Pecan Cranberry Tart

This tart has all the goodness of pecan pie with a sweet-tart hit from the cranberries. It's served with Sweet Buttermilk Ice Cream; buttermilk adds tang to ice cream giving it a frozen yogurt-like taste.

Ingredients:

• 1 Recipe Tart Shells, recipe below
• 3 egg whites
• 2 whole eggs
• 1/3 cup butter
• 1 1/2 cups packed brown sugar
• 1 cup light-colored corn syrup
• 1 vanilla bean, halved lengthwise or 2 tsp. vanilla extract
• 2 cups pecans halves, toasted
• 1 cup cranberries

Tart Shells:

• 2/3 cup softened butter
• 1 1/3 cups powdered sugar
• 1 teaspoon kosher salt
• 2 eggs
• 2 egg yolks
• 3 cups all-purpose flour

   

  Directions:

   

  1. Heat oven to 350 degrees F. Prepare Tart Shells. In medium bowl beat egg whites and whole eggs until combined; set aside.

  2. In small saucepan combine butter, brown sugar, and corn syrup. Scrape seeds from vanilla bean; add to pan with bean. Bring just to boiling over medium heat. Gradually whisk into egg mixture. With slotted spoon remove and discard vanilla bean.

  3. Arrange pecan halves and cranberries in cooled tart shells. Pour syrup mixture over.

  4. Place tarts on large baking sheet. Bake 35 to 40 minutes or until filling is set. Makes 2 tarts (10 servings each).

   

  Tart Shells:

   

  1. In mixing bowl beat butter with electric mixer on medium-high until light. Add powdered sugar and kosher salt; beat 1 minute. Beat in eggs and egg yolks; beat 1 minute more. Gradually beat in flour. Divide dough in half. Wrap in plastic; refrigerate 1 hour. On lightly floured surface, roll each half to 16x6-inch rectangle about 1/4 inch thick. Transfer to two 14x5-inch rectangular tart pans with removable bottoms. Trim edges. Chill 1 hour. Heat oven to 350 degrees F. Bake 10 minutes or until edges begin to brown; cool.

  Make Ahead Tip:

  • Bake tart shells 1 day ahead. Wrap; store at room temperature.
    

   

  Source: recipes.com 

Holiday Tree-Shaped Cheese Ball

An easy, eye-catching way to serve a holiday cheese ball. The best news? You can make it up to a month in advance!

• Prep Time: 20 minutes
• Total Time: 4 hour 20 minutes
• Servings: 7

Ingredients:

3        packages (8 ounces each) cream cheese, softened

4        cups shredded Cheddar cheese (16 ounces)

2        tablespoons basil pesto

1        tablespoon grated onion

1/4     teaspoon yellow mustard

          Red pepper sauce

1/4    cup finely chopped parsley or cilantro

1/4    cup pine nuts or sliced almonds

2       tablespoons chopped red bell pepper

         Piece of lemon peel, if desired

         Assorted crackers, if desired

Directions:

• Stir together cream cheese and Cheddar cheese; divide in half. Stir pesto into 1 half; stir onion, mustard and 2 or 3 drops pepper sauce into other half. Cover each half; refrigerate about 4 hours or until firm enough to shape.
• Place cheese mixtures on cookie sheet. Shape each half into cone shape to look like a pine tree.
• If desired, wrap each tree, label and freeze up to 1 month. Twelve hours before serving, remove trees from freezer. Thaw in wrapper in refrigerator.
• Just before serving, roll trees in parsley, pressing it evenly onto trees. Press pine nuts onto trees in string form for garland. Press bell pepper pieces onto trees for ornaments. Top each tree with star shape cut from lemon peel. Serve with crackers.

Source: tablespoon.com

Make-Ahead Snowman Cheese Ball

All holiday appetizers should be this fun! This adorable snowman is made of a delicious spread of seasoned cream and Cheddar cheeses.

• Prep Time 10 minutes
• Total Time 4 hour 10 minutes
• Servings 7

Ingredients:

3        packages (8 ounces each) cream cheese, softened

4        cups shredded Cheddar cheese (16 ounces)

2        tablespoons basil pesto

1        tablespoon grated onion

1/4     teaspoon yellow mustard

2       drops red pepper sauce

1       container (4 ounces) whipped cream cheese, softened

         Decorations (see Success Hint), if desired

         Assorted crackers, if desired

Directions:

• Mix 3 packages cream cheese and the Cheddar cheese; divide into 3 equal parts. Combine 2 parts to equal two-thirds of mixture; mix in pesto. Mix onion, mustard and pepper sauce into remaining one-third mixture.
• Cover each cheese mixture and refrigerate about 4 hours or until firm enough to shape. Shape each cheese mixture into ball. Wrap each ball, label and freeze.
• About 12 hours before serving, remove balls from freezer. Thaw in wrappers in refrigerator.
• Arrange balls on serving plate with smaller ball on top for head of snowman. Frost snowman with whipped cream cheese before serving. Decorate as desired. Serve with crackers. Store covered in refrigerator.

Source: tablespoon.com

Bacon-Grits Fritters

Grits are treasured like gold in the South. These Bacon-Grits Fritters are the perfect Southern delicacy to introduce to your family and friends. Watch them quickly disappear


Ingredients:

• 1 cup uncooked quick-cooking grits
• 4 cups milk
• 1 teaspoon salt
• 1 1/2 cups (6 oz.) shredded extra-sharp white Cheddar cheese
• 1/2 cup cooked and finely crumbled bacon (about 8 slices)
• 2 green onions, minced
• 1/2 teaspoon freshly ground pepper
• 2 large eggs
• 3 cups Japanese breadcrumbs (panko)
• Vegetable oil

Directions:

1. Prepare grits according to package directions, using 4 cups milk and 1 tsp. salt. Remove from heat, and let stand 5 minutes. Stir in cheese and next 3 ingredients, stirring until cheese is melted. Spoon mixture into a lightly-greased 8-inch square baking dish or pan, and chill 4 to 24 hours.

2. Roll grits into 1 1/2-inch balls. Whisk together eggs and 1/4 cup water. Dip balls in egg wash, and roll in breadcrumbs.

3. Pour oil to depth of 3 inches in a large, heavy skillet; heat over medium-high heat to 350°. Fry fritters, in batches, 3 to 4 minutes or until golden brown. Drain on paper towels. Keep fritters warm on a wire rack in a pan in a 225° oven up to 30 minutes. Serve warm.

Make ahead: Prepare recipe as directed through Step 2. Cover and chill in a single layer up to 4 hours. Fry as directed. You may also prepare through Step 2 and freeze on a baking sheet for 30 minutes or until firm. Transfer to a zip-top plastic bag, and freeze. Cook frozen fritters as directed in Step 3, increasing cooking time to 5 to 6 minutes or until golden and centers are thoroughly heated.

Southern Living  DECEMBER 2010

Curried Chicken Tea Sandwiches

This top-rated recipe was made to serve to a crowd. You and your guests will rave over the distinctive combination of ingredients such as cream cheese, curried chicken, orange marmelade and flaked coconut over wheat bread.

Ingredients:

• 1/2 cup flaked coconut
• 1/2 cup chopped almonds
• 1 (8-ounce) package cream cheese, softened
• 2 tablespoons orange marmalade
• 1 1/2 teaspoons curry powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups diced cooked chicken
• 12 (1/2-inch-thick) pumpernickel, wheat, or white bread slices
• 3 tablespoons diced green onions

Directions:

1. Bake coconut and almonds in shallow baking pans at 350°, stirring occasionally, 5 to 10 minutes or until toasted.
2. Stir together cream cheese and next 4 ingredients; gently stir in chicken. Spread evenly on bread slices; trim crusts, and cut each slice into 3 strips. Sprinkle evenly with coconut, almonds, and green onions.

Southern Living  JANUARY 1997

Sweet Potato Squares With Lemon-Garlic Mayonnaise

For a hearty, fun appetizer, arrange cubes of sweet potato and pieces of smoked sausage on skewers and serve with a lemon-garlic mayonnaise. Serve warm or at room temperature. If you choose to serve the squares warm, prepare the mayonnaise first.

Ingredients:

• 2 pounds sweet potatoes, peeled and cut into 32 (1-inch) cubes
• 2 tablespoons olive oil
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/2 pound spicy smoked sausage, cut into 32 (1/2-inch) pieces
• 32 wooden picks
• Lemon-Garlic Mayonnaise
• Garnish: fresh thyme sprigs

Directions:

1. Preheat oven to 450°. Place sweet potato cubes on a lightly greased 15- x 10-inch jelly-roll pan. Drizzle potatoes with 2 Tbsp. oil, and sprinkle with pepper and salt. Toss to coat.

2. Bake at 450° for 15 to 20 minutes, turning cubes twice.

3. Cook sausage in a large nonstick skillet over medium-high heat 3 to 4 minutes on each side or until browned. Drain on paper towels.

4. Place 1 sausage slice on top of 1 sweet potato cube; secure with a wooden pick. Repeat with remaining sausage slices and potato cubes. Serve with Lemon-Garlic Mayonnaise. Garnish, if desired.

Source: Anne Trulock, Madison, Georgia, Southern Living  SEPTEMBER 2008

Curried Shrimp Tarts

Ready-made pastry shells make preparation of these tarts super-fast. Simply spoon a shrimp-and-cream-cheese mixture and jarred mango chutney into the shells. Top with chopped fresh chives and toasted sweetened coconut.

Ingredients:

• 1 cup chopped cooked shrimp
• 1/2 (8-oz.) package cream cheese, softened
• 3 tablespoons chopped green onions
• 1 tablespoon fresh lime juice
• 3/4 teaspoon curry powder
• 1/4 teaspoon ground red pepper
• 15 mini-phyllo pastry shells
• 2 1/2 tablespoons jarred mango chutney
• Toppings: chopped fresh chives, toasted sweetened flaked coconut

Directions:

1. Stir together first 6 ingredients. Spoon mixture into pastry shells. Spoon 1/2 tsp. mango chutney over each tart; sprinkle with desired toppings.

Source: Recipe inspired by April Cox, Charleston, South Carolina, Southern Living  APRIL 2010

Marshmallow Witches

It's getting closer to Halloween and you need to be ready for those trick or treeters'.

Ingredients:

1/2 cup vanilla frosting, divided
36 miniature semisweet chocolate chips
12 large marshmallows
1 drop each green, red and yellow food coloring, optional
1/4 cup flaked coconut
12 chocolate wafers
12 miniature peanut butter cups
12 milk chocolate kisses

Directions:

For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.
For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.
For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup.

Secure a hat to each witch with a dab of frosting.

Yield: 1 dozen.

Source: Recipe.com

The Perfect Fall Cheese Ball

 

This is no ordinary cheese ball. This is the cheese ball that will get your friends asking: How did you do that?

Ingredients: 

16oz cream cheese, room temp
2 cups cheddar cheese
3 tbsp minced onion
3 tbsp salsa
1 tsp ground cumin
2 cups nacho cheese chips, crumbled
top of 1 bell pepper for stem garnish

Directions:

1. With a mixer, combine cream cheese, cheddar, onion, salsa and cumin. Mix until creamy.
2. Scoop mixture onto plastic wrap and use wrap to form a ball and chill for at least 2 hours.
3. When ready to serve, roll ball into the crushed nacho chips and place bell pepper stem on top. Serve with chips, vegetables or pretzels!

Source: familyfreshmeals.com

Fruity Turtle Cake

Who needs refined sugar, when you can re-create something amazing from natural fruit sugars.

Ingredients: 


Peeled and thinly sliced kiwis (as many as it takes to cover shell)
Bananas, thinly sliced lengthwise
Coconut flesh (1/2 cup)
Coconut water (1/4 cup)
Dates, pitted (1/2 cup)

Directions: 


1. Put coconut flesh, coconut water, and dates into a blender, and blend on high until you get an "icing" like consistency. (Not too liquid. If it is too thin, add more dates.)

2. Start with layered bananas on the bottom, followed by some coconut date "icing", followed by thinly sliced kiwi rounds, and then some more "icing", and then more banana slices. Continue this pattern, moving slowly into the center, until you get a 1/2 circle shape on your plate.

3. Next, layer the 1/2 circle with thinly sliced kiwi rounds to make the green color of the turtle shell.

4. Make the head, feet, and tail, simply by carving out individual kiwis to get the shapes as pictured in the picture below.

Source:  Tanja Kelleter

Cucumber Sandwich

Ingredients:

1 Cucumber
1 Carrot
1 Stalk of Celery
1 Green Onion
1 Handful of Flat Parsley
1 Lime (squeeze out the juice and set aside)
1 Splash of Vinegar
Dash of Salt and Pepper
The seeds from the Cucumber
1 Aleppo chili (or cayenne)
1 Chicken Breast


Directions:

Peel the cucumber and scoop out the seeds with a tea spoon. Relish: one carrot, one stalk of celery, one green onion, a handful of flat leaf parsley, juice of one lime, the scooped out seeds of the cucumber (one), one tbs olive oil, dash of salt, pepper, and Aleppo chili (or cayenne). Blend 5 second in the mixer to keep it chunky. Taste it and add more lime juice or a splash of vinegar if it is not tangy enough. Slice a chicken breast in thin strips and grill/saute/pan fry them with just a bit of salt and pepper. Place the cucumber on a plate and scoop some of the relish in it to level it, add the grilled chicken strip, scoop some more relish in the middle on top of the chicken and cover it all with the other part of the cucumber. The whole thing can be juicy, so eat it over a plate. When taken for a lunch, just keep it all separate until it's time to eat and build them on the spot.

Source: Internet