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
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
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
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
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
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