Who Else Wants To Eat This Every Day, Holiday Season Or Not?

I love making holiday desserts and I especially love cranberries. You see, not everyone in my family reciprocates my sentiments for the red, round, tart berries. So, in order to get my cranberry fix I have to compromise.

I can’t just serve them straight up cranberry sauce because they won’t eat it. The only way to get my loved ones to eat cranberry sauce is if i buy the overly sugary jellied kind from the grocery store. Not. Gonna. Happen. So, I stumbled upon Good Dinner Mom where I found this recipe for cranberry fluff and all was right with the world!

Tart, crunchy and sweet, this salad is more than just fluffy. It’s super easy to prepare and really packs a punch of flavor. What a great holiday side dish! Another thing I find great about this cranberry fluff salad is how pretty it is. Dare I say that is even girly looking with its pastel pink hue? Shhhh, don’t tell my 10-year-old son that or he will not eat this fluff haha!

Recipe and image courtesy of Good Dinner Mom.

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Quick Tip: You can make this with any of your favorite berries.

I think my favorite dessert of all time is apple crisp. There is just something so amazing about sugared apples with lots of spices, then topped with a buttery crumb topping. Oats, flour, butter and brown sugar blend perfectly into this amazing crispy topping that becomes like a crumble. I have never seen something turn out so deliciously in my life! I have seen this served at Longhorn’s, Chili’s, The Cheesecake Factory and so many other places. However, I must admit, there is truly nothing like the type made at home.

When you eat it out on the street, sure it is tasty, but you cannot double the crisp topping (not saying that I do…well maybe…), or get yourself another scoop of ice cream to go with it. And, the crumb toppings are always different and not always that crispy. My favorite topping has oats in it, so when I make it at home, I make sure to include that. I have altered the crumb topping so many times to perfect it, and I have found that my favorite combination is equal parts brown sugar, oats and then half of that amount in butter and flour. It is the perfect combination to get that beautiful crispy coating over your apples!

Photo and recipe courtesy of I Heart Eating.

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Quick Tip: Add in a handful of blueberries for a pop of color!

I decided to dust off my trusty Bundt pan and give this recipe a go. Man, am I glad that I did! I fell in love with the orange cranberry goodness in just one bite. I offered a piece to my elderly neighbor lady, and she said that it reminded her of the Bundt cake her mom used to make. Isn’t that sweet?

I think you’re all really going to like how this Bundt cake turns out!

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Quick Tip: For a pretty presentation, fill the center of this Bundt cake with sugared cranberries. This works well during the holidays and can serve as an edible centerpiece!

I always enjoy when raspberries are in season because they are so much cheaper to buy at the grocery store. I try to purchase my produce at the local farmer’s market when I can, but sometimes I have to head to the supermarket instead. Yesterday, I found a killer deal on raspberries, so I scooped them up and brought ’em home.

I made a very simple, yet extremely satisfying dessert that I like to call, “Raspberry Surprise.” The surprise is that this dessert is incredibly easy to make but looks and tastes like I spent hours slaving in the kitchen putting it together. With only five ingredients and less than an hour in the oven, you’ve gotta try this!

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Quick Tip: The raspberries in this dessert can be substituted with cranberries and cranberry sauce for a wonderful holiday treat.

Just because something is healthy, it doesn’t mean it can’t be packed with flavor.  These rolled oat cookies are just that!  The best of both worlds.  Not only that, they are vegan friendly, so there’s no worrying about dairy.

This recipe makes about 2 dozen, so get ready to share.  These are great for anytime of day, whether it is breakfast on the go, or a snack while hiking.  These are good for you and packed with protein, which equals energy!

Recipe and photo courtesy of  12 Tomatoes

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The winter days here up North can be challenging! Sometimes it’s the cold temperatures, other times it’s the snow storms that make you stay at home. This week my kids were sent back home from school several hours early, because of a snow storm warning. As soon as I heard they were on their way home, I rushed to prepare this cake. Every mom knows there’s nothing scarier than a hungry schoolkid, fighting his way home in the blizzard! Luckily I just managed to get these loaves out of the oven when they came home. Those happy faces when they saw the cake!

This is obviously one of the prime flavors of particularly the Holiday season, and it’s easy to see why. These light, cranberry tea cakes make for the perfect snack or after dinner dessert. Cranberries equate to festivity, but why not enjoy them year round, to make your weekdays special? This recipe is simple to make, and a rather light option for other heavy, buttery desserts!

Recipe and photo courtesy of Kitchen Confidante.

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Quick tip: You can use frozen cranberries if you can’t find fresh ones!

Meat and cranberry… Perhaps not a combination I would have thought of, but certainly one that will be a favorite of mine from now on! These little morsels will please any guest, with a refreshing and tartly sweet aftertaste, you’ll have to hide the serving trays, to save room for dinner! Better yet – have someone hide it for you. Otherwise you’ll just eat all of them yourself…

You can leave out the chili sauce and use a jar of grape jelly, if the spice bothers you. Although, if you ask me, the chili brings the perfect touch to these meatballs and it works incredibly well with the cranberry flavors. But it’s completely up to you – just make sure you heavily season the meatballs, to still enrich it with a salty-sweet flavor profile.  Don’t skimp on the garnish…it practically makes the whole plate dance!

Recipe and photo courtesy of Betty Crocker

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Quick tip: You can make these meatballs up to 24 hours before serving. Just prepare the sauce and heat the meatballs in it when you’re ready to serve.