Create the perfect appetizer with 3 simple ingredients. The sweet cranberry mixed with the sharpness of the brie is the perfect filling for a flaky and buttery puff pastry.
Ingredients:
1 package frozen puff pastry, thawed
1 round brie
1 can Food Club® cranberry sauce
Instructions:
Heat the oven to 350 degrees and line a baking sheet with tin foil.
Roll out the puff pastry and cut into quarters.
Dollop brie and cranberry sauce in the center and fold in the corners.
Bake for 5-10 minutes until golden brown (be sure to watch carefully. Puff pastry is very quick to burn).
You can
never go wrong with ham and homemade cranberry glaze for the holidays. This
delicious and easy recipe not only smells amazing but tastes great!
Prep: 30 minutes Slow Cook: 3 hours Serves: 16
3 cups Food Club® Cranberry Juice Cocktail From
Concentrate
1 cup Food Club® Original Syrup
1 cup Food Club® Light Brown Sugar
½ cup Food Club® Honey
½ cup Food Club® Spicy Brown Mustard
1 hickory
smoked boneless ham (about 4½ pounds)
1½ cups
fresh or thawed, frozen cranberries
Fresh
thyme sprigs for garnish (optional)
In 5- to 6-quart slow cooker, add cranberry
juice, syrup, honey and mustard; add ham. Cover and cook on high 3 hours or low
6 hours or until internal temperature reaches 140°, turning once. Transfer ham
to cutting board; loosely tent with aluminum foil.
In large saucepot, cook cranberries
and cranberry juice mixture remaining in slow cooker over medium-high heat 20
minutes or until reduced by ½, stirring frequently. Makes about 3 cups.
Carve ham; serve drizzled with
cranberry glaze garnished with thyme, if desired.
Approximate nutritional values
per serving (4 ounces ham, 3 tablespoons glaze): 337 Calories, 6g Fat (2g
Saturated), 68mg Cholesterol, 1706mg Sodium, 43g Carbohydrates, 0g Fiber, 40g
Sugars, 28g Protein
You can
never go wrong with ham and homemade cranberry glaze for the holidays. This
delicious and easy recipe not only smells amazing but tastes great!
Prep: 30 minutes Slow Cook: 3 hours Serves: 16
3 cups Food Club® Cranberry Juice Cocktail From
Concentrate
1 cup Food Club® Original Syrup
1 cup Food Club® Light Brown Sugar
½ cup Food Club® Honey
½ cup Food Club® Spicy Brown Mustard
1 hickory
smoked boneless ham (about 4½ pounds)
1½ cups
fresh or thawed, frozen cranberries
Fresh
thyme sprigs for garnish (optional)
In 5- to 6-quart slow cooker, add cranberry
juice, syrup, honey and mustard; add ham. Cover and cook on high 3 hours or low
6 hours or until internal temperature reaches 140°, turning once. Transfer ham
to cutting board; loosely tent with aluminum foil.
In large saucepot, cook cranberries
and cranberry juice mixture remaining in slow cooker over medium-high heat 20
minutes or until reduced by ½, stirring frequently. Makes about 3 cups.
Carve ham; serve drizzled with
cranberry glaze garnished with thyme, if desired.
Approximate nutritional values
per serving (4 ounces ham, 3 tablespoons glaze): 337 Calories, 6g Fat (2g
Saturated), 68mg Cholesterol, 1706mg Sodium, 43g Carbohydrates, 0g Fiber, 40g
Sugars, 28g Protein
You can
never go wrong with ham and homemade cranberry glaze for the holidays. This
delicious and easy recipe not only smells amazing but tastes great!
Prep: 30 minutes Slow Cook: 3 hours Serves: 16
3 cups Food Club® Cranberry Juice Cocktail From
Concentrate
1 cup Food Club® Original Syrup
1 cup Food Club® Light Brown Sugar
½ cup Food Club® Honey
½ cup Food Club® Spicy Brown Mustard
1 hickory
smoked boneless ham (about 4½ pounds)
1½ cups
fresh or thawed, frozen cranberries
Fresh
thyme sprigs for garnish (optional)
In 5- to 6-quart slow cooker, add cranberry
juice, syrup, honey and mustard; add ham. Cover and cook on high 3 hours or low
6 hours or until internal temperature reaches 140°, turning once. Transfer ham
to cutting board; loosely tent with aluminum foil.
In large saucepot, cook cranberries
and cranberry juice mixture remaining in slow cooker over medium-high heat 20
minutes or until reduced by ½, stirring frequently. Makes about 3 cups.
Carve ham; serve drizzled with
cranberry glaze garnished with thyme, if desired.
Approximate nutritional values
per serving (4 ounces ham, 3 tablespoons glaze): 337 Calories, 6g Fat (2g
Saturated), 68mg Cholesterol, 1706mg Sodium, 43g Carbohydrates, 0g Fiber, 40g
Sugars, 28g Protein
1. Place 13 x 9-inch
metal baking pan in oven. Preheat oven to 400°. In small bowl, combine salt,
garlic powder and pepper; rub mixture over pork. Place pork in preheated pan
and roast 30 minutes or until outside is browned.
2. Reduce
temperature to 325°. Add broth to pan; cover and roast 10 minutes longer or
until internal temperature reaches 135°. Transfer pork to cutting board and let
stand 15 minutes before slicing (internal temperature will rise to 145° upon
standing). Reserve pork drippings remaining in pan.
3. Meanwhile, in
large skillet, toast pecans over medium-high heat 8 to10 minutes or until
lightly browned, stirring occasionally; transfer pecans to plate. Heat same
skillet over medium-high heat. Add apples and butter, and cook 7 to 8 minutes
or until apples are lightly browned. Add brown sugar, sage and reserved pork
drippings; heat to boiling over high heat.
4. In cup, combine
water and cornstarch; whisk into apple mixture and heat to boiling over high
heat. Boil 1 minute; remove skillet from heat. To serve, slice pork and spoon apples
and sauce over pork; sprinkle with pecans.
1. Place 13 x 9-inch
metal baking pan in oven. Preheat oven to 400°. In small bowl, combine salt,
garlic powder and pepper; rub mixture over pork. Place pork in preheated pan
and roast 30 minutes or until outside is browned.
2. Reduce
temperature to 325°. Add broth to pan; cover and roast 10 minutes longer or
until internal temperature reaches 135°. Transfer pork to cutting board and let
stand 15 minutes before slicing (internal temperature will rise to 145° upon
standing). Reserve pork drippings remaining in pan.
3. Meanwhile, in
large skillet, toast pecans over medium-high heat 8 to10 minutes or until
lightly browned, stirring occasionally; transfer pecans to plate. Heat same
skillet over medium-high heat. Add apples and butter, and cook 7 to 8 minutes
or until apples are lightly browned. Add brown sugar, sage and reserved pork
drippings; heat to boiling over high heat.
4. In cup, combine
water and cornstarch; whisk into apple mixture and heat to boiling over high
heat. Boil 1 minute; remove skillet from heat. To serve, slice pork and spoon apples
and sauce over pork; sprinkle with pecans.
Muffin’ compares to this Thanksgiving leftover recipe! Stuff your muffin tins and stomachs full with this stuffing and turkey mixture to keep the Thanksgiving spirit alive. It’s a simple and easy way to make the most of your leftovers, one delicious muffin at a time.
Ingredients
3 cups precooked stuffing
1 cup chopped turkey, ham, or mixture of both
6 large eggs
2 tbsp milk or cream
¼ tsp salt
Freshly cracked pepper
Directions
Preheat your oven to 375°.
Add the stuffing and turkey and/or ham into a bowl and stir lightly, being sure to not break up the stuffing too much.
Coat your muffin tin heavily with butter or a non-stick spray as the mixture will stick if not coated liberally. Divide your mixture into the tins loosely to leave room for the egg mixture.
In a separate bowl, whisk together the eggs, milk, salt and pepper. Place the egg mixture into the muffin tins. Don’t overfill as the mixtures will expand while cooking.
Bake your muffins for 25-30 min or until lightly crisp and golden on the top.
Let muffins cool. Loosen the edges with a knife and remove the muffins.
Leftover season is here, so step up your waffle game with these turkey stuffing waffles, topped with piping hot gravy and an over easy egg. Don’t forget the cranberry sauce as the finishing touch, and relive your Thanksgiving feast, waffle style.
Preheat your waffle iron and be sure to spray with nonstick cooking spray.
In a bowl, stir together your leftover stuffing and turkey mixture with 2 eggs until combined. Dependent on your stuffing consistency, you may need to add milk or broth to moisten before cooking.
Scoop desired stuffing amount into your waffle iron evenly and in a thin layer. Close and cook waffle until it is crisp and golden on the outside, and ensuring the egg is cooked throughout.
Move your cooked waffle onto a plate and then repeat the process.
Add leftover gravy as your delicious topping. Follow with eggs cooked as desired for the final touch (we recommend over easy).
Serve with leftover cranberry sauce for additional tasty flavor.
Leftover season is here, so step up your waffle game with these turkey stuffing waffles, topped with piping hot gravy and an over easy egg. Don’t forget the cranberry sauce as the finishing touch, and relive your Thanksgiving feast, waffle style.
Preheat your waffle iron and be sure to spray with nonstick cooking spray.
In a bowl, stir together your leftover stuffing and turkey mixture with 2 eggs until combined. Dependent on your stuffing consistency, you may need to add milk or broth to moisten before cooking.
Scoop desired stuffing amount into your waffle iron evenly and in a thin layer. Close and cook waffle until it is crisp and golden on the outside, and ensuring the egg is cooked throughout.
Move your cooked waffle onto a plate and then repeat the process.
Add leftover gravy as your delicious topping. Follow with eggs cooked as desired for the final touch (we recommend over easy).
Serve with leftover cranberry sauce for additional tasty flavor.
