SMOKED SALMON AND ARTICHOKE DIP and ASPARAGUS TURNOVERS and ALMOND TOFFEE MOCHA SQUARES

A friend graciously invited us for dinner, and I was excited to make appetizers and a dessert - and to visit with her parents who were in town. We had a very fun, fabulous and delicious evening.

SMOKED SALMON AND ARTICHOKE DIP

6 ounces smoked salmon
1 4 ounce can mild green chilies
1 cup grated cheddar cheese (extra for sprinkling on top)
1 14 ounce can of artichoke hearts
6 tablespoons mayonnaise
8 ounces cream cheese, softened
salt and pepper to taste

Heat oven to 350F.
Chop smoked salmon. Drain chilies, and drain and chop artichokes. Mix all together, fold in mayonnaise, cheese and cream cheese. Season with salt and pepper. Cover and bake for 15 to 20 minutes.
Serve hot and bubbly with crackers, tortilla chips or slices of crusty bread or crostini.
Enjoy!

ASPARAGUS TURNOVERS

1 pound puff pastry
1/2 cup cream cheese
zest and juice of half a lemon
2 tablespoons fresh chives, finely chopped
1/4 cup parmesan cheese, grated, divided use
salt and freshly ground black pepper to taste
6 thin slices of cooked smoked ham (I used bacon, but have used ham in the past, and I think it makes a prettier turnover)
1 1/4 pounds asparagus, trimmed
1 tablespoon olive oil

Heat oven to 400F.
On a lightly floured surface, roll puff pastry to 1/8 of an inch.
In a bowl, combine cream cheese, lemon zest, lemon juice, chives and 3 tablespoons of the parmesan cheese, and mix well. Season to taste with salt and pepper.
Divide mixture among pastry squares and spread to 1/2 inch of edges. Top cream cheese mixture with a slice of ham and several spears of asparagus, leaving asparagus spears exposed.
Brush edges with water and fold pastry over each side to form a pouch, pressing edges gently to seal.
Brush with olive oil and sprinkle with remaining cheese.
Arrange pouches on a baking sheet and bake 20 minutes or until pastry is golden brown.
Serve immediately.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2009

ALMOND TOFFEE MOCHA SQUARES

1 box brownie mix
1 teaspoon instant coffee
1/2 cup butter
1/4 cup water
2 eggs
1/2 cup chopped toffee candy bars
1/2 cup slivered almonds, toasted

Heat oven to 350F.
Grease a 13 by 9 inch pan. In a large bowl, beat brownie mix, 1 teaspoon instant coffee, butter, water and eggs with electric mixer on low speed for 1 minute. Gently stir in 1/2 cup chopped candy bars and 1/2 cup almonds. Spread batter in greased pan.
Bake for 24 to 28 minutes or until edges are firm. Do not over bake.
Cool completely in pan on wire rack - about 1 hour.

TOPPING

4 ounces of cream cheese, softened
1/3 cup packed brown sugar
1 teaspoon instant coffee
1 1/2 cups whipping cream
1 teaspoon vanilla
1 cup chopped toffee candy bar
1/2 cup slivered almonds, toasted

In a medium bowl, beat cream cheese, brown sugar and 1 teaspoon instant coffee with electric mixer on medium speed until smooth. Increase speed to high, beat in cream and vanilla until soft peaks form.
Spread cream cheese mixture over cooled brownies, sprinkle 1 cup chopped candy bars and 1/2 cup almonds over top.
Refrigerate at least and hour before serving.
Cut into bars.
Enjoy!

Recipe adapted from The Morning News, October 2004