Thanksgiving salads, surprises

Thanksgiving is one of my favorite holidays. There are the standard fares of turkey and pumpkin pie, but it is also a chance to incorporate cranberries into the menu. Once the cranberries arrive in the store, I start making a simple cranberry sauce. Mark will eat this by itself or on top of pancakes as a syrup substitute. I love to work them into different fresh salads with a combination of apples and nuts. These are some of the recipes I’ve collected over the years that have made it onto our holiday table.

When our kids were little, I tried to make cute holiday treats just for them. Eventually they out grew them and focused more on the main table. I wish I had saved those recipes and ideas, but thanks to the internet, I was able to find some fresh new ideas for kid treats to make together with the next generation while we wait for the turkey to finish roasting. Here’s to a bountiful table filled with laughter, love, family and, of course, good food. Enjoy.

Cranberry sauce

1 cup water or 1/2 cup water and 1/2 cup orange juice

1 cup sugar

4 cups cranberries

Add water and sugar to a saucepan over high heat. Bring to a boil and stir until sugar is dissolved. Add cranberries. Return to boil and then reduce heat to simmer for 10 minutes or until cranberries pop. Once cranberries have burst, you can add other flavors.

Cranberry salad from Michelle Rosenberger (niece)

1 12-ounce bag cranberries

1 large Granny Smith apple

1 large orange

1 large Honeycrisp apple

1 cup chopped pecans or walnuts

1 6-ounce box raspberry gelatin

2 cups water

1 cup sugar

Zest orange then peel and liquefy in food processor. Chop all the other fruits in a food processor and add to large bowl with orange zest. Add nuts. Bring water and sugar to a boil until sugar dissolves completely. Remove from heat, let cool just a bit and whisk in gelatin. Pour gelatin over fruit, giving a good stir. Refrigerate overnight.

Wild rice, cider, cranberry pilaf

3 tablespoons olive oil, divided

1 small cinnamon stick

2 large cloves garlic (1 smashed and 1 chopped)

2 cups wild rice blend

1/2 cup apple cider (or apple juice)

2 1/2 cups water

Salt and pepper to taste

1/2 cup dried cranberries

2 onions, chopped

2 tablespoons white wine vinegar

1/4 cup parsley, chopped

4 scallions, chopped

Heat 1 tablespoon olive oil in medium saucepan on medium heat. Add cinnamon and smashed garlic. Cook until fragrant (about one minute). Add rice and toss to coat. Add cider, water and ¼ teaspoon salt and pepper. Bring to boil. Reduce heat and simmer until tender (15-17 minutes). Add cranberries during last 10 minutes of cooking.

Meanwhile, heat remaining two tablespoons olive oil in large skillet on medium heat. Add onions and ¼ teaspoon salt and pepper each. Cook, stirring occasionally until onions are tender and begin to brown (18- 20 minutes). Add chopped garlic and cook, stirring until fragrant (1-2 minutes). Stir in vinegar and parsley. Add scallions and onion mixture to rice and toss to combine.

Pilgrim hats

24 striped cookies

24 miniature peanut butter cups, unwrapped

24 M&M candies

1 cup white chocolate chips or melting wafers

In a small bowl, add the chocolate chips and melt in the microwave in 30-second increments until melted. Place in a baggie and push to corner of bag. Clip off the tip and squeeze some melted chocolate around the inner circle on the back side of the cookie. Add the peanut butter cup. Squeeze a line of chocolate around the cup and add a dot to one side. Place the M&M on. Set aside and let dry.

Turkey cookies

24 Nutter Butter cookies

24 striped cookies

144 candy corn pieces

24 yellow or orange M&M candies

48 candy eyes

1 cup white chocolate chips or melting wafers

1 cup red melting wafers

In a small bowl, melt the chocolate chips in the microwave in 30-second increments until creamy. Add a dot of chocolate on the bottom of the striped cookie and stick the Nutter Butter on. Add six strips of melted chocolate on the top of the wafer and press on the candy corn to make the tail feathers. Add a dot of melted chocolate on the front of the Nutter Butter and stick on the eyes. Add another dot under the eyes and press on an M&M to make a beak. In another small bowl, add the red wafers and melt in the microwave. Place in a baggie and push to corner of bag. Clip off the tip and squeeze a bit of red chocolate on the side of the M&M for the wattle.

Acorn cookies

32 vanilla wafers

32 chocolate kisses, unwrapped

1 cup mini chocolate chips or melting wafers

Add a dot of melted chocolate to the vanilla wafer. Place the chocolate kiss on top. Flip the cookie over and place a tiny dot of chocolate on the top of the vanilla wafer, then place a mini chocolate chip on top for the stem.

As their four children pursue dairy careers off the family farm, Natalie and Mark Schmitt started an adventure of milking registered Holsteins just because they like good cows on their farm north of Rice, Minnesota.