Brie Topped with Candied Walnuts and Cranberries

Ingredients

3/4 cup lightly packed brown sugar 175mL
1/2 cup BeeHive Corn Syrup 125mL
1/3 cup butter 75mL
1/2 tsp. baking soda 2mL
2 cups walnut halves 500mL
1 cup Sweetened Dried Cranberries 250mL
1 tsp. hot pepper sauce 5mL
1/2 tsp. salt 2mL
1 5-inch (12cm) round of Brie cheese, about 500 g (1lb)

Directions
1. Combine brown sugar, corn syrup and butter in a small, heavy saucepan set over medium-high heat. Cook, stirring, until mixture comes to a boil. Boil gently, without stirring, for 2 minutes. Remove from heat and, shielding hands with oven mitts, quickly whisk in baking soda. Stir in walnuts, dried cranberries, hot sauce and salt for 30 seconds or until mixture begins to set.

2. Mound the warm nut mixture on top of the Brie. (Can be refrigerated until set; covered, then refrigerated for up to 2 days. Bring to room temperature before serving.)

Recipe from ACH food company, photo by Laura Spear

Easy Peasy Bacon N' Cheese Stuffed Mushrooms

Oh goodness its been way too long since ive made these!
WARNING: Oh they are delicious!

Easy Peasy Bacon N' Cheese Stuffed Mushrooms
Ingredients:
18 to 20 medium mushrooms
8 slices bacon
3 tbsp. mayonnaise
(1/2 c.) shredded Cheddar cheese

Heat oven to 350 degrees. Wash and drain mushrooms, remove stems. Finely chop stems. In medium skillet, cook bacon until crisp. Remove bacon, drain on paper towel. Crumble bacon, set aside. In small bowl, blend bacon, mushroom stems, onion, mayonnaise and cheese. Fill mushroom caps with stuffing mixture. Place mushrooms on ungreased pan. Bake at 350 degrees for 15 to 20 minutes until hot and cheese is melted. 18 to 20 appetizers.