CRANBERRY CHICKEN

THERE ARE MANY RECIPES FOR CRANBERRY CHICKEN, BUT THIS IS THE EASIEST AND BEST TASTING, IN MY OPINION.

4 SKINLESS CHICKEN BREASTS
1 SMALL BOTTLE CATALINA SALAD DRESSING (8 OZ)
1 CAN WHOLE CRANBERRY SAUCE
1 ENVELOPE DRY ONION SOUP MIX
1/2 CUP WHITE WINE

PLACE CHICKEN IN A LIGHTLY GREASED 9″ X 13″ PAN
MIX REMAINING INGREDIENTS TOGETHER AND POUR OVER CHICKEN
BAKE AT 350 DEGREES FOR 1 HOUR

Christmas Cranberry Choco Chip Bread


CHRISTMAS CRANBERRY
CHOCOLATE CHIP BREAD

INGREDIENTS:

1 cup dark chocolate chips
or semi-sweet chips

1 cup fresh or frozen
cranberries, coarsely chopped

½ cup pecan pieces

2 teaspoons freshly grated
orange peel

2 cups all purpose flour

1 cup sugar

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

2 tablespoons butter

¾ cup orange juice

1 egg, slightly beaten

DIRECTIONS:

Heat oven to 350 degrees.
Grease and flour 3 miniature loaf pans

Stir together chocolate
chips, cranberries, pecans and orange peel in a small bowl; set aside

Stir together flour, sugar,
baking soda, baking powder and salt in a large bowl.

Cut in shortening until
mixture resembles coarse crumbs. Stir in orange juice, egg and
reserved

chocolate chip mixture until
moistened.

Divide equally among
prepared pans

Bake 40-45 minutes or until
wooden pick inserted in center comes out clean.

Cool 15 minutes; remove from
pans to wire rack. Cool completely.

This recipe was adapted from
a Hershey’s Chocolate site.


PINEAPPLE-CRANBERRY JELLO SALAD

INGREDIENTS

1
CAN (20 0Z) CRUSHED PINEAPPLE-UNDRAINED

2
PACKAGES (3 OZ) RASPBERRY FLAVOR GELATIN

1
CAN (16 OZ) WHOLE BERRY CRANBERRY SAUCE (MASHED)

2/3
CUP CHOPPED WALNUTS

1
APPLE, CHOPPED

DIRECTIONS

DRAIN
PINEAPPLE, RESERVING JUICE.

ADD
ENOUGH WATER TO THE JUICE TO MEASURE 2 ½ CUPS

POUR
INTO SAUCE PAN AND BRING TO A BOIL

POUR
OVER GELATIN MIXES IN LARGE BOWL

STIR
2 MINUTES UNTIL COMPLETELY DISSOLVED.

STIR
IN PINEABLE, CRANBERRY SAUCE, WALNUTS AND APPLE

SPOON
IN 24 PAPER-LINED 3 ½ MUFFIN CUPS(NOTE: DOUBLE LINERS)

REFRIGERATE
2 ½ HOURS OR UNTIL FIRM.

REMOVE
LINERS

CRUNCHY WHITE CHOCOLATE-CRANBERRY COOKIES

My friend, Phyllis Davis surprised me and made a batch of these cookies, knowing my affinity to cranberries.
The recipe is from Eric Wadlund, Executive Chef at Spencer’s Restaurant in Palm Springs.

INGREDIENTS

1 1/2 CUPS BUTTER
2/3 CUP BROWN SUGAR
2/3 CUP SUGAR
I EGG
1 TSP VANILLA
1 1/2 CUPS FLOUR
1 TSP BAKING SODA
2 CUPS GRAPE-NUTS CEREAL
2 CUPS QUICK OATS
1 CUP DRIED CRANBERRIES
1 CUP PECANS, CHOPPED

DIRECTIONS

PREHEAT OVEN TO 375 DEGREES.  IN A MIXING BOWL, CREAM THE BUTTER AND THE TWO SUGARS UNTIL LIGHT AND FLUFFY.
NEXT, MIX IN THE EGG AND VANILLA.
IN A SMALL BOWL COMBINE THE FLOUR AND BAKING SODA AND THEN ADD THE WET MIXTURE.
STIR IN THE REMAINING INGREDIENTS BY HAND.
FORM THE COOKIE DOUGH INTO 1-INCH BALLS AND BAKE FOR 8-10 MINUTES UNTIL GOLDEN BROWN.

CRANBERRY – PECAN SHRIMP SALAD


INGREDIENTS:


1 1/2 CUPS COOKED SHRIMP
1 CUP CELERY, CHOPPED
2/3 CUP DRIED CRANBERRIES
1/2 CUP PECANS, CHOPPED

1/4 CUP LIGHT MAYONNAISE
2 TABLESPOONS NON-FAT YOGURT
2 TABLESPOONS LEMON JUICE
1/4 TEASPOON SALT
1/4 TEASPOON CRACKED PEPPER

DIRECTIONS:


COMBINE SHRIMP, CELERY, CRANBERRIES, PECANS, PARSLEY, MAYO, YOGURT, LEMON JUICE, S&P IN LARGE MIXING BOWL.

COVER AND CHILL AT LEAST 2 HOURS, STIRRING OCCASIONALLY

APPLE CRANBERRY POT ROAST

INGREDIENTS
     3 POUNDS BONELESS POT ROAST
     1 WHOLE SHALLOT, PEELED AND SLICED
     5 CLOVES GARLIC
     1 SPRING ROSEMARY, MINCED
     1 CUP RED WINE
     1 WHOLE APPLE, DICED IN 1/2 CUBES
     1 CAN WHOLE CRANBERRY SAUCE
     1 TABLESPOON DIJON MUSTARD
     1 TABLESPOON VEGETABLE OIL
     1 TEASPOON SALT
     1/2 TEASPOON FRESHLY GROUND PEPPER

PREPARATION
COMBINE ALL INGREDIENTS EXCEPT THE ROAST IN A SLOW COOKER AND STIR.  ADD THE ROAST AND SPOON SOME SAUCE ON TOP.  COVER AND COOK ON LOW FOR 8-10 HOURS. HALFWAY THROUGH, TURN THE MEAT OVER AND COAT WITH SAUCE.

REMOVE MEAT FROM POT AND SHRED OR CUT INTO PIECES.  TURN SLOW COOKER ON HIGH FOR 5-10 MINUTES TO THICKEN SAUCE.  RETURN MEAT TO THE POT, MIX WITH SAUCE AND SEASON WITH SALT AND PEPPER TO TASTE.

SERVES 4

Cranberry Orange Pecan Salad

I made this recipe for 100 people for a dinner at St. Paul’s in the Desert, Palm Springs and it was a big hit
INGREDIENTS

FOR THE VINAIGRETTE:
1/3 cup Extra Virgin Olive Oil
3 tablespoons cranberry vinegar (see recipe -Salad category)
2 tablespoons Sugar
1 1/2 teaspoons Dijon Mustard
1/4 teaspoons salt

FOR THE SALAD
1/2 cups Pecan Halves
2 tablespoons sugar
1 head Romaine lettuce
1 bag Dark Leafy Salad Blend
1/2 cups Dried Cranberries
1 11 oz can Mandarin Oranges, Drained
1/2 cup Thinly Sliced Red Onion
1 small log Goat Cheese, Sliced, or 2 tablespoons Feta Cheese

PREPARATION INSTRUCTIONS
Mix together the ingredients for the vinaigrette in a container with a lid, and shake well to combine.
Set aside

Line a baking sheet with a sheet of waxed paper and set aside.  Combine pecans and sugar in a small skillet over medium heat, stirring constantly until sugar caramelizes.  Transfer pecans to waxed paper and let cook before breaking apart.
Toss the lettuce with dressing and top lettuce with remaining ingredients.

Serves 4

m

Cranberry Pecan Coffee Cake

                                                                                                                                      

                                                                                                                                                                                                                           
One of my favorite recipes that uses canned cranberry.

INGREDIENTS:

1/2 CUP BUTTER, SOFTENED
1 CUP SUGAR
2 EGGS
1 CUP PLAIN YOGURT.
1 TSP VANILLA EXTRACT
2 CUPS ALL PURPOSE FLOUR
1 TSP BAKING POWDER
1 TSP BAKING SODA
1/4 TSP SALT
1 14 OZ CAN WHOLE CRANBERRY SAUCE

FOR TOPPING:
COMBINE TOGETHER:

1 CUP CHOPPED PECANS
1/3 CUP BROWN SUGAR
1/4 CUP SUGAR
1 TSP GROUND CINNAMON

INSTRUCTIONS:

IN A LARGE BOWL, CREAM BUTTER AND SUGAR.  ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. 
COMBINE THE YOGURT AND VANILLA.
COMBINE THE FLOUR, BAKING POWDER, BAKING SODA AND SALT; GRADUALLY ADD TO THE CREAMED MIXTURE, ALTERNATELY WITH THE YOGURT MIXTURE.

SET ASIDE 1 1/2 CUPS BATTER
POUR THE REMAINING BATTER INTO A GREASED 12X8X2 INCH GLASS BAKING DISH.  TOP WITH HALF OF THE CRANBERRY SAUCE.
SPRINKLE HALF THE TOPPING INGREDIENTS OVER THE CRANBERRY SAUCE.
TOP WITH RESERVE BATTER AND REMAINING CRANBERRY SAUCE AND TOPPING.
BAKE AT 325 DEGREES FOR 50-60 MINUTES OR UNTIL A TOOTHPICK INSERTED NEAR THE CENTER COMES OUT CLEAN.
COOL ON A WIRE RACK.

CRANBERRY APPLE PORK ROAST

..

THIS IS THE EASIEST PORK LOIN RECIPE USING CRANBERRIES AND IT’S GOOD!

INGREDIENTS:

MINCED GARLIC
1 CAN WHOLE CRANBERRY SAUCE
1/4 C BROWN SUGAR
1/2 C APPLE JUICE
2 APPLES. CORED, PEELED AND COARSELY CHOPPED
SALT AND PEPPER TO TASTE

PREPARATION:

PLACE ROAST IN SLOW COOKER; RUB ALL OVER WITH MINCED GARLIC. ADD
THE REMAINING INGREDIENTS AND COOK ON LOW FOR 7-9 HOURS.

I SERVED IT WITH MASHED POTATOES WITH THE GRAVY PRODUCED OVER THEM!