Holiday Mushroom Appetizers

From the kitchen of Laurie DeWell

4 ounces fresh mushrooms, finely chopped

¼ C butter, softened, divided

1 jar (5 ounces) sharp American cheese spread

1 ½ teaspoons mayonnaise

½ teaspoon seasoned salt

½ teaspoon Italian seasoning

¼ teaspoon garlic salt

6 English muffins, split

In a skillet, saute mushrooms in 1 tablespoon butter. Drain and cool. In a bowl, combine the cheese spread, mayonnaise, seasoned salt, Italian seasoning, garlic salt, mushroom mixture, and remaining butter. Spread onto muffins. Cut each into 8 wedges. Place on a baking sheet. Broil 4 minutes or until golden brown.

Makes about 4 dozen.

Eggnog Dip

From the kitchen of Laurie Dewell

1 ½ cups eggnog

2 tablespoons cornstarch

1/2 cup sour cream

1/2 cup heavy whipping cream

1 tablespoon sugar

½ tsp rum extract (optional)

Assorted fruit and poundcake cubes

In a saucepan, combine the eggnog and cornstarch until smooth. Bring to a boil and stir for two minutes. Remove from heat. Stir in sour cream. Cool completely.

In a mixing bowl, beat whipping cream and sugar until stiff peaks form. Fold into eggnog mixture with extract if desired. Cover and refrigerate overnight. Serve with fruit and poundcake cubes.

Makes about 2-2 ½ cups