This Filet Mignon with Mushroom Cabernet Sauce is the perfect dinner for two!

Filet mignon is one of those things you might like to order when you’re out for a special evening at a restaurant. But you’ll find that it’s much more affordable to make filet mignon at home! Sure, it’s an upfront cost to buy this lovely steak, but I find that it’s worth it to buy and enjoy once in a while. The mushroom cabernet sauce in this recipe is so delicious. It’s rich-flavored and wonderful with the filet mignon.

Ingredients needed:

• butter
• shallots
• shiitake mushrooms (or any kind of mushroom)
• Cabernet Sauvignon
• beef broth
• freshly ground black pepper
• filet mignon (just two steaks, if making for two people)
• soy sauce
• cornstarch
• dried thyme and/or fresh thyme

How to make Filet Mignon with Mushroom Cabernet Sauce:

The complete, printable recipe is at the end of this post.

Serve the mushroom cabernet sauce with the steaks. Garnish with fresh thyme sprigs, if desired.

Where is the best place to buy filet mignon?

Filet mignon is an expensive cut of meat. There’s no doubt about that. When I splurge on filet mignon, I either pick it up at Costco or Trader Joe’s. Those are the two places I’ve found have the best prices on filet mignon. It’s such a delicious, rich and tender cut of meat, that a small piece should be just fine if you serve with other things like potatoes and green beans.

This recipe serves two. It’s the perfect sort of recipe to save for when you want to serve a romantic dinner for two. You can always double the recipe if you have four people for dinner. Enjoy!

If you are looking for another good filet mignon recipe, you might enjoy my Filet Mignon with Marsala Caramelized Onions too.

Recipes with Mushroom Sauce:

• One-Pan Pork with Creamy Mushroom Sauce
• Chicken with Mushroom Madeira Sauce
• Cheese Ravioli in Creamy Mushroom Sauce
• Tilapia with Olive, Mushroom and Tomato Sauce
• Chicken Cutlets with Mushroom Wine Sauce

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Filet Mignon with Mushroom Cabernet Sauce

This is the perfect dinner recipe for a special occasion.

Course Main Course

Cuisine American

Keyword cabernet, filet mignon, Mushroom

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 2 servings

Calories 462kcal

Author RecipeGirl.com (adapted from Cooking Light)

Ingredients

MUSHROOM SAUCE:

• 1 teaspoon butter
• 2 tablespoons finely chopped shallots
• ¼ pound (4 ounces) shiitake mushrooms, stems removed
• ½ cup Cabernet Sauvignon
• ⅓ cup beef broth

FILETS:

• Two 4-ounce filet mignon steaks (about 1-inch-thick)
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon butter
• ½ tablespoon low-sodium soy sauce
• 1 teaspoon cornstarch
• ¼ cup Cabernet Sauvignon
• ½ cup beef broth
• ½ teaspoon dried thyme
• fresh thyme sprigs, for garnish (optional)

Instructions

PREPARE THE MUSHROOM SAUCE:

• Melt the butter in a nonstick skillet over medium heat. Add the shallots and mushrooms; saute for 4 minutes. Add the wine and beef broth; cook for 5 minutes, stirring frequently. Remove the mushrooms with a slotted spoon; place in a bowl.
• Increase the heat to high, cook the wine mixture until reduced to about ¼ cup (about 5 minutes). Add to the mushrooms in the bowl; set aside. Wipe the pan with a paper towel.

PREPARE THE FILETS:

• Sprinkle pepper over the steaks. Melt the butter in pan over medium heat. Add the steaks; cook 3 minutes on each side. Reduce the heat to medium-low; cook 1½ minutes on each side or until desired degree of doneness. (You can use an instant read thermometer if you have one.) Place the steaks on a platter to rest; keep warm.
• Combine the soy sauce and cornstarch in a small bowl; set aside. Add the wine and beef broth to the skillet; scrape the skillet to loosen any browned bits. Bring to a boil; cook 1 minute. Add the mushroom mixture, cornstarch mixture, and dried thyme; bring to a boil, and cook 1 minute, stirring constantly. Serve the sauce with the steaks. Garnish with thyme sprigs, if desired.

Notes

• If preparing this recipe as GLUTEN FREE, just be sure to use brands of beef broth and soy sauce that are known to be GF.

Nutrition

Serving: 1serving | Calories: 462kcal | Carbohydrates: 9g | Protein: 24g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 603mg | Potassium: 618mg | Fiber: 2g | Sugar: 2g | Vitamin A: 136IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 4mg

The post Filet Mignon with Mushroom Cabernet Sauce appeared first on Recipe Girl®.

This recipe will teach you how to make queso blanco from scratch just like they serve at your favorite Mexican restaurant (without Velveeta!). It’s made of high quality cheese and fresh ingredients which come together to make the perfectly creamy dip!

Is there anything better than a cheesy dip? I can’t resist making dip for every party I throw because everyone loves them. They are super quick and easy to whip up and are a total crowd pleaser. For your next party, you have to try this Super Easy Beer Cheese Dip, this delicious Baked Cream Cheese Sala Dip, and this Rotel Dip.

Queso Blanco Recipe

I absolutely love Mexican food! It’s always my family’s first choice when we are eating out. And everytime we go, we always have to order some queso blanco. It’s irresistible! I can fill up on it before my meal even arrives. I finally realized that this dish would be such a hit for my friends and party guests. Let me tell you, this recipe does not disappoint!

A cheesy dip is something that can please everyone. For the corn lovers, I whip up hot corn dip. I have never gotten turned down for my hot spinach artichoke dip, it’s always gobbled up super fast. I am obsessed with my crack chicken dip, and so is everyone else. So I was actually pretty suprised that when I served this queso blanco dip, everyone said it was their favorite! The best part is, it’s so easy to whip up I will definitely be making it all the time.

Ingredients

I really love queso blanco because there are so many ways to make it! It’s a delicious blend of quality cheeses and fresh flavors like jalapenos and green chiles. They all blend together to make the most delicious cheesy dip. White American cheese is going to be your new favorite! You can find the full measurements below in the recipe card.

• White American Cheese: White American cheese is a mild flavor that is sweet and salty. It has kind of a crumbly texture but it will melt really well. You can use any white cheese that you like as long as it is a cheese that will melt well.
• Chopped Green Chiles: The easiest thing to do is to buy a can of diced green chiles.
• Pickled Jalapeno and Juice: Pickled jalapneo is such a great flavor because they have a mild spice and also a nice sharpness because of the vinegar. The juice has SO much flavor, you are definitely going to want to take advantage of that!
• Whole Milk: Whole milk has lots of fat in it which helps add a lot of flavor to the dip, and makes it has a really nice consistency.
• Onion Powder: Onion powder has a really nice sweet and savory flavor. You could add fresh onions if you wanted to, or you could saute them first so they are soft and more flavorful.
• Garlic Powder: Garlic powder is so great with all of these flavors. It really highlights all of the savory notes in the cheese.
• Cumin: Cumin is so rich and hearty, and it actually has a little hint of citrus flavor.
• Kosher Salt: A high quality salt is always going to make your dish taste better. Salt will help to bring out all of the flavors in the dip.

How to Make Queso Blanco

This queso blanco dip is seriously so easy to make. It’s a quick recipe that I know you’ll be making again and again. I think it’s perfect amount of salty and savory, and served with tortilla chips it’s hard to beat. It’s perfect for a watch party or just a snack when you are in the mood.

1. Heat: Add the cheese and milk to a large saucepan and heat over medium-low heat.
2. Stir: Continue to stir until melted.
3. Whisk: Once melted add in green chiles, jalapenos, pickled jalapeno juice, onion powder, garlic powder, and cumin. Whisk to combine.
4. Enjoy: Serve immediately with tortilla chips.

Other Dips to Try

You can never have too many good dip recipes! At least I don’t think so. I have made so many dips over the years, and there are a few that we just keep coming back to. I think you are really going to love all of these recipes! Whether it’s sweet or savory, no one can resist these.

Dressings, Sauces, and Dips

S’mores Dip

Dressings, Sauces, and Dips

Dill Pickle Dip

Dressings, Sauces, and Dips

Whipped Feta Dip

Dressings, Sauces, and Dips

Easy Veggie Dip

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Queso Blanco

This recipe will teach you how to make queso blanco from scratch just like they serve at your favorite Mexican restaurant (without Velveeta!). It's made of high quality cheese and fresh ingredients which come together to make the perfectly creamy dip!

Course Appetizer

Cuisine Mexican

Keyword cheese dip, queso blanco

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 8

Calories 232kcal

Author Alyssa Rivers

Ingredients

• 1 pound white American cheese, roughly chopped into 1" pieces
• 3 tablespoons chopped green chiles
• 2 tablespoons pickled jalapeno, diced (more or less to your liking)
• 2 tablespoons juice from the pickled jalapenos
• 1 cup whole milk
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• dash of cumin, to taste
• Kosher salt, to taste

Instructions

• Add the cheese and milk to a large saucepan and heat over medium-low heat.
• Continue to stir until melted.
• Once melted add in green chiles, jalapenos, pickled jalapeno juice, onion powder, garlic powder, and cumin. Whisk to combine.
• Serve immediately with tortilla chips.

Nutrition

Calories: 232kcal | Carbohydrates: 4g | Protein: 11g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1023mg | Potassium: 135mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 635IU | Vitamin C: 2mg | Calcium: 633mg | Iron: 0.5mg

This recipe for Roasted Red Pepper Almond Spread is an appetizer that is quick to put together and it’s great for a party.

Do you have one of those beautiful charcuterie display boards where you can set out a variety of appetizers, dips and spreads? If not, then you can just use a big platter, but this roasted red pepper almond spread is a good one to include on a display like that. It has big, delicious flavor, and you can serve it with a variety of things for dipping. Plus, if you have anyone who has to eat gluten-free, this recipe just happens to be naturally gluten free too!

Ingredients needed:

• sliced almonds
• sun-dried tomatoes in oil
• red pepper flakes
• minced garlic
• orange zest
• extra virgin olive oil
• roasted red peppers
• red wine vinegar
• freshly squeezed orange juice
• salt

How to toast almonds:

How to make Roasted Red Pepper Almond Spread:

The complete, printable recipe is at the end of this post.

This spread is excellent served with Manchego cheese, Spanish olives and rustic flatbreads.

The Best Appetizer Spread Recipes:

• Cranberry Caramelized Onion Cheese Spread
• Vegetable Goat Cheese Spread
• Sundried Tomato and Basil Spread
• Green Olive and Almond Spread
• Crab Spread

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Roasted Red Pepper Almond Spread

This appetizer spread is quick to put together and is great for guests.

Course Appetizer

Cuisine Italian

Keyword almond, roasted red peppers, Romesco

Prep Time 20 minutes

Cook Time 4 minutes

Total Time 24 minutes

Servings 8 servings (3 tablespoons per serving)

Calories 166kcal

Author RecipeGirl.com (re-printed with permission from Sips and Apps)

Ingredients

• ½ cup sliced almonds
• ½ cup sun-dried tomatoes in oil, drained and oil reserved separately
• ¼ teaspoon red pepper flakes
• 1 teaspoon minced fresh garlic
• 1 teaspoon very finely minced orange zest
• extra virgin olive oil, if needed
• ¾ cup coarsely chopped roasted red peppers
• 1 tablespoon red wine vinegar
• 2 tablespoons freshly squeezed orange juice
• ¼ teaspoon salt

Instructions

• Preheat oven to 375°F.
• Spread the almonds on a rimmed baking sheet, and bake for about 4 minutes or until golden and lightly toasted. Let cool.
• In a food processor, combine the drained tomatoes, pepper flakes, garlic, orange zest, and cooled almonds. Process until smooth, about 1 minute.
• Meanwhile measure the oil drained from the tomatoes, and add olive oil as needed to make ¼ cup total. Add the oil to the processor along with the roasted peppers, vinegar, orange juice, and salt, and continue processing until smooth.
• The spread can be made up to 4 days in advance, covered, and refrigerated until needed. Let come to room temperature before serving.

Notes

• This spread is excellent with manchego cheese, Spanish olives and rustic flatbreads.
• You may also toast almonds in a dry frying pan. Heat pan, and toss almonds until browned.

Nutrition

Serving: 1serving | Calories: 166kcal | Carbohydrates: 6g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 272mg | Potassium: 248mg | Fiber: 2g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 16mg | Calcium: 50mg | Iron: 1mg

The post Roasted Red Pepper Almond Spread appeared first on Recipe Girl®.

Blintzes are a refreshing crepe-like pancake that is the perfect breakfast for any occasion! The cream cheese and ricotta filling is irresistible and topped with a sweet berry sauce, this breakfast dish is the ultimate crowd-pleaser!

I love fun breakfast recipes because you can have so many different things for breakfast. Sweet or savory, filling or light. Whatever the occasion and flavor you are in the mood for, I have the recipes for you! You’ve got to try this easy Breakfast Casserole, these super tasty Breakfast Enchiladas, and one of my favorites, this Incredible Blueberry Buttermilk Breakfast Cake.

Cheese Blintz

If you are wondering what blintzes are, I’m so excited to introduce it to you! They are a breakfast game changer that I know you are going to love. They are traditionally a Jewish dish. Blintzes taste a lot like a crepe but are a little thicker and are always filled with something. Most of the time you will see them filled with a cheese mixture as we did here.

They have a similar flavor to a pancake, but I like them way more! It might be because they remind me of stuffed French toast, which I can’t get enough of. I also love that you can switch up the flavors to really make them your own. You can also top blintzes with fresh fruit or any kind of sauce or jam you like. I’ve loved every way I’ve made them!

Ingredients

Blintzes are such a delicious breakfast! You can make them with crepe batter, and stuff them with whatever you like. Here are the ingredients for blintzes the way that I like them best. You can find the exact measurments below in the recipe card.

• Full-Fat Ricotta Cheese: I love ricotta cheese, it is so rich and creamy! It works great in this dish.
• Full-Fat Cream Cheese: Full fat has more flavor and works perfectly in this filling!
• Granulated Sugar: Your pantry sugar will work great.
• Egg: I always use large grade A eggs in my recipes. You won’t be cooking the egg, so if you are uncomfortable with a raw egg in the filling you could add a banana instead, or leave the egg out of the recipe.
• Vanilla Extract: Vanilla extract adds a nice flavor to the cheese, and it helps to bring out all the other flavors in the filling.
• Crepes: I have a crepe recipe linked below in the recipe card that you will follow to make the crepes for these blintzes. Once you have the crepes made, then you can fill them with your cream cheese batter.

Blintz Recipe

Blintzes are so yummy, and they are super fun to put together! They are a great dish to make with friends and family for breakfast, brunch, or anytime at all! I even like them as an afternoon snack. This cheese blintzes recipe is going to be your new family favorite, I just know it!

1. Mix: In a medium size bowl, add the ricotta, cream cheese, and sugar. Mix with an electric hand mixer or a whisk ( or food processor) until combined.
2. Add Egg: Add the egg, and vanilla extract, and mix until everything is incorporated.
3. Refrigerate: Cover and refrigerate while you prepare the crepes.
4. Make Crepes: Prepare the crepes according to the recipe.
5. Add Filling: To assemble the blintzes, spread about ¼ cup of filling in the middle of the side of the crepe closest to you. Fold each side in to cover the filling, then gently roll the blintz up like a burrito.
6. Enjoy: Serve with jam and berries and enjoy!

Other Breakfast Recipes to Try

Breakfast is my favorite meal! The best part about it is it’s whatever you want it to be. It could be leftovers, or practically dessert! I’m not going to judge, but what I am going to do is share some of my all time favorite breakfast recipes that you just have to try.

Breakfast

Denver Omelet Breakfast Muffins

Baked

Best Ever German Oven Pancakes

Breakfast

Coffee Cake Muffins

Breakfast

Breakfast Tacos

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Blintzes

Blintzes are a refreshing crepe-like pancake that is the perfect breakfast for any occasion! The filling is made of a cream cheese and ricotta mixture that is irresistible and topped with a sweet berry sauce, this breakfast dish is the ultimate crowd-pleaser!

Course Breakfast

Cuisine European

Keyword blintzes

Prep Time 5 minutes

Cook Time 0 minutes

Making Crepes 15 minutes

Total Time 20 minutes

Servings 12

Calories 107kcal

Author Alyssa Rivers

Ingredients

• 3/4 cup full-fat ricotta cheese
• 8 ounces full-fat block cream cheese, softened to room temperature
• ¼ cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 recipe crepes, prepared

Instructions

• In a medium size bowl, add the ricotta, cream cheese, and sugar. Mix with an electric handmixer until combined.
• Add the egg, vanilla extract, and mix until everything is incorporated.
• Cover and refrigerate while you prepare the crepes.
• Prepare the crepes according to the recipe.
• To assemble the blintzes, spread about ¼ cup of filling in the middle of the side of the crepe closest to you. Fold each side in to cover the filling, then gently roll the blintz up like a burrito.
• Serve with jam and berries and enjoy!

Nutrition

Serving: 1blintz | Calories: 107kcal | Carbohydrates: 6g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 38mg | Sodium: 74mg | Potassium: 42mg | Sugar: 5g | Vitamin A: 319IU | Calcium: 42mg | Iron: 0.1mg

2022 began quietly, cautiously. Moving tenuously on tip-toes, carefully stepping around the remnants of the pandemic while trying to move forward anew, the trajectory was unclear. For a while, business began to improve, life started humming ahead like “normal” while we picked up the pieces of a broken society. Despite clear progress, it feels like running in place when we stop to look up at the unchanged scenery around us. Alas, that’s not true; if anything, in many ways, we’re going backwards again.

Right now, as I do at the close of every year, I’m talking about the restaurants that have left us. This was a particularly brutal culling to look back on, wiping out true pillars of our Austin vegan community in a matter of months. What once seemed stable, unshakable, and always reliable are now mere memories. Such losses are crushing, but let’s take a moment to celebrate the fleeting moments that we were fortunate enough to share.

Sundaze

Sundaze slipped away while no one was looking. One day the south trailer was missing in action, then mobile orders were turned off for their Possum Park location, and finally, the website went down. Only unanswered questions remain in their wake. It seems pretty conclusive that no matter what happened, their affordable fast food-style vegan fried chicken sandwiches will grace our city streets no more.

Binge Kitchen

Binge Kitchen lives on in San Antonio, but this bastion of vegan soul food and southern specialties has closed up shop in the capitol city. Austin is now bereft of the southern-style home cooking they excelled at, smothered in love as if it was gravy. Hope remains that they may reopen in a new spot, but no solid leads have yet materialized.

Sweet Ritual

Sweet Ritual called it quits in late May after over 10 years in business. Having survived so many tough transitions with a seemingly endless upward trajectory, this announcement was a real bellwether of change. The combination of ingredient shortages and increasing expenses, the pioneering scoop shop could no longer keep its cool. As one of my earliest memories of Austin, and a deep love of ice cream in general, this one hit me particularly hard.

Sassys Vegetarian Soul Food

Sassys Vegetarian Soul Food pulled off the city map in search of greener pastures. The truck survives, now parked in Dallas, so close yet so far from hungry fans in central Texas. No one else makes meaty seitan quite like their signature fried “chicon” and in an age where more restaurateurs lean into prepared plant-based products, it’s unlikely anyone ever will.

Plow Bao

Plow Bao left us in the dumps without their unparalleled red oil dumplings, crispy cream cheese rangoons, and breakfast bao tacos. Calling it quits in mid-August, they went out with a bang, throwing a party to remember all the good times and great meals. Without this funky spot on the Buzz Mill patio, Austin remains bereft of any fully vegan Chinese establishment.

Opera Cafe

Opera Cafe converted to an all-vegan menu despite facing considerable push back, and still didn’t get the community support it needed to thrive. Their struggle to stay afloat is truly heartbreaking for all the effort that went into making it a more sustainable, inclusive space.

The Corn Dog Guy

The Corn Dog Guy began life brilliantly, offering loaded fries and meatless corn dogs in a daily celebration of childhood comfort foods. The location just outside of numerous breweries was ideal for tipsy revelers. This closure might have more to do with greater ambitions for the chef, with whispers of a potential ramen spot brewing in its wake. Only time will tell if the rumors pan out, but the lack of fake meat on a stick is definite.

Wasota Vegan Paradise

Wasota Vegan Paradise shuttered abruptly, representing a truly devastating loss that no one can seem to fill. There are simply no other sources for plant-based Nigerian and West African food anywhere inside state borders, and quite possibly anywhere within the United States at large. While the owners certainly deserve to retire from the back-breaking labor, it doesn’t make the culinary vacancy any easier to swallow.

Chilaquiles Factory

Chilaquiles Factory fought hard to keep their footing after numerous setbacks. It started with electrical problems and only escalated from there. Bad landlords and litigation forced the original location to close, but even that wasn’t enough to put the family-owned business down. They reopened briefly out of another Cedar Park establishment, only to end that partnership in under two months. If there’s a will or a way, they’ll reemerge from the rubble yet again, though there are currently no signs of life.

The Steeping Room

The Steeping Room co-founders decided not to renew their lease in mid-September after a 15-year run. Now it exists as an online shop to share fresh brew with the world, without the brunch and breakfast specialties they became renown for. Finding a vegan scone is still a rarity- Increasingly so with this terrible setback.

Stray’s Pizza

Stray’s Pizza, a wee newborn in the food service industry, left us after only 10 weeks. As an offshoot of Li’l Nonna’s, the slices were the same high quality with all the sass and swagger you can fit into a tiny trailer. Ultimately, creativity couldn’t make up for a lack of workers and what is described as an “epic financial flop.” There remains a flicker of hope that this is a temporary hiatus, but signs of life or nowhere to be found.

WHYLD’s Vegan Kitchen

WHYLD’s Vegan Kitchen rose through the ranks quickly, jumping from trailer to brick-and-mortar in the span of a few months, offering a diverse range of cuisines that could accommodate all dietary restrictions. No other menus can boast an entire category to oil-free options, while still catering to any food-loving omnivores. However, less than a year later, their wings were abruptly clipped by a family emergency. It was a tearful goodbye and untimely demise for a young upstart restaurant just beginning to hit it’s stride.

Counter Culture

Counter Culture, cornerstone of the vegan community, sent shock waves through all of Austin after announcing that this December would be their last. Having beaten the odds for over 13 years of business, it’s especially difficult to accept that their hearty, home style sandwiches, snacks, salads, and raw specialties will no longer be with us. Coming so late in the year, it truly felt like the bottom fell out of the neighborhood as a whole.

Skull & Cakebones

Skull & Cakebones won’t even leave behind material remains following 7 years in Dripping Springs. Haunted by memories of tender cupcakes, flaky biscuits, and unparalleled kouign amann, there’s still a glimmer of hope that these baked goods may one day rise from the dead. In signing off, the message from co-owners Yauss Berenji and Sascha Biesi⁣ is cautiously optimistic: “This isn’t the end, just the closing of a chapter. We have plans for our future that we can’t wait to share with y’all.”

The nature of the hospitality industry is volatile and transient on a good day. The odds are against you no matter how solid the business plan, robust the investors, or passionate the chef. To the brave souls that take their chances nonetheless and challenge the status quo; I salute you. The food may be long gone, but the memories will always be with us.

The post Requiem for a Restaurant appeared first on BitterSweet.

Cranberry Crab Phyllo Cups are a super easy-to-make appetizer that is perfect for a fall or holiday gathering or party.

I served these Cranberry Grab Phyllo Cups at a girl’s get-together in the fall and we all loved them. I was a little worried about mixing cranberry and crab, but no worry was needed because they happen to be delicious together! This is such a simple appetizer to create. It will literally take you just a few minutes to put it together.

Ingredients needed:

• whole berry cranberry sauce (canned is fine)
• cream cheese
• minced crab meat (canned is fine)
• green onion
• mini phyllo shells (frozen)

How to make Cranberry Crab Phyllo Cups:

The complete, printable recipe is at the end of this post.

About Phyllo Cups:

Phyllo cups can be found in the freezer section of your market. They should be placed next to the regular phyllo dough. They’re most available during the fall and holiday season. You may need to check a couple of stores before you can locate them.

What can you expect with this appetizer? The phyllo cups are crisp and flaky. The filling is delicious- just a mix of cream cheese, crab and green onion. It softens up a bit upon baking. And then there’s the little scoop of cranberry on top. So yummy!

These are one-bite appetizers! This makes them so easy to eat. Your guests can pick them up with their fingers and eat them in one bite. They’re not messy. They’re delicious. Enjoy!

The Best Holiday Appetizer Recipes:

• Sundried Tomato Polenta Bites
• Cranberry Feta Pinwheels
• Spinach Palmiers
• Chickpea Dip with Toasted Cumin and Pomegranate
• Cranberry Meatballs

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Cranberry Crab Phyllo Cups

A simple and delicious fall appetizer...

Course Appetizer

Cuisine American

Keyword crab, cranberry, phyllo

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 15 appetizers

Calories 46kcal

Author RecipeGirl.com

Ingredients

• ½ cup whole berry cranberry sauce
• ⅓ cup cream cheese, at room temperature
• ¼ cup minced crab meat
• 2 tablespoons finely chopped green onions
• 15 mini phyllo shells, thawed

Instructions

• Preheat the oven to 375 degrees F. Place the phyllo cups on a cookie sheet.
• Scoop the cranberry sauce into a small bowl. Stir gently with a fork until smooth.
• In another bowl, combine the cream cheese, crab, and onion. Fill each shell with about 1 teaspoon of the cream cheese mixture. Top with ½ teaspoon of the sauce.
• Bake for 10 minutes.

Notes

• Look for the mini-phyllo shells in your market's freezer section (near the puff pastry). Sometimes they're only carried seasonally (fall holiday time).

Nutrition

Serving: 1appetizer | Calories: 46kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 50mg | Potassium: 17mg | Fiber: 1g | Sugar: 4g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

The post Cranberry Crab Phyllo Cups appeared first on Recipe Girl®.

Jelly roll cake is a classic dessert that you need to make at least once! The chiffon cake is rolled with a delicious sweet jelly inside, and all of the flavors scream holiday cheer. You are going to love this easy-to-make dessert that looks stunning on the dinner table!

I can never pass up a soft and moist cake! Especially one with LOTS of frosting. If you love cake, you’ve got to try this Better Than Anything Cake, this unique Oatmeal Cake, and this rich and delicious Eclair Cake.

Jelly Roll Cake

If you have never tried a jelly roll cake, you are in for a treat! I got tired of seeing them on baking shows and not being able to taste them! They always looked so soft, fluffy, and full of flavor. And let me tell you, the finished product does NOT disappoint. It’s just as scrumptious as I imagined, and the flavor combinations are endless.

I am a big fan of cakes with fruity flavors, like this Chantilly Berry Cake and this Strawberry Poke Cake. I would never say no to a rich chocolate cake, but this jelly roll cake is so refreshing and light! It’s a chiffon cake which means it’s made with vegetable oil which makes it easier to beat air into the batter. This makes the cake really light and fluffy, perfect for rolling into a beautiful log! Don’t be intimidated by rolling it up, I’ll share all my tips below so you’ll get it perfect every time!

Ingredients

I mentioned earlier that you will use vegetable oil in this jelly roll cake. The better quality ingredients you use, the better your cake will taste! Especially since this cake is only a few simple ingredients. I added almond extract, but if you don’t like it you could use another flavor, or leave it out all together. You can find exact measurements below in the recipe card.

• Eggs: I always use large grade A eggs in my recipes.
• Granulated Sugar: Your pantry sugar will work great.
• Vegetable Oil: This is important because it helps the cake get nice and airy. You will need to use vegetable oil to get the cake the right texture to roll.
• Water: I know, just trust me. Use water!
• Vanilla: Vanilla extract adds a really nice flavor and helps to bring out all of the other flavors in the cake.
• Almond Extract: I really like almond extract so I added it here. You can leave it out or add another extract instead.
• All-Purpose Flour: It’s just easiest to work with for the texture of the cake you want.
• Baking Powder: This helps the cake to rise, you need this!
• Salt: Salt brings out all of the really delicious flavors in this cake.
• Powdered Sugar: This is for dusting the top. It’s optional!
• Jelly or Jam: I used homemade blackberry jam, and it was INCREDIBLE! You could use a strawberry jam, or peach jam would be amazing. I think you should use your favorite jam because it is going to taste exactly the way you like it.

Jelly Roll Cake Recipe

I used to think a jelly roll cake was impossible to get right, because I saw a lot of people mess up on television. It’s actually easier than I thought, and I had a lot of fun making it! The key is the right texture of sponge cake so that you can easily roll it up, and making it the right thickness so that you get delicious jelly in every bite.

Prepare Jelly Roll Cake Batter

1. Prep: Preheat your oven to 375℉ and line a half baking sheet (18”X13”X1”) with parchment paper and spray generously with nonstick baking spray.
2. Beat: In a medium bowl, with a hand mixer, beat your eggs until they are thickened, about 5 minutes. Gradually beat in your sugar. Once sugar is well combined, add in your oil, water, vanilla, and almond extract. Mix well.
3. Sift: In a separate bowl, sift together your flour, baking powder, and salt. On the lowest speed of your hand mixer, gradually mix the dry ingredients into the wet ingredients. Beat until the batter is smooth.

Bake and Roll

1. Bake: Pour the batter into your prepared pan, spread evenly, filling each corner. Bake until a toothpick inserted into the center comes out clean, 12-15 minutes. While cake is baking, prepare a clean towel on a flat surface dusted with powdered sugar.
2. Cool and Trim: Once your cake is ready, allow it to cool slightly, about 5 minutes. Loosen the cake from the sides of the pan and turn over onto your towel. carefully remove the parchment paper and trim the edges so you have clean straight sides.
3. Roll: While your cake is still very warm, roll the cake and towel, width wise, into a log. Allow the log to cool for a while, about 20-30 minutes.
4. Add Jam: Carefully unroll your log and remove the towel and prepare your jelly by mixing it with a fork to make it easier to spread. Spread the jelly or jam evenly onto the inside of the unrolled log, and gently roll back into a log, keeping the end tucked slightly under the log.
5. Garnish: Sprinkle with more powdered sugar and serve.

Other Cake Recipes to Try

Cake is perfect for any celebration! Whether you want a birthday cake, or a stunning centerpiece for a holiday dinner, I’ve got some great recipes you need to try. My family loves cake, so I’ve spent years perfecting my recipes. You’re going to love all of them!

Desserts

Easter Cake

Desserts

Rum Cake

Desserts

Honey Bun Cake

Desserts

Cranberry Christmas Cake

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Jelly Roll cake

Jelly roll cake is a classic dessert that you need to make at least once! The chiffon cake is rolled with a delicious sweet jelly inside, and all of the flavors scream holiday cheer. You are going to love this easy-to-make dessert that looks stunning on the dinner table!

Course Dessert

Cuisine European

Keyword jelly roll cake

Prep Time 30 minutes

Cook Time 15 minutes

cooling time 30 minutes

Total Time 1 hour 15 minutes

Servings 8 people

Calories 405kcal

Author Alyssa Rivers

Ingredients

• 3 large eggs
• 1 cup granulated sugar
• ¾ cup vegetable oil
• ¼ cup water
• 1 teaspoon vanilla
• 1 teaspoon almond extract
• 1 ½ cup all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• Powdered sugar for dusting
• ⅔ – 1 cup jelly or jam I used homemade blackberry jam

Instructions

• Preheat your oven to 375℉ and line a half baking sheet (18”X13”X1”) with parchment paper and spray generously with nonstick baking spray.
• In a medium bowl, with a hand mixer, beat your eggs until they are thickened, about 5 minutes. Gradually beat in your sugar. Once sugar is well combined, add in your oil, water, vanilla, and almond extract. Mix well.
• In a separate bowl, sift together your flour, baking powder, and salt. On the lowest speed of your hand mixer, gradually mix the dry ingredients into the wet ingredients. Beat until the batter is smooth.
• Pour the batter into your prepared pan, spread evenly, filling each corner. Bake until a toothpick inserted into the center comes out clean, 12-15 minutes. While cake is baking, prepare a clean towel on a flat surface dusted with powdered sugar.
• Once your cake is ready, allow it to cool slightly, about 5 minutes. Loosen the cake from the sides of the pan and turn over onto your towel. carefully remove the parchment paper and trim the edges so you have clean straight sides.
• While your cake is still very warm, roll the cake and towel, width wise, into a log. Allow the log to cool for a while, about 20-30 minutes.
• Carefully unroll your log and remove the towel and prepare your jelly by mixing it with a fork to make it easier to spread. Spread the jelly or jam evenly onto the inside of the unrolled log, and gently roll back into a log, keeping the end tucked slightly under the log.
• Sprinkle with more powdered sugar and serve.

Nutrition

Calories: 405kcal | Carbohydrates: 92g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 193mg | Potassium: 155mg | Fiber: 1g | Sugar: 60g | Vitamin A: 89IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 2mg