Roasted Cranberry & Brie Grilled Cheese
Ingredients
- 2 Slices Italian Batard (or any bread you have on hand)
- 1 Ounce Brie, room temperature
- 1 Heaping Spoonful Boozy & Baked Cranberry Sauce
- 1 Tablespoon Butter, softened
Ingredients
- 1 pound purchased or homemade Gnocchi
- 2 Tablespoons Butter
- 1 teaspoon garlic, minced
- 1 tablespoon All-purpose flour
- 3/4 cup Milk
- 1 teaspoon Dijon mustard
- 1/4 cup shredded Gruyere cheese
- 1/4 cup shredded Fontina cheese
- Salt & white pepper to taste
- 1/3 cup shredded Parmigiano-Reggiano
- Basil leaves for garnish, optional
See full instructions on : noblepig.com
Ingredients:
- 2 cups sugar
- 1 cup margarine or 1 cup butter, softened
- 1 (15 ounce) container ricotta cheese
- 2 teaspoons vanilla extract
- 2 large eggs
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 1/2 cups confectioners' sugar
- 3 tablespoons milk
- colored sprinkles (red and green)
Directions:
- Preheat oven to 350 degrees F.
- In large bowl, with mixer at low speed, beat sugar and margarine or butter until blended.
- Increase speed to high; beat until light and fluffy, about 5 minutes.
- At medium speed, beat in ricotta, vanilla, and eggs until well combined.
- Reduce speed to low.
- Add flour, baking powder, and salt; beat until dough forms.
- Drop dough by level tablespoons, about 2 inches apart,onto ungreased large cookie sheet.
- Bake about 15 minutes or until cookies are very lightly golden (cookies will be soft).
- With pancake turner, remove cookies to wire rack to cool.
- Repeat with remaining dough.
- When cookies are cool, prepare icing: In small bowl, stir confectioners' sugar and milk until smooth.
- With small metal spatula or knife, spread icing on cookies; sprinkle with red or green sugar crystals.
- Set cookies aside to allow icing to dry completely, about 1 hour.
Ingredients:
- 1 cup margarine
- 1 (3 ounce) package cream cheese
- 1 cup sugar
- 1 large egg yolk
- 1 teaspoon vanilla
- 2 1/2 cups flour
Directions:
- Cream margarine and cream cheese, then add the sugar, egg yolk, and vanilla, and flour last.
- I like to chill dough over night or at least several hours.
- Roll out chilled dough and cut in desired shapes with your favorite cookie cutters.
- Bake at 350° for 10 minutes.
- Ice and decorate.
Ingredients:
- 1/2 cup finely ground nuts, like pecans or 1/2 cup walnuts
- 2 large Tomatoes, halved
- 1 cup fresh lump crabmeat, well drained
- 1 cup shredded reduced-fat monterey jack cheese
- 1/2 cup black olives, finely chopped
- 1/2 cup mushroom, finely chopped
- 1/2 cup parsley, finely chopped
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
Directions:
- Preheat the oven to 350. Coat a baking sheet with cooking spray. Place the ground nuts on a plate. Coat both sides of the tomato halves with cooking spray. Dip the cut sides into the nuts to coat well. Place the tomatoes, cut side up, on the baking sheet.
- In a large bowl, combine the crab meat, cheese, olivess, mushrooms, parsley, garlic, oregano, and basil. Evening divide the crab mixture among the tomatoes. Bake for 15 minutes or until hot and bubb4lly.
