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.
Turn crock pot to High.
Add frozen meatballs.
Combine sauce ingredients; add additional cayenne if you like it hotter.
Pour over meatballs.
Cook on High 3 to 4 hours; it should be heated through after 2-1/2 hours.
ranberries and water in a sauce pan and bring to a
Preheat oven 375 degrees.
(Can be baked in Microwave).
Core apples and peel back the top to prevent spliting.
Place apples in baking dish.
Put cranberry sauce inside and on top apples.
Add juice (I used cranberry juice).
Bake 45 minutes or untill apples are tender.
Dissolve Jell-O in boiling water in large bowl.
Stir in cranberry sauce, cold water, lemon juice, cinnamon and cloves. Refrigerate until thickened.
Stir in orange and walnuts.
Spoon into a 5-cup mold.
Refrigerate 4 hours or until firm.
Combine cranberry sauce, water, red pepper jelly, red pepper flakes, and onion powder in a saucepan; cook, stirring occasionally, until the mixture has the consistency of thin syrup, about 10 minutes.
Mix the cranberry sauce, tomato sauce, 1 cup water, lemon, and
Mix four, salt and pepper on waxed paper or a plate.
Rub mustard all over the chicken, then coat in the flour mixture, shaking off excess.
Heat 1 tablespoons oil in a large nonstick skillet over medium heat.
Add chicken and cook 4 minutes per side or until browned and opaque in center.
Remove to a serving platter; cover loosely to keep warm.
Heat 1 teaspoons oil in skillet, add apples and cook, stirring often, 4 minutes or until slightly softened.
Add cranberry sauce and cider; stir until boiling.
Serve over the chicken.
In medium saucepan, combine cranberry sauce with all ingredients, except fruit and sausage.
Bring to boil; simmer, covered, for 5 minutes.
Serve warm with orange, pineapple and turkey sausage.
Mix the cranberry sauce and pepper jelly together until smooth.
Place cream cheese on serving dish.
Pour jelly sauce over.
Serve with crackers.
NOTE: does not work well with fat free cream cheese, as it separates. But the light cream cheese is wonderful!
Heat sauce until smooth; add cornstarch and spices and blend well.
Add water; cook over medium heat in small skillet, stirring constantly, until mixture boils and is thickened.
Add little franks or links.
Cook for 10 minutes until heated through.
archment paper.).
Mix the cranberry sauce, brown sugar, vanilla, zest, and
br>Meanwhile, to make the spicy tomato sauce, heat oil in a
Dissolve gelatin completely in boiling water in large bowl. Stir in cranberry sauce, cold water, lemon juice and cinnamon. Refrigerate about 1 1/2 hours or until thickened.
Stir in orange. Spoon into 5-cup mold.
Refrigerate about 4 hours or until firm. Unmold.
Yield: 10 servings.
Combine cranberry sauce and pepper jelly. Stir well. Spoon mixture over cream cheese. Serve with crackers or shortbread cookies. Makes 10 servings.
Marinade:
Thoroughly mix onion soup, cranberry sauce and dressing.
Place chicken in dish; marinate for 5 or 6 hours or overnight.
s heated, stir in the cranberry sauce, jalapeno peppers, and green chile
iscard or use for another recipe.
Cut the loaf into
Place chicken in a 2-quart pan with onion, ginger, sherry, salt, sugar and water.
Bring to a boil over high heat, then cover.
Reduce heat and simmer until meat is done (about 20 minutes).
Meanwhile, prepare Peanut Sauce and place lettuce on individual plates.
When Peanut Sauce is ready, place chicken on lettuce and drizzle on Peanut Sauce.
pple compote, cinnamon cream and cranberry sauce. Mix 1 tbsp sugar and