Tag Archives: Cranberry

Leftover Turkey Cranberry Monte Cristo Sandwiches

Leftover Turkey-Cranberry Monte Cristo Sandwiches

Servings: 8-10 sandwichesKosher Key:

  • 1 loaf very soft French Bread, sliced
  • 1-1/2 cups cranberry sauce
  • 12 oz thinly sliced Muenster cheese
  • thinly sliced leftover turkey
  • 3 large eggs
  • 2 cups whole milk
  • 4-6 Tablespoons butter
  • confectioners’ sugar
  • Spread each slice of bread with cranberry sauce, you can add as much or as little as you like. To build each sandwich, take a slice of cheese and tear it in half. Top the bread with half a cheese slice, turkey and the other half of the cheese slice. Top with another slice of bread, cranberry sauce side down. 
  • In a shallow pie plate, add eggs and milk and beat the mixture with a fork until combined. Soak each sandwich in the mixture, about 30 seconds per side. You want the bread saturated but not soggy.
  • Over medium heat, melt a couple Tablespoons of butter in a nonstick skillet. Add a few sandwiches and cook until the bottoms are golden brown, 3-4 minutes. Flip sandwiches and cook the other sides until golden. Add more butter as needed to cook the rest of the sandwiches.
  • Dust with confectioners’ sugar before serving. (Serve warm)


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DIY Body Scrub

Cranberry-Coconut Salt Body Scrub

Whether you need a homemade gift idea or you’re looking for more natural skincare products, this exfoliating body scrub is the perfect thing to whip up. The recipe comes from Lily Diamond, of the popular L.A.-based food and lifestyle blog Kale & Caramel. While the scrub is completely edible, we don’t recommend actually eating it.

By: Lily Diamond

Ingredients 1 serving

  • β…“ cup sea salt
  • β…” cup fresh cranberries, very finely chopped
  • 1 tablespoon finely shredded unsweetened coconut
  • 1 tablespoon raw virgin coconut oil, softened
  • ΒΌ teaspoon ground cloves or allspice


  • Prep10 m
  • Ready In10 m
  1. Combine salt, cranberries, coconut, coconut oil and cloves (or allspice) in a small bowl; mix thoroughly.
  • To make ahead: Store at room temperature for up to 1 week or refrigerate for up to 2 weeks.
Cranberry-Coconut Salt Body Scrub

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Cranberry Cookies Made with Sweet Potato/Recipe Share

Cranberry cookies


  • 1 cup mashed sweet potato
  • 1 tablespoon canola oil
  • 1 teaspoon baking soda
  • 2 large eggs
  • Β½ cup whole wheat flour
  • 2 teaspoons cinnamon
  • Β½ cup dried cranberries
  • 2 packets stevia


  1. Preheat oven to 350 degrees F.
  2. Place all ingredients in a blender or food processor except dried cranberries. Puree until smooth.
  3. Stir in dried cranberries.
  4. Scoop spoonfuls of dough onto a parchment-lined cookie sheet.
  5. Bake for 10 minutes or until cookies are golden brown.

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