Holiday Mascarpone Tarts with Almonds and Pomegranate

Prep: 15 mins

Cook: 12 mins

Level: Easy

Serves: Updated

4

Description

The perfect little bite, these mascarpone tarts are great to serve at your next holiday party!

Inactive/Chilling Time: 2 hours

Ingredients

• 1 whole Store-bought Refrigerated Pie Crust (your Favorite Homemade Pie Crust May Be Substituted)
• All Purpose Flour For Dusting
• 8 ounces, weight Cream Cheese, Softened To Room Temperature
• 8 ounces, weight Mascarpone Cheese
• ½ cups Vanilla Greek Yogurt
• ¼ cups Honey Plus More For Drizzling Before Serving
• 2 Tablespoons Granulated Sugar
• 1 teaspoon Vanilla Extract
• 1 teaspoon Lemon Zest
• ½ cups Pomegranate Arils
• ½ cups Sliced Almonds, Lightly Toasted

• 1 whole Store-bought Refrigerated Pie Crust (your Favorite Homemade Pie Crust May Be Substituted)
• All Purpose Flour For Dusting
• 8 ounces, weight Cream Cheese, Softened To Room Temperature
• 8 ounces, weight Mascarpone Cheese
• ½ cups Vanilla Greek Yogurt
• ¼ cups Honey Plus More For Drizzling Before Serving
• 2 Tablespoons Granulated Sugar
• 1 teaspoon Vanilla Extract
• 1 teaspoon Lemon Zest
• ½ cups Pomegranate Arils
• ½ cups Sliced Almonds, Lightly Toasted

Preparation

Note there is inactive chill time of 2 hours, so plan ahead!

Preheat your oven to 400 F. Lightly dust four 4 to 5 inch round tart pans with flour. Set aside.

Unroll your pie crust onto a flour-dusted surface. Cut out four 5 to 6 inch rounds with a cookie cutter or anything you have on hand that’s circular and similar sized. Place your rounds into your prepared tart pans, pressing down on the bottom and around the sides. Prick the bottom with a fork so that the crust can breathe while it’s baking.

Bake your crusts at 400 F for 10-12 minutes, or until golden. Remove from oven and set aside to cool.

While your shells are cooling, prepare the cream filling. In the bowl of your stand mixer, with paddle attachment fixed, whip together the cream cheese, mascarpone cheese and Greek yogurt until smooth and creamy. Add the honey, granulated sugar, vanilla extract and lemon zest. Beat again until thoroughly combined.

Release the shells from their tart pans once cool.

Dollop the cream filling evenly among the cooled tart shells. Smooth out the top with an offset spatula. Chill in the fridge for at least 2 hours before serving.

Before you serve, top with fresh pomegranate arils, sliced almonds and a drizzle of honey. Enjoy!

Note: Sizes of tart pans will vary, so adjust the recipe accordingly. I used 5-inch tart pans with removable bottoms, and cut my rounds with a 6-inch round cookie cutter. You may also use a 10 to 12-inch in diameter tart pan and make one large tart. At this point you will be able to avoid cutting rounds out of your dough. The choice is yours!

Sweet Potato Casserole with Chipotle

Prep: 30 mins

Cook: 40 mins

Level: Easy

Serves: Updated

8

Description

A new twist on a classic side dish. Sweet potato casserole infused with chipotle peppers and covered with a crunchy pecan topping. Sweet and spicy!

Ingredients

• FOR THE POTATOES:
• 4 cups Sweet Potato, Cubed
• ⅓ cups Honey
• ½ cups Sugar
• 2 whole Eggs, Beaten
• ½ teaspoons Salt
• 1 teaspoon Cinnamon
• ½ teaspoons Ginger
• ½ teaspoons Allspice
• 4 Tablespoons Butter, Softened
• ½ cups Whole Milk
• ½ teaspoons Vanilla Extract
• 2 whole Chipotle Peppers In Adobo Sauce Or More If Desired (from A Can)
• FOR THE TOPPING:
• ½ cups Brown Sugar, Packed
• ⅓ cups Flour
• 3 Tablespoons Butter, Softened
• ½ cups Pecans, Chopped

• FOR THE POTATOES:
• 4 cups Sweet Potato, Cubed
• ⅓ cups Honey
• ½ cups Sugar
• 2 whole Eggs, Beaten
• ½ teaspoons Salt
• 1 teaspoon Cinnamon
• ½ teaspoons Ginger
• ½ teaspoons Allspice
• 4 Tablespoons Butter, Softened
• ½ cups Whole Milk
• ½ teaspoons Vanilla Extract
• 2 whole Chipotle Peppers In Adobo Sauce Or More If Desired (from A Can)
• FOR THE TOPPING:
• ½ cups Brown Sugar, Packed
• ⅓ cups Flour
• 3 Tablespoons Butter, Softened
• ½ cups Pecans, Chopped

Preparation

Start by preheating your oven to 325 F. I don’t care for boiling sweet potatoes so for this recipe I suggest steaming them. Bring a few inches of water to a boil in a pot with a large steamer basket or colander in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes.

Then remove the sweet potatoes from the basket and put them into a large mixing bowl. Mix together the sweet potatoes, honey, white sugar, eggs, salt, seasonings, butter, milk and vanilla extract. Mix until smooth or mash together if you prefer your dish to be a bit chunkier.

Now is when you add the chipotle peppers. I have a small food processor that I use for small jobs like this but you could just as easily dice the peppers. I spoon 3-4 spoonfuls of the potato mixture into the food processor and then add the peppers so they blend up nicely. Check for taste. Sometimes I add another pepper if the flavor doesn’t come through strong enough. When you are satisfied, add the blend back into your original bowl of potatoes and combine. Transfer the mixture into a 9×13 inch baking dish.

Mix the brown sugar and flour in a medium bowl and cut in the butter until coarse and grainy. Stir in the pecans and sprinkle the mixture over the sweet potato mixture. Bake for 30-40 minutes or until the topping is lightly brown.

Who doesn’t love sweet potato casserole? After seeing the same recipes over and over again, I thought it would be fun to try something new and add spicy to the sweet. It came out amazing!

Breakfast Rolls

Prep: 1 hr 30 mins

Cook: 40 mins

Level: Easy

Serves: Updated

9

Description

Biscuits and gravy meet an omelet. A delicious and hearty breakfast that freezes for feeding a crowd later.

Ingredients

• ⅓ cups Sugar
• 3 Tablespoons Instant Yeast
• ¼ cups Canola Oil
• 1-¼ cup Warm Water, About 110 F
• 2 whole Large Eggs
• ½ teaspoons Salt
• 3 cups White Whole Wheat Flour
• 2-¼ cups All-purpose Flour
• 8 whole Large Eggs
• ½ teaspoons Black Pepper
• ¼ cups Skim Milk
• 4 ounces, weight Uncooked Ground Breakfast Sausage
• ½ whole Medium Onion, Chopped
• 1 whole Bell Pepper, Stem And Seeds Removed, Chopped
• 1 whole Large Tomato, Diced
• 1 cup Cubed Sweet Potatoes, Boiled Until Fork Tender
• ½ cups Shredded Colby-jack Cheese

• ⅓ cups Sugar
• 3 Tablespoons Instant Yeast
• ¼ cups Canola Oil
• 1-¼ cup Warm Water, About 110 F
• 2 whole Large Eggs
• ½ teaspoons Salt
• 3 cups White Whole Wheat Flour
• 2-¼ cups All-purpose Flour
• 8 whole Large Eggs
• ½ teaspoons Black Pepper
• ¼ cups Skim Milk
• 4 ounces, weight Uncooked Ground Breakfast Sausage
• ½ whole Medium Onion, Chopped
• 1 whole Bell Pepper, Stem And Seeds Removed, Chopped
• 1 whole Large Tomato, Diced
• 1 cup Cubed Sweet Potatoes, Boiled Until Fork Tender
• ½ cups Shredded Colby-jack Cheese

Preparation

1. In a large bowl, mix sugar, yeast, oil, and water until dissolved. Cover and let it stand in a warm place for 15 minutes.

2. Blend the first amount of eggs and salt into yeast mixture. Gradually add flours, mixing well to form a dough. Knead for 5 minutes using a stand mixer.

3. Lightly grease a large bowl, put dough into the bowl and let it rise in a warm place for about 30-40 minutes.

4. While dough is rising, whisk together the second amount of eggs, black pepper and milk in a medium-sized bowl. Heat a skillet to medium heat and add the egg mixture. Scramble until fairly dry, but do not overcook. Remove eggs from skillet and set aside.

5. Brown sausage in the skillet. Once browned, add onion and pepper. Saute 3-5 minutes, until veggies are softened. Add tomato and cook until most of the liquid has evaporated. Set aside.

6. Roll out risen dough on a lightly floured surface. Roll into a rectangular shape until it is about ¼ inch thick. Evenly sprinkle eggs, sausage mixture, potatoes, and cheese over the top. Roll it up tightly, beginning on a long side. Roll gently so the dough doesn’t rip. Pinch together the seams to seal. Cut into 1 inch slices.

7. Place rolls in lightly greased pans, placing them slightly apart. I used 9-inch pie pans and got about 6 per pan. Recipe makes 18-24 rolls. They should have room to expand as they rise. Let rolls rest in a warm place until about doubled in size, about 30 minutes. Meanwhile, preheat oven to 400 F.

8. Bake at 400 F for 15-20 minutes, until tops of rolls are browned. Serve warm. Can serve plain or with milk gravy on top.

Roll dough adapted from a cooking class I took in college; filling ideas and freezing adapted from housewivesofriverton.com.

Philly Cheesesteak Dip

Prep: 5 mins

Cook: 15 mins

Level: Easy

Serves: Updated

8

Description

Philly Cheesesteak sandwich turned into an ooey, gooey, cheesy dip. Great for any get-together.

Ingredients

• 2 Tablespoons Olive Oil
• ¾ pounds Skirt Steak
• 1 teaspoon Salt
• ½ teaspoons Black Pepper
• 1 cup Onion, finely chopped
• 1 whole Bell Pepper, Chopped
• ⅓ cups Milk
• 2 ounces, weight Cream Cheese
• 8 ounces, weight Provolone Cheese
• 1 loaf Bread (French, Italian, Baguette), Cubed, For Dipping

• 2 Tablespoons Olive Oil
• ¾ pounds Skirt Steak
• 1 teaspoon Salt
• ½ teaspoons Black Pepper
• 1 cup Onion, finely chopped
• 1 whole Bell Pepper, Chopped
• ⅓ cups Milk
• 2 ounces, weight Cream Cheese
• 8 ounces, weight Provolone Cheese
• 1 loaf Bread (French, Italian, Baguette), Cubed, For Dipping

Preparation

In a large pot, heat olive oil over medium high heat. Season steak with salt and pepper. Add steak, onions, and bell pepper to the pan. Saute until the steak is cooked and the veggies are soft. Using a spatula, you can break the pieces of meat apart if necessary.

Add milk to the pan and stir in the cream cheese until melted. Add provolone, and stir until everything is melted.

Keep warm, and serve with cubes of bread.

Caramel Apple Skillet Cookie

Prep: 20 mins

Cook: 45 mins

Level: Easy

Serves: Updated

8

Description

When it comes to a perfect Fall dessert, it doesn’t get much better than a caramel apple skillet cookie! Easy to make and full of wonderful flavors.

Ingredients

• FOR THE SKILLET COOKIE
• 2 cups Flour
• ¾ teaspoons Baking Soda
• 1 teaspoon Salt
• 1 teaspoon Cinnamon
• 1 teaspoon Nutmeg
• ½ teaspoons Ground Cloves
• ½ teaspoons Ground Ginger
• 1-½ stick Butter, Softened To Room Temperature
• ¼ cups Apple Sauce
• 1 cup Dark Brown Sugar
• ⅔ cups Granulated Sugar
• 2 whole Eggs
• 2 teaspoons Apple Cider
• ¼ teaspoons Vanilla Extract
• 1 whole Apple, Peeled, Cored And Diced
• 20 whole Rollo Candies, Halved
• 5 whole Thin Apple Slices, For Garnish
• FOR THE SALTED CARAMEL SAUCE:
• 1 cup Sugar
• ¼ cups Water
• ¾ cups Milk
• 4 Tablespoons Butter, Cubed
• ¼ teaspoons Vanilla
• 1-½ teaspoon Sea Salt

• FOR THE SKILLET COOKIE
• 2 cups Flour
• ¾ teaspoons Baking Soda
• 1 teaspoon Salt
• 1 teaspoon Cinnamon
• 1 teaspoon Nutmeg
• ½ teaspoons Ground Cloves
• ½ teaspoons Ground Ginger
• 1-½ stick Butter, Softened To Room Temperature
• ¼ cups Apple Sauce
• 1 cup Dark Brown Sugar
• ⅔ cups Granulated Sugar
• 2 whole Eggs
• 2 teaspoons Apple Cider
• ¼ teaspoons Vanilla Extract
• 1 whole Apple, Peeled, Cored And Diced
• 20 whole Rollo Candies, Halved
• 5 whole Thin Apple Slices, For Garnish
• FOR THE SALTED CARAMEL SAUCE:
• 1 cup Sugar
• ¼ cups Water
• ¾ cups Milk
• 4 Tablespoons Butter, Cubed
• ¼ teaspoons Vanilla
• 1-½ teaspoon Sea Salt

Preparation

1. Preheat oven to 350 F. Take a 12-inch cast iron skillet and grease it well with either butter or shortening. In a bowl whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Set aside.
2. Set up your stand mixer with the paddle attachment. In the bowl cream together the butter, apple sauce and two sugars until it is a fluffy, creamy mixture. Add in the eggs, apple cider and vanilla and let them get thoroughly mixed in. Turn the speed to low and slowly add in the dry ingredients until just combined into a glorious cookie dough. Switch to a rubber spatula and fold in the diced apple and halved Rolo candies.
3. Transfer the finished dough into the prepared skillet and smooth it out completely into an even layer. Get the skillet into the oven to bake for 40-45 minutes, until the cookie is completely golden, slightly crisp on the edges and cooked through in the center.
4. While the cookie bakes, prepare the salted caramel sauce to go on top. In a small pot combine the sugar and water. Heat it over medium high heat and let it gently boil while you stir it occasionally. It needs to boil until it turns a beautiful, deep amber color. When it does, take it off the heat and carefully pour in the milk. It will make the caramel really bubble up. Then stir in the butter, vanilla and salt. Put the pot back on the heat and let it bubble while you stir. Continue until it is completely melded and smooth for about a minute. Set the sauce aside.
5. When the cookie is done, take it out of the oven and let it cool for 20-30 minutes. Arrange the thin apple slices on top and drizzle the caramel sauce all over it. You won’t need all of the sauce. The recipe yields a good amount. Seal the rest in a container and refrigerate it for other yummy uses! It will keep for weeks if refrigerated. Then just cut the cookie into the desired size wedges and serve! This is the perfect fall dessert.