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Mark Hagen provides last minute holiday menu ideas

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Are you looking for last minute menu ideas for Christmas? Mark Hagen joins FOX6 WakeUp to share a few recipes from Taste of Home's Best Loved Recipe Book.

Prep: 25 min. + chilling

1 can (20 ounces) pineapple chunks
1/2 cup sugar
3 tablespoons all-purpose flour
1 egg, lightly beaten
2 cans (11 ounces each) mandarin oranges, drained
1 can (20 ounces) pears, drained and chopped
3 kiwifruit, peeled and sliced
2 large unpeeled apples, chopped
1 cup pecan halves

  • Drain pineapple, reserving juice.
  • Set pineapple aside. In a small saucepan, combine sugar and flour; stir in reserved pineapple juice until smooth.
  • Bring to a boil.
  • Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly.
  • Bring to a gentle boil; cook and stir for 1 minute or until thickened. Remove from the heat; cool for 15 minutes. Cover and refrigerate.   
  • In a large serving bowl, combine the oranges, pears, kiwi, apples, pecans and reserved pineapple. Drizzle with dressing; toss to coat. Cover and chill for 1 hour. Yield: 12-16 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 161 calories, 5 g fat (1 g saturated fat), 13 mg cholesterol, 9 mg sodium, 29 g carbohydrate, 3 g fiber, 2 g protein.

Festive Fruit and Pecan Salad

 *   Offers fresh flavor while relying on canned items, including pineapple chunks and mandarin oranges, to save time chopping lots of produce

 *   A simple dressing makes this salad special

 *   The dressing is made a day or two early to beat the clock the day of your brunch or on Christmas morning

 *   Customize the salad by garnishing with some toasted coconut, or adding a little orange juice or a drop of vanilla extract to the dressing

Italian Brunch Torte

 *   Very impressive brunch entrée that comes together easily

 *   Hearty meal-in-one with deli meats, cheeses and vegetables

 *   Feeds a crowd (12-16), making it perfect for the holidays

 *   Tubes of refrigerated dough make the buttery, no-fuss top and bottom crust

 *   Assemble a day early and store in the spring-form pan in the refrigerator, then pop in the oven before brunch

Candy Bar Croissants

 *   A five-ingredient treat that comes together quickly with refrigerated crescent dough

 *   Can be made a day or two early

 *   Easy to tailor flavor by leaving out nuts, adding honey to chocolate filling, etc.

 *   Great way to get kids in the kitchen

 *   Nice hostess gift or alternative to cookie platter

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