Pizza Pinwheels

Pizza Pinwheels

1 can refrigerated Crescent Rolls

2 T. grated Parmesan Cheese

1/3 C. finely chopped Pepperoni

2 T. finely chopped Bell Pepper

½ C. shredded Italian Cheese Blend

½ C. Pizza Sauce

Heat oven to 350. Spray cookie sheet with cooking spray. Unroll dough and separate into 4 rectangles; firmly press perforations to seal. Sprinkle Parmesan, pepperoni, bell pepper and cheese blend over each rectangle. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet. Bake 13-17 minutes or until edges are golden brown. Meanwhile, heat pizza sauce. Remove pinwheels from cookie sheet and serve with warm sauce for dipping.

Banana Zucchini Nut Bread

Banana Zucchini Nut Bread

3 c. whole wheat flour

1 tsp. baking soda

1 tsp. salt

2 tsp. ground cinnamon

1/2 tsp. baking powder

1 c. vegetable oil

3 eggs

2 c. sugar

1 tbsp. vanilla extract

2 tbsp. banana extract

2 1/2 c. mashed bananas (4-5 bananas)

2 c. unpeeled, shredded zucchini

1 1/2 c. chopped pecans or walnuts

 

Combine flour, soda, salt, cinnamon, and baking powder in a mixing bowl and set aside. Combine oil, eggs, sugar, and extracts in a large bowl; beat well. Stir in bananas and zucchini. Add flour mixture, stirring just until moistened. Stir in nuts. Pour batter into 2 greased and floured 8 1/2 x 4 1/2 x 3 inch loaf pans. Bake at 350 degrees for 1 hour 10 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes; remove and cool completely on wire racks. Yields: 2 loaves. Serves 12. TIP: The mini loaf pans are great for this recipe. It yields 20 loaves. Wrap them individually and freeze them. When the kids want a snack, just pop them in the microwave for 35 seconds to thaw.

Ricotta Scrambled Eggs

Ricotta Scrambled Eggs

Ricotta Scrambled Eggs

For the creamiest, most decadent scrambled eggs you’ve ever tasted, try adding ricotta cheese while the eggs are cooking. This is a way to use up the last bit of ricotta that’s been languishing in the fridge. Don’t have any ricotta? Try cottage cheese or cream cheese instead.

 

Butter or extra-virgin olive oil

4 eggs

1/2 C. ricotta cheese

Kosher salt

 

Drizzle olive oil or drop a pat of butter (or both) in a frying pan and heat on medium-low. As the pan is warming up, whisk the eggs in a medium-sized bowl. When the oil is shimmering, pour the eggs into the pan, and move them around with a spatula. Add the ricotta and break it up into small chunks as you continue moving the eggs around. Cook until the eggs are soft set and no longer shiny, 2 to 3 minutes. Season with salt. My favorite way to serve Ricotta Scrambled Eggs is spooned over slices of toasted sourdough bread and topped with finely shredded Parmesan cheese, minced fresh herbs like chives, basil, or dill, and a pinch of red pepper flakes. This is delicious served with fresh berries or other fruit.

Pastry-Wrapped Cranberry Brie

Pastry-Wrapped Cranberry Brie

1 can (8 oz.) crescent dinner rolls

1 round 8 oz. brie cheese (don’t use triple creme brie)

3 TBS whole berry cranberry sauce

1 TBS apricot preserves

1/2 tsp. dried rosemary

2 medium pears, thinly sliced

Heat oven to 350 degrees. Unroll dough and separate crosswise into 2 sections; press dough into 2 (7 inch) squares, firmly pressing perforations to seal. Cut cheese round horizontally to make 2 rounds. Place 1 cheese round, rind side down, on center of 1 dough square. (Do not remove rind from cheese.) In small bowl, mix cranberry sauce and preserves. Spread over top of cheese; sprinkle with rosemary. Top with remaining cheese round, rind side up. With small cookie or canape cutter, or sharp knife, make 1/2 to 1 inch cutouts to resemble poinsettia leaves from each corner of remaining dough square. Roll 3 small pieces of dough into 3 small balls; set cutouts and dough balls aside. Place remaining dough on top of cheese round. Press dough evenly around cheese, folding top edges over bottom edges; press to seal completely. Place on ungreased cookie sheet. On 7 by 7 inc foil squre, arrange dough leaves with balls in center on top of dough. Left foil square with poinsettia petals and place on cookie sheet next to wrapped Brie. Bake poinsettia 8 to 11 minutes or until light golden brown around edges. Lift from cookie sheet with foil; cool. Bake wrapped cheese 25 to 30 minutes or until golden brown. Remove from cookie sheet; place on serving plate. Place poinsettia on top of wrapped cheese. Let stand 15 minutes before serving. Serve warm with pears. Makes 12 servings. TIP: The edible rind on the Brie keeps the cheese from oozing out during baking.

Brötchen

Brötchen

2½ to 3 C. flour

1 package active dry yeast

1 tsp. sugar

1 tsp. salt

1 tsp. oil

1 C. warm water

1 egg white

broetchen

Pour 2½ C. flour into a large bowl and form a well in the center. In a separate container, mix yeast, sugar, and two T. of water (the water comes from the 1 C. listed above ). Pour the yeast mixture into the well but do not mix with the flour at this time. Cover the bowl with a cloth and set it in a warm place for 15 minutes. Add the remaining water and oil and beat until mixed. Turn dough out on counter top and knead until smooth. Add the remaining ½ C. flour as needed. Put dough in a bowl, cover, and let it rise until double in size. Punch down and divide the dough into 12 parts. Shape into oval rolls and place 3″ apart on a greased and floured cookie sheet. Cover and let rise until double in size. Beat egg white and 1 tsp. water with a fork until frothy and brush on the rolls. Bake in a preheated oven at 450° F for 15 to 20 minutes until golden brown.

 

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Garlic Shrimp with Wasabi Mayonnaise

Garlic Shrimp with Wasabi Mayonnaise

3/4 C. mayonnaise

1 T. grated fresh ginger

2 tsp. lime zest

1 tsp. fresh lime juice

1/2 tsp. sugar

2-4 tsp. wasabi paste, to taste

1 lb shrimp, cleaned and peeled

3 T. extra virgin olive oil

1 T. finely chopped garlic

2 T. grated fresh ginger

1 T. fresh lime juice

fresh ground black pepper, to taste

Stir together all the ingredients for the wasabi mayonnaise, beginning with 2 tsp. wasabi paste, adding and tasting until you achieve your desired level of spiciness; place in the refrigerator until needed. Stir together all the”FOR THE SHRIMP” ingredients, EXCEPT the shrimp. When thoroughly combined, pour over the shrimp, and mix well making sure that each piece is well covered with the marinade. Place in the refrigerator and allow to marinate 15 minutes; do not go much beyond this time, or the lime juice will begin to”cook” the shrimp, making them tough. Put the shrimp (marinade and all) in one layer in a large dry non-stick frypan over medium-high heat, season with pepper to your taste and saute just until pink. Remove to a serving dish and don’t forget to bring the wasabi mayo out of the fridge.

Beef & Butternut Squash Soup

Beef & Butternut Squash Soup

soup2 ounces pancetta (diced)

1 pound beef (cut into 1 inch cubes)

1 onion (chopped)

3 cloves garlic (chopped)

1/2 tsp. red pepper flakes (optional, to taste)

1 T. rosemary (chopped)

1 T. thyme (chopped)

1 C. Italian red wine

3 C. beef broth

1 splash balsamic vinegar

1/4 C. sundried tomatoes (chopped)

1 (28 ounce) can diced tomatoes

Parmigianino-Reggiano rind (optional)

1 tsp. oregano

Salt and pepper to taste

1 pound butternut squash (peeled, seeded and cut into 1 inch cubes)

Parsley (chopped)

 

Cook the pancetta in a large pan on medium heat. Add the beef and brown on all sides in the grease from the pancetta and set aside. Add the onion and sauté in the pancetta grease until tender, about 5-7 minutes. Add the garlic, red pepper flakes, rosemary and thyme and sauté until fragrant, about a minute. Add the wine and deglaze the pan. Add the beef, broth, balsamic vinegar, sun-dried tomatoes, diced tomatoes, parmigiano reggiano rind, oregano, salt and pepper and bring to a boil. Reduce the heat, cover and simmer until the beef is nice and tender, about 1-2 hours. Add the squash and simmer until it is tender, about 15-20 minutes.

 

 

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Brie Cherry Pastry Cups

Brie Cherry Pastry Cups

1 sheet frozen puff pastry, thawed

1/2 C. cherry preserves

4 ounces Brie or Camembert cheese, cut into 1/2-inch cubes

1/4 C. chopped pecans or walnuts

2 T. minced chives

Unfold puff pastry; cut into 36 squares. Gently press squares onto the bottoms of 36 greased miniature muffin C.. Bake at 375° for 10 minutes. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each. Bake 6-8 minutes longer or until golden brown. With spoon handle, press squares down again. Spoon a rounded 1/2 tsp.ful of preserves into each C.. Top with cheese; sprinkle with nuts and chives. Bake for 3-5 minutes or until cheese is melted. Yield: 3 dozen.

Bacon Puff Pancakes

Bacon Puff Pancakes

2 eggs

3/4 C. milk

2 1/3 C. Bisquick baking mix

2 T. sugar

1/4 C. vegetable oil or shortening, melted

8 slices Bacon, cooked, crumbled

 

Beat eggs in small bowl on high speed until thick and lemon colored, about 5 minutes. Stir in remaining ingredients. Pour scant 1/4 C. batter onto medium-hot ungreased griddle. Cook until pancakes are dry around edges. Turn; cook other sides until golden brown.

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Bayou Shrimp w/ Lemon-Rosemary Aioli

Bayou Shrimp w/ Lemon-Rosemary Aioli

1/2 C. mayo

2 T. olive oil

1 med clove of garlic, finely chopped

2-3 tsp. lemon juice

1 tsp. lemon zest

1/2 tsp. dried rosemary

1 lb fresh uncooked shrimp, deviened, peeled, tail on

2 tsp. olive oil

3/4 tsp. Old Bay

In small bowl mix together mayo, T. olive oil, garlic, lemon juice, zest, rosemary until well blended. Heat 12 in skillet over med high heat. Add to tsp. olive oil & coat pan. Sprinkle shrimp with Old Bay and saute until pink and done. Serve with aioli.

Golden Chili w/ Caramelized Onion & Sausage

Golden Chili w/ Caramelized Onion & Sausage

2 onions, chopped

1 T. olive oil

4 cloves of garlic, chopped

2 jalepenos, deseeded & minced

2 tsp. ground cumin

1 T. ancho chili powder (regular is fine too)

2 tsp. chili powder

1/2 tsp. ground oregano

1 1/4 pounds (one package) of Turkey Italian Sausage

2 C. of chicken broth

2 – 15 oz cans chickpeas

1 -15 oz can pinto beans

1 – 15 oz can creamed corn

In a large stock pot, heat the oil to medium heat & add the onion. Cook until caramelized, about 10 minutes. Add the garlic, jalapeno, cumin, chili powder & oregano, cook for another 2-3 minutes. Add the sausage, breaking it up with the spoon into small pieces (make sure you remove the casing first to make this easier). Once the sausage is browned & no longer pink inside, deglaze the pan by pouring the broth into the hot pan. Scrape the pan to get all those yummy bits off the bottom. Add 1 can of the chickpeas & the pinto beans. In a blender, puree the 2nd can of chickpeas & creamed corn. Add the mixture to the chili. Simmer for about 15 minutes, or until the chili is the desired consistency. If it gets too thick, just add some chicken broth or even a beer to thin it out. Top with shredded cheese, sour cream and green onion.

Caramelized Chili Shrimp

Caramelized Chili Shrimp

1/2 C. sugar

1 T. all purpose flour

1 tsp. kosher (coarse) salt

1 tsp. chili powder

1/2 tsp. cayenne pepper

2 cloves garlic, minced

1 lb large uncooked shrimp, peeled & deveined, tails on

1/2 lime

Heat oven to 500. Line a baking sheet with foil. Spray foil with cooking spray. In a resealable 1 gallon plastic bag, mix all ingredients except shrimp & lime. Add shrimp; seal bag & shake to coat with shrimp with sugar mixture. Use your fingers to squeeze the bag to make sure the garlic gets evenly dispersed. Bake 7 minutes. Remove from oven. Using spatula, group the shrimp together & squeeze fresh lime juice over. Place on serving platter.

Asparagus with Roasted-garlic Aioli

Asparagus with Roasted-garlic Aioli

2 medium heads garlic, left whole

1 T. olive oil

1 1/2 C. mayonnaise

2 tsp. apple-cider vinegar

1/2 tsp. black pepper

1/4 tsp. salt

3 T. chopped fresh chives

2 lb medium asparagus, trimmed

Put oven rack in middle position and preheat oven to 400°F. Cut off and discard tops of garlic heads to expose cloves, then brush each head with 1/2 T. oil. Wrap heads together in foil and bake until tender, about 45 minutes. Cool to warm. Squeeze garlic from skins into a food processor and purée with mayonnaise, vinegar, pepper, and salt. Transfer aioli to a bowl and stir in chives. Peel lower two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain well in a colander and rinse under cold water until asparagus is cool. Drain and pat dry with paper towels. Serve asparagus with roasted-garlic aioli.

Crudité Platter with Roasted Garlic Aioli

Crudité Platter with Roasted Garlic Aioli

1 bunch baby carrots, peeled with about 1 inch of green tops left on

1/2 head broccoli, cut into florets

1/2 head cauliflower, cut into florets

1/2 pound asparagus, trimmed

1/2 pound green or wax beans

1/2 pound fingerling (or small red) potatoes

1 Belgian endive, leaves separated

Slices of orange, red, or yellow bell peppers, or 1 C. grape or cherry tomatoes

Sea salt

Roasted Garlic Aioli

Blanch carrots by cooking in boiling salted water 1 minute or until they turn bright orange; remove from water with a slotted spoon or mesh strainer, and plunge into ice water to stop the cooking process. Drain and set aside; repeat process with broccoli and next 4 ingredients. (Broccoli and asparagus need to boil only about 30 seconds; potato takes about 10 minutes.) Arrange blanched vegetables on a platter with endive and bell peppers or tomatoes. Serve with a bowl of sea salt for sprinkling and a bowl of Roasted Garlic Aioli for dipping.

Roasted Garlic Aioli

1 garlic bulb

1 T. olive oil

1/4 C. pasteurized eggs

1 (6-ounce) jar marinated artichoke hearts (about 1/4 C.)

Juice of 1 lemon (about 3 T.)

1 T. Dijon mustard

Sea salt, to taste

Freshly ground pepper, to taste

1/2 C. canola or safflower oil

1/4 C. olive oil

Preheat oven to 400°. Cut off pointed end of garlic; place garlic on a piece of foil, and drizzle with 1 T. oil. Wrap tightly, and roast at 400° for about 45 minutes or until soft. Remove from oven, and let cool; squeeze pulp from garlic cloves. Place roasted garlic in a blender or food processor with egg and next 5 ingredients, and process, adding canola oil and 1/4 C. olive oil in a slow, steady stream, until mixture thickens. Refrigerate in an airtight container up to 4 days.

Roasted Garlic and Avocado Aioli

Roasted Garlic and Avocado Aioli

8 cloves garlic – peeled

1 tsp. Olive Oil – EVOO

1 C. Mayonnaise – Light is fine

1 dash kosher salt – to taste

3/4 C. Avocado (Haas) – rough chopped (1 small avocado)

2 dashes Black pepper – to taste

2 medium key limes – or 1 regular lime

Preheat oven to 350 (or do this while baking something else). Place 4 cloves of garlic in an ovenproof dish or ramekin. Place a small amount of EVOO in the dish and stir to coat the garlic. Roast the garlic in the oven until its light brown, soft, and caramelized. About 20 – 25 minutes. Remove and allow to cook in the dish. Meantime chop up the other 4 cloves, peel and chop the avocado, and place these in your blender or food processor. Add the mayonnaise and mix briefly. Use a zester or small sharp knife to remove about a T. of zest (just the colored part of the rind) from the limes. Then squeeze the lime juice into a separate bowl. Add the lime zest to the mayo-garlic mixture and mix briefly. Now add the avocado and about 2 tsp. of lime juice and blend until smooth. While blending drizzle in the rest of the olive oil and add a bit of salt & pepper. Taste the aioli then adjust the thickness and flavor with lime juice, salt, and pepper as needed. Serve on fish, chicken, or vegetables

Grilled Pear and Prosciutto Starter

Grilled Pear and Prosciutto Starter

4 slices prosciutto

4 T.s balsamic vinegar

4 slices fresh parmesan cheese

2 pears, any variety

4 sprigs mint

Peel, halve, & core the pears. Grill the pears on medium heat, turning once, until they are heated through & have nice grill marks on both sides, about 5-7 minutes. Alternately, you can sauté the pears in a little butter or apple juice to heat them through & soften them up a bit. Place one pear half on each plate. Top each pear half with a slice of prosciutto, followed by a slice of parmesan (use a potato peeler to get a nice, thin slice), & then a mint leaf. Drizzle a T. of balsamic vinegar around each pear half. Spice up with salt & pepper if desired.

Festive Cheese Trio

Festive Cheese Trio

1 package (8 oz) cream cheese, softened

1 package (3 oz) cream cheese, softened

1 package (6 oz) chèvre (goat) cheese

1 1/2 tablespoons chopped fresh chives

2 tablespoons finely chopped yellow bell pepper

2 tablespoons finely chopped walnuts, toasted*

2 tablespoons chopped pitted Kalamata or Spanish olives

2 tablespoons freshly grated Parmesan cheese

1 jar (2 oz) diced pimientos, drained

Crackers or cocktail breads

Line three 6-ounce custard cups or molds with plastic wrap. In medium bowl, beat both packages of cream cheese and chèvre cheese with electric mixer on medium speed until smooth. In 3 small bowls, divide mixture into equal portions (about 2/3 cup each). Stir chives into one portion of cheese mixture. Spoon half of mixture evenly into a lined cup. Sprinkle with bell pepper. Top with remaining chives mixture. Stir walnuts into another portion of cheese mixture. Spoon half of mixture evenly into a lined cup. Top with olives. Top with remaining walnut mixture. Stir Parmesan cheese into remaining portion of cheese mixture. Spoon half of mixture evenly into remaining lined cup. Top with pimientos. Top with remaining Parmesan mixture. Cover and refrigerate cheese mixtures in cups at least 24 hours but no longer than 3 days. Turn cups upside down onto serving plate; carefully remove cups and plastic wrap. Serve with crackers.

Lemonade Chex Mix

Lemonade Chex Mix

1 1/2 cups Corn Chex® cereal

1 1/2 cups Rice Chex® cereal

1 1/2 cups Wheat Chex® cereal

1/2 cup sliced almonds

2 tablespoons butter or margarine

2 tablespoons sugar

2 tablespoons frozen (thawed) lemonade concentrate

In large microwavable bowl, mix cereals and almonds. In microwavable measuring cup, microwave butter uncovered on High about 30 seconds or until melted. Stir in sugar and lemonade concentrate. Microwave uncovered on High 30 seconds; stir. Pour over cereal mixture, stirring until evenly coated. Microwave cereal mixture uncovered on High about 5 minutes, stirring every 2 minutes, until mixture begins to brown. Spread on waxed paper or foil to cool. Store in airtight container. Oven Directions: Heat oven to 300°F. In ungreased 13×9-inch pan, mix cereals and almonds. In 1-quart saucepan, heat butter, sugar and lemonade concentrate over medium heat until hot. Pour over cereal mixture, stirring until evenly coated. Bake uncovered 30 minutes, stirring after 15 minutes

Three Cheese Party Wheel

Three Cheese Party Wheel

1 container(8-oz.)Swiss almond cold pack cheese food

1 container(8-oz.)Sharp cheddar cold pack cheese food

1 container(8-OZ.)chives and onion cream cheese spread

1/4 C. sliced almonds, toasted if desired.(or nuts of choice)

1/4 C. finely chopped fresh parsley

1 pkg.assorted crackers

On sheet of waxed paper, spread swiss almond cheese into 5-in.round,about 1/2 -in. thick. With small metal spatula, smooth side and top. Evenly spread cheddar cheese over swiss cheese, smooth side and top. Evenly spread cream cheese spread over top, smooth side and top to even layers. Sprinkle almonds over top, press in lightly. Press parsley into side of cheese wheel. Serve immediately, or wrap in waxed paper and refrigerate until serving time. To serve, place cheese wheel on serving plate, arrange assorted crackers around cheese wheel.

Prosciutto-Wrapped Endive Stuffed with Blue Cheese and Pear

Prosciutto-Wrapped Endive Stuffed with Blue Cheese and Pear

1 bunch endive, cleaned, leaves separated and dried

2 ounces crumbled blue cheese

1 medium ripe pear, peeled and sliced into thin, small slices

12 small slices prosciutto

Choose bite-sized leaves to use for your appetizer. Place a slice of ripe pear into each leaf, and top with a few crumbles of blue cheese. Wrap gently with a piece of prosciutto. Serve immediately.

Roasted Prosciutto-Wrapped Pear with Blue Cheese Cream

Roasted Prosciutto-Wrapped Pear with Blue Cheese Cream

6 slices proscuitto, very thin and trimmed of excess fat

1/2 medium Bartlett or Anjou pear, cored and cut into 6 wedges

1/2 C. (3 ounces) blue cheese, crumbled (about 1/2 C.)

2 T. light cream

1/2 tsp. thyme, finely chopped

Freshly ground black pepper

Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil. Lay the prosciutto slices side by side on a work surface. Place a pear wedge near the end of each one and roll up. Transfer the wrapped pear wedges to the baking sheet and roast about 6 minutes, until the prosciutto is lightly browned and the pear has softened. Meanwhile, combine the blue cheese, cream and thyme in a small saucepan over medium heat. Cook about 3 minutes, stirring constantly, until the cheese melts. Season with pepper to taste. Arrange the roasted wrapped pears on a plate around a small bowl containing the blue cheese cream. Serve immediately.

Cheesy Olive Cracker Bread

Cheesy Olive Cracker Bread

12” Cracker Bread

½ C. Shredded Italian Cheese Blend

1/3 C. pitted Kalamata Olives, halved

1 T. chopped Basil Leaves

Heat oven to 275. Place cracker bread on large cookie sheet and sprinkle with cheese and olives. Bake 4-6 minutes, or until cheese is melted. Top with basil. Break bread into small pieces or cut into 3” squares; serve warm.

Jalapeno Popper Cups

Jalapeno Popper Cups

1 can (12 oz) Pillsbury® Golden Layers® refrigerated buttermilk biscuits (10 biscuits)

1 can (4.5 oz) Old El Paso® chopped green chiles, drained

1/2 C. shredded Cheddar cheese (2 oz)

1/3 C. mayonnaise or salad dressing

2 T. cooked real bacon pieces (from 3- to 4.3-oz jar or package)

1 tsp. dried minced onion

20 Old El Paso® pickled jalapeno slices (from 12-oz jar), drained

 

Heat oven to 375°F. Separate each biscuit into 2 rounds. Press 1 round in bottom and up side of each of 20 ungreased mini muffin cups.  In small bowl, mix remaining ingredients except jalapeno slices. Spoon heaping 1 tsp. mixture into each C.; top each with 1 jalapeno slice.  Bake 13 to 19 minutes or until edges are golden brown. Remove from pan to serving platter; let stand 5 minutes. Serve warm.

Salmon Pastries with Dill Pesto

Salmon Pastries with Dill Pesto

1/2 C. lightly packed chopped fresh dill weed

1/3 C. CRISCO® Light Olive Oil

1/4 C. Fisher® Chef’s Naturals® Chopped Walnuts

1/4 C. fresh lime juice

1 clove garlic

1 T. Dijon mustard

2/3 C. shredded Parmesan cheese

Salt and pepper, if desired

3/4 lb salmon fillet, thawed if frozen and patted dry

1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box

Dill weed sprigs

Heat oven to 400°F. In food processor bowl with metal blade or in blender, place chopped dill weed, oil, walnuts, lime juice, garlic, mustard, 1/2 C. of the cheese, the salt and pepper. Cover; process, stopping once to scrape side of bowl, until smooth. If salmon has skin or bones, remove them; rinse fillet and pat dry with paper towel. Cut salmon into 24 (1-inch) cubes. On cutting board, roll 1 pie crust into 12-inch round. Cut into 4 rows by 3 rows to make 12 (4×3-inch) rectangles. Repeat with remaining crust. (Rectangles cut at edge of crust will have rounded side.) Spoon 1 level tsp. dill pesto onto center of each rectangle; top with 1 salmon cube. Bring 4 corners of each rectangle over filling to center and pinch at top; pinch corners, leaving small openings on sides to vent steam. (For rectangles with rounded side, bring 3 points together at top, pinching to seal.) On ungreased large cookie sheet, place pastries 1 inch apart. Bake 20 to 25 minutes or until golden brown. Place remaining pesto in small resealable food-storage plastic bag. Cut small tip off 1 bottom corner of bag; squeeze bag to drizzle pesto over serving plate. Place pastries on serving plate. Sprinkle pastries with remaining cheese and garnish with dill weed sprigs. Serve warm.

Gorgonzola, Fig and Walnut Tartlets

Gorgonzola, Fig and Walnut Tartlets

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box

6 dried figs or pitted dates, coarsely chopped (1/3 C.)

1 T. packed Domino® or C&H® Dark Brown Sugar

1/8 to 1/4 tsp. ground cinnamon

1/4 C. Fisher® Chef’s Naturals® Chopped Walnuts

1/2 C. crumbled Gorgonzola cheese (2 oz)

1 T. honey

Heat oven to 425°F. Unroll pie crust on flat surface. Using 2-inch cookie cutter, cut 24 rounds from pie crust, rerolling crust scraps if necessary. Gently press 1 round in bottom and up side of each of 24 ungreased mini muffin C.. In small bowl, mix figs, brown sugar, cinnamon and walnuts. Spoon slightly less than 1 tsp. fig mixture into each C.. Break up any larger pieces of cheese. Top each tartlet with slightly less than 1 tsp. cheese. Bake 7 to 11 minutes or until bubbly and golden brown. Remove tartlets from pan to serving plate. Drizzle tartlets with honey. Serve warm.

Red Pepper and Goat Cheese Bites

Red Pepper and Goat Cheese Bites

8 slices uncooked bacon

1 T. CRISCO® 100% Extra Virgin or Pure Olive Oil

1 C. diced sweet yellow onion (such as Maui or Walla Walla)

1 large red bell pepper, diced (1 1/2 C.)

1/4 tsp. salt

1/8 tsp. pepper

3/4 C. crumbled goat (chèvre) cheese (3 oz)

2 oz cream cheese (from 3-oz package), softened

1 T. chopped fresh parsley

1 can (8 oz) Pillsbury® refrigerated reduced-fat or regular crescent dinner rolls OR 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

Heat oven to 350°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper. In 10-inch skillet, cook bacon over medium heat 10 to 15 minutes, turning occasionally, until crisp. Remove from skillet; drain on paper towels. Crumble bacon; set aside. Discard bacon drippings. Add oil to skillet; heat over medium heat until hot. Add onion and bell pepper; cook about 15 minutes, stirring occasionally, until soft and tender. Stir in salt and pepper. Place mixture in food processor bowl with metal blade. Cover; process until smooth. Or blend in blender on medium speed about 30 seconds, stopping once to scrape sides, until smooth. In small bowl, mix goat cheese, cream cheese and parsley until smooth. If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Cut each rectangle into 8 (1 1/2-inch) squares. Place squares on cookie sheet. Spoon rounded 1 tsp. red pepper mixture on each square, spreading slightly. Spoon slightly less than 1 tsp. cheese mixture on pepper mixture on each square. Top each with about 1/4 tsp. crumbled bacon. Bake 15 to 22 minutes or until edges are golden brown. Serve warm, or refrigerate and serve chilled.

Chutney-Glazed Chicken

Chutney-Glazed Chicken

exps23137_LT10503D31B1/2 C. mango chutney

2 tsp. sherry or apple juice

2 tsp. Dijon mustard

1 tsp. curry powder

6 bone-in chicken breast halves (8 oz. each), skin removed

 

Coat grill rack with cooking spray before starting the grill for indirect heat. In a small bowl, combine the chutney, sherry or apple juice, mustard and curry powder. Grill chicken meaty side down over indirect medium heat for 15 minutes. Turn; grill 15-20 minutes longer or until a meat thermometer reads 170°, basting occasionally with chutney mixture.

 

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Blue Cheese and Red Onion Jam Crescent Thumbprints

Blue Cheese and Red Onion Jam Crescent Thumbprints

1 package (3 oz) cream cheese, softened

1/2 C. crumbled Gorgonzola cheese (2 oz)*

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

1/3 C. Fisher® Chef’s Naturals® Chopped Pecans

1 tsp. CRISCO® 100% Extra Virgin or Pure Olive Oil

1/3 C. finely chopped red onion

1 T. balsamic vinegar

1/4 C. SMUCKER’S® Apricot Preserves

1/8 to 1/4 tsp. dried thyme leaves

Heat oven to 375°F. In small bowl, mix cream cheese and Gorgonzola cheese with fork until blended. If using crescent rolls: Unroll dough; separate into 2 rectangles, each about 11 inches long. Place 1 rectangle on cutting board; press perforations together to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 rectangles, each about 11 inches long. Place 1 rectangle on cutting board. Spread half of the cheese mixture over dough to within 1/2 inch of long sides; sprinkle half of the pecans evenly over cheese. Starting at 1 long side, roll up; press seam to seal. Cut roll into 16 (about 3/4-inch) slices with serrated knife; place cut sides down on ungreased large cookie sheet. Repeat with remaining dough, cheese and pecans. Bake 14 to 17 minutes or until golden brown. Meanwhile, in 8-inch nonstick skillet, heat oil over medium heat. Add onion; cook 3 to 5 minutes, stirring frequently, until soft and lightly brown. Remove from heat. Stir in vinegar, preserves (breaking up large pieces of fruit if necessary) and thyme; set aside. After removing rolls from oven, immediately press back of a tsp. into center of each roll to make small indentation. Spoon slightly less than 1/2 tsp. onion jam into each indentation. Remove from cookie sheet. Serve warm.

Nacho Pinwheels

Nacho Pinwheels

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

1 package (3 oz) cream cheese, softened

1 1/2 tsp. Old El Paso® taco seasoning mix (from 1-oz package)

1/3 C. finely shredded Cheddar cheese

1/4 C. Green Giant® Mexicorn® whole kernel corn with red and green peppers (from 11-oz can), drained

2 T. finely chopped green onions (2 medium)

Old El Paso® Thick ‘n Chunky salsa, if desired

Heat oven to 350°F. Spray cookie sheet with cooking spray. If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough and cut into 4 rectangles. In small bowl, mix cream cheese and taco seasoning mix. Stir in Cheddar cheese, corn and onions. Spread 2 T. cream cheese mixture over each rectangle to within 1/4 inch of edges. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet. Bake 13 to 17 minutes or until edges are golden brown. Serve warm with salsa.

Olive-Feta Pinwheels

Olive-Feta Pinwheels

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

2 T. cream cheese spread (from 8-oz container)

1/4 C. crumbled feta cheese (1 oz)

1/4 C. chopped pitted kalamata olives

2 T. chopped fresh oregano or parsley

Heat oven to 350°F. Spray cookie sheet with cooking spray. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12×4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Press each into 12×4-inch rectangle. Spread 1 T. cream cheese spread over each rectangle. Sprinkle evenly with feta cheese, olives and oregano. Starting with one short side, roll up each rectangle. With serrated knife, cut each roll into 8 slices; place cut side down on cookie sheet. Bake 15 to 20 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

Christmas Punch

Christmas Punch

2 L. 7-UP

1 Magnum Champagne

1 qt. Lime Sherbet

Fruit Slices such as oranges, pineapple etc.

 

Soften the lime sherbet. It should be almost soupy, but not quite. Place one half of the quart in a large punch bowl. Pour the champagne and the 7-UP at the same time, over the sherbet until the bowl is full. Stir until mixed, but not vigorously. Add some of the fruit slices for color. This tastes very creamy and refreshing. You can make it non alcoholic by using ginger ale and 7-UP.

 

Cheese and Fruit Plate

Cheese and Fruit Plate

9oz. dried Mission Figs, chopped

2 ½ ox. Hazelnuts, chopped

12oz. jar Apricot Preserves

8oz. Gouda

8oz. Blue Cheese

8ox. Brie Round

1lb. Strawberries

7oz. dried Apricots

64 Whole Wheat Crackers

Parsley Springs

In small serving bowl mix figs, nuts and apricot preserves.  To serve place cheeses on decorative platter, surround with strawberries, apricots and crackers. Garnish with parsley.

Stone Fruits with Honey-Drizzled Soft Cheeses and Toasted Almonds

Stone Fruits with Honey-Drizzled Soft Cheeses and Toasted Almonds

1/2 C. blanched whole almonds

2 T. almond oil or extra-virgin olive oil

4 ounces fresh goat cheese, room temperature

4 ounces fresh ricotta cheese

Assorted stone fruits, such as 2 sliced nectarines, 2 halved or whole small red or yellow plums, 16 white or red cherries

3 T. wildflower or orange-blossom honey

Heat almonds and oil in a skillet over medium heat, tossing occasionally, until almonds are lightly browned, about 5 minutes. Using a slotted spoon, transfer almonds to a plate to cool; discard oil. Stir together cheeses, then mound on a platter, making a small well in the center with the back of a spoon. Surround with fruits and toasted almonds. Drizzle honey into center of cheese.

Christmas Tree Vegetable Platter

Christmas Tree Vegetable Platter

4 C. broccoli florets

1 medium cucumber, peeled, halved, and sliced or Pretzel Sticks

1 C. – red pepper strips

1 container cherry tomatoes or grape tomatoes

1 C. cauliflower florets

1 C. sliced carrots

1 sliced starfruit

Arrange broccoli on a large flat platter in the shape of a Christmas tree. Add the sliced cucumber at the bottom for a trunk. Arrange the red pepper strips as a garland over the broccoli. Dot the tree with the tomatoes, cauliflower, and carrots for the “ornaments”. Add the sliced starfruit in a single pile at the top of the tree for the star. Can also use small vegetable/cookie cutters to cut shapes from bell peppers for ornaments

Sweet-and-Sour Shrimp Puffs

Sweet-and-Sour Shrimp Puffs

3 T. cream cheese spread (from 8-oz container)

1 tsp. soy sauce

1/4 tsp. ground ginger

1/2 tsp. finely chopped garlic

1 can (8 oz) Pillsbury® refrigerated butter flake crescent dinner rolls (8 rolls)

16 uncooked deveined peeled large shrimp (about 1/2 lb), thawed if frozen, tails removed, if desired

3 T. sesame seed

1/3 C. SMUCKER’S® Apricot Preserves

Heat oven to 375°F. Spray cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper. In small bowl, mix cream cheese, soy sauce, ginger and garlic until well blended; set aside. Separate dough into 8 triangles. Cut each triangle lengthwise in half to make 16 triangles. Spread about 1/2 tsp. cream cheese mixture on each triangle. Pat shrimp dry with paper towels. Place 1 shrimp on shortest side of each triangle; roll up, starting at shortest side, rolling to opposite point. Place sesame seed in small bowl. Gently press top of each roll into sesame seed; place roll, point side down, on cookie sheet. Bake 16 to 21 minutes or until golden brown. In small microwavable bowl, microwave preserves uncovered on High about 20 seconds or until melted. Gently spread 1 tsp. melted preserves over each puff to glaze. Cool 5 minutes. Serve warm.

Christmas Eve Hamballs

Christmas Eve Hamballs

1 lb. of lean pork, coarsely ground

1 lb. of lean ham, coarsely ground

2 eggs

2 cups of soft breadcrumbs (white baker bread, broken up by hand, crusts and centers)

1 cup of milk

1 teaspoon of salt

 

Glaze:

1/2 cup of cider vinegar

1/2 cup of water

1 1/2 cups of brown sugar

1 teaspoons of dry mustard

10 whole cloves

 

Glaze: Bring to a full, rapid boil. Mix ham ball ingredients together with hands. Form into 2 inch small egg size balls by squeezing tightly 4 times into shape. Place ham balls, side by side, in a glass/enamel baking dish. Pour the boiled glaze mixture over the ham balls, covering each one by spoon if necessary. Cover loosely with foil (don’t seal edges around pan). Bake at 350 degrees for 1 1/2 hours. 45 minutes on first side; turn each ham ball over. Spoon glaze over ham balls again. Bake 45 minutes on second side. During the last 30 minutes, remove foil and periodically spoon glaze mixture over the ham balls. Serves 6-8 people, 6-10 ham balls/person. Traditionally served with German potato salad and baked beans.

 

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Artichoke-Cheese Braids

Artichoke-Cheese Braids

3/4 C. drained finely chopped artichoke hearts (from 14-oz can), patted dry with paper towels

1/2 C. grated Parmesan cheese

2 T. mayonnaise

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

1 jar (2 oz) diced pimiento, drained, patted dry with paper towels

1 egg, beaten

1 tsp. grated Parmesan cheese

Heat oven to 375°F. In small bowl, mix artichokes, 1/2 C. Parmesan cheese and the mayonnaise. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Place crosswise on opposite ends of ungreased large cookie sheet. Press each into 11×4 1/2-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place crosswise on opposite ends of ungreased large cookie sheet. Press each into 11×4 1/2-inch rectangle. Spoon half of artichoke mixture in 1 1/2-inch-wide strip lengthwise down center of each rectangle. Top each evenly with pimiento. On long sides of each rectangle, make 15 cuts about 3/4 inch apart almost to edge of artichoke mixture. For braided appearance, fold strips of dough at an angle halfway across artichoke mixture with ends of strips slightly overlapping, alternating from side to side; pinch to seal. Bring ends of each braid together to form ring; press ends together to seal. Carefully brush tops of rings with egg; sprinkle with 1 tsp. Parmesan cheese. Bake 13 to 18 minutes or until deep golden brown. Cool 5 minutes. Carefully loosen braids from cookie sheet with wide spatula; slide onto serving plate. Cut between strips into thin slices; serve warm.

Onion-Cheese Custard Tartlets

Onion-Cheese Custard Tartlets

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

1/3 C. shredded Gruyère cheese (about 1 1/2 oz)

4 green onions, sliced (1/4 C.)

1 T. diced pimientos

1 egg

3 T. whipping cream

Heat oven to 375°F. If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12×9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on work surface. Press into 12×9-inch rectangle. Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cup, shaping edges to form rims 1/4 inch high. Spoon cheese evenly into dough-lined cup. Top each with onions and pimientos. In small bowl, beat egg and whipping cream with wire whisk or fork until blended. Spoon slightly less than 1 T. mixture into each C.. Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cup.

Ham and Swiss Double Pinwheels

Ham and Swiss Double Pinwheels

1/4 lb cooked ham, cut into pieces (about 1/3 C.)

1 oz cream cheese (from 3-oz package), softened

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations refrigerated flaky dough sheet

2 T. grated Parmesan cheese

1/2 C. shredded Swiss cheese (2 oz)

2 T. sliced green onions (2 medium)

 

Heat oven to 350°F. Spray cookie sheet with cooking spray. In food processor bowl with metal blade, process ham and cream cheese until smooth and well blended. If using crescent rolls: Unroll dough into 1 large rectangle; press into 13×8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; press into 13×8-inch rectangle. Spread ham mixture over rectangle. Sprinkle with Parmesan cheese, Swiss cheese and onions. Starting with both short sides of rectangle, roll up both toward center. With serrated knife, cut into 16 slices; place cut side down on cookie sheet.  Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

Chicken Balls in Sweet and Sour Sauce

Chicken Balls in Sweet and Sour Sauce

1 large Granny Smith apple, peeled and grated

2 large boneless, skinless chicken breasts, cut into chunks

1 medium onion, finely chopped

1 tablespoon chopped fresh parsley

1/2 cup fresh white bread crumbs

2 teaspoons chicken stock, dissolved in

1 teaspoon boiling water

Salt and freshly ground black pepper

All-purpose flour for coating

Vegetable oil for frying

 

Sweet-and-Sour Sauce

1 medium onion, finely chopped

1 small sweet red pepper, seeded and chopped

1 ½ tablespoons vegetable oil

One 14-ounce can of chopped tomatoes

1 tablespoon tomato paste

1/2 cup pineapple juice

1 teaspoon light brown sugar

1 teaspoon malt vinegar

1 teaspoon soy sauce

Freshly ground black pepper

 

Using your hands, squeeze out some of the excess liquid from the grated apple. Combine the chicken, onion, parsley, crumbs, apple, and stock and chop in a food processor for a few seconds. Season with a little salt and pepper. With your hands, form into about 20 balls, roll in the flour, and panfry until lightly golden, about 10 minutes. For the sauce, saute the onion and red pepper in the oil until softened. Add the rest of the ingredients, bring to a boil, and simmer, covered, for 15 minutes. Pour over the balls and serve with rice.

 

from: Favorite Family Meals

 

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