Monthly Archives: December 2019

Cranberry Fig Brie Bites

This is a popular Christmas appetizer not only in our home, but with many families that I know.  The only difference with mine is, per usual, I kicked it up a notch with the addition of fig jam.  The jam adds just the right amount of sweetness that definitely offsets the tartness of the cranberries.

These truly are a perfect holiday treat that your guest will happily pop in their mouths throughout the evening.  Not to mention your happiness when this all comes together for you in about 25 minutes, prep AND baking time!  Feel free to change up the jams or cranberries for something more savory or spicy, plus toasted pecans are a fun topper to them too!

The Starting Lineup

  • 1/4 cup all-purpose flour for dusting the dough and cutting board
  • 1 (8oz) tube crescent dough
  • 1/2 cup fig preserves
  • 1 (8oz) wheel of brie cheese, cubed
  • 1/2 cup whole berry cranberry sauce
  • Fresh rosemary sprigs for garnish *remove prior to eating

Preheat the oven to 375 degrees.  Spray a mini muffin tin with nonstick spray.  Sprinkle the flour down and roll out the crescent dough while pinching the seams together.  With a pizza cutter, cut the crescent roll dough into 24 equal-sized squares.  Gently press each piece of dough square into a 2″x2″ size and place in the muffin tin.

Spoon a small dollop of fig jam into the center of each crescent square, followed by a cube of brie, another dollop of cranberry sauce and a sprig of rosemary.  Bake until they’re a light, golden brown (about 12 minutes).  Serve warm.

CranberryBrieBites

Christmas on the “Ranch” Rollups

I just love this time of year!  Not only because of the family time, presents, décor or music, but also because of all the yummy appetizers to be had!

This one here is a cinch to make and looks great on your Christmas Eve buffet.  Its creamy, yet has great crunch from the fresh vegetables and tremendous flavor from the bacon and ranch seasoning.  Plus you can add in any additional veggies you may have on hand (shredded carrots, chopped tomatoes, etc.), which is a great way to sneak in a little bit of extra nutrition for your picky eaters!  This is definitely family and kid-approved!

 

The Starting Lineup 

  • 4 large garden spinach herb flavored (green) tortillas
  • 2 (8oz) blocks cream cheese, softened
  • 1 (1oz) packet Ranch Seasoning
  • 6 slices bacon, cooked and crumbled
  • 1 red bell pepper, chopped
  • 1/4 cup green onions, sliced
  • 1/4 cup pickled jalapenos, chopped
  • 1/4 tsp black pepper

In a large bowl, combine the softened cream cheese, Ranch seasoning, crumbled bacon, red bell pepper, green onions, jalapenos and pepper.  Mix thoroughly.

Spread an even amount of the cream cheese mixture over each tortilla.  Roll up like a jelly roll and refrigerate for at least 1 hour to overnight.  Slice each roll into 1″ pieces and arrange on a serving dish.  Enjoy!

RanchRollups

Overnight Gingerbread French Toast

Everything’s bigger in Texas, right??  So it’s no surprise that a Sunday brunch or Christmas morning breakfast inherits that same thinking.  This French toast casserole delivers thick chunks of chewy bread laden in a sweet custard, which is loaded with all the flavors of Christmas.  The flavors of everyone’s favorite lil-guy-shaped -cookie, gingerbread!

This recipe is fantastic, because the night before (say Christmas eve after the children have gone to bed), you can easily whip this together.  In the morning, pop it in the oven and it’ll be ready at the same time everyone is finished opening their gifts from Santa!  Trust me, even the little ones will leave their toys when they smell the aroma of gingerbread coming from the kitchen!

The Starting Lineup

  • 1 loaf bakery sourdough bread, cubed into 1″ pieces
  • 3 large eggs
  • 1/2 cup milk
  • 1/4 cup butter, melted
  • 6 Tbsp real maple syrup
  • 2 Tbsp molasses
  • 1 Tbsp each brown sugar and granulated sugar
  • 2 tsp each ginger and cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp each nutmeg and cloves
  • Pinch of salt
  • Powdered sugar, butter, whipped cream and maple syrup (garnish)

 

Grease a 9×5 loaf pan with melted butter.  In a large bowl, whisk together the eggs and milk.  Whisk in all other ingredients, besides the bread.  Add the cubed bread to the bowl and toss to coat.

Once coated, pour the mixture into your prepared loaf pan, making sure any excess liquid is also added.  Cover and refrigerate overnight.

The next morning, preheat the oven to 350 degrees and give the bread mix a quick toss.  Bake, uncovered, for 30 minutes.  *Optional serving suggestion:  Slice thick and place on a hot, buttered pan to sear the outsides of the French toast.  Serve with powdered sugar, warm maple syrup, a dollop of whipped cream and a dusting of cinnamon.  Enjoy!

GingerbreadFT

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