Cranberry Turkey Sliders
12 Hawaiian Rolls (1 package)
8-oz deli turkey slices
8-oz Swiss cheese
¾ cup cranberry sauce
1 stick butter, melted
2 tbsp spicy brown mustard
2 tbsp Worcestershire sauce
¼ cup cranberry sauce
1 tbsp poppy seeds
¼ cup dried cranberries
Preheat oven to 375 °F. Slice Hawaiian rolls in half and place in a casserole dish. Spread ¾ cranberry sauce on the bottom of the rolls, top with sliced turkey and cheese. Add top of rolls on top of the Swiss cheese. Mix melted butter, ¼ cranberry sauce, spicy brown mustard, Worcestershire sauce, and poppy seeds until lumps are gone, and pour mixture over sandwiches. Top with ¼ cup dried cranberries. Bake in the oven for 15 – 20 minutes or until the rolls are golden brown and the cheese has melted.
Cornbread Spinach Wafers
1 box frozen chopped spinach 2 eggs3-oz melted butter½ cup blue cheese dressing½ tsp onion powder½ tsp garlic powder½ cup finely grated parmesan cheese½ cup shredded cheddar cheese1 box corn muffin mixPreheat oven to 350°F. Mix eggs, butter, and blue cheese dressing. Add garlic powder, onion powder, parmesan cheese, and corn muffin mix. Fold in the spinach (drained and water squeezed out) and cheddar cheese and mix well. Using a small cookie scoop or a spoon, make small balls with the dough. Place dough on a parchment-covered cookie sheet and bake for 15-20 minutes until the edges turn light brown. Cool on a cooling rack and serve with blue cheese dressing.
Sweet Potato Puffs
4 medium sweet potatoes, peeled & sliced into 1/4″ thick rounds
2 tbsp melted butter
1 tsp maple syrup
Kosher salt
1 (10-oz) bag marshmallows
½ cup pecan halvesPreheat oven to 400°F. On a large baking sheet, toss sweet potatoes with melted butter and maple syrup and arrange in an even layer, season with salt. Bake until tender, flipping halfway through, about 20 minutes. Remove the baking sheet from the oven and switch oven to broil. Top each sweet potato round with a marshmallow and broil until puffed and golden. Immediately top each marshmallow with a pecan half and serve.
Maple Bacon Carrots
2 pounds carrots, less than ½ inch thick, peeled
1 pound thin-sliced bacon
¼ cup maple syrup
Preheat oven to 400°F. Wrap one slice of bacon tightly around each carrot (starting at the thick end of the carrot). When wrapping bacon, be careful not to overlap the layers. Arrange the carrots on a wire rack on a baking sheet. Bake for 25 minutes or until the bacon is crispy and the carrots are tender. Remove from the oven and carefully glaze all sides with the maple syrup. Bake for an additional 8-10 minutes and serve.
Mac and Cheese Bites
8-oz elbow pasta
2 tbsp unsalted butter
2 tbsp all-purpose flour
½ tsp garlic powder
½ tsp mustard powder
½ tsp salt
1 ¼ cups 2% milk
2 cups cheddar cheese, shredded
¼ cup panko breadcrumbs
Preheat the oven to 375°F. Grease two mini-muffin pans with nonstick cooking spray. Cook the pasta al dente according to package instructions, about 7-9 minutes. Drain and set aside to cool. Melt the butter, add the flour, garlic powder, and mustard powder into the pot, and stir to combine, for about 2 minutes. Add the milk, season with salt and pepper, and whisk well to combine. Bring the mixture to a simmer over medium-low heat, stirring occasionally for 5 minutes. Remove the pot from the heat and stir in the cheese until the mixture is melted. Fold in the cooked pasta and mix until it is evenly coated with the sauce. Scoop about 2 tbsp of the mac-and-cheese mixture into each muffin cup and pack in with the back of a spoon. Sprinkle panko breadcrumbs and remaining cheese on top. Bake until the cheese is melted, and the breadcrumbs become golden, for about 20 to 25 minutes.
Cinnamon Maple Roasted Pumpkin Seeds
3 cups fresh dried pumpkin seeds¼ cup butter melted 4 tbsp pure maple syrup1 ½ tsp ground cinnamon½ tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground clovespinch of saltPreheat oven to 275 °F.Put the dried seeds in a bowl, pour the melted butter and the maple syrup over the seeds. Stir to coat well.In a separate bowl mix all the spices together (You can add 2-3 tbsp white or brown sugar to dry spice mix if you want them sweeter). Dump the spices over the seeds and mix well.Spread the seeds onto parchment-lined baking sheets and sprinkle lightly with salt. Cook for 30-45 mins (or until the seeds look golden brown), stirring every 15-20 minutes. After the seeds have cooled, break up with your hands.Store the seeds in an airtight container at room temperature.
Green Bean Casserole Cups
16-oz canned biscuits 8 count
28-oz canned green beans drained
10.5-oz cream of mushroom or cream of celery
3 cloves garlic minced
1 small onion diced
1 1/2 cup sharp cheddar cheese shredded
2 tsp seasoning salt
1 1/4 cup crispy fried onions
Preheat oven to 375°. Spray the muffin pan with nonstick spray. Remove the biscuits from the can and separate each biscuit in half. Place each piece in a muffin cup and press down on the bottom and up the sides. Combine the green beans, cream of mushroom (or celery) soup, garlic, 1 cup of cheese, and onions in a large mixing bowl. Mix the ingredients until well combined. Spoon the green bean mixture into the muffin cups, filling up to the top. Bake for about 20 minutes or until the biscuits are golden brown. Remove from the oven, add the remaining cheese and fried onions. Place back into the oven and bake until the cheese melts.