In The Kitchen

Hello friends! I hope you all enjoyed your weekend.  

Cranberry and Walnut Stuffing 

2 TBSP salted butter 
1-1/2 cups onion, chopped 
2 cups celery, chopped 
2 cups cranberries, fresh 
1 cup walnut pieces 
1-1/2 cups almond flour 
1 pound ground pork 
3 TBSP lemon juice 
2 tsp ground thyme 
½ tsp salt  
½ tsp pepper 

Melt the butter in a large skillet. Cook the celery and onion together until soft, about 10 minutes. Mix the remaining ingredients in a large bowl, add the celery and onion mixture. Use the mixture to stuff the turkey, weighing the bird before roasting to calculate the correct cooking time. Roast as directed on package. 
 

Cranberry Cream Cheese Salad 

1 1/2 cups crushed Almonds 
4 1/2 tablespoons Splenda 
3/4 cup butter, melted 
1 tsp salt 
1 cup Splenda 
2 (8 ounce) packages cream cheese 
1 (8 ounce) container frozen lite whipped topping, thawed 
1 (6 ounce) package sugar free Jell-O brand raspberry flavored gelatin 
2 cups boiling water 
1 (16 ounce) package frozen raspberries 
8 ounces of cranberries (chopped) 
Preheat oven to 350 degrees F (175 degrees C). Mix together the almonds,1 tsp salt,  4 1/2 tablespoons Splenda and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely. In a medium bowl, beat the Splenda and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen raspberries and chopped cranberries then stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.  
Caramel Candied Almonds 
½ cup sweetener 
4 tablespoons butter 
1 cup almonds 
¼ teaspoon vanilla extract 

Stir sweetener, butter, vanilla and almonds constantly in medium skillet on medium-high heat until light caramel color. Spread on greased or lined cookie sheet to crisp and cool. Break caramel candied almonds as desired. These will keep indefinitely in an airtight container. 

Pumpkin Dump Cake

 
1 box yellow cake mix 
1 15 oz can pumpkin puree 
1 12 oz can evaporated milk 
3 large eggs 
1 ½ cups sugar 
1 tsp cinnamon 
½ tsp salt 
1 ½ cups chopped pecans 
1 cup butter 

Heat oven to 350 degrees. Grease bottom of 9x13” pan. Mix pumpkin, milk, eggs, sugar, cinnamon and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Drizzle melted butter over pecans. Bake 50-55 minutes.