Our family insists on traditional favorites during the holidays. So Bob and I always serve Texas Turkey, Cornbread Dressing and homemade Cranberry Relish for Thanksgiving and Christmas. Besides feasting on them during our holiday meal, we layer that terrific threesome on hot rolls for killer sandwiches that keep us happy for days.
Although I've made my delish Cranberry Relish countless times over the years, I can never remember how much fruit to buy. I invariably pick up two bags of fresh cranberries only to realize (Duh!) that I only needed one.
When that happened this year, I immediately turned to Pinterest to find ways to use those extra bits of fresh cranberry goodness. That's how I discovered this easy, family-pleasing pie. It's based on an idea from Allrecipes.com.
Besides being packed with cranberry-licious flavor, this moist, dump cake-like creation doesn't need a crust and couldn't be simpler to put together. You just toss some fresh cranberries with plenty of pecans (that really sold Bob on the idea) and some dry ingredients. Stir in butter, eggs and almond extract, pour the mixture into a pie plate, and bake it for about 40 minutes.
Talk about yummy! Perfect on cold days, this amazing pie tastes out of this world served warm. We adore it topped with a dollop of Cool Whip but it also hits the spot plain or with vanilla ice cream on the side. It's so good I'll be buying extra cranberries on purpose from here on out.
1 cup all-purpose flourPreheat oven to 350 degrees. Spritz a 9-inch pie pan with nonstick baking spray.
Combine the flour, sugar and salt in a medium bowl. Add the cranberries and pecans, and toss to coat. Stir in the butter, eggs and almond extract. Spread the batter into the prepared pie plate.
Bake 40 minutes or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or vanilla ice cream, if desired.
In the mood for something sweet? You'll also enjoy:
Prepare your own Mexican quick fix with this Chipotle-inspired bowl. Carbs are moderated by filling the bowl with beans, extra veggies and chicken. No need for rice, since the beans count as carbs.
Tips:
If you love tomatoes, increase the quantity to 1/2 cup, but note that the carbohydrates will also increase.
If preparing this recipe for one person, cut all of the ingredients in half. Or simply prepare the full recipe up to the end of step 2 and store leftover chicken and vegetable-bean mixture in separate airtight containers in the refrigerator for up to 2 days. Reheat in the microwave on High for 1 to 2 minutes, or until heated through, and continue with step 3.
Health Bite: The iron, calcium, magnesium, manganese, copper and zinc in black beans help to keep bones strong and healthy.
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