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Cranberry Waldorf Salad

November 21st, 2014 by Jean Gleason


Cranberry Waldorf Salad
  • 1 cup fresh cranberries
  • 1 teaspoon cinnamon
  • 5 Tablespoons maple syrup (divided)
  • 3 Tablespoons apple cider vinegar
  • 3 Tablespooons olive oil
  • 1 teaspoon Dijon mustard
  • 3 apples cut into ½ inch pieces
  • 3 stalks celery, diced
  • 1 ½ cups walnuts, chopped
  • 3 cups baby arugula

  1. Pulse cranberries with cinnamon and 2 tablespoons maple syrup.
  2. Let sit while you prepare the rest of the salad.
  3. Whisk together 3 Tablespoons maple syrup with vinegar and Dijon mustard. Drizzle olive oil into mixture while you continue whisking.
  4. Toss together apples, nuts, celery, and cranberries.
  5. Add vinaigrette and mix together.
  6. Serve on top a bed of greens.

Cream Cheese with Cranberry Horseradish Sauce

November 21st, 2014 by Jean Gleason
Cream Cheese with Cranberry Horseradish Sauce
  • 1 can cranberry sauce (or use 1 cup bourbon cranberry sauce)
  • ¼ cup sugar
  • ⅓ cup minced onion
  • 2 tablespoons horseradish
  • ½ teaspoon fine sea salt
  • 1 package cream cheese
  • fresh cranberries to garnish

  1. Combine cranberry sauce, sugar, minced onion, horseradish and sea salt in a saucepan and bring to a boil over medium heat, stirring frequently. Remove from heat.
  2. Pour into a glass bowl, cool, and then refrigerate for at least 1 hour.
  3. Top cream cheese with Cranberry-Horseradish Sauce.
  4. Serve with crackers and smoked salmon.


Oh So Tasty Pumpkin Bread Pudding!

November 13th, 2013 by Jean Gleason


Oh So Tasty Pumpkin Bread Pudding!
Prep time

Cook time

Total time


Recipe type: Dessert
Serves: 8-10

Bread Pudding
Ginger Cream Drizzle
  • 1 cup milk
  • 1 cup heavy cream
  • 2 tsp organic ground ginger
  • 1 tsp vanilla
  • 5 egg yolks
  • ½ cup granulated sugar

Bread Pudding
  1. Preheat oven to 350°F.
  2. Dry bread cubes on a cookie sheet in 350°F oven for 10 to 15 minutes.
  3. Spread the dried bread cubes on a 13x9x2-inch baking pan.
  4. In a large mixing bowl, whisk together all pudding ingredients (not the butter).
  5. Pour mixture evenly over bread cubes.
  6. Let sit for 10 minutes, until bread is well-coated and soaked.
  7. Top with butter pieces, and bake 45 to 50 minutes.
  8. Pudding should be set in center: do not over bake.
  9. Remove from oven, and divide evenly into serving dishes. Serve warm with topping.
  1. Heat milk, cream, ginger and vanilla in a medium, heavy saucepan over medium heat until mixture is hot and begins to boil slightly, stirring occasionally.
  2. Remove from heat.
  3. While mixture is heating, whisk egg yolks and sugar together until smooth.
  4. Slowly pour ⅓ cup of hot milk mixture into egg yolks, whisking constantly. (So eggs don’t cook when combining two temperatures.)
  5. Gradually add egg yolk mixture back to remaining milk mixture in pot, whisking constantly.
  6. Return pot to the stove, and continue to cook, stirring constantly, until the mixture coats the back of a spoon.
  7. Do not boil, or sauce may curdle.
  8. Set aside, uncovered. Pour over warm pudding, and serve.


Chocolate, Bourbon and Cranberries!

November 13th, 2013 by Jean Gleason


Chocolate Lava Cake with Bourbon Cranberry Sauce
Prep time

Cook time

Total time


  • 5 Tbs of coconut oil
  • 3.5 oz dark chocolate
  • 2 large eggs
  • 1 large egg yolk
  • 3 Tbs coconut sugar
  • 2 Tbs flour
  • 2 teaspoons cocoa powder
  • pinch of salt
Cranberry Bourbon Sauce
  • 12 oz bag of cranberries
  • 1 cup sugar
  • 1 teaspoon organic cinnamon
  • ¼ cup bourbon

Bourbon Cranberry Sauce
  1. Blend together cranberries, sugar and cinnamon.
  2. Bake at 350°F for 1 hour, stirring after 30 minutes.
  3. Remove from oven and stir in bourbon.
  1. In a double boiler, melt together coconut oil and chocolate.
  2. Meanwhile, beat eggs and cocoanut sugar together for 3 minutes.
  3. Meanwhile mix together flour cocoa and salt.
  4. Stir the chocolate mixture into the egg mixture.
  5. Fold in the flour mixture.
  6. Spoon into 4 greased ramekins and chill for 30 minutes.
  7. Preheat oven to 425°F. Place ramekins onto baking dish and add water until it rises ½ up the sides of the ramekins.
  8. Bake for 15 minutes.
  9. Flip cake out of ramekins onto plates and serve with a dollop of bourbon cranberry sauce and whip cream.



A Thanksgiving Twist on Traditional Cheesecake

November 13th, 2013 by Jean Gleason
Cheesecake with Bourbon Cranberry Sauce
Prep time

Cook time

Total time


Recipe type: Dessert
Serves: 12

  • Crust
  • 24 gingersnaps
  • 3 Tablespoons coconut oil
  • Filling
  • 4 8 oz packages of organic cream cheese
  • 1⅓ cup organic coconut sugar
  • ¼ teaspoon salt
  • 1 Tablespoon vanilla
  • 4 organic eggs
  • ⅔ cup organic sour cream
  • ⅔ cup organic whipping cream
  • Topping
  • 2 cups organic sour cream
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla extract
  • Bourbon Cranberry Sauce
  • 12 oz package of fresh cranberries
  • 1 cup sugar
  • 1 teaspoon organic ground cinnamon
  • ¼ cup bourbon

  1. Preheat oven to 350°F
  2. pulse the gingersnaps in a food processor until they are fine crumbs
  3. add coconut oil and pulse a few more times
  4. Press into the bottom of a 9 inch spring form pan.
  5. bake for 15 minutes.
  6. After crust cools, wrap bottom and sides of pan in aluminum foil, pressing sides tightly so that water won’t penetrate the foil.
  1. Beat the cream cheese in a stand mixer for 4 minutes scrap down sides of bowl and
  2. Add sugar and beat 4 more minutes – scrap down sides of bowl.
  3. Add salt and vanilla extract and eggs one at a time beating between each egg.
  4. Add sour cream and heavy cream and blend together.
  5. Pour filling into prepared pie crust.
  6. Place wrapped spring form pan into large roasting pan.
  7. Pour boiling water into the roasting pan until it rises ½ way up the outside of the spring form pan.
  8. Bake at 325 degrees for 1½ hours.
  9. Turn off oven, open oven door and let cake cool in oven for another hour.
  10. Once the cheesecake is cooled, cover and move to the refrigerator overnight (or a minimum of 4 hours).
  1. Blend sour cream with powdered sugar and vanilla extract.
Bourbon Cranberry Sauce
  1. Toss cranberries with sugar and cinnamon.
  2. Bake in 350° oven for 1 hour, stirring after 30 minutes to smash cranberries.
  3. Add bourbon after removing from oven and stir once more.
Put it all together!
  1. Run a knife along the sides of the spring form pan.
  2. Open the spring and release the sides from the bottom.
  3. Spread the topping over the top of the cheesecake.
  4. Add a dollop of cranberry sauce to each piece of cheesecake when you serve it.