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Baked Brie |
¾ cup finely chopped pecans
¼ cup Kahlua
3 tablespoons brown sugar
14 ounces mini brie cheese
1. Spread pecans in a 9” pie plate
2. Microwave on high 4 to 6 minutes, stirring every 2 minutes until toasted
3. Add Kahlua and sugar; stir well
4. Remove rind from top of brie and discard rind
5. Place Brie on a microwave safe plate
6. Spoon pecan mixture over top of Brie
7. Microwave, uncovered, at high for 1 to 1.5 minutes or until soft, turning halfway through cooking
8. Serve w/ French bread or water crackers
Recipe makes 8 servings. 1 Serving 282 Calories. 21.1g Fat. Dietary Fiber 1g.
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Dates Wrapped In Bacon |
12 appetizers
6 slices very lean bacon, 7 inches long, halved crosswise
12 pitted medjool dates
light brown sugar (optional)
1. Preheat oven to 500 degrees and line a jelly roll w/ parchment paper
2. Wrap each date w/ a piece of bacon; place seam side down on the baking sheet; sprinkle with brown sugar if desired.
3. Bake 6 minutes or until well browned; rotate and back 2-4 minutes more until bacon is crisp; drain on paper towels; cool a bit and serve.
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Crab Dip – Courtesy of Cousin Jen Montgomery |
- 1 package of Phillips Jumbo crab meat, rinsed, and use a fork to break up chunks
- 2 8 oz packages of cream cheese
- 1 package of mild cheddar
- Dashes of Worchester sauce to taste
- 3 large tablespoons of mayonnaise
1. Reserve a ¼ of cheese
2. Cream the cream cheese
3. And cheddar to cream cheese mixture and blend
4. Add in the Worchester sauce & Mayo
5. Fold in crab meat
6. Fill a baking dish w/ mixture
7. Top w/ remaining cheese
8. Bake at 350 for about 30 minute
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Black Bean & Corn Salsa – Courtesy of Ty & Melinda Thornberry |
This recipe is adapted from a recipe my friend Melinda made for one of our dinner parties
1 can white corn
1 can black beans
1/2 cup cilantro chopped
1 medium tomato
1/4 c. red onion, chopped
1/4 c. green onion, chopped
4 Tbsp. Olive Oil
6 Tbsp. Fresh Squeezed Lime Juice
1 1/2 tsp ground cumin
2 (or more depending on how hot you want this recipe) jalapenos, chopped
Salt & Pepper to taste
Directions: Mix all ingredients together. Chill. Serve w/ Tortilla chips.
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Cilantro Salsa – Courtesy of Kristie Guerra |
This recipe I have acquired from my friend Kristie. It has been passed down through a long line of friends…who knows where it originated from. But if you like cilantro…this recipe is a keeper!
2 1/2 c. cilantro
14 oz can whle tomatos
1 yellow onion, chopped
3/8 c. wine vinegar
1 lime
3 forkfuls of of jalapenos plus juice (jar of sliced jalapenos)
1 tsp salt
1 tsp garlic powder
dash of pepper.
Directions: Blend all ingredients in a food processor. Chill and serve w/ Tortilla chips.
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Vegetable Pizza – Courtesy of Cindy Talley |
2 CANS CRESCENT ROLLS
2 8 OZ PKG CREAM CHEESE
1 CUP MAYONAISE
1 PKG RANCH ORIGINAL DRESSING (DRIED VERSION)
1 CHOPPED BELL PEPPER
1 PKG SHREDDED CARROTS
1 PKG SHREDDED CHEDDAR CHEESE
1 BUNCH CHOPPED GREEN ONIONS
2 CANS SLICED BLACK OLIVES
1 JAR CHOPPED GREEN OLIVES
1 BUNCH SMALL BROCCOLIE FLOWERETS
SPREAD OUT CRESCENT ROLLS IN LONG PAN AND FLATTEN. SPREAD TOGETHER TO REMOVE ANY HOLES OR CUTS IN THE DOUGH.
COOK DOUGH AT 350 FOR 10-12 MINUTES OR UNTIL GOLDEN. LET COOL TO ROOM TEMPERTURE.
MIX CREAM CHEESE, MAYO AND RANCH DRESSING TOGETHER IN FOOD PROCESSOR UNTIL WELL BLENDED.
SPREAD CREAM CHEESE MIXTURE EVENLY OVER DOUGH. SPREAD VEGETABLES BY LAYER STARTING WITH OLIVES AND ENDING WITH BROCCOLI.
PLACE A LONG SHEET OF WAX PAPER OVER TOP AND PRESS VEGGIES INTO CREAM CHEESE MIXTURE.
REFRIGERATE OVERNIGHT OR 24 HOURS. CUT INTO SQUARES AND SERVE.
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Curry Chicken Tea Sandwiches |
Yield
3 dozen
Ingredients
Preparation
Bake coconut and almonds in shallow baking pans at 350°, stirring occasionally, 5 to 10 minutes or until toasted.
Stir together cream cheese and next 4 ingredients; gently stir in chicken. Spread evenly on bread slices; trim crusts, and cut each slice into 3 strips. Sprinkle evenly with coconut, almonds, and green onions.
