Cheesy Chive Biscuits - with Coconut Flour

 I received an assortment of products from Nutiva to create these Cheesy Chive Biscuits with coconut flour and to facilitate this review.  A positive review was not required and all opinions and experiences are my own. 

I can't believe it is the final week for Holiday Dinner posts and giveaways! So far, there have been some amazing recipes shared and I have been busy pinning my fellow bloggers' menus. So many great and tasty ideas! This week is no exception, and keep reading to see the recipe and giveaway for Nutiva products. Check out this line-up from my fellow foodie bloggers:

Busy-at-Home : Homemade Crescent Rolls

Will Cook for Smiles: Coconut Oil Carrot Bread

Adventures in All Things Food: Cheesy Chive Biscuits with Coconut Flour

The Gunny Sack: Pumpkin Gingerbread

Daily Dish Recipes: Cranberry Orange Mini Loaves

Flour on My Face: Coconut Pumpkin Cranberry Bread

This week we were able to focus on some alternative baking products from Nutiva. Though Coconut Oil and Chia Seeds are no strangers to my pantry, I don't often have a chance to work with coconut flour or coconut shortening, but due to my kids' dietary needs I have worked with other alternative flour and baking ingredients.

I was really excited to go through Nutiva's product list. I am already a huge fan of coconut oil and have several favorite recipes using it. My favorite granola recipe uses coconut oil, and I have used coconut oil as the base various lip glosses, scrubs and masks.

This was the first chance that I had to try refined coconut oil. It has a more neutral flavor, less obvious coconut after taste. For most bath and beauty products I use the regular coconut oil. I love the hint of coconut there. But for baking something savory, I went with the refined.

It is solid at room temperature, so using as an oil or butter substitute you will need to gently warm the oil.

I was thrilled with the Nutiva coconut oils and I can't wait to have more chances to cook, bake, and pamper myself with them.

I was also very interested in trying coconut flour. I work with a lot of wheat starch for my children's diets and found this to have similar properties. It takes a little while for moisture to be absorbed into coconut flour. It thickens as it sits.

Nutiva is a company interested in nourishing people as well as the planet. They found superfoods that are not only nutrient dense, but also can be processed in a sustainable manner. They found things like coconut, chia, hemp and red palm to bring to customers in one place. The business strives to be socially and environmentally responsible and sources organic products and is constantly looking for new ways to give back to their employees, customers and employees.

With a holiday meal I enjoy having either a biscuit or roll on the side. There is something so traditional and comforting about smelling them bake and then being able to pair with excess gravy or cranberry sauce.

I love the combo of chives and cheddar, so I went with these Cheesy Chive Biscuits that use both refined coconut oil as well as coconut flour.

I think biscuits are brilliant because they are so easy!  Just gather all the ingredients together,.. the eggs, coconut flour, chives, onion powder, baking powder, etc., whisk or sift.

Then stir it all together into a loose ball.

Again, don't be worried if this dough feels loose. Give it a minute or two and it will start to set up nicely. I used a muffin scoop to get uniform biscuits.

I put my scoop on a non-stick mat and shaped it slightly. Then I dusted the top with some Parmigiano Reggiano.

These baked up easily and I let them cool slightly before moving so they would retain their shape. Overall it was a baking success!

Cheesy Chive Biscuits

You Will Need:
4 eggs
1/4 tsp. salt
1/2 tsp. onion powder
1/4 c. coconut oil, melted and slightly cooled
1/3 c. coconut flour
1 Tbsp. dried chives
1/4 tsp. baking powder
3/4 c. cheddar, cubed small
Grated Parmesan to top *if desired

Preheat the oven to 400 degrees.

In a medium bowl, whisk together the eggs, salt and onion powder. Slowly whisk in the liquid coconut oil.

In another bowl, whisk together the coconut flour , baking powder and chives. Add this mixture to the egg mixture and stir till well combined. It will come together as you stir. Stir in the cheddar cheese. Scoop batter with a muffin scoop and drop onto a lined baking sheet. Use your fingers to gently flatten and shape the biscuits. Top with Parmesan cheese, if desired.

Bake for 15 minutes or until the tops are golden brown. Allow to cool on the tray slightly before removing.

Enjoy.

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Festive Avocado Cucumber Bites

 I received a selection of Crisp tools for this review.  A positive review was not required and all opinions and experiences are my own. 

During the holiday season one of the most handy things to have is a few good appetizer recipes. Whether you have guests coming over or get invited to a party, you will probably need at least one signature, finger-friendly treat.

I wanted to make something a little lighter this year.

These little Festive Avocado Cucumber Bites were perfect. Easy to make, fresh and healthy, they won't leave you feeling guilty about grabbing more than one.

And for more fabulous appetizer recipes, check out all six from our our talented blogger. Pin them, leave a little comment love and get some new fun ideas for your holiday appetizers this year.

Busy-at-Home : Cucumber Tomato Bites with Herb and Parmesan Cream Cheese

Flour on My Face: Phyllo Apple Cranberry Bites

Adventures in All Things Food: Festive Avocado Cucumber Bites

Daily Dish Recipes: Baked Brie Bites with Olives and Roasted Garlic

Will Cook for Smiles: Southwest Chili Dip

The Gunny Sack: Spinach Artichoke Bites

Okay, I am so excited to introduce you to this week's sponsor, Crisp. This was my first time using their tools, but I was no stranger to their quality. I have been using their children's tools, Curious Chef, with is another Tailor Made Products, Inc. brand of kitchen tools.

Actually, for years I have been joking that I might just buy myself a set of Curious Chef kitchenware. Now there is a line just for me, Crisp.

Same sturdy construction, clean lines and usefulness. Great kitchen tools and they come at affordable prices. Yes, these are tools for healthy eating. And this appetizer, Festive Avocado Cucumber Bites, was the perfect match for my new Crisp tools.

I selected several tools that I either had wanted for a while or needed to replace in my current kitchen drawer. From the versatile melon baller to the herb mincer I have been using these tools daily for fruit and vegetable prep and I plan to add more pieces from the Crisp collection in the future.

For this particular recipe I used both the avocado tool and the straight peeler from Crisp. Be sure to check out the brand's Crisp Cooking Pinterest account for more great dishes you can create with their line of kitchenware.

I have gone through several avocado slicers, but this is the first tool that I have seen that also includes a slicer and pit remover, making it extra versatile. If you enjoy eating avocados, you will want one of these.

It also did a great job slicing my ripe avocados. The wire was strong enough not to bend or give as I sliced.

And the peeler was perfect for taking off the outside of the cucumber. It didn't take off too much of the soft inner flesh of my English cucumber. Just the peel.

I appreciate that.

Once the avocados are sliced, then I added them to a bowl with lime juice, cumin, salt and onion power. All mashed up, I diced up and added a  red bell pepper for a little extra color.

After peeling the English cucumber I sliced it in thick, but bite-sized pieces. With a small melon baller, I scooped out the center to create a little cup for my avocado filling.

Spoon a little filling into each cucumber bite and you are good to go.

Full of healthy fats and fresh, light veggies, this appetizer will keep everyone happy and guilt-free.

Festive Avocado Cucumber Bites

You Will Need:

• 2 English Cucumbers
• 1 large ripe hass avocado
• 1 lime, juiced
• 1/2 tsp. cumin
• 1/4 tsp. salt + more as needed to taste
• 1/2 red bell pepper, diced

Slice off the pointed ends of the English cucumber. Peel and slice each into roughly 12 equal slices. Scoop out the center with a melon baller to create a cup. 

In a medium bowl combine the ripe avocado, lime juice, cumin and salt to taste. Mash until creamy. Stir in the bell pepper and scoop into cucumber cups. 

Serve immediately.

And, let's not forget the Giveaway! 

Would you like to try out Crisp tools for yourself?... Well, Crisp would like you to put them to the test in your own kitchen.  You could make these simple Festive Avocado Cucumber Bites for your family as well as any of the other recipes listed above... or come up with a new delicious dish yourself! Good luck.

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Roasted Brussels Sprouts & Beet Slaw with Pancetta

 I received a set of O Olive Oil to facilitate this review.  A positive review was not required and all opinions and experiences are my own. 

One of my favorite winter vegetables is the lowly Brussels sprout.

I know. I mention this casually and people make that face. They try not to show disdain, but a childhood of smelly Brussels sprouts is hard to push down. No, I do not like them boiled, I am not even fond of them steamed, but roasted... well, that is utter perfection!

I wanted to include a hearty and seasonal side for this Progressive Dinner that would satisfy even the pickiest person in my family. I served this as a test to my husband, who practically licked his plate clean and went back for seconds. Yes, it was a grand success. It is a lovely combination of sweet and earthy flavors, topped with a crunchy pancetta and then kissed with a lovely Meyer Lemon Olive Oil to finish it.

Yes, what really brings all these flavors together is the O Olive Oil.

Now, before I jump into this week's amazing sponsor, I wanted to give you the full scoop on what everyone has prepared for you today. Be sure to hop around and pin these recipes for your next holiday gathering.

From my fellow bloggers we have:

Busy-at-Home : Creamy Garlic Mashed Faux-Tatoes with Parmesan

Daily Dish Recipes: Garlic Roasted Asparagus with Cranberries and Almonds

Flour on My Face: Broccoli Casserole

Will Cook for Smiles: Cranberry Stuffing

The Gunny Sack: Blooming Sweet Potato

Adventures in All Things Food: Warm Beet and Brussels Sprout Slaw

Have you ever tried O Olive Oil?

They have an amazing selection of artisanal oils and vinegars to add that special touch to any dish you make. Based in California, they harness the warm sun and rich soil for their vinegar and bring delicious and creative olive oils to the table. Yes, these are high quality ingredients crafted in the USA, and I always love to support family farmers and the quality they bring to the food they grow. 

Never infused or flavored, these oils are the real thing. They are pressed with the fruits, garlic, etc. so the flavor permeates the product.

The vinegars are hand-crafted, on batch at a time, with a range of beautiful balsamics and premium wine vinegars that begin with the best Sonoma, California grapes.

Looking for inspiration? O Olive Oils have great recipes and ideas on their site for how to enjoy their oils and vinegars. These are high quality finishing oils, not intended for the cooking process, they top salads, go in marinades or other dishes to bring your recipes to an whole new level. I plan to try them all out on my favorite vegetables and salads to get me through the Winter eating blahs. 

And O has partnered up with Martha Stewart's Cooking School, so you know it has to be a high quality product. Even the 

This really is a simple recipe. It starts with some delicious Winter treats... beets, Brussels sprouts, pancetta and shallots. The sweetness is brought out by roasting them. Then the whole dish is brightened and brought together with the flavors of Meyer Lemons and California Mission Olives.

My favorite way to enjoy beets is roasted. Nothing special. Just a little olive oil, kosher salt and time. 

Instead of the way I usually roast my Brussels sprouts, sliced in half, I sliced each sprout thin. Go ahead and break out the mandolin if you have one for even slicing. Don't go too thin... you want them to stand up to roasting.

I put both the Brussels sprouts and thinly sliced shallots into the oven till they caramelized. All tossed together it is a colorful dish. To finish it off, I crisped up the pancetta and then drizzled the dish with O Olive Oil. 

Roasted Brussels Sprouts & Beet Slaw with Pancetta 

You Will Need:

• 2 roasted beets, peels rubbed off and cubed
• 2 lbs. Brussels sprouts
• 3/4 tsp. kosher salt
• 2 Tbsp. olive oil
• 2 shallots, diced thin
• 4 oz. Pancetta, small cubes
• O Olive Oil with California Mission Olives and Organic Meyer Lemons

Start by slicing the Brussels sprouts into thin even slices. Toss with kosher salt, olive oil and sliced shallots. Roast at 425 degrees for 8 minutes, then turn and roast for an additional 6-8 minutes.

Crisp up the pancetta in a skillet and place on a paper towel to drain. Sprinkle the sprouts with pancetta and drizzle with O Olive Oil to finish off the dish.

Serve while warm and enjoy! 

And, let's not forget the Giveaway! 

Would you like to try out O Olive Oils for yourself?... Well, O Olive Oil would like you to try out their olive oils and vinegar, too. You could make this Warm Beet and Brussels Sprout Slaw as well as any of the other recipes listed here... or come up with a new delicious dish yourself! Good luck.

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Hearty Holiday Chopped Salad

 I received Rachael Ray Cucina Stoneware from PotsandPans.com to facilitate this review.  A positive review was not required and all opinions and experiences are my own. 

Welcome back for week 2 of our Progressive Dinner Posts! I hope you all had a chance to enter the giveaway and check out my Pecan Encrusted Baked Salmon recipe, as well as all the amazing recipes from the other 5 bloggers participating.

This week is all about salads, and I hope you can find at least one or two perfect for your family gathering. I went with a hearty chopped salad full of endive, Fall corn, Gruyere cheese, tart green apples, dried cranberries, creamy avocado and a figure friendly citrus dressing. And thanks to our sponsor, I am serving mine up in Rachael Ray Cucina Stoneware oval platter, 

Here are all the delicious salads this week:

Busy-at-Home : Pear Pistachio and Pomegranate Salad with Lemon Balsamic Vinaigrette

Adventures in All Things Food: Hearty Holiday Chopped Salad

The Gunny Sack: Strawberry Pecan Pretzel Salad

Daily Dish Recipes: Holiday Avocado, Pomegranate and Spinach Salad

Flour on My Face: Fresh Fruit Pomegranate Salad

Will Cook for Smiles: Pomegranate Goat Cheese Salad

Last year we featured a few pieces from Rachael Ray Oven to Table Stoneware in the Progressive Dinner posts, and this year I was tickled by the Cucina Stoneware collection in this gorgeous Agave Blue color.

It matched my kitchen and dining color scheme perfectly! 

I received an Au Gratin dish, Loaf Pan, 3-Piece round Casserole and Lid Set as well as an Oval Platter and Oval Serving Bowl. For my salad this week, the Oval Platter was the perfect size.

This gorgeous stoneware will be a great addition to our holiday table this year. Both microwavable and dishwasher safe, all of the pieces are glazed in a vivid color with antiqued accents along the edges.

These pieces came from PotsandPans.com, where you can also find many other fabulous brands to fill your kitchen and table this season.

I have already served several meals with these dishes and serving platters, and have plans for many more. 

A delicious meal deserves to be dressed with attractive baking and serving-ware.

Connect with PotsandPans.com on Facebook, @PotsandPans on Twitter and on Pinterest.

And as for that salad...

I went with fresh and simple. A little lemon goes a long way to help keep the avocado and endive from browning quickly. And the simple lemon and olive oil dressing keeps things light and refreshing.

It is the perfect balance for all the other holiday goodies that find their way onto your plate.

I just have to say, the salad looks great on the platter... but looks aren't all I care about, it tastes great, too! 

Feel free to adjust the proportions to suit your tastes, but this salad has everything from flavorful cheese to crunchy endive and apple as well as the creamy avocado. 

Ready to dig in?

Hearty Holiday Chopped Salad

You Will Need:

• 2 c. romaine lettuce, chopped
• 2 lemons, juiced and divided
• 5 medium Belgian endive, chopped
• 1 green apple, cubed
• 3/4 c. Gruyere cheese, cubed
• 1/2 c. corn, blanched and cut off the cob
• 3 Tbsp. dried cranberries
• 1 avocado, cubed
• 1/4 c. olive oil
• 1 tsp. sea salt
• 1 tsp. fresh cracked black pepper

Toss the chopped endive and green apples in the juice of 1/2 a lemon.

In a large bowl toss together the romaine, endive, apple, cheese, corn, avocados and dried cranberries. Reserve a few dried cranberries and some avocado for garnishing the top.

Whisk together the lemon juice, olive oil, salt and pepper. Drizzle over the salad and toss gently to coat. Sprinkle the top with additional dried cranberries and avocado if desired. Serve immediately. 

And, let's not forget the Giveaway! 

I know you are probably eyeing this gorgeous Rachael Ray Cucina Stoneware... Well, PotsandPans.com is generously providing on lucky reader with the  winner's choice of $75 of the Cucina Stoneware. 

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Pecan Encrusted Baked Salmon

 I received a set of Farberware New Traditions Cookware to facilitate this review.  A positive review was not required and all opinions and experiences are my own. 

Today I am so excited to share a new favorite recipe of mine, Pecan Encrusted Baked Salmon. Not your typical holiday meal, but perfect for a Northwest gal trying to celebrate the flavors of her local cuisine. I am also thrilled to to be back for another year with the Progressive Dinner Series. Last year I was honored to be blogging with 4 other very talented food bloggers to bring you some some of our favorite holiday dishes. From the main course all the way to dessert, we will be sharing recipes from our kitchens over the next 5 weeks.

Here are all the delicious posts this week:

Busy-at-Home : Simple Baked Ham

Will Cook for Smiles: Apple Maple Dijon Pork Roast

The Gunny Sack: Glazed Holiday Ham

Flour on My Face: Easy Slow Roasted Pot Roast

Daily Dish Recipes: Holiday Pork Roast with Red Wine Mushroom Gravy

Adventures in All Things Food: Pecan Encrusted Baked Salmon

I have chosen some new favorite recipes to highlight that also fit right in with what foods are around me. I have reached down to California for a few ingredients, and all across the state of Oregon including our own farm.

Besides all the fabulous ingredients I have selected, each week we have a great sponsor and giveaway to offer you. So come check out our recipes, see the products we used to create our dishes and then enter for a chance to win some great products that would fit in nicely with your own holiday meal.

This week's sponsor is Farberware, and it is a great way to start off this recipe series since the New Traditions Cookware provides a good start for any meal. I was sent a 14 piece cookware set in blue and just loved how easy it was to work with the speckled aluminum nonstick pieces.

This Farberware set is even oven safe up to 350 degrees. The rubberized handles made the skillets easy to move as I worked on my glaze and breading for the salmon. The 3 different saucepan sizes in this set will come in handy for all my holiday meal preparations and I can already imagine the great pot of mashed potatoes or soup I can make in the Dutch Oven.

Last year I received the High Performance Stainless Steel Set from Farberware and have been using it week in and week out. Now though, this pop of color with the blue porcelain enamel and easy to clean nonstick interior, I may have a new favorite in the kitchen. I really do enjoy working with pots that are as eye-pleasing as they are functional. 

For more affordable, family-friendly recipe inspiration, I suggest you follow the Farberware Pinterest board. Lots of great stuff going on there.

This meal is so fast and easy to make. Around the holidays our family doesn't often do the traditional turkey. Thanks to a kindly neighbor of ours, who is also an avid fisherman, we often find ourselves with an abundance of locally caught Salmon. Since it is the season to give thanks for what we have in our lives, I created this dish to celebrate both the generosity of our neighbor and the abundance of available fish in our Oregon rivers.

I cut one long Salmon fillet into 4 portions. Then I liberally seasoned each side with salt and pepper. With the 8 1/2 inch Farberware skillet, I melted 3 Tbsp. of unsalted butter, and mixed with the Dijon mustard and honey to create a glaze for the fish.

Each portion was brushed with glaze and then set in a baking dish.

The crust only has 4 ingredients; pecans, fresh Italian parsley, bread crumbs and melted butter. Everything gets a rough chop and then mixed together. I popped this all into the 10 inch Farberware skillet to lightly toast and melt the butter.

Pack the breading onto the top of each Salmon portion, squeeze a little fresh lemon juice over the top and bake for about 10 -12 minutes, depending on the thickness of your fish. The crust is both flavorful and slightly toasted. 

With this dish, you won't miss your turkey and stuffing. 

Pecan Encrusted Baked Salmon

You will need:

• 4- 4oz. Salmon fillets
• salt and pepper
• 3 Tbsp. Dijon mustard
• 3 Tbsp. + 2 Tbsp. divided, unsalted butter
• 2 tsp. honey
• 1/3 c. dried breadcrumbs
• 1/2 c. coarsely chopped pecans
• 1/4 c. coarsely chopped Italian parsley
• 1/2 lemon + more for garnish

Preheat the oven to 400 degrees. Spray a baking dish with non-stick spray and set aside.

Season both sides of the salmon fillets. In a small skillet combine the Dijon, 3 Tbsp. butter and honey. Whisk to combine. Coat each fillet in glaze and place in the baking dish.

Combine the breadcrumbs, pecans, and parsley in a large skillet. Toss with 2 Tbsp. butter till melted and the bread and nuts are slightly toasted. Season to taste. Divide the crumb mixture between the 4 fillets and pack to coat the top of each one. Squeeze 1/2 a lemon over the fillets.

Bake for 10-12 minutes, depending on the thickness of your fillets. Serve immediately with lemon wedges to garnish.

Enjoy!

And, let's not forget the Giveaway! 

I know you are probably eyeing that gorgeous blue cookware set... Well, Farberware is generously providing one lucky reader with a cookware set of their very own! 

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Follow Busy-at-Home/ Glenda Embree's board ‪#‎HolidayRecipes‬ on Pinterest.

Holiday Progressive Dinner - Grandma's Cranberry Salad Recipe

*Disclaimer - I received Corelle products to facilitate this review.  No monetary compensation was received and a positive review was not required.  As with all Adventures in All Things Food & Family reviews, all opinions and experiences are my own. 

Welcome! I hope you will grab a cup of your favorite warm beverage and hope along through our Holiday Progressive Dinner Series - 5 great blogs, a complete meal each week.

This week's sponsor is Corelle. I'm so excited to start with them. I believe, great dinnerware sets the table for the perfect meal.

Corelle is a brand of dinnerware I grew up with. Durable, sophisticated and perfect for either a holiday meal or leisure Saturday breakfast with many great patterns and styles to choose from. I selected the new Boutique by Corelle Swept Dinnerware Set. I was looking for something simple and timeless.

White dish sets can be boring, but this set has a lovely and simple wide rim embossed with wavy lines. It reminds me of the lines left on the beach after the tide goes out. I love it.

Though I enjoy fancy dishes and stemware, with 3 small children I need my set to be durable and easy to care for. In addition, my busy schedule requires all my dishes to be dishwasher and microwave safe. These dishes are also break and chip resistant  This will come in handy as my son learns to load the dishwasher.

I love that the dishes are lightweight enough for my 4-year old daughter to handle easily. They stack neatly in my cupboard and most impressive is the perfect coffee cup size. Just right for morning coffee or hot spiced cider in the evening.

Connect with Corelle on Facebook, Twitter and Pinterest for product announcements and upcoming promotions.

Corelle was a tradition on my family's table and my selected recipe this week is a long-standing favorite with my husband's family. Holidays, for me, are all about traditions, family and memories - past and present. I am excited to kick off my first post with this family favorite.

Be sure to continue reading, you don't want to miss the Corelle giveaway at the end of this post.

Holiday Progressive Dinner  Week 1 Recipe Links

Cheese Fondue at The Gunny Sack

Roast Turkey and Mashed Potatoes with Turkey Gravy at Busy-at-Home

Grandma's Cranberry Salad at Adventures in All Things Food

Roasted Sweet Potatoes with Honey and Five Spice at Daily Dish Recipes

Vanilla Bean Cheesecake at Flour on My Face

This week I came bearing salad. 

Growing up, my family went the plain cranberry route. Sometimes we had whole berries, but usually the jelly variety. Nothing exciting. When I started joining my husband's family for the holidays, I was introduced to his Grandma's Cranberry Salad.

It never lasted long and was always a big hit. It was the first recipe I asked her for after my husband and I got married. For my husband I wanted to keep the tradition alive.

This dish can be made several days ahead of time and stored in the freezer till your guests arrive. I love recipes that I can make before the actual holiday.

Here in Oregon we have some beautiful local cranberries. If you like making your own fresh cranberry sauce, like I do, go ahead and use that. Otherwise you can also use the canned whole berries. I won't tell.

There are just 7 ingredients, but lots of flavor. I love simple dishes, don't you?

Cranberries mixed with a little lemon juice, then folded in with the sweetened heavy whipped cream, nuts and pineapple.

Layer the cranberries on the bottom and then top with the cream mixture. Cover and freeze. Let it thaw just enough so it will come out of the mold before serving. Sprinkle with a few more chopped nuts for plating. Voila!

I served up my sweet salad on the new Corelle dishes. I think it was a perfect pairing.

Are you ready to dive right into the recipe?

Grandma's Cranberry Salad
You Will Need:

• 1 can whole cranberries
• 2 Tbsp. lemon juice
• 1/2 pint heavy cream, whipped
• 1/4 c. mayonnaise
• 1/4 c. powdered sugar
• 1/4 c. crushed pineapple, well drained
• 1/2 c. chopped walnuts

Mix together the cranberries and lemon juice. Spread evenly in a loaf pan or freezer safe pan.

Then mix the remaining ingredients together and spread over the cranberries. Cover with wrap and freeze till firm. 

Before firm let the Cranberry Salad sit out long enough to invert and release onto a serving dish. Garnish with more walnuts and enjoy.

Giveaway Time!!

Corelle is going to give one lucky Holiday Progressive Dinner reader a set of new Corelle Boutique dishes in their choice of Cherished or Swept. Enter using the rafflecopter widget below. Good luck!

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