Bar Bites: A Man of the Month Cookbook (Man of the Month 13)
2 tablespoons olive oil 1 tablespoon minced garlic Salt and pepper to taste 3 cups chicken stock
4 slices bacon, cooked and crumbled 1/4 cup freshly grated Parmesan cheese
Preheat oven to 400 degrees. Place squash, onion and carrots in a large bowl and coat with olive oil and garlic. Place in a single layer on a cookie sheet and season with salt and pepper. Bake for 30 minutes, or until squash is tender. Place roasted vegetables and chicken stock in a large pot. Bring to a boil, then reduce heat to simmer for 5-10 minutes or until slightly thickened. Using an immersion blender, puree vegetables until smooth. Serve with crumbled bacon and Parmesan cheese.
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Cranberry Turkey Melt
8 slices Texas toast
4 tablespoons Dijon mustard 8 slices Muenster cheese
1 pound roasted turkey breast, sliced 8 tablespoons cranberry sauce (Click here for recipe.) 4 tablespoons mayonnaise
Heat a large skillet over medium heat. Spread 8 slices of bread with Dijon mustard and layer 4 slices with cheese, turkey, cranberry sauce and second slice of cheese. Top with remaining slices of bread, making 4 sandwiches. Spread outside of bread (both sides) with mayonnaise to coat evenly. Place sandwiches in skillet one or two at a time, pressing down firmly with the back of a spatula. Cook on each side for 2-3 minutes or until golden brown.
CRANBERRY SAUCE
4 cups fresh cranberries
1 cup sugar 1/2 cup orange juice
In a medium saucepan, combine all ingredients and simmer on low for 8-10 minutes, stirring and smashing until thickened. Refrigerate in an air tight container for at least 1 hour before use.
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White Chocolate Cranberry Cookies
1 stick butter, softened 1 1/2 cups sugar
1 egg
1 teaspoon vanilla extract 2 3/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 1/2 cups white chocolate chips 1 cup dried cranberries
Preheat oven to 350 degrees. In a large bowl, using a hand mixer, cream together butter and sugar until smooth, then add egg and vanilla. Slowly add flour, baking soda and baking powder until blended. Stir in the white chocolate chips and cranberries. Place 1 tablespoon at a time on a greased cookie sheet. Bake for 12-14 minutes.
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Poinsettia
1 cup fresh cranberries 1 bottle champagne 1 bottle cranberry juice
Place 2-3 cranberries in each ice cube compartment in an ice cube tray. Fill with water and freeze. To serve: In a high ball glass add 2-3 ice cubes and pour equal parts champagne and cranberry juice.
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JUST A KISS: ERIC & TIFFANY
Short Story
Chapter One
Chapter Two
Chapter Three
Chapter Four