Turkey Roll-Ups

Ingredients:

1 (8 oz.) cream cheese, softened

1 bunch green onion, finely chopped

1 cup chopped turkey

2 packages refrigerated crescent rolls

1 cup seasoned panko bread crumbs

1/4 cup butter, melted

Turkey Gravy for dipping, if desired (warmed)

Method:

Preheat oven according to crescent package directions. In a bowl, combine cream cheese, onions and turkey. Mix well with a large spoon. Open rolls and tear where perforated. Cut each roll in half to produce 2 triangles. Spoon a small amount of cream cheese mixture in the center of each triangle. Wrap crescent roll around filling and brush with butter. Roll in panko bread crumbs to completely cover roll. Bake according to crescent roll directions. Serve warm. Makes 24-36 rolls (depends on the original amount of rolls in can.)

Saucy Links

Ingredients:

• 2 packages Lil' Smokies Sausages (**sale** Hillshire Farm 16 oz. $3.00)
• 1 can (16 oz.) jellied cranberry sauce
• 1 jar (12 oz.) chili sauce (I prefer Heinz)

Method:

In a large saucepan combine cranberry sauce and chili sauce. Over medium heat, cook stirring occasionally until sauce is smooth and heated through. Add sausages and stir to combine. Reduce heat to low and cook until sausages are heated through. Serve warm.

Mini Cinnamon Cannolis with Cream Cheese

Ingredients:

• 3 tablespoons sugar
• 2 teaspoons cinnamon
• 10 flour tortillas
  
• 1 (8 oz.) cream cheese, softened
  
• 1 cup milk
• 1 small package (about 1 oz.) instant white chocolate pudding (or flavor of your choice)
  
• 2 cups whipped topping
  
• ¼ cup milk chocolate chips, melted

Method:

In a small bowl, combine sugar and cinnamon. Spray each tortilla, one at a time with nonstick cooking spray. Sprinkle with cinnamon and sugar. Turn tortillas over and repeat on other side. Cut each tortilla into 4 wedges. Roll each wedge around a cylindrical shaped piece of aluminum foil that has been sprayed with a nonstick cooking spray. Use a toothpick to secure ends. Bake at 350 degrees for about 10 minutes or until lightly browned. Cool completely before removing from baking pan and before removing inner foil. In a small bowl, beat cream cheese until smooth. In another bowl, beat milk and pudding mix for 2 minutes. Beat in cream cheese on low speed until combined. Fold in whipped topping. Cover with plastic wrap and refrigerate at least 1 hour, best if done overnight. Carefully remove foil from cannoli and fill with about 3 Tablespoons cream cheese mixture. Drizzle with melted chocolate and refrigerate 3-5 minutes or until chocolate is set. Store in refrigerator. Yield 40.

Chicken and Wild Rice Soup with Orange Cranberry Bread

Chicken and Wild Rice Soup

Ingredients:

• 1 can (10.75 ounces) cream of chicken soup
  
• 2 cups cooked chicken, chopped
• 1 cup diced carrots
  
• 1 cup diced celery
• 2 packages (4 ounces each) long grain and wild rice mix with seasoning packets
• 5 cups chicken broth
  
• 5 cups water

Method:

Combine all ingredients in a grease 4 ½ -6 quart slow cooker. Cover and cook on low heat 4-6 hours, or until rice is done. Do not overcook.

Cranberry Orange Bread

Ingredients:

• 2/3 cup powdered milk
• 2 cups warm water
• 3 cups flour
• 1 1/3 cups sugar
• 1 Tablespoon baking powder
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• 1 egg, beaten
• 1/4 cup vegetable oil
• Zest of 1 large orange
  
• Juice from 1 large orange
  
• ¾ cup dried cranberries
• Cream cheese, if desired
  

Method:

In a bowl, dissolve powdered milk in warm water, then combine with 2 cups flour, sugar, baking powder, salt, baking soda, egg, and oil. Beat with an electric mixer 2 minutes on low speed. Add remaining flour sifted over the cranberries (this coats the berries so they won't all sink to the bottom of your bread), orange juice and zest. Beat until combined. Fold in cranberries. Pour batter into a spring-form pan that fits inside a large slow cooker. Cover with paper towels sandwiched between top of stoneware and lid. Cook on high heat 2-3 hours. (Check bread with a knife to be sure it is done, as it will not brown like regular bread does). Serve with cream cheese. Makes 10-15 servings.

Whole Cranberry Chicken

Ingredients:

• 3-4 pounds chicken pieces
• ¼ cup dried minced onion
• 1 can (16 ounces) whole berry cranberry sauce
  
• 1 cup barbecue sauce
  
• Salt and pepper to taste

Method:

Combine all ingredients in a greased 3 ½ - 4 ½ quart slow cooker. Cover and cook on high heat 4 hours or on low heat 6-8 hours. Serve with baked potatoes, stuffing and green beans.

Polynesian Pork Chops

Ingredients:

• 4-6 lean pork chops
  
• 1 can (8 ounces) crushed pineapple
  
• 1 cup barbecue sauce
  

Method:

Place pork chops in a greased 3 ½ - 5 quart slow cooker. Combine pineapple and barbecue sauce in a bowl and pour over meat. Cover and cook on high heat 3-4 hours or low heat 6-8 hours. Serve over hot cooked rice with steamed broccoli and fresh pineapple on the side.

Asiago Cheese Straws with Sun-dried Tomato Dipping Sauce

Ingredients:

• 1 sheet frozen puff pastry, thawed according to package directions
• ½ cup grated Parmesan Cheese
• ½ cup grated Asiago Cheese
• ¼ teaspoon salt
• 1/8 teaspoon ground black pepper

Dipping Sauce Ingredients:

• ¾ cup mayonnaise
• ¾ cup sour cream
• 1 Tablespoon fresh lemon juice
• ¼ cup oil packed sun-dried tomatoes, drained and chopped
• 2 Tablespoons minced fresh basil

Method:

Adjust oven racks to upper middle and lower middle positions. Preheat oven to 425 degrees. On a sheet of parchment paper, unfold puff pastry and sprinkle with cheeses and salt and pepper. Top with an additional sheet of parchment paper and press with a rolling pin until puff pastry is about a 10"square. Remove top parchment and cut pastry into ¾ inch strips. Twist strips gently and lay 1" apart on parchment paper. You may sprinkle with any cheese that has fallen off while twisting. Bake 10 minutes moving from middle bottom rack to upper middle rack half way through cooking. Cool 5 minutes and serve warm.

In a medium sized bowl, combine all ingredients and refrigerate at least 4 hours or overnight. Serve with cheese straws.

Neighbor Gift Idea: Homemade Hot Chocolate & Marshmellows

Homemade Marshmallows & Peeps

Ingredients:

• 2 1/2 tablespoons unflavored gelatin
• 1 1/2 cups granulated sugar
  
• 1 cup light corn syrup
• 1/4 teaspoon salt
• 2 tablespoons pure vanilla extract
• Powdered sugar (for dusting)
  

Method:

Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let it stand 30 minutes. Combine granulated sugar, corn syrup, salt and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.

Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from heat. With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate. Generously dust an 8 x 12-inch glass baking pan with confectioners' sugar. Pour marshmallow mixture into pan. Dust with confectioners' sugar; let stand overnight, uncovered, to dry out. Cut marshmallows with sprayed and dusted cookie cutters for fun shapes. Lightly dust remaining sides with powdered sugar. Store in an airtight container up to 2 weeks.

Homemade Hot Chocolate

Ingredients:

• 1 pkg. (25 ounces) instant nonfat dry milk powder (about 10 2/3 cups)
• 1 jar (6 ounces) powdered nondairy creamer
  
• 2 cups powdered sugar
  
• 1 (16 ounces) can instant chocolate drink mix (such as Nestle Quick)
  
• 1 small package instant chocolate pudding

Method:

In a large bowl, combine all ingredients well. Store in an airtight container for up to 6 months. Preparation Directions: Add 3 Tablespoons dry mix to 1 cup hot water. Stir well to dissolve.

Neighbor Gift Idea: Choco-holic Platter

Oreo Truffles

Ingredients:

• 1 package (1 lb.) Oreo cookies
  
• 1 package (8 oz.) cream cheese, room temperature
  
• ½ teaspoon vanilla extract
• 1 bag chocolate chips
  
• 1-2 teaspoons shortening (just enough to thin chocolate chips for dipping)

Method:

Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese). Roll into small balls and place on wax-lined cookie sheet.

Refrigerate for 45 minutes or until firm. Line two cookie sheets with parchment paper.
In double-boiler, melt milk chocolate and shortening. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on parchment-lined cookie sheet. In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool. Store in airtight container, in refrigerator.

Peanut Butter Balls

Ingredients:

• 1 cup sifted powdered sugar
  
• 1/2 cup creamy peanut butter
  
• 3 tablespoons butter or margarine, softened
  
• 1 bag chocolate chips
  
• 1-2 teaspoons shortening (just enough to thin chocolate chips for dipping)
• Finely chopped peanuts for garnish, if desired

Method:

Stir together powdered sugar, peanut butter and butter until well mixed. Shape peanut butter mixture into 1 inch balls, placing them on a baking sheet covered with waxed or parchment paper. Let balls stand for 20 minutes until dry. Melt the chocolate chips and shortening in a double boiler. Drop balls one at a time in melted chocolate. Using a fork, remove from the chocolate, letting excess chocolate drip off. Place back on the waxed paper. Let dry about 1 minute, then sprinkle with chopped nuts if desired. Let stand until dry. Store tightly covered in a cool dry place.

Chocolate Mint Cookies

Ingredients:

• 1 ¼ cups butter, softened
• 2 cups sugar
  
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups flour
  
• ¾ cup baking cocoa
  
• 1 teaspoon baking soda
• ½ teaspoon salt
• 32 round thin chocolate-covered mint patties
  

Method:

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well. Beat in vanilla. In a separate bowl, combine flour, cocoa, baking soda and salt. Gradually beat into the creamed butter mixture. Drop by the tablespoon about 2 inches apart onto ungreased cookie sheets. Bake at 350 degrees for 8-9 minutes or until puffy and tops are cracked. Invert the cookies onto cooling rack. Immediately place unwrapped mint on the top and flip half of cookie over to create a fold. Press lightly to seal. Cool completely. Makes 32 mint chocolate sandwiches.

Chocolate-Dipped Candy Canes or Oreos

Ingredients:

• ½ cup semi-sweet chocolate chips or vanilla baking chips
  
• 2 teaspoons shortening
• 12 candy canes or peppermint sticks or Double Stuft Oreo cookies
  

Method:

Line a cookie sheet with parchment or wax paper. In a double boiler melt chocolate chips and shortening until smooth. Tip boiler so that the chocolate goes to one side of the pan. Dip one candy cane/Oreo at a time on one side only. Place on parchment or waxed paper and allow to dry partially about 2 minutes. Sprinkle with crushed candy or sprinkles and allow to dry completely.

Neighbor Gift Idea: Popcorn Flavors

Cinnamon Popcorn

Ingredients:

• 2 teaspoons cinnamon
• 1 Tablespoon sugar
  
• ¼ teaspoon salt
• ¼ cup popcorn ¼ cup popcorn
• ¼ cup oil
• ¼ cup granulated sugar
  

Method:

In a small bowl, combine first 5 ingredients and set aside. Put oil, popcorn and remaining sugar. Fasten the lid of the "Whirly Pop" popcorn maker. Turn on high heat. Popping should start in about 1 ½ minutes. Continue stirring until popping almost stops. Remove quickly from heat and add lime mixture that was set aside earlier. Close lid and stir until mixed. Pour into large bowl and continue stirring with a large spoon until cooled.

Key-Lime Pie Popcorn

Ingredients:

• 1 Tablespoon fresh lime juice
• 2 Tablespoons freshly grated lime zest
• 1 Tablespoon green colored sugar
• ¼ teaspoon salt
• 1/3 cup coarsely chopped graham crackers
  
• ¼ cup popcorn
  
• ¼ cup oil
• ¼ cup granulated sugar
  

Method:

In a small bowl, combine first 5 ingredients and set aside. Put oil, popcorn and remaining sugar. Fasten the lid of the "Whirly Pop" popcorn maker. Turn on high heat. Popping should start in about 1 ½ minutes. Continue stirring until popping almost stops. Remove quickly from heat and add lime mixture that was set aside earlier. Close lid and stir until mixed. Pour into large bowl and continue stirring with a large spoon until cooled.

Marshmallow-Peppermint Popcorn

Ingredients:

• 1/2 cup finely crushed peppermint candy canes
• 1 cup mini marshmallows
• ¼ teaspoon salt
• ¼ cup popcorn
  
• ¼ cup oil
• ¼ cup granulated sugar
  

Method:

In a small bowl, combine first 3 ingredients and set aside. Put oil, popcorn and remaining sugar. Fasten the lid of the "Whirly Pop" popcorn maker. Turn on high heat. Popping should start in about 1 ½ minutes. Continue stirring until popping almost stops. Remove quickly from heat and add peppermint-marshmallow mixture that was set aside earlier. Close lid and stir until mixed. Pour into large bowl and continue stirring with a large spoon until cooled.

Cheese Popcorn

Ingredients:

• 2 Tablespoons oil
• ½ cup popcorn
  
• 1 packet cheese from box of dry Macaroni and Cheese

Method:

Pop the popcorn as usual, on the stovetop, or hot air popper. Pour into a large bowl and sprinkle with cheese seasoning.