Leftover Cranberry Sauce Bruschetta Food

LEFTOVER CRANBERRY SAUCE BRUSCHETTA

Steps:

• Slice french bread into 1 inch slices.
• Place slices onto a cookie sheet.
• Spread a light layer of butter onto one side of each slice of french bread.
• Place cookie sheet into cold oven.
• Turn on broiler.
• Broil for 3 - 4 minutes or until butter is melted and center of each slice is GENTLY toasted. You do not want to over cook these or they will shred your gums.
• Remove from oven and cool.
• Once cooled, spread each slice with cream cheese.
• Gently spread a teaspoon of cranberry sauce on top of cream cheese.
• Sprinkle a light amount of diced basil on top of each.
• Serve immediately and enjoy!

LEFTOVER CRANBERRY SAUCE BARS

Steps:

• Preheat oven to 325* F Grease a 9-inch square baking pan. Combine flour, rolled oats, brown sugar, and cinnamon in a food processor and pulse 2 or 3 times until blended. (if you do not have a food processor, use a hand pastry blender) Add the butter and pulse 8-10 times until the mixture forms large, coarse crumbs the size of small peas. (Or use your hand pastry blender.) Remove 1 1/2 cups of the crumb mixture and set aside. Press remaining crumb mixture into the bottom and 1 inch up the sides of the prepared pan. Drop teaspoons of the cranberry sauce evenly over the crust, then spread it gently with the back of the spoon to cover the crust. Sprinkle reserved crumbs evenly over the jam layer. Bake until the top is lightly browned, 50 - 55 minutes. Transfer to a rack and let cool until firm, about 2 hours (or chill until firm). Using a sharp knife, cut into 12 squares. Store in an airtight container at room temperature for up to 3 days.

CRANBERRY BRUSCHETTA

Steps:

• Slice the bread into 1 1/2" slices.
• Rub the garlic clove on one side of each piece of bread and lay out on a baking sheet.
• Spread each piece of bread with cranberry sauce.
• Sprinkle each piece with the blue cheese.
• Have your rack about 2 down from the top of the oven and broil (or low broil if you have that option) until the cheese melts.
• Serve immediately.

THANK GOODNESS IT'S OVER BRUSCHETTA

Steps:

• Preheat oven to 375 degrees F.
• Slice the bread, rub with cut garlic clove and place in a heated dry cast iron grill pan on the stove top. Cook until toasted, about 2 minutes. Flip and toast the other side, about 1 minute more.
• Slather the bread with leftover cranberry sauce, top with crumbled blue cheese. Place in the oven until cheese melts and serve.

SCONES WITH LEFTOVER CRANBERRY SAUCE

Steps:

• Preheat oven 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, nutmeg (optional) and salt. Cut in butter with a pastry blender or two forks until mixture resembles coarse crumbs. Gently fold in cranberry sauce. In a small bowl,(with one or two stirs) mix the half and half, vanilla extract, and sour cream together. Make a hole in the middle of the flour mixture and pour the liquid mixture in, and start to gently incorporate liquid mixture into flour mixture. On a lightly floured surface, knead dough gently, about 5 times. Pat into a 1-inch this round. cut into 8 wedges; place in a lightly greased baking sheet 2 inches apart. Brush tops with remaining tablespoon half and half; sprinkle with remaining tablespoon sugar. Bake until golden brown. 15 minutes (know your oven some ovens may need a few more minutes). Let cool on a wire rack. you can also eat warm.
• You may drizzle with white chocolate sauce or white chocolate sauce.

CRANBERRY BRUSCHETTA

Steps:

• Combine all ingredients, except bread and oil, in a medium saucepan.
• Cook on medium heat, stirring occasionally, until onion is limp and sauce has thickened, about 30 minutes.
• Cool to room temperature.
• Cut bread diagonally into 3/4-inch slices; brush both sides with oil.
• Broil each side for 1 to 2 minutes or until golden brown.
• Top each slice with cranberry mixture.

CRANBERRY CORN MUFFINS (LEFTOVER CRANBERRY SAUCE RECIPE)

Steps:

• Preheat oven to 400 degrees.
• Whisk eggs. Add in milk and cranberry sauce and mix well. Stir in cheese and muffin mix (about 30 strokes, it will be lumpy).
• Rest batter for 5 minutes.
• Grease a muffin pan.
• Fill muffin tins 1/2 to 3/4 full of batter and bake for 15-20 minutes.