Cranberry-Walnut Rugelach

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These pastries are perfect for any holiday party, brunch with friends or quiet Sunday breakfast.
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Course Desserts
Prep Time 45 minutes
Cook Time 20 minutes
Servings
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Instructions
  1. Prepare Rugelach Dough: In large bowl, with mixer at medium speed, beat cream cheese, butter, and sour cream until light and fluffy, occasionally scraping bowl with rubber spatula. Add powdered sugar, salt, and vanilla extract, and beat until combined. Re
  2. Prepare Cranberry-Walnut filling: In medium bowl, combine cranberries, walnuts, sugar, and cinnamon.
  3. Preheat oven to 350°. Line 2 large cookie sheets with parchment paper or nonstick foil. In small microwave-safe bowl, heat honey in microwave oven on high 10 seconds or until melted. Sprinkle work surface with flour and roll out 1 disk into 9-
  4. Bake cookies on 2 oven racks 20 to 25 minutes or until golden brown, rotating sheets between upper and lower racks halfway through baking. Slide cookies from parchment or foil onto wire racks to cool. Store in tightly covered container at

Oven-Fried Honey-Dijon Chicken

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Course Entrées
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Course Entrées
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
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Instructions
  1. Preheat oven to 425°. Spray rimmed baking pan with nonstick cooking spray.
  2. In large zip-top plastic bag, combine cornmeal, flour, Old Bay seasoning, basil, oregano and salt. Seal bag and shake until well combined. In medium bowl, whisk together onion, Dijon mustard, honey and lemon juice.
  3. Dip 2 chicken breasts into mustard-honey mixture to coat, then place in bag with cornmeal mixture. Seal bag, pressing out excess air. Shake bag to evenly coat chicken; transfer chicken to prepared pan. Repeat with remaining chicken, mustard-honey mixture
  4. Bake chicken 20 to 25 minutes or until internal temperature reaches 165°.

Granola Bites

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Make your family's day with these no-bake granola delights!
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Prep Time 25 minutes
Cook Time 0 minutes
Servings
people
Prep Time 25 minutes
Cook Time 0 minutes
Servings
people
Votes: 1
Rating: 3
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Instructions
  1. In small skillet, toast almonds over medium heat 4 to 5 minutes or until lightly browned, stirring frequently.
  2. Spray cookie sheet with nonstick cooking spray. In bowl of food processor with knife blade attached, process ¼ cup oats and almonds 15 seconds or to fine crumbs; transfer to medium bowl.
  3. In large bowl, combine dried fruits, sunflower seeds, coconut, cinnamon, and remaining 1 ½ cups oats. Add peanut butter, honey, and extract, and stir until well combined and mixture begins to stick together.
  4. Using gloves or moist hands, form mixture into 1 inch balls, then coat lightly with almond oat crumbs. Place on prepared cookie sheet and cover with plastic wrap. Refrigerate at least 4 hours or overnight to allow oats to absorb moisture.

Pumpkin-Gingersnap Trifles

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Course Desserts
Prep Time 45 minutes
Cook Time 7 minutes
Servings
people
Course Desserts
Prep Time 45 minutes
Cook Time 7 minutes
Servings
people
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Instructions
  1. Line rimmed baking pan with foil; spray with nonstick cooking spray. In large nonstick skillet, toast pecans over medium heat 5 minutes or until fragrant and lightly browned, shaking pan often to prevent burning. Stir in honey and cook 2 minutes, stirring
  2. Meanwhile, in large bowl, beat evaporated milk and pudding and pie filling with whisk 2 minutes. Refrigerate 5 minutes. Stir in pumpkin and pumpkin pie spice. Refrigerate 10 minutes.
  3. Into eight (12-ounce) parfait or water glasses, layer about 1/4 cup pumpkin mixture, 1 tablespoon pecans, 1/4 cup whipped topping and 2 tablespoons cookies; repeat layers. To serve, top each trifle with 1-1/2 tablespoons whipped topping and 1 tablespoon p

Pineapple Salmon Kabobs

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Course Entrées
Prep Time 30 minutes
Cook Time 15 minutes
Servings
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Instructions
  1. In medium bowl, whisk together garlic, pineapple juice, coconut milk, lime juice, grapeseed oil and honey. Place salmon in large zip-top plastic bag, pour marinade over salmon. Seal bag and refrigerate 30 minutes to marinate.
  2. Soak skewers in water 20 minutes. Prepare outdoor grill for direct grilling over medium-high heat. Remove salmon form marinade; reserve 1/4 cup marinade. Alternately thread salmon, bell pepper, onion and pineapple onto skewers.
  3. Coat grill rack with olive oil; reduce grill heat to medium. Place kabobs on hot grill rack and cook 12 to 16 minutes, or until salmon turns opaque throughout and internal temperature of salmon reaches 145°, rotating kabobs 1/4 turn every 3 to 4 minu
  4. In small saucepan, heat reserved marinade over medium heat 2 to 3 minutes or until temperature reaches 165°. Drizzle marinade over kabobs and sprinkle with toasted coconut. Serve with a side of your favorite rice, if desired.

Chilled Cherry Dessert

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Course Desserts
Prep Time 20 minutes
Cook Time 0 minutes
Servings
people
Course Desserts
Prep Time 20 minutes
Cook Time 0 minutes
Servings
people
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Instructions
  1. In blender or bowl of food processor with knife blade attached, purée cherries 5 to 10 seconds or until cherries are coarsely chopped. Scrape down bowl, and add yogurt, juice, honey, cinnamon and liqueur, if desired. Purée 5 to 10 seconds or jus
  2. Transfer mixture to large pitcher. Cover and chill at least 1 hour before serving.
  3. To serve, pour into glasses or bowls. Garnish each with yogurt and almond slivers, if desired.

Lemon-Pepper Glaze

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Try this delicious glaze on your next holiday turkey!
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Course Entrées, Holidays
Prep Time 5 minutes
Cook Time 7 minutes
Servings
people
Course Entrées, Holidays
Prep Time 5 minutes
Cook Time 7 minutes
Servings
people
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Instructions
  1. In small saucepot, bring all ingredients to a simmer over medium-high heat. Reduce heat to medium and simmer 2 minutes. Remove saucepot from heat.

Peanut Butter & Banana Pie Flurry

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Course Desserts
Prep Time 10 minutes
Cook Time 0 minutes
Servings
people
Course Desserts
Prep Time 10 minutes
Cook Time 0 minutes
Servings
people
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Instructions
  1. In blender, pulse bananas, peanut butter, milk, honey and cinnamon until smooth. Add frozen yogurt and pulse until smooth; fold in graham cracker. To serve, spoon banana mixture into glasses, and top with whipped cream, chocolate chips and peanuts.

Mexican Corn Salad

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This oh-so-easy salad has that little extra kick of spicy flavor. Delicioso!
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Prep Time 10 minutes
Cook Time 0 minutes
Servings
people
Prep Time 10 minutes
Cook Time 0 minutes
Servings
people
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Instructions
  1. In medium bowl, whisk together lime juice, honey, oil, chili powder, and salt. Add remaining ingredients and toss until well combined.