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    Christmas Cranberry Punch

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    By Culinary.net | Contributor Christmas Cranberry PunchRecipe courtesy of “Cookin’ Savvy”1       package fresh cranberries1       can pineapple chunks3-4    rosemary twigs6       cans lemon-lime soda, divided64     ounces cranberry juice20     ounces orange pineapple juice1       orangeThe night before, place four cranberries, two pineapple chunks and a few rosemary sprigs in each hole of silicone muffin pan or ice tray. Cover with 1 can lemon-lime soda and freeze.Chill remaining soda, cranberry juice and orange pineapple juice overnight.In punch bowl, mix remaining soda, cranberry juice and orange pineapple juice. Slice orange into 5-6 slices. Add lemon-lime soda ice cubes, handful of cranberries and orange slices. Serve.Visit Culinary.net to find more delicious holiday recipe ideas. More

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      Skillet Apple Pie with Caramel Sauce

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      By Culinary.net | ContributorWhile apple pie is a traditional seasonal dish, you can add unique flavor with this skillet version. Simply toss Honeycrisp apples with brown sugar, cinnamon and lemon juice then spoon between two pie crusts simmering in a thin layer of brown sugar and cinnamon then drizzle with caramel sauce for a deliciously gooey evening treat.Skillet Apple Pie with Caramel Sauce4          large Honeycrisp apples, peeled, cored and sliced1/4       cup sugar1 1/2    tablespoons cinnamon, divided1          tablespoon lemon juice6          tablespoons butter1/4       cup, plus 2 teaspoons, brown sugar2          refrigerated pie crusts2          teaspoons whipping creamcaramel sauceHeat oven to 350 F.In large bowl, combine apples, sugar, 1 tablespoon cinnamon and lemon juice until apples are covered. Set aside.In oven-safe, 10-inch nonstick skillet, melt butter. Add 1/4 cup brown sugar and remaining cinnamon; mix until combined. Boil 5-8 minutes.In same skillet, place one pie crust over brown sugar mixture. Pour apples over pie crust. Cover apples with second pie crust. Cut slits in top to release steam. Brush whipping cream over crust. Sprinkle with remaining brown sugar.Bake 35-45 minutes until crust is golden brown.Drizzle with caramel sauce.Find more dessert recipes at Culinary.net.[embedded content] More

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      Roasted Sweet Potatoes with Marshmallow Sauce

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      Recipe courtesy of “Cookin’ Savvy”Servings: 6-81/4       cup avocado oil1/2       stick butter, melted1          tablespoon garlic powder1          tablespoon onion powdersalt, to tastepepper, to taste3          pounds sweet potatoes, sliced in circlesMarshmallow Sauce:1          tablespoon butter2          cups mini marshmallows, plus additional for garnish, divided1/2       cup heavy whipping creamHeat oven to 400 F. In bowl, mix oil, melted butter, garlic powder and onion powder. Add salt and pepper, to taste. Add sweet potatoes and coat well. In baking dish, line sweet potatoes around pan in circle. Drizzle with leftover oil mixture. Bake 40 minutes. To make marshmallow sauce: In skillet, melt butter and 2 cups mini marshmallows. Remove from heat and whisk in cream. Place in bowl and add additional mini marshmallows for garnish. Place sweet potatoes on serving platter in same lined up fashion as they were in baking dish. Serve with marshmallow sauce.Note: Recipe can be doubled for large crowds.Discover more holiday recipes by Culinary.net and our own GLF Staff!Sprouts and Squash RoastRecipe courtesy of “Cookin’ Savvy”Servings: 6-81/4       cup avocado oil1/2       stick butter, melted1/2       cup grated Parmesan cheese1          tablespoon onion powder1          tablespoon garlic powder1          tablespoon thymesalt, to tastepepper, to taste1          package (12 ounces) frozen Brussels sprouts1          package (10 ounces) frozen butternut squash1          package (2 1/2 ounces) real bacon pieces1          cup pecans1/2       cup pumpkin seeds1/2       cup cranberriesHeat oven to 400 F.In bowl, mix oil, melted butter, Parmesan cheese, onion powder, garlic powder and thyme. Add salt and pepper, to taste.  Cut Brussels sprouts in half, if desired. Add brussels sprouts and butternut squash to oil mixture and coat well. Place on lined cookie sheet and bake 20 minutes.In large bowl, mix bacon pieces, pecans, pumpkin seeds, cranberries and roasted sprouts and squash. Mix well and place in serving bowl.Note: Recipe can be doubled for large crowds.Herbed Wild Rice and ApplesRecipe courtesy of “Cookin’ Savvy”Servings: 6-84          tablespoons butter1          tablespoon minced onion1          apple, chopped2          packages (8 ounces each) long-grain wild rice2/3       cup apple juice1          package (2 1/2 ounces) real bacon pieces1          tablespoon rosemarysalt, to tastepepper, to taste2/3       cup pecans2/3       cup cranberriesgarlic and herb cheese spread, for garnish (optional)In skillet over medium heat, saute butter, onion and apple pieces. When apples soften, add rice, apple juice, bacon pieces and rosemary. Season with salt and pepper, to taste. Cook about 10 minutes.In large bowl, mix pecans, cranberries and rice mixture. Place in serving dish and crumble herbed cheese on top, if desired.Note: Recipe can be doubled for large crowds. More

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      Mexican Lasagna

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      Recipe courtesy of “Cookin’ Savvy”Servings: 4-61          pound ground beef1          can (15 ounces) black beans1          can (4 ounces) chiles2          cans (14 ounces each) fire-roasted diced tomatoes, divided1          can (15 ounces) whole kernel corn1          tablespoon garlic powder1          tablespoon onion powder1          tablespoon taco seasoning6          cups shredded cheese18        taco-sized tortillas of choicefresh cilantro, for garnishsour cream, for servingHeat oven to 350 F. In large skillet, brown ground beef; drain grease. Add black beans, chiles with juices, 1 can tomatoes with juices, drained corn, garlic powder, onion powder and taco seasoning. Open remaining can of tomatoes; take out half and set aside. Add remaining half with juices to beef mixture. Mix well and turn off heat. In 9-by-13-inch pan, line bottom with six tortillas, slightly overlapping. Cover with 1/3 of beef mixture and top with 2 cups shredded cheese. Repeat with remaining ingredients then top with reserved tomatoes.Cover pan with foil and bake 30-40 minutes. Garnish with cilantro and serve with sour cream.Visit Culinary.net to find more Hispanic-inspired meal ideas. More

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      Save Your Pumpkin Seeds and Make a Delicious Snack

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      By Culinary.net | Contributor Don’t throw out your seeds after this year’s pumpkin carving. This healthy snack is easy to make at home and a fun project to get the kids involved.Plus, this versatile Roasted Pumpkin Seeds recipe can be modified with any of your favorite seasonings or spices.Roasted Pumpkin Seeds            Water1 1/2    cups raw pumpkin seeds2          teaspoons sea salt, plus additional for seasoning (optional)2          teaspoons salted butter, melted1          teaspoon garlic powder1          teaspoon paprikaIn pot over high heat, bring water to boil. Add pumpkin seeds and 2 teaspoons salt; boil 15 minutes. Drain water and spread seeds evenly on paper towels to dry.Preheat oven to 350 F. Line baking sheet with foil or parchment paper.In medium bowl, toss seeds and butter until coated well. Sprinkle with garlic powder, paprika and additional salt, if desired. Spread seeds evenly on baking sheet.Bake 25-30 minutes, or until golden brown and lightly toasted. Stir every 10 minutes.Visit Culinary.net to find more quick, simple snacks.[embedded content] More

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      Spooky Popcorn Snack

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      Embrace the taste of autumn – pumpkin spice – with these White Chocolate and Pumpkin Pie Spice Popcorn Bites. This easy-to-make treat included melted pumpkin pie spice-seasoned chocolate, toffee bits and sea salt.By Family Features | ContributorWhite Chocolate and Pumpkin Pie Spice Popcorn BitesServings: 12 12        cups unsalted, unbuttered popped popcorn3          cups chopped white chocolate or white chocolate chips1          tablespoon light olive oil2          teaspoons pumpkin pie spice1/2       cup toffee bits1          teaspoon flaked sea salt, crushedLine large, rimmed baking sheet with parchment paper or wax paper. Place popcorn in large mixing bowl.In microwave-safe bowl, combine white chocolate, olive oil and pumpkin pie spice; microwave on medium 2-3 minutes, or until melted and smooth, stirring after each minute.Pour melted white chocolate mixture over popcorn; add toffee bits and toss to combine. Transfer to prepared baking sheet, spreading to edges of pan; sprinkle sea salt over top.Let cool; refrigerate 1-2 hours, or until set. Break into chunks for serving.Tip: Homemade pumpkin pie spice can be made by combining 3 parts ground cinnamon with 1 part ground nutmeg, 1 part allspice and 1 part ginger.Visit Popcorn.org to find more Halloween-inspired snacks. More

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      Apple Crumble

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      By Family Features | ContributorRecipe courtesy of Culinary.net.Apple Crumble1          can (20 ounces) apple pie filling1          box yellow cake mix1/2       cup chopped pecans (optional)1 1/2    butter sticks, melted            vanilla ice cream or whipped cream topping (optional)Heat oven to 375 F.In baking dish, spread apple pie filling across bottom. Mix cake mix with pecans, if desired, then evenly cover apple pie filling.Cover cake mix with melted butter. Do not mix. If butter pools in one spot, pick dish up and move from side to side until covered evenly.Bake 30 minutes until crust is brown.Serve with vanilla ice cream or whipped cream topping, if desired. More

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      Mixed Berry Whole-Wheat Muffins

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      These Mixed Berry Whole-Wheat Muffins are a perfect solution when you need to hustle out the door. As a healthy, delicious treat kids can take with them to school or eat during the commute, they’re quick and easy to make. Loaded with blueberries – a bona fide superfood that’s high in fiber, low in calories and high in vitamin C, potassium and vitamin K – you may even need to make a double batch so you have plenty for breakfasts and after-school snacks.Recipe courtesy of Healthy Family ProjectPrep time: 5 minutesCook time: 15 minutesServings: 121 1/4    cups white whole-wheat flour1          teaspoon baking powder1          teaspoon baking soda1/8       teaspoon salt1          large egg1/2       cup maple syrup2          teaspoons vanilla extract3/4       cup plain nonfat Greek yogurt3/4       cup unsweetened applesauce1/2       cup chopped strawberries1/2       cup blueberriesPreheat oven to 400 F. Grease muffin pan and set aside.In medium bowl, whisk flour, baking powder, baking soda and salt. In separate large bowl, mix egg, maple syrup, vanilla, yogurt and applesauce.Add dry ingredients to wet ingredients and stir until just combined. Do not overmix. Fold in strawberries and blueberries.Pour batter into prepared muffin tin, filling cups about 3/4 full.Bake 15 minutes, or until tops are golden brown and toothpick inserted in center comes out clean.Remove from oven and let cool in muffin tin 5 minutes before removing.Discover more ways to manage school-day schedules with easy, nutritious recipes at healthyfamilyproject.com. More

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      Grilled Glazed Salmon

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      Recipe courtesy of “Cookin’ Savvy”Cook time: 15-20 minutesServings: 4-6Dry Brine:1/2       cup salt1          cup sugar1          cup brown sugar2          tablespoons lemon thyme or lemon zest3          tablespoons garlic powder1          tablespoon pepper1          salmon fillet (2-3 pounds) Glaze:1/4       cup brown sugar1/4       cup ketchup1/4       cup mustard1/4       cup apple cider vinegar1          tablespoon Worcestershire sauce1          tablespoon garlic2          tablespoons gingersalt, to tastepepper, to tasteTo make dry brine: In bowl, mix salt, sugar, brown sugar, lemon thyme, garlic powder and pepper. Place salmon on cookie sheet and cover with brine. Refrigerate 10-12 hours, or overnight. After brining, rinse salmon completely. Dry with paper towel and let rest at least 1 hour.Heat grill to medium heat.To make glaze: In bowl, mix brown sugar, ketchup, mustard, apple cider vinegar, Worcestershire sauce, garlic and ginger. Add salt and pepper, to taste. Brush over salmon.Place cookie sheet with glazed salmon on grill and cook 15-20 minutes until internal temperature reaches 130 F. Let rest 5 minutes before serving.Find more summer grilling ideas at Culinary.net More