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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Winter Bread Pudding

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This post is sponsored by Rhodes Bake 'n Serve Bread

 All opinions and text are my own. #NationalSlowCookerMonth

Today I have one of my favorite recipes to share with you! I am a huge fan of bread puddings, so for my second #slowcookerweek recipe this week, I used Rhodes Bread to make a Winter Bread Pudding. This tasty, easy to make bread pudding is loaded with fresh cranberries, apples, and flavorful spices! This is a dessert that your family and friends will love!

Don't forget about the fun giveaway we have going on this week to celebrate this tasty event! Enter at the end of this page! 

Winter Bread Pudding 

(makes 12 servings)

(printable recipe at end of page)

2-3 loaves of Rhodes Bread

6 ounces Fresh Cranberries

2 Granny Smith Apples

2 cups Heavy Cream

2 Eggs

1/4 cup Butter, melted

1/4 cup Dark Brown Sugar

1/2 teaspoon Vanilla

1/4 teaspoon Nutmeg

1/2 teaspoon Cinnamon

4-5 tablespoons Confectioners Sugar

Prepare the frozen loaves of Rhodes breads by first spraying a pan with cooking spray. I made five loaves at one time, because I wanted extra baked bread, but you will only need approx 2 1/2 loaves for this recipe. Once you spray the pan, spray the underside of a piece of plastic wrap that will cover the pan you used. Sit the pans in a warm area, such as a laundry room. Let the heat help the bread rise to double in size. Then bake the bread at 350 degrees for 20-25 minutes. Remove plastic before baking.

Let bread cool completely.

 Once the bread is cooled, chop it into small bite sized pieces.

Place bread cubes onto a baking sheet, and toast in oven for 15 minutes at 350 degrees, then let cool.

Once cooled, place bread cubes, cranberries, and apple pieces into the crock pot.

Mix together the cream, eggs, butter, dark brown sugar, vanilla, nutmeg and cinnamon in a separate bowl.

Pour the cream mixture into the crock pot.

Cook in slow cooker for 5-6 hours on low.

Scoop warm bread pudding into serving glasses. Sprinkle with confectioners sugar. Enjoy!

Thank you for joining me today! If you make this recipe, please let me know how you liked it !! Check out more slow cooker recipes from my blogging friends, listed below! Don't they look tasty?!

Wednesday’s Slow Cooker Recipes

• Green Chile Slow Cooker Cheese Tortellini by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Pepperoni Cheese Bread by That Recipe
• Slow Cooker Amish Chilly Day Soup by Frugal & Fit
• Slow Cooker Baked Ziti by Blogghetti
• Slow Cooker Kidney Bean Curry by The Spiffy Cookie
• Slow Cooker Cheesy Herb Dinner Rolls by Kate's Recipe Box
• Slow Cooker Chinese Barbecue Pork {Char Sui} by Karen's Kitchen Stories
• Slow Cooker Cowboy Beans by Cheese Curd In Paradise
• Slow Cooker Fiesta Chicken Sandwiches by Palatable Pastime
• Slow Cooker Greek Gigantes by A Kitchen Hoor's Adventures
• Slow Cooker Pizza Dip by Family Around the Table
• Slow Cooker Red Beans and Rice by Hezzi-D's Books and Cooks
• Slow Cooker Sausage Pasta e Fajioli Soup by Savory Moments
• Slow Cooker Winter Bread Pudding by The Freshman Cook
• Southwest Slow Cooker Pasta by A Day in the Life on the Farm

Enter the giveaway below!

a Rafflecopter giveaway

 a Rafflecopter giveaway Contest runs 1/20/2020 at 12:00 a.m. till 1/27/2020 at 11:59 p.m. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #NationalSlowCookerMonth bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and contest is open only to US residents.This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #NationalSlowCookerMonth posts or entry. Thank you to our sponsors Banza, Camellia, and Rhodes for providing prizes.

Winter Bread Pudding

Yield: 12

Author: The Freshman Cook

ingredients:

• 2-3 loaves of Rhodes Bread
• 6 ounces Fresh Cranberries
• 2 Granny Smith Apples
• 2 cups Heavy Cream
• 2 Eggs
• 1/4 cup Butter, melted
• 1/4 cup Dark Brown Sugar
• 1/2 teaspoon Vanilla
• 1/4 teaspoon Nutmeg
• 1/2 teaspoon Cinnamon
• 4-5 tablespoons Confectioners Sugar

instructions:

How to cook Winter Bread Pudding

1. Prepare the frozen loaves of Rhodes breads by first spraying a pan with cooking spray. I made five loaves at one time, because I wanted extra baked bread, but you will only need approx 2 1/2 loaves for this recipe. Once you spray the pan, spray the underside of a piece of plastic wrap that will cover the pan you used. Sit the pans in a warm area, such as a laundry room. Let the heat help the bread rise to double in size. Then bake the bread at 350 degrees for 20-25 minutes. Remove plastic before baking.
2. Let bread cool completely.
3. Once the bread is cooled, chop it into small bite sized pieces.
4. Place bread cubes onto a baking sheet, and toast in oven for 15 minutes at 350 degrees, then let cool.
5. Once cooled, place bread cubes, cranberries, and apple pieces into the crock pot.
6. Mix together the cream, eggs, butter, dark brown sugar, vanilla, nutmeg and cinnamon in a separate bowl.
7. Pour the cream mixture into the crock pot.
8. Cook in slow cooker for 5-6 hours on low.
9. Scoop warm bread pudding into serving glasses. Sprinkle with confectioners sugar.

https://www.thefreshmancook.com/2020/01/winter-bread-pudding.html

bread, pudding, cranberries, apple pieces

dessert

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #NationalSlowCookerMonth

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Cranberry Pecan Biscotti / #CranberryWeek

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I hope you found lots of great recipes this week during #CranberryWeek, but I have one more for you that you will love. Cranberry Pecan Biscotti! Easy to make, this dipping cookie is the perfect treat to give as gifts for the holidays! Full of dried cranberries and chopped pecan pieces, this cookie is then dipped in your favorite chocolate for  ultimate flavor enjoyment. Try these cookies. You will be glad you did!

Cranberry Pecan Biscotti
(makes 10-15 pieces)
(printable recipe at end of page)

2 cups all purpose Flour 
1 1/2 teaspoons Baking Powder
3/4 cup Sugar
1/2 cup unsalted Butter
1 teaspoon grated Lemon Zest
1/4 teaspoon Salt
2 large Eggs
3/4 cup chopped Pecans (small pieces)
2/3 cup dried Cranberries
1 bag of mini semi sweet Chocolate Chips 
2-3 tablespoons Heavy Whipping Cream

Preheat oven to 350 degrees. Whisk flour and baking powder in bowl. Set aside.

 Beat sugar and butter together in large mixing bowl. Add lemon zest and salt into bowl and blend. Add eggs in, one at a time.

 Add flour mix and beat until blended.

Add dried cranberries and chopped pecans to the batter.

Stretch dough onto baking sheet and pat out dough until it becomes a log measuring 13" long and 3" wide.

Bake about 30-35 minutes. Remove from oven and let cool for about 20-30 minutes.

Make sure biscotti is cooled. Cut the biscotti into 1/2" wide pieces, using a serrated knife.

Place cut pieces back onto baking sheet, on their sides, as shown. Bake in oven for 10 minutes.

Now turn the pieces over to bake the other side. Cook for only 5 minutes, then remove from the oven and let cool.

Pour the bag of semi sweet chocolate chips into a double boiler and let them melt. I used mini chips for this, but the regular size will work just the same. You could also use milk chocolate or dark chocolate if you prefer. Add 2-3 tablespoons of heavy whipping cream into the chocolate and stir until smooth. 

Dip the end of each piece of biscotti into the chocolate.

Set biscotti on a baking sheet covered with parchment paper to set up and dry.

 Enjoy your biscotti! This cookie treat makes a great holiday gift!  Place a few biscotti in a bag tied at the top and then place the bag in a cute mug for a festive look and a gift anyone would love!

Thanks for joining me today! I hope you enjoyed #CranberryWeek and that you found a lot of delicious recipes that you can use!

It's Cranberry Week! See all the other delicious cranberry recipes being shared today (and follow #cranberryweek to see even more):

• Cranberry Apple Muffins from Hezzi-D's Books and Cooks
• Cranberetto Sour from A Day in the Life on the Farm
• Cranberry Cornmeal Cookies from Savory Moments
• Cranberry Creme Brulee from The Redhead Baker
• Cranberry Buckle from Karen's Kitchen Stories
• Cranberry Margaritas from Sweet Beginnings
• Cranberry Cheese Bites from Our Good Life
• Cranberry Moscow Mule from Caroline's Cooking
• Cranberry Pecan Biscotti from The Freshman Cook
• Cranberry Syrup from Daily Dish Recipes
• Sparkling Cranberry Cocktail from Cookaholic Wife
• Vanilla Rum Cranberry Sauce from Cheese Curd In Paradise

Looking for more Cranberry recipes?

Cranberry Cheese Ball Wreath

Cranberry Clusters

Cranberry Panna Cotta

 

Cranberry Pecan Biscotti

Yield: 12-15 slices

Author: The Freshman Cook

ingredients:

• 2 cups all purpose Flour
• 1 1/2 teaspoons Baking Powder
• 3/4 cup Sugar
• 1/2 cup unsalted Butter
• 1 teaspoon grated Lemon Zest
• 1/4 teaspoon Salt
• 2 large Eggs
• 3/4 cup chopped Pecans (small pieces)
• 2/3 cup dried Cranberries
• 1 bag of mini semi sweet Chocolate Chips
• 2-3 tablespoons Heavy Whipping Cream

instructions:

How to cook Cranberry Pecan Biscotti

1. Preheat oven to 350 degrees. Whisk flour and baking powder in bowl. Set aside.
2. Beat sugar and butter together in large mixing bowl. Add lemon zest and salt into bowl and blend. Add eggs in, one at a time.
3. Add flour mix and beat until blended.
4. Add dried cranberries and chopped pecans to the batter.
5. Stretch dough onto baking sheet and pat out dough until it becomes a log measuring 13" long and 3" wide.
6. Bake about 30-35 minutes. Remove from oven and let cool for about 20-30 minutes.
7. Make sure biscotti is cooled. Cut the biscotti into 1/2" wide pieces, using a serrated knife.
8. Place cut pieces back onto baking sheet, on their sides, as shown. Bake in oven for 10 minutes.
9. Now turn the pieces over to bake the other side. Cook for only 5 minutes, then remove from the oven and let cool.
10. Pour the bag of semi sweet chocolate chips into a double boiler and let them melt. I used mini chips for this, but the regular size will work just the same. You could also use milk chocolate or dark chocolate if you prefer. Add 2-3 tablespoons of heavy whipping cream into the chocolate and stir until smooth.
11. Dip the end of each piece of biscotti into the chocolate.
12. Set biscotti on a baking sheet covered with parchment paper to set up and dry.
13. Enjoy your biscotti! This cookie treat makes a great holiday gift! Place a few biscotti in a bag tied at the top and then place the bag in a cute mug for a festive look and a gift anyone would love!

https://www.thefreshmancook.com/2019/11/cranberry-pecan-biscotti-cranberryweek.html

cranberry, pecans, chopped pecans, biscotti, dried cranberries, chocolate covered

dessert, snack, giftable

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