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Thursday, November 19, 2020

Cranberry Orange Pistachio Brownie Balls/#CranberryWeek

Cranberry Pistachio Brownie Balls are my second recipe of this week celebrating cranberries! They are easy to make, fun to eat, and are a great treat to include in a gift basket or on a cookie/candy holiday tray! I started this easy-to-make recipe by using store baked brownie bites. If you are in any type of time crunch, as we often are this time of year, this will save you a lot of time. I used dried cranberries w/orange and fresh pistachio nuts for this recipe. I dipped some of the brownies balls in milk chocolate, some in powdered sugar and some I  did not dip at all. They all taste amazing! I hope you enjoy them! 


Cranberry Orange Pistachio Brownie Balls
(makes 2-3 dozen brownie balls)
(printable recipe at end of page)

25 small Brownie Bites
1/2 cup chopped Pistachios
1/2 cup Orange Cranberries
10 ounces Milk Chocolate - chopped 
4-5 tablespoon Sweetened Condensed Milk
10 ounces Milk Chocolate-chopped 
Confectioners Sugar

These are the brownies that I used. I purchased them at Sam's Club and they taste wonderful!

Crumble the brownies into small pieces, then place them in a mixing bowl. Mix condensed milk with the chopped milk chocolate. Heat in the microwave or on the stove using low heat. Let chocolate cool a little. Add the pistachios, orange cranberries, and melted chocolate. I mixed them with a fork at first, but it was only a few minutes when I put on some disposable kitchen gloves and used my hands to mix everything together. Much quicker, and a better mix!

Use a tablespoon scoop to pull your mix from the bowl. Roll the scoops into chocolate balls. Place them on a cutting board or wax paper. Refrigerate if necessary. It is sometimes easier to work with when the chocolate is a bit chilled. Melt the chocolate for dipping the balls. Roll some in confectioners sugar, and some plain if you want. They taste fantastic anyway you make them!

Thank you for stopping by today!  Check out more fabulous cranberry recipes from some blogging friends! :

Thursday Cranberry Recipes


cranberry, orange, pistachio, brownie,
dessert, treat
dessert
Yield: 15-20
Author: The Freshman Cook
Print
Cranberry Orange Pistachio Brownie Balls

Cranberry Orange Pistachio Brownie Balls

Ingredients

  • 25 small Brownie Bites
  • 1/2 cup chopped Pistachios
  • 1/2 cup Orange Cranberries
  • 10 ounces Milk Chocolate - chopped
  • 5 tablespoon Sweetened Condensed Milk
  • 10 ounces Milk Chocolate-chopped
  • Confectioners Sugar

Instructions

  1. Crumble the brownies into small pieces, then place them in a mixing bowl. Mix condensed milk with the chopped milk chocolate. Heat in the microwave or on the stove using low heat. Let chocolate cool a little. Add the pistachios, orange cranberries, and melted chocolate. Use a tablespoon scoop to pull your mix from the bowl. Roll the scoops into chocolate balls. Place them on a cutting board or wax paper. Refrigerate if necessary. It is sometimes easier to work with when the chocolate is a bit chilled. Melt the chocolate for dipping the balls. Roll some in confectioners sugar, and some plain if you want. They taste fantastic anyway you make them!
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #Cranberry Orange Pistachio Brownie Balls
Created using The Recipes Generator

Wednesday, November 18, 2020

Cranberry Praline Fudge/#CranberryWeek

Welcome to #CranberryWeek! A whole week of celebrating the goodness and beauty of cranberries with my blogging friends, starting with this Cranberry Praline Fudge. The recipe begins with making Pecan Pralines. Once they are made, they are incorporated into the fudge recipe creating the most amazing flavors together! I made this fudge with the holidays in mind. I baked them in a mini brownie pan, so they can be given as gifts in a holiday tin or wrapped individually with cellophane to be included in a gift basket. Anyway you wrap them, your guests will love them!


Cranberry Praline Fudge
(makes 24 mini fudge)
(printable recipe at end of page)


Pralines
6 tablespoons Butter
1 1/2 cup White Sugar
1 1/2 cups chopped Pecans
1/2 cup Evaporated Milk
3/4 cup Light Brown Sugar
Vanilla Extract

2 cups semisweet Chocolate Chips
1/4 cup light Corn Syrup
1/2 cup Confectioners Sugar
1/4 cup reduced fat Evaporated Milk
1 teaspoon Vanilla
Pralines
5 ounces dried Cranberries



Begin with making the pralines. Add the butter, sugar, pecans, evaporated milk, and light brown sugar into a medium pot. Bring the temperature to a high heat once it starts to bubble. Mix everything together in the pot and stop stirring.

Cook until the pot begins to boil. Let it boil for 2 minutes. After the timer rings, add the vanilla and remove praline mix from the stove immediately. Start stirring and keep stirring the pot. The stirring is helping the mixture cool by incorporating air into the pot. Continue to mix until you hear a scraping sound on the side of the pot. That indicates that the mix is ready to be poured.

Pour the mixture onto the parchment and wait for it to cool. In the meantime, you can begin to put together your fudge recipe. This recipe can be made over a day or two, if you have the time.  


Once the praline is cooled, break it apart and place in a plastic bag or container until the fudge is made.

Start the fudge by mixing together the semisweet chips, corn syrup and confectioners sugar. 

Add in the evaporated milk and vanilla. Mix well.

Mix in the cranberries.

Add the praline that you broke up earlier in the recipe. You might not want all of the praline to be used in this recipe. You can start with approx. 1/2 of the praline to be used, and always add more if you want. Mix the praline into the fudge.

Spray the inside of your mini cupcake pan with cooking spray. Spoon the fudge into each cavity. When you are done, top some of the fudge cups with a small chip or two of praline or some cranberries. I like doing a few of both, and then I also make some with both cranberries and praline on top! 

I hope you enjoyed this Cranberry Praline Fudge recipe and I would love to hear from you if you make this fudge for gifts, dessert, of just because! 

Scroll down to the end of the page for a printable recipe and don't forget to check out all the very yummy recipes my fellow bloggers made to celebrate #CranberryWeek! 


Wednesday Cranberry Recipes


Cranberries, Cranberry, Fudge, Pralines, Brownies,
dessert, treats, snacks, chocolate
treats, snacks, American
Yield: 12
Author: The Freshman Cook
Print
Cranberry Praline Fudge

Cranberry Praline Fudge

Ingredients

Cranberry Praline fudge
  • Pralines~
  • 6 tablespoons Butter
  • 1 1/2 cup White Sugar
  • 1 1/2 cups chopped Pecans
  • 1/2 cup Evaporated Milk
  • 3/4 cup Light Brown Sugar
  • Vanilla Extract
  • Fudge~
  • 2 cups semisweet Chocolate Chips
  • 1/4 cup light Corn Syrup
  • 1/2 cup Confectioners Sugar
  • 1/4 cup reduced fat Evaporated Milk
  • 1 teaspoon Vanilla
  • Pralines
  • 5 ounces dried Cranberries

Instructions

  1. Begin with making the pralines. Add the butter, sugar, pecans, evaporated milk, and light brown sugar into a medium pot. Bring the temperature to a high heat once it starts to bubble. Mix everything together in the pot and stop stirring.Cook until the pot begins to boil. Let it boil for 2 minutes. After the timer rings, add the vanilla and remove praline mix from the stove immediately. Start stirring and keep stirring the pot. The stirring is helping the mixture cool by incorporating air into the pot. Continue to mix until you hear a scraping sound on the side of the pot. That indicates that the mix is ready to be poured.Pour the mixture onto the parchment and wait for it to cool. In the meantime, you can begin to put together your fudge recipe. This recipe can be made over a day or two, if you have the time. Once the praline is cooled, break it apart and place in a plastic bag or container until the fudge is made.Start the fudge by mixing together the semisweet chips, corn syrup and confectioners sugar. Add in the evaporated milk and vanilla. Mix well.Mix in the cranberries.Add the praline that you broke up earlier in the recipe. You might not want all of the praline to be used in this recipe. You can start with approx. 1/2 of the praline to be used, and always add more if you want. Mix the praline into the fudge.Spray the inside of your mini cupcake pan with cooking spray. Spoon the fudge into each cavity. When you are done, top some of the fudge cups with a small chip or two of praline or some cranberries. I like doing a few of both, and then I also make some with both cranberries and praline on top! 
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #Cranberry Praline Fudge
Created using The Recipes Generator

Friday, November 6, 2020

Cranberry Pecan Cornbread Bites/Holiday Side Dish Week

I am excited about sharing my Cranberry Pecan Cornbread Bites with you for my second Holiday Side Dish this week!

These moist, fresh cornbread loaves are stuffed full of fresh cranberries and pecan chips, making sure you get a full burst of flavor in every bite! These Cranberry Bites are easy to make, and I found that they are at their best if they are baked as you are preparing dinner. Put all the ingredients together then pop them in the oven and let them bake while your turkey is resting. They taste great with a little swipe of softened butter, or a drizzle of honey! 

I used a special pan for this recipe, but a small or large cupcake pan, will work also, just remember to adjust your baking time. 


Cranberry Pecan Cornbread Bites

( serves 12 pieces)

(printable recipe at end of page)  

1 cup  Raw Pecan Halves, chopped

2 cups White Flour

2 cups Yellow Corn Meal 

1/2 cup Sugar

1 teaspoon Salt

2 tablespoon Baking Powder

2 cups Buttermilk

3 Eggs, beaten

1/2 cup Butter, melted and cooled

2 cups Fresh Cranberries





Chop the pecans into small pieces as shown above. As you can see some pieces are small and some are larger. There is no need for uniform pieces unless that is the look you want!

Mix the white flour, cornmeal and the sugar together in a large bowl. Add the salt and baking powder with a spoon or spatula.

Add the buttermilk, eggs, and butter. 



Mix everything together with a mixer until blended.


Add cranberries and pecans to the batter. Mix everything together with a spatula or spoon.

This is the pan I used. I sprayed each little square. I tried it without the pan spray but the cornbread stuck to the pan. 
So as you  spray the pan, spread the spray with a small brush to make sure the entire cavity of the pan is covered. The bread will release from the pan with no problem. Spoon the batter into the pan. Try to fill the pan so some bites have a lot of cranberries, and some have fewer. That way your family or guests will be able to pick their favorite.

Cook the bites at 425 degrees for 10-12 minutes. Check them with a toothpick, just like you do a cake, for doneness.

Serve these Cranberry Cornbread Bites with a side of butter or honey. Your family and friends will love it! Happy Thanksgiving!



I am so happy you stopped by today! Thank you! Check out the list below which has more side dish recipes from some of my blogging friends. Lots of goodies!!! 

Friday Holiday Side Dish Recipes:


Thank you for stopping by today! For a printable copy of this recipe, scroll down to the end of the page! Have a Happy Thanksgiving!




Cranberry Pecan Cornbread Bites
cornbread, cranberries, pecans, small bites, Thanksgiving Side Dish
dinner, side dish, Thanksgiving, quick bake, prep ahead
Bread
Yield: 12
Author: The Freshman Cook
Print

Cranberry Pecan Cornbread Bites

Ingredients

Cranberry Pecan Cornbread Bites
  • 1 cup Raw Pecan Halves, chopped
  • 2 cups White Flour
  • 2 cups Yellow Corn Meal
  • 1/2 cup Sugar
  • 1 teaspoon Salt
  • 2 tablespoon Baking Powder
  • 2 cups Buttermilk
  • 3 Eggs, beaten
  • 1/2 cup Butter, melted and cooled
  • 2 cups Fresh Cranberries
  • Pan Spray

Instructions

  1. Chop the pecans into small pieces as shown above. As you can see some pieces are small and some are larger. There is no need for uniform pieces unless that is the look you want!Mix the white flour, cornmeal and the sugar together in a large bowl. Add the salt and baking powder with a spoon or spatula.Add the buttermilk, eggs, and butter. Mix everything together with a mixer until blended.Add cranberries and pecans to the batter. Mix everything together with a spatula or spoon.
  2. So as you spray the pan, spread the spray with a small brush to make sure the entire cavity of the pan is covered. The bread will release from the pan with no problem. Spoon the batter into the pan. Try to fill the pan so some bites have a lot of cranberries, and some have fewer. That way your family or guests will be able to pick their favorite.
  3. Cook the bites at 425 degrees for 10-12 minutes. Check them with a toothpick, just like you do a cake, for doneness.
  4. Serve these Cranberry Cornbread Bites with a side of butter or honey.

Notes:


Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #Cranberry Pecan Cornbread Bites
Created using The Recipes Generator





















  

 

 

 

 

 

 

 

 

 

 

 


Wednesday, November 4, 2020

Black Bean and Corn Salad Shrimp Cups

Can you believe it's already November and that Thanksgiving is just a few weeks away?! It really is amazing how fast time flies! This year our holidays may look a bit different, but they will still be very special, and although I love our family recipe traditions, I thought a new recipe tradition was in order for this year! 

I think these Black Bean and Corn Salad Shrimp Cups will be a welcome addition to our Thanksgiving festivities! This recipe is made easy by preparing the tortilla cups a day before, and the black bean and corn mix is a simple chop of some veggies. The shrimp is boiled using green onions and then pan fried for a bit of crispiness! It all comes together in the tortilla cups for ease of serving.


Black Bean and Corn Salad Shrimp Cups
(makes 4-6 cups)
(printable recipe at end of page)


6 Street Tacos Flour Tortillas
1 cup chopped Roma Tomato
1/4 cup chopped Green Onions
7 ounces canned Black Beans
1 tablespoon Fresh Cilantro
1 large Shrimp per cup
1 ear of Corn, cut off the cob
1/8 cup Fresh Lime juice
1 tablespoon Olive Oil
1/4 teaspoon Ground Cumin
2 pinches of Salt
Black Pepper
Hot Sauce


Place the mini tacos into a large cupcake pan. A regular size pan will work also, although the cups will be smaller. Push the bottom center of the tortilla into the pan. Use a toothpick on each side, like the picture above to hold the sides together. Bake at  350 degrees for 8-10 minutes. The top edge of the tortilla will begin to brown. Remove from oven and let cool.

Peel, devein and rinse the shrimp. 

Fill a medium pot with cold water. Add the shrimp and chop 2 stalks of green onion and add it to your pot of shrimp. Bring the pot to a boil and let it boil for 3-4 minutes. 

Immediately move the water from the shrimp pot, and pour the shrimp into a bowl. Cover the shrimp with ice to cool it quickly. Once it is cool, place in the refrigerator while you cut the veggies. 

Boil the corn in a pot of water. You could also grill it for a great taste.
When the corn is cooked, let it cool, and then cut it off the cob.

Chop the roma tomatoes, green onions, jalapeno, corn and beans. Place all of them in a bowl, add the cumin and mix together. This can be made early on the day you are serving the cups. Refrigerate until needed.

Melt the butter, and pan fry the shrimp to add a bit of color and crispiness to them.

Add veggies to bowl, and top with a piece of the shrimp. Add some avocado to the plate and drizzle with hot sauce! Enjoy! 
Thank you for stopping by today!

Scroll down for recipes from my fellow bloggers with more mouthwatering ideas for your Thanksgiving table!

Wednesday Holiday Side Dish Recipes:


    Black Bean and Corn Salad Shrimp Cups

    (serves 4)
    (printable recipe at end of page)


    Mini Flour Tortillas
    1 cup chopped Roma Tomato
    1/4 cup sliced Green Onion
    1 tablespoon Cilantro
    7 ounces cooked Black Beans
    1 ear of Corn
    1 fresh Lime
    1 tablespoon Olive Oil
    1/4 teaspoon Ground Cumin
    2 pinches Salt
    sprinkle of Black Pepper
    1 fresh Avocado
    Hot Sauce


    tortillas, tomatoes, onions, black beans, fresh cilantro, shrimp, corn, lime juice, olive oil, cumin, salt, pepper
    side dish, Thanksgiving, shrimp, appetizer
    Yield: 6
    Author: The Freshman Cook
    Print
    Black Bean and Corn Salad Shrimp Cups

    Black Bean and Corn Salad Shrimp Cups

    Ingredients

    Black Bean and Corn Salad Shrimp Cups
    • 6 Street Tacos Flour Tortillas
    • 1 cup chopped Roma Tomato
    • 1/4 cup chopped Green Onions
    • 7 ounces canned Black Beans
    • 1 tablespoon Fresh Cilantro
    • 1 large Shrimp per cup
    • 1 ear of Corn, cut off the cob
    • 1/8 cup Fresh Lime Juice
    • 1 tablespoon Olive Oil
    • 1/4 teaspoon Ground Cumin
    • 2 pinches of Salt
    • Black Pepper

    Instructions

    1. Place the mini tacos into a large cupcake pan. A regular size pan will work also, although the cups will be smaller. Push the bottom center of the tortilla into the pan. Use a toothpick on each side, like the picture above to hold the sides together. Bake at 350 degrees for 8-10 minutes. The top edge of the tortilla will begin to brown. Remove from oven and let cool.Peel, devein and rinse the shrimp. Fill a medium pot with cold water. Add the shrimp and chop 2 stalks of green onion and add it to your pot of shrimp. Bring the pot to a boil and let it boil for 3-4 minutes. Immediately move the water from the shrimp pot, and pour the shrimp into a bowl. Cover the shrimp with ice to cool it quickly. Once it is cool, place in the refrigerator while you cut the veggies.
    2. Boil the corn in a pot of water. You could also grill it for a great taste.
    3. When the corn is cooked, let it cool, and then cut it off the cob.
    4. Chop the roma tomato, green onions, jalapeno, corn and beans. Place all of them in a bowl, add the cumin and mix together. This can be made early on the day you are serving the cups. Refrigerate until needed.
    5. Melt the butter, and pan fry the shrimp to add a bit of color and crispiness to them.
    6. Add veggies to bowl, and top with a piece of the shrimp. Add some avocado to the plate and drizzle with hot sauce!

    Notes:


    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #Black Bean Corn Salad Shrimp Cups
    Created using The Recipes Generator