Cranberry Blue Cheese Spread

1/2 c dried cranberries
1 c boiling water
1 (8oz) pkg cream cheese, softened
6 oz blue cheese, coarsley crumbled
2 green onions, chopped
1 clove garlic, minced
1/2 c coarsley chopped pecans
Assorted crackers

• Place dried berries in a small bowl.
• Pour boiling water over berries.
• Let stand 1 minute; drain & set aside.
• In a large mixing bowl, beat cream cheese & blue cheese on medium speed until nearly smooth.
• Stir in drained berries, green onions, and garlic just until combined.
• Transfer spread to a serving bowl.
• Cover & refrigerate up to 4 hours before serving.
• Sprinkle with pecans before serving.

Mushroom Logs

2 (8 oz) cans crescent dinner rolls
1 (8oz) pkg cream cheese, softened
1 (4 oz) can mushroom stems and pieces, drained & chopped
1 tsp seasoned salt
1 egg beaten
1-2 Tbsp poppy seeds

• Separate crescent dough into 8 rectangles; press perforations to seal.
• Combine cream cheese, mushrooms and salt, mixing well.
• Spread mushroom mixture over each rectangle.
• roll up each rectangle, jellyroll fashion; pinch seams to seal.
• Slice into 1 inch pieces.
• Place seam side down on ungreased baking sheet.
• Brush each log with beaten egg, and sprinkle with poppy seeds.
• Bake at 375 degrees for 10-12 minutes.

Warm Bacon Cheese Spread

1 round loaf (1 lb) sourdough bread
1 pkg (8 oz) cream cheese, softened
1.5 c (12 oz) sour cream
2 c shredded cheddar cheese
1.5 tsp Worcestershire sauce
3/4 lb bacon, cooked and crumbled
1/2 c chopped green onions
Assorted crackers

• Cut the top fourth off the loaf of bread; carefully hollow out bottom, leaving 1 inch shell.
• In a mixing bowl, beat the cream cheese.
• Add the sour cream, cheddar cheese, and Worcestershire sauce until combined.
• Stir in bacon and onions.
• Spoon into bread shell.
• Wrap in a piece of heavy duty foil.
• Bake at 325 degrees for 1 hour.
• Serve with crackers.