hosted by Laverne Diede & Rhonda Fitterer
Cranberry Brie Bites
- 8 oz. crescent roll dough
- 6 oz. Brie cheese
- 1/4 cup orange marmalade
- 1/4 cup whole cranberry sauce
- 1/4 cup chopped pistachios, pecans or walnuts
- Fresh rosemary or candied orange pieces for garnish
Preheat oven to 375 degrees. Grease a 24-count mini muffin pan with nonstick cooking spray. Cut the brie into small 1-inch or less shares and set aside in the refrigerator until ready to use. In a small bowl, mix together orange marmalade and cranberry sauce, set aside. Lightly flour a flat surface and roll out the tube of crescent dough. Stretch slightly to form an evenly sided rectangle and pinch seams together. Cut into 24 even sized squares. Place the squares into the prepared muffin cups. Top with brie cheese square and a teaspoon of the orange-cranberry mixture. Top with a few of the chopped nuts and a small sprig of rosemary. Bake for 10-13 minutes, or until golden brown and dough is cooked through. Let cool 5-10 minutes, serve warm.
Pickle Wrap Dip
- 16 oz. cream cheese, softened
- 12 oz. deli-sliced ham, chopped
- 16 oz. baby dill pickles, drained (reserve the juice)
- Ritz or Club crackers
In a large mixing bowl, combine cream cheese, chopped ham, and diced pickles and 1/4 cup pickle juice right away and then add a little more at a time until you like the flavor; mix well. Place in refrigerator for 1 hour before serving. Serve chilled with crackers.
Baked Cranberry Cream Cheese Dip
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded white cheddar cheese
- 1 cup fresh cranberries
- 2 tbsp sugar
- 2 tbsp fresh parsley, chopped
- Crackers, breadsticks, or crostini for serving
Preheat your oven to 375°F. Prepare the Cheese Base: In a medium bowl, mix the softened cream cheese, sour cream, mozzarella, and white cheddar until well combined. Coat Cranberries: In a separate bowl, toss the cranberries with sugar until evenly coated. Assemble: Spread the cheese mixture evenly into a baking dish, then top with the sugared cranberries. Bake: Place in the oven and bake for 15-20 minutes, or until the dip is bubbly and the cranberries begin to burst. Garnish and Serve: Remove from the oven, sprinkle with chopped parsley, and serve warm with crackers or crostini.
