Cranberry Brie Bites appetizer

Ingredients

• all-purpose flour (for dusting the dough and cutting board)
• 8 ounce crescent dough sheet (or crescent rolls)
• 8 ounce wheel of brie cheese
• 1 cup whole berry cranberry sauce (not jellied)
• fresh rosemary sprig (you will probably need about 2 - depending on how long they are)

Instructions

• Preheat oven to 375°F degrees. Spray a 24 count mini muffin tin with cooking spray. Spread a little all-purpose flourout onto your counter or cutting board. Then roll out 8 ounce crescent dough sheet. If using crescent rolls, pinch the seams together to make one long sheet. 
• Cut crescent roll dough into 24 equal-sized squares. 
• Place squares into muffin tin slots.
• Cut 8 ounce wheel of brie cheese into small pieces and place inside the crescent dough squares. 
• Top with a generous spoonful of whole cranberry sauce
• Then add a small piece of fresh rosemary sprig to each one.
• Bake until the crescent dough is a light golden brown (about 15 minutes). Then serve warm!

Endive Salad Bites with Pears, Blue Cheese, and Pecans- DELICIOUS appetizer!

 

FOR THE DRESSING:

• 2 tablespoons white balsamic vinegar
• 1 teaspoon dijon mustard
• 1 teaspoon fresh lemon juice
• 1 teaspoon pure maple syrup
• 1/4 cup extra virgin olive oil
• salt and pepper to taste

FOR THE ENDIVE FILLING:

• 1 head belgian endive (I have to get this at our local specialty grocery store)
• 1 medium pear cored and cut into small cubes (about 1 cup)
• 3 tablespoons crumbled blue cheese
• 1/3 cup pomegranate seeds (can substitute dried cranberries)  
• 1 tablespoon chopped fresh Italian flat leaf parsley
• 1/4 cup chopped toasted pecans*

Instructions 

PREPARE THE DRESSING:

• Place all dressing ingredients in a mason jar and shake vigorously until combined.

PREPARE THE ENDIVE BITES:

• Cut the base off of the head of endive and separate the spears. Wash thoroughly and blot dry gently.
• Place the pear, blue cheese, cranberries, and parsley in a small bowl. Add half of the dressing, reserving the other half for another use, and toss gently to combine.
• Divide the filling evenly between the endive spears, and top with the pecans just before serving. Enjoy!
  
  
  NOTE: You can also make this as a tossed salad with romaine lettuce instead of endive. 

Figgy Pudding

 Figgy Pudding from Michelle Kossin

2 1/2 cups water

1 3/4 cups chopped dates or figs if in season

2 tsp Baking soda

1 stick butter

1 1/2 cups sugar

4 eggs

3 cups flour

2 tsp baking soda

preheat oven to 324. bring water to boil add chopped dtes and boil for 1 min. once boiled add 2 stp soad (careful the dtaes foam up quickly_ set the date mix aside and let cool. 

in the other bowl mix butter and sugar until smooht. beat in 4 eggs, pour in cooled date mix including the water and stir together. slowly mix in 3 busp flour and remaining 2 tsp baking soda until well combined

cook in steam bath with 2 9x12/13 pans with water in the bottom one and the whole thing covered in foil.  bake at 325 for 60-70 min. middle should be cooked through

caramel sauce: 

1 1/2 cups brown sugar

1 3/4 sticks butter

1 c heavy whipping cream

bring to boil, simmer for 4-5 min. Do NOT overcook

Soft gingerbread

Ingredients

• 1/2 cup butter, softened
• 3/4 cup packed dark brown sugar
• 1/3 cup molasses
• 1 large egg, room temperature
• 2 tablespoons water
• 2-2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• Frosting of choice

Text Ingredients

Directions

1. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses, egg and water. In another bowl, whisk together remaining ingredients minus frosting; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate until easy to handle, about 30 minutes.
Advertisement
2. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. Place 2 in. apart on greased baking sheets.
3. Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Frost as desired.

Cinnamon Rolls- 2 hour

 These take at least 2.5 hours- let the dough rest for an hour, then another 45 min to let the rolls rise before you bake them for 20

Rolls: 

2 C whole milk

1/2 C butter softened

1/2 C white sugar

1 tsp salt

1 TBLS instant yeast

2 eggs

6 C flour

Filling: 

1 C Butter softened

1 3/4 C packed brown sugar

2 Tbls Cinnamon (maybe more)

Frosting: 

4 C powdered Sugar

2 stick butter

1 8oz cream cheese

pinch of salt

1. microwave the milk for 2-3 min until it's bubbling. Pour the milk into the bowl of an electric stand mixer with paddle

2. add butter, sugar and salt. mix on low speed until the butter is melted. let teh mix cool until warm but not hot. Add the yeast and eggs and mix until combined. 

3. gradually add about 1/2 the flour. Switch to the dough hook and add the rest of the flour until the dough clears the sides of the bowl. shoudl be soft and slightly sticky. knead for 2-3 min. 

4. transfer dough to large bowl and spray with non stick spray. cover with plastic wrap for about an hour while it doubles- about an hour.

5. roll the dough into a large rectangle or two. 

6. mix filling and spread over the dough square

7. roll the dough and slice up the log. 

8. put them on a baking sheet evenly spaced, cover and let rise about 45 min or until double

9. preheat the oven to 350* bake until light brown- if you're a chump. or before they're light brown so they're still soft. 

10. put frosting on when they cool a little 

Coco's Tik Tok Salad

 Butter lettuce

Shaved brussel sprouts or brussel/cabbage mix from Trader Joe's

Craisens

Pomegranate seeds

Shaved parmesean

Candied Pecans (I like the spicy ones from Trader Joe's)

Dressing: 

3Tbls EVOO

3 lemons juiced

2Tbls apple cidar vinegar

2 tsp dijon mustard

1 Tbls honey

1 tsp salt

1 tsp pepper

Creamy Lemon Chicken Noodle Soup

 Makes 4 servings: 

1tbs olive oil

1/2 cup yellow onion

3 Cups Chicken Broth

2 Cups Water

1 Bay Leaf

1tsp fresh minced garlic

1/2 tsp dried thyme

1/2 tsp sea salt

1 1/2 Cups chopped carrots

1 C chopped celery

1 C chopped Kale

4oz Egg Noodles

1 Tbs butter

2Tbs kodiak caked mix

1/4 C lite coconut milk

11 oz rotisserie chicken

1/2 lemon

2 Tbs chopped parsley

1. Add olive oil and diced onion to large pot over medium heat. Saute for about three minutes or fragrant and tender. Add chicken broth and water. Add the bay leaf, minced garlic, thyme and sea salt. Bring to boil and let simmer 20 min

2. Add in carrots, celery and kale. Cook about 5 min and add dry egg noodles. Cook the noodles al dente to package instructions

3. While noodles cook, add butter to low heat in a pan. Add Kodiak cakes to melted butter, add 1 cup of broth from soup to the pan and whisk in the coconut milk. Bring to a boil, stirring constantly. Remove from heat and add ot the pot of soup once the noodles are done. 

4. Add shredded chicken and simmer until warm. Add fresh lemon juice and parsley.