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TURKEY CRANBERRY WREATH

By Holly Webb,2014-03-28 11:16
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TURKEY CRANBERRY WREATH

TURKEY CRANBERRY WREATH

    2 packages (8 ounces each)

    refrigerated crescent rolls

    ? cup mayonnaise

    2 tablespoons honey Dijon mustard

    ? teaspoon coarsely ground black pepper

    2 cups cooked turkey, chopped (about 12 ounces) ? cup celery, sliced

    3 tablespoons fresh parsley, snipped

    ? cup dried cranberries

    4 ounces Swiss cheese, shredded (1 cup)

    ? cup walnuts, chopped

    1 egg, separated

    1. Preheat oven to 375?F. Unroll crescent

    dough; separate into 16 triangles. With wide end

    of triangles toward the center, arrange 8 triangles

    in a circle on large round cooking stone or pizza

    pan. Corners of wide ends will touch and points

    will extend 1 inch beyond edge of pan. Match

    wide end of each remaining triangle to wide end

    of each outer triangle; Pinch seams to seal.

    (Points will overlap in center; do not seal.)

    2. Mix mayonnaise, mustard and pepper. Add turkey,

    celery, parsley, cranberries and shredded cheese & mix.

    Scoop filling over seams of dough, forming a circle.

    3. Sprinkle chopped walnuts over filling. Beginning in

    center, lift one dough triangle across mixture. Continue

    alternating with outer strips, slightly overlapping to form wreath. Tuck last end under first.

    4. Beat egg white lightly; brush over dough with pastry

    brush. Bake 25-30 minutes or until golden brown.

    Yield: 10 servings*Recipe found in Pampered Chef's

    "Season's Best Recipe Collection" (Fall/Winter 2000).

"RED LOBSTER" ULTIMATE FONDUE

1 cup Velveeta cheese, cubed

    1 cup Swiss cheese, cut into small pieces

    1 can Campbell's condensed cream of shrimp soup 1 cup milk

    ? teaspoon cayenne

    ? teaspoon paprika

    1 broiled lobster tail or 1 ? cups imitation lobster chunks

    Combine everything except the lobster in a medium

    saucepan and heat over low heat until melted, stirring

    occasionally. When melted, stir in the lobster meat.

    Garnish with red pepper if desired and serve with French

    bread.

    Yield: 4 servings

*Recipe can be found at www.recipegoldmine.com

    MARSHMALLOW CRÈME MOCHA

Serve with a cinnamon stick.

2 teaspoons instant coffee

    2 teaspoons unsweetened cocoa powder

    4 teaspoons sugar

    1 teaspoon cinnamon

    1 ? C. milk, divided

    ? C. whipped cream or ? C. marshmallow crème

     In a medium mixing bowl, combine instant coffee, cocoa, sugar and cinnamon. Stir in ? cup milk and blend until thick. In a saucepan, scald remaining milk and add to

    coffee mixture. Whisk until blended and a froth forms.

    Pour mixture into cups. Top each with a dollop of whipped

    cream or marshmallow crème. Serve immediately.

CHOCOLATE-MINT CHEESE BALL MIX

1 (12 oz.) pkg. semisweet chocolate chips

    2 C. chopped pecans

    1 C. (1-inch diameter) peppermint candies

    (about 36)

     In a blender or food processor, finely grind all

    ingredients. Place 1? cups mix into each of 3 separate

    resealable bags. Give with recipe for making cheese ball

    (printed below).

    Yield 6 cups.

     To make cheese ball: Stir 1?-cup mix into one

    (8-oz.) package softened cream cheese. Shape into ball;

    wrap in plastic wrap and refrigerate until firm. To serve, let

    stand at room temperature 20-30 minutes or until softened.

    Serve with chocolate wafer cookies. Yield: 1 cheese ball

    ARTICHOKE DIP

    1 can (14 to 16 ounce) artichokes, drained & chopped 2 cups real mayonnaise

    1 ? - 2 C. Parmesan cheese

     Mix all ingredients. Bake at

    . 350? for 30 minutes

DOUBLE DIP CHOCOLATE COATING

    20 ounces Almond Bark (vanilla-flavored candy coating) ? teaspoon peppermint extract

    4 to 8 drops green food color

    9 (1-ounce) squares semi-sweet baking chocolate

    1 tablespoon shortening

    Melt candy coating in 2-quart saucepan over low heat,

    stirring often, until smooth (8 to 16 minutes). Remove from

    heat. Stir in peppermint extract and food color. Tipping

    saucepan slightly, dip cookies halfway into melted coating.

    Lightly shake off excess coating. Place on waxed paper. Let

    stand until coating is firm (10 to 15 minutes).

    Melt 9 ounces semi-sweet baking chocolate and 1

    tablespoon shortening in 1-quart saucepan over low heat,

    stirring occasionally, until smooth (6 to 8 minutes). Remove

    from heat. Tipping saucepan slightly, dip cookies into

    melted chocolate, overlapping half of green coating. Place

    on waxed paper to set (at least 2 hours) or refrigerate for 20

    minutes to set chocolate.

    (Covers 5 dozen cookies).

    COOKIE DOUGH TRUFFLES

? C. butter, softened

    ? C. firmly packed brown sugar

    ? C. sugar

    ? C. egg substitute

    1 teaspoon vanilla extract

     C. all-purpose flour 1 ?

    1 C. miniature semisweet chocolate morsels

    ? C. chopped pecans or walnuts

    1 (12-ounce) package semisweet chocolate morsels

    1 ? tablespoons shortening

    Beat butter at medium speed of an electric mixer until

    creamy; gradually add sugars, beating well. Add egg

    substitute and vanilla; beat well. Add flour to butter

    mixture; beat well. Stir in miniature chocolate morsels

    and chopped pecans. Cover and chill 30 minutes.

    Shape mixture into 1" balls. Cover and freeze balls until

    very firm.

    Place (12-ounce) package chocolate morsels and

    shortening in a 1-quart glass bowl; melt in microwave

    according to package directions. Using two forks, quickly

    dip frozen truffles into melted chocolate, coating

    completely. Place on wax paper to harden. Store truffles

     in refrigerator 2 to 3 days.

     Yield: 4 ? dozen

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