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december 25-31, 2022 What's up! 47 try these recipes Get the party started Festive appetizers to make any celebration special Baked Stuffed Brie with Cranberries & Walnuts Ingredients • 1 small wheel of brie (about 6 to 8 inches), chilled • ¼ cup dried cranberries • ¼ cup chopped walnuts • 1 sheet frozen puff pastry, thawed, plus extra for (optional) design • 1 egg, beaten with • 1 teaspoon water Directions 1. Score the side of a wheel of brie all the way around with a sharp paring knife. Cut directly on the "equator" through the rind. Using a long piece of string or dental floss, wrap the string around the brie on the newly made cut. Loop one end of the string over the other (a half knot). Then pulling the ends of the string in opposite directions, cut the brie in half. 2. Press the dried cranberries on one cut side of the brie, and the walnuts on the other. Quickly put the 2 sides back together with the cranberries on top of the walnuts. Press together and stuff back in any cranberries or walnuts that fell out. 3. Roll out a thawed sheet of puff pastry on a floured surface to about 1/8-inch thickness. Place brie in center of pastry. Gently pull up edges to ensure you have enough dough to entirely wrap the brie. You can trim off the corners if there is too much dough. Brush the dough with the egg wash. Fold one edge of the dough over the brie and then the opposite side. Fold over the remaining edges and complexly encase the brie. You can trim off excess pieces of dough, if necessary. Flip the brie over so the seam is at the bottom; gently press in the sides to snug the dough against the brie. Brush the top and sides of the wrapped brie with egg wash. 4. If you choose to decorate the brie with cut-out shapes of additional puff pastry, use very cold (almost still frozen) dough to ensure sharp lines. Lightly brush the decorative pieces with egg wash. Place the brie in the freezer for one hour (this is a crucial step; see note below). 5. Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper. 6. Place the brie on the prepared baking sheet. Bake on the center rack in preheated oven until it is browned and leaking cheese, about 20 minutes. (Only rarely does the brie not leak through, but 20 to 25 minutes is about how long it takes to melt the cheese and brown the pastry.) Cook's Note: Do not skip the freezing-for-one hour step. The crust needs to bake to a golden brown before the brie starts pouring out, so it must be partially frozen when it goes in the oven. If you happen to make it ahead of time, and put it in the oven frozen solid, then lower the temp to 400, and give it an extra 10 minutes or so, or until the cheese is runny. Hot Spinach Artichoke Dip Ingredients • 1 (8 ounce) package cream cheese, softened • ¼ cup mayonnaise • ¼ cup grated Parmesan cheese • ¼ cup grated Romano cheese • 1 clove garlic, peeled and minced • ½ teaspoon dried basil • ¼ teaspoon garlic salt • salt and pepper to taste • 1 (14 ounce) can artichoke hearts, drained and chopped • ½ cup frozen chopped spinach, thawed and drained • ¼ cup shredded mozzarella cheese Directions 1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. 2. Mix cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt, and pepper together in a medium bowl. Gently stir in artichoke hearts and spinach. 3. Transfer the mixture to the prepared baking dish; top with mozzarella cheese. Bake in the preheated oven until bubbly and lightly browned, about 25 minutes. Cheesy Pesto Roll Wreath Ingredients • 2 (8 ounce) packages refrigerated crescent rolls • 1 (8 ounce) package cream cheese, softened • 1 cup shredded mozzarella cheese • ½ cup basil pesto, divided • 12 sprigs fresh rosemary, or to taste • 1 pint cherry tomatoes, or to taste Directions 1. Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper. Draw a 5-inch circle on the center of the parchment paper. 2. Open both cans of dough and separate crescents into 16 triangles. Arrange the triangles on the prepared baking sheet the flat edges lined up and overlapping along the 5-inch circle and the points facing outward; it will resemble a sunburst. 3. Combine cream cheese, mozzarella cheese, and 6 tablespoons pesto in a bowl. Mix until well combined, then spread around the center of the ring of crescent dough. 4. Wrap each dough triangle up over filling and tucking it under the bottom to secure. Repeat around the entire ring. Brush remaining 2 tablespoons pesto on top. 5. Bake in the preheated oven until the dough is golden brown and cooked, 18 to 20 minutes. Remove from oven and allow to cool for 5 minutes. 6. Slice into individually portioned rings, but keep all the rings in place in the shape of a wreath. Garnish with rosemary sprigs and cherry tomatoes. Courtesy allrecipes.com