Cranberry Praline Fudge/#CranberryWeek

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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

• Cranberry and Prosciutto Pizza by A Kitchen Hoor's Adventures
• Cranberry Apple Crisp by Karen's Kitchen Stories
• Cranberry Bliss Coffee Cake by Palatable Pastime
• Cranberry Chicken Meatballs by Cindy's Recipes and Writings
• Cranberry Muffins by Making Miracles
• Cranberry Oatmeal Cookies by Kathryn's Kitchen Blog
• Cranberry Old Fashion by Cheese Curd In Paradise
• Cranberry Onion Relish/Thokku by Magical Ingredients
• Cranberry Orange Bread by House of Nash Eats
• Cranberry Orange Cinnamon Rolls by Sweet Beginnings
• Cranberry Praline Fudge by The Freshman Cook
• Cranberry Rice Pilaf by A Day in the Life on the Farm
• Fresh Cranberry Breakfast Cake by Shockingly Delicious
• Glazed Cranberry Gingerbread Muffins by Savory Moments

Cranberries, Cranberry, Fudge, Pralines, Brownies,

dessert, treats, snacks, chocolate

treats, snacks, American

Yield: 12

Author: The Freshman Cook

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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! 

Similar Recipes

Cranberry Pecan Cornbread Bites

Black Bean and Corn Salad Shrimp Cups

Pumpkin Cheesecake Dip

Cranberry Pecan Biscotti

https://www.thefreshmancook.com/2020/11/cranberry-praline-fudgecranberryweek.html

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Tag @thefreshmancook on instagram and hashtag it #Cranberry Praline Fudge

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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

Did you make this recipe?

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

Southwestern Tortilla Pizza

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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!

• Caramelized Peaches and Prosciutto Pizza by Making Miracles
• Cast Iron Skillet Pizza by That Recipe
• Easy Crust Tomato Pizza by Karen's Kitchen Stories
• Mini Pizza Bites by Palatable Pastime
• Mummy French Bread Pizzas by Cheese Curd In Paradise
• Perfect Pita Pizzas by A Kitchen Hoor's Adventures
• Roasted Garlic and Chicken White Pizza by Family Around the Table
• Sourdough Pizza Crust by Hezzi-D's Books and Cooks
• Southwestern Tortilla Pizza by The Freshman Cook
• White Seafood Pizza by Art of Natural Living

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