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It’s that time of year when family, friends
and good food play a huge role in our special gatherings. As we
prepare to celebrate Christmas with those we love, let’s
not forget those who are separated by illness, death, war and
other situations beyond their control. My prayer is that there
will be peace on Earth and that it will begin with us. Thanks
to you, my readers, for all of your encouragement, support, comments,
cards and, most of all, your friendship, as we draw near to the
close of another year. May every spoonful you serve (or eat) during
this season be filled with love.
Cream
Cheese Bacon Crescents
1 tub (8 oz.) Philadelphia brand chive &
onion cream cheese spread
3 slices bacon, cooked, crumbled
2 cans (8 oz. each) refrigerated crescent dinner rolls
Preheat oven to 375°F. Mix cream cheese spread and bacon
in small bowl until well blended. Separate each can of dough into
8 triangles each. Cut each triangle in half lengthwise. Spread
each dough triangle with 1 generous tsp. cream cheese mixture.
Roll up, starting at shortest side of triangle and rolling to
opposite point. Place, point sides down, on ungreased baking sheet.
Bake 12 to 15 min. or until golden brown. Serve warm.
Stuffed
Mushrooms
20 large fresh mushrooms
8 oz. sweet Italian sausage
1 large clove garlic, minced
2 tablespoons + 1 teaspoon olive oil, divided
2 tablespoons finely chopped parsley
1/4 cup grated Parmesan cheese
1/4 cup water
Wash mushrooms well. Remove stems and chop finely. Remove
outer casing from sausage and put in skillet with chopped mushroom
stems, garlic, and 1 tablespoon of the oil. Cook, breaking up
sausage, until browned. Add 1 teaspoon of oil, parsley and the
Parmesan cheese. Fill mushrooms with sausage mixture and put in
shallow baking pan. Pour 1/4 cup water and remaining tablespoon
of oil into bottom of the pan. Bake at 350° for about 20 minutes.
Surprise
in the Middle Treat
1/2 cup marshmallow cream
1/2 cup peanut butter
48 Ritz Crackers
12 oz. pkg. semisweet chocolate chips, melted
1 cup flaked coconut or chopped nuts
Spread about 1teaspoon peanut butter on 24 of the Ritz crackers.
Spread 1 teaspoon marshmallow cream on remaining crackers. Sandwich
crackers together, using one peanut butter and one marshmallow,
then dip in melted chocolate or white chocolate (almond bark),
and roll in coconut or finely chopped nuts to coat. Set crackers
on waxed paper and let stand until chocolate sets.
Crockpot
Broccoli Cheese Dip
2 (10 oz.) boxes of frozen chopped broccoli
2 cans cream of mushroom soup
1/4 c. sour cream
1/2 lb. Mexican Velveeta cheese
1/2 lb. plain Velveeta cheese
2 teaspoons garlic powder or garlic salt
Cook and drain broccoli. Melt cheese in crockpot or slow cooker
(set to low for about 1 1/2 to 2 hours). Mix together the soups,
sour cream, broccoli and garlic powder or salt. Mix into melted
cheese. Keep crockpot on warm and serve as dip with tortilla chips.
Vegetable
Wreath with Dip
Dip:
1 package (8 ounces) cream cheese, softened
1/4 cup mayonnaise
1/2 teaspoon chili powder
1/2 teaspoon dill weed
1/4 teaspoon garlic powder
1/4 cup sliced green onions
1/4 cup chopped ripe olives, well drained
Wreath:
4 cups broccoli florets
1 medium green bell pepper, cut into strips
8 cherry tomatoes
1 medium jicama or turnip, peeled and cut into 1/4-inch- thick
slices
1 medium red bell pepper
Combine cream cheese, mayonnaise, chili powder, dill weed
and garlic powder in a small mixing bowl; mix well. Stir in onions
and olives. Cover and refrigerate at least 2 hours. Transfer dip
to a serving bowl; place in the center of a 12-inch round serving
plate. Arrange broccoli, green bell pepper strips and tomatoes
in a wreath shape around dip. Using a small star cookie cutter,
cut out stars from jicama slices; place over wreath. Cut red bell
pepper into 5 pieces that form the shape of a bow; position on
wreath.
Don’t forget your copy of “Lovin’ Spoonful
. . . Cooking With Family and Friends,” a compilation
of nearly 400 mouth-watering recipes by Sherrie Norris.
It is available at all locations of High Country Media
– Boone, Banner Elk, West Jefferson, and at The
Avery Journal in Newland, all Boone Drugs, Black Bear
Books, Trailway Laundry, Wilcox Emporium,( top level,
booth 312-W,) and beginning June 15 at Mast Store locations.
EMAIL:
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