Sunday, November 23, 2014

Cranberry Bars

Such a simple recipe to make, but a chewy goodness that has a pop of tangy tartness of cranberry.
 Wow, I loved these and so did everyone who tried them.
Perfect for the holiday parties, or cookie platters. 
You could even make this in a tart pan and serve it as dessert with a little whip cream or ice cream.

I saw this recipe last year and knew I needed to try, A definite keeper of a recipe.
I think it would be good with nuts too, or blueberries or black berries. A touch of lemon zest might be a great addition too. I may try it with gluten free, or almond flour too.  I think it would work great with that too.

Serves a bunch, makes a 9x13 pan

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups flour
12 oz fresh cranberries 
Dash of salt

Preheat oven to 350 degrees. 
Butter a 9x13 pan, if you have parchment, add a sheet at the bottom.  It helps to make removing them easier.

With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. 

Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout. Spread in a buttered 9x13 pan. 

Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. Let cool completely before cutting into small slices, or squares

Saturday, November 22, 2014

Mexican Broccoli Corn Salad

A bunch of broccoli was chilling in my fridge, staring me down every time I opened the door. 
I have to admit I don't love broccoli.
But I do eat it because someone else loves it so much.  If I have to eat it, I wanted something different with my broccoli; something more spicy, savory, a salad.  Something that could almost be used as a light lunch, or a meatless entree.

Here's my creation.  I'd suggest making a batch of my Chipotle Sour Cream and using it in this salad, plus it's a great condiment to have on hand for chips, tacos, even scrambled eggs.

Serves about 6

3-4 cups Broccoli flowerettes
1 cup corn, fresh or frozen/thawed
1 cup chopped red peppers, fresh or roasted, (or cherry tomatoes)
1 cup sour cream
1-3 chipotle peppers, minced and mixed with sour cream
1/2 - 1 cup sliced olives, drained
1/2 lime, juiced
1 can black beans, rinsed and  drained
1 cup cheddar cheese, grated, or small cubes
Salt & Pepper 

Cut the broccoli into small bunches, something bite size.  Steam in some hot water for 3-5 minutes.  You want to soften it a bit, but have it still bright green.  Drain in a colander, and run cold water over it immediately to stop the cooking. 

In a bowl, add the drained beans, chopped peppers (or tomatoes), drained olives, chipotle sour cream, lime juice and corn.  Add the steamed broccoli and toss.  Add salt and pepper as needed. Serve at once, but also keeps for a couple days in the fridge.  Good for work day lunches.