Thursday, November 19, 2009

Cranberry Bliss Bars


1 cup (2 sticks) butter, softened

1¼ cups light brown sugar

3 eggs

1½ tsp vanilla

1 tsp ground ginger

¼ tsp salt

1½ cups flour

¾ cup chopped dried cranberries

3 oz/ white chocolate, cut into chunks (check ingredients for cocoa butter, i.e. Baker’s)

¼ cup minced candied ginger


4 oz cream cheese, softened

3 cups powdered sugar

4 tsp lemon juice

½ tsp vanilla extract

¼ cup dried cranberries

Drizzled Icing

2 oz white chocolate, melted

Preheat oven to 350 degrees.

Make cake by beating butter and brown sugar together until smooth. Add eggs, vanilla, ground ginger and salt, beat well. Gradually mix in flour until smooth. Add ¾ cup chopped cranberries, white chocolate chunks and candied ginger, mix. Pour batter into a well greased 9x13 straight sided backing pan. Spread evenly. Bake 35-40 minutes or until cake is light brown on the edges. Allow cake to cool.

Combine frosting ingredients and beat til smooth, spread on cooled cake.

Sprinkle on the ¼ cup of dried cranberries.

Melt 2 oz white chocolate and drizzle over the top of frosted cake.

Friday, November 13, 2009

Cranberry-Orange Chutney

A great side to your Thanksgiving turkey.

1 c. fresh orange sections
1/4 c. orange juice
4 c. cranberries, fresh
2 1/4 c. sugar
1 c. chopped unpeeled apple
1/2 c. raisins
1/4 c. chopped walnuts
1 tbsp. vinegar
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon

Combine all ingredients in a large saucepan and bring to boil. Reduce heat and simmer 5 minutes or until berries begin to pop. Chill until serving time.
This colorful sweet chutney is the perfect accompaniment to meat dishes, especially at holiday time. Keep stored in refrigerator.
Makes approx. 5 1/2 cups

Friday, November 6, 2009

Cranberry fluff 'salad'

I love fresh cranberries so when my kids came home from their friend's house with a bowl full of this creation I was in heaven. It's sweet and tart and fluffy. yum. I ate way too much of it.

She said her husband's aunt makes it for thanksgiving. She told me how to make it over the phone and I looked up the recipe and found this. She said it's the same. From


1 bag cranberries, ground
1 c. sugar
1 pt. heavy whipping cream
3/4 lb. miniature marshmallows
1 (8 oz.) can crushed pineapple, drained
1 c. chopped nuts

Grind cranberries, mix with sugar. Let set for 2 hours in refrigerator. Whip cream, mix with marshmallows. Let set for 2 hours in refrigerator. Mix cranberry and cream mixture and the rest of the ingredients. Serve.

Tuesday, November 3, 2009

Blue Corn Tortilla Soup

Blue Corn Tortilla Soup

5 lbs chicken—grilled & cubed
1 oz garlic—minced
1 lb Red Onions—diced
1 ½ Yellow Onions—diced
1 lb Bacon—Diced (I cook mine first)
6 Ears corn or 1 10oz bag frozen
2 ½ gallons chicken stock (use paste)
6 jalapenos—seeded & chopped
6 Avocados
7 Tomatoes—chopped (add to soup)
1 Bunch Cilantro—diced (add to soup & some to garnish)
2 T Cumin
2 T Coriander
Salt & Pepper to taste
Blue Corn Tortilla Chips

The avocados, chips and limes are for after, everything else goes into the soup. The longer it simmers the better it is.