Creating… Miranda

Be creative EVERY DAY • A Challenge

Pumpkin Cranberry Bites

Leftovers abound in my fridge. So I pulled them all out and lined them up on my counter for a baking brainstorm session.

The canned pumpkin & cranberry sauce called pretty loudly to me. And the oven cooked rice whispered in my ear as well.

The results were Pumpkin Cranberry Bites & Mexican Handpies!


Pumpkin Cranberry Bites

Crescent roll dough – popping tube canister
Cranberry sauce
Pumpkin, 1/2 c approximately (canned-not pie filling)
Ricotta, 1/2 c approx.
Cinnamon, Cardamon, Allspice – 2 shakes each (was very mild)
Mini tart or muffin pan

  • Preheat your oven to 350º
  • Cut crescent dough triangles in half & line each mini tart.
  • Mix ricotta, pumpkin & spices & spoon into lined tarts.
  • Dot on top with cranberry sauce.
  • Bake 10 minutes or until golden. ( I honestly didn’t time it – just kept checking them.)

Mexican Handpies

Single crust pie dough
Cooked rice, 1 cup approx.
Black beans, 1 cup approx. (rinsed)
Cheddar cheese, 1 cup approx.  (shredded)
Salsa, 1 cup approx.
Empanada folder (Mine is from Tupperware)

  • Preheat your oven to 350º
  • Divide dough into 8 equal parts.
  • Roll dough to fit in empanada folder, approx. 5″ round – and lay in place.
  • Scoop approx. 1 scant tablespoon each of rice, beans, cheese, and salsa into the center.
  • Fold. Pierce with a fork. And bake approx. 20  minutes.

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This entry was posted on December 5, 2013 by in Food, My Life and tagged , , , , .
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