TOFUTTI SUN-DRIED TOMATO SPREAD

Back at Kahle's Party....

Friend J.P. showed up with a super-size house plant and blew us all away. Our cat Scootie really liked this plant. See him there under the table?!

Bro Beau and I supplied lots of yummy breads to accompany fine cheeses and my Vegan Sun-Dried Tomato Spread:

TOFUTTI SUN-DRIED TOMATO SPREAD

Re-hydrate a handful of Sun-Dried Tomatoes. Reserve 2 Tablespoons of the liquid.

Coarsely chop cooled Tomatoes and place in a medium bowl.

Add one 8-oz. container of Tofutti (vegan cream cheese), 1 teaspoon dried Basil, and 1-2 Tablespoons of the Tomato liquid. Blend until smooth.

Refrigerate overnight for best flavor, and serve with fresh breads or crostini.

We hired a guitarist, Dom, to play live for an hour during the festivities and he was a hit with all the guests. Ron and I sat in on a couple of songs by request.

Also, our friend Dave made us a fantastic, out-of-this-world candle holder! It's a unique design, and as you can see from the photo, it goes perfectly with the decor in our dining room.

We love dragons, and these two fire-breathers will definitely do the job of protecting the flame.

Plus, when not holding candles, this phantasmagorical piece could serve as a dish for mashed potatoes, or a soup terrine, or even a platter for lamb chops!

Cheesy Spinach Mini Phyllo Cups

This is a continuation of my story about Kahle's party!

My first appetizer was Cheesy Spinach Mini Phyllo Cups. I even made a few without spinach for those guests who don't dig it. Here's the recipe:

CHEESY SPINACH MINI PHYLLO CUPS

INGREDIENTS:

1 - 10 oz. pkg Frozen Chopped Spinach, thawed, excess water removed

1/2 cup Ricotta

2 Eggs

2 Tbsp. Asiago Cheese

2 Tbsp. Fontina

2 cloves Garlic, minced

Salt and Pepper

45 mini Phyllo Shells

DIRECTIONS:

Preheat oven to 350 F. In a large bowl, stir together all ingredients except Phyllo shells. Place mini Phyllo shells on two ungreased baking sheets. Spoon filling into shells. Bake 18-20 minutes. Serve immediately.

The guests ate 'em up!

Meanwhile, Grill Master Ron managed to keep the grilled delicacies coming in platefuls! Teriyaki Chicken and Ahi Tuna, Tangy Beef, BBQ Chicken, and an array of fantastic veggies: Carrots, Broccoli, Onions, and Cauliflower.

Check out the next recipe I made for the party, Tofutti Sun-Dried Tomato Spread!