December 8, 2018

Recipe Round-Up...

Thank you to everybody that attended our Christmas Open House.We love seeing you all and I can't believe it's been 10 years already!  We had lots of fun, food and libations.  Here's a round up of the recipes....  

Hot Pepper Cranberry Spirals
Makes 24 Spirals
2 sheets (1 box) puff pastry, thawed according to package directions
4 ounces cream cheese, softened
2 Tablespoons fresh thyme, additional for garnish if desired
1 egg, whisked with a dash of water

Preheat oven to 400°F and prepare 2 baking sheets by covering them with parchment paper.
Carefully unfold the puff pastry sheets onto a flat surface to ensure there are no tears. Gently spread 2 ounces of cream cheese evenly onto each sheet, leaving the top inch uncovered. Spread the Hot Pepper Cranberry Jelly over the cream cheese and sprinkle each sheet with one tablespoon of thyme.
Brush the top inch that was left uncovered with the egg. Beginning at the bottom, roll the puff pastry sheets tightly until you have completed the roll.
Place in the refrigerator to allow it to firm up for about 30 minutes for ease with cutting. Remove and slice into 1/2” slices.
Place each slice down on the prepared baking sheets and bake for 24-28 minutes, or until the slices have puffed and browned slightly. Garnish with additional thyme and serve warm.

Fluffy Peppermint Dip

1 container (7 oz.) Marshmallow Fluff
8 oz Cream Cheese
1 tsp Peppermint Extract
¼ c Peppermints, crushed
1-2 drops red food coloring (optional)

    Using a mixer on low combine Marshmallow Fluff, cream cheese, and peppermint extract.
    Sprinkle with crushed peppermints and continue to mix until they are fully incorporated into the fluff.
    Add red food coloring to create a light pink color. This is optional.
    Serve with chocolate graham crackers, or your favorite dipper.

    Curry Mayonnaise 

    2½ Tablespoons fresh lime juice
    1 Tablespoon honey
    1 Tablespoon curry powder
    ½ teaspoon ground ginger
    ½teaspoon garlic salt
    2 cups mayonnaise

    Whisk together the lime juice, honey, curry powder, ginger, and garlic salt in a small bowl.  Slowly whisk the lime mixture into the mayonnaise in a medium bowl, using a fork or a flat whisk.  Be gentle so the mayonnaise doesn't "break".  Store, tightly covered in the refrigerator for up to one month.  Serve with assorted, fresh vegetables.  
      This is great as a base for chicken salad, on French fries,or as a dip for shrimp cocktail.

        For recipes from past Clever Girl gatherings, click HERE and HERE

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