Artichoke & Spinach Swirls

Ingredients

• 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
• 1/2 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1/2 tsp. ground black pepper
• 1 pkg. (10 ounces) frozen chopped spinach, thawed and well drained
• 1 can (14 ounces) artichoke heart, drained and chopped
  
  
  Directions
  1. Heat the oven to 400°F.  Stir the mayonnaise, cheese, onion powder, garlic powder, black pepper, spinach and artichoke hearts in a medium bowl.
  2. Unfold 1 pastry sheet on a lightly floured surface. Spreadhalf the spinach mixture on the pastry to within 1 inch of the edge. Roll up like a jelly roll.  Press the seam to seal.  Repeat with the remaining pastry sheet.
  3. Cut each roll into 20 (1/2-inch) slices, making 40 in all.  Place the slices, cut-side down, onto 3 baking sheets.
  4. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.

recipe and image from:

http://www.puffpastry.com/recipe/27219/artichoke-and-spinach-swirls  

                                     

Appetizer Idea

Cherry tomatoes and black olives make really cute lady birds. Base is made up of sliced bagettes, cream cheese, smoked salmon and flat leafed parsley. Sprinkle ground black pepper on tomato and using a toothpick dot some cream cheese on the olives for the eyes.

Italian Bread

Makes: 1 loaf

1 packet dry yeast
1 tsp sugar
1 cup warm water (100-110 degrees)
2-3 cups flour
2 tbsp olive oil
1 tsp salt
handful of corn meal

Combine yeast, sugar and warm water in large bowl. Let stand 5 minutes.

Add 2 cups flour, oil and salt to bowl. Beat until mixed in using dough hook if available. Continue to add flour. Dough will take on a soft and smooth appearance when enough flour has been added.

Increase speed to medium and beat 5 minutes. Cover bowl with plastic wrap and let stand in warm place (85 degrees) for 30 minutes or until doubled in bulk. Punch down and let stand 10 more minutes..

Turn dough out onto floured surface. Sprinkle corn meal on a lightly greased cookie sheet. Shape dough into 12 inch loaf and place on top of the corn meal. Cut 3 slits across top of the bread.

Bake at 400 for 16 minutes or until golden brown. Cool on a wire rack.

*Make sure the temp in the area for it to rise is adequate. Mine wasn't when I tried to make this and the bread didn't rise well.

Crab Cakes

Crab Cakes

1 T butter
1 pound crab meat
1/2 red pepper, finely diced
1/2 onion, finely diced
2 cloves garlic, minced
1/4 cup Miracle Whip (I used Fat Free)
1 egg
1 T Dijon mustard
1 T Worcestershire sauce
1/2 tsp cayenne pepper
1/2 tsp dill
1 tsp thyme
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 cup Panko bread crumbs
Canola oil for frying
Melt butter in a skillet over medium heat. Add onion, bell pepper and garlic and cook until softened, about 5 minutes. Transfer to a large bowl and cool. Meanwhile, roughly chop crab meat. Add crab to cooled pepper mixture. Lightly beat egg and add with miracle whip, mustard and Worcestershire sauce, mixing gently. Mix bread crumbs with seasonings and gently stir about 1/2 of the crumbs into crab mixture.

Form mixture into small patties and dredge in remaining bread crumbs, pressing firmly to form patties. Transfer to a plate and refrigerate for at least 1 hour.
When ready to cook, heat a large skillet over medium heat. Add approximately 4 T canola oil to coat the bottom of the pan well. When the oil is hot, add crab cakes in batches, leaving room to turn them in the pan. Don't overcrowd them. Cook approximately 5 minutes per side until crisp and golden brown.