Canastas de Navidad
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| Canastas de Navidad...after the party |
1 pound bulk sausage
1 1/2 cups shredded Cheddar cheese
1 1/2 cups shredded Monterey Jack cheese
1 medium sweet red pepper, diced
1 (4 ounce) can chopped green chilies, drained
1 (4.5 ounce) can chopped ripe olives, drained
1 (1 ounce) package ranch salad dressing mix (follow directions on package)
Phyllo cups
In a skillet, cook sausage until no longer pink; drain. Add cheeses, peppers, chilies, olives and dressing mix; mix well. Set aside. Fill each phyllo cup with about 2 tablespoons of the sausage mixture. Bake at 350°F for 5 minutes or until heated through. Serve warm.
Spanakopita-make ahead and freeze!
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| Spanakopita |
3 T good olive oil
½ cup chopped yellow onions
1 (10 ounce) packages frozen chopped spinach, defrosted
2 T. freshly grated Parmesan cheese
¼ tsp. kosher salt
½ tsp. freshly ground black pepper
2 cups small-diced feta cheese (8 oz.)
Phyllo cups
½ cup chopped yellow onions
1 (10 ounce) packages frozen chopped spinach, defrosted
2 T. freshly grated Parmesan cheese
¼ tsp. kosher salt
½ tsp. freshly ground black pepper
2 cups small-diced feta cheese (8 oz.)
Phyllo cups
Heat olive oil in a medium sauté pan. Add the onion and cook for 5 minutes. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl. When the onions are done, add them to the spinach. Mix in Parmesan cheese, salt, and pepper. Fill phyllo cups and bake for 5-7 minutes, until the phyllo is browned and crisp. Serve warm.
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| Before sauce and baking |
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| After baking, ready to eat! |
Bacon Wrapped Water Chestnuts
1 cup packed brown sugar
2 tablespoons Worcestershire sauce
2 cups ketchup
1 pound bacon
2 (8 ounce) cans water chestnuts
Preheat oven to 375°F. In a medium-size mixing bowl, combine brown sugar, Worcestershire sauce, and ketchup. Cut bacon in half. Wrap one slice of bacon around each chestnut. Secure the bacon with a toothpick. Arrange the water chestnut wraps in a 9x13 inch baking dish. Bake the water chestnut wraps for 10 to 15 minutes. Remove from water chestnut wraps from the oven and drain some of the grease out of the pan. Pour the sauce over the wraps. Bake for 30 to 35 more minutes.
Asparagus Rollups
2 sheets puff pastry such as Pepperidge Farm, defrosted
1 5.2-ounce block herbed soft cheese, such as Boursin or Garlic Herb Laughing Cow
20 spears asparagus, woody ends trimmed
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| These go quickly! |
Preheat oven to 400ºF (according to package directions). Unroll the two sheets of pastry out onto counter and spread the soft cheese over each. Cut each sheet into 10 strips. Starting on the diagonal, roll up each of the asparagus spears with a strip of dough in a spiral shape. Make sure to leave a little of the tip and the end of the asparagus sticking out on each end. Transfer pastry-wrapped spears to a parchment-lined baking sheet and bake until golden brown and puffed, 15 minutes. Serve warm or at room temperature.
Sinfully Stuffed Potato Skins
20 small new potatoes
1 T. extra-virgin olive oil
1 c. shredded extra-sharp cheddar cheese
1 c. sour cream
1 ½ tsp. salt
½ tsp. pepper
Paprika, for garnish
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| Bite sized twiced baked potatoes! |
Preheat the oven to 400°F. Pierce the potatoes with a fork, arrange on a baking sheet in a single layer and brush with the olive oil. Roast, uncovered, until tender, 40 to 45 minutes. Let stand until cool enough to handle. Halve the potatoes; using a melon baller or a teaspoon, scoop out most of the flesh into a bowl. Return the potato skins to the baking sheet. Coarsely mash the potato flesh in the bowl and stir in the cheese, sour cream, 1 teaspoon salt and the pepper. Sprinkle the insides of the skins with the remaining 1/2 teaspoon salt; stuff each with the potato-cheese mixture and sprinkle paprika on top. Bake the stuffed potato skins until golden-brown on top, 15 to 20 minutes.
