Posts Tagged ‘ party ’

Raspberry & Nut Baked Brie

Today we celebrated my niece Kirstie’s 18th birthday with a fun party.  Not to sound old but it seems like last week she was just a little kid and now she’s an amazing young woman who I love hanging out with.  I got to meet a lot of both my sister and Kirstie’s friends which was really cool.  My hubby and I had a great time and I contributed my taco dip (posted) which is always a huge hit  My sister Sandy made her Baked Brie recipe which I just love.

I asked her to send me the recipe and had a moment of shock when I read it.  Her version is not vegetarian, however with a quick change from jelly to jam we are veg approved!  I just have to get over my own disappointment for letting it slip by, and enjoying it so much while not realizing the recipe didn’t correlate with my principles!  On occasion I guess it happens to all of us.

She’s made this a couple of times once using refrigerated crescent rolls and today using phyllo dough.  The crescent version may be a little easier to make since phyllo can be tricky and you have to work very quickly when using it.  Personally I like both and it’s recipes like this that make it so difficult to go totally vegan.  I’m sure I’ll get there one day, slowly and surely, it’ll happen.  In the meantime find a reason to make some brie, it’s so good!

Ingredients

1 8 oz round of Brie

1 package of phyllo dough thawed, or 1 container of crescent rolls

Several tablespoons of raspberry jam

A few tablespoons of sliced almonds or chopped walnuts

a few teaspoons of brown sugar

egg

Directions

Defrost phyllo or unroll crescent rolls making sure to work seams together and  place brie on top, add quite a bit of jam on top, sprinkle the nuts and  top with some brown sugar. Wrap the Brie completely with the dough. If there is a lot of extra  Phyllo dough, tie on top with kitchen string. Mix egg and brush on top for nice browning. Bake about 20 minutes at 425 till lightly brown.  Serve by slicing into wedge or pie like pieces.

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Mini Quiche

Here is another great party recipe.  I made several batches of this for my mom’s birthday party and they were a big hit.  There really is no right or wrong way to make this recipe.  Every single batch was a different combination of veggies and cheese and each one was great.  I think my personal favorite was with sundried tomato and jack cheese but the green onions and mushrooms with swiss cheese was also a hit.  I  made batches of them for weeks prior to her party and stored them in the freezer.  Several people asked for the recipe at the end of the party.  I think they would also go well on a brunch menu.

Ingredients

  • 3/4 cup crushed saltine or ritz crackers
  • 4 tablespoons (1/2 stick) butter, melted
  • Nonstick cooking spray
  • 2 eggs or ½ cup egg substitute
  • 1 cup  low fat milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Olive oil for sautéing veggies
  • Tabasco if desired
  • 1 cup grated cheese such as cheddar, jack or swiss
  • 1 cup finely chopped veggies any combination such as mushrooms, sun dried tomato, red or green onion, tiny broccoli florets, or even veggie sausage crumbles

Directions

Preheat oven to 300 degrees F.

Combine cracker crumbs and melted butter. Divide crumbs among mini muffin tins that have been sprayed with a nonstick spray. Divide cheese evenly over the cracker crust.  Saute veggies until just cooked in a little olive oil. Cool, and then divide evenly on top of the cheese. Beat eggs; add milk, and seasoning. Pour by spoonfuls on top of the veggies in tins. Fill about 2/3s full. Bake until set, about 15 to 20 minutes. Do not over bake. This recipe can be cooked in advance and frozen.  Reheat in 350 oven 10-15 minutes before serving.