RASPBERRY BRIE TARTS

I wanted to take an appetizer to a friends birthday party, but my day ended up being much busier than I had anticipated. I didn't have time to make what I had originally planned but I remembered the tarts my sister-in-law had graciously and effortlessly whipped up for us when we last visited her beautiful Texas home.

RASPBERRY BRIE TARTS

10 slices white bread
5 ounces of brie, cut into cubes
raspberry jam

Heat oven to 375F.
Grease a 20 hole mini-muffin pan.
Flatten the slices of bread with a rolling pin, then cut out circles with a cookie cutter. Press the circles into the mini-muffin pan.
Brush with melted butter, bake for 7-8 minutes, until toasted.
Take the pieces of bread out of the muffin pans, place them on a cookie sheet. Fill with pieces of brie and raspberry jam.
Place back in oven for 4-5 minutes until the cheese is melted.
Enjoy!

SWEET POTATO PUDDING WITH PECAN GINGERSNAP TOPPING and PARSNIP POTATO MASH

I made the sweet potato pudding at Thanksgiving - it was tasty, but unfortunately I was missing a few ingredients, and was disappointed not to have them.
I made the mash for a dinner party we had recently, and loved it. I adore the sweetness of the parsnips, and was delighted that I could do the dish ahead of time and then pop it in the oven right before it was time to eat - stress free entertaining.

SWEET POTATO PUDDING WITH PECAN GINGERSNAP TOPPING

TOPPING
3/4 cup coarsely chopped gingersnaps
1/2 cup toasted pecans, coarsely chopped
1/4 cup brown sugar
1/4 teaspoon pumpkin pie spice
2 tablespoons chilled butter, cut into 1/4 inch cubes

PUDDING
3 pounds sweet potatoes, scrubbed
3/4 cup half and half
1/2 cup orange juice
2 tablespoons butter, melted
2 tablespoons brown sugar
2 tablespoons orange marmalade
1 3/4 teaspoons pumpkin pie spice
4 large egg yolks
5 large egg whites
1/4 teaspoon salt
1/4 teaspoon cream of tartar

TOPPING
Toss first four ingredients in medium bowl. Add butter, using fingertips, rub in until well blended. Cover, chill.
PUDDING
Heat oven to 400F.
Roast potatoes on baking sheet until tender, 45 to 60 minutes. Cool, cut in half lengthwise. Scoop flesh into bowl, mash. Transfer four cups potatoes to large bowl.
Reduce heat to 350F.
Butter a 13 by 9 inch baking dish. Add half and half and next five ingredients to potatoes. Using mixer, beat on low speed until blended. Season with salt and pepper. Add yolks one at a time, blending after each additon. Using clean dry beaters, beat whites in another large bowl until foamy. Add salt and cream of tartar. Beat until peaks form. Fold whites into potatoes, spoon into dish. Sprinkle with topping.
Bake pudding until puffed and brown, about 45 minutes. Serve immediately.
Enjoy!

Recipe adapted from Bon Appetit, November 2010
www.bonappetit.com/

PARSNIP POTATO MASH

6 tablespoons butter, divided
3 tablespoons olive oil
1 1/4 cups finely chopped onion
1 1/2 pounds parsnips, peeled and cubed
1 1/2 pounds potatoes, peeled and cubed
2 garlic cloves, chopped
2 cups chicken broth
4 tablespoons cream cheese
4 tablespoons rosemary, chopped
1/2 cup panko breadcrumbs

Melt 3 tablespoons butter with oil in a large pot, over medium heat. Add onion, saute until soft, about 5 minutes. Add parsnips, potatoes and garlic, stir 8 minutes. Add broth, bring to a boil, cover, reduce heat. Simmer until vegetables are tender, and broth is almost cooked away, about 20 to 25 minutes. Remove from heat, add cream cheese, mash until smooth. Stir in two tablespoons rosemary, season with salt and pepper.
Butter an 11 by 7 glass baking dish, transfer mash to prepared dish.
Melt 3 tablespoons butter in small skillet over medium heat. Add panko and stir until golden brown, about 2 minutes.
Position rack in top third of oven, heat oven to 350F.
Sprinkle panko mixture over mash. Bake until top is brown, about 15 minutes, sprinkle with 2 tablespoons rosemary.
Enjoy!

Recipe adapted from Bon Appetit, November 2010
www.bonappetit.com/

CHICKEN AND CHEESE EMPANADAS

I made these as a quick snack one night before going out, and as an appetizer for a recent dinner party. These are adorable and tasty, and definitely worth trying.

CHICKEN AND CHEESE EMPANADAS

2 cups chicken breasts, shredded or finely chopped
1 cup shredded cheese
1/3 cup mayonnaise
1/2 teaspoon chipotle powder
2 tablespoons chopped cilantro
1 egg
1 tablespoon water
1 package of ready to use refrigerated pie crusts
1 teaspoon chili powder

Heat oven to 375F.
Combine first four ingredients. Whisk egg and water until well blended.
Unroll pie crusts on lightly floured surface. Cut each crust into 8 (4 inch) circles. Place on parchment-covered baking sheets. Spoon 1 to 2 tablespoons of chicken mixture onto center of each circle, brush edge with egg. Fold dough circles in half. Press tops lightly to remove excess air, seal edges with fork. Brush tops with remaining egg. Sprinkle with chili powder.
Bake 15 to 20 minutes or until golden brown.
Enjoy!

Recipe adapted from Food and Family
www.kraftrecipes.com

BRUSCHETTA WITH BLUE CHEESE AND ROASTED BUTTERNUT SQUASH and ASPARAGUS CROSTINI

Here are a couple of appetizer ideas - I made the bruschetta for a recent dinner party and the crostini when my brother was in town - both so fun and festive and great for a crowd.

BRUSCHETTA WITH BLUE CHEESE AND ROASTED BUTTERNUT SQUASH

1 small butternut squash
olive oil
salt and freshly ground black pepper
1 french baguette, thinly sliced
4 ounces crumbled blue cheese
12 oregano leaves

Heat oven to 350F.
Peel butternut squash, remove seeds and dice flesh into 1 cm chunks. Place on an oven tray. Drizzle with oil and add a good sprinkle of salt and pepper. Roast 20 minutes or until tender and starting to brown.
Toast bread and brush lightly with oil. Spread with blue cheese, top with butternut squash. Broil until cheese just begins to melt, garnish with oregano and serve.
Enjoy!

Recipe adapted from New Zealand House and Garden

ASPARAGUS CROSTINI

1 pound asparagus
1/2 pound smoked salmon
1 wedge of brie
1 baguette, sliced into 1/2 inch slices
1/2 cup olive oil
salt and pepper

Heat oven to 350F.
Line a sheet pan with parchment paper, or foil. Place slices of baguette on pan, lightly drizzle with olive oil, season with salt and pepper. Bake in the oven for about 5 to 7 minutes, until golden.
Cut trimmed asparagus into 2 inch pieces, blanch in rapidly boiling salted water for about 2 to 3 minutes. Remove from water and cool.
To assemble, place a piece of brie on top of the crostini, then top with a piece of salmon (I cut mine into rounds) and two pieces of asparagus. Garnish with fresh cracked pepper if desired.
Enjoy!

OATMEAL CRANBERRY DROPS

My daughter and I made these cookies a couple of years ago, and she often asks to make them again. Being a quiet Sunday, it was the perfect time to bake up a batch of these delicious treats - perfect for the holiday season, and to share with friends.

OATMEAL CRANBERRY DROPS

1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
3/4 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
2 teaspoons orange zest
3 cups quick oats
1 cup white chocolate chips
1 cup dried cranberries

Heat oven to 350F.
Combine flour, baking soda and salt.
Beat butter and sugars in electric mixer until creamy. Beat in eggs, vanilla and orange zest. Beat in flour mixture. Stir in oatmeal, one cup at a time, add chocolate chips and cranberries. Drop batter by teaspoonfuls onto cookie sheet.
Bake for 10 minutes.
Enjoy!

LEMON CHICKEN WITH GREEN BEANS AND MUSHROOMS

This was a fabulous, one pan meal - perfect and delicious for this busy time of year. I loved that it was so simple, but elegant, and the sauce was divine!!
I felt like I had date night without leaving the house.

LEMON CHICKEN WITH GREEN BEANS AND MUSHROOMS

1 cup chicken broth
3 tablespoons lemon juice
3 tablespoons white wine
1 tablespoon flour
1 teaspoon herbes de provence
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 pound green beans, trimmed
1/2 pound mushrooms, sliced

Whisk broth, lemon juice, wine, flour, herbes de Provence, salt and pepper in a medium bowl, set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook until golden brown on both sides, about 5 minutes. Remove to a plate. Add beans and mushrooms to pan and cook, stirring occasionally, until mushrooms are lightly browned, about 5 minutes. Return chicken and any juices to pan. Pour broth mixture over top. Cover and simmer until chicken is thoroughly cooked and vegetables are tender, about 15 minutes.
Enjoy!

Recipe adapted from Relish
www.relish.com/

PEANUT BUTTER CHOCOLATE CHUNK COOKIES

I made these for my husband and son to take to their Boy Scout meeting - it was a good thing this recipe makes a ton, because many of them were devoured before they could make it to the meeting!!

PEANUT BUTTER CHOCOLATE CHUNK COOKIES

1 cup butter, softened
1 cup peanut butter, creamy or chunky
1 cup sugar
1 cup brown sugar
1 large egg
1 1/2 teaspoon vanilla extract
2 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 package chocolate chunks

Heat oven to 350F.
Beat butter and peanut butter at medium speed with an electric mixer until creamy, gradually add sugars, beating well. Add egg and vanilla, beat well.
Stir together flour, baking powder, and salt. Add to butter mixture, beat at low speed until well blended. Stir in chocolate chunks.
Drop cookie dough by scant tablespoonfuls 2 inches apart onto cookie sheet.
Bake for 8 to 10 minutes, or until edges of cookies are brown.
Enjoy!