Lobster Newburg Dip

1 loaf French Baguette

1/4 cup finely chopped fresh parsley

2 tbsp butter, melted

2 garlic cloves, peeled

2 tbsp finely chopped shallot

1 tbsp olive oil

1/4 cup sherry

1 can cream of shrimp soup

1/4 cup milk

1/2 tsp salt

1/8 tsp ground cayenne pepper

8 oz. cream of cheese, softened

2 (3-4 oz) uncooked lobster tails in shells

Prep time: 30 minutes   Total tome 45 minutes    Yield: 24 servings

1. prepare bread cubes and dip

Preheat oven to 400 degrees F. Slice baguette into 1/2 inch thick slices; cut slices into quarters. Combine bread, parsley and butter . Bake bread on large cookie sheet 10-12 minutes or until golden brown. Slice garlic using garlic slicer. Cook garlic, shallot and oil in saucepan over medium heat 3-4 minutes or until shallot is tender. Add sherry; bring to a simmer. Whisk in soup, milk, salt, and cayenne. Add cream cheese; whisk well and remove from heat

2. steam lobster and garnish

Place stainless steamer into saucepan; add 3 cups  H2O and bring to boil. Reduce heat to a simmer. Place lobsters in steamer; cover and steam 6-8 min. Remove meat from lobster tails; coarsely chop and reserve 1/4 cup. Add remaining lobster meat to dish. Pour dip into mini-baker. Bake 6-8 minutes or until hot. Garnish with reserve lobster meat, additional parsley and cayenne, if desired. Serve with bread.

Smoky Cheddar & tapenade Torta

12 oz. cream cheese, softened, divided

1 cup chopped green olives, divided

1/2 cup sliced green onions

1/4 cup finely chopped fresh cilantro, divided

2 garlic cloves, pressed, divided

1/4 tsp salt

1/2 cup chopped ripe olives, divided

8 oz. sharp cheddar cheese, grated

1/3 cup sour cream

1 chipotle pepper in adobo sauce, chopped, plus 2 tbsp. adobo sauce

Additional chopped fresh cilantro (optional)

Toasted baguette slices (optional)

Prep time: 35 min. Total time: 3 hours, 35 minutes  Yield: 32 servings

1. prepare green onion, tapenade and cheddar layers.

For green onion layer, place 8 oz. of the cream cheese, 1/4 cup of the green olives, green onions, 2 tbsp of the cilantro, one garlic clove and salt in classic batter bowl; mix well. For tapenade, combine remaining green olives, remaining cilantro, remaining garlic clove and 1/4 cup of the ripe olives in  prep bowl; mix well. For cheddar layer, combine remaining cream cheese, cheddar cheese, sour cream, chipotle pepper and adobo sauce in mixing bowl; mix well

2. assemble torta

Line small batter bowl with plastic wrap; spread evenly with 1/2 cup of the cheddar layer. Top with green onion layer, spreading evenly. Top with tapenade. Spread remaining cheddar mixture over tapenade. Cover and chill about 2 hours or until firm. Invert torta onto serving platter. Remove plastic wrap. Top torta with remaining ripe olives and additional cilantro, if desired. Serve with baguette slices, if desired.

Honey-Apple Brie Bites

1 lemon

1 cup toasted walnuts

2 medium red baking apples such as Jonathan

1/4 c honey

1 4-in round Brie or Camembert cheese with ring

2 pkg. prepared mini phyllo shells

Prep Time: 20 minutes  Total Time: 30 minutes  Yeild 30 servings

1. prepare apple mixture

Preheat oven to 400 degrees F. Zest lemon to measure 1 tsp. Coarsely chop walnuts using Food Chopper. Finely dice apples. Combine zest, walnuts, apple and honey in Classic Batter Bowl; mix gently.

2. assemble and bake

Cut Brie into thirty 1/2- inch cubes. Arrange phyllo cups on large sheet pan. Place one Brie cube into each cup. Using small scoop, top brie with a level scoop of apple mixture. Bake 6-8 minutes or until Brie is melted

(see pamperedchef.com for more info on these and other recipes)