TSC Membership Recipe Swap

CINNAMON SUGAR NUTS
Taylor Davis Reese – @taylordavisreese

Ingredients:
1 pound nuts (I prefer pecans or cashews)
1 cup sugar
1 tbsp ground cinnamon
2 tbsp vanilla extract
1 egg white
½ tsp salt
2tsp water

To Make:
Preheat oven to 250 degrees.
Line a baking sheet with parchment paper.
Mix the sugar, cinnamon, and salt in a large ziploc bag.
Whisk the egg white, vanilla, and water with a fork in a large bowl until frothy.
Add nuts to the wet mixture and mix until all nuts are well coated.
Pour the nuts into the ziploc bag of dry mixture and shake until nuts are evenly coated.
Pour the nuts onto the prepared baking sheet into a single layer.
Bake for 1 hour, stirring every 15 minutes.
Let cool then enjoy & share!

Cream cheese and jelly

Whitney Long – @whitneywiselong

One block of cream cheese, top with pepper jelly (red or green for the holidays) or preserves of choice and then sprinkle toasted almonds on top. Serve with crackers of choice.

Crockpot Meatballs

Whitney Long – @whitneywiselong

32 oz. bag frozen homestyle meatballs
20 oz. grape jelly I use Welch’s
12 oz. Heinz chili sauce

Put the frozen meatballs in the slow cooker. Add the grape jelly and chili sauce.
Stir until the meatballs are coated in the grape and chili sauce mixture.
Place the lid on the slow cooker.
Cook on HIGH for 2.5-3 hours or LOW for 4-5 hours. Stirring occasionally so the meatballs won’t burn on the edges.

Classic Cheese Ball

Whitney Long – @whitneywiselong

16 ounces cream cheese , softened
2 cups freshly grated sharp cheddar cheese (avoid pre-shredded cheese)
2 green onion , chopped
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano leaves
dash freshly ground black pepper
2/3 cup pecans , finely chopped

Place cream cheese in a mixing bowl and mix until smooth. Add cheese, green onion, Worcestershire sauce, hot sauce, parley, garlic powder, oregano and pepper and mix well to combine.
Use a rubber spatula to scrape the sides of the bowl and gather the mixture into one lump. Lightly grease your hands and form the mixture into a round ball.
Place the pecans on a plate. Hold the cheese ball in one hand and use the other hand to scoop the pecans onto the outside of the ball, pressing them in gently and turning the ball to coat all sides.
Cover the cheeseball in cling wrap and refrigerate for about 1 hour to allow it to firm up. Take it out of the refrigerator about 20 minutes before serving to allow it to soften just slightly. Serve with crackers, pretzels, vegetables or anything else you’d love to dip in cheese!

Peanut Butter Cookies

Whitney Long – @whitneywiselong

*My kids love these and I add a Hershey’s Kiss on top as soon as I take out of the oven. Just gently press down in the center of the cookie.

1 cup peanut butter
1 cup sugar
1 egg
1 tsp. vanilla

Preheat oven to 350.
Cream peanut butter and sugar until fluffy.
Add egg and vanilla. Beat well.
Spoon onto baking sheet and press with fork.
Bake for 12-14 minutes.
Wait until they’re completely cool to move them or they will crumble.

Rolo Pretzel Bites

Whitney Long – @whitneywiselong

*I make these every year and they are gone in 20 minutes!

40 Mini Pretzels or Square Pretzels
40 Rolo candies
40 M&M’s or pecans

Preheat the oven to 300 degrees F.
Unwrap the foil paper from the Rolos. Place the pretzels in a single layer on a large baking sheet. Place one Rolo on top of each pretzel, making sure it’s in the center.
Carefully transfer the baking sheet to the oven and bake for 3 minutes or until the Rolo candies have just started to melt. Keep an eye on them, you don’t want them to melt everywhere. It only takes a few minutes.
Remove the baking sheet from the oven and gently press one M&M or pecan on top of each Rolo. Let the Rolo pretzels set up until the chocolate is firm.

Savory Palmiers

Dawn Burns-@thenashvillemom

Ingredients:

1 package frozen Pepperidge Farm Puff Pastry, defrosted
¼ cup pesto
½ cup crumbled goat cheese
¼ cup finely chopped sundried tomatoes in oil, drained
¼ cup toasted pine nuts
Sprinkle of salt

Directions:
Lightly flour a board and carefully unfold one sheet of puff pastry
Roll the pastry lightly with a rolling pin until it’s around 9 ½ by 11 ½ inches (or just until it’s a thin sheet)
Spread the sheet of puff pastry with half of the pesto, then sprinkle half of the goat cheese, half the sundried tomatoes and half of the pine nuts. Add a dash of salt.
Working from the short ends, fold each end halfway to the center. Then, fold each side again towards the center until the folded edges almost touch. Fold one side over and press lightly.
Place on a baking sheet lined with parchment paper.
Repeat the entire instructions for the second sheet of puff pastry, using the remaining ingredients.
Cover with plastic wrap and chill for at least 45 minutes.
Meanwhile, preheat the oven to 400 degrees.
Cut the prepared rolls of puff pastry into ¼ inch thick slices and place them around 2 inches apart on the baking sheets (lined with parchment paper)
Bake for 14 minutes, until golden brown. Serve warm

Harney & Son’s Cinnamon Sunset Tea

*This is my all-time favorite tea, tastes like Christmas in a cup! You can find it at Target or Amazon. Grab some cute disposable cups with a lid and this would make a great gift idea too!

Mushroom Tarts

Cheri Leavy @cherileavy of @thesouthernc

4TBS. Butter
3 TBS. Onion
½ lb chopped mushrooms
2 TBS. Flour
1 cup whipping cream
½ tsp. Salt
⅛ tsp. Pepper
1 TBS. Parsley
½ TBS. Chives
½ TBS lemon juice
Frozen pastry cups
Parmesan
Melt butter. Add onion, mushroom and sauté. Take off heat. Add flour. Add cream, stir til thick. Remove and add all other ingredients. Scoop in pastry cups and top with Parmesan. Bake at 350 degrees for 10-15 minutes.

Nanny’s Pound Cake

Cheri Leavy @cherileavy of @thesouthernc

3 cups sugar
2 sticks butter
½ cup Crisco (butter flavored)
½ tsp. Salt
5 eggs
1 tsp. Baking powder
3 cups plain flower
1 TBS. Vanilla (or our favorite almond extract)
⅓ cup buttermilk

Cream butter, crisco and sugar. Mix flour, salt, baking powder. Add to butter mixture alternating with eggs and buttermilk. Add flavoring last. Bake at 315 degrees for 70 minutes.

Courtney Salton’ Cheese Grits

Courtney Salton – @courtneysaltonfineart

3 cups chicken or vegetable broth
1-½ cups stone ground grits
1-½ cups half and half
1 cup goat cheese
1 cup shredded monterey jack
Splash or 2 of tabasco

Bring broth to a boil. Sprinkle the grits into the boiling water and stir together. Add ½ and ½ and stir to blend. As grits thicken, sprinkle cheeses a little at a time until all cheese is melted. If mixture is too thick, add more half and half or broth.

Bake 350 degrees for 30 to 40 minutes. The last 10 minutes, add ½ to 1 cup of grated white cheddar on top.

Does NOT need salt and pepper. Taste before you add!

Nanna’s Strawberry Pie

1 cup sugar
1 cup water or seven up
2 tablespoons white corn syrup
3 tablespoons corn starch

Pinch of salt
Cook until clear, add 30 oz of strawberry jello and few drops of red food coloring. Cool slightly. Pour over 1 quart sliced berries, stir, pour into baked pie crust. Top with whipped cream!

Martha Stewart’s Roquefort Grapes

Amy Mills @17thstreetbbq

1 – 10 oz. package almonds, pecans or walnuts
1 – 8 oz. package cream cheese
1/8 lb. of Roquefort cheese
2 T. heavy cream
1 lb. of seedless grapes – washed and dried

Toast nuts in a 275º oven, then chop coarsely in a food processor or by hand. Spread on a platter.

Combine cream cheese, Roquefort, and cream in a bowl. Beat with electric mixture until smooth. Drop grapes into cheese mixture and gently coat grapes. Then roll grape into toasted nuts. Place grapes onto try lined with wax paper.

Chill until ready to serve.

Fig & Pecan Crostini

MK – @inthecuriouskitchen

Yield: 12 servings
Preheat oven to 350° F
Ingredients:
1 french baguette
Olive Oil
Kosher Salt & course ground pepper
1-8.5 ounce jar fig spread or you can make your own Fig Jam
1- 15 ounce container Ricotta cheese, whole milk
1 cup chopped Spiced Pecans
1/4 cup honey
8 figs cut in to thin slices
Spiced Pecans and Thyme sprigs for garnish
Directions:
Slice baguette into thin slices, placed on parchment lined cookie sheet. Drizzle each slice with olive oil and season with Kosher salt and pepper.
Bake for 13 to 15 minutes in 350°F oven.
While crostini’s are baking. Place ricotta cheese in bowl, using a hand mixer whip for 2 minutes until lumps are removed. Stir in honey and chopped pecans.
Slice figs and set aside.
Remove crostini’s from oven once crispy and golden brown, allow to cool. Spread each slice with fig jam, edge to edge. Top the jam with a dollop of the ricotta mixture. Garnish with sliced fig and spiced pecan. Add a sprig of thyme as garnish.
Arrange on a platter and serve to guests. Cheers.

Mushroom and Sausage Puff Ups

MK – @inthecuriouskitchen

Yields: Approximately 12 servings
Preheat oven to 350°F
Line 2 cookie sheets with parchment paper
Serving suggestions: Serve on a platter with a bowl of Dijon mustard for dipping. Don’t forget the toothpicks and napkins.
Ingredients:
1-17.3 ounce package frozen puff pastry, thaw in refrigerator. Keep in refrigerator until ready to roll out.
Flour
1 pound Italian sausage
2 tablespoons olive oil
1-16 ounce package of white mushrooms, stemmed, cleaned, and chopped
1 large sweet onion, finely chopped
2 cloves garlic, chopped
4 ounces cream cheese
1/2 cup freshly grated Parmesan cheese
Directions:
Heat large frying pan over medium heat, add in sausage, and cook thoroughly. Break up sausage into small pieces, remove from pan and drain on paper towel.
Remove sausage grease from pan. Add in olive oil, mushrooms and onion. cook over medium heat unit onions begin to brown. Stir in garlic and cook another minute. Break cream cheese into chunks, add in parmesan cheese, stir until cream cheese has combined with onion mixture. Add sausage back into pan, stir until combined. Remove from heat.
Remove one sheet of the thawed/chilled puff pastry, unfold onto a floured surface. Roll out pastry to form a 10 x 12 sheet. Turn pastry sheet so the long side is horizontal to the counter. Place one cup of the filling in a row along the long side of the sheet 1” in from the long edge. Roll edge over the filling mixture and continue to roll until at the half way point. Add a 1/2 cup of the sausage mixture and spread along the long side of the roll. Continue to roll until a log is formed. Repeat with second sheet of thawed and chilled puff pastry sheet. Wrap each puff pastry log in plastic wrap and chill for at least 30. minutes.
Slice chilled log in to 1/4” slices, place on prepared cookie sheet, 5 slices a

Figgy Piggies in a Blanket

MK – @inthecuriouskitchen

Yield: 32 servings
Serve warm or at room temperature. Add mustard in a bowl, my favorite is Dijon.
Ingredients:
1 package (8 ounce) crescent rolls
1 package (14 ounce) Lit’l Smokies smoked mini sausages
1/2 cupsfreshly grated parmesan cheese
Fig Jam
1 egg, whisked
1 tablespoon poppy seeds
Directions:
Preheat oven to 350 degrees, add parchment to cookie sheet, set aside.
Prepare rolling pin and work surface with flour.
Open can of rolls. Remove one section (the rectangle of two triangles) of the dough, sprinkle with flour, pinch seam together to create a rectangle out of the two triangle sections.
Roll each section to at least a 4×6 rectangle.
Spread Fig Jam on the dough, edge to edge, sprinkle grated cheese over jam. Cut dough into 1/2” strips.
Place a mini sausage at one end of the dough, roll up until the sausage is covered, repeat.
Place bundles on parchment lined cookie, brush each sausage bundle with egg wash, sprinkle with poppy seeds
Brush each sausage bundle with egg wash, sprinkle tops with poppy seeds
Bake at 350°F for 15 minutes until dough is golden brown.

Mimi’s Coffee Cake:
by Mary Frances Maker @maryfrancesmaker

Preheat oven to 300 degrees
2 sticks butter
2 cups sugar
2 large eggs
1 cup sour cream
2 cups sifted flour
¼ t salt
1 t baking powder
1 t vanilla

Divide bowl mix 2 T powdered sugar
1 T cinnamon
½ cup chopped nuts
Set aside

Cream butter, sugar, add eggs, and beat well. Add sour cream and vanilla. Fold in dry ingredients.

Grease a bundt pan very generously and pour ⅓ batter. Sprinkle half of nuts mixture, add another third of batter. Pour rest of nut mixture and cover with remaining bater.

Increase over to 350 degrees. Bake about 1 hour.

After it cools, sprinkle with powdered sugar.

Can be frozen and sliced & reheated as needed.

Cranberry Jalapeño Dip with Cream Cheese

By Lydia Menzies @lydiamenziescelebrates

INGREDIENTS
12 oz fresh cranberries
3-4 chopped green onions
1/4 cup chopped fresh cilantro
1 jalapeño pepper, seeded and diced
1 cup granulated sugar
1/2 tsp cumin
2 TBSP fresh lemon juice
dash salt
16 oz cream cheese softened
Wheat Thins Crackers
INSTRUCTIONS
Place cranberries in food processor and chop coarsely.
Add green onions, cilantro, jalapeno, sugar, cumin, lemon juice, and salt and pulse in food processor until finely chopped.
Place mixture in a bowl and cover. Refrigerate for at least 4 hours to let flavors combine. I like to make mine the night before and refrigerate overnight.
When you are ready to serve the dip, spread softened cream cheese on a medium to large serving platter.
Top cream cheese with the cranberry mixture. Cover the cream cheese evenly.
Garnish with cilantro.
Serve with Wheat Thins or other crackers of your choice.

Speculaas Rum Balls

Recipe provided by Julie McAllister Cakes @JulieMcAllisterCakes From Bake From Scratch’s Holiday Cookies Book

Ingredients
1 1/2 cups finely ground biscoff cookies (about 32)
1/4 cup room cheese, room temp
1/4 cup confectioners’ sugar
2 tbsp dark rum
1 tbsp heavy whipping cream, room temp
1/4 tsp salt
8 oz white chocolate, chopped

1. Line a baking sheet with parchment paper.
2. In a stand mixer w/paddle attachment, beat ground cookies, cream cheese and confectioners’ sugar until combined. Using a 1 tablespoon scoop (or large spoon), scoop mixture; roll into balls, and placed on prepared pan. Cover and freeze for at least 1 hour or up to overnight.
3. In a double boiler, place white chocolate. Cook over simmering water, stirring frequently, until melted and smooth. Remove from heat.
4. Insert a wooden pick into top of each frozen ball. Working with one at a time, dip into melted white chocolate, gently wiping bottoms on side of bowl. Return to pan, and let stand until chocolate is slightly firm, 3 to 5 minutes. Dip in melted white chocolate again, and return to pan. Using a twisting motion, remove wooden picks.
5. Pour remaining melted white chocolate into a pastry bag, and cut a small opening at the tip. Drizzle balls with remaining melted white chocolate. Garnish with cookie crumbs and sprinkles. Refrigerate in airtight container.

HEB Brisket Queso

Jenni Roberts, @jennirobertsbrands

1 1/2 cup(s) Shredded Colby & Monterey Jack Natural Cheese

1 cup(s) Monterey Jack Natural Cheese, shredded

1 cup(s) chopped smoked brisket

1 cup(s) Pico de Gallo

1 1/2 cup(s) Heavy Whipping Cream

Preheat oven to 400°F.
Place cheeses, brisket, pico de gallo, and heavy cream in a square 2.3 quart oven-safe pyrex style dish (or similar-sized dish).
Bake for approximately 15 to 20 minutes, stirring every 5 minutes to ensure cheeses melt and everything is well incorporated.
Once queso is bubbly and melted, remove from oven. Stir to mix, and serve hot with chips or as desired. Season to taste as needed. ROCKPOT