Cindy's Recipes and Writings

Cranberry Cornbread #CranberryWeek

Posted on November 21, 2016 by Cindy Kerschner

Cranberry Cornbread

Welcome to #CranberryWeek, hosted by Caroline’s Cooking and A Kitchen Hoor’s Adventures.
Monday November 21st through Friday November 25th we will be sharing our favorite cranberry recipes with cranberry lovers like you! We’ll be sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration.

I’m starting off the week with a Cranberry Cornbread. You can serve this as a snack, breakfast or easy side dish.

I like to use fresh cranberries and toss them in a bit of powdered sugar. The sugar neutalizes the berry tartness and keeps the color from running.

Yum

Cranberry Cornbread #CranberryWeek

Yield: 12 slices

Serving Size: 1 slice

Ingredients

1 cup cornmeal
1 cup self-rising flour
1 teaspoon baking powder
1 teaspoon salt
1/4 cup sugar
1 cup milk
1 egg
1/4 cup oil
1/2 cup fresh cranberries, halved or chopped
1/4 cup powder sugar

Instructions

Grease an 8x8-inch baking dish. Set aside.
Toss cranberries in powdered sugar. Set aside.
Whisk together corn meal, flour, salt, baking powder and sugar.
In a separate bowl, whisk together milk, egg and oil. Add to dry ingredients. Stir in cranberries with any leftover powdered sugar. Pour into prepared dish.
Bake at 425 until golden brown and inserted toothpick comes out clean.
Cool dish on wire rack until cool enough to cut.

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Food for thought…Do you enjoy cranberries in breads? Which kind do you like best? A quick bread, fruit and nut white breads or a cornbread? I’d love to hear your ideas below in a comment!
Cranberry Cornbread

Enjoy all these delicious cranberry recipes being shared today!

Cranberry-Apple Sauce from The Chef Next Door
Cranberry Cornbread from Cindy’s Recipes and Writings
Cranberry Maple Delicata Squash Galette from Caroline’s Cooking
Cranberry Orange Baked Brie from Books n’ Cooks
Cranberry Palmiers from The Bitter Side of Sweet
Cranberry Rosemary Cornbread from Life Currents
Cranberry Snack Cake from Cooking With Carlee
Cranberry Upside Down Cake from Sew You Think You Can Cook
Noreaster from Family Around The Table
Pork Shashlyk and Tkemali from Culinary Adventures with Camilla
Roasted Brussels Sprouts and Cranberries from A Day in the Life on the Farm
Roasted Shallot Cranberry Chutney from A Kitchen Hoor’s Adventures
Slow Cooker Cranberry Brisket from Palatable Pastime
Stuffed Endive with Blue Cheese, Walnuts & Cranberries from Full Belly Sisters
Upsidedown Cranberry Cake from Hostess At Heart

Posted in berries, bread, breakfast, cornbread, cranberry, What's For Dinner? | 19 Comments

Creamed Spinach Turkey Pasta

Posted on November 20, 2016 by Cindy Kerschner

creamed Spinach Turkey Pasta

Creamed Spinach Turkey Pasta transforms Thanksgiving leftovers into a quick skillet dish.

It’s the day after Thanksgiving. Another holiday meal under your belt. 😉

I’d spent days of preparing ahead for the big meal. I’d bake pies and cookies, make creamy fudge and pretzels in chocolate. Relish trays with pickles, olives, deviled eggs and assorted fruit, cheese and veggies for before dinner picking. Thanksgiving seemed to be over in a blink of an eye.

Except for those leftovers! Who wants the same stuff for days?

Creamed Spinach Turkey Pasta

Turkey is the easiest leftover to switch into new recipes. We also like to snack on it just so. My dilemma comes when I only have a bit of mashed potatoes. a few glazed sweet potatoes and a few servings of veggies.

One easy recipe for using extra turkey and creamed spinach works every time! I add noodles and make a fast, easy skillet dinner. I’m including my recipe for creamed spinach just in case it’s not a feature on your dinner table.

Yum

Creamed Spinach Turkey Pasta

Yield: 4 servings

Serving Size: 1 cup

Ingredients

2 cups cooked turkey, chopped
2 cups cooked noodles (any pasta)

creamed spinach

2 cups fresh spinach
1 cup milk
1 tablespoon sugar
2 tablespoons butter
1/4 cup flour
salt and pepper to taste
1 teaspoon dried basil

Instructions

creamed spinach

melt butter in a 2-quart saucepan. Stir in flour until incorporated.
Whisk sugar into milk to dissolve. Add milk to roux.
Whisk over medium heat to thicken.
Add spinach. Salt and pepper to taste.

skillet dish

Add turkey and noodles to creamed spinach. Heat thoroughly. Sprinkle with dried basil.

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Posted in #SundaySupper, pasta, skillet, spinach, Thanksgiving, turkey, What's For Dinner? | 26 Comments

Foodie Friends Friday Linky Party #224

Posted on November 17, 2016 by Cindy Kerschner

Welcome to another fun Foodie Friends Friday Linky Party!

Please share your recipes, crafts and DIY projects with our friends!

Before we get started let’s say, “Congratulations” to last week’s winners!
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You can find the links to our Host Favorite Picks here at Daily Dish Magazine!
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On to the Party!

Posted in What's For Dinner? | Comments Off

Sweet Potato Bread #BreadBakers

Posted on November 8, 2016 by Cindy Kerschner

Sweet Potato Bread lifts fall breads to another level! Moist, airy and light for sandwiches or toasting.
I love this bread toasted with a slab of honey butter melted on top! Apricot jam is special on this toast too. Enjoy!

Sweet Potato Bread
Welcome to another fun addition of #BreadBakers!

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Our November theme…

Root Vegetables! November’s theme is root vegetables, perfect for fall. Onions, shallots, carrots, potatoes, radishes, rutabagas, parsnips, ginger, turnips… or any other root veggie… your choice!

Thank you Karen from Karen’s Kitchen Stories for hosting our event! Visit Karen’s blog and share some Bread Bakers love!

http://www.karenskitchenstories.com

sweet potato bread

Enjoy a different kind of potato bread this season! Sweet Potato Bread may just become your new favorite!

Yum

Sweet Potato Bread

Yield: 12 slices

Serving Size: 1 slice

Ingredients

1 medium cooked sweet potato, mashed (about 1 cup when mashed)
1/4 cup warm water 110 to 120 degrees
1/2 cup warm milk 110 to 120 degrees
1 tablespoon butter
1 packet dry yeast (I used Red Star)
1 tablespoon sugar
1 teaspoon salt
3 1/4 to 3 1/2 cups flour

Instructions

Mix together flour, sugar, salt, yeast and 1 3/4 cups flour.
Bring water, milk and butter to a temperature of 110 to 120 (Red Star yeast users 120 to 130) add to sweet potato and blend.
Stir wet mixture into dry mixture. Add 1 1/2 cups flour.
Turn out onto lightly floured board. Knead into a smooth ball (6 to 8 minutes.)
Place dough ball into a large, lightly greased bowl. Cover and set in a warm place to double in size.
Punch down risen dough and shape in loaf. Place in greased 5x9 loaf pan, cover and let rise again.
Bake at 375 for approximately 30 to 40 minutes until golden brown.
Remove baked bread from pan and allow to completely cool on a rack before slicing.

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Food for Thought…Have you ever tried sweet potato in baked goods like muffins, cake or pie? Sweet Potato Pie is one of my favorites. I feel it’s better than pumpkin!