Cranberry Conserve

This fruity cranberry recipe is my husband's absolute favorite for our Thanksgiving and Christmas dinners. It is definitely a family tradition and thankfully others like it, as well. He never tires of it. I really appreciate the fact that the recipe makes a large batch and is easily frozen for up to 3 months.

Have a wonderful time cooking and preparing for your family's Christmas season. Blessings...

Recipe:

2 cups water

2 cups packed light brown sugar

2 pkgs. (12 oz. each) cranberries (6 cups), picked over and rinsed

2 tbsps. grated orange peel

4 oranges, peeled and chopped

2 apples, peeled and chopped

1 cup chopped nuts

1. Mix water and brown sugar in Dutch oven. Heat to boiling; boil 1 minute.

2. Stir in remaining ingredients except nuts. Heat to boiling; lower heat and boil rapidly until cranberries pop and mixture thickens, about 20 minutes. Watch very carefully and stir often as the sugar will burn, especially the last 5 minutes of cooking time.

3. Remove pot from heat and stir in the nuts. Set aside to cool and then store in containers in the refrigerator or put into freezer containers and freeze for up to 3 months.

Yield: 9-3/4 cups
90 calories per 1/4 cup serving
2 gms. fiber per serving

This favorite recipe comes from Betty Crocker's "Christmas Cookbook".

Jello and Cottage Cheese Salad

This very old-fashioned fruit-and-cottage cheese gelatin salad recipe has a wonderful creamy texture due to the addition of a package of Dream Whip topping. Dream Whip topping, in- and-of-itself, is also very old-fashioned; you just rarely even hear of this product being used anymore. I find Dream Whip at Walmart, but not in my regular market, if that is of help to you who might want to give this recipe a try. We love this salad that is almost dessert-like in flavor and texture. Blessings...

Recipe:

1 envelope Dream Whip topping from a 2.6 oz. package or 2 cups whipped topping
1 cup cottage cheese (I use 2%)
1 pkg. (3 oz.) orange gelatin
1 can (11 oz.) Mandarin oranges, drained well
1 can (8 oz.) crushed pineapple in juice, drained well

1. Prepare the Dream Whip according to package directions.
2. Mix cottage cheese and dry gelatin together; add pineapple and oranges.
3. Fold the cottage cheese mixture into the whipped Dream Whip.
4. Pour into a 8 x 8-inch square pan and refrigerate for several hours or overnight.

Yield: 9 servings
112 calories per serving using Dream Whip
no fiber
Note: One envelope of Dream Whip prepared according to package directions equals 2 cups of topping. Two cups of whipped topping, such as Cool Whip, is a good substitution. I'm sure whipping cream would also work, but the calorie count would soar.

Strawberry-Basil Chicken Salad

The inspiration for the creation of this yummy salad came from a Taste of Home recipe that I found in one of my older cookbooks. The challenge was that the dressing ingredients for this recipe looked nasty, so I decided to try my favorite dressing recipe with the addition of fresh basil. The wonderful flavor of fresh basil and summer-sun-ripened strawberries is perfect for a main dish meal in the heat of summer. This recipe serves two but can easily be adapted for a larger family. Blessings...

Recipe:

4 cups torn salad greens
3/4 cup cubed cooked chicken
3/4 cup sliced fresh strawberries
1/4 cup mandarin orange slices, drained on paper toweling
1 green onion sliced, white and green parts
1/4 cup coarsely broken pecans, lightly toasted

Strawberry Vinaigrette:

2 tbsp. Balsamic vinegar
1 tbsp. water
1-1/2 tsp. Dijon mustard
1/2 tsp. minced garlic
1/4 tsp. black pepper
1/8 tsp. salt
1/4 cup olive oil or oil of choice
1/2 cup strawberry jam
1-2 tbsp. minced fresh basil or 1-2 tsp. dried, crushed

1. Combine salad ingredients in a large serving bowl.
2. In another bowl whisk together first 6 dressing ingredients.
3. In a slow thin stream, whisk olive oil into dressing ingredients until well combined. Stir in strawberry jam and basil.
4. Add desired amount of dressing to salad, toss and serve.

Yield: 2 servings
Dressing Yield: 1 cup
Note: This salad dressing was created by the cooks at smuckers.com. For variations of the dressing see Yummy Spinach Salad posted on 2/13/2013.

Sunshine Salad

There are many variations of "Sunshine Salad", some with strong lemon flavor that is not kid-friendly at all. In fact, I once made one that was too strong for me, and I love lemon. So when I came across this recipe in a Taste of Home magazine I gave it a try and I've been using it ever since. This one is very mild in flavor and very kid-friendly. Blessings...

Recipe:

1 pkg. (3 oz.) lemon gelatin

1 cup boiling water

1 can (8 oz.) crushed pineapple

1/3 cup orange juice concentrate

1 can (11 oz.) mandarin oranges, drained

1. In a bowl, dissolve gelatin in boiling water.

2. Drain pineapple, reserving juice. Set pineapple aside.

3. Add enough water to the juice to equal 1 cup; stir into gelatin. Add orange juice concentrate. Chill until partially set. This will take about 1-1/2 hours.

4. Stir in the pineapple and mandarin oranges. Pour into 4-cup mold, 4 x 8-inch loaf pan, or glass bowl. Chill until set.

Yield: 6 - 8 servings
128 calories each for 6 servings
96   calories each for 8 servings

Blueberry Banana Salad

This lovely recipe comes from our local newspaper. The original recipe called for sour cream which seemed a little strong with the fruit, so when I made the recipe again the next evening I used vanilla yogurt instead. The yogurt has the wonderful creaminess of sour cream but isn't as tart, so it works great as a fruit salad dressing. We loved the addition of fresh blueberries to the traditional bananas and mandarin oranges that are so familiar in fruit salads. Do prepare the salad in advance for the best flavor. Blessings...

Recipe:

2 cups sliced, firm bananas (about 2 bananas)
1-1/2 cups fresh blueberries
1 can (11 oz.) mandarin oranges, drained (1 cup)
1/2 cup miniature marshmallows
2 tbsp. flaked coconut
1/2 cup vanilla or French vanilla yogurt

Combine bananas, blueberries, oranges, marshmallows and coconut in a serving bowl. Gently stir in yogurt.
Refrigerate for two hours before serving to blend flavors.

Yield: 4-6 servings

Fruit and Cabbage Salad

This wonderful salad is a favorite in our family for Easter. I use this recipe for special occasions because it is high in calories and full of fat. It is delicious! This recipe would work well for either dinner or brunch. Easter Blessings...

Recipe:

2 oranges, peeled and chopped
2 apples, cored and chopped
2 cups cabbage, finely shredded
1 cup seedless grapes, cut in half if large
1/2 cup whipping cream
1 tablespoon sugar
1 tablespoon fresh lemon juice
1/2 cup mayonnaise (I use low-fat)

1. Put fruit and cabbage in serving bowl
2. Beat whipping cream in chilled bowl until stiff
3. Fold whipped cream, sugar, and lemon juice into mayonnaise. Stir into fruit

Serves 6
Note: The second salad pictured is the Ham and Pineapple Salad posted on 4/12/10

Baked Orange Chicken

This orange chicken recipe is very easy and helps to stretch the grocery dollars if you are inviting friends and family in for Easter dinner. There is no doubt that chicken is much cheaper to serve to a group than the traditional Easter ham. My brother and sister-in-law do chicken barbecue every year for Easter and ask the rest of the family to bring all the side dishes and desserts. This is just one of the many ways to make it as easy as possible on the host family when it comes to important holiday meals. The priority is the gathering of the family, not what is served, so keep it as simple as possible. The chicken is served here with Party Rice and Noodles, recipe posted on 4/11/2014 and Cherry Gelatin Salad, recipe posted on 4/18/2013. Blessings...

Recipe:

2 2-1/2 to 3-pound frying chickens or equivalent pieces
2 eggs
1/3 cup orange juice
1 cup fine dry bread crumbs
1 teaspoon salt
1 teaspoon paprika
1 teaspoon orange zest (finely shredded peel)
6 tablespoons butter

1. Use a fork to beat together the eggs and orange juice in a bowl.
2. Mix the bread crumbs, salt, paprika and zest in a pie plate.
3. Melt the butter in a 10" x 15" jelly roll pan, or similar large baking pan, in a 400 degree oven. Watch carefully so it doesn't burn. Remove pan from oven.
4. Dip chicken pieces in egg mixture, then in crumb mixture, then turn in butter to coat; arrange skin side down (don't crowd).
5. Bake at 400 degrees for 30 minutes. Turn chicken and bake for another 30 minutes. Cover with foil the last 10 minutes if the chicken is browning too quickly.

Serves 6-8 depending on appetites.

Cashew Chicken Salad with Sesame Dressing

I love main dish salads, especially those that have an Asian flair. One day, about a month ago, when I wanted to prepare a salad of this type for dinner but didn't have my favorite bottled dressing on hand, this low calorie dressing was created to meet the need. It has a very subtle sesame flavor that comes from a bit of sesame oil and the wonderful flavor of Chinese Five Spice Powder. Blessings...

Recipe:

1/2 tsp. sesame oil

2 tbsps. rice vinegar

2 tbsps. soy sauce

2 tbsps. honey

1/4 tsp. Chinese Five Spice Powder

Whisk all ingredients together in a small bowl.

Serve dressing over a salad of:

Mixed greens or cabbage

Mandarin orange slices

Sliced green onion

Sliced celery

Dried sweetened cranberries

Cashew halves and pieces

Chopped cooked chicken

And of course, anything else that you and your family love in an Asian salad.

Orange Marmalade Cream Cheese Spread for Bagels

Bagels are wonderful for an easy breakfast. Served with fruit and tea, or coffee, they are a quick and nourishing breakfast, especially the whole wheat and whole grain bagels. I don't spend the money on prepared cream cheese spreads, but prefer to make my own. I think home preparations of just about anything are usually better, if for no other reason than the enjoyment of the process of creating something that might be a new favorite for friends and family. Making a spread by adding a bit of jam, spice and some chopped nuts to cream cheese is a wonderful way to help save some money at the market. Blessings...

Recipe:  

5 oz. low-fat cream cheese, softened
1/4 cup sweet orange marmalade
1/4 cup finely chopped pecans
1/8 tsp. ground nutmeg

1. Beat cream cheese with an electric mixer until light and fluffy.
2. Beat in orange marmalade and nutmeg until well combined.
3. Use a wooden spoon or spatula to stir in pecans. Store, covered, in the refrigerator.

Makes enough spread for 4 or 5 bagels.
Note: Change the flavor of the spread with different flavors of jam and spices.

Frozen Cherry Salad

This is a festive, delicious, easy to make frozen fruit salad that is perfect for dressing up any family meal. I've served it this week with the Hot Turkey Sandwich recipe that was posted on 12/5/13. The combination of cherries and mandarin oranges in a rich creamy salad make it a kid-friendly treat, as well. This is another reader-contributed recipe from a Taste of Home cookbook. Blessings...

Recipe:

1 pkg. (8 ounces) low-fat cream cheese, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 can (21 ounces) cherry pie filling
2 cans (11 ounces each) mandarin oranges, drained

1. In a large mixing bowl, combine the cream cheese and whipped topping using an electric mixer. Stir in the pie filling.
2. Set aside 1/4 cup mandarin oranges for garnish if desired. Fold remaining oranges into cream cheese mixture.
3. Use a rubber spatula to scrape the mixture into a 9 x 5 x 3-inch loaf pan. Cover and freeze overnight or until firm.
4. Remove salad from freezer 15 to 20 minutes before serving.
5. To unmold, run a knife around the edge to loosen salad from pan. Set salad in warm water for a few minutes and turn out on a cutting board. Cut into slices to serve.

Yield: 12 servings
Note: To make this salad low calorie use fat-free cream cheese, light whipped topping and reduced-sugar pie filling.

Creamy Orange Gelatin

I made this delicious orange gelatin salad to go alongside our barbecued salmon, recipe posted on 5/13/2010, and some leftover potato salad, recipe posted on 8/29/2013. The salad was a simple combination of cabbage, sliced almonds, green onion and sweetened dried cranberries dressed with a strawberry balsamic vinaigrette, recipe posted on 2/13/2013. For the vinaigrette, use the basic recipe and add 1/2 cup strawberry jam and 1 tsp. dried basil, crushed. This makes a wonderful salad dressing for any type of greens. The gelatin recipe comes from Taste of Homes 2009 Annual Recipes. The original recipe was twice this recipe to feed a large crowd; as it is, my husband and I will eat the salad for 6 dinners. Thankfully, it is delicious, and not a problem at all! Blessings...

Recipe:

2 pkgs. (3 oz. each) orange gelatin
2 cups boiling water
2 cups vanilla ice cream, softened
3/4 cup orange juice
1 can (11 oz.) mandarin oranges, drained

1. In a 8 x 11-inch pan, dissolve the gelatin in boiling water. Stir in ice cream and orange juice until blended. I used a whisk to help make this easier. Chill until partially set; about 20-30 minutes. Watch carefully.
2. Fold in mandarin oranges. Refrigerate until firm, about 4 hours or overnight.

Yield: 12 servings

Double Citrus and Cabbage Salad

Most gelatin salads are more like a dessert than a salad, and we love them for those special holidays and family gatherings. I can associate old family favorites with fond memories when our family was together going back to my childhood, and then there are those everyday kind of recipes that are good, but hold no special significance other than to be apart of dinner. This is one of those kinds of gelatin salads.

I adapted this recipe from a recipe I found in Woman's Day Magazine long ago. It is a refreshing blend of mandarin oranges and orange juice with just a bit of cabbage added in for interest, or to use up that last little bit that might otherwise go begging or down the disposal. The main dish salad is Greek Pasta Salad posted on 8/23/2013. Have a wonderful, blessed week...

Recipe:

1 3-ounce pkg. lemon gelatin
1 cup boiling water
1 tbsp. fresh lemon juice
1 6-ounce can frozen orange juice concentrate (do not thaw)
1 11-ounce can mandarin oranges, drained (1 cup)
1 cup finely shredded cabbage

1. Combine gelatin, water and lemon juice stirring until gelatin dissolves.
2. Stir in frozen orange juice concentrate until melted. Gelatin should be slightly thickened; if not, refrigerate until thick as unbeaten egg white.
3. Gently stir in oranges and cabbage. Pour into 4 cup mold or 4 x 8-inch loaf pan.
Refrigerate until set.

Yield: 8 servings
96 calories each

Pineapple-Orange Cranberry Relish

This wonderful fresh fruit relish is good anytime of the year, if you happen to be someone who purchases extra cranberries during the holiday season and stores them in the freezer for future use. If not, then of course, this recipe will have to wait until late October, November and December, but it is worth remembering and coming back too. The addition of sweet pineapple and orange really cuts down on the added sugar in this lovely side dish and helps to cut down on the high calorie count that is usually associated with cranberry dishes. Blessings...

Recipe:

2 cups fresh cranberries, coarsely ground in food processor
1 tsp. shredded orange peel
1 cup (about 5 oz.) fresh cubed pineapple, coarsely ground in food processor
1 cup peeled chopped orange
1 tsp. lime juice, optional
1/2 cup sugar, or more, to taste

1. Place all ingredients in a mixing bowl and stir well; cover and refrigerate for 24 hours to blend flavors.
2. Before serving, taste relish to make sure it is sweet enough for your taste. If not, add more sugar 1 tablespoon at a time until you are pleased.

Yield: 2-1/2 cups
1/4 cup serving = 62 calories and 1.2 grams fiber

Apple Citrus Salad

The other evening when we had guests over for dinner, I prepared the Ham and Cheese Pies and the Cranberry Relish that you see on the plate and our guests brought a Caesar Salad. Our meal and time together were wonderful. I will be posting the recipe for the pies and the relish in the next few days, but today I want to share with you this dinner salad that we had last evening with our leftover pies. This is a recipe that we have enjoyed many times over the years. The salad is a wonderful combination of fresh spinach, apple and orange slices, and cashews all topped off with a lovely dressing that is made with pink lemonade, of all things. Blessings...

Recipe:

1/4 cup frozen pink lemonade concentrate, thawed
3 tbsps. honey
3 tbsps. vegetable oil
1/2 tsp. poppy seeds
2 apples, cored and sliced
2 oranges, peeled and sectioned
6 oz. bag fresh baby spinach
1/2 cup cashew pieces

1. In a small bowl, whisk together the first 4 ingredients for the dressing and set aside.
2. Pick over spinach to remove any old pieces and stems, and tear into bite-sized pieces, if you like. Add sliced apples and oranges. Add dressing to your taste and top with cashews. Toss and serve.

Yield: 4-6 servings

Yummy Spinach Salad

The recipe for the vinaigrette for this yummy salad comes from Smuckers.com. via my local newspaper a few weeks ago, the salad idea comes from what was in my pantry and fridge when I needed to get dinner on the table the other night. The recipe creator at Smuckers gives several different suggestions using their jams; I just adapted to what I had on hand. Blessings with your creativity!

Recipe for basic vinaigrette:

2 tbsps. balsamic vinegar
1 tbsp. water
1-1/2 tsps. Dijon mustard
1/2 tsp. minced garlic
1/4 tsp. black pepper
1/8 tsp. salt
1/4 cup olive oil or oil of choice

1. Whisk together first 6 ingredients.
2. Slowly pour oil into dressing ingredients whisking all the while until thoroughly combined.

For this spinach salad, whisk in:
1/2 cup apricot preserves
1 tsp. minced crystallized ginger.

Salad:

1 bag (10 oz.) fresh baby spinach
4 green onions, sliced
1/4 - 1/2 cup cashew pieces, to your taste
1/4 - 1/2 cup shredded Swiss cheese, to your taste
1 can (10 oz.) mandarin oranges, drained

Combine salad ingredients in serving bowl and add desired amount of dressing. Toss and serve.

Yield: 6-8 servings

Sweet Spinach Salad

This recipe for spinach salad is one of my absolute favorites. The recipe comes from one of my "Taste of Home" cookbooks and I have been making it for several years with great success. Many spinach salads have the addition of oranges of one type or another, but not with a dressing that is also orange in flavor. When my granddaughters were here visiting I found that using a sweeter dressing in combination with fruits, nuts and greens, dinner was a much more pleasant time. If you have family members that aren't crazy about the color green on their plates, you might try this recipe. Blessings...

Recipe:

3 tbsps. orange juice concentrate
2 tbsps. sugar
2 tbsps. cider vinegar
1-1/2 tsps. minced onion
1/4 tsp. salt
1/2 cup vegetable oil
1-1/2 tsps. poppy seeds
1 pkg. (10 ounces) fresh baby spinach, picked over
1 can (15 ounces) mandarin oranges, drained
2/3 cup slivered almonds, toasted

1. In a blender, combine the orange juice concentrate, sugar, vinegar, onion and salt.
2. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Refrigerate dressing for about an hour or until chilled.
3. In a large salad bowl, combine the spinach, oranges and almonds. Drizzle with as much dressing as needed.

Serves: 6
Note: I use "Almond Accents" brand Butter Toffee Glazed flavored sliced almonds. We love them in salads.

Salad with Orange Vinaigrette

This easy and delicious salad recipe is great for everyday meal planning. It can be easily doubled for larger families, or for those times when you have invited friends or extended family in for a meal. The vinaigrette is easily put together with ingredients that are usually in the kitchen, and the salad makings can be changed to fit the taste of your family and friends. The vinaigrette is slightly sweet, and with fruit and nuts added, children will love it. Enjoy!

Vinaigrette:

3 tbsps. olive oil
1 tbsp. sugar
1 tbsp. red wine vinegar
2 tsps. orange juice concentrate
1/8 tsp. salt
Pinch of freshly ground pepper

Combine these ingredients in a jar with a tight-fitting lid; shake well.

Salad:

4 cups salad greens of your choice. (We love a combination of fresh spinach and romaine)
Honey Roasted or Butter Toffee Glazed slivered almonds
Dried cranberries or well-drained mandarin orange segments
2 or 3 green onions, thinly sliced, or thinly sliced red onion to taste

Tear salad greens into bit-sized pieces into a salad bowl. Sprinkle almonds, cranberries and/or oranges, and onion to your liking over greens. Add some of the vinaigrette and toss. Taste to see if the salad has enough dressing for your taste. Adjust as needed.

Easy Orange Juice Muffins

These muffins are so easy to make that children could help get breakfast on thetable on the weekend. The plus to the ease of this recipe is using a biscuit/baking mix. I've been making this recipe for years when time is short and I want to do something simple. A real help on busy days.

The orange flavor is very mild and nicely enhanced by the sugar and spice mixture that is sprinkled on the tops of the muffins before baking. Another real benefit is that they are low in calories and fat. We love them served with orange marmalade. Blessings...

Recipe:

2 cups biscuit/baking mix
2 tbsps. sugar
1 egg
1 tsp. grated orange zest
2/3 cup orange juice

Topping:
2 tbsps. sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg

1. Heat oven to 400 degrees. Grease muffin tin.
2. Mix first 5 ingredients; beat vigorously 30 seconds. Fill muffin cups 2/3 full.
3. Combine topping ingredients and sprinkle each muffin with about 1/2 tsp sugar mixture.
4. Bake for 10 - 12 minutes or until muffins test done with a toothpick. Remove to wire rack to cool or serve warm with honey butter or marmalade.

Yield: 12
97 calories each

Cranberry - Orange Salad

This salad is so easy to prepare, and the recipe can easily be doubled, if needed. Blessings...

Recipe:

1- 3 oz. package orange gelatin (lemon can also be used)
1 cup boiling water
1 cup (8 oz.) whole-berry cranberry sauce
1 large, or 2 small, oranges, peeled and sectioned

1. Dissolve gelatin in the boiling water; add cranberry sauce and whisk until the sauce is melted and combined.
2. Chill until slightly thickened, about an hour
3. Add oranges and stir to combine.
4. Pour into a 4 cup mold or serving dish. Chill until firm

Yield: 4 servings
Tip: If oranges are unavailable, use 1 cup mandarin oranges, well drained. I also will sometimes add a bit of finely sliced celery and chopped pecans.