Cranberry-Horseradish Cream12 oz bag fresh cranberries
1 cup sugar
1 strip lemon or orange zest
¾ cup sour cream
2 tbsp horseradish
Empty cranberries into a saucepan and transfer ½ cup to a small bowl. Add sugar and zest and 2 tbsp water to the pan. Cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium-high and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries.
Fold in sour cream and horseradish. Chill before serving.
(From the FoodNetwork.com)
Brussels Sprouts Gratin
• 2 tablespoons unsalted butter, cut into pieces, plus more for the dish
• Kosher salt
• 1 pound Brussels sprouts,outer leaves and stems removed
• Pinch of red pepper flakes
• Freshly ground pepper
• 1/2 cup heavy cream
• 1/2 cup grated white cheddar cheese
• 1/2 cup breadcrumbs
• Kosher salt
• 1 pound Brussels sprouts,outer leaves and stems removed
• Pinch of red pepper flakes
• Freshly ground pepper
• 1/2 cup heavy cream
• 1/2 cup grated white cheddar cheese
• 1/2 cup breadcrumbs
Preheat the oven to 400 degrees F and butter a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes.
Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces.
Bake the gratin until bubbly and golden brown, about 15 minutes.
(From the FoodNetwork.com)
Caramel Pecan CheesecakeCrust:
2 cups pecans
¼ cup sugar
¼ cup butter
Finely grind nuts and sugar in processor. Add melted butter and blend until moist crumbs form. Press crumb mixture onto bottom of spring-form pan.
Caramel Sauce:
½ cup butter
1 cup brown sugar
2/3 cup heavy cream
1-3 tsp vanilla
In a small sauce pan, melt butter. Add the brown sugar; whisk until combined and thickened (about 2 minutes). Whisk in the whipping cream until thoroughly blended (2 more minutes). Mix in vanilla until combined. Let cool slightly and pour ½ cup onto crust. Save the rest for the top of the cheese cake.
Cheesecake:
4 (8 oz. each) pkg cream cheese, softened
1 cup sugar
3 large eggs
1 tbsp vanilla
Using electric mixer, beat cream cheese and sugar in a large bowl until well blended. Add eggs 1 at a time, beating just to combine after each addition. Mix in the vanilla. Pour filling into crust.
Bake until top appears dry and cheesecake moves in center (about a dime size) when pan is shaken, about 1 hour. Turn oven off and leave cheesecake in oven (without opening door) for one hour. Cool, cover and refrigerate overnight. Release pan sides from cheesecake. Pour rest of caramel sauce on top along with a few pecans for decoration. Serve.
From there, we ate dinner at Ruby Tuesday. I felt bad for the people that were having to work...but it was nice that we didn't have to cook. :)
Raley and Kassie
Spencer
Cade
Kylie
Caleb
Cannie
and Cannon!
