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Marye Audet
Follow Marye on Twitter @MaryeAudet. Marye is a die-hard foodie and busy home school mom to eight kids. She and her husband, Marc live in a 100 year old ... more
Beautiful looking salad.
This is my daughters ultimate dessert!!!
Looks absolutely divine!
I’d love to make this, but I’m curious; when you mention 2 bags of cranberries, does that mean they are sold in a standard measurement? If not, about how many ounces to a bag should I purchase? Thank you!
I think they are 12-16 oz bags.
Thanks for giving me the heads up on this link Marye – I will definitely be doing this for Christmas!
One on a stormy afternoon…
One what? One dozen? One batch?
ummm..one cookie?
This is a great recipe – if you have the time. I have a similar recipe using canned pumpkin. You stir the pumpin in a heavy saucepan over medium heat until it dries out quit a bit and gets that nice deep, rich color. Measure and make as directed. I also add 1 heaping tbs of either dark treacle or unsulphered molasses. You can reduce a tbs of white sugar, if you like. If you don’t want to use burbon, you can just bump up the vanilla to 1 tsp. Yummy.
thanks Drinda. You can also make the pumpkin ahead and freeze or can it. I just like pumpkin from fresh better
Made for Thanksgiving……Fabulous!!!!!!!!!!!!!!Thanks!
Thank you Claudia!
Wow.. just made this today for Thanksgiving.. awesome. Everyone loved it. Thanks for sharing.
Aymiee I am so glad..I would not have thought about that for thanksgiving. Glad they liked it.
I an so happy you had a Happy Thanksgiving and are moving forward and onwards.
thanks Courtney!
I just keep thinking Marc will come to his sences and come back home. I’ve kept the whole family in prayer and hope everyone is handling it OK. Whatever God is preparing for you, he’s preparing in you! God bless you Marye. I’m glad it was a pleasant weekend!
Dear Mary, I am sorry to hear of your loss. When you posted that a hurricane had it, I guess I didn’t catch what was going on. Know that you & your children are in all your friends prayers & Marc will be watching over you from above. Stay strong. Debra
Debra..it wasnt a real hurricane..just a emotional one..and Marc isn’t dead..he is divorcing me.
So glad you enjoyed your Thanksgiving. I was married 27 years and life goes on happily if you’re surrounded by love.
thanks Valli. He is determined so…I am o.k…
My sister in law makes that green bean casserole that you dislike. She claims it’s even a little better with a hunk of that processed cheese food we all know and love. How can it compare?
I am horrified, Diana…
What about peanut (or other nut) brittle? I was thinking it stores for a long time and if it breaks, well . . . it’s supposed to break. Has anyone tried that?
More than likely it will get sticky and melty from the humidity.
I’m so sorry to hear about your situation, but am glad you were able to have a good Thanksgiving in spite of it. Thank you for the link to my peanut butter crisp squares!
thanks michelle. The cookies looked so good!
I finally made this for Thanksgiving. It was super yummy and got lots of rave reviews! Thanks for a great recipe.
I’ve really enjoyed your blog–and your recipes! I just came across this recipe and remembered your fondness for chipotle. I knew I just had to pass this recipe along to you:
Chipotle Peanut Brittle
by Jackie Mills, MS, RD, Cooking Light May 2009
Yield: 28 servings (serving size: 1 ounce)
This smoky-sweet brittle is a great snack; substitute pecans or almonds, if you prefer.
Cooking spray
1 cup sugar
1 cup light-colored corn syrup
1 tablespoon butter
1 (11.5-ounce) container salted, dry-roasted peanuts
1 1/2 teaspoons baking soda
1 teaspoon chipotle chile powder
1. Line a large baking sheet with parchment paper; coat paper with cooking spray.
2. Combine sugar, corn syrup, and butter in a large, heavy saucepan over medium heat. Cook 18 minutes or until a candy thermometer registers 275°, stirring frequently. Add peanuts; cook 3 minutes or until a candy thermometer registers 295°, stirring constantly. Remove from heat; stir in baking soda and chile powder. (The baking soda will cause the mixture to bubble and become opaque.)
3. Quickly pour mixture onto prepared pan; cover with a sheet of parchment paper. Using a rolling pin, quickly roll mixture to an even thickness. Discard top parchment sheet. Cool mixture completely; break into pieces. Store in an airtight container.
Nutritional Information
Calories:133
Fat:6.2g (sat 1.1g,mono 3g,poly 1.9g)
Protein:2.8g
Carbohydrate:18.7g
Fiber:1g
Cholesterol:1mg
Iron:0.3mg
Sodium:173mg
Calcium:8mg
http://i17.photobucket.com/albums/b61/xxdancinbabyxx/cake.jpg
that’s more like it!