Holiday Blogger Challenge with Cape Cod Select

You know I can't resist a great recipe contest! And when that also includes one of my very favorite holiday flavors, well, that is just icing on the cake, so to speak.

So when my new friends at Cape Cod Select Premium Frozen Cranberries asked me to come up with something festive using their yummy cranberries, I jumped at the chance! 

Cape Cod Select Frozen Cranberries are all natural, farm fresh, contain NO additives or preservatives, and best of all, are recipe READY! They allow you to have fresh cranberries year round, not just when they show up in your produce section! To find out if they are sold in your neck of the woods, check out their store locator. Plus, you can find out more about them, and keep up on all things cranberry by following them on Facebook, Twitter, Instagram, and Pinterest.


Now when it was time for me to think about what I wanted to make with these festive little berries, that was easy. I was going to bake. And to take it a step further, I had Christmas morning on the brain. I wanted something super easy I could make ahead, and then enjoy while we are opening gifts in those wee hours of the morning. I decided I would combine the classic holiday flavors of cranberry, orange, and add in some nuts too. Well, I think I nailed it. I got exactly what I was looking for; and I know these will be perfect on December 25th.

Thanks to the great folks at Cape Cod Select, now my family will have something delicious to eat, bursting with fresh cranberry flavor! I think your family will love them too!

Cranberry Pecan Muffins 
with 
Orange Glaze 
1 1/2 c. Cape Cod Select Premium Frozen Cranberries
1 1/4 c. white sugar, divided
 3 c. flour
4 1/2 tsp. baking powder
1/2 tsp. salt
1 stick butter, room temperature
2 eggs
1 c. milk
1 c. chopped pecans
1 1/2 tsp. grated orange peel, divided
1 c. powdered sugar
1-2 TBS fresh orange juice

Preheat oven to 400. Place frozen cranberries in food processor. Pulse until coarsely chopped. Place in bowl, add 1/4 c. white sugar. Mix together. Set aside. In a large bowl combine flour, baking powder, salt, and 1 cup white sugar. In a small bowl lightly whisk together eggs and milk. Add to flour mixture and combine until just moistened. Fold in pecans, 1 tsp. orange peel and cranberries. Line muffin tin with papers and fill each well 2/3 way full with batter. Bake for 20-25 minutes until toothpick comes out clean. While baking, combine powdered sugar, 1/2 tsp. orange peel and orange juice, gradually until smooth glaze forms. When muffins done, transfer to wire racks to cool. When completely cooled, spread orange glaze on top with a spatula and allow to sit for 1 hour to set.

Fingers Crossed

Recipe contests. They aren't something I enter a lot, but when I do, I want to make sure of two things. One, the sponsor is a company I respect and/or use in my every day life. Two, I am confident I can create a recipe to be proud of, so that even if it doesn't win, I can know I did my very best.  And this time you actually get to take this little journey with me.

I've worked with Healthy Solutions Spice Blends before. In fact, you can read all about them in my original post, here. So when I was contacted about entering their Blogger Recipe Challenge, I immediately said "Sign Me Up!"

It was really quite simple. I got to pick out one of their terrific spice blends to create a dish around, and then share it with all of you, and them.

Having already tried a couple varieties for my original review, I wanted to use a different one this time around. While browsing their product line when I saw the word Italian, I knew I had found my winner ! Ya'll know what a sucker I am for great Italian food, so I knew I could do something yummy and unique with this one.

Sure, this blend of spices is made to enhance the flavor of both meatballs and sauce, but I wanted to take that idea and turn it into a simple weeknight meal. And with that decision one word came to mind. Casserole. Yep, a scrumptious pasta and meatball dinner turned into every busy mom's best friend!

This one would travel well too, so keep it in mind for your next family or church potluck! Oh, and if you wouldn't mind, please keep your fingers crossed for me and I will let you know if I win! 

Meatball Casserole

1 lb. penne pasta, cooked to al dente

1 lb. ground beef

1 egg, beaten

1/2 c. bread crumbs

1/2 c. plus 1 TBS grated Parmesan cheese, divided

1 TBS Healthy Solutions Italian Meatball Seasoning

3/4 c. shredded mozzarella cheese, divided

1 (24 oz.) traditional pasta sauce

2 tsp. Italian seasoning

1 c. ricotta cheese

Salt and Pepper to taste

Dried Parsley

Preheat oven 375. In a large bowl combine ground beef, egg, bread crumbs, 1 TBS Parmesan cheese, meatball seasoning, salt and pepper. Using hands, mix well. Form into 1 inch meatballs. (You should have about 20.) Lay wire racks on a large baking sheet. Spray with nonstick spray. Lay meatballs on. Bake for 25-30 minutes until done through. 

While meatballs cook, warm sauce and Italian seasoning in a large saucepan over low heat. And cook pasta.  When meatballs done, transfer to skillet and stir to combine with sauce. When pasta is done, drain well. 

Spray a 11 x 5 baking dish with nonstick spray. Layer in half the meatball mixture. Top with half pasta, half the ricotta, half the remaining Parmesan and half mozzarella. Repeat layers. Sprinkle top with parsley. Reduce heat to 350. Bake for 20-25 minutes until browned and bubbly. 

*NOTES* You can make the meatballs ahead of time and chill in fridge until ready to use. I actually prefer to do this because they seem to "set" and stay together better. Also, don't be alarmed if the ricotta cheese doesn't melt and "spread out" entirely. As soon as you scoop the casserole to serve, it will mix together very well and become creamy. Also, you can also substitute Italian seasoning for the spice blend and achieve the same result, for those of you not entering this contest with me! 

Shared on The Country Cook Feb. 13, 2015

Pasta at Very Good Recipes