Turkey Pot Pie With Phyllo

Saturday, January 16, 2010

* 8 ounces boneless skinless turkey breasts, cut into bite sized pieces
* 4 sheets phyllo dough
* 1 1/2 cups frozen mixed vegetables (peas, carrots, corn, beans)
* 1 medium onion, chopped (6 oz)
* 4 stalks celery
* 1 1/2 cups turkey broth
* 1/4 cup white whole wheat flour
* 1/2 cup fat-free half-and-half
* 1 teaspoon olive oil, divided
* 3 garlic cloves, minced
* 2 tablespoons chopped parsley
* 1 1/2 teaspoons rubbed sage
* 2 teaspoons parmesan cheese (14g)
* nonstick cooking spray
* salt and pepper, to taste

1. NOTE: If you have never worked with phyllo before, don’t be afraid! Read the box directions carefully and have everything prepared to assemble before you open the phyllo.
2. Pre-heat oven to 350 degrees F. Coat a round casserole dish with non-stick cooking spray.
3. In a large non-stick skillet, add ½ tsp olive oil and heat over medium heat. Add the turkey pieces, seasoning with salt and pepper. Cook through until no longer pink. Remove to a plate.
4. Add remaining oil, onion, garlic, and celery to skillet; cook 3 minutes. Stir in flour and cook 1 minute, stirring constantly. Gradually stir in broth and half-and-half. Cook, stirring until mixture comes to a slight boil.
5. Add frozen vegetables, salt and pepper to taste. Cover and cook on medium/low, simmering and stirring occasionally, about 10 minutes.
6. Stir in turkey, parsley, and sage. Remove from heat and keep warm.
7. Unroll phyllo. Remove 2 sheets to the counter and spray them lightly with cooking spray. Place them in the bottom of the casserole dish so they cross each other, and run up the sides.
8. Spoon the turkey mixture into the casserole dish. Sprinkle with parmesan cheese. Fold phyllo over the top. Remove 2 more sheets, coat with spray, and place them on top of the pie so they cross each other. Tuck the edges down the sides as best you can.
9. Cook at 350 degrees for 35-40 minutes, until hot and bubbly inside. Let stand 5-8 minutes before serving.

Adapted from recipezaar.com

Fudge Brownie Bites

* 1 cup butter
* 4 ounces bakers unsweetened chocolate squares
* 11/4 cups sugar
* 4 eggs
* 1 cup flour
* 1 cup semi-sweet chocolate chips

1. Preheat oven to 375.
2. Melt butter and baker's chocolate until smooth.
3. Mix in sugar and eggs.
4. Fold in flour and chocolate chips and mix only until combined (the less mixing, the more moist).
5. For bites, fill each tartlet to top.
6. Cook for 15 minutes.
7. Cool 5-10 minutes and pop out to finish cooling on wire racks.
8. Repeat until all the batter is cooked.
9. For pan brownies, grease 9X13 pan and pour in mixture.
10. Bake 20-25 minutes.

Source: recipezaar.com

Gingerbread Man

Tuesday, December 22, 2009

For the cookies:

* 3/4 cup packed dark brown sugar
* 1 stick salted butter, softened
* 2 large eggs
* 1/4 cup molasses
* 3 3/4 cups all-purpose flour, plus more for dusting work surface
* 2 teaspoons ground ginger
* 1 1/2 teaspoons baking soda
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon freshly grated nutmeg
* 1/2 teaspoon salt

For the icing:

* 1 cup confectioners' sugar, sifted
* 1 to 2 tablespoons milk
* Red and green food coloring, as desired
* Assorted sprinkles, as desired


Using a mixer on low speed, cream the brown sugar and butter in a large bowl until thoroughly combined. Mix in the eggs and molasses.

Sift together the flour, ginger, baking soda, cinnamon, nutmeg and salt in another bowl. Add the dry ingredients to the butter mixture and mix with a spoon. Wrap the dough in plastic wrap; place in the refrigerator until firm, about 1 hour.

Preheat the oven to 350. Let the dough sit at room temperature for about 15 minutes, until pliable. Line 1 or more cookie sheets with parchment paper. Take about 1/2 cup dough at a time and roll on a floured surface until - to 1/4-inch thick. Cut out shapes with 5-by-3-inch gingerbread boy and girl cookie cutters. (Re-roll the scraps.) Using a spatula, transfer the cookies to the prepared cookie sheets, leaving space between them. Refrigerate the cookies for 20 minutes, then bake until they just begin to brown at the edges, 18 to 20 minutes. Cool slightly, then remove to a wire rack to cool completely.

Meanwhile, make the icing: Combine the confectioners' sugar and milk in a bowl. Leave white or divide among bowls and add food coloring. Decorate cookies with icing; use a pastry bag to pipe eyes, mouths, buttons and bow ties. Top with sprinkles.

Source: Foodnetwork.com

Pecan Tassies

Saturday, December 19, 2009

2 cups margarine
4 (3 ounce) packages cream
4 cups all-purpose flour
3 eggs

2 1/2 cups packed brown sugar
3 tablespoons melted butter
1/2 teaspoon vanilla extract
1 pinch salt
1 1/2 cups chopped pecans

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together the margarine and cream cheese until well blended. Beat in flour, 1 cup at a time, until the mixture forms a smooth dough. Roll into small balls, and press into the bottoms and sides of tart pans or mini muffin pans.
3. In another bowl, mix together the eggs, brown sugar, butter, vanilla, and salt. Stir in the pecans. Use a spoon to fill each of the crusts 2/3 full with the filling mixture.
4. Bake for 15 to 18 minutes in the preheated oven, until shell is light brown, and the filling has puffed up. Cool, and carefully remove from pans.

Source: Europe's Best®

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