cream cheese spinach puffs

Recipe

1 sheet puff pastry

7 oz baby spinach

2 garlic cloves, minced

1 tbsp olive oil

8 oz cream cheese

1/2 cup mozzarella cheese

1 egg

1 egg yolk

1 pinch salt

1 pinch black pepper

INSTRUCTIONS

Preheat the oven to 400 degrees F (200 C) and line a baking tray with parchment paper.

Heat a pan over medium heat, add olive oil and when hot, sautee the garlic for 2 minutes or until soft.

Then, add the spinach, season with a pinch of salt and pepper, and sautee until soft. Remove the pan and set it aside to cold down.

Cut the puff pastry sheet into 6 or 12 squares, depending on the size you desire, and place them on the baking tray. This recipe makes six big puffs or 12 small puffs.

Into a mixing bowl, add the spinach, cream cheese, mozzarella cheese, and one egg. Season with a pinch of salt and pepper and mix everything.

Divide the spinach mixture into each square and fold two opposite edges of each square, pressing them tightly.

Brush all the spinach puffs with egg yolk. Bake for 25 to 35 minutes or until golden.

 

 

Sweet Potato Casserole

Ingredients

• ¼ cup brown sugar

• ¼ cup butter unsalted, or margarine

• ½ teaspoon cinnamon ground

• 1 teaspoon vanilla extract

• 1 egg

• ¼ cup milk I used 3.25%

• ¼ teaspoon salt or to taste

 

Chicken Cordon Bleu in an easy, creamy, and comforting casserole!

Ingredients:

2 cups cooked chicken breast, diced

1 cup diced turkey ham

2 cups cooked pasta (such as rotini or penne)

1 cup shredded Swiss cheese

1 cup shredded mozzarella cheese

1 can (10.5 oz) cream of chicken soup

1 cup milk

1/2 cup sour cream

1/2 tsp garlic powder

Salt and pepper, to taste

1/2 cup breadcrumbs

2 tbsp melted butter

Fresh parsley, chopped (for garnish)

Directions:

Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.

Prepare Casserole Mixture: In a large mixing bowl, combine diced chicken, ham, cooked pasta, shredded Swiss and mozzarella cheese, cream of chicken soup, milk, sour cream, garlic powder, salt, and pepper. Mix until well combined.

Assemble: Pour the mixture into the prepared baking dish, spreading it evenly.

Top with Breadcrumbs: In a small bowl, mix breadcrumbs with melted butter. Sprinkle evenly over the casserole.

Bake: Bake for 25-30 minutes, or until bubbly and golden on top.

Garnish and Serve: Sprinkle with fresh parsley and serve warm.

Cranberry Brie Bites

These Cranberry Brie Bites are the perfect combination of creamy, tangy, and flaky! Ideal for holiday gatherings or any special occasion when you need a quick, impressive appetizer.

Ingredients:

1 sheet puff pastry, thawed

1 wheel of Brie cheese, cut into small cubes

1/2 cup cranberry sauce

Fresh rosemary sprigs (for garnish, optional)

Directions:

Prepare the Puff Pastry: Preheat your oven to 375°F (190°C). Roll out the puff pastry sheet and cut it into 2-inch squares. Press each square into a mini muffin tin.

Add Brie and Cranberry: Place a cube of Brie in each puff pastry cup, then top with a spoonful of cranberry sauce.

Bake: Bake for 12-15 minutes, or until the puff pastry is golden and Brie is melted.

Garnish and Serve: Garnish with a small sprig of rosemary, if desired. Serve warm and enjoy!

 

Warm, cheesy, and packed with roasted garlic goodness! Perfect for cozy nights or a comforting lunch!

Ingredients:

1 large head of cauliflower, chopped into florets

1 whole garlic bulb

2 tablespoons olive oil

4 cups vegetable or chicken broth

1 cup heavy cream

1 1/2 cups shredded sharp cheddar cheese

Salt and pepper, to taste

Chopped chives or green onions, for garnish

Directions:

Roast the Garlic and Cauliflower: Preheat oven to 400°F (200°C). Place the cauliflower florets on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Cut the top off the garlic bulb, drizzle with the remaining olive oil, wrap in foil, and place on the baking sheet. Roast for 20-25 minutes, until the cauliflower is tender and slightly golden.

Prepare the Soup: In a large pot, bring the vegetable or chicken broth to a simmer. Squeeze the roasted garlic cloves from the bulb into the pot, then add the roasted cauliflower.

Blend: Using an immersion blender, blend the soup until smooth and creamy. (Alternatively, blend in batches in a blender.)

Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese. Season with additional salt and pepper to taste, and heat until the cheese is melted and the soup is smooth.

Serve: Ladle into bowls and garnish with chopped chives or green onions for a pop of color and flavor.

Carrot Cake Recipe

 

Ingredients:

6 cups grated carrots

1 cup brown sugar

1 cup raisins

4 eggs

1 1/2 cups white sugar

1 cup vegetable oil

2 teaspoons vanilla extract

1 cup crushed pineapple, drained

3 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon salt

4 teaspoons ground cinnamon

1 cup chopped walnuts

 

Instructions:

In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.

In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.

Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

Enjoy!

Taco Cupcakes

 

All the fun of tacos in a cute, handheld form! These Taco Cupcakes are perfect for parties, appetizers, or a fun family meal.

Ingredients:

1 lb ground beef or turkey

1 packet taco seasoning mix

1 can (8-count) refrigerated crescent roll dough or wonton wrappers

1 cup shredded cheddar cheese

1/2 cup sour cream

1/2 cup diced tomatoes

1/4 cup sliced black olives (optional)

1/4 cup chopped green onions

1/4 cup corn kernels (optional)

Fresh cilantro, chopped (for garnish)

Directions:

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin or line with cupcake liners.

Cook the Meat: In a skillet over medium heat, cook the ground beef until browned. Drain any excess grease. Add the taco seasoning and prepare according to package instructions.

Assemble the Cupcakes: Roll out the crescent roll dough and cut it into squares, or use wonton wrappers. Press a piece of dough or wrapper into each muffin cup, forming a base. Spoon a layer of taco meat into each cup, followed by a sprinkle of shredded cheese.

Bake: Bake for 10-12 minutes, or until the dough is golden and the cheese is melted.

Top and Serve: Let the taco cupcakes cool slightly, then top with a dollop of sour cream, diced tomatoes, black olives, green onions, corn, and fresh cilantro. Enjoy these tasty taco bites!

Sweet and Savory Honey Roasted Butternut Squash

.....Stuffed with Brussels Sprouts, Beets, Carrots, Cranberries, and Feta

This wholesome dish combines the earthy flavors of roasted vegetables with the sweetness of honey and cranberries, topped with creamy feta for a delightful contrast. The roasted butternut squash, paired with Brussels sprouts, beets, and carrots, creates a perfect balance of sweet and savory, making it an ideal cozy meal for any season.

 

Ingredients:

For the Squash

1 large butternut squash, halved and seeds removed

2 tablespoons olive oil

2 tablespoons honey

Salt and pepper, to taste

For the Filling:

1 cup Brussels sprouts, halved

1 medium beet, peeled and diced

2 carrots, peeled and sliced

½ cup dried cranberries

2 tablespoons olive oil

Salt and pepper, to taste

For the Topping:

½ cup crumbled feta cheese

2 tablespoons honey

Fresh parsley, chopped, for garnish

Instructions:

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Brush the butternut squash halves with olive oil, season with salt and pepper, and drizzle honey over the flesh. Place cut-side down on the baking sheet and roast for 40-45 minutes, or until tender. Set aside when done.

While the squash roasts, toss Brussels sprouts, beets, and carrots with olive oil, salt, and pepper. Spread on another baking sheet and roast for 25-30 minutes, stirring halfway, until tender and caramelized. Mix in the dried cranberries.

Flip the roasted squash halves over and fill each cavity with the roasted vegetables. Top with crumbled feta and drizzle with honey.

Garnish with chopped parsley for a burst of color. Serve warm as a delicious main course or side dish.

 

Spinach Artichoke Dip Pull-Apart Christmas Bread

 

This festive and cheesy pull-apart bread is filled with a creamy spinach artichoke dip, perfect for holiday gatherings!

Ingredients:

1 loaf refrigerated pizza dough

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 cup fresh spinach, chopped

1 cup canned artichoke hearts, drained & chopped

1/2 cup cream cheese, softened

1/4 cup sour cream

1/4 cup mayonnaise

2 cloves garlic, minced

1 tsp dried oregano

1/2 tsp salt

1/4 tsp black pepper

2 tbsp fresh parsley, chopped (optional)

Instructions:

Preheat Oven: Preheat to 375°F (190°C). Grease a bundt pan.

Mix Dip: In a bowl, mix cream cheese, sour cream, mayonnaise, garlic, oregano, salt, and pepper until smooth. Stir in mozzarella, Parmesan, spinach, and artichokes.

Prepare Dough: Roll out pizza dough and cut into 2-inch squares.

Fill Dough: Spoon the spinach artichoke mix onto each square. Fold and pinch the dough to create balls.

Layer: Arrange dough balls in the bundt pan.

Bake: Bake for 30-35 minutes or until golden brown.

Serve: Cool slightly, invert onto a plate, and garnish with parsley if desired.