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    Mini Beef Wellingtons

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    Recipe courtesy of “Cookin’ Savvy”Mushroom Sauce:1       can (14 ounces) mushrooms1 1/2 cups chicken broth3       tablespoons butter3       tablespoons flour1       tablespoon garlic powdersalt, to tastepepper, to taste1/2     cup heavy cream8       ounces beef tenderloin steaks, cubed1       package (17 ounces, 2 sheets) puff pastry         watergarlic and herb spreadable cheese1       package (2 1/2 ounces) real bacon pieces         mashed potatoes, for servingTo make mushroom sauce: In blender, blend mushrooms and chicken broth; set aside. In skillet over medium heat, melt butter and mix in flour. Slowly add mushroom broth while stirring. It should start to thicken; if it doesn’t, add 1 tablespoon flour and stir well. Add garlic powder and salt and pepper, to taste. Mix in heavy cream while continuing to stir. Remove from heat and set aside.Heat oven to 400 F.Cube steaks and place in bowl then cover and mix well with 1 cup mushroom sauce. Cut each puff pastry into six squares for 12 total. Use water to moisten each corner of squares and bring them together, forming small box shape. Place 1 heaping tablespoon meat mixture into each pastry square. Place squares on parchment paper-covered cookie sheets and bake 15 minutes. Spoon spreadable cheese over hot squares and top with bacon pieces.Serve with mashed potatoes and use leftover mushroom sauce as gravy.Visit Culinary.net to find more recipes from “Cookin’ Savvy” and sign up for a weekly recipe newsletter. More

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      Cheesecake Cookie Cups

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      Recipe courtesy of “Cookin’ Savvy”Yield: 12 cups2          packages (16 ounces each) chocolate chip cookie doughWhipping Cream:1          cup heavy cream2          tablespoons sugarFilling:8          ounces cream cheese, softened1/2       cup powdered sugar1          cup whipping cream            crumbled cookies, for topping (optional)            sprinkles, for topping (optional)Heat oven to 350 F.In muffin tin, press three pieces of cookie dough into each muffin hole. Bake 15 minutes. Let cool 5 minutes then use shot glass and press into each hole. Let cool another 5 minutes and place on rack to cool completely.With hand mixer, mix heavy cream and sugar until it thickens then add cream cheese and powdered sugar; cream together. Spoon into cool cookie cups.If desired, use piping bag and pipe pretty edge around cup. Top with crumbled cookies or sprinkles, if desired.Visit Culinary.net for more sweet treats to share with loved ones. More

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      Egg Tot Recipe

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      Recipe courtesy of “Cookin’ Savvy”Servings: 12            Butter36        thawed tater tots10        eggs1/2       cup heavy whipping cream or half-and-half1/2       cup shredded cheese2          teaspoons garlic powder2          teaspoons onion powder1          package (2 1/2 ounces) real bacon piecessalt, to taste pepper, to tasteHeat oven to 350 F.Grease muffin tin with butter. Place three tots in each muffin hole and smash down.In bowl, whisk eggs, cream, cheese, garlic powder, onion powder and bacon pieces. Season with salt and pepper, to taste. Fill each muffin hole completely with mixture.Place cookie sheet under muffin tin to contain messes and bake 20-25 minutes.NOTE: You can make them ahead of time so all you have to do is pop them in the microwave and enjoy on the go.Find more morning meal inspiration at Culinary.net.[embedded content] More

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      Meatball Tortellini Soup

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      Recipe courtesy of “Cookin’ Savvy”Servings: 6-84          cups beef broth1          can (14 ounces) diced tomatoes16        ounces frozen meatballs19        ounces tortellini6          ounces frozen spinach1          tablespoon onion powder1          tablespoon garlic powder1          tablespoon Italian seasoning3/4       cup Parmesan cheese, plus additional for serving, dividedsalt, to tastepepper, to taste1/4       cup heavy cream            bread, for servingIn Dutch oven, pour in beef broth and diced tomatoes. Fill empty diced tomatoes can with water and add to pot. Stir in meatballs, tortellini and spinach. Cook over medium heat then add onion powder, garlic powder, Italian seasoning and 3/4 cup Parmesan cheese. Add salt and pepper, to taste.Cook 25 minutes, stirring occasionally. Add heavy cream and cook 5 minutes.Serve with bread and additional Parmesan cheese.Visit Culinary.net to find more warming winter recipes. More

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      Jalapeno Cornbread Mac and Cheese

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      Jalapeno Cornbread:1/2    cup butter, melted, plus additional for greasing pan1       cup medium grind cornmeal1       cup flour1       teaspoon baking powder1/2    teaspoon baking soda3/4    teaspoon salt1       cup buttermilk2       eggs1       cup corn1/2    cup chopped jalapeno (about 2 large jalapenos)Mac and Cheese: 1/2    pound dry macaroni2       tablespoons butter, plus additional for greasing pan3       tablespoons flour2       cups milk2       teaspoons Dijon mustard12     ounces shredded cheese1/4    teaspoon saltpepper, to tasteTo make jalapeno cornbread: Preheat oven to 400 F. Butter 8-by-8-inch baking pan.In mixing bowl, combine cornmeal, flour, baking powder, baking soda and salt.In another bowl, whisk buttermilk, eggs, 1/2 cup melted butter, corn and jalapeno.Add half the liquid ingredients to dry mixture, stirring just until blended. Add rest of liquid and stir until just blended. Pour batter into prepared pan and bake 30-35 minutes, or until knife inserted in center comes out clean. Set aside to cool.To make mac and cheese: Bring large pot of water to boil. Add macaroni and cook according to package directions. Drain under cold water and set aside.Preheat oven to 350 F. Butter 9-by-9-inch square baking dish. In heavy saucepan, melt 2 tablespoons butter. Add flour and whisk over low heat 3-5 minutes, making sure not to brown.Whisk in milk and cook over medium heat, whisking often until mixture thickens, about 5 minutes.Stir in mustard and cheese. Add salt and pepper, to taste. Add macaroni and stir until noodles are coated with cheese mixture. Pour mixture into prepared pan. Use back of spoon or spatula to even out mixture in pan.Bake 25 minutes until mixture is bubbly.Remove from oven, turn oven to broil and place rack on second from top. Break up about 1/3-1/2 of the cornbread into small pieces; place even layer of broken-up cornbread over top of mac and cheese. Put mac and cheese under broiler until lightly browned. Serve immediately with remaining cornbread or make ahead and warm before serving.Tip: For spicier cornbread, keep some jalapeno seeds intact. More

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      Christmas Cranberry Punch

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      By Culinary.net | Contributor Christmas Cranberry PunchRecipe courtesy of “Cookin’ Savvy”1       package fresh cranberries1       can pineapple chunks3-4    rosemary twigs6       cans lemon-lime soda, divided64     ounces cranberry juice20     ounces orange pineapple juice1       orangeThe night before, place four cranberries, two pineapple chunks and a few rosemary sprigs in each hole of silicone muffin pan or ice tray. Cover with 1 can lemon-lime soda and freeze.Chill remaining soda, cranberry juice and orange pineapple juice overnight.In punch bowl, mix remaining soda, cranberry juice and orange pineapple juice. Slice orange into 5-6 slices. Add lemon-lime soda ice cubes, handful of cranberries and orange slices. Serve.Visit Culinary.net to find more delicious holiday recipe ideas. More

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      Skillet Apple Pie with Caramel Sauce

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      By Culinary.net | ContributorWhile apple pie is a traditional seasonal dish, you can add unique flavor with this skillet version. Simply toss Honeycrisp apples with brown sugar, cinnamon and lemon juice then spoon between two pie crusts simmering in a thin layer of brown sugar and cinnamon then drizzle with caramel sauce for a deliciously gooey evening treat.Skillet Apple Pie with Caramel Sauce4          large Honeycrisp apples, peeled, cored and sliced1/4       cup sugar1 1/2    tablespoons cinnamon, divided1          tablespoon lemon juice6          tablespoons butter1/4       cup, plus 2 teaspoons, brown sugar2          refrigerated pie crusts2          teaspoons whipping creamcaramel sauceHeat oven to 350 F.In large bowl, combine apples, sugar, 1 tablespoon cinnamon and lemon juice until apples are covered. Set aside.In oven-safe, 10-inch nonstick skillet, melt butter. Add 1/4 cup brown sugar and remaining cinnamon; mix until combined. Boil 5-8 minutes.In same skillet, place one pie crust over brown sugar mixture. Pour apples over pie crust. Cover apples with second pie crust. Cut slits in top to release steam. Brush whipping cream over crust. Sprinkle with remaining brown sugar.Bake 35-45 minutes until crust is golden brown.Drizzle with caramel sauce.Find more dessert recipes at Culinary.net.[embedded content] More

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      Roasted Sweet Potatoes with Marshmallow Sauce

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      Recipe courtesy of “Cookin’ Savvy”Servings: 6-81/4       cup avocado oil1/2       stick butter, melted1          tablespoon garlic powder1          tablespoon onion powdersalt, to tastepepper, to taste3          pounds sweet potatoes, sliced in circlesMarshmallow Sauce:1          tablespoon butter2          cups mini marshmallows, plus additional for garnish, divided1/2       cup heavy whipping creamHeat oven to 400 F. In bowl, mix oil, melted butter, garlic powder and onion powder. Add salt and pepper, to taste. Add sweet potatoes and coat well. In baking dish, line sweet potatoes around pan in circle. Drizzle with leftover oil mixture. Bake 40 minutes. To make marshmallow sauce: In skillet, melt butter and 2 cups mini marshmallows. Remove from heat and whisk in cream. Place in bowl and add additional mini marshmallows for garnish. Place sweet potatoes on serving platter in same lined up fashion as they were in baking dish. Serve with marshmallow sauce.Note: Recipe can be doubled for large crowds.Discover more holiday recipes by Culinary.net and our own GLF Staff!Sprouts and Squash RoastRecipe courtesy of “Cookin’ Savvy”Servings: 6-81/4       cup avocado oil1/2       stick butter, melted1/2       cup grated Parmesan cheese1          tablespoon onion powder1          tablespoon garlic powder1          tablespoon thymesalt, to tastepepper, to taste1          package (12 ounces) frozen Brussels sprouts1          package (10 ounces) frozen butternut squash1          package (2 1/2 ounces) real bacon pieces1          cup pecans1/2       cup pumpkin seeds1/2       cup cranberriesHeat oven to 400 F.In bowl, mix oil, melted butter, Parmesan cheese, onion powder, garlic powder and thyme. Add salt and pepper, to taste.  Cut Brussels sprouts in half, if desired. Add brussels sprouts and butternut squash to oil mixture and coat well. Place on lined cookie sheet and bake 20 minutes.In large bowl, mix bacon pieces, pecans, pumpkin seeds, cranberries and roasted sprouts and squash. Mix well and place in serving bowl.Note: Recipe can be doubled for large crowds.Herbed Wild Rice and ApplesRecipe courtesy of “Cookin’ Savvy”Servings: 6-84          tablespoons butter1          tablespoon minced onion1          apple, chopped2          packages (8 ounces each) long-grain wild rice2/3       cup apple juice1          package (2 1/2 ounces) real bacon pieces1          tablespoon rosemarysalt, to tastepepper, to taste2/3       cup pecans2/3       cup cranberriesgarlic and herb cheese spread, for garnish (optional)In skillet over medium heat, saute butter, onion and apple pieces. When apples soften, add rice, apple juice, bacon pieces and rosemary. Season with salt and pepper, to taste. Cook about 10 minutes.In large bowl, mix pecans, cranberries and rice mixture. Place in serving dish and crumble herbed cheese on top, if desired.Note: Recipe can be doubled for large crowds. More

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      Mexican Lasagna

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      Recipe courtesy of “Cookin’ Savvy”Servings: 4-61          pound ground beef1          can (15 ounces) black beans1          can (4 ounces) chiles2          cans (14 ounces each) fire-roasted diced tomatoes, divided1          can (15 ounces) whole kernel corn1          tablespoon garlic powder1          tablespoon onion powder1          tablespoon taco seasoning6          cups shredded cheese18        taco-sized tortillas of choicefresh cilantro, for garnishsour cream, for servingHeat oven to 350 F. In large skillet, brown ground beef; drain grease. Add black beans, chiles with juices, 1 can tomatoes with juices, drained corn, garlic powder, onion powder and taco seasoning. Open remaining can of tomatoes; take out half and set aside. Add remaining half with juices to beef mixture. Mix well and turn off heat. In 9-by-13-inch pan, line bottom with six tortillas, slightly overlapping. Cover with 1/3 of beef mixture and top with 2 cups shredded cheese. Repeat with remaining ingredients then top with reserved tomatoes.Cover pan with foil and bake 30-40 minutes. Garnish with cilantro and serve with sour cream.Visit Culinary.net to find more Hispanic-inspired meal ideas. More