Brie in a pastry crust

1 large sheet of puff pastry dough (Pepperidge Farms frozen dough works wonderfully)
A small wheel of Brie
Cranberry Chutney, or jam of your liking
1/4 cup of chopped pecans
brown sugar
1/4 cup of maple syrup

Preheat oven to 350 degrees.  On a cookie sheet, lay out the puff pastry; put brie round on top.  Generously spoon chutney and nuts on brie, fold dough over top.  Drizzle maple syrup and place a handful of brown sugar on top.  Bake at 350 for 25 minutes.

Hot Honey Whipped Ricotta

NYT recipe

https://cooking.nytimes.com/recipes/764612965-hot-honey-whipped-ricotta?ds_c=1400169272&site=google&network=g&campaign_id=1400169272&ad-keywords=auddevgate&gclsrc=aw.ds&gad_source=1&gad_campaignid=1400169272&gbraid=0AAAAADwd30gRAoUS2KEuglyCL0kZ7cQjJ&gclid=Cj0KCQiArt_JBhCTARIsADQZaykNdrksPtYEHtOmsrAkrWkwFiV3Hs_D_NwK6AtkNHf5LkEXru54WCcaAgTfEALw_wcB

Baked Southwestern Egg Rolls

 

From EverydayAnnie

Ingredients

2 cups frozen corn, thawed
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend
1 (4 oz.) can diced green chiles, drained
4 green onions, chopped
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 package egg roll wrappers (about 24 total)

In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.

Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa.

Berry Chili Barbecue sauce

1 16 oz can Jellied Cranberry Sauce
3.4 cup chili sauce
2 T Worcestershire sauce
1 T Tabasco

In a saucepan, mix together all ingredients.  Cook over medium heat until cranberry sauce is melted.  Use as a baste for broiling or grilling meat or poultry.  Serve with additional sauce.  Makes about 2/ 1/2 cups.

Baked Caramel Corn

Always a hit and easy to make.

2 sticks butter
2 cups firmly packed brown sugar
1/2 cup corn syrup (light or dark)
1/2 tsp salt
1/2 tsp baking soda
1 tsp vanilla
6 qts popped popcorn

Melt butter and stir in brown sugar, corn syrup, & salt.  Bring to a boil, stirring constantly.  Boil without stirring for 5 minutes.

Remove from heat; stir in baking soda and vanilla.  Gradually pour over the popped popcorn, mixing well.  Turn into a LARGE, shallow pan (roasting ) .  Bake at 250 degrees for 1 hour, stirring every 15 minutes.  Remove from over and cool slightly.  Break apart.  Store in airtight container

Roast Beef Canapes

From the Hartford Courant -

The Basics

December 26, 2002|By BILL DALEY And CHRISTOPHER PROSPERI Christopher Prosperi is chef-owner of Metro Bis restaurant in Simsbury. Bill Daley is a food writer and restaurant reviewer with The Hartford Courant.

We used a biscuit cutter to make bread rounds to serve as the canape base. If you don't have one, don't despair. Cut the bread into strips, triangles, rectangles or whatever shape catches your fancy.

This recipe calls for the leftover roast beef to be sliced into strips, but you can always cut the roast beef into slices -- especially if you deft at wielding a carving knife or a slicer. (Deli-sliced roast beef also works.)

Tiny cornichon pickles are crisp and sharp, not at all like the usual sweet gherkins served up on buffet tables. You may need to do some searching for them.

* 3/4 pound leftover cooked roast beef

* 12 slices white bread

* 2 tablespoons butter
1 cup horseradish sour cream sauce (below)

* 2 tablespoons chopped chives

Cut the roast beef into 1/8-inch slices. You'll need about five or six slices for this dish.

Stack the slices and cut into thin strips about 1/8 inch wide and 2 inches long. You will need about 1-1/2 cups of roast beef strips. Set aside while you prepare the toast rounds. Preheat the oven to 325 degrees.

Using a biscuit cutter, cut 2-inch rounds out of the bread slices. You should get two rounds per slice (save the scraps to make bread crumbs).

Melt 2 tablespoons butter in a small saucepan or in the microwave. Brush each bread round with butter on both sides and place the rounds on a baking sheet.

Position the baking sheet on the middle rack of the preheated oven and bake the rounds for 5 minutes or until the bread is golden brown. Remove from oven and allow the rounds to cool and crisp.

Begin assembling the canapes. Arrange the toast rounds on platters. Place about 2 tablespoons of the roast beef strips on top of the toast. Top with a dollop of the horseradish cream sauce and garnished with a cornichon pickle and chives. If you want to be fancy, partially slice the cornichon and arrange the slices in a fan shape on the canape. Makes 24 canapes.

HORSERADISH SOUR CREAM SAUCE

This sauce is the savior of cold meats everywhere. It's creamy piquancy is also a great foil to corned beef.

* 1 cup sour cream

* 1/4 to 1/2 cup prepared horseradish

* 1 teaspoon black pepper

* 1 teaspoon Worcestershire sauce

* 1/4 teaspoon kosher salt

Mix all the ingredients in a small bowl. Use immediately or refrigerate.

Italian Quesadillas

Recipe courtesy of Giada De Laurentiis

Total Time: 1 hr
Prep: 20 min
Cook: 40 min

Yield:12 servings
Level:Easy
Ingredients

4 tablespoons olive oil, plus more as needed
2 large onions, thinly sliced
1 teaspoon sugar
Salt and freshly ground black pepper
9 (8-inch-diameter) flour tortillas
3 cups shredded Fontina
3/4 cup jarred roasted red bell peppers, drained well and patted dry
1/3 cup finely chopped fresh Italian parsley leaves, plus sprigs for garnish
1/3 cup freshly shredded Parmesan, plus 3 tablespoons for garnish
Directions

Heat 2 tablespoons oil in a heavy large skillet over medium-low heat. Add the onions and sugar, and cook until the onions are golden brown, about 20 minutes. Season the onions, to taste, with salt and pepper; set aside.

Preheat the oven to 250 degrees F.

Sprinkle some Fontina over half of a tortilla. Arrange some bell peppers and sauteed onions on top of the Fontina. Sprinkle with chopped parsley and Parmesan. Sprinkle more Fontina over. Fold the clean half over the filling to cover and press gently to seal. Repeat with remaining tortillas evenly dividing the filling ingredients.

Heat 1 tablespoon oil on a heavy large griddle over medium heat. Working in batches, cook the quesadillas until the cheese melts and the tortillas are golden brown, adding more oil as needed, about 3 minutes per side. Transfer the quesadillas to baking sheets and keep them warm in the oven while cooking the remaining quesadillas.

Sprinkle the remaining Parmesan over the quesadillas. Cut each quesadilla into 4 wedges. Arrange them on a platter. Garnish the platter with parsley sprigs and serve.

Do-Ahead Tip: The quesadillas can be assembled up to 8 hours ahead. Arrange them on a baking sheet, cover tightly with plastic wrap, and refrigerate.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/italian-quesadillas-recipe.print.html?oc=linkback

Cranberry Delight Spread

1 pkg 8 oz cream cheese, softened
2 T frozen orange juice concentrate, thawed
1 T sugar
Zest of 1 orange
1/8 tsp cinnamon
1/4 cup finely chopped dried cranberries
1/4 cup finely chopped pecans (optional)
Garnish, small mint leaves

In a small mixing bowl, beat cream cheese, oj, sugar, peel and cinnamon on medium speed until fluffy.
Stir in cranberries and pecans. Refrigerate at least 1 hour.  Garnish as desired.
Serve with ritz crackers
Makes 12 servings.

Zucchini Patties

by Buddy Valastro

INGREDIENTS

2	medium zucchini
1	teaspoon kosher salt
1	tablespoon chopped Italian parsley
1‑1/2	tablespoons chopped mint
2	tablespoons minced shallot
2	cloves garlic, minced
big pinch	red pepper flakes
1/2	cup crumbled ricotta salata
2	tablespoons grated pecorino, plus additional for garnish
2	large eggs, beaten
3	tablespoons all purpose flour
olive oil for frying

PREPARATION:

1. Preheat the broiler.
2. Trim ends from zucchini and grate on the large holes of a grater. Toss with the salt and let drain in a colander while preparing the rest of the ingredients.
3. In a bowl, combine the parsley, mint, shallot, garlic, red pepper, ricotta, and pecorino. Squeeze the zucchini dry in a towel and combine with the ingredients in the bowl. Stir in the beaten eggs and flour.
4. Heat a large skillet and pour in oil to 1/4". Drop scant 1/4 cups of batter in to the oil and fry until golden brown, 4-5 minutes per side. Remove and drain on paper towels. Plate and finish with a grating of pecorino.

This recipe appears in: Italian

Miniature Shepherd's Pies Recipe | Taste of Home Recipes

Miniature Shepherd's Pies Recipe | Taste of Home Recipes

 These mini pies are ideal for nibbling at holiday parties. If ground beef isn't your preference, change up the flavor with ground lamb and a teaspoon of dried rosemary instead.  Or ground turkey...

Ingredients

• 1/2 pound ground beef
• 1/3 cup finely chopped onion
• 1/4 cup finely chopped celery
• 3 tablespoons finely chopped carrot
• 1-1/2 teaspoons all-purpose flour
• 1 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon pepper
• 2/3 cup beef broth
• 1/3 cup frozen petite peas
• 2 packages (17.3 ounces each) frozen puff pastry, thawed
• 3 cups mashed potatoes

Directions

• In a large skillet, cook the beef, onion, celery and carrot over medium heat until beef is no longer pink; drain. Stir in the flour, thyme, salt, nutmeg and pepper until blended; gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened. Stir in peas; heat through. Set aside.
• Unfold puff pastry. Using a floured 2-1/4-in. round cutter, cut 12 circles from each sheet (save scraps for another use.) Press circles onto the bottoms and up the sides of ungreased miniature muffin cups.
• Fill each with 1-1/2 teaspoons beef mixture; top or pipe with 1 tablespoon mashed potatoes. Bake at 400° for 13-16 minutes or until heated through and potatoes are lightly browned. Serve warm. Yield: 4 dozen.

 

Cranberry Chutney

From Allrecipes

Ingredients

• 1 cup water
• 3/4 cup white sugar
• 1 (12 ounce) package fresh cranberries
• 1 cup apples - peeled, cored and diced
• 1/2 cup cider vinegar
• 1/2 cup raisins
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves

Directions

1. In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
2. Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.

Turkey and Cranberry Chutney Wraps

Serves 4

4 Mission® Life Balance Whole Wheat Tortillas

8 tablespoons nonfat cream cheese

4 tablespoons cranberry chutney

4 tablespoons tart dried cherries

8 slices or ounces turkey breast

8 thin slices red onion

1 cup chopped lettuce

Lay each tortilla flat and coat each with 2 tablespoons cream cheese, 1 tablespoon chutney, 1 tablespoon dried tart cherries, 2 slices turkey, 2 slices onion, and 1/4 cup lettuce.

Roll into a tight wrap and serve.

Ham and Cheese Rollups

12 oz cream cheese, softened
3 T finely chopped chives or green onions
1 1/2 tsp Dijon mustard
2 cups finely grated Swiss cheese
1/2 pound smoked ham, or turkey, or RB
6 lettuce leaves
6 flour torillas (8 - 10")

Combine cream cheese, chives, mustard, and cheese until well blended. (I might even chop the ham and add here.) spread mixture on tortilla, leaving 1/4 " border. Cover cream cheese mixture with ham/turkey, followed by lettuce. Roll up tightly and wrap individually in plastic wrap. Refrigerate at least 3 hours but no longer than 24.  Cut into 1" slices. About 42 appetizers.

Holiday Brie en Croute

Thaw: 40 minutes
Prep: 15 minutes
Bake: 20 minutes
Stand: 45 minutes

Serves: 12
This pastry-wrapped soft cheese, topped with cranberries, apricots and almonds, is great for the holidays but it can also be served year-round.

ingredients

1 egg
1 tbsp. water
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1/2 cup apricot preserves or seedless raspberry jam
1/3 cup dried cranberry
1/4 cup toasted sliced almond
1 (13- to 16-ounce) Brie cheese round
1 pkg. (13 ounces) Pepperidge Farm® Entertaining Quartet Distinctive Crackers

directions

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.

Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.

Tomato Tart

• 1/2 (15-ounce) package refrigerated piecrusts
• 1 garlic bulb
• 1/2 teaspoon olive oil
• 1 1/2 cups shredded fontina cheese, divided
• 4 large tomatoes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Press refrigerated piecrust on bottom and up sides of a square 9-inch tart pan. Bake at 450° for 9 minutes or until piecrust is lightly browned; set aside.
Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil, and drizzle with olive oil. Fold foil to seal.

Bake garlic at 425° for 30 minutes; cool. Squeeze pulp from garlic cloves into bottom of baked piecrust.

Sprinkle 1/2 cup fontina cheese over the garlic.

Slice tomatoes, and sprinkle evenly with salt and pepper. Place on folded paper towels, and let stand 10 minutes. Arrange tomato slices over shredded cheese. Sprinkle with remaining 1 cup cheese.

Bake at 350° for 45 minutes or until tart is lightly browned.

Party Meatballs

Quick and easy.

1 14-ounce can Ocean Spray® Jellied Cranberry Sauce (or red currant jelly)
1 12-ounce bottle Heinz® Chili Sauce
1 2-pound bag frozen, pre-cooked, cocktail-size meatballs

DIRECTIONS: Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally. Makes 30 appetizer servings. Slow cooker Preparation: Place meatballs in a slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hours on HIGH.

Variation:
1 lb ground beef
1/4 c firmly packed brown sugar
1 T cornstarch
1/2 tsp basil
1/4 tsp salt
1/2 cup ketchup
1/2 cup water
1/3 cup chili sauce
1 T prepared mustard
1 T soy sauce
1 T lemon juice
Up to 2 days prior, shape meat into balls. Place on a jelly roll pan. Bake in preheated 400 oven for 10 minutes.  In large saucepan combine next 4 ingredients.  Stir in ketchup water sauce mustard soy lemon juice.  Cook over medium heat, stirring constantly, until thickened.  Add meatballs. heat in sauce about 10 minutes.  (if making ahead, remove from heat as soon as adding meatballs. put in storage container, cover and refrigerate)

Also, you can prepare the meatballs with egg and breadcrumbs

Apple Pie Spread

Another recipe off a box!

1 8oz pkg cream cheese
1 T seltzer water
2 T light brown sugar
1/2 tsp cinnamon
1/4 cup finely chopped pecans
1 red crisp apple, chopped
Crackers

Mix cream cheese and seltzer water with electric mizer on medium speed until smooth.  Add the sugar and cinnamon.  Fold in the pecans and apples.  Refrigerate.  Serve with Town House Crackers.
Makes 2 cups. Garnish with cinnamon, chopped pecans or a red apple slice.

Buffalo Chicken Dip

Tasted this at the neighborhood Christmas party, or the crumbs that were left anyway. Made it the next week and think it's one for the files. See note below. 

8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup any flavor FRANK'S® REDHOT® Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained
DIRECTIONS: HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.
TIPS:
Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking. Tips: You may substitute 2 cups shredded cooked chicken.
Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.
Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and, app bubbly.

12/2021- 2 8 oz cream cheese.  Whip and spread in 9 x 13 pan. Mix shredded chicken (2 16 oz cans) with 1 cup hot sauce and 1 cup blue cheese dressing and some shredded cheddar preferably not pre shredded . Bake @350 for 20 minutes. 

Skinny Crab Quiche

Take this to potlucks, cut into appetizer-size slices. Really good, light meal, recipe from Allrecipes.com

1 (6 ounce) can crabmeat - drained,

flaked and cartilage removed

1 1/2 cups shredded reduced-fat

Cheddar cheese

1/2 cup shredded zucchini

1/3 cup chopped green onions

1 1/2 cups egg substitute

1 (12 fluid ounce) can fat-free

evaporated milk

3/4 teaspoon ground mustard

1/2 teaspoon salt

1/4 teaspoon salt-free lemon-pepper

seasoning

1 dash paprika

In a bowl, combine the crab, cheese, zucchini and onions. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with nonstick cooking spray. In another bowl, combine the egg substitute, milk, mustard, salt and lemon-pepper; mix well. Pour into crust. Sprinkle with paprika.

Bake, uncovered, at 400 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

  

Artichoke Dip

I have to admit I'm probably one of the few people on earth who doesn't drool over artichokes. But I'm a big fan of this appetizer. Always have a can of artichokes on hand and you're good to go for a last minute creation.

1 14 oz can artichoke hearts, drained and chopped
1 cup mayo
1 cup parmesean cheese
Minced garlic

Preheat oven to 375.  Combine all ingredients. Mix well. Spread into a 9 x 13 pan. Bake 15 - 20 minutes or till bubbly. Scoop with tortilla chips or crackers.