Kymberly Burgess -Pasta and Cannoli's

Cranberry Lime Drink

100 % Cranberry juice

Sprite

Limes, sliced or cut in wedges

Equal parts juice and Sprite, or start with Sprite and add juice until you feel good about yourself. 

Watermelon, Mint, Feta Salad

½ medium watermelon

½ cup fresh mint leaves, chopped

¼ cup crumbled feta cheese

3 Tbsp. extra virgin olive oil

1 Tbsp. balsamic vinegar

1 handful baby greens

Cut the watermelon into large dice, or approximately ¾-inch cubes. Sprinkle with crumbled feta, baby greens and mint leaves. Combine the olive oil and balsamic vinegar and whisk until combined. Drizzle the salad with the vinaigrette and serve immediately.

Makes about 6 servings.

Creamy Balsamic Vinegar Pasta 

1 lb. Italian sausage or turkey sausage

8 oz. mushrooms

1-2 butternut squash, peeled & cubed

1 bundle spinach

2 TBSP olive oil

1 lg onion, chopped

4 cloves garlic, minced

Salt & Pepper

8-16 oz. penne pasta

1 c heavy cream

1/2-3/4 c milk

2 tsp. sage

3 cloves garlic, minced

3 TBSP balsamic vinegar

1/2 c parmesan cheese

Preheat oven to 375⁰ . Coat roasting pan or glass dish w/ olive oil. Place squash, onion, garlic in pan & season w/ salt & pepper. Roast for 30 mins. to 1 hr., or until squash is tender. 

Cook sausage, add mushrooms. Once mushrooms are cooked, add cream, milk, sage, garlic, cheese & vinegar. Combine well, but do not let too much liquid cook off. Toss in roasted vegetables.

Make a bed of fresh spinach; add cooked hot pasta to wilt spinach, and then top with sausage sauce. 

Cheesy Garlic Bread Rolls 

1 TBSP yeast

1 ½ c warm water

1 ½ TBSP sugar

1 tsp. salt

3 TBSP vegetable or canola oil

1 egg yolk

5 ½ c flour

Combine the yeast, water and sugar and let stand 10 mins, until yeast is bubbly. Add salt, oil and yolk, then up to the 5 ½ c flour. Dough should be soft, and barely sticky. Knead for 2-3 mins. Cover and allow to rise 1 hour. Mix up your butter mixture. 

½ c butter, softened

1 ½ TBSP garlic bread seasoning ( ¼ c parmesan cheese, 1 tsp. kosher salt, 1 TBSP garlic powder, 1 tsp. oregano, 1 tsp. basil, 1 tsp. marjoram, 1 tsp. parsley. Keep this in the fridge and use it often.)

When dough is ready, roll it into an 18x6” rectangle on a lightly floured or Pam sprayed surface. Smear butter over entire surface and cover with 1 ½ c shredded mozzarella cheese (I use a bit more.)

Roll up dough jelly roll style and use dental floss to cut into 12 or more equal slices. Place in two greased pie pans or greased muffin pan. Cover with cloth and allow to rise while oven is preheating to 350⁰. When the oven is ready and the rolls look like a good size bake for 18-22 mins. Lightly place a sheet of foil over them if the cheese starts to brown too much. 

Stuffed Strawberries

2 lbs strawberries - Use fresh, firm berries. Leave the leafy cap on. Wash & slice them from the tip almost to the stem, and slice again 90⁰ away (make a plus sign in the bottom of the berry). Lay them out to air dry on a flour sack towel while you prep the filling. They need to be thoroughly dry, and can’t be filled a day in advance, or the berry starts to weep.  

Combine:

8 oz cream cheese, beat smooth

¾ c powdered sugar

1 tsp. almond flavoring (can use any flavoring – vanilla, orange, lemon are also good)

Fill decorator bag and pipe the mixture in the berries. 

Cannoli

Cannoli shells:

1 ¾ c unsifted, all-purpose flour

½ tsp. salt

2 TBSP granulated sugar

1 egg, lightly beaten

2 TBSP firm butter, cut in small pieces

¼ Sauterne (white wine, so I used white cooking wine)

Sift flour with salt and sugar. Make a well in the center; add in egg and butter. Stir with a fork, working from the center to moisten mixture. Add wine, 1 TBSP at a time until dough begins to cling. Form into a ball, cover and let rest for 15 minutes.

Roll out dough on floured surface 1/16” thick. Cut into 3 ½ circles, and roll with a rolling pin into very thin ovals. Wrap around cannoli forms, seal edges in the middle with the egg white, and flair the ends slightly. 

Heat oil to 350⁰ and fry a few at a time until golden, about a minute. Remove with tongs and drain on paper towels, cool a few seconds and slip the form out of the shell. Proceed with the rest of the dough. Cool shells completely before filling.

Ricotta filling:

4 c ricotta (2 lbs) (Drain ricotta overnight for a thicker filling.)

1 ½ c powdered sugar

4 tsp vanilla

¼ - ½ c lemon and orange zest 

¼ chopped chocolate or mini choc chips

Blend ricotta until smooth. Fold in powdered sugar and vanilla. Mix in lemon and orange zest and chopped chocolate or mini choc chips. Chill mixture for several hours or overnight. Pipe filling in shells, and garnish with chocolate. 

These shells are yummy with other fillings as well, cream cheese mixtures, mascarpone mixtures. Look up cannoli recipes, there are hundreds of variations. Shells can be made in advance and stored in a dry container on the counter. The filling can be made in advance, but do not fill them in advance. 

Angela Miller's Holliday Meal

PORK LOIN WITH CRANBERRY SAUCE

 FROM: THE PIONEER WOMAN :

http://thepioneerwoman.com/cooking/2009/12/pork-loin-with-cranberry-sauce/

Pork Tenderloin with Cranberry Sauce

Prep Time:

 15 Minutes

 

Cook Time:

 20 Minutes

 

Difficulty:

 Easy

 

Servings:

6

Print Recipe

Ingredients

• 1 whole Pork Tenderloin, Trimmed Of Fat
• Salt And Pepper, to taste
• 3 Tablespoons Olive Oil, Divided
• 3 Tablespoons Butter, Divided
• 1/2 whole Medium Onion
• 1/2 cup Red Wine (optional)
• 3/4 cups Low Sodium Chicken Broth
• 1/2 cup (generous) Cranberry Sauce (homemade Or Canned Is Fine!)

Preparation Instructions

Preheat oven to 425 degrees.

Generously season pork tenderloin with salt and pepper.

Heat 2 tablespoons olive oil and 2 tablespoons butter in a heavy, oven-proof skillet over high heat. Sear tenderloin on all sides, using tongs to move it around. Remove pan from heat and place in the oven for 10 to 15 minutes, or until thermometer inserted registers 155 to 160 degrees. Set pork on a cutting board to rest.

In a separate skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add onion and cook for a minute, then pour in wine (if using) and chicken broth. Add rosemary. Stir together, then add cranberry sauce. Heat mixture over medium heat and cook for two or three minutes. Add more chicken broth to achieve desired consistency.

Check seasoning and add more salt or pepper if needed.

Slice pork loin and place on a platter. Spoon cranberry sauce over the top.

BUTTERED ROSEMARY ROLLS

Buttered Rosemary Rolls

Prep Time:

 3 Hours

 

Cook Time:

 20 Minutes

 

Difficulty:

 Easy

 

Servings:

7

Print Recipe

Ingredients

• Frozen, Unbaked Dinner Rolls
• Melted Butter, Regular, Salted
• Fresh Rosemary, Coarsely Chopped
• Coarse Sea Salt

Preparation Instructions

Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.

After rising, brush rolls with melted butter.

Sprinkle on chopped rosemary. Brush with additional butter. Sprinkle with coarse sea salt.

Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.

Serve skillet on the table.

CRANBERRY SAUCE

12 oz cranberries

1 cup white sugar

1 cup orange juice

In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

STUFFED BLEU CHEESE POTATOES

FROM "OUR BEST BITES" 

http://www.ourbestbites.com/2008/03/stuffed-bleu-cheese-potatoes/

Stuffed Bleu Cheese PotatoesRecipe by Our Best Bites

Ingredients:

4 medium baking potatoes
½ Cup sour cream
1 oz (1/4 cup) crumbled bleu cheese
¼ Cup milk or buttermilk
4 Tbs real butter, cut into chunks
¾ tsp salt
Dash pepper
½ t garlic powder
8 pieces bacon, cooked crisp and crumbled
Grated cheddar cheese

Instructions:

1. Preheat oven to 400 degrees.Wash and dry potatoes.Rub them lightly with a bit of shortening or vegetable oil (helps crisp the skin) and place directly on oven rack, or a cookie sheet.Bake for one hour or until potatoes are done.

2. Remove potatoes and let cool just a bit.Cut an opening on the top and hollow out each potato, OR cut each potato in half (as shown in photos) to make 8 servings.You may want to hold them with a potholder as they will still be hot!

3. Scoop out the insides and place in a bowl. Mash, and add butter, sour cream, bleu cheese, milk, salt, pepper, and garlic. Beat with a hand mixer until fluffy. Carefully spoon mixture back into potato shells. Place in a baking dish.
Return to hot oven and bake for 12-15 minutes.

4. Remove and sprinkle bacon and cheddar cheese over each potato

bake an additional 3-5 minutes or until cheese is melted and bubbly

GLAZED BABY CARROTS

1lb bag baby carrots

salt

2 tblsp butter

1 garlic glove, cut in half

3 tblsp maple syrup

1/8 tsp ground pepper

1 tblsp snipped fresh chives for garnish

Add carrots and 2 tsp of salt to boiling water.  Reduce heat to low, cover and simmer for 7min. or until carrots are tender.  Drain well.

In separate pan, melt butter over medium heat.  Add garlic and cook for 2 min, stirring occasionally   With slotted spoon, remove and discard garlic.  Add syrup and stir until blended with butter.  

Add carrots, peper, and 1/4 tsp salt and cook, stirring occasionally, until carrots are lightly browned, about 10 min.  Garnish with snipped chives to serve.

SPINACH MANDARIN POPPY SEED SALAD

FROM "OUR BEST BITES"

http://www.ourbestbites.com/2010/01/spinach-mandarin-poppy-seed-salad/

Spinach Mandarin Poppy Seed SaladRecipe from Our Best Bites

8 oz. (1/2 bag) of baby spinach

1/2-1 head Romaine lettuce, chopped

1/2 thinly sliced medium red onion

1 large avocado, cubed

8 oz. mozzarella or Swiss cheese, shredded

1 12-oz. package bacon, cooked and crumbled

1 large can Mandarin oranges, drained

Poppy Seed Dressing, to taste

Combine all ingredients except dressing in a large bowl. When ready to serve, toss with desired amount of salad dressing and serve immediately. If you anticipate leftovers, just let your eaters dress their own salads because the dressing will make the greens wilt.

Poppy Seed Dressing
Recipe from Our Best Bites

1/3 c. white vinegar
1 tsp. Kosher salt
A few turns of freshly ground black pepper
3/4 c. sugar
1 tsp. mustard
1 green onion, ends removed (both the “hairy” end and where the green part starts to get floppy)
1/2 c. vegetable oil
1 tsp. poppy seeds

In a blender, combine vinegar, salt, pepper, sugar, and mustard. While the blender is running, add the green onion. Continue running the blender and add the oil in a steady stream and is fully incorporated into the dressing.

Pour the dressing into a serving or storage container and whisk in poppy seeds. 

RASPBERRY TRUFFLE CAKE

1 package (18.25 oz) devil's food cake mix

1 package (3 oz) raspberry gelatin

1 package (8 oz) cream cheese

3 eggs

1 container (8oz) sour cream

1 cup water

1/2 cup semi-sweet chocolate morsels

1 container (8 oz) frozen whipped topping, thawed

1/4 cup almonds, slivered

1 pint fresh raspberries

Preheat oven to 350*

Spray bunt pan with cooking spray.  Combine cake mix and gelatin in bowl.  Whisk together and set aside.  In small bowl, microwave cream cheese on hight 1 minute, beat until smooth.  Add eggs and sour cream and water. Beat until smooth.  Add cream cheese mixture to cake mix, mix until smooth.  Pour in bunt pan.  Cook for 35-40 min.

Remove cake from pan, allow to cool.  Melt chocolate morsels and half of whipped topping in microwave.  Microwave 15-30 seconds or until melted; stir until smooth.  Drizzle over cooled cake.  Garnish with almonds, raspberries and remaining whipped cream if desired.