2 Qt Cranberry/Mango Juice
2 Qt. Pulp Free Orange Juice
2 Liter 7 Up
2 Mandarin Oranges
1/2 c. Pomegranate seeds
1/2 c. Fresh Cranberries
Fresh Rosemary Sprigs
In large punch bowl combine juices and 7 Up. Add ice
Then slice oranges and limes. Add sliced fruit, pomegranate seeds, cranberries and fresh rosemary sprigs for garnish.
- This can easily be turned into a Holiday Rum Punch by adding Blue Chair Coconut Rum *
Cheesy Brussels Sprouts
4 slices of Bacon
1 Large Yellow Onion, chopped
1 clove Garlic, minced
2 lbs. Fresh Brussel Sprouts, cut in half
1 1/2 c. Whole Milk
1 c. Chicken Broth
4 Tablespoons of Unsalted Butter
5 Tablespoons All Purpose Flour
3/4 c. Freshly Grated Parmesan Cheese
1 Tablespoon Dijon Mustard
1/2 Teaspoon Salt
1/4 Tablespoon Dried Thyme
Ground Pepper to taste
1 1/ 2 c. Grated Sharp White Cheddar
Paprika for Garnish
Step 1 :
Heat a large skillet and crisp cook the bacon. Transfer to a plate and cool. Pour off all but approximately 2 Tablespoons of the bacon fat from the pan. Add the onion and minced garlic. Cook until onion is translucent. Scrape the onions and garlic into the bottom of a large shallow 9×13 baking dish. Spreading evenly across the bottom. Set aside.
Preheat Oven to 375 degrees. Bring large pot of salted water to a boil then add the sprouts and cook until tender. Drain thoroughly and transfer to the baking dish.
Combine Milk and Chicken Broth in saucepan Bring to simmer, remove from heat.
Melt butter in a large saucepan . Add the flour and cook at medium heat for approximately 1 minute until golden brown. Whisk in half of the hot milk and broth. Heat and whisk for another minute or so until mixture is thickened. Add the remaining liquid and cook for 5 minutes, whisking frequently.
Whisk in the parmesan cheese , mustard , thyme, salt and pepper. Pour the sauce mixture evenly over the sprouts. Crumble the crisp bacon over the top and then sprinkle evenly the white cheddar cheese. Dust lightly with paprika.
Bake at 375 degrees in center oven for approximately 30 minutes until bubbly and golden brown.
It is Thanksgiving week in the United States and nothing screams tradition to me more than the Thanksgiving holiday. We have traditions in our family and I bet you have them in yours. Where did they come from? Are they worth passing on? Those are the questions I have been asking myself at the beginning of this holiday season.
“It’s that time again!” Having something to look forward to that is just around the corner is a wonderful part of our human experience. I will be hosting Thanksgiving dinner for my side of the family and I am really looking forward to it. We eat a very traditional meal of turkey, mashed potatoes, stuffing, pumpkin pie and the like. We are a family that is ok with trying new things too and many of the recipes we have explored in recent years have now become part of the tradition. Our favorite being a brussels sprout casserole and a cranberry salad. I might add that only my sister in law, Tanja, is allowed to make them. She just has the magic touch. * see sherricrandall.com for recipes*
Food and the holidays can trigger nostalgia and anticipation. I realize for many it can also trigger unpleasant memories and can be a difficult time of the year. The great thing about traditions is you get to decide what you want to move forward with. I am challenging myself to think about why I have continued with something and have I made it worthwhile for my kids to continue one day when they have their own families. Good things to ponder.
Traditions help us with a healthier and happier outlook on life. They bond us with our family and friends. I believe we have an innate drive to build them which in turn helps with our finding fulfillment and belonging. It is the anticipation and the joy.
Traditions may change and evolve over the years and some just need to stay the same. I hope I got you thinking about yours. From my home to yours – I wish you a season to be thankful for!
I would love to hear about your favorite Thanksgiving traditions.
For the Crust
2 Sticks of unsalted butter
1/2 c. sugar
2 1/2 c. flour
1/2 tsp. salt
For the Filling
2 blocks of cream cheese ( room temperature )
1/2 c. sugar
1 large egg ( room temperature)
1/ 2 c. sour cream
1 tsp. vanilla
1 Tbsp. lemon zest
juice of one lemon
3 c. fresh blueberries
For the Topping
1 stick of melted unsalted butter
1/3 c. sugar
1 c. all purpose flour
1 tablespoon light brown sugar
Preheat oven to 350 degrees. Spray cooking spray on bottom and sides of a 9×13 pan
Mix with hand mixer the ingredients for the crust and spread on the bottom of pan. Bake for approximately 20 minutes or until golden brown. Let cool
While the crust is cooling, mix ingredients together for the filling, minus blueberries. Mix until creamy then fold in the fresh berries. Layer the filling over the cooled crust.
Mix together the ingredients for the topping and layer evenly over the filling.
Place the crumble in the oven for approximately 40 minutes. Until the topping is golden and the center is set. Let the crumble cool at room temperature and then refrigerate until ready to serve.
Of course this tastes great solo or with a side serving of vanilla bean ice-cream. A perfect Easter treat. Enjoy!
It is peach season here in Colorado and our Palisade peaches are unbelievably yummy!
I want to share two recipes with you. One is a peach cobbler that my grandma used to make and the other is a peach salsa recipe. Both are super easy and a great way to enjoy peaches this summer.
5 peaches , peeled, cored and sliced (about 4 cups)
3/4 cup granulated sugar
1/4 teaspoon salt
1 Tablespoon lemon juice
For the Cobbler batter:
6 Tablespoons of unsalted butter
1 cup all-purpose flour
1 cup granulated sugar
2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
- Add the sliced peaches, sugar and salt to a saucepan – Cook on medium heat for just a few minutes, until the sugar is dissolved.
- Preheat oven to 350 degrees. Slice butter into pieces and arrange them on the bottom of a 9×13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
- In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
- Pour the peaches over the top of the batter. Sprinkle cinnamon and nutmeg over the top of the peaches.
- Bake at 350 for approximately 40 minutes until golden brown.
I think cobbler tastes best when it is served warm and with a generous scoop of vanilla bean ice-cream on top.
1 16 oz. can diced tomatoes
1 bell pepper, seeded and chopped into small pieces
1 medium yellow onion, chopped
2 jalapenos, seeded and chopped
1 1/2 pounds of peaches, peeled and diced
1/2 bunch of fresh cilantro, chopped
2 Tbsp. fresh lime juice
1 tsp. lime zest
1 1/2 tsp. salt
1 tsp. Trader Joes Everyday Seasoning
Mix all ingredients together and let sit in the refrigerator for a couple of hours to let the flavors mix well before serving.
This is great served with tortilla chips or my favorite, served on top of grilled Halibut.
Enjoy ! I would love to hear about how you served these yummy recipes to your family and friends.