Cranberry Pecan Cornbread Bites/Holiday Side Dish Week

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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:

• Air Fried Green Beans with Crispy Onions by West Via Midwest
• Apple and Kohlrabi Slaw by A Day in the Life on the Farm
• Balsamic Brussels Sprouts with Bacon by Lemon Blossoms
• Buttery Pearl Barley Mushroom Pilaf by Food Lust People Love
• Cheesy Asparagus Bake by The Fresh Cooky
• Couscous with Cumin and Pine Nuts by Shockingly Delicious
• Cranberry Pecan Cornbread Mini Bites by The Freshman Cook
• Creamed Corn by Savory Experiments
• Creamy Cheesy Brussel Sprouts with Bacon by Blogghetti
• Farro Salad with Apples, Arugula & Feta by Sweet Beginnings
• Lemon and Garlic Roasted Brussels Sprouts by Palatable Pastime
• Loaded Cauliflower Casserole by Cheese Curd in Paradise
• Make Ahead Mashed Potatoes by Family Around the Table
• Persimmon Salad With Balsamic Vinaigrette by The Foodie Affair
• Rice Pilaf with Dried Cranberries and Almonds by An Affair from the Heart
• Roasted Beet & Goat Cheese Salad by Kate's Recipe Box
• Roasted Carrots with Goat Cheese and Pecans by Hezzi-D's Books and Cooks
• Roasted Sweet Potatoes and Apples by Devour Dinner
• Sausage Stuffing by House of Nash Eats
• Wild Rice and Broccoli Casserole by Karen's Kitchen Stories
• Wild Rice and Sprouts Pilaf by A Kitchen Hoor's Adventures

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!

cornbread, cranberries, pecans, small bites, Thanksgiving Side Dish

dinner, side dish, Thanksgiving, quick bake, prep ahead

Bread

Yield: 12

Author: The Freshman Cook

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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:

Similar Recipes

Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle

Cranberry Salsa

Caramel Apple Quick Bread

https://www.thefreshmancook.com/2020/11/cranberry-pecan-cornbread-bitesholiday.html

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Tag @thefreshmancook on instagram and hashtag it #Cranberry Pecan Cornbread Bites

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Black Bean and Corn Salad Shrimp Cups

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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:

• Air Fryer Brussels Sprouts by Savory Experiments
• Baby Yams with Honey Apple Syrup by Palatable Pastime
• Black Bean and Corn Salad Shrimp Cups by The Freshman Cook
• Candied Butternut Squash by Our Good Life
• Cheesy Brussels Sprouts Bake by Sweet Beginnings
• Cranberry Kissed Green Beans by Cindy's Recipes and Writings
• Easy Corn Pudding by Lemon Blossoms
• Garlic Mushrooms by House of Nash Eats
• Green Bean and Cauliflower Gratin by Hezzi-D's Books and Cooks
• Maple Glazed Delicata Squash by A Day in the Life on the Farm
• Roasted Carrots with Honey and Thyme by Kate's Recipe Box
• Slow Cooker Glazed Carrots by Blogghetti
• Sophisticated Green Bean Casserole by An Affair from the Heart
• Spinach Orzo Salad by Shockingly Delicious
• Twice Baked Butternut Squash by A Kitchen Hoor's Adventures
• Wild Rice Salad: Make ahead Thanksgiving SIde by West Via Midwest
• Wild Rice Supreme by The Fresh Cooky




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
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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:


https://www.thefreshmancook.com/2020/11/black-bean-and-corn-salad-shrimp-cups.html
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #Black Bean Corn Salad Shrimp Cups
Created using The Recipes Generator

3 Simple Ways to Decorate an Acorn Sugar Cookie

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I mentioned in my post from last week, Apple Pie Bites For The Dessert Bar, that I was putting together a Dessert Bar for my Thanksgiving dinner guests. I thought it would be fun to add some simple sugar cookies to the Dessert Bar, and these Acorn Sugar Cookies couldn't get much easier. Even if you have never made decorated sugar cookies, these will be no problem for you! The only thing to remember when making these cookies is to allow enough time. It takes time for the dough to chill, time to decorate them and time for the icing to dry after they are decorated. So, if you are serving these cookies on Thursday, you might want to make them the weekend before. 

Acorn Sugar Cookies 

(Makes 5 dozen cookies)

(printable recipe at end of post)

Cookie Dough

5 cups Flour 

3 teaspoon Baking Powder

Pinch of Salt

2 cups Butter

2 cups Sugar

2 Eggs

2 teaspoons Almond Extract

Icing 

6 ounces of Warm Water 

5 tablespoons Meringue Powder

1 teaspoon Cream of Tartar

2.25 pounds of Confectioner's Sugar

Brown Decorating Color

1 cup Chopped Cashews

1 cup Chocolate Sprinkles

1 cup Chocolate Heath Pieces 

Mix together the flour, baking soda, and salt in a large bowl. Set aside. In a large mixing bowl, cream butter and sugar.....

until light and fluffy. Mix in the eggs and almond extract. 

Mix dry ingredients a little at a time to butter mixture. Mix until flour is incorporated and the dough comes together.

The dough needs to be chilled. On the Kitchen Gifts web site they recommend this great idea to help you start cutting out your cookies sooner than later. Take a spatula full of dough, and put it in the middle of a piece of parchment paper. Cover the dough with the same size parchment paper. Roll out the dough to 1/4" thickness.

Place the dough on a baking sheet, cover with plastic, and let it chill in the refrigerator. Repeat the process until all the dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be done. If not, wait about 1/2 hour. They should be done by then. Take out the first batch, cut out, and start baking at 350 degrees for 8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. If covered properly with plastic, these can stay in the fridge overnight. Many times I have made the recipe before I go to bed. and then I cut them out and bake them in the morning.

Frosting:

I have been using this recipe for a little over a year,and I really like it. It makes up quick, and I have had lots of comments of how good it tastes. I found this recipe on the Cake Central website. I love this site. I can truly spend hours browsing the cookies that bakers have

posted. It's a great site!

In the mixing bowl from the mixer, pour in the warm water and the meringue powder. Mix it with a whisk until it is frothy and has thickened a bit, about 30 seconds.

Add the cream of tartar and whisk for another 30 seconds.

Pour all of the confectioners sugar in the bowl, and place the bowl on the mixer.

Use your paddle attachment on low speed, and mix for 10 minutes. I usually stop the mixer at least one time during the 10 minutes to push down the icing that gathers on the wall of the bowl. Your icing will get smooth, thick and creamy.

Place in a sealed container until you are ready to use.

Mix some of the icing with brown color until it is your desired color. Add water to the icing, a little bit at a time, until it is the consistency that will allow you to outline the cookie and fill in the acorn. A good way to gauge this is to pull a spoon through the icing and count to ten. During the ten seconds the icing should go back together where it was pulled apart.

Place the icing in a decorating bag using a Wilton #2 tip. Outline the acorn. Fill in the bottom half of the acorn. Fill in the top part of the acorn.

 

Decorate the tops of the acorn with brown sprinkles, chopped cashews, and chocolate Heath pieces. Let dry and enjoy!

I think these cookies are the perfect addition to my Thanksgiving Dessert Bar! I hope you agree! 

Author: The Freshman Cookprint recipe

Acorn Sugar Cookie

INGREDIENTS:

Cookie Batter

• 5 cups Flour
• 3 teaspoons Baking Powder
• Pinch of salt
• 2 cups Butter
• 2 cups Sugar
• 2 Eggs
• 2 teaspoons Almond Extract

Icing

• 6 ounces Warm Water
• 5 tablespoon Meringue Powder
• 1 teaspoon Cream of Tartar
• 2.25 pounds Confectioner's Sugar
• Brown Decorating Color
• 1 cup chopped Cashews
• 1 cup Chocolate Sprinkles
• 1 cup Chocolate Heath Sprinkles

INSTRUCTIONS:

Cookies

1. Mix together the flour, baking soda, and salt in a large bowl. Set aside. In a large mixing bowl, cream butter and sugar until light and fluffy. Mix in the eggs and almond extract.
2. Mix dry ingredients a little at a time to butter mixture. Mix until flour is incorporated and the dough comes together.
3. The dough needs to be chilled. On the Kitchen Gifts web site they recommend this great idea to help you start cutting out your cookies sooner than later. Take a spatula full of dough, and put it in the middle of a piece of parchment paper. Cover the dough with the same size parchment paper. Roll out the dough to 1/4" thickness.
4. Place the dough on a baking sheet, cover with plastic, and let it chill in the refrigerator. Repeat the process until all the dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be done. If not, wait about 1/2 hour. They should be done by then. Take out the first batch, cut out, and start baking at 350 degrees for 8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. If covered properly with plastic, these can stay in the fridge overnight. Many times I have made the recipe before I go to bed. and then I cut them out and bake them in the morning.

Icing

1. In the mixing bowl from the mixer, pour in the warm water and the meringue powder. Mix it with a whisk until it is frothy and has thickened a bit, about 30 seconds.
2. Add the cream of tartar and whisk for another 30 seconds.
3. Pour all of the confectioners sugar in the bowl, and place the bowl on the mixer.
4. Use your paddle attachment on low speed, and mix for 10 minutes. I usually stop the mixer at least one time during the 10 minutes to push down the icing that gathers on the wall of the bowl. Your icing will get smooth, thick and creamy.
5. Place in a sealed container until you are ready to use.
6. Mix some of the icing with brown color until it is your desired color. Add water to the icing, a little bit at a time, until it is the consistency that will allow you to outline the cookie and fill in the acorn. A good way to gauge this is to pull a spoon through the icing and count to ten. During the ten seconds the icing should go back together where it was pulled apart.
7. Place the icing in a decorating bag using a Wilton #2 tip. Outline the acorn. Fill in the bottom half of the acorn. Fill in the top part of the acorn.
8. Decorate the tops of the acorn with brown sprinkles, chopped cashews, and chocolate Heath pieces. Let dry and enjoy!

http://www.thefreshmancook.com/2016/11/3-simple-ways-to-decorate-acorn-sugar.html

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Thanksgiving Monster Cookies

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 As a child growing up Thanksgiving dessert was always for the adults. Pies, pies everywhere! Well, when I was little, I didn't like pies, and neither did anyone else at the kids table. So there was no dessert for us! That is where the Thanksgiving Monster Cookies idea came from. These cookies have most of the things that kids love like.........

chocolate chips, Reese's Pieces, raisins, and caramel.

Plus you can use sugar or a sugar substitute.

And, they can be made ahead of time!!!!!

Check out this yummy recipe at Bacon Time with the Hungry Hypo.

I brought these cookies and the recipe when I visited yesterday!

Thanks for stopping by and have a 

Happy and Joyous Thanksgiving!