Friday, December 6, 2013

25 Days of #HotHolidayHints: Day 6 with Jenny Lyn

Welcome author Jenny Lyn with a quick, easy and delicious recipe on Day 6 of 25 Days of Hot Holiday Hints! Be sure to leave a comment for Jenny because we are giving away a $5 gift card to one random commenter each day!

I'm kind of a Scrooge when it comes to going all out with decorating, but if there’s one thing I do enjoy about the holidays, it’s the food. I thought I’d share this recipe that was passed down from my sweet granny, one of the best southern cooks ever to pick up a cast iron frying pan. As far back as I can remember it’s been a staple at Thanksgiving and Christmas. It’s one of those dishes that when I make it and take it to parties or gatherings, I always get asked for the recipe. Even if you’re not a huge fan of cranberries, this has enough sugar and other goodies inside of it to perhaps make you change your mind. Plus, there’s the decadent topping which I could eat on a flip flop.
3 oz. Lemon Jello
1 envelope plain gelatin
1 cup sugar
1 cup boiling water
1 pound fresh cranberries, washed and checked for bad berries
1 small can crushed pineapple, drained
1/2 cup chopped pecans
12 oz. cream cheese (Do they even make those little 3 oz. blocks anymore?)
1/2 cup sugar
1/2 pint whipping cream
1/2 cup chopped pecans (These can be left out if you prefer a smooth topping)
Chop or grind cranberries in food processor to desired consistency. (I like mine fine. My mother prefers them a little chunkier.) Set aside.  Mix Lemon Jello, 1 c. sugar, and gelatin in a bowl. Pour 1 c. boiling water into dry ingredients and stir until blended well. Pour into a 9 x 12 glass dish.
Mix ground cranberries, crushed pineapple, and 1/2 c. chopped pecans together, then pour into Jello mixture. Smooth with the back of a spoon so liquid merges with the fruit and nuts. Refrigerate until set, or this part can be done the day before.
For Topping:
Blend cream cheese and sugar together with a hand mixer until smooth. Gradually pour whipping cream into cream cheese mixture, beating until thickened. Gently stir in remaining pecans and top chilled cranberry mixture. Return to fridge until ready to be served.
Some people eat this with their turkey like they would regular cranberry sauce. I eat mine like a dessert.

Jenny Lyn's new release is contemporary suspense, River Reckoning...

Trouble in Trespass, 1
Bond Mason’s roots run deep in the backwoods hamlet of Trespass, Florida. Nestled against the banks of the Suwannee River, the only home she’s ever known holds bittersweet memories of a family long gone. Except one of her ghosts isn’t dead and possessive ex-lover James Kyle wants her back.
U.S. Deputy Marshal Nathan Gates sights are set on capturing fugitive Robert Kyle. Wanted for the cold-blooded murder of a DEA agent, Robert is suspected of being hidden away with his moonshine-brewing, marijuana-growing family of fellow lawbreakers, one of which is his brother, James.
Nathan expected high temperatures when he arrived in Trespass. What he hadn’t counted on is his searing attraction to southern beauty Bond Mason. She winds him around her finger like a tendril of Spanish moss, but his lawman’s intuition tells him she’s hiding secrets too. When he finally convinces her to talk, he’s not prepared for the dark truths she reveals about her hometown.
The Suwannee is deep, but Trespass’s sins run much deeper. For once, Nathan might be in over his head.

Find River Reckoning here!


angieia said...

The recipe and book both sound really good! My grandma has a recipe similar but without the cranberries.

elaing8 said...

I love cooking and baking at this time of year.
Thanks for sharing this recipe.

amy bowens said...

The recipe sounds delicious ! And the book sounds amazing love the cover and while reading the blurb sounds like something that would happen in my hometown LOL. Thanks for the recipe!

Jenny Lyn said...

Thanks for visiting!

Jessica Hale said...

yum sounds great


kipha said...

Hi Jenny!!! LOL

Jenny Lyn said...

Hey sweetie! Thanks for stopping by. :)