Sunday, November 25, 2007


The following recipes were my contributions to our Thanksgiving meal with Dave's family:

Ranch Mashed Potatoes

I found this in my most recent
Cooking Light magazine, which said of this delicious dish, "This tasty side captures the flavor of ranch potatoes without additional calories, fat, and sodium."
  • 4 lbs. red potatoes, cubed (unpeeled)
  • 1/2 cup reduced-fat sour cream
  • 1/4 chopped green onions
  • 1/4 cup low-fat buttermilk
  • 3 T. butter, softened
  • 3/4 tsp. salt
  • 3/4 tsp. dried basil
  • 3/4 tsp. dried oregano
  • 1/2 tsp. garlic powder
  • 1/2 tsp. freshly ground pepper
  • 1/4 tsp. dried dill

Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Transfer potatoes to a large bowl. Add sour cream and remaining ingredients; mash with a potato masher to desired consistency.

Yield: 12 servings (serving size: 2/3 cup)

Apple-Cherry-Cranberry Crumble

This is an adaptation of a recipe that was originally "Cranberry-Cherry Crumble." I decided to adapt it to save a little money, since cherries are expensive, and also I increased the quantities to prepare it in a 9x13 pan, instead of an 8x8 pan. The results are quite yummy--a balance of tart and sweet with a flavorful, crunchy streusel topping.

  • 2 large Granny Smith apples, peeled and diced into large chunks
  • 3 large Golden Delicious apples, peeled and diced into large chunks
  • 1-1/4 cup fresh cranberries
  • 1 cup sweetened, dried cherries (see note below)
  • 3/4 cup sugar
  • 4 T. flour
  • 1-1/2 tsp. cornstarch
  • Cooking spray
  • 1/4 cup slivered almonds
  • 1/3 cup dry oatmeal
  • 1/3 cup whole-wheat flour (may substitute all-purpose flour)
  • 1/3 cup packed brown sugar
  • 1/4 tsp. salt
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. almond extract
  • 4 T. chilled butter, cut into small pieces

Preheat oven to 375 degrees. Combine first seven ingredients (through cornstarch) in a large bowl, tossing gently to thoroughly coat fruit. Coat a 9x13 pan with cooking spray and transfer fruit mixture into the pan.

Combine almonds through extract in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle mixture evenly over fruit mixture. Bake at 375 degrees for 45-50 minutes, or until filling is bubbly and topping is golden brown.

**Tip-You can purchase sweetened, dried Montgomery cherries at Trader Joe's for only $2.99! Go Joe!

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