2. Dressing- 1 lemon 2 T white wine vinegar 1/3c sugar 1 T vegetable oil 1 t poppy seeds
Zest lemon, needs 1/2 t zest. juice lemon measuring 2 T.
Combine and whisk the following- the zest, lemon juice, vinegar, sugar, oil, poppy seeds. Cover and refrigerate until ready to use.
3. Salad- 1 C mixed greens 1 C Spinach 1/4 c sliced strawberries 1/4c sliced apples 1/8c raisins/craisins 1/8c feta cheese 1 T slivered almonds 2 T candied pecans
Mix all the salad ingredients together and then right before you serve add the dressing.
Serve with- watermelon, cantaloupe, kiwi, grapes, bananas(cut right before you serve), blueberries, raspberries, strawberries and fresh pineapple
Ingredients
1cupheavy whipping cream
3tablespoonspowdered sugar
1¼cupscream of coconut (Brand "Coco", found it at Smiths grocery right by the liquor and margerita mixers)
1bar (8 oz)cream cheesesoftened
Instructions
Add heavy whipping cream and powdered sugar into a mixing bowl. Beat with a handheld mixer, or use a stand mixer with a whisk attachment, until stiff peaks form. This will take about 3-4 minutes.
In a seperate bowl, add the cream of coconut and softened cream cheese. Blend together until combined, smooth, and mixed well.
Gently fold the whipped cream, with a wooden spoon or spatula, into the cream cheese and coconut mixture. Stir together until combined.
You can serve this fruit dip right away OR for best taste and texture refrigerate the fruit dip for 2-3 hours before serving.
Store leftovers, in a covered container, for up to 3 days.
Notes
Cream of Coconut : Refer to the picture in the post for a picture of what this looks like. You will find it in the drink mix aisle. Sometimes the same aisle as alcoholic beverages and/or flavored water packets. This does NOT contain alcohol. It is just normally used to make mixed drinks. It's not the same thing as a can of coconut milk. Look for it specifically by the brand name of Coco Real. Fridge Time : The flavors come together so perfectly and the fruit dip gets this creamy texture once it has refrigerated for at least 2-3 hours. I always make it ahead of time so it can hang out in the fridge before serving.
2 chopped apples (or 1-2 cups Apple Juice Or Apple Cider) 4 cups of boiling water, 4 c cold water 2 T powdered Rosemary (or 4 Tablespoons Fresh Rosemary Leaves) 5 cloves Garlic, Minced 1 cup Kosher Salt 1 cup white sugar (or Brown Sugar), next time do a 1/2c 1/2-1T powdered pepper (or 3 Tablespoons Peppercorns) 5 whole Bay Leaves Peel Of 2 Large Oranges
Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover. Allow to cool completely, then pour into a large brining bag or pot. (I didn't allow mixture to cool completely, I just put the bird in the hot water and put it in the fridge and went to bed.)
Place uncooked turkey in brine solution, then refrigerate for 16 to 24 hours. When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside. Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.
TO COOK TURKEY
11/13/18 next time use a turkey cooking bag. Otherwise it was good.
Preheat oven to 275. If you brined your turkey, rinse it well under cold water. Fill the sink with fresh cold water and allow the turkey to soak for 15 to 20 minutes to remove any saltiness (i forgot to do this and it turned out good). Pat the turkey dry and place it on a roasting rack, breast side up. Cross the legs and tie them together with kitchen twine. Cover the whole pan with heavy aluminum foil, tucking it underneath the pan.Roast for the first stage for about 10 minutes per pound (so, for a 20 pound turkey, about 3 1/2 hours.
After the first stage of cooking, remove the turkey from the oven and remove the foil (turkey will still be pale.) Smear the butter mixture all over the skin, in crevices, etc so that it's totally covered. Insert a meat thermometer into the thigh, increase the oven temperature to 350, and return the turkey to the oven, basting every 30 minutes. Continue roasting the turkey until the thermometer reads 165 to 168, then remove the turkey from the oven. Possibly cooking 1 and 1/2 hours more depending on size of turkey. Cover loosely with clean aluminum foil until you're ready to carve!
Apple filling 2 ¼ pounds Granny Smith apples (about 5 large or 7 small), cored and sliced into ¼” thick wedges, skins on ⅓ cup honey or maple syrup ¼ cup water, or bourbon or brandy, or apple cider or apple juice (I like 2 tablespoons bourbon and 2 tablespoons water) 1 tablespoon lemon juice 2 teaspoonsarrowroot starchor 1 tablespoon cornstarch ½ teaspoon ground cinnamon ¼ teaspoon ground allspice or nutmeg
Oat, almond meal and pecan topping 1 cup old-fashioned oats (use certified gluten-free oats for a gluten-free crisp) ½ cup firmly packed almond meal or almond flour ½ cup chopped pecans or walnuts (optional but recommended) ⅓ cup lightly packed coconut sugar or brown sugar ¼ teaspoon fine sea salt 4 tablespoons unsalted butter, melted ¼ cup plain yogurt (Greek or regular)
Don’t forget vanilla ice cream or whipped coconut milk, for serving!
INSTRUCTIONS
Preheat the oven to 350 degrees Fahrenheit.
Place the sliced apples in a9” square baking dish. In a liquid measuring cup, whisk together the honey and water until combined. Add the lemon juice, starch, cinnamon and allspice, and whisk to combine. Pour the mixture over the apples and toss to combine. Bake for 20 minutes.
Meanwhile, in a medium mixing bowl, stir together the oats, almond meal, pecans, coconut sugar and salt. Mix in the melted butter and the yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
Once the apples have baked for 20 minutes, give them a stir and redistribute them evenly in the baker. Dollop small spoonfuls of the oat mixture evenly over the filling (see photos, no need to pack it down). Return the baker to the oven and bake for 25 to 30 more minutes, until the filling is bubbling around the edges and the top is nice and golden.
Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream, I insist. Leftovers keep well in the refrigerator, covered, for about 5 days.
Logan made these in Bear Lake and they were such a delicious treat and snack.
Apples
brown sugar
oatmeal (or granola)
butter
cinnamon
raisins
Cut top of apple off and scoop out just center section where seeds are, throw away.
saute with butter some oatmeal on the stove top till toasted. Add and stir brown sugar, cinnamon and raisins. Put everything inside the cored apples.
Cook 350 for 40 min.
We like our apples to be tender crisp not mushy.
Apple Filling-
6-7 c sliced peeled apples
1 t cinnamon
1/2 c sugar
French crumb topping-
1/3 c butter
1/3 c brown sugar
1/2 c flour
Combine apples, sugar, and cinnamon in a bowl and toss. Place in pie crust. Mix together butter and sugar. Add flour and combine until crumbly. Sprinkle crumb mix over the top of apples in pie plate. In case the pie juices come out I wrap the pie with aluminum foil under and on sides (to prevent sides from burning.). Take foil off last 5 minutes
Bake 375 for 45-55 min or until apples are tender.
Lily made this at activity days
4 tablespoons unsalted butter, melted, plus more for greasing the dish
2tart yet sweet baking apples, such as Honey Crisp, peeled and cut into 1/2-inch chunks (about 2 cups)
Instructions
Preheat the oven to 325°F. Grease an 8 or 9-inch baking dish with butter.
In a medium bowl, combine the oats, brown sugar, 1/2 cup of the nuts, raisins, baking powder, cinnamon and salt. Mix well.
In another bowl, break up the eggs with a whisk; then whisk in the milk and vanilla until well combined.
Add the milk mixture to the oat mixture, along with the melted butter.
Scatter the apples evenly on the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Sprinkle remaining 1/2 cup nuts on top. Bake for 40-45 minutes, until the top is golden and the oats are set. Serve warm or at room temperature.
In a large boel combine apple, pear, bananas, kiwi, clementines, and pomegranate seeds. Lightly toss. In a small bowl whisk together honey, lime juice, poppy seeds, and mint. Drizzle over fruit and toss until coated. Serve.
1 1/2 tablespoons butter
2 (4.25 oz) large Hershey’s Chocolate with Almonds candy bars
1 1/2 cups miniature marshmallows
3 tablespoons milk
1/2 cup heavy whipping cream
Directions:
Place butter, chocolate, marshmallows, and milk in a 1-2 quart slow cooker that has been sprayed with non-stick cooking spray. Cover and cook on low heat for 1 1/2 hours, stirring every 30 minutes until melted and smooth. Gradually stir in whipping cream. Cover and keep warm for serving up to 2 hours. Makes 6-8 servings.
Serve with bite-size brownie pieces, bananas, apples, marshmallows, graham crackers, strawberries, cinnamon bears, cookies, mandarin oranges, or anything else you like. I like to use wooden skewers or large toothpicks to pick up the bite-sized food and dip it into the chocolate.
1/4 cup butter 1/4 cup all-purpose flour 1/2 teaspoon salt, optional 1/4 teaspoon ground mustard 1/4 teaspoon pepper 1/4 teaspoon Worcestershire sauce 1-1/2 cups milk 2 cups (8 ounces) cubed colby jack cheese Bread cubes, ham cubes, bite-size sausage and or broccoli florets In a small saucepan, melt butter; stir in flour, salt if desired, mustard, pepper and Worcestershire sauce until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese; cook and stir until cheese is melted. Transfer to a fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with bread, ham, sausage and/or broccoli.Yield: 2-1/2 cups.
Served with fresh sliced red and yellow peppers, roasted cauliflower,roasted broccoli, roasted carrots, roasted asparagus Also Served with BBQ Drumsticks
Muffins, Meatballs, Cream Cheese Spread, Crumb Bars, Apple Crisp, Cheesecake Bars, Orange Cranberry Bread, Cranberry Hot Wings
1. Cranberry Muffins from Delishably Prep time:10 min Cook time:20 min Ready in:30 min Yields:12 large muffins or 16-24 smaller muffins
Ingredients
1/4 cup butter, softened
1 cup sugar (I used 1/2 cup white sugar and 1/2 cup brown sugar)
1 egg
3 bananas, mashed
1 teaspoon vanilla
1 1/2 cup flour (I used 1/2 cup all purpose flour and 1 cup whole wheat flour)
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup cranberry sauce (you can use more or less, depending how much you have available)
1/2 cup optional add-ins, eg. chocolate chips, chopped walnuts, chopped dark or white chocolate
Instructions
Cream together sugar and butter.
Add egg and vanilla and mix well.
Add mashed bananas and mix lightly.
Add flour, baking soda, salt and cinnamon. Mix until blended.
Add optional add-ins such as nuts or chocolate, if using.
Spoon batter into greased muffin tins.
Add a spoonful of cranberry sauce to each muffin. Stir gently to swirl sauce into batter.
Bake at 370 degrees Fahrenheit for approximately 20 minutes. Muffins are done when lightly browned and toothpick inserted inside muffin comes out clean.
2 cups old fashioned rolled oats 2 cups flour 1 cup brown sugar 1 tsp. baking powder ½ tsp. baking soda ½ tsp. salt 1 cup cold unsalted butter, cut into small pieces 1 (14 oz.) can whole berry cranberry sauce (or 1 ½ cups homemade cranberry sauce)
1. Preheat oven to 350° 2. In a large bowl, mix together oats, flour, brown sugar, baking powder, baking soda and salt. Use your fingers to rub in the butter until everything is moistened and no pieces are bigger than the oats. 3. Spoon three-quarters of the oat mixture into a greased 9” x 13” pan. Press down on it firmly to form a firm later that evenly covers the bottom of the pan. Add the cranberry sauce in dollops and spread it in a thin layer over the oat layers. 4. Sprinkle the remaining oat mixture on top. 5. Bake for 25-28 minutes or until the top is just starting to turn golden brown. Allow to cool in the pan on a wire rack. 6. Cut into 8 strips along the length of the pan and 3 strips along the width – yielding 24 bars. 5. Leftover cranberry and apple Crisp from Just A Taste 3 granny smith apples 2 T sugar 2.4c old fashioned oats 1 and 1/4 c leftover cranberry sauce 1/2c brown sugar 4 T cold butter 1/3 c flour 1.2 t cinnamon ice cream or whipped topping DIRECTIONS Preheat oven to 350ºF. Grease an 8x8-inch baking dish with unsalted butter. Core and slice the apples into 1/4-inch thick slices. In a large bowl, toss together the apples with the leftover cranberry sauce. Pour the fruit mixture into the prepared baking dish, spreading it into an even layer. In a small bowl, whisk together the flour, sugar, brown sugar, cinnamon and oats until combined. Cube the butter then add it to the bowl, working it into the oat mixture with your fingers until it’s well incorporated. Sprinkle the oat mixture evenly over the fruit. Place the dish on a baking sheet and bake the crisp for 32 to 35 minutes, until the oats are toasted and the fruit is bubbling. Remove the crisp from the oven and allow it to cool for 5 minutes so the juices thicken slightly. Serve the crisp warm topped with a scoop of ice cream or a dollop of whipped cream. Kelly's Notes: This recipe works best with fresh, whole berry cranberry sauce (not canned). I prefer the tartness of Granny Smith apples and like the look and texture of the apple skins, but you can use whatever apples you prefer and you can opt for peeling the apples.
6. Pretty presentation of Jellied Cranberry Sauce with Fuji Applefrom Food and wine
One 12-ounce bag fresh cranberries
1 large Fuji apple, peeled and cut into 1/2-inch dice
1 cup sugar
3/4 cup water
Line an 8-by-4-inch loaf pan with plastic wrap and spray the plastic wrap with nonstick cooking spray.
In a medium saucepan, combine the cranberries with the apple, sugar and water. Bring to a boil and cook over moderately high heat, stirring frequently until the cranberries are completely broken down and the sauce is very thick, about 15 minutes. Scrape the cranberry sauce into the prepared pan and refrigerate until chilled, about 3 hours. Invert the jelly onto a serving plate and remove the plastic wrap. Garnish with fresh cranberries and rosemary sprigs. Slice with a serrated knife before serving.
TOTAL TIME:
SERVINGS: 12
TIME(OTHER): PLUS 3 HR CHILLING
MAKE AHEAD
The cranberry sauce can be covered in plastic wrap and refrigerated for up to 2 weeks. Serve chilled.
4 pounds chicken wing sections 1 can cranberry sauce (jellied or whole) 1 cup Sriracha Hot Chili Sauce 1/2 cup butter and 4 tablespoons of butter, separated 3 tablespoons vegetable or canola oil 2 tablespoons flour 2 teaspoons seasoned salt 1 teaspoon black pepper
Preheat oven to 400 degrees. Place wings on a cookie sheet lined with parchment paper, skin side down, and dry the tops with a paper towel. Place 4 tablespoons of butter in a microwave safe small bowl, and microwave for 30 to 45 seconds, or until butter is melted. Add in seasoned salt, black pepper and 1 tablespoon of oil. Whisk together. Baste chicken wings with butter mixture, and bake wings in oven for 20 minutes. While the wings bake, place a medium saucepan on the stove. Melt 1/2 cup butter on medium/low heat. Once the butter is melted, place 2 tablespoons oil, flour, cranberry sauce and sriracha in saucepan. Whisk together for 1 to two minutes or until everything is full incorporated and slightly thickened. After 20 minutes, take wings out of oven, turn over with tongs, and baste with hot wing mixture. Place back in the oven for another 15 minutes. After 15 minutes, pull the wings out and turn oven to broil. Baste the wings one more time with the hot wing mixture, and place in the oven for 7 to 10 minutes, or until the wings are charred and crisp. Serve immediately and enjoy!
+ 1/4 cup to put on top of the cranberries
cut in half
or walnuts
(optional) 
(optional, for wrapping) 
(optional, for wrapping) 
