Team BWare Cookbook

Page 1

Team BWare

RECIPES 2021


TABLE OF CONTENTS APPETIZER Cranberry Brie Pinwheels Southern Living Blue Cheese Bacon Dip

SIDE Cheesy Bacon & Ranch Pull-Apart Bread Twice Baked Potatoes

Soup Butternut Squash & Pear Soup

Dessert Company Chocolate Cake Cranberry Bliss Bars Cranberry Orange Cookies English Trifle Fudge Pie Graham Fridge Cake Granny's Sand Tarts No Bake Chocolate & Peanut Butter Pecan Cookies

Holiday Fresh Cranberry Relish Pecan-Topped Sweet Potato Casserole


APPETIZER


APPETIZER

Cranberry Brie Pinwheels FROM THE KITCHEN OF JAMI BOZZARELLO

DIRECTIONS

INGREDIENTS 2 Crescent Sheet Rolls (can use crescent rolls, just need to pinch the seams together) 8 oz Cream Cheese 8 oz Brie Cheese ¾ c Dried Cranberries 1T Chives (dried or fresh) ½ Jalapeno (seeded)

NOTES Recipe can also be made into little muffin pockets by using a mini muffin tin and cutting Crescent dough into 2inch squares. Place Crescent dough into muffin pan and spoon filling into each one. Bake for 12-15 minutes or until golden brown. (You'll get less cheese leakage by making them into pockets!)

1. Have cream cheese come to room temperature 2. Preheat oven to 375 degrees 3. Remove rind from Brie and dice into ½ inch squares 4. Mince jalapeno and chives 5. In a stand mixer or with a hand mixer, whip cream cheese till softened, add cranberries, chives, and jalapeños. Once mixtures comes together fold in Brie chunks by hand so you don’t break them up too much 6. Spread half of the mixture onto each Crescent sheet 7. Roll up sheets and cut into 1-inch thick pinwheels 8. Place pinwheels onto greased sheet pans, about 2 inches apart 9. Bake for 12-15 minutes or until golden brown 10. Let rest for 10 minutes and Enjoy!

STORY BEHIND RECIPE We needed a new appetizer for the holidays a few years ago, so I mashed up a few recipes I found that had ingredients that I love. I only make these for Thanksgiving and Christmas.


APPETIZER

Southern Living Blue Cheese Bacon Dip FROM THE KITCHEN OF EMILY COLE

DIRECTIONS Step 1 Cook chopped bacon in a skillet over medium-high heat 10 minutes or until crisp. Drain bacon, and set aside. Add minced garlic to skillet, and sauté 1 minute.

INGREDIENTS 7 bacon slices, chopped 2 garlic cloves, minced 2 (8-ounce) packages cream cheese, softened ⅓ cup half-and-half 4 ounces crumbled blue cheese 2 tablespoons chopped fresh chives 3 tablespoons chopped walnuts, toasted Grape clusters Flatbread or assorted crackers

Step 2 Beat cream cheese at medium speed with an electric mixer until smooth. Add half-and-half, beating until combined. Stir in bacon, garlic, blue cheese, and chives. Spoon mixture evenly into 4 (1cup) individual baking dishes. Step 3 Bake at 350° for 15 minutes or until golden and bubbly. Sprinkle evenly with chopped walnuts, and serve with grape clusters and flatbread or assorted crackers.


SIDE


SIDE

Cheesy Bacon and Ranch Pull-Apart Bread FROM THE KITCHEN OF

REBECCA DOHERTY

DIRECTIONS

INGREDIENTS 1 Package of Kings Hawaiian rolls (or a round loaf) 1 Stick of butter 1 Tablespoon dry ranch powder mix 6 slices of bacon crispy and crumbled up 8 oz shredded cheese **you'll need a bread knife if using the round loaf. You'll need a baking sheet if using rolls.

1. Preheat oven to 350 degrees fahrenheit. 2. Cut loaf fairly deep but not all the way through the bottom of the round- three cuts horizontally, then thee cuts vertically so that it looks kind of like rolls stuck together. If using rolls, just separate them partially so that the goodness can get down in between the rolls. 3. Cook bacon, drain, cool, then crumble it up. 4. Gently melt stick of butter. Once melted mix in the ranch powder. 5. Stuff the cheese and bacon between the rolls or slits in the loaf. 6. Pour the butter/ranch mixture over the bread. 7. Stick in oven 20 minutes or until cheese is fully melted. 8. Stick under broiler for 3-5 minutes for a golden brown top. 9. Serve warm and enjoy!

NOTES I love to reserve a little of the cheese and bacon to sprinkle over the top of the bread before putting it in the oven.

STORY BEHIND RECIPE This was a genius invention of my mother! This wasn't a tradition until the last 10 years, but now we "can't" skip adding this to our Thanksgiving and Christmas dinner table!


SIDE DISH

Twice Baked Potatoes FROM THE KITCHEN OF KATHERINE MYERS

DIRECTIONS

INGREDIENTS Russet potatoes 1 stick of butter Velveeta block of cheddar Shredded sharp cheddar cheese Cream cheese (8 Oz) Salt/pepper Olive oil Bacon crumbles

Preheat oven to 375 degrees -Wash your potatoes, then rub them down with a little olive oil. Wrap them in foil, then bake them for 30-40 min -let potatoes cool, then slice them in half and scoop the potato out of the skins, but leave a small wall in the skins of potato, so they don’t rip and fall apart, then place back on the pan -Add the scooped out potato to your mixer bowl -mix in your block of cream cheese (softened) your butter also softened, and as much shredded cheese as you like. Add salt/pepper to taste then blend your potato mixture until even. -With a spoon, fill each potato with the mixture -slice your velveeta cheese to fit each potato, place on top and stick back in the oven at 375 until the cheese is melted on top!

STORY BEHIND RECIPE My mother in law makes these at Thanksgiving and also for our birthdays, and I have made them a dozen times! A favorite in the family!


SOUP


SOUP

Butternut Squash and Pear Soup FROM THE KITCHEN OF LESLIE HORN

DIRECTIONS

INGREDIENTS 1 large butternut squash (about 3-4 pounds in total weight) 3 T. butter 1 medium onion, chopped 2 ripe Bartlett or Anjou pears, peeled, cored and cut into 1/2inch pieces 2 tsp. minced fresh ginger 4-5 c. low sodium chicken or vegetable broth 1-1 1/2 tsp. salt 1/8 tsp. cayenne pepper 1 c. heavy cream

ADDITIONS for garnish: 1/2 c. sour cream a drizzle of maple syrup chopped chives cinnamon

To prepare squash: Preheat oven to 400 degrees. Carefully cut the squash lengthwise through the middle and scoop out seeds. Place the halves flat side down on a non-stick or parchmentlined baking sheet. Pour 2 cups water into the pan and place the pan in the center of the oven with the necks of the squash toward the back of the oven. Cook squash for about 35-45 minutes, or until the middle of the neck is soft enough to indent. Once it has cooled enough to handle, peel and cut into 1inch pieces. For the soup: Melt butter in a large saucepan over med-high heat. Add the onions and sauté for about 4-5 minutes. Add the peeled pears and sauté another 4-5 minutes. Add the cooked squash, ginger and 4 cups of broth. The broth should cover the vegetables. Bring to a boil, stirring often. Reduce the heat to medium low and cook covered, stirring often, for 20-25 minutes. Add the salt and cayenne pepper. Remove from the heat. Carefully puree the soup directly in the saucepan with a stick blender or in a blender. Make sure to start blender on low and then remove the middle part of lid to let steam escape.


SOUP

Butternut Squash and Pear Soup (Continued)

FROM THE KITCHEN OF LESLIE HORN

DIRECTIONS CONTINUED Puree the pulp and soup broth in batches until smooth. Return the puree and soup broth to the saucepan. Simmer over medium heat, stirring often for 5 minutes. Reduce the heat to low, stir in 1 cup of cream, and adjust seasoning to taste. Thin the soup with milk to desired consistency. In a small bowl mix the sour cream with some maple syrup (about 2 Tablespoons). Garnish soup with maple sour cream, dash of cinnamon, and chopped chives.

STORY BEHIND RECIPE My friend Sarah made this for me and I died. It is so good.


DESSERT


DESSERT

Company Chocolate Cake FROM THE KITCHEN OF LESLIE HORN

DIRECTIONS Preheat oven to 350. Beat eggs until frothy. Add oil and water and mix until well blended. Add cake mix, sour cream, and vanilla. Beat until well blended, then add pudding mix. Mix until well combined. Fold in chocolate chips. Batter will be thick. Spoon batter into a well-greased bundt pan. Bake for 45-50 minutes. Test center with toothpick, it will come out clean when the cake is done. Sprinkle/sift powdered sugar over the cake once it is cooled and turned out onto a cake plate. Serve with whipped cream and berries, if desired.

INGREDIENTS 1 Devils Food cake mix 1 small box instant chocolate pudding mix 4 eggs 3/4 c. oil 3/4 c. water 1 c. sour cream 1 tsp. vanilla 1 c. semi-sweet chocolate chips powdered sugar for sprinkling

STORY BEHIND RECIPE A family favorite at Thanksgiving and Christmas!


DESSERT

Cranberry Bliss Bars FROM THE KITCHEN OF ANNE RIDGEWAY

DIRECTIONS Preheat oven to 350. Make the cake: Beat butter and brown sugar until smooth. Add eggs, vanilla, ginger and salt. Beat well. Gradually mix in flour until smooth. Mix 3/4 c dried cranberries and white chocolate into the batter by hand. Pour batter into well-greased 9x13 baking pan and spread evenly. Bake 3035 min or until cake is light brown on edges. Let cool. FROSTING: Mix frosting ingredients until smooth. Spread over cake and sprinkle cranberries on top.

INGREDIENTS CAKE: 1 c butter, softened 1 1/4 c light brown sugar, packed 3 eggs; 1 1/2 tsp vanilla 1 tsp ground ginger 1/4 tsp salt 1 1/2 c flour 3/4 c dried cranberries 6 oz white chocolate chips FROSTING: 4 oz softened cream cheese 3 c powdered sugar 4 tsp lemon juice; 1/2 tsp vanilla 1/4 c dried cranberries

NOTES If using a dark coated pan, lower oven temp to 330

STORY BEHIND RECIPE Found on Pinterest years ago and WAY better than the ones at Starbucks. I make them around Christmas time.


DESSERT

Cranberry Orange Cookies FROM THE KITCHEN OF JAMI BOZZARELLO

DIRECTIONS 1. Preheat oven to what the package says 2. Combine cookie mixture as directed on package and incorporate cranberries and the zest of the two oranges 3. If mixture is a bit dry, add juice from ½ orange 4. Scoop cookies into 2 inch balls and bake for 8-10 minutes on greased cookie sheet

INGREDIENTS 1 Sugar Cookie Premade Package (any brand) ¾ c Dried Cranberries 2 Zest of Navel Oranges

STORY BEHIND RECIPE I love cranberry-orange items, like butter, cheesecake, scones, etc. So I thought why not put them into a cookie!

NOTES If making dough ahead of time, take cookie dough and wrap with plastic wrap and roll into a log. Place log in the fridge or freezer. Then cut cookies into ½ inch slices and bake for about 11 minutes. Want a glaze for them? Take some powdered sugar and add some orange juice from the other half of unused orange and a little vanilla. Dip the tops and let them set up, then enjoy!


DESSERT

English Trifle FROM THE KITCHEN OF LAUREN HENNESSEY

DIRECTIONS

INGREDIENTS CUSTARD LAYER: 2 boxes of instant Vanilla pudding CAKE LAYER: 9x13 white or yellow cake baked and cooled 3 heaping tablespoons seedless red raspberry jam or preserves FRUIT LAYER 2 cups sliced fresh strawberries 1 cup fresh raspberries 1 tablespoon sugar WHIPPED CREAM 1 1/2 cups heavy whipping cream 1 teaspoon powdered sugar

Make the Pudding & the yellow cake per the box instructions. Let the cake cool fully before continuing on! For the Cake Cut the full 13x9 cake into small squares to fit into your trifle dish. Spread raspberry jam on the slices. For the Fruit In a medium bowl, combine the strawberries, raspberries, and sugar. Stir to coat. Keep in the refrigerator until ready to assemble the trifle. For the Whipped Cream Combine the heavy whipping cream and the powdered sugar in a larger mixer bowl. Beat on high for 2 minutes, or until stiff peaks form. Keep chilled in the refrigerator until ready to assemble. Assemble the Trifle Place 1/3 of the cake cubes in the bottom of the trifle dish, jam side up. Top the cake cubes with 1/3 of the fruit, followed by 1/3 of the pudding and finally with 1/3 of the whipped cream. Repeat layers two more times. Decorate the top with fresh fruit. Keep chilled until ready to serve.

NOTES

STORY BEHIND RECIPE

This was an easy online recipe that I use pretty regularly! So I want to make sure that the credit goes to the original creator. Trifles can easily be adjusted to your liking. I sometimes add bananas instead of raspberries!

Being from England, Trifles were a regular part of our dessert menu. I've had to adjust it slightly over the years as you aren't able to get all the UK ingredients as readily as I would like.


DESSERT

Fudge Pie FROM THE KITCHEN OF EMILY COLE

DIRECTIONS Pie Crust Melt butter, stir in flour and powdered sugar. Press into pie pan, set aside. Filling Melt butter, add cocoa. Stir in sugar. Let cool, then beat in eggs. Add flour, vanilla, and almond flavor. Pour into pie crust, bake at 325 no more than 25 mins.

STORY BEHIND RECIPE INGREDIENTS Pie Crust 1 stick of butter 1 C flour 1 Tbsp powdered sugar Filling 1 stick of butter 3 Tbsp cocoa (Hershey's) 1 C sugar 2 eggs 1 tsp vanilla 1/2 tsp almond flavoring 1/2 C flour

My mom found this in an old church cookbook - it's an easy family favorite! My teenage daughter & nieces can make it by themselves.


DESSERT

Graham Fridge Cake FROM THE KITCHEN OF MARIE AYALA

DIRECTIONS 1) In a large bowl, combine all-purpose cream and condensed milk. Using a hand mixer at low speed, beat mixture until it begins to thicken. Increase speed to medium and continue to beat for about 8 to 10 minutes or until double in volume. 2) Arrange one layer of graham crackers on the bottom of an 8 x 8 dish, breaking pieces as needed to fit sides.

INGREDIENTS 2 (15 oz) cans of all purpose cream 1 (15 oz) condensed milk 20 pieces of Graham crackers 1 (30 oz) can of fruit cocktail

NOTES Save a couple pieces of graham crackers to crush for garnishing/topping.

STORY BEHIND RECIPE We've been making this in our family since we were kids. My mom would always make it for Noche Buena which is our Christmas Eve meal before midnight. I personally love this because it's cold, fresh, and fruity - something a little different too than the usual pies and cakes for dessert. It's also very easy to make. I'm happy to have carried on the tradition of making it now for my own family for Christmas Eve.

3) Layer in 1/3 of the cream mixture on top of the graham crackers, spread to cover. 4) Add a layer of fruit cocktail on top of the cream. 5) Arrange another layer of graham crackers, cream mixture, and fruit cocktail. Repeat the process until your last batch of cream is on top. 6) Top it off with fruit cocktail and crushed graham crackers (optional) as garnish. 7) Cover tightly with saran wrap and freeze for an hour before serving.


DESSERT

Granny's Sand Tarts (aka Mexican Wedding Cookies FROM THE KITCHEN OF EMILY COLE

DIRECTIONS Cream butter & sugar. Stir in flour and salt. Mix in vanilla and pecans. Form dough into 1/2 inch balls and place 2 inches apart on cookie sheet. Bake at 350 for 17-20 minutes, watching them carefully. Remove from pan while still warm & roll in powdered sugar to finish.

STORY BEHIND RECIPE

INGREDIENTS 1 C softened butter 1/2 C powdered sugar, plus extra for rolling 2 1/2 C flour 1/2 tsp salt 1 tsp vanilla 3/4 C finely chopped pecans

My Granny made these delicious little cookies at Christmas. We looked forward to them every year & now I love to make them in her memory.


DESSERT

No Bake Chocolate & Peanut Butter Pecan Cookies FROM THE KITCHEN OF ELISABETH WHITELEY

DIRECTIONS Pour the stevia, butter, cocoa powder, and coconut milk into a sauce pan. Mix until it begins to boil. Then remove the saucepan from the hot burner, & add in the oats, PB, oatmeal, & pecans. Place large spoonfuls of the mixture on parchment paper to create a mound of yummy goodness. Place in refrigerator for 2 hours. Then enjoy!

STORY BEHIND RECIPE INGREDIENTS Stevia Pecans Butter Coconut Milk Unsweetened cocoa powder Vanilla Quick oats Peanut butter

My mom always made these for me to bring to school & share with friends. They were a hit with all of my 3rd grade class mates! :)


HOLIDAY


HOLIDAY

Fresh Cranberry Relish FROM THE KITCHEN OF

HOLLY BRUNEAU

DIRECTIONS Roughly chop the apple (no need to peel!), combine first 4 ingredients in a food processor and blend until mixed. Add sugar a little bit at a time, you may not need the full 3/4 cup. Keep refrigerated.

NOTES This is good on a cracker, too, like a triscuit!

STORY BEHIND RECIPE INGREDIENTS 1 12 ounce bag fresh or frozen cranberries 1/2 red apple 1/3 cup walnuts 1/2 cup crushed pineapple (1/2 8 oz can) 3/4 cup sugar

This is a recipe that Joanna Gaines shared in HGTV magazine about 8 years ago!


HOLIDAY

Pecan-Topped Sweet Potato Casserole FROM THE KITCHEN OF LESLIE HORN

DIRECTIONS Combine all non-topping ingredients and mix well (I use my Kitchenaid mixer). Put in a 2-quart (8x8, 9x9) casserole dish. Combine topping ingredients and sprinkle on top before baking. Bake at 350 for 45 min-1 hour, checking for jiggle in the middle. You want it to be mostly set and slightly browned.

INGREDIENTS 1 large can sweet potatoes, undrained and mashed 1/3-1/2 c. butter (I err on the side of less butter) 1 c. granulated sugar 2 eggs, well-beaten 1/3 c. milk 1 tsp. vanilla TOPPING: 1/2 c. brown sugar 2 1/2 T. melted butter 1/4 c. flour 1/2 c. chopped pecans

NOTES Double this recipe to make a 9x12 casserole.

STORY BEHIND RECIPE A family favorite at Thanksgiving and Christmas!


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