Sausage-Cream Cheese Stuffed Mushrooms

1 Pkg Hot Sausage
1- 8 oz cream cheese
2- 8 oz Pkg of mushrooms

Directions:
1- Pull the stems off of mushrooms
2- Do NOT wash them, just wipe off.
3- Cook sausage, drain grease
4- Add cream cheese, stir into sausage
5- Bake at 325 Degrees for about 20 min or so.

Bacon-Wrapped Water Chestnuts

Kathy and Andee's Recipe

Can of whole water chestnuts
Bacon (Preferably fresh from the butcher)
Brown Sugar

Directions:
1- Cut bacon strips into thirds
2- Wrap a whole water chestnut with bacon
3- Cover baking sheet with tin foil and place chestnuts on it
4- Bake at 375 degrees for 25-30 min. or until bacon is crisp
5- Take out and immediately sprinkle with brown sugar

Jalapeno Poppers

Kathy's and Andee's Recipe

Whole jalapenos
Original Philadelphia cream cheese
Bacon (Preferably fresh form the butcher)

Directions:
1- Wash jalapenos, cut off top and cut in half, pit the center and ALL seeds.
2- Rinse to make sure all seeds are off
3- Fill halved jalapenos with cream cheese
4- Cut strips of bacon in half and wrap around jalapenos
5- Put toothpicks in to secure bacon
6- Cover baking sheet with tin foil and place popper on it.
7- Bake at 376 degrees for 25-30 min or until cream cheese starts to brown and bacon is crisp.

Sun-Dried Tomato Dip

Robyn's Recipe

1/4 C. Sun-dried tomatoes in oil. drained and chopped (8 tomatoes)
8 oz. cream cheese, room temperature
1/2 C. sour cream
1/2 C. good mayonnaise
10 dashes of Tabasco sauce
1 tsp kosher salt
3/4 tsp freshly ground black pepper
2 scallions, thinly sliced (white and green parts)

Directions:
1- Puree the tomatoes, cream cheese, sour cream, mayo, Tabasco sauce, S&P, in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature.

Pan Fried Onion Dip

Robyn's Recipe

2 Large yellow onions
4 Tbs. unsalted butter
1/4 C. Vegetable oil
1/4 tsp. ground cayenne pepper
1 tsp. kosher salt
1/2 tsp freshly ground black pepper
4 oz cream cheese, room temperature
1/2 c. sour cream
1/2 c. good mayonnaise

Directions:
1- Cut the onions in half, and then slice them into 1/8 inch thick half rounds (You will have about 3 cups of onions
2- Heath the butter and oil in a large saute pan on medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 min. Reduce the heat to medium-low and cook, stirring occasionally, for about 20 min, or until the onions are browned and caramelized. Allow the onions to cool.
3- Place the cream cheese, sour cream, and mayo in a bowl of an electric mixture fitted with a paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.

Pesto

3-4 Tbs. Pine nuts
2 Garlic cloves
2-3 C. Firmly packed fresh basil leaves
10-15 fresh flat leaf parsley sprigs
1/2 C. extra-virgin olive oil, plus more if needed
1/2 C. Grated parmigiano-reggiano cheese
1/4 C. grated pecorino cheese
S&P to taste

Directions:
1- In a blender or food processor, combine the pine nuts and garlic, process to chop coarsely. Adda bout half o the basil and process to chop coarsely. Add the remaining basil, the parsley and olive oil and process until a thick green sauce forms, if the sauce is too thin, add more basil or parsley, if it is too thick add more olive oil
2- Add the cheeses and season with S&P, process briefly. Pour into a glass jar or other container and to with a thin layer of olive oil to prevent the surface from discoloring. Cover tightly and refrigerate for up to 2 weeks, make about 1 1/2 Cups.

Barrio Guacamole

Kelli's Recipe

1 Avocado- Chopped
1 Heaping Tbs. of each: Tomatoes, purple onion, pomegranate seeds (when in season, if
in season use craisens)
1 tsp. jalapenos (can use more if you want more zest)
Add Kosher salt and Lime juice to taste

* For big groups I usually 3-4 times this recipe.

Broccoli Roll Ups

Cook Broccoli until tender and cool. Lay Ham, put slice of swiss cheese, then some broccoli and roll up. Place in pan.
Make white sauce, add dry mustard and a little dry dill. Pour over rolls and heat through. Try not to boil, it makes it watery.

Crescent Wrapped Brie

The Brie Recipe I've blogged about many times

INGREDIENTS

1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls

1 (8 ounce) round natural Brie cheese

1 egg, beaten

48 water crackers or baguette French bread slices

DIRECTIONS
Heat oven to 350 degrees F. Unroll dough and separate crosswise into 2 sections; press dough into 2 squares, firmly pressing perforations to seal. Place cheese round on center of 1 dough square.
With small cookie or canape cutter, cut 1 shape from each corner of remaining dough square; set cutouts aside. Place remaining dough square on top of cheese round. Press dough evenly around cheese, folding bottom edges over top edges; press to seal completely (make sure its sealed really well) . Place on ungreased cookie sheet. Brush dough with egg. Top with cutouts; brush with egg.
Bake 20 to 24 minutes or until golden brown. Remove from cookie sheet; place on serving plate. Cool 15 minutes. Serve warm with crackers.

(I add on top of the Brie before I put on the Crescent Brown Sugar and Craisins)