Cranberry Salsa Dip

Cranberry Salsa Dip

submitted by Terrah Anderson

http://www.butterwithasideofbread.com/2013/12/cranberry-salsa-dip.html

12 oz. bag fresh cranberries

1 1/2 cup sugar

4 1/2 tsp. apple cider vinegar

2 tsp. cinnamon

1/2 tsp cloves

1/2 tsp allspice

8 oz. cream cheese

Fresh Fruit Pie

Fresh Fruit Pie
By Brooke Nilsson
I usually use Peaches, strawberries, and blueberries (Combined or solo)

1 cup water
1 cup sugar
1/4 cup corn starch
1/2 tsp. salt

Combine all ingredients. Cook on stove, stirring constantly until mixture thickens and turns clear. Add 1/4 cup Jello of the same fruit flavor you are using. (Add 1/8 more jello for an even firmer pie). I like to add lemon juice, about 1 Tablespoon, sometimes for a more tart taste. Pour over fresh fruit in a baked piecrust. Refrigerate. Top with whipped cream! by

Triple Berry Strata

Triple Berry Strata
by Trish Slussar
*I doubled this recipe for the Neighborhood Recipe Exchange

For Strata:
1 one pound loaf of bread, cut in 1 inch cubes (I used the $1 loaf of french bread from Walmart)
6 eggs
2 cups half and half
1 1/2 teaspoons vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 Tablespoons butter, melted
1 cup frozen raspberries
1 cup frozen blackberries
4 ounces cream cheese

For whipped cream topping:
1 cup heavy whipping cream
2 Tablespoons powdered sugar
1/2 teaspoon vanilla

For fruit syrup:
Commercially prepared or warmed fruit jam.
(I used a combination of strawberry and raspberry jam for the recipe exchange)


Butter a casserole pan that is at least 8X8 inches. A little bigger would be better.
Line the bottom of the pan with half the cubes of bread. Crowd them in as necessary.
Scatter the frozen berries on the bread layer.
With your fingers, pinch off pieces of cream cheese to scatter on top of the berries.
Arrange the remaining bread cubes on top, crowding together as necessary.

Whisk together the eggs, half and half, cinnamon, nutmeg, vanilla and melted butter.
Carefully pour egg mixture over the bread in the casserole pan.
Place a sheet of plastic wrap over the casserole and gently press to submerge the bread in the egg mixture. Wrap the plastic tightly around the dish and refrigerate 8 hours or overnight.

Bake at 350 degrees for about one hour. Until lightly browned and eggs are set in center.

Prepare the whipping cream by combining all ingredients and whisking with mixer at high speed until stiff peaks form.

Serve the warm strata with whipped cream and fruit syrup toppings.

I've made this strata with all kinds of different fruits (berries of all kinds, peaches, apple slices) and I've even added chopped nuts as well. It's pretty flexible and foolproof.
You can even use different types of breads. Cinnamon bread, fruit and nut breads, etc.

Fruit Salad

Pomegranate Chicken

Pomegranate chicken
Cyndie Call

Ingredients:
4 Chicken breast halves
2 Tablespoons oil
½ teaspoon turmeric
1 medium onion, sliced
1 ½ cups pecans, ground in a processor (reserve ¼ cup for garnish)
4 cups chicken broth
1 pomegranate, seeded
¼ cup fresh orange juice
Dash of sugar (if needed. I usually forget to add it)
Salt & pepper


Method:

Heat oil in a large skillet, brown chicken breasts on both sides, remove and set aside. Add turmeric and onions to skillet, and most of ground pecans (Reserve 2 tbsp for garnish). Cook until light brown. Transfer onion walnut mixture to a 6 quart pot. Add broth, bring to boil, lower to simmer and cook for 15 minutes. Add chicken, cover, simmer for 45 minutes. Meanwhile, cut pomegranate in quarters and remove seeds. Add pomegranate to the chicken along with orange juice and sugar cover and cook for 30 minutes more. Season with salt and pepper. Serve with rice and garnish with extra ground pecans.

*this recipe actually called for walnuts, lemon juice, and 1/4 sugar. I use pecans because I like them better. I use the orange juice because it helped eliminate the white sugar.

Fruit Dip

Fruit Dip
Beth Anne Service
2 block of cream cheese
1 bag of SKOR candy bits OR
1 bag of ‘fun size’ heath bars, crushed up in a blender
2 t of vanilla
1 cup of powdered sugar
1.5 cup of brown sugar

mix and eat! This is good on just about everything-even a spoon!

Cranberry Chicken

Ingredients

• 6 skinless, boneless chicken breasts
• 1 1/2 (1 ounce) packages dry onion soup mix
• 1 (16 ounce) can jellied cranberry sauce
• 1 cup French dressing

Directions

1. Place the chicken breasts in a glass or non-reactive baking dish.
2. Stir the onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.
5. Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes.