Turkey and Cranberries

Cream Cheese Cranberry Salad

Well, another Thanksgiving is over. Boy, was there a lot of good food AND a lot of over eating. What can I say—it’s a tradition too! Celebrating with friends and family, catching up with everyone and of course EATING…always a lot of fun!

I made two things that were big hits…Chocolate Covered Oreos with Chocolate Transfers (check back later for that post) and my Cream Cheese Cranberry Salad, which I am sharing today…(and if I do say so myself, is great with turkey). I even have requests to make it again for Christmas. Not only is it a yummy and easy, but it’s made ahead—which is always great at the holidays.

Cream Cheese Cranberry Salad

2-3 oz. packages raspberry gelatin
1-1/2 cups boiling water
1-14 oz. can whole cranberry sauce
1-20 oz. can crushed pineapple, undrained
3/4 cup cranberry juice

1- 8 oz. cream cheese, softened
1/2 cup sugar
1 cup sour cream
1/2 cup pecans, chopped

In medium bowl, combine gelatin and boiling water, stirring until gelatin is dissolved. Add cranberry sauce, pineapple and cranberry juice, stirring until mixed well. Pour into 9 x 13-inch dish and refrigerate until firm.

in another bowl, cream together cream cheese and sugar. Add sour cream and mix until combined. Spread over chilled gelatin and sprinkle with pecans.

Refrigerate overnight.

Check back soon for step-by-step instructions on making Chocolate Covered Oreos with Chocolate Transfers.


Starbuck’s Cranberry Bliss Copycat Recipe

Starbuck's Cranberry Bliss Copycat Recipe

I know it’s not Christmas, but I’ve been hungry for Starbuck’s Cranberry Bliss bars, so I decided to make some now. I found this recipe last year and it’s awesome. Honestly, be sure to remember these for your Christmas cookie tray…and I’ll enjoy some now!
Starbuck's Cranberry Bliss Copycat Recipe

Cranberry Bliss Bar Clone Recipe
(From Todd Wilbur, Top Secret Recipes)

3/4 cup (1 1/2 sticks) butter, softened
1 1/4 cups packed light brown sugar
3 eggs
2 Tbsp. minced crystallized ginger
3/4 cup chopped sweetened dried cranberries
4 oz. white chocolate, cut into chunks
1/2 tsp. salt
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1 1/2 tsp. vanilla extract

4 oz. cream cheese, softened
3 cups powdered sugar
1/4 cup chopped sweetened dried cranberries
1 tsp. vanilla extract
4 tsp. lemon juice

Drizzled Icing
1/2 cup powdered sugar
1 Tbsp. milk
2 tsp. vegetable shortening

Preheat the oven to 350 degrees F.

Make cake by beating the butter and brown sugar together with an electric mixer until smooth. Add the eggs, ginger, vanilla, and salt and beat well. Gradually mix in the flour and baking powder until smooth. Mix the chopped dried cranberries and white chocolate chunks into the batter by hand. Pour the batter into a buttered 9 x 13-inch baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 25 to 30 minutes, or until the cake is lightly browned on top. Allow the cake to cool.

Make the frosting by combining the softened cream cheese, powdered sugar, lemon juice, and vanilla in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread the frosting over the top of the cake.

Sprinkle 1/4 cup of chopped dried cranberries over the frosting on the cake.

Make the drizzled icing by whisking together powdered sugar, milk, and shortening. Drizzle this icing over the cranberries in a sweeping motion with a squirt bottle or fill a small plastic storage bag with the icing and cut off the tip of one corner.

Cover the cake and let it chill out in the fridge for a couple hours, then slice the cake lengthwise (the long way) through the middle. Slice the cake across the width three times, making a total of eight rectangular slices. Slice each of those rectangles diagonally creating 16 triangular slices.