Apple Pie Crescent Bites
Ingredients
1 red, tart juicy apple, washed and sliced into 8 slices (skin left on)
4 tablespoons brown sugar
3 teaspoons cinnamon
1 tablespoon melted butter
1 can refrigerated crescent rolls
Directions
Preheat the oven to 350°F. Roll out the crescent rolls on a greased baking sheet.
Brush with melted butter, then sprinkle with brown sugar and cinnamon.
Place an apple slice at the wide end of the crescent roll, and roll up the apple inside the crescent.
Repeat until all the rolls are rolled up, then brush more butter on top and sprinkle them lightly with cinnamon.
Bake for 15 minutes until golden brown.
Tuesday, November 24, 2015
Creative freedom is a huge carrot
Honey Glazed Baby Carrots
Ingredients
2 tablespoons unsalted butter
1 (16-ounce) bag baby carrots
2 tablespoons honey
2 tablespoons brown sugar, packed
2 teaspoons fresh dill
2 teaspoons fresh thyme leaves
Instructions
Melt butter in a large skillet over medium heat.
Add carrots, honey, brown sugar, dill and thyme and gently toss to combine.
Cook, stirring occasionally, until carrots are tender, about 15 minutes.*
Serve immediately.
Notes
*Cooking time may need to be adjusted depending on the thickness of the carrots.
Ingredients
2 tablespoons unsalted butter
1 (16-ounce) bag baby carrots
2 tablespoons honey
2 tablespoons brown sugar, packed
2 teaspoons fresh dill
2 teaspoons fresh thyme leaves
Instructions
Melt butter in a large skillet over medium heat.
Add carrots, honey, brown sugar, dill and thyme and gently toss to combine.
Cook, stirring occasionally, until carrots are tender, about 15 minutes.*
Serve immediately.
Notes
*Cooking time may need to be adjusted depending on the thickness of the carrots.
Without the potato, the balance of European power might never have tilted north
Easy Potato Casserole
Ingredients
16 oz. frozen hash browns (cubes)
8 oz. sour cream
1 c. shredded sharp cheddar
1/2 of a (10.75 oz) can cream of chicken soup
1/2 stick or 2 oz. butter, softened
1/4 c. shredded parmesan cheese
black pepper to taste
(optional: chopped green onions or chives as garnish)
Instructions
Preheat oven to 350*. Spray your 8x8" pan with cooking spray.
Thoroughly mix all ingredients together in a large bowl.
Spoon into prepared pan, pressing down with back of spoon to flatten surface.
Bake for 90 minutes until casserole is bubbling and starting to brown on top.
Allow to cool and set for about 10 minutes before serving.
Garnish each serving with a a few chopped green onions.
Ingredients
16 oz. frozen hash browns (cubes)
8 oz. sour cream
1 c. shredded sharp cheddar
1/2 of a (10.75 oz) can cream of chicken soup
1/2 stick or 2 oz. butter, softened
1/4 c. shredded parmesan cheese
black pepper to taste
(optional: chopped green onions or chives as garnish)
Instructions
Preheat oven to 350*. Spray your 8x8" pan with cooking spray.
Thoroughly mix all ingredients together in a large bowl.
Spoon into prepared pan, pressing down with back of spoon to flatten surface.
Bake for 90 minutes until casserole is bubbling and starting to brown on top.
Allow to cool and set for about 10 minutes before serving.
Garnish each serving with a a few chopped green onions.
I make no bones about it. I have no understanding of pastry.
Five-Ingredient Cranberry + Brie Cinnamon Sugar Puff Pastry Swirls
Ingredients
1 sheet frozen puff pastry, thawed
4 tablespoons butter, melted + divided
8 ounces soft brie cheese, softened to room temperature
1 cup dried cranberries
1/4 cup cinnamon sugar*
Instructions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Unroll the sheet of puff pastry on a lightly floured work surface. Brush the pastry with about 1 tablespoon melted butter and then sprinkle with a dusting of cinnamon sugar.
You can go as heavy or at light as you would like, I used about 2 tablespoons.
Spread the softened brie over the pastry. If the brie is not spreading, just dice it into small pieces and place it evenly over the dough. Sprinkle the cranberries over the brie.
Starting at one of the long ends, roll the pastry up as tightly as possible. Brush the roll with the remaining melted butter and then sprinkle the roll with cinnamon sugar to coat.
Place the dental floss (do it!! It works so well!) under the roll where you want to cut, I cut mine every 1/2 inch. Take the ends of the floss in each hand and wrap them around the roll.
Tighten until the floss comes out and the individual roll is separated. Repeat with the remaining rolls.
Place the swirls on the prepared baking sheet and bake 12-15 minutes or until the cheese is bubbly and the pastry golden.
Allow to sit on the pan about two minutes and then transfer to a serving plate.
Serve!
Ingredients
1 sheet frozen puff pastry, thawed
4 tablespoons butter, melted + divided
8 ounces soft brie cheese, softened to room temperature
1 cup dried cranberries
1/4 cup cinnamon sugar*
Instructions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Unroll the sheet of puff pastry on a lightly floured work surface. Brush the pastry with about 1 tablespoon melted butter and then sprinkle with a dusting of cinnamon sugar.
You can go as heavy or at light as you would like, I used about 2 tablespoons.
Spread the softened brie over the pastry. If the brie is not spreading, just dice it into small pieces and place it evenly over the dough. Sprinkle the cranberries over the brie.
Starting at one of the long ends, roll the pastry up as tightly as possible. Brush the roll with the remaining melted butter and then sprinkle the roll with cinnamon sugar to coat.
Place the dental floss (do it!! It works so well!) under the roll where you want to cut, I cut mine every 1/2 inch. Take the ends of the floss in each hand and wrap them around the roll.
Tighten until the floss comes out and the individual roll is separated. Repeat with the remaining rolls.
Place the swirls on the prepared baking sheet and bake 12-15 minutes or until the cheese is bubbly and the pastry golden.
Allow to sit on the pan about two minutes and then transfer to a serving plate.
Serve!
Monday, November 23, 2015
Life is too short to stuff a mushroom.
Artichoke and Parmesan Stuffed Mushrooms
Ingredients
24 medium cremini (baby bella) or white mushrooms
4 teaspoons extra-virgin olive oil, divided
2 tablespoons minced shallot
2 cloves garlic, minced
1/2 cup drained marinated artichoke hearts, chopped
3 tablespoons panko breadcrumbs, divided
2 tablespoons grated Parmesan cheese
2 tablespoons low-fat mayonnaise
1/8 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground pepper
Preparation
Position rack in upper third of oven; preheat broiler to low. Coat a 9-by-13-inch metal baking pan with cooking spray.
Remove and finely chop mushroom stems. Heat 1 teaspoon oil in a medium skillet over medium heat.
Add the stems, shallot and garlic and cook, stirring, until the liquid is evaporated, about 5 minutes.
Transfer to a bowl and stir in artichoke hearts, 2 tablespoons breadcrumbs, Parmesan, mayonnaise and thyme.
Toss the mushroom caps in another bowl with 2 teaspoons oil, salt and pepper.
Stuff each with filling and place in the prepared pan.
Combine the remaining 1 tablespoon breadcrumbs and 1 teaspoon oil and sprinkle on the mushrooms.
Broil on the upper rack until the mushrooms are soft and the breadcrumbs are golden, 15 to 20 minutes.
Ingredients
24 medium cremini (baby bella) or white mushrooms
4 teaspoons extra-virgin olive oil, divided
2 tablespoons minced shallot
2 cloves garlic, minced
1/2 cup drained marinated artichoke hearts, chopped
3 tablespoons panko breadcrumbs, divided
2 tablespoons grated Parmesan cheese
2 tablespoons low-fat mayonnaise
1/8 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground pepper
Preparation
Position rack in upper third of oven; preheat broiler to low. Coat a 9-by-13-inch metal baking pan with cooking spray.
Remove and finely chop mushroom stems. Heat 1 teaspoon oil in a medium skillet over medium heat.
Add the stems, shallot and garlic and cook, stirring, until the liquid is evaporated, about 5 minutes.
Transfer to a bowl and stir in artichoke hearts, 2 tablespoons breadcrumbs, Parmesan, mayonnaise and thyme.
Toss the mushroom caps in another bowl with 2 teaspoons oil, salt and pepper.
Stuff each with filling and place in the prepared pan.
Combine the remaining 1 tablespoon breadcrumbs and 1 teaspoon oil and sprinkle on the mushrooms.
Broil on the upper rack until the mushrooms are soft and the breadcrumbs are golden, 15 to 20 minutes.
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