Slow Cooker Cranberry Barbecue Turkey Meatballs + Instant Pot #Giveaway

Tis the season for parties and get-togethers, and today I'm joining The Redhead Baker and a handful of other bloggers to help Coleen celebrate her 5th blogging anniversary. Along with sharing recipes fit for a party or celebration, we also have a great giveaway (an Instant Pot + $50 Amazon card) - just scroll down to the giveaway widget to enter.

Cranberry Cobbler | Frankenstein

It's time for the November edition of the All Vampire Book and a Movie Challenge. I'll admit that I was a bit thrown for a loop when I heard that this month's assignment was Mary Shelley's Frankenstein. I'll admit that while I know the basic story of Frankenstein (I mean, who doesn't), I'd never actually read the book or seen this movie adaptation. And the whole "vampire" portion had me stumped.

Pineapple Cranberry Chutney + Eat Like a Gilmore Cookbook Review

Happy Wednesday, and welcome to this week's edition of the Gilmore Girls coffee klatch! In anticipation of Netflix's Black Friday release date of Gilmore Girls: A Year in the Life, Chef Sarah Elizabeth and I have been binging and the discussing the original seven seasons and sharing recipes inspired by the show for almost 2 months now.

Since I binged like a champion, I've been done for a couple of weeks now. So, while I may have shared my thoughts on the series finale last week, my Wednesdays are reserved indefinitely for hanging with the girls. I'll pull ideas from random (and often seasonally appropriate) episodes and share other random Gilmore Girls inspired fun.

Slow Cooker Apple Cranberry Einkorn Porridge

Let's talk hot cereal for a moment. I grew up with Cream of Wheat, Malt-O-Meal, and oatmeal...and I liked them. Warm, comforting food that made a cold, midwestern morning a little more bearable. And the "new" microwavable oatmeal packets of the day? It was a toss-up between apple-cinnamon and maple brown sugar for which was my favorite.

Roasted Carrot and Farro Salad

This is a sponsored post written by me on behalf of Land O'Lakes, Inc. All opinions are my own.

Nothing puts a bounce in my step like the onset of fall. Cool, crisp days replace the oppressive heat, and a sense of renewal fills my body. Cool weather fruits and vegetables bejewel my little part of the Midwest with rich reds, oranges, and gold around every corner. College football, sweaters and sweatshirts, hayrides, the pumpkin patch, corn mazes...I could go on.

Mixed Berry Crumb Pie with an All-Butter Press-In Crust

This is a sponsored post written by me on behalf of Land O'Lakes, Inc. All opinions are my own.

Before I get into this delectable berry pie, I wanted to let  you know that I'll be working with Land O'Lakes, Inc. as an ambassador through the end of the year. I can't tell you how excited I am to be working with a company whose products I grew up seeing my grandma and my mom use, and that I always have in my own kitchen. I hope you and your family enjoy the recipes that I develop using Land O Lakes^® Butter and other products over the next six months as much as my family does!

Let's talk pie today. More specifically, let's talk pie crust, which seems to be the part of the pie that scares off most would-be pie makers. I can't tell you how many times I've heard someone say that they just can't make crust because they can't roll it thin enough or wide enough, or it breaks apart when after they worked hard at rolling it out and try lifting it into the pan. I get it, really. But let me tell you, there's nothing like the satisfaction of a biting into a pie that YOU made entirely from scratch.

(Almost) Nigella's Mini Cranberry Mince Pies | #FridayPieDay

We're having pie for Christmas—it's #FridayPieDay! Can I tell you something? I've never tried a traditional mincemeat pie. I don't know why. It wasn't something I grew up on, and apparently it's just another thing I've been "saving for later" for the twenty-plus years since I started making my own pie. I figured since it's a very traditional Christmas offering (um, in the UK), now would be the perfect time to give it a go.

Although I admit that I didn't go very traditional. I didn't use the really old-school variety that actually contained lamb or beef and I didn't make the traditional dark, currant-filled mince, either. Instead, I tried Nigella's cranberry mince—because cranberries!

But first, a little glimpse into the history of mincemeat. I mentioned that it was originally made with meat, but according to Why Christmas? it was also oval-shaped to represent the manger that Jesus slept in, the top crust representing his swaddling clothes.

Roasted Maple Vanilla Cranberry Sauce

Although my family has their preferred cranberry sauce for the Thanksgiving table every year, I like slipping in a new one every now and again just to see how it's received. I always hear people raving about homemade and then following that sentiment saying that they wish they could make it. I immediately tell them that they can and that homemade cranberry sauce is actually THE EASIEST dish on the whole holiday table to make.

Seriously, it doesn't get easier than 5 to 8 minutes on the stovetop. But this batch takes it one step further and roasts the cranberries. The time commitment isn't much more, you just need to wait for the oven to preheat. And the coolest thing about it is that roasting actually concentrates the flavor of the tart cranberries by removing some of their natural water via the process of evaporation.

Chocolate Fruit 'n Nut Bites

Here's the thing, I love holiday baking. The planning, the process, the wrapping, the handing out to teachers, bus drivers, neighbors, and loved ones...or at least, I used to. I'd still love it if I could only find the time to do it. For the past 5 or 6 years, it seems like I go to sleep after a satisfying Thanksgiving meal and wake up a few days before Christmas in a panic. The holidays are stressful, yo.

But I do my best to wake up in the middle of it all and actually get something done. Therefore, easy holiday baking and treat recipes are a life saver. And really, these chocolate fruit 'n nut bites couldn't be any simpler. There's not really even a recipe, but I did write down approximate amounts of what I used so that you could have a bit of a guideline to go off of.

Cranberry Apple Crumb Pie #FridayPieDay

Not only is today FridayPieDay, it's also the day after Thanksgiving, a holiday with a dessert table that centers around pie in my family. This year we had a mid-size gathering at my mom's house—just mom, her kids, and our kids which makes 15 people total. And yet, we still wound up with 5 pies. 3 people to a pie.

It's funny because there was only 1 pie and 1 cake scheduled in the initial "plan". We'd all volunteered to bring certain dishes and apparently all decided, individually, that 1 pie just wasn't going to cut it. And who knows what happened to the cake because it wound up being a no-show.

Cranberry Port Ring (Jellied Cranberry Sauce)

I've mentioned my fear of the jiggly cylinder that had a prime spot on the Thanksgiving tables of my youth before, but recently I decided to look at it in a new light. I know some pretty diehard fans of jellied cranberry sauce. Like my grandma, they have special serving dishes made specifically to fit that "can" shape when laid down on its side. They slice it ever just so, stacking a disk or two lovingly on their plate.

I decided that it was time to reevaluate my position on the stuff. After all, I didn't think that I liked cranberries at all as a kid unless they were in the form of juice or chewy dried bits, but it turns out that I actually can't get enough of them. For the past 20 years, that bowl of glistening ruby goodness that is whole-berry cranberry sauce is one of my favorite things on the table. And yet, I've seen the faces on some of my older family members when they realize that, once again, there is no can-shaped sauce to be found.

25 Cranberry Sauce, Relish, and Chutney Recipes for your Thanksgiving Table

What was once the dish I shunned that most at the Thanksgiving table is now the dish I can't do without—cranberry sauce! I've mentioned my distrust of the jellied cylinder that graced the holiday tables of my youth before. The day I discovered that not all cranberry "sauces" were created equal, my holiday menu was turned upside down. I started imagining which liquids, herbs, fruits, or spices would go into my cranberries to best complement the rest of the meal.

I have my favorite, but I'm always game for trying another version of cranberry sauce alongside it. Because hey, you never know. Oh, and I think it's worth mentioning that after so many years of shunning that jiggling ruby cylinder, I'm actually going to bring a homemade jellied cranberry sauce to our family potluck this year (surprise!). And I'm looking forward to it.

What form of cranberries will be gracing  your Thanksgiving table this year? If you're not sure yet, here are 25 cranberry sauce, relish, and chutney recipes  to inspire you!

Slow Cooker Apple Cranberry Sauce by Peas & Crayons

Cabernet Cranberry Sauce from The Kitchen is My Playground (pictured)
Chipotle White Ale Cranberry Sauce from The Beeroness
Cranberry Apple Chutney from Nutmeg Nanny
Cranberry Chutney from The Spiced Life
Cranberry Chutney w/ Dates & Indian Spices from The Tomato Tart

Cabernet Cranberry Sauce by The Kitchen is My Playground

Cranberry Pear Chutney from Spoonful of Flavor (pictured)
Cranberry Port Ring (Jellied Cranberry Sauce) (pictured)
Cranberry Salsa from Farm Fresh Feasts
Cranberry Sauce with Ginger and Cloves
Cranberry Sauce with Ginger and Maple from The Roasted Root

Cranberry Pear Chutney by Spoonful of Flavor

Cranberry White Wine Sauce from Frugal Foodie Mama
Easy Cranberry Sauce with Apples, Pecans and Pineapple from Two Healthy Kitchens
Fresh Cranberry Sauce from The Lean Green Bean
Ginger Cranberry Sauce from spabettie
Ginger Laced Cranberry Orange Sauce from Nutmeg Nanny

Ruby Port Cranberry Sauce by Karen's Kitchen Stories

Homemade Cranberry Sauce with Maple Syrup from The Adventure Bite
Mulled Wine Cranberry Sauce from Busy in Brooklyn
Orange Cranberry Sauce from A Cedar Spoon
Ruby Port Cranberry Sauce from Karen's Kitchen Stories (pictured)
Slow Cooker Apple Cranberry Sauce from Peas & Crayons (pictured)

Cranberry Port Ring (Jellied Cranbery Sauce)

Slow Cooker Cranberry Sauce from The Magical Slow Cooker
Spiced Cherry Cranberry Chutney from Cooking in Stilettos
Spiced Red Wine Cranberry Sauce (aka The Best (and Easiest) Cranberry Sauce. Like, ever.)
Thanksgiving Chutney Three Ways from The Nosher
Trina's Low-Sugar Fresh Cranberry Salsa with Cilantro, Lime, and Jalapeno from Kalyn's Kitchen


Check out my Pinterest boards for more Thanksgiving Food and Inspiration!


*Homemade Cranberry Jam with Fresh Fruits photo via Shutterstock

Cranberry Yogurt Custard Pie with Nutty-Oat Crust

This is a sponsored post written by me on behalf of The Greek Gods® Yogurt. All opinions are my own.

Do I need to tell you how much I adore pie? If you've visited me before, probably not. But just in case this is your first time here, I have something to tell you. PIE IS MY JAM! When forced to choose between pie and cake, I'll choose pie every time. I love it so much that I devote the last Friday of each month to it. And, when it came time for me to put on my big girl panties and start contributing to our Thanksgiving (extended) family meal, I brought homemade pie.

Now that we're clear on my feelings for pie, you'll understand why I immediately jumped at the chance at partnering with The Greek Gods brand Greek-Style Yogurt to make a Thanksgiving-inspired pie featuring their yogurt. That and the fact that you can find a carton of their Honey Greek Yogurt in my fridge at all times.

One of my favorite things to eat when I want a lighter breakfast option, or even a midday snack, is a serving of the honey Greek yogurt with fresh fruit and granola. I've tried all sorts of combinations—my favorite being peaches so ripe they drip down your arms when you try to slice them and honey almond granola. But since I don't think peaches when I think Thanksgiving, that combo was out (but you can bet I'll be making a peach version of this pie next summer).

Initially it was a toss-up between spiced apples and a variation on a pumpkin pie, but since those are both regulars in our holiday dessert spread already, I decided to go with cranberries instead. I am so glad that I did. By first tossing the cranberries with some honey and vanilla, it "tames the tart" a wee bit, plus the honey accents the honey Greek yogurt in the creamy custard that the cranberries wind up suspended in after baking.

As a nod to that breakfast I enjoy, I made the crust from the same main ingredients that go into granola—oats and nuts. The results? A festive pie that has earned its spot on our Thanksgiving menu this year...and probably every menu in the future!

The Greek Gods® brand Greek-Style Yogurt and Kefir are gluten-free and contain live and active cultures. Plus, The Greek Gods® brand Greek-Style Yogurt and Kefir are made with milk from cows that are not treated with growth hormones.

Interested in learning more? Connect with The Greek Gods Yogurt: website | facebook | twitter | instagram | pinterest

Cranberry Yogurt Custard Pie with Nutty-Oat Crust

Roasted cranberries suspended in a sweet Greek yogurt custard make up the filling of this pie with a nutty-oat crust that is perfect for the holidays.

by Heather Schmitt-Gonzalez

Prep Time: 90 minutes

Cook Time: 45-50 minutes

Keywords: bake dessert soy-free vegetarian cranberries yogurt honey Christmas Thanksgiving pie American fall winter

Ingredients (8 to 12)

for the cranberries:

• 2 cups whole cranberries
• 2 tablespoons honey
• 1 vanilla bean, seeds scraped (use pod for something else)
• pinch of fine sea salt

for the crust:

• 2 cups toasted nuts (any one or a combination)
• 1 cup rolled oats
• 4 tablespoons (2 ounces) unsalted butter, melted
• 2 tablespoons granulated sugar
• pinch of fine sea salt

for the yogurt custard:

• 1 cup granulated sugar
• 3/4 cup milk
• 3/4 cup (6 ounces) The Greek Gods Honey Greek Yogurt
• 2 large eggs
• 2 tablespoons all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• whipped cream (as much as you like), to serve

Instructions

make the cranberries:

Preheat oven to 400° F. Line a baking sheet with parchment paper.

Toss all of the ingredients for the cranberries together in a medium bowl. Lay them out on the prepared baking sheet. Slide into preheated oven and roast until the cranberries begin to pop and release their juices, 8-10 minutes. Cool completely.

make the crust:

Combine nuts, oats, butter, sugar, and salt in a food processor and process until finely ground, ~3 minutes. Dump into the bottom of a 9.5-inch pie plate and press into the bottom and up the sides. Refrigerate for at least 30 minutes. Clean the bowl of the food processor for later use.

Preheat oven to 350° F. Set plate on a baking sheet and bake until golden, 20-25 minutes. Let cool completely.

make the yogurt custard and finish the pie:

Preheat oven to 350° F. Scrape the cooled cranberries into the bottom of the crust and spread evenly.

Combine sugar, milk, yogurt, eggs, flour, cornstarch, vanilla, and salt in the bowl of the food processor and process until smooth. Pour into the crust over the cranberries.

Set the pie on a baking sheet, then slide into preheated oven and bake until the filling is set, 45-50 minutes. Allow to cool on a wire rack. Store cooled pie, covered, in the refrigerator for up to 2 days. Serve cold or at room temperature with a big pile of whipped cream on the top.

Have you ever used Greek yogurt in a pie? If so, was it in the filling or the crust (or both)? I'd love to hear how you'd use Greek Yogurt to transform a favorite Thanksgiving pie this holiday season...and so would The Greek Gods Yogurt! Enter your favorite pie recipe using Greek Gods Greek-Style Yogurt in their Fall Pie Recipe Contest for a chance at winning some great prizes.

Spiced Red Wine Cranberry Sauce aka The Best (and Easiest) Cranberry Sauce. Like, ever.

Growing up, I used to cringe at the thought of eating cranberry sauce. I would say I didn't like it, but honestly, I can't remember even trying it. The thing is, the one on our Thanksgiving table was the kind that was still in the shape of the can. My grandma had a special crystal dish that she served it on every year. The dish was rectangular and the cylinder of gleaming red jelly fit perfectly on its side, then somebody would slice it. It just wasn't appealing to me.

When I decided that I wanted to start contributing  to the Thanksgiving meal, the first two things I made were pie...and homemade cranberry sauce. Through the world of food magazines, I realized that cranberry sauce—
a) didn't have to come in a can
b) could contain whole berries
c) is the simplest thing on the planet to make
d) is DELICIOUS!

This is my family's favorite version; I've been making it for almost 20 years now. Even though I still like to experiment and try new flavor combinations, you'll always find a batch of this on the table—it has four generations of people who look forward to it!

Spiced Red Wine Cranberry Sauce

Red wine, cinnamon, and star anise elevate this simple cranberry sauce to a whole new level.

by Heather Schmitt-Gonzalez

Prep Time: 5 minutes

Cook Time: 5 minutes

Keywords: simmer side sauce dairy-free nut-free soy-free vegan cranberries wine cinnamon Christmas Thanksgiving American fall

Ingredients (serves 6-8)

• 3/4 cup of your favorite red wine (Cabernet Sauvignon, Pinot Noir, or Merlot are all good choices)
• 3/4 cup granulated or raw sugar
• 1 cinnamon stick
• 1 whole star anise
• 12 ounces whole, raw cranberries

Instructions

Combine the wine, sugar, cinnamon stick, and star anise in a medium-sized pot over high heat, stirring until sugar is dissolved and the wine just comes to a boil, ~3 minutes.

Add the cranberries to the pot, then reduce heat to medium-low. Simmer, stirring from time to time until the cranberries just begin to pop, ~5 minutes.

Remove from heat and allow to sit until cooled to room temperature. At this point, you can transfer it to a bowl or container with a lid and refrigerate for up to 5 days.

Remove cinnamon stick and star anise before transferring to a serving dish. Serve warm or cold (I love it warm).

Notes:

This recipe doubles well - I know because I ALWAYS make a double batch.

Sometimes I add a pinch of vanilla sea salt in with the sugar. It's not necessary, but if you have some hanging around anyway, give it a try.

Homemade Chicken & Cranberry Cat Treats

It's that time again! Time to delve into the food stuffs of our furry family member, otherwise known as Luna's Larder. Last month we introduced Rachael Ray's Nutrish Zero Grain Cat Food, which is still Luna's preferred food. We also tried the Real Chicken & Brown Rice Recipe food, which isn't grain-free, but she liked it, as well. This month I decided to share something that I've been meaning to share for years (I know, I know) now—homemade cat treats.

I used a combination of light and dark meat chicken, that I poached gently (bone-in, skin-on) until it was just done, and then let cool. Really, you could use any type of meat your cat likes; beef, turkey, white fish, tuna, salmon, duck—they're all good options. I like to use meat that I've cooked myself, so that there is no added salt or seasoning. Too much salt can be poisonous to cats, as can onion and garlic. Better to play it safe than sorry.

Originally I was going to add a little spinach to the mix, but in typical form, I forgot to set some aside when I made spinach for dinner a couple nights before I made the treats (even though I originally bought it with the treats in mind). So, I'll have to put it in a future batch.

Pickled Cranberries and a Dirty Cranberry Gibson

The cranberry-madness still has a hold on me. I seriously can't enough. Anytime time I make something, I stop to wonder if cranberries would go well in it. Over the years, I've always had at least two or three bags of cranberries in my freezer at any given time. Right now I have zero, and it's making me a little uneasy. I'm worried that next time I go to the market, they'll be all gone—that I'll have missed my chance for the season.

Since that hasn't happened yet, I'm just gonna go with the flow. So,  you know how Food Network Magazine has those awesome little inserts every month? They have titles like "50 Pies", "50 Potato Salads", "50 Super Bowl Snacks", "50 Smoothies", "50 Things to Make with Bacon"... those may be my favorite part of the whole magazine. I have a ton of them (okay, not a ton—but at least 27) stacked on my working bookshelf. They full of great ideas and inspiration. You probably know where I'm going with this.

Yes, there was one on cranberries. It was in the November '14 issue, and titled (surprisingly) "50 Things to Make with Cranberries".  I'm thinking of trying all 50. Maybe that will make my little obsession disappear. Today, I'm checking two off the list—pickled cranberries, and the cocktail that they tumble perfectly into.

Beyond the Cranberry Sauce: Over 100 Cranberry Recipe Ideas!

I'm currently enamored of cranberries. Is that an odd thing to say? It's just that before now, I liked them, I looked forward to making cranberry sauce for the Thanksgiving table. I usually have a container of dried ones in the pantry, and an extra package or two of fresh in the freezer. Every once in a while, I drink a vodka and cranberry. But for the most part, I didn't think much about them.

I'm like that, though. Something that I overlooked (and probably took for granted) will suddenly captivate my attention. Like now, it's all cranberries, all day. I'll be looking for other recipes, imagining other meals, and before I know it, I'm pinning cranberry recipe ideas like a madwoman. It's a constant battle within. I've just learned to go with it.

I have a few cranberry recipes on the horizon, and I'll be sharing those soon, but today I'm bringing you a definitive (for now) round-up of some amazing recipes featuring this little bush-dwelling, mouth-puckering red orb. I recently asked some of my fellow food bloggers if they'd share some of their own cranberry recipes with me. For the most part, the recipes you find below are all delicious ways to use fresh cranberries that go BEYOND THE CRANBERRY SAUCE—but I'm also including a few sauce recipes (because I do love it), and some of the recipes make use of the dried berries.

Bacon Fat Spice Loaf (variation on a Lardy Cake)

This bread has been four years in the making. I swear, I feel like that's always something I'm saying. I collect recipes and ideas the way some people collect stamps. Tucked away in every imaginable place, filed away, sticking out of every nook and cranny, in books or folders—you name it and there's probably at least one recipe idea sticking out of it. Fortunately, I know I'm not the only one with this affliction.

Four years ago, I bought The River Cottage Bread Handbook. It's a great book—portable, inspiring, useable. It helped me start my very first sourdough starter. The first half of the books is an introduction, of sorts. It talks about why to bake bread yourself, and then moves into ingredients and step-by-step guides for every part of the process. The second half is all about the recipes, and putting the techniques you learned in the first half to use. There's even a tutorial on how to build your own clay oven tucked into the back of the book. I haven't used it yet, but oh, how I'd love to one day!

There are several pages that have had bookmarks marking their spot since day one. I've worked my way through a good amount of them, but one has been hanging out, patiently waiting its turn ever since. It's the recipe for Lardy Cake. Which is actually bread, not cake. You know how that goes sometimes.

Herbed Turkey over Cornbread Waffles w/ Cranberry Sauce

I like Thanksgiving leftovers almost as much as I like the meal itself. It actually makes me a leeeetle bit frustrated if there's nothing left for later that night AND the next day. That is exactly why I make extra. Of everything. For example, even if I'm roasting a whole turkey, I put an extra breast in the crockpot. I always make a double batch of cranberry sauce. And one pie? Oh no, I make at least three pies or other dessert offerings—but mostly pie.

I know this sounds boring, but my absolute favorite way to eat leftover turkey is simply piled on white bread and sprinkled with salt for a sandwich that sticks both to the roof of my mouth and to the insides of my throat and chest as it goes down. I swear, but that's exactly the way I like it. Hanger ensues if I don't eat at least one of those sandwiches yearly.

But I also like more creatively re-purposed leftovers. For example, a Turkey Manhattan (an open-faced sandwich with turkey, mashed potatoes, and gravy) is probably second on the must-have Thanksgiving leftovers scale. I also always throw a couple of extra sweet potatoes in the oven alongside whatever is roasting for the sole purpose of eating these Cranberry-Barbecue Turkey Stuffed Sweet Potatoes later on. Turkey Tetrazzini and Cranberry Sauce Crumb Bars are a couple more of my family's favorite uses for leftovers.

Spice-Swirled Cranberry Sweet Potato Bread | #ThreeLoaves Movement

ONE LOAF FOR YOU.

ONE LOAF FOR A FRIEND.

ONE FOR SOMEONE IN NEED.

That is the premise of the Three Loaves Movement, the brainchild of Jerry from Cooking Stoned. Inspired by his 2010 participation in the Yahoo!'s Ripple of Kindness project, Jerry kicked off this movement in which food is a form of activism. The challenge, for all who are willing to accept it, is to bake three loaves of bread a month (aka one for you, one for a friend, and one for someone in need) that feature sustainable and seasonal ingredients.  Since baking and sharing bread is something that I do on a monthly basis anyway, I loved the thought of taking part in this movement. I say it all the time—not much compares to a freshly baked loaf of bread—comfort, happiness, nourishment.

So, it's November. Obviously pumpkin and winter squash come to mind when I think seasonal produce here in the Midwest. My mind also goes directly to Thanksgiving. A table heavy with seasonal foods for which to share and give thanks. I toyed with the idea of going the savory route and combining brussels sprouts, garlic, onions, and potatoes. And though I didn't go that direction, I may still push them into some soft focaccia dough in the next couple of weeks.

Instead I decided that sweet potatoes were the way to go. I pictures my family's favorite rustic potato loaves, and thought that maybe swapping out sweet potatoes would yield the same great results, but with a beautiful orange hue to reflect the season. But then visions of cranberries and spice started swirling in my head, which transferred themselves to the inside of my sweet potato loaves. Instead of sharing savory loaves, I wound up sharing enriched loaves that were studded with cranberries and punctuated by a sweet and spicy swirl.