Turkey Cranberry Pinwheels

These pinwheels are great for lunch.  They also make a good appetizer.  These are the basic ingredients we used.  You can use anything you like in a sandwich.

DSC01752Ingredients:

Flavored tortilla wraps

Softened cream cheese

Cranberry Sauce

Turkey slices

Lettuce or sprouts

DSC01753Spread cream cheese over the entire surface of the tortilla.

DSC01754Spread cranberry sauce on the bottom half of the tortilla.

DSC01755Cover with turkey slices leaving the top with only the cream cheese.  That is the glue that holds the pinwheel together.

DSC01756Add torn lettuce or sprouts to the middle.

DSC01757Begin rolling the tortilla.

DSC01758

DSC01759Slice and serve!

Creamy Orzo with Mushrooms and Roasted Butternut Squash

Ingredients:

2 cups cubed butternut squash

3 Tablespoons olive oil, divided

2 Tablespoons balsamic vinegar

8 ounces orzo pasta

2 Tablespoons butter

8 ounces sliced mushrooms

1 cup Marsala wine

4 ounces cream cheese

1 teaspoon salt

1/2 cup grated Parmesan cheese

DSC01686Preheat oven to 425 degrees.  Place cubed butternut squash in a casserole dish.  Add 2 Tablespoons olive oil and balsamic vinegar, toss all together.  Place in the oven to roast for about 1/2 hour, until soft.

DSC01688Bring a large pot of salted water to a  boil.  Add orzo and cook according to package directions.  Drain in a colander.

DSC01689Place a large saute pan on medium high heat.  Add one tablespoon of olive oil and butter.DSC01690Saute mushrooms for 3-4 minutes.

DSC01691Add the Marsala wine

DSC01692Cube the cream cheese and stir into the mushrooms. Melt, making a sauce.

DSC01693Spoon in the cooked butternut squash and drained orzo.

DSC01694Stir in salt and cheese.

DSC01695Serve immediately.  Yum!

Cranberry Bliss Bars

Here is a copy cat recipe we found for Starbuck’s Cranberry Bliss Bars.  We changed and tweeked the recipe a little to fit the ingredients we had on hand.  They are yummy!!!

Ingredients:

Bars:

1 cup butter, softened

1 cup brown sugar

`1/3 cup white sugar

3 eggs

2 teaspoons orange juice

2 teaspoons vanilla

2 cups flour

1 1/2 teaspoons baking powder

1 teaspoon ground ginger

3/4 cup dried cranberries

3/4 cup white chocolate chips

Frosting:

3 ounces softened cream cheese

2 Tablespoons butter, softened

3 cups powdered sugar

1 teaspoon vanilla extract

zest from one orange

Topping:

1/3 cup dried cranberries, chopped

1/3 cup white chocolate chips

1/2 teaspoon canola oil

DSC01668Preheat oven to 350 degrees.  Line a 10×15 baking sheet with parchment paper.  With an electric mixer, blend together butter, and sugars until light and fluffy.

DSC01669Blend in eggs, orange juice and vanilla.

DSC01670In a separate bowl, blend together dry ingredients before adding to creamed mixture.  Add in cranberries and chips.

DSC01671Spread batter onto the prepared cookie sheet.  The mixture will be very thick.  Bake 20-24 minutes until the edges are light brown.  Remove from the oven and allow to cool well before adding frosting.

DSC01672For the frosting, blend cream cheese and butters, then add in powdered sugar, vanilla and orange zest until creamy.

DSC01673Frost cooled bars.  Chop the dried cranberries and sprinkle over the bars.  Combine the white chocolate chips and oil and melt in the microwave in 15 minute intervals.  Drizzle over the bars.  Cut into triangles and serve.

Creamy Stuffed Mushrooms

Ingredients:

1 16 ounce package Cremini mushrooms and stems

2-3 slices provolone cheese

1 8 ounce cream cheese

1/4 cup pine nuts

1/3 cup sun dried tomatoes in oil

1 Tablespoon prepared pesto

DSC01616Wipe off mushrooms with a wet paper towel and remove the stems.  Keep the stems for the filling.

DSC01618Place the cleaned mushrooms on a cookie sheet lined with parchment paper.

DSC01619Break up the cream cheese and place in a food processor.  Add the rest of the filling items: mushroom stems, pine nuts, sun dried tomatoes and pesto.  Process until mixed and smooth.

DSC01620Spoon filling into the mushrooms.  Cut small squares of provolone to fit  on each mushroom.

DSC01621Place under the broiler until browned and bubbly.  Serve immediately.  Great for an appetizer or side dish.

Instructions:

Clean mushrooms with a wet paper towel.  Remove the stems and set aside for the filling.  Break up cream cheese block and place in a food processor.  Add the rest of the filling ingredients; pine nuts, sun dried tomatoes and pesto.  Processor until mixed and smooth.  Spoon filling into mushrooms.  Cut small squares of provolone to fit on top of each.  Place under broiler until brown and bubbly.  Serve immediately.

Make Ahead Mashed Potatoes

Here’s an easy do ahead mashed potato recipe for any dinner get together.

Ingredient List:

8-10 potatoes

1 cup plain yogurt

4 tablespoons butter

8 ounces cream cheese

2 sprigs fresh rosemary

2 cloves garlic, minced

1/3 cup chopped green onion

1 1/2 teaspoons salt

1/2 teaspoon pepper

splash of milk

paprika for garnish

 Fill a large pot with water, about 2/3 full

Place on the stove, add salt and bring to a boil.

Peel the potatoes

Cut the potatoes, first in half….

Then in quarters

Place the potatoes in the water and boil 10-15 minutes, until fork tender

While the potatoes are cooking, mince the garlic.  First smash it with a knife, then chop finely.

Remove the rosemary from the stem, then chop finely.

 

Chop the green onions

Blend the yogurt, butter and cream cheese with a mixer.

Add the garlic, rosemary, green onion, salt and pepper.  Mix together, then remove to another bowl.

Drain the potatoes in a colander.

Mash the potatoes with the mixer, add a splash of milk.

Mix in the creamed mixture with the potatoes.

Place the mashed potatoes in a casserole dish and sprinkle with paprika.

Cover and store in the refrigerator overnight.  Bake, covered in a 350 degree oven before serving 25-30 min.