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Easy White Bean Dip 

Ingredients:
1 (15 oz) can white beans (navy or cannellini) rinsed 
3 T. good extra-virgin olive oil​
1 t. to 1 T. minced garlic (your choice)
1 T. lemon juice (or to taste)
1 t. kosher salt (or to taste)
1/2 t. ground black pepper

Directions:
Put all ingredients in a food processor.
Blend well.
Taste and adjust seasonings as desired.
Transfer to a serving bowl and serve with vegetables or crackers.
Spinach-Artichoke Dip

Preheat oven to 350

Ingredients:
1  (15oz) can artichoke hearts, drained and chopped
1 (10 oz) packages frozen spinach, thawed and drained
1  (8 oz) package cream cheese, softened
2  T butter, softened
1/4 C. milk
salt to taste
pepper to taste
1/2 C. grated fresh Parmesan

Directions:
Mix artichoke hearts and spinach together and place in bottom of 
small casserole dish. Beat cream cheese and butter until smooth.  
Gradually add milk, salt and pepper to cheese mixture, spread over casserole.  
(May be frozen for later use or refrigerated for up to 24 hours at this point).
Sprinkle Parmesan on top.
Cover casserole dish and bake for 30 minutes.  
Uncover and continue to bake 10 more minutes or until golden brown.
Hot Artichoke Dip

Preheat oven to 350

Ingredients:
1  (6 oz) jar marinated artichoke hearts, drained and quartered
1 C. mayonnaise
3/4 C. Parmesan 

Directions:
Combine all ingredients and place in a baking dish.  
Bake until thoroughly heated and bubbly, about 10 to 15 minutes.  
Baked Brie

Preheat oven to 400

Ingredients:
1 roll refrigerated crescent-style dough
1 (8 oz) round Brie Cheese
apricot jam (any flavor works well)
1 egg yolk mixed with 1 t. water

Directions:
Remove 4 crescents and place on a small, lightly greased cookie sheet.  
With fingers, smooth out perforations to form a solid square.
Unwrap Brie and place in center of rectangle.
Place some apricot jam on top of Brie round. 
Bring up all corners of dough to totally encase cheese making sure all openings are sealed.
Brush with egg wash.
May prepare to this point and hold for several hours.
When ready to serve, bake for 30 minutes until golden.
Allow to sit for a few minutes before slicing into wedges.
Bacon-Wrapped Asparagus 

Preheat oven to 450

Ingredients for Asparagus:
30 medium asparagus stalks, trimmed
10 slices bacon
1/4 C. olive oil
kosher salt 
pepper

Ingredients for optional dipping sauce:
1/2 C. mayonnaise
2 t. Asian chili sauce (Sriracha)
2 T. lime juice
kosher salt 
pepper

Directions:
Separate asparagus into bundles of 3 stalks each.  
Carefully wrap a piece of bacon around each bundle.
Transfer bundles to a rimmed baking sheet.  
Drizzle with oil and sprinkle with salt and pepper.  
Roast, flipping halfway through until asparagus begins to wilt
and bacon is brown, 20 to 22 minutes.

Meanwhile, make sauce.
Whisk together mayonnaise, chili sauce and lime juice.
Season to taste with salt and pepper.
Transfer bundles and sauce to a platter.
Avocado-Feta Salsa

Ingredients:
2 plum tomatoes, chopped
1 avocado, halved, seeded, peeled and chopped
1/4 C. finely chopped red onion
1 clove garlic, minced
1 T. snipped fresh parsley
1 T. snipped fresh oregano
1 T. olive oil
1 T. red or white wine vinegar
4 oz. feta cheese, coarsely crumbled
pita chips or tortilla chips

Directions:
In a medium bowl combine tomatoes, avocado, onion, garlic, parsley, oregano, oil and vinegar.   
Stir gently to mix.  
Gently stir in feta cheese. 
Cover and chill for 2 hours or up to 6 hours.  
Serve salsa with pita or tortilla chips.
Tzatziki

Ingredients:
16 oz. Greek yogurt
1  English Cucumber, peeled and seeded
1/2  C. sour cream
1  T.  white wine vinegar
2  T.  freshly squeezed lemon juice (1 lemon)
1 1/2  t. minced garlic
1 T.  minced fresh dill
1 t.  salt
1/2 t.  ground black pepper

Directions:
Grate the cucumber and place it on a towel.
Squeeze as much liquid as you can from the cucumbers.
Place cucumbers in a bowl.
Mix in all other ingredients and blend well.
You can serve it immediately or refrigerate to allow flavors to blend.

Sweet Weenies!

Preheat oven to 350

Ingredients:
1 pound package bacon
1 package cocktail weenies
1 pound brown sugar (or more, or less....)
toothpicks

Directions:
Spray a 9 x 13-inch glass baking dish with non-stick cooking spray.
Cut package of bacon into quarters.
Wrap a piece of bacon around each weenie 
and secure with a toothpick.
Place weenies close together in pan, 
leaving a corner empty for ease of basting.
Smother weenies with brown sugar.
Place in oven for 10 minutes.  
Baste.  
Continue baking and basting every 10 minutes
until bacon is completely cooked (approximately 30-40 minutes) 
and brown sugar is melted (I bake until brown sugar is caramelized).
Black Bean Cakes with Salsa

Ingredients for cakes:
2 (15 oz) cans black beans, rinsed and drained
1 (8.5 oz) box corn muffin mix
1/2 C. prepared salsa (drained)
2 1/2 t. chili powder
2 T. olive oil
*optional: chopped jalapenos

Ingredients for topping:
1 C. prepared salsa
1/2 C. sour cream
1/2 t. chili powder
salt and pepper to taste

*you certainly don't need to mix in the sour cream.  
It's equally delicious with just salsa!

Directions for cakes:
In large bowl mash beans with vegetable masher or fork.  
Stir in muffin mix, drained salsa and chili powder (and jalapenos)
In 12-inch skillet heat 1 T. oil over medium-high heat.  
Roll bean mixture into desired size and put in skillet.  
Flatten cakes with spatula.  
Cook 3 minutes each side until browned.  
Remove from skillet.  
Repeat with remaining oil and bean mixture.  

Directions for topping:
In bowl combine salsa, sour cream, chili powder and salt and pepper.  
Spoon topping over cakes.   
Whipped Feta Dip

Ingredients:
8 ounces good Feta Cheese
1/2 C. sour cream
1/2 C. mayonnaise
1 t. lemon zest
1 t. chopped garlic
1/4 t. dill
1/8 t. salt
1/4 t. black pepper
1/8 t. crushed red pepper flakes

Directions:
Put all ingredients in a food processor and blend until smooth.
Place dip in a bowl and serve with toasted pita and veggies.