Holiday Pudding Cups
A light delicious treat which is fruitful, festive, and requires very little work. Plus it is in its own dish, so less clean up after a holiday party.
Ingredients:
- 1pkg Philo dough (thawed)
- 1pkg JELLO instant vanilla pudding (regular or sugar free)
- Milk (for pudding)
- ¼ cup Pomegranate
- ¼ cup Strawberry (sliced)
- ¼ cup Blueberry
- ¼ cup Kiwi (diced)
- Powder Sugar
Directions:
- Preheat oven to 350
- Lightly spray muffin pan with cooking spray (for appetizer style use the miniature cup cake pans)
- Roll Philo dough into 1/8 inch thick sheets
- Cut dough into squares, so that when it’s laid into the muffin pan it will hangover ½ inch
- Gently press squares into muffin pan, shaping edges to form rims ¼ inch high
- Bake for 18 minutes or until pastry has a golden color. (Tip – for a glossy shine on the pastry cup lightly glaze beaten egg onto the top)
- Let cool
- Mix up the vanilla pudding per the JELLO package instructions
- Once the pastry cups have cooled, spoon pudding into each cup.
- Then top with a piece of each fruit and lightly dust with powder sugar.
- Serve chilled.
- ENJOY!
Stuffing with Sage and Chives
Ingredients:
- 1 spray(s) cooking spray
- 12 slice(s) whole-wheat bread, cubed*
- 2 tsp olive oil
- 2 tsp light butter
- 1 cup(s) onion(s), diced
- 3 stalk(s) (medium) celery, diced
- 2 tsp dried thyme
- 2 tsp dried sage
- 1/2 tsp table salt
- 1/4 tsp black pepper, freshly ground
- 2 cup(s) canned chicken broth
- 2 Tbsp chives, fresh, chopped
Instructions:
- Preheat oven to 350ºF. Coat a 4-quart shallow baking dish with cooking spray.
- Arrange bread cubes on a large ungreased baking sheet in a single layer (use 2 baking sheets if there’s not enough room). Bake until lightly toasted, about 8 to 10 minutes. Remove bread from oven and set aside; leave oven set to 350ºF.
- Meanwhile, in a large skillet over medium-high heat, heat oil and butter together for 1 to 2 minutes. Add onion and celery; sauté until soft, about 3 minutes. Add thyme, sage, salt and pepper; stir to coat. Cook until herbs are fragrant, about 1 minute.
- Transfer onion mixture to a large mixing bowl. Add bread, broth and chives; toss to combine. Spoon mixture into prepared baking dish and cover with foil; bake 20 minutes. Uncover and bake until top is golden brown, about 15 minutes more. Divide into 8 pieces and serve. Yields 1 piece per serving.
Notes:
- Leave the bread bag open and somewhat uncovered for 1 to 2 days (at room temperature) before making the recipe.
- Feel free to substitute your favorite bread, such as whole grain, sourdough or a light variety..
- For added flavor, you can also add about 1 cup of diced Granny Smith or McIntosh apples to the stuffing
- You can make this stuffing in advance and bake it just before serving. The stuffing will last up to 3 days in the refrigerator or 3 months in the freezer. Thaw overnight in the refrigerator before baking as directed.
Servings: 8
Preparation Time: 15 min
Cooking Time: 45 min
Level of Difficulty: Easy
Enjoy!
