This pear cranberry crisp recipe really is easier than pie. A crisp, also known as a crumble or cobbler, is basically a crustless pie. The combination of sweet pears along with the tart cranberries is just right! Serve it at room temperature with a scoop of vanilla ice cream or homemade whipped cream.
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4 Bartlett Pears, peeled and sliced thin (1/4 inch slices)
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh ground nutmeg
1 cup plus 2 tablespoons all-purpose flour
1 cup chopped pecans
1/3 cup rolled oats
1/4 teaspoon salt
1/2 cup butter (1 stick), melted
How to Make Pear Cranberry Crisp
First preheat the oven to 375 degrees F. Combine the fresh and dried cranberries in a large mixing bowl with 1 cup of the sugar, 2 tablespoons of water and the vanilla. Use a potato mashed to lightly crush some of the cranberries.
Add the pears, cinnamon, nutmeg and 2 tablespoons of the flour and toss.
Transfer this mixture to a greased 9×13 inch Pyrex baking dish.
Next make the crumble topping. Mix the remaining 1 cup of flour and 1/2 cup of sugar with the pecans, oats and salt.
Then pour the melted butter over the mixture and mix.
Use your fingers to pull small clumps of the topping placing them evenly on top of the fruit mixture.
Bake until the fruit is warm and bubbly and the topping is golden brown, approximately 40 minutes.
Serve warm or at room temperature. Add a side of vanilla ice cream or homemade whipped cream if desired.
Peanut Butter Blossoms, otherwise known as Hershey Kiss Peanut Butter Cookies are a perfect everyday cookie but can also be made festive for any holiday by adding colored sugar instead of plain sugar. That extra touch is what makes this the best Hershey kiss peanut butter cookie recipe.
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What tools do you need to make Hershey kiss peanut butter cookies?
Preheat the oven to 375 degrees F. Line 2 cookie sheets with parchment paper.
Use a stand mixer with paddle attachment to mix the peanut butter, butter, sugars and salt, until well blended.
Add the egg and vanilla and mix until well combined. Sift the flour and baking soda into the bowl. Scrape down the sides as needed to incorporate all of the ingredients.
Form the dough into 1 inch balls. Roll each ball into colored sugar. Place the balls 2 inches apart on a lined cookie sheet.
Bake for 10-12 minutes, or until the tops look slightly cracked and the bottoms are lightly browned.
Immediately press a Hershey kiss in the center of each peanut butter blossom cookie.
Allow the cookies to cool completely on a cooling rack before attempting to stack them. At room temperature this will take several hours.
Preheat the oven to 375 degrees F. Line 2 cookie sheets with parchment paper.<br>Use a stand mixer with paddle attachment to mix the peanut butter, butter, sugars and salt, until well blended.<br>Add the egg and vanilla and mix until well combined. Sift the flour and baking soda into the bowl. Scrape down the sides as needed to incorporate all of the ingredients.<br>Form the dough into 1 inch balls. Roll each ball into colored sugar. Place the balls 2 inches apart on a lined cookie sheet.<br>Bake for 10-12 minutes, or until the tops look slightly cracked and the bottoms are lightly browned. <br>Immediately press a Hershey kiss in the center of each peanut butter blossom cookie. <br>Allow the cookies to cool completely on a cooling rack before attempting to stack them. At room temperature this will take several hours.
NOTES
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Make the most of your leftover chicken or turkey. Don’t just throw away that rotisserie chicken or Thanksgiving turkey! This homemade chicken stock recipe is easy to make. Here’s how to make chicken or turkey stock.
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Homemade stock ingredients:
Chicken or Turkey carcass
2-3 celery stalks with leaves
1 onion, quartered
2-3 garlic cloves
1-2 carrots
2-3 Quarts of water
1.2 teaspoon peppercorns, optional
Herbs of your choice, optional (For example: bay leaf, rosemary, or cilantro stems)
How to make stock
Place your leftover chicken or turkey carcass into a large pot. Add the celery, onion, garlic, carrots and optional seasoning of your choice. Cover the carcass with water.
Bring the pot to a boil. Turn it down to a simmer. Continue to simmer for 4 hours, adding additional water as needed to keep the carcass covered.
Strain the stock to remove all solids. I use a large colander over a second large pot. Pour the warm stock through the colander and catch it into the second pot.
TurkeyStock
Allow the solids and liquid to cool separately. Once the stock is cool, all of the fat will be easy to scrape off the top if desired.
Cooled stockScraping fat off the stock.
Strip the remaining meat off the bones once the chicken or turkey is cool enough to handle. You may be surprised how much meat will remain on the chicken or turkey you were ready to toss. Use this extra meat in soups or to make chicken salad.
Extra meat for soups or salads.
How to use Homemade Stock
Homemade chicken or turkey stock can be used in any recipe that calls for chicken or turkey broth or stock. Chicken stock is found in many homemade soups, casseroles and pasta dishes. Try some of these great recipes:
Add a little apple to this seasonal favorite pie. This easy pumpkin apple pie recipe is sweet and delicious! Perfect paired with homemade whipped cream! This recipe makes two pies.
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Prepare 2 bottom pie crusts. This easy pie crust recipe makes 2 bottom crusts. Line 2 – 9.5 inch Pyrex pie dishes with the bottom crusts.
Start by mixing all of the dry ingredients: flour, sugar, salt and pumpkin spice in a large mixing bowl.
In a second mixing bowl: crack the eggs and beat slightly. Add pumpkin puree, applesauce, and evaporated milk. Mix the wet ingredients into the dry ingredients.
Pour the batter into the two pie crusts. Cover the crust with foil and bake at 425 degrees F for 15 minutes. Do not open the oven, but reduce the temperature to 350 degrees F and continue to bake for 35-45 minutes. Remove the foil for the last 5-10 minutes of baking time.
Place the pies on a cooling rack for at least 2 hours before serving. Refrigerate the pies until ready to serve.
Preheat the oven to 425 degrees F.<br>Prepare 2 bottom pie crusts. This easy pie crust recipe makes 2 bottom crusts. Line 2 – 9.5 inch Pyrex pie dishes with the bottom crusts.<br>Start by mixing all of the dry ingredients: flour, sugar, salt and pumpkin spice in a large mixing bowl.<br>In a second mixing bowl: crack the eggs and beat slightly. Add pumpkin puree, applesauce, and evaporated milk. Mix the wet ingredients into the dry ingredients.<br>Pour the batter into the two pie crusts. Cover the crust with foil and bake at 425 degrees F for 15 minutes. Do not open the oven, but reduce the temperature to 350 degrees F and continue to bake for 35-45 minutes. Remove the foil for the last 5-10 minutes of baking time.<br>Place the pies on a cooling rack for at least 2 hours before serving. Refrigerate the pies until ready to serve.<br>Slice and serve with whipped cream!
NOTES
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Sweet potatoes are a Thanksgiving staple. They are most commonly loaded with sugar and sweetness. Sweet potatoes are naturally sweet, there is no need to add more sugar aka carbs. Why not try this easy savory sweet potato recipe this Thanksgiving, or as a side for any everyday meal?
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Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper. Peel and dice the sweet potatoes into 1/2 inch cubes. Toss the sweet potatoes with oil, Thyme, salt and pepper.
Spread the potatoes evenly on the sheet pan. Roast for 10 minutes, toss and flip the potatoes. Rotate the pan and continue to roast for another 10-12 minutes.
Are Sweet Potatoes Healthy?
Sweet potatoes are a very healthy addition to your diet. They are a great source of vitamin A. They are also rich in fiber and vitamin B6 and vitamin C.
Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper. Peel and dice the sweet potatoes into 1/2 inch cubes. Toss the sweet potatoes with oil, Thyme, salt and pepper.
Spread the potatoes evenly on the sheet pan. Roast for 10 minutes, toss and flip the potatoes. Rotate the pan and continue to roast for another 10-12 minutes.
NOTES
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Whether you are trying to cut carbs or you just want to sneak more vegetables into your diet, baked spaghetti squash may be just what you need in your life. Spaghetti squash is nature’s low carb pasta and it is also gluten free. Although it only comes in only one pasta shape: spaghetti, it is still quite versatile. In this recipe I make a classic spaghetti with red sauce, however, you can add any pasta sauce you wish.
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What tools do you need to make baked spaghetti squash?
First rinse the squash. Place it on a cutting board and use an 8 inch chef’s knife to slice it in half. If you find this difficult here are some tips:
First cut off the end with the stem, because this is the most difficult part to cut.
Make slits all around the middle with a paring knife then microwave the squash for 3-4 minutes until slightly softened.
After your squash is sliced in half, use a spoon to scoop out the seeds.
Then use a silicone spatula to spread 1 tablespoon of olive oil on each half. Sprinkle with salt and pepper.
How to bake spaghetti squash
Place the squash cut side down on a sheet pan or cookie sheet. Preheat the oven to 400 degrees.
Bake for 25 minutes or until the flesh separates easily when pricked with a fork. Note, this time is for a 3 pound squash, the time may vary with a larger or smaller squash. While your squash bakes, sauté the onion.
Preparing your pasta
Allow the squash to cool for 15 minutes or until it is cool enough to handle. Use a spoon to scoop out the flesh aka: pasta. Use 2 forks to separate any large chunks.
Place the squash into a greased 9×9 baking dish.
Add onionsAdd pasta sauce and parmesan
Mix in sauteed onions and pasta sauce. Top with grated parmesan.
Baking the pasta
Preheat the oven to 350 degrees F. Bake for 15-20 minutes or until warm and bubbly.
Try to get a photo before your family digs in, I dare you!
First rinse the squash. Place it on a cutting board and use an 8 inch chef’s knife to slice it in half. After your squash is sliced in half, use a spoon to scoop out the seeds. Then use a silicone spatula to spread 1 tablespoon of olive oil on each half. Sprinkle it with salt and pepper.
Bake the squash
Place the squash cut side down on a sheet pan or cookie sheet. Preheat the oven to 400 degrees. Bake for 25 minutes or until the flesh separates easily when pricked with a fork. Note, this time is for a 3 pound squash, the time may vary with a larger or smaller squash. While your squash bakes, sauté the onion.
Prepare the pasta
Allow the squash to cool for 15 minutes or until it is cool enough to handle. Use a spoon to scoop out the flesh aka: pasta. Use 2 forks to separate any large chunks. Place the squash into a greased 9×9 baking dish. Mix in sauteed onions and pasta sauce. Top with grated parmesan.
Bake the pasta
Preheat the oven to 350 degrees F. Bake for 15-20 minutes or until warm and bubbly.
Stop paying too much for your pumpkin spice latte. I know it’s tasty and convenient to pick it up at Starbucks, but you can make it for less at home. It’s so easy! Try this pumpkin spice latte recipe and save on Starbucks!
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What tools do you need to make a pumpkin Spice Latte?
First brew strong coffee and warm the milk in a saucepan on the stovetop. Watch the milk closely, stirring nearly continuously. Do not allow it to boil.
Use the milk frother to froth the milk.
Pour the coffee into a 16 ounce cup. Add the pumpkin puree, maple syrup and pumpkin pie spice to the coffee and mix until well blended. Next, stir in the milk.
Top with whipped cream and a sprinkle of cinnamon. Enjoy!
More ways to save money
Brew your own coffee at home. Take it to work or school in a travel mug
This mini fruit pizza cookie recipe is fun for any occasion. It’s fun to get creative with fruit. The best part is they are so delicious you will not have to worry about leftovers. These cookies are tasty with any fruit toppings you choose.
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What tools do you need to make mini fruit pizza cookies?
Start by baking your sugar cookies. Use your favorite recipe, buy store bought sugar cookies, or use frozen sugar cookie dough.
Make the frosting:
Use a hand mixer to blend the cream cheese sugar and vanilla until smooth.
Prepare the fruit:
Wash, peel and slice the fruits you choose to use.
Assemble the pizzas
Frost the cookies, and top with fruit of your choice.
Halloween Fruit Pizza Cookie Ideas:
Mandarin Orange pumpkin cookies
Peel a mandarin orange, Slice it into three slices. Use the top and bottom to make the pumpkin cookies. Add a slice of honeydew for the stem.
I used the center slice to create the clown pumpkin pictured in the bottom right above. Just added eyeballs a blueberry nose and a strawberry mouth.
Spider web fruit pizza cookies
Pipe on frostingAdd grapes and blueberry
First pipe on the frosting in the shape of a spider web. I used a #4 tip. Next slice a black seedless grape in half and use one half for the body. Add a large blueberry for the head. Slice another grape for the legs. Add frosting eyes, topped with red gel.
Fruit Candy Corn Cookie
For the candy corn fruit pizza cookie I used thin slices of pineapple, cantaloupe and banana for the yellow bottom, orange middle and white top. Pictured on the tray above.
Fruit Eyeball Cookies
Eyeball collectionGross eyeball cookie
Stuff a blueberry inside the hole of a Lychee fruit, then add a candy eyeball if desired. Get creative, add eyeballs to any fruit you wish. I added them to sliced black grapes and kiwi above.
Ghost or Mummy Cookies
Banana ghost and strawberry creatureBanana mummy and honeydew ghost
To make a banana ghost, slice off the top 2 inches of the peeled banana. Slice the 2 inch piece lengthwise. Place the banana flat side down on the cookie. Add 2 drops of melted chocolate for the eyes and a larger drop for the mouth. Alternatively you could use mini chocolate chips for the eyes and a regular chocolate chip for the mouth.
To make the banana mummy, first make the ghost, then pipe on the frosting with a #4 tip.
To make the honeydew ghost, start with a thin slice of honeydew melon. Cut a section from the ring. Use a metal straw to make two eye holes and a mouth hole.
To make the strawberry creature, add some eye balls to the strawberry and cut some black grapes for antennae.
Apple Lips Fruit Pizza Cookies
Quartered apple with cut out for mouthApple mouth with strawberry tongue
To make the creepy apple lips, first quarter an apple. Use a paring knife to remove the remaining core and seeds, then carve out a mouth. Insert pumpkin seeds for the teeth. Add a slice of strawberry for the tongue.
Barfing Pumpkin Cookie
To make the barfing cantaloupe pumpkin cookie, start with a thin slice of cantaloupe. Use a small champagne glass to cut a circle. Cut eyes with a metal straw and carve out a mouth with a pairing knife. Next, add some frosting and a variety of small fruit scraps.
Patriotic Mini Fruit Pizza Cookies
These patriotic mini fruit pizza cookies are great for Fourth of July, Memorial Day, Labor Day, Flag Day, Veteran’s Day, or any other patriotic event.
Two make these patriotic fruit pizzas, simply add 4 small blueberries to the upper left corner, then add strawberry slices for the stripes.
More Great Party Snacks:
Check out these amazing appetizers for your next event:
Are you frustrated with runny homemade whipped cream? Do you just want to give up and buy store bought whipped cream? Don’t give up! Here is the secret to homemade whipped cream.
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What tools do you need to make homemade whipped cream?
Make sure you read the tips below before you start.
Place all of the ingredients into the chilled bowl of a stand mixer with a whisk attachment. Whip for approximately 3-4 minutes, stopping occasionally to scrape the sides of the bowl and check for peaks. Once the whipped cream forms peaks, stop whipping. Do not over whip.
What are the secrets to making the best whipped cream?
Chill the bowl
This trick alone will help you make the best homemade whipped cream. Just put the bowl of your stand mixer in the freezer for at least 30 minutes. Remove it right before adding your ingredients.
Use the right tools:
You can use a whisk or a hand held mixer with whisk attachments, but for best results use a stand mixer with a whisk attachment. If you insist on using a handheld mixer, use a chilled metal bowl. If you use an immersion blender with a whisk attachment, it is very easy to over mix, if you do you will end up with butter instead of whipped cream.
How do you store homemade whipped cream?
Homemade whipped cream is best used immediately, but it can be stored in the refrigerator for up to 24 hours in an airtight container. If you store it longer it may become soupy. If your whipped cream gets soupy, simply rewhip it. Just add the whipped cream to the chilled bowl of your stand mixer and use the whisk attachment to whip it for a minute or two. Do not over whip.
Cranberry sauce is a staple at any Thanksgiving dinner. It’s so easy to just open a can of either whole cranberry or jellied cranberry sauce. Why trouble yourself with one more thing to make? You may wonder until you try the best homemade cranberry sauce recipe. This recipe is quick and easy, and it can and should be made ahead. This way it will be no trouble on Thanksgiving, when you are busy with other food. Give it a try, your family and friends will love you for it!
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What tools do you need to make homemade cranberry sauce?
Sauce pan
Colander
silicone spatula
Ingredients:
20-24 ounces of fresh or defrosted frozen Cranberries
2 cups apple cider
1.5 cups sugar
1 teaspoon cinnamon
How to make homemade cranberry sauce
Start by rinsing the fresh or frozen cranberries.
Pour the apple cider into a sauce pan and bring to a boil.
Reduce to a simmer and add the sugar. Stir constantly until all of the sugar is dissolved.
Then add the cranberries and cinnamon.
Continue to simmer on medium heat and stir occasionally until most of the cranberries have burst, approximately 10 minutes. Watch it close so it does not boil over. After about 10 minutes, remove the pan from heat and allow the sauce to cool to room temperature.
Sauce ready to cool
It will thicken as it cools. Refrigerate the sauce overnight, where it will continue to thicken. Remove the sauce from the refrigerator 1-2 hours prior to serving.
20-24 ounces of fresh or defrosted frozen Cranberries
2 cups apple cider
1.5 cups sugar
1 teaspoon cinnamon
DIRECTION
Start by rinsing the fresh or frozen cranberries. Pour the apple cider into a sauce pan and bring to a boil. Reduce to a simmer and add the sugar. Stir constantly until all of the sugar is dissolved. Then add the cranberries and cinnamon. Continue to simmer on medium heat and stir occasionally until most of the cranberries have burst, approximately 10 minutes. Watch it close so it does not boil over. After about 10 minutes, remove the pan from heat and allow the sauce to cool to room temperature. It will thicken as it cools. Refrigerate the sauce overnight, where it will continue to thicken. Remove the sauce from the refrigerator 1-2 hours prior to serving.
