Holiday Party noshing

Some delish foods from a recent Holiday Party...

Minted Pea Puree
from Glamour magazine

3C Frozen Green Peas, thawed
1C Mint Leaves, tightly packed
1/2 C Flat-leaf Parsley leaves, tightly packed
1C EVOO
2 Tbsp. Fresh Lemon Juice
Salt + Pepper
1 Baguette, sliced into 1/2in. thick rounds, toasted
Garnishes: Parmesan Shavings, Chopped Bacon, Balsamic Vinaigrette

Puree 1/3 of Peas w/ Mint, Parsley, EVOO and Lemon Juice. Puree to a paste.
Turn out into a bowl and combine with remaining whole peas.
Season with salt + pepper.
Spread on toasted rounds - garnish with cheese/bacon. Drizzle with vinaigrette.
Yields approx. 30.

Notes: Sometimes trying something new is not always a good idea. I halved the recipe (thank goodness, one can only IMAGINE all the leftover/waste). It was too watery and minty/parsley-y. Probably won't be making this ever again.

Chocolate Peanut Butter Cups

from Pepperidge Farm Puff Pastry recipes

Ingredients

1/2 pkg. Pepperidge Farm® Puff Pastry Sheets (1 sheet)
6 tbsp. creamy peanut butter
1 bar (4 oz.) sweet baking chocolate, broken into 18 squares
2/3 cup miniature marshmallow

Directions

THAW pastry sheet at room temperature 30 min. Preheat oven to 400°F.

UNFOLD pastry on lightly floured surface. Roll into 18"x9" rectangle. Cut into 18 (3") squares. Press squares into 3" muffin-pan cups. Place 1 tsp. peanut butter in center of each. Top each with 1 square chocolate and about 3 marshmallows.

BAKE 12 min. or until golden. Cool in pan on wire rack 10 min. Remove from pan and cool on wire rack. Makes 18 pastries.

Notes: I would have used less peanut butter. But it's pretty good otherwise. Caution: Hot! Refrain from eating right out of the oven.