#CranberryWeek: Cranberry Cream Cheese Bars

It’s the final day of #CranberryWeek hosted by Caroline of Caroline’s Cooking. We’ve been sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration.

My husband chipped away at the dish full of cranberry cream cheese bars with a warmed serving after the boys went to bed. I think he used it as his source of energy before tackling the dishes from dinner. 😉

I on the other hand, would have a little bit in the morning around 10 am. You know, when my first breakfast has worn off but it’s too close to lunch to have a second breakfast.

Cranberry Cream Cheese Bars for #CranberryWeek from Sew You Think You Can Cook (1)

I really like desserts that are acceptable for my mid-morning snack. The crust of these bars is made of oats – breakfast. The filling involves cream cheese – breakfast. Cranberries are a fruit – breakfast!

I liked eating my cranberry deliciousness with whipped cream, but no one would complain if you served yours with vanilla ice cream.

Cranberry Cream Cheese Bars

Ingredients:

  • 2 C flour
  • 1 1/2 C old fashioned oats
  • 1/2 C brown sugar
  • 1/4 C + 1 tbsp sugar, divided use
  • 1/2 tsp cinnamon
  • 2 sticks butter, softened
  • 1 block (8 oz) cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk
  • 1/4 C key lime juice (or lemon juice)
  • 1/2 tsp vanilla extract
  • 1 can (16 oz) whole berry cranberry sauce
  • 2 tbsp cornstarch

Steps:

  1. Preheat oven to 350 degrees F. Grease a 9″ x 13″ baking pan.
  2. In a large bowl, mix the flour, oats, brown sugar, 1/4 C sugar, cinnamon, a pinch of salt, and the butter with a hand mixer. Set aside 1 1/2 C. Press the remaining mixture into the prepared pan. Bake 12 – 15 minutes, until golden. Set aside.
  3. In a large bowl, beat the cream cheese with a hand mixer until fluffy. Add in the condensed milk, key lime juice, and vanilla extract. Mix until smooth. Spread over the baked crust.
  4. In a small bowl combine the cranberry sauce, cornstarch, and remaining tablespoon of sugar. Evenly distribute over the cream cheese.
  5. Top with the remaining oat mixture.
  6. Bake 40 – 45 minutes, until golden.

*This recipe is adapted from Danelle at https://www.letsdishrecipes.com/2014/12/cranberry-cream-cheese-bars-with-quaker-whole-grain-oats.html*

Cranberry Cream Cheese Bars for #CranberryWeek from Sew You Think You Can Cook

Be sure to check out these other great cranberry recipes:

Cranberry Bliss Bars (Starbucks Copycat) from Family Around The Table

Cranberry Clementine Gin from Culinary Adventures with Camilla

Cranberry Clusters by The Freshman Cook

Cranberry Cream Cheese Bars from Sew You Think You Can Cook

Cranberry-Pistachio Dark Chocolate Bark from Books n’ Cooks

TBD from Palatable Pastime

Panettone from Caroline’s Cooking

You Make Me Blush Cocktail by A Day in the Life on the Farm

Warm Cranberry Punch from Everyday Eileen

 

#CranberryWeek: Cranberry Tandoori Chicken

It’s day four of #CranberryWeek hosted by Caroline of Caroline’s Cooking. We’re sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration.

I always like to do a savory item during these events, particularly when we’re celebrating a fruit that’s sweet and tart. Going savory with cranberry isn’t too difficult given it pairs so well with every item of Thanksgiving dinner!

I was going to make a cranberry balsamic roasted chicken but then I noticed someone else had planned to share a cranberry balsamic chicken! I’d already done the shopping list for chicken dish idea number one so I had to improvise with something new.

I took the original idea and combined it with a cranberry curry recipe  I’d found. I didn’t have curry powder (I thought I did) but found some tandoori seasoning my sister-in-law gave me. I read the ingredient list and thought those flavors complimented cranberries perfectly! Game on.

I roasted the chicken to achieve a crispy skin, served it with rice, and the tandoori-cranberry sauce. It has heat, it has tart, it has sweet. A fabulous twist on a week night chicken dinner.

An Original Recipe

Cranberry Tandoori Chicken

Ingredients:

  • 6 – 9 pieces bone-in, skin-on chicken
  • 1 1/2 tsp tandoori seasoning, divided use
  • 1 tbsp butter
  • 1/2 large red onion, diced
  • 1 tbsp mustard seeds
  • 1/4 tsp ginger
  • 1/4 tsp cardamom
  • 1 can (10 oz) Rotel
  • 1 C vegetable broth
  • 1 1/4 C dried cranberries
  • 1 C fresh cranberries

Steps:

  1. Preheat oven to 375 degrees F. Place a metal cooling rack on a rimmed baking sheet.
  2. Season chicken on both sides with S+P and 1 tsp tandoori seasoning. Place, skin side up on the prepared cooling rack. Bake 40 – 45 minutes.
  3. In a Dutch oven, melt butter over medium-high heat. Sauté onion and mustard seeds 4 minutes. Stir in the remaining 1/2 tsp tandoori seasoning, ginger, and cardamom, coating the onions. Cook another minute. Add in the Rotel, broth, dried cranberries, and fresh cranberries. Bring the mixture to a boil then reduce the heat to a simmer. Cook until reduced to a chutney-like consistency, about 20 minutes.
  4. Serve chicken with rice and top with the cranberry mixture.

Cranberry Tandoori Chicken for #CranberryWeek from Sew You Think You Can Cook

Be sure to check out these other cranberry recipes:

Apple Cranberry Crisp from Everyday Eileen

Cranberry Apple Jam from Cookaholic Wife

Cranberry Chicken from Frugal Pantry

Banana Cranberry Pistachio Muffins with Chocolate Glaze from The Crumby Kitchen

Cranberry Pound Cake from Palatable Pastime

Cranberry Tandoori Chicken from Sew You Think You Can Cook

Oatmeal Cranberry Pancakes from Jonesin’ For Taste

Orange Cranberry Bundt Cake from A Day In The Life On the Farm

Sparkling Bay Breeze from Family Around The Table

 

#CranberryWeek: White Cheddar and Cranberry Dip

It’s day three of #CranberryWeek hosted by Caroline of Caroline’s Cooking. We’re sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration.

I made this dip last year at Christmas and it was enjoyed by all. Who doesn’t love a dip in a bread bowl!? I held on to it hoping that #CranberryWeek would indeed return in 2017.

White Cheddar and Cranberry Dip for #CranberryDip from Sew You Think You Can Cook

The photos taken at my parents’ house last year were not worth editing and I knew I’d have to make this dip again. It’s still delicious – the cheddar cheese has a bite that challenges that of the fresh cranberry while the cranberry sauce lends just a back-note of sweetness.

White Cheddar and Cranberry Dip

Ingredients:

  • 1 1/2 C shredded extra-sharp white cheddar cheese
  • 1/2 C shredded Gruyere cheese
  • 1 block (8 oz) cream cheese, at room temperature
  • 1/2 C fresh cranberries
  • 1/4 C cranberry sauce
  • 1 sourdough boule loaf

Steps:

  1. Preheat oven to 375 degrees F.
  2. In a large bowl, mix together shredded cheese and cream cheese until combined. (Option to reserve some of the cheddar cheese for topping.) Fold in the cranberries and cranberry sauce.
  3. Create a bowl from the sourdough by cutting the top and scooping out the insides, leaving enough thickness for a wall. Cube up the removed bread for serving.
  4. Pour cheese mixture into the bread bowl. Place on a baking sheet and bake 30 minutes. Top with reserved cheese, if desired, and broil until golden.
  5. Serve with cubed sourdough bread, vegetables, and crackers.

*This recipe is adapted from https://californiagoldminer.com/recipe/white-cheddar-cranberry-dip*

White Cheddar and Cranberry Dip for #CranberryWeek from Sew You Think You Can Cook

Be sure to check out these other great cranberry recipes:

Butternut Squash Wild Rice Salad with Cranberries and Fennel from Caroline’s Cooking

Cranberry Almond Chicken Salad Wraps from Family Around The Table

Cranberry Cheeseball by The Freshman Cook

Cranberry Cobbler from Cookaholic Wife

Cranberry Gremolata from Culinary Adventures with Camilla

Cranberry Orange Relish from Books n’ Cooks

Jellied Cranberry Sauce from Palatable Pastime

Orange Cranberry Sweet Rolls from A Kitchen Hoor’s Adventures

Pear Holly Cocktail from Bear & Bug Eats

Roasted Green Beans with Cranberries from Making Miracles

Slow Cooker Cranberry BBQ Chicken from Jonesin’ For Taste

Slow Cooker Cranberry Pot Roast from Everyday Eileen

White Cheddar and Cranberry Dip from Sew You Think You Can Cook

White Chocolate Cranberry Blondies from House of Nash Eats

#CranberryWeek: Cranberry Cider Punch

It’s the second day of #CranberryWeek hosted by Caroline of Caroline’s Cooking. We’re sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration.

Cranberry Cider Punch for #CranberryWeek from Sew You Think You Can Cook

Do you have a themed beverage at your holiday gatherings?

I’ve done one for The 4th of July and for Auburn game day (both of those a sangria). Surprisingly, I’ve not done one for Thanksgiving or Christmas! How is that possible?!

This punch I’m sharing for #CranberryWeek is non-alcoholic, but that doesn’t mean you can’t add a little something to it should you desire.

The simple syrup created for this drink uses brown sugar instead of granulated sugar, giving it a beautiful Autumn color. Star anise, cinnamon, nutmeg, and orange impart their flavor on the sweetener.

Burst cranberries provide a bit of pizzazz that dress this punch up for holiday season.

Cranberry Cider Punch for #CranberryWeek from Sew You Think You Can Cook (2)

Cranberry Cider Punch

Ingredients:

  • 1 C brown sugar
  • 1 1/3 C water, divided use
  • 3 cinnamon sticks
  • 2 star anise pods
  • 1/2 small clementine peel
  • 1/4 tsp nutmeg
  • 1 C fresh cranberries
  • 3 C apple cider
  • 1 1/2 C cranberry juice
  • 1 bottle (12.7 oz) ginger beer

Steps:

  1. Make simple syrup: In a small saucepan, combine brown sugar, 1 C water, cinnamon sticks, star anise, clementine peel, and nutmeg. Bring to a low boil until sugar is dissolved. Allow to cool.
  2. Put cranberries and remaining 1/3 C water in a small skillet. Heat over medium-high heat, stirring occasionally, until the cranberries burst. Remove from heat.
  3. In a pitcher (or punch bowl), combine the cider, cranberry juice, 2/3 C simple syrup, and ginger beer. Gently stir to combine.
  4. Serve over crushed ice and garnish with burst cranberries.

*This recipe is adapted from Jessica at https://www.howsweeteats.com/2014/11/cranberry-cider-punch/*

Cranberry Cider Punch for #CranberryWeek from Sew You Think You Can Cook (3)

Be sure to check out these other great cranberry recipes:

Cranberry Chicken Salad Wrap by Making Miracles

Cranberry Dijon Ham by Cookaholic Wife

Cranberry Cider Punch by Sew You Think You Can Cook

Cranberry Margaritas by A Kitchen Hoor’s Adventures

Cranberry Orange Wild Rice by Jonesin’ for Taste

Fresh Cranberry Muffins by Family Around the Table

Pickled Cranberries by Culinary Adventures with Camilla

Salad with Cranberry, Pear, Walnuts and Gorgonzola by Palatable Pastime

#CranberryWeek: Cranberry Swirl Bread

Welcome to #CranberryWeek, hosted by Caroline of Caroline’s Cooking. We’ll be sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration.

National Cranberry Day November 23rd – which is Thanksgiving Day this year. Thanksgiving is my favorite holiday. I love the extended weekend with family and friends. I love cooking all day (all week, really) and enjoying a plateful of the best sides of the year.

Last year’s #CranberryWeek was such fun – I’d made 3 of those recipes within the month and can’t wait to see what everyone is sharing this year.

Cranberry and Walnut Swirl Bread for #CranberryWeek from Sew You Think You Can Cook (1)

To kick off this week I’m sharing a beautiful bread perfect for you holiday morning. The bread itself is sweet, flaky, and buttery. The swirl is tart with walnuts providing texture.

Cranberry and Walnut Swirl Bread for #CranberryWeek from Sew You Think You Can Cook (2)

Cranberry Swirl Bread

Ingredients for bread:

  • 1/2 C milk
  • 1/2 C water
  • 1/3 C butter, cubed
  • 3 – 3 1/2 C flour
  • 1/3 C sugar
  • 1/2 tsp salt
  • 1 pkt (0.25 oz) instant yeast (I used Red Star Platinum)

Ingredients for filling:

  • 1 C chopped fresh cranberries
  • 1/4 C water
  • 1/4 C brown sugar
  • 1 tbsp butter
  • 1/2 tbsp white vinegar
  • 1/2 C chopped walnuts (optional)

Steps:

  1. In a small saucepan, heat the milk, water, and butter over medium-low heat until butter is melted. Remove from heat and allow to cool down to 120 – 130 degrees F.
  2. In the bowl of a stand mixer fitted with the paddle attachment, mix together 1 C flour, sugar, salt, and yeast. Add the warm milk mixture and mix 2 minutes at medium speed. Add the remaining flour and switch to the dough hook. Knead until the dough comes together around the hook and pulls away from the bowl.
  3. Place dough in a greased bowl. Cover and keep in a warm place until doubled in side, about an hour. (I put mine in the microwave.)
  4. Make the filling: In a small saucepan, heat cranberries, water, and brown sugar over medium heat, until cranberries are soft. Turn off the heat and stir in the butter, vinegar, and walnuts. Allow filling to cool.
  5. Punch down the dough and turn out onto a floured surface. Roll into a rectangle. Spread the filling on the dough, leaving a 1/2″ border on all sides. Roll, like cinnamon rolls. Cut in half and place into two greased 9″ x 5″ loaf pans. Cover and let rise in a warm place, about 45 minutes.
  6. Preheat oven to 350 degrees F.
  7. Bake bread 40 – 45 minutes, until an internal temperature of 190 degrees is reached.

*This recipe is adapted from https://www.tasteofhome.com/recipes/cranberry-swirl-loaf*

Cranberry Swirl Bread for #CranberryWeek from Sew You Think You Can Cook

Be sure to check out these other great cranberry recipes:

Cranberry Apple Cider Sangria from Culinary Adventures with Camilla

Cranberry Apple Pecan Bread from Cookaholic Wife

Cranberry Apple Pie from House of Nash Eats

Cranberry Butter from Family Around The Table

Cranberry Coffee Cake from A Day in the Life on the Farm

Cranberry Loaf from Making Miracles

Cranberry Moscow Mules from Books n’ Cooks

Cranberry Mousse Chocolate Dessert Bowls by The Freshman Cook

Cranberry Swirl Bread from Sew You Think You Can Cook

Double Chocolate Cranberry Almond Bark from Frugal Pantry

Frosted Cranberries from Bear & Bug Eats

Pear Frangipane Tart with Cranberries from Caroline’s Cooking

Roasted Cranberry Chicken Salad from A Kitchen Hoor’s Adventures

Gingerbread Mummies

 

Halloween is next Tuesday, which means we’ve made it to the end of my themed Halloween week.

The true reason for choosing the theme of mummy this year was to make gingerbread mummies. I’ve seen these pop up on Pinterest every Halloween and it’s one of those “I wish I thought of that” moments. I think they’re completely adorable!

There’s nothing that says you have to use a gingerbread cookie recipe, but it is quite a fun way to transition into the holiday season everyone is really waiting for.

Gingerbread cookies aren’t my favorite, but after this recipe they very well might be! This particular recipe has a perfect balance of ginger and cinnamon, of sugar and spice.

The boys loved helping make these cookies – particularly touching the frosting of every single mummy, forcing us to keep (and eat) all of the decorated cookies for ourselves.

Halloween Gingerbread Cookies | Sew You Think You Can Cook

We made a sheet-full of small gingerbread men to turn into mummies with the leftover candy melts I had from the mummy caramel apples. By all means use your favorite recipe for royal icing or a store bought tube of decorating frosting.

We turned the rest of the dough into fun Halloween shapes -bats, cats, ghosts and pumpkins! I shared these non-child-contaminated cookies with my Bible study group.

This recipe makes approximately 4-5 dozen cookies.

Gingerbread Mummies

Ingredients:

  • 4 C flour
  • 2 tsp ginger
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp baking soda
  • 3/4 tsp cloves
  • 1/4 tsp salt
  • 1 1/2 sticks butter, at room temperature
  • 1 C brown sugar
  • 1 egg
  • 3/4 C molasses
  • white candy melts, or other white frosting

Steps:

  1. In a large bowl, whisk together the flour, ginger, cinnamon, baking soda, cloves, and salt.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until fluffy. Add in the egg, mixing until incorporated. Add in the molasses, mixing until combined. Slowly add in the flour mixture, scraping down the sides of the bowl as needed.
  3. Cover and refrigerate a minimum of 4 hours.
  4. Preheat oven to 350 degrees F.
  5. Roll the dough to 1/6″ thickness. Cut out gingerbread men and place on an ungreased cookie sheet. Bake 8-10 minutes. Remove cookies to a cooling rack and let cool completely.
  6. Decorate mummies with frosting.

*This recipe is adapted from https://www.tasteofhome.com/recipes/gingerbread-cookie-cutouts*

Gingerbread Mummy Cookies | Sew You Think You Can Cook

Mummy Dogs

It isn’t just sweets that get all of the holiday fun!

Lunch time can be a great source for Halloween entertainment with Mummy Dogs.

mummy dogs (awk)

Hotdogs are layered with American cheese and then wrapped in crescent roll dough for a fun take on a childhood favorite.

Give the mummy dogs eyes with your preferred hotdog topping – mustard or ketchup.

Firecracker wasn’t interested in actually eating one of these hotdogs, he prefers his food to be plain, as-is, and without dipping in sauces. Knowing this preference, I showed him a couple of completed mummy dogs (pre-baked) and proceeded to cook his hotdog naked.

The mummy dogs weren’t wasted, though. I enjoyed two of them for my lunch! I wasn’t fully expecting to like melted cheese with my hotdog, but let me tell you – these crescent wrapped wieners were incredibly addicting!

Any trick-or-treater would be thrilled to eat a mummy dog before heading out for candy.

Mummy Dogs

Ingredients:

  • 10 hotdogs
  • 3 slices American cheese
  • 1 tub refrigerated crescent roll dough

Steps:

  1. Preheat oven to 375 degrees F. Lightly grease a rimmed baking sheet.
  2. Make 4 rectangles from the crescent roll dough by pressing the seams of two triangles together. Then slice the rectangles into strips, lengthwise.
  3. Cut each slice of cheese into 4 strips.
  4. Place a hot dog on a strip of cheese. Wrap the hotdog in dough strips to create a mummy. Place on prepared baking sheet.
  5. Bake 14-18 minutes, until dough is golden and cooked through.
  6. Add eyes with mustard or ketchup.

*This recipe is adapted from https://www.pillsbury.com/recipes/crescent-mummy-dogs/d52a57d7-ab8a-4a1c-8dae-f9f90d03b912*

Mummy Dogs | Sew You Think You Can Cook