A little number Joanna first tried and shared at the 2022 Thanksgiving feast.

Note: Make more than you think you need!

INGREDIENTS

·         ¼ cup brown sugar packed

·         2 tablespoons unsalted butter melted

·         1 tablespoon bourbon

·         ¼ cup roasted chopped pecans

·         8 ounces round of brie

·         1.9 ounces pkg frozen mini fully baked phylloo shells 15 shells

INSTRUCTIONS

• Preheat the oven to 350 degrees F.
• Add all ingredients but the brie and phyllo shells to a small bowl and stir to combine.
• Remove the rind from the brie and discard the rind. Then, cut the brie into cubes about ¼ inch square.
• Place a cube of brie into each phyllo shell and top with ½ teaspoon of the bourbon pecan mixture.
• Place the full shells on a small baking sheet and bake for 10 minutes or until the brie has melted and is bubbly.
• Remove from the oven and serve warm or at room temperature. 

Vita’s Mexican Street Corn Dip

1 – 19 oz. package frozen corn or 4 ears of corn roasted (with olive oil and sea salt)
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 cup mayonnaise
1/4 cup sour cream
1 cup Queso Fresco, melted or Cotija cheese, melted
1/2 teaspoon chili powder
1/4 chipotle chile pepper
*optional pinch of red pepper flakes
*optional chopped jalapeno peppers
1 tablespoon cilantro
1 juice of large lime

Preheat oven 450.  Spray large baking sheet coated with cooking spray.  Toss corn in the olive oil and sea salt.  Spread evenly on baking sheet.  Roast for about 25 minutes or until lightly browned — watch not to burn.

Combine mayo, sour cream, Queso Fresco or Cotija cheese, chili powders, cilantro and lime.  Spray a 1 1/ quart baking dish or pie pan with cooking spray.  Spread dip into dish. Bake at 450 for 15 mins until top begins to brown.

Serve with tortilla chips. Serves: 8

This easy to make snack mix recipe comes to us from the kitchen of Steve and Teresa Krajewski.

Sweet Chex Mix

• 12 oz box Crispix Cereal
• 2 cups pretzels
• 1/3 cup light Karo Syrup
• 1 t vanilla
• 1/2 t baking soda
• 2 sticks butter
• 1 1/2 c brown sugar

Melt butter, add sugar, and syrup together and boil for 3 minutes. Remove the mixture from heat. Add vanilla and baking soda and put back on heat. Cook and stir until foamy. Add the dry ingredients to a paper sack (large grocery sack), pour liquid over dry ingredients and shake well. Keep ingredients inside the bag and microwave for 2 minutes. Spread onto a cookie sheet to cool.