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Sunday Supper Movement

Appetizers

cranberryweek

Welcome to #CranberryWeek, hosted by Caroline’s Cooking and A Kitchen Hoor’s Adventures. We’ll be sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration. But first, see all the other cranberry recipes being shared today:

cranberry-orange-baked-brie-6

For me, Thanksgiving time is cranberry time. It’s not about pumpkin or pecan pie (although I loved these pecan pie truffles) at Thanksgiving dinner, but instead I make a mean cranberry-pear tart. If I’m hosting, I might make scones packed with dried cranberries and nuts for overnight guests or a quick bread to have around for snacks. But it’s all about the cranberries.

So you can imaging I was excited when I heard about #CranberryWeek. I jumped at the chance to participate, and I knew immediately that a baked brie would be one of the items I made for the week. The cranberry-orange topping I created has just the right might of sweet and tart, and it pairs beautifully with the strong flavor of the brie. Serve it on a hunk of crusty fresh bread and you have yourself a wonderful, seasonal appetizer.

Note: Cranberry orange topping can be made ahead, and refrigerated until ready to top and bake the brie.

Cranberry Orange Baked Brie

By Books n’ Cooks

Ingredients:

  • 8 oz. fresh or frozen cranberries
  • 1/3 c. sugar
  • 1 orange, juiced and zested
  • 1 Tbs. Cointreau or other orange liquor
  • pinch of kosher salt
  • 1-16 oz. wheel brie

Combine cranberries, sugar, orange juice, orange zest, Cointreau and kosher salt in a small saucepan over medium-low heat. Cook for 10-15 minutes, stirring occasionally, until cranberries have burst. Remove from heat and allow to cool for 10 minutes, so sauce begins to thicken.

Meanwhile, preheat oven to 350F. Place brie in a large baking dish (I used a round, high-sided pie dish). Top with cranberry sauce. Bake for 20 minutes, until warm throughout.

Serve hot with your favorite fresh bread.

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cannoli-dip

There’s an Italian pastry shop near by that does all you can eat pastries one night a week. My husband and a few of his friends get unreasonably excited by this. I mean, the pastries are good, but I honestly can’t eat more than one of the HUGE Italian pastries without feeling like I overdid it. By contrast, my hubby and his friends like to tell stories of who is the reigning champ of pastry eating.

We very rarely go to those all-you-can-eat Monday nights, but every time I think of a cannoli, I think of that shop and my hubby’s stories. I’ve never really had any desire to try making cannolis – I imagined it wouldn’t be worth the trouble of carefully stuffing the delicate shell, which must be done just before serving to maintain that crunchy, flaky consistency. However, this cannoli dip was an easy, fun take on the Italian pastry. It can be whipped up and stored in the fridge until serving.

Serve with graham crackers (we used both honey graham crackers and chocolate graham crackers) or sugared pita chips. If you want to get fancy, portion into phyllo cups just before serving, instead of using as a dip.

cannoli-dip

Cannoli Dip

Adapted from Emily Bites

Makes 2 cups

Ingredients:

  • 15 oz. fat-free ricotta
  • 3 oz. Marscapone cheese
  • 1/2 c. confectioners sugar
  • 1 tsp. vanilla paste (or 2 tsp. vanilla extract)
  • 1/2 c. + 1 Tbs. mini chocolate chips

Stir together ricotta, Marscapone, confectioners sugar, and vanilla paste. Stir in 1/2 c. chocolate chips.

Transfer to a serving bowl and sprinkle remaining 1 Tbs. chocolate chips.

Serve immediately or refrigerate until serving.

cannoli-dip-by-books-n-cooks

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Avocado Corn Salad

Can you believe it’s football season already? I can’t. Football and baseball seem like the longest seasons in the world to me. To say I’m not a football fan would be an understatement – I’ll do just about everything I can to get out of watching a game, live or on tv. On the other hand, my hubby is a HUGE football fan, particularly college football. So I’m kinda stuck with having the sport on tv a good bit of the time as well as playing the occasional hostess when my hubby’s college team is playing.

Football entertaining in my house is all about super easy dinners or heavy munchies. Chili and buffalo chicken dip are two of our favorites, but really, if I put out some homemade chips and guac, my hubby is happy. This avocado corn salad is equally as easy but a nice change from those old standbys. We like to serve it as a chunky dip with tortilla chips (perfect for game day!), although it can also stand on its own as a side for burgers or tacos. I first tried this salad when my sister-in-law made it, and my hubby and I were instantly big fans. The fresh, ripe veggies shine. Below is our favorite way to make the salad, but adjust the quantities ingredients according to your tastes.

Avocado Corn Salad

Avocado Corn Salad

Inspired by Live Dine Party

Serves 6-8

Ingredients:

  • 4 ripe avocados, large dice
  • 2 plum tomatoes, small dice
  • 1/4 red onion, small dice
  • 1 c. corn kernels (from 1 ear of grilled corn, or use canned corn, drained)
  • 3 Tbs. coarsely chopped fresh cilantro
  • 1 jalapeno, seeded and minced
  • juice of half a lime
  • 1 Tbs. extra-virgin olive oil
  • 1/2 Tbs. honey
  • kosher salt
  • pepper

In a medium bowl, gently toss avocado, tomato, red onion, corn and cilantro to mix.  Add lime juice, olive oil, and honey and toss again. Vegetable should be just barely coated. Season with salt and pepper.

Add more cilantro, lime, honey or salt/pepper to taste.

Serve with tortilla chips for a quick dip or as a standalone side.

Avocado Corn Salad_Pint

Serve at room temperature within an hour of putting together.

Check out what my #SundaySupper friends are serving for game day. And big thanks to Coleen at The Redhead Baker for hosting!

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Appetizers

Main Dishes

Side Dishes

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Summer is upon us – finally! Beautiful, sunny weather. Vacation just a few days away. I’m excited about taking my daughter swimming again. As a kid, we had a pool in our backyard. My brothers and I would be in and out of the pool, all day, every day. I learned to swim from my grandfather, and I loved watching my daughter get accustomed to the pool last year with my own father.

Today’s recipe – a throwback to my childhood days at the pool – was something we had almost every day of summer. Today I’m sharing a super easy dip for fresh fruit, so easy that I almost hesitate to call it a recipe. But to me, easy, light and fresh is what summer dishes are all about.

Do you have a recipe or dish that reminds you of summer?

Strawberry Fruit Dip

Strawberry Fruit Dip

By Books n’ Cooks

Ingredients:

  • 1-12.oz tub of Cool Whip
  • 2 c. strawberry ice cream, softened

Fold strawberry ice cream into Cool Whip until combined.

Refrigerate until serving. Dip is best served cold.

Strawberry Fruit Dip

Check out the following dishes – sweet and savory – that conjures up childhood memories for the Sunday Supper tastemakers.

Beverages

Breakfast

Appetizers

Main Dishes

Side Dishes

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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What's_Baking_BadgeI feel like I just joined the What’s Baking? group and all of a sudden, it was my turn to choose the theme. Since my hubby and I have been trying to eat well (in other words, avoid the sweets) and we’ve been spending a lot of time entertaining around brunch time, I knew immediately that I wanted to go with quiche.

Unlike a frittata (my other go-to type of dish for brunch) which starts off being cooked stove-top and then is finished in the oven, a quiche is baked entirely in the oven. Quiche frequently are baked with a crust, but this time, I went with a crustless quiche, for something extra light. The zucchini was really not noticeable, making this a good recipe for picky eaters (my 3-year old daughter) and uses whole wheat flour for a nutritional boost. The star of this recipe is really whatever herb you choose to use in this recipe.

Come back next Wednesday (April 27) to see what other quiche recipes the What’s Baking? group has cooked up this month!

Mini Zuchini Quiche

Also pictured: fruit salad with mint and poppy seed vinaigrette.

Side Note: Quiche are also a wonderful, light option for a savory appetizer. I like to make mini quiche when entertaining a large crowd. Simple make ahead of time and warm in the oven before serving.

Mini Zucchini Quiche

Adapted from Weight Watchers

Makes 3-4 dozen mini quiche

Ingredients:

  • cooking spray (optional, depends on your muffin tin)
  • 1/2 c. whole wheat flour
  • 1 c. grated Parmesan cheese
  • 2 tsp. baking powder
  • 1 tsp. granulated sugar
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 2 small zucchini, finely chopped
  • 1 small onion, finely chopped
  • 1/4 c. fresh basil or rosemary, finely chopped
  • 6 large eggs
  • 3 Tbs. extra virgin olive oil

Preheat oven to 375°F. If you have a silicon muffin mold, use that, placed on a baking sheet. Mini Zucchini QuicheIf not, spray mini muffin tins with cooking spray and set aside. (May need to cook in batches.)

In a medium bowl, whisk together flour, cheese, baking powder, sugar, salt, and black pepper. Add diced zucchini, onion, and herbs, tossing to coat in flour. Set aside.

In a small bowl, gently whisk together eggs and olive oil just to combine. Stir into dried ingredients until just incorporated.

Portion into prepared muffin cups – a heaping tablespoon per muffin cup.

Bake for 15 minutes, until quiche are golden brown and quiche are cooked through. Remove from oven and allow to cool for a few minutes before removing from pan.

Serve hot.

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Texas Caviar

This week, Sunday Supper is celebrating the great American tradition of football. It’s a time when people gather around the television to watch their favorite teams.

At least this is what my husband tells happens. I grew up in more of a hockey-loving household than a football-loving one. Despite 6 years of marriage, his love of football (college football, to be more specific, but football in general) hasn’t rubbed off on me. While he’s watching the game, I’m feeding him and whatever friends he’s invited over, and then hiding away with a book or my knitting.

While I might not enjoy the game, I do enjoy feeding friends. The recipe I’m sharing with you this week is a version of a dish I had years ago, something someone brought to our house for a party. It’s a great, hearty alternative to chips and salsa/guac. I made mine mild, but you can easily bump up the heat if you prefer.

Texas Caviar

Adapted from The Homesick Texan

Ingredients:

  • 2 (15- to 16-ounce) cans black-eyed peas, drained and rinsed
  • 1 bunch scallions, thinly sliced, green parts only
  • 1 Tbs. fresh oregano
  • 1 Tbs. Tabasco sauce
  • 1 Tbs. Worstershire sauce
  • 1 tsp. black pepper
  • 1/4 bunch cilantro, chopped
  • 3 jalapenos, chopped (seeds removed, if you prefer it less spicy)
  • 1 can Rotel tomatoes
  • 1/2 c. olive oil
  • 1 yellow bell pepper, finely chopped
  • 3 c. fresh garlic, finely chopped

Instructions: Mix all ingredients in a large bowl. Serve immediately or store in fridge unti ready to serve.

Serve with tortilla chips.

Looking for more recipes for your next football game? Check out these great ideas from the Sunday Supper tastemakers.

Appetizers and Sides

Main Dishes

Desserts and Drinks

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Like so many people out there, I consider January a time of renewal, of new beginnings. The hustle and excitement of the holiday season is over, and I try to return to what I consider a less-stress, healthier lifestyle. For me, that means finding a little bit of quiet time each week to do something I enjoy (knitting, blogging, reading), getting organized so that my to-do list doesn’t become out of control, walking outside (when it’s nice out), and cooking more.

With a baby and a toddler, it’s difficult for me to find the time to work out as consistently as I’d like (although I had been walking every weekend until the past week’s cold weather and Snowzilla), so instead, I’ve been focusing on healthier eating. I’ve been trying to menu plan and cook more often than not, and have made sure to have lots of healthy snacks on hand to deter me from the unhealthy snacks at work. Fresh fruit and veggies to into my lunchbox while I stock protein-packed nuts and dried fruit in my desk at work. And since we host friends for board games, knit nights, and assorted other activities almost once a week, I’ve been looking for easy, more health-conscious recipes to make for easy entertaining.

Peanut Butter Toffee Dip

Some of my go-t0, easy snacks for entertaining are dips. They take just minutes to throw together and can be paired with just about anything – from super healthy fruits and veggies to more indulgent crackers, cookies, and chips. Some of our favorites are homemade salsa, guacamole and chips; Mediterranean layer dip with pitas, a savory spinach or onion dip with bread and/or veggies; or a sweet dip (like this coconut cream dip) with fresh fruit. And I’ve been eyeing some other great, easy options Nuts.com to try on on some of our next game nights – vegetarian BBQ skewers and no-bake granola bars, just to name a few.

Anyway, this week, I have made for you a peanut butter toffee dip. It’s a little bit savory and a little bit sweet. Packed with protein from the cream cheese and peanut butter, I paired it was apple slices for a healthy(ish) snack. It was thoroughly enjoyed by the adults and children alike. 🙂

Peanut Butter Toffee Dip

Adapted from Oh, Sweet Basil

Ingredients:

  • 8 oz. reduced-fat cream cheese, softened
  • 1 c. light brown brown sugar
  • 1/2 c. natural, creamy peanut butter
  • 1 Tbs. vanilla extract
  • 1 c. toffee pieces

Using a hand mixer or a rubber spatula, mix cream cheese, brown sugar, peanut butter, and vanilla until thoroughly combined. Fold in most of the toffee pieces, reserving a few to sprinkle on top. Transfer to a serving dish and top with remaining toffee.

Serve with apple slices, graham crackers, or munchie of your choice.

Recipe Note: Our daycare is nut-free, but I’d love to try this with sunflower seed butter in place of the peanut butter. I bet it would be great!

Disclaimer: This post was created on behalf of Nuts.com. I was not compensated for this post, and all opinions are my own.

Peanut Butter Toffee Dip

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These nuts are easy to make and crazy addictive. Try them for an easy holiday munchie.

Candied Pecans

Candied Pecans

Adapted from Joy the Baker

Makes ~3 cups of candied pecans

Ingredients:

  • 1 egg white
  • 1/2 c. granulated sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. salt
  • 1/8 tsp. cayenne
  • 2 c. pecan halves

Preheat oven to 300F. Line a baking sheet with parchment paper and set aside.Candied Pecans 1

In a medium bowl, whisk egg white until bubbly and starting to foam, 2-3 minutes. Whisk in sugar, cinnamon, nutmeg, salt, and cayenne. Fold in pecans, ensuring they’re completely coated.

Spread pecans in a single layer onto prepared baking sheet. Bake 30-35 minutes until toasted and golden brown.

Remove from oven. Allow to cool on baking sheet, before breaking into pieces.

Store in an airtight container at room temperature. Nuts will keep for at least a week.

Candied Pecans
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I love entertaining. I love having friends and family over, any time of year, any occasion – whether it’s a holiday or simply a Sunday. When people ask what they can bring, I usually tell them their appetite and a smile.

But as much as I love to entertain, making new recipes and old favorites, I recognize that entertaining can be a lot of work. Now with two kids under the age of three, I feel that more than ever. Over the past several months, I’ve been trying to simplify what I make – keeping the flavor but eliminating some of the time in the kitchen. I make whatever I can ahead so that I can enjoy my time with my family and friends.

These mini-cheese balls quickly became a hit in my house, and a line on my upcoming holiday menus. They’re easy and quick to throw together and can be combined well in advance. The spread has a slight heat from the addition of the cayenne, but being able to customize the coating to our tastes really made this a winner. Last time I made them, I went with a combination of salty-sweet with the pistachios and cranberries, and savory, mimicking an everything bagel. But the combinations are endless.

Check out the recipes at the end of this post, compliments of the Sunday Supper tastemakers, for more easy entertaining ideas. And please, leave a comment with your favorite easy holiday entertaining recipe!

Mini Cheese Balls - Two Ways

Mini Cheese Balls

Mini Cheese Balls

Two Ways: Everything and Cranberry-Pistachio

Base recipe adapted from Sweet and Savory

Coating by Books n’ Cooks

Makes 24 small balls

Ingredients for the Cheese Balls:

  • 4 oz. sharp cheddar cheese, shredded
  • 1/2 a bunch of chives, chopped finely
  • 8 oz. cream cheese, softened
  • 1 tsp. garlic powder
  • 1/2 tsp. cayenne pepper
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper

Ingredients for the “Everything” Coating:

I used a ration of 1:.5 for this coating – half the salt and onion. The below quantities are based on a 1/2 batch of cheese balls with this coating.

  • 2 tsp. poppy seeds
  • 2 tsp. sesame seeds (toasted, if desired)
  • 1 tsp. kosher salt
  • 1 tsp. onion flakes

Ingredients for the Cranberry-Pistachio Coating:

I used a ratio of 1:1.5, cranberries-pistachios, for the coating. The below quantities are based on a 1/2 batch of cheese balls with this coating.

  • 2 Tbs. dried cranberries, roughly chopped
  • 3 Tbs. shelled pistachios, roughly chopped

Directions:

Mix coatings in small dishes. Set aside.

In a medium bowl, combine all ingredients for the cheese balls. Use a mixer to thoroughly combine, if needed. Use a small cookie scoop (mine is a 2-tsp. cookie scoop) to portion out cheese mixture. Roll in prepared toppings and set on a serving dish.

Serve at room temperature with your choice of crackers.

Make Ahead: Cheeseballs can be made and stored in the fridge, covered, for up to 3 days.

 

Check out more easy, stress-free entertaining ideas from the Sunday Supper tastemakers.

Beverages

Appetizers

Main and Side Dishes

Desserts and Baked Goods

Plus a No Stress Party Checklist and Recipes for Easy Entertaining by Sunday Supper

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
 

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Roasted Veggie Tart

Despite it being 90° here some days, September is the start of fall for me. I start craving fewer fresh fruits and less grilling. Instead, I become eager for the weather to cool off so that I can indulge in heartier dishes and simple roasts paired with roasted vegetables. Entertaining is a breeze as I throw dishes into the oven to cook slowly, while I enjoy cocktails and easy appetizers with my guests.

This weekend Sunday Supper is celebrating the start of fall with some of their favorite fall recipes. This roasted veggie tart isn’t exactly a quick appetizer, but it’s not difficult at all. And with all of the roasted vegetables, it just screams fall to me. If it’s a little too involved for your fall entertaining, then I’d encourage you to pair it with a side salad and give it a try for a light brunch or lunch.

Recipe Note: I used about 1 c. of butternut squash, carrot, leek, and bell pepper for this recipe, but I encourage you to pick the veggies and ratios according to your own preferences.

Roasted Vegetable Tart

Adapted from Fine Cooking, Issue 131

Roasted Vegetable Tart

Ingredients for the Filling:

  • Olive oil
  • 4 c. fall vegetables, ½-inch dice (i.e. butternut squash, carrot, leek, bell pepper, cauliflower)
  • 1 Tbs. finely chopped fresh rosemary
  • Kosher salt
  • Freshly ground black pepper
  • 1 Tbs. finely grated lemon zest
  • 1 Tbs. fresh lemon juice
  • 2 tsp. finely chopped fresh thyme

Ingredients for the Crust:

  • 1 1/3 c. all-purpose flour; plus more for rolling
  • ¾ c. cold unsalted butter, cut into 1-inch pieces
  • 6 oz. cold cream cheese, cut into 1-inch pieces
  • ¾ tsp. kosher salt

Ingredients for the Assembly:

  • 4 oz. fresh goat cheese, softened
  • 1 large egg, beaten

Make the Filling: Ensure rack is in the center of the oven and preheat oven to 375°F.

In a large bowl, toss all ingredients to combine. Spread in a single layer on a heavy baking sheet or roasting pan. Cover with foil and bake until tender, 30-40 minutes. Remove from oven, uncover, and allow to cool slightly.

While vegetables are cooling, make the crust. Increase oven temperature to 400°F.

While oven is coming to temperature, place flour, butter, cream cheese, and salt in a food processor. Pulse until the dough starts to come together.

Sprinkle flour over a clean counter. Transfer dough to counter and gently knead with clean hands, once or twice, to bring dough together.

Assemble the Tart: Sprinkle a little more flour onto a large piece of parchment paper. Place dough on parchment paper and roll out, to a rough 16-inch round.Dough should be about 1/8-inch thick.  Gently brush excess flour from parchment paper. Carefully lift parchment paper, with the dough still on it, onto a clean baking sheet.

Spread the goat cheese on top of dough, leaving a 1/2 inch border. Top the goat cheese with vegetables. Pile a little extra in the center.

Fold edges of the dough over the filling to create pleats, about 1½-inches wide. Brush pleated dough with beaten egg.

Bake until golden brown, 35-40 minutes. Transfer to a rack to cool, at least 10 minutes before serving.

Serve warm or at room temperature.

Store leftovers in the fridge.

Check out A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper and this week’s recipe collection:

Breakfast

Appetizers and Sides

Main Dishes

Desserts and Cocktails

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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