Everyone loved what I brought last night, so I said I'd blog the recipes. Here they are:

Cold Roasted Moroccan Spiced Salmon
Ingredients:
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon mustard powder
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
1/8 teaspoon ground allspice
2 teaspoons white sugar
2 pounds (1-inch thick) boneless, skin-on center-cut salmon fillets
1 tablespoon fresh lime juice

Directions:
In a small bowl, combine the cinnamon, cumin, salt, ginger, mustard, nutmeg, cayenne, allspice, and sugar; set aside. Line a baking sheet with foil, then spray with nonstick cooking spray. Rinse the salmon with cold water and pat dry. Lightly sprinkle the skin with the spice mix, then place the salmon skin-side down on the prepared baking sheet. Sprinkle the remaining spice mix evenly over the salmon. Allow the salmon to come to room temperature, 30 to 40 minutes.

Preheat oven to 425 degrees F (220 degrees C).

Sprinkle the salmon with lime juice and roast in the oven for 12 minutes. Remove from oven and allow to stand at room temperature for 15 minutes. The salmon will still be rare when removed from the oven, but will continue to cook as it rests. After 15 minutes, wrap the fish tightly with foil and refrigerate for at least 2 hours before serving.


New Year's Champagne Punch
Ingredients:
1 quart orange sherbet
2 quarts fresh orange juice
1 (2 liter) bottle ginger ale, chilled
2 (750 milliliter) bottles champagne, chilled

Directions:
Place the orange juice, ginger ale, and champagne in the refrigerator to get them well chilled.
In a large punch bowl, place the block of sherbet in the center and pour the orange juice over the top. Next, pour the ginger ale over the sherbet. Finally, pour both bottles of champagne over the sherbet. Stir gently to mix the liquids, resulting in a foamy top. Serve immediately.

Stuffed Brie
Ingredients:
3 tablespoons butter
1 onion, chopped
2 cups fresh sliced mushrooms
1/2 cup dates, pitted and chopped
1 (8 ounce) wheel Brie cheese

Directions:
In a medium skillet over medium heat, melt butter and caramelize onions and mushrooms; add dates and warm mixture for about 2 minutes.

Slice the Brie wheel in half down the center so that there is a top and a bottom; fill with the onion mixture. Replace the top of the Brie. Microwave Brie for 1 to 3 minutes or until bubbly; serve.


Chutney Baked Brie
Ingredients:
1 (2.2 pound) wheel Brie cheese
2 teaspoons ground curry powder
1 (12 ounce) jar mango chutney
1 cup chopped cashews
1 French baguette, cut into 1/2 inch slices

Directions:
Preheat oven to 350 degrees F (175 degrees C).

Sprinkle curry powder over top and sides of Brie; rub the curry powder into the rind to thoroughly coat the surface. Place the Brie wheel in a large pie plate or oven proof dish. Spread a generous layer of chutney over the top, and evenly sprinkle with cashews.

Bake 15 minutes in the preheated oven, or until cashews are slightly golden and cheese inside the rind is melted. Serve with slices of baguette.


Hot Nacho Dip
Ingredients:
1 pkg cream cheese
3/4 cup sour cream
guacamole
beef chili
salsa
cheddar cheese
black olives, sliced
green onions, sliced

Directions:
Mix the sour cream and cream cheese together and layer in the bottom of a 9-inch glass pie dish. Layer on top of that guacamole, chili and salsa and top with cheese, black olives and green onions.

Bake in oven at 350 degrees for 30 minutes or until cheese is bubbly.


Spiced Pretzels
Ingredients:
18 oz. pretzels
1 cup oil
1 pkg Original Hidden Valley Ranch dressing mix
1 tbsp. garlic powder
1 tbsp. oregano
1/2 tbsp. onion powder

Directions:
Mix ingredients, pour over pretzels. Stir and bake on cookie sheet 10 minutes at 350 degrees. Stir again and bake 10 more minutes. Pretzels will absorb the ingredients.