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