Turkey Cream Cheese Roll-Ups

Appetizer Idea

Cream cheese
Turkey slice
Green Onion
Roll, and cut.
Enjoy.

Calypso Club Sandwich Ring

Another super recipe from Pampered Chef...my most favorite sandwich...

Ingredients:
2 packages (11 ounces each) refrigerated French bread dough 1 egg white, lightly beaten 1/2 teaspoon sesame seeds 1/3 cup reduced-fat mayonnaise 1 tablespoon Dijon mustard 2 teaspoons honey 1 medium red bell pepper, thinly sliced		1 medium green bell pepper, thinly sliced 1 small red onion, thinly sliced 2 cups thinly sliced iceberg lettuce 2 cans (8 ounces each) pineapple slices in juice, drained 6 ounces thinly sliced 96% fat-free deli smoked ham 4 ounces thinly sliced reduced-fat Swiss cheese

Directions:
1.	Preheat oven to 350°F. Place bread dough, seam side down, on Large Round Stone. Join ends of dough together to form one large ring. Using Serrated Bread Knife, make eight diagonal cuts, 1/2 inch deep, on top of dough.
2.	Brush egg white over dough using Pastry Brush; sprinkle with sesame seeds. Bake 26-30 minutes or until deep golden brown. Immediately remove bread to Stackable Cooling Rack; cool completely.
3.	Combine mayonnaise, mustard and honey in Small Batter Bowl; mix until well blended. Using Ultimate Slice & Grate fitted with v-shaped blade, slice bell peppers and onion. Thinly slice lettuce using Chef's Knife.
4.	To assemble sandwich, cut bread in half horizontally using Serrated Bread Knife. Place bottom half of bread on large serving platter. Spread half of the mayonnaise mixture over cut side of bottom half of bread; top with pineapple slices. Arrange ham and cheese evenly over pineapple; layer with half of the bell pepper slices. Top with lettuce, remaining bell pepper slices and onion slices. Spread remaining mayonnaise mixture over cut side of bread top; place over bottom half. Cut into wedges.
Yield: 8 servings Nutrients per serving: Calories 340 (25% from fat), Total Fat 9 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 48 g, Protein 16 g, Sodium 900 mg, Fiber 3 g Diabetic exchanges per serving: 3 starch, 1 medium-fat meat, 1/2 fat (3 carb) Cook’s Tips: The bread ring can be baked up to 1 day ahead of time. Cool completely, wrap securely in plastic wrap and store at room temperature.

Tangy Bacon Wraps

This is what it looks like, in my house, when I attempt to make a meal...
Itty bittys at my feet. Okay, now on to the recipe...
This is a great recipe from Pampered Chef. LOVE these!!!

Ingredients: 2 cans (8 ounces each) whole water chestnuts (30 chestnuts), drained 1 package (2.1 ounces) fully cooked bacon slices (15 slices) 1/2 cup packed brown sugar 1/2 cup ketchup 1 tablespoon cider vinegar 1 teaspoon Dijon mustard 2 garlic cloves, pressed Directions: Preheat oven to 400°F. Line Medium Bar Pan with an 11-inch piece of Parchment Paper; set aside. Drain water chestnuts using small Colander; set aside. Cut bacon slices crosswise in half using Kitchen Shears. Wrap bacon slice around each water chestnut; secure with a wooden pick. In (2-qt.) Saucepan, combine brown sugar, ketchup, vinegar, mustard and garlic pressed with Garlic Press. Bring to a boil over medium heat; reduce heat to medium-low and cook 5 minutes or until sauce thickens, stirring occasionally. Remove from heat. Carefully dip each wrapped water chestnut into sauce; gently tap against edge of saucepan to remove excess sauce and place on pan. Bake 18-20 minutes or until sauce is thick and darkened. Remove pan from oven to Stackable Cooling Rack. Carefully remove water chestnuts to serving platter. Serve warm. Yield: 30 appetizers Nutrients per serving: Light (3 appetizers): Calories 100, Total Fat 2.5 g, Saturated Fat 1 g, Cholesterol 10 mg, Carbohydrate 17 g, Protein 3 g, Sodium 260 mg, Fiber 2 g Diabetic exchanges per serving (3 appetizers): 1 starch, 1/2 fat (1 carb) Cook’s Tips: Fully cooked bacon slices are a convenient food product for people on the go. They can be found in the deli section by the other packaged meats at most grocery stores. If you cannot find fully cooked bacon slices, cook and drain 15 slices of uncooked bacon and proceed as recipe directs. Lining your Stoneware with Parchment Paper makes cleanup a breeze.

Easy BBQ weinies

Ingredients:

1 lb cocktail wieners
1 cup bbq sauce
1 cup grape jelly
1/2 tsp garlic powder (optional)

Place all ingredients in crock pot and cook on low for 2 hrs or place all ingredients in large pot and cook on low for 1 hour.
That's it. Easy peasy!!

Mini Cinnamon Christmas Tree Rolls

• 2 CANS CRESCENT ROLLS

• 2 TBS BUTTER

• ¼ C SUGAR

• 1 TSP CINNAMON

• ½ C RED/GREEN MARASCHINO CHERRIES, DRAINED AND CHOPPED

• ¾ C POWDERED SUGAR

• 1-2 TSP MILK

• PREHEAT OVEN TO 375. UNROLL 1 PKG OF DOUGH ON 9X13 CUTTING BOARD. ROLL DOUGH TO SEAL PERFORATIONS. SPREAD 1 TABLESPOONFUL BUTTER EVENLY OVER DOUGH.

• COMBINE SUGAR AND CINNAMON AND SPRINKLE HALF OF MIXTURE OVER DOUGH.

• SPRINKLE HALF OF CHOPPED CHERRIES OVER SUGAR ON DOUGH. STARTING AT SHORT END, ROLL UP AS A JELLY ROLL TO MAKE 9“ LONG ROLL. WITH SERRATED KNIFE, CUT ROLL CROSSWISE INTO ¾” SLICES TO MAKE 12 SLICES. REPEAT WITH REMAINING DOUGH AND INGREDIENTS.

• PLACE SLICES, CUT SIDE DOWN, ON BAKING STONE TO FORM A TREE. BEGIN 2" FROM EDGE OF STONE BY PLACING 1 SLICE FOR TOP TO 6 SLICES FOR BASE, USING THE REMAINING SLICES FOR THE TRUNK. BAKE 20-25 MINUTES OR UNTIL GOLDEN BROWN.

FOR GLAZE:

• MIX POWDERED SUGAR AND MILK UNTIL SMOOTH; DRIZZLE OVER WARM ROLLS.

Serve and smile.

Vegetable-Cheddar Stata

This is an All You recipe. Start this one the night before, so all you have to do is pop it in the oven in the morning. ENJOY!!

Ingredients

• 1 tablespoon olive oil
• 6 scallions, white and light-green parts only, chopped
• Salt and pepper
• 2 cloves garlic, minced
• 1 small red bell pepper, seeded and finely chopped
• 2 cups broccoli florets, chopped
• 5 whole-wheat English muffins, split, toasted and quartered
• 2 1/2 cups shredded reduced-fat sharp Cheddar
• 8 large eggs
• 2 1/2 cups whole milk
• 2 tablespoons Dijon mustard
• 1/2 teaspoon hot sauce, optional

Preparation

1. In a large skillet over medium-high heat, warm oil. Add scallions, sprinkle with salt and sauté until tender, about 2 minutes. Add garlic, bell pepper and broccoli; cook, stirring often, until all vegetables are tender, about 5 minutes. Transfer to a bowl and season with salt and pepper.

2. Mist a 9-by-13-inch baking dish with cooking spray. Arrange English muffin pieces on bottom of dish, cut sides up. Scatter vegetable mixture over muffins, and sprinkle with 2 cups cheese.

3. In a large bowl, whisk together eggs, milk, mustard and hot sauce, if desired; season generously with salt and pepper. Pour egg mixture evenly over mixture in baking dish. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

4. Let strata stand at room temperature for 30 minutes before baking. Preheat oven to 375ºF; line a large rimmed baking sheet with foil. Remove plastic wrap from baking dish and cover with foil. Place dish on baking sheet; bake for 30 minutes. Remove foil, sprinkle with remaining 1/2 cup cheese; bake until golden and just set in center, 20 to 30 minutes longer. Let stand on a wire rack for 10 minutes before serving.