Combine softened cream cheese and Marshmallow Creme; mix until well blended.
Serve with fresh fruit and cookies as dippers. Makes 2 cups.
oloring.
Drizzle on cooled cookies.
Finally add in the cooled cranberry mixture and pulse the machine
slice with 2 tablespoons cranberry sauce; top with 2 slices
Combine the cake mix with the cranberry sauce. If the batter seems too thick, add up to 4 TB of the applesauce.
Drop by rounded spoonfuls onto a baking sheet lined with parchment paper. Bake at 375 for 8-10 minutes, allowing less time for smaller cookies and more time for larger cookies.
acks.
Makes approximately 30 cookies.
Great for Christmas.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together butter, white sugar and brown sugar. Beat in the milk, orange juice and egg. Combine the flour, baking powder and salt; stir into the creamed mixture. Stir in chopped walnuts and cranberries. Drop by teaspoonfuls onto the prepared cookie sheets.
Bake for 10 to 15 minutes in the preheated oven, or until edges are golden. Let cookies cool on the cookie sheet for 2 minutes before removing to wire racks to cool completely
Preheat oven to 375\u00b0.
In a medium bowl cream butter, brown sugar, egg, peel, baking powder and allspice.
Blend in flour and stir in oats and cranberry sauce.
Drop batter from a teaspoon onto a lightly greased cookie sheet.
Bake for 10 minutes or until light brown.
Cool on racks and drizzle glaze over cookies.
Whip together glaze ingredients and drizzle from a spoon.
Preheat oven to 350 degrees F (175 degrees C).
Mix brown sugar, chopped pecans, dried cranberries, butter, orange zest, orange juice, egg, and brandy together in a bowl.
Arrange tart shells on a baking sheet and spoon pecan-cranberry filling into each shell about 2/3 full. Add 1 pecan half and 1 fresh cranberry to each tart.
Bake in the preheated oven until tart shells are lightly browned and filling is bubbling, 18 to 20 minutes.
Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat to low; let simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
Strain syrup into a sterilized glass jar. Cover and refrigerate until completely chilled, at least 20 minutes.
Drop sorbet into the bottom of a champagne flute. Pour 1 fluid ounce rosemary syrup and gin on top. Pour in Prosecco very slowly so that it does not overflow. Garnish with 1 cranberry and sprig of rosemary.
Cook the beans in a large saucepan of boiling water until tender, 30 to 40 minutes; drain.
Heat the olive oil in a large skillet. Add the onions and cook over low heat until softened, about 10 minutes. Add the tomatoes and simmer over moderate heat until the juices have evaporated, about 4 minutes. Add the garlic, lemon juice, sugar, crushed red pepper and cinnamon and cook, stirring, until fragrant, about 2 minutes.
Add the beans and water to the skillet and bring to a boil. Simmer over moderate heat until the liquid has reduced to a ...
inutes or until golden. Transfer cookies to wire rack to cool
et aside.
Chop the fresh cranberries finely and mix with
Combine 1 cup water, sugar and cranberry in saucepan.
Bring just to a boil.
Remove from heat; cover and let cool for about 5 minutes.
Combine 1 cup boiling water, cranberry mixture and lemon juice; chill until partially congealed.
Fold in remaining ingredients.
Chill until firm.
Mix together cranberries and sugar and refrigerate for 2 hours.
Combine marshmallows and whipped topping and add to cranberry mixture. Refrigerate 2 more hours.
Combine pineapple and walnuts and add to cranberry mixture.
Refrigerate overnight. Serve on lettuce leaves.
ater.
Add to ground cranberry mixture.
Add pineapple (including
wirl 1/2 of the cranberry sauce into the batter.
Dissolve Jell-O in
hot water.
In blender use two cups cold water to
chop
fresh
cranberries.
Add to chopped cranberries the sugar and pecans.
Add Jell-O to cranberry mixture and add marshmallows.
Chill;
stir when starts to jell to mix well.
Grind cranberries in food processor.
Stir in the sugar to blend. Set aside. Dissolve gelatin dessert in water. Cool until mixture begins to thicken.
Add to cranberry mixture.
Add oranges, nuts and pineapple.
Stir well.
Pour into lightly oiled 8-cup mold. Chill overnight.
Unmold and serve on plate of crisp green lettuce.
Yields 16 servings.
Combine berries, water, cloves and cinnamon in large kettle. Bring to boil; cover, reduce heat and simmer 12 to 15 minutes. Strain cooked juice through fine sieve or cheesecloth, squeezing gently.
Add orange and lemon juices to cranberry juice; add sugar and stir until sugar dissolves.
Serve piping hot.
Yields 25 (1/2 cup) servings.