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Stacie's Curried Chicken Salad A favorite of teas and showers and girly events, this fruity chicken salad has a slight hint of curry in the dressing and lots of crunch from the celery, pecans, and apple. Easy to throw together ahead of time and makes plenty to share. 2 C cubed chicken
1 apple, chopped
3/4 C dried cranberries
1/2 C celery, chopped
1/4 C pecans, chopped
3/4 C mayonnaise (or 1/2 c. mayo and 1/3 c. yogurt)
2 tsp lime juice
1/2 tsp curry

Combine chicken, apple, celery, cranberries, pecans, and green onion. Mix mayo, lime juice, curry, and toss with other ingredients. Serve as sandwiches or with crackers.

From: Stacie (via allrecipes.com)
maple-baked-beans.jpgSweet and savory baked beans slow simmered in the crock pot or on the stove. These beans beat Bush's by a mile, and while they do take a lot more time, there isn't much prep involved. Feel free to change up the proportions of the ingredients according to taste, this is a very forgiving recipe.

4.5 cups cooked navy beans (approx. 2-3 small cans)
1 large sweet onion, diced
3-4 tbsp molasses
3 tbsp maple syrup
3-4 tablespoons regular mustard
2 tablespoons apple cider vinegar
2 tablespoons ketchup
2 tablespoons barbecue sauce
1-2 cans diced tomatoes
1/2 teaspoon salt
1/4 c. dried cranberries (optional but recommended)

Rinse and drain navy beans or soak and cook dry beans according to package directions. Slow-cooker method: Throw drained and rinsed beans into the slow cooker. Chop the onion and place the onion, molasses, maple syrup, mustard, vinegar, salt, tomatoes, and cranberries (optional) into the slow cooker and stir well. (Alternatively you can also cook these on the stove top or baked in the oven). Cook over high heat for about 4-5 hours (however they can be eaten after just a couple hours of cooking), or cook them on the lowest heat setting for 7-8 hours. Serves 3-4.

Original recipe


I'm usually not one for trying out a brand new recipe on Thanksgiving. I like classics you can count on. But these just looked so good I couldn't pass them up. They came out light, fluffy, and perfectly golden brown. I should have taken a picture, I know. But don't worry, I'm sure I'll make them again. ;)

1 cup coarsely chopped walnuts
3½ cups (or more) bread flour
1 tablespoon light brown sugar
1½ teaspoons quick-rising dry yeast
1½ teaspoons salt
1½ cups milk
2 tablespoons vegetable oil, plus additional for coating bowl
1 large egg
1/2 cup sweetened dried cranberries
Nonstick cooking spray
1 large egg, beaten to blend (for glaze)
Raw (turbinado or demerara) sugar

1. Stir the walnuts in a dry skillet over medium heat until toasted, about 5 minutes. Set aside to cool.

2. Mix 3½ cups bread flour with the brown sugar, yeast and salt in the bowl of a stand mixer fitted with a paddle attachment. Warm the milk in a small saucepan over low heat until an instant-read thermometer inserted into the milk registers 95 degrees F. Add the oil; remove from the heat. Add the milk mixture and 1 egg to the flour mixture. Mix on low speed until a wet coarse ball forms, about 1 minute. Add the nuts and the cranberries. Replace the paddle attachment on the mixer with a dough hook. Mix dough on low speed until smooth, elastic, and slightly tacky, adding more flour by the tablespoonfuls as needed, about 4 minutes. Transfer the dough to a floured surface and knead for about 2 minutes.

3. Lightly oil a large bowl. Shape the dough into a ball; place in the prepared bowl, turning to coat with oil. Cover with plastic wrap and let the dough rise at room temperature until almost doubled in volume, 1¾ to 2 hours.

4. Line a large baking sheet with parchment paper. Transfer the dough to an unfloured surfaced; divide into 12 equal pieces. Shape each piece of dough into a smooth round ball. Transfer the rolls to the prepared baking sheet, spacing them apart. Spray the rolls with nonstick spray. Cover loosely with plastic wrap; let rise at room temperature until 1½ times original size, about 1½ hours. Brush rolls with egg glaze; sprinkle with raw sugar. Let rise 15 minutes longer.

5. Meanwhile, position a rack in the center of the oven and preheat to 425 degrees F.

6. Place rolls in oven; reduce oven temperature to 400 degrees F and bake 7 minutes. Rotate baking sheet; continue to bake rolls until golden and slightly firm to the touch, about 8 minutes longer. Cool completely on a cooling rack.

*Note: You can wrap these in foil and place in an airtight bag and freeze for up to 2 weeks. Thaw the rolls at room temperature. If desired, you can rewarm the rolls wrapped in foil in a 350 degree F oven for about 10 minutes.

makes 16 large rolls

original recipe

A great use for leftover chicken, this salad is full of celery, carrots, cranberries, almonds, green onions, chicken, and wild rice. I added a spoonful of guava jam to the dressing since I didn't have any fig vinegar.

Dressing:
1/4  cup  fig vinegar or white wine vinegar
2  teaspoons  sugar
1  teaspoon  Dijon mustard
1/4  teaspoon  salt
1  garlic clove, minced
2  tablespoons olive oil
1-2 tsp. jam (optional)
Remaining ingredients:
2  cups  fat-free, less-sodium chicken broth
1 1/2  cups  uncooked wild rice
1  tablespoon  butter
Cooking spray
1  pound  skinless, boneless chicken breast
1/4  teaspoon  salt
1/8  teaspoon  black pepper
1  cup  chopped celery
1/2  cup  shredded carrots
1/3  cup  dried cranberries
1/4  cup sliced green onion
1/4  cup  chopped almonds, toasted
2  tablespoons  minced red onion

To prepare dressing, combine first 5 ingredients in a medium bowl. Gradually add oil, stirring with a whisk until well blended. Cover and chill.

Combine broth, rice, and butter in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until rice is tender and liquid is absorbed. Remove rice mixture from heat; cool.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 8 minutes on each side or until done. Cool; cut into 1/2-inch cubes.

Combine cooked rice, chicken, celery, carrots, cranberries, almonds, and red onion in a large bowl. Add dressing; toss gently to coat. Cover and chill.

6 servings (serving size: about 1 1/3 cups)
Calories: 352
Fat: 10.3g (sat 2g,mono 5g,poly 2.5g)

Original recipe
Still my favorite way to each butternut squash: roasted with walnuts and cranberries in maple syrup & tossed in an apple cider vinaigrette over spinach.

1 (1½-pound) butternut squash, peeled and ¾-inch) diced
good olive oil
1 tablespoon pure maple syrup
kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
½ cup walnuts halves
¾ cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula or spinach, washed and spun dry
¾ cup freshly grated Parmesan

Preheat the oven to 400F.

Place the butternut squash on a sheet pan. Add 1-2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and ½ teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries and walnuts to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup. Off the heat, whisk in the mustard, ½ cup olive oil, 1 teaspoon salt, and ½ teaspoon of pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Original recipe
Light, sweet salad with addictive candied walnuts

Lettuce or spinach
Craisins
crisp apples
Orange juice (enough to toss apples in to prevent browning and add a little flavor)
cheese (Parmesan, Feta, goat, etc)
1/2 c. chopped walnuts
1/4 c. sugar
Honey Red Wine Vinaigrette:
1/2 c. red wine vinegar
1/3 c. honey
1-2 cloves garlic, roughly chopped (really, that's pretty optional; it all goes in the blender)
1 tsp. Kosher salt
1 tsp. coarsely ground black pepper
1/4 c. olive oil
Dressing:
In a blender, combine vinegar, honey, garlic, salt, and pepper. Place lid on blender and blend on high. While blender is running, add oil in a steady stream. Store in refrigerator for about 2-3 weeks. Shake well before serving.

Candied Walnuts:
combine walnuts and sugar in a medium skillet over medium heat. Stir constantly. After a few minutes, the sugar will look very fine and then a few minutes after that, it will start to liquefy. This is when you have to be absolutely vigilant about scraping the bottom of the skillet and making sure everything gets stirred around. The syrup will begin to darken and will coat the nuts. When they reach a golden brown color, remove from heat. Stir occasionally as the nuts begin to cool. After a few minutes, spread candied nuts onto a greased piece of parchment or wax paper or a greased cookie sheet and allow to cool completely. Set aside.

Salad:
Chop apples and toss in orange juice
When ready to serve, toss lettuce, cranberries, walnuts, apples, and cheese in a large bowl. Add dressing if desired; it really is better all mixed together rather than on top, but the dressing will wilt any leftovers.

Original recipe
Sweet and easy chicken with autumn spices and dried cranberries.

1 1/2 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon ground allspice
4 (6-ounce) skinless, boneless chicken breast halves
1 tablespoon butter
1/3 cup dried cranberries
1/2 cup apple cider or apple juice
1 tablespoon cider vinegar or white balsamic vinegar
Heat a large nonstick skillet over medium heat. Combine first 3 ingredients in a zip-top plastic bag. Add the chicken to bag; seal and shake to coat.

Melt butter in pan. Add chicken, and cook 4 minutes. Turn chicken over. Add cranberries and remaining ingredients; cook 5 minutes or until chicken is done.

Original recipe (Cooking Light)

This 'pie' is more like a cross between a cake and a cobbler. Incredibly simple to make, with one bowl, no mixer, and best of all: flexible choice of fruit. I made this with a package of frozen sweet cherries, and it was delicious. Hooray for a fruit dessert that doesn't depend on the season! Changes to the original: decreased the amount of butter from 3/4 c. to 1/2 c.. Also, I thought it came out a bit too sweet, but others liked it as is. Maybe try 1 1/4 c. sugar next time?

2 cups chopped fresh cranberries (or fresh or frozen cherries, blueberries, pretty much any type of fruit)
1/2 cup chopped walnuts
1 1/2 cups sugar, divided
2 eggs
1/2 cup butter, melted
1 cup flour
1 teaspoon almond extract

Spread the cranberries, walnuts and 1/2 cup sugar in the bottom of a 9" or 10" cake pan (or skillet or anything else you might have lying around).  Mix the rest of the ingredients in a separate bowl to form a batter.  Pour the batter over the cranberry mixture and bake in an oven preheated to 350 for around 40 minutes.  Cool a bit in the pan, and enjoy. Serve like a pie with whipped cream or ice cream.

Original recipe

A decadent favorite for brunches, tea parties, and showers. Serve hot.
 
2 c. flour
1/3 c. sugar
1 T. baking powder
1/4 tsp. salt
6 T. cold butter, cut into pieces
1/2 c. dried cranberries, cut into small pieces
1 large egg
1/2 c. half-and-half
1-2 tsp. grated orange zest
Preheat the oven to 425 degrees.

Whisk together in large bowl: flour, sugar, baking powder, salt.

Cut in butter with 2 knives or pastry blender, tossing the pieces with the flour mixture to coat and separate them as you work, until the largest pieces are the size of peas and the rest resemble breadcrumbs.

Stir in cranberries.

Whisk together, then add all at once: egg, half & half, orange zest.

Mix with a wooden spoon until ingredients are moistened. Gather the dough into a ball and knead it gently against the sides and bottom of the bowl 5 to 10 times, turning and pressing any loose pieces into the dough each time until they adhere and the bowl is fairly clean. Transfer to a lightly floured surface and pat the dough into an 8-inch round about 3/4 inch thick. Cut into 8-12 wedges and place at least 1/2 inch apart on ungreased baking sheet.

Brush the tops with half & half and sprinkle with sugar.

Bake until the tops are golden brown, 12-15 minutes. Let cool on a rack or serve warm.

From Joy of Cooking