Mexican Fondue

1 cup beer
1 tbsp. lemon juice
1 small can chilles
1/2 red bell pepper, diced
1 lb. Monterey Jack cheese, shredded
2 tbsp. flour
1/2 tsp. paprika
1/2 tsp. cumin
1 tsp. salt
tortilla chips for serving

In a heavy medium saucepan, heat beer over high heat until it foams. Add lemon juice, chilles, and bell pepper.
Reduce heat to medium. Toss cheese w/flour & spices & then add to the pan 1 handful at a time, stirring to melt each handful. Transfer to a warm fondue pot. Serve w/tortilla chips.

variation: add one medium tomato, peeled, seeded & chopped at the same time as the bell pepper.

Slow Cooker Spinach Artichoke Dip

Two 14 oz. cans artichoke hearts, drained
8 oz. cream cheese (can use low or non-fat)
1 cup real mayonnaise (can also use low or non-fat here)
1 cup grated Parmesan cheese
1 cup frozen spinach, thawed
cayenne pepper
dash of salt
freshly ground black pepper

Chop artichoke hearts in food processor, i usually chop one can very fine & leave the other pretty chunky.
Then mix together with cream cheese, mayo, cheese, spinach & spices. Use your discretion on the cayenne pepper, i usually add about half a palm-full, it still has some kick, but isn't unbearable.
Transfer to slow cooker & cook on LOW for 1-2 hours, or just put on "keep warm" *(if you have that setting) prior to serving.

Party Punch

4 cups orange juice
1/2 cup lemon juice
1 cup unsweetened pineapple juice
1/4 cup cherry juice (Grenadine)
1/2 cup bar syrup (optional)
2 liter of ginger ale

Add ginger ale just before serving. Pour over ice ina punch bowl. You can also add pineapple rings, mandarin oranges, marashino cherries, etc.
IF you choose, you can add a bottle of gin, vodka, brandy or rum...you won't even taste it!! ;-)

Sundried Tomato Pinwheels

1/4 cup sundried tomato pesto
1 sheet frozen puff pasty (thawed)

Heat oven to 400F. Drain the pesto of excess oil. Unfold the pasty & spread pesto on top. Roll tightly into a log. Freeze until firm but still sliceable, about 20 minutes. OR you can freeze for up to 2 weeks, thaw for 20-30 minutes in the refrigerator.
Slice the log into 1/4" thick rounds & place on a parchment-lined baking sheet, spacing about 1" apart. Bake until golden brown, 12-15 minutes.

Crab Stuffed Mushrooms

i was asked to recreate the mushrooms on the Red Lobster menu, these are SO close, if not exactly the same...it takes some time, but SO worth it!

2 tbsp. butter
2 tbsp. celery, minced very fine
1 tbsp. onion, minced very fine
1 tbsp. red bell pepper, minced very fine
2 lbs. mushrooms (i used Cremini & Baby Portabellos)
10 oz. cooked fresh crab meat, shredded
1 cup oyster crackers, crushed
1/4 cup white cheddar cheese
1 egg
2 tbsp. water
Old Bay Seasoning
1/8 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
3 tbsp. olive oil
2/3 cup Monterey Jack cheese

Melt 2 tbsp. butter in skillet over medium heat. Add celery, onion & red bell pepper. Cook 2 minutes or until tender; cool.
Remove stems from mushrooms, finely chop about 1/4 cup stems. Reserve remaining stems for something else.
Combine celery mixture, stems, oyster crackers, crab meat, cheddar cheese, egg, water & spices in a bowl.
Grease 2 jelly roll pans. Brush caps with olive oil. Sprinkle caps with salt. Stuff w/crab mixture. Arrange on prepared pans. Top with shredded Monteray Jack cheese. Bake 12 minutes at 400F, until lightly browned.

Makes about 50 mushrooms.

Wassail

2 C. Sugar
2 C. Water
Bring to a boil and boil for 5 min.
Stir in:
2 C. Orange juice
1/4 C. Lemon juice
2 tsp. Vanilla
1 tsp. Apple pie spice (pumpkin pie spice also works)
2 Qt. Water
Bring to a boil then let it simmer for 10 min.