Elegant Holiday: Green-Grapes Salad and Olive Rolls

For the Introduction to this series of recipes, click HERE

TOSSED GREENS-AND-GRAPES SALAD

(Salad on top right)

3/4 cup olive oil
1/4 cup red wine vinegar
1-1/2 Tblsp Dijon mustard
1-1/2 tsp honey
1/8 tsp salt
1/8 tsp pepper

1 (15oz) pkg spring greens mix or sweet baby greens
2 cups seedless red grapes, halved
1 cup salted, roasted cashews
2oz Manchego cheese, shaved

• Stir together olive oil and next 5 ingredients in a large serving bowl. Add spring greens and next 3 ingredients, and toss. Serve immediately. 

EASY ASIAGO-OLIVE ROLLS

1 (13.8oz) can refrigerated pizza crust dough
1/4 cup refrigerated olive tapenade
1/2 cup grated Asiago cheese
1 tsp chopped fresh rosemary
1 Tblsp butter, melted

• Preheat oven to 450 degrees F. Unroll pizza crust dough. Spread olive tapenade over dough, leaving a 1/4-inch border. Sprinkle with cheese and rosemary. Gently roll up dough, starting a 1 long side. Cut into 10 (1-1/4 inch thick) slices. Place slices in a lightly greased 9-inch round cake pan. Brush top of dough with melted butter. Bake 15 to 20 minutes or until golden. Serve immediately.

"An Elegant Holiday Dinner"

from Southern Living's 

"Cooking for Christmas"
Cherry-Pecan Brie
Tossed Greens-and-Grapes Salad
Easy Asiago-Olive Rolls
Pancetta-Wrapped Beef Tenderloin with Whipped Horseradish Cream
Crispy Potatoes with Fennel
Lemon-Garlic Green Beans
Chocolate Truffle Cheesecake

For the Introduction to this series of recipes, click HERE

Elegant Holiday: Cherry-Pecan Brie

For the Introduction to this series of recipes, click HERE

CHERRY-PECAN BRIE

1/3 cup cherry preserves
1 Tblsp balsamic vinegar
1/8 tsp fresh ground pepper
1/8 tsp salt
1 (16oz) warm Brie round with rind removed from top
Garnish: toasted pecans
Assorted crackers

• Stir together cherry preserves, balsamic vinegar, pepper and salt in a bowl. Drizzle over Brie. Top with chopped toasted pecans. Serve with crackers.

"An Elegant Holiday Dinner"

from Southern Living's 

"Cooking for Christmas"
Cherry-Pecan Brie
Tossed Greens-and-Grapes Salad
Easy Asiago-Olive Rolls
Pancetta-Wrapped Beef Tenderloin with Whipped Horseradish Cream
Crispy Potatoes with Fennel
Lemon-Garlic Green Beans
Chocolate Truffle Cheesecake

Easy Supper Club: Roasted Veggies & Salad

"Easy Supper Club"

from Southern Living's 

"Cooking for Christmas"
Bacon-Arugula-Apple Bites
Herbed Pork Roast
Roasted Fall Veggies
Puffed Mashed Potatoes
Basil-and-Blue Cheese Salad
Brandy Alexander Cheesecake

For the Introduction to this series of recipes, click HERE

ROASTED FALL VEGGIES

[I just roasted carrots to keep it a little more simple, but below is a list of other veggies that would taste wonderful as well]

10 small carrots with greenery

8 baby yellow beets

8 baby candy cane beets

3 Tblsp Olive Oil, divided

1 tsp kosher salt, divided

1/2 tsp pepper, divided

• Preheat oven to 425 degrees F. Cut tops from yellow and candy cane beets, leaving 1/2 inch stems.Peel beets and cut in half. Cut tops from carrots, leaving 1/2 inch of greenery on each.
• Toss yellow beets and carrots with 2 Tblsp olive oil in a large bowl; place in a single layer on 1 side of an aluminum foil-lined jelly roll pan. Sprinkle veggies in pan with 1/2 tsp salt and 1/4 tsp pepper.
• Toss candy can beets with remaining 1 Tblsp olive oil; arrange beets in a single layer on remaining portion of jelly roll pan. Sprinkle with remaining salt and pepper.
• Bake at 425 degrees F for 15 minutes; stir once, and bake 15 minutes more or until tender.

BASIL-AND-BLUE CHEESE SALAD

Our Elf joined us this day for dinner! So this was "Elf-Approved"!

1/3 cup olive oil

1/3 cup seasoned rice vinegar

1 tsp country-style dijon mustard

1/2 tsp salt

1/4 tsp dried crushed red pepper

10 cups mixed salad greens

1/2 cup firmly packed fresh basil leaves, coursely chopped

2 ripe pears, thinly sliced

2 navel oranges, sectioned

2 avocados, sliced

1 (4oz) package blue cheese, crumbled

• Whisk together first 5 ingredients. Cover and chill until ready to use (up to 24 hours).
• Toss together greens and basil. Top with pears, oranges, avocados, and blue cheese; toss. Drizzle with vinaigrette. Serve immediately.

[Its best to wait to slice pears and avocados last minute so they won't turn brown]

Easy Supper Club: Herbed Pork Roast

"Easy Supper Club"

from Southern Living's 

"Cooking for Christmas"
Bacon-Arugula-Apple Bites
Herbed Pork Roast
Roasted Fall Veggies
Puffed Mashed Potatoes
Basil-and-Blue Cheese Salad
Brandy Alexander Cheesecake

For the Introduction to this series of recipes, click HERE

HERBED PORK ROAST

1 (4-5 lb) untrimmed pork loin roast

1 tsp kosher salt

1 tsp coarsely ground pepper

Kitchen string

5 Tblsp olive oil, divided

2 Tblsp chopped fresh sage

2 Tblsp chopped fresh parsley

2 Tblsp chopped fresh thyme

1 Tblsp chopped fresh rosemary

• Preheat oven to 425 degrees F. Sprinkle pork with kosher salt and ground pepper. Tie pork with kitchen string, securing at 2-in intervals.
• Cook pork, fat side down, in 3 Tblsp hot oil in a stainless-steel skillet over medium-high heat 3 to 5 minutes on each side or until golden brown. Place fast side up, on a wire rack in a aluminum foil-lined roasting pan. Remove kitchen string; make 5 (1/2-inch deep) cuts in pork.
• Stir together sage, next 3 ingredients and remaining 2 Tblsp oil. Stuff herb mixture into slits in pork.
• Bake at 425 degrees F for 30 to 40 minutes or until a meat thermometer inserted into thickest portion registers 155 degrees F. Let stand 10 minutes before slicing.

Thursday: Roasted Fall Veggies & Basil-and-Blue Cheese Salad

Fondue Fun: Tomato & Herb Fondue

"Fondue Fun"

from Southern Living's 

"Cooking for Christmas"

Two-Cheese-and-Honey Fondue
Tomato-and-Herb Fondue
Mixed Salad Greens
Mississippi Mud Fondue

For the Introduction to this series of recipes, click HERE

Tomato-and-Herb Fondue

Fondue:

1 tblsp butter

1/4 cup chopped sweet onion

2 garlic cloves, minced

2 (14.5oz) cans fire-roasted diced tomatoes

1 tsp tomato paste

1/2 tsp lemon zest

1/4 cup chopped fresh basil

Serve with:

Cubed, lightly toasted French bread; cubed, toasted cheese bread; chopped cooked chicken tenders; cooked meatballs; cook tortellini.

• Melt butter in a large saucepan over medium heat; add onion and garlic, and saute 3 minutes or until veggies are tender. Add tomatoes, tomato paste, and lemon zest; cook, stirring occasionally, 8 to 10 minutes. Remove from heat and stir in basil. Transfer to fondue pot' keep warm. Serve with desired accompaniments.

Mississippi Mud Fondue

I have no  picture of this one...got so wrapped up in chocolate that I forgot! Make this, and you'll understand.

Fondue:

1 cup heavy cream

1 (12oz) package dark chocolate morsels

1 (7oz) jar marshmallow creme

1/2 tsp vanilla extract

Serve with:

brownies, biscotti, graham crackers, marshmallows, chopped toasted pecans

• Bring cream to a boil in a large heave-duty saucepan over medium-high heat; reduce heat to low and simmer. Add chocolate morsels, and stir until melted and smooth. Stir in marshmallow creme and vanilla, stirring constantly until smooth. Transfer to fondue pot. Keep warm. Serve with desired accompaniments. 

Fondue Fun: 2 Cheese & Honey Fondue

"Fondue Fun"

from Southern Living's 

"Cooking for Christmas"

Two-Cheese-and-Honey Fondue
Tomato-and-Herb Fondue
Mixed Salad Greens
Mississippi Mud Fondue

For the Introduction to this series of recipes, click HERE

Two-Cheese-and-Honey Fondue

Fondue:
1 cup heavy cream

1 cup chicken broth

1 Tblsp honey

2 cups freshly shredded Jarlsberg cheese

1/2 cup freshly shredded Swiss cheese

1/4 cup all-purpose flour

1/4 tsp dry mustard

1/4 tsp freshly cracked pepper

Serve with:

Cubed ciabatta bread, sliced pears, sliced apples

• Bring heavy cream, chicken broth, and honey to a boil over medium-high heat; reduce head to medium-low and simmer. Meanwhile, combine cheeses, flour, mustard, and pepper in a large bowl. Slowly whisk cheese mixture into simmering brother until melted and smooth. Transfer to fondue pot; keep warm. Serve fondue with desired accompaniments.

Wednesday: Tomato-and-Herb Fondue

Southern Living "Cooking for Christmas"

I was given the pleasure of cooking for 12 people over the Christmas holiday! And yes, I volunteered. I was actually given this cookbook from my Mother-in-Law, and I really wanted to try the recipes out. Only having 4 in my little family, most of these recipes call for 8 to 12 serving size, so this was a perfect opportunity to really test them out! 5 meals for 12 people cost about $700 in groceries, and that is considering I have all the spices and basics (like sugar, flour, ect...). The book uses expensive cuts of meat, which can be substituted for a "cheaper" cut, which I will make note of when I post the recipe. I also appreciated the fact that they use winter veggies, things that would be in season at this time of the year!

I highly recommend buying this cookbook if you plan to make a lot of these recipes. The cookbook includes a lot of cooking tips and trick and more advice that I haven't included on my posts. There is also a few more recipes in each of the meals I used that I won't be posting, so to get the full effect of the meal, again, I recommend buying the book.

The five different meals were put together in separate chapters, and there were more meals, but the 5 were the ones I chose to use over the short time I had to cook. The book also has individual recipes in the back half if you don't want to cook the entire meal. There were several recipes I looked at in the meals that I was really iffy about and not sure if we would like it, but I am so glad that I took that leap of faith. These meals were professionally put together to compliment each other and so no dish would dominate another. 

There is also drinks and desserts included with each meal....which we took advantage of as well. Like the meat, the alcohol needed for them can also be pricey, so if there is a good substitute for it, I'll will make note of that as well, but if the "fancy" alcohol is recommended, please take my word for it that its worth the extra penny.

The meal choices I made:

(the images are all my own!)

"Fondue Fun"
~Two-Cheese-and-Honey Fondue
~Tomato-and-Herb Fondue
~Mixed Salad Greens
~Mississippi Mud Fondue

"Easy Supper Club"
~Bacon-Arugula-Apple Bite
~Herbed Pork Roast
~Roasted Fall Veggies
~Puffed Mashed Potaotes
~Basil-and-Blue Cheese Salad
~Brandy Alexander Cheesecake

"An Elegant Holiday Dinner"
~Cherry-Pecan Brie
~Tossed Greens-and-Grapes Salad
~Easy Asiago-Olive Rolls
~Pancetta Wrapped Beef Tenderloin
with Whipped Horseradish Cream
~Crispy Potatoes with Fennel
~Lemon-Garlic Green Beans
~Chocolate Truffle Cheesecake

"Feast with Friends"
~Quick Winter Pickled Veggies
~Deviled Ham Terrine
~Kumquat Martini
~Fennel-Crusted Rib Roast
~Roasted Asparagus
~Warm Greens with Cornbread Croutons
~Buttermilk Panna Cotta
with Zinfandel-Poached Figs

"Casual Texas Holiday"
~White Bean-and-Black Olive Crostini
~Sparkling Sipper
~Citrus-Walnut Salad
~Roasted Green Beans with Sun-Dried Tomatoes
~Chipotle Smashed Sweet Potatoes
~Roasted Turkey Stuffed with Hazelnut Dressing
~Upside-Down Apple Tart

Please see disclaimer

Christmas Smoothie

CHRISTMAS SMOOTHIE

10oz Frozen Strawberries, slightly thawed
1/4 cup water
2 cups vanilla frozen yogurt
1 candy cane, slightly crushed, and one to garnish
green food coloring gel

• In a blender, process strawberries and water. Move to another cup
• Placed crushed candy canes on a place. Cover rim of the glass with green food gel, then invert over crushed candy cane.
• Pour the strawberries in the glass at the same time as the frozen yogurt to create swirl.
• Garnish with candy cane and serve immediately. 

Don't forget to hop over to the Holiday Sweets Round-Up to link up fabulous Christmas desserts!

Holiday Sweets Round-Up! {linky}

Trying something new this weekend! So many Christmas parties and gatherings, I could use all the help possible with deciding what to bring! I've partnered up with Ground Beef Budget Cooking and More and Noshing with the Nolands to participate in the fun! Please visit their pages with sweets and show them some blog-love! =)

Quick Eggnog Pie

Red Velvet White Chocolate Chip Cookies

Rocky Road Chocolate

So now help us out with some delicious dishes! 

This is a blog hop! Link up your "sweets" recipes! Please limit to only 3, thanks!

Christmas Cookies Review

2011 CHRISTMAS COOKIES REVIEW

Here are a few of the cookies I made last year. I did a "25 Days of Christmas Sweets"...so every day. For 25 days. I'm not going to do that again...it was a LOT of work.

But here, enjoy them again this year!

  

  

  

Wordless Wednesday {{linky}}

WORDLESS WEDNESDAY

I'm baaaaaaaaaaaaaaack!

How was your Christmas? Ours was the best! I'm so blessed to have an amazing family!

My hubby got me the "girls best friend" earring! *GASP!* So pretty =)

And of course, our Elf on the Shelf had to go back to the north pole, but not without leaving 1 more thing! That way we can't forget him!

How was your Christmas?

Merry Christmas!

Hello Friends and Family! Sorry for the lack-of on my blog. Life gets out of hand at this time of year, and I THOUGHT I could juggle it all...but I was obviously wrong. Ha. I hope everyone has a WONDERFUL Christmas and a Happy New Year! I have some amazing dishes planned for January, so don't run away!

I do have 15 days of treats you don't want to miss, so check out those amazing treats!

Please remember the reason for the season and keep CHRIST in CHRISTmas! =)

Love,

Carolyn

Elf on the Shelf

This elf has become really popular this year. We've done it for a few years now and love every minute of it! Its well worth it and the kids really enjoy finding him each morning. We went a little more mischief rather than hiding (what we did past years) and we've gotten a big kick out of it! Here they are!

Do you have an elf? Did he get into trouble? I'd love to see other ideas!