Add cold water to gelatin and let stand two minutes.
Dissolve over hot water.
Stir dissolved gelatin into cranberry sauce.
Add pineapple, celery, lemon juice and chopped nuts.
Chill until mixture begins to jell; fold in marshmallows.
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.
hocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted
To Make Cranberry Puree: Combine 1 cup of
hite chips, orange extract, and marshmallow cream; set aside.
In
ream cheese and marshmallow creme until blended. Beat in cranberry sauce. Add
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
lices.).
For the keto cranberry relish: Add all the ingredients
Mix together the jell-o, cranberry sauce, pineapple and nuts. Mix well and chill.
When this has geled (set) top with the following.
Make sure the Cool Whip, cream cheese and marshmallow creme is combined together, well.
br>Beat cream cheese and marshmallow cream together in a bowl
plenda(R) and vanilla (and marshmallow flavored oil if using.).
o temperature indicated on package/recipe.
Roll out dough on
Amounts listed in recipe are for each gallon of product desired (except for yeast, 1 packet will do up to five gallons of mix).
Heat water to 160 degrees and slowly stir in honey, let cook for 10 minutes then stir in fruit juices.
In fermentation container (carbouy) place spices.
Let honey mixture cool to room temperature then pour into carbouy, add yeast, and install (place) fermentation lock.
Place in cool, dark place for about three months or until fermentation stops, then bottle in clean and sterlized bottles.
nd just guessed for the recipe).
Soak the All Bran
Lightly sautee chopped red onion in butter. Let cool.
Mix cooled red onion with cranberry sauce. Best when made ahead for the flavors to meld and blend.
Enjoy with your turkey dinner or in your favorite turkey sandwich. Can be used in turkey sandwich see recipe #261937. Substitute chutney for cranberry sauce and red onion in this recipe.
mustard powder, salt, pepper, garlic, cranberry juice, and honey.
Toast
Melt marshmallows on stove and mix in cranberry sauce.
Set aside.
Dissolve jello in 1 cup hot water and add to marshmallow and cranberry sauce.
Add pineapple and pecans.
Mix and chill.
Cream margarine with sugar.
Add eggs and beat until well blended.
Add almond extract.
Alternately add and beat sour cream with flour, baking soda and salt.
Put 1/2 of recipe in buttered tube pan.
Spoon on cranberry sauce.
Put rest of recipe on top. Sprinkle almonds on top.
Bake at 350\u00b0 for 40 to 45 minutes until tests done.
Either top with a glaze or powdered sugar.
Place sweet potatoes in large pot, add water to cover sweet potatoes. Bring to boiling. Cover and cook 20 to 25 minutes or until tender, let cool.
Preheat oven to 375 degrees. Pell and mash sweet potatoes. Stir in cranberry sauce and cinnamon. Spoon into lightly greased 2-quart casserole.
Combine flour, sugar, and oats, cut in butter with pastry blender until mixture resembles coarse crumbs. Spoon over sweet potato mixture. Bake 20 minutes. Top with marshmallows and bake 5 minutes or until golden brown.