Cranberry Orange Cream Cheese Spread

When it comes to packaged English Muffins, I'm pretty much a Bay's brand girl. That said, I really have to hand it to the Thomas English muffin people for coming through this holiday season with, first, pumpkin spice, and second, cranberry. These two are mighty tasty, and put a whole new spin on breakfast for me. No, this is not a sponsored post. No, I did not get these for free. This is just a heads up about seasonal deliciousness and a clever segue into the cranberry-muffin-inspired cream cheese spread that I whipped up this morning and want to share with you.

Having recently made Spirited Cranberry Sauce as a part of my early Thanksgiving prep (into which I stirred a quarter cup of Calamondin Marmalade -- delish), I decided to combine each of these components with some toasted chopped pecans and softened cream cheese. Talk about breakfast heaven, and so simple. Imagine how wonderful this would be for Thanksgiving breakfast.  Imagine how impressed your guests will be when presented with this lovely, light meal to enjoy while you're slaving working away in the kitchen.

Spread it on a muffin, slather it on a bagel, or spread it onto a slice of bread with which you plan to make a turkey, chicken, or ham sandwich. It is wonderful, and wonderfully easy.

Cranberry Orange Cream Cheese Spread

4 ounces cream cheese, room temperature

2 tablespoons (1/8 cup) whole cranberry sauce

2 tablespoons (1/8 cup) orange marmalade

1 tablespoon finely chopped, toasted pecans

Place all ingredients into a medium mixing bowl.  With a hand mixer, beat at high speed until ingredients are thoroughly blended, 1-2 minutes. Serve with bagels or English muffins.

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Wow Us Wednesday
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What’s It Wednesday

What We Accomplished Wednesday

Full Plate Thursday

Foodie Friday

Pattie’s “Masterpiece” Baked Beans

Summer isn't summer without picnic food -- deviled eggs, chicken, potato salad, and baked beans, and, fortunately, I have great recipes for them all.   My “go to” recipe for baked beans has always been the one from K.C. Masterpiece.  Up until now, it was the best baked bean recipe that I had ever tasted.  Up until now.  Yesterday, when I pulled out the recipe, spattered and torn with age, I immediately came to the realization that I didn't have two of the necessary ingredients - golden raisins and a good, tart apple.  Hmmmm.   Undaunted, I rummaged around to see what I did have.  A partial bag of Melissa's dried cranberries -- a pantry staple -- sounded like a good substitute for the raisins, but what about the apple?  I opened the fridge and a bowl of newly cut fresh pineapple chunks stared me in the face.  Okay, not an apple per se, but pineapple.   I’ll take it!  So I made the substitutions and said nothing about it when my son game by to pick up a “carry out” meal that I had prepared for him.  Less than a half hour later I heard from him.   He and my daughter-in-law loved those beans.   Absolutely, the best, they said, that they had ever tasted.  I have to agree.  These two on-the-spot substitutions made for a unique and delicious twist on a traditional summer side dish.   It is my “go to” recipe for the future.   Give them a try.

Pattie’s “Masterpiece” Baked Beans

1 (28 oz.) can Bush’s Best Original baked beans, drained

2/3 cup barbecue sauce, use your favorite

1T.  Melissa’s dried cranberries

1/3 cup dark brown sugar

½ cup fresh pineapple, diced into ½” cubes

1 medium onion, chopped

3 strips uncooked bacon

Preheat oven to 350°.   Mix all ingredients (except bacon) together in a large mixing bowl.   Pour into a 2-quart baking dish.  Top with bacon.   Bake, uncovered, for 1 hour.  Prepare to dazzle your friends.

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Totally Tasty Tuesdays

Try a New Recipe Tuesday

Seasonal Sundays

Pumpkin Pancakes with Cranberry Syrup

Yesterday I told you how to use up all of those leftovers from Thanksgiving dinner with the exception of the cranberries.  Here’s a way to use any cranberries that remain from your various relish and chutney making endeavors, and have a wonderful fall breakfast to boot.  I gave you the recipe for pumpkin pancakes here, so all you need to do now is make the syrup.

Pumpkin Pancakes with Cranberry Syrup

1/3 cup sugar

3/4 cup fresh cranberries

1/2 cup water

1/4 cup maple syrup

Cook sugar in a dry 1 1/2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted and turns a medium golden caramel color.  This can be tricky because everyone seems to have his or her own mental imagine of what caramel color is (which explains why my husband tends to burn it), so it’s best to err on the lighter rather than darker side. Tilt pan and slowly add cranberries and water (caramel will begin to harden and steam). Simmer over moderately low heat, stirring, until caramel is completely dissolved.  Pour syrup through a sieve into a heatproof bowl, pressing hard on solids. I like some of the solids in my syrup, so I scoop some out of the sieve and add them to the syrup.  Allow to cool slightly, and then stir in the maple syrup.

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Foodie Friday

Spirited Cranberry Sauce

The jewel of the Thanksgiving table is cranberry sauce; its brilliant red color beckons to be tasted. Do not underestimate the importance of this lovely little addition to one of the year's most important meals. More than just a condiment, it can be a welcome side dish. After the meal it makes a zesty topping for a turkey sandwich, mixed with mayonnaise a tasty topper for a hamburger, warmed and poured over a brick of cream cheese, you have a festive holiday snack.

Look no further for the easiest and best recipe for this versatile sauce. The liquor makes it adults only, the variety of spirits that can be used will suit any taste. Try something a little different this year. It's guaranteed to make your guests take notice.

Spirited Cranberry Sauce

2 12-ounce bags fresh cranberries

2-3/4 cups granulated sugar

1/2 teaspoon cinnamon

1/3 cup spirits (Bourbon, Grand Marnier, Triple Sec, Irish Whiskey, Tequila)

Preheat oven to 350F.

Rinse cranberries and pour into a 9" x 13" pan. Top with sugar and cinnamon, and stir to combine. Cover pan with foil, sealing edges tightly.  Bake for 1 hour and 10 minutes, stirring mixture halfway through baking time. Remove from oven, stir in spirits. Cool. Store in refrigerator. Keeps 4-6 weeks. Recipe may be halved.

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Seasonal Sunday

On the Menu Monday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Wow Us Wednesday

Foodie Friday

Sweets for a Saturday