Sara's Fruit Tarts

Submitted by Sara Fidler

INGREDIENTS

• pears
• kiwi
• raspberries
• sugar in the raw
• cinnamon
• mini chocolate chips (frozen)
• puff pastry

DIRECTIONS

Thaw puff pastry (30 minutes); preheat oven to 400; spray muffin tins; cut puff pastry into circles to form outer tartlet; mix diced pears, 2 tsp sugar, and 1/2 teaspoon cinnamon (more or less?); put pastry circles in muffin tin; put pear mixture in pastry circles; bake 10 - 15 minutes; put raspberries and kiwi pieces on top.

Heather G's Special Appetizer

Submitted by Heather Giustiniani

INGREDIENTS

• 1 loaf Whole Wheat Baguette sliced thin
• crumbled gorgonzola cheese
• honey
• pecan chips (can also use chopped pecans/walnuts)

DIRECTIONS

* toast baguettes in oven
* Once slightly toasted add cheese to each slice
* put back into oven and remove once cheese is melted
* once out of oven sprinkle pecans over melted cheese and drizzle honey over cheese and nuts.

Tomato and Artichoke Tart

Submitted by Pamela Shurkin

Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 4 servings

INGREDIENTS

• 1/2 (17.3-ounce) box puff pastry sheet, thawed (recommended: Pepperidge Farm)
• 1/3 cup (about 5) oil-packed sun-dried tomatoes, drained and julienned, patted dry
• 1 jar marinated artichoke hearts, drained and patted dry (recommended: Cara Mia)
• 1/2 cup fresh mozzarella, torn into small pieces
• 1/2 cup goat cheese crumbles
• 1 tablespoon Italian seasoning (recommended: McCormick)

DIRECTIONS

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper; set aside.

Roll out each puff pastry sheet to a 12 by 14-inch rectangle. Place on the baking sheet and fold over the edges of each pastry to form a 1/2-inch border. Prick the bottom of pastry with a fork; set aside.

Arrange tomatoes, artichoke hearts, and cheeses on puff pastry. Sprinkle with Italian seasoning.

Bake in preheated oven for 20 to 25 minutes or until edges are puffed and golden brown.

Cut into serving potions and serve hot.

Filipino-style Egg Rolls

Submitted by Ryane Necessary

INGREDIENTS

• 1 lb. ground meat (beef, turkey, or pork; a combination works best)
• 3 carrots - julienned or coarsely shredded
• 1-2 potatoes - julienned or coarsely shredded
• 1 onion - halved and thinly sliced
• 4-8 cloves of garlic - finely chopped (add to taste)
• 1-2 handfuls of bean sprouts
• 1-2 handfuls of napa cabbage, savoy cabbage, or bok choy - thinly sliced
• 1 package of beef or pork gravy mix
• 1 package of egg roll wrappers - sliced diagonally to make triangles
• Soy sauce (to taste)
• Salt and pepper (to taste)
• Crisco for frying
• Duck sauce or sweet and sour sauce for dipping

DIRECTIONS

Brown the ground meat. Mix all ingredients and add soy sauce and salt and pepper to taste. Drain any excess liquid. Roll filling in egg roll wrappers (see below). Fry egg rolls in a heavy pot with very hot melted Crisco. Drain them in a colander or on paper towels while cooking the rest.

To roll the egg rolls:

Start with the base of the triangle...place a small amount of filling in the middle (approximately 1 heaping teaspoon). Fold the left and right corners to the middle (covering the filling and overlapping the points). Roll tightly from the base of the triangle to the top of the triangle. Moisten the point with water to help it stick.

Serve with duck sauce or sweet and sour sauce. You can freeze and re-use any leftover filling and egg roll wrappers.

Artichoke Dip

Submitted by Elissa Rosenbach

INGREDIENTS

• 1 can of artichokes
• ½ cup of mayonnaise
• ½ cup of parmesan cheese

DIRECTIONS

1. Preheat over to 350 degrees.
2. Get all of the water out of the can of artichokes. Place the artichokes in a mixing bowl and cut into small pieces.
3. Add the mayonnaise and parmesan cheese. Mix all three ingredients together.
4. Place mixture into a cooking dish.
5. Top mix with paprika and sprinkle a little extra parmesan cheese on top.
6. Bake for approximately 30 minutes.

You can double, triple, etc. the recipe.

Shrimp

Submitted by Eryn Novak

Saute in about 2 tbsp of butter:

• 1/2 cup green onions
• 5-6 garlic cloves
• 2 large handfuls of shrimp

When shrimp is completely cooked and water has boiled off, add a 28 oz can of diced tomatoes and simmer until excess liquid has cooked off (20-30 minutes).

Meanwhile, mix together 2 tsp of chopped cilantro, salt and jalapeños (amount is based on how hot you want the dish) with an 8 oz package of cream cheese

Add shrimp / tomato mixture (while still warm / hot) to cream cheese mixture.

Spread over baguette and top with cheese

Bake at 400 degrees for 10-15 minutes.

Top with basil or oregano once cooled.

Mexican Spinach Dip

Submitted by Michelle

INGREDIENTS

• 16 oz salsa
• 1 10 oz spinach thawed and drained - I buy the chopped spinach
• 2 c Monterey jack/pepperjack chez - I buy the Mexican bag of chz
• 1 8oz cream cheese diced and softened - I buy the lite
• 1c evaporated milk (light)
• 1T red wine vinegar
• Dash of salt and pepper

DIRECTIONS

Throw everything in a baking dish

Put a baking pan underneath in case it spills when you cook

Bake at 400 until bubbly

I usually bake for close to 25 minutes. Stir every 10 minutes.

Crab Dip

Submitted by Shelby Sirkis

INGREDIENTS

• 1 pound lump crab meat
• a table spoon worcestershire sauce
• 1 8oz. package of cream cheese
• 1 8oz. package of sour cream
• old bay to season

DIRECTIONS

Mix all together, and add cheddar cheese and bake 30 minutes on 325 degrees.

Stuffed Mushrooms

Submitted by Carla Fazi

INGREDIENTS

• 24 large fresh mushrooms, 1 1/2 to 2in in diameter
• 1/4 cup sliced green onions
• 1 clove garlic, minced
• 1/4 cup margarine or butter
• 2/3 cup fine dry bread crumbs
• 1/2 chredded cheddar or crumbled blue cheese

DIRECTIONS

1) Rinse and drain mushrooms. Remove stems; reserve caps. Chop enough stems to make 1 cup.
2) In medium saucepan cook the chopped ctems, green onions, and garlic in margarine or butter till tender. Stir in bread crumbs and cheese. Spoon crumb mixture into mushroom caps. Arrange mushrooms in a 15x10x1 in baking pan. Bake in a 425 degree oven for 8 to 10 minutes or till heated through.

Makes 24 mushrooms.

Apple an Brie Crostinis

Submitted By Brigitte Pribnow

INGREDIENTS

For the salsa

• 2 tablespoons cider vinegar
• 1 teaspoon extra-virgin olive oil
• ½ teaspoon honey
• Dash of salt and freshly ground pepper, or to taste
• 1 Granny Smith apple, finely diced
• 2 tablespoons minced red onion
• 2 tablespoons minced fresh cilantro

To complete the recipe

• 12 Crostini (French baguette cut into twelve slices)
• ¼ cup Brie cheese, divided

DIRECTIONS:

Preheat the oven to 400°F. Lightly brush olive oil on both sides of
twelve 3/8-inch-thick slices of French baguette. Arrange the slices in
a single layer on a baking sheet. Bake for about 1 minute per side
(until lightly toasted).

Turn on the oven broiler.

To make the salsa, stir together the vinegar, oil, honey, salt, and
pepper in a medium bowl. Add the apple, onion, and cilantro; toss.
Taste and adjust the seasoning.

Mound each crostini with a heaping tablespoon of the salsa. Top with
about 1 teaspoon of the cheese. Arrange on a baking sheet. Broil for
about 1 minute, or until the cheese is melted. Serve warm.

Buffalo Chicken Dip

Submitted by Danielle Strein

INGREDIENTS

• 10 oz chicken breast
• 2 packages of cream cheese
• 1 c ranch
• 3/4 c hot sauce
• 1 1/2c shredded cheddar cheese

DIRECTIONS

Mix & bake at 350 until it looks done!

Hot Mocha Rum Sauce

Submitted by Robin McKinney

INGREDIENTS

1/2 cup butter (1 stick)
1 cup sugar
1/8 teaspoon salt
1 teaspoon instant coffee powder
2-3 Tablespoons rum
1/3 cup cocoa
1 cup heavy cream
1 teaspoon vanilla

DIRECTIONS

Melt butter in saucepan.
Blend in everything else, then add cream.
Stir and simmer until well-blended.
Do not allow to boil.

Keeps well in the fridge.

Use as dip for berries or on angel food cake with strawberries and blackberries or whatever.