Prep Time: 5 min                    Cook Time: 10 min                    Ready in: 1 hr 15 min                    Serves: ~20 people

Ingredients

• 2 (12 ounce) jars seedless raspberry jam

• 2 (12 ounce) packages fresh cranberries

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground allspice

• 2 teaspoons lemon zest

Directions

1. Heat jam in a saucepan over medium heat; add cranberries, cinnamon, and allspice.

2. Reduce heat to medium-low heat; cook, stirring frequently, until cranberries begin to pop, 10-15 minutes.

3. Remove from heat; stir in lemon zest.

4. Refrigerate for at least 1 hour to allow to thicken before serving.

Recipe from Allrecipes.com by DebAnn printed on 11/21/2018

Lisa's Haricots Verts Amandine

Prep Time: 5 min                    Cook Time: 15 min                    Ready in: 25 min                    Serves: ~ 4 people

Ingredients

• 1 pound Haricots Verts trimmed

• 4 ounces Sliced raw almonds

• 2 tbs. Unsalted Butter

• Kosher Salt (to taste)

Directions

1. Blanch the beans: Bring a large pot of salted water to boil. While waiting, prepare an ice bath and set aside. Add green beans to boiling water and blanch for a few minutes. Then transfer to the ice bath. Allow the green beans to cool completely. Then drain and dry.

2. Toast the almonds in a skillet on medium-high heat until fragrant. (*Be careful not burn them!)

3. Add butter and green beans to the skillet (salt to taste).

4. Serve warm.

Recipe from Lisa's Kitchen

Paulette's Pumpkin Delight

Prep Time: 10 min                    Cook Time: 1 hour                    Ready in: 1 hr 10 min                    Serves: ~15 people

Ingredients

• 1 pkg. yellow cake mix

• 1 cup chopped nuts

• 1 cup melted butter

• 1 large can pumpkin

• 1 1/4 cup sugar

• 2 tsp. cinnamon

• 1 tsp. nutmeg

• 1/2 tsp. ginger

• 1 (12 ounce) can evaporated milk

• 3 eggs, slightly beaten

Directions

1. Mix together pumpkin, sugar, cinnamon, nutmeg, ginger, evaporated milk and eggs.

2. Pour into a greased 9x13 inch pan.

3. Sprinkle the dry cake mix over the pumpkin.

4. Sprinkle nuts over this and then drizzle the melted butter over all.

5. Bake in oven at 350 degrees for 1 hour.

6. Serve with whipped cream.

Recipe from our friend Paulette

Rosemary Cranberry Margarita

Prep Time: 10 min                    Ready in: 30 min                    Serves: 1 drink

Ingredients

Rosemary Simple Syrup

• 1/2 cup granulated sugar

• 1/2 cup water

• 3 rosemary sprigs

Cocktail

• 1 1/2 ounces blanco tequila

• 3/4 ounce unsweetened cranberry juice

• 1/2 ounce orange liqueur (such as Cointreau)

• 1/2 ounce lime juice, plus lime wedge

• 1/2 ounce rosemary simple syrup

For Garnish (optional)

• 2 tsp.  granulated sugar

• 1 tsp. kosher salt

• 1 rosemary sprig

• Fresh cranberries

Directions

1. Make the Rosemary Simple Syrup: Stir together sugar, water, and rosemary in a small saucepan. Bring to a gentle simmer over medium-low heat. Stir occasionally, until syrupy and the rosemary sprig has wilted, about 8-10 minutes. Remove from heat and let cool completely, about 20 min. (If making ahead of time, remove rosemary sprigs, and store syrup in an airtight container in the fridge.)

2. Prepare your cocktail glass: Combine the granulated sugar and kosher salt on a small plate. Using your fingers, rub rosemary leaves into this sugar mixture until fragrant and oils release, about 30 seconds. Rub rim of cocktail glass with lime wedge then dip into the sugar mixture. Fill glass with ice and set aside.

3. Make the cocktail: Combine tequila, cranberry juice, orange liqueur, lime juice, and rosemary syrup in a cocktail shaker filled with ice. Shake until well chilled, about 20 seconds.

4. Strain cocktail into prepared cocktail glass. Garnish with rosemary sprig and fresh cranberries (optional).

Recipe from Foodandwine.com published on October 9, 2024 by Lucy Simon;  Photo: Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Christina Daley