This post is sponsored by Farm Rich. All thoughts are my own. #HomegatingHero #ad
Winter weekends – whether watching a game, hanging with the kids or just cozying up at home – mean fun, easy and crave-worthy snacks. After the rush of the holiday season – and all the fancy-schmancy cooking and baking – I love nothing more than serving up some playful treats that require minimal fuss.
So I was delighted to partner with two snacktime staples – Farm Rich and Dr Pepper – to come up with a must-make recipe to go along!
Farm Rich is one of America’s favorite snacks (certainly one of ours!), offering quick solutions for snacks and appetizers that you can feel good about serving. I mean, we all have enough to deal with to get through our busy weeks – snack time should be easy and fun!
Our family loves the Mozzarella Sticks and Loaded Potato Skins, so I knew just which snacks I wanted to start with. Ready in minutes (and with zero prep), these are prepared foods that I can feel good about serving – along with plenty of cold, crisp Dr Pepper!
Farm Rich Mozzarella Sticks are made with 100% mozzarella cheese and no trans fat. They are also a good source of calcium and protein. And the Loaded Potato Skins are just that – LOADED with 100% real Cheddar cheese and bacon. Just add sour cream!
For my recipe I wanted to riff on the idea of fun snack food that would take only a little more time than my Farm Rich snacks. And this cranberry brie pull apart loaf is just that!
Canned biscuit dough makes short work of this recipe, requiring only some brie and a quick cranberry relish.
Everything gets popped in the oven and you’ve got a spread that will disappear in minutes!
For more easy, delicious game day snack ideas visit Farm Rich!
3 cups fresh cranberries
2 tablespoons lemon juice
1/2 cup sugar
2 tablespoons water
1 can refrigerated biscuit dough
2 cups diced Brie (about 1/4 pound)
Cook the cranberries, lemon juice, sugar and water in a medium saucepan over medium heat, till fruit is broken down but relish is still chunky. Let cool slightly. Pre-heat oven to 350 degrees and grease a 9″ x 5″ loaf pan (or line with parchment paper).
Separate the biscuit dough and slice each biscuit in half, creating a total of 16 “rounds”. Divide the cranberry relish evenly among 15 of the rounds and top with the brie. Create 3 stacks of 4 rounds and 1 stack of 3 rounds; place the stacks in your prepared pan as shown, with the plain round on the end. Bake for 30 – 35 minutes, or till golden brown. Serve immediately.
This delicious recipe brought to you by Sheri Silver