Salsa Baked Goat Cheese

Need:
1/4 cup pine nuts or coarsely chopped walnuts or pecans
1 3 oz package cream cheese, softened
1 4 oz log goat cheese
1 cup salsa (I used Frontera Jalapeno Salsa)
chopped fresh cilantro for garnish
Chips, crackers, or bread

Directions:
Heat oven to 350. Spread nuts on a baking sheet, let them toast until lightly browned & very fragrant, 7-8 minutes. Remove and set in a bowl.

Add both cheeses to the nuts and combine. Scoop into baking dish and form into a 5in diameter disc. Spoon the salsa over and around the cheese, bake until heated through, 10-15 minutes. Garnish with cilantro. Serve with chips, bread or crackers.

Chilled Cream of Asparagus Soup with Lump Crab

2 bunches of asparagus
1/2 of a large white onion
4 cloves of garlic
1/2 a stick of butter
1 small container of Greek yogurt
1 small container of heavy whipping cream
1/2 of a large can of chicken broth
2 cans of lump crab meat
1/2 brick of cream cheese
salt/white pepper/cayenne pepper

Sauteed onions, garlic and butter. Boil asparagus. Add onions to drained asparagus...puree with yogurt and chicken broth. I used a handheld Smart Stick, but you can use a blender or a food processor. Add heavy whipping cream till desired consistancy. Season with salt, white pepper and cayenne pepper to taste. Chill in refrigerator(12 hours to enhance flavor). In a separate bowl mix crab meat and cream cheese. Season with cayenne pepper and salt.

Place a dollop of crab meat in the bottom of each bowl and fill bowl with chilled asparagus soup. I garnished with an asparagus tip!

Refreshing, tasty and EASY!

June and July...Girls Night Out

We have had a busy Summer for Cooking Club. There is a new addition to the Utz Clan...the Weavers found a home...Michele sold hers! We took a little break and celebrated with a Girls Night Out! August's Cooking Club Posts coming soon!!!!