Broccoli Ham Ring

This is a perfect way to use up those holiday Ham leftovers! We have made this several time and it is always a hit.

Broccoli Ham Ring
Recipe courtesy of Pampered Chef

4 oz. ham, chopped
4 oz. fresh broccoli, chopped
1/4 C. onion, chopped
1/2 C. fresh parsley, chopped
1 C. grated Swiss cheese (about 170g/6 oz.)
2 T. Dijon-style mustard
1 tsp. lemon juice
2 pkg. (226g/8 oz.) refrigerated crescent rolls

Preheat oven 350ºF.

Coarsely chop ham, broccoli and onion. Add parsley, cheese, mustard and lemon juice to ham mixture; mix well. Unroll crescent dough separate into 16 triangles. Arrange triangles in a circle on a 13 round baking stone with wide ends of triangles overlapping in the center and points toward the outside. (There should be a 5-inch diameter opening in the center of Stone.)

Scoop ham mixture evenly onto widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Bake 25-30 minutes or until golden brown

Eggnog French Toast with Cranberry - Apple Compote

I have made this for Christmas several times in the past and I am fairly convinced that Christmas Breakfast rarely is more decadent then this!


EGGNOG FRENCH TOAST WITH CRANBERRY-APPLE COMPOTE

This recipe is perfect for Christmas Day breakfast since it can be completely assembled the night before and then baked in one batch in the oven.

4 cups purchased eggnog
4 large eggs
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 14.5-ounce country white bread loaf, halved horizontally, each half cut crosswise into 8 slices (do not use ends)

1/4 cup (1/2 stick) unsalted butter, melted
Powdered sugar
Cranberry-Apple Compote

Whisk first 4 ingredients in large bowl. Place bread slices in single layer in two 13x9x2-inch glass baking dishes. Pour custard over bread, dividing equally. Cover dishes and refrigerate at least 6 hours or overnight.

Preheat oven to 450°F. Butter 2 large rimmed baking sheets with some melted butter. Using spatula, transfer bread slices to prepared baking sheets. Brush bread with remaining melted butter. Bake 10 minutes. Turn over bread slices and bake until golden brown and crisp on the outside but soft on the inside, about 6 minutes longer. Place 2 French toast slices on each of 8 plates. Dust generously with powdered sugar; serve with Cranberry-Apple Compote.

Makes 8 servings.

Bon Appétit
December 2001

CRANBERRY-APPLE COMPOTE

This recipe is an accompaniment for Eggnog French Toast with Cranberry-Apple Compote.

This colorful and festive compote is also nice on waffles and pancakes — or even spooned over vanilla ice cream.

2 cups apple cider
6 tablespoons light corn syrup
2 tablespoons (packed) golden brown sugar
8 tablespoons (1 stick) unsalted butter

3 Golden Delicious apples, peeled, cored, cut into 1/2-inch pieces
2 cups cranberries (fresh or frozen)
1/2 cup plus 1 tablespoon (about) sugar

Whisk apple cider, corn syrup, and brown sugar in heavy large saucepan. Boil over high heat until reduced to 1 cup, about 15 minutes. Add 4 tablespoons butter; whisk until melted. Remove from heat.

Melt remaining 4 tablespoons butter in heavy large skillet over medium heat. Add apple pieces; sauté 2 minutes. Add cranberries and 1/2 cup sugar. Stir until cranberries begin to pop, about 2 minutes. Stir in reduced cider mixture. Boil until reduced to syrup consistency, about 6 minutes. Stir in more sugar, if desired. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through.) Transfer compote to bowl and serve warm.

Makes about 6 cups.

Bon Appétit
December 2001

Cowboy Christmas Breakfast

I made this for a huge brunch I threw one year! Some recipes just beg for you to host a brunch just so you can make it. This recipe is one of them!

COWBOY CHRISTMAS BREAKFAST

Tracy Jones Midland, Texas, writes: "I wanted to share a Christmas breakfast recipe given to my mother, Cherry Jones, by Ann Westerman, a lifelong friend. My family quickly adopted the tradition of preparing this dish on Christmas Eve, then baking it on Christmas morning while opening our presents."

The thick slices of garlicky bread in this dish are known as Texas toast.

1/2 stick (1/4 cup) unsalted butter, softened, plus additional for greasing baking dish
1 (1-lb) package bulk breakfast sausage (not links)
1 (15-inch-long) loaf Italian bread (about 4 inches wide)
1 garlic clove, chopped
2 dozen large eggs
1 cup whole milk
2 teaspoons salt
1 teaspoon black pepper
1 large bunch scallions, chopped (1 1/4 cups)
1/4 lb sharp Cheddar, coarsely grated (1 cup)

Put oven rack in middle position and preheat oven to 375°F. Generously butter bottom and sides of a 13- by 9-inch baking dish.

Cook sausage in a 12-inch heavy skillet over moderately high heat, stirring frequently and breaking up any large lumps with a fork, until browned, about 10 minutes. Pour off fat from skillet, then cool sausage to room temperature.

Cut half of loaf into 1-inch-thick slices and reserve remaining half for another use. Pulse butter and garlic in a food processor until smooth. Spread a thin layer of garlic butter on both sides of each bread slice, arranging bread in 1 layer in bottom of baking dish. Sprinkle sausage on top.

Whisk together eggs, milk, salt, and pepper in a large bowl until frothy, then whisk in scallions and half of cheese. Pour egg mixture over sausage (bread will float to the top), pushing down on bread with a spatula to help it absorb liquid. Sprinkle with remaining cheese.

Bake, covered with a large sheet of buttered foil (buttered side down), 30 minutes, then carefully remove foil and bake until top is slightly puffed and eggs are cooked through in center, about 20 minutes more.

Let stand 10 minutes, then cut into 12 squares.

Cooks' note:
Dish can be assembled (but not baked) 12 hours ahead and chilled, covered with buttered foil. Bake as directed above.

Makes 12 servings (or 8 for cowboys).

Gourmet
December 2004

The link to this recipe may be found here:
http://www.epicurious.com/recipes/recipe_views/views/231220

Canapé French Bread

Perfect with the Layered Athenian Cheese Spread.

Canapé French Bread
(PChef)

Prep and bake time: 1 hour, 30 minutes
Cool time: 1 hour

1 package (11 ounces) refrigerated French bread dough


Preheat oven to 375ºF. Lightly spray inside of bread tube and lids with nonstick cooking spray. Place lid on bottom of bread tube; fill tube with dough. Place lid on top. Bake, upright, 50-60 minutes. Cool 10 minutes.

Remove bread from tube onto cooling rack. Cool completely. Cut bread into 1/4-inch slices. Cut slices diagonally in half, if desired.

To toast bread slices, preheat oven to 350ºF. Arrange slices in single layer on flat baking stone. Bake 10-12 minutes or until light golden brown. Cool completely.

Yield: 24 slices (1 loaf)

(Low Fat) Nutrients per serving (2 slices): Calories 60, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 10 g, Protein 2 g, Sodium 150 mg, Fiber 0 g

Diabetic exchanges per serving (2 slices): 1 starch (1 carb)

My all time favorite cookie recipe

Two years ago, when I was living in Parkersburg, WV a good friend invited me to her family's Pre-Civil War Estate for a Christmas cookie bake off. One of the cookies we made immediately became my favorite and my friend was gracious enough to share her Great Aunt's recipe with me. I just made a batch and the cookies are really too good not to share, so I am posting the recipe for you all to enjoy.

Happy baking!

Gingerbread Molasses Cookies

ingredients:
3/4 cup shortening
1 cup sugar
1 /4 cup molasses
1 egg
2 teaspoons baking soda
2 cups sifted all-purpose flour
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt

instructions:

1. Melt shortening in a 3 - 4 quart sauce pan over low heat. Remove from
heat and allow to cool.

2. Add sugar, molasses and egg; beat well. Stir together flour, soda,
cloves, ginger, cinnamon and salt; add to molasses mixture.

3. Mix well and chill thoroughly

4. Form into 1" balls, roll in granulated sugar and place on cookie sheets
with parchment paper 2" apart and bake in 375 oven for 8 - 10 minutes.

Makes approximately 4 dozen cookies.


I make these cookies year round and find that they are equally as good with eggnog in the winter as they are with ice cold pink lemonade in the summer.

Layered Athenian Cheese Spread

This cheese spread is amazing and it looks so festive around the holidays!

Layered Athenian Cheese Spread
(PChef)

With holiday spirit, this molded cheese spread combines tender spinach, sweet red peppers and tangy feta and cream cheeses for all-out great flavor.

Prep time: 20 minutes

Chill time: 3 hours

2 packages (8 ounces each) cream cheese, softened

2 packages (4 ounces each) crumbled feta cheese

1 garlic clove, pressed

1 package (10 ounces) frozen chopped spinach, thawed and well drained

1 jar (7 ounces) sweet roasted red peppers, drained and patted dry

1/3 cup whole natural almonds, chopped

Canapé French Bread (recipe follows), toasted

Combine cream cheese and feta cheese in Classic Batter Bowl. Press garlic over cheese mixture using Garlic Press; mix well. Stir in spinach.

Chop red peppers using Food Chopper. Line Small Batter Bowl with plastic wrap; divide cheese mixture in half. Press half of the cheese mixture into small batter bowl; top with red peppers. Spread remaining cheese mixture over red peppers. Cover; refrigerate several hours to allow flavors to blend.

To serve, invert onto serving plate. Remove plastic wrap. Chop almonds with food chopper; press onto top of molded cheese. Serve with toasted Canapé French Bread (p. 25) or assorted crackers.

Yield: 20 servings

Nutrients per serving (about 3 tablespoons): Calories 130, Total Fat 12 g, Saturated Fat 7 g, Cholesterol 35 mg, Carbohydrate 2 g, Protein 5 g, Sodium 250 mg, Fiber less than 1 g

Diabetic exchanges per serving: 1/2 meat, 1 1/2 fat

Cook’s Tip: You can make this recipe early in the morning on the day of your party. The flavors will be blended even better.

Mom's Cheesy Bacon Bites

My mom has been making these for years and my whole family loves them! They look gorgeous on a platter, but we are usually so anxious to eat them, it is often amazing if the ever make it off the flat baking stone.


Mom's Cheesy Bacon Bites

4 ounces cream cheese, softened
1/4 cup real bacon pieces
2 tablespoons green onion, finely chopped

1/8 teaspoon ground black pepper
1 package (8 ounces) refrigerated crescent roll dough

Directions:
1. Preheat oven to 375°F. In Small Batter Bowl, combine cream cheese, bacon, onion and black pepper; mix well.
2. Unroll crescent dough; separate into 2 rectangles on Cutting Board. Press perforations together to seal. Spread cream cheese mixture on each rectangle using All-Purpose Spreader. Starting at longest side, roll up each rectangle, jelly-roll fashion; press seams together to seal.
3. Cut each roll into 16 slices using Serrated Bread Knife. Place slices, cut side down, on flat Baking Stone. Bake 15-17 minutes or until golden brown. Serve warm.
Yield: 32 appetizers

Coconut Almond Brownie Squares

This is one of my favorite brownie recipes! They are so quick and easy to make, but they look and taste so decadent that no one will ever know. When we were younger and money was tight I would make them with generic brands and pass them out for Christmas. (No one ever guessed.)The brownies were very forgiving and to this day, they are still on of my most requested sweets.

Coconut Almond Brownie Squares
(PChef)

1 package (19-21 oz) fudge brownie mix (plus ingredients to make cake-like brownies)
1 package (10 oz) sweetened flaked coconut (3 ¾ cups)
1 package (11.5 oz) semi-sweet chocolate chunks
1 can (14 oz) sweetened condensed milk
1 package (2.25 oz) sliced natural almonds (2/3 cup)

Preheat oven to 350. Spray stoneware bar pan with nonstick cooking spray. Prepare brownie mix according to package directions for cake-like brownies in a bowl. Spread evenly in pan. Bake 16-18 minutes, do not over-bake.



Layer coconut and chocolate chunks over brownie base. Pour sweetened condensed milk evenly over coconut and chocolate chunks. Sprinkle with almonds.

All Occasion Cookies

I never thought I would be a fan of this cookie recipe, but it is a quick and easy recipe for my cookie gun. The results are always perfect and the cookies are surprisingly very good.

All Occasion Cookies
Courtesy of the Pamperd Chef Celebrate Cookbook

1 pound (4 sticks) butter or margarine, divided

(do not use vegetable oil spreads)
2 3/4 Cups (11 oz.) Flour
1 pkg. White Cake Mix

Preheat oven to 350 degrees. In small batter bowl, microwave 2 sticks of
the butter on HIGH 1 minute or until melted. Using a knife, slice
remaining butter into 1/2-inch pieces; add to melted butter, tossing to coat. Allow butter to stand 3-5 minutes or until softened.


Meanwhile, accurately measure flour into large bowl. Add cake mix to flour; blend well to break up any large lumps. Whisk butter until smooth and free of lumps. If necessary, return butter to microwave for 10-20 seconds or until creamy and pourable. Do NOT melt completely. Pour butter, all at once, into dry ingredients; thoroughly scrape butter bowl . Using spoon, mix until dry ingredients are incorporated and dough is smooth. (If dough is too stiff to stir, knead until smooth by hand.) Shape dough, bake and decorate as desired.

Flavor Variations:

Chocolate: Substitute one package devil's food cake mix for the white
cake mix. Add flour and butter as recipe directs.

Spice: Substitute one package yellow cake mix for white cake mix. Add 1
tablespoon cinnamon. Add flour and butter as recipe directs.

Peanut Butter: Substitute one package yellow cake mix for the white
cake mix. Add flour as directed. Whisk 2/3 Cup Peanut Butter into softened
butter until smooth; add to dry ingredients as recipe directs.

This dough is versatile, can spread cream cheese on top, and add pie
filling.

Pecan Tassies

These Tassies are Amazing!


Pecan Tassies
Recipe Courtesy of The Pampered Chef

Tart Shells
1/2 cup butter or margarine, softened
3 ounces cream cheese, softened
1 cup all-purpose flour

Filling
2 tablespoons butter or margarine, melted
3/4 cup packed brown sugar

1 egg
1 teaspoon vanilla
1 cup pecan halves, finely chopped
Powdered sugar (optional)
Directions:
1. Preheat oven to 350°F. For tart shells, beat butter and cream cheese in Classic Batter Bowl until well blended. Add flour; mix until a soft dough forms.
2. Using Small Scoop, shape dough into 1-inch balls. Place balls of dough into ungreased cups of Deluxe Mini-Muffin Pan. Dip Mini-Tart Shaper in flour; press into dough with even pressure until dough rises slightly above rim of pan.
3. For filling, place butter in Small Batter Bowl; microwave on HIGH 30 seconds or until melted. Stir in brown sugar, egg and vanilla. Finely chop pecans using Food Chopper; add to batter bowl and mix well.
4. Using Small Scoop, fill each tart shell with level scoop of filling (do not overfill). Bake 20-25 minutes or until light golden brown. Remove from oven; cool in pan 3 minutes. Remove from pan to Stackable Cooling Rack; cool completely. Sprinkle with powdered sugar, if desired.
Yield: 24 tarts

Nutrients per serving: (1 tart): Calories 130, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 25 g, Carbohydrate 11 g, Protein 2 g, Sodium 65 mg, Fiber less than 1 g

Cook’s Tips: Butter will provide the best flavor when making these rich, miniature tarts.

You’ll want to be sure to lightly flour the Mini-Tart Shaper before forming each shell to prevent the dough from sticking.

The Flour/Sugar Shaker is ideal for sprinkling powdered sugar over baked goods for a pretty finishing touch.

To store tarts, cool completely, then place in a tightly covered container. For longer storage, freeze up to 1 month. To thaw, let the tarts stand at room temperature. You may want to sprinkle the tarts with additional powdered sugar before serving.