Pear and Pomegranate Salad

This recipe would be lovely served for Christmas dinner or at a ladies luncheon any time during the winter months.

Pear and Pomegranate Salad

3 cups green leaf lettuce, rinsed and torn
1 Bartlett or Anjou pear
1/3 cup pomegranate seeds
1 tablespoon vegetable oil
2 tablespoons pomegranate juice
1 tablespoon lemon juice
1 teaspoon prepared Dijon-style mustard
1/2 tablespoon honey
ground black pepper to taste

Divide the lettuce between two bowls. Halve and core the pear, then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently. Combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. Pour the warm dressing over the salads and serve.

Note: A good blue cheese would be yummy on this. You could even add a handful of chopped walnuts.

Candy Cane Popcorn

This recipe would be perfect for gift bags. Make up a batch, divide them into baggies and pass them out to children at church, school, or put them on the buffet at your Christmas party!

Candy Cane Popcorn

1/2 cup popcorn kernels
4 ounces vanilla-flavored confectioners’ coating, or as needed
6 peppermint candy canes, crushed

Using an air popper, pop the popcorn, place into a large bowl, and discard kernels that didn’t pop. Melt the confectioners’ coating according to the package directions. Pour the melted coating over the popcorn, and sprinkle the crushed candy canes over the mixture. Using your hands, work the candy coating and crushed candy canes all through the popcorn. Let the mixture cool, and break apart into bite-size pieces.

Host a Gingerbread Party for Kids

Looking for ways to make this year’s Christmas celebration memorable for your kids? Why not host a gingerbread party? I bet this would be fun for moms, too! HGTV has some great ideas. Check them out! Not to mention the adorable invitations and recipe cards you can print for free!  Plus! More printables: a red and green banner, gingerbread party circles, fancy food labels, and more!

Holiday Wreath Appetizer

1 package (8 oz.) cream cheese, softened

1/2 cup sour cream

Remove crescent dough from packaging (do not unroll). Cut each tube into eight slices. Arrange in an 11-in. circle on an ungreased 14-in. pizza pan.

Bake at 375° for 15-20 minutes or until golden brown. Cool for 5 minutes before carefully removing to a serving platter; cool completely.

In a small bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth. Spread over wreath; top with broccoli, celery and red pepper. Form a bow garnish with celery leaves. Yield: 16 servings.

Lemon Cheesecake Squares

Lemon Cheesecake Squares

Crust:

3/4 cup shortening
1/3 cup packed brown sugar
1 1/4 cups all-purpose flour
1 cup rolled oats
1/4 teaspoon salt
1/2 cup seedless raspberry jam

Filling:
4 (8 ounce) packages cream cheese, softened
1 1/2 cups sugar
1/4 cup all-purpose flour
4 eggs
1/3 cup lemon juice
4 teaspoons grated lemon peel

In a mixing bowl, cream shortening and brown sugar. Combine the flour, oats and salt; gradually add to creamed mixture. Press dough into a greased 13-in. x 9-in. x 2-in. baking dish. bake at 350 degrees for 15-18 minutes or until golden brown. Spread with jam.

For filling, beat the cream cheese, sugar and flour until fluffy. Add the eggs, lemon juice and peel just until blended. Carefully spoon over jam. Bake at 350 degrees for 30-35 minutes or until center is almost set. Cool on a wire rack. Cover and store in the refrigerator.

To cut into squares, dip knife in warm water and between each slice, cleaning as needed.

Best Ever Macaroons

These are so yummy! Truly the best macaroon ever!

Best Ever Macaroons

2 1/2 cups sweetened flaked coconut
1/2 cup sugar
1 1/2 tablespoons flour
1/8 teaspoon salt
2 large egg whites
1 1/2 teaspoons honey
1/2 teaspoon vanilla extract

In mixing bowl bowl, combine the sugar, flour, and salt. Add the egg whites, honey, and vanilla extract and rapidly whisk the batter until smooth and frothy, about 30 seconds. Add the coconut and toss with a fork, then use a wooden spoon to continue mixing until the coconut is evenly coated. Cover the bowl with plastic wrap and refrigerate it for 30 minutes.

Heat the oven to 300 degrees and line a large baking sheet with parchment paper or aluminum foil lightly coated with cooking spray. Use heaping tablespoon or mixture to make loosley packed mounds on the baking sheet. Bake the macaroons on the center oven rack until they’re light golden brown, about 20 minutes. Cool them for about 5 minutes on the baking sheet, then transfer them to a wire rack to cool for several hours.

Note: These could easily be made gluten free by substituting the flour for a gluten free flour, which I will be doing for the holidays!

Cranberry Sauce for the Crockpot

Cranberry Sauce for the Crockpot

1/2 cup orange juice
1/2 cup water
1/2 cup brown sugar
1/2 cup white sugar
1/4 teaspoon ground cinnamon
1 (12 ounce) package fresh cranberries

Combine orange juice, water, brown sugar, white sugar, and cinnamon in slow cooker; stir in cranberries. Cook on High for 3 hours, stirring once each hour. Remove lid; stir well. Cook on High until sauce has thickened and most cranberries have popped, about 45 more minutes.

Cream Cheese Mints

Cream Cheese Mints

4 ounces cream cheese, softened
1 tablespoon butter, softened
3 cups confectioners’ sugar
1/4 – 1/2 tsp. pure peppermint extract
any color food coloring paste (optional)

In a large bowl, combine cream cheese, butter, and confectioner’s sugar. Mix in peppermint oil. Color as desired with food coloring paste, or leave white. If mixture is too sticky, add more powdered sugar. Roll mixture into small balls, and place on waxed paper. Flatten with a fork dipped in confectioners’ sugar. Let dry for about 2 hours on waxed paper, then freeze or refrigerate until ready to serve. If frozen, allow to thaw before serving.

Note: Try dipping in melted chocolate for a “peppermint patty.”

Artichoke and Spinach Dip

Artichoke and Spinach Dip

4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened

Preheat oven to 350 degrees. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins. In an 8×8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

Magic Cookie Bars

Magic Cookie Bars

1 1/2 cups graham cracker crumbs (or quick 1 minute oats)
1/2 cup butter or margarine, melted
1 cup chopped walnuts
1/2 cup semisweet chocolate chips
3/4 cup butterscotch chips
1 1/2 cups flaked coconut
1 (14 ounce) can sweetened condensed milk

Preheat oven to 350 degrees. In a 9 x 13 inch pan pour in melted margarine. Sprinkle the graham cracker crumbs evenly over the margarine. Next place the chopped nuts over the crumbs, and spread the chocolate and butterscotch chips over the nuts. Add the coconut over all, and pour the milk evenly over the top. Bake 25 to 30 minutes or until lightly brown on top. Cool at least 20 minutes then cut into desired sized bars.

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