Lindsay’s favorite has now become a family tradition. If you make them, cut them into squares and then each square into a diamond, makes them soooooo special.
~ jan
1/2 cup cranberry juice
1/4 cup minced dried cranberries
1 tablespoon minced shallot
2 teaspoons sugar
1/2 teaspoon chopped fresh rosemary
2 teaspoons olive oil
Salt
Cracked pepper
1 pear
1 apple
1 lemon, cut in half
1 endive, sliced crosswise
5 cups mixed salad greens
1/4 cup toasted walnuts, coarsely chopped
1. Combine the rice vinegar, cranberry juice, cranberries, shallot, sugar, rosemary, olive oil and salt and pepper to taste. Let the dressing stand for the flavors to meld.
2. Meanwhile, cut the pear into quarters then core and slice. Place the slices in a shallow dish filled with water and the juice of half a lemon; the liquid should cover the fruit. Cut the apple into quarters, core and slice. Place the slices in a shallow dish with water and the juice of the remaining lemon half to cover.
3. Just before serving, drain the pears and apples. Toss together in a large bowl with the endive and salad greens. Arrange the salad on a platter and sprinkle with the toasted walnuts. Serve the dressing alongside.
Each serving: 250 calories; 1,143 mg sodium; 0 cholesterol; 7 grams fat; 1 gram saturated fat; 46 grams carbohydrates; 2 grams protein; 5.99 grams fiber.
Serves 4
Source: LA Food Times
Doesn't it look divine? Here's the link>>>
Recipe courtesy Sandra Lee
Prep Time:3 minInactive Prep Time:--Cook Time:--
Level:
Easy
Serves:
1 serving
Ingredients
1 part brandy
2 parts apple cider, chilled
2 parts Champagne
1 apple, sliced into thin slices, for garnish
Directions
In a champagne flute, combine the brandy and cider and stir. Top with Champagne. Garnish with a couple of slices of apple.
Pumpkin Pie Spice Martini
Recipe courtesy Sandra Lee
Prep Time:10 minInactive Prep Time:1 hr 0 minCook Time:5 min
Level:
Easy
Serves:
8 servings
Ingredients
1 cup sugar
1 teaspoon pumpkin pie spice
3 cups vanilla vodka (recommended: Smirnoff's)
Cranberry-flavored seltzer, chilled
8 maple leaf hard candies for garnish, optional
Directions
In a small pot over medium heat, mix together the sugar and pumpkin pie spice with 1 cup water. Bring it to a boil, remove from the heat, and allow to cool for 1 hour. The syrup can be stored in the refrigerator for up to 2 weeks.
To a pitcher, add the vodka and half the simple syrup. Stir until blended. Add the cranberry seltzer and pour into chilled martini glasses. Add more sugar syrup, to taste, if necessary. Garnish with maple candies, if desired.
Williams-Sonoma always has the best ideas. Click here for their recipes, videos, menu’s and tips for your traditional holiday meal.
Yes, dear hearts, it’s a Cherpumple, it’s the dessert version of a turdurken (chicken stuffed into a duck, stuffed into a turkey) which we tried, at Ryan’s insisence, a few Thanksgivings ago. I was not a fan.
The Cherpumple consists of a cherry, pumpkin and apple pie, all stacked on top of each other, baked into a three layer cake batter and frosted. Sounds just horrid, doesn’t it, but it’s for real. Here’s the video…
Don’t you just love this set of piecrust cutters for Thanksgiving. My mother always used a leaf from the yard and cut her own leaves for the top of pumpkin pies. It’s such a nice memory. These are just a bit more refined…
Soaking the shredded potatoes in cold water keeps them from turning gray before cooking. It also rinses off some of the starch. Drain and pat them dry, so they won't stick to the cast-iron skillet.
Prep Time: 15 minutes
Cook Time: 30 minutes
Stand: 5 minutes
Yield: Makes 6 servings
Cook Time: 30 minutes
Stand: 5 minutes
Yield: Makes 6 servings
Ingredients
- 3 (8-oz.) baking potatoes, peeled and shredded (about 3 cups firmly packed)*
- 1 tablespoon butter
- 2 tablespoons vegetable oil
- 1 small red bell pepper, diced
- 1 medium onion, diced
- 1 garlic clove, pressed
- 3/4 teaspoon salt, divided
- 6 large eggs
- 1/4 teaspoon pepper
Preparation
1. Preheat oven to 350°. Place shredded potatoes in a large bowl; add cold water to cover. Let stand 5 minutes; drain and pat dry.
2. Melt butter with oil in a 10-inch cast-iron skillet over medium heat. Add bell pepper and onion, and sauté 3 to 5 minutes or until tender. Add garlic; sauté 1 minute. Stir in shredded potatoes and 1/2 tsp. salt; cook, stirring often, 10 minutes or until potatoes are golden and tender.
3. Remove from heat. Make 6 indentations in potato mixture, using back of a spoon. Break 1 egg into each indentation. Sprinkle eggs with pepper and remaining 1/4 tsp. salt.
4. Bake at 350° for 12 to 14 minutes or until eggs are set. Serve immediately.
*3 cups firmly packed frozen shredded potatoes may be substituted, omitting Step 1.
Veggie Confetti Frittata: Prepare recipe as directed through Step 2, sautéing 1/2 (8-oz.) package sliced fresh mushrooms with bell peppers and onion. Remove from heat, and stir in 1/4 cup sliced ripe black olives, drained, and 1/4 cup thinly sliced sun-dried tomatoes in oil, drained. Whisk together eggs, pepper, and remaining 1/4 tsp. salt; whisk in 1/2 cup (2 oz.) shredded Swiss cheese. Pour egg mixture over potato mixture in skillet. Bake at 350° for 9 to 10 minutes or until set. Cut into wedges, and serve immediately. Makes 6 servings. Prep: 20 min., Stand: 5 min., Cook: 16 min., Bake: 10 min.
Source: Southern Living, SEPTEMBER 2008
I picked up a pack of Caramel Creme. One taste and and you won’t miss dessert, pinkie swear. The taste is unbelievably good. Reminiscent of a tart, tangy creme brulee.
Next I’m trying the Lemon Torte, then the Chocolate Raspberry. The Triple Berry Creme doesn’t do it for me as much, but I’ll eventually get around to those as well.
Check them out here, all are 100 calories of pure decadence. Trust me on this one, they are to-die-for.
~ jan
