Cranberry Cheesecake

1 cup sugar
2 tablespoons cornstarch
1 cup cranberry juice
1-1/2 cups fresh or frozen cranberries

1 cup graham cracker crumbs (about 16 squares)
3 tablespoons sugar
3 tablespoons butter, melted

4 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
4 eggs, lightly beaten
1 cup eggnog
1 tablespoon vanilla extract

In a large saucepan, combine sugar and cornstarch. Stir in cranberry juice until smooth. Add cranberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside.

In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Add flour and beat well. Add eggs, beat on low just until combined. Add eggnog and vanilla; beat just until blended. Pour two-thirds of the filling over crust. Top with half of the cranberry mixture (cover and refrigerate remaining cranberry mixture). Carefully spoon remaining filling on top. Return pan to baking sheet.

Bake at 325° for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

Refrigerate overnight. Remove sides of pan. Spoon remaining cranberry mixture over cheesecake. Refrigerate leftovers.

Yield: 12 servings.

Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch

Skyrocket Ice Pops

12 (8 oz) plastic cups
12 craft sticks (looks like popsicle sticks)

Red Layer:
4 cups cran-raspberry juice
red food coloring

White Layer:
2 cups frozen whipped topping
2 cups vanilla yogurt

Blue Layer:
4 cups grape juice
blue food coloring

Mix the grape juice and water until a suitable blue color results. Try adding blue food coloring to achieve the desired shade. Pour into the plastic cups filling them 1/3 full. Place into the freezer until the start to freeze. Once they do, stick a craft stick in the center of each cup. Freeze until solid.

Mix the yogurt and whipped topping together. Place a layer on top of the frozen blue layer, and freeze for one hour.

Repeat the process given for the blue layer but do it with the cran-raspberry juice and red food coloring. Add a red layer to each cup and freeze until frozen.

Run the outer side of the cups under cold water to release them.

Embellish Crystal Clear Hard Plastic 8oz Dessert Cups/Tumblers 40 Count

Phyllo Crab Cups

1 package (8 ounces) cream cheese, softened
2 to 3 tablespoons horseradish sauce
3/4 cup chopped imitation crabmeat
1 tablespoon chopped green onion
2 packages (1.9 ounces each) frozen miniature phyllo tart shells

In a small bowl, beat cream cheese and horseradish until smooth. Stir in crab and onion. Spoon 2-3 teaspoonfuls into each tart shell; sprinkle with paprika.

Place on a baking sheet. Bake at 350° for 16-18 minutes or until tops begin to brown.

Yield: 2-1/2 dozen.

Pyrex Prepware 3-Piece Glass Mixing Bowl Set

Mexicana Couscous

3/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon cooking oil
1/2 teaspoon ground cumin
1 cup reduced-sodium chicken broth
3/4 cup frozen peas
3/4 cup coarsely chopped tomatoes
2 tablespoons snipped fresh cilantro
3/4 cup couscous
Fresh cilantro sprigs (optional)

In a medium saucepan cook onion and garlic in hot oil over medium heat until tender. Stir in cumin; cook for 30 seconds. Carefully add broth, peas, tomato and cilantro.

Bring mixture to boiling; stir in couscous. Remove from heat. Cover; let stand for 5 minutes. Fluff with a fork before serving. Garnish with cilantro sprigs, if desired.

Makes 6 side-dish servings.

Vremi 15 Piece Nonstick Cookware Set – with Cooking Utensils

Cranberry Chipotle Country Style Ribs

2 1/2 to 3 pounds boneless pork country-style ribs
Salt and ground black pepper to taste
1 16-ounce can whole cranberry sauce
1 large onion, chopped (1 cup)
3 chipotle peppers in adobo sauce, finely chopped
3 cloves garlic, minced

Trim fat from ribs. Sprinkle with salt and pepper.

Place ribs in a 3 1/2 to 4-quart slow cooker.

In a medium bowl, stir together cranberry sauce, onion, chipotle peppers, and garlic. Pour cranberry mixture over ribs.

Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Transfer ribs to a serving platter. Stir sauce. Drizzle some of the sauce over the ribs. If desired, serve remaining sauce.

Makes: 6 to 8 servings

Crock-Pot 4-Quart Oval Manual Slow Cooker, Black

Spicy Cornmeal Chicken

1/2 cup yellow cornmeal
1/2 cup flour
1 1/2 teaspoons salt
1 1/2 teaspoons chili powder
1/2 teaspoon crushed oregano
1/4 teaspoon pepper
2 to 3 1/2 lb. chicken, cut up
1/2 cup milk
1/3 cup melted butter

Combine corn meal, flour, salt and pepper, chili powder and oregano. Dip chicken pieces in milk and coat with cornmeal mixture.

Place chicken, skin side up, in a large shallow pan. Drizzle butter over chicken. Bake in preheated oven at 375 degrees for about 50 to 55 minutes. Cover
with foil for about 30 minutes and then uncover for remaining 20 minutes.

Calphalon Nonstick Bakeware Set, 6-Pieces

Stuffed Roasted Cornish Hens

2 cups kosher or 1 cup table salt
6 Cornish hens (each 1 to 1 1/2 pounds), trimmed of extra fat, giblets removed, rinsed well
3 cups prepared stuffing, heated until very hot (120°F to 130°F / 50°C to 55°C in microwave)
6 tablespoons balsamic vinegar
3 tablespoons olive oil
1/4 cup dry vermouth or white wine

Dissolve salt in 5 quarts of cold water in small clean bucket or large bowl. Add hens breast side down; refrigerate 2 to 3 hours. Remove, rinse thoroughly, pat dry, and prick skin all over breast and legs with point of paring knife.

Adjust oven rack to middle position and heat oven to 400°F (205°C).

Spoon 1/2 cup of hot stuffing into cavity of each hen; tie legs of each hen together with 10-inch piece of kitchen twine. Leaving as much space as possible between each bird, arrange them breast side down and wings facing out, on large (at least 19 by 13 inches) wire rack, set over an equally large roasting or jelly-roll pan. Whisk balsamic vinegar and oil in small bowl; set aside.

Roast until backs are golden brown, about 25 minutes. Remove pan from oven, brush bird backs with vinegar and oil glaze (reblending before each bird), turn hens breast side up and wings facing out, and brush breast and leg with additional glaze. Return pan to oven, add 1 cup of water, and roast until meat thermometer inserted into stuffed cavity registers about 150°F (65°C), about 15 to 20 minutes longer.

Remove pan from oven again, brush birds with remaining glaze, return pan to oven, add another 1/2 cup water to pan and increase oven temperature to 450°F (230°C). Roast until birds are spotty brown and stuffed cavity registers 165°F (75°C), 5 to 10 minutes. Remove birds from oven and let rest for 10 minutes.

Meanwhile, pour hen jus from roasting pan into small saucepan, spoon off excess fat, add vermouth or wine, and simmer over medium-high heat until flavors blend, 2 to 3 minutes. Drizzle about 1/4 cup sauce over each hen and serve, passing remaining sauce separately.

Serves 6.

Circulon Nonstick Bakeware 17-Inch by 13-Inch Roaster with U-Rack

Jim Carey’s Cajun Cornbread Dressing

Seasoning Mix
2 teaspoon salt
1 1/2 teaspoons white pepper
1 teaspoon red pepper
1 teaspoon oregano leaves
1/2 teaspoon onion powder
1/2 teaspoon thyme leaves

Combine, mix thoroughly and set aside.

1 stick unsalted butter
3/4 cup onion, chopped
3/4 cup green pepper, chopped
1/2 cup celery, chopped
1 tablespoon garlic, minced
2 bay leaves
1 lb Polish smoked sausage, chopped
1 cup chicken broth
1 tablespoon Tabasco sauce
5 cups crumbled buttermilk cornbread
1 1/2 cups evaporated milk
3 eggs

In a large sauce pan, melt butter and add onions, bell pepper, celery, garlic and bay leaves and cook over high heat. Saute about 2 minutes, stirring frequently. Add the seasoning mix and continue cooking 5 minutes. Stir in the sausage, chicken broth and Tabasco sauce. Cook 5 minutes more stirring frequently. Turn off heat. Add the cornbread, milk and egg.

Spoon dressing into a greased baking dish. Bake at 350 degrees until browns on top for about 40 minutes.

Prepworks by Progressive Ultimate 19-Piece Measuring Cup and Spoon Set

Fried Ice Cream (2)

3 cups corn flakes, crushed
2 cups coconut flakes
4 teaspoons cinnamon (or to taste)
corn syrup
oil for frying
chocolate topping
caramel topping
whipped cream

Scoop out medium-sized scoops of ice cream (appx. 1/2 cup size) and roll into balls (you can do this using gloves so your hands don’t get all sticky). Freeze for about an hour.

Meanwhile, combine corn flakes, coconut, and cinnamon and divide into two equal portions. Put one portion in a Ziploc bag to use later and put the remaining portion in a bowl.

Roll ice cream balls in corn flake mixture. Put on a plate, cover with plastic wrap and freeze overnight.

Coat ice cream balls with corn syrup and roll in remaining mixture (the one you put in the plastic bag). You want the balls completely coated, so if needs be, re-coat the balls with corn syrup and roll again in the mixture. Freeze another hour or so.

Heat oil in a large pot or deep fryer to 400 degrees. One at a time, lower the balls into the oil and fry until golden brown (about 30-45 seconds). Remove from the oil and place in a bowl. Drizzle with chocolate and/or caramel and top whipped cream and a cherry. Repeat with the remaining ice cream balls.

Serve immediately.

Hamilton Beach Professional Deep Fryer, 3-Liter Oil Capacity

Chile Coriander Pesto

1 large bunch fresh coriander — including the roots
2 cloves garlic
2 small chiles — deseeded and pith removed
1/2 teaspoon salt
1/2 teaspoon finely grated lemon rind — (no pith)
1/4 cup peanuts — roasted
1/2 cup salad oil

Wash the coriander and place in a heatproof bowl and pour boiling water to cover. Drain at once.

Place in a blender with garlic, chiles, salt, lemon rind, roasted peanuts and salad oil. Purée together until mixture forms a smooth paste.

Makes 1 cup

Ninja Professional Blender