Table of Contents Appetizers Cranberry Brie Bites * * * * * * 3 Artichoke Flatbread * * * * * 4 Dinners Meat & Rice Pilaf * * * * 6 Lemon and Herb Chicken * * * 8 Desserts Blondies * * * * * 10 Lava Cakes * * * * * 12
Cranberry Brie Bites
From the kitchen of: Gabrielle Hebert
Ingredients
8.0z Crescent Dough
8.0z Brie Cheese
½ Cup Whole Cranberry Sauce
1 Stick Butter
Directions
1. Preheat oven to 375° F
2. Grease muffin tin with butter
3. Cut crescent dough into 12 squares
4. Cut brie into small pieces
5. Put dough pieces into muffin tin, you want some dough outside the crevice
6. Place a piece of cheese in the middle of the dough
7. Put cranberry sauce on top of the cheese and dough
8. Bake in over for 15 minutes or until dough is golden brown
This recipe will be a hit at any holiday party and guests will be begging for more!!
Artichoke and Ricotta Flatbread
From the kitchen of: Sophia Comuniello
Ingredients
1 full Flatbread
½ White Onion
1 small jar of Marinated Artichokes
½ small jar of Ricotta Cheese
Salt and Pepper to taste
Olive oil
¾ tsp of Oregano
¾ tsp of Basil
Directions
1. Preheat oven to 325° F
2. Place flatbread on a baking sheet.
3. Use oil from marinated artichokes and brush a thin layer on to bread.
4. Use half of the ricotta cheese and spread all over.
5. Thinly slice white onion and place on top.
6. Lightly chop artichokes and place on top.
7. Drizzle and dust flatbread with olive oil, basil, oregano, salt and pepper.
8. Place flatbread into the oven for 10 mins. Makes a great afternoon snack or appetizer!
Meat and Rice Pilaf
From the kitchen of:
Gabrielle HebertIngredients
4 Chicken Sausage Links
2 tsp Terriyaki Marinade
1tbsp The Original Japanese Barbecue Sauce
½ tsp Worcestershire Sauce
1 pinch Cumin
1 pinch Garlic
2 pinches paprika
5oz White or Brown Rice
1tbsp Olive Oil
2 cups water
1sp Furikake Seasoning
Directions
1. Put olive oil in a pan
2. Place sausage in the pan and let them cook for 2 minutes uncovered
3. At the same time, bring 2 cups of water to a boil in a small saucepan
4. Whisk together marinade, barbecue sauce, Worcestershire sauce, cumin, garlic, and paprika in a bowl.
5. Pour over sausage on medium heat. Cover for 10 minutes.
6. Place rice in boiling water and cook for 10 minutes uncovered
7. When both the sausage and rice are done, fluff rice with fork and add Furikake Seasoning.
8. Place rice in dish as a mound and put sausage on top
Add vegetables for more nutrients!
Lemon & Herb Roast Chicken with Vegetables
From the kitchen of: Food Network
Ingredients
1 pound small red-skinned potatoes, quartered
2 medium carrots, cut into 1 inch pieces
2 stalks celery, peeled and cut into 1 inch pieces
1 medium red onion, cut into ½ inch wedges
2 tsp olive oil
Salt and Pepper to taste
1 tsp poultry seasoning
¼ cup chopped fresh parsley
Directions
1. Preheat to 450° F
2. Mix together the potatoes, carrots, celery, onions, olive oil, salt and pepper on a rimmed baking sheet and arrange in a single layer. Roast until the vegetables brown slightly and the potatoes just begin to soften, about 20 minutes, tossing halfway through.
3. Rub the chicken breast skin with the remaining oil and sprinkle with the poultry seasoning and salt.
4. Once the vegetables begin to soften, put the chicken breasts on top and roast until the skin is golden brown and the chicken reaches an internal temperature of 165° F, 20 to 25 minutes.
5. Remove the chicken breasts and let them rest for a few minutes.
6. Toss the roasted vegetables with juice from 1 of the lemon halves and the parsley.
7. Cut the bones from the chicken breasts and slice the meat. Divide the chicken and vegetables among four plates.
8.Cut the remaining lemon half into wedges and serve alongside
Makes a delicous dinner!
Blondies
Ingredients
2/3 cup butter
2 cups Brown Sugar
3 eggs
1 tsp Vanilla extract
2 ½ cup sifted flour
2 tsp baking powder
1 tsp salt
From the kitchen of Nancy Dempsey
12oz (1.5 cups) milk chocolate chips
Directions
1. Heat over to 350°F
2. Grease 8x8 pan
3. Melt butter and stir into brown sugar in medium sized bowl
4. Add eggs one at a time to wet ingredients then add vanilla
5. Mix all dry ingredients in a small bowl
6. Add dry ingredients slowly to wet ingredients. Still well
7. Add in chocolate chips
8. Put batter in pan and evenly distribute
9. Bake 35-40 minutes
10. Once cooled, cut in bars.
Add ice cream on top for a chill treat!
Molten Lava Cakes
From the kitchen of: Hayley Parker
Ingredients
4 oz Semi-Sweet Baking Chocolate
1/2 cup Unsalted Butter
1 cup Powdered sugar
2 Eggs
2 Egg yolks
6 Tbsp Flour
2 tsp Vanilla Extract
1 Pinch salt
Ice cream and chocolate syrup for garnish optional
Directions
1. Preheat oven to 425°F. Liberally grease 4 baking dishes or ramekins.
2. In a microwaveable bowl, melt together the chocolate and butter on hight for 1 minute until chocolate is smooth and butter has melted. Whisk the chocolate until mixture has combined and is smooth and glossy.
3. Add in the powdered sugar, eggs, egg yolks and vanilla, stirring to combine.
4. Lastly, add in the flour and pinch of salt until a thick batter forms.
5. Portion the batter evenly among the ramekins and bake for approx. 13-15 minutes or until the edges are firm and set but the center is still soft.
6. Let the cakes stand for about 2 minutes before carefully running a knife along the edge of the ramekin and releasing the cake gently onto a plate.
Top with ice cream and chocolate sauce, if desired. Serve immediately
