Friday Foodday

Happy Friday lovebugs!

Here are my favorite recipes this week.

Spiked Strawberry Lemonade
c/o The Kitchn

Ingredients
1 pound strawberries, hulled and sliced
4 cups lemonade
1 1/2 cups white rum
Ice

Directions
Muddle the strawberries in a pitcher. Stir in the lemonade and white rum. Serve in ice-filled glasses.











Pork and Vegetable Stir Fry
c/o A Taste of Home Cooking

Ingredients
2 tablespoons cornstarch
1 teaspoon chile garlic sauce
1/4 cup soy sauce
1 tablespoon oyster sauce
1 cup chicken broth
1 12-oz package udon noodles
2 tablespoons canola oil, divided
1 pound pork loin chops, sliced thin
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 small onion, thinly sliced
1/2 pound mushrooms, sliced
1 small red bell pepper, sliced thin
1 cup shredded carrots
1 8oz bag snow or snap peas
1 teaspoon sesame oil

Directions
In a two cup measuring cup, whisk together the cornstarch, chile garlic sauce, soy sauce, oyster sauce and chicken broth.

Cook the udon noodles according to the package instructions. Drain and set aside.

Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Stir fry the pork, ginger and garlic until almost cooked through. Remove the pork from the wok and add the remaining tablespoon of oil. Once the oil is hot, add the onion, mushrooms, bell pepper and carrots. Stir fry for 3 to 5 minutes, until the veggies start to soften.

Pour the broth mixture over the vegetables, bring to a boil and cook for a minute more. Add the pork and snow or snap peas. Cook for another minute, then add the udon noodles and sesame oil. Toss to coat the noodles evenly with the sauce. Serve.

White Chocolate Brownies
c/o Shugary Sweets

Ingredients

• 1/2 cup unsalted butter
• 1 package (12 oz) white chocolate chips
• 1 cup granulated sugar
• 3/4 cup all-purpose flour
• 3 large eggs
• 1/2 tsp kosher salt
• 2 Tbsp sprinkles, optional

Directions

1. Preheat oven to 375°F. Line a 9 inch square baking dish with parchment paper. Set aside.
2. In a large microwave safe bowl, combine butter and white chocolate chips. Heat for one minute on high. Stir until well blended (it's okay if there are a few bits of white chocolate).
3. Add in sugar, flour, eggs, and salt. Stir just until combined (do not over stir).
4. Pour into prepared baking dish. Add sprinkles on top if desired. Bake for 30-34 minutes, top will be lightly browned. Allow to cool. Cut into squares and enjoy. Store in airtight container for up to 5 days. These are great refrigerated too!

Friday Foodday

Happy Friday lovebugs! Here are my favorite recipes this week.

Pomegranate Grapefruit Paloma
c/o Smitten Kitchen

Ingredients

• 2 thin slices or small wedges grapefruit
• Kosher salt for rim, if desired
• 2 tablespoons grapefruit juice
• 2 tablespoons pomegranate juice
• 1 teaspoon honey, sugar or agave
• 1/4 cup white tequila
• About 3 medium-sized ice cubes
• 1/4 cup club soda or seltzer
• A few pomegranate arils (for garnish)
• Directions
• If you'd like to salt the rim of you glass, put a little kosher salt on a small plate. Swipe the rim of your glass with a wedge of grapefruit (or a wedge from the emptied grapefruit you've just juiced) and place the damp rim in the salt, twisting to coat it.
  Place both juices and honey or sugar in the bottom of your glass and use a long spoon to stir it until combined, and/or until the sugar has dissolved. Add tequila, stir to combine. Add ice then club soda or seltzer. Garnish with additional grapefruit slices and pomegranate arils. Repeat as needed.

Cauliflower Fried Rice
c/o Skinny Taste

Ingredients

1 medium head (about 24 oz) cauliflower, rinsed

1 tbsp sesame oil

2 egg whites

1 large egg

pinch of salt

cooking spray

1/2 small onion, diced fine

1/2 cup frozen peas and carrots

2 garlic cloves, minced

5 scallions, diced, whites and greens separated

3 tbsp soy sauce, or more to taste

Directions

Remove the core and let the cauliflower dry completely.

Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower.

Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.

Heat a large saute pan or wok over medium heat and spray with oil.

Add the eggs and cook, turning a few times until set; set aside.

Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft.Raise the heat to medium-high.

Add the cauliflower “rice” to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.

 Add the egg then remove from heat and mix in scallion greens.

Oreo Peppermint Cookies
c/o A Taste of Home Cooking

Ingredients
1 box yellow cake mix 
1 stick butter, melted 
1 egg
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
4 ounces cream cheese, softened
8 Oreo cookies, crushed into pieces
1 package Andes mints, crushed (or 1 cup Andes Peppermint Crunch pieces) 
1/2 cup chocolate chips

Directions
Preheat the oven to 350 degrees. 

Combine the cake mix, melted butter, egg, and extracts in a large bowl. Using a hand mixer, beat until a soft dough forms. Add the softened cream cheese and beat in gently until combined. Stir in the Oreos, peppermint pieces and chocolate chips. Cover the bowl and refrigerate the dough for at least 30 minutes.

Using a 1 1/2 tablespoon cookie scoop, divide the dough into 36 balls. 

Bake on an ungreased cookie sheet for 9 minutes. These didn't spread at all, so I was able to fit 8 dough balls on each sheet. The cookies will be very soft and look under done. Let them sit on the hot cookie sheet for 2 minutes, then gently remove them with a spatula to a cooling rack. Very gently tap the tops of the cookies with the bottom of the spatula to even out the tops. Let them sit until completely cool. Store in an airtight container.

Friday Foodday

Happy Friday lovebugs!

Here are my favorite recipes this week.

Apple Pie Sangria

c/o Lemon Tree Dwelling

Ingredients
1 750 ml bottle dry white wine (I used sauvignon blanc)
1 c. apple cider (I used unfiltered)
½ c. whipped cream flavored vodka
½ c. apple liqueur
½ c. cinnamon simple syrup (recipe below)
1-2 apples, sliced
cinnamon sticks
Cinnamon Simple Syrup
½ c. water
½ c. sugar
4 cinnamon sticks

Directions

1. Prepare simple syrup by combining water and sugar in a small sauce pan.
2. Bring water to a boil, add cinnamon sticks, remove from heat, and cover sauce pan.
3. Set aside to cool.
4. Prepare sangria by combining wine, apple cider, vodka, apple liqueur, and cooled simple syrup in large pitcher.
5. Add sliced apples and cinnamon sticks.
6. Chill until ready to serve.

Eggplant, Prosciutto and Mozzarella Stacks

c/o Taste of Home Cooking

Ingredients

1 large or 2 small eggplants
salt 
3 eggs
1 cup flour 
vegetable oil, for frying 
extra virgin olive oil
1 slice prosciutto per stack (approximately 14 slices)
1-lb fresh mozzarella cheese, sliced
Pecorino cheese, grated

Directions

Cut both ends off the eggplant, the peel the skin. Slice each eggplant into thin rounds (make sure you have an even number of slices). Place a clean kitchen towel on a baking sheet. Lay the eggplant slices on top, then sprinkle with salt. Flip over and salt the other side. Top with another clean kitchen towel and let sit for at least an hour. When ready to cook, pat the eggplant slices dry with the top towel. 

Preheat the oven to 350 degrees. Pour 1/2" of vegetable oil into a medium skillet and heat over medium-high heat. 

While the oil is heating, whisk the eggs in a wide, shallow bowl or pie plate. Spread the flour in an even layer in a separate wide, shallow bowl or pie plate. Dredge the eggplant slices in the flour, shaking the excess off. Dip the floured eggplant into the egg mixture, turning well to coat both sides evenly.

Add as many of the coated eggplant slices to the pan as will fit without touching. Cook, turning once, until golden on both sides. Drain on a rack set over the same baking sheet you used to salt the eggplant. Repeat the process until all the eggplant is cooked.

Remove the rack from the baking sheet. Lightly oil the baking sheet with the extra virgin olive oil. Place half the eggplant slices on the sheet. Top each slice with one piece of prosciutto and one slice of mozzarella. Top with another eggplant slice.  

Bake for about 15 minutes, until cheese is melted. Top with some grated cheese. These can be served warm or at room temperature.

White Chocolate Oatmeal Lace Cookies

c/o Skinnytaste

Ingredients

1/2 cup sifted all-purpose flour (for GF Bob’s Red Mill all-purpose GF)

1/2 cup granulated sugar  

1/2 tsp cinnamon

1/4 tsp baking powder

Pinch of salt

1/2 cup old-fashioned oat* 

1/4 cup unsalted butter, melted

2 tbsp 1% milk

2 tbsp honey

1 tsp vanilla extract

5 oz white chocolate, melted (you’ll only use 2.5 oz)

1/4 cup colored sprinkles

Directions

Preheat oven to 375°F. Line two baking sheets with Silpats; set aside.

In a medium bowl, combine the flour, sugar, cinnamon, baking powder, salt, and oats; set aside.

In the bowl of a stand mixer, combine melted butter, milk, honey, and vanilla. Mix until smooth. Slowly add in the dry ingredients and mix to combine.

Drop 1 level teaspoon of batter onto prepared baking sheets leaving space in between, placing only 12 cookies on each sheet because the cookies will spread in the oven.

Bake for 7-9 minutes. Remove from oven and let cookies cool on baking sheets for 2 minutes. Carefully transfer cookies to a wire rack and cool completely.

Melt the chocolate in a microwave safe mug 30 seconds, stir then repeat another 30 seconds at a time until the chocolate is melted. Careful not to overheat to prevent scorching.

Dip 1/3rd of the cookie into the melted chocolate, then into the sprinkles. Place on a tray lined with wax paper to harden.

Friday Foodday

Happy Friday! Here are my favorite recipes this week.

Cosmo Jello Shots
c/o The Kitchn

Ingredients
1/2 cup water
3/4 cranberry juice
1/4 cup lime juice
2 packets powdered gelatin
1/2 cup vodka
1/2 cup cointreau

Directions

Prepare the mold according to the directions above. Whisk together 1/2 cup water, 3/4 cup cranberry juice, and 1/4 cup lime juice in a small saucepan. Sprinkle the 2 packets of powdered gelatin over top and let sit for 5 minutes or until the gelatin is softened and the surface of the liquid is wrinkled. Warm over medium heat, stirring until the gelatin is completely dissolved. Remove from the heat and whisk in 1/2 cup vodka and 1/4 cup Cointreau. Garnish with lime zest before serving.


Asian Pork Meatballs with Sesame Noodles
c/o A Taste of Home Cooking

Ingredients
For the Meatballs:
1 1/4 pounds lean ground pork
1/4 cup Panko
1 egg, lightly beaten
4 scallions, minced
2 tablespoons low-sodium soy sauce
1/2 tablespoon sesame oil
1/2 teaspoon ground ginger
salt and pepper
1/3 cup Hoisin sauce

For the Noodles
1 package (16 ounce) stir-fry rice noodles (I used 13.25oz spaghetti)
1/4 cup low-sodium chicken broth
1/4 cup low-sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 teaspoon chili garlic sauce
2 teaspoons granulated sugar
1/4 cup Hoisin sauce
4 scallions, minced (plus more for garnish)
Sesame seeds, optional

Directions
Preheat the oven to 450 degrees. Line a baking sheet with foil and spray with nonstick spray.

In a large bowl, combine the pork, Panko, egg, scallions, soy sauce, sesame oil, ground ginger, and a few grinds of salt and pepper, until just combined. Using a tablespoon-sized cookie scoop, form 35 meatballs. Brush each one with a little Hoisin sauce. Arrange in a single layer on the baking sheet. Bake for 15 minutes.

In the meantime, bring a large pot of water to boil and cook the noodles according to package directions. Drain, rinsing the noodles under cool water, then drain again. Set aside. 

While the pasta and meatballs are cooking, whisk the sauce ingredients together in a bowl. Return the noodles to the pot and pour the sauce mixture over the top. Toss to coat. Serve a pile of noodles topped with some of the meatballs. Garnish with scallions and toasted sesame seeds.

Thin Mint Brownie Ice Cream Sandwiches
c/o Country Cleaver

Ingredients
½ cup Butter, melted + More for Pan
1 cup Sugar

• 2 Eggs
• ½ tsp Salt
• ½ cup Flour
• ½ cup Cocoa Powder
• ½ gallon Thin Mint Ice Cream - or Mint Cookie's and Cream

Directions

Preheat oven to 350 degrees. Butter a 10x15 inch jelly roll pan with butter. Line with parchment paper (NOT wax paper) and leave 2 inches of parchment paper hanging over the short edges of the pan. Butter the parchment paper as well.
In a large bowl whisk together melted ½ cup of melted butter and sugar. Whisk in eggs and salt. Whisk in flour and cocoa until just smooth. Spread into a thin layer all over to the edges of the pan. Bake for 10-12 minutes or until the brownies begin to pull away from the sides of the pan.

Remove from oven and let cool in the pan for 5 minutes. Using the overhanging paper, gently remove the brownies from the pan and allow to cool completely on a wire rack. When completely cool, cut the brownies length wise into two long pieces. Place one half of the brownie back into the pan and spread the softened ice cream and spread until smooth and even. Top with other half of the brownie.

Cover tightly with plastic wrap and freeze for about two hours, until set. Cut into 6-8 sandwiches. Wrap each sandwich with parchment paper for storage and place in an air tight container until devoured.

Friday Foodday

Happy Friday! Here are my favorite recipes this week.

Aged Brandy Apple Cider Hot Toddy

c/o Country Cleaver

Ingredients

4 Ounces Fruit Aged Brandy 

1/4 cup Aged Fruit from Aged Brandy

3 cups Apple Cider

1/8 tsp Cinnamon

Directions

In a saucepan, heat apple cider, and aged fruit cake until simmering. Add in cinnamon and stir to combine. Pour into mugs, and top with two ounces of aged brandy. Serve immediately.

Chicken Curry with Potatoes, Carrots, and Pear

c/o A Taste of Home Cooking

Ingredients

2 tablespoons olive oil, divided
2 chicken breasts or 4 chicken thighs, cut into bite-size pieces  
salt and pepper 
1 medium onion, minced
3 garlic cloves, minced or grated
2 tablespoons grated fresh ginger
3 teaspoons yellow curry powder
2 cups chicken broth, divided 
4-5 small gold potatoes, cut into bite-size pieces
3 carrots, cut into bite-size pieces
1 can chick peas, drained and rinsed
Juice of one lime
1 teaspoon fish sauce  
1 can coconut milk
Optional: sriracha or hot sauce, to taste 
Minced cilantro, for serving 

Directions

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then add to the hot skillet. Cook until browned but not cooked through, about 5 minutes. Remove the chicken to a plate and set aside. Add the onion, garlic and ginger to the skillet. Season with a little salt and pepper, then cook until the onions are softened. 

Add the other tablespoon of olive oil and the curry powder. Let the curry powder toast for about one minute, then add the potatoes, carrots, and chick peas. Add 1/2 cup of chicken broth, then stir to scrape up any browned bits from the bottom of the pan. 

Cover and cook until the potatoes and carrots are soft, about 10 minutes. Add the rest of the chicken broth and scrape the bottom of the pan again. Bring to a boil and simmer for another 5 minutes. 

Add the chicken and any accumulated juices, coconut milk, fish sauce, lime juice, and sriracha (if using) to the pan. Simmer until the sauce has thickened slightly (it will continue to thicken as it sits). 

Serve over basmati or jasmine rice topped with chopped fresh cilantro.

Maple Bourbon Bacon and Pecan Butter Tarts

c/o Closet Cooking

Ingredients

• 1 pie crust pastry, chilled
• 1 egg
• 1/2 cup brown sugar, packed
• 1/2 cup maple syrup
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup pecans, chopped (optional)
• 6 strips bacon, cooked and crumbled

Directions

1. Roll the pastry out to 1/8 inch thick and cut out 12 4-5 inch circles, pressing them into the holes in a muffin baking pan.
2. Chill the muffin pan in the fridge for at least 30 minutes.
3. Meanwhile, mix the egg, brown sugar, maple syrup, butter, vanilla extract, salt, pecans and bacon and pour the mixture into the tarts.
4. Bake in a preheated 350F oven and bake until set, about 15-25 minutes.

Friday Foodday

Happy Friday! Here are my favorite recipes this week.

Jungle Bird
c/o New York Times

Ingredients
½ ounce simple syrup
1 ½ ounces blackstrap rum, preferably Cruzan
¾ ounce Campari
1 ½ ounces pineapple juice, fresh or a high-quality brand
½ ounce fresh lime juice
Pineapple wedge, for garnish

 Directions
In a mixing glass three-quarters filled with ice, pour 1/2 ounce of simple syrup, the rum, the Campari, the pineapple juice and the lime juice. Shake until chilled, about 30 seconds. Strain into a rocks glass over one large piece of ice. Top with pineapple wedge.

 Chicken Piccata with Lemony Pasta 
c/o A Taste of Home Cooking

Ingredients
3 boneless, skinless chicken breasts
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced
1 cup chicken broth
1/2 cup dry white wine
Juice of 1 lemon
1 cup half and half, plus more if needed
1 tablespoon drained capers
8 ounces spaghetti, angel hair or linguine

 Directions
Slice each chicken breast in half lengthwise. In a food storage bag, combine the flour, salt and pepper. Add the chicken, seal the bag, and toss to coat.

Heat the butter and oil in large skillet over medium heat. Add the chicken and cook until golden brown, about 3 minutes per side. Remove the chicken to a plate.

Add the garlic and sauté for 30 seconds. Add the broth, wine and lemon juice, whisk and scrape the bottom of the skillet. Cook until the sauce is reduced by half. Add salt and pepper to taste. Reduce the heat to low, stir in the cream and capers.

While the chicken and sauce are cooking, cook and drain the pasta. Toss the drained noodles with the sauce. Serve with slices of the chicken on top.

Cake Batter Blondies 
c/o Buns in My Oven

Ingredients
1/2 cup butter, melted
3/4 cup brown sugar
1 egg, beaten
2 teaspoons vanilla
3/4 cup dry yellow cake mix
1/2 cup flour
1/4 teaspoon salt
1/2 cup sprinkles

Directions
Preheat oven to 350 degrees. Line a 8x8 baking dish with parchment paper. In a medium bowl, stir together the melted butter and brown sugar until well combined. Stir in the egg and vanilla. Stir in the cake mix, flour, salt, and sprinkles until well combined. Batter will be fairly sticky. Spread into the prepared baking dish and bake for 20 minutes or until tester comes out mostly clean. Cool before cutting and serving.

Friday Foodday

Happy Friday lovebugs,

Here are my favorite recipes this week.

Sparkling Sweet Tea Cocktail

c/o The Kitchn

Ingredients

1 1/2 cups sugar
7 1/2 cups warm water, divided
4 black tea bags
1 cup George Dickel Tennessee Whiskey
1 (12-ounce) can club soda or seltzer water, chilled
1 orange, sliced into wheels
1 lemon sliced into wheels

Directions

In a small saucepan heat the sugar and 1 1/2 cups of water just until the sugar completely dissolves. Set aside to cool.

In a large pitcher, combine the tea bags and the remaining 6 cups of water and steep until the tea is as strong as you like it: five minutes for a weaker tea and up to twenty minutes for a stronger brew.  Remove and discard used tea bags.

Add the cooled simple syrup and whiskey, and stir. Top with the cold club soda, and stir in the orange and lemon wheels. Fill the remainder of the pitcher with ice.

Serve in tall glasses filled with ice. Enjoy!

Siracha Beef Tacos

c/o Taste of Home Cooking

Ingredients

1 lb lean ground sirloin
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion or shallot, finely chopped
1/4 cup water
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon Sriracha*, divided
1/2 cup blue cheese dressing
8-10 flour tortillas
1 cup shredded cheddar cheese
1 cup tomatoes, chopped
2 cups shredded lettuce

Directions

Heat olive oil in a skillet over medium-high heat, add garlic and shallot and cook for 1-2 minutes, until softened. Add sirloin, stir to combine, and cook until browned. Add water, chili powder, cumin and 1/2 tablespoon Sriracha to sirloin mixture. Stir, reduce heat, and simmer for 5 minutes.

While taco mixture finishes cooking, combine blue cheese dressing and remaining 1/2 tablespoon Sriracha in a small bowl. Set aside.

Warm flour tortillas; Spoon taco mixture into tortillas and top with Sriracha sauce, cheese, lettuce and tomato.

Grilled Peaches with Honey and Yogurt

c/o Skinny Taste

Ingredients

• 1/4 cup fat free vanilla Greek yogurt
• 1/8 tsp cinnamon
• 2 large ripe peaches, cut in half (pit removed)
• 2 tbsp honey

Directions

Combine yogurt and cinnamon.

Grill the peaches, covered on low or indirect heat until soft, about 2-4 minutes on each side.

Drizzle with honey and serve each with 1 tbsp of yogurt.

Friday Foodday

Happy Friday lovebugs! Here are my favorite recipes this week.

Pink Elephant Cocktail
c/o Food Network

Ingredients
1 part white cranberry juice
1 part berry vodka
1/2 part raspberry liqueur (recommended: Chambord)
1/2 part Limoncello

Directions
To a shaker full of ice, add all ingredients. Shake well and pour into chilled martini glasses.








One Pot Chicken Mudega
c/o A Taste of Home Cooking

Ingredients
3 tablespoons olive oil
4 ounces thinly sliced prosciutto, chopped 
1 pound boneless skinless chicken breasts, cubed
Salt and pepper
1 onion, finely chopped
2 cloves garlic, minced
2 teaspoons flour
1 cup dry white wine
2 1/2 cups chicken broth
1 1/2 cups water
12 ounces thin spaghetti, broken in half
2 tablespoons butter
1/2 teaspoon lemon zest
2 tablespoons lemon juice
1 cup shredded Provel cheese 

Directions
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Add prosciutto and cook until crisp, about 4-5 minutes. Remove with a slotted spoon or tongs and set aside on a paper towel-lined plate.

Heat remaining 1 tablespoon olive oil in skillet over medium-high heat. Add chicken in a single layer and cook without moving for about 1 minute to brown. Stir the chicken and continue to cook until cooked through, about 2-4 minutes. Transfer to the bowl with the prosciutto.

Add the onion to the skillet. Cook over medium heat until softened. Stir in garlic and cook until fragrant, about 30 seconds. Add flour and cook for 1 minute. Stir in wine and simmer about a minute until thickened.

Stir in broth, water and pasta. Increase the heat to medium-high and cook at a high simmer for about 12-15 minutes until the sauce has thickened and the pasta is tender. Make sure to stir the pasta often with tongs so it doesn't clump together. 

Add the chicken, prosciutto and any juices to the skillet, along with the butter, lemon zest, lemon juice, and cheese. Stir well to incorporate everything and melt the cheese. If the sauce seems too thick, thin it with some water. You want the pasta to be silky and move around easily when picked up with tongs. Serve.

Pear Cranberry Caramel Crisp
c/o Country Cleaver

Ingredients

Pear Cranberry Filling:

5 Bartlett Pears, halved, cored and sliced in 1/3" slices

1 cup Dried Cranberries

1/4 cup Caramel Sauce

1/4 tsp Salt

1/2 tsp Vanilla

2 Tbsp Cinnamon

1/8 tsp Nutmeg

Crumble Crisp Topping:

1 1/4 cup Oats

3/4 cup Flour

1/2 cup Brown Sugar

1/2 cup Butter, softened

1 Tbsp Cinnamon

Directions

Preheat oven to 350 degrees. In a large bowl, add the pears and cranberries. Sprinkle the remaining ingredients over the pears and cranberries and toss to coat and combine all ingredients. Pour the mixture into a oven safe baking dish.

For the crumble crisp filling, fit a stand mixer with a paddle attachment.(This can also be done by hand in the mixing bowl you used for the pear cranberry filling - and a little elbow grease.)

Add all ingredients to the bowl, and with the mixer on low, beat the ingredients together until large crumbles form. Remove from the stand and sprinkle the crumbles over the pear-cranberry mix in the baking dish.

Place the dish in the oven and bake for 30-45 minutes, depending on the depth of the dish. If during baking the crumble is getting too brown, lightly tent with a piece of foil and continue baking until the fruit is tender and cooked through.

Remove from the oven and allow to cool slightly prior to serving. Top with ice cream and additional caramel sauce for an al a mode dessert!