Appetizers

Recipe: Puffed Brie

From Karen Dean

Easy to make and wonderful to eat!

Ingredients:

• One 8 oz. round shaped brie
• 1 Pepperidge Farm Puff Pastry Sheet thawed
• 6 oz. Allouette Cheese or 6 oz. cream cheese with spices of your choice such as dill, scallions, etc.

Directions:

1. Coat Brie with Allouette cheese
2. Wrap puff pastry around brie, cut off extra and seal edges.
3. Place in an ungreased baking dish with rough edges down.
4. Bake at 400 degrees for 25 minutes.
5. Let stand for 5 minutes. Transfer onto serving platter.
6. Serve with apples, bread or crackers.

Recipe: Ham, Gruyere and Dijon Palmiers

From: Suzie McKale

Makes 48 Pieces

Ingredients:

• 1 sheet frozen puff pastry, thawed (about 9 oz.)
• 1/4 cup (1/2 oz.) freshly and finely grated parmesan cheese
• 2 tbsp. Dijon mustard
• 4 oz. very thinly sliced, good quality baked ham, such as Black Forest
• 1 cup (3 oz.) shredded aged Gruyere (or swiss) cheese

Directions:

1. Position sheet of pastry on a lightly floured surface so that a short side is closest to you. Roll into a 10x14" rectangle.
2. Spread mustard over pastry. 
3. Distribute cheese evenly over surface. 
4. Arrange ham in a single layer, cutting to fit.
5. Lay parchment or wax paper on top and gently compress layers with a rolling pin. Peel off paper.
6. Cut rectangle in half to make two 10x7" bands.
7. Roll one long edge of one of the bands into the center; roll the opposite edge in so the two rolls meet in the middle and resemble a double scroll. Press lightly so the rolls stick together (use a little water where they meet to help them stick). Repeat with the second band.
8. Wrap in plastic and chill until firm, at least 1 hour in the refrigerator or 30 minutes in the freezer.
9. Preheat oven to 425 and line two baking sheets with parchment paper.
10. With a very sharp knife, slice each roll into 24 pieces. place on baking sheets at least 1 inch apart.
11. Bake 10-12 minutes or until pastry is flaky.
12. Serve warm or within 1 hour if possible.

Recipe: Artichoke Turnovers

From: Karen Dean

Makes 40 Turnovers

Ingredients:

• 1 box frozen puff pastry, thawed
• 1 6 oz. jar marinated artichoke heart, do not drain
• 1 14 oz. can plain artichoke hearts, drained
• 1/4 tsp. garlic powder
• 3/4 - 1 cup Parmesan cheese, grated
• 2 tbsp. drained capers
• 2 tbsp. finely chopped parsley
• Salt and Pepper
• Egg wash: 1 egg yolk with 1 tsp. water

Directions:

1. Finely chop marinated hearts in bowl with their oil. Then add finely chopped plain artichokes and all other ingredients, except egg wash.
2. Preheat oven to 400 degrees.
3. Roll each thawed pastry sheet into a 15x12" rectangle on a lightly floured surface. Cut into 3" squares.
4. Put 1 tbsp. artichoke filling into center of each square. Moisten edges of pastry with water and fold in half to form a triangle.
5. Press edges with fork to seal and place on greased baking sheets.
6. Brush with egg wash and bake for 12-15 minutes, or until golden brown.

Recipe: Belgian Endive Stuffed with Cheese
From: Kathie Schaefer

The platter looks elegant, and tastes great!

Ingredients:

• One 8-oz. package cream cheese and 8 oz. Blue Cheese or Gorgonzola OR a cheese spread of your choice
• 1 1/2 c. pecans, chopped
• 1/4 c. sugar
• 2 Tbsp. butter
• 1/2 tsp. vanilla
• 1 tsp. chili powder
• 1 1/4 lb. or so (about 10 small endive heads)
• 1-2 clusters of red grapes, washed and cut into smaller clumps

Directions:

1. Let cheeses sit out to get to room temperature. Add to mixer and beat on high for several minutes until smooth: One 8 oz. package cream cheese and 8 oz. Blue Cheese, Gorgonzola, or cheese spread.
2. Meanwhile, prepare pecans. First, mix together: 1/2 c. sugar and 1 tsp. chili powder in skillet, on medium heat, slowly brown until sugar's melted.  While stirring constantly, add 1 1/2 cups pecans, chopped, 2 tbsp. butter, 1/4 c. sugar, and 1/2 tsp. vanilla.
3. Turn the caramelized nuts out onto wax paper, spreading to avoid clumping. Let cool.
4. Prepare the endive. Use 1 1/4 lb. or so (about 10 small endives). Cut the ends off the endives, separating the leaves.
5. Spread each leaf with the cream cheese/blue cheese mix, arranging on platter as you go.
6. Garnish the filled endive leaves with the caramelized pecans. The sweetness of the nuts counters the slight bitterness of the endive perfectly.
7. To serve, you can garnish with 1-2 clusters of red grapes, washed and cut into smaller clumps.

Recipe: Black Bean Salsa

From: Kathie Schaefer

Ingredients:

• 15 oz. can of Bush's Black Beans, drained
• 11 oz. can of white shoepeg corn, drained
• 14.5 oz. can of diced tomatoes (basil, garlic, & oregano flavor)
• 10 oz. can of diced tomatoes and green chilies (I prefer the mild version, sometimes they are kind of hot or use only 1/2 of the can and use some other diced tomatoes, also).
• One 8 oz. bottle of Italian dressing (I use Kraft)
• Chopped onion and green pepper to taste

Directions:

1. Mix all the ingredients together.
2. Refrigerate for at least 1 1/2 hours.
3. I then drain a good portion of the liquid or it sometimes is too soupy.
4. Serve with tortilla chips.

Recipe: Bombay Cheese

From: Debbie Dean

Ingredients:

• 1/2 lb. cream cheese at room temp.
• 4 oz. sharp cheddar cheese, grated
• 1/2 tsp. curry powder
• 1/3 c. mango or fruit chutney
• 1 tbsp. flaked coconut
• 1/4 c. toasted almonds
• 1 1/2 tbsp. currants

Directions:

1. Combine ingredients in bowl with electric mixer. Shape into ball or serve cold in small bowl. Serve with apple wedges and crackers.
2. Can be refrigerated up to two days ahead of serving time.

Recipe: Butterhorn Luncheon or Dinner Rolls

From: Nancy Bassindale

Ingredients:

• 4 1/2 c. flour
• 1 package yeast
• 1/4 c. butter melted (1 stick)
• 1/2 c. sugar
• 3 eggs
• 1 tsp. salt
• 1 c. warm water warmed (I use milk)

Directions:

1. Mix warmed water or milk with yeast.
2. Beat eggs and add yeast mixture and the rest of the ingredients.
3. Let rise about 4 hours or when doubled.
4. Divide into 4 sections.
5. Roll out pie shape per section and brush with melted butter.
6. Cut into 16 pie shapes, crisscrossing the round dough.
7. Roll large end to point.
8. Brush with butter.
9. Bake at 400 degrees for 7-9 minutes until light brown.

Recipe: Cheese Crackers

From: Ceci Bassindale

Makes 6 dozen crackers

Ingredients:

• 1lb. sharp cheddar cheese; softened to room temperature
• 1 c. butter softened
• 3 c. of flour
• 1 tsp. kosher salt
• 1 tbsp. cayenne pepper
• 1 tbsp. sugar

Directions:

1. Mix cheese and butter in an electric mixer until creamy; add flour, sugar, and cayenne pepper, beating well.
2. Roll dough to a 1/4-1/8 inch thickness on a lightly floured surface.
3. Cut with a small round cookie cutter and place on baking sheets.
4. Bake at 325 degrees for 20-25 minutes or until bottom of cracker is golden brown.
5. Dough can be frozen and thawed if wanting to bake for a later occasion.

Recipe: Feta and Walnut Spread

From: Ceci Bassindale

Great with pretzels, crackers, or bread rounds

Ingredients:

• 1 lb. feta crumbled
• 1/4 - 1/2 c. extra virgin olive oil
• 1/2 c. crumbled walnuts
• 4 oz. pitted ripe olives, chopped
• 2 garlic cloves, minced

Directions:

1. In a food processor, process cheese and slowly add 1/4 c. of olive oil.
2. Add walnuts, olives, and garlic and process until smooth, adding more oil if needed.
3. Chill up to 30 minutes before serving.

Recipe: Citrus Marinated Shrimp

From: Debbie Dean

Ingredients:

• 1 c. lemon juice
• 1 c. orange juice
• 3/4 c. ketchup
• 1/3 c. vodka
• 1/4 tsp. hot pepper sauce
• 1/4 c. olive oil
• 1 1/2 lb. shrimp cooked
• 1 white onion (optional)
• 1 bunch of cilantro chopped (optional)

Directions:

1. Mix marinade and add onions and cilantro if desired.
2. Put in plastic bag and marinate for 4-6 hours with 1 1/2 lbs. shrimp in refrigerator.
3. Skewer shrimp with toothpicks and serve cold.

Recipe: Tortilla Roll Ups

From: Debbie Dean

Yields: Approximately 40

Ingredients:

• Three 8 oz. containers of cream cheese
• 1/2 c. salsa
• 1 can (4 oz.) chopped green chilies drained
• 1/4 tsp. pepper
• 1 1/2 tsp. chili powder
• Dash of garlic salt
• 1/4 c chopped cilantro
• 1/2 cup chopped black olives
• 1 package 12" flour tortillas

Directions:

1. Mix together all ingredients except tortillas
2. Put a tablespoon of mixture on 1 tortillas. Roll tortilla.
3. Slice into bite size pieces.
4. Store in refrigerator overnight.

Recipe: Wisconsin Beer Dip

From: Karen Dean

Ingredients:

• Two 8 oz. packages of cream cheese
• 1 c. mayonnaise
• 1 package of Hidden Valley Ranch dip mix
• 1 c. beer
• 2 c. shredded cheddar cheese

Directions:

1. Mix all ingredients.
2. Refrigerate for 2 hours.
3. Serve with pretzels.