Pepper Jelly Brie Bites


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Updated: 12/13/2012 2:11 pm Published: 12/12/2012 4:22 pm


Pepper Jelly Brie Bites

Ingredients:
Two packages frozen mini phyllo shells, thawed
Five ounces brie
One jar Suan’s Scotch Bonnet Pepper Jelly
Cilantro for garnish

Instructions:
Place phyllo shells on a cookie sheet. Fill each shell with half teaspoon Suan’s Scotch Bonnet Pepper Jelly. Fill each shell with a two-inch slice of brie. Bake at 350 degrees for five to six minutes. Top each with a sprig of cilantro.

Bar-S Spinners

Ingredients:
One (6 oz.) package Bar-S sliced, cooked ham
Fourteen slices American cheese
One (7 oz.) can whole green chilies, sliced into one-half inch strips
One (4 oz.) jar pimiento pieces

Instructions:
Arrange two slices of ham lengthwise end-to-end overlapping by one-inch. Lay two cheese slices end-to-end in the center of the overlapping ham slices. At one end of the ham, stack strips of chilies and pimentos.
Carefully roll up, jelly-roll fashion; place seam side down on plate. Repeat with remaining ingredients making seven rolls. Cover and chill.
At serving time, slice each ham roll into seven “Spinners.”

Braum’s Baked Eggnog French Toast with Streusel Topping

Ingredients
One loaf Rustic Country Bread*
Six large eggs*
Two and one-half cups eggnog*
Three-fourths cup sugar*
Two tablespoons vanilla extract*
One-fourth teaspoon ground nutmeg*
One-half cup all-purpose flour*
One-half cup brown sugar*
One teaspoon cinnamon*
One teaspoon pumpkin pie spice
One-fourth teaspoon salt*
One-half cup cold, unsalted butter, cut into pieces*
One-half cup pecans, chopped*
Maple syrup*

*Denotes Products Available in Braum’s Fresh Market

Instructions:
Spray a 9 x 13 inch baking pan with cooking spray. Cut bread into large cubes and place into the baking pan.
Custard:
Mix together eggs, eggnog, sugar, vanilla extract and nutmeg in a large bowl. Pour over bread cubes. Cover with plastic wrap and place in refrigerator for several hours or overnight.
Topping:
Mix together flour, brown sugar, cinnamon, pumpkin pie spice and salt. Add cold butter pieces using a fork or your hands. Mix together until small beads are formed. Add pecans. Cover and store in the refrigerator until you are ready to use.
Preheat oven to 350 degrees. Uncover casserole and sprinkle with pecan streusel topping. Bake for 45-50 minutes or until golden and does not wiggle. Serve with warm maple syrup.



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