Holiday Morning Sticky Rolls

This couldn't be easier. It takes about 15 to throw together and about 30 minutes in the oven. Serve with coffee and juice and you have a quick breakfast snack. This would also make a great addition to a brunch buffet.

Serves 12
2 tubes of grands refrigerator biscuits
4 tbsp melted butter
2/3 cup maple syrup
1/3 cup packed brown sugar
1 tsp cinnamon
1/2 cups chopped walnuts, pecans or sliced almonds

Preheat the oven to 375. Spray a fluted tube pan with baking spray. Mix the brown sugar, cinnamon and nuts together in a small bowl and set aside. Mix together the butter and maple syrup. Pour half of the syrup mixture onto the bottom of the pan. Sprinkle half of the brown sugar over that. Layer in the biscuits, over lapping them on the bottom of the pan. Tuck them in close together to make a ring. Pour the remaining syrup over the biscuits. Sprinkle with the remaining brown sugar mixture. Bake for 30-40 minutes. Check to make sure the biscuits are done in the middle. Remove from the oven. Allow it to cool for 5 minute and invert onto a serving plate. Pull apart to serve.

Cranberry Brie Bites

These are so yummy. If you are planning on taking a dish to friend's meal, this is the one to take. They are super easy to make, are good both warm or room temp, and everyone loves them. The first time I made these, I placed them out on a platter and left them on the counter to put out when all the guests had arrived. My folks arrived first and after greeting them, my mom and I got busy working in the kitchen. This was a big mistake because I left the plate unguarded. My dad and son found these snacks and quickly dug in. I soon realized my mistake when my dad brought me the plate and asked for more of "those cookies". Thank goodness I had plenty of the ingredients on hand. Now I don't put these out until everyone has arrived and I have learned to double the batch.

Makes about 24

1 package of puff pastry dough, thawed(The box usually contains 2 packages)
1 container of cranberry sauce(Trader Joe's is awesome)
1 large slice of good quality brie cheese

Preheat the oven to 375. Spray a mini muffin pan with cooking spray. Unroll the pastry and lay it out on a lightly floured board. Using a rolling pin, roll the dough out to about 12x12. Cut the dough into 1-1 1/2 inch squares. The size of dough square will depend on the size of your mini muffin cups. Place one square on the bottom of each muffin cup. Place a small piece of brie cheese onto the pastry and the spoon a small amount of cranberry sauce over the brie, about 1/2 a teaspoon. Place in the oven and bake about 15 minutes until the pastry has become puffed and golden and the cheese has melted. Remove from oven and using a butter knife or small spatuala place the brie bites onto a platter. Serve. If you want any for yourself, set a few aside for you.

Chocolate Covered Cherries

These will take you an afternoon from start to finish. However the results are so worth the effort and will make someone on your gift list very happy.

Cook's Notes- I used morello cherries which happen to be slighly sour. Even though maraschino cherries are traditionally used I think they are a little too sweet. But feel free to use which ever you prefer. In the picture the center of the cherry is still solid instead of a liquid. This is because they hadn't had the time to sit for 3 days before I took the picture.

1 jar of maraschino or morello cherries, drained and dried
3 cups powdered sugar
1/4 cup melted butter
1/4 cup sweetened condensed milk
4 tsp vanilla extract
2 pkgs good quality chocolate chips(I use 1 each of milk and semi-sweet)

Place the powdered sugar, butter, condensed milk and vanilla in a bowl and beat with an electric mixer until smooth and no longer sticky(this is a fondant). Scoop into a bowl and place it in the frig for about an hour.

Spread the cherries onto a cookie sheet in a single layer and place them in the freezer for an hour or more. Remove the cherries and the fondant from the frig and freezer. Place a clean cookie sheet into the freezer. Using a melon baller for a scoop, scoop about 2 tsp of fondant and place it in your hand. Hollow out the center of the fondant with your finger and place a frozen cherry into it. Wrap the fondant around the cherry and place it immediately back into the freezer. If the fondant won't go all the way around the cherry, not to worry. You can reshape the fondant just before dipping it into the chocolate. Freeze the fondant covered cherries for about an hour or over night. Melt the chocolate either in the microwave or on the stove top. Place hot tap water into a crock pot and turn it on high. Place a clean heat safe bowl into the water. Pour the melted chocolate into the bowl. The hot water will keep the chocolate warm and melted as long as you need it. Do not place the lid on the crock pot as steam collected on the lid will drip into the chocolate causing it to seize up. Poke a toothpick into a cherry and dip it into the chocolate. Place the dipped cherries onto a clean cookie sheet that has been lined with waxed paper. Allow them to set. After each one has set. Pick them up to check the bottom to ensure that no fondant is peeking through. If it is, redip the bottom of the cherry into the remaining chocolate and let the bottom harden. This will ensure that the liquid center will not leak out of the cherry later on. Let the cherries sit at room temperature for about 3 days. The fondant center will become a liquid during that time.

Chocolate Covered S'mores

S'more anything seems all the rage these days. Here's an easy version that you can put together quickly for a last minute gift.

Cook's Notes- To keep your melted chocolate from cooling too fast, try this. Place a heat safe bowl into a crock pot that has hot tap water in the insert. Turn the crock pot on high. Place the melted chocolate into the bowl inside the crock pot. Now the chocolate will stay warm and melted as long as you need it.

1 box of graham crackers
1 bag of large marshmallows
3 pkgs of good quality chocolate chips(I use a bag of 2 milk and 1 semi-sweet)
colored sprinkles(optional)

Preheat the oven to 400. Line a baking sheet with a silpat or parchment paper. Break the graham crackers into halves and lay them out on the baking sheet. Lay 1 marshmallow onto half of the graham crackers and about 6 chocolate chips onto the other half of the crackers. Place the tray into the oven for about 5 minutes or until the chocolate and marshmallows have melted. Stay by the oven and keep your eye on these. Remove the tray from the oven and when cool enough to handle. Top the marshmallow half of each graham cracker with the chocolate halves. Dip half of each sandwich into the rest of the chocolate that you have melted in either the microwave or on the stove top.

Chocolate and Caramel Covered Pretzel Crunch

Need a last minute gift? Make this! It's easy, takes just a few ingredients and a small amount of time. My father's birthday is Christmas Eve. I never know what to get him. I usually just trot on over to See's and buy a couple of pounds of chocolate covered cherries. Not very creative, I'll admit but he's always thrilled to get them. This year I actually had some time and thought I'd try making some of my own candy. Really how hard could it be? Here are a few tips that will make the process go much easier.

1. If you are planning on dipping any of your treats in melted chocolate do this. Place really hot tap water into a crock pot and turn it on high. Place a heat resistant bowl into the water,making sure no water can seep into the bowl. Let it sit for about 30 minutes while you gather the rest of your ingredients. Melt your chocolate in the micro or on the stove top and transfer it to the bowl in your crock pot. Do not place the lid on the crock pot as steam will collect on the lid and then drip into your chocolate. Water and chocolate do not mix and will cause you to have to throw out the chocolate and start over.

2.If you are planning on using chocolate chips. Buy a really good brand. I use Gitard or Ghirardelli. Cheap chocolate is just that cheap chocolate and will not give you the results you are looking for.

Now for the recipe.

1 bag of pretzels(I'll leave the shape up to you)
1 bag Kraft Caramels(wrappers removed
1 bag milk or white chocolate chips
1/3 cup canola oil
1/3 cup sugar
1 1/2 tsp cinnamon

Place the pretzels in a large microwavable bowl. Toss them with the oil and heat on high in the micro for 1 1/2 to 2 minutes. Mix the cinnamon and sugar together in a bowl and toss the pretzels with it to coat them Spread the pretzels out onto a baking sheet that has been lined with a silpat, parchment paper or waxed paper. Melt the caramel in the micro for 1-2 minutes. Drizzle the caramel over the pretzels. Do the same with the chocolate. Let it harden. Break it into pieces. Store in an air tight container.

Chicken Divan

Ever wonder what happened to some of your favorites from back in the day? This dish is one of those for me. I remember my mom and aunts used to make it all the time and now not at all. I spent some time reworking the recipe to lighten it up a bit and I didn't miss anything from the full fat version.

Serves 6

1 1/2 pounds of boneless skinless chicken breasts cut into strips
1 onion, diced
3 cups 1% milk
1/4 cup dry white wine
1 cup low fat cheddar cheese
1 cup grated parmesan
2 tbsp grainy mustard
1/3 cup flour
3 tbsp Smart Balance Margarine
1 tsp dry thyme
salt and pepper
2 pounds of fresh broccoli cut into bite sized pieces
2 tbsp olive oil

Preheat oven to 350. Spray a large baking dish with cooking spray. Place the broccoli in a large pot with 1/4 cup of water. Season with salt. Place over high heat. When the water begins to give off steam, place a lid on the pot and steam for 4 minutes. Do not over cook the broccoli as it is going into the oven and will continue to cook. Remove the lid and place in a strainer to cool. In a medium sauce pan, melt the Smart Balance. Add the onion and let cook for about 5 minutes. Add the flour and mix to incorporate with the onions. Let cook for 1 minutes. Add salt, pepper and thyme. Whisk in the milk and the wine. Let it come to a boil until thickened, stirring constantly. Turn off the heat. Add the cheddar and half of the parmesan. Whisk until melted and combined. Heat the oil in a large skillet over high heat. Season the chicken with salt and pepper. Add the chicken to the skillet in batches. Brown on both sides and place the chicken on the bottom of the baking dish. Top with the broccoli and the cheese sauce. Finish with the remainder of the parmesan. Bake for 30 minutes.

Chicken with Cranberry Sauce

I like to make this dish between Thanksgiving and Christmas when fresh cranberries are plentiful. It makes a nice Sunday Supper but it could very easily grace a holiday table for two. I think the sauce would be a nice accompaniment to duck breast or pork roast as well.

Serves 6

6 bone-in, skin on chicken breasts
1 stick plus 1 tbsp of softened butter
1 1/2 tsp dried thyme leaves
1/2 tsp dried sage
salt and pepper
1 medium onion, finely diced
3 cups chicken stock
2 cups fresh cranberries
1 tsp raspberry or pomegranite vinegar
1/2 cup sugar
1 tbsp cornstarch mixed into 1/8 cup cold water

Preheat the oven to 450. Line a rimmed baking sheet with foil. Place the chicken on the sheet. Rub the top of each breast with the stick of softened butter. Sprinkle on the sage, thyme and salt and pepper. Place in the oven to bake for about 25 minutes. Meanwhile melt the remaining butter in a sauce pot. Add the onion and let it cook on medium for about 5 minutes. Add the chicken stock. Use an immersion blender to process the sauce until smooth. Add the cranberries and sugar. Continue to cook until the mixture comes to a boil and the berries burst. Add salt and pepper to taste. Mix in the cornstarch and water. Let it boil until the sauce thickens. Turn off the heat and add the vinegar. Serve over the chicken. I usually serve this with soft polenta or mashed potatoes.

The Lighter Side of Sesame Chicken

I'm trying to keep meals on the light side as we get closer to the holidays. My daughter just arrived home for the holidays so I decided to make Chinese food tonight. It's one of her favorites. I serve this with brown jasmine rice instead of white.

Serves 6

2 pounds boneless, skinless chicken breasts cut into chunks
4 tbsp honey
2tsp sesame oil
3 tbsp sesame seeds plus more for serving
4 tbsp low sodium soy sauce
2 large cloves of garlic, minced
2 tbsp extra virgin olive oil
2 pounds of fresh broccoli cut into florets
4 green onions, sliced
salt
1/4 cup water
1/2 cup chicken stock
2 tbsp corn starch

Cook rice according to package directions. In a small bowl mix together the honey, sesame oil, 3 tbsp sesame seeds,garlic and soy sauce. Set aside. Place the broccoli in a large pot or skillet with a lid. Add the water and salt. Bring to a boil,place the lid on and steam for 5 minutes. Remove the lid and turn off the heat. Drain if necessary. Heat the oil in a large skillet or wok. Add the chicken and cook until browned. Add the broccoli and the soy/honey sauce. Toss to coat. Mix the chicken stock and corn starch together in a small bowl and pour over the chicken and broccoli. Stir to coat and until the sauce thickens. Turn off the heat and stir in the green onions. Serve over rice and garnish with more sesame seeds.

White Velvet Cupcakes with Vanilla Bean Frosting

We had another birthday today and usually I'm in charge of the cake. Lugging a cake in the car can be quite an adventure. One eye is on the traffic and the other is on the cake riding shotgun. You're just praying that you don't cause an accident and the cake arrives in one piece. Today, however, it finally dawned on me to make cupcakes instead. Did I mention I was a slow learner! One of the teachers on our first grade team(there's 6 of us)can't have chocolate. So not wanting to leave her out, I decided to make these as well as the chocolate ones the birthday girl requested. In a word, scrumptious! I can't wait to have another.

Makes 24-30 cupcakes or 2 9 inch layers
1 1/2 cups all purpose flour
2 cups cake flour
1 tsp baking soda
2 tsp baking powder
1 1/2 cups sugar
1 cup softened butter
3 large eggs
1 1/2 cups buttermilk
3 tbsp vanilla bean paste or vanilla extract

Frosting
3 sticks of softened butter
3 cups powdered sugar
3 tbsp milk
3 tbsp vanilla bean paste or extract
Preheat the oven to 325. Line 2 12cup cupcake tins with liners or spray 2 9 inch cake pans with baking spray. Place the flours, baking soda, baking powder in a small bowl and set aside. In a large bowl with a mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time and the vanilla paste or extract. Turn the mixer down to low and add half of the flour mixture, then all of the buttermilk and finish with the rest of the flour. Using an ice-cream scoop, scoop level amounts of batter into the cupcake tins. Bake for 20-25 minutes. For 2 cakes bake 30-35 minutes.
Frost with vanilla bean frosting below

To Make Frosting
Whip the butter until fluffy. Add the powdered sugar, milk and vanilla bean paste. Whip on low until combined. The turn up the speed on the mixer and whip until fluffy(about 6 minutes. Frost the cake or cupcakes.