Blue Cheese and Red Onion Crescent Thumbprints
INGREDIENTS: 1 package (3 oz) cream cheese, softened 1/2 cup crumbled Gorgonzola cheese (2 oz) 1 package (8 oz) Pillsbury® refrigerated crescent dinner rolls (8 rolls) 1/3 cup Fisher® Chef's Naturals® Chopped Pecans 1 teaspoon Crisco® 100% Extra Virgin Olive Oil OR 1 teaspoon Crisco® Pure Olive Oil 1/3 cup finely chopped red onion 1 tablespoon balsamic vinegar 1/4 cup Smucker's® Apricot Preserves 1/8 to 1/4 tsp. dried thyme leaves PREPARATION DIRECTIONS: 1. Heat oven to 375°F. In small bowl, mix cream cheese and Gorgonzola cheese with fork until blended. 2. Unroll dough; separate into 2 rectangles, each about 11 inches long. Place 1 rectangle on cutting board; press perforations together to seal. Spread half of the cheese mixture over dough to within 1/2 inch of long sides; sprinkle half of the pecans evenly over cheese. Starting at 1 long side, roll up; press seam to seal. Cut roll into 16 (about 3/4-inch) slices with serrated knife; place cut sides down on ungreased large cookie sheet. Repeat with remaining dough, cheese and pecans. 3. Bake 14 to 17 minutes or until golden brown. 4. Meanwhile, in 8-inch nonstick skillet, heat oil over medium heat. Add onion; cook 3 to 5 minutes, stirring frequently, until soft and lightly brown. Remove from heat. Stir in vinegar, preserves (breaking up large pieces of fruit if necessary) and thyme; set aside. 5. After removing rolls from oven, immediately press back of a teaspoon into center of each roll to make small indentation. Spoon slightly less than 1/2 teaspoon onion jam into each indentation. Remove from cookie sheet. Serve warm. Broccoli Cornbread INGREDIENTS: 1/4 cup Crisco® Pure Vegetable Oil, plus 1 tbsp., divided 1 1/4 cups milk or buttermilk 2 eggs large, lightly beaten 2 cups White Lily® Enriched Self-Rising White Cornmeal Mix 1/4 teaspoon onion powder 1/4 teaspoon freshly ground black pepper 1 1/2 cups shredded Cheddar cheese 2 cups finely chopped broccoli or frozen chopped broccoli, thawed PREPARATION DIRECTIONS: 1. HEAT oven to 425ºF. Add 1 tablespoon oil to 8 or 10-inch cast iron skillet or 9-inch baking pan. Place in oven to preheat. 2. COMBINE milk, 1/4 cup oil and eggs in large bowl. Add cornmeal mix, onion powder and black pepper. Stir until just moistened. Fold in cheese and broccoli. 3. POUR into preheated skillet or pan. Bake 25 to 30 minutes. Cut into wedges. Please note that there are 2 recipes in this message. CB: The Old Leather Bat _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
