Cranberry Almond Spread

1 (8-ounce) container strawberry cream cheese
1/4 cup mascarpone cheese (you can find this with the specialty cheeses at Maceys)
1/4 cup chopped dried cranberries
1/4 cup chopped almonds, toasted
2 teaspoons lemon zest

Mix all ingredients in a bowl, and refregerate until time to use. Serve with any kind of sweet bread or muffin. You can use any kind of dried berry or nut if you prefer something else. I have also made it with cherries and pecans.

Trisha Burk

Tapenade with Toast (From YW progressive dinner)

1 baguette style French Bread
1/2 cup pimiento stuffed green olives
1/2 cup kalamatta olives (or any kind of dark olive)
1 Tbsp. capers
1 Tbsp. olive oil
1 Tbsp. dijon mustard
2 tsp. balsamic vinegar
1 tsp. minced garlic (2 cloves)
2 Tbsp. tomato, finely chopped and seeded
2 Tbsp. thinly sliced green onion


In the food processor, combine olives, capers, olive oil, mustard, vinegar, and garlic. Pulse until almost smooth (I do it 3 times), scraping sides as you go. Stir in tomato and onion, and chill.

Slice baguette into 1/2 inch thick slices, brush with olive, and sprinkle with pepper on both sides. Place on cookie sheet and toast in 425 oven for 2-3 minutes on each side.

Trish Burk