Harvest Salad with Dried Cranberries and Balsamic Vinaigrette

1/4 cup  Balsamic Vinegar 1 tsp Honey 3/4 cup Olive Oil 2-3 Fresh Chopped Garlic Cloves 1/8 tsp Salt 1/8 tsp Pepper 4 cups Field Greens 1/3 cup  Dried Cranberries 1 Green Apple or Pear Thinly Sliced with Skin 4oz Gorgonzola Cheese 1/3 cup  Toasted Pecans   Heat oven to 350°F Place pecans on a baking sheet and toast 5- 7 minutes until fragrant. With a wire whisk, beat balsamic vinegar in a bowl with honey (optional), garlic, salt & pepper. Beat until blend- ed and smooth. Slowly add olive oil and continue to beat or place in a screw top jar and shake vigorously until blended. Toss Field Greens, Dried Cranberries, Sliced Apples and Gorgonzola Cheese with 2-3 Tbsp. Balsamic Vinaigrette in a salad bowl. Top with Toasted Pecans. Add grilled chicken breast or your left over holi- day turkey to make this salad a delicious meal. Store unused salad dressing in the refrigerator.

Cranberry-Stuffed Chicken

1 cup chopped celery 1 cup chopped onion 2/3 cup dried cranberries 1/2 cup butter 1 garlic clove, minced 3 cups herb seasoned stuffing croutons 1 cup corn bread stuffing or crumbled corn bread 1 1/2 cups chicken broth 1 (5 lb) roasting chicken 1/2 tsp. salt 1/2 tsp.  pepper 1/4 tsp. poultry seasoning 1/4 tsp. rubbed sage 2 Tbsp.  butter   In a skillet, sauté celery, onion and cranberries in 1/2 cup of butter until tender. Stir in garlic, stuffing and enough broth to moisten; set aside. Place chicken with breast side up on a rack in a roasting pan. Combine salt, pepper, poultry seasoning and sage; sprinkle over inside and outside of chicken. Loosely stuff with cranberry mixture. Melt remaining butter; brush over chicken. Bake, uncov- ered, at 350° for 2-1/2 to 3 hours or until juices run clear and a meat thermometer reads 180 degrees F for the chicken and 165 degrees F for the stuffing, basting occasionally.

Pecan-Cranberry Tart

1/2 cup old-fashioned oats 1/2 cup all-purpose flour 2 tablespoons granulated sugar 3/4 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons canola oil 3 tablespoons water

1. cup pecan halves, divided

2/3 cup packed dark brown sugar 2 large eggs 2 large egg whites 1/3 cup light corn syrup

1. 1/2 tablespoons cider vinegar

1. tablespoon butter, melted
2. teaspoons vanilla extract Pinch of salt

1/3 cup coarsely chopped dried cranberries   Preheat oven to 375°. Lightly oil a 9-inch tart pan with a remova- ble bottom or coat it with nonstick spray. To make crust: Spread oats in another pie pan and bake, stirring occasionally, until toast- ed, 6 to 12 minutes. Let cool. Place the oats in a food processor and process until coarsely ground. Stir together oats, flour, sugar, baking powder and salt in a large bowl. Drizzle oil onto dry ingredi- ents and use a fork or your fingers to blend until crumbly. Using a fork, stir in water, 1 Tbsp. at a time, until dough just comes togeth- er. Turn the dough out onto a floured surface and knead 7 to 8 times. Roll dough out to an 11-inch circle, dusting with flour if nec- essary. Transfer dough to prepared pan, pressing to fit. Trim edg- es. (If necessary, use scraps to patch any holes in crust.) To make filling and bake: Spread 1/2 cup pecans on a baking sheet and bake for 5 to 10 minutes, or until fragrant. Let cool and coarsely chop. Whisk brown sugar, eggs, egg whites, corn syrup, vinegar, butter, vanilla and salt in a medium bowl until smooth. Stir in dried cranberries and chopped pecans. Spoon filling into crust. Arrange remaining 1/2 cup pecans on top of filling. Bake tart for 20 to 25 minutes, or until filling is set and crust is golden. Cool completely in the pan on a wire rack.

Chocolate Holiday Bark

1 (8 oz) package semi-sweet baking chocolate, coarsely chopped 1 (6 oz)  package white baking chocolate 1 cup almonds, toasted 1/2 cup dried cranberries 1/2 cup dried apricots   Microwave semi-sweet chocolate and white chocolate in sepa- rate medium microwaveable bowls as directed on packages. Add half each of the almonds, cranberries and apricots to each choco- late; stir until well blended. Drop spoonfuls of the chocolate mix- tures onto wax paper-covered baking sheet, alternating the colors of the chocolates. Cut through the chocolate mixtures with knife several times for marble effect. Refrigerate at least 1 hour or until firm. Break into 24 pieces. Store in tightly covered container at room temperature mixtures with knife several times for marble effect. Refrigerate at least 1 hour or until firm. Break into 24 pieces. Store in tightly covered container at room temperature.

Festive Sausage Cranberry / Cherry Stuffing

2 cups Low-Sodium Chicken Broth 1/4 cup Diced Dried Cherries 1/2 cup  Dried Cranberries 12 oz Pork Sausage (with out casings) 2 Tbsp. Unsalted Butter 1 cup Chopped Onion 1 cup Chopped Celery 1 Tbsp.  Minced Fresh Sage 1 Tbsp.  Minced Fresh Thyme 2 1/2 cups Corn Bread Stuffing Mix Salt & Pepper to taste   Preheat oven to  F. Bring broth to a boil, add dried cherries and dried cranberries turn off heat and let stand for 15 minutes. In a skillet over medium-high heat, cook sausage, stirring and breaking it up into pieces until no longer pink. Remove and place in a large bowl. Lower heat to medium and melt butter. Add onion and celery. Cook stirring until soft, about 6 minutes. Add to bowl with sausage. Drain fruit, reserving broth, and add to bowl. Add herbs, salt and pepper; mix. Add stuffing mix along with reserved broth; stir to combine. Lightly spray a 9 x 13 ovenproof dish with cooking spray; spoon in stuffing. Bake 35 minutes or until heated through.

Cranberry Nut Cheese Ball

1/2 cup +2Tbsp dried cranberries 1/2cup + 2Tbsp finely chopped walnuts 1 Tsp. ground ginger 8oz. cream cheese   In a small bowl, combine cranberries, walnuts and ginger. Com- bine mix with 8oz. package softened cream cheese. shape into ball, wrap in plastic and refrigerate until firm. to serve, let stand at room temperature 20 to 30 minutes or until softened. Serve with vanilla wafers or crackers.

Cape Cod Oatmeal Cookies

1. /2 cups flour

1/2 tsp. baking soda 1 tsp. salt 1 egg, slightly beaten 1 cup sugar 1/2 cup melted shortening 1/2 cup melted butter 1 Tbsp. molasses 1/4 cup milk 1-3/4 cup uncooked oatmeal 1 cup dried cranberries 1/2 cup chopped nuts, your choice   Preheat oven to 350 degrees. Mix the flour, baking soda, cinna- mon, and salt together in a large bowl. Stir in the remaining ingre- dients. Arrange by teaspoonfuls on unbuttered cookie sheets and bake until the edges are brown, about 12 minutes.

Cranberry-Pecan Stuffing

1 cup dried cranberries 4 tablespoons unsalted butter 1 onion, finely chopped 2 cloves garlic, finely chopped 2 ribs celery, finely chopped 1 (1 pound) package cornbread stuffing mix 1 (1 pound) package herb stuffing mix 1/2 cup flat-leaf parsley leaves, chopped 1 cup pecan pieces, toasted 2 large eggs 1 quart chicken broth Preheat the oven to 350°. In a medium bowl, pour 2 cups boiling water over the cranberries and let soak for 30 minutes; do not drain. Add the butter to a large skillet and melt over medium-high heat. Add the onion, garlic and cel- ery and cook, stirring occasionally, until translucent, about 10 minutes. Remove from the heat. In a large bowl, com- bine the stuffing mixes with the parsley, pecans, onion mix- ture and the cranberries with their soaking liquid. In a medi- um bowl, beat the eggs with the broth and pour the liquid over the stuffing, mixing until thoroughly combined. Spoon the stuffing into 2 buttered 3-quart casserole dishes and bake, covered, for 40 minutes.

Harvest Rice

1/2 cup slivered almonds 2 cups chicken broth 1/2 cup uncooked brown rice 1/2 cup uncooked wild rice 3 tablespoons butter 3 onions, sliced into 1/2 inch wedges 1 tablespoon brown sugar 1 cup dried cranberries 2/3 cup fresh sliced mushrooms 1/2 teaspoon orange zest salt and pepper to taste   Place almonds on an ungreased baking sheet. Toast at 350° for 5 to 8 minutes. Mix broth, brown rice, and wild rice in a medium saucepan, and bring to boil. Reduce heat to low, cover, and simmer 45 minutes, until rice is tender and broth is absorbed. In medium skillet, melt butter over medi- um-high heat. Add onions and brown sugar. Sauté until butter is absorbed and onions are translucent and soft. Re- duce heat, and cook onions for another 20 minutes, until they are caramelized. Stir cranberries and mushrooms into the skillet. Cover, and cook 10 minutes or until berries start to swell. Stir in almonds and orange zest, then fold the mix- ture into the cooked rice. Salt and pepper to taste.

Cranberry-Pecan Stuffing

1 cup dried cranberries 4 tablespoons unsalted butter 1 onion, finely chopped 2 cloves garlic, finely chopped 2 ribs celery, finely chopped 1 (1 pound) package cornbread stuffing mix 1 (1 pound) package herb stuffing mix 1/2 cup flat-leaf parsley leaves, chopped 1 cup pecan pieces, toasted 2 large eggs 1 quart chicken broth   Preheat the oven to 350°. In a medium bowl, pour 2 cups boiling water over the cranberries and let soak for 30 minutes; do not drain. Add the butter to a large skillet and melt over medium-high heat. Add the onion, garlic and cel- ery and cook, stirring occasionally, until translucent, about 10 minutes. Remove from the heat. In a large bowl, com- bine the stuffing mixes with the parsley, pecans, onion mixture and the cranberries with their soaking liquid. In a medi- um bowl, beat the eggs with the broth and pour the liquid over the stuffing, mixing until thoroughly combined. Spoon the stuffing into 2 buttered 3-quart casserole dishes and bake, covered, for 40 minutes.

White Chocolate-Cranberry Cheesecake

1/4 cups chocolate cookie crumbs 1/4 cup butter, melted 3 (8 ounce) packages cream cheese, softened 3/4 cup sugar 3 eggs 4 (1 ounce) squares white baking chocolate, melted 1/2 cup dried cranberries 1 teaspoon grated orange peel Mix crumbs and butter. Press firmly onto bottom of 9- in. spring-form pan. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blend- ed. Add eggs, 1 at a time, mixing just until blended after each addition. Stir in white chocolate, cranberries and or- ange peel; pour over crust. Bake at 350° for 45 to 50 min. or until center is almost set if using a silver spring-form pan (Or, bake at 325° for 45 to 50 min. if using a dark nonstick spring-form pan.) Cool completely. Refrigerate 3 hours or overnight. Garnish with whipped topping, orange slices, additional dried cranberries and additional grated white chocolate, if desired.