Cranberry Salad

DELICIOUS!!!!


This dish can be served mixed up in a serving bowl, as seen above, or in it's original shape (picture below).



I was extremely pleased with how this salad turned out for our Thanksgiving feast at work. I'm posting the recipe right away because several friends at work have requested the recipe.

Cranberry Salad

2 (3 oz.) boxes raspberry Jell-O
2 (16 oz.) cans whole-berry cranberry sauce
2 Granny Smith apples, peeled and diced
2 (16 oz.) mandarin oranges, drained
1 & 1/2 c. pecans
1/8 tsp. cinnamon
dash ground cloves

1. Prepare gelatin according to package directions in a baking dish.

2. Stir cranberries, apples, oranges, pecans, cinnamon, and cloves into the gelatin mixture.

3. Refrigerate overnight or until firm.

*I adapted this recipe from one similar in Family Circle magazine March 2009.

Cinnamon Muffins

Cinnamon Muffins
My friend Jamie Palmer Wise found this great recipe in Under the Magnolias: A Tasteful Tour of Athens. Thanks Jamie, once again, for sharing a delicious recipe that you found!

Ingredients:
* 1 1/2 sticks butter, softened
* 1 1/2 c. sugar
* 3 eggs
* 2 1/4 c. self-rising flour
* 1 tbsp. cinnamon
* 3/4 c. milk
* 3/4 c. pecans (or raisins)

Directions:
* Preheat oven to 350
* Cream butter & sugar (until there are no lumps). Beat in eggs, one at a time. Add flour & cinnamon alternately with milk, mixing well after each addition. Stir in pecans (or raisins). Spoon into greased muffin tins. Bake for 20 to 25 minutes. Yields 20 muffins.

Watergate Salad

WATERGATE (PISTACHIO) SALAD

I grew up eating this at church and family pot-luck dinners. It's one of my favorites and it has a lot of sweet memories to go along with it!

Read more about it at www.cooks.com/rec/view/0,1743,149171-241194,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1 sm. box instant pistachio pudding mix
1 (12 oz.) Cool Whip
1 sm. can crushed pineapple
1 heaping c. miniature marshmallows
3/4 c. chopped nuts (I prefer pecans)

Combine pudding mix and Cool Whip. Pour pineapple and pineapple juice over mixture. Combine. Add other ingredients and mix together. Cover. Refrigerate until serving.

Bran Muffins

Bran Muffins
by: Barbara Jackson & Jamie Wise

These turned out great! I love the texture! Don't leave out the pecans because I feel that is the key ingredient--oh SO GOOD! Thank you, Jamie and Barbara for sharing this delicious recipe!

Ingredients:
* half of a 20 oz. box Raisin Bran cereal
* 2 c. buttermilk
* 1 1/4 c. brown sugar
* 2 1/2 c. plain whole wheat flour
* 2 1/2 tsp. soda
* 1 tsp. salt
* 1/2 c. cooking oil
* 2 large eggs
* 1 tsp. cinnamon
* 1/2 tsp. cloves
* 3/4 c. pecans
* 1 c. raisins

Directions:
* Combine the following: Sugar, oil, eggs – then the buttermilk. Next mix this mixture with all dry ingredients. Beat well with mixer. Add nuts and raisins. Spray muffin tin.
* Bake at 350 degrees for 15-20 minutes depending on size of muffins.

*freeze well

Whole Wheat Ghirardelli Cookies

Whole Wheat Ghirardelli Cookies

* 2 c. Ghirardelli 60% Cacao Bittersweet Chocolate Chips
* 2 1/4 c. whole wheat flour
* 1 tsp. baking soda
* 1/2 tsp. salt
* 1 c. (2 sticks) butter, softened
* 3/4 c. sugar
* 3/4 c. packed brown sugar
* 2 eggs
* 2 tsp. vanilla
* 1 c. chopped pecans

Directions
Preheat oven to 375ºF. Stir flour with baking soda and salt; set aside. In large mixer bowl, cream butter with sugar, brown sugar, eggs, and vanilla. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop 1 tablespoon of dough per cookie onto ungreased cookie sheets.

Bake at 375ºF for 9 to 11 minutes or until golden brown.

For more tempting recipes, visit http://www.ghirardelli.com/bake/recipe_top.aspx

Sweet Potato Crunch

My mother, Teresa, has made this recipe for years! It is my all-time favorite Thanksgiving dish! Even if you're not a big sweet potato fan, you are sure to like this dish with all the yummy butter, brown sugar, and pecans that are added. It's like getting to eat a dessert, but you can call it a "vegetable", ha, ha!:)

Sweet Potato Crunch

3 c. cooked, mashed sweet potatoes
1 c. sugar
1/4 tsp. salt
2 eggs, slightly beaten
1/3 stick butter, melted
1/2 c. milk
1 tsp. vanilla

Mix all ingredients together and pour into a greased baking dish. Cover with crunch topping.

CRUNCH TOPPING:

Melt 1/3 stick of butter. Add 1 cup brown sugar packed and 1/3 cup all- purpose flour. Blend well and add 1 cup chopped pecans. Sprinkle on top of potatoes.

Bake at 350 degrees for 35 minutes.


Read more about it at www.cooks.com/rec/view/0,1938,145171-246199,00.html
Content Copyright © 2010 Cooks.com - All rights reserved.

M & M Rainbow Blondies

M & M Rainbow Blondies

Ingredients

2/3 cup butter
1 1/4 cups firmly packed light brown sugar
2 large egg whites
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup M&M’S® MINIS® Milk Chocolate Candies
3/4 cup chopped walnuts or pecans

Directions

Preheat oven to 350°F (or 325°F for glass pan). Cream butter and sugar until light and fluffy; add egg whites and vanilla extract. Combine flour and baking soda; add to creamed mixture just until combined. Stir in M&M’S® MINIS® Milk Chocolate Candies
and nuts. Spread dough into a greased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out slightly moist with crumbs. Cool completely before cutting. Store in tightly covered container.

Makes 32 SERVINGS.

http://www.mms.com/us/baking/recipes/bars/recipe.jsp?id=76

Toffee Grahams

Toffee Grahams
by: Cristina Beck
Cristina was my supervising teacher when I did my student teaching in Toccoa, Georgia. She gave me this delicious recipe.

1 box graham crackers
1 c. packed brown sugar
1 c. butter
1 c. chopped pecans

Line a cookie sheet with foil. Arrange graham crackers close together to cover the cookie sheet. Combine butter and brown sugar in small saucepan; cook until mixture comes to a boil. Add pecans; spread mixture over graham crackers. Bake in 350 degree oven 10 minutes or until bubbly; cool 10 minutes. Cut each graham cracker in half and remove to a cooling rack. Serve cold.

Stuffed Mushrooms with Pecans

Stuffed Mushrooms with Pecans

Ingredients
2 medium leeks
1 (16-oz.) package fresh mushrooms (about 24 medium-size mushrooms)
1 teaspoon salt, divided
2 shallots, minced
2 garlic cloves, minced
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
1/4 cup fine, dry breadcrumbs
1/4 cup pecans, chopped
2 tablespoons chopped fresh basil
Garnish: fresh basil sprigs

Preparation
1. Preheat oven to 350°. Remove and discard root ends and dark green tops of leeks. Thinly slice leeks, and rinse thoroughly under cold running water to remove grit and sand.

2. Rinse mushrooms, and pat dry. Remove and discard stems. Place mushrooms, upside down, in a pan and sprinkle with 1/2 tsp. salt.

3. Bake at 350° for 15 minutes.

4. Sauté leeks, shallots, and garlic in hot oil in a large skillet over medium heat 3 to 5 minutes or until tender. Transfer mixture to a large bowl. Stir in 1/4 cup Parmesan cheese, breadcrumbs, pecans, basil, and remaining 1/2 tsp. salt until well combined. Spoon 1 heaping teaspoonful of the mixture into each mushroom cap. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350° for 10 minutes or until golden. Garnish, if desired.

Southern Living, APRIL 2010