Cooking Light, November 2013 Page 121

December 07, 2012
Photo: Johnny Miller; Styling: Sarah Smart
Since multiple recipes appear on page 121, select the one(s) you want to save, share or create a shopping list for, here.
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Creamed Spinach Phyllo Cups

Photo: Johnny Miller; Styling: Sarah Smart
Creamed Spinach Phyllo Cups Recipe

Turn a beloved side dish into a cute and savory appetizer. Frozen phyllo shells speed prep time, as does bagged baby spinach (rather than frozen). Toasting the phyllo cups keeps them crisp longer after being filled.

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2 of 7

Brie with Jeweled Fruit Compote

Photo: Johnny Miller; Styling: Sarah Smart
Brie with Jeweled Fruit Compote Recipe

This lovely appetizer is about as quick and easy as it gets--as tasty, too. You don't even need to let the cheese come to room temperature first; the warm fruit that goes on top will soften it up. Serve with crostini or crackers.

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Browned-Butter Rolls

Photo: Johnny Miller; Styling: Sarah Smart
Browned-Butter Rolls Recipe
Use store-bought refrigerated bread dough to make pretty ­knotted rolls that you can gussy up with your favorite toppings.
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Make-Ahead Layered Salad

Photo: Johnny Miller; Styling: Sarah Smart 
Make-Ahead Layered Salad Recipe
Prechopped veggies and precooked bacon and eggs help you pull this charmingly retro dish together in a flash. You can assemble the salad, cover tightly with plastic wrap, and refrigerate for up to 1 day.

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Carrot-Apple Spice Cake with Browned-Butter Glaze

Photo: Johnny Miller; Styling: Sarah Smart
Carrot-Apple Spice Cake with Browned-Butter Glaze Recipe
We challenged ourselves to come up with a showstopping dessert that uses boxed cake mix as a starting point--and we succeeded. Fresh carrot and apple plus a splash of bourbon boost the flavor of the layers, while the browned-butter glaze is, well, the wildly delicious icing on the cake.

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Easy, Cheesy Potato Gratin

Photo: Johnny Miller; Styling: Sarah Smart
Easy, Cheesy Potato Gratin Recipe
Rerigerated presliced potatoes slash tons of prep and cook time. The combo of Gruyère and Parm-Regg cheeses is delicious, but you can use all one type if you prefer.
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