Cranberry Brie Wonton

Cranberry Brie Wonton

Ingredients:

1-1/2 cups whole-berry cranberry sauce

1 teaspoon grated orange peel

1/2 teaspoon ground nutmeg

1 pound Brie cheese, rind removed

72 wonton wrappers

1 egg, beaten

Oil for deep-fat frying

 

Directions:

1. In a small bowl, combine the cranberry sauce, orange peel and nutmeg.
2. Place 1 teaspoon cheese and 1 teaspoon cranberry mixture in the center of a wonton wrapper.
3. Moisten edges with egg; fold opposite corners together over filling and press to seal.
4. Repeat.
5. In an electric skillet, heat 1 in. of oil to 375°.
6. Fry wontons in batches for 30-60 seconds on each side or until golden brown.
7. Drain on paper towels.
8. Serve desired amount immediately.
9. Cool remaining wontons; transfer to freezer containers.
10. Freeze for up to 1 month.
11. To use frozen wontons: Place frozen wontons on a greased baking sheet.
12. Bake at 375° for 8-10 minutes or until heated through.

 

Fresh Peach Chutney

Ingredients:

 

1 tbsp butter

1/3 cup sweet onion, finely chopped

1 1/2 cups fresh peaches, chopped

3 tbsp light brown sugar

2 tbsp balsamic vinegar

1/2 tsp jerk seasoning

 

Directions:

1. Melt butter in small skillet over medium heat; add onion and sauté 2 to 3 minutes or until tender.
2. Add peaches and remaining ingredients, and cook, stirring often, 2 to 3 minutes or until thoroughly heated.

 

Velvet Artichoke Casserole

Velvet Artichoke Casserole

 

Ingredients:

2 cans artichokes
1 tbsp. lemon juice
4 tbsp. butter
2  cans mushroom stems and pieces
4 tbsp. finely sliced green onion tops
1 can chicken gravy
1 to 2 dashes marjoram and thyme
2 to 3 tbsp. dry white wine
4 oz. Swiss, Gruyere or Mozzarella cheese diced or shredded
Cayenne to taste
Salt to taste
Italian bread crumbs and butter

 

Directions:

 

Drain and quarter artichoke hearts.

Place in a dry skillet over moderate heat until most of juice evaporates.

Sprinkle with lemon juice, 2 tablespoons butter and stir over heat until artichokes are coated.

Empty into casserole.

Drain mushrooms and place in dry skillet over moderate heat until most of juice evaporates.

Add 2 tablespoons butter and stir until mushrooms are coated.

Add green onion tops and stir over heat for 1 minute.

Empty into casserole.

Mix mushrooms and artichokes gently.

Empty chicken gravy into saucepan and place over heat.

Add marjoram and thyme and wine.

When gravy is hot, not boiling, add diced cheese and stir until cheese is melted.

Adjust seasonings, cayenne pepper and salt.

Pour gravy mixture over artichokes and add diced cheese and stir until cheese is melted Adjust seasonings, cayenne pepper and salt.

Pour gravy mixture over artichokes and mushrooms.

Do not stir.

Top with bread crumbs and dot with butter.

Bake uncovered at 350 degrees for 30 to 35 minutes.

 

 

Easy Berry Blitz

Easy Berry Blitz

 

Ingredients:

1/2 cup frozen strawberries

1/2 cup frozen raspberries

1/2 cup pomegranate-blueberry juice

4 ice cubes

 

Directions:

In blender, puree all ingredients and 4 ice cubes for 30 seconds or until smooth.

Pour into glass. Serve immediately.

Lemon Chiffon Cheesecake

Lemon Chiffon Cheesecake

Ingredients:

3 pkgs Cream Cheese
1 1/4 cup sugar
1/4 tsp. salt
1/2 tsp. lemon extract
1 tsp. real vanilla flavoring
1 tbsp. lemon juice
3 large eggs
2 cups sour cream
1 cup fat free half and half
1/4 cup sifted flour
2 1/2 cups lemon curd
1 ¼ logs of sugar cookie dough for crust

 

Directions:

 

Crust:

Prepare cookie dough crust ahead of time. Form cookie dough into a ball and roll out to fit a greased 10-inch spring form pan. Pre bake crust until light golden brown. Let cool completely before pouring batter in. Cream together in a mixer, cream cheese, 3/4 cup sugar, salt, lemon extract and vanilla flavoring. Make sure all ingredients are completely mixed; set aside. In a Separate mixing bowl, lightly beat eggs, 1½-cup lemon curd, 1 cup of the sour cream, and 1 cup half & half. Turn mixer on low and slowly add to creamed mixture. Gradually increase speed to medium. Mix in sifted flour one tablespoon at a time until fully incorporated. Pour batter into the pre-baked crust. Place into 350°F preheated oven and bake for one hour. Remove from oven and let cool on wire rack for 20 minutes.

 

Topping:

Mix together the remaining sugar, sour cream and lemon curd. Spread topping onto cooled cheesecake. Turn oven up to 450°F. Return cheesecake to oven for 10 minutes, then turn oven off and leave cheesecake in oven for 1 hour. Remove and let cool completely on a wire rack before chilling in the refrigerator for 3 hours or overnight before serving.

Caradmom Cookies

Caradmom Cookies

 

Ingredients:

2 1/4 c. sifted flour
1 1/2 tsp. baking powder
1 c. butter
1 c. sugar
2 eggs
1 tbsp. ground cardamom

 

Directions:

Sift together flour and baking powder; cream together butter and sugar.

Add cardamom and eggs, then dry ingredients gradually.

Chill at least 4 hours.

Roll out very thin on floured board and cut with cookie cutters.

Decorate if desired.

Bake 6-8 minutes at 400 degrees.

This dough is very sticky, so keep in refrigerator when not using.

Pineapple Sauce

Pineapple Sauce

 

Ingredients:

8 oz. can crushed pineapple
1/2 c. brown sugar, firmly packed
1/3 c. catsup
2 tbsp. soy sauce
1/2 tsp. ginger
1 tsp. cornstarch
1/3 c. vinegar

 

 Directions:

 

Empty pineapple into a medium bowl.

Mix brown sugar and cornstarch; add to pineapple.

Stir in remaining ingredients.

 

Crudite Dip

Crudite Dip

 

Ingredients:

1 (8 oz.) carton sour cream
1 cup mayonnaise
1/2 cup chopped fresh parsley
3 tablespoons minced fresh chives
1 teaspoon lemon juice
1/4 teaspoon salt
1 clove garlic, minced
1 large red cabbage
Chopped fresh parsley
Snow peas

 

Directions:

 

Combine first 7 ingredients; mix well.

Chill thoroughly.

Trim core end of cabbage to form a flat base.

Fold back several outer leaves of cabbage.

Cut a crosswise slice from the top, making it wide enough to remove about a fourth of the head; then cut and lift out the inner leaves from the cabbage to form a shell about 1" thick.

 Spoon dip into the cavity of cabbage and sprinkle with a little parsley.

Depending on the size of the cabbage, you may need to double the dip recipe.

Serve with snow peas.

 

Apple Pumpkin Bisque

Apple Pumpkin Bisque

 

Ingredients:

 

1 tablespoon unsalted butter
1 small onion, finely chopped
1 tablespoon finely chopped ginger root
1 can 100% pumpkin purée
1 can  unsweetened applesauce
2 cans chicken broth
2 tablespoons honey
1 teaspoon apple-cider vinegar
1 cinnamon stick
1 small, dried chile pepper
Pinch ground nutmeg
Salt and ground white pepper, to taste
1/2 cup sour cream or fresh cream

 

Directions:

Melt butter over medium heat in a large, heavy saucepan.

Sauté the onion and ginger until onion is tender, about 4 minutes.

Add pumpkin, applesauce, chicken broth, honey, vinegar, cinnamon stick, chile pepper, nutmeg, salt and pepper, and simmer about 15 minutes until flavors are blended.

Stir in the sour cream just before serving.

 

Mint Pea Soup

Mint Pea Soup

 

Ingredients:

 

1/2 c. frozen peas
1/2 c. chicken broth
1 lg. lettuce leaf
1 tbsp. chopped green onion
1/8 tsp. dried mint, crushed
1/3 c. skim milk

 

Directions:

In small saucepan combine peas, broth, lettuce, onion, and dried mint; simmer, covered, for 10 minutes or until vegetables are tender.

Pour into blender container along with milk; cover and blend until smooth.

Return to saucepan; heat through.

Stir before serving.

Garnish with fresh mint sprig, if desired.

 

4 Bean Bake

4 Bean Bake

Ingredients:

2 lbs. bulk pork sausage
1 (1 lb.) can green lima beans, drained
1 (9 oz.) can New England style baked beans
1 (8 1/2 oz.) can crushed pineapple, undrained
1/2 c. minced onion
1/2 c. molasses
1 tbsp. lemon juice
1 (1 lb.) can kidney beans, drained
1 (1 lb.) can pork and beans, drained
1 med. apple, shredded
1/2 c. catsup
1 c. grated cheddar cheese

 

Directions:

Brown sausage in skillet; drain.

Place sausage in greased 3 quart casserole or shallow 9 x 13 inch baking dish.

Add beans, pineapple, onion, apple, molasses, catsup and lemon juice.

Toss to mix all ingredients.

Cover and bake at 300 degrees for 2 hours.

Remove cover; sprinkle with cheese.

Bake about 30 minutes longer until cheese is melted and lightly browned.

 

Spinach Pie

Spinach Pie

 

 

Ingredients:

 

7-8 cups blanched spinach
1 madium onion
1/2 lb. butter
6 large eggs
2 lbs. ricotta or cottage cheese
1/2 - 1 lb. crumbled Feta cheese
salt and freshly ground pepper
1/2 lb. filo dough (thawed if frozen)

 

Directions:

 

Chop spinach and dice onion.

Melt 2 tablespoons butter in a large frying pan and sauté onions until soft.

Add spinach, then cook over medium-high heat until all moisture is evaporated.

Remove from heat.

Melt remaining butter in a small pan.

Beat eggs and stir in cheeses.

Add spinach mixture; season with salt and pepper.

Gently spread the filo dough out flat and cover with a moistened towel so that the separate sheets don't dry out.

Butter a 15x10-inch baking pan 2-inch deep.

Place a sheet of dough on the bottom of the pan and brush lightly with melted butter.

Continue layering sheets of dough, buttering each until there are 10 sheets.

Spread spinach mixture evenly on top and stack with another 10 sheets, buttering them as before.

Bake in a preheated oven 375°F for 15 minutes; reduce to 350°F for an additional 30 minutes.

Remove from oven and allow to cool for 15 minutes before slicing.

Pepper Jelly

Pepper Jelly

Ingredients:

3 large green bell peppers, seeded, diced
5-7 jalapeno peppers, seeded, diced
1/3 cup water
5 lbs. sugar
3 cups cider vinegar
3 pkgs (3 oz.) Certo
8-10 hot sterilized canning jars.

 

Directions:

1.      Using a scrupulously clean blender, process peppers with water until smooth.

2.      In a large saucepan, combine pepper mixture, 1 5 lb. bag of granulated white sugar and 3 cups of vinegar.

3.      Stir together to dissolve sugar.

4.      Boil for 4 minutes, watching carefully.

5.      Remove from heat and stir in Certo.

6.      Stir well until all is combined.

7.      Pour into hot sterilized jars.

8.      Seal and process in boiling water bath for 10 minutes.