The Crazy Suburban Mom: Yummy, walnutty, sticky goodness lite

Sunday, November 14, 2010

Yummy, walnutty, sticky goodness lite

All weekend I've been trying to come up with a few new Thanksgiving Recipes because frankly, I think everyone might be getting sick of the same old same old.  After almost forty-eight hours of surfing all I knew I was making was Waldorf Salad.

I made it the first time a week ago, loved it and immediately decided to make it for Thanksgiving and that's the problem - I already knew I was making that.

Finally.  After I gave up I found something new to make.

I'd packed it in by late Sunday afternoon and moved on.  There is an " I Can’t Believe It’s Not Butter!" Twitter event tomorrow (more on that later) and I'll be there because there will be recipes and prizes and what could be better then prizes and new recipes?

I wanted a recipe to share and found this:

Honey-Nut Glazed Brie


Ingredients
8 ounces Brie cheese (wedge or round)
1/4 cup I Can't Believe It's Not Butter!®
1 cup coarsely chopped walnuts
1/4 tsp. ground cinnamon (optional)

1/8 tsp. ground nutmeg (optional)

2 Tbsp. honey
2 large green and/or red apples, cored and thinly sliced
Instructions
Arrange cheese* on serving platter; set aside.
Melt I Can't Believe It's Not Butter!® in 10-inch nonstick skillet over medium-high heat and stir in walnuts until coated. Stir in cinnamon and nutmeg until blended. Stir in honey and cook, stirring constantly, 2 minutes or until mixture is bubbling. Immediately pour over cheese. Serve hot with apples.


*If desired, arrange cheese on microwave-safe plate and top with cooked nut mixture. Microwave at HIGH 15 seconds or until cheese just begins to melt. OR, arrange cheese in 1-quart shallow casserole and top with cooked nut mixture. Bake at 350° for 10 minutes or until cheese just begins to melt. Serve as above. 

* FYI - A few things I did differently - I used 'lite brie' for the recipe because why not?
-  I toasted the walnuts in a dry pan and continued making the rest of the recipe in the (non-stick) pan. 
-  I  used freshly ground cinnamon and more honey that was called for.

brie

Yummy, walnutty, sticky goodness...  

The heavens opened up, by the way and they were singing a happy tune when I ate this and yep, that's my picture  and will so make it again at Thanksgiving.

I usually serve Brie with Hot Pepper jelly on Melba toast (or French bread) at gatherings...Usually as in all the time and this is just what I was looking for!  Something unexpected and delicious!

The Taste & Tweet will be a fun evening of eating, Tweeting and sharing better for you holiday entertaining tips with fellow participants and our better for you cooking and lifestyle co-host, @GirlGoneHealthy (Girl Gone Healthy ), who will be sharing her expertise on how to “Reach Right” by choosing better for you foods throughout the holiday season.

We’re also excited to have Chef Normajean Longfield from the Unilever Test Kitchen join us, who will be Tweeting with @ICBINotButter to give you tips on all of the great ways to use I Can’t Believe It’s Not Butter!

Our hashtag for the event will be #Better4UHoliday, so please be sure to include it in your tweets to follow along with the conversation.  Your first tweet including the hashtag will automatically be entered in our sweepstakes to win one of two grand prizes each valued at $200! The prize features:
* I Can’t Believe It’s Not Butter! VIP kit with a coupon for a FREE tub
* Cuisinart Food Processor
* Sur La Table porcelain cake stands (set of 3)


*I received a package from I Can’t Believe It’s Not Butter! to help me prepare a recipe for the event.*

3 Comments:

Maureen 11/14/10, 9:46 PM  

Oh Tracey - what a perfect combination - nutty 'n sweet 'n fruity - absolutely delicious.

The Crazy Suburban Mom 11/14/10, 10:39 PM  

Maureen, this was really good! I think I might have to go get another piece right now...lol

Lynette 11/15/10, 8:05 AM  

http://twitter.com/#!/CrazedMind/status/4157424642564096

love the pepper jelly and cream cheese but this sounds really yummy.
I like doing brie with amaretto pecan spread on top with drizzle of nutella over that.

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