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Good morning and welcome to your Friday edition of A to Z Recipes. It's great to be back home. Yes, I enjoyed the time away in Florida, it was such fun, but I also missed my kids (did I say that? lol). I am anxious to get back to work and in the groove for the HOLY season of CHRISTmas. You know, I learn so much from my children. There's a lot of work involved in being a good parent to them, too. Part of what I do is pray and engage in some real soul-searching. I also read, looking to others for advice, as I firmly believe I wake up every day, scratching my head, saying "now, what do I do?". There is also much truth to be found by watching adults, seeing how they react to everyday pressures. I have discovered a valuable lesson: they act like kids. I am guilty of this, too. So, after having a situation with my kids regarding selfishness, then having to deal with an adult scenario, I did some reading (yes, I did a lot of praying, too!). I would like to share something I found that helped me cope with the selfishness in my world. You will find it in today's Ramblings. I encourage you to read it. Those of you who feel you do not need the help, as indicated by the topic, may be the ones who need it the most. There are two sentences in bold print in the article, just for you... and me. Thanks. Today's issue was a blast to prepare. I had to do nothing more than look through the wonderful recipes some of you have sent, for those that suit the HOLY season. I found so many that literally scream "pick me!" for entertaining. I know you will find something to prepare for family, friends, co-workers, etc. in today's offerings. You'll also find something to make you think and laugh... you know, what a great newsletter should have. Enjoy. We will see you here on Sunday for the tail-end of our monthly theme dedicated to Gifts from the Kitchen. A to Z Recipes is in danger of extinction. With expenses exceeding my ability to pay, this publication may cease. Only through reader support can it continue. Your donation and/or purchases through links found in issues will help offset rising expenses. There is n-o charge for the many hours spent here for you and n-o profit is desired. A to Z Recipes will remain a free publication - to the end. ~ Publisher Help make us NUMBER ONE ! 
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Help make us NUMBER ONE ! I'm Too Selfish! Found in Christianity Today Campus Life, March/April 1998 Q: I'm starting to realize I'm very selfish. I get upset if I don't get my way. I think I'm hurting people around me because I don't know how to compromise and give other people a chance to express their own ideas and opinions. I don't want to be this way anymore. Can you help me? A: You've made a great start at helping yourself. Most people who are more self-centered than other-centered aren't even aware of it. By recognizing that some of your actions may hurt other people, you're already becoming less selfish. I once read about a woman who went to see a doctor, complaining of aches and pains and fears. She told the doctor she'd already been to 14 other doctors. They all had thoroughly tested her and no one could find anything wrong with her. As the doctor sat listening to the woman's complaints, he noticed that the entire conversation was centered around herself. When she was finished talking, he didn't even give her a physical examination. He simply wrote out a prescription and told her to come back in 14 days for another consultation. He charged her for the visit and she left. On the way to the pharmacy she looked at the prescription. All it said was "Do something nice for another person 14 days in a row." The woman was irate! The doctor gave her no medicine, just silly advice and had charged her for it. She called him to complain. He said, "My prescription comes with a guarantee. Try it for 14 days and if it doesn't work, I'll give back your money." She reluctantly agreed to try his prescription. Every day she did something nice for someone else. She went out of her way to care for and serve others. She wrote kind notes to friends. She did a favor for each of her family members. She smiled at strangers and was polite to shop clerks. Fourteen days later she arrived back at the doctor's office looking completely different. The deep lines in her face had faded. Her eyes looked bright and shiny. She stood straighter and walked faster. She said, "I don't know what happened, but I feel 100 percent better." He asked, "Did you follow my prescription?" She replied, "Yes, I did. But why did it work?" The doctor responded, "Your problem wasn't physical; you simply needed to focus on others and not on yourself." The woman nodded and walked out of the doctor's office with a new outlook on life. That's my prescription to you. Practice "random acts of kindness" to others on a daily basis. Your selfishness won't go away immediately. But you'll change your perspective on the way you look at your life and the people around you. You'll begin to see that other people have needs and desires that are just as important as yours. And I think you'll get a real sense of personal happiness from doing nice things for others. You don't mention your faith, but if you are a Christian, you know that the call to Christ is the call to serve. Jesus told his disciples to follow his example and serve others (see John 13:1-17). If you follow the example of Christ and practice serving others, your selfishness will start to fade.
Help make us NUMBER ONE ! Be Prepared for a Car Emergency Shared by Treva, TN Accidents happen, so make it easy to be helped. Put an envelope into the glove box that's marked — In Case of Accident. It should contain the name and phone number of people to notify — if there's an emergency — along with a doctor's name, your blood type and allergies. Source: Heloise's Hints on Beliefnet.com Note from Maggie: This is an excellent idea, speaking from a Public Safety employee's standpoint! A to Z Recipes Handy Links for Diabetics
Help make us NUMBER ONE ! Soup's On! Here's the scoop on the current theme: With the weather becoming more wintry, what else comes to mind but a steaming pot of soup on the stove? The aroma fills the house, and everyone feels warmer when it is eaten. My kids go for Chicken Soup, but also love a rich beef stew. Of course, being a chile-head, I love a spicy chili. What melts the heart and warms the soul at your house? The soup's on, folks... send us your favorite soup recipes. We will collect them all month and post them on the first Sunday of January. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable. Please use this email link to submit a recipe for theme recipes: Soup's On! A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting. The rules for posting items in A to Z Recipes newsletters are: As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Items without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues The theme issue for Soup's On! has a deadline of December 30, 2005, and will be posted on January 1, 2006. Please use this email link to submit a recipe for theme recipes: Soup's On! As usual, only recipes are to be sent to: A to Z Recipes Inbox.   This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf! ~Maggie~ Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie diet programs, low carb lifestyles, and diabetic diets. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com. F-R-E-E SHIPPING ON ALL ORDERS ! 
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Help make us NUMBER ONE !  Holiday Eating Tips Shared by Ann, FL 1. Avoid carrot sticks. Anyone who puts carrots on a holiday buffet table knows nothing of the Christmas spirit. In fact, if you see carrots, leave immediately. Go next door, where they're serving rum balls. 2. Drink as much eggnog as you can. And quickly. Like fine single-malt scotch, it's rare. In fact, it's even rarer than single-malt scotch. You can't find it any other time of year but now. So drink up! Who cares that has 10,000 calories in every sip? It's not as if you're going to turn into an eggnog-aholic or something. It's a treat. Enjoy it. Have one for me. Have two. It's later than you think. It's Christmas Already! 3. If something comes with gravy, use it. That's the whole point of gravy. Gravy does not stand alone. Pour it on. Make a volcano out of your mashed potatoes. Fill it with gravy. Eat the volcano. Repeat. 4. As for mashed potatoes, always ask if they're made with skim milk or whole milk. If it's skim, pass. Why bother? It's like buying a sports car with an automatic transmission. 5. Do not have a snack before going to a party in an effort to control your eating. The whole point of going to a Christmas party is to eat other people's food for free. Lots of it. Hello? 6. Under no circumstances should you exercise between now and New Year's. You can do that in January when you have nothing else to do. This is the time for long naps, which you'll need after circling the buffet table while carrying a 10-pound plate of food and that vat of eggnog. 7. If you come across something really good at a buffet table, like frosted Christmas cookies in the shape and size of Santa, position yourself near them and don't budge. Have as many as you can before becoming the center of attention. They're like a beautiful pair of shoes. If you leave them behind, you're never going to see them again. 8. Same for pies. Apple. Pumpkin. Mincemeat. Have a slice of each. Or, if you don't like mincemeat, have two apples and one pumpkin. Always have three. When else do you get to have more than one dessert? Labor Day? 9. Did someone mention fruitcake? Granted, it's loaded with the mandatory celebratory calories, but avoid it at all cost. I mean, have some standards. 10. One final tip: If you don't feel terrible when you leave the party or get up from the table, you haven't been paying attention. Reread tips; start over, but hurry, January is just around the corner. Remember this motto to live by: "Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, martini in the other, body thoroughly used up, totally worn out and screaming "WOO HOO what a ride!"
Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Kitchen Bestsellers from Amazon Help make us NUMBER ONE ! DUTCH HONEY ~Submitted by Jean, OH & FL I told Maggie at our Luncheon meeting in Leesburg, FL yesterday that I would submit this recipe, so here it is. I've been making it for a long time. 1 cup brown sugar 1/2 cup dark Karo syrup 1 cup sour cream Mix well. Keep refrigerated. One of my sons mixed 1/4 cup peanut butter in this and ate it all. He said it tasted great! I use it as a spread, a fruit dip, and on ice cream, although that might be an acquired taste !! WHITE CHOCOLATE CRANBERRY COOKIES ~Submitted by Donna, TX 1 roll Pillsbury refrigerated white chocolate chunk cookie dough, room temperature 1 6 ounce package dried cranberries 1 cup chopped pecans 1 teaspoon orange extract 1 teaspoon vanilla extract Preheat oven to 350 degrees. Mix all ingredients together. Drop by teaspoonfuls onto a cookie sheet 2 to 3 inches apart. Bake 8 to 10 minutes. Makes 2 1/2 dozen cookies. Per cookie: Calories 111 (46% fat); Fat 6 grams (1 gram saturated); Fiber 1 gram; Cholesterol 4 mg.; Sodium 32 mg.; Carbohydrates 14 grams; Calcium 6 mg. Source- Dallas Morning News, Cookie Contest  STUFFED PORK TENDERLOIN WITH ROASTED GARLIC MAYONNAISE ~Submitted by Larry Holmes, Ontario, Canada 3 cups thinly sliced leeks, white and light green parts 2 cups coarsely chopped mushrooms 2 tablespoons olive oil ½ teaspoon crumbled thyme ½ teaspoon salt ¼ teaspoon pepper ½ cup fresh bread crumbs ½ cup grated Parmesan cheese ¼ cup chopped fresh parsley 2 pork tenderloins 1 tablespoon Dijon mustard salt and pepper 1 cup roasted garlic mayonnaise (Hellmann's offers this) Cut pork tenderloins lengthwise about halfway through the thickness of the meat, open like a book and flatten with a meat mallet to ½-inch thickness. In a large skillet set over medium-high heat, sauté leeks and mushrooms in olive oil until leeks are tender. Season with thyme, salt and pepper and cook for 1 - 2 minutes longer. Let cool slightly, then transfer to a food process or and process until the leeks and mushrooms are finely chopped. Add bread crumbs, Parmesan cheese and parsley and process just to blend. Preheat oven to 350°F. Cover each tenderloin with half of the stuffing mixture, pressing firmly to form an even layer over the entire surface of the meat. Beginning at one of the shorter ends, roll up the tenderloins to enclose the stuffing. Tie with kitchen twine and sprinkle with salt and pepper. Place side by side in a roasting pan. Roast 35 to 45 minutes until a meat thermometer inserted into the center reads 155°F. Remove from the oven and let stand for 10 minutes before slicing into spirals. Serve warm or at room temperature with roasted garlic mayonnaise. Roasted Garlic Mayonnaise: Mix together the Dijon mustard, salt & pepper (to taste) and the roasted garlic mayonnaise. Serves 4 to 6. MANDARIN ORANGE CHEESE PIE ~Submitted by Lou, FL Maggie, had this pie for Thanksgiving as it is a light dessert, if you are too full for pumpkin or pecan pie. 8 oz. softened Philadelphia Cream Cheese 1/4 cup orange marmalade 2 cups whipped topping ,thawed 2 cans mandarin oranges, well drained 9 in. graham cracker pie crust Blend cream cheese and marmalade; stir in whipped topping. Place a single layer of oranges on bottom of pie crust. Spoon filling over oranges. Decorate top with extra oranges. Cover and chill overnight. Garnish with more topping if desired. This is very good and SO easy ! I have done this with peaches and apricots also.  SPICED CHRISTMAS COOKIES ~Submitted by Robyn, Auckland, New Zealand 125g butter, softened 1/4 teaspoon vanilla essence 1 teaspoon ground cinnamon 1/2 teaspoon each: ground nutmeg, allspice 1/2 cup caster sugar 1 egg, lightly beaten 2 cups flour decorate with icing, silver balls, glace cherries etc. Preheat the oven to 180ºC. In a food processor, mix the butter, vanilla, spices and sugar, until light and fluffy. Add the egg and beat again. Add the flour to make a firm dough. Chill for 15 minutes in the fridge. Roll out to about 5mm thickness and cut in shapes with Christmas biscuit cutters. With a thick skewer, make a hole in the top of each biscuit large enough for a ribbon to be threaded. Place on an oven tray and bake for 10-15 minutes, until lightly browned. Decorate biscuits appropriately with coloured icing and silver balls. MAKES ABOUT 35 RANCHER'S PARTY DIP ~Submitted by Treva, TN 1 pound ground sausage-hot or mild 1 pound ground chuck 2 garlic cloves-minced 1/2 onion-finely chopped 1/2 bell pepper-finely chopped 1 cup milk 1 package taco seasoning 28 oz stewed tomatoes 1 jar of salsa-hot or mild 16 oz Velveeta-cubed salt & pepper Mix meat, garlic, bell pepper, onion, salt and pepper in skillet. Cook until done. Drain well. Add taco seasoning, salsa and tomatoes. Simmer 10 min. Melt cheese with milk in a saucepan. Dump all ingredients into a 5 qt crockpot and heat on low 2 hours or until hot. Serve warm with tortilla chips. PUMPKIN GINGER CHEESECAKE ~Submitted by Barbara, Chula Vista, CA 1 1/2 cups gingersnap cookie crumbs (about 36 cookies) 1/4 cup granulated sugar 3 tablespoons butter or margarine, melted 3 pkgs. (8 oz. each) cream cheese, softened 1 cup granulated sugar 1/4 cup packed light brown sugar 2 large eggs 1 can (15 oz.) Libby's 100% Pure Pumpkin 2/3 cup (5 fl. oz. can) Carnation Evaporated Milk 2 tablespoons cornstarch 3/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1 container (16 oz.) sour cream, at room temperature 1/3 cup granulated sugar 1 teaspoon vanilla extract Crumbled gingersnap cookies Preheat oven to 350 F. Tightly wrap outside bottom and side of 9 inch springform pan with 2 pieces of foil to prevent leakage. Lightly grease inside of pan. For Crust: Combine crumbs, granulated sugar and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan. Bake for 6 to 8 minutes. Cool on wire rack for 10 minutes. For Cheesecake: Beat cream cheese, granulated sugar, brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, ginger and cloves; beat well. Pour into crust. Place pan in large roasting pan, fill roasting pan with hot water to 1 inch depth. Bake for 65 to 75 minutes or until edge is set but center still moves slightly. For Topping: Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well. Remove cheesecake from water bath, leaving water bath in oven. Spread sour cream mixture over surface of warm cheesecake. Return cake to water bath; bake for 5 minutes longer. Remove cheesecake from water bath to wire rack. Run knife around edge of cheesecake. Cool completely. Refrigerate for several hours or overnight. Top with crumbled gingersnaps. Remove side of pan. Source: verybestbaking.com. BLACKBERRY WINE CAKE ~Submitted by Ann, Montreal, Quebec, Canada 1/2 cup oil 1/2 cup pecans 1 cup blackberry wine 1 pkg. (@ 3 oz) blackberry Jell-O 1 ea box white cake mix 4 ea eggs Glaze: 1 1/2 cup powdered sugar 1/2 cup blackberry wine Combine the cake mix, oil, blackberry wine, blackberry Jell-O, pecans; add the eggs 1 at a time. Grease heavily and flour Bundt pan. Pour batter in pan (batter will be thin). Bake 50-60 min. at 325 degrees F. Glaze: Mix together the powdered sugar and blackberry wine; bring to a boil. Leave cake in pan and pour 1/2 mixture over the cake. Let stand 30 minutes. Turn out and pour remainder of glaze over cake. SPICY SAUSAGE CRANBERRY CHEESE BALLS ~Submitted by Jean, Syracuse, NY 1 pkg. Hot Flavor Jimmy Dean Pork Sausage 1-1/2 cups all-purpose baking mix 8 oz. (2 cups) shredded sharp Cheddar cheese 1 teaspoon ground allspice 1 cup chopped dried sweetened cranberries 1 cup chopped pecans Preheat oven to 375 F. Combine all ingredients in a large mixing bowl; stir well. Form into 1” balls. Place on ungreased baking sheet; bake 18-20 minutes or until golden brown. Remove from oven; cool 5 minutes before removing from pan. Serve with cocktail forks or toothpicks. Note: may be prepared ahead and frozen uncooked. To bake from frozen: thaw on cookie sheet 15 minutes; bake in preheated oven 20-25 minutes or until golden brown. Variation: for firmer texture, add 3 cups baking mix and 2 cups shredded cheese to the ingredients listed above. Makes about 6 dozen; variation 9 dozen THE ULTIMATE LAST-MINUTE APPETIZER ~Submitted by Treva, TN I recommend keeping these ingredients handy for ANY last-minute quickie appetizer needs. It's not rocket science and this stuff will go like wildfire and is appropriate for any type of event from casual to formal. You can vary what you serve this with from chips and buttery Ritz to fancy crackers or toasts. Definitely tuck this into your "RECIPE911" list. 8 oz cream cheese -- softened 12 oz chili sauce 1 can shrimp (4.25 oz.) -- rinsed and drained 1 cup cheddar cheese -- grated sliced ripe olives for garnish Spread cream cheese evenly on a large serving platter. Spread chili sauce evenly over cheese. Distribute the shrimp evenly over the chili sauce. Sprinkle with the cheddar cheese. Garnish with the black olives slices. Chill. Voila! BEST BROCCOLI CASSEROLE ~Submitted by Angelique, TX 1 c Water 1/2 ts Salt 1 c Instant rice 1/4 c Butter 1/4 c Chopped onion 1/4 c Chopped celery 1 cn (10 3/4 oz.) cream of mushroom soup 1 cn (10 3/4 oz.) cream of celery soup 10 oz Pkg. frozen chopped broccoli, thawed 1/2 c Diced process American cheese Bring water and salt to a boil. Add rice; cover and remove from heat. Let sit for 5 minutes. Melt butter in skillet; saute onion and celery until tender. In large mixing bowl, combine rice, celery, and onion with remaining ingredients. Pour into a greased 1 1/2 qt. casserole. Bake at 350 degrees for 1 hour. Source: Just Vegetable Recipes CANDY CANE WHITE FUDGE ~Submitted by Treva, TN 12 oz white chocolate, coarsely chopped 14 oz can sweetened condensed milk 1/4 cup coarsely chopped peppermint candies Butter an 8-inch square baking pan; line bottom and sides with foil allowing foil to extend over sides of pan by about 1". Butter foil. Over medium-high heat in top of double-boiler or heatproof bowl set over pot of hot water combine white chocolate and condensed milk. Cook, stirring frequently, until melted and smooth, 5 minutes. Pour mixture into pan; sprinkle candy over top. Using knife lightly swirl candy into chocolate mixture. Refrigerate until firm, about 6 hours or overnight. Cut into 1" squares, diamond shapes or rectangles. Store in refrigerator. Yield: 64 pieces
Help make us NUMBER ONE ! SKINNY SPINACH AND ARTICHOKE DIP ~Submitted by Treva, TN Just because a recipe calls for cream cheese, sour cream, or mayonnaise, doesn’t mean you have to use the original. The supermarkets all carry low-fat and non-fat versions that serve as great alternatives. Believe me, you won’t miss the flavor or taste. Try this holiday or anytime favorite with half the calories and fat and double the folate power! 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided 1/2 cup fat-free sour cream 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided 1/4 teaspoon black pepper 3 garlic cloves, crushed 1 (14-ounce) can artichoke hearts, drained and chopped 2 (8-ounce) block fat-free cream cheese, softened 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry 1 (13.5-ounce) package baked tortilla chips (about 16 cups) Preheat oven to 350°. Combine 1 & 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (2 tablespoons Parmesan through spinach) in a large bowl, and stir until well-blended. Spoon mixture into a 1 & 1/2-quart baking dish. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips. Enjoy!
Help make us NUMBER ONE ! CINNAMON COOKIES (DIABETIC RECIPE) ~Submitted by Treva, TN 4 egg whites 2 Tablespoon (30 mL) water 5 teaspoon (25 mL) granulated sugar replacement 1 teaspoon (5 mL) cinnamon 1 & 1/2 cup (375 mL) flour 1/2 teaspoon (2 mL) baking soda 1/4 teaspoon (1 mL) salt Beat eggs and water until light and fluffy. Beat in sugar replacement and cinnamon. Combine flour, baking soda and salt in sifter; sift half of the dry ingredients over egg mixture. Fold to completely blend. Repeat with remaining dry ingredients. Drop by teaspoonfuls onto greased cookie sheets, 2 to 3 inches (1 cm) apart. Bake at 375 degrees F (190 C) for 10 to 12 minutes. Yield: 20 cookies 1 cookie: 41 calories SUGAR-FREE FUDGE ~Submitted by Judy, MI 16 oz. Cream cheese, softened 2 Unsweetened chocolate squares (1-oz. each) 1/2 cup Sugar substitute 1 teaspoon Vanilla extract 1/2 cup Chopped pecans or walnuts (optional) Melt chocolate. In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Pour into well- greased 8-inch square baking pan. Cover and refrigerate overnight. About 16 pieces, depending on size A to Z Recipes Handy Links for Diabetics
Help make us NUMBER ONE !  TOMATO-BASIL APPETIZERS ~Submitted by Treva, TN Makes: 2 servings In a just-for-two version of bruschetta, tender biscuits are the base for a creamy filling topped with fresh tomato and basil. 2 Pillsbury® Oven Baked frozen flaky layers biscuits (from 22.1-oz bag) 2 tablespoons herb-flavored cream cheese spread 1/4 cup diced seeded tomato Chopped fresh basil leaves 1. Heat oven to 350°F. Spray cookie sheet with cooking spray. Place biscuits on microwavable paper towel. Microwave on Medium (50%) 25 to 30 seconds, turning over halfway through microwave time. (Biscuits should be slightly frozen for easier slicing.) Slice each biscuit horizontally, carefully separating into 2 layers. 2. Place biscuit halves cut sides down on cookie sheet. Bake 10 to 14 minutes or until edges are light golden brown. Remove from cookie sheet. Cool 5 minutes. 3. Spread cream cheese spread on biscuits. Top with tomato and basil. Vary the flavor when you choose another fresh herb, such as oregano or tarragon.
Help make us NUMBER ONE !  SPINACH-FILLED RED PEPPER PASTRY SWIRLS I found this in Better Homes and Gardens and love it. The colors are perfect for a Christmas morning brunch. For those who say they "don't eat spinach!" try it, you'll like it! Besides, most folks who hate spinach are thinking of the days when Mom made ya eat canned spinach. Yuck! LOL Prep: 35 minutes Bake: 16 minutes Ingredients 3/4 cup water 1/3 cup butter 3/4 cup all-purpose flour 3 eggs 1/4 cup grated Parmesan cheese 3 tablespoons roasted red sweet peppers, finely chopped and well drained 1 10-ounce package frozen chopped spinach, thawed 1 5-ounce container semi-soft cheese with garlic and herb 1 beaten egg Directions Line two baking sheets with foil; grease foil. Set aside. For pastry, combine water and butter in a medium saucepan. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add the 3 eggs, one at a time, beating well with wooden spoon after each addition until smooth. Stir in Parmesan cheese and roasted peppers. Meanwhile, for filling, place spinach in a colander. Press the back of a wooden spoon against the spinach to force out any excess water. In a medium bowl stir together spinach, semi-soft cheese, and the beaten egg. Drop filling by level measuring teaspoons into mounds 2 inches apart onto prepared baking sheets. Place pastry dough in a pastry bag fitted with a 3/8-inch star tip. Pipe dough in circles around filling mounds, leaving filling uncovered in center. Bake in a 400 degree F. oven for 16 to 18 minutes or until golden brown. Serve immediately. Makes 40 to 45 appetizers. Make-Ahead Tip: Prepare and bake swirls as directed above. Remove from baking sheets, and cool on wire racks. Place in freezer containers and freeze up to 1 month. To reheat, place frozen swirls on greased baking sheets. Bake in a 350 degree F. oven for 10 to 15 minutes or until heated through. Nutrition facts per serving: calories: 47 total fat: 4g saturated fat: 2g cholesterol: 26mg sodium: 59mg carbohydrate: 2g fiber: 0g protein: 2g vitamin A: 6% vitamin C: 4% calcium: 1% iron: 1%
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