Preheat oven to 350\u00b0.
Cut peach slices in half lengthwise. Combine peach slices and cranberry sauce in ungreased 9-inch square pan.
Knead swirl packet from mix for 10 seconds.
Cut off one end of packet.
Squeeze contents evenly over fruit.
Preheat oven to 350\u00b0.
Combine peach pie filling and cranberry sauce in ungreased 13 x 9 x 2-inch pan.
Combine dry cake mix, cinnamon and nutmeg in bowl.
Cut in butter with pastry blender or 2 knives; mix in nuts.
Sprinkle evenly over fruit in pan.
Bake at 350\u00b0 for 45 to 50 minutes or until golden brown.
Serve with ice cream or whipped cream, if desired.
Makes 16 servings.
Preheat oven to 400 degrees.
Whisk eggs. Add in milk and cranberry sauce and mix well. Stir in cheese and muffin mix (about 30 strokes, it will be lumpy).
Rest batter for 5 minutes.
Grease a muffin pan.
Fill muffin tins 1/2 to 3/4 full of batter and bake for 15-20 minutes.
Mix gelatins together; add boiling water. Add cranberry sauce and stir until dissolved. Add pineapple with juice, pecans and celery. Pour in mold and refrigerate. Supposed to serve 12 but it's so good, it seldom does!!!
top with crust.
Serve cobbler warm. Or, cool to serve
nd just guessed for the recipe).
Soak the All Bran
Preheat oven to 350\u00b0.
Combine dry cake mix, cinnamon, nutmeg in a bowl.
Cut in butter with pastry blender till crumbly.
Stir in nuts; set aside.
Combine peach pie filling and cranberry sauce in an ungreased 13 x 9 dish. Mix well.
Sprinkle crumb mixture over fruit.
Bake 45-50 minutes or golden brown.
In a bowl, combine the pie filling and cranberry sauce; transfer to a lightly greased 13x9 inch baking dish; set aside.
In another bowl, combine the cake mix and spices; cut in the butter using a pastry blender until mixture is crumbly; stir in pecans.
Sprinkle mixture over fruit.
Bake in a 350\u00b0 oven for 45 minutes.
Serve warm with ice cream.
To Make Cranberry Puree: Combine 1 cup of
Cook onion in butter in 10-inch skillet until tender, but not brown.
Add enough water to cranberry sauce to make 4 1/4 cups. Add cranberry sauce and contents of rice and seasoning packets to skillet; stir.
Bring to a boil.
Cover tightly and cook over low heat until all liquid is absorbed, about 25 minutes.
Stir in celery.
Makes 8 servings.
reheat the oven for this recipe!
Melt the butter, then
Whisk syrup, mustard, vinegar, cranberry juice, and salt to taste.
Whisk in oil until emulsified. Enjoy.
round the outside. Top with cranberry sauce. Bake for 10-12
Preheat the oven to 375 degrees.
Peel, core, and slice the apples thinly. Cut the slices in half.
Stir together the apples, cranberry sauce, Splenda or sugar, and flour. Toss to coat and place in a 9x13 baking dish.
Mix together the topping ingredients until crumbly. Sprinkle evenly over the apple mixture.
Bake for 35-40 minutes or until the fruit is tender.
Serve warm with vanilla ice cream or whipped topping, if desired.
eanwhile, blend drained pineapple and cranberry sauce into pineapple mixture and
Rub chops with garlic (I use garlic powder), and sprinkle with salt and pepper to taste.
Heat butter in skillet and brown chops well on both sides.
Add apple juice; cover and simmer for 1 hour or until pork is fork tender.
Place chops on a broiler pan and set aside.
Drain pan juices into a bowl through a strainer and stir in the cranberry sauce, apple sauce and cloves and beat with a whisk until well blended.
Spoon mixture over chops and broil until mixture bubbles.
Serve with more sauce if you like.
lices.).
For the keto cranberry relish: Add all the ingredients
Place chopped apple in an 8-inch square pan coated with cooking spray.
Combine cranberry sauce and orange juice, stirring well.
Spoon cranberry sauce mixture evenly over apple.
Combine oats, flour and brown sugar; cut in margarine with a pastry blender until mixture resembles coarse meal.
Sprinkle oat mixture evenly over cranberry mixture.
Coat oat mixture with cooking spray.
Bake at 375\u00b0 for 35 minutes or until apple is tender.
Let stand 10 minutes before serving.
on't modify the recipe for 1 cobbler because then you would
Prepare Cobbler Topping.
In large mixer bowl, beat together eggs and sugar.
Add cream, pudding mix, vanilla and salt; beat well.
Mix in pie filling.
Pour into 4 to 5-quart ice cream freezer.
Add milk.
Freeze according to manufacturer's directions.
Remove dasher.
Add Cobbler Topping and stir until well mixed.
Ripen ice cream.
Makes 4 quarts.