Cranberry Sauce with Port and Dried Figs - Another holiday favorite!

1 2/3 cups ruby port

¼ cup balsamic vinegar

¼ cup (packed) golden brown sugar

8 dried black mission figs, stemmed and chopped

1 6-inch long sprig fresh rosemary

¼ teaspoon ground black pepper

1 12-ounce bag fresh cranberries

¾ cup sugar

1. Combine first 6 ingredients in medium saucepan.
2. Bring to boil, stirring until sugar dissolves.
3. Reduce heat to low and simmer about 10 minutes.
4. Discard rosemary.
5. Mix in cranberries and ¾ cup sugar.
6. Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes. Cool.
7. Transfer sauce to bowl, chill until cold. 

* FYI if you mess it up and throw everything in at once it still works! Yup one stressed out year I made this the wrong way and it still ended up being amazing.  Also it's great the next week on turkey sandwiches.  

Crab Spread - Great for Christmas Gatherings!

1 pound lump crabmeat, picked over

¼ cup mayo

¼ cup crème fraiche

2 tbsp chopped flat leaf parsley

2 tbsp snipped chives

1 tbsp Dijon mustard

2 tsp fresh lemon juice

¼ pound Manchego cheese, shredded (1 cup)

One 9-ounce jar piquillo peppers, drained and cut into strips

Crusty bread or crackers

1. Preheat the broiler
2. In a bowl, combine the crabmeat, mayo, crème fraiche, parsley, chives, mustard, lemon juice, and 3/4 cup of the Manchego.
3. Spread in an 8 x 11 baking dish, top with piquill peppers, and sprinkle with the remaining Manchego.
4. Broil until the cheese is melted and the dip is heated through.
5. Serve hot with bread or crackers. 

Mediterranean Pork Skewers

Original: Food Network

½ of an 8-ounce package flavored feta cheese, crumbled

½ of an 8-ounce container reduced fat sour cream

1 small onion, diced

¼ teaspoon black pepper

1 seasoned pork tenderloin (about 1 ½ pounds, halved lengthwise and cut into 1 inch cubes)

1 zucchini (about 1 pound), halved lengthwise and cut into ½ inch thick slices

12 cherry tomatoes

1 box flavored couscous

1 tbsp chopped flat leaf parsley

1. Process feta, sour cream, onion, and pepper in food processor until smooth. Refrigerate sauce until ready to serve.
2. Heat broiler, spray broiler pan rack with nonstick cooking spray.
3. Thread pork cubes with zucchini and cherry tomatoes onto 6 (14 inch) metal skewers
4. Broil skewers 5 inches from heat for 10 minutes, turning skewers over halfway through cooking.
5. While pork is broiling, cook the couscous according to the package directions.
6. To serve, spoon couscous onto serving platter, top with skewers and sprinkle with parsley.
7. Serve sauce on the side. 

Frosted Brownies from Liz Bundy

Brownies:

1 ½ cup flour

1 tsp salt

2 cups sugar

8 tablespoons cocoa (almost ½ cup)

2 teaspoons vanilla

1 cup vegetable oil

4 eggs

¼ cup water

½ cup chopped walnuts

Frosting:

¼ cup water

12 large marshmallows

3 tablespoons cocoa

1 ½ cup powdered sugar

1 teaspoon vanilla

1. Mix all brownie ingredients except nuts with a hand mixer. Hand stir in nuts.
2. Pour into 11 x 15 inch pan
3. Bake 350* for 30 minutes
4. Heat water, marshmallows, and cocoa until melted.
5. Use low heat and stir. Cool.
6. Add powdered sugar and vanilla.
7. Beat until spreading consistency and spread over brownies. 

Almond-Cranberry Quinoa Cookies

Original: Epicurious 

1 ½ cups whole wheat flour

1 teaspoon kosher salt

½ teaspoon baking powder

½ teaspoon baking soda

½ cup unsalted butter, room temperature

¼ cup sugar

¼ cup packed light brown sugar

¼ cup honey

2 large eggs

1 teaspoon vanilla extract

1 cup cooked quinoa, cooled

1 cup old fashioned oats

1 cup dried cranberries

½ cup slivered unsalted almonds

1. Preheat the oven to 375*. Line 2 baking sheets with parchment paper.
2. Whisk flour, salt, baking powder, and baking soda in a medium bowl.
3. Using an electric mixer. Beat butter, both sugars, and honey in a large bowl until light and fluffy, about 3 minutes.
4. Add eggs and vanilla, beat until pale and fluffy, about 2 minutes.
5. Beat in flour mixture, ½ cup at a time. Stir in quinoa, oats, cranberries, and almonds.
6. Spoon dough in 2-tablespoon portions onto prepared sheets, spacing 1-inch apart.
7. Bake cookies until golden brown, 12-15 minutes

Quick Tomato Soup

2 celery stalks chopped up
1 medium onion chopped
2 carrots chopped up
2 cloves garlic crushed 
2 -  28 ounce cans of tomatoes with basil in it – Trader Joe’s is good
6 cups chicken stock
Salt and pepper 

If you can’t find tomatoes with basil add a cup of fresh basil to the soup. 
Sauté the celery, onion, carrots until soft. Add the crushed garlic and cook for a few minutes. Add the cans of tomatoes and chicken stock cook for 20 minutes.  Use an emersion blender or regular blender  to make the soup smooth. Add back to the pot to heat and season with salt and pepper to taste. If you like your tomato soup spicy add some of your favorite hot sauce. We eat ours with grilled sourdough and cheese sandwiches! Delicious!  

Lemon Basil Vinaigrette

*great on fish

2 tablespoons virgin olive oil

2 garlic cloves, crushed with a knife

2 ½ tablespoon fresh lemon juice

½ teaspoon grated lemon peel

3 tablespoons thinly sliced fresh basil or 3 tablespoon dried basil

2 teaspoons caper


Mix the garlic and the olive oil together.  Let stand for 2 hours.  Take the garlic cloves out of the oil. Mix the oil and all the other ingredients together. 

Tuscan Rice Salad

Original: Epicurious

1 cup Arborio rice or medium grain white rice

¾ teaspoon salt

¼ red wine vinegar

2 tablespoon olive oil (preferably extra-virgin)

1 large egg

1 tablespoon grated parmesan cheese

Nonstick vegetable oil spray

1 cup finely diced cooked pork

1 cup frozen petite peas, thawed

1/3 cup chopped red onion

3 tablespoons chopped fresh Italian parsley

6 large lettuce leaves

1 medium tomato, cut into thin wedges

1. Bring large saucepan of water to boil. Stir in rice and salt. Reduce heat to medium and simmer uncovered until rice is tender, stirring occasionally, about 15 minutes. Drain rice well.
2. Whisk vinegar and oil in large bowl. Add warm and toss to coat.
3. Whisk egg and Parmesan cheese in small bowl to blend. Spray medium nonstick skillet with vegetable oil spray and heat over medium-high heat. Add egg mixture and stir constantly until scrambled and cruds are set, about 1 minute. Remove from heat and cool. Cut egg into small pieces. Season to taste with pepper.
4. Stir egg pieces, pork, peas, red onion, and parsley into rice. Season salad to taste with salt and pepper. Line shallow bowl with lettuce leaves. Spoon rice salad onto leaves. Surround with tomato wedges, serve at room temperature.