Rich & Dreamy Cranberry-PineApple Salad

Salad or dessert? That's what I'm asked when I serve this cranberry PineApple Salad.

 I like to experiment with salads. Craving something creamy, crunchy and packed with flavor I came up with this dreamy delight. Flavors of cranberry, pineapple adding texture with celery, walnuts, gala apples and tanginess flavor of Cream Cheese this was a hit with family and friends. It can be served right along side anything from chicken, turkey, ham, roast, you name it. My guests ask "Is it a salad? or Dessert?" It's definitely both!

I won't tell you how it started, but I kept going and adding ingredients to this bowl of fluff and ended up with this amazing side salad. I made it 3 times this week and ate every bit (except for the little plate I gave my girl friend across the street) myself. I do plan to make this for the upcoming holidays  because I know my Mom and sisters will love it!

Why gala apple you ask....

Gala apples have a mild sweet and vanilla-like flavors with a floral aroma. The Gala apple variety is excellent for fresh salads such as this.  

Why California Walnuts? Let's just say You'd Be Nuts Not To Go With  CA walnuts ... They are crunchy, undoubtedly my favorite and can hold their own flavor in creamy salads

Rich & Dreamy Cranberry-PineApple Salad

 

Cook time 30 Min | Prep time 20 Min | Serves 6

(Note: Cook time is chill time)

Ingredients
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

• 20 oz canned crushed pineapple, drained thoroughly
• 2 c fresh or frozen cranberries, thawed, processed finely
• 1 1/2 Tbsp granulated sugar
• 2 stalks celery, diced small
• 1 gala apple peeled and chopped
• 4 oz marshmellow creme
• 8 oz tub whipped topping
• 8 oz cream cheese, softened, room temp
• 1/4 c 2% milk
• 1/2 c powdered sugar (confection sugar)
• 2/3 c walnut pieces, or chopped walnuts

Directions
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Drain pineapple thoroughly, strain, ring out any excess juices, set aside.

In a food processor, add cranberries and chop fine, add to drained pineapple. (If cranberries are frozen, place under warm water for 2 minutes to thaw) add 1 1/2 T sugar while processing

With a hand mixer, mix softened cream cheese until smooth, add 1/4 c. milk and 1/2 cup powdered sugar, mix until smooth.

Add 4 oz marshmellow creme to cream cheese, stir until combined.

In a bowl mix pineapple, diced apple, cranberries, chopped celery.Add Cream cheese mixture, fold in 8 oz whipped topping and fold into mixture. Add chopped walnut pieces and fold until combined.
Chill cranberry-pineapple salad in refrigerator for 20-25 minutes to an hour to chill.

To Serve: a) add to Texas sized muffin pan, sprayed with cooking spray, level off and set in freezer for 10 min to chill. Turn out muffin pan onto a cookie sheet, with a spatula place one at a time on bib or green lettuce leafs; or b) Line a martini glass with leaf lettuce, add salad to 1 cup measuring cup and turn onto lettuce in glass, top with extra cranberries if desired.

A Sweet Reward-Spiced Sweet Potato Sandwich Cookies with Caramel Infused Cream Filling

 Interupting my regularly scheduled blog post with a short and sweet note. The title is a mouth full, Yes? BUT just in Time for the Holidays!!!

I absolutely love food blogging, but I have to admit that there are both pros and cons to this hobby.

Pro: Creating and eating lots of yummy recipes.
Con: Coming up with recipes that other people will want to make and eat (not always as easy as one might think)

Pro: Having a greater appreciation for food in general.
Con: Driving my family crazy with my photo taking and over-excitement for food! ;)

Pro: Always having fresh baked goods in the house.
Con: Weight gain caused by eating everything I make!

Pro: Entering my creations in Recipe Contest and WINNING!!!!!

Last year while browsing the internet, I came across a recipe contest.

Although the deadline was fast approaching, my thoughts were spinning because I absolutely love Sweet Potatoes. I had several ideas stirring in my head when I created this recipe. Originally I was going to make sweet potato biscuits when I decided I wanted something more spicy and sweet. Then the idea occured to me to try and make a cookie. My vision took a few turns while making these little babys. A sugar cookies with a sweet potato filling....No a cookie with a kick and sweet cream....

It wasn't until I baked them that I had the idea to add the caramel infused cream icing. I quickly stored the cookies away and made the icing which I use alot for cupcakes. I used a piping bag with a star tip to swirl the icing on the cookies to make a pretty presentation. My mouth was watering the entire time I was icing the halved cookies. I couldn't wait, I knew the combination was going to be a hit. I was so sure of the delicious direction I was going that I iced the entire batch without hesitation. After I chilled the cookies and topped with the other half, I finally rewarded myself with a bite! Oh------- my------ was I right.

The sweet potato cookie with a kick and a slightly sweet cream filling was more of the decadent cookie I was aiming for. The combination of the salted carmel cream with the sweet potato sugar base cookie was love at first bite.

Happy with my creations, I entered the contest. It seemed like forever, in fact I had already assumed a winner was picked when I received this email:

Good morning Valonda,
I am writing to let you know that your recipe for Spiced Sweet Potato Sandwich Cookies was the Dessert category winner for the 2013 Sweet Rewards Recipe Contest. Congratulations! The competition this year was fierce and we were very pleased with the results. The Louisiana Sweet Potato Commission is preparing your plaque and prize check for $500 and you should receive it within the next few weeks.
As part of the contest you will be featured in the November/December issue of Louisiana Cookin' magazine and I will have some sent to your address below when it's back from the printer. The winning recipes will also be posted on louisianacookin.com.
Attached is a recipe release that I will need you to look over and sign. It is a non-exclusive agreement that lets us edit the recipes so they match our editorial style and gives us permission to reprint the recipe in the future. Please don't hesitate if you have any questions.

Best regards,
Daniel Schumacher
Editor, Louisiana Cookin

You can only imagine my surprise! I am so honored. A few weeks later I received a package with a letter from the Louisiana Sweet Potato Commission congratulating me on being their 1st place winner out of 800 recipes. WHOA 800? If it wasn't in print I wouldn't believe it either. Whoo hoo. Now this really is a bigger honor than I initially thought. I carefully removed the bubble wrap that surrounded this beautiful plaque. Absolutely beautiful. My family standing with me, I would not let them touch it. Yeah, go ahead and laugh, you would do the same. The photo of my cookie was perfect! I had to display it, no this wasn't going to be in a box somewhere. This plaque is proudly displayed in my kitchen! Makes me smile everytime I look at. SWEET!!!!

Just a couple weeks ago, As I am preparing to compete in the World Food Championship in Las Vegas, I received my copy of the Nov/Dec 2013 Issue of Louisiana Cookin.

How cool is that! Duck Dynasty on the cover of the magazine that my recipe appears in. Another Woot!

Wanting to keep this short and sweet (no pun intended .... well maybe just a little) I can now share with you the Winning Recipe. Go Induldge, leave your comments and let me know what you think.

Spiced Sweet Potato Sandwich Cookies with Caramel Infused Cream Filling

Prep time: 30 min | Cook Time: 30 min | Servings: 2 1/2 dozen

If you want to impress your friends, you can convert your sweet potatoes into a delicious sinful dessert with just a few turns of the mixer. This recipe may seem complicated, but having all the ingredients measured out ahead of time is key. These cookies are definitely a *sweet reward.*

INGREDIENTS:

1 cup butter, softened
¾ cup confectioners' sugar
2 teaspoons vanilla extract
¾ cup canned sweet potato, puréed
2½ cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
1 teaspoon freshly grated nutmeg
1½ teaspoons pumpkin pie spice
½ teaspoon ground cardamom
¼ teaspoon cayenne pepper

Caramel Infused Cream Filling:

[Makes approximately 2 3/4 cups]
1¼ cups confectioners’ sugar
¼ teaspoon salt
¾ cup plus 2 tablespoons chilled heavy whipping cream
½ cup butter, softened
3 tablespoons prepared caramel ice cream topping

DIRECTIONS:

1. In a large bowl, beat butter at medium speed with an electric mixer until creamy. Gradually add sugar,beating until smooth. Beat in vanilla and sweet potato.
2. In a medium bowl, whisk together flour, baking powder, salt, nutmeg, pumpkin pie spice, cardamom, and cayenne. Gradually add flour mixture to butter mixture, beating at low speed until combined.
3. Divide dough in half; flatten each into a disk. Roll each disk to ¼-inch thickness between 2 sheets of wax paper. Refrigerate until firm, about 20 minutes.
4. Preheat oven to 350°. Line 2 baking sheets with parchment paper.
5. Working with one portion of dough at a time, remove top piece of wax paper; cut with a 2-inch round cutter. Place cookies 1 inch apart on prepared baking sheets.
6. Bake until edges are golden, 12 to 14 minutes. Cool on baking sheets 1 minute; transfer to wire racks and cool completely.

Cream Filling:

1. In the work bowl of a food processor combine sugar, salt, cream, butter, and ice cream topping. Process until thickened slightly.
2. Transfer mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat until light and fluffy, stopping occasionally to scrape down the sides of bowl, about 15 minutes. Do not overmix.
3. Transfer filling to a pastry bag fitted with a large round or star tip.
4. pipe about 2 teaspoons Caramel Cream Filling onto half of cookies. Top with remaining cookies.
Serve immediately.

Award-Winning-Garlic Shrimp & Orzo Salad

Sliding down the hallway sideways in my socks and feeling like Steve Martin in "The Jerk"....yelling 'the phone book is here, the phone book is here, I AM SOMEBODAY' I can legitimately say this recipe is award-winning. I just received my complimentary copy of the August/September issue of Country Woman's Magazine.

Butter Believe It.

Although computer issues has slowdown my blog and I haven't posted in quite sometime, I've missed my blogging days. I've found another creative side of myself and have been busy creating custom cakes for all occasions. I plan to incorporate my baking addiction to this site in the near future. If you would like to take a peek at some of my cakey bites, you can find me on Special Occasion Sweets Facebook's page

As a matter of fact, todays post has to do with baking, butter to be exact.
I finally took the time to make myself a little cheat sheet for butter measuring. Maybe I’m the only person in the world who has this problem, but in case I’m not I figured I’d share my crib notes with you.

Am I the only person who curses almost every time a recipe calls for butter and lists the amount in cups? You’d think that I’d have this whole butter thing down pat by now (no pun intended), but I never remember. So if you're like me, hope this helps.

Celebrating my new look with German Chocolate Cake with Coconut Pecan Frosting

Were celebrating with cake! With the new year upon us, I decided I needed a little change on my blog. I have been working hard this week to bring my blog a new look as I'm sure you've already noticed! I have a new graphic at the top which is more recipe and/or cooking related. I just have to shout out to Lena at Simply Fabulous as she inspired me with her "just like me" blog characters. This one is mine thou! Lena helped me with my new recipe girl to get her just right. Check them out if you're looking for an update or new theme to your design. Check out the tutorials too. They are easy to follow and will help you with neat tips and tricks.
Although I've been busy behind the scenes here, I'm just getting settled. I can't wait to get started on some long overdue posts. I'd love to hear your thoughts on my blog.
Today.... we celebrate with my favorite cake! One of my most indulgent cake is the almighty German Chocolate. This cake is not for you if you are watching your calories, it's not the skinny version, it is for you if you want to indulge....What if you could make the best, moist chocolate cake recipe you ever tasted, from scratch, in about the same time it takes you to make a box cake?

Doesn't that just make your mouth water!!!

Chicken Tortilla Soup

I recently had a hankering for this old favorite. With the weather cold outside, this is the perfect soup to warm you from the inside out. I love a good spicy and savory soup. I like mine with a dollop of sour cream. You can easily make this in the crockpot, throwing all the ingredients in, or if you're pressed for time, make it stove top.

Williams-Sonoma $50 Give-Away

Win a $50 Williams-Sonoma Gift Card!

Williams-Sonoma is offering one lucky reader a $50 gift card to help with building your family's kitchen.

Like many of you, I find things I want for Christmas when I'm shopping for others! One of my favorite places to shop is Williams-Sonoma.  

Breakfast for Dinner "Brinner"

With the hustle and bustle in the mornings getting the kids off to school, a "Sunday Breakfast" is mostly out of the question.  But who doesn't love breakfast for dinner?   There's something so comforting about smelling sausage or bacon waffling (yes, I meant to say that) throughout the house late in the evening. Let's face it, sometimes it's also the only way to get dinner on the table when the day gets away from you. I admit, I make breakfast for dinner every couple months weeks. My husband's egg sandwiches and breakfast burritos are amazing as well, gives me a night off of cooking too!

V's Creamy Biscuits - Happy Father's Day!

For Father's day I got up early to make a big ole batch of these big, rich biscuits. They are my go-to recipe and are a real treat, they are crunchy on the outside but on the inside they are tender, creamy, light and fluffy. Get your favorite jam out and make some. Serve with scrambled eggs and bacon.  Oh-my what a treat!

V's Tri-Tip Marinade

This year is flying by, isn't it?  Seems like February was just a week ago and here it is June. Well in spite of the fact that I seem to be living in a time warp, I have been one busy bee! The boys only have a couple more days of school left and then home for the summer! woo hoo.... My oldest, my marine, came home for the long Memorial Day weekend and all he wanted to do was spend a lazy day at the lake.

Philly Peanut Butter Balls

Real Women of Philadelphia

It's Challenge Week 4

We're making DESSERTS yawl!

DESSERT #1

Opens Noon PT Monday, April 19, 2010.

Closes 6:00 PM PT Sunday, April 25, 2010.

I went back and forth on this one. (Desserts spelled backwards STRESSED!) Wow there are some talented women out there I'm competing with. Everyone is so wonderful though and so supportive on the website. I've made a ton of Philly phriends! Yawl check it out if you haven't already.

~V's Mexican Lasagna

Real Women of Philadelphia

Week 3: ENTRÉE #1
(No doubt in my mind what I'm making for this category!)

Opens Noon PT Monday, April 12, 2010.

Closes 6:00 PM PT Sunday, April 18, 2010.

I'm so proud of this recipe yawl! My original was actually featured in Taste of Home's Simple & Delicious I was so honored! This publication actually is what got me excited to share my recipes!

I tweaked MY ORIGINAL!!!! AND IT WAS AMAZING - Probably won't make it any different EVER! Taking Philadephia Cream Cheese and adding it in the sauce made it creamier, richer and over-the-top PHAB! Then I added whipped Philadelphia in with the ricotta mixture - OMG, amazing! What's not to love here yawl.

I have taken my signature dish which I created by accident when I was going to make Enchiladas and realized I didn't have tortillas. I found no-boil lasagna noodles in my pantry and decided to whip something else up. I added a whole new dimension thanks to cream cheese! Imagine layers of a creamy enchilada sauce with shredded chicken, creamy ricotta and cilantro mixture and layered into a lasagna and you have a scrummy Mexican Lasagna that gets rave reviews all around.

V's Creamy Mexican Lasagna

Prep time: 15 minutes | Cook time: 40 minutes | Total time: 55 minutes | Servings: 8

3 tbsp. of Olive Oil
1 cup(s) of small onion chopped
2 garlic cloves minced
56 ounce(s) of (2 28 oz cans Red Enchilada Sauce
3 cup(s) of cooked chicken (shredded)
4 ounce(s) of Philadelphia Cream cheese, softened, cubed
15 ounce(s) of ricotta cheese
1 large egg
4 ounce(s) of Whipped Philadelphia Cream Cheese
1/4 cup(s) of cilantro chopped
16 ounce(s) of Mexican Blend Shredded Cheese (jack/cheddar)
12 uncooked, no boil lasagna noodles

Steps

Preheat Oven 375*
In a 12 inch skillet over medium high heat, add 3 Tsp olive oil and add onion and garlic, cook for 2 minutes or until translucent and tender. Add 2 28 oz cans red Enchilada sauce, reserving about 1 cup. Add 4 oz block Philadelphia Cream Cheese cubed and stir into sauce to combine.

Add Shredded chicken, carefully fold into sauce and continue to cook on simmer while you prepare the Ricotta Mixture.

In a small bowl, combine the egg, ricotta cheese, 4 oz Whipped Philadelphia Cream cheese and chopped cilantro. Mix until combined.

Spread about 3/4 cup chicken mixture into bottom of a sprayed 13-in. x 9-in.baking dish. Layer 6 No- boil lasagna noodles

Place about 3/4 cup chicken sauce mixture, dollop ricotta mixture on sauce, add half cheddar/jack cheese, Layer with 6 more noodles, repeat chicken mixture, ricotta and rest of shredded cheese, pour remaining enchilada sauce over top.

Cover with foil and bake at 375° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 5 minutes before serving.

Cream Skillet Corn

My First Video! Can ya tell.... O-My, this was too fun! I've entered the RWOP Real Women of Philadelphia Contest with my girl Paula Deen. If you love to create your own recipes, get on over there and submit a video and recipe!