1. Apple
Cider Punch
2. Apple-Cherry
Brie Appetizer
3. Baked Fresh Ham with Cherry Glaze
4. Cheesy
Mashed Potato Pots
5. Eggnog
Punch
6.
Green Beans with Limes
7.
Herbed Monkey Bread
8.
Holiday Raspberry Champagne
9.
Slow Cooker Shredded Beef Nachos
10.
Slow-Cooked Jambalaya-Style Red Beans and Rice
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1. Apple Cider Punch
(Alcoholic & Non-Alcoholic Recipe)
Start to Finish: 5 minutes
Ingredients
6 cups apple cider
2 cups orange juice, cranberry-raspberry juice, or
orange-mango juice
1/2 cup lemon juice
1 750-ml bottle sparkling white grape juice or sparkling
wine
Directions
1. In punch bowl, large pitcher, or pitchers combine apple
cider, orange juice, and lemon juice. Slowly add sparkling white
grape juice or sparkling wine. Serve immediately.
2. Test Kitchen Tip: For an adult punch, use chilled champagne
in place of the sparkling grape juice.
Nutrition Facts
Calories 99, Total Fat (g) 0, Saturated Fat (g) 0,
Monounsaturated Fat (g) 0, Polyunsaturated Fat (g) 0,
Cholesterol (mg) 0, Sodium (mg) 20, Carbohydrate (g) 25, Total
Sugar (g) 21, Fiber (g) 0, Protein (g) 0, Vitamin A (DV%) 0,
Vitamin C (DV%) 34, Calcium (DV%) 0, Iron (DV%) 0, Percent Daily
Values are based on a 2,000 calorie diet
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2. Apple-Cherry Brie Appetizer
Flaky crust surrounds apples, cherries and Brie cheese in this
mouthwatering appetizer served warm from the oven.
Prep Time: 20 Min
Total Time: 1 Hr 45 Min
Makes: 16 servings
INGREDIENTS:
1 round (8 oz) Brie cheese
1 medium apple, peeled, chopped
1/4 cup dried cherries
1/4 cup sugar
1/2 cup water
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1 tablespoon orange-flavored liqueur or orange juice
1/4 cup chopped walnuts, toasted*
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1
can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated
seamless dough sheet
DIRECTIONS:1. With sharp knife, carefully remove rind from
cheese. Wrap cheese in plastic wrap; freeze 30 minutes.
2. Meanwhile, in 1-quart saucepan, heat apple, cherries, sugar
and 1/4 cup of the water to boiling. Reduce heat to low; simmer
2 to 3 minutes, stirring occasionally, until fruit is tender.
3. In small bowl, mix cornstarch, cinnamon, remaining 1/4 cup
water and the liqueur until well blended. Add to apple mixture,
stirring constantly. Simmer 2 to 3 minutes or until sauce
thickens. Remove from heat; stir in walnuts.
4. Heat oven to 375°F. Line 15x10x1-inch pan with foil. On foil
in pan, unroll dough into 1 large rectangle (if using crescent
rolls, firmly press perforations to seal). Press into 11x9-inch
rectangle. Cut 11x3-inch strip from 1 side of rectangle; set
aside.
5. Cut cheese round horizontally to make 2 rounds. Place cheese
rounds next to each other in center of dough rectangle. Roll
sides of dough up next to cheese, forming a rim around cheese.
Top cheese evenly with apple mixture. Cut remaining strip of
dough into 6 (1/2-inch long) strips. Place 3 strips lengthwise
across cheese. Cut remaining strips in half; place across other
strips to make lattice; press edges to seal, tucking under if
necessary. Fold foil edges up about 1 inch from dough; pinch
corners of foil together.
6. Bake uncovered 30 minutes. Cover with foil; bake about 5
minutes longer or until golden brown and cheese is softened. Let
stand 10 minutes. To serve, cut in half lengthwise, then into
crosswise strips. Serve warm.
*To toast walnuts, sprinkle in ungreased heavy skillet. Cook
over medium heat 5 to 7 minutes, stirring frequently until nuts
begin to brown, then stirring constantly until nuts are light
brown.
High Altitude (3500-6500 ft): No change.
NUTRITION INFORMATION:1 Serving: Calories 140 (Calories
from Fat 70); Total Fat 8g (Saturated Fat 3 1/2g, Trans Fat 1g);
Cholesterol 15mg; Sodium 200mg; Total Carbohydrate 12g (Dietary
Fiber 0g, Sugars 6g); Protein 4g Percent Daily Value*: Vitamin
A 2%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 1/2
Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat;
1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
This tasty appetizer can be assembled, covered loosely with
plastic wrap and stored in the refrigerator up to 2 hours before
baking.
Use a good baking apple such as Granny Smith or Cortland for the
best flavor and results.
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3. Baked Fresh Ham with Cherry Glaze
Prep: 45 minutes
Roast: 5 3/4 hours
Ingredients
1/4 cup coriander seeds
1 fresh pork leg (18 to 20 lbs.),
skinned and trimmed of top layer of fat
3 to 4 cups freshly pressed apple
juice or good-quality apple cider
2 sticks cinnamon
6 green cardamom pods
1 red onion, cut into wedges
1 yellow onion, cut into wedges
2 cups dried tart red cherries or
dried cranberries
1/4 cup loosely packed thyme leaves
1/2 cup fresh parsley, chopped
Directions1. Preheat oven to 350 degrees F. In skillet toast
coriander seeds over medium-high heat about 1-1/2 minutes or
until fragrant, shaking pan often. Transfer to a dish to cool.
Place seeds in coffee or spice grinder. Grind until seeds
resemble coarse meal.
2. Rub pork with salt, freshly ground black
pepper, and ground coriander seeds. Place on rack in large
roasting pan. Add 3 cups of the apple juice, the cinnamon, and
cardamom to pan. Roast 5-1/4 to 6 hours or until the pork
reaches an internal temperature of 140 degrees F. Remove from
oven. Transfer pork to large platter; keep warm. Pour pan juices
through a mesh strainer into large liquid measuring cup. Return
pork to pan along with onions. Increase oven to 400 degrees F.
3. Meanwhile, for Cherry Glaze, skim fat
from strained pan juices (if necessary, add additional apple
juice to make 2-1/2 cups). Transfer to large saucepan. Add dried
cherries. Place over medium-high heat. Simmer 10 to 15 minutes
or until cherries rehydrate and liquid is consistency of syrup.
4. Brush pork with 1/4 cup of the Cherry
Glaze. Return to oven. Roast 30 to 60 minutes or until pork
reaches internal temperature of 150 degrees F and onions begin
to brown (cover loosely with foil if pork becomes too brown).
Remove from oven, cover with foil. Let stand 15 minutes.
5. To serve, place pork on a warm platter.
Arrange roasted onions around pork. Stir half of the fresh thyme
and parsley into the Cherry Glaze. Carefully spoon some of the
glaze over pork and top with remaining herbs. Serve with Cherry
Glaze.
Makes 8 servings (6-oz. meat with 1/3 cup sauce) plus leftovers.
6. Kitchen Tip: To check temperature,
insert meat thermometer into thickest park of ham, close to bone
but not touching bone. For accuracy, check multiple spots.
7. Budget-Friendly Option: This recipe
works equally well with a fresh pork shoulder and it yields 8
servings with leftovers. To Prepare with Pork Shoulder:
Substitute one 4-1/2- to 5-pound boneless pork shoulder roast
(also called a "Boston butt"). Prepare as in basic
recipe using only 2 tablespoons coriander seeds. Roast in a 350
degree F oven for 1-1/2 hours or until internal temperature
reaches 140 degrees F. Drain juices and make cherry mixture as
in basic recipe. Add onions to pan. Increase oven to 400 degrees
F. Return to oven and roast 1 hour more or until pork is tender
(165 degrees F). Remove from oven. Cover with foil and let stand
15 minutes. Serve as in Step 5.
Nutrition Facts
Calories 559,
Total Fat (g) 17,
Saturated Fat (g) 6,
Monounsaturated Fat (g) 8,
Polyunsaturated Fat (g) 1,
Cholesterol (mg) 146,
Sodium (mg) 265,
Carbohydrate (g) 42,
Total Sugar (g) 32,
Fiber (g) 5,
Protein (g) 51,
Vitamin C (DV%) 18,
Calcium (DV%) 12,
Iron (DV%) 20,
Percent Daily Values are based on a 2,000 calorie diet
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4. Cheesy Mashed Potato Pots
Makes: 4 servings Prep: 15 minutes
Bake: 20 minutes
Ingredients
2 pounds red skinned or Yukon gold
potatoes, peeled, if desired and cut up
1/2 teaspoon salt
1/8 teaspoon freshly ground black
pepper
Milk (optional)
1/2 cup whipping cream
1/3 cup shredded American or cheddar
cheese
Freshly ground black pepper (optional)
Directions1. Preheat oven to 350 degrees F. In a covered large
saucepan, cook potatoes in enough boiling water to cover for 15
to 20 minutes or until tender. Drain. Mash with a potato masher
or beat with an electric mixer on low speed. Season with the
salt and 1/8 teaspoon pepper. If necessary, add a small amount
of milk for desired consistency.
2. Grease four 10- to 12-ounce individual
casseroles or custard cups or a 1- to 1-1/2-quart casserole.
Spoon potato mixture into prepared casserole(s). In a chilled
medium bowl, beat whipping cream with chilled beaters of an
electric mixer on medium speed until soft peaks form (tips curl
over); fold in cheese. Spoon cheese mixture over potatoes. Place
casserole(s) on a baking sheet. Bake, uncovered, about 20
minutes or until lightly browned and heated through. If desired,
sprinkle with additional black pepper. Makes 4 servings.
Nutrition Facts
Servings Per Recipe 4 servings
Calories 281,
Total Fat (g) 15,
Saturated Fat (g) 9,
Monounsaturated Fat (g) 4,
Polyunsaturated Fat (g) 1,
Cholesterol (mg) 52,
Sodium (mg) 484,
Carbohydrate (g) 32,
Total Sugar (g) 3,
Fiber (g) 3,
Protein (g) 7,
Vitamin C (DV%) 40,
Calcium (DV%) 10,
Iron (DV%) 7,
Percent Daily Values are based on a 2,000 calorie diet
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5. Eggnog Punch - Non-Alcoholic
Start to Finish: 15 minutes
Ingredients
1-3/4 to 2 qt. French vanilla or cinnamon ice cream
2 qt. dairy eggnog or canned eggnog, chilled (8 cups)
1 liter cream soda, chilled
Peppermint sticks, cinnamon sticks, and/or candy canes
(optional)
1/8 tsp. ground cinnamon
Directions
1. Place ice cream in an extra-large punch bowl. Add half the
eggnog. Stir and mash mixture using a potato masher until ice
cream is melted and mixture is well combined. Stir in remaining
eggnog. Slowly pour in cream soda, stirring to combine. To each
glass add a peppermint stick, cinnamon stick, or candy cane.
Sprinkle lightly with cinnamon (about 1/8 teaspoon per serving).
Makes about 24 (6-ounce) servings.
Nutrition Facts
Calories 224, Total Fat (g) 11, Saturated Fat (g) 7,
Monounsaturated Fat (g) 2, Polyunsaturated Fat (g) 0,
Cholesterol (mg) 79, Sodium (mg) 77, Carbohydrate (g) 26, Total
Sugar (g) 22, Fiber (g) 0, Protein (g) 5, Vitamin A (DV%) 0,
Vitamin C (DV%) 2, Calcium (DV%) 17, Iron (DV%) 1, Percent Daily
Values are based on a 2,000 calorie diet
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6. Green Beans with Limes
Start to Finish: 30 minutes
Ingredients
1 lb. fresh green beans, cut into
2-inch pieces (4 cups)
1 Tbsp. cooking oil or olive oil
1 lime
Directions1. In a large skillet cook green beans in hot oil over
medium heat for 18 to 20 minutes until crisp-tender and
lightlybrowned, using a spatula to gently lift beans
occasionally to prevent them from sticking. Meanwhile, shred 1
teaspoon of lime peel. Cut lime in half. Add lime peel to beans.
Cook and stir for 1 minute more.
2. Lightly season beans with salt, drizzle
with lime juice, and serve immediately.
Nutrition Facts
Calories 66,
Total Fat (g) 4,
Saturated Fat (g) 0,
Monounsaturated Fat (g) 1,
Polyunsaturated Fat (g) 2,
Cholesterol (mg) 0,
Sodium (mg) 67,
Carbohydrate (g) 9,
Total Sugar (g) 2,
Fiber (g) 4,
Protein (g) 2,
Vitamin A (DV%) 0,
Vitamin C (DV%) 35,
Calcium (DV%) 4,
Iron (DV%) 6,
Percent Daily Values are based on a 2,000 calorie diet
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7. Herbed Monkey Bread
Ingredients:
1 stick butter melted, plus 1/4 cup melted butter, plus more for
pan
1 cup grated Parmesan, plus more for sprinkling
2 teaspoons dried Italian seasoning
2 packages biscuits
Directions
Preheat oven to 350 degrees F. Lightly butter a 12-cup Bundt
pan; set aside.
In a small bowl, combine cheese and Italian seasoning.
Roll each individual biscuit into a ball. Dip each piece in the
1 stick of melted butter, then coat with the cheese mixture.
Place dough into prepared pan; overlapping will occur. Bake
bread, 30 to 35 minutes. Cover with aluminum foil during the
last 10 minutes of baking to prevent excess browning, if needed.
Let cool in pan, 10 minutes; invert bread onto a serving plate.
Drizzle remaining 1/4 cup melted butter on top and sprinkle with
grated Parmesan.
Servings: 10 servings
Prep Time: 10 min
Cook Time: 35 min
Difficulty: Easy
Source: Grace & Norma
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8. Holiday Raspberry Champagne
Start to Finish: 2 minutes
Ingredients
1/2 cup chilled champagne
1/2 cup raspberry syrup
Fresh or frozen raspberries
Directions
1. In a champagne glass combine chilled champagne and raspberry
syrup. Garnish with raspberries. Makes 1 serving.
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9. Slow Cooker Shredded Beef Nachos
Slow-cooking works great for shredding beef, a traditional
Mexican technique, for these nachos, with cheese, salsa, and
easy packaged seasonings.
Prep Time: 15 Min
Total Time: 9 Hr 15 Min
Makes: 12 servings
INGREDIENTS:
Nachos
1 (3-lb.) boneless beef chuck roast, trimmed of fat
1 (1 oz) pkg. Old El Paso® Taco Seasoning Mix
2 garlic cloves, minced
3 tablespoons brown sugar
10 oz. restaurant-style tortilla chips
Toppings
4 oz. (1 cup) shredded colby-Monterey Jack cheese blend
3/4 cup sour cream
3/4 cup Old El Paso® Thick 'n Chunky salsa
1/4 cup sliced green onions
1/4 cup sliced ripe olives
2 tablespoons chopped fresh cilantro
DIRECTIONS:1. Place beef roast in 3 1/2 or 4-quart slow cooker.
Sprinkle taco seasoning mix, garlic and brown sugar over beef.
2. Cover; cook on Low setting for 8 to 9 hours.
3. Just before serving, place all topping ingredients in
individual serving dishes. Remove beef from slow cooker; place
on large plate. Shred beef with 2 forks; return to slow cooker
and mix well.
4. To serve, have guests place chips on serving plates; spoon
1/3 cup beef mixture onto chips. Top nachos with desired
toppings. Beef mixture can be held on Low setting for up to 2
hours.
NUTRITION INFORMATION:1/12 of Recipe without Toppins: Calories
425 (Calories from Fat 225); Total Fat 25g (Saturated Fat 9g);
Cholesterol 90mg; Sodium 480mg; Total Carbohydrate 22g (Dietary
Fiber 2g, Sugars 8g); Protein 28g Percent Daily Value*: Vitamin
A 14%; Vitamin C 2%; Calcium 12%; Iron 20% Exchanges: 1
1/2 Starch; 3 1/2 Lean Meat; 2 1/2 Fat Carbohydrate
Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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10. Slow-Cooked Jambalaya-Style Red Beans and Rice
Jambalaya shrimp and sausage perk up a hearty slow-cooked meal.
Prep Time: 30 Min
Total Time: 8 Hr 30 Min
Makes: 8 servings
INGREDIENTS:
1 medium onion, chopped
3/4 lb boneless skinless chicken thighs, quartered
1 clove garlic, finely chopped
1 green bell pepper, chopped
2 dried bay leaves
1 can (15.5 oz) Green Giant® red beans, drained, rinsed
1 can (6 oz) tomato paste
2 cups Progresso® diced tomatoes, undrained (from 28-oz can)
1/2 teaspoon salt
1 package (12 oz) frozen cooked deveined peeled small shrimp,
thawed
1/2 lb cooked kielbasa or Polish sausage, halved lengthwise, cut
into 1-inch slices
4 cups uncooked instant white rice
4 cups water
Red pepper sauce, if desired
DIRECTIONS:1. In 4- to 6-quart slow cooker, layer all
ingredients in order listed, except shrimp, sausage, rice, water
and pepper sauce.
2. Cover; cook on Low setting 6 to 8 hours.
3. About 10 minutes before serving, gently stir shrimp and
sausage into chicken mixture. Remove and discard bay leaves.
Increase heat setting to High; cover and cook 5 to 10 minutes
longer or until shrimp and sausage are hot.
4. Meanwhile, cook rice in water as directed on package. Serve
meat mixture over rice. Serve with pepper sauce.
NUTRITION INFORMATION:1 Serving: Calories 440 (Calories
from Fat 110); Total Fat 12g (Saturated Fat 4g); Cholesterol
130mg; Sodium 900mg; Total Carbohydrate 56g (Dietary Fiber 5g,
Sugars 4g); Protein 28g Percent Daily Value*: Vitamin
A 20%; Vitamin C 30%; Calcium 8%; Iron 30% Exchanges: 3
1/2 Starch; 3 1/2 Other Carbohydrate; 2 1/2 Lean Meat; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
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