Hamilton Beach 840117600 Cinnamon Raisin Quick Bread, Roasted Red Pepper Dip, Chicken ’n Basket

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Cinnamon Raisin Quick Bread

Topping:	Bread:
2 tablespoons sugar	2 cups flour
1 teaspoon cinnamon	1 cup sugar
1 tablespoon butter	2 teaspoons baking powder
	1⁄2 teaspoon baking soda
	1 teaspoon salt
	1 teaspoon cinnamon
	1⁄2 cup raisins
	1 cup buttermilk
	1⁄4 cup vegetable oil
	2 eggs
	1 teaspoon vanilla
Preheat oven to 350ºF.

Topping: In a small cereal bowl combine sugar, cinnamon, and butter. Mash with a fork until crumbly. Set aside.

Bread: Place dry ingredients and raisins in mixing bowl. Using the flat beater attachment, mix on setting 1 until just mixed (about 10 seconds). Add butter- milk, oil, eggs, and vanilla. Mix on setting 1 until blended then on setting 2 for about 1 minute. Pour batter into a greased 9x5-inch pan. Sprinkle cinnamon topping over batter. Bake for 50 minutes or until tests done with a toothpick. Remove from pan and let cool on rack. Makes 12 servings.

Roasted Red Pepper Dip

8-ounces cream cheese, softened

3⁄4 pound Monterey Jack cheese, shredded

1 cup mayonnaise

7-ounce jar roasted red pepper, drained and diced

2 tablespoons finely minced onion

2 tablespoons Dijon mustard

Preheat oven to 350ºF. Using the flat beater attachment, combine cream cheese, Monterey Jack, and mayonnaise. Mix on setting 3 until blended. Add red pepper, onion, and mustard. Continue to mix on setting 3 until blended. Spoon into a greased, 2-quart baking dish. Bake for 20 minutes or until bubbly. Serve with crackers or thinly sliced baguettes. Makes 4 cups.

Chicken ’n Basket

8 ounces cream cheese, softened		1⁄4	teaspoon tarragon
1 can chicken, drained		1⁄2	teaspoon parsley flakes
1 small onion, chopped		2 cans refrigerated crescent rolls
1⁄4	teaspoon salt	1⁄2	cup Parmesan cheese
1⁄4	teaspoon pepper

Preheat oven to 375ºF. With flat beater attachment, mix cream cheese, chicken, onion, salt, pepper, tarragon, and parsley at a medium setting until well blended. Unroll crescent rolls, tear apart, and place on cookie sheet. Spoon mixture onto the center of the dough. Roll starting with the wide end of the dough. Ensure dough covers filling. After all have been assembled, roll in Parmesan cheese and bake for 15 to 18 minutes or until golden brown. Makes 16 servings.

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