I'll share my recipe, if you'll share yours, December 1, 2011

12 years ago

Apple Cranberry Crisp

Allrecipes.com

"A wonderful combination of apples and fresh cranberries with a crisp, pecan topping."

Original Recipe Yield 8 servings

Ingredients

2 pounds Granny Smith apples - peeled, cored and thinly sliced

3/4 cup cranberries

1/4 cup white sugar

3 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/3 cup quick-cooking oats

1/3 cup all-purpose flour

1/2 cup packed light brown sugar

1/4 cup butter, cut into pieces

1/2 cup chopped pecans

Directions

Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.

In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.

In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.

Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.

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Comments (4)

Jasdip
12 years ago
I'm trying this the next time I buy brussels sprouts. We love brussels.

Braised Brussels Sprouts with Bacon and Golden Raisins
(One Perfect Bite Blog-----originally Ina Garten's recipe)

2 tablespoons olive oil
6 ounces bacon or pancetta, cut in 1/4-inch dice
2 pounds Brussels sprouts, trimmed and cut in half
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup golden raisins or dried cranberries
1 (14.5-oz.) can reduced sodium chicken broth

1) Heat olive oil in a large (12-inch) skillet. Add bacon and saute until fat is rendered and bacon is golden brown, about 5 minutes. Transfer bacon to paper toweling to drain.

2) Add Brussels sprouts, salt, and pepper to skillet and saute over medium heat for about 5 minutes, until lightly browned. Add raisins and chicken stock. Lower heat and cook uncovered, stirring occasionally, until sprouts are tender when pierced with a knife, about 15 minutes. Return bacon to pan and heat through. Adjust salt and pepper to taste. Yield: 8 servings.
patti43
12 years ago
We rarely eat hot dogs but sometimes I get a craving for a DQ chili dog. I've tried a lot of recipes for the sauce over the years, but they're never right. Hoping this one will be.

NEW YORK SYSTEM HOT DOG SAUCE (Allrecipes)

1 pound ground beef
1 1/2 cups chopped onions
2 cloves garlic, finely chopped
1 (15 ounce) can tomato sauce
1 teaspoon chili powder
1 tablespoon beef bouillon
1 teaspoon ground cumin
1 teaspoon white sugar

Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in the onions and garlic. Cook and stir until onions are tender. Mix in tomato sauce, chili powder, beef bouillon, cumin and white sugar. Cover and reduce heat to simmer. Simmer 20 minutes before serving hot over frankfurters.
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That sure looks good Luckygardner!!! Shredded Maple-Mustard Brussels Sprouts (Canadian Living) Shredding the brussels sprouts completely changes the experience of eating them. Combining them with a mix of crispy pancetta and chewy sweet currants might just convert the staunchest of brussels sprouts haters. 2 lb (907 g) Brussels sprouts 8 oz (225 g) pancetta, diced 1/4 cup (60 mL) dried currants 3 tbsp (45 mL) maple syrup 3 tbsp (45 mL) grainy mustard 1/2 tsp (2 mL) pepper Trim ends of brussels sprouts; remove any discoloured leaves. In food processor and using slicing blade attachment, shred sprouts. Set aside. In large skillet or wok, cook pancetta over medium heat until crispy, 8 to 10 minutes. With slotted spoon, transfer to small bowl. Add sprouts to pan; cook until wilted, 8 to 10 minutes. Add currants, maple syrup, mustard, pepper and pancetta; toss to coat.
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This looks good to me! Jollof Chicken and Rice (Campbell's Kitchen) 1 tablespoon vegetable oil 1 broiler-fryer chicken (about 3 pounds), cut up 1 large onion, chopped (about 1 cup) 2 cloves garlic, minced 4 plum tomatoes, cut up 1 cup uncooked regular long-grain white rice Few strands of saffron or 1/4 teaspoon ground turmeric 1/2 teaspoon crushed red pepper 1 can (10 1/2 ounces) Campbell's Condensed Chicken Broth 1/2 cup water 1 cup coarsely chopped fresh baby spinach leaves Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned on all sides. Remove the chicken from the skillet. Pour off any fat. Reduce the heat to medium. Add the onion and garlic and cook until the onion is tender, stirring occasionally. Add the tomatoes and cook for 2 minutes. Stir in the rice, saffron, red pepper, broth and water and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 25 minutes or until the chicken is cooked through and the rice is tender. Stir the spinach in the skillet. Let stand for 5 minutes.
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I'll share my recipe, if you'll share yours, December 20, 2011
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Cranberry-Orange Trifle (from our local paper) Cranberries and oranges are a terrific flavour combination. This attractive dessert can be made the night before and will serve at least a dozen people. 6 cups frozen cranberries (a 600 g bag---a little over a lb) 1 1/2 cups water 1 1/3 cups sugar 2 tsp minced, fresh ginger zest of an orange 1-1lb slightly stale pound cake 4 tbsp orange liqueur 1/2 cup toasted slivered almonds 4 cups custard 1 1/2 cups whipped cream for garnish orange slices for garnish In a medium saucepan combine the cranberries, water, sugar, ginger and orange zest. Bring to a simmer and cook until the cranberries have popped and the mixture is thick. Set aside to cool. Tear the cake into bite-size pieces. Place half the cake on the bottom of the trifle bowl. Drizzle half the orange liqueur over the cake. Spoon half of the cooled cranberry mixture over the cake followed by half the almonds. Spoon half of the custard over top. Repeat and refrigerate until ready to serve. Pipe whipped cream and arrange orange slices over top before serving.
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glenda_al
12 years ago
Apple Casserole

4 oz. cheddar cheese, grated
1 cup sugar
3 cups unsweetened canned apple slices
1 stick margarine, melted
1 cup flour
1 tsp. Vanilla

Mix together the cheese, margarine, sugar, flour and vanilla. Put apples into a greased (or sprayed) casserole dish. Pour the combined mixture over the apples. You may sprinkle additional cheese over the top, if desired. Bake 25-30 minutes at 350 degrees. Do not cover while baking.

Top it with buttered cracker crumbs
nodakgal
12 years ago
Reindeer Munchies
5 cups sweetened corn & oat
honeycomb-shaped cereal
2 cups thin pretzel sticks,
broken in half
1/2 cup LAND O LAKESÃ¯Â¿Â½ Butter
1/2 cup creamy peanut butter*
1 (11.5-ounce) package (1 1/2 cups)
milk chocolate chips
1 cup powdered sugar
1 cup red and green candy-coated
milk chocolate pieces
Ice cream cones, if desired

Preparation time: 25 minutes : Total time: 45 minutes : Yield: 12 cups
Reindeer Munchies
Let the kids measure the ingredients and shake the bags for
a sweet snack. Santa and the elves will gobble it up!
Combine cereal and pretzels in large bowl; set aside.
Place butter, peanut butter and chocolate chips in medium microwave-safe bowl. Microwave on HIGH (100%
power) for 45 seconds; stir. Continue microwaving until butter and chocolate are melted (15 to 45 seconds). Stir
until smooth.
Immediately pour chocolate mixture over cereal in bowl; stir until well coated. Spread mixture evenly into single layer
on 2 waxed paper-lined baking sheets. Refrigerate 20 minutes to set.
Break into bite-sized pieces; divide mixture between two large resealable plastic food bags. Pour 1/2 cup powdered
sugar into each bag; seal bags. Shake bags until mixture is well coated. Place 1/2 cup chocolate pieces in each
bag; seal bags. Carefully shake to distribute chocolate pieces.
To serve, spoon mixture into ice cream cones, if desired. Store mixture in resealable plastic food bags or container
with tight-fitting lid in refrigerator up to 4 weeks.
*Substitute almond butter or hazelnut-chocolate spread.
TIP: Add more powdered sugar after storage, if needed.
TIP: For longer storage, freeze in container with tight-fitting lid or resealable plastic freezer bags up to 2 months.

I'll share my recipe, if you'll share yours, December 1, 2011

Comments (4)

Jasdip

patti43

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glenda_al

nodakgal

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