Cranberry Fluff Salad

Original Link at: http://themakeshiftnest.com/2013/11/cranberry-fluff/

Ingredients:

* 1 lb fresh cranberries, washed and drained
* 1 - 15 1/4 oz can crushed pineapple, drained
* 0.75 to 1 cup sugar
* 1 pint whipping cream, whipped
* 0.5 lb mini marshmallows
* 1 cup walnuts, chopped (optional)

Instructions:

1. Whirl cranberries in a food processor.
2. Mix crushed cranberries, pineapple & sugar.
3. In a separate bowl, gently stir together the whipped cream and marshmallows.
4. Refrigerate both mixtures separately for 2 hours.
5. Combine both mixtures.
6. Add nuts, if desired, and serve.

Hot Mama Notes: I can't wait to try this recipe!!

Update 2022/01/02:

Hot Mama Grade: A 

Hot Mama Notes: I had some leftover fresh cranberries from Thanksgiving that I needed to use up. For Thanksgiving, I used the fresh cranberry relish recipe of chopped fresh cranberries, sugar, and orange juice. Despite the immense amount of sugar, the relish was still somewhat bitter. I figured for the other half of the cranberries, I would try an ambrosia/fluff style fresh cranberry relish. Initially, I made homemade whipped cream and added fresh chopped cranberries and sugar. The result was still too bitter. I reviewed this recipe, and figured I would try adding in the crushed pineapple.  This did the trick! Delicious and no more bitterness. Of course, the fluff is more of a dessert, but hey. It is yummy! I did not add mini marshmallows or chopped nuts, but those would also be great additions, I think. :). I will try it for Thanksgiving next year! 

White Chocolate Gingerbread Cookies

Originally from: http://www.culinaryconcoctionsbypeabody.com/2010/12/07/white-chocolate-topped-gingerbread-cookies/

3 cups flour
2 tsp. Ginger, Ground
1 tsp. Cinnamon, Ground
1 tsp. baking soda
1/4 tsp. Nutmeg, Ground (I used fresh)
1/4 tap salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1/4 cup granulated sugar
1 tsp. Vanilla Extract
1 cup white chocolate chips

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.
Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press about 5-6 white chocolate chips into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.
Adapted from McCormick and Company Inc.

Vanilla Coconut Rice Pudding

Original Recipe from: http://fattaincassa.blogspot.mx/2014/03/vanilla-coconut-rice-pudding.html

Ingredients:

• 2 cups of whole or 2% milk
• 1 vanilla bean, insides scraped out
• 1 1/2 cups of coconut milk
• pinch of salt
• 1 1/2 cups of cold cooked rice
• 1/3 cup of sugar

Directions:

Combine all the ingredients together in a saucepan and simmer over medium-low heat for 40 minutes.  If you have some coconut flakes, I would highly suggest you garnish with them.  Allow to cool and serve.

Coconut milk like this: http://www.amazon.com/gp/product/B001HTJ2BQ/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B001HTJ2BQ&linkCode=as2&tag=flsctv-20

RED LOBSTER CHEDDAR BAY BISCUITS

Original Recipe from: http://damndelicious.net/2014/02/03/red-lobster-cheddar-bay-biscuits/

INGREDIENTS

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 2 teaspoons garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper, optional
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 1 1/2 cups shredded sharp cheddar cheese
FOR THE TOPPING
• 3 tablespoons unsalted butter, melted
• 1 tablespoon chopped fresh parsley leaves
• 1/2 teaspoon garlic powder

INSTRUCTIONS

• Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
• In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.
• In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.
• Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown.
• For the topping, whisk together butter, parsley and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.
• Serve immediately.

NOTES

Adapted from The Slow Roasted Italian

Marshmallow Creme Fudge

1 jar marshmallow cream (5-10 ounces)

1 1/2 cups of sugar

2/3 cup evaporated milk

1/4 cup butter

1-12oz ounce package (2cups) Nestle Semi-sweet Real Chocolate morsels

1/2 cup chopped nuts

1 measuring teaspoon vanilla extract

 

In medium saucepan, combine marshmallow cream,sugar,evaporated milk, butter and salt: bring to full    

boil,stirring constantly over moderate heat. Boil 5 minutes,stirring constantly over moderate heat. Remove from heat. Add nestle Semi-Sweet Real chocolate Morsels: stir until morsels melt and mixture is smooth. Stir in nuts and vanilla extract. Pour into foil -lined 8 inch square pan. Chill in refrigerator until firm. (about 2 hours)  Makes 2 1/4 pounds of candy.

From: Janet at MOMS Group (Smithcjanet@aol.com)

Hot Mama Notes:  I used milk chocolate chips, but in hindsite maybe I should have used semisweet.  The fudge is really sweet.  But then again, most fudge is!  I will put it to the husband test!!  :)  Also, no salt was listed, so I used ~1/3 to 1/2 teaspoon.  The evaporated milk came in a 5 oz can, so that is what I used.

I also heated it just beyond 5 minutes based on the Marshmallow Creme tub recipe that said to heat it 4 minutes or until 234F on the Candy Thermometer.  See Fantasy Fudge recipe below.

Red Lentil Soup

Original Recipe at: http://allrecipes.com/Recipe/Lentil-Soup-with-Lemon/Detail.aspx?event8=1&prop24=SR_Thumb&e11=red%20lentils&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i1

Ingredients:

• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon chili powder, or to taste
• 
  

• 1 (32 ounce) carton chicken broth
• 1 cup red lentils
• 1 large carrot, diced
• 
  
• 2 tablespoons lemon juice, or to taste
• 3 tablespoons chopped fresh cilantro
• 4 teaspoons extra-virgin olive oil for drizzling
• 1 pinch chili powder

Directions:

1. Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the onion and garlic, and cook until the onion has turned golden brown, about 5 minutes. Stir in the tomato paste, cumin, kosher salt, black pepper, and 1/8 teaspoon of chili powder. Cook and stir 2 minutes more until the spices are fragrant.
2. Stir in the chicken broth, lentils, and carrot. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils are soft, about 30 minutes.
3. Pour half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Do not puree all of the soup, leave it a little chunky.
4. Stir in the lemon juice and cilantro, then season to taste with salt. Drizzle with olive oil and a sprinkle of chili powder to serve.

Hot Mama Notes: This soup is very tasty!  I made the following changes to it.  I didn't have any tomato paste, so I used a 15 oz can of diced tomatoes instead.  I know, not really a similar substitution given the volume!  To compensate, I used 1.5 cups of lentils to suck up all the extra fluid.  This worked really well.  Plus, I used two 14.5 oz cans of chicken broth instead of a 32 oz box, so some of the extra liquid went there, too.  :)  I never did add the lemon juice or cilantro at the end, even though I had both items.  I did not put anything in the blender since I am lazy.  I don't mind a chunkier soup.  This soup is very good.  I will definitely make it again!!! :)  Easy and tasty and healthy, you just can't beat that!! :)

Hot Mama Grade: A

Butter Chicken (Chicken Tikka Masala)

Originally from: http://www.penzeys.com/cgi-bin/penzeys/recipes/r-penzeysChickenTikkaMasala.html

Ingredients:

• 2 lbs. bone-in, skin-on chicken breasts
  

Sauce:

• 1 TB. ghee (clarified butter)
• 1 medium onion, finely chopped
• 1/2 tsp. grated fresh ginger or 1/4 tsp. POWDERED GINGER
• 1 clove garlic, minced (1/4 tsp. PENZEYS MINCED GARLIC)
• 2-3 TB. green chilies, finely chopped (roughly 2 jalapeños)
• 3/4 Cup tomato puree
• 2 tsp. SWEET CURRY POWDER
• 2 tsp. GARAM MASALA 
• 1 tsp. GROUND CUMIN
• 1/2 tsp. REGULAR CHILI POWDER
• 4 oz. unsalted butter (1 stick)
• 6 oz. plain yogurt
• 2 TB. fresh cilantro (optional)
  

Vegetarian version:

• 4 medium potatoes, cooked and cubed
• 1 1/2-2 Cups cooked chickpeas

Directions:

Preheat oven to 350°. Wash the chicken and pat dry. Place on a baking sheet and bake at 350° for 1 hour. 

While the chicken is baking, prepare the sauce. Melt the ghee in a large, non-stick pan over medium-high heat. Add the onion and cook until golden brown. Add the ginger, garlic (if using fresh) and green chilies. Cook for 1 minute before adding the tomato puree. Add the CURRY POWDER, GARAM MASALA, CUMIN, CHILI POWDER and POWDERED GINGER and PENZEYS MINCED GARLIC and cook for 2-3 minutes. Reduce the heat to low, add the butter and cook, stirring constantly, until the butter is melted. Remove from the heat and add the yogurt; mix well. Cover and set aside. 

Remove the chicken from the oven and let cool slightly. Remove the meat from the bones and place in a baking dish. Add the sauce and mix. Cover and bake at 350° for 15 minutes. Remove the lid and bake an additional 5-10 minutes. Sprinkle with fresh cilantro before serving, if desired. 

Vegetarian version: Peel, cube and boil the potatoes. Drain well before adding to the sauce. Add the chickpeas and mix well. Sprinkle with fresh cilantro before serving if desired. 

Prep. time: 20 minutes
Cooking time: 1 hour for chicken plus 20 minutes baking/sauce making time
Serves: 6

Hot Mama Notes: I used 1 lb of boneless skinless chicken breasts and baked them as directed.  I put salt and pepper on them before baking.  I didn't want to deal with making ghee, so I just used regular old butter in place of it, and everything turned out fine!  I wanted chick pea in addition to the chicken, so I added them to everyone's dish afterwards except my husband's.  I rinsed and drained a can of chick peas.   It's a very rich and tasty dish.  Everyone liked it (both hubby *and* the kids - it's amazing!), and I will be making it again in the future. :)

Grade: A-

I would also like to try this version from Penzey's:

http://www.penzeys.com/cgi-bin/penzeys/recipes/r-penzeysChickenTikka.html

Ingredients:

• 2 Cups boneless/skinless chicken breast chunks (about 1 lb.)
• 1 TB. plain yogurt
• 11/2 TB. minced fresh ginger (or 1 tsp. POWDERED GINGER)
• 11/2 TB. minced fresh garlic (or 1 tsp. PENZEYS MINCED GARLIC)
• 1 TB. GARAM MASALA or SWEET CURRY POWDER
• 1 TB. TANDOORI SEASONING
• 11/2 tsp. GROUND CUMIN
• 2 TB. lemon juice (juice of 1/2 lemon)
• 1 TB. vegetable oil
• 4 tomatoes, diced (or 1 Cup canned tomato puree/sauce)
• 1/2 tsp. PENZEYS FRESHLY GROUND PEPPER
• 4 TB. cream (half & half or whole milk work too)
• 1/4 Cup water
• 1 TB. cashew nut paste (grind 1 TB. cashews with 1 tsp. water in a blender)
• 2 TB. butter
• 1/4-1/2 tsp. salt (to taste)

Directions:

In a medium bowl, combine the chicken, yogurt, GINGER, GARLIC, GARAM MASALA or SWEET CURRY POWDER, TANDOORI SEASONING, CUMIN and lemon juice. Mix to combine. Cover and marinate in the refrigerator for a few hours or overnight. Heat the oil over medium-high heat in a large, heavy pan. Add the chicken and cook, stirring constantly, until the meat is white and almost cooked through, about 4-5 minutes. Add the tomatoes and mix well. Add the PEPPER, cream, water and cashew nut paste. Reduce heat to low and cook until the chicken is tender, 5-7 minutes. Stir until the sauce thickens. Add the butter and salt and mix well. Garnish with fresh cilantro if desired and serve with Cumin Rice. Prep. time: 15 minutes plus marinating time Cooking time: 15 minutes Serves: 2-4