Cranberry Celebration Salad

Cranberry Celebration Salad

1 bag of whole cranberries
1 tart red apple cored, but unpeeled
1 can of pineapple
1 cup diced celery
2 cups sugar
1 cup chopped walnuts
2 pkg. raspberry jello
3 cups boiling water

DIRECTIONS
In food processor, finely chop cranberries, apple, celery and pear. Transfer to bowl and add 2 cups of sugar. Mix together and let stand until sugar is dissolved and syrupy. In separate bowl, dissolve jello into 3 cups boiling water. Refrigerate jello until it just starts to set. Mix jello and fruit mixture and add nuts. Return to refrigerator until set. Will not completely set like regular jello, but will be of a good consistency for a side dish.

Iced Sugar Cookies

These were supposed to be cut-out sugar cookies but I was having technical difficulties so they became round cookies instead.  They also don't have apples (I know, blasphemy given the theme!).  Still every bit as delicious and I had fun playing with different decorations  :).

Iced Sugar Cookies
(Source: cookies and icing recipes modified from All Recipes)















Yields: About 48 cookies (2.5 to 3 inches diameter)

Ingredients

For the cookies:

• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 tsp vanilla extract
• 5 cups all purpose flour
• 2 tsp baking powder
• 1 tsp salt

For the icing:

• 4 cups powdered sugar
• 1/4 cup milk
• 1/4 cup corn syrup
• 1 tsp almond extract (used vanilla extract because my brother is allergic)
• Assorted food coloring

Directions

1. To make the cookies - In a large bowl, cream together butter and sugar until smooth.  Beat in eggs and vanilla.  Stir in flour, baking powder, and salt.  Cover and chill dough at least one hour (but overnight is best).  Preheat oven to 400 degrees.  Using hands, rolldough between hands to create balls about 1 to 1.5 inches thick.  Place ball on ungreased cookie sheet (I used parchment paper) and flatten ball to about 1/4" to 1/2" thick.  Bake 6-8 minutes.  Cool completely before frosting.
2. To make the icing - In a medium bowl add milk then mix in powdered sugar.  Stir until smooth.  Using an electric mixer, beat in corn syrup and almond extract until smooth and glossy.  Icing should be pretty thick so it doesn't run off cookie but if you find icing is too thick to dip, add more corn syrup.  Divide into bowls and add desired food coloring to each.  Dip front of cookies into icing and lay flat to dry until icing has hardened.

Mouth-watering Stuffed Mushrooms

Source: http://allrecipes.com/recipe/mouth-watering-stuffed-mushrooms/Detail.aspx

Ingredients
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Crescent Wrapped Cranberry and Brie

Source: http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=22753

INGREDIENTS
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 round (8 oz) Brie cheese
3 tablespoons whole berry cranberry sauce or cranberry chutney
1 tablespoon chopped pecans
1 egg, beaten
8 small seedless red or green grape clusters
1 pear, unpeeled, sliced
1 apple, unpeeled, sliced

DIRECTIONS
1. Heat oven to 350°F. Spray cookie sheet with cooking spray.
2. If using crescent rolls: Unroll dough; separate dough crosswise into 2 sections. Press dough to form 2 squares, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut crosswise into 2 sections. Press dough to form 2 squares.
3. Cut corners off both dough squares and reserve to use for cutouts. Place 1 dough round on cookie sheet. Cut cheese crosswise into 2 equal layers. Place bottom half of cheese on center of dough circle on cookie sheet. Spread cranberry sauce over cheese. Sprinkle with chopped pecans. Top with remaining cheese half. Bring dough up around side of cheese, pressing and pinching dough.
4. With small cookie or canapé cutter, cut shapes from reserved corners of dough; set aside. Place remaining dough on top of cheese round. Press dough evenly around side of cheese. Brush dough with beaten egg. Top with cutouts; brush with additional beaten egg.
5. Bake 20 to 30 minutes or until deep golden brown. Cool 15 minutes before serving. To serve, place warm pastry-wrapped cheese on platter. Arrange fruit around cheese.














Roasted Garlic:
http://elise.com/recipes/archives/001712roasted_garlic.php

Corn Casserole

Corn Casserole
(Source: Paula Deen)

Prep Time: 13 mins
Cook Time: 55mins
Yield: 6-8 Servings

Ingredients

• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
• 1 cup sour cream
• 1/2 cup (1 stick) butter, melted
• 1 to 1 1/2 cups shredded Cheddar

Directions

1. Preheat oven to 350 degrees F.
2. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
3. Pour into a greased 9 by 13-inch casserole dish.
4. Bake for 45 minutes, or until golden brown.
5. Remove from oven and top with Cheddar.
6. Return to oven for 5 to 10 minutes, or until cheese is melted.
7. Let stand for at least 5 minutes and then serve warm.

Sweet Potato Souffle

Sweet Potato Souffle
(Source: La Comedia Dinner Theater)

Prep Time:  30 mins
Cook Time: 45 mins
Yields: 6-8 Servings

Ingredients

Sweet Potato Mixture

• 4 cups mashed sweet potatoes (canned or about 2lbs fresh)
• 1 cup sugar
• 1/2 cup milk
• 2 eggs
• 1/2 tsp. salt
• 1/3 stick butter or margarine (melted)
• 1 tsp. vanilla

Topping

• 1 cup brown sugar
• 1/2 cup flour
• 1/3 cup butter or margarine (melted)
• 1 cup pecan pieces

Directions

1. If using fresh sweet potatoes: Scrub skins well.  Add sweet potatoes to a large pot and cover with water.  Bring pot to a boil then let boil about 20 minutes.  Drain pot and allow potatoes to cool slightly.  When cool  enough to handle, peel skins (should easily come off using hands) and then return to pot and mash.
2. While sweet potatoes are cooking, prepare topping: Mix all ingredients together in a bowl and set aside. Preheat oven to 350 degrees.
3. Mix together sweet potato ingredients until well combined.  If sweet potatoes are still hot, be sure to add milk before eggs to cool the mixture slightly and prevent eggs from cooking.
4. Grease a large casserole dish and pourin sweet potato mixture.  Sprinkle topping evenly over the sweet potato mixture.
5. Bake for 45 - 55 minutes uncovered.

Hot Mulled Cider

Ingredients:

7 cups Apple cider OR apple juice

1/3 cup Brown sugar, packed

4 stick cinnamon

1 teaspoon Whole allspice

1 teaspoon Whole cloves

1 Lemon peel, cut into strips

Rum

Directions:

Combine apple cider or apple juice and brown sugar in a large saucepan. For spice bag, tie cinnamon, allspice, cloves, and orange peel in a 7 inch square of 100 percent cotton cheesecloth. Add spice bag to cider mixture. Bring cider mixture to boiling. Reduce heat and simmer, covered, for 15 minutes. Remove and discard spice bag. Stir in rum. Pour cider mixture into mugs.

Roasted Pork Tenderloin with Bacon and Herbs

INGREDIENTS

1 head garlic

2 tablespoons olive oil

6 pork tenderloins, (about 1/2 pound each), rinsed and patted dry, trimmed of excess fat

6 sprigs fresh sage

6 sprigs fresh rosemary

6 sprigs fresh thyme

18 strips bacon, (about 3/4 pound)

Salt and freshly ground black pepper

1 tablespoon unsalted butter

DIRECTIONS

Heat oven to 400 degrees. Remove papery outer skin from garlic head. Place garlic head on square of foil; drizzle with 1 tablespoon olive oil, and wrap. Bake until softened, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head, pressing garlic against work surface with flat side of table knife.

Arrange 3 tenderloins on work surface, flat side up. Spread flat side of each tenderloin with one-third of the roasted garlic. Strip leaves from fresh sage, rosemary, and thyme; discard stems. Place one-third of each herb on each tenderloin, scattering leaves over the garlic. Place 3 remaining tenderloins on top of herb-coated tenderloins, with the flat sides down, and matching the larger ends to the tapered ends. Wrap 6 strips of bacon around each pair of tenderloins; tie bacon in place with kitchen twine. Sprinkle with salt and pepper on all sides.

Place large, heavy-bottomed skillet over high heat. Add remaining tablespoon oil and butter, and melt. Arrange tenderloins in skillet in batches to keep them from touching. Sear until golden brown on all sides, rotating as needed, about 10 minutes per tenderloin. Transfer seared tenderloins to large roasting pan; place in the oven. Roast until meat thermometer inserted into thickest part of meat registers 150 degrees. about 15 minutes. Transfer tenderloins to cutting board; let stand 10 minutes. Remove twine before carving.

Chocolate Chip Tiramisu Cheesecake

INGREDIENTS:

One 7-ounce package crisp Italian-style ladyfingers, coarsely chopped

6 tablespoons unsalted butter, melted

1 tablespoon instant espresso powder

1 1/2 pounds cream cheese, at room temperature

1 cup sugar

1 cup marscapone cheese, at room temperature

1 teaspoon pure vanilla extract

1/4 teaspoon salt

3 large eggs, at room temperature

1 1/4 cups mini semisweet chocolate chips

DIRECTIONS:

Position a rack in the lower third of the oven and preheat to 350°. Wrap the outside of a 9-inch springform pan with foil and line the bottom with parchment paper.

Using a food processor, grind the ladyfingers into fine crumbs. Add the butter and espresso and pulse until incorporated. Transfer the mixture to the prepared pan and press to form a crust halfway up the side of the pan. Bake until set, 8 to 10 minutes; let cool. Lower the oven temperature to 325°.

Meanwhile, using an electric mixer, beat the cream cheese on high speed until fluffy, about 2 minutes. Gradually beat in the sugar at high speed until smooth. Beat in the mascarpone, vanilla and salt. Add the eggs 1 at a time, beating well after each addition. Stir in 1/2 cup chocolate chips.

Set the springform pan in a roasting pan. Pour the mascarpone-chocolate chip mixture into the baked crust, then place the roasting pan in the oven. Pour enough boiling water into the roasting pan to reach halfway up the sides of the springform pan. Bake until the top is golden and the center is set but still jiggly, about 1 hour. Let cool in the water bath for 15 minutes, then transfer to a rack to cool completely. Refrigerate for 6 hours or up to 2 days. Remove the cheesecake from the springform pan. In a small, heatproof bowl, melt the remaining 1/4 cup chocolate chips in the microwave at low power, stirring until smooth. Transfer the chocolate to a resealable plastic bag. Snip a hole in the corner of the bag and drizzle the chocolate over the cake.