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Almond Cranberry Croissants

June 26, 2010 By The Recipe Mom Leave a Comment
croissantcookie

What You Need:

1 1/3 C of flour
3 1/2 oz. almond paste, cut small
2/3 C + 2 tbsp light brown sugar, packed and divided
1/4 tsp salt
6 tbsp unsalted butter, cut into pieces
1 (3 oz.) pkg. cream cheese
1 C almonds, toasted and chopped very fine
1 C of fresh cranberries, chopped very fine
3/4 tsp cinnamon, divided
1 large egg, lightly beaten
2 tbsp sugar

How to Make It:

Put the flour, almond paste, 2 tbsp of brown sugar and the salt into the blender.
Blend until the almond paste is blended into the flour well.
Place the butter and cream cheese into the mixture and pulse until a moist crumb forms.
Place the mixture onto a flat surface and knead until a soft dough forms.
Divide the dough into thirds and place on a lightly floured surface.
Shape the pieces into a 1/2 inch thick disk.
Cover with plastic wrap and chill 1 hour.
Line a baking sheet with foil and preheat the oven to 350 degrees.
Place the almonds, cranberries, remaining brown sugar and 1/2 tsp of cinnamon into a bowl and toss to combine.
Place the chilled dough on a lightly floured surface.
Roll each disk out to form a 9 inch circle.
Place 1/3 of the cranberry filling onto each circle, pressing into the dough with your fingers.
Cut each dough circle into 12 wedges.
Roll the wedges into croissants beginning at the wide end and rolling to the point.
Place the croissants point down on the foil line baking sheet.
Toss together the sugar and remaining cinnamon.
Brush each croissant with egg and sprinkle with the cinnamon sugar mixture.
Bake the croissants for 22 minutes or until a golden brown.
Cool on wire racks before serving.

Makes 36 croissant

These cookies make a great snack in the middle of the afternoon or as a dessert at the end of a delicious healthy meal. Mix up your filling by using cherries and pecans or peaches and walnuts or any type of fruit nut mixture that you like.

Preparation Time: approximately 15 minutes
Chilling Time: approximately 1 hour
Baking Time: approximately 22 minutes
Total Time: approximately 1 hour 37 minutes

Nutritional Information: (approximate values per cookie)
Calories 105; Fat 5g; Saturated Fat 2g; Carbohydrates 12g; Protein 2g; Fiber 1g;
Cholesterol 14mg; Sodium 28mg

Filed Under: Desserts, Health Concious, Kid Friendly, Recipe Cards, Recipes, Snacks Tagged With: , , , , , , , , , , ,

Ranch Pepper and Pimento Rollups

June 10, 2010 By The Recipe Mom 1 Comment

What You Need:

2 (8 oz.) pkgs. fat free cream cheese, room temperature
1 envelope dry ranch dressing mix
2 jalapeno peppers, chopped fine
1 (2 oz.) jar diced pimientos, drained well
8 (8 in.) flour tortillas

How to Make It:

Stir together the cream cheese, dressing, peppers and pimento until blended well.
Lay the tortillas flat and spread the mixture evenly over each tortilla.
Roll the tortillas tightly around the filling and wrap each roll in plastic wrap.
Chill for at least 1 hour or until firm.
Unwrap and slice each roll into 8 appetizers.

Makes 16 servings

These tasty yet healthy appetizers are sure to please even the greatest skeptic. Healthy appetizers can be hard to find sometimes but these will fit the bill all the way around. Be sure to wear disposable gloves when chopping the peppers and wash your hands well when you’re done.

Preparation Time: approximately 10 minutes
Chilling Time: approximately 1 hour
Total Time: approximately 1 hour 10 minutes

Nutritional Information: (approximate values per serving)
Calories 106; Fat 2g; Saturated Fat 1g; Carbohydrates 15g; Protein 6g; Fiber 0g;
Cholesterol 10 mg; Sodium 419 mg

Filed Under: Appetizers, Health Concious, Party Foods, Recipe Cards, Recipes Tagged With: , , , , , , ,

Apple Stuffed Breakfast Casserole

May 10, 2010 By The Recipe Mom 1 Comment

What You Need:

8 slices white bread, crust removed and cubed
1/2 lb. cream cheese, cubed
1 large Granny Smith apple, peeled, cored and chopped
6 large eggs
1 C of whole milk
1 1/2 tsp ground cinnamon

How to Make It:

Preset the oven temperature to 375 and lightly grease an 8X8 deep dish casserole.
Scatter half of the bread cubes over the bottom of the casserole dish.
Place the cream cheese cubes evenly over the bread.
Spread the apples evenly over the cheese.
Add the remaining bread cubes spreading them out to the edges of the dish.
Whisk the egg, milk and cinnamon together in a bowl.
Pour the mixture over the top of the entire casserole.
Bake the casserole for 35 minutes, uncovered, or until the eggs are set.

Makes 6 servings

The deep casserole dish will ensure that all the egg mixture is soaked into the bread cubes. You can also allow the casserole to stand for about 5 minutes to ensure the bread is well soaked if you wish. This yummy breakfast casserole can be left in the oven after baking on warm until everyone is up and ready to enjoy it. This casserole isn’t extremely sweet so adding a little syrup or confectioners’ sugar won’t leave you feeling overly indulged at the end of the meal.

Filed Under: Breakfast Foods, Breakfast Ideas, Brunch Ideas, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , ,

Swiss Mac and Veggies

April 3, 2010 By The Recipe Mom Leave a Comment
macaroni

umacaroniWhat You Need:

1 (10 oz.) pkg. macaroni shells
2 C frozen cauliflower, broccoli and carrots
1 C of milk
1 (3 oz.) pkg. cream cheese, cubed
1/4 t of pepper
3/4 C Swiss cheese, shredded
1/4 C Parmesan cheese, grated

How to Make It:

Cook the macaroni as directed on the page.
During the last 5 minutes the macaroni is cooking add the frozen vegetables.
Drain the macaroni and vegetables well.
Mix together the milk and cream cheese in a sauce pan.
Sprinkle in the pepper and stir to combine.
Cook over low heat for 5 minutes, stirring almost constantly until the cheese melts.
Add the macaroni and vegetables to the sauce and stir to coat.
Stir in the Swiss and Parmesan cheese until well blended and creamy.

Makes 4 servings

This is a new twist on an old favorite. Kids love macaroni and cheese and this may be just the dish you need to get them to eat their vegetables. You can use cheddar cheese in place of the Swiss if you prefer.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 10 minutes (not including the pasta)
Total Time: approximately 25 minutes (not including the pasta)

Nutritional Information: (approximate values per serving)
Calories 598; Fat 25g; Saturated Fat 14g; Carbohydrates 66g; Fiber 3g; Protein 28g; Cholesterol 86 mg; Sodium 596 mg

Filed Under: Dinner Ideas, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , ,

Biscuit Topped Chicken Dinner

March 16, 2010 By The Recipe Mom Leave a Comment
chixbisctpie

chixbisctpieWhat You Need:

3/4 C of milk
4 t flour
1/4 t pepper
1 (10.75 oz.) can condensed minestrone soup
2 C cooked chicken, cubed
1 (3 oz.) pkg. cream cheese, cubed
1 (5 ct.) pkg. refrigerated country style biscuits

How to Make It:

Set the oven temperature to 375 and preheat.
Place the milk, flour and pepper into a jar with a screw down lid.
Screw the lid down tightly and shake until well blended.
Pour the mixture into a saucepan.
Whisk in the soup and place the pan over medium heat.
Cook stirring continuously until it bubbles and gets thick.
Fold in the chicken well.
Stir in the cream cheese and stirring continuously cook until the cheese melts.
Spoon the mixture into four 10 ounce baking dishes that have not been greased.
Cut each biscuit into 5 pieces and place the 5 pieces onto of each chicken dish.
Bake the chicken for 15 minutes or until the biscuits are golden brown.

Makes 4 servings

If you have left over turkey try it instead of the chicken in this tasty dinner. Add your favorite vegetable such as peas, corn or carrots to this dish for something a little different. Serve with a side salad for a quick dinner time treat.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 15 minutes
Total Time: approximately 30 minutes

Nutritional Information: (approximate values per serving)
Calories 415; Fat 20g; Saturated Fat 8g; Carbohydrates 31g; Fiber 3g;
Protein 28g; Cholesterol 92 mg; Sodium 1,139 mg

Filed Under: Chicken, Dinner Ideas, Kid Friendly, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , ,

White Chocolate Shortbread Cheesecake

February 21, 2010 By The Recipe Mom 1 Comment
wchocchip

wchocchipWhat You Need:

1 C of shortbread cookies, crushed fine
1/2 C + 3 T of sugar, divided
3 T of butter, melted
2/3 C of semisweet chocolate chips
1/2 C of white chocolate chips
1 (8 oz.) pkg. cream cheese, softened
1/2 C of sugar
1 large egg
3 T of sour cream
1 t of vanilla extract

How to Make It:

Lightly grease a round 9 inch metal pan with a non stick cooking spray.
Set the oven temperature to 350 degrees and move the rack to the center of the oven.
Place the crushed cookies into a mixing bowl.
Add 3 T of sugar and toss gently with a fork to combine.
Pour the butter over the cookies and toss with a fork until moistened well.
Press the most crumbs into the bottom of the prepared pan.
Bake 8 minutes or until the crust just begins to darken.
Remove the pan and place on a wire rack to cool.
Leave the oven turned on.
Place the semisweet chips into a saucepan.
Place the pan over low heat.
Heat the chocolate for about 2 minutes or until smooth constantly stirring.
Remove the pan from the heat.
In another pan melt the white chips the same way and remove the pan from the heat.
Place the cream cheese into a mixing bowl.
Add the remaining sugar and beat on medium speed until smooth and creamy.
Add the egg, reduce the mixer speed to low and beat just until the egg is blended in.
Beat in the sour cream and vanilla.
Remove half of the batter to another bowl.
Add the melted semisweet chocolate to one bowl of batter and beat to combine.
Add the melted white chocolate to the other bowl and beat to combine.
Pour the semisweet chocolate batter into the prepared crust.
Pour the white chocolate batter over the top and spread to cover.
Using a table knife, swirl the two batters together.
Bake for 28 minutes or until set.
Transfer the pan to a wire rack to cool to room temperature.
Cover and refrigerate for 10 hours or overnight.

Makes 8 servings

There is noting like a little chocolate to make ones day. Intermingling white and semisweet chocolate make for a delicious treat. This cheesecake is no exception and they will ask for it over and over again.

Filed Under: Cheesecakes and Pies, Chocolate, Desserts, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , ,

Strawberry Apple Bagel Spread

December 22, 2009 By The Recipe Mom Leave a Comment
bagel

bagelWhat You Need:

1/2 C of strawberry cream cheese, softened
1 large red apple, cored and chopped small
2 bananas, chopped small
4 cinnamon flavored bagels

How to Make It:

In a mixing bowl put the cream cheese and stir until smooth and creamy.
Coat the apples and bananas with the cream cheese.
Toast each half of a split bagel in the toaster until slightly crispy.
The toasted bagels are cut into bite size pieces.
The bagel pieces are served with the spread on the side.

Makes 8 servings

You may use any flavor bagels in this recipe. You can also toast the bagels in a 375 degree oven for about 10 minutes. Cut the bagels into bite size pieces before toasting. Coat them with melted butter and sprinkle with cinnamon. Put in the oven and turn often during baking time. Be sure to cool before serving.

Preparation Time: approximately 20 minutes
Toasting Time: approximately 10 minutes
Total Time: approximately 30 minutes

Nutritional Information: (approximate values)
Calories 160; Fat 6 g; sodium 200 mg; carbohydrates 24 g; sugars 6 g;
protein 4g

Filed Under: Appetizers, Kid Friendly, Party Foods, Recipes Tagged With: , , , , , , , , , , ,

Mixed Dried Fruit Dip

December 11, 2009 By The Recipe Mom Leave a Comment
chipdip

chipdipWhat You Need:

1/2 C of pineapple cream cheese, softened
2 (8 oz.) containers of lemon yogurt
1/2 C of dried mixed fruit

How to Make It:

Place the cream cheese and yogurt into a mixing bowl.
Use an electric mixer on low speed and mix until combined and smooth.
Fold the dried fruit into the mixture until blended in well.
Cover with plastic wrap and chill for at least 1 hour before serving.

Makes 8 servings

This is a great dip to serve to children. Add sliced fruit such as oranges, pears or apples or place grapes on party toothpicks for a fun addition to the dip.

Preparation Time: approximately 10 minutes
Chilling Time: approximately 1 hour
Total Time: approximately 1 hour 10 minutes

Nutritional Value per 1/3 C serving: (approximate values)
Calories 190; fat 6 g; sodium 80 mg; carbohydrates 33 g; sugar 28 g; protein 4 g

Filed Under: Appetizers, Dips and Salsa, Kid Friendly, Party Foods, Recipe Cards Tagged With: , , , , , , , , , ,

Slow Cooked Corn Casserole

December 2, 2009 By The Recipe Mom Leave a Comment
corn

cornWhat You Need:

1 (8 oz.) pkg. cream cheese, soft
1/3 C of sugar
1 C of milk
1/2 C of egg substitute
2 T of butter, melted
1 t salt
1/4 t ground nutmeg
1/8 t of pepper
2 1/3 C of frozen corn, thawed
1 (14 3/4 oz.) can cream style corn
1 (8 1/2 oz.) corn muffin mix

How to Make It:

Place cream cheese and sugar into a mixing bowl and beat until smooth.
Gradually add the milk, beating the mixture while adding.
Blend in the egg substitute, butter, salt, nutmeg and pepper and mix well.
Fold in both types of corn.
Stir in the muffin mix and blend well.
Spray the slow cooker with cooking spray on the bottom and sides.
Put the corn mixture in the slow cooker.
Cook covered on high for 4 hours or until the center is set.

Makes 10 servings

Preparation Time: approximately 10 minutes
Cooking Time: approximately 4 hours
Total Time: approximately 4 hours 10 minutes

Prepare this dish in a slow cooker and give yourself extra room in the oven for the rest of your Christmas dinner. You may also add chopped onions and bell peppers for extra flavor to this dish.

Filed Under: Recipe Cards, Side Dishes Tagged With: , , , , , , , , ,

Creamy Cheese Cubed Potatoes

November 20, 2009 By The Recipe Mom Leave a Comment
potatoes

potatoesIf you prefer you may also use southern hash browns with peppers and onions.
What You Need:

2 (10 3/4 oz.) cans cream of celery soup
2 (8 oz.) pkgs. chive and onion cream cheese
1 (2 lb.) pkg. frozen cubed potatoes
1 (4 oz.) pkg. cheddar cheese, shredded

How to Make It:

The oven temperature is set to preheat to 350 degrees.
With a non stick cooking spray generously spray a 9×13 baking dish.
In a large microwavable bowl put the soup and cream cheese.
Microwave on high, covered 3 minutes, or until the cheese is completely melted, stirring occasionally
Take from microwave and fold in the potatoes until well coated.
Spread the mixture into the prepared baking dish.
Bake in the preheated oven 35 minutes or until the potatoes are fork tender.
Sprinkle the cheese over the top of the potatoes evenly.
Put back in oven and bake 2 minutes longer until the cheese is starting to melt.

Makes 12 servings

Preparation Time: approximately 5 minutes
Cooking Time: approximately 40 minutes
Total Time: approximately 45 minutes

You may use hash browns or potato slices to make these cheesy potatoes.

Filed Under: Christmas, Recipe Cards, Side Dishes Tagged With: , , , , , , , , , , ,
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