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Six holiday recipes that will impress your guests


Story by Gina Duwe. Photos by Dan Lassiter.

Monday, Nov. 10, 2014

Janesville food scientist Elizabeth Bailey developed the following recipes to share with readers for the holiday season.

SUN-DRIED TOMATO AND PESTO BAKED BRIE DIP

Prep time: 15 minutes

Bake time: 15 minutes

Ingredients:

8 oz of Brie

1/2 cup of sun-dried tomatoes drained

2 tbsp pesto (see recipe below)

Directions:

Preheat oven to 350.

Trim the brie of the casing and cube.

Add to small, shallow baking dish.

Add tomatoes and pesto.

Cover and bake for 15 minutes.

Stir gently and serve with Melba toast.

WITH PESTO

Ingredients:

3 cups basil

1 tbsp minced garlic (use less if preferred)

1/3 cup olive oil

1/4 cup pine nuts

1 tsp salt

Parmesan (optional)

Directions:

Blend all ingredients and serve atop pasta or chicken, in tomato sauce or mayo.

BACON WRAPPED STUFFING BALLS

Prep time: 15 minutes

Bake time: 30 minutes

Serves: 9

Ingredients:

1/2 cup butter

1 medium onion - chopped

3 cups chicken broth

7 cups of seasoned and cubed stuffing mix

1/2 lb bacon

Directions:

Preheat oven to 350.

Saute onion in butter over medium heat in a stock pan.

Add 3 cups of chicken broth, bring to a boil.

Remove from heat and add the stuffing mix.

Allow to sit and soak up the liquids.

Lightly pre-fry the bacon.

Using approximately 1/2 cup of stuffing, form into a ball.

Wrap with bacon and secure with a toothpick.

Bake at 350 F for 30 minutes.

APPLE CIDER SANGRIA

Prep time: 10 minutes

Serves: 12 half-cup servings

Ingredients:

1 apple - thinly sliced

1 pear - thinly sliced

2 cinnamon sticks

1/2 cup Triple Sec liquor

2 cups of white wine, Sauvignon Blanc or similar

3 cups of apple cider

Ice

Directions:

Add the fruit to the pitcher, then add the liquids, finishing with ice.

BUTTERNUT SQUASH RISOTTO

Prep time: 30 minutes

Bake time: 60 minutes for squash

Cook time: 30 minutes for risotto

Serves: 8

Ingredients:

Whole butternut squash

Cooking spray

1 medium onion

1/2 stick butter

1/2 tsp salt

1 1/2 cups Arborio rice

7 cups chicken broth

Directions:

Preheat oven to 400.

Cut squash in half the long way and remove the seeds.

Place in a baking dish and spray generously with a cooking spray.

Bake at 400 for 1 hour until flesh is tender.

Upon cooking, score and scoop out the squash.

In a large sauce pan, bring the chicken broth to a boil.

In a large sautee pan, melt butter and add onion for initial softening.

Add the squash and rice.

After a few minutes of browning the Arborio rice, add the first cup of hot broth.

While stirring constantly, add the broth about 1 cup at a time when the previous liquids have been absorbed.

Continue this until the broth is gone and the rice is tender.

PUMPKIN BUNDT CAKE WITH CARAMEL DRIZZLE

Prep time: 30 minutes

Bake time: 2 hours

Ingredients: (per cake)

One 15 oz can of pumpkin purée

3 eggs

2 cups of sugar

3/4 cup canola oil

1 tsp vanilla extract

3 cups all purpose flour

2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1 tsp ground nutmeg

1/4 tsp ground ginger

Cooking spray

Caramel bits

2 tbsp whole milk

Directions:

Preheat oven to 350.

Add pumpkin, eggs, sugar, oil and vanilla to mixing bowl and blend well.

Then add the rest of the dry ingredients, flour, baking soda and powder, salt, cinnamon, nutmeg and ginger and mix well.

Spray bundt pan very well to ensure that the cake will release from the pan.

Bake at 350 for 1 hour.

Allow to cool.

Bake a second cake.

After both have cooled, trim off the extra height that interferes with the pumpkin shape when stacked on top of each other.

Then, melt the caramel bits in a pan over medium heat with 2 tbsp of whole milk.

Drizzle over the top of the cake so that the caramel runs down the sides.



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