LEMON MARINATED TORTELLINI AND SUN-DRIED TOMATO SKEWERS

Andrea made these yesterday and they were so pretty and yummy. This makes a very impressive appetizer. I thought they would be pretty served in a vase! The perfect bite.

20 tortellini, spinach filled with cheese
10 sun-dried tomatoes in oil, drained and halved
20 large basil leaves

Marinade:
1 tsp grated lemon zest
2 tbsp lemon juice
4 tbsp olive oil
salt & pepper

Cook tort. in salted boiling water until tender. Drain and rinse with cold water. Spread out in a single layer on a clean tea towel to dry. For marinade, whisk lemon and oil until thick and combined. Toss the cooled pasta and marinade together and coat well. Add salt and pepper to taste. Cover and marinate at room temp. for 30 min. Thread 1 tort. and 1 sun-dried tom. wrapped in 1 basil leaf onto each skewer. Serve at room temp.

** MJ's notes: I added garlic and fresh parm. cheese to the marinade for more flavour. You can marinate the tort. up to 1 day in advance.

Cranberry Squares

Hi girls!

I tried this recipe the other night and it absolutely disappeared! It was even better the next day as it softened up...actually only had about 4 squares left and they vanished! When I first made it I thought I should ice it as it didn't look too pretty. But I am glad I did not!!

I would double the recipe and make it a day ahead. It says it would be a good Christmas goodie. I think it would be good anytime! YUMMY!!

Cranberry Squares

Crust
½ cup cold butter
¼ cup sugar
1 cup flour

Filling
1½ cup frozen cranberries
¼ cup brown sugar
2 eggs
1 cup firmly packed brown sugar
1 tsp. vanilla
1/3 cup flour
½ tsp. baking powder
¼ tsp. salt

To make crust: Cut butter into sugar and flour until crumbly. Pat into an 8” square pan. Bake at 350 for 10 to 15 minutes or until golden.

To make filling: In a saucepan, cook cranberries (don’t bother to thaw) and ¼ cup brown sugar over medium-low heat until berries are softened and the skins pop, about 10 minutes. Cool. In a large bowl, beat eggs and gradually add brown sugar. Beat until thickened. Beat in vanilla. Combine dry ingredients and add to egg mixture. Stir in cooled cranberries and spread mixture over the crust. Bake at 350 for 35 minutes. Do not overcook.