January - Appetizers

 When I think of January I think of New Years Eve and the food we like to eat on New Years Eve is appetizers. Well this year my family was sick and we didn't really celebrate the new year, in fact we were in bed by 9:30 (kids by 8:00). So I thought it would be fun to ring in the new year and share our favorite appetizers. Feel free to sign up for your favorite appetizer, can be sweet or savory, whatever you want.

January 17th at 7:30

Danielle Rainey's

2820 Fletcher Ave #85

Northridge Height's Apartments

Danielle Rainey - Natchitiches (cajun meat pies), drink
Torrie- Baked Brie Phyllo Cups with Craisins and Walnuts
Eden - Spinach and Artichoke Swirls
Mickelle (as long as my kids go down)- Fruit and carmel dip

Spinach and Artichoke Swirls
    from Pepperidge Farm

Ingredients

1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

1/2 cup mayonnaise

1/2 cup grated Parmesan cheese

1 tsp. onion powder

1 tsp. garlic powder

1/2 tsp. ground black pepper

1 pkg. (10 ounces) frozen chopped spinach, thawed and well drained

1 can (14 ounces) artichoke heart, drained and chopped

Directions

1.     Heat the oven to 400°F.  Stir the mayonnaise, cheese, onion powder, garlic powder, black pepper, spinach and artichoke hearts in a medium bowl.

2.     Unfold 1 pastry sheet on a lightly floured surface. Spread half the spinach mixture on the pastry to within 1 inch of the edge. Roll up like a jelly roll.  Press the seam to seal.  Repeat with the remaining pastry sheet.

3.     Cut each roll into 20 (1/2-inch) slices, making 40 in all.  Place the slices, cut-side down, onto 3 baking sheets. (I used dental floss to cut them.)

4.     Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.