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

Monday, October 12, 2020

Choctoberfest and a Giveaway!

 Hi! I am so glad you stopped by today!

It's the best time of year: #Choctoberfest! I think we can all agree on one thing this year... 2020 needs more chocolate.

#Choctoberfest is our annual celebration of chocolate recipes, now in its 6th year. I've teamed up with some talented food bloggers to share dozens of milk, dark, and white chocolate dishes for this year's virtual event. Plus, we've pooled our resources to bring you an exciting giveaway you don't want to miss! 

 

 

The Giveaway

One lucky winner will receive a KitchenAid mixer - or if you already have a mixer you can instead opt to receive a KitchenAid gift card to purchase your choice of attachments or other kitchen tools. To enter, simply follow the directions here: a Rafflecopter giveaway 

The fine print: Open worldwide to entrants who are 18+ (except where prohibited). Winner will receive a KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer or the equivalent in a gift card. Giveaway ends on October 16 at 11:59 PM Eastern. This giveaway is not sponsored by KitchenAid, Facebook, Instagram, Pinterest, Twitter, YouTube, or any other third party sites. Void where prohibited. No purchase necessary. See terms & conditions for more information.

Participating Bloggers

Check any of these blogs throughout the week for delicious chocolate recipes! 

 

To get started, join the giveaway, using the link above! I have 2 chocolate recipes to share with you this week, and I am so excited about both of them! Stop by on Wednesday and Friday of this week to see my fun and very tasty recipes! Here is a hint~both recipes feature chocolate!😃 They are also easy to make and you are going to love them!! Now go win that mixer!!!!

Sunday, October 4, 2020

Southwestern Tortilla Pizza

We love to make pizza at home. Have you ever tried it? Our way is a little unconventional, but it is full of flavor and taste amazing, and I want to share it with you today!

I start with a flour tortilla as the base. Of course tortillas are not as large as pizza dough can be, so we usually make one for each of us. The added advantage is that we each get our own pizza, our own way!

So, I love anything with southwestern flavor, and because we recently moved back to Las Vegas after being gone for quite a few years, I wanted this pizza to be tasty, fun, and bursting with over-the-top southwest flavor! I think it is, and I hope you like it!  

 

Southwestern Tortilla Pizza

(printable recipe at end of page)

Serves 1

1/2 Chicken Hatch Green Chile Smoked Sausage

1 flour Tortilla 

1/4-1/2 cup Salsa 

4 Cheese

1/4 cup Corn Niblets

1/4 cup chopped Onion

Dollop Sour Cream

Avocado Chunks

 

Wrap a sausage link in a paper towel and microwave for 5-10 seconds. You are warming the sausage to help you pull the casing off. If you have trouble removing it, microwave again for a few more seconds. Cut the sausage length wise. Pull the entire casing off and throw it away. Slice half of the sausage into 1/4" -1/2" wide. Then chop the slice in half.
 

Using 1/2 tablespoon of butter, pan fry the onions, corn, and sausage in a frying pan.

 

Spread the salsa over the tortilla and heat in a frying pan on medium heat.

 

Add the sausage, corn and onion mix to the pizza. 

 

Add cheese.

 

To get the cheese to melt quickly, keep your burner on low to medium and cover the pan with foil to help the process along. Keep a close eye on the process, because you don't want the cheese to burn.

 

Chop avocado into small bites.

 

Top pizza with a dollop of sour cream and scatter the avocado chunks over the top. Enjoy!

 

 If you love pizza, you will love this list of more pizzas! Check out what my blogging friends made!


 Perfect Pizza Pie!


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

 

 



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Wednesday, September 23, 2020

Pumpkin Cheesecake Dip / #PumpkinWeek

With the feel of fall in the air, it's hard to not want to continue that feeling when we are cooking and entertaining. After all, the season is full of huge flavors, like crisp fresh apples, hearty soups, candied pecans, homemade cider, pumpkin cheesecake dip, and the list goes on and on!  

Today, as part of #PumpkinWeek,  I am sharing my Pumpkin Cheesecake Dip. This dip comes together quickly, with some time spent chilling in the fridge, and tastes best made the day before. 

Pumpkin Cheesecake Dip 

(printable recipe at end of page)

(feeds 4)

8 ounce Cream Cheese (softened)

8 ounces Pumpkin

3/4 cup Powdered Sugar

1/4 teaspoon ground Cinnamon

1/4 teaspoon ground Nutmeg

1/4 teaspoon ground Ginger

1/2 teaspoon Vanilla

Cinnamon Graham Crackers

Oreo Cookie Sticks

Ginger Snaps 

 

In a bowl, mix together the cream cheese and pumpkin. Add the powdered sugar and mix it in. Add the cinnamon, nutmeg, and ginger. Mix in to the batter. 

Add vanilla and mix together.

Spoon dip into a serving bowl. Grate the chocolate over the top.

Serve with cinnamon graham crackers, Oreo sticks, and ginger snaps. Enjoy!



Thank you for joining me today! Find a printable recipe at the end of the page. Scroll down and find more tasty and fun recipes from the #PumpkinWeek bloggers: 

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. 

 

Drink Recipes

Breakfast and Baked Goods

Savory Recipes

Dessert Recipes

cheesecake, pumpkin, nutmeg, ginger, cinnamon, ginger snaps, cinnamon graham crackers, oreo cookie sticks
snacks, treats, fall foods, party food
Yield: 10-12
Author: The Freshman Cook
Print
Pumpkin Cheesecake Dip

Pumpkin Cheesecake Dip

Ingredients:

  • 8 ounce Cream Cheese (softened)
  • 8 ounces Pumpkin
  • 3/4 cup Powdered Sugar
  • 1/4 teaspoon ground Cinnamon
  • 1/4 teaspoon ground Nutmeg
  • 1/4 teaspoon ground Ginger
  • 1/2 teaspoon Vanilla
  • Cinnamon Graham Crackers
  • Oreo Cookie Sticks
  • Ginger Snaps

Instructions:

  1. In a bowl, mix together the cream cheese and pumpkin. Add the powdered sugar and mix it in. Add the cinnamon, nutmeg, and ginger. Mix in to the batter.
  2. Add vanilla and mix together.
  3. Spoon dip into a serving bowl. Grate the chocolate over the top.
  4. Serve with cinnamon graham crackers, Oreo sticks, and ginger snaps.
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #Pumpkin Cheesecake Dip
Created using The Recipes Generator