1. In a food processor, chop cranberries and jalapeno pepper to a fine dice. Add sugar, Walden Farm cranberry sauce, orange juice, orange zest, onion, cumin and salt. Pulse to combine. Pour mixture in bowl, cover and place in refrigerator at least 4 hours or overnight.
2. Spread softened cream cheese into a large rimmed dish or 9-inch pie plate. Top cream cheese with cranberry-jalapeno mixture. Cover and place in refrigerator 2 hours. Serve with crackers. Serves 16.
Combine sugar and water in a saucepan; bring to a boil. Add cranberries; return to boil. Simmer on low 5-10 minutes, until cranberries pop and mixture thickens. Remove from heat and stir in orange zest and orange juice. Set aside. Place phyllo cups on a baking sheet. Place 1 piece of Brie in each phyllo cup. Cover with foil and bake at 350°F for 10-15 minutes or until Brie is melted. Remove from oven; top each with 1 to 1-½ tsp. of cranberry mixture.
Nutrition facts per serving: 45 calories, 2.5 grams fat, 1g saturated fat, 0 trans fat, 5 mg cholesterol, 45 mg sodium, 5 g carbohydrate, 0 fiber, 2 g sugar, 1 g protein.
1 (5 oz.) package Earthbound Organic Baby Kale mix
1 Honeycrisp apple, cored & diced
1/3 cup chopped toasted walnuts
½ cup dried cranberries
¼ cup julienned red onion
All you do
1. For vinaigrette - In a small bowl, combine vinegar, cider, honey and Dijon mustard; whisk in olive oil until combined. Season with salt and pepper. Alternative: place all ingredients in a jar and shake to create an emulsion.
2. In a large bowl toss baby kale, apple, walnuts, cranberries and red onion. Slowly drizzle enough vinaigrette over the salad mix to lightly coat; toss and serve immediately. Serves 4.
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