Happy Holidays from Baron! Enjoy some of our favorite recipes below!
Cranberry Apple Salsa
1 bag (12 oz.) fresh cranberries
½ medium Fuji apple, peeled, cored and chopped
¼ cup chopped red onion
2 strips (1” x ½”) lime zest, coarsely chopped
1 small jalapeno pepper, seeded and chopped
3 T. turbinado/raw sugar
1 T. fresh lime juice
1 c. loosely packed cilantro leaves (optional)
Dash of salt
In food processor, pulse cranberries just until coarsely chopped. Add apple, onion, lime zest, jalapeno, sugar and lime juice. Pulse (quick pulses) until salsa is still slightly chunky, about 15-20 times.
Add cilantro and pulse until it is chopped but not mushy, about 10 times, stopping to scrape down bowl as needed. Season with a bit of salt, just to lift flavors.
Let salsa sit for 20 minutes for flavors to marry. Serve same day.
Source: American Institute for Cancer Research
Five Ingredient Cheesy Bacon Dip
1 (8 oz.) package cream cheese, room temperature
2 cups sour cream
1-1/2 cups cheddar cheese, grated
1 cup bacon (6-8 slices), crumbled
1/3 cup green onions, chopped
Preheat oven to 375º F.
Combine cream cheese, sour cream, cheddar cheese, bacon and green onions until totally combined. Transfer to round baking dish. Bake 30-35 minutes until cheese is totally melted and dip is bubbly.
Remove and serve with chips or toasted bread.
Oreo Cheesecake Bites
36 Oreo Cookies, divided
1/4 cup (4 tablespoons) butter
4 packages (8-ounces each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla
4 large eggs
4 ounces semisweet chocolate
4 ounces white chocolate
Preheat the oven to 325°F.
Line a 9×13-inch baking pan with foil, with ends extending over sides. Finely crush 24 Oreo cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.
In a large bowl, beat the cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
Bake the cheesecake for about 35-40 minutes or until the sides are set and the center is almost set. Cool completely on a wire rack in the pan.
When the cheesecake is completely cooled, cover with plastic wrap and refrigerate for at least 2 hours. When chilled, remove the cheesecake using the foil overhang and cut the cheesecake into bite-sized pieces. Place the cheesecake bites on a wax or parchment paper-lined baking tray. Melt the semisweet chocolate and white chocolate in separate bowls (I use the microwave on 50% power, stirring frequently). Pour the melted chocolate into a ziploc bag, one for the semisweet chocolate, one for the white chocolate. Snip a small corner off the corner of the bag and drizzle the chocolate over the cheesecake bars. Chill the bars until ready to serve. Alternately, the drizzled bites can be frozen in an airtight container for up to a month. Let them defrost in the refrigerator and serve chilled.
Source: Adapted from Kraft Recipes