December

Jordan's Bacon

Virginia's Cranberry Baked Brie Puff Pastry Bites

1 cup fresh cranberries

3 tablespoons orange juice

2 tablespoons water

1 tablespoon honey

1/4 teaspoon cinnamon

1/8 teaspoon kosher salt

2 10x10 inch sheets puff pastry, thawed in the refrigerator overnight

1 large egg

4 ounces Brie cheese, cold

1. Prepare the cranberry sauce. Combine the cranberries, orange juice, water, honey, cinnamon, and salt in a small saucepan. Bring to a simmer over medium heat and cook for 10 minutes, until the cranberries break down and thicken. Let cool.

2. Unfold the puff pastry on a lightly floured work surface. With a rolling pin, gently roll the pastry so that it is an even 11-inch square. With a 1 1/2 inch round biscuit or cookie cutter, cut circles out of the pastry leaving as little space as possible between each circle. (about 48 round total from one sheet)

3. Beat the egg in a small bowl, then lightly brush each pastry. Top half of the pastry rounds with 1/4 teaspoon cranberry sauce and 1 small piece Brie cheese, rind included.

4. Carefully place the remaining pastry rounds on top of the Brie and cranberry, brushed egg side down. Pinch the ends closed, then gently crimp the edges with a fork to secure. Prick each pastry with a fork to allow the air to escape. Repeat with second pastry sheet.

5. Place a rack in the upper third of the oven and preheat oven to 375. Line a baking sheet parchment paper. Place pastry on the prepared sheet and brush lightly with egg. Bake for 12 to 16 minutes, or until puffed and golden brown. Remove from the oven and allow to cool for at least 15 minutes before serving. Serve warm or at room temperature.

Rhonda's Dip

Dee Dee's Bacon Jalapeno Corn Dip

INGREDIENTS

• 8 strips bacon
• 2 (11 oz) cans whole kernel sweet corn, drained
• 1 jalapeno, seeded and minced
• 8 oz cream cheese, softened
• 1 cup mozzarella cheese, shredded
• ½ teaspoon salt
• Dash of cayenne pepper
• ¼ cup fresh basil, chopped
• Parmesan cheese, to taste

DIRECTIONS

1. Preheat oven to 400 degrees F.
2. In a cast iron or ovenproof skillet, cook the bacon over medium heat until slightly crispy. Remove from heat and set on paper towels to absorb excess grease. Drain off all but 1 teaspoon of the grease remaining in the pan. We want to use the bacon grease to grease the pan and add more bacon flavor to the dip. Crumble the bacon.
3. Combine the corn, jalapeno, cream cheese, mozzarella, salt, cayenne, half of the bacon, and half of the basil. Scoop into the skillet and bake for 20 minutes.
4. Sprinkle with the remaining bacon and basil, and parmesan cheese to taste. Serve immediately.

Whitney's Red Velvet Cream Cheese Swirl Brownies

Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup white sugar
• 1/4 cup unsweetened cocoa powder
• 1 ounce red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon distilled white vinegar
• 1/4 teaspoon salt

• 2 large eggs, slightly beaten
• 3/4 cup all-purpose flour
• 1 (8 ounce) package cream cheese at room temperature
• 1/4 cup white sugar
• 1 large egg
• 1/4 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
2. Whisk melted butter with 1 cup sugar in a large mixing bowl; stir cocoa, red food coloring, 1 teaspoon vanilla extract, vinegar, and salt into butter mixture one at a time, mixing well after each addition to avoid lumps. Stir 2 eggs into mixture until thoroughly combined.
3. Stir flour into cocoa mixture just until combined; set aside 1/4 cup batter. Pour remaining batter into the prepared baking dish.
4. Beat cream cheese in a bowl using an electric mixer on medium speed until light and fluffy; beat 1/4 cup sugar, 1 egg, and 1/4 teaspoon vanilla extract into cream cheese until very well blended and only small lumps remain, 3 to 4 minutes.
5. Spoon cream cheese mixture in dollops over the batter in pan; gently smooth tops of dollops even with batter using a knife or offset spatula. Do not overmix. Drizzle reserved 1/4 cup of batter over the dollops of cream cheese mixture. Drag a knife or skewer through the batter and cream cheese mixture to create swirls.
6. Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 30 to 35 minutes. Cool completely before cutting into bars; store covered in refrigerator.

Lauren's Roast Beef Sandwiches

Melanie's Inside Outs S'Mores

Eggs, oil, water as called for on brownie box
1 box Betty Crocker family-sized fudge brownie mix (for 13x9 pan)
Honey Graham Crackers
Nonstick cooking spray
2 cups mini marshmallows

Preheat oven to 350 and spray a 13x9 pan with cooking spray. Prepare fudge brownie mix according to package directions. Pour half of brownie mixture into pan and top with a layer of graham crackers. You will need to break some of the crackers for an even fit. Sprinkle marshmallows on top of graham crackers in a single layer. Drizzle remaining brownie batter over the marshmallows.

Bake for 25-30 minutes or until the edges are crisp and the center is set. Note: The typical toothpick test will not work because of the layer of marshmallows, but the top layer of brownies should be solid to the touch, not gooey. Bake for an extra five or ten minutes, if needed (checking after five minutes).

Best served warm.

Caron's Butternut Squash Soup

Amy's Turkey Cranberry Melt Sandwiches