Fresh Cranberry Fluff Salad

I love all things cranberry!

I have been seeing this recipe again and again on the internet as I searched

for something to make to share with friends on Christmas Day. 

It's a simple recipe and it brought on a lot of OOHH's and AAHH's! 

I even lightened it by using Truvia and a little bit of sugar-free white

chocolate pudding mix and no one had any idea it was low sugar. 

The recipe is basically fresh ground cranberries, drained crushed pineapple, mini marshmallows and whipped topping. 

But this is one of those recipes that you can make your own...there are

numerous options.  Nuts...no nuts...lots of marshmallows...or only a few...instant pudding or none at all...sugar or sweetener....whipped heavy cream or Cool Whip.  

You can also add chopped apples. 

It is a fabulous recipe and I hope you'll try it while you're able to get

fresh cranberries at the grocery store.  You could use thawed cranberries, but I think fresh ends up with the best results. 

If you don't make it soon, be sure you add this one to your pinterest file. 

(hover over photo to pin) 

FRESH CRANBERRY FLUFF 

1 (12 ozs.) bag fresh cranberries, cleaned & sorted 

1/2 - 1 cup sugar or 15 packets of Truvia sweetener

(add more later if you think it's too tart) 

8 ozs. crushed pineapple, drained

(you can add 2 Tb. instant white chocolate pudding mix....in that case I leave a little more pineapple juice)  

2 c. mini marshmallows, divided 

1 tub (8 ozs.) frozen whipped topping, thawed

(or 1 c. heavy cream, whipped to stiff peaks) 

Chop cranberries in a food processor, pour into a bowl.  Stir in sweeteener or sugar; cover, and refrigerate overnight.

Add well-drained pineapple (& instant pudding if using) and marshmallows. Mix to combine.

Fold whipping topping in and stir by hand until smooth. 

Serve topped with a few mini marshmallows. 

A lovely 'salad' that can also be a dessert!  

Recipe inspired by That Skinny Chick Can Bake

You may also enjoy 

Cherry Pie Fluff (3 ingredients)

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Easy Cranberry Sauce

This is a very special homemade cranberry sauce.

It only takes a few ingredients...is done in 15 minutes...has orange juice and zest in it, AND...

it uses brown sugar instead of white.  I LOVE that! 

You can use it on pancakes or add it to your muffins. 

 It's superb! 

Do hope you'll try it soon.  Sometimes I just crave cranberry sauce and this is the best ever! 

I reduced the sugar just a tad because I like the tartness of cranberry sauce...

and added a full teaspoon of vanilla...MMMM!

You can go to Sally's Baking Addiction for the original recipe and for 

lots more detailed info.  She's really great at everything she does! 

EASY CRANBERRY SAUCE 

1 - 12 ozs. bag fresh cranberries, rinsed

3/4 c. water

1/4 c. fresh squeezed orange juice 

(about 1/2 a large orange) 

2/3 c. light or dark brown sugar

2 tsp. orange zest

1 tsp. vanilla extract 

(One large orange should give you enough juice...you may even get to 

drink some down yourself before you're done with this recipe!) 

After washing the cranberries, set 1/2 c. aside. These will be added at the end to add some texture. 

In a medium saucepan, over medium heat, add remaining cranberries, water, orange juice and brown sugar. Stir once in a while as the mixture comes to a boil.  Once it does, reduce heat to medium low.  While stirring occasionally, continue to cook until the liquid has reduced and cranberries have burst and thickened, about 10 minutes more. 

Remove from heat; stir in remaining 1/2 c. cranberries, orange zest and vanilla.  Sauce will thicken as it cools. 

It's wonderful served warm or cold, or even room temperature.  Store leftovers in covered dish in the refrigerator for up to 5 days. 

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Flashback Friday - Tasty Breakfast Dishes to begin your day

WELCOME TO FLASHBACK FRIDAY! 

Sharing some delicious breakfasts to help get you going...enjoy every tasty bite! 

These magnificent 'muffins' are soo delicious - good for you - and versatile.

Add what your family loves best to the beaten eggs....veggies, cheese, meat....great to have on hand for a protein boost any time of day.
Great to make ahead and reheat when you want. 

Mini Omelet Muffins

Nothing like 'dressing up' some canned cinnamon rolls for ease!  And fabulous taste too! Do try these soon - you'll be so glad you did!  You don't have to wait for a holiday to come along to try these.  Today would be perfect! 

Upside Down Cranberry Pecan Cinnamon Rolls

My oh my! With layers of scrambled eggs & sausage gravy, topped with biscuits, this dish is sure to please any hungry man (or woman) you need to feed!

Best Breakfast Casserole Ever

You just can't beat this awesome and tasty fruity dish!!

Made ahead...refrigerated overnight...what's not to LOVE????  
It makes me swooooonnn!  

Baked Waffles with Raspberry Cream Cheese

Upside Down Cranberry Pecan Cinnamon Rolls

You know how I love shortcuts, right?

(That's why you're sticking with me??=) 

Well these look like they came from a bakery, but they actually

came from my oven...and the cinnamon rolls came

from a Pillsbury can of dough.  YAY! 

I love the ease of dressing up these amazing canned biscuits.

And only FIVE ingredients!!!! 

Melted butter, a little brown sugar, craisins and pecans sprinkled in the bottom of the cake pan...lay the rolls on top and bake.  

That's it!  

These would be SO perfect for Christmas Eve...or morning...or anytime

you're hankering for something sweet.  

Whatever you do, don't miss making them. 

I found the recipe at Christy Jordan's  Southern Plate...and she found the

recipe at Pillsbury's website.   

MMMMMMM-Magnificent!

UPSIDE DOWN CRANBERRY PECAN CINNAMON ROLLS

1 can (about 13 ozs.) refrigerated cinnamon rolls

4 TB. butter, melted

1/4 c. brown sugar (light or dark), NOT packed

1/4 c. dried cranberries (craisins)

1/4 c. chopped pecans

Preheat oven to 375. 
Mix brown sugar and butter together. Spread in bottom of ungreased 9" cake pan.  Sprinkle with craisins and pecans.  Open the can of rolls and arrange them evenly in the pan. Bake 20 - 23 minutes or until lightly browned.  Remove from oven; turn upside down onto large serving plate; do NOT remove pan.  Let stand for about 5 minutes before removing.  Scrape anything left in the pan on top of the rolls.  Stir cinnamon roll icing (can place in a plastic bag if you want - cutting off corner to drizzle) until ready to be drizzled.  Enjoy every fabulous bite! 

Linked to 
Meal Plan Monday

You may also like...

Make Ahead Pull Apart Sticky Buns

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Leader Enterprise - Nov. 14, 2018 - Thanksgiving Dishes

No Bake Peanut Butter Pie

It’s that time of year when we stop and think about our abundant blessings and spend more time pondering our ‘attitude of gratitude’. People who are grateful are happy people. Learning to be thankful reduces stress and helps you to be less susceptible to illness.

I'm grateful for each of you who support me in one way or another through the year. May you and yours enjoy a blessed Thanksgiving feast and season. I wish you great love, great relationships, and most of all, thankful hearts. 

Here are some tasty ideas for you to consider adding to your Thanksgiving menu. 

There are options to 'slim down' this scrumptious dish for folks who need to watch their sugar intake. 

CRANBERRY ORANGE LAYERED SALAD 

CRUST:

1/2 c. all purpose flour

1/2 c. chopped pecans

3 Tb. firmly packed brown sugar

4 Tb. butter, melted 

FILLING: 

1 (8 ozs.) pkg. cream cheese, softened

3 Tb. white sugar (or sugar substitute)

4 - 6 ozs. frozen whipped topping, thawed

1 (4-serving size) (sugar free) box orange jello

1 c. boiling water

1 can (14 ozs.) whole-berry cranberry sauce, chunked

(just use a knife inside the can to cut into chunks) 

1/2 c. cold water

1/2 c. chopped nuts, optional 

Garnish: whipped topping, whipped fresh cranberries

Preheat the oven to 350*. Spray 9" x 9"  square pan with nonstick cooking spray.  In a medium sized bowl, add flour, pecans and brown sugar; combine to mix. Add melted butter and stir until evenly mixed. Press into bottom of prepared pan.  Bake about 12 minutes, or until lightly browned. Cool to room temperature. 

In a medium sized bowl (same one if you want!) beat softened cream cheese and sugar until smooth, using a mixer at medium speed. Beat in whipped topping until blended. Spread evenly over the cooled crust. Cover and refrigerate for at least 3 hours, or more if necessary. 

In a large glass bowl, pour boiling water over jello, stirring until dissolved. Stir (or whisk) in cranberry sauce.  Add 1/2 c. cold water, stirring until combined. (If using nuts, add now). Refrigerate jello for about 20 minutes or so until it just begins to thicken, then slowly pour over cream cheese layer. 

Cover and chill for at least 3 hours or up to 2 days. Cut into 6 or 9 squares for serving, topped with more Cool Whip and a few fresh cranberries if desired. 

Cream Cheesey Corn Bake

CREAM CHEESEY CORN BAKE (Crockpot or Oven Options)

4 ozs. cream cheese, room temp

3/4 c. milk

3 eggs

1 pkg. Jiffy cornbread mix

1 (15 ozs) can corn, drained

1 (15 ozs) can creamed corn

1 c. shredded cheddar (or cojack) cheese

Spray 9" x 13" baking pan with non-stick spray. (Or a 9" x 13" crockpot) Preheat oven to 350.

In large bowl, combine cream cheese with milk, then blend in eggs.  Add remaining ingredients. 

If baking in oven, bake about 35 minutes; remove and serve warm. If baking in crockpot, turn on high, bake for just about 2 hours. (I always stretch a double layer of paper towels under the lid to catch any moisture). 

Your family will ask for this sweet treat again and again!

NO BAKE PEANUT BUTTER PIE 

Homemade Pie Crust or Graham Cracker (or Chocolate) Crust

1 sm. box (4 serving size) instant vanilla pudding

1 pint 1/2 & 1/2 (2 c.)

2/3 c. crunchy peanut butter

1-1/4 c. powdered sugar

8 ozs. (lite) Cool Whip 

If using homemade crust, bake accordingly. Cool completely. 

In small bowl, combine peanut butter and powdered sugar with a fork until crumbly. Set aside. 

In medium bowl, combine pudding mix with half and half; whisk for about 2 minutes. Stir in half the Cool Whip. 

Add about 2/3 of the peanut butter crumbles to the bottom of the crust, spreading evenly. Top with pudding and spread evenly. Add Cool Whip to the top and cover evenly. Top with the remaining peanut butter crumbles. Chill for at least 1 hour before serving. 

I Chronicles 16:34 - O give thanks unto the Lord; for He is good; His mercy endures forever. 

Autumn Chicken Salad (New Recipe!)

A simple and quick dish that you can fix and enjoy in no time.

Makes for a great lunch.  Add grape slices if you'd like...

Toasted pecans always make everything taste better.

And the sweetness of the cranberries adds a special touch too.

Made with Greek yogurt for a healthy touch...

Love that crunch.  Even easier if you use canned chicken.  

Enjoy!!! 

(hover over middle of photo to pin) 

AUTUMN CHICKEN SALAD

4 c. cooked chicken, diced

1/2 c. chopped pecans, toasted

1/2 c. dried cranberries

1/2 c. chopped apple

1/4 c. celery, chopped

1/2 tsp. celery salt

1/2 c. sour cream (or Greek yogurt)

1/2 c. mayonnaise

In large bowl, stir all ingredients together until well combined.  Chill at least 2 hours before serving.  Serve as a sandwich or with crackers.

Linked to Weekend Potluck
          Meal Plan Monday

You might also like...

Grandma's Waldorf Salad

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3 Simple Summertime Salads {Blast from the Past}

This really is terrific - hope you'll taste it soon. 

Best Broccoli Salad

A favorite salad - lots of flavors here and it keeps well for several days so you

can make it ahead.  

Kansas Cornbread Salad

A Baker family favorite from my Mom-in-Love...we've been enjoying

this one for generations! 

Mom's Apple Salad

Best Broccoli Salad

Over Mother's Day weekend, my dear daughter, Debbie, spoke for a Mother/Daughter tea. I enjoyed that time with 2 of my precious granddaughters too...Claira & Kaity. (Keep scrolling for a picture). 

It was a lovely time. There was a large table with all sorts of vintage tea cups/saucers that we got to choose for our own.  The men served us every course...beginning with the most delectable chocolate chip scone, and white ginger tea (my choice). The next course was chilled strawberry soup, served in a glass tea cup. SO delish! Then we got chicken salad on a croissant and the most wonderful broccoli salad I've ever tasted.  They both had dried cranberries in them and we savored every bite. And I got to thinking...I need to make broccoli salad sometime, and there it was...right before me not long after....

Thrilled to have seen this recipe featured by Melissa at Served Up with Love.
Please stop by and tell her I said hello and be sure to check out these tasty recipes for....Caramel Apple Cheese Danish (swoon!) and Strawberry Cheesecake Salad or this easy Sweet 'n Sour Chicken...you'll go back for more from her website, I'm sure of it! 

Oh how I loved this broccoli salad - it was perfect! 

I ended up taking it to a friend's and sharing it with one of her friends, and they BOTH asked for the recipe. 

IT'S.THAT.GOOD!! 

I chopped my broccoli in my Ninja chopper just to save some time.  Be careful when using an electric chopper because it works quickly. 

You can always chop by hand, but be sure to have a few bite sized pieces either way. 

This is simple to make and is knock-your-socks-off delicious!
I used a tad less sugar and a couple more slices of bacon. 

Here's me and my girls at the party....

Claira on the left...almost 11

Kaity on the right...almost 9

BEST BROCCOLI SALAD

1 medium head of broccoli, chopped into bite-sized pieces

1/2 c. craisins

2 - 3 Tb. red onion, diced

6 - 8 slices baked, cooked crisp and chopped

(may use turkey bacon if you prefer)

Dressing: 

1 c. mayo (not Miracle Whip) 

3 - 4 Tb. sugar

(start with less and add more if desired)

2 Tb. apple cider vinegar

1/3 c. chopped nuts, toasted, optional 

(You can stir in or top the salad with the nuts)

Chop washed broccoli into bite sized pieces. In small bowl combine dressing ingredients: mayo, sugar, and vinegar. 

Just before serving, mix veggie combo with dressing. Top with nuts if desired. 

Linked to 
Meal Plan Monday

You may also enjoy...

Ramen Broccoli Slaw

Broccoli Cauliflower Cheese Soup

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Cran-Razz Banana Protein Smoothie

I'm excited to share this post with you.  I decided to take part in the Chobani
challenge to see what you can create with leftovers....

We have plans to spend the winter in Florida so I have been trying to use up much of what I have in the freezer and pantry. 

Since I had some cranberries, banana slices and a few raspberries in the freezer, I decided to add some Chobani Greek Yogurt and make a tasty smoothie. I also added a little cottage cheese for added creaminess and protein.

M-M-M-M Good!

Oh how I love the creamy texture of Chobani Greek Yogurt!! It's very delicious and they have so many varieties to try. 

I also love that Chobani Greek Yogurt has NO articificial flavors or sweeteners, and NO preservatives!  It also has THREE kinds of probiotics and at least 11 grams of protein. 

YAY Baby!  Bring it on!!!

Here's the basic ingredients I used to make this luscious smoothie. 

Do hope you'll enjoy this healthy drink soon too. It's filling and I think the flavor combo is awesome. It's #MadeWithChobani! 

CRAN-RAZZ BANANA PROTEIN SMOOTHIE 

1/2 c. cranberries, fresh or frozen, partially thawed
1/2 c. partially frozen raspberries
1/2 - 1 banana 
(I keep slices frozen on hand)
1/2 c. coconut milk
(use almond or 2%)
1/2 c. water
1 (6 ozs) container CHOBANI strawberry/banana Greek yogurt
1/4 c. cottage cheese
(it gets obliterated in the blender) 
2 - 3 pkts. Stevia or Truvia
(or could use a big squirt of honey) 

Place all ingredients in the blender. Cover; blend until smooth and frothy. 
Add ice cubes or more liquid to make it the consistency you want. 

Yield: about 2 servings 

Linked to Weekend Potluck

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Cranberry Banana Cheesecake Smoothie

If you've followed my blog for very long at all, you already know I am smitten with smoothies!

I consider myself to be a 'smoothie connoisseur'...always adding or subtracting from a recipe I may have tried before. 

So when I saw this tempting recipe from Michelle at Foodie Friends Friday Daily Dish Ezine....well, you can guess the rest of this story.  *-*

(I made this in December and am sorry I didn't get it shared sooner while cranberries maybe would have been more accessible.  If you can't find them in the produce dept. look in the freezer section of your store)

Years ago, I tried a simple Cranberry Banana jam...and was wild about the flavor combo.  So I knew I would have to add banana.

I also wanted to make it a creamier smoothie, so I substituted a little cream cheese for part of  the greek yogurt. 

I love that you can use fresh or frozen cranberries. I used fresh.  I always keep banana slices in the freezer so I don't have to add ice to my smoothies.

(If you don't have cranberries, try strawberries, blackberries, raspberries or blueberries...or even a mixture!)

Cranberries can be rather tart, so sweeten to taste. I used 1 Tb. honey and also an packet of stevia. It's easy enough to sweeten to your taste after everything is mixed. 

Cranberries have great nutritional benefits. I got this info from the website 

Power Your Diet ...

• Delicious, tart cranberries have significantly high amounts of phenolic flavonoid phytochemicals called pro-anthocyanidins (PAC’s). Scientific studies have shown that consumption of berries have potential health benefits against cancer, aging and neurological diseases, inflammation, diabetes, and bacterial infections.
• In addition, the berries are an also good source of many vitamins like vitamin C, vitamin A, ß-carotene, lutein, zea-xanthin, and folate and minerals like potassium, and manganese.

Enjoy a cranberry smoothie often for your health!!!!

Onto the recipe....

CRANBERRY BANANA CHEESECAKE SMOOTHIE 

1/2 c. fresh or frozen cranberries

1 c. nonfat vanilla Greek yogurt

(or use 3/4 c. yogurt with 2 ozs. cream cheese)

1/2 banana, sliced (frozen makes it thicker)

1/3 c. quick cooking oatmeal

3/4 c. skim milk

1-2 Tb. Tb. honey 

Stevia to sweeten to taste, optional

Toss all the ingredients together in blender and whir at least 30 seconds. 

Serve immediately.

Yield: 2 servings

If you like this recipe, you might want to try this
Skinny Raspberry Banana Smoothie

 

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