Sparkling Cranberry Brie Bites

So we have started a little tradition in our family and that is that we only eat appetizers on New Years Eve. (We also do this during college football season) So needless to say, we have tried a LOT of appetizers. This by far was one of my favorites, and I will definitely make it again and again.

Just as a brief explanation it is a toasted baguette, with a slice of brie slightly melted, topped with an absolutely delicious cranberry chutney, and topped with sparkling cranberries.

I got the recipe from here.

Sugared Cranberries

2 cups fresh cranberries
1 cup good (like real, not Aunt Jemima) maple syrup
1 cup granulated sugar

Rinse cranberries and place in a medium bowl. Heat syrup in a small sauce pan just until warm. Pour over cranberries when syrup is warm, not hot, or cranberries may pop. Cool, cover, and let soak in the refrigerator overnight. Drain cranberries in a colander. Place sugar in a large bowl or baking dish. Add cranberries in 2 batches and roll around until lightly coated in sugar. Place on a baking sheet until dry, about 1 hour.

16 crackers (We used toasted baguette)
8 oz Brie cheese
cranberry chutney or cranberry relish
fresh mint for garnish

Assemble crackers with one slice of brie, a light layer of cranberry chutney, and 4 or 5 sugared cranberries. Garnish with fresh mint sprigs.

Cranberry chutney

1 orange peeled, tough membrane removed (all the white stuff, basically you just want the pulp)
1/4 c. orange juice
1 c. fresh cranberries (you really can use frozen once they are thawed)
3/4 c. sugar
1 med golden delicious apple, peeled, cored, and chopped (I used a crispin because that is what I like)
1/4 c. chopped walnuts (as fine as you like them)
1/2 Tbsp apple cider vinegar
1/4 tsp ground ginger
1/4 tsp ground cinnamon

Combine all ingredients in a large sauce pan. Bring to a boil. Reduce heat and simmer stirring occationally for 5-8 min. Or until cranberries are bursting. (the last time I made this I could actually hear the cranberries pop, it was fun) Chill until serving time. You can freeze in small containers for later use.

Also tasted really good on chicken, pork and turkey. Yum, let me tell you. Makes your house smell good too.

Lemon Raspberry Cream Cupcakes

These next two recipes were from a bridal shower my sister hosted while we were in town:


The Cakes:
Lemon cake mix (I used Duncan Hines Lemon Supreme)
1 cup sour cream
½ cup water
¼ cup milk
¾ cup oil
4 eggs
1 small box instant lemon pudding mix

Raspberry Cream:
½ cup butter, softened
8 oz cream cheese
1/3 cup Raspberry jam or jelly
Red food dye
1 ½ -2 ½ cups powdered sugar

Directions:
1. Preheat oven to 350 degrees.
2. In a large bowl, beat eggs.
3. Add oil, water, and milk and beat again.
4. Stir in sour cream and then cake mix and pudding mix until well blended.
5. Fill cupcake liners 2/3 full and bake for 20-28 minutes or until a toothpick comes out clean.
6. As soon as your cupcakes, place them on a cooling rack for about 5-7 minutes and then seal in an airtight container to make sure they stay perfectly moist. The container will steam-up inside, but won’t worry…
7. Raspberry Cream: Beat butter and cream cheese for 5 minutes.
8. If your jam is not seedless, strain it and then add it to the butter mixture. You can always add more if you want a stronger taste.
9. Add a few drops of food dye to get a pretty red color and then as much powdered sugar as you desire.
10. Refrigerate your Raspberry Cream if it is too loose to pipe or spread on your COOLED cupcakes.

*I used a 1M piping tip and the rosette piping technique

From- http://www.yourcupofcake.com/2011/03/lemon-raspberry-cream-cupcakes.html

Berry Tart

Ingredients:
24 Nilla Wafers

Filling:
1 lb (2 8oz packages) Cream Cheese
1/2 Cup Sugar
2 Eggs
1 tsp vanilla

Beat all filling ingredients together. Put Nilla Wafers on the bottom of a cupcake cups and pour cream cheese mixture on the top (to 2/3 of the cup). Bake at 350 degrees for 20 minutes (or until light brown). Top with your favorite fruit filling and fruit.

Makes 2 dozen

Fruit Smoothies (with a few hidden veggies.)

Need to get your fruits and veggies in for the day? Have a picky eater that won't eat from these food groups? Have a baby that can't chew up fruits and veggies very easily?

DRINK THEM!!! It's easy!

We are focusing on being healthy and shedding a few pounds as result. This is a great way to keep up on these two important food groups! We make it almost a daily routine.

2 banannas
7-12 strawberrys ( I often use frozen)
1/2-1 c. orange juice (start with 1/2 c.)
1/3 c. carrot juice( I like to buy Kirkland at Costco)
1 handful spinch (don't worry the spinch blends in and the drink stays yummy.)
6 cubes ice
1/2 cup plain or stawberry yogurt (optional)(sweetens your drink and gives you a dairy)

In a blender add in order listed. Blend and enjoy!

If you don't use the yogurt and the drink is too bitter try putting in more fruit and less veggies.

Mix up the order a little:
peaches instead of stawberries (I often use frozen)
mangos with the peaches (smell them at the store and buy the one that smells sweet)
blueberries with the stawberries (I often use frozen)
Really there is a whole world to making healthy fruit smoothies. Try your favorites!

Peach Dessert

Mix in a saucepan:
3 Tablespoons Corn Starch
1 Cup Sugar
Add: 2 Cups of COLD water, stir and boil.
Then add: 1 Package of Orange Jello (3 oz) and set until chilled.
After that add: 4-5 Cups of FRESH peeled square-shaped-sliced peaches and chill in fridge.

Crust
Mix well (drys first and then the butter) and put 1/2 of mixture on bottom of a 9x13 and save the rest for the top layer:
2 1/2 Cups Graham Cracker Crumbs
6 Tablespoons Powdered Sugar
1 Stick of Softened Butter

Cream Mixture
Cream together:
1 Package of Cream Cheese (8 oz)
1/2 Cup of Powdered Sugar
Then add: 8oz Tub of Cool Whip

Put down later of crumbs, all fruit mixture, then cream mixture, and rest of the crumbs on top. Great dessert for peach season!

Avacado Mango Salsa and others

These recipes are so good! I got the first two from Kashann Casper. The last one is my mom's recipe, which I love.

Avocado Mango Salsa:

Dice one avocado, 1-2 roma tomatoes, and one mango

1/3 cup chopped cilantro

1/4 c. onion, diced

Juice of one lime (or lemon juice if that's what you have)

Several dashes Frank's Red Hot sauce (all the rage around here)

salt and garlic salt to taste

Coconut Rice

1 1/2 cups rice (Jasmine is best)

1 3/4 cup water

1 can Coconut Milk

1 tsp. salt

1 Tbsp. sugar

more chopped cilantro leaves

Bring to boil and simmer for 20 minutes.

Teriyaki Marinade
1 C sugar
1/2 c soy sauce
1 tsp garlic
1 tsp ginger

Mix together until sugar id dissolved. Marinate chicken 2 to 6 hours.
I used this recipe and marinated the chicken in strips for 2 hours. I then put them on skewers with pineapple and grilled them. Delicious!

Raspberry Chocolate Torte

For those of you who want something fancy that is really easy to make, here you go. I made this for our anniverary this year and have had some requests for the recipe. I will add a picture soon.

1 c. butter, softened
2 c. sugar
4 eggs
1 tsp vanilla
1 1/2 c. flour
1/3 c. baking cocoa

Glaze:
1/4 c. boiling water
4 tsp raspberry gelatin (jell-o)
2 Tbsp seedless rasberry jam

Topping:
2 c. semisweet chocolate chips
2 cartons (8 oz each) frozen whipped topping, thawed
2 c. fresh raspberries

Line a greased 15 x 10 x 1 in cookie sheet with waxed paper, grease paper. In a lare bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time beating well after each addition. Beat in vanilla. Combine flour and cocoa, gradually beat into creamed mixture. Spread onto prepared pan.

Bake at 350 for 20-25 min. or until toothpick inserted near the center comes out clean. Cool 5 min before inverting on to wire rack to cool completely. Carefully remove waxed paper. (I had to leave it to cool the entire way in the pan and it still turned out fine, but it is up to you)

For glaze stir water and gelatin until disolved. Stir in jam. Brush evenly over bottom of cake. Trim edges (I used a pizza cutter) and cut cake widthwise into thirds.

For topping, in a microwave safe bowl, melt chocolate chips (30 seconds at a time) and stir until smooth. (In my microwave it took 1 min 10 secs) Fold in half of the whipped topping until blended then add the remaining.
**Just a note, it would work better if your whipped topping doesn't come straight from the fridge. It makes the chocolate solidify a little and harder to mix in. Try to get it closer to room temp before mixing with the chocolate but never microwave it. You don't want soup.
Place one cake layer on serving platter. Top with 3/4 c. topping. Repeat with layers. Frost and decorate with raspberries and remaining topping.