Recipes for Christmas parties

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Roquefort Grapes

 

1 10-ounce package of almonds, pecans, or walnuts, toasted

1 8-ounce package of cream cheese

¼ pound Roquefort Cheese

2 tablespoons of heavy cream

1 pound seedless grapes, red or green, washed and dried

 

  • Roast nuts at 275 degrees, spread nuts on baking sheet and bake until toasted
  • Chop the toasted nuts coarsely in a food processor or by hand, spread on platter
  • In the bowl of an electric mixer, combine cream cheese, Roquefort, and heavy cream and beat until smooth
  • Drop clean, dry grapes into the cheese mixture and gently stir by hand to coat them
  • Roll coated grapes in the toasted nuts and put on a tray lined with wax paper, chill until ready to serve

 

Twice-Baked Potatoes

 

1 ¼ pounds small fingerling potatoes

2 ounces pancetta or bacon, cut into 1-inch pieces

1 ounce parmesan cheese, grated into small holes of a box grate to yield a scant ½ cup

1 teaspoon Kosher salt

Unsalted butter

¼ teaspoon freshly ground pepper

¼ cup heavy cream

3 fresh sage leaves, finely chopped

2 teaspoons snipped fresh chives

 

  • Heat the oven to 375 degrees, place the potatoes on a baking sheet 20 to 35 min until soft
  • Cook the bacon in a small skillet over medium-high heat until crisp, 4 to 6 min, dice the bacon
  • Cut the potatoes in half lengthwise, use a spoon to scoop out centers, reserving the shells with a little border to keep potatoes stable.
  • Transfer the potato filling to a mixing bowl, add all but 2 tablespoons of the cheese, butter, along with salt and pepper, cream, stir in the bacon, sage, and chives
  • Spoon the potato mixture into the shells
  • Discard the unused shells, sprinkle each potato with the remaining cheese
  • Warm in the oven

 

Puff Pastry Cheese Straws

 

1 package prepared frozen puff pastry, thawed in refrigerator

Lightly Beaten Egg White

Paprika

Cayenne Pepper

Cup finely shredded sharp cheese, such as aged cheddar or parmesan (4 oz.)

 

  • Preheat oven to 375 degrees, open one sheet of puff pastry on a cutting board. Brush the surface lightly with some of the beaten egg white.  Sprinkle lightly with paprika and a touch of cayenne pepper.  Sprinkle surface with ½ cup of cheese to evenly cover entire surface.  Roll a floured rolling pin over cheese to gently press the cheese into the puff pastry.
  • Cut the puff pastry into long half inch wide strips; gently twist each strip several times. Lay strips 1 inch apart on a baking sheet lined with parchment paper.  Bake in the 375 degrees oven for 12 to 14 min or until the straws are golden in color. Cool on wire rack, best served the same day but can be stored overnight in an airtight container.

 

Fast, Easy Endive Boats

 

Several Heads of Endive

Assorted Toppings

Blue Cheese

Walnuts

Apples – sautéed in butter

Herb cheese

Sprouts

Chicken Salad

Pimento Cheese

Parsley for Garnish

 

  • Cut the ends off of the endive and peel apart
  • Add fillings into endive

 

Kathy Walker’s Spinach Dip

 

2 cups Monterey Jack cheese, shredded

1 cup sour cream

8 oz. softened cream cheese

10 oz chopped frozen spinach, thawed and squeezed dry

6 oz (more to taste) medium salsa

Shredded cheddar on top, optional

 

  • Spray dish with Pam, mix ingridients
  • 400 degrees oven for 20-25 min

 

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