GREAT FRIENDS, GREAT FOOD

JANUARY 2011 EDITION

FOOD.

CELEBRATE NEW YEARS EVE WITH FAMILY, GOOD FRIENDS AND GREAT PREPARE TO RING IN THE NEW YEAR WITH FULL TUMMIES, BIG SMILES AND A SUNSET GOURMET APPETIZER BUFFET.

MAPLE CHIPOTLE SAUSAGE BITES

1 package cooked beef sausage links (12 16 oz) 1/3 cup Maple Chipotle BBQ Sauce 16 to 20 pretzel sticks Preheat oven to 375F. Cut sausage links into 1 inch slices. Place in a shallow baking pan. Bake for 8 minutes, brush generously with Maple Chipotle BBQ Sauce and bake for 8 more minutes. Use pretzel sticks as an edible toothpick to serve sausage slices.

FLATBREAD PIZZA
1 x 12 or 14 flatbread or store bought pizza crust 1/3 cup Anna Maes Smoky Sweet Oven & Grill Sauce 1 Maple Chipotle glazed chicken breast (Brush chicken breast with 2 Tbsp Maple Chipotle BBQ Sauce while baking) 1/3 cup sliced and chopped white onion 1/3 cup sliced mushrooms 1/3 cup sliced peppers 1 cups grated mozzarella cheese Spread Anna Maes Smoky Sweet Oven & Grill Sauce evenly over the flatbread and top with finely sliced cooked chicken, peppers, onions, and mushrooms. Top with grated cheese and bake at 425F for 8 to 10 minutes until cheese is melted and edges are browned. Nicole Galbraith- Manitoba

CRAB QUICHE
4 eggs cup sour cream tsp Raspberry Honey Mustard (heated in the microwave to thin) 1 can of crabmeat (120 grams) 1 cup cubed or shredded Havarti or Swiss cheese Tbsp Oh! So Onion 1 tsp lemon juice 1 Tbsp Crab Lovers Dip Mix In a bowl, beat eggs until frothy. Add sour cream, Raspberry Honey Mustard and Crab Lovers Dip Mix. Drain crabmeat and break up into smaller pieces, add to egg mixture. Add cheese, Oh! So Onion and lemon juice. Stir to mix. Pour into uncooked pie shell. Bake at 425F for 15 minutes on the lower rack. Turn heat down to 350F, bake for another 30 -40 minutes or until a knife inserted near the center comes out clean. Cut into 6 wedges as a main dish or 12 pieces as an appetizer. Bernadette Tracy - Alberta

HARVEST BEER BREAD MEAT BUNS

1 lb ground beef 1 tsp Oh! So Garlic cup Anna Maes Smoky Sweet Oven & Grill Sauce 1 pkg Harvest Beer Bread 1 x 12 oz can of beer cup grated cheddar cheese Preheat oven to 350F. Lightly grease muffin pans. Cook ground beef with Oh! So Garlic, add Anna Maes Smoky Sweet Oven & Grill Sauce. Prepare Harvest Beer Bread according to package directions. Fill half of muffin cup with Beer Bread batter, spoon in 2 Tbsp of meat mixture and cover with more Beer Bread batter. Top with grated cheese and bake for 40 minutes. Valarie Cephas - BC

FOR MORE RECIPE IDEAS OR PRODUCT INFORMATION VISIT US ONLINE AT WWW.SUNSETGOURMET.CA OR CONTACT YOUR SUNSET G OURMET CONSULTANT:

GREEN APPLE JALAPENO BAKED BRIE

1 med size brie wheel 3 Tbsp Green Apple Jalapeo Preserves 2 oz Amaretto cup crushed pecans 1 Tbsp Old Fashioned Creamy Caramel Sauce Place brie in a brie baker or oven proof dish. Top with Green Apple Jalapeo Preserves and drizzle with amaretto. Sprinkle with crushed pecans and drizzle Old Fashioned Creamy Caramel Sauce over pecans. Cover and bake at 350F for 25minutes. Linda LaCoste Manitoba

the

Sweet Stuff
APPLE PIE PINWHEELS
2 plain tortilla shells 2 minced apples jar Nutcracker Dip

Spread a thin layer of Nutcracker Dip on a plain tortilla, sprinkle minced apple on top, roll in plastic wrap and refrigerate for several hours. Slice into pinwheels and serve. Can be prepared a day in advance. Ginelle Spence - Ontario

HOT BROCCOLI DIP

1 cup fresh broccoli florets, chopped (about 6 oz) 4 Tbsp Roasted Red Pepper & Onion Relish 1 oz ( cup) parmesan cheese, grated 1 tsp Oh! So Garlic 1 cup shredded cheddar cheese cup sour cream cup mayonnaise Ground black pepper Preheat oven to 375F. Chop broccoli and add Roasted Red Pepper & Onion Relish, place in a bowl. Grate parmesan cheese; add 2Tbsp to vegetable mixture. Add Oh! So Garlic to vegetables along with remaining ingredients, mixing well. Bake 20-25 minutes or until heated through. Diane Pelltier - Ontario

PEANUT BUTTER TRUFFLE FUDGE BROWNIE CUPS

1 pkg Truffle Fudge Brownie Mix 12 Reeses Peanut Butter Cups Prepare Truffle Fudge Brownie Mix according to package directions. Pour into 12 medium cupcake holders in muffin tins. Bake at 350F for 15-20 minutes depending on oven (you want them to be moist). Remove from oven. While still hot, push a Reeses Peanut Butter Cup into the center until flush with top, let cool. Eat and enjoy. These can also be made using mini cupcake holders and mini Reese Peanut Butter Cups. Chrissina Keating Manitoba

CHEESY BACON STUFFED BABY POTATOES

15 tiny potatoes (about 1 pounds) 1 Tbsp olive oil 1 tsp Sunset Seasoned Salt 5 slices bacon, cooked crisp and crumbled 1 pkg Cheesy Bacon Cheddar Dip 1 x 8 oz pkg cream cheese ( 250 g), softened 3 Tbsp mayonnaise cup grated cheddar cheese 1 tsp Spinach & Herb Mix Preheat oven to 425F. Cut potatoes in half lengthwise. Using a small spoon, scoop out potato pulp leaving shells. Cut a thin slice from the bottom of each potato so it stands upright. Place on a baking sheet. Combine olive oil and Sunset Seasoned Salt, brush the insides of the potato shells with olive oil mixture and bake for 25 - 30 minutes until potatoes are tender. Combine Cheesy Bacon Cheddar Dip with cream cheese, mayonnaise and grated cheddar cheese, mix well and add crisp bacon. Spoon filling into cooked potato shells mounding slightly. Sprinkle with Spinach & Herb Mix. Bake for 15 minutes until heated through and cheese is melted. The stuffed potatoes can be prepared in advance, refrigerated and heated just before serving.

FRUIT TRAY SERVED WITH ORANGE CRANBERRY DIP

Variety of fresh fruit, sliced 2 cups Cool Whip 170g vanilla yogurt (small container) 1 pkg Orange Cranberry Cheese Ball Mix Dried cranberries, for garnish Combine yogurt with Cool Whip and add one package Orange Cranberry Cheese Ball Mix (Packet A). Mix well, place in a serving bowl and garnish with a sprinkling of dried cranberries.