and coconut.
4. Place triangles on a large baking sheet coated with cooking spray; coat with cooking spray. Bake at 400 degrees for 18 minutes or until golden brown.
These can be assembled and frozen for up to two weeks. No need to thaw before baking.
Makes 28 servings
Holiday Cheese
Marta Janer
- 2 Bricks Cracker Barrel White Cheddar
- 2 (8oz.) packages Cream Cheese
- Crackers
1. Cut cheese in half lengthwise and slice
2. Layer slivers of cheddar cheese, alternating with cream cheese
3. Marinate:
- 4 oz. Jar pimientos
- ½ cup olive oil
- ½ cup white wine vinegar
- 3 Tbsp parsley
- 3 Tbsp basil
- 3 Tbsp green onions
- 3 cloves garlic
- 1tsp sugar
- ½ tsp salt
- ½ tsp pepper
4. Stir and pour over cheese and refrigerate overnight
Mini Chicken Pesto Quiches
Julie Carlton
- 2 pie shells--make your own or use premade
- 1/2 cup finely chopped cooked chicken
- 1/4 cup pesto
- 1/4 cup finely chopped brie cheese
- 4 large eggs, beaten
- 1/2 cup heavy whipping cream
- 1/4 tsp salt
- 1/4 tsp pepper
1. Remove packaged pie shells and allow to thaw; roll out to enlarge the pastry a bit.
2. Using biscuit cutter cut 18 rounds and place them into mini-muffin cups (1 3/4"); crimp edges.
3. Fill shells with a bit of chicken, a bit of brie and about 1/2 tsp of pesto.
4. To the eggs add cream, salt and pepper, beating at low speed just until thoroughly blended; pour into shells.
5. Bake at 350 degrees for 15-17 minutes or until golden brown on top.
Number of servings: about 18
Olive Spread
Kelly Guyler
- 1 block of cream cheese
- ½ cup of mayonnaise
- Green olive slices (with or without pimentos)
- Pecans, chopped
Mix cream cheese and mayo. Add olives and pecans (as many to your liking). Serve with French bread or bagel bread.
Reuben Dip
Michelle Schoen, from Causing a Stir, the Jr. League of Dayton Cookbook
- 1 (16 oz) jar sauerkraut, drained
- 8 oz Swiss cheese, shredded
- 8 oz Cheddar cheese, shredded
- 1 (6 oz) package corned beef, chopped
- 1 cup mayonnaise
1. Preheat oven to 350 degrees.
2. Combine all ingredients and spread evenly in a square baking dish.
3. Bake, uncovered, 35 to 40 minutes. Serve warm with bread pieces or Melba
toast.
Can be baked up to 8 hours ahead, covered and refrigerated. Reheat before
serving.
Sausage Cheese Balls
Meredith Spitzmiller
- 3 cups Bisquick
- 3/4 cup water
- 1lb spicy sausage, uncooked
- 2 cups sharp cheddar cheese
Mix all ingredients together in a bowl by hand. Shape into small balls and bake at 375 for about 20 minutes.
(I love to make these up to four weeks ahead of the occasion, baking only about 12 minutes, freezing them in a Ziploc bag, and then bake them straight from the freezer an additional 10 to 15 minutes.)
Stuffed Cherry Tomatoes
Lindsay Fiesbeck
- 2 pints cherry tomatoes
- 1/2 cup mayonnaise
- 1/3 cup freshly grated Parmesan cheese
- 1/2 bunch green onions, finely chopped
- 16-oz. pkg. bacon, crisply cooked and crumbled
Cut the top off each cherry tomatoes, and using a melon baller or a sharp knife, carefully scoop out the seeds and pulp. Place each tomato upside down on paper towel to drain. Combine the rest of the ingredients in a small bowl. Stuff each cherry tomato with the bacon mixture. Chill in fridge for at least 2 hours to blend flavors.
Stuffed Mushrooms
Laura Lee John
- 2 (12 oz) packages of mushrooms
- 1 (8 oz) package of cream cheese
- 1 lb of Jimmy Dean sausage
- 1/2 stick of butter
1. Wash mushrooms and remove stems.
2. Sauté mushrooms in butter.
3. Brown the sausage and drain.
4. Add cream cheese to sausage and mix it up.
5. Stuff each mushroom with the cream cheese mixture.
6. Place the stuffed mushrooms in 9x13 pan,
7. Bake the mushrooms at 350 degrees for 15 minutes.
Stuffed Reuben Mushrooms
Angel Perkins
- 16 large fresh mushrooms
- ¼ lb thinly sliced cooked corned beef
- 1/3 cup sauerkraut, drained
- 3 Tbsp Thousand Island salad dressing
- 2 oz (1/2 cup) finely shredded Swiss cheese
- 1 tsp chopped fresh or freeze-dried chives (optional)
1. Preheat oven to 350F. Brush mushrooms or wipe clean with a damp cloth. Remove stems from mushrooms and discard.
2. Fold and fit 1 slice of corned beef inside mushroom cap.
3. Top with 1 tsp. sauerkraut, ½ tsp. salad dressing and about 1 tsp. cheese.
4. Place in an ungreased 15x10x1 baking pan (jelly roll pan). Repeat with remaining mushrooms. Sprinkle with chives.
5. Bake at 350 for 20-25 minutes or until heated thoroughly heated.
