Baked Brie Recipe

 

Baked Brie Recipe

Ingredients

• 1 large sheet of puff pastry dough or 1 tube of refrigerated crescent dinner rolls
• 1 round or wedge of Brie cheese (do not remove rind)
• Raspberry Jam, or other sweet jam
• Brown sugar
• 1/4 cup of maple syrup

Method

1 Preheat oven to 350 degrees F.
2 On a stick-free cookie sheet, lay out the puff pastry or the crescent rolls flat; put brie round or wedge on top.
2 Spread jam on brie, fold dough over top, cutting off excess dough. Drizzle maple syrup and place a handful of brown sugar on top.
3 Bake at 350º for 25-30 minutes, pastry should be golden brown. Let cool for 10 minutes before serving.
Serve with crackers and apple slices.

Bacon Jalapeno Cheese Ball

Bacon Jalapeno Cheese Ball

Ingredients
8 oz softened Cream Cheese
3/4 cup shredded Cheddar cheese
6 slices Bacon, fried until crispy and chopped
2 Jalapeno Peppers, seeded and finely diced
1 clove Garlic
2 tbsp chopped fresh parsley
1 tsp Lime Juice
1 tsp Worcestershire Sauce
¼ tsp ground cumin
DIRECTIONS:

1. Take half of the jalapenos and half of the bacon and mix together on a large plate.
2. Mix together all of the other ingredients in a large bowl until well mixed.
3. Form this mixture into a ball.
4. Roll the ball in the jalapeno bacon mixture until equally coated all over.
5. Wrap in plastic wrap and refrigerate for at least an hour before serving.

Bacon and Rotel Cups

Bacon and Rotel Cups

Ingredients

• 3 pkgs. mini fillo shells {in the frozen aisle}
• 1 can mild Rotel, drained almost all the way
• 1 cup crumbled real bacon pieces
• 1½ cups shredded colby & monterey jack cheese
• 1 cup mayonnaise

Instructions

1. Preheat oven to 350 degrees
2. In a large bowl, mix together almost fully drained Rotel, bacon pieces, and mayonnaise until blended
3. Add in the cheese and stir until mixed
4. Fill the fillo shells
5. Bake for 30-35 minutes (note-the original recipe says 15-20 minutes, so you can start checking them then, but 30-35 works great for me and gets them nice and crispy)

Crockpot Potato Broccoli Cheddar Soup

Crockpot Potato Broccoli Cheddar Soup

32 oz frozen broccoli (fresh doesn't stand up well)
2 Idaho potatoes cute up
1 can of cream of chicken
1 can of cream of mushroom
1 small sliced yellow onion
2 gloves garlic minced (1.5 tsp)
1 (14 oz) can of chicken broth
1/4 stick butter
1 block Velvetta cheese
1 Tsp flour
Salt and pepper to taste
Peel potatoes, mince garlic, slice onion finely, and throw it all in crock along with everything else. Velvetta breaks up best of cut in small blocks. Cook on high for 4-5 hrs or until potatoes and brocolli are to taste. Enjoy!

Apple Tarts

Apple Tarts

Ingredients:

• 1 peeled, cored and finely chopped Granny Smith apple
• 1/4 cup finely chopped walnuts
• 1/4 cup brown sugar
• 3 tablespoons butter
• 1/4 teaspoon cinnamon
• 1 package (15 count) Athens® Mini Fillo Shells
• 1/4 cup thawed whipped topping, for garnish

Directions:

1. In a medium skillet, sauté apples, walnuts, brown sugar and butter over low heat until apples are tender, stirring frequently. Remove from heat and stir in cinnamon. Cool slightly and spoon 1 tablespoon of apple mixture into each Fillo Shell. Garnish with whipped topping. Serve immediately.
2. Tip: Add raisins if desired.

5 Layer Mexican Dip

 

5 Layer Mexican Dip

Ingredients

• 1 (15.5 ounce) can refried beans
• 1 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1 cup Sour Cream
• 1 cup Shredded Cheddar Cheese
• 3 green onions, sliced
• 1/3 cup sliced black olives
• 1 tomato, chopped

Directions

1. Mix beans, chili powder and cumin; spread onto bottom of 9-inch pie plate.
2. Top with layers of remaining ingredients.
3. Refrigerate several hours or until chilled. Serve with tortilla chips.

Cappuccino Chocolate Chunk Muffins

 

Cappuccino Chocolate Chunk Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 cup semi-sweet chocolate chips , divided
• 1/2 cup pecans , chopped and divided
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup milk
• 1/3 cup instant coffee granules
• 1/4 cup butter , melted
• 1 egg

Makes

about 6 jumbo muffins.

Instructions:

Preheat oven to 350ºF. Line jumbo muffin pan with jumbo baking cups. In large bowl, combine flour, sugar, 1/2 cup chocolate chips, 1/4 cup chopped pecans, baking powder, cinnamon and salt. In small bowl, combine milk and coffee granules; stir until completely dissolved. Add melted butter and egg; mix well. Add coffee mixture to flour mixture; mix until just moistened (Do not overmix). Distribute mixture evenly into baking cups. Sprinkle top of each muffin with reserved chocolate chips and pecans. Bake 25 to 28 minutes or until cake tester inserted in center of muffin is clean when removed. Remove from oven; cool muffins in pan 8 minutes. Remove muffins from pan; cool completely on cooling grid.