Cranberry Orange Cheese Spread

This is one of those kinds of spreads that people just can't get enough of.  It's sweet, but not Too Sweet.  It's festive, but not Too Festive.  And it makes a perfect appetizer without being Only An Appetizer.

Cranberry Orange Cheese Spread
Recipe slightly adapted from a Keebler cracker ad
Prep time:10 minutes   Chill time: at least 1 hour

1 (8oz) brick of neufchatel OR regular cream cheese, softened
Zest of 1 orange
Juice of half an orange
1 tbsp sugar
1/8 tsp cinnamon
1/4 cup finely chopped dried cranberries
1/4 cup finely chopped pecans (optional)

1.  In small mixing bowl beat neufchatel, orange zest & juice, sugar, and cinnamon on medium speed until fluffy. 

Sometimes I forget and add the cranberries too early.  Oh well, it doesn't hurt!

2.  Stir in cranberries and pecans.   At this point you could shape it however you like, using cling wrap: a ball, a log, or leave it in a bowl to scoop out.  Refrigerate at least 1 hour before serving. 

I chose the cheese ball route: line a small bowl with plastic wrap.

Fill the lined bowl with the cheese...

...and smooth out the filling.

Fold the excess wrap over the top and chill

When firm, unfold the excess and pull the ball out of the bowl.

Invert the ball over the serving dish and peel back the plastic wrap.

I love the versatility of this spread!  It's absolutely addicting as a party appetizer.  I've lost count now how many times I've given out this recipe actually.  But my favorite use for this spread is with the leftovers.  I ADORE this on English muffins or bagels in the morning.  And lately I've been struggling with new ideas for my toddler's breakfast.  I found these cute little whole grain mini-pita pockets at Trader Joe's a while back and decided to tuck spoonfuls of the cheese inside.  He inhaled them!  

I think I'll have to make another batch of this spread this week just for my family to enjoy.  Yes, it's that good!

Crazy Oatmeal

This is totally the wrong time of year now for oatmeal.  I know that.  But try telling Gavin that.  He continues to ask for oatmeal most mornings, and this is one of his favorite versions.

For a long time I had no name for it but when Gavin kept requesting it, I finally just christened it Crazy Oatmeal.  Mostly because Rob thinks I'm absolutely looney for loving this concoction.

Crazy Oatmeal
Recipe adapted from Rachael Ray

1/3 cup quick cooking oats
2/3 cup water
1/4 cup dried cranberries
1 heaping tbsp creamy peanut butter
1/4-1/2 cup plain yogurt (depends on much you love yogurt)
2 tbsp honey

1. In a microwave-safe bowl, combine the oatmeal, water and dried cranberries.  Microwave on High for 1 minute.

Quick oatmeal is a 1:2 ratio.  So if you want less, use 1/4c oats and 1/2c water.

2.  Stir the peanut butter into the hot, slightly-too-soupy-still oatmeal.  Don't worry; the peanut butter thickens it up.

You don't want this too thick before adding the peanut butter

3.  Top with the plain yogurt and drizzle with honey.

Yes, I was generous.  We like yogurt here.

Yes, I love to eat a crazy concoction of oatmeal that a very famous cook developed for dogs.  And I'm not ashamed.  Because it's really good!  And ohmyGRACIOUS is it hearty!!  Eat this in the morning and I promise you will not be hungry for hours.  I've even been known to eat this at night.  It's just a hearty bowl of comfort and who doesn't love that?!

Balsamic Glazed Brussels Sprouts

I know what you're thinking.  And let me just say, before you rush to judgment, that I've been where you are.  I used to haaaate brussels sprouts... and then I got pregnant with my second child. 

We were at a holiday gathering a year and a half ago with friends, and one was putting together this sprout dish that just smelled INSANE.  While normal, non-pregnant people were having seconds or thirds of things like turkey, mashed potatoes, or pie, I was popping those little suckers into my mouth like candy.

Well, as with the PB & J Obsession with my first-born, I fully expected this newfound taste for sprouts to go away after the baby was born.  It hasn't.  In fact, I reallyreallyreally want to make some!

So when I saw this recipe, all rational thoughts flew out of my head, I knew I had to make them.  Now!

Balsamic Glazed Brussels Sprouts
Recipe from Ree Drummond

3 lbs (ish) fresh brussels sprouts
Extra virgin olive oil
1 cup balsamic vinegar
3/4 cup sugar
A handful or two of dried cranberries

1.  Preheat the oven to 375 degrees F.

Aren't they cute?!

2.  Trim/clean the sprouts, then cut them in half. Arrange on a baking sheet and toss with the olive oil. Roast until brown, 25 to 30 minutes.

I could fit these easily on one large baking sheet, but you may need two.

3.  Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until very thick.  Psst!  You won't quite be able to tell how thick this is while it's bubbling away.  I recommend letting it reduce by about half; I think this took about 15 minutes?  I'll be honest though that I was not watching the clock.  As it cools it will get thicker.

4.  Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.

Sweet.  Festive.  Fabulous.

 A little time saving hint for you: if you are making these for a special occasion, clean and trim these the day before.  That alone will save OODLES of time as you're trying to orchestrate the remaining dishes for your holiday feast.

Cranberry Orange Bagels

My kitchen has been a hotbed of activity the last few days.  Final countdown to the biggest gastrointestinal day of the year...  I cannot WAIT!!!

I'll try to get up as many things as possible that I've been making, just in case some of you are in need of some last minute help.  Most of my craziness has revolved around dessert.  But as completely satisfying as dessert can be, we all know that a truly good day starts with a good breakfast, right?

Right.

Start your day with these beauties....

Cranberry Orange Bagels
Recipe adapted from Taste of Home Best Holiday Recipes 2011

1 cup plus 2 tbsp water
3/4 cup dried cranberries
1/3 cup packed brown sugar
Zest from one orange
3 cups bread flour
1 tsp salt
1/4 tsp ground cloves
1 pkg active dry yeast (or 2 1/4 tsp if you buy yeast in bulk)
1 tbsp sugar
1 egg white, beaten with a splash of water

1.  In a bread machine pan, place the water, cranberries, brown sugar, orange zest, salt, cloves, flour, and yeast in order suggested by manufacturer.  Select dough setting (Psst!!  You'll want to check on this dough to see if it may need a tablespoon or two of water or flour.  I found the dough to be really wet for me and added a little extra flour.)

Not much to look at right now

2.  When the cycle is complete, turn dough onto a lightly floured surface.  Cover with a towel and let rise 10 minutes.  Divide dough into eight balls.  Push thumb through centers to form at least a 1-inch hole.  Stretch and shape dough to form an even ring.  Cover with the towel again and let rise for 20 minutes.

My bagel rings still don't win beauty pageants, but I'm improving!

3.  Fill a large, deep skillet with water; add sugar and bring to a boil.  Drop bagels, four at a time, into boiling water.  Cook for 45 seconds on each side.  Remove with a slotted spoon and drain on paper towels.


4.  Place bagels on a parchment-lined baking sheet.  Brush the tops with the egg white wash.  Bake at 400 for 18-22 minutes or until golden brown.  Remove to wire racks to cool.

I like my bagels as God intended: under MOUNDS of cream cheese.

I am a HUGE fan of the cranberry and orange flavor combination.  And since I discovered that making bagels really isn't quite as hard as I remembered, finding this version has me doing happy dances in the morning, even before my coffee!