Parmesan Rosemary Pinwheels

December 10, 2008 at 10:16 am (Uncategorized) ()

Parmesan Rosemary Pinwheels

I love these pinwheels. We have done different variations, but these are so quick and easy and a perfect appetizer. I found them on the What’s Cooking board on theNest.com.

Parmesan Rosemary Pinwheels
Adapted from Pampered Chef, found on the WC Nest Boards

Ingredients

1 8 oz can crescent rolls or Pillsbury Recipe Creations
1/2 cup regular cream cheese spread, softened
1/4 cup (1 oz) grated fresh Parmesan Cheese
1 teaspoon rosemary

Directions

  1. Preheat oven to 375.
  2. Roll out the dough. If you are using crescent rolls you will need to keep the crescent rolls in pairs, forming four rectangles.
  3. Place cream cheese in a small bowl, add rosemary and Parmesan cheese to the bowl and mix well.
  4. Spread the cheese mixture onto the dough, leaving a border.
  5. Roll up the sheet of dough. If using crescent rolls, roll from the short side.
  6. Using a serrated knife, cut up the rolled up dough into 22 slices (or 6 per crescent pair).
  7. Place slices on pizza stone or greased baking sheet.
  8. Bake 12-15 minutes, or until golden brown.
  9. Serve immediately and enjoy!

These pinwheels are always a hit. I usually make a double batch for a large group, since they go fast.

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Brie en Croute

December 10, 2008 at 7:58 am (Uncategorized) (, )

Brie en Croute

mmm… cheese, need I say more? Misha and I love cheese, and brie is one of those cheeses. This is a fun way to do brie differently. I like to keep it simple with apricot jam, but you can add slivered almonds and all sorts of stuff.

Brie en Croute
Various sources.

Ingredients

1 puff pastry
1 large egg, beaten
1 wedge of brie
1/4-1/2 cup apricot preserves
crackers or bread to serve with

Directions

  1. Defrost puff pastry and roll out.
  2. I like to de-rind my brie, but I’m picky like that. So de-rind the brie if you would like.
  3. Place brie in center of puff pastery to see where to put apricot preserves. Note: I normally get my brie from Costco, and it comes in a wedge not a circle.  So I cut the wedge in half so that I can make a rectangle out of it.
  4. Remove brie from puff pastry and spoon apricot preserves  to about the size that the brie will take up.
  5. Place the brie on top of the apricot preserves.
  6. Wrap brie with the puff pastry.
  7. Wrap brie in plastic wrap and freeze for 20 minutes.
  8. Preheat oven to 425.
  9. Remove brie from freezer and plastic wrap.
  10. Place on greased oven-safe dish. Brush brie with the beaten egg.
  11. Bake for 20-25 minutes.
  12. Serve with crackers or bread and enjoy! Note: It comes out of the oven HOT, so let it cool for a bit so that eager husbands don’t burn themselves.

If I plan ahead, this is an easy appetizer that Misha and I love. It goes over well with crowds.

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Green Goddess Dip

September 22, 2008 at 9:44 am (Uncategorized) (, , )

Green Goddess Dip

We made this for the UCLA tailgate this past Saturday. It was very very good and we are still enjoying the leftovers.

Green Goddess Dip
Inspired by ATC.

Ingredients

1 cup sour cream
3/4 cup mayonnaise
1/4 cup minced fresh parsley
1/4 cup minced green onions
2 Tablespoons minced fresh tarragon
1 Tablespoon fresh lemon juice
1 garlic clove, minced
1 teaspoon dill
1/8 teaspoon salt
1/8 teaspoon pepper

Directions

  1. Mix all in a food processor until smooth.
  2. Transfer to a bowl and refrigerate until the flavors have blended (I let it sit overnight)
  3. Serve with fresh veggies or crackers. Enjoy!

My family loves dill so I added a bit extra. It was very good, but much better after it had sat overnight and the flavors had all blended.

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