Tag: cranberry sauce

Cranberry Cheesecake Bars

Luckily it is time for another month of Two Sweetie Pies!  Another month of 2 Sweetie Pies with That Skinny Chick Can Bake means another wonderful dessert! Always a success when you bake from Liz’s blog! Each month we bake up a recipe from each other and keep it a secret until reveal day! Super fun! Make sure you pop over to visit Liz and see which Hugs & Cookies recipe she chose this month.

This month I went with Liz’s Cranberry cheesecake bars….just like the Starbucks one but even better!  These would be perfect around Thanksgiving due to the cranberry sauce, of course!   The filling makes these little bars so pretty, too! I love the layers!

Thanks once again Liz for a fabulous dessert!

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Cranberry Cheesecake Bars
 

Ingredients
Crust
  • 2 cups flour
  • 1½ cups quick oats
  • ¾ cups brown sugar
  • 1 cup butter, at room temperature
  • Cheesecake
  • 8 ounces cream cheese, at room temperature
  • 1 can (14 ounces) sweetened condensed milk
  • ¼ cup freshly squeezed lemon juice
  • 1 teaspoon vanilla
Cranberry filling
  • 1 T. brown sugar
  • 2 tablespoons cornstarch
  • 1 (16 ounces) can whole berry cranberry sauce

Instructions
  1. Preheat oven 350°.
  2. Line a 13 x 9 baking pan with non-stick foil.
  3. In a mixer on low, combine flour, oats, ¾ cup sugar and butter; mix until crumbly.
  4. Set aside 1½ cups crumbs for topping, and press the rest into the prepared pan.
  5. Bake 15 minutes.
  6. Cool completely.
Cheesecake
  1. Beat cream cheese fluffy.
  2. Add condensed milk, lemon juice and vanilla.
  3. Once smooth, spread over crust.
Cranberries
  1. Mix sugar, corn starch and cranberry sauce until smooth.
  2. Pour over the cream cheesecake layer.
  3. Sprinkle reserved crumb mixture over top.
  4. Bake 35-40 minutes.
  5. Cool, chill, cut.

3.4.3177

 

The post Cranberry Cheesecake Bars appeared first on Hugs and Cookies XOXO.

Loaded Twice-Baked Sweet Potatoes – A Savory Delete of the Sometimes Too Sweet

They say your greatest strength is also your biggest weakness, which certainly is true when it comes to sweet potatoes.  The starchy sweetness that makes this tuber such a popular holiday side dish, is also its fatal flaw, since, for me at least, it quickly leads to palate fatigue. After a few bites of mashed sweet potatoes, or sweet potato casserole, I’m pretty much over the experience, and I’m reaching for the cranberry sauce to reset my tongue, but here we’ve mixed in a few ingredients specifically selected to cut that sweetness, and push this much closer to the savory side of town.


Lime, jalapeño, and sharp cheddar may seem like odd choices here, but paired with the green onions, and bacon, they work wonders, and I had no problem finishing a whole sweet potato. And by whole, I mean two. By the way, these orange-fleshed sweet potatoes are often sold as “yams,” but they’re not, in case that ever comes up in conversation.

Besides all the obvious reasons, this is a great choice for your Thanksgiving table, since you can prep it ahead of time, and then bake them when you’re ready to serve.  They will also stay hot for quite a while, which is another reason they’re nice around the holidays, when oven space can be limited. So, whether you make these for a special occasion, or some completely un-special weeknight meal, I really do hope you get give these loaded, twice-baked sweet potatoes a try soon. Enjoy



Ingredients for 4 portions:
4 orange-fleshed sweet potatoes, scrubbed clean
8 ounces bacon, sliced
1/3 cup sliced green onions
1/4 cup diced jalapeno
1/2 cup grated sharp white cheddar cheese, plus a little bit for the top
2 tablespoons crème fraiche, or sour cream
2 teaspoons fresh lime juice
salt, freshly ground black pepper, and cayenne to taste

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Skinny Cranberry Sauce

Since I’m taking Thanksgiving off this year, I’ve still made it my mission to post a few recipes for those of you that are not.

Don’t get me wrong, I love love love cooking in my kitchen on the Holidays, but an amazing opportunity came up for me to dine out with the family at a local hot spot here in Austin instead, so I’m taking it!

This is the basic cranberry sauce recipe that my mother and I have made for a few years now… only with a lot less sugar involved. I subbed in stevia this time around and I was very happy with the results!

Of course, if you are looking to cut the granulated sugar out completely, you could probably sub in the remaining sugar that this recipe calls for with more sweetener of your choice. I just find that my personal preference is for some of the real deal to be involved.

My mom and I make this sauce up about 2 days ahead of time when we make it for Thanksgiving, leaving us one less thing to do on T-day!

I don’t just use cranberry sauce for turkey and stuffing either. Oh, no! I actually made this batch up to use as a ‘dip’ for a special turkey sandwich.

This would also go really nicely on a piece of toast or atop some Skinny Whole Wheat Buttermilk Pancakes in lieu of sugary syrup!

Skinny Cranberry Sauce
TheSkinnyFork.com

The Skinny:
Servings: 12 • Size: About 2 Tbsp. • Calories: 25.5 • Fat: 0 g • Carb: 6.7 g • Fiber: 0.5 g • Protein: 0 g • Sugar: 4.6 g • Sodium: 0.2 mg

Ingredients:
1 C. Orange Juice (I used Tropicana ‘Trop 50 Orange Juice’ – 50% less sugar.)
3/4 C. Sweetener (I used Stevia in the Raw.)
1/4 C. Sugar
12 Oz. Fresh Cranberries

Directions:

Combine the orange juice, sweetener and sugar into a medium pot over medium heat.

Once the sugar is all dissolved add in the cranberries.

Stir and allow to cook down for about 10 minutes.

Transfer to a bowl and allow to cool.

The sauce will be a little thinner than expected, but don’t worry it will thicken more as it cools down.

Serve once cooled.

Store any leftovers in an airtight container in the fridge for 3-5 days.

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