Creamy Cranberry Passtry Bites

Creamy Cranberry Pastry Bites

By Michelle

 Preparation Instructions

Step 1: Mix Cheesecake Dessert according to package directions. (Blend dessert mix with milk using a hand mixer, takes about 4 minutes.) Set graham cracker crust mix aside for another use.
Step 2: Spoon cheesecake dessert into a ziploc bag and snip off the tip. Squeeze about a tablespoon into each of the pastry shells.
Step 3: Spoon about a teaspoon of Cranberry Orange Relish over each dessert.

Ingredients

• 32 pre-cooked phyllo pastry shells (two boxes)   
• 1 box Jello Cheesecake Dessert mix   
• about 2 cups Reser’s Cranberry Orange Relish

Tips

If you're really in a rush, try putting a seasonal spin on a store-bought cheesecake by topping it with Reser's Cranberry Orange Relish. Just spoon dollops of the Cranberry Orange Relish across the top of the cheesecake and then use a spatula to gently spread it smooth.

Potato Latkes

Total Time: 20 min
Prep: 10 min
Cook: 10 min
Yield: 2 servings
Level: Easy

Ina's Breakfast Potato Latkes (03:35)

Ina fries potato latkes, a childhood favorite, and serves with applesauce.
Ingredients

2 large baking potatoes
1 extra-large egg, whisked
3 tablespoons all-purpose flour
1 1/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons clarified butter
Add Checked Items To Grocery List

Directions
Watch how to make this recipe.

Peel the potatoes and grate them on a box grater. Wrap the grated potatoes in a kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt and pepper. Mix well.

Melt the clarified butter in a large saute pan over medium heat. Place a tablespoon of the potato mixture into the sizzling butter and cook for 2 minutes. Turn the pancakes over and cook for another 2 minutes, or until crisp on the outside and golden brown. Serve the pancakes hot from the skillet.

Note: To make the clarified butter, slowly melt 4 tablespoons butter in a small saucepan. Set it aside until the milk solids settle. Spoon off any solids that rise, then carefully pour off the golden liquid, discarding the milky part in the bottom of the pan.

2012, Ina Garten, All Rights Reserved

Read more at: http://www.foodnetwork.com/recipes/ina-garten/potato-latkes-recipe.html?oc=linkback

 

 

Latke Video

Make Ahead Sausage Breakfast Bake

Do-Ahead Sausage Breakfast Bake

 

• Prep Time 20 min
• Total Time 9 hr 25 min
• Servings 12

Ingredients

1  lb bulk pork sausage

2   boxes (5.2 oz each) seasoned shredded hash brown potatoes

1  medium red bell pepper, chopped (1 cup)

1  tablespoon dried chopped onion

2  cups shredded Cheddar cheese (8 oz)

1  cup Original Bisquick™ mix

1/2  teaspoon pepper

3 1/2  cups milk

6  eggs

Directions

• 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is thoroughly cooked; drain.
• 2 In large bowl, mix cooked sausage, uncooked potatoes, bell pepper, onion and 1 cup of the cheese. Spread in baking dish.
• 3 In medium bowl, stir Bisquick mix, pepper, milk and eggs until blended. Pour over potato mixture. Sprinkle with remaining 1 cup cheese. Cover with foil; refrigerate at least 8 hours but no longer than 24 hours.
• 4 Bake covered 30 minutes. Uncover; bake 18 to 22 minutes longer or until light golden brown around edges. Let stand 10 minutes before serving.

Betty Crocker

Cranberry Pecan Cheese Ball

Holiday Cranberry-Pecan Cheese Ball

Total Time: 30 min
Prep: 15 min
Cook: 15 min
Yield: 16 servings

 

 

Ingredients

1 pkg (8 oz.) Philadelphia cream cheese, softened
1 cup chopped Granny Smith apples
2 tbsp honey
1/2 teaspoon ground cinnamon
1/2 cup chopped Planters pecans
1/2 cup Ocean Spray Craisins Dried Cranberries, chopped
Honey Maid graham crackers
Add Checked Items To Grocery List

Directions

Mix cream cheese, apples, honey and cinnamon until blended. Shape into ball and chill for 1 hour in refrigerator.

Coat evenly with nuts, then cranberries.

Serve with Honey Maid Graham crackers

Tips:

Unwrap the package of cream cheese and pop it in the microwave on a plate to speed up the softening process. About fifteen seconds will do it for an 8 ounce block of cream cheese. Add 10 seconds for each additional block. If you're heating a solid block, turn the cheese over halfway through. You'll know your cream cheese is softened when you can cut it smoothly with a knife.

Variations:

Serve with Triscuit crackers for a more savory snack!

Read more at: http://www.foodnetwork.com/recipes/holiday-cranberry-pecan-cheese-ball.html?oc=linkback

 

 

Food Network

Onion Dip

Pan-Fried Onion Dip
Recipe courtesy of Ina Garten 

Pan-Fried Onion Dip
1 video | Pan-Fried Onion Dip (00:53)

Total Time: 1 hr 10 min
Prep: 10 min
Inactive: 30 min
Cook: 30 min

Yield: 2 cups

Level: Easy

Pan-Fried Onion Dip 

Pan-fried and caramelized onions give this dip its sweet difference.
Ingredients

2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
Add Checked Items To Grocery List

Directions
Watch how to make this recipe.

Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.

Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved

Read more at: http://www.foodnetwork.com/recipes/ina-garten/pan-fried-onion-dip-recipe.html?oc=linkback

WATCH VIDEO:

http://www.foodnetwork.com/recipes/ina-garten/pan-fried-onion-dip-recipe.html#lightbox-recipe-video



Recipe on Food

Magic Christmas Squares, by Mr. Food

Christmas Magic Squares

Read more at http://www.mrfood.com/Bar-Cookies/Christmas-Magic-Squares#XKRQcC7p2olGAPBF.99

What You'll Need:

• 1/2 cup (1 stick) butter
• 1 1/2 cups graham cracker crumbs
• 1 (10-ounce) package holiday dark chocolate and mint chips
• 1 cup chopped walnuts
• 1 cup flaked coconut
• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup red and green chocolate covered candies (See Note)

What To Do:

1. Preheat oven to 350 degrees F. Place butter in a 9- x 13-inch baking dish, then place in oven 5 minutes, or until butter is melted.
    
2. Layer graham cracker crumbs, chocolateimage: http://images.intellitxt.com/ast/adTypes/icon1.png
   chips, walnuts and coconut over butter. Pour condensed milk over coconut; top with chocolate covered candies.
    
3. Bakeimage: http://images.intellitxt.com/ast/adTypes/lb_icon1.png
   30 minutes. Cool in baking dish on a wire rack, then cut into squares.
    

Notes

• We used holiday mini M&M's to make these Christmas-special, but you can make 'em for any holiday by changing up the colors!

Read more at http://www.mrfood.com/Bar-Cookies/Christmas-Magic-Squares#XKRQcC7p2olGAPBF.99

http://www.mrfood.com/Bar-Cookies/Christmas-Magic-Squares

Chocolate and [WAS] Peanut Butter Cookies (NOW Chocolate Cookies, from Old World Garden

The Secret to Making the Perfect Chocolate and Peanut Butter No-Bake Cookies

Detailed recipe included

Posted on December 1, 2015 by oldworldgarden in Cooking, Recipes // 16 Comments

It is hard to find a cookie recipe that is as easy as this one. There is no baking required and all you have to do is follow the instructions and you will end up with crowd pleasing, quick and easy cookies every time.

I have been making these cookies for many years and have seen and followed a variety of recipes. Sometimes they turned out dry, sometimes they didn’t set up at all, and other times they were the so delicious that they never made it to the cookie jar!

No-bake cookies placed on the tray – they won’t be there long!

The two biggest secrets to make sure that these cookies are award winning every time is all about the timing. First of all you will see many recipes that calls for you to boil the mixture from anywhere from 1-3 minutes. They don’t tell you that you should start timing the boil when it is at a full and rapid boil, not when you first start to see bubbles. We NEVER go over 1 minute and 15 seconds when boiling, otherwise you end up with too dry of a mixture that results in crumbling cookies.

The second secret may seem silly, but it holds true every time – Do not make these cookies when it is raining outside. The change in the atmosphere does something that causes the cookie mixture to fail to set properly. Sounds crazy, but don’t risk it.

Chocolate and Peanut Butter No-Bake Cookie Recipe

Ingredients ready to be heated in a sauce pan.

Have your remaining ingredients ready to go for ease of preparation.

Once the mixture comes to a rapid bowl time out 1 minute and 15 seconds and remove from the heat.

Drop by tablespoons on wax paper to let the cookies set.

Tray of no bakes cooking cooling.

Ingredients:
1/2 cup butter (1 stick)
2 cups sugar
1/2 cup milk
4 tablespoons cocoa
3/4 Cup Chocolate Chips   (instead of 1/2 cup creamy peanut butter)
3 cups instant oats
2 teaspoons pure vanilla extract

Instructions:

1. In a medium sauce pan, add butter, sugar, milk and cocoa. Place on medium heat.
2. While you wait for the mixture to begin to boil, measure out your peanut butter and oats and have your vanilla jar handy. (once this process gets started – you have to work quickly)
3. Bring the mixture in the sauce pan to a rolling boil – once it is at a full boil – boil for 1 minute and 15 seconds.
4. Remove from the heat immediately.
5. Add in the peanut butter – stir.  Add in the oats – stir. Add in the vanilla – stir.
6. Drop by tablespoons onto baking sheets lined with wax paper.
7. Let cool for 30 minutes or until set.

Store in air-tight container.

• Difficulty: easy

Chocolate and Peanut Butter No-Bake Cookie Recipe

Ingredients:
1/2 cup butter (1 stick)
2 cups sugar
1/2 cup milk
4 tablespoons cocoa
3/4 cup Chocolate Chips   (instead of 1/2 cup creamy peanut butter)
3 cups instant oats
2 teaspoons pure vanilla extract

Instructions:

1. In a medium sauce pan, add butter, sugar, milk and cocoa. Place on medium heat.
2. While you wait for the mixture to begin to boil, measure out your peanut butter and oats and have your vanilla jar handy. (once this process gets started – you have to work quickly)
3. Bring the mixture in the sauce pan to a rolling boil – once it is at a full boil – boil for 1 minute and 15 seconds.
4. Remove from the heat immediately.
5. Add in the peanut butter – stir.  Add in the oats – stir. Add in the vanilla – stir.
6. Drop by tablespoons onto baking sheets lined with wax paper.
7. Let cool for 30 minutes or until set.

Store in air-tight container.

recipe courtesy of Old World Garden Farms    oldworldgardenfarms.com

http://oldworldgardenfarms.com/2015/12/01/the-secret-to-making-the-perfect-chocolate-and-peanut-butter-no-bake-cookies/comment-page-1/#comment-64605

Try using almond butter

No Bake Chocolate Oatmeal Cookies

No Bake Chocolate Oatmeal Cookies {Nut & Gluten Free}

 

Author: Brenda Bennett

Nutrition Information

• Serves: 20

• Serving size: 1
• Calories: 139

• Fat: 9g
• Carbohydrates: 15g
• Sugar: 7g
• Sodium: 7mg
• Fiber: 2g
• Protein: 2g
• Cholesterol: 12mg

Prep time:  5 mins

Total time:  5 mins

Print

Ingredients

• 1/2 cup coconut butter
• 4 tablespoons butter, softened
• 1/2 cup honey
• 1/2 cup milk, 1 %
• 4 tablespoons cocoa powder, unsweetened
• 1 teaspoon vanilla extract
• 1/2 teaspoons vanilla liquid stevia
• 2 cups rolled oats* (See note above)

Instructions

1. Melt coconut butter in microwave for 30 seconds intervals until it is soft enough to spoon amount into a bowl.
2. In a microwavable bowl, combine coconut butter, butter and honey and microwave 1 minute until mixture is soft enough to be combined well when stirred. [You can also just melt mixture over low heat in a pot on the stove.]
3. In another bowl whisk milk and cocoa powder together until smooth.
4. Stir in vanilla extract and stevia to chocolate mixture.
5. Mix both wet ingredients together until combined well then add the oats and stir to coat them well.
6. Drop spoonfuls onto a baking sheet lined with waxed paper or parchment. Freeze or refrigerate until set. Keep refrigerated.

Notes

Weight Watchers Points+: 4* 

 

 http://www.sugarfreemom.com/recipes/no-bake-chocolate-oatmeal-cookies-nut-gluten-free/

White Chocolate Chip Cookies, by Katie Goodman

White Chocolate Chip Pistachio Cookies
adapted from The New York Times

• 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
• 1 2/3 cups (8 1/2 ounces) bread flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 2 1/2 sticks (1 1/4 cups) unsalted butter
• 1 1/4 cups (10 ounces) light brown sugar
• 1 cup plus 2 tablespoons (8 ounces) granulated sugar
• 2 large eggs
• 2 teaspoons natural vanilla extract
• 12 ounces shelled pistachios
• 1 1/3 cup dried apricots, chopped
• 1 lb. white chocolate chips
• Sea salt

Sift flours, baking soda, baking powder and salt into a bowl. Set aside. In another bowl, mix the pistachios, apricots, and white chocolate chips together until they’re evenly dispersed. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.  Drop white chocolate, pistachio, and apricot pieces in and incorporate them without breaking them. 

Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
 
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. 

Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.
Note: For regular sized cookies, use a heaping tablespoon and bake for approximately 12 minutes.



Katie Goodman

Cake Flour - Make Your Own

Easy DIY Substitute: How to Make Homemade Cake Flour

All it takes are two common ingredients that you’ve likely already got stocked away in your kitchen cabinets. Next time you find yourself needing cake flour, try this easy DIY cake flour substitute rather than running to the store.

You’ll Need:

• All-Purpose Flour
• Cornstarch
• Measuring Cups
• Measuring Spoons
• Bowl
• Whisk

Directions For 1/2 cup Homemade Cake Flour Substitute:
Add 1 tablespoon cornstarch to a 1/2 cup measuring cup. Fill the remaining space with all-purpose flour. Pour mixture into a small bowl and whisk to combine. Proceed with the recipe as instructed.
Directions For 1 cup Homemade Cake Flour Substitute:
Add 2 tablespoons cornstarch to a 1 cup measuring cup. Fill the remaining space with all-purpose flour. Pour mixture into a small bowl and whisk to combine. Proceed with the recipe as instructed.
Directions For 2 cups Homemade Cake Flour Substitute:
Combine 1/4 cup cornstarch and 1 3/4 cup all-purpose flour in a bowl. Whisk gently to sift the mixture together. Proceed with the recipe as instructed.



Katie Goodman's Blog

Peanut Butter Replacements ...

There are those that do not like peanut butter that much, and those that are allergic to it.  So, here are some alternatives to using in place of peanut butter.

5 Peanut Butter Alternatives

Depending on your level of allergy, you still may have multiple alternatives to peanut butter. If you aren’t sure what nuts are safe for you or how strict you need to be, make sure to discuss this with your allergist before eating any of the listed peanut butter alternatives.
1. Soy Nut Butter – I.M. Healthy SoyNut Butter doesn’t contain peanuts, tree nuts of any type, sesame, dairy, egg, wheat (gluten), or shellfish making it a perfect product for someone with multiple allergies (unless that includes a soy allergy). Additionally, they manufacture their products in a facility free of those ingredients to eliminate cross contamination.
2. Sunflower Butter – Sun Butter is another great alternative for those who might have tree-nut allergies. Sun Butter products are all processed in a peanut-free and tree-nut free facility, making them an excellent choice for people with peanut and/or tree nut allergies .
3. Barney Butter – Barney Butter is my favorite. Available in creamy or crunchy, it is an almond butter that is processed in a dedicated Almond Only facility. Meaning that with this particular brand, you don’t have to risk cross contamination with peanuts. Hurray!

4. Other Nut Butters – If you don’t suffer from a severe peanut allergy and also don’t suffer from tree-nut allergies, many other widely available nut butters (such as almond, cashew, macadamia) might serve as an acceptable alternative.

5. Nutella – I know this is a different flavor, but I recently learned the Nutella is not processed with peanuts, so it’s safe for even Logan with his severe peanut allergy. My kids really enjoy Nutella sandwiches since peanut butter isn’t an option. Plus, you can substitute Nutella in recipes calling for peanut butter for a different taste while still maintaining a similar consistency.

Popular Peanut Butter Recipes Made with Alternatives

• Sun Butter Buckeyes
• Almond Butter Cookies
• Almond Butter Cream Cheese Frosting

Key Lime Bars

Coconut Key Lime Bars

Coconut Key Lime Bars

(makes 16 bars)
Ingredients
CRUST

• 2 cups finely crushed gingersnap cookies
• 3 tablespoons salted butter, melted
• 1 tablespoon brown sugar

FILLING

• 4oz cream cheese, softened to room temperature
• 4 large egg yolks
• 14oz can sweetened condensed milk
• 1/2 cup finely shredded coconut
• 1/2 cup key lime juice
• 2 teaspoons lime zest
• 1/4 teaspoon salt
• confectioners’ sugar for dusting

Directions

1. Preheat the oven to 350F. Line a 9″X9″ baking pan with aluminum foil, leaving an overhang on the sides, and lightly spray with nonstick spray. Mix together the melted butter and brown sugar. Set aside.
2. To make the crust, pulverize the crunchy gingersnap cookies into a fine crumb with a food processor. Pour into a medium sized bowl and mix with melted butter and brown sugar mixture. Press firmly and evenly into the prepared baking pan. Bake the crust for 10 minutes.
3. While the crust is baking, beat the cream cheese until smooth. Beat in the egg yolks until incorporated. Beat in the condensed milk, coconut, lime juice, lime zest, and salt until combined. Pour into the warm crust once it’s done baking.
4. Bake for 15-18 minutes, or until the edges of the bars begin to brown. Allow the bars to cool at room temperature in the pan or on a wire rack. Once cooled, place in the fridge to chill completely (at least 2 hours).
5. Once chilled, lift the bars out of the pan using the foil overhang. Cut into squares. Garnish with confectioners’ sugar.

Recipe adapted from  Sally’s Baking Addiction

12 Tomatoes Blog