Saturday, December 18, 2010
Healthy Holiday treats to have around.
If your house is full of ribbons and presents to be wrapped and your heart says it's time to get together and share good things, then these snacks and a quick dessert can fill the bill when family and friends drop in and you need to feed them healthy things.
The first recipe is a spinach, artichoke dip that required ten minutes to prepare, 22' to bake.
5 oz frozen chopped spinach, defrosted, squeezed dry in a colander
1 medium can/jar of artichokes. If in oil, drained.
1/2 C Mayo
1/2 C sour cream
3/4 C parmesan, grated
3/4 C mozzarella, shredded
2 cloves of garlic, minced fine
1/2 teaspoon of chili flakes
salt and pepper to taste.
Mix and bake in an ovenproof dish at 375F for 22'. Serve with toasted baquette slices or your favorite crackers.
Brie and Onion Marmalade Tarts. (Adapted from Relish Mag. Dec. 20010)
1 box frozen puff pastry
12 oz of brie
Red onion marmalade
Preheat oven to 400F
Cut pastry sheets into 24 squares. Place in muffin pans. Place a 1-inch piece of brie on top of pastry square and top with a teaspoon of jam.
Bake for 15 minutes or until golden brown.
Note: You can add other stuff once the tarts are cooled: crumbled bacon, a drizzle of balsamic, torn baby greens, etc.
Cranberry Nut Pie ( Adapted from Ocean Spray-Winsconsin Cranberry Board)
1 1/4 Cups of fresh or frozen cranberries
1/4 C brown sugar
1/4 C chopped walnuts
1/2 C sugar
1/2 C all purpose flour
1/3 C melted butter or margarine
Preheat oven to 325F. Butter a 9inch pie plate.
Layer cranberries on bottom of pan. Sprinkle with brown sugar and nuts.
In a bowl, beat egg until thick; gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter; blend well. Pour over cranberries.
Bake for 45 minutes.
Cut in wedges and serve with ice cream.