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From gourmet recipes to simple snacks, you'll find something fresh every week.
 Hot Crab Spinach Roasted Red Pepper Dip (35 mins.)
1-10 oz. pkg frozen spinach, thawed and drained
2-8 oz. blocks 1/3 less fat Philadelphia Cream Cheese
1/2 cup Hellman’s Heavy Duty Mayo
8 oz fresh jumbo lump crab meat
1.5 tsp Worcestershire Sauce
1 tsp Tabasco Hot Sauce
1/4 tsp granulated garlic
2 Tbsp roasted red peppers or diced pimentos
2 Tbsp scallions, cut on an angle
Salt and black pepper to taste
Preheat oven to 350 degrees. Thaw and drain all excess water out of spinach. In a large mixing bowl combine the spinach, cream cheese, and mayo. Fold all ingredients to blend. Add the remaining seasonings and crab meat; mix lightly. Place dip in an oven-safe casserole dish. Bake for 20-25 minutes or until browned on top. Serve with crackers or fresh bread. Serves 10-15.
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 Cookie Exchange Christmas Cookies (30 mins.)
1 cup butter, softened
1/2 cup light brown sugar
1/2 cup white sugar
1 egg yolk
2 cups flour
1 teaspoon vanilla
4 dozen pecan halves for garnish
Preheat oven to 350°. Use a large spoon to cream butter and both sugars by hand. Add egg yolk and mix. Gradually add flour. Add vanilla and mix well. Take a teaspoon of dough and roll into a ball; flatten into 1 1/2 inch circle. Place on an ungreased cookie sheet and add pecan half. Continue with all dough, placing cookies 2 inches apart. Bake 10-12 minutes until edges are golden. Do not over-bake! Yields approximately 4 dozen cookies.
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 Bruschetta Toast Points with Parmigiano-Reggiano
(25 mins.)
1 loaf of Ecce Panis Wheat Baguette
2 Tbsp extra virgin olive oil
3/4 tsp Herbs de Provence
1/4 cup shredded or grated Parmigiano-Reggiano
Salt, freshly ground black pepper
Granulated garlic (to taste)
1 jar (12 oz.) World Classics bruschetta tomato topping
1 pkg (4 or 5 leaves ) basil leaves, chopped
Preheat oven to 425 degrees. Slice bread diagonally into 1-inch slices. Combine the olive oil and dry seasonings in a mixing bowl. Place bread slices on cookie sheet. Brush each piece with olive oil mixture. Top with a sprinkling of Parmigiano-Reggiano. Bake for 4 to 5 minutes or until lightly browned. Top with 1 Tbsp of bruschetta topping. Sprinkle fresh basil on top. Serves 4-6.
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 Gingerbread Cookies (1 hr.)
1 18 oz. package Pillsbury Sugar Cookie Dough, at room temperature
2/3 cup all-purpose flour
2 Tbsp cocoa powder
1 1/2 tsp ground ginger
1 tsp pumpkin-pie spice
1/2 tsp cinnamon
icing
candy for decorating
With a mixer, blend all the ingredients on low speed. Gradually increase the mixer speed to medium until the ingredients are well combined. Divide dough into 2 pieces and wrap in parchment or wax paper. Refrigerate for 30 minutes.
Preheat oven to 350 degrees. Flour table top or work surface. Roll dough out to 1/2” thickness. Once rolled out, cut out gingerbread cookies into people or any shapes you desire. Place on a baking sheet that has been sprayed with baking spray.
Bake for 18-22 minutes or until cookies are crisp. Cool cookies completely before decorating. Spread cookies with icing and decorate with candies. Makes 16-18 4” cookies. Serves 6-8 children.
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 Mulled Apple Cider
(30 Mins.)
1 1/2 quarts apple cider
Half an orange, sliced in circles
2 cinnamon sticks
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 whole clove
Place medium saucepan on stove and fill with apple cider. Add all other ingredients to cider and stir. Heat over medium heat until it steams and just begins to boil, about 10 minutes. Reduce heat to medium-low and simmer 15 minutes more. Keep cider warm over low heat for up to several hours. Serve warm.
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