Tuna Mousse

My Grandma Young always makes this around the holidays.  I’m not usually out in California to enjoy hers anymore so I’ve learned to make it myself.  I’ve had it once this holiday season and plan to make it twice more.  It’s perfect if you know you’re going to be rushed on the day you need it; it can (and should) be made in advance and will keep quite a while.  If I’m going to serve it at a gathering, I’ll sometimes put it in a mold, or maybe just in a nice dish.  Otherwise it goes into my glass mixing bowl with a lid.  Tastes just as good that way.

Ingredients

• 2 cans tuna
• 8 oz. cream cheese, softened
• 1 cup real mayonnaise
• 1/4 cup water
• 1 can cream of mushroom soup
• 3 small envelopes Knox gelatin
• 1 small onion, finely chopped

Blend all ingredients with a hand mixer. Either pour into a small mold or into a serving dish and allow to set in the refrigerator for 1-2 days. Serve with your favorite crackers.

recipe by Grandma Young

photo by tastespotting.com

Mushroom Croustades

I first made these in high school for a murder-mystery party I hosted.  I remember thinking they were so time-consuming with foreign ingredient combinations.  Now that I’ve been cooking for 14+ more years, I think they’re rather easy to make.  I do admit that a food processor, which I did not have back then, does reduce the preparation time.  Derek and I just had them last week for dinner during one of our snacky moods.  They sure are tasty.  And here they are without the sour cream and chives.

Ingredients

• 24 slices white bread
• 3 T chopped onion
• 1/4 cup butter or margarine
• 8 oz mushrooms, finely chopped
• 2 T flour
• 1 cup whipping cream
• 2 T chives
• 1 T fresh parsley, finely chopped
• 1/2 tsp lemon juice
• 1/4 tsp salt
• 1/8 tsp ground red and black pepper
• 2 T parmesan cheese
• sour cream and snipped chives

Decrust bread into 3-4 inch diameter rounds and press to flatten. Bake in muffin cups for 10 minutes @400.

In saucepan: sauté onions in butter for about 4 minutes. Add mushrooms and sauté another 15 minutes or until liquid evaporates. Add flour and whipping cream. Cook till thick and bubbly. Cook and stir 1 minute more; remove from heat.

Stir in chives, parsley, lemon juice, salt and peppers. Place bread cups in shallow baking pan. Add filling, sprinkle with parmesan cheese and bake 15 minutes @350. Top with sour cream and chives.

Brown-sugared Pecans

I made these for Thanksgiving at Uncle Brian and Aunt Laura’s house.  While the sauce itself is to die for (oh yes, I licked out the pan), the finished product seemed to be a big hit as well.  I like these better than the spiced pecans I made a week earlier, but that could be due to execution; I over-baked the spiced ones to the point they tasted slightly burnt and bitter.  I am planning to try them again and if they turn out to be a success I will post that recipe here as well.  But this recipe, as it stands and as I perhaps luckily prepared them the first time, is a winner.

Ingredients

• 16 oz. pecan halves
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 tsp. vanilla
• 1/4 tsp. salt

Melt butter in saucepan over medium heat.  Add brown sugar, vanilla and salt, stirring until brown sugar begins to dissolve.  Add pecans to pan and stir for a few minutes.  Pour onto a foil-lined 9×13 pan.  Bake at 325 for about 25 minutes, stirring every 10 minutes.  Spread on wax paper to cool.  They will be a little gooey when they first come out of the oven but should harden as they sit.  Store in an airtight container.

recipe inspired by food.com

photo from aninspiredcook.wordpress.com

Mozzarella Wedges

Derek, Trevor and I tried this today for the first time.  We all loved it.  Trevor ate two whole crescent rolls with cheese and probably would have eaten more if Derek and I hadn’t already finished it off–whoops.

Ingredients

• 1 (8 ounce) package refrigerated crescent rolls
• 1 tablespoon butter, melted
• 1/4 teaspoon garlic powder
• 1/4 to 1/2 lb. thinly sliced fresh mozzarella cheese

Roll out crescent dough and press onto a preheated baking stone.  Brush with butter; sprinkle with garlic powder and evenly layer cheese on dough.

Bake at 375 degrees F for 15-17 minutes or until crust is golden brown and cheese is lightly browned. Cut into wedges.

Recipe and photo from food.com

Cucumber-Avocado Salsa

This is one of my favorite go-to appetizer dips.  Served with tortilla chips, it is so fresh tasting.  After about two chip-fulls I am hopelessly hooked.

Ingredients

• 2 English cucumbers, seeded, quartered and cut into 1/2 inch slices
• 2 scallions, white and green parts, minced
• 3 T. red wine vinegar
• 1 1/2 tsp. lime zest
• 2 T. fresh lime juice
• 1 T. honey
• 1 T. extra-virgin olive oil
• 3 T. chopped fresh cilantro
• salt, to taste
• freshly ground pepper, to taste
• 2 avocados, cubed

Combine cucumber and scallion in a medium bowl.  Whisk together vinegar and next five ingredients in a small bowl.  Pour vinaigrette over cucumber mixture and season with salt and pepper.  Can be prepared and refrigerated ahead of time.  Add the avocado just before serving.

Recipe inspired by Southern Living

Lime Fruit Dip

We served this with grilled pineapple for a Knorr cousins get together this afternoon.  It pairs well with other fruit, including grapes.  Ross recommends not trying it with cantaloupe.

Ingredients

• 3-oz. cream cheese, softened
• 1/4 cup plain yogurt
• 2 T. honey
• 1 T. brown sugar
• 1 T. lime juice
• 1 tsp. lime zest

In a small bowl, beat cream cheese until smooth.  Beat in the remaining ingredients.  Cover and refrigerate until serving.  Top with additional lime zest, if desired.

Recipe from Taste of Home 2010