Baked Brie

(original post 10/10/08)

Baked Brie. The ultimate appetizer for any party, get together, or perfect for when you just need some time alone. I can remember when I was in high school (I know, amazing I can remember that far back) and my mother used to make this for the two of us. Through the years I have found many variations on the recipe, but I always go back to the plain and simple, cause I am an easy-baking kind of gal. And, now that I am gluten free, I have even made it without the pastry. I have to say, not as good, but it will do.

Baked Brie- ingredients
1 Pilsbury puff pastry, thawed
1 wheel brie cheese, with the rind left on
1 jar apricot preserves (or raspberry, or whatever you prefer)
crackers of your choice

Heat oven to 350. In a greased pie tin, lay out pastry flat, place wheel of brie right in the middle. Top with 1/2-2/3 jar of preserves. Fold up corners and seal all of the edges tight. This is where you could get fancy. My mother always turned it upside down so you could not see the edges, some people cut out pretty shapes and such. Me...I just fold it and stick it in the oven. Why waist time when you are just going to dig right into it?
Bake for 30 minutes or until the edges are nice and golden brown.
Now, here is the hard part. Wait. Ugh. The worst. But, if you cut into it right away, its way too hot and you will burn the mouth and then you can't taste any food fora good 3 days.
So wait and let it set for about 10 minutes.
Cut into the gooey goodness and spread over crackers and enjoy!
(and to let you know, it is delicious leftover for breakfast)

Pumpkin fro-yo and pumpkin dip

We are getting a little pumpkin crazed over here, and my husband is not loving it as much as the kids and I are. I wish it was socially acceptable to eat pumpkin all year long.
Here are the latest that are being eaten in the Melick kitchen.

Pumpkin Pie Frozen Yogurt
1 can pumpkin
2 cups vanilla yogurt (I used fat-free so I didn't feel terrible about eating it)
2 tsp sugar
2 tsp pumpkin pie spice
Mix all together and if you have an ice cream maker, perfect. Just follow the directions for it. Otherwise, you can just put it in a freezer safe container and freeze, mixing every 5-10 minutes until it is the consistency you like.
We also topped it off with mini chocolate chips and whipped topping.

Pumpkin Dip
1 can pumpkin
1 package vanilla instant pudding
2 cups cool whip
1 tsp pumpkin pie spice
Mix all ingredients together, refrigerate for at least 1 hour. Perfect for apples, Nilla wafers, or graham crackers.

Corn Salsa

This has to be my favorite thing to make. I could eat this for every meal and never get tired of it. It is refreshing, sweet, savory...and not so bad for you!

The list:
4 ears fresh corn, or 3 cans sweet corn, drained
1 12oz jar roasted red peppers, chopped
2 avacados
2 green onions, chopped
1 large tomato, chopped
1 jalapeno
3 tbsp minced cilantro
2 tbsp lime juice
1 tbsp white vinegar
1/2 tsp salt
1/4 tsp pepper
1/4 tsp cumin

If I am using fresh corn, I like to boil it for a few minutes first, to get the bright yellow color, but not too much so it gets soggy. You still want that bite to it. If it is not corn season, go ahead and use about 3 cans of sweet corn. (Let the corn cool completely before cutting it off the cobb

Mix the corn with all the other ingrediants. Chill for a few hours. Serve with chips.

I dont use the jalepenos....too spicy for me. That, and I have an obsession with avacados. So I usually add one more. I like to have a piece with every bite!

Quick and Easy Meatballs

Its game day Sunday which means food of course! I remember as a kid my parents hosted a party for everything. And the Super Bowl was no exception. The food was always the best part, for me. All the finger foods, dips, appetizers....I'm getting hungry just thinking of it. So, in honor of game day, I am posting a favorite in our home...Swedish Meatballs. Great for a party appetizer, finger food, or serve with rice and make a dinner out of it. I love it because, it is easy, of course!

I love Ikea's Swedish Meatballs. But any frozen Swedish Meatballs will do.

1 bag frozen meatballs
1 cup bbq sauce (our favorite, Sonny's or Sweet Baby Rays)
1 jar pineapple preserves (I have also found the pineapple apricot preserves work amazing in this recipe as well)
Stir everything together, put in crock pot and cook until heated through!

Fresh Peach Salsa

This is my weakness. If I make it, I have to make several batches because I could sit and eat this. All. Day. Long. I guess its better than sitting and eating chocolate cake...
2 large peaches
2 medium tomatoes
3/4 cup diced onion
1 jalapeno pepper
2T olive oil
1t white balsamic vinegar
2T cilantro
salt and pepper to taste

Chop cilantro and put in medium bowl (this is where I add another tablespoon or so. LOVE fresh cilantro)
Cut pepper in half, remove seeds, chop finely, and add to cilantro.
Cut peaches into small pieces (I remove skins as well, but it isn't necessary), add to bowl.
Dice tomatoes and add, as well as onions.
Mix oil and vinegar, and gently stir in to mixture. Add salt and pepper.
Enjoy!

Refreshing Fruit Dip

I have the winter blues. I am not meant for this cold stuff. I need the sun. Maybe that is why I live in Florida. My cure? Food. But of course. And this dip is the perfect thing. Serve it with some fresh oranges and apples and it makes you feel like summertime. Perfect with maybe some pretzels too!

Cream together:
1 jar (7 oz) marshmallow fluff
1 package cream cheese, softened
1 tbsp honey
1 tsp grated orange peel
1/4 tsp cinnamon

Baked Brie

Baked Brie

List of goodies
1 weel of Brie cheese
1 jar of preserves (I like to use strawberry or apricot, but anything will do)
1 puff pastry sheet (NOT filo) Pepperage Farm has the best ones.

In a round pie pan (or any glass oven safe pan), lay out the thawed pastry sheet.
Place the unwrapped Brie in the center...its ok to leave the white stuff around the cheese (the rind)

Spoon on 1/2 to 2/3 of the preserves on top of cheese.

Gather the pastry around the cheese, starting with opposite corners, pinching the seems closed.

Bake at 350 for 30 minutes, or till browned.
LET IT REST for 5-10 minutes. It is tempting to eat it right away, but dont!
Then just cut into it, spoon into it, whatever you please. The melted cheese and warm preserves just spill out and it is devine! Serve with crackers...my favorite....Keebler Toasteds. And be careful...you could eat the whole thing by yourself...its great leftover for breakfast...not that I have done that or anything....