Christmas Season Recipes~2010 (but good anytime of year)!

Grandma Pitalo's Artichoke Dip

1 14 oz. can artichoke hearts, drained

1-8 oz. cream cheese

3/4 cup parmesan cheese

1/2 tsp. kosher salt

dash of each- dill weed and garlic powder

Mix all ingredients together. Bake at 350 degrees for thirty minutes. Delicious with crackers or French bread cubes.

Grandma Pitalo's Philly Cream Cheese Dip

1-8 oz. cream cheese (Grandma used Philadelphia Cream Cheese- hence the recipe's title)

3 hard cooked eggs, chopped fine

1 small clove of garlic, crushed

1/2 T. green onion tops, finely chopped

salt and white pepper to taste

5 T. mayonnaise

5 T. half & half

Gently mix all ingredients together in bowl. Cover with plastic wrap. Best set overnight- you can add a bit more half & half, if dip is too thick. Great with chips, crackers & veggie sticks!

Amaretto Baked Brie (made from now on for Father Todd

whenever we are at the same party)

1 small wheel of brie (preferably French)

1/2 cup dark brown sugar

1/4 cup Amaretto liqueur

1/2 cup dried cherries

1/4 cup pecan halves*

sliced French bread, for serving

Preheat oven to 375 degrees. Place brie in 9" pan (I use a quiche pan as it looks nice). In a small bowl, mix together brown sugar and Amaretto. Spoon over brie. Sprinkle with cherries and pecans. Bake for 45-50 minutes. Serve with sliced French bread.

*I've also used filberts or slice almonds when I've been out of pecans~ very tasty! I'd also give macadamia nuts a try, perhaps with Grand Marnier liqueur and dried cranberries. The possibilities could be endless!!