Holiday Brie ~ posted by Holly in FL

**Holiday Brie**

Ingredients:
1c Cranberries, fresh; chopped (I use my food processor)
1/2c Pears; peeled, chopped (I use one can, drained, save liquid)
2T Honey
1T Dried Currants (can use raisins, or omit
1/4tsp Pumpkin pie spice
3T reserved pear juice
2T Red wine vinegar
2tsp Lemon juice
15oz Brie round (or 2 – 8oz rounds)

Instructions:

1. Combine first 8 ingredients in a heavy saucepan; bring mix to a boil over medium-high heat. Cover, reduce heat, and simmer 30 minutes, stirring frequently.
2. Uncover and cook an additional 5 minutes or until mix is thickened, stirring frequently. Cool mix to room temperature.
3. Scrape, using a spoon, a circle in the top rind of cheese, leaving an 1/4″ border of rind.
4. Place Brie on an ovenproof serving platter. Spread cranberry mix over top.
5. Bake at 350 for 12-15 minutes or until cheese is bubbly. Serve immediately with melba rounds, crackers, bread, etc.

Anna the Board Fairy’s Spicy Hummus

Spicy Hummus, adapted from Rachael Ray
Prep Time: 5 minutes

NOTE: One large 6 lb can of garbanzos can be roughly divided into three 4-cup amounts, which can be frozen until ready to use. Very economical to buy these large cans.

One 14.5 ounce can (or 2 cups cooked) garbanzos, drained
2 rounded Tbsp tahini sesame paste
1/3 cup extra virgin olive oil (EVOO)
½ tsp salt
½ tsp cayenne pepper OR 1 ½ tsp crushed pepper flakes
1 tsp ground cumin
1 tsp ground coriander
1 tsp minced garlic (from a jar works when in a hurry)
2 Tbsp lemon juice OR juice of ½ lemon
1 pack of pita bread, grilled and cut into wedges for dipping

Combine all ingredients (except pita) in food processor bowl and grind into a smooth paste. Transfer to a small dip dish and surround spread with warm pita wedges.

This recipe makes a great appetizer or snack. Also works well to take to pot lucks or block parties. You can cut back on the *heat* if your family can’t take spicy flavoring. My familyl loves it spicy. If your family inhales this stuff like mine does, you might want to do double recipes.

DOUBLE RECIPE

Two 14.5 ounce cans garbanzos, drained (or 4 cups cooked)
4 rounded Tbsp tahini sesame paste
2/3 cup EVOO
1 tsp salt
1 tsp cayenne pepper OR 3 tsp crushed pepper flakes
2 tsp ground cumin
2 tsp ground coriander
2 tsp minced garlic
4 Tbsp lemon juice OR juice of 1 lemon
2 packs of pita bread, grilled and cut into wedges for dipping

Blender Cranberry Salad ~ posted by Phyllis in Canada

It’s from the More with Less cookbook and it’s SO delicious!

Blender Cranberry Salad
Dissolve over low heat:
1 envelope unflavored gelatin
1 c. cold water
Combine in blender (or food processor):
2 c. cranberries
1 unpeeled orange, seeded and quartered
1 apple, cored and quartered
1/2-3/4 c. sugar or honey
dissolved gelatin
Blend only until orange peels are well chopped.
Add 1/4 c. nuts (optional)
Chill until firm

You could also omit the gelatin and water and serve as a relish.

Italian Bread Spread ~ posted by Dayle

Italian Bread Spread. Cream cheese, italian seasoning, and crushed garlic. Measurements depend on you. Spread on bread and top with salami or cheese (or both!)

Taco Spread ~ posted by Dayle

2 pkgs cream cheese
2-3 tbsp. taco seasoning (depending on your taste)
2-3 green onions chopped finely
2-3 oz shredded cheddar cheese
2 chopped tomatoes
1 can chopped black olives

Mix together cream cheese, taco seasoning, green onions and cheddar.

In a plastic wrapped lined bowl, layer 1/3 of the cream cheese mixture, then layer the chopped tomatoes, then another 1/3 of the cream cheese mixture, then the olives, then the final 1/3 of the mixture.

Refrigerate at least one hour. Turn out of bowl onto a platter and serve with sliced bread or crackers.

Yummy!

Tapenade ~ posted by BirkenstockMom

2 c. pitted kalamata olives
2 tbsp. pine nuts
1/3 c. capers
3-4 cloves garlic
3/4 c. extra virgin olive oil
freshly cracked black pepper and lemon juice to taste

Toss first 4 ingredients in the food processor. Process lightly. It doesn’t need to be pureed. Remove to a small bowl and whisk in the oil a little at a time. Season with the pepper and lemon juice.

OhElizabeth’s BBQ Sauce

3 c. tomato juice
1 small can tomato paste
juice of 1 lemon + scant 1/4c. rice vinegar (use less if apple cider vinegar)
1/3 c. chopped onion
1/4 c. honey
2 T. worcestershire sauce
1 1/2 tsp. salt
1/2 tsp. cloves
2 dashes pepper
1 tsp. allspice
1 T. paprika
1 tsp. chili powder
4 tsp. garlic powder
1 tsp. cinnamon

Dump in pot and cook til smooth. Can use sugar or sucanat instead of honey. The sauce does not come out thick, but it’s perfect for cooking crockpot chicken in. The sauce will cook down and thicken to perfection as the bird cooks! I don’t even bother to cook the sauce before using in the crockpot, since it will cook there too. Yum!

Bean Dip (Suitable for passing!)

1- 16 oz can black beans, drained and rinsed
1- 16 oz can pinto beans, drained and rinsed
1 cup salsa (mild, medium or hot to suit your taste)
juice of 1 lime
handful of cilantro leaves
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp cumin
1/2 tsp garlic powder

Combine all ingredients in food processor until well blended and creamy.
Serve with tortilla chips, vegetables or baked pitas or tortillas.

Hints: fresh lime juice and cilantro make a huge difference- try not to substitute. The flavors get more intense and blended after a day in the fridge, but I prefer to eat it at room temp. Try and bring it to room temp before serving

Homemade Vanilla Cocoa

INGREDIENTS:
1 quart milk
1/3 cup sugar
1/4 cup cocoa
1/4 teaspoon vanilla (or substitute 1/2 teaspoon cinnamon)
whipped cream for topping

DIRECTIONS:
In saucepan, combine sugar and cocoa. Add a few tablespoons of
milk and heat over medium high heat, stirring constantly. The
heat will make it easier to dissolve the cocoa. When the sugar,
cocoa and milk have formed a paste, add the remainder of the
milk and vanilla and heat until steaming. Pour into mugs, top
with a bit of whipped cream and serve immediately.

Lemon Tahini Salad Dressing ~ posted by PariSarah

Lemon Tahini Salad dressing
(adapted from Joy of Cooking)

1 c tahini
1/3 c lemon juice
1/2 c (or more) water
2 to 4 cloves garlic, minced
1/2 tsp ground coriander
1/2 tsp ground cumin
Salt and pepper to taste.

Whisk or blender together. (I blender, to make sure those garlic cloves get thoroughly minced.) Keeps several days, maybe even a few weeks, but you usually need to thin with water after a few days.

Nice for heartier salads–with meats or legumes–or as a different dip for veggies. Not a diet dressing.