The Gazette featured The Christmas Kitchen today...YES on the front cover! Thank you to Teresa Farney Food Editor for this great read.
Recipes featured are The Maltby Cake, Baked Brie and The Pinecone Cheese Ball!
Enjoy my friends and Merry Christmas!
Nothing satisfies like a warm, creamy cheese. This recipe is so easy that you can make it in minutes. And the presentation is unreal!
Buy extra brie cheese rounds and puff pastry sheets and keep them in your freezer. You will always have a wonderful hors d'oeuvre to serve at a moment’s notice.
1 14 oz round Brie (the best variety and price can be found at Sam’s club).
1 package puffed pastry sheets (found in the section of the freezer where you find pie crusts).
Any vary of jams, chutneys (apricot is my personal favorite but anything cranberry for the holiday's is great, (I also like type of chutney or jam with jalapenos in it!) dried fruits, and nuts.
Remove one sheet of the frozen puff pastry. Let it come to room temperature (or microwave on defrost for 2 minutes. Make sure you watch it carefully). Cut Brie in half, lengthwise. Place one slice of the Brie (creamy side up) in the center of the unfolded puff pastry sheet. Add filling. Aproximently ½ cup of whatever you choose. Place other half of Brie (creamy side down) on top of fruit mixture.
Carefully wrap the puff pastry upward around the Brie. Starting with the corners of the pastry fold up in a circle fashion around the Brie, gathering the ends in the center of the Brie. Place on foil lined and sprayed cookie sheet seam side down. Brush with egg.
Bake at 375 for 15-20 minutes, until golden brown. Let stand 5 minutes before cutting.
TIME TIP: Make these in the morning and wrap with plastic wrap. About 30 minutes before baking remove from refrigerator.
So warm and yummy!
The Maltbys’ Famous Spinach Artichoke Dip
Here’s our family’s special take on a favorite dip—everyone loves it. Serve with sliced bell peppers (red, green, and yellow), carrots, celery, crackers, chips, or homemade pita crisps (recipe below).
3 14-ounce cans artichoke hearts, drained and chopped
1 can diced tomatoes with green chilies (such as Rotel), drained well
1 8-ounce package cream cheese, softened
1 cup sour cream (low-fat is fine)
1 cup mayonnaise-type salad dressing (such as Miracle Whip—low-fat is fine)
½ cup oil-packed sun-dried tomatoes, drained and chopped well before measuring
4 cups (2 8-ounce packages) shredded jalapeño jack cheese
1 cup shredded fresh Parmesan cheese
1 10-ounce box frozen spinach, thawed and drained well
Bottled hot sauce to taste (I use about four shakes)
½ cup chopped green onion
2 tsp. minced garlic
½ cup chopped cilantro or parsley
Salt and pepper to taste
Nonstick cooking spray
Mix all ingredients well. Spray generously with cooking spray a 2-quart baking dish or a 9x13-inch pan. Add ingredients and bake at 400º for 35 minutes or until hot and bubbly. To make ahead, prepare artichoke heart mixture, place in pan, cover, and chill up to 24 hours. When ready to bake, allow 10 minutes additional cooking time. Place in cold oven, set to 400º, and bake about 45 minutes.
To make pita crisps, cut 6 pita bread rounds in half horizontally (separate the layers), and cut each half into 6 wedges. Place pita wedges in a single layer on an ungreased baking sheet, spray with olive-oil cooking spray, and sprinkle with garlic salt and freshly ground black pepper. Bake uncovered in a 350º oven for 10 to 12 minutes or until crisp. You can bake these ahead and store in a plastic bag for up to 24 hours or freeze up to 2 weeks. Reheat in the oven until warm. Makes 72 wedges.
From The Christmas Kitchen a gathering place for making memories by Tammy Maltby and Anne Christian Buchanan. All rights reserved. This holiday season contact Tammy at [email protected] or facebook http://www.facebook.com/pages/Tammy-Maltby/183239621709608 to order personally signed copies of The Christmas Kitchen for yourself and those you love.
I was a guest on a TV show years ago and watched a chef whip up this special holiday version of one of my favorites! Since then, I’ve changed it up to suit my own tastes. Your mouth will LOVE this but so will your body. Listen to the amazing benifits of eating avocados!
Vitamin E Powerhouse
Avocados are the best fruit source of vitamin E, an essential vitamin that protects against many diseases and helps maintains overall health.
Lower Cholesterol
Avocados are high in beta-sitosterol, a compound that has been shown to lower cholesterol levels. In one study, 45 volunteers experienced an average drop in cholesterol of 17% after eating avocados for only one week.
Heart Health
One cup of avocado has 23% of the recommended daily value of folate. Studies show that people who eat diets rich in folate have a much lower incidence of heart disease than those who don't. The vitamin E, monounsaturated fats, and glutathione in avocado are also great for your heart.
Stroke Prevention
The high levels of folate in avocado are also protective against strokes. People who eat diets rich in folate have a much lower risk of stroke than those who don't.
Enjoy!!!
Recipe
3 ripe Hass avocados, seeded, peeled, and coarsely mashed
½ cup canned salsa verde (green salsa)
4 tablespoons chopped fresh cilantro or parsley leaves
1 fresh jalapeño, seeded and finely chopped
1 teaspoon coarse garlic salt
Juice from one large lime
1 cup dried sweetened cranberries (such as Craisins) or dried cherries, soaked in water for ten minutes, drained, and squeezed dry
Coarsely mash avocados and fold in remaining ingredients. Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap pressed against the surface of the guacamole. Serve with tortilla chips—red and green if available. Makes about 12 average servings—or 6 for me. (I love guacamole!)
From The Christmas Kitchen by Tammy Maltby and Anne Christian Buchanan
For special discounted information on your purchase of The Christmas Kitchen please contact me directly at [email protected] or at my author facebook page Tammy Maltby
Had a wonderful group of women over last week to introduce them to Women Inspired... (Strengthening the Seven Pillars of Every Woman's Life...ck them out on facebook.) I of course am teaching on hospitality and the home! Because I love eating and hate cleaning. :) http://www.facebook.com/womeninspired
They ALL went wild over the Pinecone cheese ball. I must say it is the PERFECT fall appetizer. Easy too.
Beautiful and versatile! You must try the pineapple variation. (Below I have several options) My friend Leanna Tuff introduced me to it, and it is amazing.
So easy to make. Just pat your favorite cheese-ball recipe into a pine-cone shape—kind of a flattened oval with one pointed end. Beginning at the pointed end, cover with whole toasted almonds, working your way to the other end. Garnish with rosemary twigs or well-washed evergreen sprigs.
You can make these several days in advance and add the nuts the day of.
Recipe published in my Christmas Cookbook. The Christmas Kitchen a gathering place for making memories. The Christmas Kitchen
Happy Fall Friends!
1 8-ounce package cream cheese, softened
½ cup milk
2¼ cups shredded sharp cheddar cheese
¼ cup green onion
1 cup chopped almonds, walnuts, or pecans
salt and freshly ground black pepper (to taste)
¼ cup chopped fresh parsley and other herbs
Mix together cream cheese and milk. Add shredded cheese, onions, and half the nuts. Mix well and season with salt and pepper. Transfer mixture to a large piece of plastic wrap, then form into a ball. Wrap tightly and chill at least 2 hours. In a pie plate, mix together the parsley and remaining chopped nuts. Unwrap the chilled cheese ball, then gently roll in the nut-parsley mixture. Wrap again in a clean piece of plastic wrap and chill up to 24 hours. Makes 10–12 appetizer servings.
• Savory Treat: Substitute ¼ cup bleu cheese for ¼ cup cheddar and add 5 slices crisp, crumbled bacon with the pecans. Add 5 more slices crumbled bacon to the nut-parsley mixture for rolling.
• Spice it Up: Add ½ tsp. minced garlic, 1 Tbsp. Worcestershire sauce, and 1 Tbsp. hot pepper sauce. Roll in a mixture of parsley, paprika, and chili powder.
• Pineapple Delight: Omit milk. Substitute white cheddar for the cheese and add ¾ cup crushed pineapple in heavy syrup, ½ each red and green bell pepper, and 2 Tbsp. seasoned salt. (I prefer Lawry’s brand.) Roll in crushed almonds, cashews, or macadamia nuts.
• Seafood Special: Omit milk, green onions, and nuts. Instead of regular cheddar cheese, use ½ cup shredded white sharp cheddar with jalapeno. Add 2 pounds crabmeat (canned imitation crab works fine), 2 finely chopped yellow onions, 2 cups finely chopped celery, ½ tsp. garlic powder, 2 Tbsp. Worcestershire sauce, 1 tsp. seasoned salt (preferably Lawry’s) and ½ tsp. fresh cracked pepper. Roll ball in minced parsley and pour bottled cocktail sauce over the chilled ball.
Nothing satisfies like a warm, creamy cheese. This recipe is so easy that you can make it in 5 minutes. And the presentation is beautiful!
Buy extra brie cheese rounds (I get my at Sam's Club much cheaper!) and puff pastry sheets and keep them in your freezer. You will always have a wonderful hors d'oeuvre to serve at a moment’s notice.
1 14 oz round Brie (the best variety and price can be found at Sam’s club.)
1 package puffed pastry sheets(You will need only one. They come two in the box. You can find in the freezer section where you find pie crusts)
Any vary of jams, chutneys (apricot is my personal favorite), dried fruits, and nuts
Remove one sheet of the frozen puff pastry. Let it come to room temperature (or microwave on defrost for 2 minutes if needed). Cut Brie in half, lengthwise. Place one slice of the Brie (creamy side up) in the center of the unfolded puff pastry sheet. Add filling. Aproximently ½ cup of whatever you choose...add nuts and or dried fruit. Place other half of Brie (creamy side down) on top of fruit mixture.
Carefully wrap the puff pastry upward around the Brie. Starting with the corners of the pastry fold up in a circle fashion around the Brie, gathering the ends in the center of the Brie. Place on foil lined and sprayed cookie sheet seam side down. Brush with egg.
Bake at 375 for 20 minutes, until golden brown. Let stand 5 minutes before cutting.
I have been a roll embracing the importance of the little things in life...how they are your life...at the end of your life... So with that in mind I thought I would share one of my favorite little appetizers. Made these yummy "little somethings" for an event Michelle and I did in Dallas....people went wild over them! I have also used pears and turkey instead of apple and prosciutto. Making these again for some friends coming over for dinner tomorrow night.
See the joy in little things. Easy things. Intentional things.
You will discover they are your life...
Apple, Brie and Prosciutto Bruschetta
1 4-1/2-ounce round chilled Brie cheese (or other white, soft cheese)
16 ¼-in-thick slices French bread baguette
1 tablespoon butter, melted
4 ounces thinly sliced prosciutto, cut in 2-inch pieces
1 medium Fuji or Granny smith apple, cut into 16 slices- or dried cherries
2 teaspoons finely snipped fresh rosemary
Cut chilled Brie into eight wedges; halve wedges.
Place bread slices on a baking sheet; broil about 6 inches from heat for 1 to 2 minutes or until lightly toasted. Turn slices; brush top sides lightly with melted butter. Broil 1 to 2 minutes more or until lightly toasted. Remove from oven. Divide prosciutto, apple, and Brie among toasted bread. Sprinkle with rosemary. Broil 2 minutes more or until cheese begins to soften. Serve warm. Makes 16 servings.
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