Princess Kay Elizabeth Olson and her mom, Dr. Laura Olson, joined us this morning with some fantastic holiday recipes. For more information and other recipes, go online to www.dairymakessense.com.
Spiced Baked Pears
From Elizabeth Olson, Princess Kay of the Milky Way, and her mother, Dr. Laura Olson
Raylore Farms - Minnesota
Ingredients:
½ cup firmly packed dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/8 teaspoon ground cloves
5 large firm-ripe pears, cut in half lengthwise, cored (about 2 ½ pounds)
¼ cup unsalted butter
¾ cup orange juice
3 cups lowfat vanilla yogurt
Servings: 10
Prep time: 25 minutes
Cook time: 45 minutes
Preparation:
Preheat oven to 350 degrees.
In a small bowl, mix sugar, cinnamon, nutmeg and cloves. Spread evenly in a 9 x 13-inch baking dish. Lay pears, cut side down, in a single layer on top of sugar mixture. Dot with butter and pour orange juice evenly over fruit. Bake for 45 minutes or until sauce is bubbling and pears have softened.
Transfer pears to shallow bowls and spoon sauce from pan over top. Top each portion with 1/3 cup of yogurt.
Artichoke and Roasted Red Pepper Yogurt Dip
Ingredients:
1 container (16 ounces) low-fat plain yogurt
1/2 cup chopped roasted red peppers, drained
1 can (14 ounces) artichoke hearts, drained and chopped
1/8 teaspoon salt
Dash cayenne pepper
1 large clove garlic, minced
2 green onions, chopping white and green parts separately
Servings: 10
Prep and Cooking Time: 15 minutes
Preparation:
Combine red peppers and artichokes. Pat dry with a paper towel. Add salt, cayenne pepper, minced garlic and chopped green onions (white part only). Mix with plain yogurt until blended. Pour into serving bowl. Sprinkle the remaining green onions over the dip. Cover and chill at least 3 hours or overnight for flavors to blend. Serve with pita crisps or corn tortilla
Antipasti Holiday Skewers
From Barb Liebenstein
Wolf Creek Dairy - Minnesota
Ingredients:
1 (9 ounce) package cheese filled tortellini, cooked al dente and cooled
½ cup fat-free Italian dressing
8 ounce block of reduced-fat Swiss cheese, cubed
2 cups baby spinach leaves
32 pieces turkey pepperoni
3 ½ cups cherry tomatoes
16 wooden skewers (9 - 10-inch)
Servings: 16
Prep time: 45 minutes
Preparation:
In a large bowl, marinate tortellini in Italian dressing for 30 minutes in refrigerator.
To assemble skewers, start with two pieces tortellini, one cheese cube, two spinach leaves, one pepperoni slice (folded in fourths), one tomato and repeat again. (Each skewer will have total of four pieces tortellini, two cheese cubes, four spinach leaves, two pepperoni slices and two tomatoes.) Repeat until 16 skewers are made. Refrigerate until serving.
