Cranberry Brie Bites

1 can crescent roll dough

8 oz. brie

can of cranberry sauce (with or without whole cranberries)

rosemary, fresh or dried

optional: pecans

Preheat over to 375, and grease 24 mini muffin tins.

On lightly floured surface, roll out crescent rolls and pinch seams.  Cut into 24 squares (as evenly sized as possible).  Place a square in each muffin cup, pushing the bottom down.

Cut cold brie into 24 pieces (with rind left on).  Add a piece of brie to each muffin cup.

Spoon cranberry sauce onto each cup.  Optional: add a pecan onto each cup.

Add a sprig of fresh rosemary to each cup, or crush dried rosemary then sprinkle on top. 

Bake for approximately 15 minutes.  Serve warm.

Keep in refrigerator 3-5 days if any are left!

{Original recipe HERE}

Ham and Cheese Roll Ups

Ham and Cheese Roll Ups 

10 minutes prep; 4-8 hours to chill (or overnight) 

32 roll ups 

8 oz cream cheese room temperature 

½ teaspoon garlic powder 

1 cup cheddar cheese shredded 

2 tablespoons dill pickle relish 

4 tortilla shells (8 inches in size) 

½ pound deli ham 

Instructions 

In a large bowl, using a handheld mixer, beat the cream cheese with the garlic powder until it is light and fluffy. Stir in the cheddar cheese and pickle relish. Divide the cream cheese mixture evenly among the tortilla shells. Make sure it is spread all the way to the edges of the tortillas. Then evenly divide the ham slices. Roll up the tortillas and wrap tightly with saran wrap. Refrigerate for 4 to 8 hours (or overnight). Remove from the refrigerator, take off the plastic wrap, and slice. Cut the edges off the rolls. Then slice in half, then in half again and again to make 8 total roll ups from each roll. Serve or store in an airtight container for up to two days.

Chimichurri Sauce

Chimichurri Sauce (Argentinean dish)   

2 bundles of parsley, chopped fine 

2 tsp salt 

½ tsp ground pepper 

Juice of 1 lime 

2 Tbsp balsamic vinegar 

6 cloves garlic, chopped fine 

Vegetable oil to cover parsley 

 Great dipping sauce for meats, vegetables, chips...most anything!

Easy Queso Dip

(Makes 2 cups )

1 ½ Tbsp unsalted butter
2 Tbsp AP flour
1 c milk, plus up to 4 Tbsp additional
1 ½ c grated cheese (sharp cheddar or whatever...I used maybe 2 c, grated from block)
1/4 to ½ tsp fine salt and cayenne pepper, or to taste (I used sweet butter, added only a little salt)

Melt butter in a small saucepan over medium heat. Add the flour and cook for 1 minute, stirring continuously with a spatula. Whisk in half of the milk (about 1/2 c) and cook until slightly thickened. Then gradually add the rest of the milk and cook until you get a creamy sauce, about 1-3 minutes. Add cheese and stir till melted, then season with salt and cayenne pepper, to taste.

Smoked Salmon Dip

8 oz cream cheese, room temp
½ c sour cream
2 T mayo
1 T lemon juice
1 tsp horseradish, drained
½ tsp salt
1/4 tsp fresh black pepper
4 oz smoked salmon

 Use mixer to blend.

Optional additions: chopped green onions, 2 T heavy cream, dash Worcestershire, 3 drops hot pepper sauce.

 Carolyn Greer

Marinated Brussel Sprouts

2 10 oz packages frozen Brussel sprouts (or cook fresh)
1 ½ C sugar
1 C cider vinegar
5 Tbsp horseradish
½ tsp salt
2 Tbsp dry mustard

Cook sprouts until tender, then drain. Heat vinegar, add sugar to dissolve. Add remaining ingredients, and pour over sprouts (sprouts can be cut in half before marinating, if desired). Refrigerate at least 6 hours, or overnight. Drain, and put in bowl, reserving some of the liquid in case any are left over. Enjoy! Diana Miller

Super Bowl Dip

1 package Velveeta - (16 oz)
1 can chili - no beans
1 pound medium or spicy sausage -- browned, crumbled

You can heat this on the stove until the cheese melts and it all mixes together, or put it in the crockpot on LOW until blended and heated through --- then keep it there to serve. I serve with sturdy chips, fritos or even pita pieces. If you are trying to be healthy, serve it with celery sticks. GREAT for Super Bowl Sunday.

Tyler Florence's Guacamole Recipe

4 ripe avocados
1 lime, juiced
1/2 medium red onion, chopped
1 garlic clove, minced
1 vine-ripe tomato, diced
1 big handful fresh cilantro leaves, finely chopped
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
Kosher salt and freshly ground pepper [or about 1/4 tsp of Paula Deen's house seasoning]

Halve and pit the avocados; scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. [Instead, I was able to easily peel my avocados, then dice them. I left the entire mix chunky.] Add the remaining ingredients, and fold everything together to gently mix.

Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

[I have left the original recipe intact but added my notes.]

Cranberry Salsa

1 12 oz bag of fresh cranberries, no need to thaw (I used fresh, not frozen)
1 Granny Smith Apple, peeled, cored & chopped in eights
½ large red pepper
½ medium red onion
3/4 c sugar
1/3 c apple juice
3 Tbsp chopped fresh cilantro
2 Tbsp chopped, pickled jalapeno pepper (I used plain, not pickled)
1 tsp grated lime zest

Place cranberries, apple, pepper & onion in food processor; pulse till chopped; stir in remaining ingredients till blended. Cover and refrigerate.

Serve with favorite tortillas...the lime ones are good with this.

Sweet and Sour Sauce

Ingredients:
•1/3 cup white or rice vinegar (Note: rice vinegar gives better results)
•4 tablespoons brown sugar
•1 tablespoon ketchup
•1 teaspoon soy sauce
•2 teaspoons cornstarch mixed with 4 teaspoons water

Preparation:
Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.

(If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch. For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.)

Asian Dipping Sauce

Ingredients
1/2 cup soy sauce
1/2 cup rice wine vinegar
2 tablespoons honey
3 cloves minced garlic
2 tablespoons minced fresh ginger root
2 teaspoons sesame seeds
2 teaspoons sesame oil

Directions
1. Whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.

Creamy Caramel Apple Dip

3/4 c. brown sugar
1/4 c. sugar
1 tsp. vanilla
8 oz. cream cheese
apple slices

Mix the first four ingredients together until creamy. Serve with apple slices.

Avocado Quesadillas

Avocado Quesadillas
Makes 4 servings
Time: 10 minutes

2 avocados
4 teaspoons lemon or lime juice
1/2 teaspoon salt
4 teaspoons butter
4 tortillas
1 cup grated white cheddar (Another cheese to try is mozzarella, whose stretchiness when melted is a great counterpoint to the creamy avocado. It’s on our list to try!)

Mash the avocados with the lemon or lime juice and the salt.

Melt the butter in a small saucepan over medium heat. Lay the tortilla down and sprinkle the cheddar across the surface. Cook until the cheese is melted and the bottom of the tortilla is deeply golden. Quickly spread 1/4 of the avocado mixture across one half of the tortilla. Turn off the heat and fold the tortilla in half, pressing down so the melted cheese glues it together. Repeat for other tortillas.
Cut into wedges and serve immediately.

Smoked Fish Dip

Chop in food processor: 3 Tbsp celery, 3 Tbsp onion, 3 Tbsp pickle relish

then add:

16 oz sour cream
8 oz cream cheese
2-3 Tbsp mayo
glob of mustard
dash of Tony Chachere’s Cajun seasoning
1 ½ lbs smoked fish
2-3 Tbsp lemon juice

Mix well. Absolutely delish!

Super Bowl Dip

1 package Velveeta - (16 oz)
1 can chili - no beans
1 pound medium or spicy sausage -- browned, crumbled

You can heat this on the stove until the cheese melts and it all mixes together, or put it in the crockpot on LOW until blended and heated through --- then keep it there to serve. I serve with sturdy chips, fritos or even pita pieces. If you are trying to be healthy, serve it with celery sticks. GREAT for Super Bowl Sunday.

Pumpkin Dip

2 - 8 oz cream cheese, softened
16 oz powdered sugar
15 oz can pumpkin
2 tsp cinnamon
½ tsp nutmeg

Cream together cream cheese and powdered sugar, then add the pumpkin, cinnamon, and nutmeg. Serve with Biscoff (or gingerbread) cookies.

~~This is good, even to non-pumpkin eaters!

Dilly Oyster Crackers

2-2.5 bags oyster crackers
1 pkg Ranch House salad dressing mix
1 Tbsp dill weed
½ tsp garlic powder
1 c vegetable oil [try 3/4 c.]

In large bowl, add dressing mix, garlic powder and dill weed. Blend thoroughly. Add crackers, stirring well. Pour oil over and stir till coated. Leave sitting for 30 minutes, stirring frequently. Store in air tight container...if there are any left to store.

~~Put in pretty containers for gifts, any time.

Hot Crackers

HOT CRACKERS

4 sleeves of saltines
1 packet of Hidden Valley Ranch dressing (dry)
1 Tbsp and a pinch of red pepper flakes
12oz. canola oil

Place the saltines in an airtight container.

Mix together oil, dry dressing mix, and red pepper flakes.
Stir well.

Pour over the crackers and seal the lid.
Tumble the crackers to coat.

Tumble every 15 minutes for 2 hours. I just do it when I think of it.

I was told that they should last 2 weeks [although they'll all be eaten long before then].

From Debra Collins, my assistant principal at UCES

Clam Dip

1 pkg of cream cheese (8 oz), softened
1 7 oz can clams, minced (reserve 1/2 can of juice)
1/2 onion, minced
Worcester sauce - optional (use less clam juice if you add this)
clove of garlic, minced - optional

Mix above with clam juice. Better, if made the day before needed. Good stuff!

Black Bean Salsa

1 can black beans, drained and rinsed (try the seasoned ones)
1 can no-salt corn
1 can Rotel tomatoes (try the ones in lime and cilantro)
1 red onion, finely chopped
1 TBSP minced garlic
juice of 1-2 limes

Mix well and let marinate for at least 1.5 hours. Serve as a side dish or with tortilla chips as an appetizer.