Cranberry Dream Pie

Does anyone out there actually eat the cranberry that gets set on the table every thanksgiving? I see it year after year, awkwardly jiggling next to the turkey, never really giving up the shape of the can it came out of. To be honest, it grosses me out. And with all the delicious foods and flavors this holiday brings why let one black sheep ruin the festive spread? I decided things will be different this year. My mission was to make a delicious dish with cranberry. I actually came up with two. Both desserts. The Cranberry Dream Pie was my favorite of the two so it debuts on the blog first. Seriously this pie is amazing! It has a few steps and might seem semi complicated to those of you who aren't comfortable in the kitchen but it is worth a try. My mouth is watering for another piece as I type this!

Cranberry Dream Pie

2 cups chocolate wafer crumbs (or crushed Oreos)

1/3 cup melted butter

2 squares semi sweet chocolate (mini chocolate chips work too)

1 orange

9 oz softened cream cheese

14 oz whole cranberry sauce

1/4 cup sugar

1 cup whipped cream

1 tsp vanilla

Mix wafer crumbs and butter to form your pie crust. Bake at 350 for ten minutes or until set.

Coarsely chop chocolate.

grate orange peel and mix into chocolate and set aside ***DO NOT skip this step, the orange flavor is a key ingredient in this dessert***

In an electric mixer (kitchen aid or equivalent) beat the cream cheese until smooth and fluffy.

Add cranberry and sugar and continue to beat until evenly mixed.

stir in chocolate and orange.

Gently fold the whipped cream and vanilla into the cranberry mixture. ****careful to fold and not mix or beat or you will loose the fluffy airy quality of this pie***

Pour mixture into pie crust, cover with plastic wrap and freeze for 6 or more hours.

Remove 30 minutes prior to serving.

Garnish with whipped cream, mint or chocolate shavings.

If your looking to save time on this dessert you can buy a pre-made Oreo shell and skip the first step.

Cranberry Pear Crumble Pie

This pie is cranberry recipe number two. This go around I used fresh cranberries instead of the goop that comes out of a can. You can use fresh or frozen, whichever you can find at your local grocer. This pie is much simpler to make than the cranberry dream and will take up a lot less time. It is also BEAUTIFUL! A perfect centerpiece at a holiday meal. For some reason this particular dessert makes me think of Christmas. My recommendation? Make this pie as soon as you finish reading this blog and then make it again for a tasty treat for friends and family on Christmas.

Cranberry Pear Crumble Pie

one pie crust

24 Nilla Waffers- crushed (about 3/4 cup)

1/4 cup brown sugar- packed

1/4 cup butter- melted

8oz cream cheese-softened

1 cup chopped cranberries

2 large fresh pears- sliced *if you must use canned make sure to drain all juice

1 small package instant jello pudding (vanilla) 3-4oz

1/2 tsp ground cinnamon

pre bake your pie shell at 350 for 10-15 mins or until light golden brown. let cool

spread softened cream cheese on bottom on pie crust.

combine Nilla Waffers, brown sugar and butter. Sprinkle half onto cream cheese.

combine cranberries, pears, pudding mix (don't make the pudding, you want to use the powder) and cinnamon. Add to pie.

top with remaining crumble.

Bake at 350 for 35-45 minutes or until fruit is tender and crumble is golden brown.

Cool and serve with whipped cream.

Is anyone else feeling chili?

One of the reasons I love food so much is that it can be inspired by every aspect of our lives. This particular recipe was inspired by the season. Last week Nebraska got its first snow. It was a perfect first snow, just enough to remind us the winter season is upon us. Beautiful flurries that clung to the grass and trees and disappeared by the morning commute. The chilly weather got me in the mood for, well, Chili. And I'm sure no one will argue with me here, the BEST chili is grandma's chili. One of the many, many things I love about my grandma is that she isn't afraid of heat. She is never shy with the spices. Just like my grandma, this recipe is a little on the older side. If your not old school and don't feel like deboning a whole chicken and making your own broth or stock; feel free to buy a can of swanson's broth and use your favorite cut of chicken (cooked through of coarse).


White Chicken Chili

one whole chicken-boil, debone and dice
save 2 cups broth
16 oz Monterrey jack cheese- cube
12 oz pace salsa medium (or spicy if you like)
12 oz green enchilada sauce
2-15oz cans white northern beans and juice
4 oz diced green chilis and juice
1 small onion diced
1 1/2 tsp cumin
salt and pepper to taste
****If you like add one jalapeno (I dice mine with seeds for the heat)
****Also if you can get your hands on some hatch green chili's substitute a fire roasted chili for the canned diced green chili's

Sautee onion and jalapeno until tender, add all ingredents and cook until cheese is melted and all ingredents are melded together. This is also an awesome crock pot recipe, throw all the ingredents in before work and set to low or medium low (depending on your model) and let cook for 8 to 10 hours. Serve with sour cream, onions and fried tortilla strips, YUM!