Looking into December I have tons of parties, showers and events going on..... so Ive got some ideas for cooking! Here are some new recipes I found online. I plan on making it for something different for my Ladies App. party in 2 weeks:
Crecents & Bree (from Pillsbury website)
Crecents & Bree (from Pillsbury website)
1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls
1 (8 ounce) round natural Brie cheese
1 egg, beaten
48 water crackers or baguette French bread slices
-Heat oven to 350 degrees F. Unroll dough and separate crosswise into 2 sections; press dough into 2 squares, firmly pressing perforations to seal. Place cheese round on center of 1 dough square.
With small cookie or canape cutter, cut 1 shape from each corner of remaining dough square; set cutouts aside. Place remaining dough square on top of cheese round. Press dough evenly around cheese, folding bottom edges over top edges; press to seal completely. Place on ungreased cookie sheet. Brush dough with egg. Top with cutouts; brush with egg.
Bake 20 to 24 minutes or until golden brown. Remove from cookie sheet; place on serving plate. Cool 15 minutes.
1 (8 ounce) round natural Brie cheese
1 egg, beaten
48 water crackers or baguette French bread slices
-Heat oven to 350 degrees F. Unroll dough and separate crosswise into 2 sections; press dough into 2 squares, firmly pressing perforations to seal. Place cheese round on center of 1 dough square.
With small cookie or canape cutter, cut 1 shape from each corner of remaining dough square; set cutouts aside. Place remaining dough square on top of cheese round. Press dough evenly around cheese, folding bottom edges over top edges; press to seal completely. Place on ungreased cookie sheet. Brush dough with egg. Top with cutouts; brush with egg.
Bake 20 to 24 minutes or until golden brown. Remove from cookie sheet; place on serving plate. Cool 15 minutes.
CHOCOLATE CHIP CHEESE BALL (from Kelly's Korner)
· 1 (8 ounce) package cream cheese, softened
· 1/2 cup butter, softened
· 3/4 cup confectioners' sugar
· 2 tablespoons brown sugar
· 1/4 teaspoon vanilla extract
· 3/4 cup miniature semisweet chocolate chips
· 3/4 cup finely chopped pecans
1. In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
2. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
3. Roll the cheese ball in finely chopped pecans before serving. But it can be hard to form a ball so I skipped the nuts and just put the mixture in a bowl.
· 1 (8 ounce) package cream cheese, softened
· 1/2 cup butter, softened
· 3/4 cup confectioners' sugar
· 2 tablespoons brown sugar
· 1/4 teaspoon vanilla extract
· 3/4 cup miniature semisweet chocolate chips
· 3/4 cup finely chopped pecans
1. In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
2. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
3. Roll the cheese ball in finely chopped pecans before serving. But it can be hard to form a ball so I skipped the nuts and just put the mixture in a bowl.
Stuffed mushrooms
24 large fresh mushrooms
1/4 cup sliced green onions (2)
1 clove garlic, minced
1/4 cup butter
2/3 cup bread crumbs
1/2 cup shredded chaeddar cheese, crumbled blue cheese or smoked Gouda cheese.
-Rise and drain mushrooms. Removed stems and reserve caps. Chop up stems to make 1 cup.
-In med saucepan cook chopped stems, green onions and garlic in butter untill tender. Stir in bread crumbs and cheese. Sppon crumb mixture into mushroom caps. Arrange in 15/10 baking pan. Bake @ 425 for 8-10 mins or untill heated.
Keep on Cooking!
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