Puff Pastry Hors D'Oeuvres

SATURDAY'S FOOD TIP



I love puff pastry. It's so easy to work with and can be used to create many delicious appetizers and snacks. Try these easy but elegant hors d'oeuvres.

1 pkg. frozen puff pastry
1 pkg. Three Angels Divine Dill Dip Mix made with cream cheese and crushed pineapple
Flutted cookie cutters in a variety of shapes

Thaw puff pastry. Roll out slightly with a rolling pin. Cut out dough with cookie cutters. Bake at 400 degrees until puffed and golden. Remove from oven, cool, and cut each shape in half to make two layers. Spread each shape with the dill dip mixture. Top with chopped nuts and chopped parsley.

Here's a simple recipe for Pesto Elephant Ears that would be perfect snacks for New Year's Eve. Instead of the pesto, I make them with our Sun-Blessed Tomato Herb Dip Mix made with cream cheese. Yum.



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Happy New Year!

25 FABULOUS FOOD TIPS, RECIPES, AND IDEAS FOR EASY ENTERTAINING

FRIDAY'S FOOD TIP

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Black-Eyed Peas: A New Year's Day Tradition

THURSDAY'S FOOD TIP



New Year's Day is full of traditions. Watching college ball games on TV, making resolutions, and eating certain foods that are thought to bring good luck are just a few typical traditions in the USA.

Black-eyed peas are a New Year's Day tradition in the South. Eating them on this day supposedly brings good luck and riches for the coming year. Many Southerners make something called Hoppin' John, a mixture of black-eyed peas, rice, and bacon (which is typically eaten with collard greens) for New Year's Day.

If you're planning a New Year's Day celebration for friends and family, you'll want to serve Black-Eyed Peas for good luck, of course. But Hoppin' John and collard greens just don't seem like the perfect snack when guests are watching those college ball games on TV. Try this delicious Black-Eyed Pea Dip instead. It's bound to assure everyone's good fortune for 2006.



BLACK-EYED PEA DIP

1 1/4 c. cooked or canned black-eyed peas
2 garlic cloves, minced
1 (3 oz.) pkg. cream cheese, softened
1 tsp. cayenne pepper
1 tsp. cumin (or chili powder for a spicier dip)
1 1 /2 c. shredded cheddar cheese
1 bunch of green onions, minced
Salt and pepper, to taste
Tortilla chips

Preheat oven to 400 degrees.

In a food processor, combine the peas, garlic, cream cheese, pepper, cumin, and salt and pepper. Place the dip in a pie pan. Top with the shredded cheese. Bake until the dip is heated thoroughly and the cheese bubbles (about 20 minutes.) Sprinkle the green onions over the top. Serve with tortilla chips.

FYI - FREE COFFEE!

Nothing tastes as delicious and satisfying with baked goods from the Three Angels Gourmet Co. like a great cup of coffee or tea. With that in mind, we've partnered with coffeeAM.com to bring you an interesting variety of coffees and teas. You'll also find all sorts of other great products at coffeeAM.com. Plus, you get FREE coffee with every purchase. What could be better than that? Check out their website.

Wednesday's Food Tip: Spices - Out with the Old, In with the New!

Ring in the New Year by cleaning out something old – your spice rack.


This is the perfect time to replace those old jars of spices that have been on your spice rack so long you don’t even remember when you bought them.

Ground herbs and spices retain their best flavor for only a year. So pitch out those jars from years gone by. Whole spices will remain flavorful for up to 2 years, so you can keep those a little longer.

To determine whether a spice is so old it needs to be replaced, check to see if the color has faded, or if the spice has caked up. An unpleasant odor is another sign that spices have passed their prime.

Light, heat, and moisture will cause herbs and spices to lose their flavor more quickly. Move your spice rack away from the stove if that’s where you have it now. It’s also best to choose ground herbs and spices in metal tins with tight fitting lids (instead of clear glass jars) to lessen their exposure to light.

Keep your spices in a cool, dry cabinet or pantry and they will retain their flavor longer.



Get this Spice Rack here.

FYI: Don't Forget to Get Your Free eBook!

Don't forget to get your free ebook - 25 FABULOUS FOOD TIPS, RECIPES, AND IDEAS FOR EASY ENTERTAINING - at our website.

Download the book, print it out, and keep it as a handy reference all year long.

Tuesday's Food Tip: Plan a Simple New Year's Day Brunch

If you’ll have overnight guests for New Year’s Eve, make preparations now for a simple New Year’s Day Brunch, then relax and celebrate as you usher in 2006.

Many dishes for your New Year’s Day Brunch can be partially prepared the night before. This breakfast casserole should be refrigerated overnight.

BREAKFAST CASSEROLE (serves 8)

1 lb. breakfast sausage (mild)
6 eggs
4 slices white bread, cubed
2 c. milk
1 c. shredded sharp cheddar cheese

Brown and drain the sausage. Crumble it into a 2 quart casserole sprayed with cooking spray. Beat the eggs. Add milk and bread. Pour mixture over the sausage, then top with cheese.

Refrigerate overnight. The next morning, bake at 350 degrees, covered for 30 minutes. Uncover and bake 15 minutes more.



These easy Cinnamon Buns are prepared in a bread machine.

Make-ahead Breakfast Brunch Bakes from Kraftfoods.com are also perfect for a New Year’s Day Brunch.

Here’s a recipe for a yummy Apple Crunch Breakfast Cobbler you make in the crockpot.

A New Year’s Day Brunch doesn’t have to be an elaborate affair. Serve easy-to-prepare, but delicious, dishes and everyone will have something to celebrate.

Monday's Food Tip: Recipes for Leftover Ham

If you served ham for Christmas dinner yesterday you probably have plenty left over. Today’s lunch might be ham sandwiches. But what else can you do with the leftover ham?



Try a few of these recipes and everyone will forget they’re eating leftovers.


Ham and Noodle Casserole

Deep Dish Ham Pie

Leftover Ham Bake

Ham Stuffed Baked Apples

Sunday's Food Tip: Quick Cinnamon Pull Aparts

MERRY CHRISTMAS!



While the kids play with their presents from Santa this morning, make these Cinnamon Pull Aparts in a flash. Serve them with scrambled eggs and bacon and you've got a special Christmas breakfast.



QUICK CINNAMON PULL APARTS

1 can refrigerator biscuits
2 tsp. cinnamon
1/4 c. butter
1/2 c. sugar

Melt the butter in a small bowl. Mix cinnamon and sugar together in another bowl. Cut each biscuit into four pieces. Dip each piece into the butter, then into the cinnamon-sugar mixture. Toss all the coated pieces into a loaf pan. Sprinkle remaining cinnamon-sugar mixture on top. Bake at 400 degrees for 20 minutes. Invert pan on plate.

FYI: Get Your Free Tips eBook

If you enjoy our daily food tips, now you can download our free ebook - 25 FABULOUS FOOD TIPS, RECIPES, AND IDEAS FOR EASY ENTERTAINING - at our website. Download the book, print it out, and keep it as a handy reference all year long.


Happy Holidays!

Saturday's Food Tip: Making Perfect, Lump Free, Gravy

Turkey with dressing is the traditional meal for Thanksgiving here in the United States. But it's also a favorite for Christmas dinner. And mashed potatoes and gravy just seem to go perfectly with the turkey and dressing. That is, if you manage to uncover the secret to making perfect, lump free, gravy using the pan drippings from the turkey.

If there's any secret to making perfect, lump free, gravy it's the slurry. I learned the slurry secret several years ago from my sister-in-law (thank you, Linda), and I've been making perfect, lump free, gravy ever since.



What is a slurry? And how does it lead to perfect gravy? Find out here.

Friday's Food Tip: Holiday Rum Balls

It wouldn't seem like the holidays without at least one recipe for Rum Balls.

It takes a few days for the full flavor of Rum Balls to develop, but, if you make these today, they should be pretty tasty by Christmas afternoon.



You can use the following recipe to make either Rum Balls or Bourbon Balls.


RUM BALLS (or BOURBON BALLS)

1 (6 oz.) pkg. chocolate chips

2 Tbsp. white corn syrup

1/2 c. rum (or bourbon)

2 1/2 c. vanilla wafers, crushed fine

1 c. nuts, chopped fine

1/2 c. powdered sugar or 1/2 c. flaked coconut (for coating the balls)


Melt the chocolate chips in a double boiler or the microwave. Remove from heat; add syrup and rum (or bourbon) and mix well.

Add vanilla wafers and nuts. Mix with your hands and let stand 20 minutes. Shape into balls, then roll in either powdered sugar or flaked coconut.

Store the balls in an airtight container. Let them set for about 3 days to develop flavor.

Thursday's Food Tip: Bake Bar Cookies for the Holidays!

A good friend of mine calls me "the bar cookie queen" because she knows how much I love to create bar cookie mixes for the Three Angels Gourmet Co. And customers rave over our Butterscotch Chip Cookie Bar Mix, Oatmeal Raisin Cookie Bar Mix, and our Heavenly Jam Bar Mix, so I'm very proud of our cookie bar mixes.

But here is one of my favorite bar cookies that isn't made from a mix. These Toffee Crunch Bars hold together well, and kids and adults alike love them. Plus, the recipe is very easy, so you'll surely want to bake some of these bar cookies for the holidays. They'd be perfect for a dessert buffet or a cookie exchange.



TOFFEE CRUNCH BARS

1 c. shortening
1 c. brown sugar
1 egg
1 tsp. vanilla
2 c. flour
1 tsp. salt

Cream shortening and brown sugar. Add egg and vanilla and beat well. Mix in flour and salt. Press into greased jelly roll pan. Bake at 350 degrees for 12-14 minutes (until brown on the edges). Frost immediately with chocolate powdered sugar frosting. Cut into squares when the frosting has set.

Wednesday's Food Tip: The Twelve Days of Dip Ideas - Day 12

Visit the "recipes" page of our website and you'll find a dozen ways to use our Divine Dill Dip Mix.

Here's just one of them.

Add the dill dip to a white sauce – Make a white sauce, then add 1 1/2 tablespoons of the dill dip seasoning per cup of white sauce. Pour over pan-grilled chicken strips. Serve the chicken over rice or noodles.

Tuesday's Food Tip: The Twelve Days of Dip Ideas - Day 11

Our Sun-Blessed Tomato Herb Dip Mix is more than just a dip mix. Use it to make this delicious dressing, which is a great way to dress up a salad.



SUN-BLESSED TOMATO HERB SALAD DRESSING

1 c. oil (olive oil is best)
1/2 c. balsamic or red wine vinegar
1 Tbsp. sugar
1 to 2 Tbsp. of Three Angels Sun-Blessed Tomato Herb Dip Mix

Add tomato herb dip mix and sugar to vinegar and stir until sugar is dissolved. Add oil and whisk until well blended.

Read what Marinade Dave has to say about this salad dressing.

Monday's Food Tip: The Twelve Days of Dip Ideas - Day 10

Divine Dill Dip Mix from the Three Angels Gourmet Co. makes a great dry rub for chicken breasts.

Flatten boneless chicken breasts with a meat mallet. Sprinkle dry dill dip mix over both sides of each chicken breast and rub the dip mix into the meat. Cover chicken breasts with plastic wrap or waxed paper and place in the refrigerator for 30 minutes or more.

Remove chicken breasts from the refrigerator. Cook the chicken in a skillet with a little olive oil.

FYI: A Holiday Gift for You!

Here's a free eCookbook of holiday recipes from Chef Shane.

Just who is Chef Shane? Click here to find out and to get your free eCookbook.

Thank you, Chef Shane. Happy holidays to you, too!

Sunday's Food Tip: The Twelve Days of Dip Ideas - Day 9

Bagel lovers will love this bagel spread made with cream cheese and Sun-Blessed Tomato Herb Dip Mix from the Three Angels Gourmet Co.



TOMATO HERB BAGEL SPREAD

1 (8 oz.) pkg. cream cheese, softened

1 pkg. Sun-Blessed Tomato Herb Dip Mix

Blend softened cream cheese with tomato herb dip mix. Refrigerate for at least an hour, then allow the cream cheese mixture to soften again.

Spread on sliced bagels or bagel chips and serve.

Saturday's Food Tip: The Twelve Days of Dip Ideas - Day 8

Try this tasty bread dipper made with olive oil and a package of Sun-Blessed Tomato Herb Dip Mix from the Three Angels Gourmet Co.



SUN-BLESSED TOMATO HERB BREAD DIPPER

Add 1 to 2 tablespoons of Three Angels Sun-Blessed Tomato Herb Dip Mix to 1 cup of extra virgin olive oil and wisk together. For even more flavor, add 1 tablespoon balsamic vinegar and 1 tablespoon parmesan cheese, plus salt and pepper to taste.

Serve with slices of Angel Ale Bread, or French bread made with a package of Angel Cloud White Bread Mix.

FYI: Homemade Gift Basket Ideas

Can't think of the perfect holiday gift for a co-worker, friend, or a special member of the family? How about a homemade gift basket? They're almost as much fun to create as they are to receive.



Here's a site with fun and easy ideas for homemade gift baskets for all sorts of occasions.

You'll want to spend some time at this site since it covers everything from choosing the right empty basket to recipes and instructions for a variety of items to put in your homemade gift baskets.

Try my recipe for Chocolate Truffles and make someone you love a "sweet" gift basket for Christmas!

Happy holidays!

Suzanne

Friday's Food Tip: The Twelve Days of Dip Ideas - Day 7

Fresh veggies beg to be served with a little Divine Dill Dip Mix from the Three Angels Gourmet Co.



Fill cherry tomatoes with dill dip made with either sour cream or plain lowfat yogurt. Arrange them on a tray and serve as holiday treats or appetizers.

Hollow out a large fresh bell pepper and use it as a serving bowl for the dip mix. Surround it with a variety of fresh veggies.



Make celery boats for the kids by filling crisp celery pieces with a little prepared dill dip.

Use your imagination and you'll think of all sorts of other ways to use dill mix and fresh vegetables to create a festive touch for the holidays.



HOLIDAY SPECIAL - From now until December 31st, purchase our Divine Dill Dip Mix 4 Pack Carton so you'll have plenty of Divine Dill Dip Mix for the holidays. These cute little cartons make perfect hostess gifts too.

Thursday's Food Tip: The Twelve Days of Dip Ideas - Day 6

If you love nachos with queso dip, then you'll love our Mild Chilies & Cheese Dip Mix. It makes a rich and cheesy queso dip when you just add water and pop it into the microwave for a few minutes.

For something a bit fancier than a bowl of plain queso dip with chips, try this nacho platter.




NACHO PLATTER

1 pkg. blue corn tortilla chips

1 pkg. regular tortilla chips

1/2 c. black olives, sliced

1 bunch green onions, chopped into small pieces

1 small carton sour cream

2 pkgs. Three Angels Gourmet Co. Mild Chilies and Cheese Dip

Guacamole (optional)


Combine Mild Chilies & Cheese Dip Mix with water according to package directions and microwave for about 1 minute. Let dip cool while you pour the 2 packages of tortilla chips onto a large, decorative platter.

Pour cheese dip over the tortillas, then put a layer of sour cream over the cheese tip. Top with the black olives and green onions, and guacamole (if desired). Serve immediately.




Spice up your life a little with these other ways to serve Mild Chilies & Cheese Dip from the Three Angels Gourmet Co:

1. Simply add water to this mix and microwave for a creamy, but not-too-spicy queso dip just like the restaurants serve. Try it with tortilla chips or fresh veggies for a quick and easy appetizer or snack. Optional: Add cooked ground beef or your favorite ground sausage.

2. For a spicier dip, drain RO-TEL Diced Tomatoes & Green Chilies and add to prepared cheese mix.

3. Drizzle prepared dip over broccoli or your favorite steamed vegetables.

4. Use prepared dip as a topping for eggs, potato dishes or casseroles to give them a little zing.

5. Add prepared dip to rice for a delicious side dish.

6. Combine dip mix with beer or chicken stock to create Spicy Cheese Soup (look for recipe in an earlier blog posting from last week).

Wednesday's Food Tip: The Twelve Days of Dip Ideas - Day 5

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Our dip mixes are so versatile. Each one can be used to create a variety of foods besides a dip. Our Sun-Blessed Tomato Herb Dip Mix, or example, can be used to make delicious pizzas. When cut into small wedges, these Herb Veggie Pizzas make perfect holiday appetizers.




HERB VEGGIE PIZZAS

2 prepared pizza crusts (or use a package of Flatout flatbread)
2 Tbsp. Sun-Blessed Tomato Herb Dip Mix
1 (8 oz.) pkg. cream cheese, softened
2 c. assorted chopped vegetables (any combination such as alfalfa sprouts, broccoli, carrots, mushrooms, green or red onions, peppers, tomatoes, zucchini), stir-fried until tender but still crisp
Freshly grated Parmesan cheese

Mix Three Angels Sun-Blessed Tomato Herb Dip Mix with softened cream cheese and put in the refrigerator for at least an hour to let the flavors blend. After an hour, remove cream cheese mixture from the refrigerator and let it soften enough to spread. Spread mixture evenly over the top of pizza crusts.

Arrange chopped, cooked vegetables in an attractive manner over cream cheese herb spread, top with grated Parmesan cheese. Place pizzas in a 350 oven for about 10 minutes. Cut pizzas into wedges and place on a tray. Serve immediately.

Tuesday's Food Tip: The Twelve Days of Dip Ideas - Day 4

Make a flavorful bread dipper with olive oil and Sun Blessed Tomato Herb Dip Mix (directions are on the package) from the Three Angels Gourmet Co.

Once you've prepared the bread dipper, sprinkle some into a small bowl, along with a little balsamic vinegar and finely grated parmesan cheese. Dip small pieces of french bread or Italian bread into the bowl. Yum.

You can also use the bread dipper to create a delicious, yet simple, side dish with your favorite pasta (bowtie pasta is great for this but you can use spaghetti, fettuccine, or any kind of pasta), and Parmesan cheese.



Cook the pasta, then drain it. While the pasta is still hot, drizzle with the prepared bread dipper (olive oil infused with Sun-Blessed Tomato Herb Dip Mix). Stir to distribute the oil evenly throughout the pasta. Grate fresh Parmesan over the pasta and stir it through the pasta until the cheese begins to melt. The tomato-herb olive oil helps the cheese stick to the hot pasta, and the combination of ingredients gives it a wonderful flavor.

Monday's Food Tip: The Twelve Days of Dip Ideas - Day 3

These attractive cucumber and salmon appetizers are a snap to make with our Divine Dill Dip Mix. Simply add cream cheese or sour cream to the dip mix.




DILLICIOUS CUCUMBER & SALMON APPETIZERS


1/2 pkg. Divine Dill Dip Mix

1 c. sour cream OR 4 oz. cream cheese

1 large cucumber

1 pkg. (about 3 oz.) smoked salmon

Fresh dill or canned pimento


Combine the sour cream or cream cheese and Divine Dill Dip Mix and refrigerate for at least an hour, so the onions in the dip mix will soften and the flavors will blend with the sour cream or cream cheese.

Slice a large cucumber in half. With a vegetable peeler, peel the length of each cucumber, leaving narrow strips of the peel intact (see photo). Cut the cucumber into 1 to 2 inch slices, then make a little cup out of each piece of cucumber by hollowing out a bit of the cucumber. Put about a teaspoon of the dill dip mixture into the hollow space of each cucumber. Cut a small piece (about 2 inches or so) of smoked salmon and roll it up. Place the rolled salmon on top of the dill dip mixture that is inside the cucumber slice. Garnish with a little minced dill or a small piece of canned pimento. Cover with plastic wrap and chill until ready to serve.

Sunday's Food Tip: The Twelve Days of Dip Ideas - Day 2

Here's a simple, yet impressive appetizer to make with our Sun-Blessed Tomato Herb Dip Mix.




MEDITERRANEAN ROLLUPS

1 pkg. Three Angels Sun-Blessed Tomato Herb Dip Mix
1 small can chopped black olives
1 small pkg. cream cheese
4 flour tortillas

Mix softened cream cheese and Three Angels Sunblessed Tomato Dip Mix. Spread mixture on tortillas, lightly covering the entire surface of each tortilla. Place chopped black olives on top of each tortilla. Roll up each tortilla. Wrap in plastic wrap and refrigerator for at least an hour. After tortillas have chilled, cut each rolled tortilla into small pieces.

Saturday's Food Tip: The Twelve Days of Dip Ideas - Day 1

I always appreciate new ideas and recipes for appetizers or cocktail snacks during the holidays. You probably do, too. And since our dip mixes are so versatile, for the next 12 days my daily food tip will be a recipe or serving suggestion for one of our delicious dip mixes.



If you’ve never tried our Dilly of a Cheese Ball, you’re missing out. Made with Divine Dill Dip Mix, cream cheese, and a can of crushed pineapple, the tangy taste of this dip is truly divine. One package of dip mix makes a festive cheeseball that’s perfect for a holiday party or family gathering.

DILLY OF A CHEESE BALL

12 oz. cream cheese
1 c. drained, crushed pineapple
1 pkg. Three Angels Divine Dill Dip Mix

Mix pineapple and Three Angels Divine Dill Dip Mix into softened cream cheese. May be served in a bowl or shaped into a ball and rolled in chopped nuts and parsley. Dillicious!

Friday's Food Tip: Sun-Blessed Tomato Herb Puffs

These tasty Sun-Blessed Tomato Herb Puffs are easy to make, yet oh-so-flavorful. They're perfect as appetizers or for cocktail snacks during the holidays.




SUN-BLESSED TOMATO HERB PUFFS


1 box puff pastry

1 pkg. Sun-Blessed Tomato Herb Dip Mix

8 oz. cream cheese, softened


Combine the tomato herb dip mix with the softened cream cheese and put it in the refrigerator for about an hour to blend. After an hour, remove the cream cheese mixture from the refrigerator. Let it soften while you preheat the oven and prepare the pastry.


Preheat the oven to 400 degrees.

Thaw 2 sheets of puff pastry.

When thawed, place one sheet of pastry on a lightly floured boad. Use a rolling pin to roll the dough out until it's a 13-inch square. Spread 1/2 of the cream cheese mixture over the entire surface of one sheet of the puff pastry. Fold the sides of the pastry toward the center - so they go halfway to the middle. Fold them again, this time so the 2 folds meet exactly at the middle of the dough. Then fold one half over the other. Slice the dough into 3/8 inch slices and place them, cut side up, on a baking sheet lined with a silicone baking mat. Repeat this entire procedure with the 2nd sheet of puff pastry.

Place each baking sheet in the oven for 6 minutes. Remove from the oven and turn each pastry slice over. Return baking sheet to the oven and continue baking for an additional 6 to 8 minutes - until each slice of pastry is done and the edges have started to brown.

Thursday's Food Tip: Spicy Cheese Soup

Our Mild Chilies and Cheese Dip Mix can be used to make a delicious Spicy Cheese Soup.




SPICY CHEESE SOUP

1 pkg. Mild Chilies and Cheese Dip Mix
1 c. water
1 (14 oz.) can chicken broth OR 1 (12 oz.) bottle of beer

Pour the dry dip mix into a large saucepan. Use a wire whisk to break up any mix that might have clumped together. Add 1 cup of hot water to the soup mix and blend with the wire whisk until the soup mix dissolves. Gradually whisk in the chicken broth or beer. Bring the soup to a boil, stirring constantly with the wire whisk. Reduce heat and simmer for 10 to 15 minutes, stirring constantly. Strain the soup mix, if desired. Pour the soup into bowls. Top with tortilla strips or croutons and a little grated cheese. Makes 2 to 3 servings.

Wednesday's Food Tip: Old-Fashioned Date Nut Roll

When I was a child my mother made this candy every Christmas. I can remember her pouring it onto waxed paper, shaping it into a roll, then wrapping the whole thing in a dish towel and putting it in the refrigerator.




OLD- FASHIONED DATE NUT ROLL

3 c. sugar
1 c. milk
1 (10-oz.) pkg. pitted dates, chopped
2 c. chopped pecans
1 tsp. vanilla extract
Butter (for greasing waxed paper)


Boil the sugar and milk to soft ball stage, stirring constantly. Add pecans and dates and continue stirring until dates soften. Remove from heat. Add vanilla. Stir until thick. Pour mixture onto buttered waxed paper and shape into a roll. Wrap the roll (waxed paper and all) into a dish towel and store it in the refrigerator. Cut into slices to serve.

Tuesday's Food Tip: Sausage Stuffing

Turkey and Dressing is a Thanksgiving tradition, of course. But it's also popular for Christmas dinner. Here's some easy Sausage Stuffing to try.



SAUSAGE STUFFING (Makes enough for a small - 10-12 lb. - turkey)

Saute 1 package of sausage meat with the following, finely chopped:

3 stalks celery
1 small red onion
1 red bell pepper
6 large mushrooms
2 fresh garlic cloves
1 jalapeno pepper (optional)

Drain well.

Add:

1/2 loaf white slice bread, diced into small cubes
1 egg
Poultry seasoning to taste

Mix together loosely; if the mix is too dry, add a little hot water, or chicken boullion. Stuff into your turkey just before it goes into the oven.



ABOUT THE COOK: Phil Rogers is a school chef in Victoria, British Columbia, Canada. In his spare time he enjoys writing for children and he is currently a student with the Institute of Children’s Literature.

Monday's Food Tip: Cranberry-Brie Holiday Tassies

Tassies are usually little tarts or cookies made from butter, flour, and cream cheese and baked in tiny muffin tins, but these holiday treats are a bit different since they're made with puff pastry. I still call them 'tassies" though because they're bite-sized and made in tiny "tassie" tins. They're perfect as appetizers or even as part of a dessert buffet. The rich, gooey, buttery brie combined with the tart, yet sweet, cranberry sauce is a luscious combination. I like the little crunch the pecans add to the tassie, but they're just as good without any nuts.



CRANBERRY-BRIE HOLIDAY TASSIES


Puff pastry dough

Cranberry sauce (whole berry is the kind I use)

A circle of good Brie

Chopped pecans (if desired)


Preheat oven to 325 degrees. Unfold the puff pastry dough and let it thaw, then smooth it out just a bit with a rolling pin. Cut the dough into 2 inch squares and smooth one square into each hole of the mini-muffin tin (they'll look like mini-pie crusts once they're smoothed into the tin). Put a 1 inch piece of Brie into the center of each of the puff pastry "crusts," then add a little chopped pecan. Top with a teaspoon or so of the cranberry sauce and put the tassies in the oven for about 10-15 minutes (just until the pastry starts to brown at the corners, so watch them carefully).

Let cool for a few minutes before serving, but serve warm.

Sunday's Food Tip: Poached Pears

Poached pears make such a festive dessert for the holidays. The pears take on the flavor and color of the poaching liquid. Red fruit juice (cranberry, raspberry, or pomegranate juice are all good choices) or red wine (I like merlot) will produce velvety crimsom colored pears that are sweet and flavorful.



Here's a recipe for Poached Pears in Red Wine that's so easy, even novice cooks will want to try it.

These Poached Pears with raspberry yogurt mint sauce will make an impressive end to any holiday meal.

Saturday's Food Tip: Simple "Gingerbread" Houses

Help your children create some cute "gingerbread" houses during the holidays. There’s no baking involved. Graham crackers are used instead of gingerbread for the walls and roof of each house. Here’s all you’ll need:


GINGERBREAD HOUSES


Small milk cartons (one per child)

Graham crackers

White Frosting

Candy canes, gumdrops and other small candies, lollipops, colored sugar, candy sprinkles (for decorations)

Sturdy paper plates

Waxed paper

Plastic bag or pastry bag with decorator tip

Shredded wheat cereal


Wash out a small milk carton for each child and let it dry out, then tape it shut. Put each milk carton upright on some waxed paper on its own paper plate.

Have each child use a butter knife and coat one side of a graham cracker with frosting, then stick it to one side of the carton to make a wall for the gingerbread house. They'll repeat this process for the other 3 sides of the milk carton, then use 2 crackers to make the roof. Help each child cut another graham cracker in half to form a triangle to fill in the area between the sides and the roof.

The children will need to use lots of frosting so the house will stay together, so you’ll want to put some of the white frosting in a pastry bag with a tip (or put it in a resealable plastic bag and cut a small hole in one corner of the bottom of the bag and attach a frosting tip). The children can use it to pipe frosting into the cracks between crackers.

For a thatched roof for the gingerbread house, tear apart the shredded wheat cereal and sprinkle it onto the roof. Have the children decorate their houses with candy canes, gumdrops, colored sugar, candy sprinkles, etc.


If you're looking for REAL gingerbread ideas, check this out.

Friday's Food Tip: Get in the Holiday Spirit!

Need a little help getting in the holiday spirit this year? Then try this tip.

Our sense of smell has the power to evoke pleasant memories from holidays past. Give your house the scent of Christmas with this simple concoction and those happy holiday memories will instantly fill you and your family with Christmas cheer.



OLD-FASHIONED CHRISTMAS SCENT


1 grapefruit peel

2 orange peels

2 lemon peels

4 c. water

2 sticks cinnamon

1 Tbsp. cloves

1 Tbsp. allspice


Combine all ingredients in a kettle or large pot and bring to a boil. Simmer on the back burner until you have perfumed the entire house.

Thursday's Food Tip: Homemade Holiday Fudge

Sure, you can get great fudge at a candy store.

But it’s much more fun when you make great fudge yourself. Plus, everyone appreciates homemade fudge during the holidays.

I’ve tried many other, more complicated, recipes for great fudge, but this one for Festive Fudge made with Eagle Brand Sweetened Condensed Milk is hard to beat. You can even vary the recipe just a bit and come up with several different fudge flavors. Yum.

Wednesday's Food Tip: Make a Raspberry Brownie Tart

It's so easy to make an elegant dessert with our Raspberry Brownie Mix. Just make the mix according to the directions on the package. Instead of pouring the mixture into an 8x8 inch square pan, put it in a fluted tart pan.

Sprinkle the top of the batter with the sliced almonds that are included in the package. Bake as directed. Let the brownies cool, then remove the sides of the tart pan and place the brownies on a footed cake plate.

Drizzle a little heated chocolate syrup, or raspberry jam that has been liquified in the microwave, on top of the brownies, then pipe whipped cream all around the outer edge. No one will dream this "brownie tart" was made from a mix!



Here's a photo of some brownies baked in a fluted tart pan - I left them in the pan so you could see it, but they should be removed from the pan and piped with whipped cream before you present them at the table on a footed cake plate.

Tuesday's Food Tip: Bake Bite-Size Treats For the Holidays & Save Calories

If you’re trying to cut down on calories over the holidays, but don't want to feel deprived, try this trick. Bake brownies, muffins, or fruit tarts in a mini muffin tin. Since each sweet will only be a bite, you can enjoy a couple of your favorite treats without overdoing it.

Monday's Food Tip: Quick & Easy Holiday Party Favors or Small Gifts

Here’s a quick and easy way to make cute favors for a holiday party, or you can use these candy-filled cookie cutters as Christmas gifts. You’ll need some holiday cookie cutters in a variety of shapes, candy melts in different flavors and colors (available from stores that carry candy making supplies) or a variety of baking chips (milk chocolate, peanut butter, butterscotch, white chocolate, mint, etc.), colored sprinkles, colored sugar, clear cello bags, gold twist ties or colored ribbon.



Line a large cookie sheet or jelly-roll pan with a silicone baking mat or parchment paper. Set the cookie cutters on the cookie sheet, a few inches apart.

Melt one type of baking chip, or one flavor or color of candy melt, at a time according to the directions on the package, then pour the melted candy into a few of the cookie cutters. Fill each cutter to the top and use a knife to make sure the melted candy is distributed evenly inside the cookie cutter. Immediately sprinkle some colored sugar or candy sprinkles over the melted candy in the cookie cutter.

Repeat the process, using as many different colors and flavors of candy melts or baking chips as you wish. When all the cookie cutters have been filled, place the cookie sheet into the refrigerator and leave it until the candy in all of the cutters has hardened.

Remove each cutter from the cookie sheet. Scrape off any candy that might have stuck to the outside of the cutters. Package each candy-filled cutter in a clear cello bag (available at crafts stores). Tie the top of each cello bag together with a gold twist tie or a piece of colored ribbon.

Variation: You can also use your favorite fudge recipe or peppermint bark recipe to make these cute cutters. Simply pour the fudge or peppermint bark into the cutters just as you would the melted baking chips or candy melts.

Sunday's Food Tip: Filipino Lumpia

When I was a teenager on Guam in the 1960s, I used to enjoy parties where my Filipino friends would serve a special treat called lumpia. Lumpia is a Filipino version of the eggroll and can be served as a side dish or an appetizer.

Yesterday, I got together with my daughter-in-law, her sister, and their Filipino mother to make lumpia. It was the first time I'd had this traditional Filipino dish in years, and I'd never make lumpia myself because I figured it would be too complicated. I was delighted yesterday when I found out that lumpia really isn't difficult to make. It just takes a while to chop all the fresh vegetables that are needed to fill the lumpia wrappers. Still, this dish is well worth the time and effort but you'll want to enlist a few other friends or family members to help with the chopping because you'll want to make lots and lots of lumpia.

There are different recipes for lumpia but all of them call for a variety of fresh, chopped veggies. Here's a recipe for Fillipino Lumpia that calls for ground pork and green cabbage (two items we did not use in our lumpia yesterday).

Here's another recipe for Fresh Lumpia that calls for shrimp and chicken, which is what we used in our lumpia.

Once you've made the lumpia you'll need a Garlic Sauce or a Sweet and Sour Sauce for dipping.

M-m-m...fresh, hot lumpia. I wish I knew the Filipino word for "delicious."

Saturday's Food Tip: Wake Up to a Hot & Hearty Breakfast

You can wake up to a hot and hearty breakfast tomorrow if you let your crockpot cook the meal overnight. Before you go to bed tonight, put the following into your crockpot:

1 c. steel-cut oats
4 c. water
1/2 c. dried fruit (raisins, cranberries, apricots, etc.)

Put the lid on the crockpot and turn in on low to cook while you sleep. By morning your breakfast will be ready.

Friday's Food Tip: What to Do With Those Thanksgiving Leftovers…

If you’re wondering what to do with all those leftovers from Thanksgiving dinner, try this tip.



The day after Thanksgiving I make a casserole with the left over turkey, stuffing, gravy, veggies and mashed potatoes, (if you don't have any potatoes left, instant mashed work well), I layer everything in a pan - sort of like lasagna and seal the top with mashed potatoes - like a turkey Shepherd's Pie. It's a big hit at my house. - Jan Czech