Candi's Corner: Wanderlust and Passions

I ran a little behind with making Sunday Small Bites last week. The ingredient was cranberry, and it was chosen by Jan. I drink a lot of cranberry juice, add dried cranberries to my salad and eat cranberry chutney in Thanksgiving, that is about as far as my relationship with cranberries go. So for the challenge, I wanted to get out of my comfort zone a bit. I found this recipe at the Pillsbury website for Cranberry Chutney-Brie Appetizers, and I thought I'd tackle that. We loved them. The tangy cranberry taste combined with the creamy Brie is definitely a winning combo.

Cranberry-Brie Biscuits

1 can of Pillsbury Grands Flaky Layers Biscuits
2 oz. Brie cheese, rind removed and cut into 1/4 inch cubes
1/2 can whole berry cranberry sauce
1 tablespoon coarsely chopped walnuts

Bake biscuits according to package directions. Cut the biscuits horizontally in half with a serrated knife and arrange cut half up on a baking sheet. Top the biscuit halves with Brie cubes, a spoon of cranberry sauce and sprinkle with walnuts. Return to the oven and bake for another five minutes until cheese is melted.

Happy Thanksgiving all!