I need help.

[charlyn]

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

[nommie]

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.

[jackibowen]

Re: I need help.

These are very tasty from the pillsbury web site

Portobello and Brie cups

INGREDIENTS:
--------------------------------------------------------------------------------
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

DIRECTIONS:
--------------------------------------------------------------------------------
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.

NUTRITION INFORMATION:
--------------------------------------------------------------------------------

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.

[lampladies]

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

[charlyn]

Re: I need help.

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

[wellsms]

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.

[MaryJo]

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.