Oreo and White Chocolate Holiday Tartlets

 

It is that time of year again:  holiday goodies abound.  If you are like me, you might be searching for an alternative to traditional seasonal staples like Chex mix, fudge, and peanut butter kisses.  These little tartlets are always a big hit and require little preparation.  With four simple ingredients and a quick freeze, you have a new holiday favorite.  Piping the white chocolate mix gives these tartlets an elegant flair.  Dress them up with a festive mini-muffin wrapper, and you have an instant party classic!

 

 

 

Seize the moment....remember all those women who waved off the dessert cart on the Titanic. 

Erma Bombeck

 

 

Oreo and White Chocolate Holiday Tartlets

 

Crust: 

16 crushed Oreos

3 T Butter, melted

 

Filling:

1 8-oz package cream cheese, softened (Neufchatel and low-fat versions work too)

12 oz. white chocolate (chips or melting chocolate), melted and cooled a bit

 

Combine cookie crumbs and butter in a bowl.  Reserve 2 T of crumbs for the topping.  Divide crumb mixture evenly among 24 lined (both paper and foil liners work) mini muffin tin.  Press into the bottom of each cup. 

 

Beat Cream cheese and melted chocolate until mixed well.

 

Using a pastry bag with star tip (or a gallon Ziploc with the corner cut off), pipe evenly into each muffin cup.  Sprinkle remaining crumbs over the top.  Freeze until firm - about an hour.

 

Makes 24 tartlets



Simply Bruschetta

I love farmer's markets, but they are not always available year-round.  When I go to the grocery, most of my items come from the outside aisles of the store. What do I mean by that? Typically, fresh and frozen products are located in the aisles toward the outside edges of the store: vegetables, fruits, herbs, organics, meats/seafood, dairy and frozen vegetables. I do buy canned goods, paper/health products, spices, rice/beans, wine and condiments on the inner aisles, but I try to avoid the sugared drinks, chips/crackers, candy and layers of processed boxed foods. With the exception of the bakery and checkout lane temptations, the closer a product is to the outside of the store, the healthier choice it is for my family.  

Bruschetta is a family-favorite evening snack or party appetizer. It is a quick dish that uses simple ingredients found on the outside aisles of your market or local farmer's market!

"If we're not willing to settle for junk living, we certainly shouldn't settle for junk food."  

Sally Edwards

Simply Bruschetta

1/2 French or Italian Baguette (other heartier breads work too) - cut into 1/2 inch slices 

Broil slices on each side until nicely browned (watch carefully)

Rub each side of toasted pieces with the cut side 1/2 of a  peeled garlic clove

Mix in a small bowl:

3 Roma tomatoes, seeded and diced

2T olive oil

1T balsamic vinegar

Freshly ground black pepper

Top each slice of toasted bread with a spoonful of tomato mixture.

Top with fresh basil (cut in strips) and grated Parmesan or Romano cheese.

Hummus 101

Hummus 101

While growing up in northern Illinois, my family had Greek friends who lived near Chicago and would often babysit me.   Staying in their home was literally like a scene out of My Big Fat Greek Wedding.  To this day, food plays a very important cultural role among Greek families, and is therefore constantly in the forefront.  I vividly remember a pitcher of olive oil that sat on the kitchen table for everyone to drizzle the contents onto whatever was served that day.  They even used it for suntan oil, which I would not really recommend for cost and "aroma" reasons.  

Among the many skills I learned from our Mediterranean friends, was how to use olive oil to fashion a simple, quick and healthy hummus.  I've always had a fondness for various forms of the dip, and my husband couldn't get enough of the stuff when deployed to the Middle East.  Serve it with some pita bread, pita chip or veggies, and your family will love it as well.  While the store-bought brands are ok, there is nothing cheaper and better for you than making it yourself!  

1 16 oz. can garbanzo beans (chick peas) - partially drained

1/4 C tahini  (seasame paste found in international aisle) 

1 clove garlic, crushed

Juice from 1/2 a lemon

1 T olive oil

Chopped parsley

Blend first five ingredients in a food processor until smooth.  Top with chopped parsley.  

**You can make other varieties of hummus by adding items such as roasted red peppers or more garlic.  Play around with this one, and come up with your favorite combination!

"Like, you never just have a minute alone, just to think, 'Cause we're always together, just eating, eating, eating! The only other people we know are Greeks, 'cause Greeks marry Greeks to breed more Greeks, to be loud breeding Greek eaters."  

Toula - My Big Fat Greek Wedding

Venetian Sausage Bites

As I reflect on 2013, I am grateful for all the people I have encountered, and  the experiences we've shared.  My husband retired from the Army and started a new instructor position.  We moved from Colorado to Tennessee, and our children continue to adapt and amaze us.  It has been a bittersweet, busy year full of ups and downs....can't wait to see what 2014 has in store for our family!  

Whether you are ready to ring in the New Year, watch your favorite college bowl game or mix it up with friends, Venetian Sausage Bites will satisfy all the carnivores at your table!  This sassy appetizer is made with simple ingredients, and takes no time at all to prepare.  Blessings to you and yours in 2014!

"Italian food is all about ingredients,

and it's not fussy and it's not fancy".

Wolfgang Puck 

Venetian Sausage Bites

Courtesy of Michael Chiarello

6 sweet Italian sausages

2 T olive oil

1 C balsamic vinegar

Fill a large skillet 1/2 way with water and bring to a simmer.  Add sausages and poach for 6-7 minutes until firm.

Drain the sausages and slice into bite-size pieces (5-6 per sausage).  In a large skillet, heat 2 T olive oil.  When hot, add the sausage and cook on both sides until brown.  Drain off the fat and add balsamic vinegar.  Simmer until vinegar is reduced and syrupy.   Don't worry if the vinegar smells at first...just turn on the fan above your oven.  The sausages will also get dark due to the vinegar, but once reduced, the balsamic syrup left is sweet and wonderful!

Holiday Ham Bites

Holiday Ham Bites

During my years as a military spouse, I often found myself needing to bring an appetizer or dish to pass for various events.   The most requested and beloved of my appetizers was the ham bite.  Originally adapted from a Pampered Chef recipe, it is extremely versatile.  

For a brief time prior to one of my husband's deployments, I ran a small catering business for parties and coffee groups on post.  Various forms of the ham bite came to life:  philly bites, pizza bites, Thanksgiving bites, spinach artichoke bites, etc.  You can mix and match ingredients in this one.  Think of your favorite food, and then put them in a crescent cup!

"Hors D'oeuvres:  a ham sandwich cut into forty pieces."  Jack Benny

Holiday Ham Bites

3 oz. ham, chopped 
1/4 C onion, diced
1/2 C swiss cheese (cheddar works great too)
1 egg
1 1/2 t Dijon mustard 
Fresh ground black pepper (if desired)
1 8 oz. package crescent rolls

Preheat oven to 350 F.  Mix first six ingredients in a small bowl.  Spray a mini-muffin tin with cooking spray.  Unroll crescent dough into 4 separate rectangular pieces (along perforated seams).  Press triangles together and roll out.  Cut in half longways and then twice the opposite direction to make 6 square pieces out of each sheet, making a total of 24 square pieces.*  Press each dough piece into the muffin cups, and then fill each cup 3/4 of the way with the ham mixture.  Bake 13-15 minutes until lightly browned.  


*You can also press all seams and roll out dough into one large sheet and just divide into 24 squares.

KISS: Keep It Simple Stupid

Keep It Simple Stupid

With the holiday season upon us, I reminded of a phrase from my journalism days:  KISS - keep it simple stupid.  In the writing profession, KISS refers to limiting flowery phrases, adjectives or adverbs, thereby leaving actual ideas, content or news.  

The same technique should be applied to everyday life, especially during the holidays.  As we rush around trying to attend every holiday event, from the classroom to the office, we often feel the need to create spectacular (usually complicated) appetizers or desserts to bring to said socials.  There is no need to try that new dramatic recipe you just saw in a magazine, or to buy an overpriced delight designed to impress.  

Rather, find your tried and true cookie recipe or appetizer - you know, the ones everyone already loves and that you can make in your sleep.  Bring a dish that is comforting, non-complex and genuine.  It will be easier on you, and will delight even the most fickle of crowds.  With cooking, as in life, more is not always better.

“Simplicity is the ultimate sophistication.” — Leonardo da Vinci

Fresh Mozzarella with Basil **

• Fresh mozzarella - you can buy this in the larger ball size, Oviolini (smaller balls), Bocconcini (bite size), Ciliegine (little cherry size) or in a log shape - sometimes sold with prosciutto mixed in. Usually in the deli section.
• Fresh basil leaves
• Extra virgin olive oil
• Balsamic vinegar
• Freshly ground pepper

Cut mozzarella into 1/4" slices.  Tear basil leaves into pieces if using larger basil, but use whole smaller leaves.  Alternate cheese and basil in circular design around the plate working toward the middle (or design however you choose).  Drizzle with olive oil and balsamic vinegar and top with freshly ground pepper.  

**The recipe is very versatile.  You can also add cut tomatoes to create insalata caprese, or prosciutto or salami to add a different flavor.  If using small balls of mozzarella, you can alternate them on skewers with cherry tomatoes and basil using the same drizzle technique with the oil and vinegar. Don't be afraid to try simple versions of this recipe!