All Season Long

Cranberry Peanut Butter Dip

The perfect easy dip to delight your guests before the main course!

Ingredients

Ingredients:

1 cup of creamy peanut butter
1/2 cup of powdered sugar
1/2 cup of dried cranberries

Directions:

Combine peanut butter and powdered sugar in a bowl, mix until well-integrated.
Add in cranberries, mix again until fully integrated.
Serve with crackers, shortbreads or cut vegetables.

Featured Recipes

Holiday Apple Pie

To prepare pie crust: combine flour, sugar and salt in food processor bowl and pulse to blend. Add chilled butter and pulse to blend. Slowly add water just until dough holds together.Divide dough into 2 pieces; flatten each into a round disk, wrap with film wrap and chill briefly.On a floured surface, roll one disc into a 12-inch circle and fit into a 9-inch pie pan.Combine apples and lemon juice in a large bowl and toss to blend.Add sugar, flour and spices and toss until fully blended; spoon into crust-lined pie plate.Dot filling evenly with pieces of butter.Roll remaining disc into a 13-inch disc and drape over pie; flute edges and cut slits in pastry. BBrush pastry lightly with egg wash, if desired.Refrigerate pie for 10 minutes.Preheat oven to 400°F.Bake pie for 60 to 80 minutes, or until crust is golden and filling is bubbly.Cover pie lightly with foil after first 30 minutes of baking to keep crust from browning too quickly.Cool pie completely before slicing.

Lemon Herb Salted Turkey and Golden Roasted Turkey Stock

Grind rosemary and peppercorns in a coarse stone mortar until fine. Add salt and grind lightly to combine. Add sage, thyme and lemon zest and combine.Preheat oven to 350 °F and position one oven rack just below the center of the oven.Remove neck, heart and gizzards from turkey.Separate the dark meat (thighs and legs) from the breast meat cavity to roast the dark meat a day prior to serving while the breast meat is salted and held overnight to be cooked just prior to serving. With a sharp knife cut between each leg and the breast cavity. Set the knife down and reach under the turkey, lifting the backbone up until it breaks between the dark meat and breast meat cavities. Turn the turkey on its side and cut through the back bone at the break to separate both halves. Remove the second and third joint of the wings.Rinse turkey breast and leave wet. Rub the salt mixture on the inside and outside of the breast cavity, cover and refrigerate overnight.Spread half the vegetables and lemon on the bottom of a medium sized roasting pan. Rest the turkey hind quarters (dark meat), neck, wings, heart and gizzards on the bed of vegetables. Rub with butter and season lightly with salt and pepper.Add small amounts of water or chicken stock to the pan to avoid burning and baste with the liquid from the pan and rub with butter every 30 to 40 minutes. Roast for 2 to 2½ hours or until the internal temperature of the thickest part of the thigh reads 165 F.Once cooked, cool the turkey until it can be handled. Pull all the meat and skin from the bones (reserve bones, neck, wings, heart and gizzard) and place in a shallow baking pan with the skin on top. Cover and refrigerate overnight.Place reserved bones, back in the pan with the neck, wings, heart, gizzard and vegetables and return to the oven. Once nicely browned, transfer to a pot, cover with 8 to 10 cups of water and bring to a boil. Heat pan with drippings over a medium flame and use some of the liquid to deglaze the pan, reduce liquid and pour into pot. Simmer for two hours, strain and reduce by half. Reserve stock (approximately 6 cups) for gravy and stuffing.Directions for on the Day of Serving:

Chocolate Spiced Shortbread

Preheat oven to 325°F.Cream butter and add remaining ingredients.Batter should be a heavy dough – if too thin, add up to another ½ cup flour.Chill dough for several hours or overnight, covered.Using a melon baller or your hands, scoop out and shape into balls. Place balls on parchment paper on cookie sheet. Flatten each ball with the tines of a fork, like traditional peanut butter cookies. Bake 18 minutes.

Roasted Butternut Squash and Apples with Maple Glazed Pecans

DIRECTIONS:

Roasted Beets, Carrots and Turnips with Balsamic Vinegar

Preheat oven to 400°F. Place beets, carrots, and turnips in a bowl. Whisk together olive oil, balsamic vinegar, sugar, salt and pepper. Toss with vegetables. Spread in a single layer on a roasting pan. Roast for 1 hour or until browned or caramelized. Remove from oven and drizzle with balsamic vinegar.

Chocolate Dipped Peppermint Cookies

Preheat oven to 375°F. Cream shortening, sugar, and brown sugar. Add eggs and vanilla. Mix in flour, salt, and baking soda and mix lightly. Stir in baking chips before dough forms; mix all together until dough is packed. Shape in to a log, cover with parchment or plastic wrap, and refrigerate overnight (or several hours). When ready to use, slice log into about 1/4 –inch slices. Any smaller may make them crumble. Place on parchment paper on baking sheet and bake for 7-8 minutes. Bottoms will be brown - do not judge by the top of the cookie! Cool thoroughly. In the meantime, using a microwave, melt chocolate chips with liquid shortening and mint flavoring. Use bursts of no more than 30 seconds, stirring well in between (3 bursts should do it). Dipped cooled cookies in the chocolate and lay back out on parchment paper to harden.