~ Spinach-Artichoke Soufflé ~ 1/2 Cup frozen spinach leaves, packed 6 T. marinated artichoke hearts, minced 1 T. (heaping) red onion, minced 5 eggs 2 T. whole milk 2 T. heavy whipping cream 1/4 C. fancy shredded mild cheddar cheese 1/4 C. shredded Monterey jack cheese 1 T. + 1/4 C. parmesan-romano-asiago shredded cheese mix 1/4 tsp. salt 1 8 oz. package Pillsbury crescent rolls 1 T. butter, melted 1/2 tsp. dried parsley 1/4 C. flour 1. Preheat oven to 375 degrees 2. Combine spinach, artichoke hearts, onion and red pepper in 2 C. pyrex bowl. Add 2 T. water. Cover with waxed paper. Microwave on high for 3 minutes. 3. Beat 4 eggs in 4 C. pyrex bowl. Mix in milk, cream, cheddar cheese, Monterey jack cheese, 1 T. shredded 3-cheese mix and salt. Stir in spinach mixture. 4. Microwave egg mixture for 30 seconds on high. Stir. Repeat 4 or 5 more times until a runny scrambled egg stage is reached. 5. Separate crescent dough into 4 rectangles. Use a floured surface and a floured rolling pin to roll out rectangles into squares. (Approx. 6x6 ) 6. Brush melted butter inside 4 4 ramekins. Line with dough. Divide egg mixture into fourths and spoon into ramekins. 7. Sprinkle each with 1 T. shredded 3-cheese mix. Gently fold dough over egg and cheese. 8. Beat remaining egg and brush over dough. Sprinkle with parsley. 9. Bake for 25 minutes or until dough is golden brown.
~ Lemon-Mango Salad ~ 3 3 oz. packages Lemon Jello 2 15 oz. cans cubed Mangoes, drained but reserve juice! 3 C. boiling Mango Juice and water if needed 1 8 oz. package cream cheese, softened 1 T. lime juice 1 T. spritz Lime-Cloud Whipped Cream, for garnish 1/4 fresh lime slice, for garnish Drain mangoes. Reserve juice. Add water to juice to equal 3 C. Bring to boil. Dissolve jello in boiling liquid. Set aside. Blend drained mangoes and cream cheese in blender until creamy. Add to jello and stir in lime juice. Pour 1/4 C. jello mixture into paper-lined foil muffin cups, set on waxed paper-lined silver trays. Chill overnight. Carefully remove tinfoil muffin cups and peel paper liner off salad mold. Place on waxed paper and refrigerate until serving time. Makes 29 1/4 C. servings per batch. Lime-Cloud Whipped Cream: 2 C. heavy whipping cream 1/2 C. granulated sugar 4 tsp. bottled lime juice 1 T. fresh lime zest (Note: 1 lime = 1 T. zest) Whip the cream to soft peaks. Add sugar, lime juice and zest. Continue whipping until stiff peak stage. Makes approximately 4 C. or 64 T. per batch.
~ Bacon-Parmesan Stuffed Miniature Peppers ~ 1/2 C. mayonnaise 2 green onions, finely chopped, use stem 1/2 C. bacon bits 1/4 C. parmesan-romano-asiago shredded cheese mix 1/2 tsp. dried parsley, plus extra for garnish Assorted miniature bell peppers, halved with seeds and membranes removed Combine mayonnaise, onions, bacon bits, shredded 3-cheese mix and parsley. Refrigerate for several hours to allow flavors to blend. Spoon or pipe into halved miniature peppers. Garnish with parsley. Makes one cup.
~ Chocolate-Raspberry Trifle Tea-Cup Dessert ~ Layer in one teacup: 1. 4 fudge brownie cubes (Note: one 9x13 pan of fudge brownie mix prepared per directions on package makes 192 cubes, cut 12 cubes x 16 cubes) 2. One large cookie scoop semi-sweet chocolate mousse (Note: one batch of mousse makes 40 scoops or approximately 40 T. See recipe below.) 3. 3 red raspberries 4. One spritz (piped on with star-tip) white chocolate mousse (Note: one batch of mousse makes 40 scoops or approximately 40 T. See recipe below.) 5. One blackberry 6. 1/2 tsp. miniature semis-sweet chocolate chips 7. 1/2 chocolate wafer roll 8. 1/2 French vanilla wafer roll Semi-Sweet or White Chocolate Mousse: 1 7 gram envelope powdered gelatin 12 oz. Ghirardelli semi-sweet chocolate or white chocolate chips 2 1/2 C. heavy whipping cream 1. Dissolve gelatin in 1/4 C. cold water. Set aside. 2. Bring 3/4 C. cream just to a boil. Add gelatin mix and stir to dissolve. 3. Place chocolate chips in food processor. Pour hot cream mixture over chocolate and process until smooth. 4. Transfer to a glass bowl and let cool until thickened. 5. Whip remaining 1 3/4 C. cream to soft peaks. Add chocolate mixture to whipped cream and fold/whip gently. 6. Refrigerate several hours to allow mousse to set up completely.
~ Holiday Punch ~ 1 64 oz. bottle cranberry cocktail juice, chilled 1 48 oz. can pineapple juice, chilled 1/2 C. sugar 2 tsp. almond extract 1 2 liter bottle gingerale, chilled Freeze 2 C. cranberry cocktail juice to use as an ice mold. Mix remaining cranberry cocktail juice, pineapple juice, sugar and almond extract. This is the punch base. Add the frozen juice mold to keep chilled while serving. Just before serving, add the gingerale. Makes approximately 30 8 oz. servings.