Good Dinner Mrs. Mellen

If you read my blog by now you know that I am obsessed with cranberries. As soon of these red jewels  come to market I start to cook and bake everything with cranberries.  2 tablespoon butter 2 small shallots, chopped (about 1⁄4 cup) 2 teaspoons minced garlic (about 2 garlic cloves) 3 tablespoons fig balsamic vinegar 3 pounds fresh Brussels sprouts, halved (about 10 cups) or petite Brussels, whole   2 tablespoons olive oil 1 teaspoon kosher salt 1/2 teaspoons black pepper 1 cup fresh cranberries   Step 1 Melt large skillet over medium heat. Add shallots, and cook, stirring often, until shallots are softened and start to brown, about 8 minutes. Add garlic, and cook, stirring often, 1 minute. Add vinegar, and cook until thick and syrupy, about 2 minutes. Remove from heat, and pour into a small microwavable bowl. Cool to room temperature, cover, and chill until ready to use, up to 1 day ahead. Step 2 Preheat oven to 400°F. Tos...

1 1/2 lbs Brussels Sprouts, rinsed, ends sliced and remove any tough outer leaves 1 cup cranberries 1 cup chopped pecans, toasted 2 tablespoon olive oil 2 tablespoon lemon juice Zest of a lemon 2 teapsoon sea salt 1 teaspoon fresh ground pepper Preheat oven to 350F. C. Toss Brussels Sprouts, cranberries, pecans with olive oil, lemon juice, zest, salt and pepper. Place in baking dish.  Bake for 30 minutes. Brussels Sprouts should be tender and browned. Serve hot or at room temperature. Enjoy! www.gooddinnermrsmellen.com

My mother passed this recipe to me many years ago.  It is the richest cheesecake that you can make.  I save it for special occasions when I want to share a show stopping dessert that tops off a dinner or a party.  I have included a recipe for a pineapple glaze, or you can thickly spread sour cream on top. Or if you want to make this for Christmas as I did this year I put candied cranberries on top. Ether way this  cheesecake is the star of the show! Crust: 1 cup sifted flour 1/4 cup sugar 1 teaspoon grated lemon peel 1/2 teaspoon vanilla extract 1 egg yolk 1/4 cup butter, softened Filling: 5 pkg(8-oz) cream cheese softened 1 3/4 cups sugar 3 tablespoon flour 2 teaspoons grated lemon peel 1 1/2 grated orange peel 1/4 teaspoon vanilla 5 eggs, plus 2 egg yolks 1/4 cup heavy cream Pineapple Glaze: 2 tablespoon sugar 4 teaspoon cornstarch 2 cans(8 1/4-oz) crushed pineapple in heavy syrup, undrained 2 tablespoon lemon juice    ...

  Snowy Winter White Chocolate Cranberry Cake Looking at this cake makes me think of glistering fresh new snow illuminated by a bright lite full moon! Not only is this cake a beautiful show stopper it also taste wonderful. I love this tender white cake filled a heavenly white chocolate ganache. Sugared cranberries finish this storybook cake to perfection to be a glorious finish to any holiday meal or party! Sugared cranberries 2 cups fresh cranberries 1 1/2 cups sugar, divided 1 cup water  Cake 2 1/4 cups cake flour 1 3/4 cups all purposed flour 1 tablespoon baking powder 1 1/2 teaspoons salt 1 1/2 cups unsalted butter, at room temperature 3 cups granulated sugar 6 large eggs, at room temperature 1 1/2 cups whole milk 2 teaspoon vanilla extract 1 teaspoon almond extract 3 cups cranberries White Chocolate Icing 12 oz white chocolate chips 3/4 cup heavy whipping cream 3/4 cup butter, room temperature 8-...

Brussels Sprouts are widely trendy now. Everyone is making these beautiful veggies! I love this recipe for Thanksgiving combining Pecans and a fall favorite fresh Cranberries. Roasting brussels sprouts brings out the nutty flavor which is enhanced by the addition of pecans. Fresh cranberries tartly play off the smooth taste of fig balsamic vinegar.                             Roasted Brussels Sprouts with Pecan and Cranberries     1 1/2 pounds Brussels sprouts, ends trimmed, sliced in half and yellow leaves removed     3 tablespoons olive oil     1 teaspoon allspice     1 teaspoon kosher salt     1/2 teaspoon freshly ground black pepper     1/2 cup toasted chopped pecans     1/2 cup fresh cranberries     1 tablespoon fig bals...

Loaf breads or Tea bread whatever you call these delectable sweet breads are simply delicious and easy to make. Prefect for a beginning baker or to make when you are short of time. You can also make and freeze to eat later. Smaller loafs are perfect little treats to give as gift during the holidays wrapped up in cellophane tied with a festive ribbon. I love pumpkin bread anytime of the year but especially around Thanksgiving. For me baking isn't only about the taste but about the heavenly cooking aromas filling my home with sweet scents. Ingredients     3 cups all-purpose flour     1 tablespoon plus 2 teaspoons pumpkin pie spice     2 teaspoons baking soda     1 1/2 teaspoons salt     3 cups granulated sugar     1 can (15 ounces) LIBBY'S 100% Pure Pumpkin     4 large eggs     1 cup vegetable oil     1/2 cup orange juice   ...

 Fall is a wonderful baking season filling with all the fruits and veggies that give your bake goods that fall crisp flavor and aroma. I just love this new take on pound cake adding cooked sweet potatoes and cranberries.  Cream cheese make the cake very moist while the pumpkin spice adds the fall flavor. Sweet Potato Cranberry Pound Cake 1 (8-oz.) package cream cheese, softened 1/2 cup butter, softened  2 cups sugar  4 large eggs  2 1/2 cups cooked, mashed sweet potatoes (I baked, peeled then mashed) 3 cups all-purpose flour  2 teaspoons baking powder  1 teaspoon baking soda 1/4 teaspoon salt  2 teaspoon pumpkin pie spice 1 teaspoon vanilla extract  2 cups fresh cranberries, washed and picked over  1. Preheat oven to 350º. Beat cream cheese and butter at medium speed with a heavy-duty elec...