Cranberry Relish

**IMPORTANT CORRECTION**  In the original posting of this recipe, I listed the incorrect amount of sugar!  The amount below is now the corrected and right amount!  I apologize for any confusion!

It’s that time of  year again – Thanksgiving is just around the corner, and every year my family delights in this mouth-watering recipe for Cranberry Relish!

1 pkg cranberries
1 orange (whole, peel and all)
1 apple (cored)
1 cup pecans
**1 c sugar**
1 3 oz pkg raspberry jello
1 c boiling water

Grind cranberries, orange, and apple together in food processor. Once thoroughly mixed, add pecans and grind. Transfer mixture to large bowl. Add sugar and let sit until sugar dissolves. Dissolve raspberry jello in boiling water. Cool slightly and add to cranberry mixture. Refrigerate until ready to serve.

*This dish tastes best after the flavors have had time to mix and fully permeate. It is best to make one day in advance.

I hope your family enjoys it as much as mine!

Picante Sauce & Cream Cheese Dip

Ingredients:
*8 oz                   1/3 Less Fat Cream Cheese
*Approx. 1/3 c      Mild Picante Sauce (DO NOT use chunky salsa)

Remove cream cheese from refrigerator to soften.  Once softened, put cream cheese in bowl.  Use a fork to spread out and stir the cream cheese.  Now pour in approximately 1/3 c of picante sauce (more or less may be needed – add in small increments).  Stir with fork each time picante sauce is added until a smooth (but not runny) texture is achieved.  Once smooth, dip is ready to eat! 

I enjoy this dip on tortilla chips or spread out on a tortilla!

ENJOY!

Roasted Vegetables

Serves 1 – However many you like

Ingredients:
The amount of each ingredient depends on how many you are serving.  This dish is very versatile, because many different vegetables can be used.  Along with the seasonings, I will list out just the vegetables that I use, but don’t let this list stop you from experimenting!
*Extra Virgin Olive Oil (enough to coat vegetables)
*Basil (enough to season vegetables)
*Oregano (enough to season vegetables)
*New Potatoes (or Regular Potatoes)
*Carrots
*Squash
*Zucchini
*Onion
*Bell Pepper
*Green Beans
*Broccoli
*Asparagus
*Garlic

Heat oven to 425°. 

Pour olive oil into a bowl and mix in seasonings.

After washing, cut carrots and potatoes into bite size pieces.  Toss in oil and seasoning mixture until coated.  Bake for 25 min at 425°.

In the meantime, wash and cut up other vegetables into bite size pieces.  Toss in remaining oil and seasoning mixture (more oil and seasonings can be added if needed) to coat.  Add other vegetables to carrots and potatoes after they have cooked for the 25 min and stir. 

Bake for an additional 25 min at 425°. 

If you like, when vegetables are finished cooking, you can top with shredded Colby Jack (or other kind) of cheese!

ENJOY!

Strawberry Oatmeal Bars

Serves 24

Ingredients:
*2 c          Old-fashioned oats
*2 c          All-purpose flour, sifted
*1 tsp       Ground cinnamon
*3/4 c       Unsalted butter, softened
*1/2 tsp    Salt
*1 tsp       Vanilla extract
*3/4 c       Sugar
*2 c          Strawberry preserves, sugar-free

Heat oven to 325°.  Put oats, flour, cinnamon, butter, salt, vanilla, and sugar in a large mixing bowl and mix on low speed for 1 minute.  Scrape sides of bowl and mix on medium speed for 2 minutes.

Grease a 9″ x 13″ pan and press 2/3 of the oatmeal mixture on the bottom of the pan.  Spread preserves over the oatmeal crust and dust with remaining oatmeal mixture for a topping.

Bake for 35 – 40 minutes or until golden brown.  Cut into 2 1/4″ x 2 1/4″ squares.

ENJOY!

Nutrition Facts  PER SERVING:
172 calories
2 g protein
27 g carbohydrate
6 g fat
15 mg cholesterol
50 mg sodium
1 mg iron
5 mg calcium
1 g fiber

Biscuits – Made with Oil

Serves 8

Ingredients:
*2 c          All-purpose flour, sifted
*1/2 tsp    Salt
*4 tsp       Baking Powder
*1/4 c       Canola Oil
*1 c          1% Milk

Heat oven to 425°.  In a large bowl, mix together flour, baking powder, and salt.

Pour oil into milk.  Pour milk (and oil) into four mixture and fold into dough with a spoon or spatula, working in all directions until the dough just comes together.

Turn out dough on a heavily floured work surface.  With floured fingers, fold dough 12-16 times from one side to the other, until the dough is slightly dry.  Lightly pat dough to about 1 inch thickness.  Cut with 2 1/2 inch biscuit cutter, pressing down firmly, but not twisting the biscuit cutter.

Place biscuits on ungreased baking sheet or in greased cake pan.  Bake for about 15 minutes or until lightly browned.

ENJOY!

Nutrition Facts  PER SERVING:
188 calories
4 g protein
26 g carbohydrate
7 g fat
1.5 mg cholesterol
404 mg sodium
2 mg iron
176 mg calcium
1 g fiber