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Pomegranate, Feta, and Chive Pinwheels

Everywhere we go everything is decorated. And while there may be a whole spectrum of ‘holiday’ colors, red and green are by far the stars of this show. One thing I don’t see a lot of? Festive dishes.

Hold on, let me stop you right there. I’m not talking about the traditional holiday favorites. Or even all the cute ones made to look like Holiday favorites, like our Christmas Tree Pull-Apart Bread or our Christmas Tree Pancakes. Those are a given. I’m talking about ‘decorated’ festive dishes made specifically with Christmas colors in mind. My Mom used to say that at least half of her enjoyment in a dish wasn’t just taste or even presentation, but about the colors and whether or not they spoke to her. She loves a vibrant presentation, and I can honestly say that I’ve come to appreciate one as well.

Pomegranate & Feta Pinwheels 2

Red pomegranate arils and bright green chives stud a bed of snowy white feta and whipped cream cheese, and it’s all wrapped up into perfect pinwheels. Talk about the total package! Visually engaging with a mouth-watering flavor combination, these just beg to be included in your Christmas buffet or at any holiday party.

Pomegranate, Feta, and Chive Pinwheels

Pomegranate & Feta Pinwheels

8 oz whipped cream cheese
5 oz crumbled feta cheese
¼ cup chives, chopped
⅓ cup pomegranate arils, rinsed and gently patted dry
4 fajita size tortillas

Directions

  1. In a medium size bowl, stir together the cream cheese, feta, chives and pomegrante arils.
    2. Spread the cream cheese out evenly over all four tortillas.
    3. Roll each tortilla tightly (like you would a Swiss or jell roll) and wrap the roll in plastic wrap. Refrigerate the filled tortillas for at least one hour, or overnight if making ahead of time.
    4. Use a serrated knife to slice each tortilla into 12 pinwheels before serving.

recipe adapted from Melanie Makes

Eggnog Monkey Bread

Monkey Bread is one of the sons’ favorite things to eat, and it’s little wonder why. It’s sticky, it’s sweet, and it’s basically dessert that they have permission to eat for breakfast and they get to wash it all down with a tall glass of cold milk.

Think you don’t have time to make such a yummy dish from scratch? We’ve made this super simple to make, so simple you’d have to try hard to actually mess it up.

Eggnog Monkey Bread 2

Even better? This isn’t any ordinary monkey bread recipe, this one is dressed specifically for the holidays, with its typically sugary sweet, pull apart pastry and a liberal buttered eggnog cream poured overtop.

Eggnog Monkey Bread

Eggnog Monkey Bread

1 can (16.3 oz) regular refrigerated biscuits, no flaky layers or butter flavored

3/4 cup sugar

1/2 tsp nutmeg

6 tbsp butter, melted

Directions

1. Mix 1/4 cup of the sugar and the nutmeg, stirring to combine.

2. Separate the biscuits and use a pair of kitchen shears to cut each one into 4-6 pieces and put the cut pieces in a large zip locking bag, or a large tupperware.

3. Add the sugar mixture to biscuits, seal, and shake well to evenly coat the biscuit pieces.

4. Transfer the sugared biscuits to a greased 6 cup bundt pan.

5. Mix melted butter and the remaining 1/2 cup of sugar and pour it all over the biscuits in pan.

6. Bake at 350 degrees for 28 minutes, or until golden brown.

7. Let the bread cool in the pan for 10 minutes before removing. To remove, tip the bundt pan upside down onto a serving plate, give it a pat or two if needed to release the bread, and top it with the eggnog glaze.

Eggnog Drizzle

1 cup powdered sugar

1 tbsp butter, softened

1/2 tsp rum extract

3 tbsp eggnog

1/8 tsp nutmeg

Directions

1. Stir together all the ingredients until evenly combined, add more eggnog if you’d prefer a thinner consistency. Drizzle the eggnog glaze over the monkey bread.

Crusty, Fool-Proof Baguettes In 30 Minutes Flat

Quick & crusty baguettes in 30 minutes flat. Say that five times fast. How many of you thought you’d ever be able to say that at all, let alone believe it? This recipe is like the best (not anymore!) kept secret on the planet. It’s so easy, it’s been called fool proof. It’s perfect for beginner bakers and as an easy introduction to from-scratch bread making. Plus, it only uses five (yes, 5) everyday ingredients you probably already have in stock.

Baguettes for Beginners 2

Soft and flaky on the inside, crisp and crusty on the outside. They’re perfect for tearing into and chewing alongside your favorite pasta, your favorite cheese, your favorite soup, or for something as simple as slapping on a slab of your favorite butter. These baguettes are perfect. And they can be made last minute. Goodbye pre-planning and hours of rise time. I won’t miss tip-toeing around the house or trying to time nap time so heavy foot steps and little running feet wouldn’t make my dough fall, that’s for sure!

Baguettes for Beginners 3

This recipe makes two loaves, and we love to enjoy one fresh out of the oven with our favorite spices in a little olive oil for a quick and easy appetizer to tide us over while our main meal cooks.

Crusty, Fool Proof Baguettes In Under 30 Minutes Flat

Baguettes for Beginners

2 cups very warm water
1 packet yeast, or 2 1/4 tsp dry active yeast
2 tbsp sugar
1 1/2 tsp salt
3-4 cups of flour

Directions

 1. Preheat the oven to 425 degrees. In a large bowl, whisk together the warm water, yeast, and sugar. Set the bowl on top of your preheating oven for ten minutes. Stir in the salt and add the flour a half-cup at a time, until the dough becomes soft, but not sticky. Knead the dough until elastic.

2. Cut the dough into four even pieces. Roll each of them into four long, thin ropes. Twist together two of the ropes to form one loaf. Twist the other two ropes together to form a second loaf. Transfer both onto a large baking sheet lined with parchment paper.

3. You can now bake the loaf right away (if you’re in a hurry), or allow it to rise for an additional 15-30 minutes on top of your warm oven.

4. Fill a large bowl with 3-4 cups of ice. Open your hot oven and place the baking sheet with the baguettes inside, then toss the ice cubes on the bottom of the oven and quickly shut the door. Do NOT open your oven for 15 minutes (the steam for the ice is what creates the crunchy outer crust). Bake until golden brown, about 15-18 minutes.

5. Serve warm with butter or with a dipping sauce of your favorite seasoned olive oil.

Throwback Thursday # 16

After taking last week off to enjoy the holiday with our families, weeeee’rrrrreeee baaaaaack!

TBT

Hey guys! Did you have a good Thanksgiving? I hope you guys all had an amazing time and ate awesome food. Obviously from the posts you all shared you had some seriously amazing ideas. We are happy to be back, that week off seemed like it was forever and we can’t wait to see what you have to share with us this week.

This weeks goal is for us to hit 200 link ups! We are so close! Our last party was clocked in at 187. Let’s spread the word about Throwback Thursday 🙂 Sharing is caring and we love to share your posts throughout the week so we would love for you to share our party! Remember, more exposure for everyone. Woohoo who doesn’t love that? Anyways, enough ramblings how about we share our features.

MOST CLICKS:

m&m bars

Mega M&M Blondies from Bakewell Junction

pumpkinpiewhole2

Praline Pumpkin Pie from Silver Foodie

wasabi-mashed-potatoes-title

Wasabi Mashed Potatoes from Dizzy Busy and Hungry

Spiced-Sweet-Potato-and-Bacon-Skewers-Recipe

Spiced Sweet Potato and Bacon Skewers from Home Cooking Memories

Cherry-Crescent-Roll-Turnovers-Sondra-Lyn-at-Home.com_4

Cherry Crescent Roll Turnovers from Sondra Lyn at Home

monogram_disney_waterbottle

Personalized Disney Water Bottles from Simply {Darr}ling

Congrats everyone!! Coming in the next few weeks will be new buttons, so get ready to finally have some you can grab. Until then like always you are able to grab any of our buttons to display on your page until we get one that includes us all.

Party Guidelines:

Link up anything that is created by you! Please no link ups, stores or giveaways.

Link up as many posts as you’d like.

Please follow us on at least one of our social media platforms:

Alli @ Tornadough Alli
Blog – FacebookPinterestTwitter  Google + – Instagram

Quinn @ Dad Whats 4 Dinner
BlogFacebookPinterestTwitter – Google + – Instagram

Meaghan @ 4 Sons ‘R’ Us
Blog – Facebook  Pinterest – Twitter – Instagram

Mollie @ The Frugal Hausfrau
Blog – Facebook – Pinterest – Twitter

Please share only the links to your post and not your blog.

This is a party and mingling is highly recommended, please try to click on one or more links! This raises your chances of being featured!

Not required but very much appreciated, link back to my site by either your post or grab my button and put it on your link parties page.

We would also greatly appreciate any sharing of this party on any social media platforms! If you tweet it they will come. Sharing is caring people. We will be sharing your links throughout the week on our personal pages as well! Which brings me to my next point: All photos submitted to the Throwback Thursday Link Party, grant the rights to display their photo on our websites and any social media sites used in promotion of your link. We are not responsible for stolen images or the mis-use by others who have found your image through this link party.

Click the button below to come party with us!

Link up your own posts or come check out what everybody brought this week 🙂

Cranberry Orange Rice Krispie Treats

Cranberry and orange is such a dynamic flavor duo, and it seems to pop up a lot during Fall. We also think it’s perfect for The Winter Holidays. And Rice Krispie treats have and will always one of the kids’ favorite things to make and to eat. So combining the two was a win for everyone. They still got to make , play in, and eat sugary, sticky crunchy melted marshmallow goodness, and we got to experiment with adding in some gourmet (that’s a stretch, isn’t it?) grownup mix-ins.

Cranberry Orange Rice Krispy Treats

If you haven’t experimented with going beyond the basic Krispie treat, this recipe is a perfect starting point. The tartness of the dried cranberries is balanced out by the sweet orange and packed into every chewy bite.

Cranberry Orange Rice Krispie Treats

Cranberry Orange Rice Krispy Treats 2

3 tbsp butter
1 bag (10 oz.) mini marshmallows
1/4 tsp orange zest
2 tbsp orange juice
6 cups Rice Krispies cereal
1 cup dried cranberries, such as Craisins

Directions

  1. In a large skillet over medium heat, melt the butter. Once melted, add in the marshmallows and stir. Let marshmallows melt completely, stirring occasionally. Stir in the Orange zest and juice. Remove the skillet from heat and set aside.

2. Pour in both the cereal and dried cranberries, carefully stirring (so none spills out) until everything’s evenly coated with the melted marshmallow. Coat a 9×13 baking dish with non stick spray, and then transfer the cereal to the dish. Use the back of a greased spatula to gently press the mixture down and out, evenly into the dish. Let the treats cool completely, then cut into squares before serving.

recipe adapted from Love Bakes Good Cakes

Crispy Mini Jalapeno Popper Egg Rolls

As if a classic case of the Mondays wasn’t hard enough to to beat already, it’s also rainy. And it’s supposed to be rainy for most of the week. Talk about a lack-luster start to the week. But I’m not letting that stop me from bringing you this snack recipe.

I know, I know, such dedication. I mean it, I’m putting off my nap for it 😉 I kid, kinda.

Mini Jalapeno Popper Egg Rolls 2

These are everything you love about jalapeño poppers, but cleverly tucked into a mini fried egg roll shell. Talk about having a surprise hidden inside!

Mini Jalapeno Popper Egg Rolls 3

They’re creamy, they’re cheesy, bacony, and spicy with just the right amount of crunch. These are great party appetizers, and they’re also great grub for game day.

Crispy Jalapeno Popper Egg Rolls

Mini Jalapeno Popper Egg Rolls

8 oz cream cheese, softened
1 cup of shredded sharp cheddar cheese
1-2 jalapeño peppers, seeded and diced
1/2 tsp garlic powder
2 green onions, finely sliced
1 package wonton wrappers
canola oil, for frying

Directions

  1. In a large skillet or medium-large pot, heat the oil to 350 degrees.
    2. Stir together the cream cheese, cheddar, jalapeño peppers, garlic powder and green onions until evenly combined.
    3. Place each wonton wrapper diagonally (like a diamond) and add 1 tablespoon of filling. Brush a little bit of water on the edge of the wrapper and fold in half pinching to seal. Fold the sides in and roll the egg roll ensuring it is completely sealed.
    4. Drop each egg roll into the hot oil for about 3 minutes, or until brown and crispy.
    5. Remove the fried eggrolls to paper towels to drain. Let them rest about 5 minutes before serving.

recipe adapted from Spend With Pennies

Like this idea? Be sure to check out these other fun egg roll ideas!

Crispy Homemade Egg Rolls 7

Crispy Homemade Egg Rolls with Sesame Ginger Dipping Sauce

Ham Mac & Cheese Egg Rolls 2

Mac & Cheese Egg Rolls with Ham or Bacon

Southwestern Egg Roll Dip with Wonton Chips 2

Southwestern Egg Roll Dip with Crispy Wonton Chips

Crockpot Honey Garlic Chicken

I was so productive last weekend. I packed away all the shorts and t shirts and swapped them out for everybody’s jeans and sweaters. It was a cool 50 degrees all weekend and we were cozy and oh-so happy. And damn if I didn’t pat myself on the back for checking that giant task of our seasonal to-do list. Aaaaand then this weeek rolled around bringing us 70 degrees and you’d have thought I was trying to torture my boys.

My bad.

Any who, it may not seem like Winter is coming from the weather, despite what our wardrobe (and the local weatherman) says, but I can tell– especially as we shift from using the grill, and move firmly into oven and crockpot territory.

Crockpot Honey Garlic Chicken

This recipe is easy to throw together, and you let the crockpot do all the heavy lifting. Serve it over a warm bed of freshly cooked white rice, and make sure to ladle a generous scoop of sauce overtop the chicken. Because, this sauce. This sauce will have you smackin’ your lips and licking your plate clean. Shamelessly.

Crockpot Honey Garlic Chicken

4 boneless, skinless chicken thighs
4 garlic cloves, minced
1/3 cup honey
1/2 cup ketchup*
1/2 cup soy sauce*
1/2 tsp dried oregano
2 tbsp fresh parsley
1/2 tbsp toasted sesame seeds

Directions

  1. Place the chicken thighs on the bottom of the crockpot.
    2. In a separate, medium sized bowl, combine the minced garlic, honey, ketchup, soy sauce, oregano and parsley, and stir them together until the ingredients are evenly incorporated.
    3. Pour the sauce over the chicken thighs.
    4. Cover the crockpot with its lid, and cook for 6 to 7 hours on LOW, or 4 to 5 hours on HIGH.
    5. Remove the lid and transfer the cooked chicken to a serving plate.
    6. Spoon the sauce over the chicken and sprinkle with toasted sesame seeds.
    7. Serve the chicken over a bed of white rice.

*Use low-sodium options if diabetic or of you have other health sodium-related health concerns. Similarly, this is just as tasty without the rice, or served over a bed of brown rice or quinoa for healthier options.

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