Sweet Onion Dip, Brie with Cranberry Appetizer, Bacon Cheese Appetizer, Mushroom Puff Appetizer

Sweet Onion Dip

  • 1 ¼ cups chopped sweet onion (such as Vidalia)
  • 2 cups shredded mozzarella cheese
  • 1 1/4 Tbsp. butter or margarine
  • 2/3 cups mayonnaise

Preheat oven to 350 degrees F. Spray a 9×13 inch baking dish with cooking spray. Melt butter or margarine in a skillet over medium heat. Cook and stir the sweet onion in the hot butter or margarine until browned, about 5-7 minutes. Transfer onion to a mixing bowl and add the mayonnaise and stir. Pour this mixture into the prepared baking dish and top with the cheese. Bake in preheated oven until top is lightly golden and bubbling, about 30 minutes.

Brie with Cranberry Appetizer

  • 1 sheet frozen puff pastry, thawed
  • ½ lb. brie cheese, cut into 18 pieces
  • ½ cup cranberry sauce
  • 1 large egg, beaten
  • 18 small sprigs fresh thyme

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Brush the puff pastry with the egg and cut into 36 squares. Place one square on top of another to make 18 squares. Place squares about 2 inches apart on prepared baking sheet. Bake in preheated oven until puffed and golden, about 15 minutes. Remove baking sheet from oven and top each square with a piece of brie cheese. Return baking sheet to oven and bake for 3-5 minutes until cheese melts. Place on a serving platter and top each square with a small spoonful of cranberry sauce and a small sprig of thyme.

Bacon Cheese Appetizer

  • 1 lb. sliced bacon
  • 2 ¼ cups shredded Cheddar cheese
  • 1 cup mayonnaise
  • 2 Tbsp. Dijon mustard
  • 1 lb. sliced pumpernickel party bread

Place bacon in a large skillet and cook over medium-high heat until evenly brown. Drain the bacon on paper towels, crumble the bacon and set it aside. Preheat oven to broil. In a medium bowl combine the bacon, cheese, mustard and mayonnaise and stir well. Arrange bread on a baking sheet and spoon some of the bacon mixture onto each slice of bread. Broil appetizers for about 5 minutes until bubbly.

Mushroom Puff Appetizer

  • 1lb. mushrooms, chopped
  • 1 17 1/3 oz. package frozen puff pastry, thawed
  • 1 small onion chopped
  • ½ cup heavy cream
  • ½ teas. lemon juice
  • 2 Tbsp. flour
  • 4 Tbsp. butter or margarine
  • Salt and pepper to taste

Melt the butter or margarine in a large skillet over medium heat. Add the onion and mushrooms and sauté until the liquid is reduced. Add the flour, whisking until smooth. Cook for 1-minute stirring constantly. Add the lemon juice and continue stirring constantly. Add the cream and continue to stir constantly until the mixture is bubbly and thickened. Stir in the salt and pepper to taste. Remove the skillet from the heat. On a floured surface roll out the puff pastry until it is 1/8 inch thick. Cut the rolled pastry into 2 ½ inch squares. Place a heaping teaspoon of the mushroom filling in the center of each square. Grasp the four corners of a square and pinch the seams together to form a bundle. Drop each square into the cup of a mini muffin pan (do not force them down.) Repeat will all the filled squares. Cover the pans and chill for about 30 minutes. Preheat oven to 400 degrees F. Bake mushroom puffs in preheated oven until browned, about 20-25 minutes.