Cranberry Pear Muffins

October 9, 2011

Prep time 30 minutes
Cook Time 20 minutes
Mini muffins help cut down portion sizes

Cooking spray
1 cup All Purpose Flour
1/2 whole wheat flour
1/2 cup granulated sugar
1 teas ground cinnamon
1/4 teas baking powder
1/2 teas baking soda
1 1/2 cup peeled and shredded pear
1/2 cup chopped fresh or frozen cranberries
1/4 teas lemon zest
1 large egg, lightly beaten
1/4 cup canola oil
1 teas granulated sugar for topping

Preheat oven to 375 degrees. Coat 12 muffin tin cups (2 1/2 inch) with cooking spray. Combine flours, sugar, cinnamon, baking powder and baking soda in a large bowl. In another bowl, comine pear, cranberries, egg, oil and lemon zest. Add liquids to dry ingredients and stir just until moistened. Fill muffin cups 3/4 full. Bake for 18-20 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan and dip tops in additional granulated sugar. Cool and serve.

Serving: 150 calories, 5g fat, 20mg cholesterol, 25g carbohydrates, 2g fiber, 2g protein

Courtesy of Giant Food.

Homemade Thanksgiving Cranberry Applesauce

November 20, 2010

This is a chunky sauce.

6 cups chopped and peeled apples
2 cups fresh or frozen cranberries
1 cup water
1/2 cup raisins
1/3 cup brown sugar
2 tablespoons red hot candies
1 teas ground cinnamon
1.8 teas ground nutmeg

In large saucepan, combine apples, cranberries and water. Cook over medium heat until berries pop, about 15 minutes. Reduce heat, and simmer uncovered for 15 minutes, or until apples are tender. Add raisins, brown sugar, red-hots, cinnamon and nutmeg. Simmer, uncovered, for 5 to 10 minutes or until candies are dissolved. Simmer longer if you want a softer texture. Serve warm or refrigerate until serving. Makes 5 cups.

Thanksgiving Turkey

November 20, 2010

Marinade for the Turkey:
1 1/2 cups chicken broth
2 cups water
1 cup soy sauce
2/3 cup lemon juice
2 garlic cloves minced
1 1/2 teas ground ginger
1 teas pepper

1 – 12 to 13 pound turkey

If you’re looking for a new marinade to try this year, I am sure you will like this one.

Combine marinade ingredients. Reserve 1 cup of mariande for basting. Pour remaining sauce into a 2 gallon resealable plastic bag.
Add turkey and seal bag. Turn to coat. Refrigerate overnight, turning a few times. Discard marinade in bag. Place turkey on a rack in a large roaster. Bake uncovered at 325 degrees for 4 to 4 1/2 hours or until meat thermometer reads 185 degrees. Baste frequently with reserved marinade. When turkey begins to brown, cover lightly with a tent of aluminum foil. Cover and let stand 20 minutes before carving. Serves 8.

Thanksgiving Pumpkin Soup

November 20, 2010


1 chopped onion
2 tablespoons butter
2 cans chicken broth 14 & 1/2 ounces each
2 cups sliced and peeled potatoes
2 cups canned pumpkin
2 cups milk to 2 & 1/2 cups
1/2 teas ground nutmeg
1/2 teas salt
1/4 teas pepper
1 cup 8 ounces sour cream
1 tablespoon chopped fresh parsley
3 bacon strips, cooked and crumbled, optional

Saute onion in butter until tender in large saucepan. Add broth, potatoes and pumpkin. Cook until potatoes are tender about 15 minutes. Remove from heat and cool. Puree half of the mixture in a blender until smooth and then do the other half. Return to the pan. Add milk, nutmeg, salt and pepper. Heat through. Combine cream and parsley in another bowl. Sp0on soup into bowls and top with dollop of sour cream and sprinkle with bacon, if desired. Makes 6 servings.

This is easy to make a day ahead of time before Thanksgiving, and then just warm the soup.

Bacon Sweet Potato Hash

March 6, 2009


4 medium sweet potatoes, peeled and cut into large dice
1 tablespoon extra virgin olive oil (EVOO)
4 slices smoky bacon, diced
1/2 teaspoon allspice
1 teaspoon smoked paprika
A few dashes or more hot sauce, to taste
2 scallions, thinly sliced on a bias
Ground black pepper
PreparationPlace the potatoes into a medium pot and cover with cold water. Season with some salt and cook over high heat. Bring up to a bubble, reduce the heat to medium and simmer the potatoes until al dente (they should be tender enough to pierce easily with a knife but not quite mashable), about 8 minutes.

When the potatoes are ready, drain them and shock them under cold water briefly. Scatter them out onto a kitchen or paper towel and blot off any excess water.

While the potatoes are coming up to a bubble, place a large skillet over medium heat with 1 turn of the pan of EVOO, about 1 tablespoon, and the diced bacon. Cook the bacon as the pan heats up until it’s golden brown and crispy, 7-8 minutes. Remove the bacon from the pan, reserving the fat in the skillet.

Over medium-high heat, add the drained and dried potatoes to the skillet and cook, turning occasionally, until golden brown, 7-8 minutes. Add the allspice, paprika, hot sauce, scallions, reserved bacon bits, some salt and pepper to the skillet and toss to combine. Serve warm. Serves 4.

From Rachael Ray

Sweet Potato Casserole

February 19, 2009


Submitted by Wendy-
She often makes this for Thanksgiving
every year, but it’s good all year round.

4 medium sweet potatoes (1lb)
small can of pineapple tidbits with juice
pinch each of cinnamon, nutmeg, allspice
1 t margarine (or milk instead of)
brown sugar to taste (about 3 T)
large marshmallows

Peel potatoes and boil about 30 minutes (real
mushy), mash in a mixer, add spices, brown
sugar and pineapple and juice.
Put in baking dish 1 qt (spray first), dot brown
sugar on top, add large marshmallows.
Cook in 475 degree oven – about 15 minutes –
or until marshmallows brown.
6 servings

Cranberry Raspberry Jell-O Mold

February 19, 2009


2 Cups boiling water
1 6 oz box raspberry-flavored Jell-O
1 1/3 Cups dairy sour cream
2/3 cup canned or prepared
cranberry sauce

Pour boiling water on Jell-O in bowl
and stir until dissolved. Refrigerate
until very thick but not set. Beat in
sour cream (fat free can be used)
and cranberry sauce. Pour into 5
cup mold. Refrigerate until firm and
unmold. Serves 8 to 10.

This is a favorite at Thanksgiving, but can be
served any time of the year. You can also put a little MonaVie in your jello mold.

%d bloggers like this: