Let the countdown begin! Not only does this always
famous APPETIZER VEGGIE WREATH taste great (a version
of the veggie pizza most of us are used to) but with a
little embelishment also makes a great centerpiece.
Arrange on a colorful platter at least a few inches
larger than the finished ring. Put a lit candle in the
center and lay a decorative bow on the bottom. Make
sure to take away one piece of the wreath so people
know to dig in. This is big on the “ooh” factor scale.
And to go with it a bonus recipe for you today too…
Marzee’s Corner has a holiday cheese ball for you.

Enjoy! Marzee
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

RECIPE: APPETIZER VEGGIE HOLIDAY WREATH

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

INGREDIENTS:
2   (8-oz.) packages of refrigerated crescent rolls
1   (8-oz.) package cream cheese, softened
1/2 cup sour cream
1   teaspoon dried dill weed
1/8 teaspoon garlic powder
3   cups finely chopped green vegetables (bell peppers,
    broccoli, cucumber, green onions)
1/4 cup chopped red bell pepper

DIRECTIONS:
Heat oven to 375 degrees. Remove dough from cans in rolled
sections; do not unroll. Slice each dough section 7 times
to yield 8 rounds each (16 per package). Place custard cup
on an ungreased cookie sheet. Lay flat dough circles around
the center cup touching each other to form wreath shape, then
arrahge an outer ring. The circles should all be touching each
other but do not press together. Remove the cup and Bake at
375 degrees for 11 to 13 minutes or until golden brown. Cool
one minute; loosen with spatula and slide onto wire rack to
completely cool.

Place wreath on platter. In small bowl, combine cream cheese,
sour cream, dill and garlic powder; blend until smooth. Spread
the mixture over the wreath. Decorate the wreath with assorted
green vegetables pieces, then sprinkle with red pepper.
Refrigerate until serving time. To serve; pull apart the slices
of the wreath.

Yield: 32 Pieces
Category: Appetizers

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

                 MARZEE’s CORNER

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

 BONUS Recipe: HOLIDAY CHEESE BALL

INGREDIENTS:
3 tablespoon finely chopped pecans
1 package (8 ounces) Neufchatel cream cheese (room temp)
3 green onions (finely chopped with tops, 1/3 cup)
1 teaspoon Dijon mustard
1/4 teaspoon hot red pepper sauce
1/4 teaspoon minced garlic
1 cup shredded sharp cheddar cheese (4 ounces)
1/4 cup minced parsley

DIRECTIONS:
Preheat the oven to 350 degrees and spread out the pecans in
a small pan. Bake, tossing once, for 8 minutes or until
toasted. Meanwhile, in a small bowl, place the cream cheese,
onions, mustard, red pepper sauce, and garlic. With an
electric mixer at moderate speed, beat for 3 minutes or until
well blended. Stir in the cheddar cheese. Wrap the mixture in
plastic wrap, shape into a 4-inch ball, and chill for 15
minutes. On wax paper, toss the toasted pecans with the
parsley. Unwrap the cheese ball and carefully roll it in the
parsley mixture, coating it completely. Rewrap in plastic wrap
and refrigerate until time to serve. Place the ball on a
serving platter and surround with an assortment of crackers.

Yield:  24 Servings
1 tablespoon has: Calories 50, Saturated Fat 2g, Total Fat 4g,
Protein 2g, Carbohydrate 1g, Fiber 0g, Sodium 72mg, Chol 12mg

Categories: Appetizers, Holiday

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Everyone getting ready for Black Friday next week? Not
me no-siree on the long lines for me I’ll be sleeping
in that day and hoping there are nice deals online.

So many recipes and so little time I’m helping you out
with a few “last-minuters” for the big day. What about
another veggie casserole? This SPINACH CASSEROLE uses
the frozen spinach and cream cheese and has gone over
great at potlucks and dinnner parties. This uses lots
of butter but this is one time fo the year you can
splurge. If you do everything ahead of time it only
takes 20 minutes to bake too.

Please come follow me on Twitter I’m trying to grow
my list you can go to Twitter.com and register for a
free account. Then my username is “thedailyrecipes”.
Just search for it and click “follow” Thanks a bunch!

Enjoy!

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

RECIPE: SPINACH CASSEROLE

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

INGREDIENTS:
4 packages frozen spinach, (10 oz each)
12 ounces cream cheese, softened
1/2 cup butter, melted, divided
2 cups seasoned bread crumbs
1 cup shredded parmesan cheese
paprika

DIRECTIONS:
Thaw spinach and press or squeeze to remove excess water.
Grease a casserole dish and set aside. In a large mixing
bowl, combine the spinach, cream cheese, parmesan and 1/4
cup of melted butter. Spoon into casserole dish. Sprinkle
with the breadcrumbs and paprika, and drizzle with remaining
1/4 cup of butter. Bake at 350 degrees for 25 minutes.

YIELD: 8 Servings
Categories: Vegetables, Casseroles

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

                  MARZEE’S CORNER

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

               GENERAL CASSEROLE HELPERS:

When you don’t have the specific casserole baking dish
called for in a recipe, it’s best to think big. Opt to
use a pan of equal or slightly greater volume. However,
if you substitute a pan that is shallower than the one
specified, reduce the baking time by 25 percent, if the
pan is deeper increase the baking time by 25 percent.

To save time, though not necessary money, stock up on pre-cut
and peeled vegetables like carrots, onions, and broccoli
florets available in either your supermarket produce aisle or
salad bar-you’ll discover they make casserole preparation a
snap.

Because generally a casserole takes anywhere from 20 minutes
to 2 hours to bake, you ought to consider using dried herbs
in dishes which require longer cooking (more than an hour)
rather than delicate fresh herbs which tend to lose their
flavor when exposed to extended periods of high heat.

Want to make that casserole au gratin? Simply sprinkle the
assembled dish with grated cheese and bread crumbs moistened
with a little melted butter and dried herbs if desired and
continue baking until filling is cooked and topping is melted
and bubbling.

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Did you miss me yesterday? Just a reminder this ezine
publishes now 3x per week on Mon-Wed-Fri.

I think we need some good dinner rolls to soak up all of
that turkey gravy next week. You may not have known that
if you have a favorite loaf bread recipe or see one that
catches your eye, you can easily make it into rolls by
simply shaping the dough into individual serving sizes and
baking until golden brown, usually around 20 to 30 minutes.
I tend to like these HEARTY OATMEAL DINNER ROLLS I came
across for their unique flavor and I thought I would share.
I usually overstuff too much by munching on the rolls early
so I’ll have to try and take it easy this year.

Enjoy!

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

RECIPE: HEARTY OATMEAL DINNER ROLLS

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

INGREDIENTS:
2 cups water
1 cup quick-cooking oats
3 tablespoons butter or margarine
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (100 to 110 degrees)
1 tablespoon sugar
4 cups all-purpose flour
1 1/2 teaspoons salt
1/3 cup firmly packed brown sugar
 
DIRECTIONS:    
BRING 2 cups water to a boil in a medium saucepan; stir in oats
and butter. Boil, stirring constantly, 1 minute. Remove from heat;
let cool to 110 degrees. STIR together yeast, 1/2 cup warm water,
and 1 tablespoon sugar in a 2-cup measuring cup; let stand 5
minutes. BEAT oat mixture, yeast mixture, flour, salt, and brown
sugar at medium speed with an electric mixer until smooth. TURN
dough out onto a lightly floured surface; knead until smooth and
elastic (about 5 minutes). Place in a well-greased bowl, turning
to grease top. COVER and let rise in a warm place (85 degrees),
free from drafts, 1 hour or until dough is doubled in bulk. PUNCH
dough down, and divide in half; shape each portion into 16 (1 1/2-
inch) balls. Place evenly into 2 lightly greased 9- x 1 3/4-inch
round cake pans. COVER and let rise in a warm place (85 degrees),
free from drafts, 30 minutes or until doubled in bulk. BAKE at 375
degrees for 15 minutes or until golden brown
 
YIELD: 32 Rolls
Categories: Breads

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

                  MARZEE’S CORNER

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

           TIMESAVING HELPER FOR THANKSGIVING:

* Make the dough for your bread or rolls a few weeks
ahead of time. Allow the dough to rise fully once,
shape it, wrap it well in freezer-safe plastic wrap or
foil and freeze. When ready to bake, thaw the dough in
the refrigerator. This will usually take a least a few
hours or overnight. Set it in a warm place and give it
its second rise and bake.

* If you have a bread machine use it to mix the dough.
Bake the bread the night before the big day and refresh
it in a 350 degrees F (175 degrees C) oven for 10 minutes
just before serving.

Sorry that baked brie recipe yesterday had only
apples, not cranberries. I was going to do a cranny
recipe but saved that for today guess it got mixed
in. Everyone has a different idea idea of flavor for
cranberry saice actually. From simple to cognac and
nuts to citrus and spices I like it pretty traditional.
Here’s the recipe if you like yours not too sweet and
not too tart… never that jelly from a can.

And something I could not pull myself apart from a few
years ago from snacking on was whole sugared cranberries
they are so good and I can’t think or a more fitting
time for this simple snack. Take a peek I added to the
Corner today too.

Enjoy!
P.S. Follow Marzee & Your Favorite Editors On Twitter
           http://www.gophertweets.com

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

RECIPE: SIMPLE CRANBERRY SAICE

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

INGREDIENTS:
3 cups (12 ounces) cranberries
1 cup sugar
1 cup water

DIRECTIONS:
Combine sugar and water in a medium saucepan. Stir to
dissolve sugar. Bring to a boil. Add cranberries.
Bring to a boil, reduce heat and boil gently 10 minutes,
stirring occasionally. Remove from heat and let cool.
Best chilled 24 hours before serving.

Yield: 12 side servings
Categories: Side dishes, relish, holiday

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

                  MARZEE’S CORNER

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

        SUGAR FROSTED WHOLE CRANBERRIES
       Great for snacking or for a garnish

2 Cups fresh cranberries
2 Cups granulated sugar
2 Cup water
3/4 Cup superfine sugar

Bring the water and granulated sugar to a simmer, stirring
until the sugar dissolves. (Be sure not to boil the mixture
or the cranberries might pop when you add them.) Remove
from heat and stir in the cranberries. Transfer to a bowl,
cover, and refrigerate for 8 hours or overnight.

Drain the berries, reserving the syrup for later use
(cocktails, etc.). Place the superfine sugar in a shallow
dish and roll the cranberries in it to coat. Spread the
berries in a single layer on a baking sheet lined with
parchment, and let stand for one hour at room temperature
to dry. They can be stored for up to a week in an airtight
container.

As far as Thanksgiving appetizers what you want to
keep in mind is not to have things too heavy that
will tend to load people up before the big meal. A
baked brie served with gourmet crackers on a nice
platter usually does the trick. I like the smooth
melted cheese combo with apples in this pastry-
covered holiday version. I think this makes a perfect
pre-holiday meal appetziter. If you’re wondering you
can also leave the rind on the cheese it is edible.

You can also find a variety of pre-packaged flavored
bries in pastry in stores that just need to be
popped in the oven to warm. I haven’t had the chance
to sampled them but I’ve often seen some that look
real good.  Get a crock of spiced cider going too
the house will smell awesome!

Enjoy!
P.S. Follow Marzee & Your Favorite Editors On Twitter
           http://www.gophertweets.com

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

RECIPE: BAKED BRIE WITH APPLES

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

INGREDIENTS:
1 tbsp. unsalted butter
2 Golden Delicious apples, cored, peeled, cut 1/2-inch dice
1/4 cup granulated sugar
1/8 tsp. ground cardamom
1 round Brie cheese, 6 to 8 oz. about 4 1/2 inches wide
10-inch round of puff pastry dough, rolled to 1/4-inch thick
1 egg, beaten with 1 tbsp. water
any gourmet crackers for serving
 
DIRECTIONS:
In a 2-quart saute pan over medium heat, melt the butter.
Add the apples and sauté, stirring occasionally, until the
apples are tender and have released most of their liquid,
5 to 7 minutes. Add the sugar and cardamom, stir to dissolve
and cook, stirring occasionally, until most of the liquid
has evaporated, 12 to 15 minutes more. Remove from the heat
and let the apple compote cool to room temperature. Position
a rack in the center of an oven and preheat to 375 degrees.
Line a baking sheet with parchment paper. With a sharp knife,
cut the cheese in half horizontally. On a clean work surface,
place one half of the cheese, sliced side up, and evenly spread
1/2 cup of the apple compote over it. Set the other half,
sliced side down, over the compote and spread an additional
1/2 cup compote over the top. Place the dough on a lightly
floured surface and set the cheese in the center of the dough.
Fold the dough up over the sides of the cheese, pleating the
upper edges to fit snugly around the cheese. Pinch the dough
together in the center to seal. Brush the dough evenly with
the egg wash and place on the prepared baking sheet. Bake
until the pastry is golden all over and crisp, 40 to 45
minutes. Let it rest for 5 minutes, then transfer to a platter
along with a sharp knife and the crackers. Serve any remaining
compote alongside.

Yield: 8 Servings
Categories: Appetizers, Cheese, Holiday

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
                            MARZEE’S CORNER
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

             CROCKPOT HOLIDAY CIDER

Serve this hot spiced cider right from the slow cooker.
1 gallon Cider
4 small cinnamon sticks
20 whole cloves

Put all in the slow cooker or crockpot and and turn on
high until hot and then turn on low or just put on low
and leave it. We serve from the slow cooker or crockpot
all day.