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Cranberry Fluff
Side Dish

Cranberry Fluff

4.8

Prep
20 min
Cook
Total
260 min

Instructions

  1. 1 Stir marshmallows, cranberries, and sugar together in a saucepan over low heat; cook and stir until the marshmallows melt completely, about 15 minutes. Transfer marshmallow mixture to a bowl and refrigerate 4 hours to overnight.
  2. 2 Stir apples, grapes, walnuts, and salt into the marshmallow mixture.
  3. 3 Beat whipping cream in a chilled bowl using an electric mixer until stiff peaks form; fold into the marshmallow mixture.

By Doty

Date Haroset
Side Dish Other

Date Haroset

4.3

Prep
45 min
Cook
60 min
Total
135 min

Instructions

  1. 1 Place dates and raisins in a small saucepan; add wine. Cook over low heat, stirring occasionally, until fruit breaks down and thickens into a soft paste. Cool.
  2. 2 Stir nuts and cinnamon into date paste mixture; form into small, bite-sized balls.
  3. 3 Roll balls in confectioners' sugar.

By Katy

Waldorf Salad with Yogurt
Side Dish

Waldorf Salad with Yogurt

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a large bowl, combine the apples and lemon juice. Add the grapes, celery, and green onions; toss.
  2. 2 In a small bowl, whisk together the mayonnaise, yogurt, apple juice and celery seeds. Spoon over the apple mixture, and toss gently.
  3. 3 Wash the watercress, and dry thoroughly. Arrange greens on individual salad plates. Mound the apple mixture on top, and sprinkle with the walnuts.

By Barrett

Cranberry Salad
Side Dish American

Cranberry Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place cranberries, orange (including rind), and sugar in a food processor. Pulse together until cranberries and orange are coarsely chopped and well combined with sugar.
  3. 3 Transfer to a bowl. Stir in celery, walnuts, and pineapple until thoroughly mixed.
  4. 4 Place gelatin in a bowl and pour hot water over top; whisk immediately to dissolve completely.
  5. 5 Pour gelatin over the cranberry mixture. Stir to combine.
  6. 6 Pour into the mold of your choice and chill until you are ready to serve.
  7. 7 Enjoy!

By Jackie

Cranberry-Pineapple Sauce
Side Dish American

Cranberry-Pineapple Sauce

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Cook and stir orange juice, white sugar, brown sugar, and cinnamon together in a saucepan over medium heat until sugars are dissolved, about 5 minutes. Stir in cranberries, pineapple, and walnuts; cook, stirring frequently, until sauce is slightly reduced and thickened, 25 to 30 minutes.
  2. 2 Remove saucepan from heat and stir in orange liqueur.

By Big Eyes

Sweet Tart Waldorf Apple Salad
Side Dish

Sweet Tart Waldorf Apple Salad

4.9

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Toss diced apples with lemon juice in a salad bowl.
  2. 2 Beat Neufchatel cheese, whipped cream, brown sugar, mayonnaise, and vanilla extract together in a separate bowl until dressing is smooth and creamy.
  3. 3 Stir grapes and celery into apples and toss lightly with dressing to coat. Top salad with walnut halves and sweetened dried cranberries.

By kcruther

Roasted Vegetables with Walnuts, Basil and Balsamic Vinaigrette
Side Dish

Roasted Vegetables with Walnuts, Basil and Balsamic Vinaigrette

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat oven to 400 degrees F. Place bell peppers, onion and mushrooms in a large bowl and toss with olive oil and salt. Place in a single layer on a large baking sheet, making sure not to crowd vegetables. Cook for 10 minutes.
  2. 2 Add snap peas, zucchini, yellow squash and garlic and stir lightly. Top with walnuts and cook for 5 to 10 minutes more or until all vegetables are crisp-tender and walnuts are toasted.
  3. 3 Drizzle with balsamic and toss well. Sprinkle with basil.

By California Walnuts

Israeli Charoset
Side Dish Middle Eastern

Israeli Charoset

3.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Blend apples, bananas, dates, walnuts, orange zest and juice, lemon zest and juice, cinnamon, and sugar in a food processor until chunky. Transfer apple mixture to a bowl and stir in wine. Gradually stir matzo meal into apple mixture, adding enough to soak up the wine; chill in refrigerator.

By Jfrosty

Small Batch Dill Pesto
Side Dish American

Small Batch Dill Pesto

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place dill fronds (a few stems are OK), walnuts, lemon juice, lemon zest, garlic, salt, pepper, and red pepper flakes into the bowl of a food processor. If you have a mini or small food processor, it will be large enough for this recipe.
  2. 2 Pulse until everything is minced well, scraping down the sides as necessary. With the machine running, drizzle in the olive oil, blending for a few seconds until smooth.
  3. 3 If not serving immediately, store the pesto in an airtight container and chill until ready to use.

By lutzflcat

Cranberry Walnut Slaw
Side Dish American

Cranberry Walnut Slaw

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Toss coleslaw mix, onion, celery, cranberries, and walnuts in a large bowl until well mixed.
  2. 2 Shake vinegar, sugar, oil, salt, mustard, and pepper in a jar with a lid until well combined; pour over slaw mixture and toss to coat. Refrigerate until ready to serve.

By TWIGGS1952

Balsamic Brussels Sprouts with Feta Cheese and Walnuts
Side Dish American

Balsamic Brussels Sprouts with Feta Cheese and Walnuts

4.6

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Combine Brussels sprouts, red onion, and garlic in a bowl; drizzle balsamic vinegar, olive oil, and maple syrup over top and toss to coat. Season with salt and black pepper; transfer to a baking sheet.
  3. 3 Roast in the preheated oven until sprouts are tender and sauce thickened, about 40 minutes.
  4. 4 Transfer Brussels sprouts mixture to a serving bowl. Add walnuts, cranberries, and feta cheese; stir to combine.

By Raechel Valerius

Microwave Apple Kugel
Side Dish Other

Microwave Apple Kugel

3.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  2. 2 Grease an 8-inch square microwave-safe glass baking dish. Beat the eggs together in a mixing bowl. Stir in the cooked noodles, white sugar, chopped apples, sour cream, cottage cheese, cinnamon, salt, and raisins; mix until combined. Pour the mixture into the prepared dish.
  3. 3 Microwave on medium high (70% power) for 7 minutes.
  4. 4 Combine the brown sugar and chopped walnuts in a bowl, and cut in the butter to form a crumbly topping. Sprinkle the topping over the pudding. Return the pudding to the microwave and cook on medium high (70% power) until the pudding is firm in the center, 7 to 9 minutes.

By Debala

Caribbean Zucchini Bread
Side Dish Caribbean

Caribbean Zucchini Bread

4.7

Prep
20 min
Cook
40 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.
  2. 2 Whisk all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, salt, and nutmeg together in a large bowl. Beat brown sugar, white sugar, bananas, eggs, oil, applesauce, and vanilla together in a separate large bowl. Stir flour mixture into banana mixture. Fold zucchini, walnuts, and coconut into batter until well combined; divide between the prepared pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 40 to 50 minutes. Cool loaves in the pans for 25 minutes before removing from the pans and transferring to a wire rack to cool completely.

By tahoegirl

Quinoa with Feta, Walnuts, and Dried Cranberries
Dinner Greek

Quinoa with Feta, Walnuts, and Dried Cranberries

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl.
  2. 2 Stir walnuts and cranberries through the quinoa; add feta cheese and gently stir.

By Laura Manos Emms

Baklava I
Dessert Greek

Baklava I

3.8

Prep
15 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. 2 Cut phyllo dough to size of pan, and place half the sheets in the bottom of the pan. Grind walnuts with 1/2 cup sugar and cinnamon in food processor or blender. Spread ground walnut mixture evenly over phyllo. lace remaining phyllo sheets on top of walnut mixture.
  3. 3 Melt margarine with oil in small saucepan over low heat or in microwave. Brush over top layer of phyllo. Cut top layers of phyllo into diamond shapes with a sharp knife.
  4. 4 Bake in preheated oven on center rack until golden brown, about 30 minutes.
  5. 5 While baklava is baking, make the syrup: Combine 3 1/2 cups sugar, water and lemon juice in large saucepan over medium-high heat. Bring to a boil, then remove from heat. Let cool slightly.
  6. 6 Remove baklava from oven and pour syrup over hot pastry. Cool completely before serving.

By ESHEEN

Fran's Greek Butter Cookies
Dessert Greek

Fran's Greek Butter Cookies

4.3

Prep
Cook
Total

Instructions

  1. 1 Cream butter, add sugar gradually cream until smooth. Blend in flour. Stir in nuts, water, and vanilla. Mix well.
  2. 2 Shape into small 1 inch balls, press down while pressing in 1 whole clove on ungreased baking sheet.
  3. 3 Bake at 350 degrees F (175 degrees C) for 20 minutes. While still warm roll into confectioners' sugar. If desired roll again when cooled.

By Jessica

Baklava-Style Cheesecake Bars
Dessert Greek

Baklava-Style Cheesecake Bars

4.0

Prep
30 min
Cook
40 min
Total
140 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line the bottom and sides of a 9x13-inch baking dish with parchment paper, allowing excess to hang over sides. Lightly grease with cooking spray.
  2. 2 Place 1 sheet phyllo dough in the prepared pan, pressing phyllo into the bottom; brush with some butter. Layer with remaining 11 phyllo sheets, brushing each layer with butter. Keep unused phyllo covered with a damp paper towel to prevent it from drying out while working.
  3. 3 Bake in the preheated oven until light golden brown, about 5 minutes. Place on a wire rack and let cool slightly, 10 to 15 minutes.
  4. 4 While phyllo cools, reduce oven temperature to 325 degrees F (165 degrees C).
  5. 5 Beat cream cheese with an electric mixer fitted with a paddle attachment on medium speed until smooth, 2 to 3 minutes. Add sugar and vanilla extract; beat on medium speed until smooth and creamy, about 2 minutes, stopping occasionally to scrape down the sides of the bowl as needed. Spread in an even layer over cooled phyllo.
  6. 6 Bake in the preheated oven until filling has set, 35 to 40 minutes. Let cool in the pan on a wire rack for 15 minutes. Refrigerate until completely cooled, about 45 minutes more.
  7. 7 Meanwhile, bring honey and water to a boil in a small saucepan over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until thickened and syrupy, about 15 minutes. Remove from heat; stir in walnuts, pistachios, and lemon zest until combined. Let cool to room temperature, about 45 minutes.
  8. 8 Spoon over cooled cheesecake. Using excess parchment, lift cheesecake out of the pan, and slice into 2x2-inch bars.

By thymeforpineapple

Yia Yia's Baklava
Dessert Greek

Yia Yia's Baklava

4.8

Prep
45 min
Cook
50 min
Total
1535 min

Instructions

  1. 1 Stir together water, 2 cups sugar, cloves, cinnamon stick, and 1/2 the lemon juice together in a saucepan. Bring to a boil, reduce heat to low, and simmer until flavor blends and syrup consistency is reached, about 15 minutes. Stir remaining 1/2 the lemon juice into syrup. Strain and refrigerate until cool, at least 30 minutes.
  2. 2 Stir walnuts, 1 cup sugar, ground cinnamon, and nutmeg together in a bowl.
  3. 3 Preheat oven to 350 degrees F (175 degrees C). Brush butter on the bottom and sides of a 9x13-inch glass baking dish.
  4. 4 Lay the phyllo dough out on a clean, dry surface and cover it with plastic wrap. Cover the plastic wrap with a damp towel.
  5. 5 Lay 1 sheet of phyllo dough in prepared baking dish and lightly brush with butter. Lay another 1 sheet of phyllo dough on top, brush with butter. Repeat layering and brushing with butter with 4 more sheets of phyllo dough.
  6. 6 Gently spread 1/3 the walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with 3 more sheets of dough.
  7. 7 Spread another 1/3 the walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with 3 more sheets of dough.
  8. 8 Spread the remaining 1/3 walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with the remaining 5 sheets of dough. Cut baklava into 1-inch diamonds.
  9. 9 Bake in the preheated oven until lightly golden brown, 35 to 45 minutes.
  10. 10 Pour cooled syrup over baked baklava and cool for 1 day to absorb syrup.

By Jacolyn

Fanouropita (Greek St. Fanourios Cake)
Dessert Greek

Fanouropita (Greek St. Fanourios Cake)

5.0

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-inch round springform pan.
  2. 2 Combine oil, juice, and brandy in a large bowl. Stir in sugar. Combine flour, baking powder, and baking soda in another bowl; sift into oil-sugar mixture. Fold in walnuts, raisins, cinnamon, and cloves until well combined. Add batter to the prepared pan; level top. Sprinkle with sesame seeds.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes.

By Diana Moutsopoulos

Grecian Baklava
Dessert Greek

Grecian Baklava

4.9

Prep
45 min
Cook
75 min
Total
180 min

Instructions

  1. 1 Make the syrup by bringing the water, 3/4 cup sugar, orange juice, honey, and 1 tablespoon cinnamon to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer 10 minutes. Remove from heat and allow to cool to room temperature.
  2. 2 Preheat an oven to 325 degrees F (165 degrees C). Butter a 10x15 inch baking dish.
  3. 3 Stir together 3/4 cup sugar, 1/2 teaspoon cinnamon, nutmeg, and ground walnuts until evenly blended; set aside.
  4. 4 Press 2 sheets of phyllo into the prepared dish and brush with melted butter. Continue adding phyllo sheets brushed with butter two at a time until you have 12 sheets total. Sprinkle 1/3 of the walnut mixture evenly over the phyllo, then add another 6 sheets, buttering between every two. Sprinkle 1/2 of the remaining walnut mixture evenly over the phyllo; top with another 6 buttered phyllo sheets. Finally, sprinkle the remaining walnut mixture onto the phyllo. Place the remaining phyllo on top of the baklava, buttering every two sheets. Brush the remaining butter onto the top of the baklava.
  5. 5 Bake in the preheated oven until the phyllo is golden brown and crispy, about 1 hour. Remove from the oven; pour the cooled syrup over the hot baklava. Cool to room temperature before cutting into 1-inch squares or diamonds to serve.

By schwintosky

Greek Honey Cake
Dessert Greek

Greek Honey Cake

4.5

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Combine honey, 1 cup sugar, and water in a saucepan; bring to a simmer and cook 5 minutes. Stir in lemon juice; bring to a boil and cook for 2 minutes. Remove from heat and let cool while you prepare the cake.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking pan.
  3. 3 Combine flour, baking powder, orange zest, cinnamon, and salt in a bowl; set aside.
  4. 4 Beat remaining 3/4 cup sugar and butter together in a large bowl until light and fluffy. Beat in eggs, one at a time. Beat in flour mixture, alternating with milk, beating just until incorporated; stir in walnuts. Pour batter into the prepared pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 40 minutes.
  6. 6 Remove cake from oven and poke holes over the surface with a toothpick. Slowly ladle the cooled honey syrup over cake. For best results, set cake aside for 4 to 6 hours to cool and absorb the syrup before slicing and serving.

By Jan O'Leary Merzlak

Finikia
Dessert Greek

Finikia

4.6

Prep
45 min
Cook
25 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 2 In a large bowl, cream together the butter, superfine sugar and orange zest. Gradually mix in the oil and beat until light and fluffy. Combine the flour, semolina, baking powder, cinnamon and cloves; beat into the fluffy mixture alternately with the orange juice. As the mixture thickens, turn out onto a floured board and knead into a firm dough. Pinch off tablespoonfuls of dough and form them into balls or ovals. Place cookies 2 inches apart onto the prepared cookie sheets.
  3. 3 Bake for 25 minutes in the preheated oven, or until golden. Cool on baking sheets until room temperature.
  4. 4 To make the syrup: In a medium saucepan, over medium heat, combine the water, white sugar, honey, cinnamon stick and lemon juice. Bring to a boil and boil for 10 minutes. Remove the cinnamon stick. While the mixture is boiling hot, dip the cookies in one at a time, making sure to cover them completely. Place them on a wire rack to dry and sprinkle with walnuts. Place paper under the rack to catch the drips. Keep finished cookies in a sealed container at room temperature.

By Diana

Melomakarona Cookies
Dessert Greek

Melomakarona Cookies

3.0

Prep
30 min
Cook
15 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Whisk flour, cinnamon, baking powder, cloves, baking soda, and nutmeg together in a large bowl. Beat butter in a separate bowl until light and fluffy; add sugar and mix well. Beat egg yolks and orange juice together in another bowl. Stir egg mixture into the butter mixture; add flour mixture slowly, mixing after each addition. Add honey. Mix until a soft dough forms.
  3. 3 Chill dough until firm enough to work with, about 30 minutes. Shape into small ovals and place a few inches apart on baking sheet sheets. Flatten slightly; cookies will spread.
  4. 4 Bake in the preheated oven until light golden brown, 15 to 20 minutes.
  5. 5 Meanwhile, heat honey, water, and sugar together in a saucepan over medium-low heat until sugar is dissolved. Let syrup cool. Mix walnuts, cinnamon, and cloves together in a bowl to make the topping.
  6. 6 Dip cookies into the cooled syrup for 10 to 15 seconds per side. Sprinkle walnut topping over syrup and let dry completely. Store in muffin cups or between layers of parchment paper.

By Chanelle Carl