Cranberry Turkey Pizza

Remember that cranberry sauce you made for Thanksgiving ages ago and didn't eat all of it?  Oh, you ate it all?  Well we had some and I thought it would make a delicious barbecue sauce.  My recipes almost always have destiny.  This particular recipe is destined for a turkey and cheese pizza.  Yep I was reinventing Thanksgiving dinner as a pizza.  Anyway, you don't have to try my idea, but if you do, I think you'll like this new spin on a Thanksgiving pizza.  

Pizza is our Friday tradition, and this was a great addition to our traditional pepperoni. 

Cranberry barbecue sauce, the secret sauce of the delicous cranberry turkey pizza.

Cranberry Barbecue Sauce Ingredients:

1 cup Cranberry Sauce
1/2 cup Brown Sugar
1 cup Orange Juice
1 tablespoon Spicy Brown Mustard
1 tablespoon Worcesthershire Sauce

Place all ingredients in blender and blend until smooth.

Pour sauce into small saucepan and boil over medium heat and reduce heat to low
and simmer until thickened about 10 minutes.

Remove sauce from sauce pan and pour into lidded container, I used a pint sized Mason Jar.

Refrigerate remaining unused sauce.

Cranberry Turkey Pizza Ingredients:

Cranberry Barbecue Sauce
4 Slices Turkey Breast (sliced into strips)
2 cups Sharp Cheddar Cheese (grated)
Pizza Dough

Preheat oven to 500 Farhenheit for atleast a half hour after the oven has reached temperature.

Roll out pizza dough to 12 inch wide thin circle.  Spread a thin layer of sauce.

Add all the cheese, then the turkey and finally drizzle some more sauce on the pizza.

Bake pizza on the bottom of the oven for 5-8 minutes, until golden brown around the edges
and underneath.  Rest for three minutes before slicing, this allows the cheese to cool
enough to cut and become slightly solid.

Enjoy!

Cranberry Turkey Pizza

Cranberry Barbecue Sauce Ingredients:

1 cup Cranberry Sauce
1/2 cup Brown Sugar
1 cup Orange Juice
1 tablespoon Spicy Brown Mustard
1 tablespoon Worcesthershire Sauce

Process:

Place all ingredients in blender and blend until smooth.

Pour sauce into small saucepan and boil over medium heat and reduce heat to low and simmer until thickened about 10 minutes.

Remove sauce from sauce pana and pour into lidded container, I used a pint sized Mason Jar.

Refrigerate remaining unused sauce.

Cranberry Turkey Pizza Ingredients:

Cranberry Barbecue Sauce
4 Slices Turkey Breast (sliced into strips)
2 cups Sharp Cheddar Cheese (grated)
Pizza Dough

Process:

Preheat oven to 500 Farhenheit for atleast a half hour after the oven has reached temperature.

Roll out pizza dough to 12 inch wide thin circle.  Spread a thin layer of sauce.

Add all the cheese, then the turkey and finally drizzle some more sauce on the pizza.

Bake pizza on the bottom of the oven for 5-8 minutes, until golden brown around the edges and underneath.  Rest for three minutes before slicing, this allows the cheese to cool enough to cut and become slightly solid.

Enjoy!

Frikadellers

Two days after my last post, I went into labor and baby Gwendolyn was born on December 8.  She has been taking all of my time.  Maybe an apology is in order for not posting sooner, but she is so cute, and I'm kind of tired.  My mom made frikadellers when I was a kid, little meatballs in a sweet sauce. Traditional frikadellers are a Danish pork/veal meatball in brown gravy.  Now my mom's version is different.  I asked about the history and she said my grandmother made them with a sweet sauce and found the recipe and used it because it was Danish. My mom is the youngest of three daughters, so I decided to ask her older sisters about the recipe. The middle daughter, Julene, responded to my request and told me the history of the recipe.  My Aunt Julene's husband worked for Hunt-Wesson, and the company had a campaign promoting Hunt's Ketchup and a frikedeller recipe was created and shared.  My uncle Val changed the recipe to include apple sauce, which is the sweet element in the sauce.  This recipe is a family favorite thanks to my Uncle Val.  My fikedellers are a little different from frikedellers that my family grew up eating.

 Tender meatballs with a sweet tangy sauce, reminds me of my mom and childhood.

Ingredients:

1/3 lb. ground Veal
1/3 lb. ground Pork
1/3 lb. ground Beef
3 large Honeycrisp Apples
1 Yellow Onion
1 Egg
3 Slices of Bread
1/2 cup Ketchup
1/4 teaspoon Nutmeg
1/2 teaspoon Sea Salt
1/2 teaspoon Freshly Ground Black Pepper
1/2 cup Brown Sugar
Olive Oil

Wash, core and cut apples into big chunks.  Place in pressure cooker with 1/4 cup
ketchup and brown sugar.

Cook on high for 8 minutes.

Puree apple mixture with an immersion blender.

Chop onion in blender.  Remove from blender and put in a mixing bowl.  Chop bread
in blender.  Remove crumbs to bowl with the onions. 

Mix onion, bread crumbs, meat, salt, pepper, egg, and nutmeg together.

Heat 1/4 inch of Olive Oil in 12 inch skillet over medium heat.

Form meat into 1 inch balls and cook in skillet until browned on all sides.

Pour apple tomato sauce on frikadellers.  Cover pan with lid and cook for 8 minutes.

Enjoy!

Frikadellers

Ingredients:

1/3 lb. ground Veal
1/3 lb. ground Pork
1/3 lb. ground Beef
3 large Honeycrisp Apples
1 Yellow Onion
1 Egg
3 Slices of Bread
1/2 cup Ketchup
1/4 teaspoon Nutmeg
1/2 teaspoon Sea Salt
1/2 teaspoon Freshly Ground Black Pepper
1/2 cup Brown Sugar
Olive Oil

Process:

Wash, core and cut apples into big chunks.  Place in pressure cooker with 1/4 cup ketchup and brown sugar.

Cook on high for 8 minutes.

Chop onion in blender, remove from blender and put in a mixing bowl.  Chop bread in blender, remove crumbs to bowl with the onions. 

Mix onion, bread crumbs, meat, salt, pepper, egg, and nutmeg together.

Heat 1/4 inch of Olive Oil in 12 inch skillet over medium heat.

Form meat into 1 inch balls and cook in skillet until browned on all sides.

Pour apple tomato sauce on frikadellers.  Cover pan with lid and cook for 8 minutes.

Enjoy!

Baked Mini Pumpkin Donuts

I ordered mini donut pans recently, oh my goodness they are so little and cute.  Today we used them, my friend Whitney and I made pumpkin donuts.  We had pumpkin puree I had made recently was perfect for donuts.  These donuts are small and a perfect Fall treat for fingers to hold onto and eat.

Small little bites of sugar, spice, and pumpkin!

Ingredients:

1/2 cup melted Coconut Oil
3 large Eggs
1 1/2 cups Granulated Sugar
1 1/2 cups Pumpkin Purée (canned pumpkin can be substituted)
3/4 teaspoon Ground Cinnamon 
1/4 teaspoon Ground Nutmeg 
1/4 teaspoon Ground Ginger
1 1/2 teaspoons Salt
1 1/2 teaspoons Baking Powder
1 3/4 cup All Purpose flour

Preheat oven to 350 Farhenheit.

Mix all ingredients together in a medium bowl with a whisk until combined.  Do not over mix.

Pour batter into a zip top bag.  Spray donut pans with non-stick spray.

Cut corner of the bag and squeeze batter into donut pan 3/4 full.

Bake for ten minutes.

Fill zip top bag with cinnamon and sugar, place donuts in bag and coat in cinnamon sugar.

Enjoy!

Baked Mini Pumpkin Donuts

Ingredients:

1/2 cup melted Coconut Oil
3 large Eggs
1 1/2 cups Granulated Sugar
1 1/2 cups Pumpkin Purée (canned pumpkin can be substituted)
3/4 teaspoon Ground Cinnamon 

1/4 teaspoon Ground Nutmeg 

1/4 teaspoon Ground Ginger
1 1/2 teaspoons Salt
1 1/2 teaspoons Baking Powder

1 3/4 cup All Purpose flour

Process:

Preheat oven to 350 Farhenheit.

Mix all ingredients together in a medium bowl with a whisk until combined, do not over mix.

Pour batter into a zip top bag, spray donut pans with non-stick spray.

Cut corner of the bag and squeeze batter into donut pan 3/4 full.

Bake for ten minutes.

Fill zip top bag with cinnamon and sugar, place donuts in bag and coat in cinnamon sugar.

Enjoy!