Cran-Cherry Sauce PLUS Cran-Cherry Cream Cheese Dip

What to do when you make too much cranberry sauce? Take some of it and make an appetizer!

This turned out amazing - I ate a bit on some crackers I had around, and had to stop from eating the whole batch.

First, make your cranberry sauce. I started with this recipe from Nom Nom Paleo: http://nomnompaleo.com/post/66981815680/paleo-cran-cherry-sauce

I made a few variations though. I like a bright, tart sauce to contrast with all the rich flavors on the plate. If you like yours sweeter, add more honey or use sweet cherries and frozen cranberries. Here is my version:

In a large pot (this splatters little red dots all over your stove when it simmers, so high walled pots are better), stir together:
1 lb fresh (or frozen) cranberries
1 lb frozen cherries (I use dark, but sweet is fine, just reduce the honey)
1 1/2 cups apple cider
1 - 2 teaspoons fresh grated ginger root
1/4 teaspoon salt
2 - 3 tablespoons honey

Bring to a boil, then let simmer for 15 minutes or so, stirring occasionally. Pull off the heat, then using either an immersion blender or a potato masher, smash the cranberries and cherries until to your preferred consistency (I like slightly chunky with a few big pieces here and there). Return to the heat and simmer for another 10 minutes or so, until the mixture has reduced to a saucy consistency (easily coats the back of a wooden spoon).

Pull the pot off the stove, look down and realize that you have made waaaaaay too much cranberry sauce for Thanksgiving dinner, even taking into account how amazing this is going to taste spread on the rolls for leftover sandwiches. Pour about half into a jar or glass container (cranberries are acidic, don't leave it in plastic for too long) and toss in the fridge to await your feast.

For the cream cheese part, toss in your food processor or good blender:
1 lb cream cheese (that is 2 packages, usually)
6 oz greek yogurt (the small individual serving size)
1/4 cup honey
1/4 cup cran-cherry sauce you made above
1/4 tsp. salt
splash of milk (may need more or less depending on your blender/processor to make it smooth)

Blend/process until smooth, adding splashes of milk and using a rubber spatula around the sides as needed.

To assemble, spread the cream cheese mixture in the bottom of a pretty dish, then top with a thick layer of the cran-cherry sauce. Tear up some cilantro leaves to sprinkle over the top, then some fresh lime zest, and finally a bit of salt and pepper. Serve with good tortilla chips, crackers or cut up veggies.

Maple Snow Cream

Got snow? Make this - 3 ingredients, plus toppings. Put out a bowl before the snow starts or have the kids grab some clean stuff on their way in from sledding.

We lost the bowl!

Gather your ingredients - this is an easy one.

 

In a large bowl, whisk together 1/2 cup milk (I prefer a good quality whole milk, but use whatever you have) and 1/4 cup good Maple Syrup (Grade B gives  it a great flavor, but use anything non-artificial). Toss in the freezer while you collect the snow, remove the 10 layers of clothes and wipe up the snow puddles, etc.

Then add snow! You will need about 5-6 cups, more or less depending on the water content of the snow. Standard disclaimer - eat fresh snow at your own risk, weather factors, don't eat the yellow stuff.

Mix in gently until you have a slushy, creamy consistency. Scoop into bowls, top with your favorite candies (we used sprinkles, but some cocoa powder or flaked coconut would be awesome).

Eat!

Green Muffins

No special intro. These are the best and easiest muffins. They can be made extremely healthy, or up the sugar or add some butterscotch, chocolate or even peanut butter chips for more of a treat!

Pretty Green!

Some tips and tricks:
Flour
White flour will make them puffier and light green, but you can use all whole wheat flour, a mix of wheat and white, or even almond, coconut, or any other flour that you prefer.

Greens
The easiest thing to use in this is baby spinach - it comes in a bag, it is pre-washed, and it is fairly sweet on its own. But if you have a different green on hand, feel free to substitute. If it has tough stems (kale), remove them before adding to the blender so that you don't have strings through the batter. If they are bitter (spring mixed greens, some spinach from your CSA that is towards the end of the season), add in an extra 1/4-1/3 cup of your preferred sugar.

Sugar
I used agave syrup today, but you can substitute honey, maple syrup (Grade B preferred), or white sugar (increase it to 2/3 cup). If your bananas are less ripe, add an extra 1/4-1/3 cup of your preferred sugar.

Batter
A high power mixer - like a Vitamix - makes it really easy to blend in the spinach so that it is a uniform consistency with no bits of spinach left. However, if you (or your kids!) don't mind a few bits of leaf left, you can use a food processor or even a hand blender. This makes a very light batter - use a whisk to mix in the wet ingredients until smooth.

Ingredients Assemble!

Recipe:
- Preheat Oven to 350 degrees
- Spray a muffin tin with oil, or line with muffin wrappers.
- In a blender, add in this order:

"Wholesome" Sugar

• Half of a 10 oz. bag of spinach
• 4T. Vegetable Oil (Canola, Avocado, Olive)
• 2 Eggs (can substitute 1/2 cup of yogurt - bonus; eat as much batter as you want!)
• 1/3 c. Agave Syrup
• 1 t. Salt

- Blend until very smooth, scrape down the sides, then add in:

MOAR SPINACH

Circling Bananas

• The rest of the bag of Spinach
• 4 Very Ripe Bananas

- Blend again until smooth. 

No bits of spinach here!

- In a large bowl, whisk:

• 2 c. flour (white, whole wheat, a mix or your preference)
• 2 t. Baking Powder
• 1/2 t. Baking Soda

Pouring and taking a picture is hard.

Kid Whisking!

- Pour in the wet ingredients from the blender and whisk until smooth and no pockets of flour remain. 

I love my Dishers

- Portion into the muffin tins about 3/4 full, then bake for about 15 minutes for mini-muffins or 20 minutes for large, or until the edges are slightly golden brown and a toothpick test comes out clean.

- To store: let cool completely, then put into a tupperware container. These freeze really well! Just place in one layer on a large platter and freeze for one day, then toss into a freezer storage bag. Pull them out as needed - you can pop them into the microwave for 20 seconds to warm or put them into a lunchbox frozen and they will thaw by lunchtime!

Voila! Healthy Yummy Snacks!