1-1/2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 cup (8 ounces) cherry vanilla yogurt
1 carton (8 ounces) frozen whipped topping, thawed
Assorted fruit–seedless grapes, apple chunks, strawberry halves and/or pineapple chunks
Fresh mint sprigs

In a bowl, combine milk and pudding mix; mix well. Let stand for 2-3
minutes. Add yogurt; mix well. Fold in whipped topping. Refrigerate. Thread fruit onto bamboo skewers; add a mint sprig on the end of each to resemble feathers on an arrow. Serve with dip. Yield: 4 cups dip.

Mix together the cocoa mix, instant coffee, cinnamon, creamer, sugar, and nutmeg.

4 teaspoons extra-virgin olive oil, divided
1 16-ounce tube prepared plain polenta, cut into 1/2-inch cubes
1 clove garlic, minced
1 small onion, halved and thinly sliced
1 red bell pepper, diced
1/2 teaspoon paprika, preferably smoked, plus more for garnish (see
Note)
1 15-ounce can butter beans, rinsed
4 cups packed baby spinach
3/4 cup vegetable broth
1/2 cup shredded Manchego or Monterey Jack cheese
2 teaspoons sherry vinegar

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high
heat. Add polenta and cook in a single layer, stirring occasionally,
until beginning to brown, 8 to 10 minutes. Transfer to a plate.
2. Reduce the heat to medium, add the remaining 2 teaspoons oil and
garlic to the pan, and cook, stirring, until fragrant, 30 seconds. Add
onion and bell pepper; cook, stirring, until just tender, 3 to 5
minutes. Sprinkle with paprika; cook, stirring, for 30 seconds. Stir
in beans, spinach and broth; cook, stirring, until the beans are
heated through and the spinach is wilted, 2 to 3 minutes. Remove from the heat; stir in cheese and vinegar. Serve vegetables over polenta. Sprinkle with paprika, if desired.

Serves: 4 Points: 3
This dish is a satisfying vegetarian meal complete with spinach, beans
and polenta, inspired by classic Spanish flavors. note: Look for
smoked paprika with other specialty spices; it’s available in three
varieties: sweet, bittersweet and hot. Sweet is the most versatile,
but if you like a little bit of heat, choose the hot variety. You can
find Spanish products in specialty-foods stores or online at
tienda.com. Make it a Meal: Enjoy with a green salad tossed with
sherry vinaigrette and a glass of Jean-Luc Colombo Cotes du Rhone

1 pkg. yellow cake mix
1 pkg. instant vanilla pudding
(3 4/5 oz.)
1/2 c. cooking oil
1/2 c. rum or sherry
4 eggs
1/2 c. water
1/2 to 1 c. chopped nuts
(pecans)

Grease tube or Bundt pan well and place chopped nuts in
bottom, scattering evenly over all. Batter is to be poured
over nuts.

Batter: Combine ingredients and beat 2 minutes with
electric mixer. Pour in cake pan and bake at 325 degrees for 50 to 60
minutes. Check for doneness at 50 minutes with toothpick. Top
of cake will split open so looks quite pretty. Remove from
oven when toothpick comes clean. Poke holes in cake with ice
pick. Spoon glaze over top of cake so will run in holes. Let
sit 30 minutes to 2 hours before removing from pan.

Glaze For New Orleans Rum Cake:
1 c. sugar
1 stick butter
1/4 c. rum
1/4 c. orange juice
Place in small pan and boil 2 to 3 minutes before spooning over cake. Will seem like too much, but will soak in. This cake can be frozen for future use if sealed well. Can be heated slightly when taken from freezer just before serving.

1 package semi sweet chocolate chips

2 tbs butter

1 can condensed milk

2 tbs water

1 tsp vanilla extract

In a heavy saucepan, over medium heat, melt chips and margarine with
milk, water and vanilla.  Cook and stir constantly until thickened,
about 5 min.  Serve warm over ice cream.  Refrigerate leftovers.

Ingredients
1-1/2 cups (350 ml) flour
1/2 cup (125 ml) sugar
2 tsp (10 ml). baking powder
1/2 cup (125 ml) milk
1/2 cup (125 ml) butter, melted
1 large egg beaten
1 cup (225 ml) raspberries frozen or fresh
Topping:
1/4 cup (60 ml) pecans, chopped
1/4 cup (60 ml) brown sugar, packed
1/4 cup (60 ml) flour
2 tbsp (30 ml) butter, melted

Preheat oven to 350 degrees (175 C.).
In a large mixing bowl combine flour, sugar, and baking powder, set aside.
In another bowl, beat together milk, cooled melted butter and egg.
Add wet mixture to the bowl with the flour mixture, blend until just mixed, do not overwork.
Spoon about 1 tbsp (15 ml) of batter into prepared muffin cups.
Divide half the raspberries among the muffin tin’s cups and top each with remaining batter, then add the remaining raspberries.
For the topping combine pecans, sugar, flour, and butter and sprinkle over batter.
Bake at 350 degrees (175 C.) for 20-25 minutes, or until lightly browning and a toothpick comes out free of batter, be careful to not overcook.

2 1/2 c Vanilla wafers, crushed
1 c Almonds, toasted & ground
1/2 c Powdered sugar, sifted
2 ts Cinnamon
6 oz Chocolate chips (semi-sweet)
1/2 c Libby’s Pumpkin (canned)
1/3 c Coffee liqueur
1/4 c Powdered sugar, sifted

*Note: Apple juice may be substituted for coffee liqueur if desired.

In medium bowl, combine vanilla wafer crumbs, ground almonds, the 1/2 cup powdered sugar, and cinnamon. Blend in chocolate, pumpkin, and coffee liqueur. Form into 1-inch balls. Chill. Dust with remaining powdered sugar just before serving.

Thanksgiving Recipe – Baked Cranberries

1 Quart Fresh (or frozen) Cranberries, washed, culled & drained (2 pkgs @ 12 oz. each)

1 to 1 ½ Cups Sugar

½ Cup Water

1. While culling berries, pierce each one with a needle to curtail bursting while baking

2. Place berries in a 3 quart round, shallow pyrex casserole dish & sprinkle with 1 cup sugar.  Toss to coat berries.

3. Make a hole in the center of the berries & pour water into hole.  DO NOT STIR.  Cover Casserole.

4. Bake @ 300º approx. 25 – 45 minutes or until tender.  DO NOT BAKE LONG ENOUGH FOR BERRIES TO BURST.  They should remain whole.

5. Drain off berries & reserve liquid.  Taste and if additional sugar is needed, add it to the  liquid.

6. Microwave liquid until THIN syrup forms.  I use a Qt. Pyrex measuring cup for this step.  WATCH CAREFULLY SO IT DOES NOT CARMALIZE.

7. Pour light syrup over berries.  If additional liquid is desired, cook 2 parts water to 1 part sugar to a thin syrup and pour over berries.

8. Chill well before serving so flavors marry.

Cranberry Ice

Lovely citrus lends flavor to tart cranberries in this refreshing sorbet
that can be served up for dessert, as a palate cleanser between meals or to
liven up turkey in place of cranberry sauce.

Ingredients
2 (12 ounce) packages fresh cranberries
2 cups white sugar
1 1/4 cups fresh orange juice
1 cup fresh lemon juice

Cooking Instructions
1. In a large pot, add cranberries and enough water to cover. Boil until
cranberries begin to pop. Drain and put through a food mill placed over a
large bowl.
2. While still warm add sugar to dissolve in the warm berries. The amount of
sugar may vary depending on the tartness of the berries, so if you decide to
add more sugar remember that the mixture will be tarter when it has been
frozen.
3. After dissolving the sugar in the berries, stir in fresh squeezed orange
juice and fresh squeezed lemon juice. Pour in 8 or 9 inch square pan and
freeze overnight. Take out of the freezer 5-10 minutes before cutting.

Nutrition Facts Servings per Recipe: 12
Amount Per Serving
Calories: 173cal
Total Fat: 0.2g
Cholesterol: 0mg
Sodium: 1mg
Carbohydrates: 44.8g
Fiber: 2.5g
Protein: 0.5g

More Recipes for Thanksgiving

Cookies and Desserts Edition

Welcome to the November 9, 2008 edition of Carnival of the Recipes.  That you to all of our cooks and food loving participants for providing such a wonderful collection of recipes for desserts and cookies just in time for holiday planning.  Now let’s get baking.

Cookie Recipes and Dessert Recipes

Slow Cooker Recipes presents Blueberry Dessert Dumplings posted at Slow Cooker Recipes and Crockpot Recipes.

Anne-Marie presents Quaker Oats Great Pumpkin Cookies posted at My Readable Feast.

Editor presents FRUITCAKE COOKIES posted at Phoenix News.

Traci Hayner Vanover presents Oatmeal Raisin Cookie Muffins | Gourmet Finds™ – Food, Wine & Fine Living posted at Gourmet Finds™ – Food, Wine & Fine Living, saying, “No matter how harmonious your relationship with your kids may be, packing their lunches can be a battle. You can avoid the conflict, however, by serving foods that satisfy kids’ craving for yummy and parent’s desire for healthy.”

Lisa Knight presents Cranberry Sauce Bundt Cake – TNT posted at Lisa’s Cookbook, saying, “Went over well at the church dinner!”

Famous Recipes presents Heath Bar Dessert posted at Famous Recipes.

Nick Evans presents Good Day Sir Crunchy posted at Macheesmo, saying, “An awesome grilled cheese from a French classic. Part of the grilled cheese trials.”

Kathee presents Orange Drop Cookies posted at Phoenix Arizona Blog.

Dolfin presents Pumpkin Cookies posted at Lionden Landing, saying, “Healthy Pumpkin cookies”

Famous Recipes presents Fluffy Rice Dessert posted at Famous Recipes.

Karen Shanley presents Recipe for Real English Scones posted at Karen Shanley.

Mama Squirrel presents Lowering the Sodium, if not the fat: Perogy Casserole posted at Low Sodium Frugal, saying, “My lower-sodium adaptation of an online recipe classic.

Diabetic Recipes presents Whole Wheat Ginger Snaps posted at Diabetic Cooking.

Jane presents What?s Cookin? Wednesday: Texas Pepper Jelly Appetizer/Snack! posted at Texas Pepper Jelly Blog, saying, “This is a standard quickie appetizer, but with pepper jelly instead of sweet jam, it’s really extra-delicious!”

Recipes Recipe presents Layered Chocolate Dessert posted at Recipes Recipe.

ZestyCook presents Baked Sweet Potato Fries Anyone? posted at ZestyCook, saying, “Thanks for hosting!”

Recipe Blog presents Saltine Chocolate Crunch posted at Recipe Blog.

ZestyCook presents Chewy Milk Chocolate Chip Cookies! posted at ZestyCook, saying, “Please omit my last recipe on sweet potato fries, I didn’t notice the “deserts” theme. Enjoy the cookies recipe and thanks for hosting.”

RitaGirl presents Frozen Margaritas | Margarita Recipes posted at Margarita Recipes, saying, “Find the best margarita recipes along with tips and tricks for making frozen and on the rocks margaritas!”

Beast presents Chocolate Lovers Chocolate Cookies posted at themusings.net.

Free Recipes presents LEMON PUDDING DESSERT posted at Online Free Recipes.

WBC presents Exploring Czech Food – Part IV – Million Soup (Poznavame Ceska Jidla – Cast IV. – Milionova Polevka) posted at CzechFolks.com, saying, “CzechFolks.com introduce a Czech soup that is very easy to make. It is called Milionova Polevka (pronounce MEELEEOHNOVAH POLEHVKAH), which can be translated to English as “Million Soup” – maybe worth millions as well. Learn how Europeans make soup from easy-to-find ingredients.”

Christmas Recipes presents Banana Oatmeal Cookies posted at Christmas Recipes

Cyndi Lavin presents Candy apple cupcakes posted at Busy Family Meal Planning, saying, “Moist and delicious apple cupcakes with pecan frosting!”

Annette Berlin presents Annette’s Classic Pasta Salad posted at Craft Stew, saying, “I make this very simple and good pasta salad whenever I’m asked to bring a dish to a casual potluck. Everyone always loves it and asks for the recipe. As with so many of my recipes, I’m almost embarrassed to tell how easy it is to pull together.”

Famous Recipes presents Applesauce-Raisin Cookies posted at Famous Recipes

Kathy Hester (GeekyPoet) presents Slow Cooker Stuffed Acorn Squash posted at Geek, Poet, Housewife Wannabe.

Chicken Recipes presents DIABETIC FRESH APPLE COOKIES posted at Chicken Recipes

Tamara presents Game on: Michael Caines’ seasonal roast partridge recipe | Travel Blog – Mr & Mrs Smith Boutique & Luxury Hotels posted at Travel Blog – Mr & Mrs Smith Boutique & Luxury Hotels, saying, “A recipe for game season – created by Michelin star chef, Michael Caines”

World Famous Recipes presents Chocolate Eclair Dessert posted at World Famous Recipes.

pnreddy presents Some Great Halloween Recipes You Can Serve In The Party! | Life Info Zone.com posted at Life Info Zone.com.

pnreddy presents Looking For Making Homemade Chocolates? Then Follow These Tips! | Life Info Zone.com posted at Life Info Zone.com.

Bill Austin presents Jewel Dessert posted at Bill Austin.

That concludes this edition of the Carnival of the Recipes. Submit your blog article to the next edition of carnival of the recipes using our carnival submission form.
Past posts and future hosts can be found on our blog carnival index page.

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