Cranberry Cream Cheese Dip

Wednesday, November 16, 2016

If you are a regular reader of The Fresh Plate, you are probably rolling your eyes right about now. Because I am cranking out yet another cranberry recipe. From October to December are the only time of year that I use fresh cranberries, so I have to cram in all the cranberry goodness at the end of the year. I promise this one is awesome. This is a wonderful dip to serve during the Holiday season. It has a complex flavor palette that I love! The cumin, the toasted pecans, the tart cranberries and the spicy cilantro. It makes your taste buds sing. And the red and green color combo is an added bonus. People always ask what this dip is and when they hear cranberry dip and see the bits of pecans and cilantro , they tend to turn their noses up. But once they try it, they are hooked. You just can't put it down! Serve with crackers, small bite size pieces of bread or wheat thins. * you can also omit the pecans if you have someone with nut allergies.

Cranberry Cream Cheese Dip

1 (12oz) package fresh cranberries
1/4 c toasted pecans, chopped
1/4 c green onions, chopped
1/4 c cilantro, chopped
1 small jalapeno pepper, seeded and chopped
1 1/4 c sugar
1/4 tsp cumin
2 T lemon juice
dash salt
2 8 oz packages cream cheese, softened
1.Put your cranberries and toasted pecans in a food processor or blender and chop to small pieces
2.Chop the green onions, cilantro,and jalapeno pepper.
3. Add all ingredients except the cream cheese into a bowl. Mix all together and cover and store in the refrigerator for a few hours to blend.
4.Place the cream cheese in a shallow serving dish  and spread it evenly .
5. Pour the cranberry mixture over the cream cheese and spread evenly .
6. Serve with crackers , tortilla  chips or cinnamon pita chips.

Easy Brunswick Stew

Tuesday, November 15, 2016

Weeknight Porcupine Meatballs

This is one of my husband and kids' favorite meals. I do not make these very often because of the high sodium content of the rice a roni. But there is now a lower sodium option on the shelves now,so I use that.When you cover and simmer the meatballs,make sure you simmer long enough to cook the rice inside the meatballs.I usually cover and simmer for about an hour and check to see if all of the rice is soft.

 Beef Porcupine Meatballs

1 box Beef Flavored Rice-A-Roni (low sodium)
1 lb lean ground beef (or turkey)
1 egg, slightly beaten
1 T butter
2 1/2 c water

1.In a medium skillet on medium high heat,melt the butter and cook the rice (DO NOT USE THE SEASONING PACKET UNTIL LATER)until the vermicilli has browned.Transfer the rice to a large mixing bowl.
2.When the rice has cooled a bit,add the ground beef and beaten egg to the rice.Mix well and shape into meatballs.
3.Heat the skillet you browned the rice in and add about a T of oil.Cook the meatballs until all sides are browned.Add the packet of rice-a-roni seasoning and 2 1/2 cups water.Stir to incorporate the mix.Bring to a boil,reduce heat and simmer,covered for 45 minutes to an hour.If you need more water,add as needed.Serve with mashed potatoes and use the gravy on them.yum!

Homestyle Spaghetti Sauce

Monday, November 7, 2016

This recipe is my nana's ground beef spaghetti sauce. Spaghetti sauce is a  food that everyone seems to have their versions of. This is the best spaghetti sauce that I have ever tasted. Everyone that has tasted it has enjoyed it and gone back for seconds. I do  make a double batch and freeze the leftovers for busy weeknights. Serve with a salad and big, crusty bread and you have a complete meal. This recipe calls for ground beef but you can certainly lighten it up with ground turkey.And please don't leave out the Heinz 57 sauce. It is crucial to the outcome. My mouth is watering just thinking about it.

                               Homestyle Spaghetti Sauce

3 lbs ground beef
1 large onion, diced
1 green pepper, diced
2 (15 ounce) cans tomato sauce
1/2 teaspoon onion salt
1/2 teaspoon salt
1/2 teaspoon garlic salt
1 teaspoon oregano
1 tablespoon ketchup
1 teaspoon worcestershire sauce
1 teaspoon Heinz 57 steak sauce
1 teaspoon italian seasoning

Brown onion and green pepper in a large skillet in a small amount of oil.
Add ground beef to the onion and green peppers; cook until brown.
Carefully drain the hamburger mixture and return to the skillet.
Add the tomato sauce, onion salt, salt, garlic salt, oregano, ketchup, Worcestershire sauce, Heinz 57 and Italian seasoning.
Stir well and simmer on low heat for 2-3 hours.
Serve over your favorite pasta with garlic bread and a salad.

The Best Oatmeal Raisin Cookies

Thursday, November 3, 2016

These are my tried and true oatmeal raisin cookies.I always like to have snacks on hand when the boys come home from school,and these are on my regular rotation.I make them for get togethers and there are never any left over.I soak the raisins,which might be the secret.Who knows! Moms, these are great treats for lunchboxes too!

Oatmeal Raisin Cookies

3 eggs, beaten
1 c. raisins
1 t. vanilla extract
1 c. butter
1 c. packed brown sugar
1 c. white sugar
2 1/2 c. all-purpose flour
1 t. ground cinnamon
2 t. baking soda
2 c. rolled oats
1 c. chopped pecans

Combine eggs, vanilla and raisins in a small bowl; cover and let stand for about 4 hours.The longer the better.
Preheat oven to 350 degrees F.
In a large bowl, cream the butter, brown sugar, and white sugar together. Sift together the flour, cinnamon, and baking soda; stir into the creamed mixture.
Stir in the raisin mixture, rolled oats, and nuts.
Drop by teaspoonfuls onto an unprepared cookie sheet.
Bake for 10 minutes, or until lightly browned.

Chicken Crescent Bundles

Wednesday, November 2, 2016

This recipe is a wonderful addition to your

 tried and true file.  Chicken crescent

bundles are so creamy and full of flavor. It

is a retro recipe that never gets old. Crazy

 good for a weeknight meal.



8 oz cream chesse, softened

4 T butter, melted

2 c cooked chicken, chopped

1/2 tsp salt

1/2 tsp garlic powder

1/4 tsp pepper

4 T milk

3 T onion, diced small

1 T parsley,  minced

2 cans refrigerated crescent rolls

1 T melted butter

8 butter crackers


1. Preheat oven to 350 degrees.

2.  In a large bowl, mix all ingredients

 except the crescent rolls , 1 T melted butter

 and 8 crackers. Mix well.

3.seperate the crescent rolls into 8

rectangles. Seal the perforations.

4. Add about 1/2 cup of the chicken mixture

 into the center of each rectangle. Gather up

 the sides of the crescent roll dough and seal
to make a bundle.

5. Place each bundle on a cookie sheet.

 Brush the 1 T melted butter over the tops of

 the bundles. Crumble one butter cracker

over each bundle.

6. Cook in a 350  degree oven for 20-25

minutes , or until the bundles are lightly

browned and the chicken is heated through.