Turkey and Cranberry Cheesy Thanksgiving Quesadilla

Savory and a little sweet, these Turkey and Cranberry Cheesy Quesadillas are a tasty way to use your Thanksgiving or Christmas leftovers! Thank you Hot Eats and Cool Reads

½ tablespoon butter
8 - 6 inch white corn tortillas
2 cups shredded mozzarella cheese
1 ½ cups chopped turkey breast
6 tablespoons cranberry sauce
⅔ cup sliced green onion

• Layer four tortillas evenly with cheese, turkey, cranberry sauce, green onion and a little more cheese. 
• Cover with the remaining four tortillas.
• Heat a skillet over medium to medium high heat. 
• Add the butter, melt, then add a quesadilla.
• Cook on each side until browned 
• Remove from the skillet and set aside. 
• Repeat with remaining quesadillas.
• Cut quesadillas into quarters with a knife or pizza cutter and serve

Cranberry Pumpkin Bread

For me..the best of both worlds...Pumpkin and Cranberry together. Thank you Lemon Tree Dwelling

2 c. granulated sugar
1 c. packed brown sugar
¾ c. vegetable oil
1½ tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
½ tsp. allspice
½ tsp. nutmeg
½ tsp. ginger
1 (15 oz.) can pumpkin puree
2 eggs
3½ c. flour
⅓ c. water
2 c. fresh cranberries

Cream Cheese Icing
1 c. powdered sugar
2 oz. cream cheese, softened
2 tsp. milk
½ tsp. vanilla

*Icing recipe can be doubled according to taste

• Preheat oven to 375 degrees.
• In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. 
• Beat at low speed until blended.
• Add baking soda, baking powder, salt, and spices. 
• Beat until blended.
• Add pumpkin and eggs. 
• Beat until blended.
• Add flour and water and stir just until blended.
• Stir in cranberries.
• Pour batter into two (5x9 inch) loaf pans that have been greased and floured.
• Bake at 375 degrees for 55-65 minutes or until a toothpick inserted in the center comes out clean.
• Remove from oven 
• Cool 10 minutes in pan, then remove to a wire rack to cool completely.
• Combine icing ingredients and mix until smooth. 
• Spoon icing over bread.

Oatmeal Cranberry Sandwich Cookies with White Chocolate Creme Filling

Oatmeal cranberry cookies filled with sweet white chocolate buttercream frosting. Add these cookies to your holiday baking list! Thank you Two Peas and their Pod

1 1/4 cups all-purpose flour

1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, at room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups old fashioned oats
1 cup of dried cranberries

For the White Chocolate Buttercream:
2 cups white chocolate chips
1 cup unsalted butter, at room temperature
3-4 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk, or as needed

• Preheat the oven to 375 degrees F. 
• Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
• In a medium bowl whisk together the flour, salt, baking powder, baking soda, and cinnamon. 
• Set aside.
• Using a mixer, beat the butter and sugars together until smooth and creamy. 
• Mix in the egg and vanilla. 
• Slowly add the dry ingredients. 
• Mix until just combined. 
• Stir in the oats and dried cranberries.
• Roll cookie dough into tablespoon size balls and place on prepared cookie sheet. 
• Bake for 10 minutes or until light golden brown. 
• Let cookies cool on the baking sheet for two minutes. 
• Transfer to a cooling rack and cool completely. 
• While the cookies are cooling, make the white chocolate buttercream. 
• Place white chocolate chips in a microwave-safe bowl 
• Heat in 30-second intervals until chips begin to melt, about 1 minute. 
• Stir and repeat, heating chips about 10 seconds at a time, until thoroughly melted. 
• Stir until chocolate is smooth and no more lumps remain. 
• Beat butter with an electric mixer on medium speed in a mixing bowl until fluffy. 
• Beat in half of the powdered sugar, melted white chocolate, vanilla and milk until mixture is smooth and creamy.
• Slowly beat in remaining powdered sugar until smooth 
• If frosting is too stiff, add in a little more milk.
• To make the sandwich cookies, spread or pipe white chocolate buttercream on the inside of one cookie. 
• Top with another cookie. 
• Continue making sandwich cookies. 
• Store cookies in an air-tight container at room temperature.

Note-you may have extra buttercream, depending on how much you add between each cookie. You can keep the leftover buttercream in the fridge for up to a week.

Spicy Cranberry Barbecue Meatballs

Just three simple ingredients. Can be made on the stove top, or in your slow cooker. A great appetizer or serve with rice for a simple weeknight meal. Thank you Yellow Bliss Road

2 14-ounce packages frozen meatballs (if using homemade, about 55-60 small)
1 14-ounce can whole cranberry sauce
1 17-ounce bottle spicy barbecue sauce

• Combine sauces over medium heat in a large deep skillet and cook until bubbly.
• Add meatballs in a single layer and stir to coat completely. 
• Reduce heat to medium-low, cover and cook until meatballs are 
• heated through; about 15 minutes for frozen.
• Remove cover and continue to cook for several minutes, stirring occasionally, until sauce is reduced and completely coating the meatballs.
• Serve on their own as an appetizer, or as a main dish over rice.

Eggnog Pancakes with Maple Cranberry Syrup

 The perfect holiday season breakfast. Thank you Grandbaby Cakes

For the Eggnog Pancakes:
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
2 eggs, lightly beaten
2 cups dairy or canned eggnog
¼ cup cooking oil

For the Maple Cranberry Syrup
2 cups fresh or frozen cranberries
1 cup pure maple syrup
2 tablespoons butter

• In a large bowl combine flour and other dry ingredients. 
• In a second bowl combine remaining ingredients. 
• Stir eggnog mixture into flour mixture until slightly lumpy.
• Heat a lightly greased griddle or heavy skillet over medium heat. 
• For each pancake pour 1/4 cup batter onto griddle. 
• Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side). 
• Makes 16 pancakes.

• Add 2 cups of fresh cranberries to a pan with 1 cup of pure maple syrup and 2 tablespoons of butter.
• Simmer the syrup until the cranberries begin to burst and soften and the syrup is warmed through.  
• Once the syrup has thickened and blended together, pour the sauce over each stack of pancakes.

Sparkling Cranberry White Chocolate Cake

An absolutely amazing cake. Just look at those sugared cranberries- are they festive or what! Thank you Life, Love and Sugar

Sparkling Cranberries

2 cups fresh cranberries

1 1/2 cups (310g) sugar, divided

1 cup (240ml) water

Cranberry Cake

3 1/3 cups (433g) all purpose flour

2 cups (414g) sugar

2 1/2 tsp baking powder

1 1/2 cups (336g) salted butter (340g), room temperature

3 eggs

2 tbsp vanilla extract

1 cup (240ml) sour cream

1 cup (240ml) milk

3 cups fresh cranberries

White Chocolate Icing

12 oz white chocolate chips

3/4 cup (180ml) heavy whipping cream

3/4 cup (168g) butter, room temperature

8-9 cups (920-1035g) powdered sugar

Sparkling Cranberries

• Bring 1 cup sugar and water to a simmer in a saucepan. 
• Simmer until sugar is completely dissolved.
• Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
• Add cranberries and stir to coat.
• Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup.
• Remove cranberries from syrup and roll in remaining 1/2 cup of sugar. 
• Roll them a few times to get a couple layers of sugar on them.
• Set cranberries aside to dry for a hour or so.

Cranberry Cake

• Preheat oven to 350 degrees. Prepare three 8 inch cake pans with baking spray and parchment paper in the bottom of the pans.
• Whisk together flour, sugar and baking powder in a large mixing bowl.
• Add butter, eggs, vanilla extract, sour cream and milk and mix on medium speed just until smooth. 
• Do not over mix.
• Gently stir in cranberries.
• Spread batter evenly between the three cake pan.
• Bake 35-40 minutes, until a toothpick inserted comes out with a few crumbs.
• Allow to cool for about 10 minutes, then remove to cooling rack to finish cooling.

White Chocolate Icing

• Place white chocolate chips in a metal bowl.
• Microwave heavy cream until it starts to boil. 
• Remove from microwave and pour over chocolate chips.
• Whisk chocolate and cream until smooth.
• Allow ganache to sit until mostly cool. It should be thick.
• Beat the ganache with a mixer for about 2-3 minutes, until smooth and fluffy.
• Add butter and beat until it is fully combined.
• Slowly add powdered sugar and beat until it is fluffy and the right consistency. 
• Add more cream if needed.

To put the cake together:

• Remove cake domes from cakes with a large serrated knife.
• Place first layer of cake on cake plate. 
• Spread about icing on top in an even layer.
• Add second layer of cake and add more icing on top in an even layer.
• Add final layer of cake on top and ice the outside of the cake.
• Top the cake with sparkling cranberries and add some around the edge, if desired.

Apple, Pear and Cranberry Crisp

A perfect Fall dessert. Thank you Spoonful of Flavor

For the fruit filling:
2 pears, peeled, cored and chopped into large chunks
4 apples, peeled, cored and chopped into large chunks
3/4 cup fresh cranberries
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
zest and juice from one lemon

For the topping:
1/4 cup butter, melted
3/4 cup old-fashioned oats
1/2 cup all-purpose flour
1/2 tsp. ground cinnamon
1/2 cup light brown sugar
pinch of salt

• Preheat oven to 350 degrees F. 
• Grease an 8-inch square baking dish and set aside
• In a large bowl, combine pears, apples, cranberries, cinnamon, nutmeg, zest and juice. 
• Stir to coat the fruit. Set aside.
• In a medium bowl, combine the butter, oats, flour, cinnamon, sugar and salt. 
• Stir well until combined.
• Pour the fruit filling into the prepared baking dish and top with the oat topping.
• Baked uncovered for 35-40 minutes, or until top is golden brown and crisp is bubbling around the edges.
• Serve warm.

White Chocolate Cranberry Bars

Real Cranberries and an Almond Cream Cheese frosting  make these absolutely irresistible. Thank you Your Home Based Mom

¾ cup butter, cubed
1-1/2 cups brown sugar
2 large eggs
1 teaspoon almond extract
2-1/4 cups flour
1-1/2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
1 cup fresh cranberries
1 cup white chocolate chips

FROSTING:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 tsp. almond extract

• Preheat oven to 350°. 
• In a medium sized microwave-safe bowl, melt butter, then stir in brown sugar. 
• Cool slightly.
• Beat in eggs and almond extract. 
• In another bowl, whisk together flour, baking powder, salt and cinnamon 
• Stir into butter mixture. 
• Stir in cranberries and white chocolate (batter will be thick). 
• Spread into a greased 13x9-in. pan.
• Bake until golden brown, about 20 minutes, watching to make sure they do not over bake. 
• Cool completely.
• For frosting, beat cream cheese, confectioners' sugar and, almond extract until smooth. 
• Spread over bars.

Cranberry Fluff

The perfect cranberry dish for your holiday menu. Thank you Real Housemoms

12 oz. Fresh Cranberries
3/4 c sugar
8 oz crushed pineapple, drained
1 c sliced red or green grapes
1 c chopped pecans
2 c marshmallows, small
8 oz (3 cups) Cool Whip

• Chop cranberries in food processor
• Add sugar
• Cover and place in refrigerator overnight (or as long as you can)
• Add pineapple, grapes, and pecans to cranberries and mix together
• Add small marshmallows and mix
• Add Cool Whip and fold mixture together until thoroughly mixed
• Serve immediately or cover and store in refrigerator

Eggnog Cranberry Bread

A lovely Christmasy recipe from My Biscuits are Burning

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon freshly ground nutmeg
2 large eggs
1 cup granulated white sugar
1 cup eggnog
1/2 cup salted butter, melted
1 teaspoon vanilla
3 cups fresh cranberries

• Preheat oven to 350 degrees F. 
• Grease the bottom and 1/2 inch up the sides of 4 mini loaf pans (5.6x3x2) or a 9x5x3 inch loaf pan.
• In a large bowl, whisk together flour, baking powder, salt and nutmeg. 
• Make a well in the center of the flour mixture and set aside.
• In a medium bowl, combine the eggs, sugar, eggnog, melted butter and vanilla. 
• Add egg mixture to the flour mixture and stir until just moistened (batter may be lumpy). 
• Fold in cranberries.
• Spoon batter into the prepared pan(s). 
• Bake mini loaves on a baking sheet for 30-40 minutes. 
• Check by inserting a toothpick into the center of the loaves--it should come out clean. 
• If using one large bread pan, bake for 45-55 minutes and check for done-ness. 
• Cool in the pan on a wire rack for 10 minutes. 
• Remove from pan and  cool completely on a rack.

Tangy Cranberry Breakfast Cake

The recipe for this festive delight comes from Cozycakes Cottage. Thank you.

2 c. all-purpose flour
1⅓ c. sugar, divided
1½ tsp. baking powder
½ tsp. baking soda
¼. tsp. salt
2 eggs, divided
¾ c. orange juice
¼ c. butter, melted
2 tsp. vanilla extract, divided
2 c. cranberries, coarsely chopped
Optional: 1 Tbsp. orange zest
8-oz. pkg. cream cheese, softened

Topping:
6 Tbsp. all-purpose flour
¼ c. sugar
2 Tbsp. butter

• Pre heat oven 350
• To prepare the topping, combine flour and sugar in a small bowl. 
• Cut in butter with a fork until mixture resembles coarse crumbs.
• Set aside
• In a large bowl, combine flour, one cup sugar, baking powder, baking soda and salt  
• Mix well and set aside. 
• Combine one egg, orange juice, butter and one teaspoon vanilla in a small bowl 
• Mix well and stir into flour mixture until well combined. 
• Fold in cranberries and zest, if using. 
• Pour into a greased 9′ round spring-form pan and set aside.
• Beat together cream cheese and remaining ⅓ cup sugar in a small bowl until smooth. 
• Add remaining egg and one teaspoon vanilla; mix well. 
• Spread over batter; sprinkle with topping. 
• Place pan on a baking sheet; bake for 1¼ hours or until golden. 
• Let cool on wire rack for 15 minutes before removing sides of pan.