Need an appetizer for your holiday get together but don’t have the time for anything involved? This is your answer.
Cranberry Salsa is sweet and tart and pairs perfectly with salty tortilla chips. Better yet, it only takes 6 ingredients and 5 minutes to make. Jalapenos add flavor and color, but not a lot of heat so this is perfect for everyone – even those who don’t like spicy salsas.
This red-and-green salsa is perfect for the holiday season! It’s festive and easy – what more could you want?
This comforting meal is perfect for a busy weeknight – with only five minutes of prep, you’ll have a dinner packed with fall flavors thanks to a few simple ingredients and the magic of the slow cooker.
The star of this recipe is the cranberry sauce – which also makes it an ideal use for any cranberry sauce leftover from Thanksgiving dinner!
These two-bite treats are so versatile for the holidays and so easy to make! The pinwheels start with refrigerated pie dough and add a filling that’s ready in just a few pulses. The result is a flaky crust with a nutty, tangy filling – all topped off with a perfect, sweet icing that hardens nicely for easy storing.
Whether you’re serving these as part of a holiday breakfast or adding them to your cookie tray, they’ll be well received!
Looking for small batch recipes this holiday? Or ways to use up leftovers? This appetizer nails both because not only is it perfectly sized for a single family, it also use up the one thing I always seem to have left over – cranberry sauce.
This dip is only 4 ingredients and is super easy to put together. It’s also a beautiful balance of creamy, sweet, and tangy and the beautiful color from the cranberries makes it look at home on any holiday table.
I’ve been feeling like I’m barely keeping up since school started. Every time I feel like I’m getting ahead, something happens that knocks me back a few days. Currently, the little one is on day five of a fever.
With all the craziness, I’ve been opting for kitchen projects that will make things easier for me – like these breakfast cookies.
I received complimentary products in exchange for this post. All opinions are my own.
You know what I realized this week? For the last five Thanksgivings, I’ve been nursing or pregnant (or both). Five. In a row.
Suffice it to say things have swung in the opposite direction this year and it’s making me obsess over the perfect Thanksgiving cocktail. But, as a woman who has (very recently) been there, I know I want to have a mocktail on the menu too – not only for pregnant and/or nursing crowd but also for the designated drivers, kids, and people who would just rather not have the alcohol.
Looking for the perfect treat for breakfast on Thanksgiving or Christmas? Look no further than these Cranberry Pecan Doughnuts!
You know what I love more than holiday dinners? Holiday breakfasts. Dinners always seem to demand a certain amount of structure and tradition – but anything goes for breakfast.
These Cranberry Pecan Doughnuts are on point with the seasonal flavors, but they’re not fussy and can be made the day before, so they’re perfect for a holiday.
The pecans and cranberries are chopped pretty small using the food processor, which makes an even flavor and texture throughout the doughnuts. There’s also orange juice and zest in these. The orange flavor doesn’t come through strong, but it does add a nice balance!
I’m excited to be sharing this recipe as part of Cranberry Week – now in it’s third year! See all the tasty cranberry recipes being shared today below and follow #cranberryweek on social media for more ideas all week long.
3/4 cup cranberries
1/2 cup pecans
1/4 cup brown sugar
1/2 cup coconut oil, melted
1 cup granulated sugar
1 tsp. vanilla extract
1 Tbsp. orange zest
2 1/4 cup all-purpose flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cups milk
For the glaze:
1 cup powdered sugar
1 1/2 tsp. orange zest
3 Tbsp. heavy cream
Preheat your oven to 350 degrees F and spray your doughnut pans with non-stick spray.
Add the cranberries, pecans, and brown sugar to a food processor. Process until chopped into small, even pieces.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a larger bowl, whisk together the coconut oil and sugar until creamed. Stir in the vanilla, eggs, and orange zest. Stir in some of the flour mixture, then some of the milk – alternating until all combined, ending with milk. Stir in the cranberry mixture.
Spoon the batter evenly into the doughnut pans, filling halfway. Bake for 10-14 minutes, until lightly golden. Cool completely.
When the doughnuts are cool, add all of the glaze ingredients to a small bowl and stir until well combined. Drizzle or pipe over the doughnuts.