Title: Cheese Ball
Categories: Appetizers
Yield: 16 Servings
16 oz cream cheese
3/4 c crumbled feta cheese
1 c shredded sharp cheddar cheese
1 sm onion, finely chopped
1 tb worcestershire sauce
1/2 c chopped fresh parsley
assorted crackers
Place cheeses in medium bowl; let stand at room
temperature about 30 minutes or until softened. Beat
onion and worcestershire sauce into cheeses with
electric mixer on low speed until mixed. Beat on
medium speed 1 to 2 minutes, scraping bowl
frequently, until fluffy. Cover and refrigerate
at least 8 hours until firm enough to shape into
a ball.
Shape cheese mixture into 1 large ball. Roll in
parsley; place on serving plate. Cover and
refrigerate about 2 hours or until firm. Serve
with crackers.
Title: Cranberry Salad
Categories: Salads
Yield: 8 Servings
8 oz cream cheese, softened
8 oz frozen whipped topping, thawed
8 oz crushed pineapple, drained
28 oz whole berry cranberry sauce
In medium bowl, beat cream cheese with electric
mixer on medium speed until light and fluffy. Fold
in whipped topping. Stir in pineapple.
Pour cranberry sauce into separate bowl; stir to
break up any large chunks.
In each of 8 glass dishes, spoon cranberry sauce to
cover bottom of dish. Spoon cream cheese mixture
evenly over cranberry sauce. Top with remaining
cranberry sauce. Serve or refrigerate.
Title: Roasted Turkey Breast
Categories: Main Dish
Yield: 8 Servings
5 lb bone-in turkey breast
1/2 c butter, melted
1/4 c dry white wine
1 1/2 ts dried thyme leaves
1 ts salt
1 ts paprika
2 cloves garlic, minced
2 ts cornstarch
2 tb cold water
Heat oven to 325°F. Place turkey, skin side up,
on rack in large shallow roasting pan. Insert
ovenproof meat thermometer so tip is in thickest
part of breast and does not touch bone. Roast
uncovered 1 hour.
Mix butter, wine, thyme, salt, paprika and garlic.
Brush turkey with half of the butter mixture. Roast
30 minutes; brush with remaining butter mixture.
Roast about 1 hour longer or until thermometer
reads 165°F.
Remove turkey from oven and let stand 15 minutes
for easier carving.
Meanwhile, pour pan drippings into measuring cup;
skim fat from drippings. Add enough water to
drippings to measure 2 cups. Heat drippings to
boiling in 1-quart saucepan. Mix cornstarch and
2 tablespoons cold water; stir into drippings.
Boil and stir 1 minute. Serve with turkey.
Title: Cranberry Quinoa
Categories: Side Dish
Yield: 6 Servings
2/3 c sweetened dried cranberries
juice of 1/2 orange
1 tb olive oil
1 sm onion, finely chopped
1 c uncooked quinoa, rinsed & drained
2 c chicken broth
1 tb grated orange peel
1 ts salt
2/3 c coarsely chopped pecans, toasted
chopped fresh thyme leaves
In small bowl, stir together cranberries and orange
juice; set aside.
In 2-quart saucepan, heat oil over medium-high heat.
Cook onion in oil, stirring frequently, until
softened. Add quinoa; cook and stir 1 minute. Add
broth, orange peel and salt. Heat to boiling;
reduce heat to low. Cover; simmer 10 to 15 minutes
or until broth is absorbed. Fluff with fork.
Stir in cranberry mixture and pecans. Remove from
heat; sprinkle with thyme. Serve immediately or
cover and refrigerate.
Title: Pumpkin Cheesecakes
Categories: Desserts
Yield: 12 Servings
20 gingersnap cookies
2 tb butter, melted
8 oz cream cheese, softened
1/2 c packed brown sugar
1/2 c canned pumpkin
1 tb sour cream
1/4 ts salt
1 egg
1 ts vanilla
1/2 ts ground cinnamon
1/4 ts freshly grated nutmeg
whipped cream,
caramel sauce
Preheat oven to 350°F. Spray mini cheesecake pan
with cooking spray.
In food processor, process gingersnap cookies with
on/off pulses until finely ground. Add melted
butter; pulse until mixed. Press crumb mixture
firmly into each cheesecake cup to form crust.
Bake 8 minutes.
Meanwhile, beat cream cheese and brown sugar with
electric mixer on medium speed until light and
fluffy. Beat in pumpkin, sour cream and salt,
scraping bowl frequently. Add egg, vanilla,
cinnamon and nutmeg; beat until well blended.
Divide mixture evenly into crust-lined cups.
Bake 20 to 25 minutes or until set. Cool completely
in pan, about 30 minutes. Refrigerate at least 2
hours or overnight.
Serve cheesecakes topped with whipped cream and
drizzled with caramel sauce. Store in refrigerator.
Title: Cranberry Meatballs
Categories: Appetizers
Yield: 30 Appetizers
1 1/2 lb lean ground beef
1/2 c finely chopped onion
1/2 c plain bread crumbs
1/2 ts salt
1/8 ts pepper
2 eggs, slightly beaten
1 1/2 c bottled chili sauce
16 oz can jellied cranberry sauce
60 fresh cranberries
Heat oven to 375°F. In large bowl, stir meatball
ingredients until well mixed. Shape into 1-inch
balls; place in ungreased 15x10x1-inch pan.
Bake 25 to 30 minutes or until meatballs are
thoroughly cooked and no longer pink in center.
Meanwhile, in 3-quart saucepan, stir sauce
ingredients until well blended. Heat to boiling
over medium heat. Reduce heat to low; simmer 5
minutes, stirring occasionally.
Add meatballs to sauce; stir to coat. Cook over
medium heat about 5 minutes, stirring
occasionally, until thoroughly heated. Thread
cranberries on toothpicks; stick toothpicks in
meatballs to serve.
Title: Feta Salad
Categories: Salads
Yield: 6 Servings
2 lg tomatoes, cut into 12 slices
12 thin slices cucumber
1/2 c crumbled feta cheese
2 tb sliced pitted olives
1/4 c vinaigrette salad dressing
2 tb chopped fresh oregano
Arrange tomato slices on serving platter, sides
touching or slightly overlapping. Top each slice
with cucumber slice.
Sprinkle cheese and olives over tomatoes and
cucumber. Drizzle with salad dressing. Sprinkle
with oregano.
Title: Peanut Chicken
Categories: Main Dish
Yield: 4 Servings
4 boneless skinless chicken breasts
1/2 c plain panko bread crumbs
1/2 c finely chopped dry-roasted peanuts
1/4 c purchased peanut sauce
2 tb mayonnaise
fresh cilantro
additional purchased peanut sauce
Heat oven to 400°F. Line baking sheet with foil;
spray with cooking spray. Between pieces of plastic
wrap or waxed paper, place each chicken breast
smooth side down; gently pound with flat side of
meat mallet or rolling pin until about 1/2-inch
thick.
In shallow dish, mix together 1/4 cup peanut sauce
and mayonnaise. In another shallow dish, mix
together panko and peanuts. Dip chicken in peanut
sauce mixture, then dip in panko mixture. Place on
baking sheet.
Bake 15 to 20 minutes, turning once, until juice
of chicken is clear when center of thickest part
is cut (165°F) and coating is golden brown.
Garnish with cilantro. Serve additional peanut
sauce as a dipping sauce.
Title: Sweet Potato Fries
Categories: Side Dish
Yield: 4 Servings
4 md unpeeled sweet potatoes
2 tb vegetable oil
1/2 ts salt
1/4 ts pepper
Heat oven to 450deg;F. Spray 15x10x1-inch pan with
cooking spray.
Cut sweet potatoes into 1/2-inch wedges. In large
bowl, toss potatoes and oil. Sprinkle with salt
and pepper. Place potatoes in single layer in pan.
Bake uncovered 25 to 30 minutes, turning
occasionally, until potatoes are golden brown
and tender when pierced with fork.
Title: Apple Dumplings
Categories: Desserts
Yield: 6 Servings
2 c all-purpose flour
1 ts salt
2/3 c plus 2 tablespoons cold butter
5 tb cold water
6 baking apples
3 tb raisins
3 tb chopped nuts
2 1/2 c packed brown sugar
1 1/3 c water
Heat the oven to 425°F. In a large bowl, mix the
flour and salt. Cut in the butter, using a pastry
blender or fork, until particles are the size of
small peas. Sprinkle with the cold water, 1
tablespoon at a time, mixing well with fork until
all flour is moistened. Gather the dough together,
and press it into a 6x4-inch rectangle.
Lightly sprinkle flour over a cutting board or
countertop. Cut off 1/3 of the dough with a knife;
set aside. On the floured surface, place 2/3 of
the dough. Flatten dough evenly, using hands or
a rolling pin, into a 14-inch square; cut into 4
squares. Flatten the remaining 1/3 of the dough
into a 14x7-inch rectangle; cut into 2 squares.
You will have 6 squares of dough.
Remove the stem end from each apple. Place the apple
on a cutting board. Using a paring knife, cut around
the core by pushing the knife straight down to the
bottom of the apple and pull up. Move the knife and
make the next cut. Repeat until you have cut around
the apple core. Push the core from the apple. Peel
the apples with a paring knife.
Place 1 apple on the center of each square of dough.
In a small bowl, mix the raisins and nuts. Fill the
center of each apple with raisin mixture. Moisten
the corners of each square with small amount of
water; bring 2 opposite corners of dough up over
apple and press corners together. Fold in sides of
remaining corners; bring corners up over apple and
press together. Place dumplings in a 13x9-inch
glass baking dish.
In a 2-quart saucepan, heat the brown sugar and
1 1/3 cups water to boiling over high heat,
stirring frequently. Carefully pour the sugar
syrup around the dumplings. Bake about 40
minutes, spooning syrup over apples 2 or 3
times, until crust is browned and apples are
tender when pierced with a fork.
Serve warm or cooled with syrup from pan.
Title: Spicy Peanuts
Categories: Appetizers
Yield: 4 Servings
4 ts vegetable oil
4 garlic cloves, crushed
4 c unsalted dry-roasted peanuts
4 ts chili powder
1 ts salt
Heat oil in 10-inch skillet over medium heat. Cook
garlic in oil, stirring occasionally, until garlic
is golden brown; remove garlic and discard.
Stir peanuts and chili powder into skillet. Cook over
medium heat about 2 minutes, stirring occasionally,
until peanuts are warm; drain. Sprinkle with salt.
Cool completely. Store in tightly covered container
at room temperature up to 1 month.
Title: Craisin Salad
Categories: Salads
Yield: 8 Servings
1/2 lb raw bacon
1/2 bunch cauliflower florets
1 bunch broccoli florets
4 sl green onions
1 c craisins
1/2 c olive oil
1/2 c sugar
1/4 c apple cider vinegar
1/2 c sunflower seeds
Cook bacon until crisp, and crumble.
While bacon is cooking, cut the cauliflower and
broccoli into small, bite-sized pieces. Cut the
green onions using the green portion of the onion.
Toss the vegetables and craisins.
Mix the olive oil, sugar, and apple cider vinegar.
When you are ready to serve, toss the vegetables
with the sunflower seeds, bacon, and dressing.
Title: Prime Rib Roast
Categories: Main Dish
Yield: 8 Servings
4 lb boneless prime rib beef roast
1/2 ts garlic powder
3 tb dried minced onion
salt, to taste
ground black pepper, to taste
Place beef, fat side up, on rack in shallow roasting
pan. Sprinkle all sides and underneath the beef
generously with garlic powder, dried onion, salt and
pepper. Let beef stand at room temperature at least
20 minutes before roasting.
Heat oven to 450°F. Roast beef uncovered 15
minutes.
Reduce oven temperature to 325°F; continue to
roast 1 hour to 1 hour 30 minutes or until meat
thermometer inserted into center of beef reads
135°F (for medium). Temperature will rise
about 5°F to 10°F after removing from
oven; keep this in mind when considering cooking
time and desired level of doneness.
Let beef stand 15 to 20 minutes before slicing.
Title: Asparagus Risotto
Categories: Side Dish
Yield: 4 Servings
3 c chicken broth
3 c water
1 tb butter
1 md onion, chopped
1/4 c shredded carrot
2 cloves garlic, minced
1/4 c dry white wine
12 oz uncooked arborio rice
1/4 ts coarse salt
9 oz frozen asparagus cuts, thawed
2 tb pine nuts, toasted
2 oz shredded fresh parmesan cheese
In 3- to 4-quart saucepan, heat broth and water to
boiling. Reduce heat; simmer while preparing
risotto.
Meanwhile, in 10-inch skillet, melt butter over
medium heat. Add onion, carrot and garlic; cook 2
to 3 minutes, stirring occasionally, until onion
and carrot are tender. Stir in wine; cook 1 minute
or until wine boils. Stir in rice, salt and 1 cup
simmering liquid. Cook until liquid is absorbed
into rice, stirring frequently. Continue to add
liquid, 1 cup at a time, cooking until liquid is
absorbed and stirring frequently.
When 4 cups liquid have been absorbed, stir in
asparagus. Test rice for doneness, and continue
adding 1/2 cup liquid at a time until rice is
tender but still firm and creamy, 15 to 20 minutes.
Remove skillet from heat. Stir in pine nuts and
cheese. Serve immediately.
Title: Cherry Cobbler
Categories: Desserts
Yield: 6 Servings
21 oz cherry pie filling
1 c original bisquick mix
1/4 c milk
1 tb sugar
1 tb butter, softened
Spread pie filling in ungreased 1 1/2-quart
casserole. Place in cold oven. Heat oven to
400°F; let heat 10 minutes. Remove pan from
oven.
While pie filling is heating, stir remaining
ingredients until soft dough forms. Drop by 6
spoonfuls onto warm pie filling.
Bake 18 to 20 minutes or until topping is light
brown.
Title: Coconut Chicken Bites
Categories: Appetizers
Yield: 36 Appetizers
1/4 c butter, melted
1/2 c sweetened condensed milk
2 tb dijon mustard
1 1/2 c flour
2 1/4 ts baking powder
1/2 ts salt
1 1/2 tb shortening
2/3 c flaked coconut
1/2 ts salt
1/2 ts paprika
1 lb boneless, skinless chicken breasts, in 1" pieces
1/2 c apricot spreadable fruit
2 tb honey
2 tb dijon mustard
1 tb white vinegar
hot mustard
Heat oven to 425°F. Spread 2 tablespoons of the
melted butter 15x10x1-inch baking pan.
Mix sweetened condensed milk and 2 tablespoons
dijon mustard. Mix flour, baking powder, salt,
shortening, coconut, salt and paprika. Dip chicken
into milk mixture, then coat with flour mixture.
Place coated chicken in pan. Drizzle remaining
butter over chicken. Bake uncovered 20 minutes.
Meanwhile, in small bowl, stir together spreadable
fruit, honey, 2 tablespoons dijon mustard and the
vinegar. Turn chicken; brush with apricot mixture.
Bake 10 to 15 minutes longer or until chicken is no
longer pink in center and glaze is bubbly. Serve
with hot mustard.
Title: Apple Salad
Categories: Salads
Yield: 6 Servings
Dressing:
3 tb thawed limeade concentrate
3 tb honey
3 tb vegetable oil
1/4 ts poppy seed
Salad:
salad greens
3 unpeeled apples, sliced
2 grapefruits, peeled, sectioned
1/2 c pomegranate seeds
In tightly covered container, shake all dressing
ingredients until well blended. Refrigerate until
serving time.
Arrange salad greens on individual salad plates;
top with apple slices, grapefruit sections and
pomegranate seeds. Serve with dressing.
Title: Seared Scallops
Categories: Main Dish
Yield: 4 Servings
1/2 c butter
1 lb large sea scallops
2 cloves garlic, minced
1 sm shallot, finely chopped
1/4 c dry white wine
1/4 c white wine vinegar
In large skillet, melt 1 tablespoon of the butter
over medium-high heat. Cook scallops in butter
about 5 minutes, turning once, until golden brown
on outside and white and opaque inside. Remove
scallops to serving plate; cover to keep warm.
Add garlic, shallot, wine and vinegar to skillet,
stirring to loosen brown particles. Cook until
liquid is reduced to less than half. Reduce heat
to low; add 4 tablespoons butter. Cook and stir
until butter is melted. Add remaining 3
tablespoons butter; cook and stir until sauce
is thickened and creamy.
Press sauce through fine strainer; discard
solids. Pour sauce over scallops. Serve
immediately.
Title: Oven Veggies
Categories: Side Dish
Yield: 6 Servings
2 md unpeeled potatoes, in 1" pieces
1 md unpeeled sweet potato, in 1" pieces
2 md onions, each cut into 12 wedges
1/3 c italian dressing
1/4 ts ground cayenne pepper
1 md bell pepper, in 1" pieces
Move oven rack to position slightly above middle of
oven. Heat oven to 500°F.
Generously spray rectangular pan, 13x9x2 inches,
with cooking spray. Place baking potatoes, sweet
potato and onions in pan. Mix dressing and cayenne;
pour over vegetables. Cover and bake 10 minutes.
Stir bell pepper into vegetables. Cover and bake
5 minutes; stir vegetables. Bake uncovered 10
minutes longer.
Title: Caramel Apples
Categories: Desserts
Yield: 6 Servings
6 md apples
6 wooden skewers
1 c sugar
1/2 c light corn syrup
14 oz can sweetened condensed milk
1/8 ts salt
1 ts vanilla
candy sprinkles
chopped peanuts
Wash apples and dry thoroughly. Insert a wooden
skewer in stem end of each apple. Spray plate
with cooking spray.
In 2-quart saucepan, mix sugar, corn syrup, milk
and salt. Cook over low heat, stirring constantly,
to 230°F on candy thermometer or until a few
drops of syrup dropped into cup of cold water
forms a soft ball that flattens when removed from
water. Remove from heat; stir in vanilla. Cool
slightly.
Quickly dip apples into caramel, swirling until
completely covered. Dip bottoms in candy
sprinkles or peanuts. Place apples on plate
until caramel is set.
Title: Broccoli Appetizers
Categories: Appetizers
Yield: 30 Appetizers
1 1/2 c frozen chopped broccoli, thawed
7 oz can whole kernel corn, drained
1 sm onion, chopped
1/2 c coarsely chopped walnuts
1/2 c original bisquick mix
1/4 ts garlic salt
1/2 c milk
1/4 c butter, melted
2 eggs
1 c shredded cheddar cheese
Heat oven to 375°F. Spray 9-inch square pan with
cooking spray. In pan, mix broccoli, corn, onion and
walnuts.
In medium bowl, stir all remaining ingredients except
cheese with wire whisk or fork until blended. Pour
into pan.
Bake 23 to 25 minutes or until knife inserted in
center comes out clean. Sprinkle with cheese. Bake 2
to 3 minutes longer or until cheese is melted. Cool
30 minutes. To serve, cut into 5 rows by 3 rows;
cut each rectangle diagonally in half.
Title: Quinoa Salad
Categories: Salads
Yield: 4 Servings
1 c uncooked quinoa
2 c chicken broth
1/2 c chopped roasted red peppers
1/2 c cubed provolone cheese
1/4 c chopped kalamata olives
2 tb chopped fresh basil leaves
2 tb italian dressing
Rinse quinoa under cold water 1 minute; drain. In
2-quart saucepan, heat quinoa and broth to boiling;
reduce heat. Cover and simmer 15 to 20 minutes or
until quinoa is tender; drain. Cool completely,
about 45 minutes.
In large serving bowl, toss quinoa and remaining
ingredients. Serve immediately, or refrigerate 1
to 2 hours before serving.
Title: Glazed Salmon
Categories: Main Dish
Yield: 4 Servings
3 tb chili sauce
3 md green onions, minced
4 1/2 ts orange marmalade
3/4 ts soy sauce
4 salmon fillets (6 oz each)
Set oven control to broil. Spray cookie sheet with
cooking spray. In small bowl, stir chili sauce,
onions, marmalade and soy sauce.
Place salmon, skin side down, on cookie sheet.
Brush with half of sauce mixture. Broil 5 minutes;
brush with remaining chili sauce mixture. Broil
2 minutes longer or until fish flakes easily
with fork.
Title: Horseradish Potatoes
Categories: Side Dish
Yield: 4 Servings
4 md unpeeled potatoes, in 1/2" slices
1/3 c plain yogurt
1 tb prepared horseradish
1/2 ts salt
4 tb milk
chopped fresh parsley
Heat 1 inch water to boiling in 3-quart saucepan.
Add potatoes. Heat to boiling; reduce heat to low.
Cook about 15 minutes or until tender; drain.
Return potatoes to saucepan. Shake pan with
potatoes over low heat to dry; remove from heat.
Mash potatoes until no lumps remain. Beat in
yogurt, horseradish and salt. Add milk in small
amounts, beating after each addition. Beat
vigorously until potatoes are light and fluffy.
Sprinkle with parsley.
Title: Peachy Pops
Categories: Desserts
Yield: 10 Servings
1 1/2 c vanilla soymilk
2 c frozen sliced peaches, partially thawed
3 tb honey
10 paper cups (3-oz size)
foil
10 flat wooden sticks with round ends
In blender, place soymilk, peaches and honey. Cover;
blend on high speed about 1 minute or until smooth.
Place paper cups in rectangular pan; pour peach
mixture into paper cups. Cover top of each cup with
foil; insert stick through foil into each pop.
Freeze 2 to 3 hours or until firm. To serve, remove
cups.
