Cinnamon Twists with Cardamom- Honey Dipping Sauce ( Elsie)

I tried this recipe today. It 's excellent and easy to make.

1 Tbsp ground cinnamon
1 Tbsp sesame seeds
1/2 tsp cardamom
2 Tbsp brown sugar
1 (9"x10") sheet frozen puff pastry, thawed
1 egg beaten

Sauce
1/2 cup honey
1/4 cup lemon juice
1/3 cup powdered sugar
1/2 tsp ground cinnamon
1/2 tsp ground cardamom

Directions for twists
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.
In a shallow bowl, mix together cinnamon,sesame seeds,cardamom,and brown sugar.
Cut sheet of puff pastry into quarters and then cut each quarter into 5 equal slices ( 1" x 4"each)
Twist 2 pieces of dough together to form a rope shape. Brush top of dough with beaten egg white and put into cinnamon mixture. Place on prepared baking sheet.
Makes 10 twists. Bake 12-14 minutes until puffed and golden. Cool on a wire rack.

Sauce
in a small bowl whisk together honey, lemon juice,sugar, cinnamon and cardamom until smooth.
Pour into a small dipping bowl to serve.

I didn't have cardamom so I omitted it and the twists were excellent. I also did not make the dipping sauce but next time I will.
* I did try the sauce and it was delicious. I only made 1/2 the recipe and it was plenty.
I ate one as soon as it was cool enough to handle. I could have eaten them all!

Primavera Pesto Pasta (Dorothy)

300 g. uncooked fettuccine noodles
1 cup fresh asparagus, cut diagonally into 1' lengths
1/2 cup frozen peas, thawed and drained
2 green onions, sliced
1/2 cup (1/2 of 250 g. tub) herb & garlic cream cheese
1/2 cup vegetable (or chicken) broth
1/4 cup Kraft Extra Virgin Olive Oil Pesto Parmesan Dressing
2 Tbsp. chopped fresh basil

Cook pasta as directed, adding asparagus to the boiling water for the last minute.  Meanwhile heat large skillet on medium heat.  Add cream cheese, broth and dressing, cook until sauce just begins to thicken, stiring constantly.  Stir in peas and onions, cook 2 min. stiring occasionally.  Drain pasta mixture and add to sauce mixture in skillet.  Cook 1 min. or until heated through.  Top with basil.

Sesame Noodles (Dorothy)

300 g. uncooked spaghetti (I use rice noodles)
1 cup snow peas, cut in half
1 red pepper, cut in thin strips
1 cup matchstick carrots
3 green onions
2 Tbsp. smooth peanut butter
1/4 cup Kraft Asian Sesame dressing
1 Tbsp. soy sauce
2 Tbsp. chopped peanuts

Cook spaghetti or rice noodles as directed on package adding snow peas to boiling water in the last 30 seconds.  Reserving 1/4 cup cooking water, drain noodles & peas. Mix peanut butter, Asian dressing and soy sauce.  Gradually stir in reserved water.  Place noodles and vegetables in large bowl.  Add peanut butter mixture and toss to coat.  Top with chopped peanuts.

Sex in a Pan (Dorothy)

1 cup flour
1/2 cup butter (soft)
1/2 cup chopped pecans
8 oz. cream cheese
1 cup icing sugar
1 large cool whip
2 pkgs (4 portion) instant chocolate pudding
3 cups milk
extra chopped pecans

Mix flour, butter and 1/2 cup chopped pecans; press firmly into a 9x13 pan.  Bake at 350 for 15 min. Cool. Beat cream cheese & sugar together.  Fold in 1/2 container of cool whip.  Spread over crust.  Beat chocolate pudding with milk until thick.  Spread over cream cheese mixture.  Top with remaining cool whip and sprinkle with chopped pecans.  Chill several hours or overnight.

Winter Fruit Salad with Lemon Poppyseed Dressing (Sandra)

dressing:
1/2 c white sugar
1/2 c lemon juice
2 tsp diced onion
1 tsp dijon mustard
1/2 tsp salt
2/3 c veg oil
1 Tbsp poppyseeds

salad:
1 head romaine
4oz grated swiss cheese
1 c cashews
1/2 c dried cranberries
1 apple, diced
1 pear, diced

White Chocolate & Lime Cheesecake Bars (Sandra)

7oz white lint chocolate
20 chocolate sandwich cookies
1/2 c chilled whipping cream
8oz brick cream cheese
3 Tbsp sugar
3 Tbsp fresh lime juice
1 Tbsp lime zest
lime slices or twists for garnish

Line an 8x8 pan with foil. Melt white chocolate in a double boiler then set aside. Finely grind cookies and add 2 Tbsp melted white chocolate. Stir until mixture clumps together and firmly press into baking pan. Chill while making filling.
Beat whipping cream in med bowl. In large bowl, beat cream cheese, sugar, lime juice and zest until smooth. Beat in remaining melted chocolate. Fold in whipped cream in 2 additions, then spread over prepared crust. Chill at least 2 hours. Using foil, lift cheesecake out of pan and cut into 9 bars. Garnish with lime or chocolate curls.

Hot Spiced Cranberry Cider (Sandra)

2 qts apples cider
6 c cranberry juice
1/4 c packed brown sugar
4 cinnamon sticks
1 1/2 tsp whole cloves
1 lemon thinly sliced

Combine everything in a large pot, bring to a boil then reduce heat and simmer 15-20 min. Remove cinnamon, cloves and lemon and serve. (I did mine in a crockpot, so I left the lemon slices out until about 20 min before serving..then added them in to simmer a few min).

Baked Brie with Proscuitto & Apples (sandra)

1 loaf crusty french bread
4 Tbsp softened butter
16 thin slices prosciutto
2 apples or pears, thinly sliced
1 lb brie, thinly sliced
salt & fresh ground pepper
olive oil for drizzling

Preheat oven to 450F. Cut 16 slices (1/2" thick) out of the loaf. Butter each side of the slices and put them on a baking sheet. Top with 1 slice prosciutto and 3-4 slices of apple or pear. Cover this with brie slices, season with salt & pepper and drizzle with oil. Bake until cheese is melted, about 8-10 min.