Amazing Appetizers

If your looking for some yummy appetizers try these.

Baked Vidalia Onion Dip:
2 Med. size sweet onions, such as Vidalias
1pkg (8oz; 2 cups) pre-shredded Swiss cheese
2 cups mayonnaise, preferably Hellmann's
1/4 tea. cayenne pepper or paprika
Tortilla or corn chips, for serving

1. Preheat the oven to 375
2. Chop the oions; you should have about 2 cups
3. Place the chopped onions and the Swiss cheese and mayonnaise in a large mixing bowl and stir to combine well. Transfer the onion mix to a 2-quart glass or ceramic casserole or baking dish and sprinkle the top with the cayenne/or paprika. Bake until the dip is golden brown and bubbling throughout, 22-25 minutes.
4. Serve the dip warm, right fromt he casserole, with chips. Serves 12-16 (makes 6 cups)

Aromatic Mushroom Galette:

1pkg (8oz.) refrigerated crescent rolls
2 cups(8oz) pre-sliced mushrooms
3 cloves garlic, crushed in a garlic press
2TAB olive oil, or butter, melted
1/2 cup pre-grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
1 tea. dried oregano
Salt

1.Preheat the oven to 375 F
2. Unwrap the crescent rolls and unroll the dough; you will have 8 triangles. Place an ungreased baking sheet or pizza stone on a work surface. Arrange the triangles of dough so that they form an 8-pointed star. The pointed tips should face away from the center of the star. Start by placing one triangle in the 12 o'clock position, one in the 6 o'clock position, one at the 3, and one at 9. Place the remaining 4 in the remaining empty spaces. The edges of the dough should overlap each other slightly, but there will be a hole in the center of the star. Using your fingertips, press down on the dough to seal the edges where they overlap. To fill the hole, press the base of each triangle toward the center until the hole is evenly covered with dough. Then, using your hand, press down on the dough so that it is flat, with no gaps.

3. Place the mushrooms, garlic, olive oil, 1/4 cup of the Parmesan cheese, and the parsley and oregano in a mixing bowl, and stir to combine. Season with salt to taste. Spoon the mushroom filling into the center of the dough, then pull the tips of the dough up, and fold them over the filling to create a bundle. There will be gaps between the triangles of dough on top of the filling. Press down slightly on the bundle. Sprinkle the remaining 1/4 cup of cheese over the top of the galette. (I just sprinkled some on top, because this is alot of cheese!)

4. Bake the galette until the crust is deeply browned and the mushroom filling bubbles, 22-25 min. Remove the galette from the oven, run a metal spatula underneath to loosen it, then slice and serve warm. Serves 6-8

Wow, it took me longer to type that last one then what it takes to make it!!!
Hope you try one of these and enjoy it.... They are from The Dinner Doctor Cookbook by Anne Byrn. Check-out the rest of her Cookbook...it's a great one!