Holiday Cranberry Salad (from Rosanne Porter)

1 (12 oz.) pkg of fresh or frozen cranberries, coarsely chopped
1 (20 oz.) can crushed pineapple, with juice
2 cups sugar
1/2 pint heavy whipping cream
2 cups miniature marshmallows
1 cup chopped walnuts (optional)

In large bowl, stir together the cranberries, pineapple (with juice) and sugar. Let stand for about an hour, to let sugar dissolve, and then pour the mixture into a strainer over a bowl. Let drain, covered in the refrigerator for at least 2 hours, or overnight. (Note: The drippings make a wonderful cranberry punch, when mixed with lemon-lime soda.)

Before serving, whip the cream until soft peaks form. In a large bowl, mix together the cranberry mixture, marshmallows, and nuts. Fold in the whipped cream and store in refrigerator until serving.

Cranberry Macadamia Bars (by Rosanne Porter)

1 pouch Betty Crocker sugar cookie mix
1/2 cup better, melted
1 egg
1/3 cup butter
1/4 cup packed brown sugar1 cup sweetened dried cranberries
1 cup macadamia nuts, chopped
1/2 cup white vanilla baking chips
1 tsp oil

Blend cookie mix, 1/2 cup butter and egg in bowl until soft dough forms. Press dough in bottow of greased 9" square pan. Bake at 350 degrees for 15 minutes. Heat 1/3 cup butter, brown sugar and cranberries over medium heat, stirring constantly, until mixture comes to a boil. Spoon and spread cranberry mixture evenly over partially baked cookie base. Sprinkle with nuts. Bake an additional 10 - 15 minutes or until golden brown. Cool completely. In resealable freezer plastic bag, mix baking chips and oil, seal bag. Microwave on high 30 - 45 seconds, squeezing mixture in bag every 15 seconds until smooth. Cut 1/4 inch top from corner of bag; drizzle over bars.

Cranberry Salsa

Mix a jar of your favorite salsa with 1 can of whole berry cranberry sauce. Mix well. Serve with tortilla chips. Easy and good

Cranberry Apple Crisp

1 12 oz. bag of fresh cranberries, washed

1½ cups sugar

½ cup orange juice

5-6 large Granny Smith apples – cored, peeled, and cut into ¼” – ½” slices

1 stick butter, cut into small pea sized cubes

¾ cup rolled oats

¾ cup packed brown sugar

¾ cup all purpose flour

2 tsp. cinnamon

Preheat oven to 375 degrees. In large pot add cranberries, orange juice and sugar. Stir everything and cook on medium-high heat for approximately 15 minutes until the cranberries have reduced to a thick sauce consistency. Turn off heat and add sliced apples to the pan and mix everything until all the apple slices have been coated with cranberry sauce. Pour the apple cranberry mixture into a greased 9 x 13 baking dish. Set aside. In a small bowl combine butter, flour, oats, brown sugar, and cinnamon. Work the mixture with your fingers until it resembles a coarse meal. Sprinkle and distribute the mixture over the baking pan evenly. Bake for 45 minutes. Serve with a scoop of vanilla ice cream while warm. Enjoy!

(Note: I like to double the topping portion of this recipe)

White Raspberry Chocolate Bread Pudding

Last Thanksgiving we tried this fabulous recipe.  It beats all other bread puddings we've tried hands down.  With many thanks to Melanie and Sugardoodle.net, here it is:

6 large French croissants
4 egg yolks plus 3 whole eggs
2 1/2 cups heavy cream
1/2 cup milk
2 cups big white chocolate chunks (or chips)
1 cup good quality dried cherries or craisins or fresh raspberries work great too
1 Tbsp. vanilla
1 1/2 cup sugar
1/2 tsp salt
Butter or PAM to coat baking dish
Raw sugar to sprinkle on top

1 – Cut croissants on an angle (1-inch slices) and place in the bottom of a buttered baking dish. 
2 – Add the chocolate pieces and cherries on top of the croissants.
3 – Mix together the yolks and whole eggs, cream, milk, vanilla, sugar, and salt. 
4 – Pour mixture over the croissants, pushing them down until all the liquid is absorbed into the bread pieces. There will be lots of liquid. 
5 – Sprinkle raw sugar on top. 
6 – Bake at 300-350° (depending on your oven) for 30-40 minutes.

This dessert should remain very soft and moist. Start checking after 30 minutes. Filling should be soft-set, but not dry. Serve warm.

*{Ours took nearly and hour to cook.}

LaRae's Apple Pie Filling

Peel and slice apples.  For every 4 cups of sliced apples add:

1 cup sugar
1teaspoon fruit fresh

Let stand for 3-4 hours, stirring often.  This allows the fruit to make its own juice.

Pack fruit into sterilized quart jars adding the juice to cover the fruit.  If there isn't enough juice, add water to cover. Close jars with prepared lids.

Process 15 minutes in boiling water bath. {Be sure not to start timing till the water is at a full rolling boil.}

For pies, add a little tapioca {1 - 2 teaspoons}, and other pie spices as desired, when using the filling.

Cranberry Slush

1 package cranberries
4 cups water
4 cups sugar
2 sticks cinnamon
6 whole cloves

Boil together until cranberries are soft. Remove spices and blend a little at a time.

Add:
1 large can pineapple juice
2 small cans frozen lemonade

Freeze and serve with 7-up

Cranberry Salad (by Kate Voth)

Chop or grind 3 cups cranberries (1 Pkg.). Add 1 cup sugar. Chill for 2 hours

Add:
2 - 1/3 cup small marshmallows
1 8 oz. can crushed pineapple (drained)
1/2 cup chopped nuts
2 medium apples, chopped
2 tsp grated orange rind
chopped pulp from 1 orange
1 cup whipped cream

Chill 4 hours or overnight. Makes 2 quarts.

(Use a little more whipped cream than called for. Cool whip also works.)

Cranberry Relish (by Suzie)

1 bag fresh cranberries
1 apple, cored
1 orange, peeled
3/4 cup sugar

Mix in the blender in batches - chill

Appetizer Meatballs

Ingredients

• 2 cups ketchup
• 1/2 cup water
• 1/2 cup white vinegar
• 1/2 cup honey
• 2 tablespoons Worcestershire sauce
• 1 tablespoon dried minced onion
• 1/4 teaspoon pepper
• 1 dash garlic powder
• dash cayenne pepper
• 2 1/2 pounds frozen fully cooked meatballs

Directions

1. In a Dutch oven, combine the first nine ingredients Bring to a boil. Reduce heat; simmer, uncovered for 15 minutes. Meanwhile, thaw meatballs in microwave according to package directions. Stir into sauce; heat through.

Easy Chicken for tacos, burritos, enchiladas, salads. . .(and how we make refried beans from a can taste good!)

1 pound chicken breast meat (or whatever chicken meat you have that is boneless/skinless) in a crock pot with 16 oz. of salsa.  Cook on low for about 8 hours.  Shred the meat and return to the juices.  Cook on low for another hour (if you have an hour, if not, just put it all back together and serve immediately).

Our favorite is a flour tortilla topped with double refried beans (dump a can of refried beans into a skillet with 1-2 tsp. olive oil and season well with garlic salt - cook, stirring frequently until heated through), some mozzarella cheese, the chicken, and a splash of enchilada sauce all wrapped up and then topped with enchilada sauce and shredded cheese, baked till bubbly and melty.

Cinnamon Vanilla French Toast

For every TWO slices of french toast you are going to cook, beat together 1 egg, a couple of dashes of cinnamon/sugar (heavy on the cinnamon!), and 1/4 tsp vanilla.

Dip both sides of thick cut bread (homemade is our favorite, but any kind works, even the skinny regular "Wonder" type bread) into the mixture and cook on a hot griddle till done.  My kids love this plain, hot off the griddle.  It's also super yummy with a light shmear (I've always wanted to use that word, lol) of homemade raspberry jam.

{Basic Roll Dough WITH two Dinner Ideas}

{Soft Sugar Cookies}



{Fry Bread}. . .2 kinds



{Chicken Strips}



{Porcupines}



{Grilled Cheese Mini Burgers}



{Buttermilk Pancakes}



{Crazy Bread Breadsticks}



{Easy Homemade Wheat Bread}



{Deb's Cinnamon Chocolate Chip Cookies}

To make these as bars like I did for the potluck, take about 2/3 of the dough and press it into a jellyroll pan that has been sprayed lightly with Pam.

Bake for 20-25 minutes until browned on top.  They won't feel quite set up, but will continue cooking just a bit as they cool.



Heath Bar Apple Dip

1 8 oz block cream cheese, softened
1/2 C sugar
3/4 C brown sugar
1 tsp vanilla
1/2 bag Heath Bar Bits
Apples

Cream together cream cheese, sugars, and vanilla. Stir Heath bar bits in with a spoon. Dip apples in and enjoy!

Chicken Spinach Rotini Salad

1 bag of fresh spinach
3-4 boneless chicken breast halves (cooked, then shredded)
1 16 oz. bag rotini pasta
Toasted sesame seeds

Dressing:
1/2 Cup cider vinegar
1/2 Cup sugar
2-1/2 tsp. salt
1 tsp Accent
some shakes of pepper
several shakes of Salad Supreme

Pumpkin Chocolate Chip Bread

3 cups sugar
1 cup oil
4 eggs
2 cups pumpkin
3-1/2 cups flour
1 tsp baking powder
2 tsp soda
1 tsp salt
1/2 tsp cloves
1 tsp. Cinnamon
1 tsp nutmeg
1 tsp. Allspice
2/3 cup cold water
1 cup chocolate chips

Mix altogether adding chocolate chips last. Bake at 350 for 1 hour (grease 3 loaf pans and put wax paper on bottom.) Cup cakes take about 20 to 25 min.

Mustard Dip -- Susan Rice

1 can sweetened condensed milk (fat-free or regular)
1/2 cup yellow mustard
1/4 cup horseradish

Mix until well blended and serve with crackers, pretzels, cold cuts, or cheeses.

Chicken Rice Casserole

* 4 chicken breast halves
* 1 can cream of chicken soup
* ¼ can water
* ½ pkg Lipton Onion Soup mix
* ½ cup rice uncooked

Brown chicken using Pam. Mix a can of cream of chicken soup with ¼ can of water and ½ packet of Lipton Onion Soup mix. Pour over chicken along with ½ cup of rice. Bake at 350 for 1 hour.

Baby Back Ribs

1 rack baby back ribs
Rib rub
1 bottle of your favorite barbecue sauce (we like Famous Daves Rich and Sassy)

Rub the rib rub on the ribs. Place them into a roasting pan and bake at 300 degrees for approximately 3 hours. Just before serving, remove from roaster and put on the gas grill. Slather them with the barbecue sauce. Grill both sides for just a few minutes. Yum, so tender and tasty!!!

Buttery Sweet Carrots

* 1 pound baby carrots
* ¼ Cup Butter or margarine
* 1/3 Cup Brown Sugar

Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside. Stir butter and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.

Cauliflower Poppers

Cauliflower Poppers

* 1 spray cooking spray
* 1 small head cauliflower
* ½ tsp cumin
* ½ tsp chili powder, or more to taste
* ½ tsp salt
* ½ tsp pepper

Preheat oven to 400. Coat a baking sheet with cooking spray. Cut cauliflower florets into bite-sized pieces. Place in a medium bowl and add cumin, etc; toss well to coat. Spread on baking sheet and bake until tender, stirring halfway through, about 10 minutes.

Cheese Ball

* 2 8 oz. Pkgs. Cream cheese
* 1 small jar sharp Old English cheese
* 1/2 cup grated cheddar cheese
* 1 tsp. Lemon juice
* 1 T. miracle whip
* 1 T. grated onion
* 1 can shrimp (rinsed and drained)

Mix all ingredients. Chill until able to roll in ball. Roll in chopped nuts (if you want- I don’t)

Chicken Salad Sandwiches

2 cans chicken
¼ cup diced celery
¼ cup diced green onions
¼ cup sour cream
1 cup mayonnaise
1 ½ tsp. ground Tarragon
Salt & pepper to taste
Almonds (optional)

Drain the chicken. Mix all other ingredients together. Makes 12 sandwiches/croissants or approx 20 small croissants. (It really makes a difference if everything is finely chopped)

Chicken Tortilla Bake

* 2 Chicken Breast Halves - cooked and shredded
* 1 Can Cream of Chicken Soup
* 1 Can Diced Green Chilies
* Onion
* Cilantro
* 1 Cup Chicken Broth
* 2 Cups Grated Cheddar Cheese
* Flour Tortillas

Preheat oven to 350 degrees. Spray pan with Pam. Line pan with tortillas. Mix everything but the cheese. Layer chicken mix, then cheese twice. Bake for 30 minutes.

Smokey Lemon Pepper Chicken

Bacon
4 Chicken Breasts
Lemon Pepper Seasoning
1 Can Cream of Chicken Soup

Place chicken in crock pot, sprinkle with lemon pepper. Place bacon slices on top of chicken. Pour soup on top of layers, & cook on low for 5 hours. Serve over rice or noodles.

Sour Cream Chicken Enchiladas

* 1 lb chicken breasts, diced
* 1 medium onion chopped
* 1 T vegetable oil
* 8 flour tortillas, softened
* 1 ½ C grated Monterey jack cheese or Mexican
* ¼ C butter
* ¼ C flour
* 1 15 oz can chicken broth
* 1 C sour cream
* 1 4 oz can chopped green chilies

Cook chicken & onion in oil over medium high heat until chicken is just done. Divide cooked chicken between tortillas add 1 ½ T cheese to each. Roll enchiladas & place seam side down in lightly sprayed dish. Melt butter in a medium saucepan, stir in flour until smooth. Stir & cook until bubbly; gradually whisk in broth then bring to boil, stirring frequently. Remove from heat; stir in sour cream & chilies; pour sauce over enchiladas. Top with remaining ¾ C cheese & bake at 400 for 20 min.

Chili Lime Chicken Kabobs

3 Tbls. olive oil
1-1/2 Tbls. red wine vinegar
1 lime, juiced
1 tsp. chili powder
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
cayenne pepper to taste
salt and freshly ground black pepper to taste
(I also added some chopped fresh cilantro)
1 pound skinless, boneless chicken - cut into 1 1/2" pieces
skewers

Directions:

1. In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce and stir to coat. Cover, and marinate in the fridge for at least 1 hour.

2 Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade. (soak wooden skewers in cold water first to help prevent them from catching fire)

3. Grill skewers for 10 to 15 minutes or until the chicken juices run clear.

Green Chile Bake

10 Eggs
4 Cups Monterey Jack Cheese
2 Cups Cottage Cheese
1/4 Cup butter or margarine, melted
1/4 Cup flour
1 tsp. baking powder
1/2 tsp. salt
2 4-oz. cans chopped green chiles

Spray 9 x 13 pan with Pam. Beat the eggs then add remaining ingredients Pour into dish. Bake at 350 degrees for 35 minutes. Cool for 10 minutes before serving.

Mixed Berries with Orange Vanilla Syrup

1 pound fresh strawberries, rinsed, hulled and cut in half
6 ounces fresh blackberries, rinsed
6 ounces fresh red raspberries, rinsed
Juice of 1 orange (about 1/3 cup)
1/3 cup sugar
1 tsp. vanilla extract

Directions:
1. In a small saucepan over medium heat, whisk together the orange juice, sugar and vanilla. Bring to a boil then turn heat to low. Allow the mixture to simmer for 5 minutes or until thickened. Remove from heat and allow to cool completely.

2 Put all the berries into a medium serving bowl just before serving. Pour the orange sugar syrup over the berries and gently toss.

World's Best Lasagne

1 pound sweet italian sausage
3/4 lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 oz) can crushed tomatoes
2 (6 oz) cans tomato paste
2 (6.5 oz) cans tomato sauce
1/2 cup water
2 Tbls. sugar
1-1/2 tsps. dried basil leaves
1/2 tsp. fennel seeds
1 tsp. Italian seasoning
1 Tbls. salt
1/4 tsp. ground black pepper
4 Tbls. chopped fresh parsley
12 lasagna noodles
16 oz. ricotta cheese
1 egg
1/2 tsp. salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated parmesan cheese

1. In a Dutch oven, cook sausage, ground beef, onion and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 T. salt, pepper, and 2 T. parsley. Simmer, covered, for about 1-1/2 hours, stirring occasionally.

2. Cook Lasagna noodles in boiling water for 8 - 10 minutes. Drain and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 tsp salt.

3. Preheat oven to 375 degrees.

4. To assemble, spread 1-1/2 cups meat sauce in the bottom of a 9 x 13 baking dish. Arrange 6 noodles lengthwise over sauce. Spread with 1/2 of the ricotta cheese. Top with a third of mozzarella cheese. Spoon 1-1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. Then, noodles, sauce, ricotta, mozzarella, sauce and top with remaining mozzarella and parmesan. Cover with foil sprayed with Pam.

5. Bake for 25 minutes, remove foil, bake another 25. Let sit for 15 minutes before serving.

Roast Turkey Breast

1 Turkey Breast (6 - 8 pounder)
1/4 C butter, melted
1 can chicken broth
1 - 2 Tbls. mayo or Miracle Whip

Put turkey in roasting pan. Combine butter and broth, pour over turkey. Rub mayo over the outside of turkey. Roast at 300 degrees until it reaches 170 degrees with a meat thermometer. (Raise temperature to 350 degrees for the last 30 to 45 minutes to brown the turkey skin.) Let sit for 30 minutes before slicing.

Notes: I don't have a meat thermometer, so I just cooked it until the timer popped up (3 hours for a 6-1/2 lb. turkey). I mixed the turkey drippings with a turkey gravy mix and made gravy. I had to thicken it a little more.

This was a very moist turkey and yummy gravy!!!

Roast Lemon Chicken Soup

1 Rotisserie Chicken (lemon or garlic flavor)
1 Celery Stick, diced
1 large Carrot, diced
1 bunch green onions, sliced
4 cups water
4 chicken bouillon cubes
2 Tbls. Zest from lemon
juice from 1/2 lemon (or less if lemon is big)
1 tsp. tarragon
1/2 tsp rosemary
15 small, round 4-cheese ravioli
Add 1 - 2 cans of chicken broth as needed at the end

Simmer water, bouillon, celery, carrots, onions until veggies are tender. Add lemon zest, tarragon, and rosemary. Tear chicken into pieces and add to soup. Add ravioli and cook for 2-1/2 minutes (or as directed on package)