Saturday, November 30, 2013

Turkey, Mushroom & Bacon Puff Pastry Pockets

Leftover turkey from Thanksgiving? Yield: 4 servings Cook Time: 20min ingredients: 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed 4 slices bacon One 8-ounce package sliced mushrooms, roughly chopped 3 green onions, sliced 1/2 cup heavy whipping cream 1 1/2 teaspoons Dijon mustard salt and pepper, to taste 1 1/2 cups chopped or shredded cooked turkey 1 cup shredded Swiss cheese 1 large egg, whisked with 1 tablespoon water directions: 1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or a silpat mat. 2. In a medium skillet, cook the bacon until crispy. Remove to paper towels to drain, then crumble. Remove all of the bacon fat from the skillet except for 1 tablespoon. 3. Add the mushrooms and onions to the skillet and saute over medium heat until softened. Stir in cream, Dijon and salt/pepper. Cook until reduced slightly and thickened. Set aside to cool a bit. 4. Assemble the pastries. Cut each sheet of Puff Pastry into 4 equal squares. Divide the mushroom mixture between 4 squares. Top with turkey, bacon and Swiss cheese. Roll out each of the remaining Puff Pastry squares so they're a little bit larger (or just use your fingers to press and stretch them). Place the second piece over the top of each with filling. Use a fork to seal the edges to form "pockets." Brush each square with egg wash and use a knife to poke a few slits in the top for steam to escape while baking. Bake for 20 minutes, or until golden brown. Serve immediately. Source:

Saturday, November 23, 2013

Caramel Apple Trifle

Ingredients 3 tablespoons butter 4 cups chopped peeled tart apples (about 5 medium) 1 cup Diamond of California Chopped Walnuts 1/2 cup packed brown sugar 1 teaspoon apple pie spice, divided 1 package (8 ounces) cream cheese, softened 1 jar (12-1/4 ounces) caramel ice cream topping, divided 1 carton (12 ounces) frozen whipped topping, thawed, divided 2 loaves (10-3/4 ounces each) frozen pound cake, thawed and cut into 1-inch cubes Additional apple pie spice, optional Directions In a large skillet, melt butter over medium heat. Stir in the apples, walnuts, brown sugar and 1/2 teaspoon apple pie spice. Cook and stir for 8-10 minutes or until apples are tender. In a large bowl, beat cream cheese until smooth. Beat in 1/2 cup caramel topping and remaining apple pie spice. Fold in 2 cups whipped topping. In a 3-1/2-qt. trifle bowl or glass serving bowl, layer a third of the cake cubes, cream cheese mixture and apple mixture. Repeat layers twice. Garnish with remaining whipped topping and drizzle with remaining caramel topping. Sprinkle with additional apple pie spice if desired. Cover and refrigerate for at least 1 hour before serving. Yield: 14 servings. Taste of Home

Saturday, November 16, 2013

Chicken & Broccoli {In The Slow Cooker}

2 cups white rice 1 quart organic chicken broth 1 onion chopped 4 cups fresh broccoli very coarsely chopped 2 chicken breasts 3-4 Tablespoons cold butter, sliced Salt, to taste 1/4 teaspoon rosemary 1/2 teaspoon garlic powder 16 ounces sour cream 3-4 cups shredded cheddar cheese Lightly spray a large slow cooker crock. Pour in rice and chicken broth. Sprinkle with salt and stir. Layer onion, broccoli and chicken breasts. Sprinkle breasts with salt, rosemary and garlic powder. Place sliced butter over chicken breasts. Cover and cook on high for 4 1/2-5 hours until chicken breasts are cooked through. Remove chicken breasts and cut into bite-sized pieces. Add chicken back to crock as well as sour cream and cheddar cheese. Stir all together. Add more salt, if desired. I tried this and everything turned to mush! Won't try this again

Saturday, November 9, 2013

Garlic Honey Mustard Slow Cooked Ham

Ingredients: 9-10 pound precooked spiral cut ham, bone in 2 cups honey 1 cup Dijon mustard 1/4 cup Worcestershire sauce 2 tablespoons minced garlic (I use jarred) Directions: Combine all ingredients except ham in your blender and pulse until well blended. Reserve one cup of glaze. Place ham in crock pot, flat side down. Slowly pour glaze over ham, making sure to get some between each spiral slice. Lift ham to get glaze underneath as well. Cook on low for 2 hours. Pour remaining glaze over ham and continue cooking on low for an additional 1 to 2 hours. Enjoy!

Monday, November 4, 2013

Loaded Baked Potato & Chicken Casserole

Ingredients 3 - 4 medium russet potatoes, scrubbed and diced (about 1.5 lbs. or 4 1/2 cups) 1 lb. boneless, skinless chicken breasts, diced 4 slices bacon, cooked crisp, cooled and crumbled 1 1/2 cups shredded cheddar cheese 4 green onions, sliced (green parts only for low-FODMAP/low-fructose) 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup heavy cream 2 tablespoons unsalted butter, cut into small pieces Instructions Heat oven to 350 degrees F. Lightly grease a 9" x 9" baking pan or casserole dish. Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions. Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper. Pour heavy cream over top of casserole and then dot with the butter. Cover with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted. Serve.