Cranberry Chicken

The spirit of the holidays is here in beautiful decorations, cheerful gatherings and last minute preparations. Part of the season is decadent food. As always, we want our menus to be delicious but simple to make. We want to be able to relax and not miss out on family time.

Try these recipes and toast to a holiday season and upcoming year filled with peace, laughter, good health and prosperity.

6 boneless or bone in, back attached chicken breasts
1 jellied cranberry sauce 348 mL

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1 c. French or Catalina salad dressing 250 mL
1 1 1/2 oz. dry onion soup mix 42 g

Place the chicken in a baking dish.

In a small mixing bowl, combine the cranberry sauce, salad dressing and soup mix. Pour over the chicken and cover the baking dish. Place in the refrigerator for eight hours.

To prepare the meal, preheat the oven to 350 F (180 C). With the baking pan still covered, bake the chicken for approximately 75 minutes until the sauce is bubbling and the chicken is lightly browned. Enjoy with baked rice and greens or fresh cut veggies with your favourite ranch or dill dip. Serves six.

Note: This dish could be made in the slow cooker. Skip the marinating stage. Cook on high for five hours or on low for eight.

To oven bake rice, combine 2 c. (500 mL) converted rice, 4 c.(1 L) warm water, 1 tbsp. (15 mL) butter and 2 tsp. (10 mL) salt in a large casserole or baking dish. Cover and bake at 350 F (180 C) for 50 to 60 minutes. Serves six.

This glistening red dessert is effortless and awesome. Serve with sparkling wine, club soda and pomegranate juice on the rocks, or hot coffee or tea.

Crust

1 1/4 c. graham cracker crumbs 300 mL
1/4 c. butter or margarine, softened 60 mL

Filling

1 8 oz. cream cheese 250 g
1 c. icing sugar 250 mL
1 tbsp. lemon juice 15 mL
1 c. whipping cream 250 mL

Topping

1 (540 mL) can cherry pie filling

Mix together the graham crumbs and butter. Press into the sides and bottom of a pie plate.
In a mixing bowl, beat the whipping cream until stiff. Then beat the cream cheese, sugar and lemon juice together until smooth.
Gently fold prepared whipping cream into the cream cheese mixture until combined.
Spread carefully over the graham crust and smooth the top.
Refrigerate for three hours or until firm. Before serving, spread the cherry pie filling over the top.
Serves six large or eight small slices.
Source: www.allrecipes.com.

This is a refreshing change of menu.

5 c. red grapes, washedand dried 1.25 L
2 c. sour cream 500 mL
1/2 c. sugar 125 mL
2 tsp. vanilla 10 mL
1/4 c. butter 60 mL
1/4 c. brown sugar 60 mL

Combine the sour cream, sugar and vanilla.
Gently coat the grapes with this mixture in a large mixing bowl. Pour into a 9 x 13 pan (22 x 33 cm), set aside.
In a saucepan, bring the butter and brown sugar to a boil.
Pour over the grapes, do not stir and chill for four hours. Serve in small dessert bowls or with toothpicks/appetizer forks.
Source: www.recipeland.ca.

Served with fresh fruit, sliced cheese and vanilla yogurt for a dip, this could be a first class dessert or an afternoon snack. Santa would also appreciate this tasty snack.

3 tbsp. butter or margarine, softened 45 mL
1 1/2 c. sugar 375 mL
2 eggs
1 1/2 c. mashed ripe bananas (about 3 medium) 375 mL
1/4 c. unsweetened applesauce 60 mL
1 tsp. vanilla 5 mL
2 c. flour 500 mL
1 tsp. baking soda 5 mL
dash of salt

Frosting

1 8 oz. cream cheese 250 g
1/2 c. butter 125 mL
4 c. icing sugar 1 L
2 tsp. vanilla 10 mL

Preheat the oven to 350 F (180 C).
In a large mixing bowl, cream the butter and sugar. Beat in the eggs one at a time, then beat in the bananas, applesauce and vanilla.
In a separate bowl, combine the flour, soda and salt. Add to the creamed mixture until thoroughly combined.
Put the batter into a greased 15 x 10 inch (25 x 38 cm). Bake for 20 to 25 minutes or until toothpick comes out clean. Cool.
In a mixing bowl, beat the cream cheese and butter until smooth, add the icing sugar and vanilla.
Combine thoroughly and frost the cooled banana bars. Store leftovers in the refrigerator.
Makes three dozen pieces.
Source: www.tasteofhome.com.

Try this tasty appetizer.

1 8 serving size
can of Pillsbury crescent rolls 235 g
2 tbsp. ranch dressing 30 mL

1/4 c. bacon bits or 4 slices of bacon, cooked and finely crumbled 60 mL
1/2 c. shredded marble cheese 125 mL
1/4 c. green onions, chopped
60 mL

Preheat the oven to 350 F (180 C).
Unroll the chilled dough into a 12 x eight inch (30 x 20 cm) rectangle. Press firmly to seal the perforations. Spread the dressing over the top of the dough. Sprinkle with bacon, cheese and chopped onions.
Starting from the long side, gently roll up the dough from one side to the other and cut into eight slices and place on an ungreased baking sheet. Bake for approximately 12 to 15 minutes or until golden brown. Serve warm.
Makes eight rolls.
Source: Adapted from www.pillsbury.com.