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This is an easy to prep and serve recipe using crescent roll dough and a few fresh and pre-prepared ingredients. 2-3 cups chopped pears 1 cup chopped pecans 1 cup gorganzola cheese 1/2 pound dates 3 tablespoons apricot jalepeno jam 2 tablespoons water 1 can large crescent rolls Large-grain sea salt Preheat oven to 350F.  Line a baking sheet with parchment paper. In a food processor, combine pecans, dates and gorganzola.  Pulse for a rough chop and mix. In another bowl, combine pears and 2 tablespoons apricot jalepeno jam.  Fold in cheese mixture. On a flat surface, roll out 1/2 of the crescent roll pastry.  Drop fruit & cheese mixture in 1 tablespoon portions evenly across the dough.  Place the remaining dough across the top and cut into ravioli-like squares.  Pinch edges of each square to seal.  Arrange on baking sheet and score tops of each square to vent. In a small bowl, mix remaining jam and water to make a wash.  Brush ...

Gougères are fancy-titled puff pastries -- pâte à choux -- that utilize the high moisture content of the dough to create steam during baking instead of a rising agent to create the 'puff'... this recipe makes about 60 1" puffs or 2 & 1/2 dozen 2" puffs. 1-1/2  cups water 1/2  cup butter, cut into pieces 1/4  teaspoon salt 1-1/2  cups all-purpose flour 5  eggs 1-1/2  cups crumbled blue cheese 4  teaspoons Dijon-style mustard 1 tablespoon rosemary, finely chopped 1/8  teaspoon ground white pepper 1/8  teaspoon cayenne pepper Preheat oven to 400°F. Line two baking sheets with parchment; set aside. In a small saucepan, heat the water, butter and salt over a medium flame until the butter melts. Do not boil. When the butter is melted, dump in the flour all at once and stir vigorously until the dough pulls away from the sides of the pan, and then for one additional minute. Cook and stir until mixture forms a ball. Remove from ...

Another staple of the party circuit -- and pretty easy to make... 1 cup milk 1/4-pound (1 stick) unsalted butter 1 teaspoon salt 1/8 teaspoon freshly ground black pepper Pinch nutmeg 1 cup all-purpose flour 4 extra-large eggs 1/2 cup grated Gruyere, plus extra for sprinkling 1/4 cup freshly grated Parmesan 1 egg beaten with 1 teaspoon water, for egg wash Preheat the oven to 425°F. Line 2 baking sheets with parchment paper. In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick. Spoon the mixture into a pastry bag fitted with a large p...

These were always a staple at family parties... easy to make, easy to serve... 1 pound hot sausage 3 cups baking mix 2 cups shredded cheddar cheese Preheat oven to 350°F. Mix all ingredients by hand thoroughly until well blended. (Mixture will be dry and thick.) Form into small balls and place on a baking sheet. Bake for about 25 minutes. Serve with fresh cranberry sauce.

Cranberry Cocktail Meatballs 2 pounds ground beef 1 cup corn flake crumbs or panko bread crumbs 2 eggs 1/4 cup chopped, fresh parsley 1/3 cup ketchup 1/4 cup minced onions 2 tablespoons soy sauce 1/4 teaspoon garlic powder 1/4 teaspoon pepper 1 can (16 ounces) cranberry sauce, jellied or whole cranberry sauce 12 ounces chili sauce 1 tablespoon brown sugar, firmly packed 2 teaspoons lemon juice For the meatballs -- Preheat oven to 300° F. In a large bowl, combine ground beef, corn flake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper. Blend ingredients well and form into small balls, about 3/4-inch in diameter. Place in a casserole or baking pan. Place in oven to start cooking. For the sauce -- While meatballs are cooking, combine cranberry sauce, chili sauce, brown sugar, and lemon juice in a saucepan. Cook, stirring, over medium heat until mixture is blended. Pour hot sauce over meatballs in casserole. Bake for about 45 minutes, depending on the size of the ...

1 (10-ounce) package frozen chopped spinach 2 (13 3/4-ounce) cans artichoke hearts 1/2 cup mayonnaise 1/2 cup sour cream 1 cup freshly grated Parmesan 1 cup grated pepper jack cheese Preheat the oven to 350° F. Grease a casserole dish with nonstick spray. Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor. Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame.

If you're like me, one of the appetizers I can easily over-indulge in is crab rangoon. This takes that concept and turns it "inside out". Inside Out Crab Rangoon Dip with Won Ton Chips 2 (8-ounce) packages cream cheese, cut into cubes 2 (6-ounce) cans lump crabmeat, drained and shredded 1 (10-ounce) can condensed shrimp bisque (lobster bisque can be substituted) 1 teaspoon Worcestershire sauce 2 teaspoons lemon juice 2 teaspoons soy sauce 1 scallion, finely chopped For the Won Ton Chips: Peanut oil 1 package won ton wrappers salt, to taste Preheat broiler. Combine all ingredients in mixing bowl and stir to combine. Place in a broiler-proof serving dish and broil for 10 minutes or until hot and bubbly. For the Won Ton Chips -- Heat 2 inches of peanut oil in a Dutch oven or fryer to 350°F. Add won ton wrappers in batches to fry lightly. Remove from oil and let drain on paper towels before serving. Season with salt.

1 pound ground beef 2 egg yolks 1/3 cup dry bread crumbs 1/3 cup parmesan cheese 2 tablespoons chopped parsley 3/4 teaspoon garlic salt 1/2 teaspoon oregano 1/4 teaspoon pepper 1/4 cup olive oil Mix all ingredients (except olive oil). Form into 1" balls and brown in olive oil. Drain on paper towels before placing in a serving dish. BBQ Sauce 1 1/4 cups brown sugar 1 cup ketchup 1 tablespoon dry mustard 2 tablespoons Worcestershire sauce 2 tablespoons vinegar 1 cup strong coffee 1/2 cup finely chopped onion 1 teaspoon salt 1/4 teaspoon pepper Combine all ingredients in a heavy saucepan. Mix well and cook over medium heat for about 10 minutes, stirring occasionally. Reduce heat and simmer for 30 minutes. Pour over meatballs and serve.

Serve with vegetable crudites... Classic Blue Cheese Dip 1 cup sour cream 1/2 cup heavy cream 4 ounces cream cheese, at room temperature 1/4 cup chopped onions 1 tablespoon minced garlic 8 ounces blue cheese, crumbled 1 teaspoon hot sauce 1 teaspoon salt 1/8 teaspoon cayenne 1/4 cup finely chopped fresh parsley leaves, optional Combine all the ingredients, except the chopped vegetables, in a large bowl. Blend with an electric mixer until smooth. Transfer the mixture to a serving bowl, cover, and chill at least 1 hour or up to 3 days before serving.

This week: Chicken Koulibiak Start by creating puff pastry shells (Pâte à Choux) -- 1/2 cup butter 1 cup flour 1/4 teaspoon salt 4 eggs Preheat oven 400°F. In a medium saucepan, melt butter. Add 1 cup of water and bring to a boil. Add flour & salt all at once; stir vigorously. Cook and stir until the mixture forms a ball that doesn't separate. Remove from heat and let cool for 10 minutes. Add eggs one at a time, beating with a wooden spoon after each addition until smooth. Drop dough by heaping teaspoonfuls, 2 inches apart, onto a greased baking sheet. Bake for 20 minutes. Next make the chicken filling -- 1/2 cup sliced fresh mushrooms 1/2 cup onions, chopped 1/2 cup celery, chopped 1/2 cup carrots, shredded 1/4 teaspoon salt 1/4 teaspoon dill weed 1/4 teaspoon pepper 3 tablespoons butter 1/3 cup sour cream 2 tablespoons lemon juice 1 pound cooked chicken (about 2 7oz. cans of chunk chicken) Saute mushrooms, onions, celery and carrots in butter until tender. Off heat, add chick...