Thread: Thanksgiving, Christmas, Easter & Holiday Season Assorted Stuff

Cowboy Caviar is one recipe everyone raves about!

A fresh, simple dip that can be thrown together in under 15 minutes!
This Cowboy Caviar makes a great side dish for any picnic, potluck, or party, and is a great way to use up your summer produce!


I tried cowboy caviar for the first time at a potluck last summer and was instantly obsessed
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I didn’t expect it from this unassuming, summery dip that at first glance I confused with chunky salsa or pico de gallo, but one bite and I knew that I was hooked for life.
The saltiness of the chips combined with the freshness of the tomatoes, the crispness of the pepper, the subtle heat of the jalapeno, the faint hint of lime and garlic…. It was heaven.
A replication of the highest order was necessary, and since that first fateful bite last year, I have perfected my own recipe for cowboy caviar and I am so excited to share it with you today.

I made this cowboy caviar for my family last weekend for Easter, and after baking both my signature carrot cake and coffee cake for brunch, I wanted something a little less sweet, and definitely something that wouldn’t require turning on the oven.
This cowboy caviar is easy to make, just a matter of chopping your veggies and tossing everything together.
If you ask me, the trick to the best possible cowboy caviar is to dice the ingredients that need dicing (the tomatoes, onion, pepper, etc — not the beans!) very small, the smaller the better. Try to keep your tomato and avocado pieces petite rather than big and chunky (about bean-sized works great!). An easy way to do this is with my favorite chopper, including for the tomatoes!
To easily cut my avocado, I like to slice it in half and then score it into small pieces using my knife, then just scoop everything out into the bowl with a large spoon!


Everyone who tried this cowboy caviar loved it and the bowl was scraped clean in record time.
P.S. As you can see in the pictures, I love serving these with tortilla chips, but cowboy caviar also tastes amazing eaten straight by the spoon!

Cowboy Caviar - Spend With Pennies

Pinecone Cheeseball





(203 Blue Diamond Almonds - Pinecone Cheeseball - YouTube

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Wednesday, November 27, 2013

Holiday Appetizers: Pinecone Cheese Ball

We love entertaining, so we're always looking for new ways to impress our guests. One of our old favorites, the Old Farmhouse Chutney Cheese Ball, got a new look for the holidays. The unique blend of flavors will satisfy all your guests while it's delightful pinecone shape will add a festive element to your table.

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Pinecone Cheese Ball

• 1 recipe Stonewall Kitchen Old Farmhouse Chutney Cheese Ball

Old Farmhouse Chutney Cheese Ball

Ingredients:

• 16 oz. cream cheese, softened
• 1/2 cup Stonewall Kitchen Old Farmhouse Chutney
• 1/4 cup green onion - diced
• 1 clove garlic - crushed
• dash of salt
• dash of pepper
• 1/2 cup Colby cheese, shredded
• 1/3 cup Monterey Jack cheese, shredded

Directions:

1. Mix together the cream cheese, Old Farmhouse Chutney, scallions, garlic, salt and pepper.
2. Fold in the Colby and Monterey Jack cheeses.
3. Form

• 1 1/2 cups sliced almonds
• Fresh rosemary, for garnish
• Crackers

Make one recipe of Stonewall Kitchen's Old Farmhouse Chutney Cheese Ball. Instead of forming a ball and coating it with chopped pecans, divide the cheese ball mixture in two and form into pinecone shapes. Starting at the tip of each "pinecone," insert sliced almonds in rows. Continue rows of almonds until you get to the bottom of the "pinecone." Transfer pinecones to a serving dish. Garnish with rosemary and serve with crackers.

Stonewall Kitchen: Holiday Appetizers: Pinecone Cheese Ball

These Cinnamon-Butter Thanksgiving Carrots Are Almost Too Easy to Make

By Becky Tarala
Updated on Nov 26, 2024 at 10:15 AM



PS Photography | Becky Tarala

PS is excited to present this cinnamon-butter baked carrots recipe from Becky Tarala, the blogger behind The Two Bite Club.
If your forthcoming Thanksgiving menu is still in need of a simple yet beautiful side dish, cinnamon-butter baked carrots are the way to go. This easy-to-make Thanksgiving carrots recipe features fresh carrots that are smothered in cinnamon butter and then baked in the oven until they're perfectly glazed and tender. How could you go wrong?
With the vibrant color, stunning presentation, and sweet cinnamon-butter sauce, these carrots are sure to steal the show this holiday. Your guests will be begging for the recipe before they even get a taste, going off the smell alone.
Menu planning for Thanksgiving is no joke. Sure, when you first think about it, the whole process seems pretty simple and straightforward. You roast a big turkey, cook up a few unique Thanksgiving sides, throw in a few rolls, and you're good to go. It's when you actually sit down to make your shopping list that things start getting real.
A million thoughts start running through your mind: Is a 19-pound turkey big enough? Shoot, maybe not. Maybe we should serve ham, too. Homemade pumpkin pie or store-bought? Sweet potatoes without marshmallows or with? No, wait. A brown sugar pecan topping is better.
I've hosted holidays in our home for quite a few years now and, while there will always be a million things running through my mind as I plan, I've gotten pretty good at coming up with a well-rounded menu. One thing that I have realized over the years is that the first draft of my menu usually ends up a little bit on the rich side. (Yes, I have a first draft. I take this holiday hosting thing very seriously!)

I love to serve a variety of casseroles with our turkey, stuffing, and mashed potatoes, and while everything I plan to make is absolutely delicious, my menu usually begs for something simple, fresh, and beautiful to balance out the heavy, rich dishes I initially crave.
That's how these cinnamon-butter baked carrots came to be. I wanted to add one more easy-to-prepare side dish to our feast, and carrots seemed to be the perfect choice. I decided to pair the carrots with classic flavors and dressed them with butter, sugar, and cinnamon. Super simple, but absolutely delicious! Sometimes a little bit of simplicity is just what my menu needs.
After baking in the oven, these Thanksgiving carrots come out perfectly tender and so, so delicious. For me, the best part is the sweet, sticky cinnamon-butter sauce that the carrots bake in. Once you transfer the baked carrots to a serving platter, you drizzle the irresistible cinnamon butter over the top, and it's like the icing on the cake!
If you add these beautiful Thanksgiving carrots to your menu, I think it's only fair to warn you that the smell while they are baking is simply intoxicating. Once you get a whiff of that sweet cinnamon bubbling away, you'll forget all about the turkey.
See the full recipe and step-by-step photos below.



PS, There’s More

Sommeliers Pick 9 Nonalcoholic Wines For Thanksgiving Dinner

Becky Tarala is a food blogger and creator of The Two Bite Club.



PS Photography | Becky Tarala



PS Photography | Becky Tarala



PS Photography | Becky Tarala



PS Photography | Becky Tarala

Cinnamon-Butter Baked Carrots

Cook Time90 minutes
Yield6 servings
Calories219
Original Recipe

INGREDIENTS

• 15 carrots, peeled and stems removed
• 1/3 cup butter, softened
• 1/2 cup sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/3 cup boiling water
• 1 tablespoon orange juice
• Fresh parsley, chopped, optional

INSTRUCTIONS

• Preheat the oven to 350°F.
• Clean carrots and arrange in a 9" x 13" baking dish.
• Using an electric mixer, cream the butter, sugar, salt, and cinnamon. While the mixer is running, slowly add the boiling water and orange juice.
• Pour mixture over the carrots and cover the dish with aluminum foil. Bake for 90 minutes.
• Remove the foil and transfer carrots to a serving platter. Drizzle carrots with the melted cinnamon butter from the baking dish. Garnish with chopped parsley, if desired.

Notes

This recipe can be prepped in advance and refrigerated until ready to bake. The amount of cinnamon can be increased to 1 teaspoon if you like extra cinnamon on your carrots.

Easy Thanksgiving Carrots Recipe | PS Food

Carving a 🦆out of Wood & Epoxy

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Peanutty Cranberry Bars

› Budget Menu & Dirt Cheap Recipes › Jar Gift & Kitchen Mixes & Gifts from The Kitchen › Peanutty Cranberry Bars

Tagged: cranberry, cranberry recipes November 17, 2020 at 8:29 am#594026

oveqo

Easy Peasy Peanutty Cranberry Bars! Fresh cranberries and peanut butter chips combine to create a fruity layer of deliciousness! If you’re not a fan of peanut butter, use chocolate chips or white chocolate chips. I LOVE these with white chocolate chips and a handful of chopped macadamia nuts.
Peanutty Cranberry Bars

1/2 cup butter or margarine (1 stick) , softened
1/2 cup granulated sugar
1/4 cup light brown sugar packed
1 cup all-purpose flour
1 cup quick-cooking rolled oats
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup Peanut Butter Chips
1-1/2 cups fresh or frozen whole cranberries
2/3 cup light corn syrup
1/2 cup water
1 teaspoon vanilla extract

1. Heat oven to 350°F. Grease 8-inch square baking pan.
2. Beat butter, granulated sugar and brown sugar in medium bowl until fluffy. Stir together flour, oats, baking soda and salt; gradually add to butter mixture, mixing until mixture is consistency of coarse crumbs. Stir in peanut butter chips.
3. Reserve 1-1/2 cups mixture for crumb topping. Firmly press remaining mixture evenly into prepared pan. Bake 15 minutes or until set. Meanwhile, in medium saucepan, combine cranberries, corn syrup and water. Cook over medium heat, stirring occasionally, until mixture boils. Reduce heat; simmer 15 minutes, stirring occasionally. Remove from heat. Stir in vanilla. Spread evenly over baked layer. Sprinkle reserved 1-1/2 cups crumbs evenly over top.
4. Return to oven. Bake 15 to 20 minutes or until set. Cool completely in pan on wire rack. Cut into bars. Makes 16 bars.

• 
  
• See also: Make Your Own Peanutty Butter
  
  

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