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Program #666Holly Gillis
HOLIDAY BRUNCH SALAD OMELET
1 teaspoon margarine
4 tablespoons onion, chopped
1 cup fresh mushrooms, sliced
2 cups fresh baby spinach, stems cut off
8 tablespoons water
4 teaspoons margarine
1 cup cherry tomatoes, sliced
1 avocado, sliced
1 cup baby Swiss cheese, finely grated
1 (3 oz.) package real bacon bits
1 (12 oz.) jar spinach salad with real bacon dressing, heat desired amount
In a skillet on high heat, melt margarine. Add onion and mushrooms, saute´ until slightly tender. Add spinach and cook until spinach starts to wilt slightly; remove from stove, and if mixture has any liquid, drain and set aside. In a small bowl, beat together two eggs and two tablespoons water until blended. In 7 to 10-inch non-stick skillet, over medium-high, heat pan until hot enough to sizzle a drop of water. Add margarine and pour in egg mixture. (Mixture should set immediately at edges.) With an inverted spatula, carefully push cooked portions at edges toward center of omelet, so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary. When top is thickened and no visible liquid egg remains, turn heat down, and fill one side of omelet with ¼ spinach mixture. Layer ¼ of tomatoes, avocado slices, Swiss cheese, and bacon bits over spinach mixture. Using spatula, fold omelet in half or roll. Slide omelet onto plate; spoon desired amount of dressing over omelet and serve. (Note: omelet should take no longer than 40 to 60 seconds to prepare.)
HOLIDAY STRAWBERRY CARAMEL FLUFFS
Makes approximately 60
1 (8 oz.) package cream cheese
1 (2 oz.) container caramel apple dip
1 cup strawberry cool whip
1 egg, beaten
¼ cup sugar
4 (2.1 oz.) packages mini fillo shells
2 (2 oz.) container caramel apple dip
Preheat oven to 350 degrees F. Combine cream cheese, caramel apple dip, cool whip, egg, and sugar. Using a mixer, beat on high until creamy and set aside. Place each mini fillo shell into a mini muffin tin and spoon small amount of caramel apple dip into bottom of shell. Spoon mixture over caramel; fill shell completely. Stand one almond slice into the center of mixture of each shell. Bake on top rack for 15 minutes; remove from oven and chill.
HOLIDAY DEVILED EGGS
6 hard-cooked eggs, separated in halves 1½ tablespoons mayonnaise 1½ tablespoons mustard 1/2 teaspoon spicy brown mustard 1 tablespoon French onion dip 1 tablespoon sweet pickle relish 1 tablespoon olives, chopped ¼ teaspoon curry powder Salt Pepper 1 (3 oz.) package real bacon bits
Place egg halves into deviled egg tray; set aside. Place yolks into a zip-lock bag, mash yolks until crumbly. Add mayonnaise, mustard, spicy brown mustard, onion dip, sweet pickle relish, olives and curry powder; mix well. Salt and pepper to taste. Make sure air is out of zip-lock bag, zip and mash ingredients together. Snip the corner of one end of bag and pipe the mixture into each egg half. Sprinkle bacon bits over eggs and serve.
QUICK HOLIDAY MUFFINS
24 mini baking cups
1 (15.6 oz) box cranberry quick bread mix
1 cup chopped pecans
2 eggs, beaten
½ cup country apple butter
1/3 cup butter, mel
½ tablespoon Moscato wine
½ tablespoon buttermilk
¼ cup butter or margarine
Preheat oven to 400 degrees F. Combine bread mix, pecans, eggs, apple butter, butter, wine, and buttermilk. Stir until mixture is moistened; do not over mix. Spoon mixture into paper-lined (baking cups) mini muffin pans, completely fill to the top of muffin pan. Bake for 15 minutes or until muffins are lightly browned. Remove from oven and brush with melted butter or margarine and sprinkle with cinnamon sugar.
Holly Gillis Hidell, MS,RD,LD
Maturity is patience. It is the willingness to pass up immediate pleasure in favor of the long term gain.