Holiday Cooking - Recipe #3

I'm posting the weekend recipes today, as I will be unavailable most of the weekend. 

Recipe #3 is a semi-homemade recipe, but I wanted to share it with everyone.

Items Needed

Acorn Cakelet Pan - Williams Sonoma - $36.00

(can't wait until mine arrives)

Maple Pecan Quick Bread Mix - Williams Sonoma - $10.95

Have a Great Weekend - "TGIF"

Holiday Cooking - Recipe #2

Stuffed Sweet Potatoes with Pecan & Marshmallow 

Ingredients

12 large sweet potatoes

3/4 cup (11/2 sticks) unsalted butter, at room temperature

3/4 cup light brown sugar

3/4 cup all-purpose flour

1/4 tsp. ground cinnamon

1/4 tsp. salt

1 cup toasted pecan pieces

1 cup mini marshmallows

Directions

Preheat the oven to 400 degrees F.

Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.

In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.

Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.

Recipe courtesy Tyler Florence

Holiday Cooking - Recipe #1

Tired of the same old holiday recipes? I am!!

This year, I'm in search of new holiday recipes. I will post the ones I've found for everyone to try this holiday season. 

Enjoy!

Crescent Bacon-Cheese Tartlets

Ingredients
1 can (8 oz.) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz.) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1/3 cup shredded Swiss cheese
1/4 cup chopped cooked bacon
1 tablespoon chopped green onion (1 medium)
1 egg
3 tablespoons whipping cream

Directions
Heat oven to 375 degrees F. High Altitude (3500-6500 ft): No change.

If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal.

If using dough sheet: Unroll dough on work surface. Press into 12x9-inch rectangle.

Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cups, shaping edges to form rims 1/4 inch high. Spoon cheese evenly into dough-lined cups. Top each with bacon and onion. In small bowl, beat egg and whipping cream with wire whisk or fork until blended. Spoon slightly less than 1 tablespoon mixture into each cup.

Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cups.

Courtesy of Pillsbury Crescent Recipe Creations, Copyright 2008