#2,023: Crockpot Cranberry Sauce infused with Essential Oils

I tried so hard to use very little sugar with this recipe and started out just using some agave in it.  But it was so tart, I just couldn't eat it.  So I had to keep adding a little more sugar until it was sweet enough to eat, but no so sweet that it the recipe became unhealthy.  I'm not a huge cranberry fan, but I did enjoy this.  I don't know if I will just make this again for fun, but I had some extra cranberries I need to use up.  If you are a huge fresh cranberry fan, let me know what you think!  PS....you definitely may need to add more sugar so it is to your liking! 

16 oz bag of cranberries
1/8 c agave
1/3 c sugar
3 drops orange Vitality
2 drops clove Vitality
2 drops cinnamon Vitality
1 c water

Add all ingredients to the bowl of a slow cooker and stir to combine.  Cook on high for 3-4 hours or on low for 7-8 hours, or until the cranberries have popped open and the sauce is bubbly.  Taste and stir in any extra sweetener if desired.  Serve warm. 

#1,686: Cranberry Fool

I made a brussel sprout salad to take to my inlaws for Thanksgiving, but I wanted to try something else a little more "Thankgiving-ish" to bring as well.  This recipe looked super simple (and has been on a pinterest board for two years now), so it was time to try it (whether we like it or not!) and remove it.

I asked my kids to come try this and they all very reluctantly gave it a try.  Much to my (and their) surprise, they all loved this.  Each of them had at least seconds during lunch!  So, so simple and really, really good.  

1 can (14 ounces) whole-berry cranberry sauce

1 teaspoon grated orange peel

1/4 teaspoon ground allspice

1 cup heavy whipping cream, whipped (I used a 8 oz container of lite cool whip)

Additional grated orange peel, optional

Fresh mint, optional

In a large bowl, combine the cranberry sauce, orange peel and allspice. Fold in whipped cream. Spoon into dessert dishes. Refrigerate until serving. Garnish with orange peel and mint if desired. Yield: 4 servings.

#1,685: Warm Cranberry Wassail

I pinned this recipe three years ago, and wanted to bump another long standing recipe off one of my pinterest boards.  And since it's Thanksgiving weekend, I figured this warm cranberry drink would be a good one to try on my kids.  Unfortunately, they did not enjoy it...but it could be partially because I omitted the sugar (on purpose!).  They certainly don't need extra sugar!  I personally thought this was a tad tart, but I really enjoyed it.  It's a nice, comforting warm drink to sit on the couch and watch a movie or look at the tree.  

1 64-ounce bottle Cranberry Juice Cocktail (I used lite juice)

2 1/2 cups apple juice (I used apple cider) 

1/4 cup sugar, optional

3 3-inch cinnamon sticks

1 teaspoon whole allspice

1/2 teaspoon ground nutmeg

Orange slices, garnish

Whole cloves, garnish

Combine all ingredients, except garnishes, in a large saucepan. Heat to boiling, reduce heat and simmer 10 minutes. Strain punch to remove spices. Place in a heat proof punch bowl. Garnish with orange slices studded with cloves.

Makes 14 6-ounce servings.

#1,684: Fresh Cranberry Salad

I honestly wasn't sure I was going to like this recipe, but I actually loved it!  It is so fresh and light, but the pecans give it a nice crunch.  I would definitely make this again, and although this isn't the prettiest thing I've ever eaten, it was so simple to throw together in the food processor.  

2 cups fresh cranberries

1 cup fresh pineapple

1 apple

½ cup canned mandarin oranges or 1 orange (I omitted)

⅓ cup honey, warmed to make pourable (I didn't warm mine and added it to the food processor)

1 cup pecans

Cut up pineapple and apple in large chunks and place in food processor.  Add cranberries and pulse several times until evenly chopped.

Add mandarin oranges and pulse a couple more times. Add pecans and pulse.  Transfer to a bowl.

Pour honey over salad and stir together.

#1,680: Cranberry Banana Smoothie

I have some fresh cranberries leftover from a science experiment I did with my kids at school for Thanksgiving, so I had to find some fresh cranberry recipes to use up these sour little gems.  I wanted to make something that hopefully my kids would eat...or in this case, drink.  I found this super simple recipe for a smoothie and figured it would be a good recipe to subject my kids to.  Although they all complained a little bit that I was giving them cranberries (oh the horror!!), there was no smoothie left, and 2 of them asked for seconds.  I'd say this was a pretty successful recipe!  :) 

8 ounces fresh cranberries

2 small banana

1 cup canned, light coconut milk (I used almond milk)

Place all ingredients in a blender and blend until smooth.

#1,679: Pumpkin Crumb Coffee Cake

A day off from school = a day to bake something for my family!  :)  THREE years ago I pinned this recipe to one of my pinterest boards, and if you've been following my posts the last few months you've noticed that I'm trying to get older recipes off my boards!  No sense in pinning a recipe to try and then letting a ton of time go by before trying it.  So since I had a few extra minutes this morning before we leave for my aunt's house for Thanksgiving, I figured I'd whip up these pumpkin crumb coffee cakes, and hopefully also take some with me to share with my family. 

I didn't want to make one large cake, so I made this recipe into 2 smaller loaf pans, and then 12 large muffins (I used my square pampered chef muffin tins).  I wasn't so sure my kids would like this, but they devoured them!  I had to cut them off after 2!  These are a tad dense and a bit dry in my opinion, but that obviously didn't stop me from eating a mini one.  :)  Yep, I'd eat these again!

1 cup all-purpose flour

1/2 cup packed dark brown sugar

Pinch of salt

1 1/2 teaspoons cinnamon

6 tablespoons unsalted butter, cold, cut into pieces

Cake:

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon cinnamon

2 teaspoons ground ginger

1/2 teaspoon nutmeg

1/3 cup vegetable oil

3/4 cup unsweetened applesauce

1 15-oz. can pumpkin

1 teaspoon vanilla extract

1 1/2 cups sugar

1/2 cup packed dark brown sugar

2 large eggs, at room temperature, lightly beaten

Make topping: In a bowl, stir together flour, brown sugar, salt and cinnamon. Add butter and combine with fingertips until mixture is crumbly. Refrigerate while making batter.

Make cake: Preheat oven to 350ºF. Butter and flour a 9-by-13-inch cake pan. In a small bowl, combine flour, baking powder, baking soda, salt and spices. In a large bowl, whisk together oil, applesauce, pumpkin, vanilla and both sugars until well mixed. Whisk in eggs. Add flour mixture to pumpkin mixture and stir until just combined; do not overmix. Pour batter into cake pan and spread evenly. Sprinkle with reserved topping.

Bake cake until a toothpick inserted into center comes out clean, 45 to 50 minutes. Allow to cool in pan on a wire rack at least 20 minutes.

#1,677: Almond Cheese Spread

I made this recipe to take as an appetizer for Thanksgiving today.  It was super, super simple to make and personally, I think it's good.  It's pretty much a deconstructed cheese ball.  LOL.  Throw it all together in a bowl and mix, and it's a bundle of cheese and nuts.  Yep, I love it.  BUT...the recipe below serves TWO.  So you need to at least quadruple this if you plan to serve it to a group (even a small group).  But all of the ingredients I had/bought were big enough packages that there was plenty of each ingredient leftover to make more.  

I figured I better take a picture of it right away because I'm sure I'll probably forget to take a picture of it arranged on a platter with crackers.  But if not, you may still see an updated photo later.  

Happy Thanksgiving!  

1/2 cup shredded sharp white cheddar cheese (I used Italian blend)

2 tablespoons mayonnaise

1/8 teaspoon onion powder

Dash pepper

Dash Louisiana-style hot sauce

1 green onion, chopped

1 tablespoon sliced almonds

Celery ribs or assorted crackers

In a small bowl, combine the first five ingredients; stir in green onion and almonds. Cover and refrigerate for at least 4 hours. Serve with celery or crackers. 

#1,383: Creamy Cranberry Salad

I wish I would have taken a much better photo of this, because this picture does not do it justice!!  This was not only a super easy "salad" to throw together, but it was SOOOOOO good.  I absolutely loved this and will be making it again for another family gathering.  My mother-in-law even said I can bring it any time.  I think I might make it again for Christmas!

3 cups fresh or frozen cranberries (thawed)
20 oz unsweetened crushed pineapple, drained
2 c mini marshmallows
1 medium apple, chopped
2/3 c sugar (I used ½ cup)
1/8 tsp salt
2 c heavy whipping cream
¼ c chopped walnuts (I used ½ cup)

**I could not find frozen cranberries so I used fresh cranberries.  I boiled a small pot of water and added about 1/2 c sugar to the mixture.  When it came to a boil, I added the cranberries and let them simmer for about 3 minutes, until they started to pop open.  Then I placed in cold water and then drained.  I then continued with the recipe below:

In a large bowl, mix the first six ingredients until blended. Refrigerate, covered, overnight.

In a large bowl, beat cream until stiff peaks form. Just before serving (I actually did this about 2 1/2 hours before serving), fold cream and walnuts into cranberry mixture. Yield: 16 servings (1/2 cup each).

#1,377: Baked Sweet Potato Pudding

It's not Thanksgiving or November if you don't start seeing some fall-ish, sweet potato recipes!  I've had this recipe pinned on my pinterest board for THREE years!  Lately I've been trying to make recipes that have been pinned the longest, so I was excited to get an excuse to make this one.  I LOVED this sweet potato pudding!  It's not really a pudding though, it was more like a casserole or mash to me.  LOVED it though!  I ate it for breakfast, with my lunch and for dessert.

4 cups mashed sweet potatoes
1/2 cup heavy whipping cream
3 eggs, separated
2 tablespoons lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup flaked coconut, divided
1/3 cup packed brown sugar
1/3 cup slivered almonds

In a large bowl, beat the potatoes, cream, egg yolks, lemon juice, lemon peel and spices until smooth. Fold in 2/3 cup coconut.

In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in brown sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.

With a spatula, stir a fourth of the egg whites into sweet potato mixture until no white streaks remain. Fold in remaining egg whites until combined.

Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with almonds and remaining coconut. Bake at 325° for 50-55 minutes or until a knife inserted near the center comes out clean. Serve warm (or eat cold or at room temp like I did!)

#1,362: Green Bean Vinaigrette

I might ask if I can make this for Thanksgiving for one of our family gatherings this year.  This is such an easy recipe and I loved it eaten both at room temperature and reheated in the microwave (although the color changed slightly on the green beans when I did that...still tasted good though).  This was extremely easy to make and throw together at the last minute, but I love how the recipe gives suggestions for making it ahead of time.  PLUS since it's served at room temperature, it's a great dish to travel with (like I do!).  

Salt and pepper

2 pounds thin green beans, trimmed

2 tablespoons red wine vinegar

1 tablespoon lemon juice 

1 teaspoon Dijon mustard

1 shallot, minced

1/4 cup vegetable oil 

1/4 cup olive oil 

 Place a large bowl of ice water in the sink. Bring a large pot of salted water to a boil over high heat. Add green beans and return to a boil. Cook until beans are tender, 3 to 5 minutes. Using a slotted spoon, quickly transfer green beans to ice water to stop cooking. Drain and lay out on paper towels to dry. (Can be done up to 3 days in advance to this point. Wrap in damp paper towels, cover with plastic wrap and refrigerate. Bring to room temperature before serving.)

In a large bowl, whisk together vinegar, lemon juice, 1/4 tsp. salt, 1/8 tsp. pepper, mustard and shallot until blended. Slowly add both oils, whisking constantly, until thickened. (Can be made up to 3 days in advance, minus the shallot. Keep chilled in a glass jar with a tight-fitting lid. Add shallot right before using.)

Just prior to serving, add beans to bowl with vinaigrette. Toss well and season with additional salt and pepper, if desired. Serve at room temperature.

#1,117: Slow-Cooker Cranberry Sauce

Just in time for Thanksgiving...a real, super easy, warm cranberry sauce!  I just started eating fresh cranberries and I am loving them, although they are so tart I can only eat a little bit at a time.  This My kitchen smelled wonderfully fall as I cooked this recipe this morning.  I absolutely love the crystalized ginger in this recipe and will add a lot more the next time I make this.  I'm pretty sure I'm bringing this for Thanksgiving this year, even if I'm the only one enjoying/eating it!  Yum, yum, yum!! 

Plus I can make it the night before or even the morning of Thanksgiving since it cooks in the crockpot so quickly.

My kids did not like this.  I wasn't surprised though.  The girls didn't like it at all, but Matthew at least attempted to eat it, as he made sour faces at me.  Priceless and funny at the same time!

1 12 ounce package frozen cranberries (3 cups) (I used fresh cranberries instead)
1/4 cup  orange juice (I used fresh squeezed oranges)
1/4 cup  maple syrup (I used honey)
2 tablespoons  crystallized ginger, finely chopped     
1/8 teaspoon  kosher salt

Combine all ingredients in a 2-quart slow cooker. Cover and cook on high-heat setting for 2 1/2 hours. Use a potato masher to coarsely crush the cranberries. Transfer to a medium bowl; cool. Serve at room temperature or cover and chill up to 3 days. If chilled, let stand at room temperature for 1 hour before serving.

Note: If you don't have a 2-quart slow cooker, combine ingredients in a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until thickened (no need to crush). Transfer to a bowl and let cool or chill

#740: Special Spinach Salad

Photo courtesy of Taste of Home
Okay so I didn't actually take a picture of this one.  I think people think I'm crazy when I whip out my camera at dinner to take a picture of something I made.  It makes me look bad.  So when I brought this to thanksgiving at my in laws I decided not to take a picture of this last minute. 

Regardless of my photo or not, I absolutely loved this salad (with the addition of bacon of course!).  I was a little leery of the dressing, but I thought it was fabulous.  I would definitely, definitely make this again!

1/3 cup olive oil

3 tablespoons sugar

2 tablespoons white wine vinegar

2 tablespoons sour cream

1/2 teaspoon ground mustard

1 package (6 ounces) fresh baby spinach

1/2 cup chopped walnuts, toasted

1/2 cup dried cranberries

 

In a small bowl, whisk the oil, sugar, vinegar, sour cream and mustard. Divide spinach among four salad plates; drizzle with dressing. Sprinkle with walnuts and cranberries. Yield: 4 servings.

#438: Marshmallow Pilgrim Hat Cookies

I found this recipe in my Family Fun Magazine.  It looked simple (few ingredients needed, some of which I had on hand), and ones that my extended family might actually eat.  I was supposed to make 24 cookies with this recipe, but after finishing 14, I figured that was enough for our family gathering and I gave up.  :)  I like recipe that are simple.  If I don't have an ingredient, I tend to substitute out.  This recipe required too much precision so they would turn out "pretty." 

I never did find a good way to melt the chocolate.  When I melted it in the microwave, I had to do it in small batches because the chocolate would harden.  When I tried a double boiler, if I wasn't burning myself on the chocolate or the steam (I finally just turned the water off!), my marshmallows were melting because of the heat.  (Brian says they looked like Harry Potter sorting hats instead of Pilgrim hats!). 

So, would I make this again?  Probably not.  Would I EAT these again?  DEFINITELY.  These are very yummy!  I love the chocolate and the marshmallow with the crunch of the cookie.  But in my opinion, not worth the time it took to make them.  So, next time I want these, I'll just have to find someone else to make them.  : )

24 chocolate-striped shortbread cookies
12-ounce package of chocolate chips
24 marshmallows
tube of yellow decorators' frosting

Set the chocolate-striped cookies stripes down on a wax-paper-covered tray, spacing them well apart.  Melt the chocolate chips in a microwave or double boiler.  One at a time, stick a wooden toothpick into a marshmallow, dip the marshmallow into the melted chocolate, and promptly center it atop a cookie.  Using a second toothpick to lightly hold down the marshmallow, carefully pull out the first toothpick.  Chill the hats until the chocolate sets, then pipe a yellow decorators' frosting buckle on the front of each hat.

#91: Sweet Potato Casserole with Coconut Pecan Topping

I told my inlaws I was going to make a vegetable for Thanksgiving and was looking for something holiday-ish and different.  A co-worker told me about this recipe and I really wanted to try it. 

I LOVED this!  I wasn't sure I was going to like the texture because it is all pureed, but I really do like it.  I think the next time I make it, I might try to puree half and then just mash the other half and combine.  A little texture might be a nice change to this.  The topping is FABULOUS!!  I might make this again this week just for myself to have for lunches.  Yum!!

4 cups mashed sweet potatoes (I used 4 sweet potatoes)
1/4 cup sugar
1 teaspoon vanilla
1/2 cup half-and-half
2 eggs, beaten
salt

Topping
1 cup coconut
1/3 cup brown sugar
1 cup chopped pecans
1/3 cup flour
1/3 cup melted butter

Mix all of the casserole ingredients in a mixer until smooth, then spread in a buttered dish.  Mix coconut, brown sugar, chopped pecans, and flour.  Add melted butter.  Sprinkle on top of the potatoes.  Bake at 375 for 25 minutes.

***UPDATE 12/10: I tried to make this a little healthier the second time I made this.  I also changed the texture to see if a chunky sweet potato mash made a difference.  First of all, I actually think this is better pureed!  I will continue to puree as instructed the next time I make this. 
Also, in the sweet potato mix I used 1/8 cup of sugar and couldn't tell much of a difference.  Next time I will do that again!
In the topping, I used 1/2 c chopped pecans and 1/6 cup of brown sugar...again, no difference. ***