Cranberry Nut Dessert
1-1/4 cups fresh or frozen cranberries
1/4 cup packed brown sugar
1/4 cup chopped walnuts
1/2 cup sugar
1/2 cup all-purpose flour
1/3 cup butter, melted
Place cranberries in a greased 9 inch pie plate; sprinkle with brown sugar and nuts. In a small mixing bowl, beat egg; gradually add sugar. Beat in the flour and butter, mix well. Pour over berries. Bake at 325D for 40-45 minutes or until golden brown. Serve warm. Yield 6-8 servings. Easy and good to eat.
Garlic Cheese Roll
1 1/2 pounds sharp cheddar cheese
1/2 pound Velveeta cheese soft
3 ozs. cream cheese soft
1/2 cup finely chopped pecans
1 tsp. seasoning salt
garlic powder to taste (½ tsp. or more)
chopped fresh parsley
Shred or grate cheddar and Velveeta cheese into a bowl. Mix in cream cheese, add pecans,seasoning salt,and garlic; mix well. Divide into 3 mounds, roll each into a log about 2 inches in diameter. Roll one log in chili powder, one in parsley and one in pecans. Refrigerate several hours before serving. Slice 1/4 inch thick and serve with crackers, celery and/or other fresh veggies.
1/2 cup plus 3 tbls. butter divided
1 cup finely chopped sweet or Vidalia onion
1 pound Portabells mushroom caps finely chopped
3/4 cup shredded mozzarella cheese
1/4 cup shredded Swiss cheese
1/2 cup finely chopped flat-leaf parsley
2 egg yolks beaten
1 tsp. sea salt
2 tsp. Italian seasoning
8 slices wheat bread
Preheat oven 350D. Melt 3 tbls. butter in a large skillet over medium heat, add onion and mushrooms. Sauté 6 minutes or until softened. Remove from heat. Stir in cheeses, parsley, egg yolks, salt and Italian seasoning. Melt 1/2 cup butter in a small sauce pan. With a rolling pin, flatten each slice of bread, cut into four square pieces. Dip each slice of bread into butter, place into muffin cup. Top each with a tbls. of mixture. Bake 350D for 20-25 minutes or until lightly browned. Garnish with extra cheese if desired. Good.
Romans 10:4 For Christ is the end of the law for righteousness to every one that believeth.