2 Easy Recipes

Last Friday, I had a table set up at Tinsel Town, a holiday event at Jake's school.  I promised that I'd post the recipes for the 2 samples I offered that night and that's what I'm going to do!

These are tasty and easy and perfect appetizers for a holiday get-together.  All you need are some simple ingredients and a food processor.

BUFFALO-BLUE CHEESE COINS (from Cook's Country)
Makes about 5 dozen coins

I think of these as cheese cookies.  You can refrigerate the dough for up to 3 days or freeze it for up to one month.  Thaw frozen dough in fridge before proceeding with Step 2.

INGREDIENTS
1 cup extra-sharp cheddar cheese, shredded
1 cup blue cheese, crumbled
1 1/2 cups all-purpose flour
1 Tbsp cornstarch
1/2 tsp salt
1/2 tsp cayenne
2 tsp paprika
1 tsp celery seed
8 Tbsp unsalted butter, cut into 8 pieces and chilled

1. Process cheeses, flour, cornstarch, salt, cayenne, paprika and celery seed in food processor until combined, about 30 seconds.  Add butter and process until mixture resembles wet sand and then forms a rough ball, about 30 seconds.  Transfer dough to counter and divide in half.  Roll each half into a 10" log, wrap in plastic and refrigerate until firm, at least an hour.
2. Adjust oven racks to upper-middle and lower-middle positions and heat to 350 degrees.  Line 2 rimmed baking sheets with parchment paper.  Unwrap logs and slice into 1/4" coins.  Place coins on sheets, 1/2" apart.  Bake until light golden around edges, 22-28 min, switching and rotating sheets halfway through baking time.  Let coins cool completely on sheets before serving.  (Coins can be stored in airtight container at room temperature for up to 3 days.)

SMOKY AVOCADO DIP (from The America's Test Kitchen Healthy Family Cookbook)
Makes about 2 1/2 cups

This healthy and delicious dip is great with vegetables, crackers, chips or anything else you can think to dip!

INGREDIENTS
3/4 cup 1% lowfat cottage cheese
1/4 cup boiling water
3/4 cup lowfat sour cream
1 avocado, pitted, peeled and cut into large chunks
1 tsp minced canned chipotle chile in adobo sauce
1 Tbsp fresh lime juice
Salt and pepper
1/4 cup minced fresh cilantro
2 scallions, sliced thin

1. Process cottage cheese and boiling water in a food processor until smooth, about 30 seconds.  Add sour cream, avocado, chipotle, lime juice, 1/4 tsp salt and 1/8 tsp pepper and continue processing until combined, about 30 seconds.  Transfer to a bowl and stir in cilantro and scallion.  Cover and refrigerate until flavors have blended, about an hour.  Season with salt and pepper to taste before serving.  (The dip can be refrigerated in an airtight container for up to 1 day.  Season with additional lime juice, salt and pepper to taste before serving.)