Mediterranean Hummus Pinwheels

When you are making your holiday lists and checking them twice, make sure they include some pleasant recipes that are jocund and easy to prepare. Here is one of flavorful recipes which can be seasonal small bites snack to serve.

Ingredients

5 Mission Medium/Soft Taco Flour Tortillas

2 7-ounce packages prepared roasted garlic hummus

1 2 1/2-ounce package sundried tomatoes, finely diced

1 2 1/2-ounce package pine nuts, toasted

1 1/4 cups fresh baby spinach leaves

Mediterranean Hummus Pinwheels
Mediterranean Hummus Pinwheels

Directions

The first step that you have to do is to lay tortillas on a flat work surface and spread each evenly with 1/3 cup hummus. Then, sprinkle each evenly with 2 tablespoons sundried tomatoes and 1 tablespoon pine nuts. Top each evenly with 1/4 cup baby spinach in single layer. Begin at the bottom and roll forward into a cylinder, cover, and refrigerate for 2 hours on quality disposable tableware. Remove from refrigerator, slice each into 8 equal pinwheels, and serve each slice on quality bamboo tableware for more inviting servings.

Serve each slice of Mediterranean Hummus Pinwheels on bamboo dish
Serve each slice of Mediterranean Hummus Pinwheels on bamboo dish

Blended Coffee Frost

Ingredients

  • 1 cup 1 percent milk
  • 2 tablespoons Fat Free Sweet Italian Crème or Fat Free French Vanilla Flavor Nestlé Coffee-Mate Liquid Coffee Creamer
  • 2 tablespoons brown sugar
  • 5 teaspoons Nescafé Taster’s Choice 100% Pure Instant Coffee Granules
  • 2 cups ice cubes
  • Fat free whipped topping (optional)
  • Ground cinnamon (optional0

    Blended Coffee Frost
    Blended Coffee Frost

Preparation step

Place milk, creamer, sugar and coffee granules in blender; cover. Blend until coffee is dissolved. Add ice; blend until smooth. Pour into plastic champagne cup; top with whipped topping. Sprinkle with cinnamon. Serve this tasteful beverage with other special holiday dishes on white tableware product.

Pour Blended Coffee Frost into Champagne Flute Seagreen
Pour Blended Coffee Frost into Champagne Flute Seagreen

Bavarian Wild Berry Fruit-Tea Pops

Cheer up your holiday with the joy of Bavarian Wild Berry Fruit-Tea Pops. Try this simple recipe!

 Ingredients

2 cups boiling water

4 Lipton Bavarian Wild Berry Pyramid Tea Bags

1/2 cup sugar

1 cup chopped strawberries

Bavarian Wild Berry Fruit-Tea Pops
Bavarian Wild Berry Fruit-Tea Pops

Preparation

Pour boiling water over tea bags; cover and brew 5 minutes. Remove tea bags and squeeze. Stir in sugar until dissolved; let cool slightly.

Combine tea with strawberries in medium plastic cup. Evenly pour into 8 (4-ounce) paper cups (or popsicle molds). Freeze until almost firm, about 1 hour. Insert bamboo picks into centers; freeze until firm. To serve, press firmly on bottom of paper cup to remove.

Stick the bavarian wild berry fruit-tea with this bamboo paddle skewer
Stick the bavarian wild berry fruit-tea with this bamboo paddle skewer

Sausage-Stuffed Peppers and Cabbage

The holidays are too short for from-scratch recipes. You are definitely willing to spend the holiday with your family and friends rather than being stuck in the kitchen. These recipe takes advantage of delightful Johnsonville sausage, so you don’t need to spend time or money getting extra spices or seasonings for your dishes.

Ingredients

8 large cabbage leaves

1 medium red bell pepper

1 medium green bell pepper

1 package (16 ounces) Johnsonville Italian All Natural Ground sausage (mild variety)

1 pound lean ground beef

1/2 cup converted rice

1 cup frozen chopped onions, thawed

1 packet (1.5 ounces) meat loaf seasoning

1 packet (0.5 ounce) pesto sauce mix

2 eggs

1 jar (26 ounces) pasta sauce

2 cans (14.5 ounces each) diced tomatoes with green peppers, celery and onion

Sausage-Stuffed Peppers and Cabbage
Sausage-Stuffed Peppers and Cabbage

Preparation

Preheat oven to 350°F.

Place cabbage leaves in large clear plastic plate and cover with boiling water; set aside to wilt.

Cut red and green bell peppers into fourths through the stem ends. Remove seeds and membranes; set aside.

In clear tableware product, stir together sausage, ground beef, uncooked rice, onions, meat loaf seasoning, pesto mix and eggs; set aside.

Spoon 1/4 cup meat mixture onto bell peppers. Place peppers in a 9 x 13-inch pan, alternating colors and leaving a space for the cabbage rolls.

Remove cabbage leaves from water and cut off the thickest part. Spoon 1/4 cup meat mixture onto center of each leaf. Fold over sides and roll up. Place cabbage rolls between the peppers (use an additional pan if necessary).

In small bowl, stir together pasta sauce and diced tomatoes. Pour over peppers and cabbage. Cover with foil and bake in preheated oven for 1 hour. Serve hot on black dinnerware item.

Mini Saucepan Black
Mini Saucepan Black

Beef Brisket with Savory Sautéed Apples

Ingredients

Beef Brisket with Savory Sautéed Apples
Beef Brisket with Savory Sautéed Apples

1 boneless beef brisket, flat cut (2-1/2 to 3-1/2 pounds)

1 tablespoon vegetable oil

1/2 teaspoon salt

1/2 teaspoon pepper

1 large onion, coarsely chopped, divided

1 large clove garlic, minced

1 cup apple cider

2 tablespoons butter

5 cups sliced unpeeled apples, such as Fuji or Gala (about 1-1/2 pounds)

1 cup fresh or frozen cranberries

2 tablespoons packed brown sugar

1/3 cup coarsely chopped walnuts, toasted

Preparation

Heat oil in stockpot over medium heat until hot. Place brisket in stockpot; brown evenly. Remove brisket; season with salt and pepper.

Reserve 1/2 cup onion. Add remaining onion and garlic to stockpot. Cook and stir 4 to 5 minutes or until onion is tender. Return brisket, fat side up, to stockpot. Add apple cider; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3 hours or until brisket is fork-tender.

Meanwhile, heat butter in large nonstick skillet over medium heat until melted. Add apples and reserved onion; cook and stir 5 to 7 minutes or until apples are just tender. Add cranberries and brown sugar; cook 4 to 6 minutes or until cranberries are tender and juices are thickened, stirring occasionally. Stir in walnuts. Keep warm.

Remove cooked brisket from stockpot; keep warm. Skim fat from cooking liquid. Bring cooking liquid to a boil on seagreen tableware product. Cook, uncovered, 10 to 12 minutes or until reduced by half, stirring occasionally.

Carve brisket diagonally across the grain into thin slices. Serve with reduced cooking liquid and apple mixture on white tableware.

Serve the tasteful Beef Brisket With Savory Sautéed Apples lined on this rectangle plate white
Serve the tasteful Beef Brisket With Savory Sautéed Apples lined on this rectangle plate white

Apple Cranberry Tea Ring

As your holiday breakfast , this luxurious morning treat is a perfect menu to serve. It is sure to please. Try this one out!

Ingredients

Bread

  • 3 cups all-purpose flour, divided
  • 3 tablespoons sugar
  • 1 1/4-ounce packet Red Star Active Dry Yeast
  • 1 tablespoon grated orange rind
  • 1 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup water
  • 2 tablespoons butter
  • 1 egg

Egg wash

  • 1 tablespoon water
  • 1 egg white

Filling

  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon
  • 1 cup (1 medium) apple, peeled, thinly sliced
  • 1 cup dried cranberries
  • 3/4 cup toasted nuts, chopped

Glaze

  • 1/2 cup powdered sugar
  • 1 to 2 tablespoons orange juice
  • 1 teaspoon orange zest

    Apple Cranberry Tea Ring
    Apple Cranberry Tea Ring

Directions

Blend 1 cup flour with next 4 ingredients; set aside. Heat milk, water and butter until warm (120°F); pour into large bamboo disposable bowl. Add flour mixture.

Beat on low 30 seconds; add egg. Beat on medium 3 minutes. Stir in remaining flour.

Knead on floured surface 5 to 8 minutes until smooth and elastic. Place dough in oiled black tableware item; turn to grease. Cover; let rise in warm place until double in size, 1 hour.

Punch down dough on lightly floured surface. Roll into 15×12-inch rectangle. Blend egg white and water; brush over dough. Refrigerate remaining egg wash.

Combine sugar and cinnamon; sprinkle over dough. Top with apple, cranberries and nuts. Starting with long side of dough, roll into log; pinch to seal. Form into ring; overlap and seal ends. Place seam-side down on greased baking sheet.

Using scissors, cut ring from outside through all dough layers to within 1-inch of center. Make 12 cuts, 2-inches apart. Twist each cut section 3/4-turn so cut side faces downward forming pinwheel. Cover with damp cloth and let rise in warm place until indentation remains after touching side, 30 minutes. Brush with remaining egg wash.

Bake in preheated 375°F oven 30 to 40 minutes until golden brown; cool.

Blend powdered sugar, orange juice and orange zest. Drizzle over cooled tea ring. Serve it for 12 portions on biodegradable plates.

mini coquille plate black
mini coquille plate black

Savory Jarlsberg Thumbprints with Fig-Pepper Jelly

These are so incredibly delicious, your guests will never get past the appetizers.

  • 1 cup butter, softened
  • 2 large egg yolks
  • 2 cups all-purpose flour
  • 3 cups (12 ounces) shredded Jarlsberg cheese
  • 1 cup grated fresh parmesan cheese
  • 1 1/2 cups finely chopped, toasted pecans or unblanched almonds
  • 3/4 cup finely chopped, stemmed Blue Ribbon Orchard Choice or Sun-Maid Figs
  • 1/2 cup hot pepper jelly (red or green)
Savory Jarlsberg Thumbprints with Fig-Pepper Jelly
Savory Jarlsberg Thumbprints with Fig-Pepper Jelly

Preheat oven to 350°. Place butter in large palm plate.  Beat with electric mixer on medium speed until creamy.  Beat in egg yolks.  On low speed, gradually beat in flour.  Stir in Jarlsberg, parmesan and nuts.  Divide dough into 4 equal portions.  Wrap 3 in wax paper or plastic wrap and chill. On work surface, form remaining portion of dough into 10 (1 1/2-inch) balls.  Place balls, 1 1/2-inches apart, on ungreased baking sheet.  With thumb or back of disposable silverware, make 1/2-inch indentation in center of each cookie.  Bake for 15 to 20 minutes or until light golden brown.  If needed, press back of teaspoon into cookies to re-form indentations.  Remove cookies to wire rack to cool.  Repeat shaping and baking with remaining dough.  To serve, in small bowl, stir together figs and jelly.  Fill each cookie with about 1 teaspoon fig-pepper jelly. Makes 40 cookies.

Make ahead note:  Dough can be prepared 1 to 2 days ahead.   Form dough into 1 1/2-inch cylinder, wrap airtight and chill or freeze for longer storage.  Baked cookies can be stored unfilled, in airtight plastic smallware with lid for 2 days or frozen.  To re-crisp, place on baking sheet in 350° oven for 2 to 4 minutes. Cool. Fill with fig-pepper jelly as directed.

Use the mini bamboo spoon to make indentation of each cookie
Use the mini bamboo spoon to make indentation of each cookie

Chocolate-Dipped Stuffed Figs

  • 15 Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna figs
  • 3/4 cup granulated sugar
  • 3/4 cup water
  • 1/2 cup brandy (or 1/2 cup water mixed with
  • 1 1/2 teaspoons vanilla extract)
  • 15 to 30 small pieces candied ginger, toasted nuts or chocolate
  • 5 to 6 ounces semisweet or bittersweet chocolate, chopped
Chocolate-Dipped Stuffed Figs
Chocolate-Dipped Stuffed Figs

Preparation

First, with sharp paring knife cut small slit in bottom of each fig. Insert knife tip into fig (1/2 to 3/4 inch) and carefully move back and forth to enlarge space for filling.

In small seagreen tableware product , heat sugar and water over medium heat until sugar dissolves. Stir in brandy and figs. Bring to boil over high heat then reduce heat and simmer 20 minutes. Drain figs, cool and dry thoroughly with paper towels.

Stuff one or two pieces of ginger, nuts and/or chocolate into each fig. Press ends of figs together to enclose filling.

Place chopped chocolate in 1 cup glass measuring cup or small microwave-safe bowl. Heat on medium/50% power until almost melted, stirring after every 1 to 1 1/2 minutes.

Remove from oven and stir until melted. Hold stem of each fig and dip in melted chocolate. Place figs, stems up, on wax paper-lined fashionable plastic smallware until chocolate sets. Store in airtight plastic smallware with lid in refrigerator. It makes 15 figs.

Large modern tray
Large modern tray

Roasted Salmon Recipe with Walnuts

Serve meatless meal on the holidays.  This recipe is ideal for those who want to eat something refined, but also very healthy.

This sophisticated and elegant combination of nutrients is very healthy. Salmon, walnuts, lemon, soy sauce and sesame paste creates a combination designed to reinvigorate, to improve your health and skin.

Roasted Salmon Recipe with Walnuts

Preparation time:  25 mins  Cook time: 25 mins  Ready In 50 mins

Ingredients

1/2 cup walnuts

Pinch of cayenne pepper

place the ingredients in a terzetto mini plate

1 tablespoon fresh lemon juice

1 teaspoon honey

2 tablespoons diced roasted red pepper

1 tablespoon walnut oil

2 tablespoons extra-virgin olive oil

1/4 cup chopped fresh parsley

Kosher salt and freshly ground black pepper

2 tablespoons chopped fresh chives

1 teaspoon grated lemon zest

1 2-to-3-pound piece wild salmon (about 1 1/2 inches thick)

Preparations

Relish:

Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and bake until toasted, 7 to 10 minutes. Let cool, then finely chop and transfer to a bowl. Add the cayenne, lemon juice, honey, roasted red pepper, walnut oil, 1 tablespoon olive oil and 2 tablespoons parsley. Add 1/2 teaspoon salt and black pepper to taste and toss to combine. (The relish can be made up to 1 day ahead; cover and refrigerate.)

Salmon:

Raise the oven temperature to 425 degrees F. Combine the remaining 1 tablespoon olive oil and 2 tablespoons parsley, the chives, lemon zest, 1/2 teaspoon salt, and black pepper to taste in a bowl. Rub the herb mixture all over the salmon. Lay skin-side down in a baking dish and roast until just cooked through, 12 to 14 minutes. Let rest 5 minutes, then transfer to a platter and top with the walnut-pepper relish.

Serve in a unique style plate

Baked Brie with Cranberry Sauce

As a matter of fact, almost on every holiday season, people start visiting their friend’s house or their family member. And you might also get a lot of people coming to your house, bringing their happiness to share with yours too. At this point, you are definitely willing to serve some homemade dishes for them, right? Well, this Baked Brie with Cranberry Sauce recipe can be tried at home with ease. This is an elegant yet affordable appetizer which will give your guests sensation of the holiday season. Just try this one out!

Ingredients

1 wheel edenVale Brie Cheese
1/2 cup Southern Grove Dried Cranberries
1 cup Burlwood Cellars Chardonnay
1/2 cup Berryhill Blackberry Fruit Spread

Baked Brie with Cranberry Sauce
Baked Brie with Cranberry Sauce

 Preparation Step

Preheat oven to 350°F

Place unwrapped brie on a foil-lined baking sheet. Heat for 12 to 15 minutes or until brie is warmed through and soft to the touch

Meanwhile, bring dried cranberries and wine into boil in a high-end seagreen tableware. Add fruit spread, reduce heat to medium high and simmer 10 to 15 minutes, stirring often. The indication of ready sauce is that the liquid has thickened and coats the back of disposable fork.

While serving this appetizer, pour over warm brie on white tableware. You can serve it alone or spread on crackers.

boil dried cranberries and wine on this mini saucepan seagreen
boil dried cranberries and wine on this mini saucepan seagreen