baked brie

Appetizers Perfect for TV Viewing

I’m working on a SuperBowl promotion with Wayfair to reveal tasty slow cooked appetizers to eat during the big game (that post is coming on MONDAY). With many highly-anticipated television events on the horizon quick and easy recipes are a necessity. From the Superbowl to the Grammy’s to the Academy Awards, chances are you’ll be hosting or attending a tv viewing party.

I took a poll with my readers for their fave tv appetizers. Here are just a few that ranked high that I have in. They are always crowd pleasers!

Enjoy…

Judy’s Baked Brie:

A deliciously warm and sweet appetizer to compliment any party. No one expects the “kick” provided by the honey mustard and ginger snap combination. Mom made this all the time and graduated from using little wheels of brie to one large wheel since it’s gobbled up so quickly. You can also top the brie with anything from brown sugar to raspberry jam. This is served alone in little triangular pieces.

click here for brie recipe

Seven-Layer Dip:

Offer a big bag of tortilla chips to help scoop up all seven amazing layers of this dip. There’s no heating or reheating involved, just add the layers and serve immediately.

click here for seven-layer dip recipe

Hot Crab Dip:

A must for all crab lovers! This dish tastes best if you splurge for the lump crab meat versus imitation, pasteurized meat. It’s best served very hot (until it’s literally bubbling in the oven) with crostini rounds and lots of Old Bay spice sprinkled on top. Bet you just can’t have one.

click here for hot crab recipe

Broccoli Cheese Dip:

My family loves Mom’s broccoli casseroles so I figured this would be another hit. It’s brilliantly cheesy with just a mild hint of broccoli. I served the dip with pieces of sliced fresh Italian bread and flat bread.

Broccoli and Cheese Casserole (adapted from Allrecipes.com)

Ingredients:

1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 cup Sour Cream
1 envelope GOOD SEASONS Italian Dressing Mix
1 (10 ounce) package frozen chopped broccoli, thawed, well drained
1 (8 ounce) package KRAFT Shredded Cheddar Cheese, divided

Instructions:

Heat oven to 350 degrees F.
Beat cream cheese, sour cream and dressing mix with mixer until blended. Add broccoli and 1-1/2 cups Cheddar cheese; mix well.
Spread into 9-inch pie plate.
Bake 20 minutes. Sprinkle with remaining Cheddar cheese; bake 5 minutes or until melted.
Enjoy.

Spinach Artichoke Dip:

I’m amazed that this dip’s muddled green color and the fact that it contains two vegetables were not deterrants for my kids. Served hot with colorful tortilla chips, it’s fab!

Spinach Artichoke Dip

Ingredients:

1 (14 ounce) can artichoke hearts, drained
1/3 cup grated Romano cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon minced garlic
1 (10 ounce) package chopped spinach (can use frozen but needs to be thawed)
1/3 cup heavy cream
1/2 cup sour cream
1 cup shredded mozzarella cheese

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.

What are your favorite tv appetizers (besides pigs n blankets and our guacamole)?

Friday-Food-Frenzy

What a fast week! Time for Friday-Food-Frenzy. Today you get two recipes that will tingle your taste buds. Judy’s Baked Brie is a deliciously sweet appetizer to compliment any dinner party (note, it’s a bit heavy for lunchtime, especially in the summer). Believe me, no one expects the “kick” that comes with the cheese. It’s so unique tasting with the brie/mustard/ginger combination and, it’s incredibly easy to make! I guarantee you’ll be grinning like the Cheshire Cat with all the compliments you’ll receive. The Bean Salad should be a nice, basic staple side to any lunch spread– light, refreshing and crunchy! Remember, send me feedback and pictures of your creations. Enjoy!

Judy’s Baked Brie-with-a-kick

Ingredients:

1 tube of refrigerated Pillsbury crescent dinner rolls
1 round or wedge of Brie cheese (size of wheel your choice)
Honey cup mustard or sweet jam
Brown sugar (optional)

Instructions:

Preheat oven to 350 degrees.
Sprinkle a non-stick cookie sheet with flour. On the sheet, combine and roll out the crescent dough with rolling pin.
If desired, shave off some of the rind before you spread the jam or honey cup mustard all along the outside of the brie. If you choose to use brown sugar, coat the top of the brie wheel. Place the brie wheel in the center of the dough.
Carefully fold the dough over top the brie making sure the entire wheel is covered and that there are no holes. If there’s any excess dough, cut it off.
Bake at 350º for 25-30 minutes but be mindful and check on the baking cheese every 10 minutes. The pastry shell should turn a very light golden brown. Be careful not to overcook.

Let cool at least 10 minutes before serving.

Note, the longer the brie is cooked, the runnier it will be after it is cut. Make sure the cheese is placed on a plate with excess room along the sides of the wheel to catch the gushing cheese.

Other yummy toppings for the brie: drizzle outside pastry with honey and slivered almonds prior to baking.

Cheese may be served with crackers or French bread rounds but, for Judy’s special “kick,” serve the cheese on top of Gingersnaps. Yes, you heard it right. Judy always used Anna’s Ginger thins, the cookie with that extra gingery bite.

Judy’s Bean Salad

Ingredients:

2 lbs fresh (organic) green beans- washed, trimmed and cut into 2” pieces
1 cup garbonzo beans
½ cup fresh green peppers
½ cup leeks
½ cup green onions (chopped)
½ cup parsley
½ cup vidalia onions
½ cup celery

Instructions:

Fill a large pot with water and bring to a boil.
Add green beans and cook 6-8 minutes.
After 8 minutes drain green beans, wash in cold water.
Place green beans in large bowl and add the following ingredients:
Green peppers
Leeks
Green Onions
Parsley
Onions
Celery

For dressing, combine the following in a separate small bowl: