Tuesday, December 21, 2010

Tomato Spinach Spread

1 package (8 ounces) cream cheese, softened
1/3 cup milk
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 medium tomatoes, seeded and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 small onion, finely chopped

Pita Triangles:
1 tablespoon butter, melted
1 tablespoon olive oil
6 whole pita breads
1 teaspoon ground cumin
1 teaspoon lemon-pepper seasoning

In a small bowl, beat the cream cheese, milk, salt and cayenne until smooth. Stir in the tomatoes, spinach and onion. Spoon into an ungreased microwave-safe 9-in. pie plate.
Microwave, uncovered, on high for 5 minutes or until heated through, stirring once.
Meanwhile, combine butter and oil; brush over both sides of pitas. Cut each pita into eight wedges; place on ungreased baking sheets. Combine cumin and lemon-pepper; sprinkle over both sides of wedges.
Broil 4 in. from the heat for 2-3 minutes on each side or until lightly browned. Serve with spread.

Laurie's Mom's Fabulous Cheese Ball

This recipe is actually from the Dickens' Midnight Crop on 12/18/2010, but it was so good I wanted you to have it!

8 oz. crumbled blue cheese
10 oz. Kraft Old English Cheese Spread ( find this near the Velveeta)
12 oz. Philadelphia cream cheese
2 tsp. finely chopped sweet onion
1 Tbsp. Worcestershire
1cup finely chopped pecans
1/2 cup finely chopped parsley

Blend all the cheese together. Add everything but pecans and parsley, mix. Add half of the pecans and half of the parsley, mix. Line a bowl with wax paper or foil. Press cheese mixture into bottom of bowl, Refrigerate 8-10 hours. Remove chilled mixture from lined bowl, roll in remaining nuts and parsley. Serve.