Cranberry Clusters / #CranberryWeek

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Today is the last day of #CranberryWeek! It has been a lot of fun for me, and I hope you have enjoyed all the cranberry recipes. I made these tasty, candy Cranberry Clusters for today, which you could tuck into a basket of goodies as part of a holiday gift, pile on a platter to take to a neighborhood party, or drop one in a cellophane bag, tie it with a pretty ribbon and hide it in a stocking!

With only a few ingredients, these candies take no time to make and are loaded with flavor. The red cranberries and the green pistachios taste great together and they lend a festive look to your serving plate.

Cranberry Clusters
(recipe makes 12 clusters)
(printable recipe at end of page) 

1/2 cup Hard Chow Mein Noodles
1/2 cup Dried Cranberries
1/2 cup Pistachios 
14-16 ounces Vanilla Flavored Almond Bark

Chop the dried cranberries and pistachios into smaller pieces.Toss them in a large bowl and add the chow mein noodles.

Chop and then melt the Vanilla Flavored Almond Bark. It takes about a minute and a half to melt.

Immediately pour melted vanilla into bowl with noodles, pistachios, and cranberries. Mix together until all the ingredients are covered.

Place a sheet of wax paper on a baking sheet. Wear gloves to use your hands, or you could use two forks to lift up the clusters, and place them on the wax paper. Let them set up in the refrigerator.

Enjoy your Cranberry Clusters!

Thank you for dropping by today and Thank you to Caroline from Caroline's Cooking for being the brains behind the tasty idea of #CranberryWeek!

See all the other recipes being shared for today's final Cranberry Week post - we hope you've enjoyed following along and will try some of the many cranberry creations!

• Cranberry Bliss Bars (Starbucks Copycat) from Family Around The Table
• Cranberry Clementine Gin from Culinary Adventures with Camilla
• Cranberry Clusters by The Freshman Cook
• Cranberry Cream Cheese Bars from Sew You Think You Can Cook
• Cranberry-Pistachio Dark Chocolate Bark from Books n' Cooks
• Panettone from Caroline's Cooking
• You Make Me Blush Cocktail by A Day in the Life on the Farm
• Warm Cranberry Punch from Everyday Eileen

Author: The Freshman Cook

Cranberry Clusters

ingredients:

• 1/2 cup Hard Chow Mein Noodles
  1/2 cup Dried Cranberries
  1/2 cup Pistachios 
  14-16 ounces Vanilla Flavored Almond Bark

instructions:

1. Chop the dried cranberries and pistachios into smaller pieces.Toss them in a large bowl and add the hard chow mein noodles.
2. Chop and then melt the Vanilla Flavored Almond Bark. It takes about a minute and a half to melt.
3. Immediately pour melted vanilla into bowl with noodles, pistachios, and cranberries. Mix together until all the ingredients are covered.
4. Place a sheet of wax paper on a baking sheet. Wear gloves to use your hands, or you could use two forks to lift up the clusters, and place them on the wax paper. Let them set up in the refrigerator.

http://www.thefreshmancook.com/2017/11/cranberry-clusters-cranberryweek.html

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Celebrate It! Blog Link Party!

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I am so happy you stopped by today! Have a Happy Thanksgiving next Thursday, stop by later after 9pm if you can!
 

Last Weeks Featured Link Ups!

How To Start Homesteading

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Little House Living 

 Best Affordable Boots

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Pretty Extraordinary

DIY Thanksgiving Paper Bag Turkey Door Wreath

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Dazzle while Frazzled 

 

Let's Party!

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Cranberry Cheese Balls / #CranberryWeek

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Sometimes when you are entertaining, simple is best. Simple doesn't mean it isn't tasty good, or it isn't unique, or it doesn't have that party"wow" factor, it just means it is simple and easy to prepare. These little Cranberry Cheese Balls fit all the above qualifications, and they definitely need to be on your party list this holiday season! 

 It's a good idea to make these cheese balls a day or two before you want to serve them. It gives time for the flavors to meld together, and you get to check something off your list a day earlier! These cheese balls also make wonderful hostess gifts and are great  for potlucks!
Cranberry Cheese Balls
(printable recipe at end of page)

8 ounces Cream Cheese~softened
4 ounces Goat Cheese~softened
2 cups Dried Cranberries
Rosemary Sprigs

Mix the goat cheese and cream cheese together. Cover and place in the refrigerator.

Chop the cranberries in a food processor. They can be chopped with a knife, but I like the tiny chop that the processor gives.

Start making balls of cheese using a scoop. If you like the size I made, use a small scoop that is 1/2 ounce. Scoop up the cheese, release it from the scoop, and roll it in to a ball. Then take pieces of chopped cranberry and mix it together with the cheese, using your hands.They should start to look like the cheese balls pictured above. When they are all rolled, refrigerate them until you are ready to serve.

 Pull the stems off of the rosemary. The amount needed depends on the size of the wreath. To pull the leaves off the rosemary, turn the sprig of rosemary upside down, and pull the leaves from the top down.  Place the rosemary on a plate to resemble a wreath. Use the plate you want to serve them on. Top the rosemary sprigs with the cheese balls.

 See all the other recipes being shared today as part of Cranberry week - follow #cranberryweek for all the tasty cranberry creations:

• Butternut Squash Wild Rice Salad with Cranberries and Fennel from Caroline's Cooking
• Cranberry Almond Chicken Salad Wraps from Family Around The Table
• Cranberry Cheese Ball by The Freshman Cook
• Cranberry Cobbler from Cookaholic Wife
• Cranberry Cocktail from Bear & Bug Eats
• Cranberry Gremolata from Culinary Adventures with Camilla
• Cranberry Orange Relish from Books n' Cooks
• Jellied Cranberry Sauce from Palatable Pastime
• Orange Cranberry Sweet Rolls from A Kitchen Hoor's Adventures
• Roasted Green Beans with Cranberries from Making Miracles
• Slow Cooker Cranberry BBQ Chicken from Jonesin' For Taste
• Slow Cooker Cranberry Pot Roast from Everyday Eileen
• White Cheddar and Cranberry Dip from Sew You Think You Can Cook
• White Chocolate Cranberry Blondies from House of Nash Eats

Thanks for joining me today! Drop by on Friday to see the recipe for my Cranberry Clusters! Delicious Cranberry Clusters Candy to serve to guests, stick into gift tins, or enjoy yourself! See you Friday!

Author: The Freshman Cook

Cranberry Cheese Balls

ingredients:

• 8 ounces Cream Cheese~softened
  4 ounces Goat Cheese~softened
  2 cups Dried Cranberries
  Rosemary Sprigs

instructions:

1. Mix the goat cheese and cream cheese together. Cover and place in the refrigerator.
2. Chop the cranberries in a food processor. They can be chopped with a knife, but I like the tiny chop that the processor gives.
3. Start making balls of cheese using a scoop. If you like the size I made, use a small scoop that is 1/2 ounce. Scoop up the cheese, release it from the scoop, and roll it in to a ball. Then take pieces of chopped cranberry and mix it together with the cheese, using your hands.They should start to look like the cheese balls pictured above. When they are all rolled, refrigerate them until you are ready to serve.
4.  Pull the stems off of the rosemary. The amount needed depends on the size of the wreath. To pull the leaves off the rosemary, turn the sprig of rosemary upside down, and pull the leaves from the top down.  Place the rosemary on a plate to resemble a wreath. Use the plate you want to serve them on. Top the rosemary sprigs with the cheese balls.

http://www.thefreshmancook.com/2017/11/cranberry-cheese-balls-cranberryweek.html

Created using The Recipes Generator

  
 

Cranberry Mousse Chocolate Dessert Bowls / #CranberryWeek

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 Today is the first day of #CranberryWeek and I am very excited about the recipes I will be sharing with you. I hope you enjoy them and the recipes presented from other bloggers in the group!
My recipe today, is one of my favorites, Cranberry Mousse Chocolate Dessert Bowls! 

This recipe can made in two parts. The chocolate bowls one day, and the cranberry mousse at another time. After the mousse is made about three hours are needed for the mousse to set up. After that, you can serve at any time, but the chocolate softens when handled, so when moving them to a plate to serve, move quickly.

Cranberry Mousse Chocolate Dessert Bowls
(recipe serves 4)
(printable recipe at end of page)

12 ounces Milk Chocolate
1 water balloon for each chocolate cup
1 bag Fresh Cranberries
8 ounces Cream Cheese, softened
3/4 cup Sugar
1/4 cup Crushed Cranberry Juice
2 Egg Yolks, beaten
1 cup Whipping Cream

Blow up 1 balloon for each bowl you want to make. Use a bowl or cup to set each balloon in. Chop the chocolate and place in a double boiler on medium low heat. Let it melt slowly. You don't want it too hot. As the chocolate melts, stir it a little to help the chocolate melt evenly.

Once melted, turn the pan so the chocolate pools together in one spot. Place the top of the balloon in the chocolate, and turn the balloon in the chocolate, coating it down the balloon.Turn it several times so the balloon gets a bit of a thick coating on it.

 Set the balloons back in to the cups to let the chocolate set up.

Once the balloons have dried, about an hour, pop the balloon and immediately pull the balloon pieces away from the chocolate. Be gentle to avoid the chocolate from cracking. Place in a plastic container in the refrigerator or in the pantry.

Cook cranberries according to package directions.

Use a flat spatula to push the cranberries and the juice through a strainer, and into a medium bowl.

While doing this, be aware that the under side of the sieve will be filling up with cranberry juice. Scrape the bottom to put that juice into the bowl also.

In a separate bowl, beat the cream cheese and sugar together until it is smooth. Make sure that the cream cheese is softened completely, before mixing. Beat in the cranberry juice and eggs. 

In a separate bowl, beat the whipping cream into whipped cream, but do not add sugar. The peaks of the whipping cream should be beaten to soft peaks. Fold the whipping cream into the cranberry mix. 

Spoon cranberry mousse into each bowl. Place bowls in refrigeration for 3 hours minimum before serving.

When ready to serve, garnish plate with cranberry sauce and slivers of chocolate for a holiday look.
Thanks for joining me today!


See all the other cranberry creations being shared as we kick off Cranberry week today - follow #cranberryweek to see all the delicious recipes:

• Cranberry Apple Cider Sangria from Culinary Adventures with Camilla
• Cranberry Apple Pecan Bread from Cookaholic Wife
• Cranberry Apple Pie from House of Nash Eats
• Cranberry Butter from Family Around The Table
• Cranberry Coffee Cake from A Day in the Life on the Farm
• Cranberry Loaf from Making Miracles
• Cranberry Moscow Mules from Books n' Cooks
• Cranberry Mousse Chocolate Dessert Bowls by The Freshman Cook
• Cranberry Swirl Bread from Sew You Think You Can Cook
• Double Chocolate Cranberry Almond Bark from Frugal Pantry
• Frosted Cranberries from Bear & Bug Eats
• Pear Frangipane Tart with Cranberries from Caroline's Cooking
• Roasted Cranberry Chicken Salad from A Kitchen Hoor's Adventures

Author: The Freshman Cook

Cranberry Mousse Chocolate Dessert Bowls
ingredients:


• 12 ounces Milk Chocolate
  1 water balloon for each chocolate cup
  1 bag Fresh Cranberries
  8 ounces Cream Cheese, softened
  3/4 cup Sugar
  1/4 cup Crushed Cranberry Juice
  2 Egg Yolks, beaten
  1 cup Whipping Cream
instructions:


1. Blow up 1 balloon for each bowl you want to make. Use a bowl or cup to set each balloon in. Chop the chocolate and place in a double boiler on medium low heat. Let it melt slowly. You don't want it too hot. As the chocolate melts, stir it a little to help the chocolate melt evenly.
2. Once melted, turn the pan so the chocolate pools together in one spot. Place the top of the balloon in the chocolate, and turn the balloon in the chocolate, coating it down the balloon.Turn it several times so the balloon gets a bit of a thick coating on it.
3.  Set the balloons back in to the cups to let the chocolate set up.
4. Once the balloons have dried, about an hour, pop the balloon and immediately pull the balloon pieces away from the chocolate. Be gentle to avoid the chocolate from cracking. Place in a plastic container in the refrigerator or in the pantry.
5. Cook cranberries according to package directions.
6. Use a flat spatula to push the cranberries and the juice through a strainer, and into a medium bowl.
7. While doing this, be aware that the under side of the sieve will be filling up with cranberry juice. Scrape the bottom to put that juice into the bowl also.
8. In a separate bowl, beat the cream cheese and sugar together until it is smooth. Make sure that the cream cheese is softened completely, before mixing. Beat in the cranberry juice and eggs.
9. In a separate bowl, beat the whipping cream into whipped cream, but do not add sugar. The peaks of the whipping cream should be beaten to soft peaks. Fold the whipping cream into the cranberry mix.
10. Spoon cranberry mousse into each bowl. Place bowls in refrigeration for 3 hours minimum before serving.
11. When ready to serve, garnish plate with cranberry sauce and slivers of chocolate for a holiday look.
http://www.thefreshmancook.com/2017/11/cranberry-mousse-chocolate-dessert.html
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Holiday Breakfast Casserole / #SundaySupper

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Casseroles are a great dish for your busy holiday mornings because of their make ahead convenience, and their ability to feed many people at one time. This Holiday Breakfast Casserole does those things and it uses packaged breakfast rolls for even greater ease in preparation.

Holiday Breakfast Casserole
 (feeds approx. 6-8)
  (printable recipe at end of page)
1-8oz. package Orange Rolls
1/2 cup Orange flavored Cranberries
1/4 cup Chopped Pecans
1 teaspoon Cinnamon
1/8 teaspoon Salt
2 cups Milk
2 tablespoons Butter
1 Egg, beaten
2 teaspoon Orange Extract
1 tablespoon Dark Brown Sugar
1/3 cup Confectioners Sugar
1-2 tablespoons No Pulp Orange Juice
1/4 teaspoon Orange Extract (if desired)



Preheat oven to 350 degrees.

Cook the orange rolls according to the package directions. Once the rolls come out of the oven, add the orange frosting as directed. Set aside to cool.

 Once cooled, cut rolls into small cubes. Place in 9x13 baking pan. 

In a medium bowl mix together the cranberries, chopped pecans, cinnamon and salt. Use a large spoon to mix all the dry ingredients together with the rolls. Heat the milk and butter in a medium saucepan until warm. Add beaten egg, sugar and extract to the milk and butter.  Mix together. Pour into baking dish over the dry ingredients.

Bake for 30-40 minutes. Make glaze by mixing together the confectioners sugar, orange juice, and if you want even more orange flavor, add the orange extract. If you are happy with the intensity of the orange flavor, omit the extract.  Set aside. Check to see if the casserole is done, by checking the middle with a toothpick. 

 Remove from oven and drizzle with Orange Glaze.

 Thank you for stopping by today!

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We are all about casseroles today at #SundaySupper! Check out all these other tasty Holiday Casserole Recipes. Perfect for your holiday recipe planning!













Holiday Casserole Recipes #SundaySupper

Breakfast Casseroles

• Apple Crumble French Toast Casserole by Pies and Plots
• Cheesy Sausage and Grits Breakfast Casserole by The Weekend Gourmet
• Holiday Breakfast Casserole by The Freshman Cook
• Sausage Breakfast Casserole with Crescent Rolls by Sunday Supper Movement
• Skillet Chilaquiles with Baked Eggs by Our Good Life

Classic Casseroles

• Baked Carrot and Sweet Potato Mash with Cheese by Sprinkles and Sprouts
• Buttery Baked Bread Dressing by Food Lust People Love
• Collard Green Au Gratin by Soulfully Made
• French Potato Gratin by That Skinny Chick Can Bake
• Ham & Cheese Corn Casserole (Spoon Bread) by Palatable Pastime
• Leftover Turkey Noodle Casserole by Crickets Confections
• Lower Carb Green Bean Casserole by Positively Stacey
• Simple Healthy Sweet Potato Casserole (Dairy-Free) by Bites of Wellness
• Turkey and Noodles by A Day in the Life on the Farm

Creative Casseroles

• Brussels Sprouts and Quinoa Gratin by The Wimpy Vegetarian
• Cauliflower and Spinach au Gratin by Simple and Savory
• Cheesy Orzo Pasta Bake by Caroline’s Cooking
• Mexican Cornbread Casserole by Restless Chipotle
• Shrimp Pineapple Rice Casserole by Sue’s Nutrition Buzz
• Spaghetti Western Chili Casserole by Kudos Kitchen by Renee

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

Author: The Freshman Cook

Holiday Breakfast Casserole

ingredients:

• 1-8oz. package Orange Rolls
  1/2 cup Orange flavored Cranberries
  1/4 cup Chopped Pecans
  1 teaspoon Cinnamon
  1/8 teaspoon Salt
  2 cups Milk
  2 tablespoons Butter
  1 Egg, beaten
  2 teaspoon Orange Extract
  1 tablespoon Dark Brown Sugar
  1/3 cup Confectioners Sugar
  1-2 tablespoons No Pulp Orange Juice
  1/4 teaspoon Orange Extract (if desired)

instructions:

1. Preheat oven to 350 degrees.
2. Cook the orange rolls according to the package directions. Once the rolls come out of the oven, add the orange frosting as directed. Set aside to cool.
3.  Once cooled, cut rolls into small cubes. Place in 9x13 baking pan.
4. In a medium bowl mix together the cranberries, chopped pecans, cinnamon and salt. Use a large spoon to mix all the dry ingredients together with the rolls. Heat the milk and butter in a medium saucepan until warm. Add beaten egg, sugar and extract to the milk and butter.  Mix together. Pour into baking dish over the dry ingredients.
5. Bake for 30-40 minutes. Make glaze by mixing together the confectioners sugar, orange juice, and if you want even more orange flavor, add the orange extract. If you are happy with the intensity of the orange flavor, omit the extract.  Set aside. Check to see if the casserole is done, by checking the middle with a toothpick.
6.  Remove from oven and drizzle with Orange Glaze.

HolidayCasserole Recipes #SundaySupper

Breakfast Casseroles

• Apple Crumble French Toast Casserole by Pies and Plots
• Holiday Breakfast Casserole by The Freshman Cook
• Sausage Breakfast Casserole with Crescent Rolls by Sunday Supper Movement
• Christmas Chilaquiles with Eggs by Our Good Life

Classic Casseroles

• Buttery Baked Bread Dressing by Food Lust People Love
• Collard Greens Au Gratin by Soulfully Made
• French Potato Gratin by That Skinny Chick Can Bake
• Ham & Cheese Corn Casserole (Spoon Bread) by Palatable Pastime
• Leftover Turkey Noodle Casserole by Crickets Confections
• Lower Carb Green Bean Casserole by Positively Stacey
• Simple Healthy Sweet Potato Casserole (Dairy-Free) by Bites of Wellness
• Turkey and Noodles by A Day in the Life on the Farm

Creative Casseroles

• Brussels Sprouts Gratin with Quinoa by The Wimpy Vegetarian
• Cheesy Orzo Pasta Bake by Caroline’s Cooking
• Mexican Cornbread Casserole by Restless Chipotle
• Shrimp Pineapple Rice Casserole by Sue’s Nutrition Buzz
• Make Ahead Spaghetti Western Chili Casserole by Kudos Kitchen by Renee

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

http://www.thefreshmancook.com/2017/11/holiday-breakfast-casserole-sundaysupper.html

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Celebrate It! Blog Link Party!

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It's time for another Celebrate It! party, and I am so glad you are here! 
Link up what you want to share, so we can celebrate with you!

Last weeks 3 featured posts: 

Glorious Chicken Tenders

from

Tumbleweed Contessa

Hiking The Great Smoky Mountains

from

Life of 2 Snowbirds

Apple Tea Cakes

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Tea Cottage Mysteries

Thank you to everyone who linked up last week!

Let's get to the party!

An InLinkz Link-up

 

Chocolate Holiday Stir Sticks / #FoodGifts

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Today I am participating with a group of fellow bloggers in sharing ideas and recipes for #FoodGifts! I love making and giving food gifts. They are unique and fun, and recipients are so happy to receive them!
I have a lot of people I want to give little gifts to this Christmas, nothing fancy, just something to remind them that I am thinking of them. When I was trying to decide what to make, I thought of these little Chocolate Holiday Stir Sticks. I saw them in the stores last season. They are perfect to add to steaming, hot, mugs of hot chocolate. They add a richness and deep flavor that says holiday treat, and they are fun! Try them with coffee and tea also!
 
Chocolate Holiday Stir Stick 
(makes approx. 3 per recipe) 

7 ounces Milk or White Chocolate
Various Sprinkles
Holiday Sticks
Plastic Bags
Ribbon
Small bags of Cocoa Mix
Large Mugs

Chop chocolate and melt in a double boiler. Do the same with white chocolate.

Lightly grease the insides of each section of pan. I sprayed canola oil in to each one, and used a paper towel to remove most of it, leaving a thin layer. Pour chocolate into cavities of the pan. Decorate the top of each circle of chocolate. Leave a little space in the middle for the stick. Place in refrigerator for 10 minutes. Then add a stick to each cup. After 10 minutes, the chocolate should be cold enough and firmer, so that the sticks will stand up. If they don't, keep in fridge for 5 minutes more and try again.

 Do the same with the white chocolate. The pan I used here is one with the bottoms that are removable. That way you can pop the bottoms up for easy removable, and it is not necessary to spray any of the cavities. Decorate each one, and refrigerate for 10 minutes. Add sticks just like above. 

Place each stir stick in a plastic bag and tie with your choice of ribbon. 

Place in mugs with small packs or hot chocolate for gift giving!

Thank you for stopping by and allowing me to share with you!

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Keep scrolling to find other #FoodGifts ideas and recipes from the group!

  Check out these other recipes you will want to enjoy during the holidays! 

• Chocolate Mixed Nut Clusters by Family Around The Table
• Mama T's Garlic-Parmesan Seasoning Mix by Tip Garden
• Chocolate Holiday Stir Sticks by The Freshman Cook
• Reindeer Crunch by Palatable Pastime
• Peppermint Bark Fudge by Hezzi-D's Books and Cooks
• Taco Spice Mix by A Kitchen Hoor's Adventures
• Churro Chex Mix by Books n' Cooks
• Espresso Hot Fudge Sauce by Strawberry Blondie Kitchen
• Old Fashioned Divinity by House of Nash Eats
• Rosemary Parmesan Crackers by Karen's Kitchen Stories
• Infused Olive Oils by Bear & Bug Eats
• Brownie Mix by Making the Most of Naptime
• Mulled Cider Spice Mix by Everyday Eileen
• Caramel and Chocolate Dipped Pretzel Rods by Making Miracles
• White Chocolate Cranberry-Orange Bark by The Redhead Baker
• Orange Cranberry Walnut Loaf by Red Cottage Chronicles
• Hand Blended Mulling S pices by Culinary Adventures with Camilla