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.

The recipe I printed out was from a link posted on this forum to The Gateway Cookbook. Again, I do not know who posted it, but I seem to recall she won a contest last year using this recipe. We love it. Green Chile and Brie Soup 1 cup chopped onions 1/2 cup chopped celery 4T butter 2T flour 16 oz chicken broth 16 oz half and half (milk is okay)* I've always used 1/2 &1/2 1/2 lb Brie * I remove the rind 2 - 4 oz cans of chopped green chiles (or preferably fresh roasted chiles) salt & pepper to taste Saute onions, celery in butter for 5 mins. Wisk in flour Then add in half and half and broth Stir thoroughly Add brie to soup in small pieces Stir until brie is melted (about 10 minutes) Add green chilies, simmer for another 2 minutes and serve. The other recipe I mentioned was actually posted by canarybird ( sorry Sharon on the mis credit) We like the combination-usually one of these dishes being planned leftovers from earlier in the week. Posted by: canarybird on 10.21.2007 at 06:44 am in Cooking Forum SALMON QUICHE WITH WALNUT CRUMB CRUST Preheat oven to 375 degrees F Pastry: Easy - doesn't require rolling, just press down with fingers and back of a spoon into a 24 cm (9.5 inch) pyrex flan dish or pie plate. 1 - 1/2 cups flour 1/2 teaspoon salt 1 cup cheddar cheese (grated) 1/2 cup butter 1/2 cup walnuts finely chopped Mix these ingredients in a bowl, cutting in butter with two knives until crumbly then press into a pie dish, including up the sides. Bake in pre-heated oven for five minutes. Then remove from oven. Meanwhile mix the following ingredients in a bowl: Filling: 3 eggs beat till frothy 3/4 cup sour cream 1 cup mozzarella cheese (grated) 1/2 onion, chopped 1 can salmon (7 3/4 ounces) - I prefer fresh piece salmon that has been baked - 'smoked salmon' is really good too. 1/4 cup mayonnaise Pour these ingredients into the pie crust - bake in oven approximately 45 minutes or until knife inserted in centre comes out clean. The top is usually a nice golden brown colour. If you don't have salmon on hand, tinned tuna works well too in this recipe. SharonCb

I posted the dentist link on my Facebook...what a great idea! However, ours will probably go to the shelter for battered women and their children here in town. They have multiple fridges and freezers and take all sorts of things to save for use, including by the way, any excess produce/orchard fruit that would go to waste. I'm sure there are such shelters in many of our communities. Not to be holier-than-anyone-else, though.........likely, we'll eat our share!!!! :D

Clare, no reason why you can't make a chocolate bread pudding out of your leftover Chocolate Cake. Just cut up the cake into cubes and mix in to the egg and cream mixture, sprinkle with sugar and bake. I've used spice cake and gingerbread cake in bread puddings before. With the chocolate bread pudding I'd serve a sauce. The caramel would work, but this vanilla sauce is wonderful with a chocolate bread pudding. Home Cookin Chapter: Recipes From Thibeault's Table Vanilla Custard for Bread PUdding ================================ 2 cups light or coffee cream 3 tablespoons flour 1/2 cup white sugar 1 egg beaten vanilla extract Bring milk to a boil. Mix the flour and sugar and mix into beaten egg. When milk is hot slowly pour the milk into the egg mixture, stirring constantly. Pour mixture back into the pot and cook over low heat until thickened. Stirring constantly. Remove from heat and add vanilla. Custard should be pouring consistency. Cover the surface with plastic wrap and refrigerate.