Brownies & Bars

Oatmeal Cranberry Cheesecake Bars

I ate way too many of these this afternoon. An oatmeal shortbread crust with creamy cheesecake and cranberry filling, yummy!

Oatmeal Cranberry Cheesecake Bars

2 cups flour
1¼ cups oats
3/4 cup brown sugar
1 cup butter, room temp
12 oz cream cheese, room temp
1/2 cup sugar
2 eggs
2 tsp lemon juice
1 tsp vanilla
1 (16 oz) can whole berry cranberry sauce
2 tsp cornstarch

Preheat oven to 350°. In large bowl, stir together flour, oats, and brown sugar. Add softened butter and with electric mixer, mix until mixture resembles coarse crumbs. Measure out 1½ cups of crumb mixture and set aside in separate bowl. Pour remaining crumbs into sprayed 9″x13″ baking pan and press evenly into bottom of pan. Bake 15 minutes.

While crust is baking, cream softened cream cheese and sugar together until light and fluffy. Add eggs, lemon juice and vanilla extract; mix well. Also while crust is baking, in small bowl, combine cranberry sauce and cornstarch; mix thoroughly.

When crust is done baking, remove from oven and pour cream cheese mixture evenly over the crust. Spoon cranberry mixture in small amounts evenly over cream cheese mixture. Sprinkle reserved oatmeal crumb mixture over top of cranberry mixture. Bake 40 minutes or until completely set and very lightly golden. Cool completely on wire rack. Cover and refrigerate for at least 3 hours until bars firm up. Cut into bars and serve. Recipe found on afamilyfeast.com.

One Year Ago: Swedish Cardamom Braid Swedish Cardamom Braid

Two Years Ago: Oatmeal Creme Pie Cupcakes Oatmeal Creme Pie Cupcakes

Three Years Ago: Orange Cranberry Scones Orange Cranberry Scones

Pies

Lazy Apple Berry Pie

This is what happened when I wanted pie and was too lazy to peel apples. ;o)

Apple Berry Pie 1

Apple Berry Pie 2  Apple Berry Pie 3

Pastry for double crust pie
1 (21 oz) can apple pie filling
1 (14 oz) can whole berry cranberry sauce
4 cups frozen berries (mix I used had blackberries, raspberries, & blueberries)
1/3 cup sugar
1/3 cup flour
1 tsp cinnamon

Preheat oven to 400°. Line 9″ deep dish pie plate with half the pastry. In large bowl, stir together apple pie filling and cranberry. Fold in berries. Stir together sugar, flour, and cinnamon; gently stir into fruit filling mix. Pour into pastry lined pie plate. Roll out top crust and lay over filling, crimp edge. Cut a few vents with knife, sprinkle with cinnamon sugar and sparkling sugar (in desired). Bake for 40-45 minutes, cool, refrigerate until filling is set.

One Year Ago: Pistachio Bread Pistachio Bread 3

Two Years Ago: Quick & Crusty French Baguettes Quick & Crusty Baguette

Side Dish

Homemade Cranberry Sauce

It only takes 30 minutes and so worth it! Eat it with turkey, roast beef, or ham. Warm it and have it over brie, ice cream, or better yet a brownie sundae. Oh, use it on a sandwich. I am sure there are countless ways to use this sauce that is a little tart, a little sweet, and a lot yummy!

Homemade Cranberry Sauce

1¾ cups water
1/2 cup orange juice
2 cups sugar
1/4 cup corn starch
zest of 1/2 an orange
1 tsp cinnamon
2 (12 oz) bags fresh cranberries

In large pot, stir together water, orange juice, sugar, corn starch, orange zest, and cinnamon. Stir in cranberries, bring to boil and cook for 5 minutes. Turn down to low and simmer for 20 minutes until cranberries are tender and start to split. Use spoon or rubber spatula to press cranberries against side of pan to smash. Smash them all or leave some whole, it’s up to you and how you like it. Remove from heat, cool, put in airtight container, and refrigerate. Makes 6 cups of cranberry sauce.

One Year Ago: Happy Thanksgiving Pumpkin Eggnog Pie

Two Years Ago: Ginger Snap Walnut Pumpkin Pie Ginger Snap Walnut Pumpkin Pie

Breakfast, Cakes

Cranberry Cinnamon Coffee Cake

In my opinion, you should never have canned cranberry for Thanksgiving dinner, homemade is best. Here is what you can do with a can of cranberry…

Cranberry Cinnamon Coffee Cake

Cake:
½ cup butter, softened
1 cup sugar
2 eggs
1 ½ tsp vanilla
1 ½ cups flour
1 tsp baking soda
½ tsp salt
1 cup sour cream
1 (14 oz) can whole berry cranberry sauce, stirred

Topping:
1/4 cup brown sugar
2 Tbl sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup chopped walnuts (or pecans)

Preheat oven to 350°. Cream butter and sugar. Add eggs one at a time. Add dry ingredients alternately with sour cream. Spread half the batter in a sprayed 9″×9″ pan. Spread cranberry sauce over batter. Drop spoonfuls of remaining batter over cranberry sauce and spread carefully. Stir together topping ingredients and sprinkle over top of batter. Bake 45 minutes.

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Two Years Ago: Pumpkin Gingerbread Pumpkin Gingerbread with Cinnamon Pumpkin Cream Frosting