Ravencajun, just reading the description of how the roast looks and tastes is making me very hungry. I bought some bakery orange cranberry muffins and they were so good I've been looking for a recipe since. I tried one but it was to orange-y. Now I'll try this one and see how it works. Hey, it's Martha, dontcha' know? Orange Cranberry Walnut Bread 8 tablespoons (1 stick) unsalted butter, at room temperature zest of 1 orange 1 cup sugar 2 large eggs 3/4 cup heavy cream 2 tablespoons orange juice 1 teaspoon vanilla 2 cups flour 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup cranberries, diced 1/2 cup roasted walnuts, chopped Preheat oven to 350�F. In a small bowl, stir heavy cream, orange juice, and vanilla. In another small bowl whisk together flour, baking powder, baking soda, and salt. In a large bowl beat butter, orange zest, and sugar with an electric mixer until fluffy. Add eggs one at a time while continuing to beat. Alternate adding flour mixture and cream mixture until fully incorporated. Add cranberries and walnuts. In a prepared loaf pan or cardboard loaf pan, fill with batter until 2/3 full. Bake about 30 minutes in the oven until gold brown or until a toothpick come out clean when put in the center of the loaf. Let cool completely on a rack. Loaves can be wrapped in plastic wrap and stored on the counter for days or in the freezer for weeks. Yields 1 large loaf or 3 mini loaves.

Reindeer Munchies 5 cups sweetened corn & oat honeycomb-shaped cereal 2 cups thin pretzel sticks, broken in half 1/2 cup LAND O LAKES� 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 haven't made this yet, but I sure plan on it! Slow-Cooked Pot Roast with Horseradish and Mustard Sauce (Fine Cooking) 2 carrots, peeled and cut in half 1 medium yellow onion, peeled, root trimmed but left intact, and sliced into 4 wedges 3 cloves garlic, smashed 3 sprigs fresh thyme 1 large bay leaf 3 whole cloves or allspice berries 1 cup homemade or low-salt canned chicken broth 1 cup dry white wine (such as Sauvignon Blanc) 2 Tbs. tomato paste 1 boneless beef chuck roast (2-1/2 to 3 lb.) 2 Tbs. olive oil Kosher salt and freshly ground black pepper 2 Tbs. brandy 1/2 tsp. prepared horseradish 1/2 tsp. grainy prepared mustard 2 Tbs. sour cream 1 tsp. all-purpose flour 2 Tbs. minced fresh parsley Put the carrots, onion, garlic, thyme, bay leaf, and cloves or allspice in the bottom of a slow cooker crock. In a measuring cup or bowl, whisk together the broth, wine, and tomato paste to blend. Set a large heavy-based skillet over medium high heat. Pat the roast dry with paper towels, rub both sides with the olive oil, and sprinkle generously with salt and pepper. Sear the roast in the skillet until a dark crust forms on one side, 3 to 5 minutes. Turn and sear the other side, 3 to 5 minutes. Reduce the heat to medium and put the roast on top of the vegetables in the crock. Add the broth mixture to the skillet, bring to a simmer, and scrape the pan bottom to loosen any browned bits. Pour the liquid over the roast and cover the crock; don't stir. Turn the slow cooker to low heat; cook gently without lifting the lid until the roast is fall-apart tender, 8 to 10 hours. Transfer the roast to a cutting board and tent with foil to keep warm. Strain the contents of the crock through a sieve set over a medium saucepan. Discard the solids. Skim the fat from the top of the strained liquid (or use a fat separator). Bring to a boil and then simmer rapidly until reduced by half, about 10 minutes. Whisk in the brandy, horseradish, and mustard. In a small bowl, mix the flour into the sour cream, stir in a few tablespoons of the sauce, and then pour the sour cream mixture into the sauce, whisking vigorously to blend. Cook over medium heat, stirring occasionally, for 5 minutes to blend the flavors. Meanwhile, slice the roast thinly. Serve with the gravy and a sprinkling of parsley. Pot roast without a slow cooker: If you don't have a slow cooker, you can still make this pot roast, just make the following modifications to the recipe. Heat the oven to 250 F. Sear the meat in a heavy Dutch oven or similar pot. Transfer the meat to a plate. Add the broth mixture to the pot and bring to a simmer. Return the meat to the pot and turn once to coat the meat in the broth. Scatter the vegetables and herbs around the meat, return to a simmer, cover tightly, and roast in the oven until the meat is very tender, about 4 hours. Check occasionally to be sure the broth isn't bubbling too rapidly, and flip the meat if the top surface looks dry.

Bacon, Leek and Cheddar Mini-Quiches (Fine Cooking) 5-stars with all the reviews on this. You'll need four mini muffin tins for this recipe (or two if your tins have 24 cups). If you don't have enough muffin tins, you can assemble the quiches in batches, storing the remaining egg mixture and dough in the refrigerator until you're ready to use it. Yields about 4 dozen mini quiches. 3/4 lb. bacon, cut into medium dice 3 cups medium-diced leeks, washed and drained (about 3 leeks, white and light green parts only) 1-1/4 cups half-and-half 1 cup grated extra-sharp Cheddar 2 large eggs 2 large egg yolks 2 Tbs. chopped fresh thyme leaves 1 tsp. kosher salt 1/2 tsp. freshly ground black pepper 1/4 tsp. ground nutmeg Cooking spray 2 1.1-lb. packages frozen puff pastry sheets, thawed according to package directions (preferably Pepperidge Farm brand) Flour as needed for rolling out the dough Preheat oven to 400F and position racks in the top and bottom thirds of the oven. In a medium skillet over medium-high heat, cook the bacon until browned and crispy, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a plate lined with a paper towel. Pour off all but 1 to 2 Tbs. of fat in the skillet. Set the skillet over medium heat and cook the leeks, stirring occasionally, until softened, about 5 minutes. Let cool slightly. While the leeks cool, combine the half-and-half, Cheddar, eggs, egg yolks, thyme, salt, pepper, and nutmeg in a medium bowl. Add the cooled leeks and the bacon and stir to combine. Lightly spray four mini muffin tins (or two if your tins have two dozen cups) with cooking spray. Working with one sheet of puff pastry dough at a time, use a floured rolling pin to roll the dough on a lightly floured work surface into a 10- by 18-inch rectangle. Stamp out 3-inch circles of dough with a cookie cutter and gently press the rounds into the mini muffin tins. Fill each with about 1 Tbs. of filling; you can fill right to the top of the dough. You may not need all the dough; save leftovers for another use. You can bake the quiches immediately or freeze and bake them later. Bake the quiches, switching the position of the tins halfway through baking, until the filling is puffed and the crust is golden brown, about 20 minutes. Unbaked quiches can be frozen for up to a month. Freeze the quiches in the muffin tins for about 2 hours, or until set. Remove them from the tins and transfer them to an airtight container, setting parchment or plastic wrap between layers, or seal them in a plastic bag. To bake, transfer the quiches back to the tins and bake immediately, without thawing. Baking time for frozen quiches will be about 30 to 35 minutes.