Brie en Croute

by Katie Nunnally

13.2 ounce round of brie cheese
1/2 package of puffed pastry (1 sheet)
1/4 cup toasted almonds
1/3 cup craisins
1 egg
1 tablespoon water
1/2 cup raspberry preserves

Thaw pastry sheet at room temp for 30 minutes. Preheat oven to 400. Mix egg and water. Unfold pastry sheet on lightly floured surface. Roll into 14 inch square. Cut off corners to make a circle. Spread preserves to within 1 inch of edge. Spread preserves to within 1 inch of edge. Sprinkle cranberries and almonds over preserves. Put cheese in center. Brush edge of circle with egg mixture. Fold two opposite edges over cheese. Fold other sides onto the round. Press edges to seal. Place seam side down on baking sheet. Decorate top with pastry scraps if desired. Brush with egg mixture. Bake 2o minutes or until golden. Let stand 45 minutes. Serve with crackers.

Tropical Fat Free Pie

by Ivelisse Morales

Tropical Fat Free pie:

 

8 oz whipped cream

1 Jello Tropical package or any flavor of your preference

2/3 cup boiled water

1/2 cup water

1 graham crust

 

Directions:

Boil water and then mix the rest of the ingredients. Pour the mix in the crust and leave it in the fridge for couple of hours until is set, then enjoy!

Southwest Cheesecake

by Jodie Ryan

Southwest Cheesecake

1 cup finely crushed tortilla chips

3 T. butter or margarine, melted

2 packages (8 ounces ea) cream cheese, softened

1 packet taco seasoning (divided)

2 eggs

1 cup shredded Colby/Monterey Jack cheese

1 can (4 ounce) chopped green chilies, drained

1 cup sour cream

Garnish:


1/2 cup  sliced green onion

1/3 cup chopped tomatoes

1/4 cup pitted ripe olive slices


Heat oven to 350°F. Stir in chips and butter in small bowl; press into 9-inch spring form pan. Bake 15 minutes.

Beat cream cheese and eggs in large mixing bowl at medium speed until well blended. Add 1/2 of taco seasoning. Mix in shredded cheese and chilies; pour over crust and bake 30 minutes.

Mix remaining taco mix with the sour cream. Spread sour cream over cheesecake. Bake for 15 more minutes.

Cool on a rack. Loosen cake from rim of pan. Refrigerate until ready to serve at least 30 minutes. Top with remaining ingredients just before serving.

Yield: 10 servings

Mozzarella, Tomato, and Avocado Salad

by Ashley Sorenson

1 container cherry tomatoes, cut in half
1 carton mozzarella cheese pearls, drained
1 avocado, peeled and diced
1/3 cup basil, chopped
2 tablespoons fresh parsley, chopped
1/4 cup lemon juice
1/4 cup olive oil
salt and pepper to taste
Baguette, optional

In a large bowl, combine the tomatoes, mozzarella, basil and parsley. Set aside. In a small bowl, whisk the lemon juice, oil, salt and pepper. pour over the tomato mixture. Toss to coat. Cover and refrigerate for 1 hour before serving. Just before serving the salad, stir in chopped avocado. Serve salad with toasted baguette.

Pasta Can Salad

by Anjelica Wolf

1 box bowtie pasta
1 can of corn, drained
1 can of green beans, drained
1 can kidney beans, rinsed and drained
1 package cherry tomatoes cut in half
1 package real bacon bits
1/4 to 1/2 bottle of Kraft Parmesan Balsamic Vinaigrette dressing

Cook pasta according to directions on box, toss with all other ingredients, chill and serve 

Too Much Chocolate Cake

by Maureen McWilliams

1 (18.25 oz) package Devil's food cake mix
1(5.9 oz) package instant chocolate pudding mix
1 cup sour cream
3/4 cup vegetable oil
4 eggs, beaten
1/2 cup warm water
1 tablespoon instant coffee
2 cups mini semisweet chocolate chips

Preheat oven to 350. In a large bowl, mix together cake and pudding mixes, sour cream, oil, beaten eggs, water, and instant coffee. Stir in chocolate chips. Pour into a well greased 12 cup bunt pan. Bake 50-55 minutes. Cool for 1 1/2 hours before inverting. Top with powdered sugar if desired