That's My Home
Edition 3, December 15, 2001

**Overview of this Issue**

From the Editor
Cooking Tip
Newsletter Theme....Appetizers
Shared Recipes from Home Cooking
Quick and Easy Recipe
Recipe Request
Cook's Corner

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**FROM THE EDITOR**

Christmas is almost here and I would like to wish you a Merry Christmas to you and your families. This has been quite a year at That's My Home. That's My Home is now 1 year old, my site came online on December 13, 2000 and it has by far, exceeded anything I could of ever thought of at that time. I'd like to thank you because it is you that makes my site a success. 

That's My Home started with 11 cyber cafes or restaurants and 300 recipes. Since then we've grown to 23 sections and over 1500 recipes!

Christmas is my favorite time of the year.  If you haven't yet visited Holidays, take a moment and you'll find lots of yummy recipes sent in by our readers. I'd love it if you'd share one of your special Holiday recipes with me. Happy Holiday Baking! This edition of our newsletter will be about appetizers, so let's get to cooking.

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NEWSLETTER RECIPES FROM THAT'S MY HOME

BRIE AND CRANBERRY PIZZA

1 (8-oz.) can refrigerated crescent rolls
8 oz. cubed brie cheese
3/4 C. whole berry cranberry sauce
1/2 C. chopped pecans


Preheat oven to 425�F. Lightly grease a 12-inch pizza pan or 9-by 13-inch baking dish. Unroll the crescent rolls and separate into triangles. Arrange in the pan with tips toward the center and lightly press together to form one crust. Bake 5 minutes or until lightly brown. Remove from the oven and sprinkle with pieces of brie. Spoon the cranberry sauce over the cheese. Top with pecans. Bake an additional 8 minutes or until the cheese is melted and the crust is golden brown. Cool 5 minutes and cut into wedges or squares.

Serves 16.

SALMON CREAM CHEESE PIE

2/3 cup seasoned fine dry breadcrumbs
3 8-ounce packages cream cheese, softened
1/2 cup milk
1/4 cup butter
2 teaspoons dry mustard
1/2 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon ground red pepper
4 eggs
2 7-1/2 ounce cans salmon, drained, flaked and skin and bones removed
2 cups shredded mozzarella cheese (8 ounces)
1/4 cup chopped green onions

Lightly grease two 9-inch pie pans or round cake pans. Coat bottoms and sides of each pan with 1/3 cup breadcrumbs. Beat cream cheese, milk, butter, mustard, dill weed, salt and red pepper with electric mixer on medium speed until combined. Add eggs one at a time, beating just until combined. Stir in salmon, cheese and onion. Divide mixture between pans. Spread evenly. Bake at 325�F. for 45 minutes or until set. Cool completely. Remove from pans. Cover; chill in refrigerator 2 to 8 hours.

Makes 32 appetizers.

MIXED MUSHROOM ALMOND PATE

1 tablespoon olive oil
1 cup (5 ounces) cremini mushrooms, sliced
1/2 cup (3 ounces) oyster mushrooms, stemmed and sliced
1/2 cup (3 ounces) shiitake mushrooms, stemmed and sliced
1/2 cup chopped onion
2 cloves garlic, minced
2 teaspoons fresh tarragon, minced
1 cup (4 1/2 ounces) slivered almonds
1 tablespoon lemon juice
1 tablespoon soy sauce
Ground white pepper, to taste
Additional almond slivers or slices of red bell pepper to garnish

Heat the oil in a large skillet over a medium-high flame. Add the mushrooms, onion and garlic and cook, stirring occasionally, until the mushrooms are tender, about 5 minutes. Remove from the heat, stir in tarragon and let cool. Transfer the mushroom mixture to a food processor or blender. Add remaining ingredients and process until smooth. Transfer the pate to a bowl and let stand for 1 hour before serving. Garnish with almonds or peppers.

Yield: 1 1/2 cups.

TRIANGLE DELIGHT

2/3 cup grated Parmesan cheese
1/2 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon oregano
3 whole green onions, chopped
1 (8-ounce) can refrigerated crescent rolls

Heat oven to 350 degrees. In a small bowl combine mayonnaise, cheese, garlic powder, basil, oregano and green onions until evenly mixed. Separate crescent rolls and lay flat on a cookie sheet. Spread mixture evenly over each piece. Bake until golden brown, 12 to 17 minutes. Cool for a few minutes and then cut into 2-inch triangles. Serve immediately.

Yield: 35 to 40 servings.

For more Holiday Appetizer Recipes....check in Holidays at the Christmas Appetizer Party.

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**RECIPES FROM HOME COOKING**

SHRIMP DIP
1 large pkg cream cheese
a cup mayonnaise
4 tbsp ketchup
couple shots Tabasco sauce
finely chopped green onions & parsley
1 can shrimp (drained)

Whip all ingredients except shrimp until fluffy - stir in shrimp. Serve with assorted crackers.

WHITE CHOCOLATE SPOONS

Pam cooking spray
6 oz. white chocolate chopped
1/2 tsp. amaretto-flavored oil (used in candy making)
Red and Green heavyweight plastic spoons

MILK CHOCOLATE SPOONS

Pam cooking spray
1 plain milk chocolate candy bar (7oz.) chopped
1/2 tsp. raspberry-flavored oil (used in candy making)
Red and Green heavyweight plastic spoons 

Line a jellyroll pan with waxed paper; spray with cooking spray. Combine white or milk chocolate and flavored oil in the top of a double boiler. Place over simmering water until chocolate melts. Dip spoons into mixture, shaking off excess chocolate. Place spoons on prepared pan with handles on rim and spoons level.
Allow chocolate to harden. Cover and store in a cool place. Makes 15-20 spoons of each flavor. Wrap each spoon separate in a plastic bag. Put as many as you want to give in a nice Xmas mug.

Posted by Chyrel

PEPPERED CHEESE WHEEL

2 cup shredded Monterey Jack Cheese (8 oz.)
1 8 oz. pkg. cream cheese, softened
1 tsp. Fines Herbes
1 tsp. minced chives
1 tsp. Worcestershire sauce
1 clove garlic, crushed
2 - 4 T. fresh course ground five pepper blend
Triscuits or other favorite snack crackers

In a medium bowl, combine shredded Jack cheese, cream cheese, Fines Herbs, chives, Worcestershire and garlic. Shape mixture into a 5" ball and flatten slightly. Chill slightly, then roll in pepper until completely covered. Wrap and chill for 6 hours or overnight. Can be stored for several days in refrigerator. Serve with your favorite crackers.

Posted by Darlene

ANTIPASTO SANDWICHES
2 small thin baguettes (each about 16 x 2 x 1-inch)
1/4 C. bottled olive paste
4 oz. mild goat cheese
1/4 lb. thinly sliced Genoa salami or smoked turkey
2 C. packed arugula leaves, washed well spun dry
1 (7 oz.) jar roasted red peppers, drained, rinsed, patted dry
1 (13 to 14 oz.) can whole artichoke hearts, drained, rinsed,
patted dry, chopped

Cut top third off each baguette horizontally with a serrated knife and remove soft crumb from tops and bottoms, leaving shells about 1/2-inch thick. Spread about 1 tablespoon olive paste or tapenade on inside of each bottom shell and top with goat cheese, spreading evenly. Fold salami or turkey slices in half and fit them in an even layer over cheese in each shell.

Arrange half of arugula on each meat layer and top with a layer of roasted peppers. Divide artichoke hearts between bottom shells and spread inside of top shells with remaining olive paste. Fit top shells over bottom shells and press baguette together, re-forming loaves. Wrap each baguette tightly in foil and chill at least 3 hours or overnight.

Cut each baguette diagonally into 12 slices with a serrated knife and secure each slice with a wooden pick.

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QUICK AND EASY RECIPES

We all need a little more time during this season. Don't forget what a help your slow cooker can be for having dinner ready when you come home from a busy day at work or shopping. There are some new recipes in the Slow Cooker Cafe to make mealtimes quick and easy.

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**COOKIE BAKING TIPS**

Butter, what does it mean when a recipe calls for softened butter? You should be able to push down on the butter and leave an indentation. If it is too soft it may may your dough sticky.

Flour....don't immediately add additional flour if your dough seems sticky. It can take a few minutes for the ingredients to absorb the flour. Too much flour makes cookies dry and tough.

Cookie Sheets....Don't place cookie dough on a hot cookie sheet. It makes the dough too soft and the cookies will spread. If you don't have enough pans to wait between batches, stick your pans in the refrigerator to cool.

Spatula....use a thin, metal spatula to remove your cookies from the pan. Make sure it is wide enough for the whole cookie so that no parts break off.
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