November 2010 Eat-n-Greet Menu and Recipes

November 2010

This month, we focused on family traditions and the harvest season for the Eat-n-Greet at St. Hilary.

November  2010 Menu

Berry & Smoked Turkey Pinwheels
Pumpkin Dip

Sparkling Cranberry Punch

The food and fellowship was a smashing success!

Berry-n-Smoked Turkey Pinwheels

1 (8 oz.) package cream cheese
1 cup Mexican cheese blend (shredded)
1/4 pound thinly sliced smoked turkey, chopped
2 tablespoons chopped dried cranberries (we used Craisins)
2 tablespoons of pimiento stuffed olives
2 tablespoons of your favorite salsa
3/4 teaspoon chili powder
4 flour tortillas (10 inch size)



In a small bowl, beat the cream cheese until smooth, (it helps if the cream cheese is room temp). Stir in Mexican cheese blend, turkey, cranberries, olives, salsa, and chili powder.

Spread 1/4 of the mixture on each of the tortillas, roll up tightly.  Wrap in plastic wrap and refrigerate for 2 hours or until firm.

Unwrap the plastic wrap, and cut into 1" thick slices. You can serve cold at this point, OR place 1" apart on a lightly sprayed cookie sheet and bake at 400 degrees for 5-7 minutes until heated through.

Sparkling Cranberry Punch

2 qts cranberry cocktail, chilled

1 qt sparkling water (unflavored and unsweetend seltzer water), chilled

1 can (6oz) frozen pink lemonade concentrate thawed

In a large bowl, combine cranberry cocktail and lemonade concentrate. Stir in sparkling water. Serve Immediately.

25 Servings (about ½ cup each)

Pumpkin Dip

(This is one of Kelley's favorites every Fall!)

1 small box of Jell-O Pumpkin Spice Pudding Mix
3 (8 oz.) packages of cream cheese, softened

Allow the cream cheese to come to room temperature, or slightly soften in microwave.   Mix box of pudding into the cream cheese, stirring until all is blended. Serve with assorted cookies.

This makes a great dollop for the tops of vanilla wafers, gingersnaps and other spicy cookies.  Also great spread between graham crackers and it makes a great bagel spread.