Recipes

Two-Ingredient Cookies

I was highly skeptical of this, but I’m willing to try anything. Two ingredient cookies? We’ll see….

Courtesy: The Burlap Bag blog

…but they are surprisingly tasty! And dare I say….not all that bad for you?

The only ingredients are overripe bananas, and 1 cup of quick oats. That’s it.

Of course, if you want to, you can add in raisins, walnuts, cranberries, etc. Even chocolate chips. But you don’t have to. The only critical thing to remember is to grease the cookie sheet when you make these, or you’ll have a real mess on your hands. Bake at 350 for 15 minutes and you’re done.

Check out the full recipe @ The Burlap Bag.

Drinks & Smoothies · Recipes

Three Ideas for Leftover Cranberry Sauce

Hope you all had a happy Thanksgiving & Black Friday and that you’re getting geared up for Cyber Monday (I know I am!) I meant to post this last year, but then forgot to do it and eventually it was too late. As I’ve mentioned before, I love making homemade cranberry sauce, and I always make sure there’s plenty extra. But what if you just have TOO much left over? Here are a couple fun things to do with extra cranberry jelly.

Photo Courtesy of Inspired2Cook (http://www.inspired2cook.com/2011/12/17/leftover-cranberry-sauce-vinaigrette/).

First up, a salad dressing by Inspired2Cook:

Cranberry Sauce Vinaigrette

Adapted from Cook’s Country Magazine. Makes about 1 cup.

  • 1 tablespoon finely minced shallot
  • 1 tablespoon Dijon mustard
  • 1/4 cup red wine vinegar
  • 1/3 cup olive oil
  • 1/2 cup leftover cranberry sauce

Whisk shallot, mustard, red wine vinegar, and olive oil into leftover cranberry sauce. Season with salt and pepper.

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Next up, a smoothie, courtesy of Hillbilly Housewife:

Cranberry Smoothie

  • 1 can or 16 oz. of cranberry sauce
  • 1 bag (16 oz) frozen unsweetened peach slices, partially thawed
  • 1 container (6 oz) vanilla yogurt
  • 3/4 cup orange juice
  • 1/4 to 1/2 teaspoon ground cinnamon

Blend together until smooth. Serve cold.

***

Finally, scones, courtesy of Gourmandia:

Cranberry Oat Scones

  • 1 C rolled oats
  • 2 C all-purpose whole wheat flour
  • 1/3 C light brown sugar, packed
  • 3 tsp (=1 tbsp) baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ C butter or margarine
  • 2 eggs, beaten
  • 1/3 C plain yogurt
  • 1 tsp vanilla OR orange extract
  • 2/3 C cranberry sauce (the thicker the better)

Preheat the oven to 425F. In the large mixing bowl, mix the dry ingredients, then add the butter/margarine and cut it into the flour mixture. As long as you’ve washed them well, you can use your hands to do the cutting, but a fork will work just fine. In the small mixing bowl, combine the egg, the plain yogurt, the vanilla/orange extract, and the cranberry sauce. Mix with the fork until well-blended. Make a well in the centre of the dry ingredients and add the wet ingredients to them. Blend lightly with the fork until you have a soft dough. Scoop out quarter-cup-sized balls of dough and place them on the greased cookie sheet or into the cups of the greased muffin tin. (You can also drop all of the dough into a greased cake or loaf pan and use the dough to make a thick cake or dessert loaf. Bake your scones in the oven for abut 15 minutes, or until they are golden brown. NOTE: If you are doing the loaf/cake version, you will need to cook it for a good half-hour.

Serve hot with butter, and enjoy.

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Recipes

Homemade Cranberry Sauce (with a kick)!

It’s such a weird feeling for me to not be cooking the meal this Thanksgiving, but in truth I couldn’t handle it this year. Between 10-hour workdays, a major move, a husband juggling two jobs, and the fact that my recipes and pots are NOT unpacked, I’m lucky I managed to unearth the simple ingredients and saucepan needed to make my favorite side: Cranberry Sauce with a kick!

Here is the basic recipe (inspired by one of my first copies of Rachael Ray Magazine, from about 2006). I double this so everyone has plenty to take home with their leftovers.

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INGREDIENTS

  • 1 cup sugar
  • 1 cinnamon stick (add more if you like; I do!)
  • 2 tsp finely chopped fresh ginger
  • 2 tsp grated orange peel
  • 1/4 tsp salt
  • One 12-ounce bag fresh cranberries

DIRECTIONS

In a medium saucepan, combine 1 cup of water with 1 cup of sugar, 1 cinnamon stick, fresh ginger (or 1/4 tsp ground), orange peel and salt. Cook over medium heat, stirring constantly, until the sugar is dissolved.

Stir in the cranberries and bring to a boil, then lower the heat and simmer, stirring, until slightly thickened, about 10 minutes.


Transfer the mixture to a bowl and remove the cinnamon stick (unless, like me, you let it simmer wayyyy longer than 10 minutes so that the sauce turns gelatinous and the cinnamon sticks practically dissolve). Let cool.

Enjoy! And have a very Happy Thanksgiving!