DIY Easy Fourth of July Wreath

 

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Easy Fourth of July Decorations

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https://wmdesignhouse.com/10-easy-diy-fourth-of-july-decorations/

Cranberry-Apple Casserole

 

Cranberry-Apple Casserole a fruity side to your meal or dessert you decide. Apples, fresh cranberries, and cinnamon spice instant oatmeal, remember to add chopped pecans if you like.

3 cups apples, peeled and chopped

2 cups fresh cranberries

1/2 cup plus 2 tablespoons flour, divided

1 cup sugar

3 pkgs. cinnamon and spice instant oatmeal (such as Quaker)

3/4 cup chopped pecans

1/2 cup light brown sugar

1/2 cup melted butter

Preheat oven to 350°F.

Mix apples and cranberries with 2 tablespoons flour until coated. (For best results, do this in a gallon-size zip-top bag.) Add in sugar, and continue to mix until evenly coated. Pour the flour- and sugar-coated fruit into an 11- x 7-inch casserole dish.

In a separate bowl, mix oatmeal, remaining flour, pecans, brown sugar, and melted butter until it resembles a crumble. Spoon the crumble over the fruit. Bake uncovered for 45 minutes.

A Southern Living Recipe found here

Photo Credit CAITLIN BENSEL; FOOD STYLING: TORIE COX

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Other dessert recipes...

Enjoy

Appetizers for the New Year

 

Pimiento Cheese Balls

A Southern favorite pimiento cheese. This homemade pimiento mini cheese ball gives you the tang you love from the classic pimiento cheese. Perfect size for serving appetizers.

2 cups shredded sharp Cheddar cheese

1 cup softened cream cheese

¼ tsp. cayenne pepper

¼ tsp. black pepper

⅛ tsp. kosher salt

⅛ tsp. garlic powder

1 (4-oz.) jar diced pimientos

1 ¼ cups finely chopped toasted pecans

¼ cup finely chopped fresh chives

Small square crackers

Process Cheddar cheese, cream cheese, cayenne pepper, black pepper, salt, and garlic powder in a food processor until combined, about 15 seconds. Add pimientos, and pulse until evenly distributed and slightly chopped, 6 to 8 pulses.

Transfer cheese mixture to a medium bowl, and cover with plastic wrap. Chill at least 1 hour and up to 24 hours.

Sprinkle pecans and chives on a large baking sheet in an even layer. Scoop out cheese mixture using a 2-teaspoon cookie scoop; roll in your hands to create a ball. Roll cheese balls, 1 at a time, in pecan mixture to coat evenly. This will yield about 36 mini balls.

Transfer to a platter; insert small square crackers into cheese balls, if desired. Serve with additional crackers.

A Southern Living Recipe found here 

 Picture Credit JAMES RANSOM, PROP STYLIST: CHRISTINE KEELY, FOOD STYLIST: RUTH BLACKBURN

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Sometimes I can make a meal out of an appetizer. 

I like serving them to my family for special occasions such as New Year's Eve, Superbowl, or just a simple movie night at home. 

I also enjoy serving appetizers at a party on a buffet table. Especially when I am not preparing a meal for my quest. 

Here are a few other recipes.

Southwest Dip

Smoked Gouda-Chorizo Jalapeno Poppers

 My Favorite Toppings for Crackers

Triple Berry Baked Brie

For other amazing appetizers CLICK here.

Other...

Appetizers from Southern Living

7 Fresh Twists on Classic Margaritas

Champagne Cocktails to Upgrade Your New Year's

And...

A Guide to Starting the Mediterranean Diet

Big or small or just in the comfort of your home, enjoy the celebration of the New Year. 

May it be happy, healthy, and prosperous, my wishes for you.

Happy New Year!

blessings, Linda

Holiday Salad

 

A colorful salad to serve your guest this holiday season. With the citrus dressing served in the middle you have yourself a wreath for your table. Guests can drizzle the dressing themselves. Honey pecan halves with a hint of pumpkin pie spice layered on a bed of arugula, frisee, and radicchio (or your choice of greens) topped with pomegranate seeds and feta cheese. Don't forget the slices of orange.

1 cup pecan halves

1/4 teaspoon pumpkin pie spice

Kosher salt and freshly ground black pepper

2 tablespoons honey

5 ounces baby arugula

2 heads frisee, roughly chopped

1/2 head radicchio, thinly sliced

2 navel oranges

2 tablespoons champagne vinegar

2 tablespoons Dijon mustard

1/2 cup olive oil

1/2 cup pomegranate seeds

1 ounce feta cheese, crumbled

Line a plate with parchment. Toss the pecans with the pumpkin pie spice, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl. Add the mixture to a small nonstick skillet and heat over medium heat, tossing frequently, until the spices begin to brown and become fragrant, 1 to 2 minutes. Drizzle in 1 tablespoon of the honey and cook, stirring constantly, until the honey begins to caramelize and the pecans are well coated, 1 to 2 minutes. Transfer to the prepared plate, making sure the pecans are in an even layer and not stacked on top of each other. Let cool completely, about 20 minutes.

Meanwhile, place a small bowl that can hold 1 cup of salad dressing in the center of a large platter. Toss the arugula, frisee and radicchio in a large bowl. Spread the lettuce mixture in a circle to resemble a wreath around the bowl on the platter.

Slice both ends off one of the oranges and set the fruit flat-side down on a cutting board. With a paring knife, slice the peel and the pith off in sections, following the shape of the orange. Remove whole segments by cutting towards the center of the orange along a membrane. Then slice along the adjacent membrane to release the segment. Place the segments in a small bowl. Squeeze the juice from the remaining membranes into a medium bowl.

Halve the remaining orange and squeeze the juice into the medium bowl (you should have about 1/3 cup). Whisk in the vinegar, Dijon, remaining 1 tablespoon honey, 1/4 teaspoon salt and a few grinds of black pepper. Whisking constantly, slowly drizzle in the olive oil until emulsified. Pour the dressing into the bowl in the center of the platter.
To serve, scatter the honeyed pecans, orange segments, pomegranate seeds and feta cheese over top of the lettuce wreath.

A Food Network Recipe found here 

I was excited to find this recipe. What a perfect way to serve a healthy salad at your holiday table.

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Pecan-Cranberry Shortbread Recipe

 

I love shortbread cookies and these are so cute when shaped with holiday cookie cutters. Season flavors of pecan and cranberries are so good. If you are busy this cookie can be made ahead of time and frozen, just make sure it is completely cooled. Drizzle with chocolate either before or after freezing. 

3/4 cup toasted pecan halves, divided

1 cup powdered sugar

10 tablespoons unsalted butter, melted

1/2 cup dried sweetened cranberries

1/2 teaspoon orange zest

1/4 teaspoon table salt

1 cup all-purpose flour

Vegetable cooking spray

Parchment paper

1/4 cup semisweet chocolate morsels

1/2 teaspoon shortening

Preheat oven to 325°. Process 1/2 cup pecans in a food processor until finely ground. Add powdered sugar and next 4 ingredients; pulse until cranberries are coarsely chopped. Add flour, and pulse just until incorporated.

Spread dough in a lightly greased (with cooking spray) 9-inch tart pan with removable bottom; press remaining pecans into dough.

Bake at 325° for 30 to 35 minutes or until edges are golden. Remove sides of pan, and cut shortbread into 8 or 10 wedges. Transfer wedges to a parchment paper-lined baking sheet. Bake 10 minutes or until firm. Transfer wedges to a wire rack, and cool completely (about 30 minutes).

Microwave chocolate morsels and shortening in a microwave-safe bowl at HIGH 1 minute or until melted and smooth, stirring halfway through. Drizzle melted chocolate over cookies; let cookies stand 10 minutes or until chocolate is set.

Recipe Southern Living See HERE

Picture Credit LINDA PUGLIESE, HECTOR SANCHEZ; STYLING: HEATHER CHADDUCK HILLEGAS, BUFFY HARGETT MILLER

32 Other Freezable Cookie Recipes See HERE

Sweet Potato Casserole with Marshmallows, Pecans, and Cornflakes & Other Recipes

 

Recipe: Sweet Potato Casserole with Marshmallows, Pecans, and Cornflakes

We elevated this classic Thanksgiving staple by adding cornflakes, pecans, and marshmallows. It's the perfect fall side dish.

Looking for some special dishes for Thanksgiving dinner? Here is a collection from Southern Living Recipes.

Recipe: Macaroni Pudding

This easy side dish fulfills our cheesiest dreams. We describe it as a "richer, creamier" version of our traditional mac and cheese.

Recipe: Southern-Style Collard Greens

These Southern-style greens may take a few hours to simmer, but the wait will be well worth it. Time, plus the addition of bacon, makes for a bold, smoky flavor.

I always find it fun to add a new dish to the traditional dishes that I normally serve for the holidays.

Recipe: Sweet Potato Rolls with Cane Syrup Glaze

Rolls are always a hit on any spread, and these buttery and warm rolls are simply irresistible.

Recipe: Classic Parmesan Scalloped Potatoes

When you're tired of mashed potatoes, try this delicious layered potato dish.

Thanksgiving wishes to you and your family.

Caramel Thumbprint Cookies

 

Chewy caramel is one of my all-time favorite Fall flavors, so when I found this recipe I knew I had to make them. The cookie dough has the nutrition form almond meal. What is almond meal, you ask, see below.

2 1/4 cup flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup butter, softened

1 cup packed brown sugar

1 egg

1 tsp almond extract

1 1/2 cup almond meal

20 pieces (Werther’s Original) Chewy Caramels

Preheat oven to 325F. Line 2 baking sheets with parchment.

Combine flour, baking powder, baking soda and salt in a bowl

In the bowl of an electric mixer, cream butter with brown sugar until light and fluffy about 2 minutes.

Add in egg and almond extract and beat to combine.

Add in almond meal and stir.

Gradually add in dry ingredients and mix on low until evenly combined.

Form a ball with about 2 tablespoons of dough. Place on cookie sheet and flatten slightly with finger tips. Repeat with remaining dough.

Using the tip of your thumb, make a hole as deep as you can in each dough ball without poking through the bottom.

Bake almond cookies for 10 minutes, then remove from oven.

Meanwhile, unwrap the caramel’s and cut each one in half.

Place 1/2 caramel piece into each of the formed thumb prints. Return almond cookies to oven immediately and bake until caramels have melted and cookies are golden around the edges, about another 5 minutes.

Transfer to a resting rack and let cool for 10 minutes.


Makes: 36 servings
Prep Time: 20 minutes
Cook Time: 15 minutes

Recipe Werther's Here

Photo Credit Here

For an easier recipe - Pillsbury Recipe Here

What is almond meal?

https://www.thespruceeats.com/fresh-homemade-almond-meal-1451204

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Chocolate-Pecan Pies Mini

 

Looking for big flavor in a small bite? Mini Chocolate-Pecan Pies that you make in a muffin pan. Serve at parties, brunches, or dessert bars. These will be on my holiday list.

1 ½ (14.1-oz. or 15-oz.) pkg. refrigerated piecrusts

All-purpose flour, for work surface

¾ cup granulated sugar

¾ cup dark corn syrup

¼ cup packed light brown sugar

¼ cup unsalted butter, melted

1 ½ teaspoons vanilla extract

¾ teaspoon kosher salt

3 large eggs, beaten

2 cups pecan halves, chopped

¼ cup semisweet chocolate chips

Preheat oven to 350°F. Unroll piecrusts on a lightly floured work surface. Using a 5-inch round cutter, cut piecrusts into 12 circles, rerolling scraps as needed. Press 1 circle in bottom and up sides of each cup of a lightly greased (with cooking spray) 12-cup muffin pan, flattening any bunches of dough along sides. Fold and crimp edges. Freeze 30 minutes.

Meanwhile, whisk together granulated sugar, corn syrup, brown sugar, butter, vanilla, and salt in a large bowl until well combined. Whisk in eggs.

Remove pan from freezer. Sprinkle pecans into piecrusts (about 2 tablespoons each). Carefully pour pie filling over pecans (about 3 tablespoons per piecrust).

Bake pies in preheated oven until filling is set and crusts are golden brown, 24 to 28 minutes. Cool in pan on a wire rack 15 minutes. Using a small knife or offset spatula, remove pies from pan. Transfer to a wire rack; cool completely, about 1 hour.

Place chocolate in a microwavable bowl; microwave on HIGH until melted, about 1 minute, stirring every 30 seconds. Drizzle melted chocolate over pies. Serve, or let chocolate cool completely.

A Southern Living Recipe found here

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Cinnamon-Apple Pies Mini

 

Favorite seasonal pies just went mini. This cute Cinnamon Apple Pie is loaded with flavor. Place on a platter or a 3-tier serving tray. This recipe makes 12 mini pies. 

¼ cup unsalted butter

11 cups chopped (about ½-inch pieces), unpeeled Granny Smith apples (about 5 large apples)

1 cup packed light brown sugar

3 tablespoons fresh lemon juice (from 1 lemon)

2 teaspoons ground cinnamon

1 teaspoon kosher salt

2 ½ tablespoons cornstarch

2 ½ tablespoons cold water

2 ½ (14.1-oz. or 15-oz.) pkg. refrigerated piecrusts

All-purpose flour, for work surface

1 large egg, lightly beaten

1 ½ teaspoons turbinado sugar

Preheat oven to 375°F. Melt butter in a large skillet over medium. Add apples, brown sugar, lemon juice, cinnamon, and salt. Cook, stirring often, until apples are just tender, 12 to 14 minutes. Whisk together cornstarch and water in a small bowl. Stir cornstarch mixture into apples. Cook, stirring constantly, until mixture has thickened and apples are glazed 1 to 2 minutes. Remove from heat, and cool completely about 45 minutes.

Meanwhile, unroll piecrusts on a lightly floured surface. Using a 5-inch round cutter and a 4-inch round cutter, cut crusts into 12 (5-inch) circles and 12 (4-inch) circles, rerolling dough as needed. Place 4-inch circles in 1 layer on a parchment paper-lined baking sheet; chill 15 minutes.

While 4-inch dough circles chill, press 1 (5-inch) circle in bottom and up sides of each cup of a lightly greased (with cooking spray) 12-cup muffin pan, flattening any bunches of dough along sides.

Spoon filling evenly into each muffin cup (about ⅓ cup each). Cut 1 (4-inch) dough circle into 6 strips (just over ½ inch wide). Arrange strips in a lattice pattern over 1 muffin cup of filling. Trim excess dough, and press edges of lattice to seal. Repeat with remaining 4-inch dough circles and muffin cups. Freeze pan for 30 minutes.

Remove pan from freezer. Brush each piecrust lightly with egg, and sprinkle evenly with turbinado sugar.

Bake in preheated oven until crust is golden brown, 24 to 32 minutes. Transfer pan to a wire rack; cool 15 minutes. Using a small knife or offset spatula, carefully loosen pies; transfer to a wire rack. Serve warm, or cool completely.

A Southern Living Recipe find it here

Picture credit: DAVID MALOSH; PROP STYLING: ROBYN GLASER; FOOD STYLING: MAGGIE RUGGIERO

   

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Slow-Cooker Chicken Buffalo Dip

Slow-Cooker Party Dip with bragging rights, same big flavors but with fewer calories and less fat.

Two 8-ounce packages reduced-fat cream cheese, cut into small pieces

2 cups shredded white meat from a rotisserie chicken, skin and bones discarded

2 cups shredded low-fat Cheddar (about 6 ounces)

1 cup buttermilk

1/3 cup hot sauce, such as Frank's

1 tablespoon all-purpose flour

1 teaspoon Worcestershire sauce

3/4 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 cup parsley leaves, chopped

1/4 cup crumbled blue cheese

Celery and carrot sticks, for serving

Put the cream cheese, chicken, Cheddar, buttermilk, hot sauce, flour, Worcestershire, cayenne, garlic powder, and onion powder in a slow cooker, and stir to roughly combine.

Cover, and cook on high for 2 hours; the mixture should be bubbling and the Cheddar melted. Stir until smooth and combined. Sprinkle with the parsley and blue cheese, reduce the heat to warm, and serve with celery and carrot sticks.

Recipe from Food Network

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Breakfast Egg Casserole

Perfect for a holiday breakfast or serving a small crowd. Combinations are endless. You pick the cheese, meat, and veggies.

1 loaf white bread, crumbled into 12 x 8 baking dish

Combine

1 can of Cream of Mushroom Soup

2 cups shredded Cheddar Cheese

1 lb. cooked bacon (crumbled) or ham, or sausage

1 dozen eggs

1 soup can of milk

Pour over bread. Leave in the refrigerator overnight. Bake at 350 for 45-60 minutes.

This recipe is a hit! This recipe was given to Linda by a friend and co-worker, Donna Nelson. The first time I was introduced to this recipe was by sweet friend Debbie Hoffmeir. It smelled heavenly. :)

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Pull Apart Breakfast Bread

 

Delicious Apricot, walnut, cinnamon, and a touch of nutmeg makes this a perfect breakfast bread. Holiday mornings or any time you need a special treat for breakfast. Serve warm with a hot cup of coffee. 

1 cup orange marmalade or apricot preserves

1 cup of chopped pecan halves or walnuts

1 cup of brown sugar

1 teaspoon of ground cinnamon

1/2 cup butter, melted

2 7.5 ounce cans of refrigerated biscuit dough

Preheat oven to 350

Coat a Bundt or tube pan with cooking spray. Spread marmalade in bottom of pan; sprinkle evenly with pecans or walnuts.

Combine brown sugar, cinnamon, and nutmeg. Dip each biscuit in melted butter; dredge in brown sugar mixtures. Arrange biscuits in pan by standing each biscuit on its edge. Drizzle any remaining butter over biscuits and sprinkle with any remaining brown sugar mixture.

Bake for 35 minutes or until biscuits are browned. Cook in pan on a wire rack for 10 minutes. Invert onto a serving platter.

I found this recipe from Sunnyland Farms

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Aunt May's Butter Cookies

These are also known as Grandma Claire's cookies. She made them famous for us. We have learned that you should use good butter for this recipe. Sometimes some of the store brands have ruined the recipe.

Cream 1 lb. butter (very soft)

1 1/2 cup sugar

2 eggs

2 teaspoons of vanilla

Sift 5 cups of flour

1 teaspoon Baking Powder

1/2 teaspoon salt

Preheat oven to 375°. In a large bowl, cream butter, sugar and salt until light and fluffy, 5-7 minutes. Beat in eggs and extracts. Gradually beat flour and baking powder into creamed mixture.

Using a cookie press fitted with a disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake until set, 6-8 minutes (do not brown). Remove to wire racks to cool completely.

If desired, dip in melted chocolate and let stand until set or, in a small bowl, mix remaining 1 cup confectioners' sugar and enough water to reach desired consistency. Dip cookies in glaze; decorate as desired. Let stand until set.

Picture Credit Taste of Home

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Brie-Stuffed Mushrooms

 

Do you like mushrooms? How about mushrooms stuffed with Brie?

Take a bite of this mushroom and you will get a mushroom filled with warm creamy Brie Cheese. This side dish will fancy up your meal.

2 pounds cremini mushrooms, stemmed

6 tablespoons salted butter, melted

8 ounces brie cheese, cut into bite-size chunks

2/3 cup panko

1/2 cup fresh parsley, chopped

2 cloves garlic, minced

Kosher salt and freshly ground pepper

Preheat the oven to 375˚F. Arrange the mushrooms cap-side up on a rimmed baking sheet. Brush with 1 tablespoon melted butter. Flip the mushrooms cap-side down and stuff a piece of brie inside each.

Mix the panko,

parsley, garlic, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Mix in the remaining 5 tablespoons melted butter. Spoon a little of the mixture on each mushroom.

Bake until the mushrooms are softened around the edges, the cheese is melted and the tops are golden, 20 to 25 minutes. Serve warm or at room temperature.

Photo Credit  Con Poulos

Recipe Ree Drummond

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Triple Berry Baked Brie

I love this very pretty creamy cheese dish and it is so easy to make. Serve with crackers, French bread or fruit.

1 sheet frozen puff pastry, thawed

1/2 cup Smucker's Orchard's Finest Northwest Triple Berry Preserves

8 oz. round baby wheel brie cheese

1/4 cup chopped hazelnuts or pecans

1 large egg

1 tablespoon water

Assorted crackers, pear slices and/or apple slices

Heat oven to 400. Unfold puff pastry on a lightly floured surface. Roll gently to seal any cracks in pastry. Spoon preserves onto center of pastry. Place cheese on top of preserves. Sprinkle evenly with nuts. Fold pastry up over the cheese to cover. Trim excess pastry and press to seal seams. Reserve pastry scraps.

Whisk egg and water in small bowl. Brush seams with egg mixture. Place seam-side down on baking sheet. Cut pastry scraps into decorative shapes and arrange on top, if desired. Brush with egg mixture.

Bake 25 minutes or until golden brown. Let stand 20 minutes before cutting. Serve with crackers and sliced fruit.

Photo Schwan's

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Irresistible Peanut Butter Cookies

Santa would love these! Creamy peanut butter delightful cookies. Let's make up a batch.

3/4 cup creamy peanut butter

1/2 cup Crisco Shortening

1 1/4 cups firmly packed light brown sugar

3 tablespoons milk

1 tablespoon vanilla

1 egg

1 3/4 cups all-purpose flour

3/4 teaspoon salt

3/4 teaspoon baking soda

Heat oven to 375.

Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer till will blended. Add egg. Beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. VARIATION: Flatten slightly in crisscross pattern with tines of fork. Bake at 375 for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet before removing to kitchen counter top.

Makes 3 dozen cookies.

Picture by Allrecipes.com

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