Written by: Hannah Field | Editor-in-Chief
CREAMED CORN
Start to finish: 20 minutes
Yields: 1 quart dish or ~8 servings
⅓ cup butter
⅓ cup all-purpose flour
1 cup heavy whipping cream
1 cup whole milk
¼ cup sugar
1 teaspoon salt
Dash white pepper
5 cups frozen corn thawed
¼ cup grated parmesan cheese
In a saucepan, melt the butter over medium heat and stir in flour until smooth. Slowly add cream, milk, sugar, salt and pepper. Bring to a boil, then stir for two minutes at a boil. Add corn.
Transfer to an ungreased 1-quart oven and broiler-safe dish. Sprinkle with parmesan cheese. Broil 5 inches from heat for 3-5 minutes, or until lightly browned and bubbly. Optional: add cooked bacon on top. Cool and serve.
Recipe from Taste of Home
CRANBERRY CREAM CHEESE CRESCENT BITES
Start to finish: 45 minutes
Yields: 24 servings
4 oz cream cheese
3 tablespoons chopped dried cranberries
1 tablespoon chopped fresh chives
1 can (8 oz) refrigerated Pillsbury Original Crescent Dough Sheet or 1 can (8 oz) refrigerated Pillsbury Original Crescent Rolls
Heat oven to 375°F and line two cookie sheets with cooking parchment paper.
In a medium bowl, mix cream cheese, cranberries and chives.
Unroll the dough on a surface and create 24 squares. The easiest method would be to unroll into a large rectangle and then cut with a knife 6 rows by 4 rows.
Place 1 teaspoon of cream cheese mixture into the center of each square and connect the four corners at the top, making room for the mixture to peek out in between. Pinch and twist to seal. Place on cookie sheets.
Bake for 11 to 13 minutes or until golden brown. Serve warm.
Recipe from Pillsbury
WARM BRIE AND PEAR TARTLETS
Start to finish: 30 minutes
Yields: 24 tartlets
24 mini phyllo (also called fillo) tart shells
1 ripe pear diced
¼ pound ripe Brie cheese cut into 24 small chunks
2 sprigs fresh thyme
2 tablespoons honey or to taste
Preheat oven to 400°F and line a pan with parchment paper.
Arrange tartlet shells onto a pan, placing a piece of Brie cheese into each shell. Sprinkle pear and a couple of thyme leaves into each shell, finishing off with a drizzle of honey.
Bake for 12 to 15 minutes or until the cheese is melted and the tartlets are golden.
Recipe from Allrecipes.com
Contact the author at howleditorinchief@mail.wou.edu
