I serve this dish with vegetables and a salad.
- Portion size 4 servings
- Credits : Donna Leigh
- 1 pkg egg noodles
- 1 can cream of chicken soup
- 1 cup cooked ham cubed
- 1 1/2 cup grated cheese
I serve this dish with vegetables and a salad.
Cream Cheese Gingerbread Thumbprint Cookies Image by: Jodi Pudge
Gingerbread overload? There's no such thing! These soft, chewy ginger-spiced thumbprints are filled with a tangy cream cheese icing for the ultimate holiday treat. A sprinkling of chopped crystallized ginger gives the cookies an added festive touch.
Cookies: In large bowl, beat butter with sugar until fluffy; beat in egg, fancy molasses and cooking molasses. In separate bowl, whisk together flour, ginger, cinnamon, cloves, baking soda and salt; stir into butter mixture just until combined.
Roll by 1 tbsp into balls. Arrange, 2 inches apart, on parchment paper–lined rimless baking sheets. Supporting opposing sides of 1 ball with 2 fingers, press opposite index finger into centre to create well 1/2 inch deep and 3/4 inch wide. Pinch together any cracks around edge. Repeat with remaining balls. Refrigerate until firm, about 30 minutes.
Bake, 1 sheet at a time, in 350°F oven until no longer shiny, about 12 minutes. Remove from oven; using rounded back of 1 tsp measure, gently press wells to reshape. Let cool on pans for 5 minutes; transfer directly to racks to cool completely.
Spiced Cream Cheese Icing: While cookies are cooling, in bowl, beat cream cheese with butter until fluffy; beat in molasses, vanilla, cinnamon, ginger and cloves. Beat in icing sugar until smooth. Spoon or pipe heaping 1 tsp of the icing into well of each cookie.
Garnish: Sprinkle icing with ginger. Refrigerate until icing is set, about 30 minutes. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Makes about 40 cookies.
Honey, Fig and Mascarpone Tarts Image by: Jodi Pudge
These pretty pastries are perfect for brunch, afternoon tea or dessert. For ideal ripeness, choose figs that are slightly soft to the touch.
On work surface, gently unroll pastry. Halve pastry lengthwise; cut crosswise into thirds to make 6 rectangles. Arrange, 2 inches apart, on parchment paper–lined rimless baking sheet.
Using sharp knife, score along border of each rectangle, 1/2 inch from edges. Whisk 1 of the egg yolks with 1 tsp water; lightly brush over edges of pastry.
In bowl, stir together mascarpone, sugar and remaining egg yolk; spoon generous 1 tbsp into centre of each rectangle, spreading to scored edges. Arrange figs over top. Bake in 400°F oven until edges are golden, about 16 minutes. Sprinkle with pistachios. Bring to room temperature, about 20 minutes.
Whisk honey with lemon juice; drizzle over tarts.
Makes 6 tarts.
Apple Strudel Cups Image by: Jodi Pudge
These hand-held cups not only take less time to make than a full-size strudel but also result in less mess for guests. Use sweet-tart baking apples for the best flavour.
In large skillet, melt half of the butter over medium heat; cook apples, stirring often, until tender, about 12 minutes. Remove from heat; stir in almonds, honey, lemon juice and salt. Scrape into bowl; refrigerate until lukewarm, about 20 minutes.
In small microwaveable bowl, microwave remaining butter until melted. Place 1 sheet of the phyllo on work surface; keep remaining sheets covered with damp towel (to prevent drying out). Lightly brush phyllo with some of the remaining butter. Top with second sheet of the phyllo; lightly brush with some of the remaining butter. Repeat with remaining phyllo and some of the remaining butter. Halve layers lengthwise; cut crosswise into thirds to make 6 squares.
Press 1 square into bottom and up side of each well of 6-count muffin pan, leaving overhang. Divide apple mixture among cups; fold overhang over top of filling. Brush tops of phyllo with remaining butter. Bake in 350°F oven until golden, 28 to 30 minutes. Let cool in pan for 5 minutes; transfer to serving plates. Dust with icing sugar.
Makes 6 pieces.
Herbed Cheese Pinwheels Image by: Jodi Pudge
These savoury cheese-filled pastries come together in minutes and can be personalized to suit your tastes. Try cooked bacon and Cheddar, sun-dried tomatoes and mozzarella, or sliced pitted olives and Havarti.
On parchment paper–lined rimless baking sheet, unroll pastry.
In bowl, stir together red peppers, Fontina, Parmesan, basil and garlic; sprinkle over pastry. Tightly roll up pastry. Arrange, seam side down, on sheet of waxed paper; wrap in waxed paper, twisting ends to seal. Refrigerate until chilled, about 1 hour.
Remove waxed paper. Using serrated knife, slice pastry into scant 1/2-inch thick rounds. Arrange, 1 inch apart, on parchment paper– lined rimless baking sheet. Bake in 400°F oven, turning once, until golden, about 20 minutes. (Make-ahead: Let cool completely. Store in airtight container for up to 2 days.) Serve warm or at room temperature.
Makes about 18 pieces.