ZIPPY CRANBERRY CHEDDAR SPREAD
This zesty spread is a holiday hit! It's easy to make and tastes even better the day after you make it. Serve with crackers or slices of baguette. This spread is zippy, so if you don't like spice, reduce cayenne and dry mustard by half.
Provided by K. Waid
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 24
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together the cream cheese, Cheddar cheese and milk until well blended. Season with mustard powder and cayenne pepper, then mix in dried cranberries. Use immediately, or refrigerate for up to 3 days.
Nutrition Facts : Calories 81.6 calories, Carbohydrate 1 g, Cholesterol 22.4 mg, Fat 7.1 g, Protein 3.6 g, SaturatedFat 4.5 g, Sodium 99.5 mg, Sugar 0.5 g
ZIPPY CRANBERRY POT ROAST
This is a recipe that my daughter found on a blog and e-mailed me last year. It states that it is adapted from "The Jewish Holiday Cookbook", by Gloria Kaufer Greene (Times Books). I'm posting this directly from the e-mail, so the proportions have not been altered to feed one person for a few meals, but it can be done. ...
Provided by Miriam Bucholtz
Categories Roasts
Time 3h10m
Number Of Ingredients 8
Steps:
- 1. Combine tomato sauce, cranberry sauce, horseradish, mustard, vinegar, wine or juice and oil in a large Dutch oven or other pot. Bring the sauce to a boil over high heat. Lower the heat until just simmering and cook for 5 minutes. Trim all excess fat from the roast and add to pot. Turn in sauce to cover. Cover pot and simmer over low heat, basting meat and occasionally turning. Cook for 2 to 4 hours, or until meat is very tender.
- 2. After removing meat from pot, cook down the sauce by leaving the pot uncovered and raising heat to medium-high. Stir occasionally, until it reaches the thickness that you want.
- 3. This dish freezes very well, if you have any left to store away, that is. Serve with a vegetable and fried potato latkes (pancakes) or over egg noodles.
ZIPPY CRANBERRY APPETIZER
I found this to be a terrific use of leftover cranberry sauce. Cream cheese and cranberries...can't go wrong. I served on triscuits. Recipe courtesy of Taste of Home.
Provided by AmyZoe
Categories Spreads
Time 20m
Yield 2 1/2 cups, 10 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, bring sugars and water to a boil over medium heat.
- Stir in cranberries and return to a boil.
- Cook for 10 minutes or until thickened, stirring occasionally. Cool.
- Stir in horseradish and mustard.
- Transfer to a large bowl and refrigerate until chilled.
- Just before serving, spread cream cheese over crackers and top with cranberry mixture.
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