Pineapple Cheeseball

1 8 oz. pkg. cream cheese

½ c. crushed pineapple

1 tsp. minced onion

2 tsp. seasoning salt

1 Tbsp. finely chopped green pepper (optional)

Mix everything together. Shape into a ball. (I use saran wrap). At serving time, roll in sunflower seeds or slivered almonds if desired.

Cheese Fondue

Fondue is so delicious. I love this recipe, because it can be served as a snack, as part of your main course, or as an appetizer!

Cheese Fondue

1 1/2 cups milk

2 (8 ounce) packages cream cheese, cubed

1 1/2 cups grated Parmesan cheese

1/2 teaspoon garlic salt

In a large saucepan, cook and stir the milk and cream cheese over low heat until cheese is melted. Stir in Parmesan cheese and garlic salt; cook and stir until heated through. Transfer to a fondue pot or mini slow cooker; keep warm.

My favorite things to dip in cheese fondue:

Blanched broccoli, blanched cauliflower, crusty French bread, sliced pepperoni, sliced summer sausage, raw bell peppers.

To blanch a vegetable, boil in water for 2 minutes; just long enough to soften slightly.

Brie in Puff Pastry

This makes a great appetizer when served with crackers.

Brie in puff pastry
8 oz Brie round
One sheet of puff pastry, thawed
2 Tablespoons sliced almonds, toasted
One of the following: 1/4 cup cranberry sauce, or 1/4 cup apricot preserves, or 1/4 cup raspberry preserves

Preheat oven to 425F. Lightly grease a cookie sheet. Lay puff pastry sheet in the center. Cut Brie in half, so you have two rounds. Lay the bottom round on the puff pastry and top with the 1/4 cup cranberry sauce or preserves. Top that with the almonds and then the other half of the brie. Fold the puff pastry up around the brie so you have a little purse/bag. Bake for 20 to 30 minutes (depends on your oven) or until golden brown. Serve with crackers or just eat with a fork!