Cranberry Brussels Sprouts with Bacon

Cranberry Brussels Sprouts with Bacon

Ingredients

  • 1 ½ Cups Cranberries
  • 2 Tbsp Brown Sugar
  • 1 ½ Lbs. Brussel Sprouts, trimmed, cut lengthwise in half
  • 4 Slices Four Brothers Bacon, cut into 1-inch pieces
  • ½ Cup Pecan Halves
  • 1/3 Cup Crumbled Blue Cheese

Instructions

  1. Heat oven to 425ºF.
  2. Cover rimmed baking sheet with foil, spray with cooking spray.
  3. Spread cranberries onto 1/2 of the prepared baking sheet; sprinkle with sugar.
  4. Place Brussel Sprouts, cut side down, on remaining part of baking sheet; top with bacon.
  5. Bake 30 minutes, adding nuts to baking sheet after 20 minutes.
  6. Stir ingredients on baking sheet until combined; sprinkle with blue cheese.
http://celebratemore.com/home/cranberry-brussels-sprouts-with-bacon/

Slow Cooker Apple Crisp With Caramel Drizzle

Slow Cooker Apple Crisp With Caramel Drizzle

Ingredients

  • 8 Apples, peeled and thinly sliced
  • 1 teaspoon Cinnamon
  • 1/4 Cup White Sugar
  • 3/4 Cup Flour
  • 3/4 Cup Oatmeal
  • 3/4 Cup Brown Sugar
  • 1/2 Cup Butter

Instructions

  1. Spray medium slow cooker with non-stick spray and add sliced apples. Sprinkle cinnamon and sugar on top and stir to coat evenly.
  2. In a separate bowl mix the remaining ingredients, cutting in butter with a pastry blender until you get pea size pieces of butter. (Or cut butter into small pieces by hand and stir into dry mix.)
  3. Spread mixture on top of apples coating evenly. Cook on high for 2 hours checking occasionally and pulling edges in if needed to prevent burning. Turn slow cooker to low for 1 more hour or until cooked thoroughly.
  4. When turning apple crisp to low, take a separate, small slow cooker to warm up caramel for drizzle. Warming time will vary depending on style of crockpot and amount of caramel.
http://celebratemore.com/home/slow-cooker-apple-crisp-with-caramel-drizzle/

Greek Yogurt Fruit Dip

Greek Yogurt Fruit Dip

Prep Time: 5 minutes

Total Time: 1 hour, 5 minutes

Yield: 4-8

Ingredients

  • 1 1/2 Cups Plain Greek Yogurt
  • 1/4 Cup Honey
  • 1 tsp Cinnamon
  • 1 tsp Vanilla

Instructions

  1. Mix all ingredients in bowl and refrigerate for 1 hour so flavors combine.
  2. Serve with all your favorite fresh fruit.

Notes

Dietitian's Tips: - Look for plain greek yogurt that is fat free and has less than 10 grams sugar. - Cut up all types of fruit including melon, grapes, apples, pineapple and more. - This is a great after school snack or to have after dinner as a sweet dessert.

http://celebratemore.com/home/greek-yogurt-fruit-dip/

Strawberry Pretzel Bars

Strawberry Pretzel Bars

Ingredients:

  • 4 Tbsp Sugar
  • 1 Cup Butter, melted 
  • 2 Cups Pretzels, finely crushed 
  • 6 Oz. Box Strawberry Jello
  • 8 Oz. Cream Cheese, softened 
  • 2/3 Cup Sugar 
  • 8 Oz. Whipped Topping, thawed
  • 14 Oz. Frozen, Sliced Strawberries

Garnish (optional):

  • 1 Lb. Fresh Strawberries
  • 8 Oz. Whipped Topping, thawed

Directions: 

  1. Combine 4 Tbsp sugar with melted butter. Add to crushed pretzels and mix well. 
  2. Press pretzel mixture into bottom of 9×13 pan. Bake at 375ºF for about 10 min. Remove from oven and let cool completely. 
  3. Meanwhile, bring 2 cups of water to a boil. Add Jello and stir until fully dissolved; remove from heat and allow to cool completely. 
  4. While crust and jello are cooling, combine cream cheese, sugar and whipped topping in a large bowl. Beat until smooth. 
  5. Once crust is cooled, spread cream cheese mixture evenly over crust, making sure mixture covers any holes, especially around edges.
  6. Place sliced strawberries in single layer on top of cream cheese mixture. Then poor jello mixture evenly over top. 
  7. Refrigerate for at least 4 hours, or until jello is fully set. 
  8. Before serving, add 12 dollops of whipped topping in a 3×4 grid followed by a fresh strawberry on each dollop. Cut into 12 bars and serve chilled. 

Strawberry Smoothie Pops

Strawberry Smoothie Pops

Ingredients: 

  • 2 Cups frozen berries
  • 1 Cup non-fat vanilla Greek yogurt
  • Splash of milk
  • Chunks of frozen fruit
  • 1 Tbsp. Ground flax seed (optional)
  • 1 Tbsp. Chia seeds (optional)

Directions:

  1. Blend all of the ingredients (except a few chunks of frozen fruit) in a blender.
  2. Add milk as needed and blend until smooth.
  3. Add in chunks of frozen fruit and pour into popsicle molds.
  4. Let freeze overnight.

Grilled Ribs With Sweet & Savory Sauce

Weekly Ad Recipe Grilled Ribs With Sweet & Savory Sauce www.cobornsblog.com

If you want a sweet and sour flavor for ribs this is the recipe for you. I’ve used this same kind of sauce with meatballs and loved them, so I thought it would be great for pork as well. Wow does it give you some awesome flavor! Enjoy… I did! Continue reading

No-Bake Strawberry Blueberry Trifle

Coborn's Weekly Ad Recipe No-Bake Strawberry Blueberry Trifle www.cobornsblog.com

No-Bake Strawberry Blueberry Trifle
Serves: 10-12
Ingredients
  • 17 Oz. Angel Food Cake, cut into 1 inch cubes
  • 1 Lb. Fresh Strawberries, hulled and sliced
  • 1 Lb. Fresh Blueberries
  • 1/4 Cup Water
  • 2 T. Sugar
  • 2 T. Lemon Juice
  • 2- 8 oz. Cream Cheese,
  • pkgs. Softened
  • 3/4 Cup Sugar
  • 2 Cups Heavy Whipping Cream
  • 1/2 tsp. Vanilla
Instructions
  1. In a measuring cup, combine water, 2 T. sugar and lemon juice and stir until sugar is dissolved.
  2. Set aside.
  3. Beat together cream cheese and 3/4 cup sugar on medium speed until creamy and smooth.
  4. With mixer on, pour in heavy cream, then turn mixer to medium/high and continue beating until consistency of whipped cream.
  5. Add vanilla and beat until incorporated.
  6. Place 1/3 of angel food cake into the bottom of a trifle dish and brush with 1/3 of lemon syrup.
  7. Add 1/3 of cream and loosely spread it over cake pieces.
  8. Add 1/2 of the strawberries.
  9. Repeat with remaining ingredients (adding 1/2 of the blueberries for the second fruit layer).
  10. Frost the top with last 1/3 of cream and decorate with remaining fruit.