Holiday Brie en Croute

Ingredients:
1 egg
1 tablespoon water
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1/2 cup apricot preserves or seedless raspberry jam
1/3 cup dried cranberry
1/4 cup sliced almonds, toasted
1 (13- to 16-ounce) Brie cheese round
1 package (13 ounces) Pepperidge Farm® Entertaining Quartet Distinctive Crackers

Directions:
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.

Baked Brie with Kahlua and Walnuts

Ingredients:
1/3 C. chopped walnuts
3 tbsp. Kahlua
1 1/2 tablespoons brown sugar
1 (8 oz.) wheel of brie cheese

Instructions:
1. Preheat the oven to 375 degrees F. Lightly oil a pie plate or other oven-safe pan.
2. In a small non-stick skillet, cook walnuts over medium heat until toasted.
3. Remove from heat. Stir in Kahlua and brown sugar.
4. Place your cheese round in your prepared pan. Spread Kahlua/walnut mixture over.
5. Bake about 25 minutes, or until cheese and topping are gooey and bubbly. Let cool a bit before serving with bread, crackers, and sliced apples and pears.

Best Baked Recipes?

Anyone want to share their favorite baked goods recipe? I've got an Ugly Christmas Sweater party next Saturday with a competition for best baked goods!

Buffalo Chicken Dip

8 oz. pkg. cream cheese, softened--> Neufechatel works if you want to cut the calories!

1/2 cup blue cheese or ranch salad dressing--> I prefer ranch

1/2 cup any flavor FRANK'S REDHOT Sauce--> original works best :)

1/2 cup crumbled blue cheese or shredded mozzarella cheese ( I use colby jack

2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained --> you can boil chicken and shred, but this does save on time

DIRECTIONS:

HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.

MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.

* This is what the website says to do.... I mix the cream cheese in with the redhot sauce, ranch and chicken... then I top with cheese

Bake for ~20-30 minutes until bubbly and golden on top

Here ya go Shu!!!

A place for us to share recipes...

Yes, I know it's a little old of us but Laura and I were talking and decided that a blog was a great place to house recipes for all us! That way, we never have to search through emails, etc and we can each post our favorite new recipes to share with everyone!

Also, feel free to add others as Admins. Just go to settings, permissions, and select "Add authors"

Post away, and enjoy!

Pumpkin Cookies

2 c flour
1 c oats
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 c margerine
1 c brown sugar
1 c granulated sugar
1 egg
1 teaspoon vanilla extract
1 c pumpkin
1 c chocolate morsels

Combine flour, oats, soda, cinnamon, & salt. Set aside.

Cream together softened margerine, gradually adding brown sugar and granulated sugar. Beat until light and fluffy. Add egg and vanilla to margerine and sugar mixture. Then alternate adding dry mixture and pumpkin. Stir in morsels.

Shape into pumpkins. Bake 20-25 minutes.

Avocado Feta Salsa

2 plum tomatoes, chopped

1 avocado, halved, seeded, peeled and chopped

1/4 c. finely chopped red onion

1 clove garlic, minced

1 TBSP. snipped fresh parsley

1 TBSP. snipped fresh oregano

1 TBSP. olive oil

1 TBSP. red or white wine vinegar

4oz. feta cheese, coarsely crumbled

pita chips or tortilla chips

In a med. bowl combine tomatoes, avocado, onion, garlic, parsley, oregano, oil, and vinegar. Stir gently to mix. Gently stir in feta cheese. Cover and chill for 2 hrs. or up to 6 hrs. Serve with pita chips or tortilla chips. I usually double the recipe for a crowd.