Blue Cheese and Walnut Spread

After a long hiatus, my book club finally starting meeting again. We hardly talk about the books we've read, but we have lots of awesome conversations, laughs, and wine. The hostess provides the drinks, and the guests bring an appetizer to share. I always have a hard time figuring out what to bring. I keep telling myself that I'll find some new appetizer recipes to try out so I'll stop making the same five things I always make, but it never happens.

Last night, I made one of my tried and true recipes, Blue Cheese and Walnut Spread with sliced apples. The spread may not look like much, but it's packed with flavor and is always a crowd-pleaser. Best of all, it easy to throw together.

Blue Cheese and Walnut Spread

Blue Cheese and Walnut Spread

8 oz cream cheese, room temperature (low-fat or regular works)
1/2 cup walnuts, chopped small
4-5 oz crumbled blue cheese (the stinkier, the better)
coarse salt and freshly cracked pepper
crackers, crostini, or apples for serving

In a medium bowl, stir the cream cheese with a wooden spoon or stiff spatula until it's softened. Add the walnuts and mix. Season with salt and pepper and mix again.

Gently fold in the blue cheese crumbles. They should be mixed well, but try not to break them up too much.

Serve with crackers, crostini, or sliced apples (my favorite way).

This spread works best at room temperature but should be stored in the refrigerator. If you have refrigerated it, let it sit out on the counter for a bit before serving so it can soften up.

Apple slices in a water and lemon juice bath

* A tip for keeping your sliced apples from turning brown:

Fill a bowl about 3/4 of the way with cold water. Add about a tablespoon of lemon juice (fresh or bottled both work). As you slice your apples, add them to the bowl with the water/lemon juice mixture. Let them soak for a few minutes before draining the water. The acid in the lemon juice helps slow the browning of the apples.

Bacon-Wrapped Potato Bites & Spicy Sour Cream Dipping Sauce

A few months ago, I was searching for a new recipe to make for book club. I usually stick with items that are chilled or room temperature so the food travels well. But, when I get the opportunity to host, I try to make something hot or more complicated to take advantage of being able to cook it right before people arrive. I found a recipe that involved bacon, and I was sold! The book club ladies raved.

This weekend included a visit with my parents. My mom commented about needing to come up with some appetizers to serve family friends that would also be visiting. Remembering the awesomeness that is this recipe (and really wanting to eat some), I shared the recipe with her. I forgot to get a picture before everyone attacked the plate, but you can tell they were great.

They're so good I couldn't get a picture before they were almost all gone!

Bacon-Wrapped Potato Bites With Spicy Sour Cream Dipping Sauce

For the potatoes:

1 lb small or medium red potatoes (one-bite sized potatoes would be even better)
1 1/2 tsp chopped, fresh rosemary
1 Tbsp olive oil
1/2 tsp salt
freshly ground pepper
12-16 oz bacon
toothpicks

For the dipping sauce:

1 cup (8 oz) sour cream
1 tsp hot sauce - or to taste (Any brand you like will do. I've used Tabasco and an Asian chili garlic sauce, and both were great.)
salt and pepper

Directions:

1. Preheat the oven to 400 degrees.
2. Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size. Put the potatoes in a medium pot, cover them with cold water, and salt the water.
3. Bring the water to a boil. Let it boil for about 3 to 4 minutes, until you can stick a fork into the potatoes without too much resistance. You want the potatoes to be almost, but not fully, cooked so they don't fall apart while being wrapped.
4. Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, salt, and a few grinds of pepper. Toss until the potatoes are evenly coated.
5. Cut the bacon strips in half. Wrap each piece of potato in a half-strip of bacon, securing it with a toothpick.
6. Put the potatoes on a foil or parchment-lined baking sheet. You may need to cook the potatoes in two batches so the baking sheet isn't too crowded.
7. Bake the potatoes for 15 minutes, then flip each piece. Bake them for another 10 to 15 minutes, until the bacon is cooked through and crisp.
8. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper.
9. Pile the potato bites on a plate and serve them alongside the dip
10. Eat more than you probably should!  :)