1 cup water
1 cup granulated sugar
1 (12-ounce) package Ocean Spray® Fresh OR Frozen Cranberries
2 tablespoons chopped canned jalapeno peppers
1 teaspoon dried cilantro
1/4 teaspoon ground cumin
1 green onion, white and green parts, sliced
1 teaspoon fresh lime juice

1. Combine water and sugar in a medium saucepan. Bring to a boil over medium heat. Add cranberries; return to a boil. Gently boil cranberries for 10 minutes without stirring. Pour into a medium glass mixing bowl. Gently stir in remaining ingredients.
2. Place a piece of plastic wrap directly on salsa. Cool at room temperature and refrigerate. Best if served at room temperature.

Makes about 2 1/2 cups. (20 servings)

Nutritional Facts Per Serving: (2 TABLESPOONS): Calories 47(2%DV), Sodium 13mg(1%DV), Pot. 17mg(<1%DV), Total Carb. 12grams(4%DV), Dietary Fiber 1gram(3%DV), Sugars 10grams, Vit. A 21 IU(<1%DV), Vit. C 2mg(4%DV), Calcium 1mg(<1%DV), Dietary Exchange: Fruit 1

Recipe and photograph provided courtesy of Ocean Spray Cranberries, Inc.

• 2 pie crusts
• 5 sliced apples
• 1 tsp. apple pie spice
• 1 tsp. cinnamon
• 1 can undiluted frozen apple juice mixed with
• 2 tsp. cornstarch

Mix last 4 ingredients well. Stir over apples. Put apples in bottom crust. Cover with second crust. Brush butter over crust. Bake at 350 degrees for 45 minutes.

Don’t use delicious apples.

• 3/4 c. diced husked tomatillos* (about 8 med.)
• 1/4 c. diced red bell pepper
• 1/4 c. diced red onion
• 2 tbsp. orange juice
• 3 tbsp. white wine vinegar
• 2 tbsp. fresh lime juice
• 2 tbsp. fresh lemon juice
• 1 tbsp. sugar
• 1/2 tsp. minced seeded jalapeno chili

Puree 1/4 cup tomatillos in processor. Pour into medium bowl. Mix in remaining tomatillos and all ingredients. Cover and refrigerate at least 30 minutes. (Can be prepared 1 day ahead.)

*A tomatillo resembles a green tomato with a paper-thin husk. Available at Latin American markets, specialty food stores and many supermarkets.

• 5 lbs. confectioners’ sugar
• 1/4 tsp. vanilla
• 3 (12 oz.) pkgs. semi-sweet chocolate chips
• 3/4 lb. shaved edible paraffin
• 1/2 lb. oleo or butter
• 1 can Eagle Brand sweetened condensed milk
• Maraschino cherries (about 200)
• Round toothpicks

Mix together: Using your hands, mix the confectioners’ sugar, oleo, vanilla, and condensed milk. Cover and set aside.

Drain the juice from the maraschino cherries, saving juice to use later in Kool-Aid, etc.

Melt the chocolate chips and paraffin in the top of a double boiler.

Mold cream mixture over cherries and dip in melted chocolate. Let dry to harden.

“This lightly spiced, extra thick bread pudding really hits home. We suggest using a rich egg bread or a moist white loaf in this recipe”

Ingredients:

• 6 slices day-old bread
• 2 tablespoons butter, melted
• 1/2 cup raisins (optional)
• 4 eggs, beaten
• 2 cups milk
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

The photos taken by Elise are copyright Simply Recipes, Inc.

I still remember the first time I encountered zucchini bread as a teenager. I had a hard time getting my mind around the concept. At the time, zucchini was something my mom made me eat, and not anything you would bake into something sweet. Fortunately, the pathway into my naturally resistant-to-new-foods teenage mind had already been cut with carrot cake. Heck, if you could get something that good out of carrots, why not zucchini? After one bite, I was sold forever. Grated zucchini, mixed into the batter, brings moisture and tender texture to what is essentially a spice cake.

Here is a tried-and-true zucchini bread recipe. It couldn’t be easier; you don’t need a mixer and can make the whole thing in one bowl. It’s basically our zucchini muffin recipe in a bread form.

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A sugar-and-salt-spiked whole-milk brine makes this chicken sweet and juicy; a mixture of buttermilk, flour, baking powder and baking soda yields an extra crisp crust.

• ACTIVE: 1 HR 15 MIN
• TOTAL TIME: 3 HRS 30 MIN
• SERVINGS: 6 to 8

Ingredients

1. 1 quart whole milk
2. Kosher salt
3. 1/2 cup sugar
4. Two 4-pound chickens, each cut into 8 pieces
5. 2 cups buttermilk
6. 2 large eggs, lightly beaten
7. 1 teaspoon sweet paprika
8. 1 teaspoon hot sauce
9. 1/2 teaspoon freshly ground pepper
10. 2 teaspoons baking powder
11. 1 1/2 teaspoons baking soda
12. About 5 cups all-purpose flour
13. 1 quart vegetable oil, for frying

Directions

1. In a small saucepan, combine 1 cup of the milk with 3/4 cup of kosher salt and the sugar and stir over moderate heat just until the sugar and salt dissolve, about 2 minutes. Transfer to a large, deep bowl and add the remaining 3 cups of milk. Add the chicken pieces and refrigerate for 4 hours. Drain the chicken and pat thoroughly dry.
2. In a bowl, mix the buttermilk, eggs, 2 tablespoons of salt, the paprika, hot sauce and pepper. Whisk in the baking powder and baking soda. Put half of the flour in a large bowl. Working with a few pieces at a time, dredge the chicken in the flour, tapping off any excess. Dip the chicken in the buttermilk, letting the excess drip off; return the chicken to the flour and turn to coat. Transfer to a rack. Repeat with the remaining chicken, adding more flour as needed. If the flour becomes too lumpy, sift it.
3. Heat the oil in 2 large, deep skillets until shimmering. Working in batches, add the chicken to the skillets in a single layer, without crowding, and fry over moderate heat, turning occasionally, until deep golden and cooked through, 18 to 20 minutes; an instant-read thermometer inserted near the bone should register 160°. Drain the chicken on wire racks lined with paper towels and fry the remaining pieces. Serve hot or warm.

Make Ahead

The chicken can be fried up to 4 hours ahead and reheated.

photo by Elise are copyright Simply Recipes, Inc.

The best recipes come tried and true from friends who begged them from other friends and so on and so on. That’s the wonderful thing about sharing recipes – the more good recipes we share, the better we all get to eat! This banana bread comes from my friend Heidi who years ago begged this recipe from a ski friend’s mother – Mrs. Hockmeyer (parents of friends are always Mr. and Mrs. no matter how old we get). Mrs. Hockmeyer passed away years ago, but her simple but perfect banana bread lives on for all of us to enjoy.
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