Tuesday, November 30, 2010

Apple Pecan Cheesecake

Creating new twists on the Sopapilla Cheesecake seems to have become a new hobby of mine! This variation is awesome and again, just in time for the Holidays!

2 can (8 count each) crescent rolls
1 8 oz cream cheese, softened
1 can apple pie filling
1 cup chopped pecans
caramel ice cream topping, optional

Separate the crescent rolls and lay out in your Hospitality Set with the fat ends in the middle and points hanging over the edges, 6 on each side, 2 on each end.

Mix softened cream cheese and apple pie filling together and spread over crescent rolls. Top with chopped pecans. If desired, drizzle with caramel ice cream topping.

Fold points up and over the top, creating the look of a braid. Bake in a preheated 350 degree oven for approx. 25 minutes or until tops are deep golden brown. Enjoy!

Saturday, November 27, 2010

Thanksgiving Leftovers

What a great time of year! A time to give thanks for all we have, and in many ways to give thanks for what we don't have.

It's time to start thinking about what to do with all those Thanksgiving Day leftovers. Just a few helpful tips:

1) Lay out your crescent rolls (2 pkgs) in your Hospitality Set. Fill with whatever leftovers you'd like: turkey, stuffing, vegetables, gravy etc. Flip the tails of the rolls over the top to form the braid. Bake at 350 for approx. 25 minutes.

2) Lay out chopped turkey in bottom of 9 x 13 pan. Pour gravy, cream of "something" soup, or can of Rotel over the top. Top with grated cheese of choice. Cover with stuffing. Bake at 350 for approx. 20 minutes.

3) No stuffing left? Follow above directions only top mixture with biscuits or prepared box of cornbread and bake as directed on biscuit/cornbread packaging.

4) For leftover cranberry sauce: mix with 8 oz softened cream cheese and 1 container Cool Whip. Add marshmallows and chopped pecans if desired. Refrigerate or freeze until ready to serve.

5) Leftover bread, muffins or rolls? Make bread pudding! Individual servings: Beat together 1/2 cup milk and 1 egg in small cereal size stoneware bowl. Add bread broken into bite-size pieces (equal to about 2 slices of sandwich bread). Make sure bread is pushed down into milk/egg mixture. Microwave on High for 3 minutes. Add sugar, brown sugar, cinnamon, raisins, etc. to taste. Top with fresh fruit if desired.

Tuesday, November 23, 2010

Cherry Fluff

Another quick and easy delicious dish for Thanksgiving!

1 (21 oz) can cherry pie filling
1 (14 oz) can sweetened condensed milk
1 (20 oz) can crushed pineapple, drained
1 (8 oz) container frozen whipped topping, thawed

Combine all ingredients in your Large Serving Bowl (or beanpot). Chill in the refrigerator at least 2 hours before serving. Enjoy!

**this is a great dish to make up the day before - get it done and let it chill until you're ready to serve!

Festive Cranberry Salad

1 (14 oz) can sweetened condensed milk
1/4 cup lemon juice
1 (20 oz) can crushed pineapple, drained
1 (16 oz) can whole berry cranberry sauce
2 cups miniature marshmallows
1/2 cup chopped pecans
1 (8 oz) carton frozen whipped topping, thawed

In your 9 x 13" stoneware baking dish, combine milk and lemon juice, mix well. Stir in pineapple, cranberry sauce, marshmallows, and pecans. Fold in whipped topping. Level out in pan. Freeze until firm, 4 hours or overnight. Cut into squares. Enjoy!

**using your stoneware baking dish set in the universal casserole stand will add a note of elegance to your Thanksgiving Day dinner table!

Friday, November 12, 2010

Banana Muffins

Because the quick and easy Pumpkin Muffins were so fabulous, I had to try the same concept with bananas! Another hit :)

1 boxed cake mix - I used French Vanilla, but you can use Banana, Yellow, Butter, Chocolate etc.
1 - 1/4 cups mashed ripe bananas
1/4 cup water

Mix well. Fill each space in Berry Muffin Baker 3/4 full. Bake in a preheated 350 degree oven for 30 - 35 minutes until top springs back when touched, or knife inserted in center comes out clean. Enjoy! (makes 12)

**may also add chopped pecans, walnuts to batter or sprinkle on top. I like to sprinkle just a bit of raw sugar on top to give the muffins a shiny, crunchy top.

Tuesday, November 9, 2010

Pumpkin Muffins

A friend sent me this recipe to share. Shortly after, I came across another version so I thought I'd share both with you and let you decide which you'd like to try!

Version #1:

1 Spice Cake mix
1 can pumpkin (not pie mix)
1/2 cup water
1 tsp. pumpkin pie spice

Mix all together and put in muffin pan. Bake at 350 degrees for about 30 minutes or until tops spring back when lightly touched.

Version #2:

1 cake mix - butter, vanilla, chocolate (you choose)
3/4 can pumpkin

Mix just these two ingredients together. Fill muffin cups 3/4 full. Bake at 350 degrees for 30 minutes or until tops spring back when lightly touched. Makes 12 - really!

**I tried Version #2 with a French Vanilla cake mix, however, I topped each muffin with a sprinkle of cinnamon and a pinch of ground pecans before baking. Yuummmmm!!!

Let me know how you made yours and your comments!

Friday, November 5, 2010

Hot "Spiked" Cider

This recipe is made on the stove in a regular saucepan, then poured into the Beverage Server to keep nice and hot while it's being served through the day! Double or triple the recipe for a crowd.

1 quart water
3 orange spice tea bags
1/2 cup light brown sugar
2 cups apple cider
1 1/2 cups light rum
8 cinnamon sticks
3 teaspoons butter

Pour water into a large saucepan and bring to a boil. Remove from heat and toss in the orange spice tea bags. Cover and let steep 5 minutes. Remove tea bags and stir in sugar, apple cider, rum, and 2 of the cinnamon sticks. Heat just to steaming -- do not boil.

Pour mixture into your stoneware Beverage Server.

Serve into mugs and drop 1/2 teaspoon butter into each. Garnish with a cinnamon "swizzle" stick.

**this makes a strong drink. Adding more cider will tone it down a bit if you prefer.

Tuesday, November 2, 2010

Sherried Beef

3 pounds lean beef, cubed in 1-1/2 inch cubes
2 cans cream of mushroom soup
1/2 cup cooking sherry (or wine of your choice)
1/2 package dry onion soup mix

Combine all ingredients in your beanpot. Cover. Bake in a 250 degree oven for 3 hours. Enjoy!