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)

​

Easy Polar Bear Paws (Copycat See's Candy)

'Tis the Season!!!! 

This is a simple treat that can be whipped up when you don't have a lot of time, and they make a great addition to your goodie tray for the neighbors or friends. 

They're made in the microwave so that makes for a speedy process! (But be aware - they do have to cool some before and after dropping into 'paws' onto cookie sheet). 

The original recipe calls for peanuts, but I used cashews and they

were terrific! 

The recipe only takes 5 ingredients...get ready for a tasty,

caramel-y, nutty treat covered in white chocolate (almond bark works great too!) 

(hover over photo to pin) 

POLAR BEAR PAWS 

1 (11 ozs) bag caramel bits 

(use name brand for best quality) 

3 Tbs. heavy whipping cream

1 Tb. unsalted butter

1 c. roasted peanuts or cashews

12 ozs. vanilla almond bark or Ghirardelli white chocolate 

melting wafers 

Line a large cookie sheet with parchment paper; set aside. 

Place caramels, cream and butter into a microwave safe bowl,

microwaving for 30 second increments, stirring, and repeating

until melted and smooth. 

Mix in the nuts; let stand in the bowl to cool about 15 minutes, stirring every 5 minutes or so. 

Spoon onto prepared cookie sheet, making tablespoon sized mounds.  Place in the fridge for about 45 minutes or until set. 

Melt almond bark according to directions, stirring until smooth. 

Dip a chilled caramel cluster in the chocolate, using a fork to remove it.

Allow any excess chocolate to drop off the candy before setting

on parchment paper. Repeat with remaining clusters, keeping them chilled while they wait to be dipped.  

Refrigerate for another 45 minutes or until chocolate is set. 

Don't eat too many before packaging up to give away! 

Recipe inspired by Belly Full

You may also enjoy...

Butterfinger Balls

(Peanut Butter Balls with crushed Butterfinger candy) 

​

Praline Crunch (Great for gift giving!)

OH.MY.YES.PLEASE!

This crunchy, caramel-y, sweet & salty treat is fabulous!  

And ADDICTIVE too! 

Would be a welcome change from all the usual baked goods that happen during the holidays. 

Perfect for snacking while watching tv...

And perfect to bag up and give as gifts!

BE AWARE: This 'sauce' is NOT a heavy coating...all of the cereal doesn't get coated...it's lightly sweetened so you get some 'bare' cereal along with coated...I think that makes it perfect! Not too sweet!

The ingredients are things you most likely have on hand. 

I know pecans are pricey - they can be omitted if you prefer - but they

sure add a lovely crunch!

Don't miss keeping this recipe handy so you are ready to 'go' when

the holiday season hits!

Did I mention it's addictive!! 😂

PRALINE CRUNCH

(Large batch) 

1 box (18 ozs) Crispix cereal

(or Rice Chex)

2 c. pecan halves

1 c. butter

2 c. brown sugar

1/2 c. corn syrup

1 tsp. vanilla

1/2 tsp. salt

Yield: about 18 cups

(Small batch) 

1 box (12 ozs.) Crispix or Rice Chex cereal

1-1/2 c. pecan halves

2/3 c. butter

1-1/4 c. brown sugar

3 Tb. corn syrup

1/2 tsp. vanilla

1/4 tsp.

Yield: about 12 cups

Preheat oven to 225*. In a large bowl, combine cereal and pecans; set aside. 

In medium saucepan, combine butter, brown sugar and corn syrup.  Cook on medium high until it comes to a boil. Boil for 5 minutes, stirring occasionally; remove from heat. 

Stir in vanilla and salt.  Pour over cereal mixture and stir carefully until evenly coated. 

Spread mixture between 2 cookie sheets with sides and bake for 45 minutes, stirring each pan every 15 minutes.  

Spread on waxed paper to cool; store in airtight containers. 

You may also like...

White Christmas Mix

​

Fudge-Filled Peanut Butter Bars (with a cake mix!)

YUMMMMMM-OOOO! 

I made these luscious bars to add to a recent bake sale...the first 2 customers took all I had! 

They're easy using a cake mix base.  I modified the recipe

(I omitted coconut, nuts and (3/4 c.??) brown sugar) and used a tad more

flour in the chocolate mixture. 

Of course, we all know that anything with sweetened condensed milk 

is always going to be a winner! 

Hope you enjoy this recipe soon.  It has numerous options so you

can make it 'fit' your family's flavor preferences. 

FUDGE-FILLED PEANUT BUTTER BARS 

CRUST &TOPPING: 

1 box yellow cake mix

1 c. peanut butter 

(smooth or chunky)

1/2 c. butter, softened

2 eggs, beaten

FILLING: 

1 c. semi-sweet chocolate chips

1 can (14 ozs) sweetened condensed milk

3 Tb. butter

1 c. flaked coconut, optional

1/3 c. all purpose flour

1/2 c. chopped nuts, optional

Preheat oven to 350*. Spray 9" x 13" baking pan; set aside. 

In a medium bowl, combine cake mix, peanut butter, butter and eggs until dough is smooth.  Mixture will be thick. 
(I mixed by hand). 

Press 2/3 of the dough into bottom of prepared pan, setting aside remainder for the topping. 

Prepare the filling in a medium sauce pan (I used a glass bowl and heated in the microwave on 70% power - after about 45 seconds, stir until melted. 

Stir in coconut (if using), flour and nuts (if using). Mix until combined. Spread filling over dough in the dish. 

Crumble remaining dough evenly over filling.  Bake for 20 - 22 minutes. (Be careful not to overbake) or until it starts to get golden. 
Allow to cool then slice and serve. 

Recipe inspired by The Country Cook

Linked to 

Meal Plan Monday

You might also like these recipes using a cake mix...

4-Ingredient Cake Mix Cookie Bars

Luscious Lemon Cooler Cream Cake

Nutty Pistachio Pineapple Cake

​

Chewy German Chocolate Cookies

I know you know by now...

I am definitely a cookie monster! 

Earlier this summer, I went to Shipshewana, Indiana, (Amish country) with a group of gals from my church...it was a wonderfully fun day.

One of my favorite places to shop is the bulk food store...when I spied 4 ozs. boxes of German Sweet Chocolate (in bars)...3 for $1...I had to grab them up, though I had no idea what I would make..I just can't refuse a bargain. 

So when I got a free sample of Taste of Home magazine this week...and saw this recipe...

Well, you know the rest of the story.  

These sweet treats have an amazing texture and taste.  Do hope you'll make them soon. 

Thank you to Charlene Brenden from Salem, Ore for sharing this recipe. 

CHEWY GERMAN CHOCOLATE COOKIES 

12 ozs. German sweet chocolate, chopped

2 Tb. shortening (I used crisco)

1 tsp. instant coffee granules

3 lg. eggs, room temperature

(I place them in warm water for a few minutes) 

1-1/4 c. sugar

1 tsp. vanilla extract

1 c. all-purpose flour

1/2 tsp. baking powder

1/2 tsp. salt

1/2 c. chopped pecans

30 - 48 pecan halves

Powdered sugar, optional 

Preheat oven to 350*. Grease cookie sheet, or use parchment paper or a silpat. 

In a microwave safe bowl, melt chocolate and shortening; (I heated for 2 - 1 minute increments) stir until smooth. Stir in coffee granules; mix well; set aside. 

In a medium bowl, with a mixer, beat eggs and sugar until light and lemon-colored. Add in cooled chocolate and the vanilla, beating well. Combine flour, baking powder and salt; add to chocolate mixture and mix well.  Stir in chopped pecans. 

Working quickly (dough will be very soft), drop dough by tablespoonfuls

(I used more dough for bigger cookies, so didn't yield as many) 2" apart onto prepared cookie sheets. Place a pecan half in the center of each.  Bake until cookies are set, 10 - 12 minutes (depending on size).  Cool for 1 minute before removing to cooling rack.  If desired, dust with powdered sugar when cool. 

Yield: 2-1/2 - 4 dozen 

You may also enjoy...

Giant Chocolate Malt Cookies

Gooey Chocolate Cream Cheese Cookies

(using a cake mix!) 

​

Flashback Friday - Gotta-Have Christmas Candies!

WELCOME TO FLASHBACK FRIDAY! 

Can't have the holidays without some candies!

Hope these add some sweetness to this busy time of year...

You'll be SO glad you tried them. 

SWOON!  Some have told me these are the BEST caramels they've ever eaten. 

Go for it!  Salt the tops or dip in chocolate if desired. 

Best Ever Caramels

A simple and special holiday treat from my mama's recipe files....

NO bake! 

Church Window Candy

This amazing candy becomes a fast favorite once you take a bite.

Made in the microwave...has chopped Nutter Butter Cookies for crunch! 

1-Minute Nutter Butter Fudge

The first time I ever ate this delectable candy, it was gifted to me and I
knew I HAD to have the recipe.  Simple and only 6 ingredients! 

Copycat Almond Roca (or Toffee)

German Chocolate Cheeseball (with instant pudding!)

We all love having those quick and easy recipes to take to parties this time of year!

I have another one to add to your collection.  

This simple cheeseball has SO many options - use any flavor pudding

you'd like....I am partial to German Chocolate, but you could use white chocolate, butterscotch, pistachio...be creative. 

And you can also use a sugar free pudding mix, along with powdered sugar replacement (did you know you can make your own by whirling sweetener, like xylitol or erythritol for a while in the blender? Click here for easy instructions). 

We have to watch our sugar intake, so I used unsweetened shredded coconut, but of course, sweetened works just great too.  

Do your thing, but whatever you do, do NOT pass this recipe over. 

It's great served with graham crackers - regular or chocolate - vanilla wafers, even apple slices! Pretzels....whatever your family enjoys. 

GERMAN CHOCOLATE CHEESEBALL

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

(please don't use fat free as it won't hold very well) 

1/4 c. butter, softened

1 sm. box (4-serv. size) instant chocolate (fudge) pudding mix

1-1/4 c. powdered sugar 

(or less if using powd. sugar substitute)

2 Tb. milk

1/2 c. unsweetened, shredded coconut

1/2 c. pecans, chopped 

(and toasted makes them even better!)

Chocolate or regular graham crackers, vanilla wafers

pretzels, or apple slices for serving

In a large mixing bowl, beat cream cheese, butter, instant pudding mix, powdered sugar and milk for several minutes on high. 

Line a qt. bowl with plastic wrap.  Place half the coconut and half the pecans in the bottom.  Gently mix them together (your fingers work great for that).  

Add the cheeseball mixture (sticky at this point). Roll around so the coconut and pecans coat the cheeseball mixture. When covered; fold plastic wrap around the cheeseball and refrigerate until time to serve.  

Recipe inspired by Shugary Sweets

Linked to 
Meal Plan Monday

You might also enjoy...

Peppermint Mocha Cheesecake Dip

​

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

​

Pumpkin Cake Roll (Easier than you think!)

This is a recipe I've made for almost 40 years! And just now realized it wasn't on my blog!!!  Do Tell!

I know this recipe can seem intimidating, but it really isn't as difficult as it may seem - hope it's something your family will enjoy this holiday season too. It's definitely one of our family favorites!

So if you've never tried making a pumpkin roll...now's the time to JUST.DO.IT!

Give it a try! It's an impressive dish and I'm guessing you'll want to make it for Christmas too.

It's one my boys tend to favor so it's something I stick with...but I do love my 
Salted Caramel Pumpkin Cake Roll  also...with caramel in the filling!

MERCY!! 

PUMPKIN CAKE ROLL

3 eggs
1 cup sugar

2/3 cup solid pack pumpkin

1 tsp. lemon juice

3/4 cup flour

1 tsp. baking powder

2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. nutmeg

1/2 tsp. salt

1 cup chopped pecans or walnuts

Preheat oven to 375. Grease jelly roll pan - 10" X 15" X 1". (I like to line the bottom with waxed paper - after greasing pan - to ensure the bottom of the cake comes out in one piece) Beat eggs on high speed for 5 minutes. Gradually add sugar; stir in pumpkin and lemon juice.

In a separate bowl, stir flour, baking powder, cinnamon, ginger, nutmeg and salt together. Fold into the pumpkin mixture. Spread in prepared pan. Sprinkle with nuts. Bake 15 minutes.

Remove from oven; turn upside down onto a towel sprinkled with powdered sugar. ( I loosen the edges first). Remove waxed paper, roll up the cake and towel together, while still warm. Let cool to room temperature. Unroll and spread with cream cheese frosting.

FROSTING:

8 ozs. cream cheese, softened
4 Tb. butter or margarine, softened

1-1/4 cups powdered sugar

1/2 tsp. vanilla

Beat cream cheese and margarine until smooth - mix in powdered sugar and vanilla. Frost cake - roll up and chill until serving. Can be made a few days ahead or even frozen, wrapped tightly with saran wrap. 


You may also like...

Delicious Pumpkin Sheet Cake

Can't Leave 'Em Alone Pumpkin Bars

​