Cranberry Nut Streusel Bars are great for a brunch or even Christmas morning!
1 Cup Cranberry Sauce
1/4 Cup Sugar
1 Cup Flour
1 Cup Rolled Oats
2/3 Cup Brown Sugar
1/4 teaspoon Salt
1 Stick (4 oz) Unsalted Butter
2/3 Cup Walnuts, chopped
Preheat oven to 350°F and lightly grease a 9 inch square or round baking pan.
Stir together cranberry sauce and sugar in a small bowl. Microwave for 1 minute and stir. Keep heating for 30 seconds at a time until the sugar is dissolved.
Mix flour, oats, brown sugar and salt together in a large bowl. Cut butter into small pieces and work it into the flour mixture with your fingers until crumbly. Stir in walnuts.
Press 2 cups of the crumbly streusel into the prepared pan. Spread on the cranberry sauce mixture and sprinkle on the remaining streusel.
Bake until light brown on top, about 30 minutes.
Cool completely before cutting.
Yield: about 12 bars
This is my first look into the Paleo Diet. Enjoy!
2 1/2 Cups Blanched Almonds, divided (or 1 cup almond butter and 1/2 cup almonds)
1/4 Cup Honey
1/2 teaspoon Salt
1/2 Cup Chopped Pecans
1/2 Cup Dried Cranberries
Preheat oven to 375°F and spray a mini muffin tin with non-stick cooking spray.
Place 2 cups of the blanched almonds in a food processor and grind until almond butter forms. This will take several minutes. Pour the almond butter in a medium bowl and add the egg, honey and salt. Stir together until fully combined.
Stir in the pecans, dried cranberries and remaining 1/2 cup of almonds.
Scoop, using a cookie scoop, into the muffin pan. Bake for 10-12 minutes, or until lightly browned.
This is something that we always have at Thanksgiving in my family. It is typically served with the meal, but could also be dessert.
1 (12 oz) bag fresh cranberries
1 (20 oz) can crushed pineapple (drained and towel dried)
1 (7oz) jar marshmallow creme
1¼ cup sugar
8 oz Cool Whip
Lightly chop the cranberries in a food processor.
In a large bowl, stir together the chopped cranberries, pineapple, marshmallow creme and sugar. Once combined, fold in the Cool Whip.
Freeze until firm, about 3-4 hours or overnight. Thaw in the refrigerator and serve cold.