2006 Fine Arts Recipes

Made by Mrs. Harwood's Foods and Nutrition I class

Easy Cream Cheese Pastry

2 sticks butter, softened
1 8-oz. pkg. cream cheese, softened
2 cups flour
¼ tsp. salt

In a medium bowl blend butter and cream cheese.  Mix in flour and salt until well blended.  Form into a ball, wrap in plastic wrap, refrigerate 2 hours or overnight.

Broccoli and Cheese Mini Quiche

Cooking spray
1/4 lb. easy cream cheese pastry
1 cup shredded Swiss cheese
1 10-oz. pkg. chopped broccoli, thawed and drained
2 eggs
½ cup heavy cream
1/8 tsp salt
Dash of cayenne
Dash of grated nutmeg

Preheat oven to 400oF. spray gem size muffin tins (24 cups) with cooking spray.  Press 1 ½  tsp. cream cheese pastry evenly into each muffin cup to line bottom and sides.

Distribute cheese evenly among pastry shells.  In a blender or food processor, combine broccoli, eggs, cream, salt, cayenne, and nutmeg until well blended.  Using a ¼ cup dry measuring cup, or turkey baster, fill unbaked shells about ¾ full. Bake until filling is puffed and pastry is lightly browned, about 15 minutes. Serve warm or at room temperature.  (Baked Mini Quiche can be refrigerated up to 3 days or frozen.  Reheat in 400o oven for 5 to 10 minutes before serving.

Tortilla Roll-ups
www.allrecipes.com

1 (8 ounce) package cream cheese, softened
4 green onions, finely chopped
1/4 cup salsa
4 ounces shredded Cheddar cheese
10 (10 inch) flour tortillas

1.  In a medium bowl, mix together the cream cheese, green onions, salsa and Cheddar cheese.
2.  Spread the cream cheese mixture on the tortillas. Roll the tortillas and refrigerate about 4 hours before slicing into 1 inch long pieces.

Parmesan Cheese Straws
www.kraftfoods.com

Prep Time: 20 min
Total Time: 32 min
Makes: 9 servings, two cheese straws each

1 egg
1 Tbsp. water
1 frozen puff pastry sheet, thawed (1/2 of 17-1/4-oz. pkg.)
1/2 cup KRAFT 100% Grated Parmesan Cheese, divided
1/2 tsp. ground red pepper (cayenne), divided

PREHEAT oven to 400°F. Beat egg and water with wire whisk until well blended; set aside. Unfold pastry on lightly floured surface. Roll into 14x10-inch rectangle; cut in half lengthwise. Brush both pastry halves lightly with some of the egg mixture. Sprinkle 1/4 cup of the cheese and 1/4 tsp. of the pepper evenly over one of the pastry pieces; cover with remaining pastry piece, egg-side down. Roll gently with rolling pin to seal two pastry pieces together.

CUT crosswise into 18 (3/4-inch-wide) strips. Twist each strip, then place, 2 inches apart, on greased baking sheets, pressing down ends of pastry strips to baking sheet to secure. Brush with remaining egg mixture; sprinkle evenly with remaining 1/4 cup cheese and remaining 1/4 tsp. pepper.

BAKE 10 to 12 min. or until golden brown. Serve warm or cooled to room temperature.

KRAFT KITCHENS TIPS

Make-Ahead
Freeze unbaked cheese straws on baking sheet 1 hour or until frozen. Transfer to resealable plastic bag. Seal bag and freeze up to 1 month. Bake unthawed cheese straws 15 min. or until golden brown.

Great Substitute
Substitute 1 cup KRAFT Shredded Cheddar Cheese for the Parmesan Cheese.

Mini New Potato Bites
www.kraftfoods.com

Prep Time: 20 min
Total Time: 1 hr 20 min
Makes: 15 servings, 2 topped potato halves each

1-1/2 lb. new potatoes (about 15 potatoes)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 Tbsp. snipped fresh chives

PLACE potatoes in large saucepan; add enough water to cover. Bring to boil. Reduce heat to medium-low; cook 15 min. or until potatoes are tender.

MEANWHILE, mix cream cheese, sour cream and Parmesan cheese; cover. Refrigerate until ready to use.

DRAIN potatoes. Cool slightly. Cut potatoes in half; cut small piece from bottom of each potato half so potato lies flat. Place on serving platter. Top each potato half with 1 tsp. of the cream cheese mixture. Sprinkle with bacon and chives.

KRAFT KITCHENS TIPS

Make-Ahead
These potatoes are delicious served hot or cold.

Great Substitute
Substitute PHILADELPHIA Chive & Onion Cream Cheese Spread for the regular cream cheese for added flavor.

**for Fine Arts Night we used larger potatoes and cut them into smaller wedges and omitted the chives.

Dill Dip

1 8-oz. pkg. cream cheese, softened
1 8-oz. carton dairy sour cream
2 Tbsp. finely chopped green onion
3 Tbsp. snipped fresh dill
1/2 tsp. seasoned salt

Mix all ingredients thoroughly, chill until ready to serve.  (overnight blends the flavors)

White Chocolate Lime Bars
 www.bettycrocker.com

Prep: 20 min
Start To Finish: 2 hr 40 min
Makes 3 dozen bars

Bars

3/4 cup Gold Medal® all-purpose flour
1/4 cup sugar
1/4 cup butter or margarine, softened
1/4 cup finely chopped pecans
1/4 teaspoon salt
1 egg yolk
1 cup sugar
1 tablespoon Gold Medal® all-purpose flour
2 teaspoons grated lime peel
3 tablespoons lime juice
3 eggs
Several drops green food color
Raspberries or maraschino cherries, if desired

White Chocolate Glaze

1/2 cup white vanilla baking chips
2 tablespoons butter or margarine
2 tablespoons light corn syrup
1 to 2 teaspoons hot water

1.  Heat oven to 350ºF. In medium bowl, mix 3/4 cup flour, 1/4 cup sugar, 1/4 cup butter, the pecans, salt and egg yolk. Press on bottom and 1/2 inch up sides of ungreased square pan, 9x9x2 inches. Bake about 20 minutes or until golden.

2.  In medium bowl, beat 1 cup sugar, 1 tablespoon flour, the lime peel, lime juice, 3 eggs and the food color with electric mixer on medium speed until slightly thickened. Pour over baked layer. Bake 25 to 30 minutes or just until no indentation remains when touched lightly in center. Cool completely, about 1 hour.

3.  In 1-quart saucepan, heat baking chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until smooth. Stir in water until spreadable. Spread cooled bars with glaze. Refrigerate 30 minutes. For bars, cut into 6 rows by 6 rows. Top each with raspberry. Store covered in refrigerator up to 48 hours.