From Ruth: Cranberry Brie Bites
Ingredients
- 8 ounce tube crescent roll dough
- flour for rolling out the dough
- 6 ounces Brie cheese
- ¼ cup orange marmalade
- ¼ cup whole cranberry sauce
- ¼ cup chopped pistachios, pecans or walnuts
- fresh rosemary or candied orange pieces for garnish
Instructions
- Preheat oven to 375 degrees F and grease a 24-count mini-muffin pan with nonstick cooking spray.
- Cut the brie into small, about 1-inch (or a little less) squares and set aside in the refrigerator until ready to use
- In a small bowl, mix together orange marmalade and cranberry sauce. Set aside.
- Lightly flour a flat surface, like a large wooden cutting board, and roll out the tub of crescent dough. Stretch slightly to form an evenly sided rectangle and pinch seams together. Cut into 24 even sized squares.
- Place the squares into the prepared muffin cups. Top with brie cheese square and a teaspoon (or a little less) of the orange-cranberry mixture. Top with a few of the chopped nuts and a small sprig of rosemary.
- Slide the muffin pan into the oven and bake for about 10-13 minutes, or until golden brown and dough is cooked through.
- Let cool 5-10 minutes and serve warm.
From Nikki: Mom’s Stuffing (Doctored Stove Top)
Ingredients
- 1 onion, diced
- 3-4 celery stalks, diced
- 3-4 cloves garlic, minced
- 2 boxes stovetop chicken flavor
- 1 32oz box chicken stock
- 1 pound sausage
Instructions
- Preheat oven to 350 degrees and grease 1 9×13 pan
- Brown sausage in saute pan and put in large bowl
- Add onion and celery and saute until softened/browned and make sure to get browned bits from sausage stirred in
- Add garlic for 1-2 minutes, stirring frequently
- Add onion, celery, garlic mixture to sausage in large bowl and mix
- Add Stovetop boxes and mix thoroughly
- Pour 3/4 box of chicken stock into large bowl and mix gently
- Pour mixture into greased 9×13 pan and plump with fork
- Cover with foil and bake for 30-40 minutes
- Take foil off and bake an additional 15-20 minutes until browned
From Paige: Pumpkin Spice Bread
Ingredients
- 3 1/2 cup flour
- 2 1/2 cup sugar
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon nutmeg
- 2 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 16 ounces pumpkin
- 1 cup vegetable oil
- 4 eggs
- 12 ounce bag of chocolate chips
Instructions
- Preheat oven to 350 degrees F and grease two 9×5-inch loaf pans
- In a large bowl, mix in the sugar, salt, nutmeg, baking soda, cinnamon and flour.
- Add pumpkin and vegetable oil into large bowl with other ingredients – be sure not to over mix.
- Add eggs, one at a time into large bowl.
- Mix in chocolate chips.
- Pour the batter into the prepared loaf pans and bake for 60-75 minutes.
- Allow the bread to cool completely in the pan on a wire rack before removing and slicing.