Honey Almond Cranberry Crostatas

1/3 cup water

1/3 cup honey
1 ¼ cups fresh or frozen whole cranberries
1 Pillsbury® refrigerated pie crust, softened as directed on box
3 tablespoons almond paste, softened (from 3 1/2-oz tube)
1 ½ teaspoons sliced almonds
8 teaspoons honey

Heat oven to 425°F. Place cooking parchment paper on cookie sheet. In 1-quart saucepan, heat water and honey to boiling. Stir in cranberries; reduce heat to medium-low. Cook 10 to 12 minutes, stirring frequently, until berries have popped and mixture is thickened. Cool slightly, about 15 minutes.

Meanwhile, unroll crust on work surface. Roll crust out slightly; cut into 8 (4-inch) rounds. Reroll scraps and cut remaining rounds if necessary. Place rounds on parchment-lined cookie sheet. Discard scraps.

Gently press 1 heaping teaspoon almond paste in center of each crust round. Divide cranberry mixture evenly over almond paste. Fold 1/2 inch of each crust round over filling, pinching slightly so crust lays flat on cranberry mixture. Sprinkle each with almonds.

Bake 14 to 16 minutes or until crust is golden brown. Drizzle 1 teaspoon honey over each crostata. If desired, serve warm with ice cream.

Green Olive Cheese Puffs - Appetizers

I remember my mom making these at the holidays...oh so yummy!








GREEN OLIVE CHEESE PUFFS

2 cups shredded sharp natural Cheddar cheese (8 ounces)
1 1/4 cups all-purpose flour
1/2 cup butter or margarine, melted
48 small pimiento-stuffed olives, drained and patted dry

Stir together cheese and flour in large bowl. Stir in butter thoroughly. (If dough seems dry, work with hands.)

Mold 1 teaspoon dough around each olive; shape into ball. Place 2 inches apart on ungreased cookie sheet. Cover and refrigerate at least 1 hour but no longer than 24 hours.

Heat oven to 400ºF. Bake 15 to 20 minutes or until light brown. Makes 4 dozen appetizers

Sriracha Veg-Cheese Balls (HOT)

Veggie-Cheese Balls

2 cups frozen chopped broccoli, thawed, squeezed to drain

2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
1 cup Original Bisquick® mix
1 egg
1 tablespoon finely chopped red bell pepper
1 teaspoon garlic salt
1 to 2 teaspoons sriracha sauce (Thai hot sauce)

Dipping Sauce

1/2 cup sour cream

2 teaspoons sriracha sauce (Thai hot sauce)
2 tablespoons sliced green onions (2 medium)
2 tablespoons finely chopped red bell pepper

Heat oven to 350°F. Spray or grease bottom and sides of 15x10x1-inch pan. In large bowl, stir together veggie-cheese ball ingredients.

With slightly wet hands with water for easier rolling; shape mixture into 1-inch balls; place on pan.

Bake 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, mix dipping sauce ingredients.

Immediately remove balls from pan. Serve warm with sauce for dipping.  Makes 25 Servings

Betty Crocker Apple Streusel Cheesecake Bars

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix

1/2 cup firm butter or margarine

2 packages (8 oz each) cream cheese, softened

1/2 cup sugar

2 tablespoons Gold Medal® all-purpose flour

1 teaspoon vanilla

1 egg

1 can (21 oz) apple pie filling

1/2 teaspoon ground cinnamon

1/4 cup chopped walnuts

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.

Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.

Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.

Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.

Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Makes 24 bars

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Bacon Turtles

These are too funny!
Bacon Burger Turtles 

Hot Buttered Rum

2 Quarts apple juice
2 C firmly packed brown sugar
1 stick butter (use the real stuff, not margarine)
3 Tbs. cinnamon
1 tsp. ground cloves
1 tsp. nutmeg
2 C. your favorite rum
Refrigerated whipped dessert topping
Cinnamon sticks and nutmeg for garnish


Warm up the apple juice and brown sugar in a pot. Add the butter (dice up the stick before you put it in there, so it'll melt faster). Stir until the butter is melted. Add the spices and the rum. Cover the pot, and allow to simmer on low for 2 - 4 hours.

Ladle into mugs for serving. Top each with a dollop of whipped topping and a cinnamon stick. Sprinkle with a dash of nutmeg.

Apple Slice Sugar Cookies - Pillsbury

2 tablespoons red decorator sugar

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

2 tablespoons miniature semisweet chocolate chips

Black string licorice, cut into 1-inch pieces

Heat oven to 350°F. Cut 17x12-inch piece of plastic wrap; place on work surface. Sprinkle red sugar evenly over plastic wrap. Roll cookie dough in sugar to coat. Wrap in plastic wrap; freeze 30 minutes.

Remove half of dough from wrapper; freeze remaining dough until needed. Cut dough into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Place 3 chocolate chips in center of each slice to resemble seeds. To form slice shape, make 2 indentations on 2 opposite sides with fingers. Repeat with remaining half of dough.

Bake 8 to 9 minutes or until unsugared edges are light golden brown. Insert 1 licorice piece on top of each cookie to resemble stem. Cool 2 minutes; remove from cookie sheets to cooling racks.

Individual Pie's In Jars - Cute gift idea

These gals are absolutly too creative. I had to share their individual pies in little jars. What awesome gifts!

http://www.ourbestbites.com/2009/09/single-serving-pie-in-a-jar/

Duff's Halloween - The Food Network - Pumpkin Cake

LOVE Duff from Charm City Cakes, Here he is with a great Pumpkin Cake for Halloween.

http://www.foodnetwork.com/videos/pumpkin-cake/43124.html

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Pillsbury Sangria Pie Yummm

1 Pillsbury® refrigerated pie crust, softened as directed on box

2 cups raspberry sherbet, softened

2 containers (6 oz each) Yoplait® 99% Fat Free raspberry yogurt

1 cup frozen (thawed) raspberries

1/2 cup sangria

1/2 cup fresh raspberries, if desired

 

Heat oven to 450°F. Place pie crust in ungreased 9-inch pie plate. Press crust firmly against side and bottom; flute. Bake 9 to 11 minutes or until light brown. Cool completely, about 1 hour.

Mix sherbet, yogurt, raspberries and sangria until blended. Spoon into crust. Freeze uncovered until firm, about 3 hours.

Let stand at room temperature 10 minutes before cutting. Garnish each serving of pie with fresh raspberries.