Page 23 - Scene Magazine 41-12 December 2016
P. 23

Fun With Food
Baked Pizza Dip and Mini Apple Pie Tartlets
BY JOANNA STELLOH PHELPS
   Since many fam- ilies already have special recipes they use year after year for Christmas, I am going to focus on helping you with a festive New Year’s Eve get-together. En-
tertaining should not be difficult so for an appetizer party, my recommendation is to make three simple recipes and purchase others from your favorite deli, bakery, or grocery store. And don’t forget to offer mini desserts. You need to have fun and enjoy your company too. Have a blessed Christmas season and a wonderful 2017!
Baked Pizza Dip
Ingredients:
• 2 tablespoons butter
• 1⁄2 cup fresh mushrooms, chopped
• 1⁄4 medium onion, chopped
• Salt and pepper to taste
• 1 package (8-ounce) cream cheese
• 1 cup shredded Mozzarella cheese (or
sharp cheddar)
• 1⁄4 cup ham, chopped
• 2 tablespoons bacon bits
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1 package refrigerated pizza dough
• 2 teaspoons olive oil
• 1 tablespoon Parmesan cheese
Instructions: Preheat oven to 350 de- grees. In small sauté pan, melt butter and add mushrooms and onions and cook until vegetables are tender; season with salt and pepper to taste. Remove from heat. In large mixing bowl, combine cooked vegetables, with cream and shredded cheeses, ham, bacon bits, garlic and onion powders, and Italian seasoning. Spread into shallow bak- ing pan and bake about 20 minutes or until bubbly. Meanwhile, line baking sheet with parchment paper. Unroll dough and brush with olive oil and sprinkle with Parmesan cheese. Using a pizza cutter, cut dough into about 2-inch pieces. Bake 10 minutes or un- til lightly browned. Serve with hot pizza dip.
Mini Apple Pie Tartlets
Ingredients:
• 2-3 tablespoons butter
• 2 apples cored, peeled, and chopped in
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1 package (15) of mini phyllo shells • 1 cup shredded sharp cheddar cheese
Instructions: In medium skillet, melt but- ter and add chopped apples. Sauté apples
until soft, about 8-10 minutes. Sprinkle with brown sugar and cinnamon and con- tinue to cook another 2-3 minutes. Remove from heat. Remove phyllo shells from package, fill with cooked apples, and top with shredded sharp cheese. Serve as an appetizer or as a dessert.
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