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Archive for November 28th, 2011

OK I stumbled across this recipe a couple years ago and make it faithfully every year at Christmas gatherings. In fact I crave it! The first time I made it was for a family dinner party. I’m pretty sure between the 4-6 family members here (adults) we inhaled the entire dish (excluding all my samples…I ate those myself) not to mention all the other yummy appy’s I had prepared! Supper that night was a struggle because we were too full. This dish is so yummy you’ll be wanting more the next day. I am making it again soon!

Adapted from The Best of Bridge Series

Cheddar Chutney Tarts (to die for)

8oz pkg cream cheese, softened
1 1/2 cup grated cheddar cheese, (old/sharp)
2 garlic cloves, minced
1 tsp curry powder
1/3 cup mango chutney
4 green onions, minced finely
dash Worcestershire sauce
14oz pkg frozen puff pastry, thawed

In a large bowl mix together cream cheese until smooth. Add cheddar, garlic and curry. Mix well. Chop larger pieces of the chutney and add to the cheese mixture along with remaining chutney, onions and Worcestershire sauce. Stir until combined.

On a lightly floured surface, roll half the pastry at a time into a 12″ square. Cut into 2″ squares. Press into small muffin tins and prick dough with a fork. Spoon 1 tsp filling into each tin. Bake in center of oven for about 10 minutes or until pastry is golden.

You can make the filling ahead. Seal into a container and refrigerate for a couple days. You can freeze cooked pastries in an airtight container. Just reheat in a 350F oven for 5-7 minutes and serve hot!

Oh My Word. Enjoy it!

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Smoked Gouda Spread

With Thanksgiving behind us and Christmas fast approaching it’s time to start thinking Party’s! And with Party’s comes great food! I am hosting my first ever Christmas Cookie Exchange Party later this week and I am excited for several reasons; exchanging fabulous cookies/baking, I get to make some tantalizing appetizers, drink some wine (like I need a reason) and spend time with other mom’s/friends. It’s gearing up to be a fabulous evening and I am starting to make a hit list of favourite appetizers. Here is one.

Adapted from ATCO Blue Flame Kitchen

Smoked Gouda Spread

8 oz cream cheese, softened
2 1/2 cups smoked Gouda cheese, grated
1/2 cup mayonnaise
2 tbsp parsley, fresh chopped
1/4 tsp dry mustard
1/4 tsp pepper
Chopped smoked almonds (optional)

Beat together cream cheese, gouda cheese, mayonnaise, parsley, mustard and pepper until well blended. Mixture will not be completely smooth. Cover and refrigerate a minimum 4 hours to allow flavours to develop. Does not freeze. Garnish with smoked almonds and serve with crackers. Makes approx. 2 cups.

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Here is another delightful vegetarian meal. Good at lunch, brunch or dinner. You can always omit cilantro if you do not like it and replace with parsley.

Adapted from The Best of Bridge Series

Mexican Vegetarian Casserole

1 tbsp oil
1 medium onion, diced
2 eggs, beaten
1 cup ricotta cheese
2 x 4oz cans diced green chilies, drained
3-4 tbsp cilantro, fresh chopped
1/2 tsp cumin
8 corn tortillas, cut into 1/2″ strips
14 oz can refried beans
3 medium ripe tomatoes, chopped
2 cups monterey jack cheese, grated
2 cups grated cheddar cheese, grated
salt and pepper to taste

Toppings
Sliced olives (green or kalamata)
Green Onions, sliced
Sour cream

Preheat oven to 350F (180C). Spray a 9×13″ baking dish.

Heat oil in pan over medium heat and saute onion until soft. In a medium bowl combine onion, eggs, ricotta cheese, chilies, cilantro (if using), cumin, salt and pepper.

In this order layer half the tortilla strips, ricotta mixture, refried beans, chopped tomatoes and cheeses. Repeat layers one more time finishing with cheese on top.

Bake uncovered, until bubbly, approximately 30-40 minutes. Let stand 10 minutes before serving. Add your favourite toppings and enjoy!

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