Directions
Preheat oven to 180c.

Place cheese wheel on a non-stick baking tray and place in pre-heated oven for 15 minutes or until centre of cheese is very soft. Meanwhile, cut bread slices into bite size rounds, and grill. Heat Cranberry Sauce in microwave for 1 minute or until warm. Remove cheese from oven and place on serving platter. Remove the rind from top of cheese and drizzle warm cranberry sauce on top and sprinkle with walnuts. Serve immediately with grilled bread.

Shoepeg corn is a cultivar of white sweetcorn valued for its sweetness. It is characterized by small, narrow kernels tightly and unevenly packed on the cob. The corn has a sweet, mild flavor. Shoepeg corn is more commonly used in the south. The name “shoepeg corn” derives from a shoemaking term used during the 1800s. Shoepeg corn kernels resemble the wooden pegs used to attach soles to the upper part of shoes.

Ingredients

1 can black beans, drained
1 can black eye peas, drained
1 can shoe peg corn, drained
1 cup celery, chopped
1 cup red onion, chopped
1 cup olive oil
1 cup sugar
1/2 cup cider vinegar
1 small can jalapeno chile peppers, diced

Directions

1. In a small pan heat olive oil, sugar and vinegar until sugar melts.

2. Mix all ingredients together and marinate overnight.

3. Drain marinade and enjoy

Prep Time: 25 minutes
Cook Time: 2 minutes

Ingredients:
2 cups white chocolate chips
2 cups chow mein noodles
few drops of green food coloring
jelly beans or other colorful Easter candy resembling eggs

Preparation:
Cover a baking sheet or pan with waxed or parchment paper. Melt white chocolate chips  in the top of a double boiler or in the microwave (heat 1 minute, stir, continue heating in 10 second increments until melted and smooth.) Stir in green food coloring until the desired green is acheived. Stir in chow mein noodles. With buttered fingers shape mixture into one big nest or individual ones. Place on prepared pan. Refrigerate until firm. Fill with jelly beans or other candy and place on your Easter table.

This is a great recipe to make with kids. They love getting the chocolate all over their fingers and shaping the nests.

Combine crushed vanilla wafers, 3/4 cup confectioners’ sugar, cocoa and nuts. Blend in
corn syrup and rum.

Shape into 1-inch balls;

Melt chocolate and paraffin in top of double boiler.

Stick a toothpick in the candy ball and dip into the chocolate mixture

Place on waxpaper to dry

Store in an airtight container several days to develop flavor. 

Roll again in confectioners’ sugar before serving.

1 cup vanilla wafer crumbs
3/4 cup finely chopped pecans
1 cup powdered sugar
2 tablespoon light corn syrup
1/3 cup green creme de menthe
additional powdered sugar

Combine wafer crumbs, pecans, 1 cup powdered sugar, corn syrup and creme de menthe,
blending to make a stiff dough. Roll into 1″ balls, then roll in additional powdered sugar to
coat.

• 4 cups finely crushed vanilla wafers
• 1 cup finely chopped pecans or walnuts
• 1/4 cup cocoa
• 1/2 cup bourbon
• 1 can (14oz) sweetened condensed milk
• Powdered or granulated sugar

Mix crushed wafers, powdered sugar, pecans and cocoa. Stir in bourbon and corn syrup. Shape mixture into 1-inch balls. Roll in powdered sugar. Refrigerate in tightly covered container several days before serving.

Can roll in powdered cocoa drink mix instead of sugar for a chocolate covered bourbon ball.
Can use rum instead of bourbon for rum balls.

• four cups of mini marshmallows, or 40 regular ones
• 1/4 cup (1/2 stick) margarine
• 1/2 tsp vanilla
• 1/2 tsp green food coloring
• 5 cups corn flakes or rice crispies
• Red m&m’s or red hots, for decorations

1. Place butter and marshmallows in a saucepan over low heat stirring until melted.
2. Remove from heat and stir in vanilla and food coloring.
3. Fold in cereal until evenly coated.
4. When mixture is cool enough to touch, pinch off a piece, and form it into a 2″ ball
5. Shape the ball into a wreath, and add m&m’s or red hots

1 cup butter, softened
1 cup sugar
1 egg yolk
1 teaspoon vanilla
1/4 teaspoon almond extract
1/8 teaspoon salt
2 cups flour
1 egg white
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/2 cup finely chopped almonds

Preheat oven to 350 F. Beat together butter and 1 cup sugar until light and fluffy. Stir in
egg yolk, vanilla, almond extract and salt. Stir in flour and mix well. Pat into a 15-1/2-inch
by 10- 1/2-inch baking pan. Beat egg white till stiff, then beat in 2 tablespoons sugar and
cinnamon. Fold in almonds and spread over base. Bake for 25 to 30 minutes. Remove
from oven and let cool 10 minutes. Cut into bars while still warm.

Ingredients
24 packets stevia
1 cup butter
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/3 cups all purpose flour
1/2 teaspoon baking soda

Directions
Preheat oven to 375°F.
Beat together butter and sugar on low speed of mixer until light and fluffy. Stir in flavorings and egg. Mix. Stir in flour and baking soda.

Using a small cookie scoop or two spoons, shape dough into balls. Drop by teaspoonfuls onto ungreased cookie sheet, 2 inches apart. Press cookie down slightly to flatten using the bottom of a glass which has been dipped in sugar. Colored or white sugar may be used.

Bake for 9-11 minutes, just until cookies have set. Remove cookies to a wire rack to cool.

Big Soft Ginger Cookies

Ingredients
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
24 packets Stevia
1 egg
1 tablespoon water
1/4 cup molasses
3 packets Stevia

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2.In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3.Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Ingredients
1 8-ounces can crushed pineapple, drained, reserving juice
1/2 cup Ocean Spray® Cranberry Juice Cocktail
2 tablespoons lemon juice
1 3-ounce package raspberry-flavored gelatin
1 14-ounce can Ocean Spray® Whole Berry Cranberry Sauce
1/2 cup chopped celery

Directions
Combine reserved pineapple juice, cranberry juice cocktail and lemon juice in a medium saucepan. Bring to a boil. Remove from heat. Add gelatin, stirring until it is completely dissolved. Break up cranberry sauce with a fork. Stir into gelatin mixture.
Refrigerate until mixture begins to set. Stir in pineapple and celery. Pour into a 4-cup mold. Chill until firm. Yield: 8 servings.

Cranberry Nut Bread Recipe

Quick Bread Recipes Ocean Spray Cranberry Walnut Dessert Bread
Great recipe to make mini loaves as gifts.

Ingredients
•3 cups all-purpose flour
4 Tablespoons baking powder
4 teaspoons salt
5 cups sugar
1 1/4 cup vegetable or canola oil
5 large eggs
1 Tablespoon orange extract
4 1/2 cup whole milk
5 cups cranberries, chopped
2 1/2 cups walnuts, chopped

Directions:
1.Preheat oven to 350 degrees F.
2.Spray 5 large or 10-12 mini loaf pans with vegetable spray.
3.Combine flour, baking powder and salt in a medium bowl and set aside.
4.In a large mixing bowl, with a stand mixer using a whip attachment, hand mixer using the whisk attachments, or by hand using a large whisk, mix together sugar and oil. Add eggs and whisk again. Add orange extract and milk and mix well.
5.Add dry ingredients and mix only until moistened. Fold in cranberries and walnuts.
6.Pour equal amounts of batter into greased loaf pans.
7.Bake at 350 degrees for 50-60 minutes for large loaves, 30-35 minutes for mini loaves, or until pick comes out clean and tops are lightly browned.
8.Cool completely before wrapping for freezer storage.
9.Makes 5 large loaves or 10-12 mini loaves.

Ocean Spray Fresh Cranberry Orange Relish

Ingredients
2 cups cranberries (fresh or frozen, 1 12oz bag is also enough)
1 medium orange, quartered (ends removed)
3/4-1 cup sugar (or eqivalent artificial sweetener)

Directions
Slice unpeeled orange into eighths and remove any seeds. Place half of the cranberries and half of the orange in food processor. Pulse until evenly chopped. Tranfer to a bowl and repeat with the other half of orange and cranberries. Stir in sugar to taste and store in refrigerator of freezer.

You can also use a food grinder for the food processor step. The grinder is my preferred method, becaue that’s how my Mom made it so many many years ago.

Cranberry Christmas Brie

ingredients:
1 can Ocean Spray® Whole Berry Cranberry Sauce
wheel of brie or camembert
1/4 c walnuts, chopped
1 crusty loaf of bread, sliced

Directions
Preheat oven to 180c.

Place cheese wheel on a non-stick baking tray and place in pre-heated oven for 15 minutes or until centre of cheese is very soft. Meanwhile, cut bread slices into bite size rounds, and grill. Heat Cranberry Sauce in microwave for 1 minute or until warm. Remove cheese from oven and place on serving platter. Remove the rind from top of cheese and drizzle warm cranberry sauce on top and sprinkle with walnuts. Serve immediately with grilled bread.

Craisins® Nut Tart

ingredients:
1 8cm baked sweet pastry shell
1 cup soft brown sugar
1/4 c  unsalted butter, cubed
1/3 cup cream
2 tablespoons flour
2 cups mixed whole nuts
1 cup Ocean Spray® Craisins® sweetened dried cranberries

Directions
Melt sugar and butter, stir in cream and flour and bring to the boil. Remove from the heat, stir in nuts and Craisins® and fill into pastry shell. Leave 30 minutes before slicing. Individual pastry shells can also be used.