COOKIN SAVVY

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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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      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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      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

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      Grilled Glazed Salmon

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      Recipe courtesy of “Cookin’ Savvy”Cook time: 15-20 minutesServings: 4-6Dry Brine:1/2       cup salt1          cup sugar1          cup brown sugar2          tablespoons lemon thyme or lemon zest3          tablespoons garlic powder1          tablespoon pepper1          salmon fillet (2-3 pounds) Glaze:1/4       cup brown sugar1/4       cup ketchup1/4       cup mustard1/4       cup apple cider vinegar1          tablespoon Worcestershire sauce1          tablespoon garlic2          tablespoons gingersalt, to tastepepper, to tasteTo make dry brine: In bowl, mix salt, sugar, brown sugar, lemon thyme, garlic powder and pepper. Place salmon on cookie sheet and cover with brine. Refrigerate 10-12 hours, or overnight. After brining, rinse salmon completely. Dry with paper towel and let rest at least 1 hour.Heat grill to medium heat.To make glaze: In bowl, mix brown sugar, ketchup, mustard, apple cider vinegar, Worcestershire sauce, garlic and ginger. Add salt and pepper, to taste. Brush over salmon.Place cookie sheet with glazed salmon on grill and cook 15-20 minutes until internal temperature reaches 130 F. Let rest 5 minutes before serving.Find more summer grilling ideas at Culinary.net More

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      Bring a Chill to Summer with Cool, Creamy Cheesecake

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      By Family Features | ContributorFrench Style Cheesecake with Vanilla Wafer CrustRecipe courtesy of “Cookin’ Savvy”Total time: 25 minutes, plus 3 hours refrigeration Servings: 8Crust:2          cups vanilla wafers, crushed1          stick butter, melted1/4       cup brown sugarWhipped Cream:1          cup heavy cream3          tablespoons sugar1          teaspoon vanillaCheesecake:8          ounces cream cheese, softened1          teaspoon vanilla1/2       cup powdered sugarTo make crust: Mix crushed vanilla wafers, melted butter and sugar; press into pie pan or individual pudding cups.To make whipped cream: In large bowl, using electric mixer, mix heavy cream, sugar and vanilla until thickened into whipped cream.To make cheesecake: Add softened cream cheese, vanilla and powdered sugar to whipped cream bowl. Using electric mixer, mix until smooth. Pour over vanilla wafer crust and chill 3 hours.Find more summer dessert ideas at Culinary.net. More