Slow-Cooker Cranberry Sauce

 

It wouldn't be the holiday dinner without cranberry sauce. This recipe frees up your time because it is cooked in a slow-cooker. The sweet-tart taste you love and expect from the fresh and dried cranberries make a deeper complex cranberry sauce flavor.

2 (12-oz.) packages fresh cranberries

1 cup granulated sugar

1 cup firmly packed light brown sugar

1 cup fresh orange juice

2 tablespoons grated fresh ginger

1 cup sweetened dried cranberries

1 tablespoon orange zest

Stir together first 5 ingredients and 1/2 cup water in a lightly greased 3 1/2- to 4-qt. slow cooker.

Cover and cook on HIGH 3 to 3 1/2 hours or until cranberries begin to pop.

Uncover and cook 30 minutes. Stir in dried cranberries and orange zest. Cool completely, stirring often (about 1 hour; mixture will thicken as it cools). Cover and chill 8 hours. Store in refrigerator up to 2 weeks.

A Southern Living Recipe

Photo Credit Iain Bagwell

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Perfect Turkey Gravy

An easy and homemade rich taste doesn't get any better than this.

1 package of Turkey Gravy Mix (McCormick)

1 tablespoons flour

1 1/2 cups cold water

1/2 cup turkey pan drippings or turkey broth

1/2 cup chopped cooked turkey giblets

Mix turkey gravy mix and flour in medium saucepan. Gradually stir in water and turkey drippings with whisk until smooth. Stir in chopped turkey giblets.

Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat and simmer 5 minutes or until thickened. (Gravy will thicken upon standing.)

Picture McCormick

Recipe McCormick

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Tex-Mex Taco Salad

Taco Seasoning, Black Beans, Avocado, Sour Cream all whipped up to make this delight.

1/2 cup MIRACLE WHIP Dressing

1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1 Tbsp. TACO BELL® Taco Seasoning Mix

1 can (15 oz.) black beans, rinsed

6 cups coarsely chopped iceberg lettuce

1/2 cup sliced red onions

1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese

1 cup grape tomatoes, halved

1 avocado

1/4 cup loosely packed fresh cilantro

MIX first 3 ingredients until blended. LAYER beans, lettuce, onions, cheese and tomatoes in large bowl. 

SPREAD dressing mixture over salad. Refrigerate 2 hours. 

CHOP avocado; spoon over salad just before serving. Sprinkle with cilantro. 

Substitute

For a crunchy topping, substitute 1 cup bite-size tortilla chips for the chopped avocado.

Here is another delicious and healthy salad. The recipe came from Kraft.

This recipe from Kraft has been a very popular post. I think this will be perfect for dinner one night this week.

 Linda

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Creamed Spinach with Crispy Cheese

 

Creamed Spinach. Garlic, heavy cream, Cheddar cheese, a little hot sauce, and Parmesan makes this dish delish. 

2 tablespoons unsalted butter

1 medium onion, finely chopped

Kosher salt and freshly ground black pepper

2 cloves garlic, minced

2 tablespoons all-purpose flour

3 tablespoons heavy cream

One 10-ounce package frozen chopped spinach, thawed and drained

1 cup grated white Cheddar

Juice from 1/2 lemon

Hot sauce, to taste

3/4 cup grated Parmesan

Melt the butter in a medium pot over medium heat. Add the onion and sprinkle with salt and pepper. Cook until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and cook for about a minute longer. Stir in the flour until combined and cook for 2 minutes to cook out the flour taste. Add the heavy cream and cook, stirring, until the sauce is thick and there are no lumps, about 5 minutes.

Add the spinach, breaking up any frozen chunks with the back of a wooden spoon. Stir to combine with the creamy mixture until uniformly incorporated. Taste and season with salt. Cook until the spinach is heated through and mixture begins to bubble, about 3 minutes. Add the Cheddar, lemon juice and hot sauce. Season with salt and pepper. Turn to the lowest setting.

Heat a large nonstick pan over medium-high heat and line a baking sheet with parchment paper. Make 2-tablespoon mounds of Parmesan in the pan, leaving 3 inches between each (work in batches if your pan isn't large enough). Allow the Parmesan to melt and bubble until it starts to brown around the edges. Use an offset spatula to carefully lift each cheese crisp to the lined baking sheet. Allow to cool for 2 minutes. Crumble or serve whole on top of the creamed spinach.

A Molly Yeh Recipe found here

Garlic Roasted Potatoes

 

Crispy garlic roasted potatoes are a great side dish to serve with any roast. The aroma is amazing.

3 pounds small red or white potatoes

1/4 cup good olive oil

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons minced garlic (6 cloves)

2 tablespoons minced fresh parsley

Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Ina Garten recipe found here

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Broccoli-Cauliflower Salad

 

Make this Broccoli-Cauliflower Salad ahead of time. I love the beautiful colors. It is so good for you and super easy to make.

3 cups broccoli florets

3 cups cauliflower florets

1 red pepper, cut into strips

3/4 cup prepared GOOD SEASONS Zesty Italian Dressing Mix

6 slices OSCAR MAYER Bacon, cooked, crumbled

Toss vegetables with dressing; cover.

Refrigerate several hours or until chilled.

Sprinkle with bacon just before serving.

Broccoli Yields: 1 lb. fresh yields 5 cups chopped or 6 cups florets; 1 pkg. (10 oz.) frozen yields 1-1/2 cups chopped. Cauliflower Yields: 1 lb. fresh yields 1-1/2 cups chopped or sliced; 1 pkg. (10 oz.) frozen yields 2 cups chopped or sliced.

A Good Seasons Recipe found here

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Cranberry-Apple Casserole

 

Cranberry-Apple Casserole a fruity side to your meal or dessert you decide. Apples, fresh cranberries, and cinnamon spice instant oatmeal, remember to add chopped pecans if you like.

3 cups apples, peeled and chopped

2 cups fresh cranberries

1/2 cup plus 2 tablespoons flour, divided

1 cup sugar

3 pkgs. cinnamon and spice instant oatmeal (such as Quaker)

3/4 cup chopped pecans

1/2 cup light brown sugar

1/2 cup melted butter

Preheat oven to 350°F.

Mix apples and cranberries with 2 tablespoons flour until coated. (For best results, do this in a gallon-size zip-top bag.) Add in sugar, and continue to mix until evenly coated. Pour the flour- and sugar-coated fruit into an 11- x 7-inch casserole dish.

In a separate bowl, mix oatmeal, remaining flour, pecans, brown sugar, and melted butter until it resembles a crumble. Spoon the crumble over the fruit. Bake uncovered for 45 minutes.

A Southern Living Recipe found here

Photo Credit CAITLIN BENSEL; FOOD STYLING: TORIE COX

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Other dessert recipes...

Enjoy

Holiday Salad

 

A colorful salad to serve your guest this holiday season. With the citrus dressing served in the middle you have yourself a wreath for your table. Guests can drizzle the dressing themselves. Honey pecan halves with a hint of pumpkin pie spice layered on a bed of arugula, frisee, and radicchio (or your choice of greens) topped with pomegranate seeds and feta cheese. Don't forget the slices of orange.

1 cup pecan halves

1/4 teaspoon pumpkin pie spice

Kosher salt and freshly ground black pepper

2 tablespoons honey

5 ounces baby arugula

2 heads frisee, roughly chopped

1/2 head radicchio, thinly sliced

2 navel oranges

2 tablespoons champagne vinegar

2 tablespoons Dijon mustard

1/2 cup olive oil

1/2 cup pomegranate seeds

1 ounce feta cheese, crumbled

Line a plate with parchment. Toss the pecans with the pumpkin pie spice, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl. Add the mixture to a small nonstick skillet and heat over medium heat, tossing frequently, until the spices begin to brown and become fragrant, 1 to 2 minutes. Drizzle in 1 tablespoon of the honey and cook, stirring constantly, until the honey begins to caramelize and the pecans are well coated, 1 to 2 minutes. Transfer to the prepared plate, making sure the pecans are in an even layer and not stacked on top of each other. Let cool completely, about 20 minutes.

Meanwhile, place a small bowl that can hold 1 cup of salad dressing in the center of a large platter. Toss the arugula, frisee and radicchio in a large bowl. Spread the lettuce mixture in a circle to resemble a wreath around the bowl on the platter.

Slice both ends off one of the oranges and set the fruit flat-side down on a cutting board. With a paring knife, slice the peel and the pith off in sections, following the shape of the orange. Remove whole segments by cutting towards the center of the orange along a membrane. Then slice along the adjacent membrane to release the segment. Place the segments in a small bowl. Squeeze the juice from the remaining membranes into a medium bowl.

Halve the remaining orange and squeeze the juice into the medium bowl (you should have about 1/3 cup). Whisk in the vinegar, Dijon, remaining 1 tablespoon honey, 1/4 teaspoon salt and a few grinds of black pepper. Whisking constantly, slowly drizzle in the olive oil until emulsified. Pour the dressing into the bowl in the center of the platter.
To serve, scatter the honeyed pecans, orange segments, pomegranate seeds and feta cheese over top of the lettuce wreath.

A Food Network Recipe found here 

I was excited to find this recipe. What a perfect way to serve a healthy salad at your holiday table.

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Sweet Potato Casserole with Marshmallows, Pecans, and Cornflakes & Other Recipes

 

Recipe: Sweet Potato Casserole with Marshmallows, Pecans, and Cornflakes

We elevated this classic Thanksgiving staple by adding cornflakes, pecans, and marshmallows. It's the perfect fall side dish.

Looking for some special dishes for Thanksgiving dinner? Here is a collection from Southern Living Recipes.

Recipe: Macaroni Pudding

This easy side dish fulfills our cheesiest dreams. We describe it as a "richer, creamier" version of our traditional mac and cheese.

Recipe: Southern-Style Collard Greens

These Southern-style greens may take a few hours to simmer, but the wait will be well worth it. Time, plus the addition of bacon, makes for a bold, smoky flavor.

I always find it fun to add a new dish to the traditional dishes that I normally serve for the holidays.

Recipe: Sweet Potato Rolls with Cane Syrup Glaze

Rolls are always a hit on any spread, and these buttery and warm rolls are simply irresistible.

Recipe: Classic Parmesan Scalloped Potatoes

When you're tired of mashed potatoes, try this delicious layered potato dish.

Thanksgiving wishes to you and your family.

Grandmama's Vinaigrette

 

A simple salad dressing to make at home. Grandma's vinaigrette is only four ingredients with a big flavor. A bit sweet from the sugar, a bit acidic from the vinegar, a bit spicy from the hot sauce, and rounded out with extra virgin olive oil. Perfect for all-purpose salad dressings, especially if you are looking for something healthier.

1/4 cup extra virgin olive oil

1/4 teaspoon hot sauce (such as Tabasco)

2 tablespoons red wine vinegar

2 tablespoons sugar

Whisk together ingredients in a bowl or shake them up in a salad dressing container.

A Southern Living Recipe found here

Photo Credit PHOTO: I_RINKA/GETTY IMAGES

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Broccoli, Grape, and Pasta Salad

 

Pasta with fresh broccoli, red onion with sweet red grapes, a little bacon, and pecans. Toss with a creamy sweet and tangy dressing and you have a delish side dish. 

1 cup chopped pecans

1 pound fresh broccoli

1 cup mayonnaise

⅓ cup sugar

⅓ cup diced red onion

⅓ cup red wine vinegar

1 teaspoon salt

8 ounces bow-tie pasta, cooked (½ of a 16-oz. package)

2 cups seedless red grapes, halved

8 cooked bacon slices, crumbled

Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

Prepare pasta according to package directions.

Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away the tough outer layer of stems, and finely chop stems.

Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.

A Southern Living Recipe found Here

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Southern Potato Sauce

 

Yes potato sauce and it is out of this world. Simple recipe with simple ingredients. Serve on baked potatoes, boiled potatoes, or other types of potatoes of your choice. 

1 Vidalia onion, chopped

¾ cup sour cream

¼ cup mayonnaise

Paula Deen Silly Salt, to taste

Add all ingredients together in a bowl, and stir to combine.

No Silly Salt, season with salt and pepper or seasoning salt of your choice. Add parsley for color. A Paula Deen Recipe, find it here.

Photo Credit,  find it here.

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Spiked Summer Fruit Salad

 

Summer fruit salad is perfect for brunch or summer get-togethers. Oranges, blueberries or blackberries, peaches or nectarines tossed with a honey sauce and a splash of coconut rum if you like.

2 navel oranges

3 cups mixed blueberries and blackberries

3 ripe peaches or nectarines, pitted and chopped

1/4 cup honey

One 1-inch piece ginger, thinly sliced

2 tablespoons coconut-flavored rum

Trim off all the peel and white pith from the oranges. Halve lengthwise and then slice crosswise into half-moons. Transfer to a large bowl and add the mixed berries and peaches.

Combine the honey, 1/4 cup water and ginger slices in a small saucepan and bring to a simmer over medium heat, about 3 minutes. Remove from the heat, stir in the rum and strain over the fruit and toss well. Set aside to cool and allow the flavors to blend, at least 30 minutes. Serve at room temperature or refrigerate until cold.

A Food Nerwork Recipe Here

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Hawaiian Macaroni Salad

 

No pineapple here. Simple comforting pasta salad is a beloved favorite in the Aloha State. Serve with everything from smoked pork to fried chicken to shrimp. This pasta salad has a sweet tangy creamy dressing.

8 oz. elbow macaroni

1 1/4 c. mayonnaise

1/4 c. whole milk

2 tbsp. apple cider vinegar

1 tsp. granulated sugar

1 tsp. salt

1/4 tsp. ground black pepper

1 large carrot, shredded

1/2 c. chopped celery

1/3 c. chopped green onion, plus more for serving

1/4 c. grated yellow onion

Cook the macaroni according to the package directions. Drain and rinse under cold water until cool. Set aside.

Whisk together the mayonnaise, milk, vinegar, sugar, salt, and pepper in a large bowl. Add the macaroni, carrot, celery, green onions, and grated onion. Gently stir the mixture until well combined.

Cover and refrigerate for 30 minutes. Gently stir, and top with more green onion, if you like.

This pasta salad is great to make a day ahead. Stir in an extra 1 to 2 tablespoons of milk to loosen it up, if needed.

By Josh Miller; Recipe by Kellie Kelley 

Pioneer Woman

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Spinach Salad with Goat Cheese and Walnuts

 

Baby spinach, toasted walnuts and crumbled goat cheese tossed with a basic vinaigrette. Sounds simple and it is but is packed with flavor.

Dressing

1 tablespoon red wine vinegar

1 tablespoon minced shallot or red onion

2 teaspoons Dijon mustard

1/4 teaspoon kosher salt

Freshly ground black pepper

3 tablespoons quality walnut oil

Salad

8 cups baby spinach leaves, stems trimmed, washed, and dried

1/2 cup whole or chopped toasted walnuts

1/3 cup crumbled goat cheese

In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.

Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.

Serve immediately topped with goat cheese and walnuts.

Food Network advises if your walnut oil is very strong, use half walnut oil and extra-virgin olive oil.

A Food Network Recipe

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Grilled Baby Eggplant Parmesan

 

Grilled baby eggplant is a perfect healthy side dish. Baby eggplant has tender skin and less tough than the larger eggplant. Make sure both sides are evenly coated with oil so they don't stick to the grates of the grill. Eggplant is done cooking when the flesh changes from white to golden brown and is tender when you pierced it with a knife or fork.

 

4 small (10 to 12 oz. each) eggplants, halved lengthwise

1 teaspoon kosher salt, divided

2 tablespoons extra-virgin olive oil

1/4 teaspoon black pepper

1 cup jarred marinara sauce

2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)

8 ounces fresh mozzarella cheese, thinly sliced

1/4 cup small fresh basil leaves

Preheat a gas grill to medium-high (400°F to 450°F) on 1 side. Sprinkle cut sides of eggplants evenly with 1/2 teaspoon of the salt, and let stand 10 minutes. Pat dry with paper towels.

Brush cut sides of eggplants evenly with oil, and sprinkle with pepper and remaining ½ teaspoon salt. Place eggplants, cut sides down, on oiled grates over lit side of grill. Grill, covered, until eggplants are tender and grill marks appear, 4 to 6 minutes. Turn eggplants. Cook, covered, 5 minutes.

Move eggplants to oiled grates over unlit side of grill, and top evenly with marinara, Parmigiano-Reggiano, and mozzarella. Grill, covered, until cheeses are melted and bubbling, 3 to 5 minutes. Transfer to a serving platter, and sprinkle evenly with basil leaves. Serve immediately.

A Southern Living Recipe Here

CREDIT: GREG DUPREE; PROP STYLING: GINNY BRANCH; FOOD STYLING: ANNA HAMPTON

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Grilled Mexican Corn Salad

This recipe is an off-the-cob play on a popular Mexican street dish.

3 limes, divided

8 large ears fresh yellow corn, husks removed

3 tablespoons mayonnaise

2/3 cup crumbled feta or Cotija cheese

1/3 cup sliced fresh chives

1. Cut 2 limes in half, and squeeze juice from lime halves to equal about 1/4 cup.

2. Preheat grill to 400° to 450° (high) heat. Brush corn with mayonnaise. Sprinkle with the desired amount of salt and pepper. Grill corn, covered with grill lid, 10 to 12 minutes or until done, turning occasionally. (Kernels may char and pop.)

3. Cut kernels from cobs into a large bowl. Stir cheese, chives, and lime juice into kernels. Cut remaining lime into 4 wedges, and serve with corn salad.

Marian Cooper Cairns, 

Southern Living

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Air Fryer Eggplant Parm

 

Eggplant Parmesan is an Italian favorite. If you are looking for a lighter version of this favorite Italian dish, how about air-frying instead of frying? It still comes out crispy and topped with tomato sauce and gooey mozzarella cheese, I think it's time for dinner. Did I mention that clean-up is a breeze?

3/4 cup all-purpose flour

Kosher salt and freshly ground black pepper

2 large eggs

1 1/4 cups panko or plain dried breadcrumbs

3/4 cup grated Parmesan, plus more for serving

2 tablespoons dried Italian herb seasoning

3 teaspoons garlic powder

One 1-pound eggplant, peeled and very thinly sliced crosswise

2 cups jarred tomato sauce

3 tablespoons chopped fresh basil leaves, plus more leaves for serving if desired

16 ounces fresh pre-sliced mozzarella

Extra-virgin olive oil, for serving, optional

Preheat a 6-quart air fryer to 375 degrees F. Line a baking sheet with parchment paper.

Whisk together the flour, 1/4 teaspoon kosher salt and a couple grinds of pepper in a shallow bowl. Whisk together the eggs and a splash of water in a second shallow bowl. Whisk together the panko, Parmesan, dried Italian herb seasoning, 2 teaspoons garlic powder, 1/4 teaspoon salt and a couple grinds of pepper in a third shallow bowl.

 
Dip the eggplant slices into the flour mixture and shake off any excess. Place into the egg wash and flip to evenly coat. Allow any excess egg to drip off, then press in the panko mixture, making sure both sides are evenly coated. Place on the prepared baking sheet.

 
Gently place half of the breaded eggplant into the air fryer basket, shingling to create a single layer. Cook, shaking the tray halfway through to separate any rounds that may have stuck together, until golden brown and crispy, 13 to 15 minutes. Place the cooked eggplant on the prepared baking sheet, then repeat with the remaining uncooked breaded eggplant.

 
Meanwhile, stir together the tomato sauce, the remaining 1 teaspoon of garlic powder and the chopped basil in a small saucepan and cook over medium-low heat until simmering and warmed through, about 5 minutes.

 
Line the air fryer basket with parchment, then add half of the cooked eggplant in a single layer. Cover the eggplant to the edges with 1 cup of the seasoned tomato sauce. Top with 8 ounces of the mozzarella. Repeat with the remaining cooked eggplant, 1 cup seasoned tomato sauce and 8 ounces mozzarella to create a second layer. Cook until the edges are deeply golden brown and the cheese melts, 5 to 7 minutes.

 
Remove to a serving platter. Drizzle with olive oil and garnish with fresh basil leaves if desired. Serve immediately, although it will be even better the next day!

A Southern Living Recipe by Dana Beninati

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Collard-Artichoke-and-Mushroom Strata

A strata is essentially a cross between a bread pudding and a casserole; there are many sweet stratas but it's the savory stratas that steal our hearts. The prep work can be done the day before or let sit for an hour before baking to soak up all the goodness. This can be a main dish or served as a side dish. I'm planning on making it for Easter Brunch.

1 (12-oz.) rustic baguette, cut into 1-inch cubes (about 8 cups)

3 tablespoons unsalted butter, plus more for greasing baking dish

1 up chopped sweet onion (from 1 small onion)

1 (8-oz.) pkg. sliced fresh button mushrooms

6 cups chopped stemmed collard greens (from 1 [11-oz.] bunch)

1 teaspoon kosher salt, divided

1 teaspoon black pepper, divided

2 cups coarsely chopped thawed frozen artichoke hearts (about 8 oz.)

8 large eggs

2 cups half-and-half

1 (5.2-oz.) container garlic-and-herb spreadable cheese (such as Boursin)

8 ounces Swiss cheese, shredded (about 2 cups), divided

Preheat oven to 375°F. Arrange bread pieces in a single layer on a large rimmed baking sheet. Bake 10 minutes. Turn off oven; let bread stand in oven until crisp and dry on the outside and chewy on the inside, 5 minutes.

Meanwhile, melt butter in a large skillet over medium. Add onion and mushrooms. Cook, stirring occasionally, until onion is slightly softened, about 4 minutes. Add collards and ½ teaspoon each of the salt and pepper. Cover and cook, stirring occasionally, until collards are wilted, about 5 minutes. Stir in artichoke hearts; cover and cook 3 minutes. Uncover; let cool slightly, about 5 minutes.

Whisk eggs in a large bowl until lightly beaten. Add half-and-half, spreadable cheese, 1 cup of the Swiss cheese, and remaining ½ teaspoon each salt and pepper. Whisk until well blended. Add toasted bread and collard mixture; toss well to combine. Spoon into a 13- x 9-inch baking dish greased with butter. Sprinkle evenly with remaining 1 cup Swiss cheese. Cover with aluminum foil; chill at least 7 hours or up to 12 hours.

Preheat oven to 350°F. Let the casserole stand at room temperature 30 minutes. Uncover; bake until cheese is browned in spots and filling is set, about 45 minutes. Let stand 5 minutes before serving.

A Southern Living Recipe By Ann Taylor Pittman

Photo CREDIT: GREG DUPREE; FOOD STYLING: TORIE COX; PROP STYLING: GINNY BRANCH

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