Cranberry Cream Cheese Crisp Recipes

Steps:

• Chop cranberries in a food processor or by hand. Transfer to a bowl.
• Add sugar, green onion, cilantro, jalapeno pepper, lemon juice, cumin, and salt to cranberries; mix well. Cover and store in the refrigerator until cranberries have lost some of their bitter taste, about 4 hours.
• Place cream cheese bricks on a plate and pour cranberry mixture over top. Serve immediately.

Steps:

• In a large bowl, beat the cream cheese, cranberries, apricots and orange zest until blended. Chill until serving. Serve with crackers.

Steps:

• *Duringthe Holiday times,left over fresh cranberry sauce is great!
• In a small mixing bowl, beat the cream cheese, sour cream, honey and cinnamon until smooth.
• Spread onto a serving dish or plate.
• In a bowl, stir cranberry sauce until it reaches a spreading consistency; spread over cream cheese mixture (leaving about 1 inch around sides of cheese showing-- makes it pretty) Sprinkle with almonds.
• Cover and refrigerate for 2 to 3 hours.
• Serve with crackers.

Steps:

• Process the cream cheese, cranberry sauce, orange zest and juice until smooth, then pulse in your pecans. Spread on a bagel!

Steps:

• Preheat oven to 350°. For topping, in a bowl, combine 3/4 cup cake mix, butter and water; stir in pecans. For cranberry filling, in another bowl, combine cranberries, sugar, preserves and 2 tablespoons cake mix., In a third bowl, combine cream cheese, eggs, milk, pie spice and remaining cake mix; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer batter to a greased 13x9-in. pan. Spoon cranberry filling over top to within 1/2 in. of edges. Sprinkle with topping to edges of pan., Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool in pan on a wire rack.

Steps:

• Preheat oven to 300F (150C).
• Butter a baking sheet.
• Cut bread into 8 equal slices about 1 inch thick.
• Mash the cream cheese with 1 tbsp sugar and almond extract in a medium bowl.
• Stir in the cranberries and taste.
• Add more sugar if the flavor is too tart.
• The mixture should be thick and chunky.
• In a shallow dish or bowl, whisk together the milk, eggs, 1 tbsp sugar, vanilla, and salt.
• With a serrated knife, cut a pocket into the side of each piece of bread, carefully slicing into but not through the bread.
• Spoon equal portions of the filling into each slice.
• Dunk the stuffed bread slices into the egg mixture and soak for several minutes, turning if needed to coat evenly, until saturated but short of falling apart.
• Warm 1 tbsp butter and 1 tbsp oil together on a griddle or in a large heavy skillet over medium heat.
• Briefly cook the French toast in batches until golden brown and lightly crisp, turning once.
• Place the first slices on the baking sheet and keep them warm in the oven.
• Continue cooking the remaining slices, adding more butter and oil as needed.
• When all of the French toast is ready, dust it with confectioners' sugar, sprinkling it through a strainer.
• Serve immediately with maple syrup.

Steps:

• Preheat oven to 375 degrees F. Butter an 8-inch square pan or 9-inch pie dish.
• In prepared baking dish, toss together cranberries, 1/3 cup Sugar In The Raw, 2 tablespoons Stevia In The Raw®, cornstarch, and zest.
• In a medium bowl, combine flour, oats, 2 tablespoons Sugar In The Raw® 2 tablespoons Stevia In The Raw, salt, and nutmeg.
• Add butter and use your fingers to work it into flour until mixture is crumbly. Stir in pecans. Sprinkle crumble mixture over cranberries.
• Bake until fruit is bubbling and crumble is browned, 45 to 50 minutes.