Appetizer Recipes

Baked Cheese

1 8 oz. philadelphia cream cheese
1 4 oz. pillsbury crescent dinner rolls
1 egg yolk - beaten
dill weed

Preheat oven to 350 degrees. On ungreased cookie sheet roll out 2 crescent rolls (connected and flat into rectangular shape). Place brick of cream cheese on top of rectangle and then sprinkle generously on top of cream cheese with dill weed. Place the other rectangle of crescent rolls on top of cheese brick and fold down around cheese. Brush on all sides (except bottom) with beaten egg yolk.
Bake at 350 degrees for 20-25 minutes until outside is golden brown.

Serve with favorite crackers.

Baked Brie with Cranberry-Pecan Marmalade

½ C. dried cranberries
3 T. dark brown sugar
2 T. dried currants**
½ tsp. minced fresh ginger
¼ tsp. ground allspice
¼ tsp. dry mustard
1/8 tsp. cloves
2 oz. pecans, chopped
1 whole round Brie cheese, about a pound
3-4 kiwis, peeled and thinly sliced
Assorted crackers

In pot over medium heat combine 6 T. water and cranberries, brown sugar, currants, ginger, allspice, mustard and cloves. Bring to a boil; reduce heat to low. Cook, stirring, until cranberries are plump and liquid thickens to consistency of jam, about 8-10 minutes. Remove from heat; stir in pecans. Transfer to bowl; cool completely in refrigerator***. Line baking sheet with parchment paper, then top with Brie. Spread cranberry mixture over top of Brie. Bake in 350 degree oven until Brie is heated through and swells slightly, about 25-30 minutes. Carefully transfer to serving platter. Serve with kiwi and crackers.

*I usually double the ingredients for the topping.
**Raisins can be used instead of currents in a pinch.
*** I was in a rush and didn’t cool the topping before putting it on the brie and it was fine.

Toffee Dip With Apples

3/4 Cup packed brown sugar
1/2 Cup powdered sugar
1 Teaspoon vanilla extract
1 (8 Oz.) pkg. cream cheese, softened
3/4 Cup toffee bits (about 4 oz.)
1 Cup pineapple juice
6 Red Delicious apples, each cored and cut into wedges
6 Granny Smith apples, each cored and cut into wedges (can subsitute other crisp apples)

Combine first four ingredients in a bowl, beat with a mixer at medium speed until smooth. Add toffee bits, mix well. Cover and chill.

Combine juice and apples in a bowl, toss well. Drain apples. Place apples in an airtight container and seal and chill. Serve dip with apples.

Yield 32 appetizers.

Can be made up to 12 hours ahead.