This cranberry Wild Rice Pilaf recipe is bursting with flavor and makes the most beautiful side dish. The wild rice is cooked in a flavorful and veggie-filled broth and topped with crunchy pecans and Craisins before serving. More party-worthy holiday side dishes include our Corn Casserole, Homemade Dinner Rolls, Whipped feta with roasted vegetables, Balsamic…
This cranberry Wild Rice Pilaf recipe is bursting with flavor and makes the most beautiful side dish. The wild rice is cooked in a flavorful and veggie-filled broth and topped with crunchy pecans and Craisins before serving.
I am obsessed with this mixed rice pilaf–I love the depth of flavor all of the vegetables and mix-ins add, and I love that my pickiest kid is eating vegetables without even knowing it. It’s so easy to make and worth every single minute. Plus, it pairs beautifully with any main dish, like roast chicken, baked salmon, and pork tenderloin.
How to make Wild Rice Pilaf:
Sauté Veggies: Melt the butter in a medium saucepan over medium heat. Add onion and carrot then cook for 5 minutes, stirring often. Stir in garlic then cook for 30 seconds. Stir in rice, salt, and pepper. Add chicken broth and bouillon and bring to a boil. Stir well, then cover with a tight-fitting lid and reduce heat to a simmer. (Don’t remove the lid from the pot during cooking!).
Cook Rice and Serve: Simmer for 40-45 minutes, or until liquid has absorbed. Remove pot from heat and allow to rest, with the lid on, for 10 minutes. Remove lid and gently fluff the rice with a fork. Gently stir in parsley, craisins and pecans. Serve immediately.
Storage and Freezing Instructions:
Store leftover wild rice pilaf in the refrigerator for up to one week.
To Freeze: Follow the recipe to make wild rice pilaf then allow the rice to cool completely. Transfer to an airtight freezer-safe container and freeze for up to 3 months. Thaw completely in the fridge before rewarming in the microwave.
Instant Pot Wild Rice Pilaf:
Rinse rice and sauté veggies as directed. Add rice, veggies, seasonings, and 3 ½ cups broth to instant pot. Cook on Manual/High Pressure for 20 minutes, with a 10-minute natural release. Fluff rice then stir in parsley, Craisins and pecans.
Sauté veggies: Melt the butter in a medium saucepan over medium heat. Add onion and carrot then cook for 5 minutes, stirring often. Stir in garlic then cook for 30 seconds.
Cook: Stir in rice, salt, and pepper. Add chicken broth and bouillon and bring to a boil. Stir well, then cover with a tight-fitting lid and reduce heat to a simmer. (Do not ever remove the lid from the pot during cooking!) Cook for 40-45 minutes, or until liquid has absorbed.
Remove pot from heat and allow to rest, with the lid still on, for 10 minutes. Remove lid and gently fluff the rice with a fork.
Gently stir in parsley, craisins and pecans. Serve immediately.
Notes
Yield: about 8 cups Serving size: about ¾ cup (10 servings)To Add Mushrooms: 8oz of sliced button mushrooms could be added the same time as the carrots, if desired.Storing Instructions: Keep any leftover wild rice in the refrigerator for up to a week.Freezing Instructions: Follow the recipe to make wild rice pilaf then allow the rice to cool completely. Transfer to an airtight freezer-safe container and keep in the freezer for up to 3 months. Let it thaw completely in the fridge before rewarming in the microwave.Instant Pot Wild Rice Pilaf: Rinse rice and sauté veggies as directed. Add rice, veggies, seasonings, and 3 ½ cups broth to instant pot. Cook on Manual/High Pressure for 20 minutes, with a 10-minute natural release. Fluff rice then stir in parsley, craisins and pecans.Recipe adapted from Tastes Better From Scratch Rice Pilaf
This delicious Pecan Cobbler recipe is one of the easiest desserts to make and so delicious with a gooey caramel pecan filling baked into a delicious cake-like cobbler. Want more delicious dessert recipes? Try Apple Pie, Bananas Foster, Cherry Clafoutis, or Plum Cake! How to make Pecan Cobbler: Make Batter: Slice butter into pieces and…
This delicious Pecan Cobbler recipe is one of the easiest desserts to make and so delicious with a gooey caramel pecan filling baked into a delicious cake-like cobbler.
You get the gooey flavor you love from pecan pie, combined with a cobbler topping. And the best part is how fast and easy it is to make, using a few common pantry ingredients. Serve this yummy cobbler warm with a scoop of vanilla ice cream and a drizzle of caramel sauce if you’re feeling extra.
Make Batter: Slice butter into pieces and place in a 9×13 inch baking dish in the oven while it preheats to 350°F. Remove from oven when butter is melted.
Combine flour, sugar, baking powder, and salt in a large bowl and stir in milk and vanilla just until combined. Pour over the melted butter in the baking dish and spread into an even layer. Sprinkle chopped pecans on top, then brown sugar evenly over everything. Slowly drizzle boiling water on top but don’t stir. Sprinkle ground cinnamon on top.
Bake: Carefully place in the oven and bake for 40-45 minutes, or until batter is nearly set in the middle. Cool for 10 minutes before serving. Serve immediately, while it’s warm, with a scoop of ice cream, if desired.
Make Ahead and Reheating Instructions:
To Make Ahead: This pecan cobbler is best served immediately, but it can be kept covered in the fridge for up to 4-5 days.
To Reheat: The microwave is the easiest and quickest way to heat a serving, but you can also use the oven. Take the cobbler out of the fridge and allow it to come to room temperature. Bake at 350°F until heated through. Place a sheet of tinfoil over the cobbler if it starts getting too brown.
Our delicious Pecan Cobbler recipe has gooey pecan sauce layers with a cake-like cobbler topping. It's one of the easiest warm and comforting desserts you can make.
Preheat oven to 350 degrees F. Slice butter into pieces then add to a 9×13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once butter has melted, remove the pan from the oven.
Batter: In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in milk and vanilla, just until combined.
Assemble: Pour the mixture evenly into the pan, over the melted butter and gently spread into an even layer (don’t stir). Sprinkle chopped pecans on top, then brown sugar evenly over everything. Slowly drizzle the boiling water evenly over the top. Do not stir. Sprinkle ground cinnamon on top.
Bake for 40-45 minutes, or until batter is nearly set in the middle. Cool for 10 minutes before serving. Serve immediately, while it’s warm, with a scoop of ice cream, if desired.
Notes
Make Ahead Instructions: This pecan cobbler is best served immediately, but it can be kept covered in the fridge for up to 4-5 days.Reheating Instructions: The microwave is the easiest and quickest way to heat a serving, but you can also use the oven. Take the cobbler out of the fridge and allow it to come to room temperature. Bake at 350°F for 20 minutes, or until heated through. Place a sheet of tinfoil over the cobbler if it starts getting too brown.
Our traditional Cranberry Sauce recipe is the perfect accoutrement for the holidays, only takes 15 minutes to make, and can be made in advance. It’s a must with Thanksgiving turkey, a charcuterie board, or a delicious spread for your sandwich. Want more homemade Thanksgiving recipes? Try my classic Thanksgiving Turkey or a Spatchcock Turkey, Garlic…
Our traditional Cranberry Sauce recipe is the perfect accoutrement for the holidays, only takes 15 minutes to make, and can be made in advance. It’s a must with Thanksgiving turkey, a charcuterie board, or a delicious spread for your sandwich.
There’s no good substitute for homemade Cranberry Sauce.
If you don’t feel cranberry sauce is an MVP on your holiday plate than I’d argue you’re not making it right, or maybe you haven’t enjoyed the bliss that homemade cranberry sauce is (especially compared to awful canned varieties).
If you’re looking for a classic Cranberry Sauce recipe, this is it! We use fresh cranberries, orange and apple for flavor and texture and it comes together fast. It’s my favorite way to elevate Thanksgiving Turkey. Be sure to save leftovers for topping on homemade rolls, with leftover turkey, for the best sandwich ever.
Combine: Mix all of the ingredients in a saucepan and cook over medium heat until it comes to a simmer. Continue cooking for 10 minutes, until slightly thickened. Remove from heat and pour into a serving dish to cool completely. Serve room temperature or chilled.
Make Ahead, Storing, and Freezing Instructions:
To Make Ahead: Make up to a week ahead of time and store in an airtight container in the fridge until ready to serve.
To Freeze: Transfer sauce to a freezer safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Our classic Cranberry Sauce recipe takes 15 minutes and stores well in the fridge or freezer. It's made with fresh cranberries and perfectly pairs with your Thanksgiving turkey.
Combine all ingredients in a saucepan and stir well to combine.
Cook over medium heat until simmering. Simmer for 5-10 minutes, until slightly thickened, stirring if needed. Remove from heat and transfer to serving dish to cool completely.
Serve cranberry sauce at room temperature or chilled, if desired.
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Notes
Yield: Makes about 2 cups. Serving size is 2 Tablespoons (32 servings).Sugar: To use a natural sweetener, substitute ½ cup honey or maple syrup. Artificial sweeteners could also be used.Make Ahead Instructions: Make up to a week ahead of time then keep in an airtight container in the fridge until ready to serve. Freezing Instructions: Transfer sauce to a freezer safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
This incredible Chocolate Mousse Cheesecake has layers of creamy cheesecake, chocolate mousse, and chocolate ganache topping all on an Oreo cookie crust. You can impress anyone with this decadent and sophisticated dessert! Want more pie recipes? I recommend Grasshopper Pie, Lemon Meringue Pie, Coconut Cream Pie, Peanut Butter Pie, or Apple Pie! How to make…
This incredible Chocolate Mousse Cheesecake has layers of creamy cheesecake, chocolate mousse, and chocolate ganache topping all on an Oreo cookie crust. You can impress anyone with this decadent and sophisticated dessert!
This is one of my favorite desserts to make for a special occasion because I can make it in advance, and everyone raves about it! It’s as beautiful as it is delicious and I can’t wait for you to try it! Talk about a triple threat with three layers of decadence in every bite.
I first shared this recipe in 2017, adapted from Mel’s Kitchen Cafe’s cheesecake “pie” version. As we’ve enjoyed it over the years I’ve adapted it to bake as a traditional cheesecake in a springform pan, which we prefer, with higher cheesecake to mousse ratio.
How to make Chocolate Mousse Cheesecake:
Oreo Crust: Add whole Oreo cookies to a food processor and pulse until very fine crumbs. Stir in the melted butter. Pour mixture into a 9-inch springform pan. Use the back of a measuring spoon to press it firmly into the bottom and half way up the sides of the pan. Refrigerate while you make the cheesecake filling.
Cheesecake: Cream together the softened cream cheese and granulated sugar until well blended. Add the eggs, egg yolk, and vanilla and mix. Blend in the sour cream. Spread the filling over the Oreo cookie crust in an even layer.
Bake at 325 degrees F for 45-60 minutes, or until the edges are set and the center is slightly firm (it may jiggle just slightly). Remove from oven and allow to cool completely. (No need to bake in a water-bath, since we will add a mousse and ganache on top).
Mousse: Add chocolate chips to a heatproof bowl. Heat ½ cup cream in a microwave safe bowl until hot. Pour over chocolate chips, and set aside for a few minutes, to allow the chocolate to warm. Then stir until smooth. Allow to cool completely.
Add remaining ½ cream to a bowl and whisk until stiff peaks. Gently fold in to chocolate mixtureSpread the mousse over the top of the cooled cheesecake. Refrigerate for at least 3-4 hours, or overnight.
Ganache: Place chocolate chips in a small bowl. Add butter and cream to a saucepan over medium heat, Bring to a simmer. Pour the hot cream mixture over the chocolate and stir until melted and smooth. Stir in vanilla and powdered sugar. Pour the ganache over the chilled cheesecake. Refrigerate for at least an hour before serving
Make Ahead and Storage Instructions:
To Make Ahead: his cheesecake has a few different steps, so consider making some ahead. The Oreo crust can be made days in advance, stored in the fridge. Bake the cheesecake layer one day, cover, and refrigerate then continue with the mousse and ganache the next day.
To Store: Keep any leftovers covered in the refrigerator for 1-3 days.
Oreo Crust: Add whole Oreo cookies to a food processor and pulse until very fine crumbs. Stir in the melted butter. Pour mixture into a 9-inch springform pan. Use the back of a measuring spoon to press it firmly into the bottom and half way up the sides of the pan. Refrigerate while you make the cheesecake filling.
Preheat the oven to 325 degrees F.
Cheesecake: Cream together the softened cream cheese and granulated sugar until well blended. Add the eggs, egg yolk, and vanilla and mix. Mix in the sour cream. Spread the filling over the Oreo cookie crust into an even layer.
Bake at 325 degrees F for 45-60 minutes, or until the edges are set and the center is slightly firm (it may jiggle just slightly).Remove from oven and allow to cool completely. (No need to use a water-bath, since we will add a mousse and ganache on top).
Mousse: Add chocolate chips to a heatproof bowl. In a separate microwave safe bowl (or in a saucepan on the stove), heat ½ cup cream until hot (not boiling). Pour hot cream over chocolate chips, and set aside for a few minutes, to allow the chocolate to warm. Then stir until smooth. Allow to cool completely.
Add remaining ½ cup cream to a mixing bowl and whisk until stiff peaks. Gently fold in to cooled melted chocolate mixture. Spread the mousse over the top of the cooled cheesecake. Refrigerate for at least 3-4 hours, or overnight.
Ganache: Place chocolate chips in a small bowl. Add butter and cream to a saucepan over medium heat. Bring to a simmer. Pour the hot cream mixture over the chocolate and stir until melted and smooth. Stir in vanilla and powdered sugar. Pour the ganache over the chilled cheesecake.
Refrigerate again for at least an hour before serving
Notes
Make Ahead Instructions: This cheesecake has a few different steps, so consider making some ahead. The Oreo crust can be made days in advance, stored in the fridge. Bake the cheesecake layer one day, cover, and refrigerate then continue with the mousse and ganache the next day. I don’t recommend freezing this cheesecake, because the texture of the mousse will change too much. Storage Instructions: Store leftovers in the fridge for 1-3 days, for best quality.
Our creamy Instant Pot Mashed Potatoes recipe is ready in just 30 minutes and pairs well with just about any main dish. Try all of my Instant Pot recipes like Instant Pot Pasta and Meatballs, Pork Carnitas, Instant Pot Short Ribs, or Instant Pot yogurt! How to make Instant Pot Mashed Potatoes: Cook Potatoes: Peel…
Our creamy Instant Pot Mashed Potatoes recipe is ready in just 30 minutes and pairs well with just about any main dish.
It really doesn’t get easier than these pressure cooker mashed potatoes where you simply add water and potatoes to an instant pot, push a button and walk away. They’re so quick and easy (and just as delicious as our traditional mashed potatoes recipe). You can even make this a meal by cooking a meatloaf right on top of the potatoes! Check out my instant pot meatloaf recipe or browse all of my favorite Instant Pot recipes.
How to make Instant Pot Mashed Potatoes:
Cook Potatoes: Peel potatoes or keep the skins on if you prefer. Cut into quarters and add to instant pot. Pour water and salt on top of potatoes and secure lid. Pressure cook on manual/high pressure for 10 minutes then natural release for 3-5 minutes. Quick release the rest.
Mash: Drain any remaining water from the pot. Add milk, sour cream, bouillon paste, butter, salt and pepper. Mash the potatoes until all ingredients are incorporated and fluffy, just don’t over mash them or they get gummy. Taste and add more seasonings if needed.
Make Ahead and Storage Instructions:
To Make Ahead: Follow the recipe then keep mashed potatoes in the instant pot on the warm setting for an hour or two before serving. Stir and add a few splashes of milk if needed when it’s time to serve. Taste and adjust seasonings if needed.
Store leftover mashed potatoes in an airtight container in the fridge for up to five days. Rewarm on the stove or in the microwave, adding a splash of milk to make them creamy again, and season with additional seasonings, as needed.
This Instant Pot Mashed Potatoes recipe is fail-proof and ready in just 30 minutes! They are fluffy, flavorful, and pair well with just about any main dish!
Prep Potatoes: Wash potatoes, peel them (optional) and cut into quarters.
Add to instant pot: water, potatoes and salt.
Cook: Secure the instant pot lid and close the pressure release valve. Select manual/High pressure and cook at high pressure for 10 minutes. When the timer beeps, allow the pressure to naturally release for 3-5 minutes, and then quick release the remaining pressure.
Season: Carefully open the lid and drain any extra water. Add the milk, sour cream, butter, bouillon paste, and salt and pepper. Gently Mash everything until combined, but be careful not to over mash the potatoes, which can make them "gummy" instead of fluffy. Taste and add more seasonings, as needed.
Store leftover mashed potatoes in an airtight container in the fridge for up to five days. Rewarm on the stove or in the microwave, adding a splash of milk to make them creamy again, and season with additional seasonings, as needed.
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Notes
Yield: Makes about 6 cups mashed potatoes. Serving size is about ¾ cup (8 servings). Instant Pot Size: You can double or triple this recipe for a 6 or 8 quart instant pot. The water amount and cooking time will stay the same. Just be sure you don’t go above the “fill” line”.Potatoes: Use potatoes with a higher starch content, like russet or Yukon gold. I don’t recommend Red potatoes because they are waxier and can yield gummy tasting mashed potatoes.Water: you need one inch of water in the bottom of the pressure cooker. Add more than 1 cup if needed. Make Ahead Instructions: Follow the recipe then keep mashed potatoes in the instant pot on the warm setting for an hour or two before serving. Stir and add a few splashes of milk if needed when it’s time to serve. Taste and adjust seasonings if needed.Dairy Free Mashed Potatoes: replace butter with dairy-free butter substitute, and add chicken broth instead of milk and sour cream.
The best Broccoli Salad recipe is creamy, crunchy, and flavorful with bacon, craisins, almonds, and a simple dressing. It’s an easy and quick side dish everyone loves! Want more easy side dishes? Try Potatoes Au Gratin, Corn Casserole, Quinoa Salad, or Roasted Vegetables! How to make Broccoli Salad: Prep Broccoli: Blanch chopped broccoli, and whisk…
The best Broccoli Salad recipe is creamy, crunchy, and flavorful with bacon, craisins, almonds, and a simple dressing. It’s an easy and quick side dish everyone loves!
I’ve found Broccoli Salad is the unexpected star of dinner.
Even my youngest kids enjoy eating broccoli when served in this salad. It has a delicious creamy dressing and is loaded with the best mix-ins like almonds, Craisins, bacon, and onions. The flavor combo is “bussin'”, as my tweenager would say. Plus it’s easy to make ahead of time and keep in the refrigerator until ready to serve. Serve it any time of year, like during the summer with grilled chicken and grilled corn on the cob, or as a side with something fancy, like Prime Rib or King Crab Legs.
How to make Broccoli Salad:
Prep Broccoli: Blanch chopped broccoli, and whisk the dressing ingredients together in a bowl. Cook the bacon bits and chop almonds and onion.
Combine: Place all ingredients in the bowl then pour dressing on top. Toss until everything is combined then cover and refrigerate for at least 1 hour.
Make Ahead and Storage Instructions:
To Make Ahead: This recipe can be made a few hours or a day ahead. Store covered in the refrigerator.
Store leftovers covered and in the refrigerator for up to 2 days.
Recipe Variations:
This salad is so customizable! Add whatever add-ins you have on hand! Here are some of my favorites:
Cheese: add a handful of chopped cheddar cheese or manchego.
Add-Ins: Toss in some sunflower seeds, pine nuts, pomegranate, or pecans.
Raisins: Swap the Craisins for regular raisins if you prefer.
The best Broccoli Salad recipe is creamy, crunchy, and flavorful with bacon, craisins, almonds, and a simple dressing. It's an easy and quick side dish everyone loves!
Blanch broccoli (optional, or keep raw)in boiling water for 1 minute. Drain and rinse with cold water. Set aside to drain completely.
Mix sauce in a large bowl: mayonnaise, vinegar and sugar. Stir well.
Add broccoli, bacon, onion, cranberries or raisins and almonds to a large bowl. Drizzle with desired amount of sauce (you may not want to use it all).
Refrigerate for at least 1 hour before serving. Toss again to coat before serving. Store in the fridge for up to 2 days.
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Notes
Make Ahead Instructions: This recipe can be made a few hours or a day ahead. Store covered in the fridge.Add other nuts or seeds: sunflower seeds, pine nuts, pomegranate, or pecans.Cheese: Try stirring in a handful of chopped cheddar cheese.Vegan: Use vegan mayonnaise and swap out the bacon for coconut bacon, or just leave it out altogether.
With only 3-ingredients, our homemade Graham Cracker Crust is a no brainer replacement to the taste-less store-bought alternatives. It takes minutes to make and tastes amazing. There’s no secret I love pie recipes, and a pie is only good as its crust, so be sure to try my Easy Pie Crust and Oreo Pie Crust.…
With only 3-ingredients, our homemade Graham Cracker Crust is a no brainer replacement to the taste-less store-bought alternatives. It takes minutes to make and tastes amazing.
If you have 15 extra minutes, you have time to use a homemade graham cracker crust in your favorite pie recipe. Homemade makes such a difference in taste and texture and the store bought versions are packed with corn syrup and taste like cardboard. You will thank yourself for spending a few extra minutes, with just 3 ingredients!
How to make a Graham Cracker Crust:
Combine: Mix graham cracker crumbs and sugar in a bowl then pour in the melted butter, stirring well to incorporate.
Press the graham cracker mixture into a pie pan, pressing firmly to the bottom and up the sides–I like to use the back of a measuring cup.
Bake: I recommend baking this crust because it binds the butter and sugar together so it stays together. Bake at 350°F for 10 minutes then let cool before adding your favorite pie filling.
For a No-Bake option, place it in the fridge for several hours so the butter can harden and hold together This option works for our no-bake cheesecake, for example.
Make Ahead and Freezing Instructions:
To Make Ahead: homemade graham cracker crust will keep in the fridge or at room temperature, 1-2 days in advance.
To Freeze: Freeze baked or unbaked for up to 3 months Thaw completely before using or baking.
Vegan Graham Cracker Crust: Buy vegan graham crackers (most brands are) then swap out the butter for a vegan butter or margarine substitute.
Brown Sugar: The granulated sugar can be swapped for brown sugar. You can use honey, but I recommend using a combination of honey and granulated sugar.
Strawberry Cheesecake Ice Cream – Spread the ice cream into the graham cracker pie crust and freeze it and serve it as an ice cream pie, or break up the crust to stir into the ice cream.
Mix graham cracker crumbs, sugar, and melted butter in a small bowl.
Press into Pan: Pour crumb mixture into an 8" – 9.5" pie pan and use the back of a measuring spoon to press it firmly in the bottom and up the sides of the pan.
Bake for 10 minutes. Remove from oven and allow to cool completely before filling with your favorite pie.
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Notes
Make Ahead Instructions: homemade graham cracker crust will keep in the fridge or at room temperature, 1-2 days in advance.Freezing Instructions: Freeze baked or unbaked for up to 3 months Thaw completely before using or baking.Vegan adaptation: Buy vegan graham crackers (most brands are) then swap out the butter for a vegan butter or margarine substitute.Gluten Free: Use gluten free graham cracker crumbs.Brown Sugar: The granulated sugar can be swapped for brown sugar. You can use honey, but I recommend using a combination of honey and granulated sugar.Other Graham Cracker Flavors: Try using cinnamon or chocolate graham crackers.
Our Cranberry Fluff Salad recipe is made with fresh cranberries, sweetened with crushed pineapple and loaded with fluffy marshmallows. It’s a holiday tradition everyone looks forward to. This may be my favorite side for Thanksgiving, it’s right up there with Thanksgiving Stuffing, Homemade Rolls, my favorite Turkey, and easy Lemon Cream Pie! Only 6 Ingredients…
Our Cranberry Fluff Salad recipe is made with fresh cranberries, sweetened with crushed pineapple and loaded with fluffy marshmallows. It’s a holiday tradition everyone looks forward to.
Cranberry Fluff is the unsophisticated salad adults love as much as kids.
It’s such an old-fashioned mid-western tradition to serve fluffy dessert “salads” like this at parties, but it’s a holiday tradition I secretly love (it wouldn’t be Easter without our Ambrosia or Frog eye salad!). We’ve been making this one for decades, but after trying Mel’s version a few years ago, with a little cream cheese added for stability, that’s now our go-to method. It’s a bright spot on the table with all of our other favorite side dishes.
Only 6 Ingredients Needed:
How to make Cranberry Fluff Salad:
Combine: Blend cranberries in a food processor until chopped, but not mushy. Pour into a large bowl, add sugar and pineapple and mix well. Cover and refrigerate for at least an hour, then drain some (not all) of the juice.
Add Cream: Beat the cream cheese until smooth then pour in the heavy cream and whip until stiff peaks form. Fold into the cranberry salad. Stir in marshmallows. Cover cranberry fluff salad and refrigerate for several hours or overnight.
This creamy Cranberry Fluff Salad recipe has fresh cranberries, pineapple, cream cheese, whipped cream, and mini marshmallows. It's easy to make and everyone's favorite holiday side dish or dessert!
Chop Cranberries: Add the cranberries to a food processor and pulse until they are finely chopped, but not mushy.
Marinate: Pour the cranberries into a large bowl. Stir in the sugar and pineapple and mix well. Cover and refrigerate for one hour or longer.
Whip Cream: In a medium bowl, beat the cream cheese until smooth. Pour in the cream and whip until stiff peaks form
Combine: Drain some of the juice from the cranberry mixture. Fold the whipped cream mixture into the salad. Fold in marshmallows.
Chill in the refrigerate for 3-4 hours (or overnight), before serving.
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Notes
Make Ahead Instructions: The cranberry pineapple mixture can be made ahead and stored in the fridge for a few days. The entire salad could be made 1 day before serving.Store leftover cranberry marshmallow salad covered in the refrigerator for 2-3 days.
Our delicious Apple Pie recipe is like the red carpet of desserts – it’s flavorful, classic, and always a crowd pleaser, from summer BBQ’s to holidays feasts. Do you love pie recipes as much as I do? Try my Lemon Sour Cream Pie, Triple Berry Pie, or Pumpkin Cheesecake! How to make Apple Pie Filling:…
Our delicious Apple Pie recipe is like the red carpet of desserts – it’s flavorful, classic, and always a crowd pleaser, from summer BBQ’s to holidays feasts.
Apple Pie is an American classic that’s gotta be done right!
I’m so proud of this recipe and feel like it is the absolute perfect apple pie! It has the delicious flavor we love with tender cinnamon sugar apples and it also stays together when you serve it, ensuring everyone gets their share of filling and flaky crust. A truly perfect pie recipe is only as good as the crust, so be sure to start this one with our easy homemade pie crust! You wont regret making this all from scratch.
How to make Apple Pie Filling:
Prep Apples and : Peel, slice, and core each apple. (I use my johnny apple peeler, which does all three at once).
Cinnamon sugar: In a small bowl, combine cinnamon, cloves, salt, nutmeg, and sugar.
Make Filling: Melt butter in a large pan then add apple slices and lemon juice. Sprinkle cinnamon sugar mixture on top and stir to coat. Cook over medium heat for 3-5 minutes, stirring often. Sprinkle cornstarch and flour over the apples and stir well. Remove from heat and allow to cool to room temperature (optional: pour mixture onto a baking sheet to cool quicker).
Assemble Apple Pie: Prepare a 9-inch deep-dish pie pan with an unbaked pie crust. Add cooled apple pie filling. Cut the top crust into strips for a lattice crust, or place the whole pie crust on top and cut slits to let the steam escape. Seal top and bottom pie dough edges together.
Bake: Make an egg wash and lightly brush it over the apple pie and add a sprinkle of sugar. Bake at 425°F for 20 minutes then reduce the temperature to 375°F, leaving the pie in the oven. Continue baking for 30-40 minutes longer, until the filling is bubbly and the crust is golden brown. Remove from oven and allow to cool completely, at least 2-3 hours.
Serve the best apple pie with a scoop of vanilla ice cream!
Make Ahead, Storing, and Freezing Instructions:
To Make Ahead: You can make the pie crust dough several days in advance, or freeze for months. The apple pie filling can also be made ahead, stored in the fridge before assembling and baking.
To Store: Store at room temperature for up to several hours, or keep covered in the refrigerator for 2-3 days.
To Freeze: The pie crust and apple pie filling can be made and frozen in separate freezer safe containers for up to 3 months. Thaw completely before assembling. Baked apple pie can also be frozen once it has cooled completely. Cover the pie with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw completely in the fridge (about 1.5 days) before serving.
Peel, core, and thinly slice apples. I use a johnny apple peeler which does all three at once. Make sure the apple slices are relatively thinly.
Apple Pie Filling: Whisk together the cinnamon, cloves, nutmeg, salt and ¾ cup sugar, and set aside. Melt butter in a large skillet over medium heat. Once melted, add the apples and lemon juice. Sprinkle the sugar mixture over the top and gently stir to coat. Cook the apple mixture for 3-5 minutes, until the apples are slightly tender. Sprinkle the flour and cornstarch over the apples and toss until well combined.
Remove from heat and allow to cool to room temperature. Optional: Pour the apple pie filling out onto a baking sheet to cool faster.
Preheat oven: Place a large baking sheet on the middle rack of oven and preheat the oven (with the pan inside) to 425 degrees F. (Cooking the pie on a hot baking sheet will help the bottom crust crisp and not get soggy.)
Roll out pie crusts: Remove one disc of pie dough from the refrigerator and roll it out to about 12 inches in diameter. Place crust inside a 9-inch pie plate. Refrigerate while you roll out the second, top pie crust.
Assemble: Remove the pie pan from the fridge and pour the apple pie filling into it. Cover with the second, top layer of dough. You can either place the entire circle of pie dough over the filling and cut a few slits in it to allow steam to escape, or make a simple lattice crust. Pinch the pie dough edges together to seal. Crimp pie edge.
Brush with egg wash: Mix 1 egg with 1 Tablespoon milk or water. Lightly brush the top of the pie with egg wash and sprinkle with remaining Tablespoon of sugar.
Bake: Place pie in oven on top of hot baking sheet and bake for 20 minutes. Leave the pie in the oven and reduce temperature to 375 degrees F. Continue to cook until the filling is bubbling and the crust is golden, about 30 to 40 more minutes. If the crust is getting too browned, Tent a piece of aluminum foil over the top.
Cool: Remove the pie from the oven and allow it to cool completely, at least 2-3 hours. This allows the filling to set up so it wont fall apart when slicing.
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Notes
Make Ahead Instructions: You can make the pie crust dough several days in advance, or freeze for months. The apple pie filling can also be made ahead, stored in the fridge before assembling and baking.Storing Instructions: Store at room temperature for up to several hours, or keep covered in the refrigerator for 2-3 days.Freezing Instructions: The pie crust and apple pie filling can be made and frozen in separate freezer safe containers for up to 3 months. Thaw completely before assembling. Baked apple pie can also be frozen once it has cooled completely. Cover the pie with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw completely in the fridge (about 1.5 days) before serving.
We love that our Spatchcock Turkey cooks really quickly (in about 1 ½ hours!) and evenly, for perfect juicy meat and crispy skin. Don’t forget all of my Thanksgiving Side Dishes, like Thanksgiving Stuffing, Mashed Potatoes, Sweet Potato Casserole, Homemade Dinner Rolls, and Cranberry Fluff Salad! How to Spatchcock a Turkey: Prep Turkey: Remove turkey…
We love that our Spatchcock Turkey cooks really quickly (in about 1 ½ hours!) and evenly, for perfect juicy meat and crispy skin.
It cooks faster and more evenly! “Spatchcock” is just a fancy way to say split open and flatten the turkey, by removing the backbone, before cooking it. When cooked flat, the turkey will cook more evenly, ensuring the skin gets evenly crisp, and will cook much faster than a traditional Thanksgiving Turkey.
I recommend using a smaller turkey for this method (10-12 lbs) so that it fits on a large baking sheet and allow for faster cook time (just 70-90 minutes). It’s also essential that you have sharp kitchen shearsto remove the backbone–or try asking your butcher to remove it for you.
Prep Turkey: Remove turkey from packaging. Remove neck and giblets from the inside cavity, if applicable. Pat the turkey dry all over with paper towels. Let the turkey stand at room temperature for 45 minutes (this allows the turkey to cook more evenly).
Remove Backbone: Place the turkey breast-side down on a clean workspace with the legs facing towards you. Use sharp kitchen shears to cut along one side of the backbone. Repeat on the other side of the backbone until you can remove it completely (discard, or save for homemade gravy).
Press Flat: Flip the turkey breast-side up then firmly press down with the palms of your hands to flatten the breast bone of the turkey. You will hear a crack. Pull the thigh/legs outwards to help it lay flat. Preheat oven to 425 degrees F. Place turkey on a large rimmed baking sheet (with a rack set over it, if you have one), breast-side up then tuck the wing tips under the breast.
Season: Mix dry spices together. Pat turkey dry again with paper towels. Loosen the skin away from the breasts and spread olive oil on top of the breast meat, and a pinch of the spice rub. Spread olive oil all over the outsides of the bird then sprinkle generously with spice rub. (We use olive oil, instead of butter, like my Traditional Thanksgiving Turkey calls for, because this spatchcock turkey cooks at a higher temperature, and oil has a higher smoke point that wont burn, like butter.)
Cook: Roast for about 1 hour to 1 hour 45 minutes, rotating once during cooking, until it registers 165 degrees F tested in a multiple places with a meat thermometer. (I remove it when it reaches 160 degrees and let it come to 165 degrees while it rests). First temperature check should be around 1 hour. Generally, the larger the turkey, the longer it will take to cook. If the skin is browning too much before the meat is close to temperature, place a piece of aluminum foil over it. Remove spatchcock turkey from oven and tent with aluminum foil to rest for 15-20 minutes before carving. Don’t miss how to carve a turkey!
Gravy: Use Turkey drippings left in the pan to make Turkey Gravy.
Make Ahead Instructions:
To Make Ahead: Prep the turkey, removing the backbone and flattening it, and season with salt, the night before. Leave it uncovered, for extra crispy skin, or cover with plastic wrap, and store it in the fridge. This is called a “dry brine” which is great for a really flavorful, juicy turkey!
Oven Rack: I like to place the turkey on a rack, so that I can easily remove if from the pan and use the pan juices to make gravy. You could also place the turkey directly on a bed of chopped vegetables (i.e. celery and carrots) to add flavor to the drippings for homemade gravy.
Brine: I don’t brine the turkey if using a frozen butterball or Jenni-O turkey (these are already injected with brine). If you want to dry brine it, it will add more flavor and yield a crispier skin. Pat the turkey dry with paper towels. Use 1 Tablespoon salt per 5 lbs. of turkey and rub salt all over the outside and under the skin. Refrigerate uncovered or drape with plastic wrap and refrigerate 12-24 hours. Proceed with seasoning the turkey as instructed, but if dry brined, reduce the amount of salt added in the seasoning.
Spatchcock Turkey on the Grill: Scrape the grates then wipe them down to clean them well. Turn on half of the burners if using a gas grill. If using a charcoal grill, light the coals and move them to one side. Cover grill and heat to 350°F. Carefully place spatchcocked turkey on the indirect heat side of the grill, breast side up and close lid. Cook for 45 minutes to 1 hour then check temperature. Cook until 165°F (or just under) and allow to rest for 20 minutes before carving.
Smoked Spatchcock Turkey: Preheat smoker to 240°F and use the water pan if your smoker has one. Add smoking wood. Carefully lay spatchcock turkey meat side up and let it cook for about 4 hours. Monitor the temperature and cook until it reaches 165°F or just under then let it rest.
Prep Turkey: Remove turkey from packaging. Remove neck and giblets from the inside cavity, if applicable. Pat the turkey dry all over with paper towels. Let the turkey sit at room temperature for 45 minutes (this allows the turkey to cook more evenly).
Remove turkey backbone: Place the turkey breast-side down on a clean workspace with the legs facing towards you. Use sharp kitchen shears to cut along one side of the backbone. Repeat on the other side of the backbone until you can remove it completely (discard, or save for homemade gravy).
Press flat: Flip the turkey breast-side up and firmly press down with the palms of your hands to flatten the breast bone of the turkey. Pull the thigh/legs outwards to help it lay flat. Tuck the wing tips under the breast.
Preheat oven to 425 degrees F. Place turkey on a large rimmed baking sheet with a rack set over it, breast-side up.
Season: Mix dry spices together. Pat turkey dry again with paper towels. Loosen the skin away from the breasts and spread olive oil on top of the breast meat, and a pinch of the spice rub. Spread olive oil all over the outsides of the bird and sprinkle generously with spice rub.
Cook: Roast for about 1 hour to 1 hour 45 minutes, rotating once during cooking, until it registers 165 degrees F tested in a multiple places with a meat thermometer (I remove it when it reaches 160 degrees and let it come to 165 degrees while it rests). First temperature check temp should be around 1 hour. Generally, the larger the turkey, the longer it will take to cook. If the skin is browning too much before the meat is close to temperature, place a piece of aluminum foil over it.
Rest: Remove from oven and tent with aluminum foil to rest for 15-20 minutes before carving. Use the drippings to make gravy.
Notes
Olive Oil: Because we cook the turkey at a higher heat than a traditional Thanksgiving turkey, we use olive oil, instead of butter, since it has a higher smoke point.Make Ahead Instructions: Prep the turkey, removing the backbone and flattening it, and season with salt, the night before. Leave it uncovered, for extra crispy skin, or cover with plastic wrap, and store it in the fridge. This is called a “dry brine” which is great for a really flavorful, juicy turkey!Oven Rack: I like to place the turkey on a rack, so that I can easily remove if from the pan and use the pan juices to make gravy. You could also place the turkey directly on a bed of chopped vegetables (i.e. celery and carrots) to add flavor to the drippings for homemade gravy.Brine: I don’t brine the turkey if using a frozen butterball or Jenni-O turkey (these are already injected with brine). If you want to dry brine it, it will add more flavor and yield a crispier skin. Pat the turkey dry with paper towels. Use 1 Tablespoon salt per 5 lbs. of turkey and rub salt all over the outside and under the skin. Refrigerate uncovered or drape with plastic wrap and refrigerate 12-24 hours. Proceed with seasoning the turkey as instructed, but if dry brined, reduce the amount of salt added in the seasoning.Spatchcock Turkey on the Grill: Scrape the grates then wipe them down to clean them well. Turn on half of the burners if using a gas grill. If using a charcoal grill, light the coals and move them to one side. Cover grill and heat to 350°F. Carefully place spatchcocked turkey on the indirect heat side of the grill, breast side up and close lid. Cook for 45 minutes to 1 hour then check temperature. Cook until 165°F (or just under) and allow to rest for 20 minutes before carving.Smoked Spatchcock Turkey: Preheat smoker to 240°F and use the water pan if your smoker has one. Add smoking wood. Carefully lay spatchcock turkey meat side up and let it cook for about 4 hours. Cook until 165°F (or just under) and allow to rest for 20 minutes before carving.
Wild Rice Pilaf will steal the show.
