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I need help.

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  • I need help.

    I want to cut shapes with cookie cutters using bread. I would like to toast the bread maybe the day before. Any idead for some kind of spread to put on them??/ Maybe you have a cute idea for another kind of finger food for Christmas??????????? Thanks,Charlyn

  • #2
    Re: I need help.

    I think you could make the red pepper dip in the archives. Make it thicker to spread on the bread and sprinkle with parsley. There is also a stuffed jalapenos recipe in the archives that is awesome. Then there is always the trusty sausage balls.

    Thought for the day: Handle every stressful situation like a dog. If you can't eat it or play with it, pee on it and walk away!


    • #3
      Re: I need help.

      These are very tasty from the pillsbury web site

      Portobello and Brie cups

      1 package (6 oz) fresh portabella mushrooms
      2 tablespoons butter or margarine
      2 cloves garlic, finely chopped
      1/4 cup sliced green onions (4 medium)
      1 teaspoon Dijon mustard
      1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
      3 oz Brie cheese

      1. Heat oven to 375°F. Spray 24 miniature muffin cups with cooking spray. Brush mushrooms or wipe clean with damp cloth. Finely chop.
      2. In 6-inch skillet, stir mushrooms, butter and garlic. Cook and stir over medium heat 5 to 6 minutes or until butter is absorbed and mushrooms are tender. Stir in onions and mustard.
      3. If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
      4. Cut each rectangle in half lengthwise; make 2 crosswise cuts to form 6 squares of dough from each rectangle. Press 1 square of dough into each muffin cup, letting corners stand above top of each cup. Spoon about 1 tablespoon mushroom mixture into each cup.
      5. Bake 10 to 12 minutes or until light golden brown. Meanwhile, cut Brie into 24 pieces. Remove cups from oven. Place 1 piece of Brie over mushroom mixture in each cup.
      6. Bake 2 to 4 minutes longer or until cups are golden brown and cheese is softened. Cool 5 minutes; remove from muffin cups. Cool slightly before serving.
      High Altitude (3500-6500 ft): No change.


      1 Appetizer: Calories 60 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1 1/2g, Trans Fat 1g); Cholesterol 0mg; Sodium 115mg; Total Carbohydrate 4g (Dietary Fiber 0g, Sugars 0g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 0
      *Percent Daily Values are based on a 2,000 calorie diet.


      • #4
        Re: I need help.

        Charlyn, give me an idea, and I can help! Do you want more of a relish-or- wet spread? Cream cheese based? Meat, poultry or fish based? Give me a hint Sister, and I'm all over it!!! Laura


        • #5
          Re: I need help.

          Maybe cream cheese based. I thank you so much. Charlyn


          • #6
            Re: I need help.

            Don't laugh, but I love to take a can of Spam and grind it up along with some cheese, add some relish and Hellman's mayo. I love to spread it on white bread, trim the crust off, then cut them in 4 pieces, because that is the way my Mom would do it. My DH really does not like them much, but I love them.


            • #7
              Re: I need help.

              I'd mix the cream cheese with diced mango, diced green and yellow peppers and small cubes of turkey breast (not deli meat). I wouldn't toast the bread for this though. Yum yum!

              If you are going to toast the bread, maybe you could make mini BLTs or tuna with shredded lettuce.