Cranberry Brie Bites... 2 Champagne Oranges... 2 Chocolate Pudding Pies... 3 Mini Hot Dogs... 3 Apple Cranberry Coleslaw... 3 Chicken Enchilada Casserole... 3 Italian Sausage and White Bean Skillet... 4 Brie and Apple Tart... 5 Balsamic Cucumber Salad Recipe... 5 Easy Chili... 5
Cranberry Brie Bites 1 tube crescent dough Cooking spray, for pan Flour, for rolling out dough 8 oz. wheel Brie 1 c. whole berry cranberry sauce 1/2 c. chopped pecans 6 sprigs of rosemary, cut into 1" pieces. Preheat oven to 375 and grease a mini muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough, and pinch seams together. Cut into 24 squares. Place squares into muffin tin slots. Cut brie into small pieces and place inside the crescent dough. Top with a spoonful of cranberry sauce, some chopped pecans, and one little sprig of rosemary. Bake until the crescent is golden, about 15 minutes. Serve warm. Champagne Oranges 1/2 cup orange marmalade 1/2 cup sugar 8 large navel oranges 1 1/2 cups Champagne or sparkling white grape juice 1/3 cup toasted slivered almonds Sprig of fresh mint Combine the marmalade and sugar in a small saucepan. Mix well, place over low heat and cook, stirring, until the sugar dissolves. Cut the peel from the oranges, cut into slices and then quarter each slice, removing the white center pith from each. Put into a medium bowl. Pour the sugar/marmalade mixture and Champagne or grape juice over the sliced oranges. Refrigerate for 8 hours. Sprinkle with almonds before serving and add a sprig of mint. 2
Chocolate Pudding Pies Keebler Mini Graham Cracker crusts My-T-Fine Chocolate Pudding Milk Cream Powdered sugar Make the pudding according to directions spoon into crust whip cream with a bit of powdered sugar and plop on top of mini pies Mini Hot Dogs 1 pound mini hot dogs, patted dry 8 slices bacon, cut into 3 strips 1/4 cup maple syrup 1/4 cup brown sugar 1/2 teaspoon cayenne wrap mini hot dogs in bacon. Brush with syrup/sugar mixture. Bake 30-35 minutes, until bacon is crisp. Apple Cranberry Coleslaw 14-16 ounces (1 bag) prepared coleslaw 2 ½ cups apple, unpeeled and diced ¾ cup red onion, finely diced 1 cup dried cranberries, or dried cherries, raisins ¾ cup light coleslaw dressing Mix all ingredients in large bowl. Serves about 10. Chicken Enchilada Casserole 2 cups diced or shredded cooked chicken (such as rotisserie) 1 ½ cups enchilada sauce 1 cup Mexican-blend cheese 3
8 (6-inch) corn tortillas Olives small can, sliced Optional garnishes: sour cream, guacamole Preheat oven to 350 degrees. Spray a 2-quart baking dish with nonstick spray. In a large bowl, toss together chicken, half of the enchilada sauce (about ¾ cup) and half of the cheese (about ½ cup). Place 4 of the tortillas in the bottom of the prepared dish, tearing them as necessary to cover the bottom (overlapping is fine). Top with half of the chicken mixture and drizzle with ¼ cup of enchilada sauce. Repeat layers one more time. Cover with foil and bake for 30 minutes. Uncover, sprinkle with remaining ½ cup of cheese, and bake for an additional 5 10 minutes (until cheese is melted and casserole is hot and bubbly). Serves about 6 Italian Sausage and White Bean Skillet 1 lb. Italian sausage (hot, mild, or sweet)1 Tbsp olive oil 2 15 oz. cans cannellini beans* 8 oz. spinach Freshly cracked pepper Remove the casing from the sausage and add the sausage to a large deep skillet, or wide bottomed soup pot, along with the olive oil. Sauté the sausage over medium heat, breaking it into pieces as you go, until the sausage is cooked through, brown, and crispy on the edges (about 10 minutes). While the sausage is cooking, rinse and drain the cannellini beans. Once the sausage is brown and crispy, add the beans and some freshly cracked pepper to the skillet. Gently stir the beans into the sausage to coat them in the fat and allow them to heat through. As the beans are heating through, roughly chop the spinach. Add the spinach to the skillet or pot in batches, gently stirring it into the sausage and beans until it wilts down. Once the spinach is mostly wilted, turn the heat off. Taste the mixture and add salt if needed (this will depend on the salt content of your sausage and beans). Serve hot. 4
Brie and Apple Tart 1 sheet puff pastry (thawed) 8 oz. brie (thinly sliced) 1 golden delicious apple (cored and thinly sliced) 1 tbs honey ¼ cup almonds (chopped and toasted) Preheat oven to 400 F. On sheet of parchment paper, roll puff pastry to 12 x 10 rectangle. Fold ½ of edges to form rim. Poke holes all over pastry sheet with a fork. Arrange brie in single layer on pastry. Top with apple slices. Sprinkle 1/8 tsp each salt and pepper. Slide parchment paper onto cookie sheet. Bake for 30-35 minutes (until deep golden brown). Drizzle all over with honey. Sprinkle almonds over. Cut into 16 pieces. Balsamic Cucumber Salad Recipe 1 large English cucumber, halved and sliced 2 cups grape tomatoes, halved 1 medium red onion, halved and thinly sliced 1/2 cup balsamic vinaigrette 3/4 cup crumbled reduced-fat feta cheese In a large bowl, combine cucumber, tomatoes and onion. Add vinaigrette; toss to coat. Refrigerate, covered, until serving. Just before serving, stir in cheese. Serve with a slotted spoon. Yield: 6 servings. Easy Chili 1 pound Ground Beef 1 can Kidney Beans 1 6 oz can Tomato Paste 3 Tbsp Chili Powder of choice 5
California Blend Garlic Salt to taste Brown ground beef in 10 inch skillet and drain. Sprinkle with California blend garlic salt, or salt and pepper to taste. Add tomato paste and 3 Tbsp chili powder. Cook and stir for a minute or two, coating ground beef. Add 3 tomato paste cans of water to skillet stir until combined and add kidney beans. Heat through and serve. Serves family of 4 easily. Can also top with cheese or sour cream, if desired. This recipe is super easy to multiple for feeding large crowds or bulk cooking to take for lunches or cook once eat twice. Makes about 10-12 cups 6