These turnovers are easy and quick to make. Only take 10 to 12 minutes to bake. They can be baked Christmas morning or made ahead of time and warmed in the microwave. A great treat to snack on while everyone is opening presents.
¼ c. butter, melted
1 (8-ounce) can refrigerator crescent rolls
c. packed brown sugar
small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices
c. chopped pecans
(15 oz.) can vanilla frosting
¾to 1 c. milk
Preheat your oven to 375°. Line a baking
sheet with parchment paper. In
a small bowl, melt butter. Arrange crescent roll triangles on baking sheet
lined with parchment paper. Brush melted over surface of each triangle. Sprinkle
brown sugar and cinnamon lightly over each triangle. Sprinkle each triangle
evenly with the chopped pecans. Place an apple slice on the wide end of each
triangle. Wrap dough triangle around each apple to form crescent roll shape. Brush
each crescent roll with remaining butter. Bake for 10-12 minutes, or until
golden brown. Cool for 5 min. Drizzle icing over rolls. Yields: 8 servings.
Scrape icing into a medium bowl; add milk and mix. Icing should be thin. If
needed, add more milk and mix. This will make more icing than you will need so
store leftover icing in refrigerator. Yield: 2 ½ cups.
This is a great holiday salad- even people who don't like cranberries will love this! Excellent with turkey or ham.
Ingredients 1 (12 to 16 oz.) package
cranberries 1 c. sugar 1 (3 oz.) package cranberry gelatin (if not available use black cherry) 1 c. boiling water 1 c. broken pecans Sour cream or whipped cream for garnish
Preparation Wash cranberries and discard any soft or
spoiled berries. Grind remaining cranberries in a food processor. Pour berries
in a medium bowl. Add sugar and mix until dissolved. Stir in nuts. In the microwave, heat water
to boiling in a glass (microwave safe) measuring cup. Dissolve gelatin in the hot
water. Let mixture cool until it’s just warm. Pour gelatin liquid over cranberry mixture and stir well. Refrigerate until
completely set. Serve with a dollop of sour cream or whipped cream. Yield: 12 servings.
Guest authors and sisters, Kathy Brown and Schyrlet Cameron, will share their love of food and a passion for cooking at Kitchens on the Landing in Branson, Missouri. Join them Saturday, July 23 from 11:00 am to 3:00 pm. They will be displaying all six of their cookbooks including the newest publication, Sugar Free and Simply Delicious. Stop by, say “Hi,” and pick up a free recipe card featuring one of their most asked for dishes.
and devein shrimp leaving the tail on. Rinse with cold water and pat dry. Mix olive
oil, chili powder, salt, pepper and honey BBQ sauce in a small bowl. Coat
shrimp with a mixture. Wrap each shrimp in bacon and secure with a tooth pick.
Grill 5-8 min. or until shrimp turn pink. Do not over cook. Serves 6-8.
(8 oz.) tub sugar-free frozen whipped topping, thawed
Preheat oven to 325°. Spray 13 x 9-inch
baking pan with nonstick cooking spray. Prepare cake mix according to package
directions. Add coconut extract and ½ cup shredded coconut, mix well. Spread
batter in prepared pan. Bake 25 to 35 minutes or until toothpick inserted into
center of cake comes out clean. Cool completely in pan on wire rack. Spread top
with Coconut Cream Frosting. Sprinkle 1 cup shredded coconut evenly over
frosting. Store in refrigerator.Yield:
12 to 16 servings.
In a medium bowl, combine pudding mix, milk, and coconut extract. Mix well and
let stand until thickened. In a large bowl, beat cream cheese until smooth. Add
pudding and mix well. Finally, fold in whipped topping. Yield: 4 cups.