I'll share my recipe, if you'll share yours, December 21, 2011

12 years ago

Prosciutto Pear and Arugula Rolls

This simple-to-assemble roll will definitely become your new go-to appetizer for any party or gathering.

The balsamic glaze adds an elegant finish. Look for balsamic glaze in the oil and vinegar aisle in most supermarkets. You can also make your own balsamic glaze by bringing 1 cup balsamic vinegar and 2 tbsp. sugar or honey to a boil and then reducing until syrupy. Drizzle glaze on salads, cheese, roasted meats or grilled fish.

INGREDIENTS

4 ounces cream cheese, softened at room temperature

5 ounces Gorgonzola, crumbled

16 to 18 thin slices of prosciutto

2 handfuls arugula

1 ripe pear, such as Bartlett, cut into 16 to 18 slices

Handful chopped walnuts, toasted (optional)

Balsamic glaze or aged balsamic vinegar, for drizzling

PREPARATION

Mix together the cream cheese and Gorgonzola.

Top each slice of prosciutto with 1 heaping tsp. of cheese mixture, a few arugula leaves, a slice of pear and chopped walnuts. Roll up. Secure with toothpick, if desired. Drizzle with balsamic glaze just before serving.

Yield: 16 to 18 servings.

Comments (9)

Marilyn Sue McClintock
12 years ago
Avon Sugar Cookies

1 cup softened butter or margarine

1 1/2 cups confectioner's sugar

1 egg

1 teaspoon vanilla

1/2 teaspoon almond extract

2 1/2 cups all purpose flour

1 teaspoon baking soda

Mix thoroughly butter, sugar, egg, vanilla, and almond extract. Blend in flour and baking soda. Cover; chill 2-3 hours.

Heat oven to 375. Divide dough in half. Roll each half 1/4 inch thick on lightly floured cloth covered board. Cut into desired shapes. Place on lightly greased baking sheet. Bake 7-8 minutes or until light brown on edge. Yields approx. 4 dozen 2 -2 1/2 inch cookies. * If using self-rising flour; omit soda

Special Icing

1# confectioner's sugar

1 large egg white water

Beat confectioner's sugar into egg white, adding 1 tablespoon water or enough to produce a fairly thick frosting.

Sue
Jasdip
12 years ago
Chicken Drumsticks with Fig Glaze (The Record)
2 servings

This is from our local paper this morning. The glaze would also go with a pork chop or a ham.

6 chicken drumsticks
1 tsp vegetable oil or butter
1/2 cup finely chopped onion
1/2 cup chicken broth
2 tbsp balsamic vinegar
2 tsp soy sauce
1/2 cup fig preserves

Heat the oil or butter in a large skillet over medium-high heat and add the drumsticks. Brown on all sides.

Lower the heat to medium and stir in the chopped onion. When edges of the onion are brown, add a tbsp of water; lower the heat to medium-low. Cover and simmer until the onion is translucent, 5 minutes.

Preheat the oven to 350 degrees.

Transfer just the drumsticks to the oven, uncovered, to cook a bit longer while you make the glaze.

Combine the broth, vinegar, soy sauce and preserves with a whisk and pour into the skillet with the onions. Boil on high heat until liquid is reduced to about 3/4 cup.

Return drumsticks to the skillet and turn to coat with glaze.
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I'll share my recipe, if you'll share yours, December 26, 2011
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I'll share my recipe, if you'll share yours, December 15, 2011
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Here's the shrimp and grits I use. I added my changes. And YES used cooked shrimp and they were not rubbery. Sure you can use uncooked if you prefer. I put it together the nite before. Shrimp & Grits Casserole inspired by Suzanne Butler 4 C Chicken broth 1/2 t Salt 1 C Grits (not instant) 1 C Sharp Cheddar Cheese - shredded ***Used finely shredded fiesta blend for the two cheeses 1 C Pepper Jack Cheese - shredded 2 T Butter 6 Green onions, chopped (reserve some for garnish) 1 Green or Red bell pepper, chopped did not use 1 Garlic clove, minced 2 lbs Shrimp, shelled and cooked (reserve a few for garnishing your plated dish) 1 (10 oz) can Rotel, drained Used mild 1/4 t Pepper 1/2 lb bacon, cooked & coarsely chopped Bring chicken broth to a boil and then add grits and cover until cooked. (Follow directions on bag of grits.) Add 3/4 C of cheddar cheese and all of pepper jack cheese. Saute green onion, green (or red) bell pepper, and garlic in butter. Stir together green onion mixture, tomatoes, grits, shrimp, and the rest of the ingredients except for the remaining cheese. Pour into 2 qt baking dish. Bake at 350 degrees F for 30-45 minutes or until bubbling. Once plated, garnish with reserved shrimp, chopped bacon, and remaining shredded cheese.*****garnished with bacon and cheese only
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I'll share my recipe, if you'll share yours, December 22, 2011
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This looks good to me! Jollof Chicken and Rice (Campbell's Kitchen) 1 tablespoon vegetable oil 1 broiler-fryer chicken (about 3 pounds), cut up 1 large onion, chopped (about 1 cup) 2 cloves garlic, minced 4 plum tomatoes, cut up 1 cup uncooked regular long-grain white rice Few strands of saffron or 1/4 teaspoon ground turmeric 1/2 teaspoon crushed red pepper 1 can (10 1/2 ounces) Campbell's Condensed Chicken Broth 1/2 cup water 1 cup coarsely chopped fresh baby spinach leaves Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned on all sides. Remove the chicken from the skillet. Pour off any fat. Reduce the heat to medium. Add the onion and garlic and cook until the onion is tender, stirring occasionally. Add the tomatoes and cook for 2 minutes. Stir in the rice, saffron, red pepper, broth and water and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 25 minutes or until the chicken is cooked through and the rice is tender. Stir the spinach in the skillet. Let stand for 5 minutes.
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I'll share my recipe, if you'll share yours, December 19, 2011
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I haven't made this yet, but I sure plan on it! Slow-Cooked Pot Roast with Horseradish and Mustard Sauce (Fine Cooking) 2 carrots, peeled and cut in half 1 medium yellow onion, peeled, root trimmed but left intact, and sliced into 4 wedges 3 cloves garlic, smashed 3 sprigs fresh thyme 1 large bay leaf 3 whole cloves or allspice berries 1 cup homemade or low-salt canned chicken broth 1 cup dry white wine (such as Sauvignon Blanc) 2 Tbs. tomato paste 1 boneless beef chuck roast (2-1/2 to 3 lb.) 2 Tbs. olive oil Kosher salt and freshly ground black pepper 2 Tbs. brandy 1/2 tsp. prepared horseradish 1/2 tsp. grainy prepared mustard 2 Tbs. sour cream 1 tsp. all-purpose flour 2 Tbs. minced fresh parsley Put the carrots, onion, garlic, thyme, bay leaf, and cloves or allspice in the bottom of a slow cooker crock. In a measuring cup or bowl, whisk together the broth, wine, and tomato paste to blend. Set a large heavy-based skillet over medium high heat. Pat the roast dry with paper towels, rub both sides with the olive oil, and sprinkle generously with salt and pepper. Sear the roast in the skillet until a dark crust forms on one side, 3 to 5 minutes. Turn and sear the other side, 3 to 5 minutes. Reduce the heat to medium and put the roast on top of the vegetables in the crock. Add the broth mixture to the skillet, bring to a simmer, and scrape the pan bottom to loosen any browned bits. Pour the liquid over the roast and cover the crock; don't stir. Turn the slow cooker to low heat; cook gently without lifting the lid until the roast is fall-apart tender, 8 to 10 hours. Transfer the roast to a cutting board and tent with foil to keep warm. Strain the contents of the crock through a sieve set over a medium saucepan. Discard the solids. Skim the fat from the top of the strained liquid (or use a fat separator). Bring to a boil and then simmer rapidly until reduced by half, about 10 minutes. Whisk in the brandy, horseradish, and mustard. In a small bowl, mix the flour into the sour cream, stir in a few tablespoons of the sauce, and then pour the sour cream mixture into the sauce, whisking vigorously to blend. Cook over medium heat, stirring occasionally, for 5 minutes to blend the flavors. Meanwhile, slice the roast thinly. Serve with the gravy and a sprinkling of parsley. Pot roast without a slow cooker: If you don't have a slow cooker, you can still make this pot roast, just make the following modifications to the recipe. Heat the oven to 250 F. Sear the meat in a heavy Dutch oven or similar pot. Transfer the meat to a plate. Add the broth mixture to the pot and bring to a simmer. Return the meat to the pot and turn once to coat the meat in the broth. Scatter the vegetables and herbs around the meat, return to a simmer, cover tightly, and roast in the oven until the meat is very tender, about 4 hours. Check occasionally to be sure the broth isn't bubbling too rapidly, and flip the meat if the top surface looks dry.
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User
12 years ago
I am making these for Christmas eve. I hope they turn out good.

Cranberry-Eggnog Muffins

Recipe courtesy Food Network Magazine
Prep Time:30 min Cook Time:30 min Serves: 12 muffins

For the Muffins:

Cooking spray
1 cup dried cranberries, roughly chopped
1/2 cup rum or apple juice
2 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 cup packed light brown sugar
1/2 teaspoon salt
1 stick unsalted butter, melted
1 1/2 cups eggnog
2 large eggs, at room temperature
1 tablespoon vanilla extract
For the Topping:
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 1/2 sticks unsalted butter, melted
3/4 teaspoon salt
1 1/4 cups packed light brown sugar

Prepare the muffins: Preheat the oven to 375 degrees F. Mist a 12-cup muffin pan with cooking spray. Warm the cranberries and rum in a small saucepan over medium heat, then remove from the heat and let steep 5 minutes. Drain.

Whisk the flour, baking powder, brown sugar and salt in a medium bowl.

Whisk the butter, eggnog, eggs and vanilla in another bowl. Gently fold into the flour mixture. (The batter will be lumpy; do not overmix.) Fold in the cranberries. Divide the batter evenly among the muffin cups.

Make the topping: Mix the flour, cinnamon, nutmeg, butter, salt and brown sugar in a bowl with your fingertips until it looks like wet sand. Sprinkle generously over the batter.

Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Cool slightly in the pan, then carefully remove to a rack.
tobygirl
12 years ago
joann: With all that butter, plus rum-infused cranberries, those muffins sound like definite winners! Please let us know how they turn out.
patti43
12 years ago
Got this recipe today in an e-mail from Pillsbury. I'm going to make it for Christmas morning, but I'll fry my own bacon.

BACON-CHEESE PULL-A-PARTS (Pillsbury)

1 egg
2 tablespoons milk
1 (16.3-oz.) can Pillsbury Grands Flaky Layers Refrigerated Original Biscuits
1 (2.1-oz.) pkg. precooked bacon, cut into 1/2-inch pieces
3 oz. (3/4 cup) shredded Cheddar cheese
1/4 cup finely chopped green onions (4 medium)

Heat oven to 350F. Spray 11x7- or 12x8-inch (2-quart) glass baking dish with cooking spray. In large bowl, beat egg and milk with wire whisk until smooth. Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into sprayed dish; arrange biscuit pieces in single layer. Bake at 350Ã¯Â¿Â½F. for 23 to 28 minutes or until golden brown. Cut into squares.
User
12 years ago
Heres a picture of the pull aparts, they do look good.
-----
BTW, I will be using the OJ in my muffins, I hope that will be good.

Here is a link that might be useful: bacon cheese pull aparts
patti43
12 years ago
That's our "brunch" for Christmas morning. Easy--and can anything with bacon in it be bad? ;-)
carol_in_california
12 years ago
Here is the Lemon Brownies recipe......

Preheat oven to 350 degrees F. Use 9X13 inch pan.
Brownies
1.5 cups flour
1.5 cups sugar
1 cup real butter- room temperature
4 eggs- room temperature
juice from half a lemon....I use over 1/4 cup
zest from one lemon
(1 tsp. baking powder) I use it but can be left out.

Glaze
1 cup powdered sugar
2 Tablespoons fresh lemon juice and zest as desired. I use lots.

Grease and flour pan.
Put dry ingredients into a bowl. Add butter and mix. ( I use food processor and just pulse it a few times.)
Stir together eggs, juice and zest and stir into batter. ( I use food processor for this, too.) I don't over mix it.
Pour into prepared pan and bake for 30 minutes or until set.
Original recipes call for cooling the brownies before mixing up glaze but I mix it up after removing from oven and add mixed glaze while still very warm.
Easy to make and so tasty.
I wouldn't recommend making them unless you have fresh lemons.....the zest is really needed.
Georgysmom
12 years ago
I made these for my luncheon today. They're easy and always a big hit:

Brie Tarts

1/2 package puff pastry sheets.
1/3 C. apricot preserves
8 oz. brie, well chilled and cut into 24 cubes (I remove the rind)
24 pecan halves

Roll pastry sheet to 10 x 15 rectangle. Cut into 24 squares. Place squares in mini muffin cups. Bake 425 for 10 - 12 minutes or until lightly browned. Remove from oven and gently press wooden spoon handle (I use the handle of my reamer) into center of pastry to create a shell. Spoon 1/2 tsp. of preserves into each shell, top with brie cube and then with pecan. Return to oven and bake 5 minutes or until cheese has melted. I make the shells the night before and cut up all the brie so just before guests arrive I can fill the shells and pop in the oven.

I'll share my recipe, if you'll share yours, December 21, 2011

Comments (9)

Marilyn Sue McClintock

Jasdip

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