CORNUCOPIA SALAD
I first enjoyed this salad at a church potluck and has since become a Thanksgiving tradition at my house. I've made some adjustments to the original recipe to please my vegetarian friends, but you can add cooked chicken. For a complete meal, add 3 cooked and shredded chicken breasts to salad mix.-Cheryl Peterman, Prescott, Arizona
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a small heavy skillet over medium-low heat, stir almonds and sugar until sugar is melted and almonds are coated. Cool on waxed paper. Break apart and set aside. , In a large bowl, combine the lettuce, romaine, celery, onions and cranberries. Add oranges and apple., In a small bowl, whisk the oil, sugar, vinegar, parsley, salt and pepper. Drizzle over salad; toss to coat. Sprinkle with almonds and blue cheese if desired.
Nutrition Facts : Calories 186 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 170mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 3g fiber), Protein 2g protein.
CORNUCOPIA CHEX MIX
What better way to represent the corn fields of Iowa than this snack mix made with different kinds of corn? Ready in just 15 minutes, it's perfect for a picnic or party.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 15m
Yield 20
Number Of Ingredients 7
Steps:
- In large microwavable bowl, mix cereal, snacks, popcorn and corn kernel nuts.
- In small microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Pour over cereal mixture; stir until evenly coated. Stir in cheese and pepper blend until evenly coated.
- Microwave uncovered on High 4 minutes, stirring every minute. Spread on waxed paper or foil to cool. Store in airtight container.
Nutrition Facts : Calories 100, Carbohydrate 12 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 0 g, TransFat 0 g
CORNUCOPIA CHEESEBALL RECIPE BY TASTY
A cornucopia of cheese? Yes, please! Stuffed with caramelized onions, this show-stopping cheeseball is both flavorful and festive. There are many things to be thankful for, and this appetizer is one of them!
Provided by Betsy Carter
Categories Appetizers
Time 1h30m
Yield 10 servings
Number Of Ingredients 16
Steps:
- In a large skillet over medium-low heat, melt the butter and vegetable oil together until the butter begins to foam. Add the onion and ½ teaspoon salt. Cook, stirring occasionally, until the onion is soft, about 30 minutes. Remove the pan from the heat and let cool for 5 minutes.
- In a large bowl, mix together the cream cheese, cheddar cheese, pecans, caramelized onions, chives, Worcestershire sauce, apple cider vinegar, garlic powder, remaining ¾ teaspoon salt, and the pepper with a rubber spatula until well combined. Chill the mixture in the refrigerator for 10-15 minutes before assembling. The cheese mixture can be made up to 1 day ahead. Refrigerate until ready to assemble and serve.
- When ready to assemble, transfer the cheese mixture to a plastic wrap lined cutting board and, using gloved hands greased with nonstick spray, mold the mixture into the shape of a cornucopia.
- Starting from the larger end, layer the almonds around the cornucopia in a shingle pattern. If any of the almonds are broken, insert the blemished end into the cornucopia to disguise. Return the cornucopia to the refrigerator to firm up if it softens during the shaping and shingling process, or until ready to serve.
- Transfer the cornucopia to a serving platter and serve with crudités and crackers.
- Enjoy!
Nutrition Facts : Calories 356 calories, Carbohydrate 8 grams, Fat 31 grams, Fiber 2 grams, Protein 10 grams, Sugar 4 grams
CORNUCOPIA
An easy Cornucopia centerpiece for your Thanksgiving table. Fill the cornucopia with the assorted raw vegetables directly on table and let them spill out of opening NOTE- To prevent this center-piece from absorbing atmospheric moisture, the baked cornucopia cone can be sprayed with shellac or clear enamel. If treated in this manner, the cornucopia will be inedible but can be preserved and re-used.
Provided by Becky
Categories 100+ Everyday Cooking Recipes
Time 1h30m
Yield 1
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 17x14 inch (or lager) cookie sheet with non-stick cooking spray.
- Tear off a 30x18 inch sheet of heavy duty aluminum foil. Fold it in half to 18x15 inch. Roll diagonally to form a hollow cone, about 18 inches long with a diameter of 5 inches at the widest end (Cornucopia opening). Fasten end with clear tape. Stuff cone with crumpled regular foil until form is rigid. Bend tail of cone up then down at end. Spray outside of cone with non-stick cooking spray. Place on cookie sheet.
- Beat the egg with the water to make a glaze. Open and unroll the first can of breadstick dough on work surface. Separate breadsticks. Begin by wrapping one breadstick around tip of cone. Brush end of next breadstick with Glaze and press to attach to end of first breadstick. Continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left.
- Pinch one end of the 3 breadsticks together, then braid. Brush bread around opening of cornucopia with glaze. Gently press on braid. Brush entire cornucopia with glaze.
- Bake at 350 degrees F (175 degrees C) for 45 minutes or until bread is a rich brown. (If parts start to darken too much, cover them with pieces of foil.)
- Remove from oven and let cool completely on cookie sheet on a wire rack. Carefully remove foil when cool. (If freezing, leave foil in bread for support. Remove when thawed.)
Nutrition Facts : Calories 2638.7 calories, Carbohydrate 455.8 g, Cholesterol 0 mg, Fat 48 g, Fiber 12 g, Protein 72 g, SaturatedFat 0 g, Sodium 6957.1 mg, Sugar 48 g
CORNUCOPIA SNACKS
These are great for a children's Thanksgiving feast--and the children can help make them! They will satisfy your salty-sweet craving. To retain their crunchiness, assemble them the same day that you plan on serving them. *Please adapt measurements to suit how many you want to serve.
Provided by sassykat1213
Categories Lunch/Snacks
Time 20m
Yield 24 serving(s)
Number Of Ingredients 3
Steps:
- Slightly over-stuff each Bugle with white icing.
- Place various colors of Trix cereal on icing. (I try to use enough cereal to cover most of the icing).
- The result should look like a miniature cornucopia of fruit! :).
- Make a bunch, because they will disappear quickly!
Nutrition Facts : Calories 9.8, Fat 0.1, Sodium 16.2, Carbohydrate 2.2, Fiber 0.1, Sugar 1.1, Protein 0.1
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