Orange Cranberry Bread

I love Orange Cranberry Bread and Muffins. Tangy, tart and fresh. A perfect start to the day!

I found this on allrecipes.com.



Orange Cranberry Bread (slightly adapted)
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoon grated orange zest
12 oz fresh cranberries
1 cup pecans, coarsely chopped
1/2 cup butter, softened
2 cup white sugar
2 egg
1 1/2 cup orange juice

Preheat oven to 350F.

Grease & flour two 9x5 loaf pans or line them with parchment paper.

Cream together butter and sugar. Add eggs and mix well. Add orange zest and orange juice. Mix well.

In separate bowl, whisk together flour, baking powder, baking soda, and salt. Stir flour mixture into orange juice mixture, until just combined. Fold in cranberries and nuts.

Pour batter into prepared loaf pans.

Bake at 350F for 50 - 60 minutes.

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Cream together butter & sugar & eggs.


Add orange juice.


And orange zest.




Whisk together flour, baking powder, baking soda and salt.


Stir into orange mixture until just combined.


(it did get a little more stirred before I added the cranberries & nuts)

Fold in cranberries & nuts.




Pour batter into prepared loaf pans and bake at 350F for 50 - 60 minutes; or until pick comes out dry.

That's it!



This was wicked good! A nice bright, tart, tangy flavor and very moist. I've been dying for Orange/Cranberry baked goodies and this totally satisfied that craving!

I like that it makes two loaves. One to eat and one to share (or to throw in the the freezer for later!) I brought the extra loaf to work and it got very favorable reviews! I also like that it uses the whole bag of fresh cranberries.

This is definitely a keeper!!

Warm Brussels Sprouts Salad with Honey Dijon Vinaigrette

I'm not sure how I stumbled across this recipe. I had some brussels sprouts and had planned to roast them for dinner. Then I found this recipe at Poor Girl Eats Well.

Right away I changed my mind! I had to try this!



Warm Brussels Sprouts Salad with Honey Dijon Vinaigrette
1-2 lbs Brussels sprouts (about 30 sprouts or so)
1/2 c dried cranberries
1/3 c chopped almonds
1 T olive oil
1-2 cloves finely minced garlic
Salt & pepper to taste
1-2 oz. crumbled goat cheese (optional)

Honey Dijon Vinaigrette
2 T light olive oil
1 1/2 T white wine vinegar
1 T honey
1 T Dijon mustard
1/4 t granulated garlic
Pinch of salt
Dash of black pepper

Start by making the dressing. Combine all dressing ingredients in a bowl and whisk together until well combined. Set aside.

Clean and trim the brussels sprouts; then cut them into quarters. Heat the olive oil in a skillet and add the minced garlic; cook until just slightly fragrant. Add the brussels sprouts and cook over medium high heat for about 4-5 minutes or until tender crisp, season with salt & pepper about halfway through. Remove from heat.

In a large bowl, toss together the brussels sprouts, cranberries, chopped almonds and Honey Dijon Vinaigrette. Let the salad sit for a few minutes before serving. Garnish with extra chopped almonds, goat cheese if desired and freshly ground black pepper. Enjoy!

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Ok.... so whisk up the delicious Honey Dijon Viniagrette!


I use the bowl I'm going to toss the salad in. Then set it aside.

Clean up the brussels sprouts and cut them into quarters.


Saute the minced garlic; then add the brussels sprouts.


Cook until tender crisp. But sometimes I like to cook them until they're a little caramelized. It's up to you!


Then toss them with cranberries, almonds and dressing.


Let it rest for a few minutes for the flavors to mingle.


It's is an awesome lunch by itself! Or you can serve it as a side.

I've served it with some turkey kielbasa.


This is SO good!! When Jon came into the kitchen the first time I was making it, I told him what it was. He said, but there's bacon in it right? I said no, but assured him he'd like it anyway. He never really like brussels sprouts until he tried my Balsamic Bacon Brussels Sprouts. He thought bacon was the key to tasty Brussels Sprouts.

He LOVED this! He requests it all the time. Come to think of it, he hasn't requested the Balsamic Bacon Brussels Sprouts at all!

And the Honey Dijon Vinaigrette is to die for!! Not only do I use it for this salad, but I make it regularly just to use on a tossed garden salad!

Kimberly, thanks so much for sharing your recipes!

This is for you!


Everyone be sure to browse around Poor Girl Eats Well for more of Kimberly's fabulous & frugal recipes! I think I'll be trying her Caramel Macchiato Cheesecake Shots in the near future!

I'm also submitting this recipe to girlichef for Two for Tuesdays!