Slow-Roasted Cherry Tomato Bruschetta

3 pints cherry tomatoes 3 T. olive oil

3 cloves minced garlic ½ tsp. salt

½ tsp. pepper

¼ cup sliced fresh basil

1 T. red wine vinegar Baguettes

Fresh mozzarella cheese

Directions:  Preheat oven to 325 degrees.  Toss tomatoes with oil, garlic, salt, 

pepper.  Place on baking sheet and roast for 45-55 minutes; until broken down.  

Combine tomatoes with basil and vinegar.  Top toasted baguettes and fresh 

mozzarella.  Bake until melted.  Place tomatoes on top and garnish with fresh basil.

Comment:  Rob loves the tomatoes!  He puts them on everything

Crab Dip

8 oz. pkg. cream cheese, softened

1 green onion

1 stalk celery

1 carrot

1 lb. crab meat

Splash milk

Directions:  Finely chop onion, celery, carrot, and meat.  Mix with softened cream 

cheese using a splash or two of milk.  Ready to serve with crackers.

Comment:

Baked Brie with Fruit

½ cup chopped apple ¼ tsp. cinnamon

¼ cup sliced almonds 1 T. melted butter

¼ cup dried cranberries 8 oz. round, 4” Brie

1 T. packed brown sugar

Directions:  Preheat oven to 350 degrees.  Combine apples, almonds, cranberries, 

brown sugar, cinnamon together; mix gently.  Stir in melted butter until ingredients 

are moistened.  

Cut Brie in half horizontally.  Place half of the Brie, rind side down on pan.  Spoon 

½ to ¾ of apple mixture onto Brie.  Spread evenly.  Top mixture with the other half 

of the Brie, rind side up.  Spoon the rest of the apple mixture on top of the Brie rind.  

Bake 12-15 minutes until the cheese is soft and melting.  Serve with crackers or 

think toasted sliced French bread.

Comment:  Aunt Elizabeth from Bunko.

Vegetable Dip

1 pkg. cream cheese 2 cups mayonnaise

2 T. beef bouillon granules Small diced onion

1 tsp. Worcestershire sauce

Directions:  Mix ingredients together and chill.

Comment:  Nancy’s famous dip.

Stuffed Mushrooms

1 lb. large fresh mushrooms

2 T. finely chopped shallots

6 T. margarine

1 cup stuffing mix

½ cup chicken broth

¼ tsp. garlic salt

Directions:  Clean mushrooms with brush.  Remove stems.  Set mushroom caps 

aside.  Chop the stems.  Saute stems and shallots in 4 T. margarine.  Stir in stuffing 

mix, chicken broth and garlic salt.  Stuff mushroom caps with mixture. If planning to 

freeze, spread mushrooms on cookie sheet and place in freezer.  When frozen, store 

in plastic bags or freezer container.

When ready to serve, place mushrooms on pie plate.  Add 2 T. margarine and bake at 

350 degrees for 20 minutes or until heated throughout.

Comment:  Add minced crab meat for more flavor.