I put this out when Chloe and MiMi came to help set up for Kristie's shower and Chloe LOVED it. When Matt and Jax came home, I got some out for them to snack on while I made a pizza for dinner. We had the whole thing eaten between us by the end of the night! We all thought it was pretty darn tasty and a bit different than anything we had ever tried.
What do you guys have planned for Thanksgiving? We are going to my grandma's house for the famous spread. You should see the amount of food. I teased everyone with the description last year, but it was our year to do Thanksgiving with Matt's family so I wasn't able to get any pictures to corroborate my story. Maybe this year! Usually we have two or three different kinds of dressing, a couple of different sweet potato preparations, at least two turkeys, plenty of gravy, two pans of green bean casserole, of course there are cranberries, rolls and usually brussel sprouts. Then there are the mashed potatoes! There is always a debate on how much to make and we usually decide somewhere between 15 and 20 pounds should be enough.
Of course there has to be dessert too. At Thanksgiving 2 years ago there were no fewer than 7 pies, a cake and a tray of my cinnamon brown sugar cookies. Of course our family is larger than most. My dad is one of six kids and so am I. But, not everyone is able to come at once so we normally have somewhere in the 25-30 people range. We eat our fill, then wait a bit and fill again on dessert. The next day my littlest brother and I always scheme and invite ourselves over for leftovers and games. So we generally don't leave grandma and grandpa with too awfully many leftovers by the time it is all said and done.
Sweet Heat Cranberry Spread
8 oz cream cheese, softened
1/2 cup dried cranberries
1/2 cup (loosely packed) cilantro
1/4 cup green onions
1 jalapeno seeded and finely diced
1 jalapeno seeded and finely diced
1/2 tsp garlic powder
1 T lime juice
salt and pepper
- Roughly chop the cranberries, cilantro and green onions.
- Mix together all ingredients.
- You can serve immediately, but it is good to cover it and refrigerate it for at least an hour to let all of the flavors come together.
- Serve with crackers or toasted bagel chips or baguette slices.
Welcome to #CranberryWeek, hosted by Caroline's Cooking and A Kitchen Hoor's Adventures. We'll be sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration. But first, see all the other cranberry recipes being shared today:
- Braised Short Ribs with Hoisin-Cranberry Sauce and Asian Coleslaw from Culinary Adventures with Camilla
- Cranberry & Cornbread Stuffed Pork Chops from Books n' Cooks
- Cranberry Borscht from Palatable Pastime
- Cranberry Glazed Pork Loin from Sew You Think You Can Cook
- Cranberry Lemon Curd Tart (No Bake, GF) from Caroline’s Cooking
- Cranberry London Broil from Cindy's Recipes and Writings
- Cranberry Mustard from A Kitchen Hoor’s Adventures
- Cranberry Vanilla Bean Donuts from Hostess At Heart
- Grilled Brie with Cranberries from Full Belly Sisters
- Honey Roasted Orange Ricotta Crostini from Take Two Tapas
- Mixed Berry Sorbet from A Day in the Life on the Farm
- Orange Cranberry Turnovers by The Bitter Side of Sweet
- Panko Crusted Chicken with Maple Cranberry Sauce from Family Around The Table
- Sweet Heat Cranberry Spread from Cooking With Carlee