Cranberry Gorgonzola Spread Recipes

Steps:

• Preheat oven to 350°. Place tart shells on a 15x10x1-in. baking pan. In a small bowl, mix remaining ingredients; spoon into tart shells., Bake 6-8 minutes or until lightly browned. Serve warm or at room temperature. Refrigerate leftovers. Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a greased baking sheet in a preheated 350° oven until crisp and heated through.

Steps:

• 1. Combine first 4 ingredients,stir with a wire whisk until blended.set aside.
• 2. Just before serving, combine Bibb lettuce and remaining 5 ingredients in a large bowl.pour dressing over salad,toss gently.Makes 8 servings

Steps:

• Bring to a gentle boil the Cranberry sauce, hot sauce, sugar, then allow to cool. Toss nuts into this mixture Blend the 2 cheeses with mixer until fluffy, spread in bottom of pretty serving bowl, then pour Cranberry mixture over the cheese layer. Serve with a very mild cracker, also great to stuff celery with.

Steps:

• In a small bowl, beat the cream cheese, orange juice concentrate, sugar, zest and cinnamon until blended. Fold in cranberries and pecans. Cover and refrigerate for at least 1 hour. Serve with crackers.

Steps:

• Macerate, i.e.soften, the cranberries by soaking in water (or rum to add a touch of flavor) for 20-30 minutes.
• Microwaving briefly might also work.
• Bring the cream cheese to room temperature (leave out or microwave 30-60 seconds) unless it's whipped.
• Make garlic into paste (squeeze out of skins and mash) Mix garlic paste and cranberries into cream cheese.
• Add salt and pepper to taste (those who prefer sweet to savory may also want to add a teaspoon of sugar or another sweetener).
• Refrigerate for at least two hours.
• Serve with crackers or in tea sandwiches.

Steps:

• In a processor bowl, finely chop walnuts.
• Set aside.
• With processor running, add shallot and chop finely.
• Add cheeses and process until crumbly.
• Add remaining ingredients, including walnuts.
• Process until creamy.

Steps:

• Toast the bread.
• Spread 1 tablespoon of fat-free cream cheese on each slice.
• On the bottom slice, sprinkle 1 tablespoon of Gorgonzola cheese over the cream cheese.
• Mash lightly with the back of a spoon.
• Spread alfalfa sprouts over the cheeses.
• Layer the deli-sliced smoked turkey.
• Add the cucumber slices and tomato.
• On the top slice of bread, sprinkle the dried cranberries over the cream cheese and gently push them into the bread.

Steps:

• Heat oven to 450°F.
• Prepare pie crust as directed on package for one-crust baked shell using a 9-inch tart pan with removable bottom. Trim excess pie crust even with top of pan. Bake 9 to 11 minutes or until light brown. Cool 10 minutes. Reduce oven temperature to 375°F.
• Combine cream cheese and Gorgonzola cheese in a medium mixing bowl. Beat with electric mixer on medium speed until blended. Beat in milk and egg until well mixed. Gently stir in cranberries and green onions. Spread mixture in baked tart shell and sprinkle with pecans.
• Bake for 20 to 25 minutes or until filling is set. Let stand 30 minutes before serving. Cut into wedges. Garnish with additional green onions, if desired. Store covered in refrigerator.