Skinny Cheesecake Stuffed Pears with a Cranberry Orange Sauce

I love pears cooked in some sort of fruity liquid. They still hold their shape (which is perfect since these are stuffed with cheesecake), yet they become so soft that you can eat them like a pudding!

Ingredients:

3 pears, cut in half and cored
1 cinnamon stick
1 c. 100% cranberry juice
1 c. 100% orange juice
1 vanilla bean, split lengthwise

Cheesecake filling:

1 c. light cream cheese, room temperature
1 tsp. vanilla
1/2 tsp. ground ginger
1/4 tsp. vanilla extract
1/2 tsp. almond extract
1/2 c. dried cranberries (Craisins)
1/2 c. sliced almonds

Place the pears in a very large saucepan. Add the cinnamon stick, juices, and scrape out the vanilla bean seeds and add both the seeds and the stems. Bring the pan to a boil and then reduce the heat. Cover the pan with a lid and let simmer for around 20 minutes. Meanwhile, mix the cream cheese, vanilla and almond extracts until you have a smooth creamy consistency. Stir in the cranberries and almonds.

Spoon the pears very carefully into a tupperware container in a single layer. Cover and refrigerate them until they are fully cool to the touch (at least a half an hour). While they are cooling, boil the liquid mixture until it is reduced to half the amount and is thicker in consistency. Remove the cinnamon stick and vanilla bean from the liquid mixture.

To serve, fill each cavity of the pears with the cheesecake mixture. If the cheesecake mixture is still too thick, add a few tablespoons of the reduced cooking liquid. Place the pear  on your serving plate and drizzle with the sauce.

Turkey with Cranberry and Barley

Ingredients:

2 c. low-sodium chicken broth
1 c. uncooked barley
1/2 c. chopped yellow onion
1/2 c. dried cranberries (Craisins)
1/4 c. slivered almonds
1/2 tsp. ground sage
1/2 tsp. garlic salt
1/2 tsp. fresh cracked pepper
1 frozen Jennie-O oven-ready turkey breast (skinned)
Fresh Parsley, chopped

Combine the broth, barley, onion, cranberries, almonds, and seasonings together at the bottom of the slow cooker. Place the turkey on top. Cook on low for 4-6 hours. Remove the turkey from the slow cooker and let sit for 10 minutes. Stir the ingredients in the slow cooker together.

Slice the turkey and serve with the stuffing. Top with a sprinkle of fresh parsley.

Cran-apple Turkey Grilled Cheese

There is only one photo for this recipe. I thought the photo pretty much spoke for itself. This is a great way to use up leftover cranberry sauce (homemade or from a can, it doesn't matter). And of course it also includes my life motto, "everything is better with an egg on top!" Only, technically, it isn't on top and is instead nestled into this delicious grilled cheese.

Ingredients:

1 small apple, peeled, cored and thinly sliced
10 slices deli turkey
2 eggs, cooked over-medium
4 Tbs. cranberry sauce
2 Tbs. Miracle Whip, light
2 tsp. yellow mustard
2 sandwich style slices of Muenster cheese
4 slices Potato bread (or any other style bread)
Spray butter (Parkay)

Heat a large skillet to medium low heat. Lay out the bread and spray one side of each slice with the butter spray. Place two slices of the bread butter side down on the skillet. In a small bowl, mix the mustard and Miracle whip together, divide in half and spread on top of the bread. Place the Muenster cheese slice on top. Lay out half of the apple on once slice, and the other half of the apple slices on the other piece of bread. Top with five slices of deli turkey on each. Add the eggs. Spread the cranberry sauce on the top slices of bread and place cranberry side down (obviously). Using a spatula, flip the sandwiches over to get golden brown on the other side. If the cheese is having a hard time melting, Place a pot lid on top so that it makes the head hover over the sandwiches. Once the other side is a golden brown, remove from the head and let cool slightly before cutting in half.

Very Berry Cranberry Sauce

Are you a lover of recipes that you just throw into a pan and let slowly cook with very minimal stirring? Well, this would be one of those recipes. The orange peel brings out so many great flavors, and it is terribly easy to make!

Ingredients:

1 orange, peeled in large strips (zest only, no pulp)
3 c. cranberries
2 c. blueberries
1 c. Sake (or Mirin)
1/2 c. sugar
1 Tbs. grated fresh ginger
1 tsp. fresh thyme
1/2 tsp. salt

Combine all of the above ingredients in a medium size saucepan on medium heat. Let simmer for about 5 minutes, stirring randomly to make sure that the sauce doesn't stick to the bottom as the berries cook down. Serve warm or refrigerate overnight if you want more of  the jelly consistency. 

Cranberry Custard

Cranberry dessert recipes sometimes scare me because you aren't sure if it is going to end up really tart and sour or mellow out in the cooking process. I also added lemon zest on top of the cranberries, which made me even more nervous about the combination of this dessert. It turned out tart like a lemon bar and the cranberries ended up adding a sweet note to the custard. Yum!

Ingredients:

2 Tbs. flour
2 eggs
2/3 c. heavy cream
1 c. sugar
2 c. chopped cranberries (or halved)
1/2 tsp. grated lemon zest

Preheat the oven to 350 degrees. Line 6 ramekins in the bottom of a large baking dish or roasting pan. In a small bowl, mix the chopped cranberries, lemon zest and sugar together. Evenly spread out between the 6 ramekins. In a medium size bowl, whisk the flour, eggs and heavy cream together. Pour on top of the cranberry mixture. Very carefully (I use a Pyrex measuring cup with spout on the end) pour water half way up the sides of the ramekins in the baking pan (do NOT get the water into the custard! It will cook unevenly). Bake in the oven for 28-30 minutes until the custard is set. Let cool slightly before diving in!

Roasted Cranberries and Grapes

Who could eat Thanksgiving dinner without a classic cranberry sauce? Am I right? Actually....I could skip all of the cranberry sauces and eat an entire bowl of this! The berries are so juicy and tender, and adding grapes? Get out of here!

Ingredients:

12 oz. fresh cranberries
2 c. seedless red or black grapes
1/4 c. maple syrup
1 tsp. cinnamon
1/2 tsp. salt
2 rosemary sprigs
1 Tbs. olive oil
1 Tbs. red wine vinegar

Preheat the oven on broil (yes, broil!). Line a baking sheet with tinfoil. In a large bowl, mix the berries, maple syrup, cinnamon, salt, olive oil and red wine vinegar together, tossing to coat. Pour out onto the prepared pan and top with two sprigs of rosemary. Broil for 4 minutes until the grapes and cranberries start to pop and become tender. Let cool before serving. I liked the dish better cold and refrigerated overnight. 

Cranberry Chicken Salad

I never usually have a craving for a big salad. Even though lately that is usually what I choose but not at all for the fact that I want one, but am trying to lose weight. On this particular occasion, I just wanted a big chicken salad with Craisins in it.That is how this salad got created. I eat mine without pecans, I am still warming up to eating them not in baked goods. But with out without the nuts, this salad was delicious and will be my go-to any time I am craving a plate of leafy greens.

Ingredients:

Romaine lettuce (about 1 1/2 - 2 heads for two salads), chopped
2 Rotisserie chicken breasts, chopped
1/2 c. Craisins (mine were blueberry)
1/2 c. shredded Parmesan cheese
2 Tbs. toasted (or raw) Pecans
Balsamic Vinaigrette (I use Wish-Bone)

To assemble this is pretty easy, and self explanatory (since it is a salad and all..). Place the chopped lettuce on each plate. Top with the sliced chicken breast, Craisins, shredded Parm, roasted pecans and then finish with a drizzle of balsamic vinaigrette. Super easy, and you didn't even have to cook the chicken! (Although, you could use grilled, baked or boiled chicken breast also.)

Mini Cranberry-Date Pies

Ingredients:

1 pre-made pie crust (from 15 oz. pkg.)
1 c. chopped dates
3/4 c. dried cranberries
1/4 c. sugar
2 Tbs. water

In a small saucepan, combine the dates, cranberries and sugar and cook on medium heat until slightly thickened (2-3 minutes). Set aside to cool slightly. Unroll the pie crust and thin out with a rolling pin. Using a small round biscuit or cookie cutter ( about 2 inch diameter) cut out circles. Keep re-rolling the dough out until you don't have enough to work with anymore and roll out. Place 1 tsp. filling in the center of the pie dough circle and fold the dough over. Pinch the edges together and place on a parchment lined baking sheet. Using a fork, press the edges again to make sure the dough is sealed. Spray the tops of the dough with non stick cooking spray, and sprinkle with coarse sugar or sprinkles. Bake for 11-13 minutes until the bottom is golden brown. Let cool before serving or storing.

Cravin' Craisin Pineapple Bread

Ingredients:

3 c. flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. ground cinnamon
2 eggs
2 c. sugar
1/2 c. Craisins
1/2 c. sunflower seeds (I used chocolate covered)
1 tsp. vanilla
2/3 c. canola oil
1 can crushed pineapple in juice (20 oz.)

Preheat the oven to 325 degrees. Combine the flour, salt and the next 3 ingredients in a large bowl. Beat eggs in an electric mixer until foamy. Add in the sugar, oil and vanilla beating until well combined. Stir into the flour mixture with a spatula. Add the pineapple, Craisins and sunflower seeds. Divide into 6 mini bread pans (or I used even smaller to make 12 very small, and 2 mini. Bake mini bread pans for 45 minutes (or 35 for the smaller ones) until the sides are golden and a toothpick comes out clean from the center. Let cool fully before storing.

Cranberry Orange Sauce

This cranberry sauce is very easy to make for the holidays. It is, to warn you, a very tart sauce so when it is cooking, be sure to test it to your liking and add more sugar, or omit the lemon juice, if it makes you pucker too much!

Ingredients:

1 large orange, grated and juiced
1/4 c. sugar
1/2 lemon, juiced
2 (10 oz) pkg fresh cranberries

In a large pan, combine the above ingredients. Heat on medium, occasionally stirring until the cranberries start to pop and the sauce thickens (about 5-7 minutes). Turn the heat down and let simmer for another 5 minutes, stirring occasionally. Let cool slightly before serving. 

Oatmeal PB Chocolate No-Bake Bars

Ingredients:

3/4 c. Creamy peanut butter
2/3 c. honey
1/2 c. refined coconut oil (or unrefined for more of a coconut taste)
2 c. oatmeal
1-1 1/2 c. semi-sweet chocolate chips
3/4 c. Craisins

Melt the peanut butter, honey, and coconut oil together in a small saucepan on medium heat. When everything is melted and combined together, remove from the heat. Stir the oats, chocolate chips and Craisins together. Pour the melted mixture on top and mix until everything is moist. Line a 13x9 inch pan with parchment paper. Spread the mixture out in an even layer and refrigerate. Cut into bars and serve. Keep stored in the refrigerator.

Cranberry Stuffing Turkey Meatballs

Ingredients:

1 1/4 lb. ground turkey  (Jennie-O), lean
2-3 c. leftover stuffing
3 Tbs. fresh thyme
1 c. leftover cranberry sauce
1 tsp. fresh cracked pepper
1/2 tsp. salt

Mix the ingredients together in a large bowl. Preheat the oven to 400 degrees. Line baking sheets with parchment paper and set aside. Roll the turkey into meatballs using about 1 1/2 Tbs. mixture for each meatball. bake for 20-22 minutes until the inside of the meatball is fully cooked (these are harder to tell, since the cranberry sauce makes them slightly pink).

This is a great way to get rid of leftovers without feeling like you are eating the same thing over and over again. I ate mine with cranberry sauce, but they are delicious in a sandwich with mustard, lettuce and a slight touch of miracle whip. Yum!

Fall 7-layer Bars

Ingredients:

Crust:
1 1/4 c. oatmeal
1 c. flour
1/4 c. brown sugar
1/4 c. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. oil
1 egg
2 tsp. vanilla
1/2 c. white chocolate chips

Layers:
1 c. dates, chopped
1 c. pecans, chopped
1 c. Craisins
1 c. white chocolate chips
1/2 c. semi-sweet chocolate chips
2/3 c. sliced almonds
14 oz. sweetened condensed milk

Preheat the oven to 350 degrees. Line a 13x9 pan with foil, and then spray with non stick cooking spray; set aside. In a medium size bowl, combine the crust ingredients minus the chocolate chips. When the dough is mixed well, stir in the chocolate chips. Press the dough into the prepared pan. Spread the layers evenly in the order listed above. Bake for 25-27 minutes until golden brown. Let cool in the pan for at least 1-2 hours before cutting. 

Orange Cranberry Sauce

Ingredients:

1 (12 oz.) bag cranberries
2/3 c. agave nectar
1/2 c. water
1 Tbs. orange zest
1 tsp. cinnamon

Bring the above ingredients to a boil in a small pan. Reduce the heat after the mixture starts to bubble, and simmer for 5-6 minutes until the cranberries pop. As the cranberry sauce starts to cool, it will thicken. Serve warm or chill and serve cold.

( 1/2 c. per serving, 2 WW points per serving)

Pumpkin Oatmeal Craisin Chocolate Cookies

Ingredients:

2 c. flour
1 tsp. baking soda
1 Tbs. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. salt
1 1/2 c. oatmeal
2 sticks butter, melted
1/3 c. dark molasses
3/4 c. brown sugar
1/2 c. granulated sugar
1 egg yolk
1 c. pumpkin puree
1 1/2 tsp. vanilla
1 c. Craisins
1 c. semi-sweet chocolate chips

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In a large bowl, mix the dry ingredients together and set aside. Whisk the molasses, brown sugar and granulated sugar until combined. Whisk in the egg, pumpkin and vanilla. Pour the wet batter into the dry batter and mix until well incorporated. Stir in the chocolate ships, Craisins and oatmeal.

Scoop 2-3 Tbs. portions on to the parchment paper and spread slightly. Bake the cookies for 15-17 minutes or until still soft but fully cooked in the middle. Cool on a wire rack and store in an air tight container. 

Fall Oatmeal Bars

Ingredients:

1 1/5 c. oatmeal
1/2 c. chopped pistachios
1/2 c. dried cranberries
1/2 c. semi-sweet chocolate chips
1 tsp. cinnamon
1 tsp. salt
1 1/4 c. milk, 1 %
1 egg
1 tsp. vanilla

Preheat oven to 350 degrees. Combine the wet ingredients in a medium size mixing bowl with a whisk. Stir in the remaining ingredients with a spatula until well combined. Pour into a 9 inch square baking pan lined with parchment paper and spread out in an even layer. Bake for 35-40 minutes. Let cool fully on a wire rack. Cut into 12-16 squares.

Chocolate PB Craisin Oatmeal Bars

Ingredients:

1 c. creamy Peanut Butter
1/4 c. honey
1/s c. margarine
2 1/4 c. oats
3/4 c. Craisins
1 c. semi-sweet chocolate chips

Melt the peanut butter, honey and margarine in a medium sized skillet on medium low heat. Stir ingredients together as the butter melts, and when everything is combined well, turn off the heat. To the melted mixture, add the oats, Craisins and chocolate chips. Stir together until everything is well combined. Spray a 13x9 pan with non stick cooking spray and pour the mixture into the pan. Smooth the top so everything is the same level (my easy way to do this is put a ziplock sandwich bag on your hand and spray with non stick cooking spray, and then you can spread out evenly and press down without anything sticking). Refrigerate for at least an hour before cutting.

*For shark week, I decided to add shark fins and a chocolate coating to the top of the bars. Although I used the colors of my logo, you can use any colors of chocolate coating to make this.
Melt one bag of chocolate coating according to the directions on the bag (your background color). Spread the melted chocolate out onto the top of the bars in an even layer. In a piping bag, add about 1 c. to 1 1/2 c. blue chocolate coating (shark fins) according to the directions. Print out your fin pattern with multiple images on one sheet of paper, and then put a piece of wax paper on top.
Using the images as a stencil, pipe out the shape of the fins, making sure that the bottom of your image is fully covered (if the part towards you doesn't look so hot, that's okay, you will be flipping them over to the flat side). Let cool in the refrigerator to harden.
Meanwhile, melt a tube of Wilton cookie frosting (white) in the microwave according to the directions. Cut your bars into as many squares as you would like. In the middle of each square, place a large dot of the cookie frosting. On top of the dot, place a shark fin with the flat side facing you. At the bottom of the fin, frost along the edge with the cookie frosting making sure it drips down to hide the bottom of the fin. Decorate the white frosting with edible blue glitter.
Let set fully in the refrigerator for at least an hour or more before carefully removing the bars from the pan with a spatula.

Cranberry Adobo Country-Style Ribs

Ingredients:

2 1/2 - 3 lbs. boneless pork country-style ribs
salt and pepper
16 oz. can whole cranberry sauce
1 large onion, chopped
3 Chipotle peppers in adobo sauce, chopped
4 cloves garlic, minced

Sprinkle the ribs with salt and black pepper and place in the bottom of the slow cooker. Spread the remaining ingredients evenly over the top. Cover and cook on low heat for 7-8 hours, or on high for 3 1/2-4 hours. Transfer to a cutting board and remove the remaining fat. Slice, serve and drizzle with the remaining sauce.

(Makes 6-8 servings, 8-10 WW points per serving.)

Turkey Cranberry Grilled Cheese

Ingredients:
1 c. leftover Thanksgiving turkey
1/2 c. leftover cranberry sauce
1 c. shredded cheddar cheese
2 onion poppy seed buns (or any type of bread that you would like)

Cut the buns in half and butter the insides. Heat a large skillet on medium high heat and place the buns butter side down. Cook the buns, checking them until they are golden brown on the butter side. Meanwhile, chop the turkey and add to a small bowl, along with the cranberry sauce and cheese. Stir to combine the ingredients. Flip the buns over (to the side that isn't buttered). Add half of the turkey mixture to the bottom buns. Add the top of the bun and press down slightly. Let cook until the bun is golden brown, then flip. When the filling is warm and the cheese is mostly melted, remove from the heat and let sit for a minute before cutting.

Wine Cranberry Sauce

Ingredients:
1 Tbs. oil
1/2 c. chopped yellow onion
1 1/4 c. sugar
1/2 c. water
1/4 c. red wine
1/2 tsp. ground ginger
1 (12 oz.) pkg. fresh cranberries
2 tsp. grated orange zest

Heat the oil in a medium sized saucepan. Add the onion and cook until translucent. Add the sugar, water, wine, ginger, and cranberries. Bring to a boil, and reduce to a simmer. Cook for about 10 minutes until the cranberries are softened. Remove from the heat and add the orange zest. Chill in the refrigerator for 4-24 hours. Serve chilled or room temperature.