Easy Appetizer: Ham and Cheese in Puff Pastry

Ham Delights, one of my all-time favorite appetizers just got a little easier and possibly even yummier! I cannot always find the party rolls that I use for that recipe and that happened to me tonight. I already had everything else in the cart so thought about what I could use instead of the party rolls... and it hit me. Puff pastry. The new version turned out delicious and nobody has to know how fast and easy it is! Now, you do have to thaw the puff pastry. Follow the instructions on the box. The best way is to let it thaw in the fridge overnight but if you are like me and did not plan that far in advance, you can thaw it on the counter.

HAM & CHEESE IN PUFF PASTRY

1 box puff pastry, thawed

2 shallots, minced

1/2 cup Dijon mustard

2 tablespoons unsalted butter, room temperature

kosher salt and freshly ground black pepper to taste

6 slices deli ham, sliced thin (like you would for sandwiches)

6-7 slices Swiss cheese  

a little all-purpose flour for rolling out the puff pastry

1 egg, beaten with a little water for egg wash

Set the oven to 425. Line a half sheet pan or cookie sheet with parchment paper.

Make the spread: mix the shallots, mustard, salt, pepper, and butter together. Set aside.

Dust the counter with a little flour to keep the dough from sticking. Also lightly dust your rolling pin. Carefully roll over the puff pastry- just enough to smooth it out.- make just one pass over the dough. Move to the pan. Spread half of the Dijon mixture on the puff pastry- leave a one inch border all around the edge. Put a layer of ham over the mixture and repeat with the cheese. Spread the remaining mixture on the top. Brush the edge with the egg wash.

Roll out the second puff pastry using the same technique as the first one. Line up the bottom and the top. Use a fork to lightly press the edges together. Brush the top with egg wash. Cut 3 slits in the top of the pastry.

Bake for 20-25 minutes or until puffy and golden brown. Slice into squares- larger if you want to serve with a fork and smaller if you want guests to just pick up and eat them. Let cool for at least 12 minutes before you cut it. Actually, it's better if you wait even a little longer.

Want the original recipe? Ham Delights have been a crowd favorite every time I've served them for the past 20 years!

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Make it Tonight: Nutella Cookies

My friend Liz recently sent me this recipe for Nutella cookies...and it took me a few weeks to get a chance to make them. Now that I've tasted one, I wish I'd made them a lot sooner! Dark, rich and delicious with cocoa, Nutella and butter... Need I say more? For the unacquainted. Nutella is a hazelnut spread- find it in the peanut butter aisle. Warning- it is highly addictive and these these cookies will soon become one of your favorite recipes. Make them even better by making sandwich cookies with more Nutella, marshmallow fluff, or ice cream! Head's up= this recipe calls for chilling the dough for 4 hours before baking so just be prepared to allow for the chill time.

Nutella Cookies- stuff with more Nutella, marshmallow fluff or ice cream for awesome sandwich cookies:))NUTELLA COOKIES

Makes 4 dozen cookies- depending on the size

2 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick unsalted butter

1 1/2 cups sugar

2 eggs

1 cup Nutella

1 teaspoon vanilla

finely chopped, toasted hazelnuts

Whisk together the flour, cocoa, baking soda, and salt. Set aside. Beat sugar and butter on medium speed for five minutes. Add the eggs, one at a time, beating to fully incorporate the egg before adding the next one. Add the Nutella and vanilla; beat until combined. Chill dough four hours or overnight. The Nutella makes the dough very soft and you really need to chill it well before you bake. If you don't have time to chill for 4 hours, wrap the dough tightly in plastic wrap and pop it in the freezer for 1 1/2 hours before baking.

Preheat oven to 350. Line baking sheets with parchment paper. Use a very small ice cream scoop to insure uniform size cookies. Roll the tops and sides in the chopped hazelnuts. (you can substitute another nut like almonds if you can't find the hazelnuts) Do not get the nuts on the bottom of the cookie. Bake cookies for 10-12 minutes... more for crisp cookies and less for softer cookies. Let cookies cool on the baking sheets.

The cookies will spread as they bake so leave a bit of room between them.

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Make it Tonight: Peppermint Hot Chocolate

Brrr... there's a chill in the air and the holidays are right around the corner. No matter if you're just cuddled up in a blanket watching Christmas movies or coming in from holiday shopping, make up a mug of this fast and super rich hot chocolate! Check out the variation at the end... a shot of something extra to warm you up fast!

PEPPERMINT HOT CHOCOLATE

Makes 2 large mugs

2 1/2 cups milk (use whole or skim, whatever you like)

3 tablespoons unsweetened cocoa

3 tablespoons sugar

6 squares (3 ounces) 60 % Cacao dark chocolate, chopped 

1/2 teaspoon vanilla

dash salt

4 peppermint candies or 2 peppermint sticks, crushed fine + 2 peppermint sticks for garnish

1/2 cup heavy cream or whipping cream

Put the candies in a plastic bag and crush them using a rolling pin or mallet. Set aside. Put the milk in a saucepan. Slowly bring to a simmer, stirring occasionally. Reduce the heat. Add the sugar and stir to dissolve. Put the cocoa in one of the mugs. Add a bit of the hot milk and stir until it becomes smooth, adding more milk to thin it out. Add it back to the saucepan. Next, add the chopped chocolate and stir until it is completely melted. Let the chocolate heat through, stirring constantly. Add the crushed candies and stir until they are melted. Pour into mugs and drizzle a little heavy cream on the top. Garnish with a peppermint stick, whipped cream, a dusting of cocoa, marshmallows, or even more crushed candies... whatever you like and your diet can afford!

Variation: Add a shot of brandy, vanilla vodka, chocolate or white chocolate liqueur, coffee liqueur, or peppermint schnapps to your mug for some extra warmth!

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Easy Entertaining: Make The Perfect Playoff Drinks

So.... You're hosting the gang at your place for the playoffs this week and you're bored with the same old beer-in-the-cooler routine. Here's a great drink recipe for your game day get-together that can work for any menu. Best of all, this cocktail is easy to make and serve... especially if you mix up a batch in a large plastic dispenser before guests arrive. I'm also giving you the 411 on pre-party prep and simple plastic serving solutions so you can have fun at your own party!

SIGNATURE COCKTAILS

Serve a signature cocktail for your party. Choose one or two pre-mixed drinks which pair well with the menu you are serving. My favorite drink recipe starts with lemonade as a base which works for any occasion.

GAME DAY LEMONADE

Makes 1

4 ounces fresh lemonade (use frozen or powder mix if you must)

1 1/2 ounces of your favorite liquor: Plain vodka, citrus vodka, raspberry flavored vodka, bourbon, Irish Whiskey, or rum all work well with this recipe. Make your choice based on your crowd and menu.

1/2 ounce Limoncello

Mix and serve in a tall glass over ice. Garnish with a sprig of mint or a lemon wheel.

For a crowd:

Serves 15+ guests depending on serving size

1 gallon fresh lemonade

1 bottle (750ml) of your liquor of choice. (I prefer raspberry vodka with an additional shot of raspberry liqueur)

2 cups Limoncello or other lemon liqueur

Add more or less alcohol to your taste. Mix ingredients in a large plastic or acrylic dispenser like the one shown below. You can add ice to the dispenser but I always freeze the lemonade base and use that in place of ice so you don't water down or dilute the drink. Add mint or lemon wheels to the dispenser to add some color and style to the presentation. You can also make these variations:

Margarita: Substitute limeade for the lemonade, use tequila for your alcohol and exchange orange liqueur for the limoncello.

Mojito: Substitute limeade for the lemonade; use light rum for your alcohol and exchange seltzer or club soda for the limoncello. Add a handful of fresh chopped mint.

Large plastic dispensers make serving easy for a partyPARTY PREP: MIX DRINKS IN ADVANCE AND FREEZE

When I'm entertaining, I want to make everything as simple as possible so I can enjoy time with friends and have some fun. I don't like to set up a bar and ask guests to mix their own drinks but I don't want to play bartender, either. The solution is to mix up drinks a few days in advance and freeze them in plastic jugs. You can find large restaurant-style plastic jug containers at a restaurant supply store or you can reuse plastic juice or milk containers.

Remember that alcohol does not freeze solid so if your drinks have a high alcohol content, they will not freeze completely. If the drinks do not have alcohol, they will freeze solid and take longer to thaw.

Remove the containers from the freezer an hour or so before you need them and let them sit at room temperature. This will give them a chance to thaw slightly. Pour the mixture into large, easy to pour plastic pitchers or acrylic beverage dispensers so that guests can serve themselves.

DRINK SERVING SOLUTIONS

For some occasions, plastic glasses and serving pieces just make sense and a game day party is one of those times. I stack up plastic cups in my team colors so that guests can serve themselves easily. One smart hostess trick I employ on game day is to start with a large cup and then switch to smaller size cups as the party goes on. This tip will help you control consumption; smart from both a budget and a safety perspective.

Smart plastic Tervis Tumblers are perfect for parties!I really love Tervis Tumblers for game day parties- both at home and when tailgating. These "smart" plastic glasses are virtually unbreakable. Their double wall technology keeps hot drinks hot and cold drinks cold. I love the cups for serving soup or chili on game day. Best of all, when you are entertaining at home, you can forget your coaster anxiety: these plastic cups and glasses do not sweat so they won't leave a water mark on your coffee table! You can get them monogrammed or in team logos for both NCAA and NFL teams. www.tervis.com

More cocktails for a crowd from Martie Knows Parties:

STRAWBERRY PEAR SANGRIA

THE PERFECT BLOODY MARY

SWEET TEA VODKA & LEMONADE

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Holiday Entertaining: Spicy Ginger Cookies

I learned this recipe from my friend Judy Feagin, who let me come bake more than 700 cookies with her yesterday for her church's holiday open house. Judy retired from Southern Living magazine- so she really knows what she is doing. I learned so much about cooking baking but more than that, I had so much fun!

Here's one of the recipes we made: her holiday ginger cookies. Use a small ice cream scoop to measure the cookie dough. It makes the whole process simple.

TAKU GINGER COOKIES

1 cup butter, softened

1 3/4 cup sugar

3/4 cup brown sugar

1 egg

1/3 cup molasses

2 3/4 cups all-purpose flour

1 1/4 teaspoons baking soda

1 tablespoon ground cinnamon

1 tablespoon + 2 teaspoons ground ginger

1 teaspoon ground cloves

2 teaspoons ground nutmeg

1/2 teaspoon salt

1/4 cup sugar in the raw or turbinado sugar for dipping

Space oven racks evenly. Preheat oven to 350.

Cream butter and sugars together until fluffy.

Beat in egg and molasses.

In another bowl, mix the dry ingredients together: flour, baking soda, spices and salt. Add the dry ingredients to the egg mixture.

Using a small ice cream scoop, form walnut-sized dough balls and roll the tops and sides in raw sugar- just the tops and sides... don't get the sugar on the bottom.

Place on a baking sheet lined with parchment paper.

Bake 10-12 minutes for softer cookies, longer for crisp cookies. Cookies will crack on the top. Excellent served warm.

Need more holiday recipes? Try some of these:

 HOMEMADE CHOCOLATE TRUFFLES

HOLIDAY COCKTAIL RECIPES

KELLY'S ENGLISH TOFFEE COOKIES

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