We are sharing a few of our favorite holiday recipes
This is one of the amazing Half Baked Harvest recipes. These Cranberry Brie Pastry Tarts are my favorite last-minute holiday appetizer. They’re quick, easy, and most importantly, everyone loves them!
1 tablespoon salted butter, at room temperature
2 cups fresh cranberries
2-4 tablespoons brown sugar, use more or less to your taste (I use 2 tablespoons)
1/4 teaspoon ground cinnamon
2 sheets (1 box) frozen puff pastry, thawed
2 (8 ounce) wheels of Brie, each cut into 12 slices (leave the rind on)
1/3 cup fig preserves
1 egg, beaten
coarse sugar, for sprinkling
fresh thyme, for serving
1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
2. In a medium bowl, combine the butter, cranberries, brown sugar, and cinnamon.
3. Cut each sheet of puff pastry into 6 rectangles. Spread each rectangle with about 1 teaspoon fig preserves, leaving a 1/4 inch border. Top with 2 slices of brie and then mound the cranberries over the brie, pressing them into the brie to adhere slightly (see above photo).
4. Fold the edges of the pastry inward to enclose the brie. Brush the edges of pastry with beaten egg and sprinkle with coarse sugar.
4. Transfer to the oven and bake for 15-20 minutes or until the pastry is golden and the brie melted. Top with fresh thyme. Serve and enjoy!
The Pioneer Woman has some of my very favorite recipes and the best part is her step by step directions. I made this Beautiful Brussel Sprout dish last year for our New Years Day dinner and it was amazing.
1-1/2 pound Brussels Sprouts, Trimmed And Halved
1 whole Small Butternut Squash, Peeled And Cubed
1 whole Large Red Onions, Peeled And Cut Into Wedges
Olive Oil, For Drizzling Salt And Pepper, to taste
1 teaspoon Chili Powder
1/3 cup Pomegranate Sauce/pomegranate Molasses
Preheat the oven to 425 degrees.
Place the vegetables on a rimmed sheet pan and drizzle them with olive oil. Sprinkle with salt, pepper and chill powder and toss them together. Roast for 20 to 25 minutes, or until slightly browned. Remove the veggies from the oven and arrange them onto a serving platter.
Drizzle on the pomegranate sauce, then sprinkle on pomegranate seeds. Serve immediately.
There are so many Chex Mix Recipes but this Sweet Holiday Chex Mix is probably my favorite. It isn't Christmas unless a big bowl of this is sitting out.
3 cups Rice Chex cereal
3 cups Corn Chex cereal
3 cups Golden Grahams cereal
1 1/2 cups mixed nuts*
2 cups sweetened, shredded coconut
1 cup granulated sugar
1 cup light-corn syrup
3/4 cup salted butter
1 tsp vanilla extract
In a large mixing bowl, toss together Rice Chex, Corn Chex, Golden Grahams, mixed nuts and coconut, set aside.
In a medium saucepan combine sugar light-corn syrup and butter. Bring mixture to a boil over medium-high heat, stirring occasionally.
Allow mixture to boil for 2 minutes, stirring occasionally.
Remove from heat, stir in vanilla and carefully pour sugar mixture over cereal mixture and toss to evenly coat.
Store in an airtight container at room temperature.