Pastry Wrapped Brie with Pecans & Raspberry jam

1 Round Brie Cheese

1/2 sheet Puff pastry Dough

1 Egg

2 Tbls Water

1/2 c Chopped Pecans

1/2 c Raspberry Jam

Place Brie Cheese in freezer for about 30 minutes. Slice in half vertically and add raspberry jam and pecans. Whisk together the water and egg. Brush egg water onto pastry. Place Brie Cheese in center of dough, making a circle cut of the dough around the Brie. Then wrap pastry tightly around the cheese. Make leaves and holly berry balls for garnish from extra pastry and place on top of Brie. Brush more egg water onto pastry. Place back in freezer for 1 hour. Bake at 400 degrees for about 20-25 minutes or until golden brown. Serve warm. with bread or crackers.

Cream Pie Crust

1/2 oil
2 T milk
1 T sugar
1 1/2 c flour
1 tsp salt

Mix in a 9 inch pie plate and pat into shape
Bake 425 lightly browned 8-10 minutes

Chocolate Chip Cookies

Cream together:
1 c white sugar
1 c brown sugar
1 c shortening
2 eggs
1 tsp vanilla

Add the following dry ingredients:
2 ½ c flour
1 tsp. baking soda
1 tsp salt
Do not over mix dry ingredients

Gently fold in:
1 (15oz) bag Ghirardelli Bittersweet chocolate chips
½ c walnuts optional
Bake 350 degrees 9-11 minutes

Pomegrante Syrup/Molasses

4 cups Pomegranate Juice
1/2 c Sugar
1 Tablespoon Lemon Juice

Cook in saucepan 50 minutes for Syrup, 70 minutes for Molasses

Pomegrante Poached Pears

4 Bosc Pears
1 1/2 cup Pomegranate Juice
1 cup Muscatel/Riesling Dessert Wine

Toasted slivered Almonds
Pomegranate Seeds/Arils
Yogurt


Peel pears,place pears in saucepan, pour wine juice over.
Simmer over medium heat for 30-45 minutes, drain juice into small saucepan, Transfer pears to shallow bowl.
Boil and reduce poaching liquid to 1/2 cup.
Toast Almonds

Serve pears on individual dished.
Drizzle reduced juice over pears.
Sprinkle pomegranite seeds/arils
Dollop spoonful of yogurt on the side

Pomegranate Salmon Dinner & Vinaigrette

Green Salad with Pomegranate Vinaigrette

Baby Spinach Leaves

Apple Slices

Candied Walnuts or Almonds

Crumbled Goat Cheese

Vinaigrette

3 T Pomegranate molasses

2 T Red Wine Vinegar

1 T Dijon Mustard

1 T Honey

2/3 C Olive Oil

salt/pepper to taste

Pomegranate Sauce/Molasses

4 Cups Pomegranate Juice

1/2 C Sugar

1 T Fresh Lemon Juice

Cook on low heat for 50 minutes till reduced 1 1/2 cups for Sauce

Cook on low heat for 70minutes till reduced to 1 cup for Molasses

Pomegranate Glazed Salmon

Brush salmon with molasses and bake salmon at 500 degrees for 9-11 minutes. Watch closely.

Drizzle remaining warm glaze over salmon prior to serving

Serve with Wild Herb Rice

Sprinkle Pomegranate arils/seeds over plated Salmon, salad, and rice

Runner's World Easy Grilled Chicken

1/3 cup soy
1 T lime juice
3 T olive oil
1 t thyme or other herbs
salt and pepper to taste
1 1/2 lb chicken pieces
Make the marinate by whisking 1st five ingredients. Marinate chicken 1-6 hours. Place on preheated grill (at medium heat) and cook 12 minutes per side (rotate till done)for bone in and 6 minutes for boneless.
For more healthy chicken recipes go t0 www.runnersworld.com/chicken