Cranberry-Apple Delight

Cranberry-Apple Delight

 

This recipe comes from the November/December 2012 Mississippi Magazine and I would have called it a "Crisp" instead of a "Delight", but I'll stay true to the original title!

 

My mom has a wonderful Apple Crisp recipe, but I was intrigued by this one because it mixes apple and cranberry, which I thought would be great for a winter baby shower/wine club gathering.

 

You'll notice there are no cranberries.  Epic fail!  I couldn't find raw cranberries anywhere in January!

So I replaced them with more apples - I vow to try this recipe with the cranberries next Fall.

 

This is a quick recipe and great for a crowd.

 

I cut up 10 cups of tart green apples (normally would be 6 c apples and 4 c raw cranberries), tossed them with lemon juice and sugar and place them in a sprayed 9x13 baking dish.

 

 

Then I mixed up the topping by combining melted butter, uncooked oats, all-purpose flour, brown sugar, and chopped pecans.

I crumbled this on top of the apples, and baked for 50 minutes at 350*.

 

It was delicious and didn't last long served hot out of the oven with vanilla ice cream!

 

Double click to print as a 5x7 recipe card.

 

Enjoy!

 

Cranberry Roasted Winter Vegetables

Cranberry Roasted Winter Vegetables

 

My 250th Y'all Come Eat recipe!

 

This recipe comes from the December 2012 Southern Living and sounded wonderful.

We eat quite a few vegetables around here, and the boys eat roasted vegetables really well.

 

I thought the addition of the cranberries would be a nice touch.

 

The article recommends pairing it with their Pork Roast with Sweet Onion-Pumpkin Seed Relish, which sounds yummy.

 

You trim, peel, and slice carrots and turnips and place them on one baking sheet.

 

I am the world's worst and trying to cut vegetables all the same size. 

The recipe says 1 inch pieces of carrots and turnips. 

Mine are all over the place, but it worked just fine.

 

Toss them with half of the minced fresh rosemary and olive oil in the recipe. 

Season with salt & pepper.

 

Cook at 400* for 30 minutes.

 

blurry photo - yuck

 

You do the same for your halved Brussels sprouts in another baking sheet.  Since the Brussels sprouts roast more quickly, you cook them in separate dishes.

 

Cook the Brussels sprouts for 20 minutes at the same temperature.

 

When the carrots and turnips have been roasting for 30 minutes, take the pan out of the oven, give them a little stir, and add fresh (or thawed frozen) cranberries to the baking sheet.

 

And roast the vegetables for another 5-10 minutes.  The cranberries will pop open.

 

Toss all of your vegetables together on a large platter and drizzle with molasses.

I didn't have molasses so used brown rice syrup.  I think you could also use maple syrup.

 

We liked the vegetables and the cranberries were a nice touch, but tart!

 

Double click to print as a 5x7 recipe card.

 

 

Enjoy!

 

Cranberry Goat Cheese Chicken

Biggest Loser

Cranberry Goat Cheese Chicken

I'm wrapping up the Biggest Loser recipes here soon, but tried out a good main dish last night.

This recipe is very easy.  Cooking time depends on the thickness of your chicken breasts.

Next time I will slice these very thick breasts to make thinner, piccata-like breasts.

Heat a skillet to medium-high and spray with Pam.

Season chicken breasts with salt & pepper.

Cook chicken for a few minutes on each side until golden brown.

Remove skillet from heat and top with whole berry cranberry sauce and goat cheese (I used feta that I had on hand.)

Transfer to a 350* oven and cook for 8 minutes more (or until chicken is cooked through).

Again, cooking time depends on the thickness of the chicken.

Double click to print as a 5x7 recipe card.

Enjoy!



Warm Cranberry Brie

Mississippi Magazine

Warm Cranberry Brie

I found this delicious recipe in the November/December 2011 edition of Mississippi Magazine. 

My friend Ginger had the girls over right before we all left for the holidays.

I decided this dish would be perfect to take to a girls night.

It's very easy and is great served with green apple slices and Triscuits.

You mix whole berry cranberry sauce, nutmeg, and brown sugar.

Remove the top from a Brie round and place it on a baking dish.

Top with the cranberry mixture and chopped pecans.

Bake at 475* for 5 minutes and serve.

Double click to print as a 5x7 recipe card.

Bon Appetit!



Cranberry Orange Scones

Pride & Prejudice Party

Cranberry Orange Scones

When I hosted my book club to discuss Jane Austen's Pride and Prejudice, I decided to research a few traditional early 19th century recipes to serve my group.

I have already shared the Cucumber Tea Sandwiches that I made.

Next up - Cranberry Orange Scones.

Scones were very popular in the time and are mentioned in a couple of Austen's novels.

I had never made scones and was hoping they would be easy.

Friends gave us a jar of Harry & David's Orange Cranberry marmalade as a hostess gift, so this recipe from allrecipes.com was the perfect recipe to serve with the marmalade.

I modified the recipe quite a bit.  Here's what I did:

Dry ingredients are sifted together, and then butter (not margarine) is cut in until it resembles coarse crumbs.  Stir in buttermilk and knead 8 times.

Divide dough in half and pat each half into an 8-inch circle on a floured surface.

Cut each circle into 8 wedges and cook at 400* for 16 minutes or until lightly browned.

Not bad for my first attempt!



These are so soft and delicious.



And great with the marmalade or by themselves.

I had leftover fresh cranberries, so I decorated a candle for the centerpiece.

Double click to print as a 5x7 recipe card.

Happy Eating!