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Budget Friendly New Year’s

This year, ring in the New Year with family and friends with this batch of budget friendly appetizers from Taste of Home.
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When you’re young and fancy-free, New Year’s Eve is a big deal - the crowning event on your very packed social calendar. When you become a parent (and a mortgage holder) New Year’s Eve can easily get pushed aside after the holiday hustle and bustle.

This year, ring in the New Year with family and friends with this batch of budget friendly appetizers from Taste of Home.

Crab Puffs

96 Servings
Prep: 45 min. Bake: 20 min./batch

TOH Bruschetta_crab_puffs

1 cup water
1/2 cup butter, cubed
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
4 hard-cooked eggs, finely chopped
1 can (6 ounces) lump crabmeat, drained
4 ounces cream cheese, softened
1/4 cup mayonnaise
2 tablespoons finely chopped onion
2 tablespoons prepared horseradish, drained
Minced fresh parsley, optional

In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 18-22 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.

In a large bowl, combine the filling ingredients. Just before serving, spoon 1 teaspoonful filling into each puff; sprinkle with parsley if desired. Replace tops.

Yield: 8 dozen.

Nutrition Facts: 1 crab puff equals 30 calories, 2 g fat (1 g saturated fat), 23 mg cholesterol, 32 mg sodium, 1 g carbohydrate, trace fiber, 1 g protein.

Onion, Garlic & Brie Bruschetta

42 Servings
Prep: 45 min. Broil: 5 min./batch

2 whole garlic bulbs
3 tablespoons Crisco® Extra Virgin Olive Oil, divided
1 large red onion, halved and thinly sliced
4-1/2 teaspoons sugar
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1 French bread baguette (10-1/2 ounces), cut into scant 1/2-in. slices
1 pound Brie cheese, rind removed, thinly sliced
Minced fresh thyme, optional

Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with 1 tablespoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.

Meanwhile, in a large skillet over medium heat, cook and stir the onion, sugar, vinegar, salt and pepper in remaining oil for 15-20 minutes or until very tender and browned.
Place bread on ungreased baking sheets. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned. Squeeze softened garlic into a bowl; mash with a fork. Spread over toast. Top with cheese and onion. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Sprinkle with thyme if desired.

Yield: 3-1/2 dozen.

Nutrition Facts: 1 appetizer equals 73 calories, 4 g fat (2 g saturated fat), 9 mg cholesterol, 126 mg sodium, 6 g carbohydrate, trace fiber, 3 g protein.

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Tenderloin with Cremini-Apricot Stuffing

10 Servings
Prep: 35 min. Bake: 35 min. + standing

TOH Tenderloin_with_Cremini_Apricot_Stuffing

1 cup sliced baby portobello (cremini) mushrooms
1/3 cup chopped onion
1/3 cup chopped celery
2 tablespoons butter
1/2 cup chopped dried apricots
1 tablespoon minced fresh rosemary
1 beef tenderloin roast (2-1/2 pounds)
1 tablespoon Crisco® Extra Virgin Olive Oil
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

In a large skillet, saute the mushrooms, onion and celery in butter until tender. Transfer to a small bowl; stir in apricots and rosemary. Cool slightly.

Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic.

Spread mushroom mixture over meat. Roll up jelly-roll style, starting with a long side. Tie at 1-1/2-in. to 2-in. intervals with kitchen string.

Combine the oil, garlic, salt and pepper; rub over roast. In a large ovenproof skillet, brown roast on all sides.

Bake at 425° for 35-50 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing. Place slices on a platter and spoon pan juices over the top.

Yield: 10 servings.

Nutrition Facts: 4 ounces cooked beef equals 219 calories, 10 g fat (4 g saturated fat), 56 mg cholesterol, 143 mg sodium, 6 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.

Magnolia Dream Cheesecake

16 Servings
Prep: 50 min. Bake: 1-1/2 hours + Chilling

TOH Magnolia_Dream_Cheesecake

1 cup hazelnuts, toasted, divided
12 whole graham crackers
¼ cup sugar
6 Tbsp. unsalted butter, melted
1-1/2 lbs. ricotta cheese
2 pkg. (8 oz. each) cream cheese, softened
2 cups (16 oz) sour cream
1-1/2 cups sugar
6 Tbsp. hazelnut liqueur, divided
6 eggs, lightly beaten
3 medium peaches, sliced

Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

Place hazelnuts in a food processor; cover and pulse until coarsely chopped. Set aside ¼ cup for garnish. Add graham crackers and sugar to food processor; cover and process until finely chopped. Add butter; process until blended. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.

In a large bowl, beat the ricotta, cream cheese, sour cream and sugar until well blended. Beat in flour and 2 Tbsp. liqueur. Add eggs; beat on low speed just until combined. Pour into crust. Place spring-form pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325° for 1-1/2 hours or until center is just set and top appears dill. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of a pan to loosen; cool 1 hour longer. Refrigerate overnight.
Toss peaches with remaining liqueur; arrange over top of cheesecake. Sprinkle reserved hazelnuts in the center.



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