Cranberry Waldorf Salad

Cranberries look and smell and more importantly, taste like Christmas. Culturally, cranberries are one of our holiday foods. They appear in the fall, and shortly after Christmas we usually don't see them again until next fall. You can always buy a few extra bags as cranberries keep well in the freezer. Then you can use them throughout the year.


I checked out quite a few recipes for Cranberry Waldorf Salad and tweaked one into my very own.  Hope you enjoy.

• 1 1/2 cups chopped cranberries
• 1large red apple, chopped and sprinkled with a few shakes of lemon juice
• 1/2 cup chopped celery
• 1 cup seedless grapes, halved or quartered
• 1/2 cup chopped walnuts
• 2 Tablespoons honey
• 2 Tablespoons sugar
• 1/2 teaspoon cinnamon
• 1 6-ounce container light vanilla yogurt
• 1/4 cup mayonnaise

Combine all ingredients in mixing bowl. Stir gently yet thoroughly to combine. Cover and refrigerate until serving.

I prefer to chop the cranberries in my small food chopper.  It creates slivers of red throughout the dish.

Serves 6 to 8

Some Comfort Food

Cheese and pasta are two essential comfort food ingredients. Traditional macaroni and cheese is one of the ultimate comfort foods of all time. I do a slight twist on a simple recipe here. I found that in using small shells instead of traditional macaroni shaped noodles, I can capture more cheese. The shells serve as mini pockets which attract a little pocketful of cheese in each bite. In starting with a basic white sauce, you can branch off and try many different kinds of cheese. I also like to use white cheddar, monterey jack, provolone, or some combination. You can't beat the slight bite of a sharp cheddar, though. Consider mixing it up to perfect your own unique flavor.
 

Shells 'n Cheddar

Shells:

• 6 quarts water
• 1 pound pasta shells
• extra virgin olive oil

Bring six quarts of water to a boil. Add a couple shakes of olive oil. Add shells.  Cook for 10 to 12 minutes until desired tenderness is reached. Drain pasta in a colander. 

Cheddar Sauce:

• 4 Tablespoons unsalted butter
• 4 Tablespoons all-purpose flour
• 2 cups milk
• black pepper
• 2 cups shredded cheddar cheese

I start making the sauce when I put the water on to boil.  If I'm not interrupted this gives me enough time to finish the sauce by the time the pasta is ready.
 
Melt butter in large sauce pan over medium heat. Sprinkle flour over melted butter. Continue stirring for two to three  minutes until bubbles form and mixture turns slightly brown. Slowly add milk a few ounces at a time. Mixture will be lumpy if cold milk is added straight from the refrigerator. You can either pour it into a measuring cup and allow it to sit out for 10 to 15 minutes while you do other things or just microwave it for about a minute. Stir the mixture well until the milk absorbs into the flour mixture before adding more. Stir until all milk is added. Continue cooking mixture for about two minutes just until it starts to boil. Remove from heat. Add black pepper to taste. Add cheese, mixing well.

Combo:

Combine pasta and cheese in saucepan.  Heat to desired temperature.  Enjoy!!  

NOTE:  If you ever need a basic white sauce this makes a great one.  So instead of adding cheese, you can leave it like it is or add other great flavors for a completely different flavor or texture.

Twice Baked Potatoes

This baked potato upgrade has become quite a traditional dish during the past two decades.  It makes a great appetizer or game day food, and it's really not hard.  Many people who make baked potatoes use these same ingredients.  They just sprinkle them on top of the potato.  Here you scoop out the insides, mix things up a bit, and stuff them back inside the potato.

·         4 large baking potatoes

·         Garlic salt

·         ½ cup sour cream

·         1/3 cup milk

·         1 cup shredded cheddar cheese

·         8 slices cooked bacon, crumbled

·         Black pepper

·         Olive oil

  

Preheat oven to 350°F.  Wash potatoes.  Using a sharp knife remove any blemishes.  Dry potatoes with a clean paper towel.  Sprinkle garlic salt on potatoes and wrap each one individually in aluminum foil.   Place them on a baking sheet and bake for 1 hour 15 minutes.  Remove from oven.  Allow potatoes to cool in foil on baking sheet for one hour.  Unwrap potatoes and slice in half lengthwise.  Carefully scoop out insides of potatoes with a spoon being careful to leave a small edge all the way around each potato.

Place scooped out potatoes into a large bowl and thoroughly mash.  Place potato shells on baking sheet.

Add sour cream, milk, half of shredded cheese, and half of crumbled bacon to mashed potatoes.  Add black pepper to taste.  Mix well.

Apply olive oil to bottom of potato shells.  Spoon potato mixture into shells.  Divide cheese among each potato half.  Top with remaining crumbled bacon. 

Bake for an additional 15 to 20 minutes at 350°F until cheese is bubbly.