Sparkling Cranberry Cocktail
- Cranberry Juice
- Frozen cranberries
- Lime wedges
At the bottom of each glass, put 3-5 frozen cranberries (adds festive decoration and helps to keep the drink cool!). Squeeze in a wedge of lime, leaving wedge.
Fill 1/3 of the glass with cranberry juice. Top off with champagne or tonic water.
Cranberry and Toasted Pecan Cheeseball
- 8 ounces softened cream cheese
- 1 cup white cheddar cheese
- 1 cup chopped/toasted pecans (divided)
- 1 cup chopped dried cranberries (divided)
- 1/2 cup chopped chives (divided)
- 2 tablespoons garlic powder
- Salt and pepper to taste
Mix cream cheese, cheddar, divided pecans, dried cranberries and chives. Mix in garlic powder, salt and pepper.
Place mixture on a sheet of wax paper; roll into a ball. Place in refrigerator until ready to serve. Remove and let it rest until room temperature. Take remaining pecans, dried cranberries and chives and spread on a flat surface. Roll cheeseball in the mixture until the evenly coated. Serve with crackers and vegetables.
Rustic Caramel Apple Tartlets
- Refrigerated pie crusts
- 6 apples, peeled, cored and chopped into thicker slices
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 1 tablespoon cinnamon
- 1 tablespoon nutmeg
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 4 tablespoons heavy whipping cream
- 4 tablespoons butter
Preheat oven to 375 F.
Place apples in a bowl; sprinkle with lemon juice. Add sugars and spices; mix. Add vanilla and whipping cream; mix.
In a deep pan, melt butter. Add apple mixture and cook on medium for 8-10 minutes until the syrup thickens. Remove from the heat to cool.
Cut each pie crust one into quarters. Fold the corners in, creating circles. Spoon apples into the center (no sauce). Fold edges up over the filling. Spoon caramel sauce onto apples. Cook for 30 minutes and spoon more syrup into centers when finished.