Cranberry Walnut Potato Salad #SundaySupper

Cranberry Walnut Potato Salad delivers holiday flavors in an all time favorite side. Serve warm or cold.
Cranberry Walnut Potato Salad
The Event
Holiday Salad Recipes for #SundaySupper.

The holidays are almost here! We’re getting closer and closer to maybe the busiest time of the year for meal planning and cooking, so it’s time to start thinking about what we’re going to make!
Every holiday needs a salad. I’m not talking about only green salads– I mean pasta salads, potato salads, egg salads, chicken salads, any kind of salad you want to make! Any kind of salad goes. Bring your favorite holiday salad recipes to the table!

Cranberries are a must on my holiday meals list. I absolutely LOVE cranberries!

Homemade Grape Cranberry Sauce is sweet yet has a bit of bite from cloves.

Grape Cranberry Sauce bowls

You can find the recipe here.

Beef and cranberries is another winning combination in this Cranberry Londonbroil.  A #BestAngusBeef roast covered in cranberries…yes! The more the merrier!

Cranberry London Broil

Of course bread at Christmas need a few cranberries too as in this White Cranberry Nut Bread!

 White Cranberry Nut Bread

Not to forget cranberry cookies, cakes and candies!

All these delicious cranberry dishes. Why have I never made Cranberry Walnut Potato Salad before now?

You have Thanksgiving and Christmas flavors of cranberries and walnuts in one bite!

Cranberry Walnut Potato Salad adds celery and fresh basil to Idaho® potatoes for a crunch factor. The dressing spices it up with spicy brown mustard and a pinch of horseradish.

Cranberry Walnut Potato Salad

I used canned cranberry sauce but homemade is surely better!

Cranberry Walnut Potato Salad

Cranberry Walnut Potato Salad #SundaySupper

Yield: 4 to 6 servings

Serving Size: 1/2 cup

Ingredients

  • 1 lb Idaho® potatoes (2 large)
  • 1/2 cup diced celery
  • 1 tablespoon margarine
  • 2 tablespoons kosher salt
  • dressing
  • 1/2 cup cranberry sauce
  • 1/2 cup mayonnaise
  • 1 tablespoon spicy brown mustard
  • 2 tablespoons sour cream
  • 1 tablespoon minced fresh basil
  • 1/2 teaspoon horseradish
  • salt and pepper to taste

Instructions

  • Coat potatoes in margarine and sprinkle with kosher salt.
  • Wrap potatoes in aluminum foil and bake at 350 for 1 1/2 hours.
  • Unwrap potatoes and allow to cool a bit before peeling. Cut into desired pieces (1 to 1 1/2-inches)
  • While potatoes cool, mix dressing ingredients.
  • Add celery to potato pieces. Coat with dressing.
  • Serve warm or cold.

Notes

Potatoes can be prepared a day ahead to save time.

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Holiday Salad Recipes from #SundaySupper Tastemakers!

Festive Holiday Salad Recipes

Bountiful Holiday Salad Recipes

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

Posted in #SundaySupper, cranberry, potatoes, What's For Dinner? | Leave a comment

Ginger Snaps Recipe -Gluten-Free Comfort Food Cookbook #Giveaway

I was given a copy of 100 Classic Gluten-Free Comfort Food Recipes by Donna Washburn & Heather Butt © 2017 Robert Rose Books to review and one copy to giveaway. I received no further compensation.
FinalCoverClassicGFComfortFood_
Courtesy of 100 Classic Gluten-Free Comfort Food Recipes by Donna Washburn & Heather Butt © 2017 www.robertrose.ca Available where books are sold.

Image credit: Jan Kalish

Trying to serving Holiday dinners everyone can enjoy can be stressful. One common request is for gluten-free options.

An all-new collection of comfort food classics made gluten-free.

Donna and Heather published their first gluten-free cookbook nearly 20 years ago and, at the time, they were truly at the forefront when it came to creating delicious recipes suitable for a gluten-free lifestyle. Many bestsellers later, they are back with a brand new collection of gluten-free recipes that evoke the wonderful feeling of comfort foods.
These are the recipes you fondly remember from your childhood, as well as modern interpretations of what spells comfort food today. You will not miss the gluten, nor could you even imagine that Oven-Fried Chicken or Chicken Pot Pie could taste this good. In fact, we bet no one would ever guess that the stupendous Spaghetti and Meatballs or Tuna Noodle Casserole were gluten-free.

Here’s a classic Christmas cookie made gluten-free from the cookbook. Photo and recipe courtesy of Robert Rose Books

Ginger Snaps

GingerSnapsClassicGFComfortFood_0
Makes 36 cookies (1 per serving)
Donna traditionally serves these cookies at Christmas but enjoy them anytime.
Tips
If the dough sticks to the cookie cutter, dip cutter in a saucer of sorghum flour or return dough to the refrigerator until thoroughly chilled.
Watch cookies carefully while baking: a couple of extra minutes can cause them to burn on the bottom.

Ginger Snaps Recipe -Gluten-Free

Yield: 36 cookies

Serving Size: 1 each

Ingredients

  • 11?2 cups sorghum flour
  • 2?3 cup whole bean flour
  • 1?3 cup tapioca starch
  • 1 tsp xanthan gum
  • 3?4 tsp baking soda
  • 1?4 tsp salt
  • 11?2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1?2 tsp ground cloves
  • 1?2 cup butter, softened
  • 1?3 cup packed brown sugar
  • 1?2 cup light (fancy) molasses
  • 2 tsp finely grated gingerroot
  • 1 tbsp cider vinegar
  • 1 egg

Instructions

  • In a large bowl or plastic bag, combine sorghum flour, whole bean flour, tapioca starch, xanthan gum, baking soda, salt, ginger, cinnamon and cloves. Mix well and set aside.
  • In a separate large bowl, using electric hand mixer, cream butter, brown sugar, molasses, gingerroot, vinegar and egg. Slowly beat in dry ingredients until just combined. Divide dough into thirds. Wrap each in plastic wrap. Flatten slightly into a disc and refrigerate overnight.
  • Preheat oven to 350°F (180°C).
  • Remove one disc of dough from the refrigerator. Discard plastic wrap. Place on a sheet of parchment paper and cover with another sheet of parchment paper. Roll out to just under 1?4 inch (0.5 cm) thick. Cut out circles with cookie cutter, rerolling scraps as necessary. Repeat with the remaining dough.
  • Place cookies 1 inch (2.5 cm) apart on prepared baking sheets. Bake one sheet at a time in top third of oven for ?10 to 12 minutes or until tops crack slightly. Let cool on baking sheets on racks for 1 minute. Transfer cookies to racks and let cool completely. Store in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.

Notes

Tips If the dough sticks to the cookie cutter, dip cutter in a saucer of sorghum flour or return dough to the refrigerator until thoroughly chilled. Watch cookies carefully while baking: a couple of extra minutes can cause them to burn on the bottom.

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On to the GIVEAWAY!

a Rafflecopter giveaway

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Turkey Ham Scalloped Potatoes and Kale #SundaySupper

Turkey Ham Scalloped Potatoes and Kale skillet dinner. A hearty, gluten free dish based on a recipe by TR Crumbley.

Scalloped Potatoes Turkey Ham Kale
This week Sunday Supper is showcasing Gluten Free Holiday Recipes!
This event is a two for! Not only is it an event for gluten free holiday recipes, but it’s an event in honor of TR Crumbley and cancer awareness. This is our chance to celebrate TR and his amazing personality, friendship, and love of food!
About TR Crumbley
TR was a software developer and owner of the website Gluten Free Crumbley, a gluten free lifestyle website with recipes and tips. He always was ready for anything especially dancing on the tables!

krayl tr me fields

One recipe of TR’s in particular, caught my eye:  Gluten Free Scalloped Potatoes with Ham and Kale.  All things I love!

Here’s my version.

Scalloped Potatoes Turkey Ham Kale

Cancer sucks. I’ve had precancerous growths removed. My guy has had deal with skin cancer lesions, no fun. I’ve lost family and friends to different types of cancer.

I’ve also seen people beat the odds.

There is always hope for a cure. Many forms of cancer have been beaten. Early detection is often key.

Here is my version of this potato casserole. Turkey ham subs for the pork variety. I make mine in a skillet to brown the potatoes.
Scalloped Potatoes Turkey Ham and Kale

Turkey Ham Scalloped Potatoes and Kale

Yield: 4 servings

Serving Size: 1 cup

Ingredients

  • 2 cups cooked potatoes, peeled and sliced
  • 2 cups turkey ham gluten free chopped
  • 3 cups kale shredded
  • 2 tablespoons butter
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 tablespoon cornstarch
  • 1/2 cup grated Parmesan plus 1/4 cup shredded Parmesan
  • salt and pepper to taste

Instructions

  • Heat butter in large skillet. Add turkey ham and kale. When kale starts to wilt, add potatoes.
  • Flip potatoes once to brown on both sides,
  • Whisk together broth, cream, cornstarch and 1/2 cup Parmesan.
  • Add to skillet. Simmer until thick. Salt and pepper to taste, serve. Sprinkle with remaining cheese.
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Find TR’s original recipe for Gluten Free Scalloped Potatoes Ham and Kale the Sunday Supper Movement Website.

Enjoy these great gluten free recipes from Sunday Supper!

Sleigh Ride Starters

Seasons Greetings Sides

Making Things Merry Main Dish

Decking the Halls Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Posted in #SundaySupper, potatoes, skillet, turkey ham, What's For Dinner? | Tagged , , | 24 Comments

How do you get rid of Halloween candy? Take the poll Enter to win $50 gift card

It’s Halloween and Trick or Treaters are bringing home the bounty!

via GIPHY

I remember coming home with a sack full goodies. I’d dump it on the table and Mom would sort through it all. She would pick out her favorites like Mary Janes and candy cigarettes.
I got most of the chocolate. I never cared for gum. Most of that went on the trade pile.

via GIPHY

Ahh the trade pile. Did you do that as kids too? The day after Trick or Treat us kids would swap gum for lollipops or peanuts for smarties.
Now that I’ve jogged your memory, take the poll!
Then enter your thoughts or recipe ideas in a comment below why you picked that answer for a chance at a $50 gift card!

What is your favorite way to use all that Halloween Candy?

View Results

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Posted in candy, giveaway, Halloween, What's For Dinner? | 12 Comments