Sarah's-Palm Coast Welsh Rarebit
Sarah's Welsh Rarebit
2 Tbsp. Hellmann's Mayonnaise
2 egg yolks, lightly beaten
2 tsp. all-purpose flour
1/2 cup creme fraiche*
3 Tbsp. milk
1 tsp. Worcestershire sauce
1 tsp. dry mustard
1 small red chili pepper **, roasted and finely chopped
1-1/2 cups shredded extra sharp or sharp cheddar cheese (about 6 oz.)
4 slices your favorite crusty bread, lightly toasted
Heat Hellmann's Mayonnaise with egg yolks over low heat, stirring constantly, 1 minute. Stir in flour with wire whisk and cook over low heat, stirring constantly, 1 minute. Slowly stir in creme fraiche, milk, Worcestershire sauce, dry mustard and red chili pepper. Bring just to the boiling point over low heat, stirring occasionally, until slightly thickened. Stir in cheese and cook over low heat, stirring constantly, until cheese is melted. Spoon cheese sauce over read to serve. OR, arrange bread on baking sheet, top with cheese sauce and broil just until golden and bubbling, about 1 minute.
* To make creme fraiche, combine 1/2 cup heavy cream with 1-1/2 Tbsp. buttermilk OR 1/4 cup sour cream. Let stand.
Zaiga's Palm Coast Cheese Ball
Zaiga's Cheese Ball
3 Large pkg (8 oz) Philadelphia regular cream cheese, softened at room temperature
1 Large container Blue Cave crumbled blue cheese (pint size container)
1 Large pkg shredded sharp cheddar
1 Large pkg shredded Mexican cheese or taco cheese
1 bunch green onions, chopped fine
1 bunch fresh parsley, chopped fine
4-5 Tbsp French's bold and spicy mustard
2 Tbsp prepared grated plain horseradish from cooler section in store (not creamy sauce type)
1-2 freshly ground pepper
1 tsp salt
Hand mix like a meatloaf, shape into ball or other shape (number, anniversary year, star, Christmas tree etc.), and refrigerate well covered with Saran Wrap. Sprinkle lightly
with Paprika for red color or with reserved chopped parsley or cilantro or chives for green. Best and most flavorful when removed from refrigerator at least 30 to 45 minutes
and served at room temperature.
Makes a very large - approximately 8 inch cheese ball, cut recipe in half or third for smaller one; however, it does freeze very well, but texture does become a little more crumbly when thawed.
Laura's FL Brie Wrapped in Puff Pastry
Laura's Brie Wrapped in Puff Pastry
1 can (8 oz) refrigerated crescent rolls (any brand will do)
1 round (8 oz) Brie cheese
1 egg, beaten
Heat oven to 350 degrees. Unroll crescent roll dough, separate crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares. Place 1 square on ungreased cookie sheet. Place cheese on center of dough. With small cookie or canape' cutter, cut 1 shape from each corner of remaining square, set cutouts aside. Place remaining square on top of cheese round. Press dough evenly around cheese, fold bottom edges over top edges. Gently stretch dough evenly around cheese press to seal completely. Brush with beaten egg. Top with cutouts, brush with additional beaten egg. Bake 20-24 minutes or until golden brown. Cool 15 minutes. Drizzle with honey. Garnish with cut up fruit slices. Serve warm.
Ree's OK Pizza Pigs In Blankets
Ree's Pizza Pigs In Blankets
Nonstick cooking spray, for the baking sheet
1 13.8 oz tube pizza dough
1 1/4 cups store bough pizza sauce
8 slices mozzarella, cut into 4 pieces each
1 Tsp crushed red pepper flakes
32 small slices pepperoni
1 12 oz package mini hot dogs
1 large egg
1 Tbsp grated Parmesan
1 Tsp Italian seasoning
Preheat the oven to 425 degrees F. Line a baking sheet with a silicone baking mat or parchment paper sprayed with cooking spray. Open up the pizza dough and pat out into an even 14 X 10 inch rectangle, with the longest side at the top. Cut into 32 rectangles by cutting 8 vertical strips, then cutting each strip 4 times horizontally. Place a teaspoon of pizza sauce into the center of each rectangle, then top with a piece of mozzarella. Sprinkle on a few crushed red pepper flakes and top each with a slice of pepperoni. Place a hot dog across the shorter side (so it sticks out). Roll up each rectangle, pressing the seam to secure. Place seam-side down on the prepared baking sheet. Repeat with the remaining dough and fillings. Beat the egg in a small bowl with 1 tablespoon water and brush over the top of the dough. Mix together the Parmesan and Italian seasoning and sprinkle over the prepared pigs in blankets. Bake until golden brown, about 15 minutes. Serve with the remaining pizza sauce.