I ahve several recipes that I just love... maybe one of them will appeal to you too! Whatever you make will be delish and have fun! ********************************************************* Hot Brie Kisses 2/3 lb. brie cheese 2 sheets puff pastry (1 17.3 oz. box) hot pepper jelly or apricot preserves Thaw puff pastry at room temperature for about 30 minutes. Unfold pastry and roll lightly with a rolling pin to remove creases. Cut each sheet into fourths, then cut each fourth in half. Cut each piece in half again to produce 16 even squares of dough per pastry sheet. Lightly spray mini-muffin cups with vegetable oil. Fit a square of dough into each cup. The pointed edges of the dough should extend straight up. Cut brie into " squares. Place a piece of cheese into each dough-lined cup. Top with ¼ tsp. pepper jelly or apricot preserves. (Do not try to increase either of these amounts, or theyÂre run over in the oven) Bake at 400 degrees for 10-15 minutes, or until golden. You can put these together and then freeze them (prior to baking); youÂll need to add a little extra baking time. ***************************************************** MUSHROOM STUFFED BRIE EN CROUTE 1 small onion 1/2 pound mushrooms 2 tablespoons unsalted butter 1 tablespoon dry Sherry 1/2 teaspoon freshly grated nutmeg a 17 1/4-ounce package frozen puff pastry sheets, thawed according to package directions a chilled 14- to 17-ounce wheel Brie 1 large egg Accompaniment: French bread slices or crackers Mince enough onion to measure 1/2 cup and finely chop mushrooms. In a 9- to 10-inch heavy skillet cook onion in butter over moderate heat, stirring, until softened. Add mushrooms, Sherry, nutmeg, and salt and pepper to taste and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated. Cool mushroom mixture. On a lightly floured surface roll out 1 sheet of pastry into a 13-inch square and, using Brie as a guide, cut out 1 round the size of the Brie. Cut out a mushroom shape from scraps for decoration. Horizontally halve Brie. Roll out remaining sheet of pastry into a 13-inch square and transfer to a shallow baking pan. Center bottom half of Brie, cut side up, on pastry square and spread mushroom mixture on top. Cover mushroom mixture with remaining half of Brie, cut side down. Without stretching pastry, wrap it snugly up over Brie and trim excess to leave a 1-inch border of pastry on top of Brie. In a small bowl lightly beat egg and brush onto border. Top Brie with pastry round, pressing edges of dough together gently but firmly to seal. Brush top of pastry with some egg and arrange pastry mushroom on it. Lightly brush mushroom with some egg, being careful not to let egg drip over edge of mushroom (which would prevent it from rising). With back of a sharp small knife gently score side of pastry with vertical marks, being careful not to cut through dough. Chill Brie, uncovered, 30 minutes. Brie may be made up to this point 1 day ahead and chilled, loosely covered. Preheat oven to 425°F. Bake Brie in middle of oven until pastry is puffed and golden, about 20 minutes. Let Brie stand in pan on a rack 15 minutes and transfer with a spatula to a serving plate. Serve Brie with bread or crackers. Serves 8 to 10 as an hors d'oeuvre. **************************************************** Pate Bites and Herb Brie Board Recipe courtesy Rachael Ray Recipe Summary Difficulty: Easy Prep Time: 10 minutes Yield: 4 servings User Rating: 4 slices dark bread, pumpernickel or German whole grain, toasted 4 tablespoons whole grain mustard 1/2 pound country pate or mousse pate 1/4 red onion, finely chopped 4 tablespoons capers, drained 1/2 pound herb brie Cornichons or baby gherkin pickles Water crackers Red seedless grapes Spread toasted bread lightly with mustard. Arrange pate in thin layer on top of mustard. Top with chopped onions and capers. Cut each slice of bread into quarters. Arrange on a cheese board with a wedge of brie at room temperature, cornichons, crackers, grapes. Wine Recomendation: Serve with champagne or try French or Sicilian rose wine.

I'm really sorry I missed that Oprah, cause I like Giada, and I like the shows Oprah does with happy people instead of victimized people. Giada definately seems happy. Some of her recipes I've made have been very good, and some have been so-so. DH is not a Brie fan, so I never buy it. It's too pricey to buy if not everyone likes it. As for basil and chocolate? Hmmm, I don't know. I like basil with almost anything, and chocolate with almost anything, but I don't know about the two together. Sally

Oh man! I am almost drooling. LOL Mine is boring (but still pretty good), and kind of low fat. Well, lower fat. I have one of those pump and spray bottles that you put olive oil in, pump it then spray it in the pan (like Pam). So, first off I spray the skillet / pan with Olive oil. THen when it's nice and hot I lay the first piece of bread (usually whole wheat) down in the pan. Then I put grated cheese on the bread (light / low fat cheese usually a mozerlla + cheddar blend. THen put the top of the bread on the cheese. Lightly spray the top bread with olive oil. Then flip it over to let the other side brown. Really good, and evenly browned. You wouldn't know that it was low fat cheese and low in sat fat. And the olive oil makes it brown very nicely, and you probably use less than a teaspoon of olive oil for the whole sandwich. Probably a lot less than if you buttered the bread. Grilled swiss cheese is amazing! The one and only time I use ketchup is with grilled cheese.

For the post-post-Thanksgiving dinner, I’m making clam chowder. Basic recipe, potatoes diced and parcooked in duck stock, then shallots, garlic, scallions, slivered brussel sprouts sautéed in butter, add drained potatoes, add flour and herbs/spices/S/P, add a bagful of clam meat (frozen from Asian store), a bunch of T’giving ham diced, then milk, heavy cream, some stale bread buzzed in mini-Cuisinart, and a can of sardines mashed up (since there’s no actual clam juice, I wanted something seafood-y). I can’t find Old Bay but used enough other herbs/spices to approximate it. Simmering now and will add a bunch of minced parsley for color and before serving. It tastes okay, not the best clam chowder I’ve had by some distance, but will be acceptable comfort soup.