pumpkin pie cheesecake dip

• 1 8 ounce package cream cheese - softened
• 1 15 ounce can pure pumpkin puree
• 1 cup powdered sugar
• 1 - 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla

Instructions

Allow the cream cheese soften by letting it rest until it reaches room temperature. Cream together cream cheese, and pumpkin pie spice, blend with a mixer until smooth and fluffy. Add 1/2 cup of the powdered sugar, vanilla, and blend together well. Blend in the remaining powdered sugar. This is best if it rests for an hour or two to allow the flavors to mingle together.

Serve with gingersnap cookies, apples, or graham crackers.

Pretzel Left Over Mashed Potato Bites

Mustard Dipping Sauce:

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon brown mustard
• 1/2 teaspoon horseradish

Potato Bites:

• Peanut oil, for frying
• 4 cups left-over mashed potatoes
• 1 large egg
• 1/2 cup all-purpose flour
• 1 tablespoon brown mustard
• 1 cup crushed pretzels

Directions

For the sauce: Place dipping sauce ingredients into a small bowl and mix well. Serve with pretzel mashed potato bites.

For the potato bites: In a Dutch oven or deep fryer, pour the oil to a depth of 5 inches. Heat the oil over medium heat to 350 degrees F.

Combine the potatoes with the egg. Mix in the flour and mustard. Spoon about 1 heaping tablespoon, form into balls, and roll in the crushed pretzels. Deep fry until the bites float to the top and are golden brown, 2 to 3 minutes. Serve with the mustard dipping sauce.

Cook's Note: These can also be breaded with crushed potato chips.

Upside Down Mushroom Cheese Tartlet

Martha Stewart had these on the Today Show. An easy way to use MUFFIN PANS. I could think of other things  to add to this recipe as well, like bacon, onion, peppers? Anyway it's easy and really good.

• 1 sheet frozen puff pastry, thawed and cut into six 3-inch rounds
• 1 tablespoon extra-virgin olive oil, plus more for muffin pan
• 1 large shallot, diced small
• 1 pound cremini mushrooms, sliced
• Coarse salt and pepper
• 2 teaspoons fresh thyme leaves, plus more for serving
• 3/4 cup grated Gruyere cheese

Preheat oven to 375 degrees. Place puff pastry rounds in a single layer on a parchment-lined baking sheet and refrigerate while mushrooms cook.
Filling 
In a large skillet, heat over medium high: 1 tablespoon extra-virgin olive oil. Then add 1 large shallot, diced small, cook, stirring, until soft for 3 minutes. Then add 1 pound cremini mushrooms, sliced, cook, stirring, until soft and browned, 10 minutes. Season with salt and pepper. Stir in 2 teaspoons fresh thyme leaves. Remove skillet from heat. Muffin tins Lightly oil 6 jumbo muffin cups with olive oil. Divide among cups the mushroom mixture and 3/4 cup grated Gruyere cheese (2 ounces). Top each mixture with chilled round pastry. Bake until pastry is golden brown and puffed, about 25 minutes, rotating pan halfway through. Run a small knife around cups to loosen tartlets. Place a rimmed baking sheet or large plate over pan and invert to release tartlets. Sprinkle with more thyme. Serve warm. Serves 6.

mini beef wellingtons

What a cute idea...appetizer.

2 tablespoons olive oil

2 pounds beef tenderloin, cut into 24 (1-inch) cubes
Kosher salt and freshly ground black pepper
10 ounces cremini mushrooms, stemmed and finely chopped
1 large shallot, finely chopped
2 sheets frozen puff pastry, thawed (recommended: Dufour)

Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with salt and pepper. Quickly sear the beef on 2 sides only until deep golden brown, about 4 minutes total; do not overcook. Transfer to a plate to cool.

Add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes. Add the shallots and continue cooking until mushroom mixture dries out, is golden brown and shallots are soft, about 10 minutes. Remove from heat and cool.

Preheat to the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

On a work surface, roll 1 sheet of puff pastry to a 10 by 14-inch rectangle. Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top the mushroom mound with a piece of beef, seared side up. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. Working 1 at a time, pull 2 opposite sides of pastry up over each beef piece, then fold the ends over the top to make a packet. Invert and arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry. Repeat with the remaining beef, mushrooms, and pastry.





Bake the Wellingtons until golden brown, 20 to 25 minutes. Remove from the oven to a serving platter and let cool at least 10 minutes before serving.

Cresent Roll Surprise

Need a quick appetizer or  something to take to a picnic. Here's an  easy one. Straight from Paula Deen, the queen of butter.

Cresent Roll Surprise
6-8 servings
2 T butter
2 t minced garlic
3/4 cup frozen chopped onion (or chop your own)
1 (11oz) can refrigerated cresent roll dough
1/2 C shredded sharp cheddar cheese

Preheat oven to 375. Easiest if you line baking sheet with parchment paper.
In small skillet, melt butter over med high heat. Add onion and garlic; cook for 3-4 minutes until onion is tender.  Let cool 10 min.
Unroll dough and separate into triangles. Spoon onion mixture evenly over large end of triangle.  Top evenly  with cheese. Roll up according to directions on package completely enclosing filling.  Sprinkle with sea salt,  if desired. Place on baking sheet and bake 10-13 min. until golden brown. (watch it!) Serve immediately if you can.