TASTY CRANBERRY TREATS ~ CRANBERRY MARGARITAS / SASSY CRANBERRY SALSA / CRANBERRY-GLAZED BRIE

IF YOU CAN'T GET YOUR FILL of CRANBERRIES THROUGHOUT

the HOLIDAY SEASON ~

TRY THESE TASTY APPETIZERS

~ while sipping

CRANBERRY MARGARITAS

(compliments of Rachael Ray - 30 Minute Meals)

1 1/4 cup cranberry juice

1/2 cup sugar

1 1/2 cup fresh cranberries

3/4 cup fresh squeezed lime juice

3/4 cup tequila

1/2 cup Grand Marnier

ice

Mix all ingredients, except ice. Pour half in blender and fill the rest of blender

with ice. Blend. Repeat with second batch.

(2 medium pitchers)

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SASSY CRANBERRY SALSA

1 unpeeled orange, quartered and seeded

2 cups cranberries

2/3 cup sugar

pinch salt

1/2 chopped green pepper

2 seeded and finely chopped jalapeno peppers

3 Tbsp. chopped fresh cilantro

1/2 cup toasted chopped pecans

Coarsely chop orange quarters in food processor. Add cranberries, sugar, and salt; pulse 2-3 times until cranberries are coarsely chopped. Transfer to bowl and add green pepper, jalapeno peppers, cilantro and pecans. Chill and serve with Terra Vegetable Chips or favorite corn chips. (3 cups)

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CRANBERRY~GLAZED BRIE

(for 1 ~ 8-inch 2.2 pound Brie cheese wheel)

Cranberry marmalade:

3 cups fresh cranberries

3/4 cup firmly packed brown sugar

1/2 cup dried cranberries or currants

1/3 cup orange juice

1/4 tsp. dry mustard

1/4 tsp. ground ginger

1/8 tsp ground allspice

1/8 tsp. ground cardamom

1/8 tsp ground cloves

Combine all ingredients in heavy saucepan. Cook over medium-high heat until most of the berries pop,stirring frequently, about 5 minutes.

(Cover and refrigerate until ready to use.)

For cheese:

Using sharp knife, cut circle in top rind of cheese, leaving 1/2 inch border.

Carefully remove center circle of rind. Spread with cranberry marmalade.

Serve at room temperature on pear and apple slices or crisp crackers.

OCTOBER JOY ~ AUTUMN MINI-ROAD TOUR (HUBBARD LAKE, MI)

"There is no season when such pleasant and sunny spots may be lighted on, and produce so pleasant an effect on the feelings, as now in October." ~ Nathaniel Hawthorne Up driveway and overhead sky (Click on all photos for larger view ) 'Wa-gi-daa-king' Autumn South shore drive South Shore view West Branch River West Shore Drive Tamarack Island Old Marina Down hill Mt. Maria view Down hill Mt. Maria Remains of the Day (October Sunset)

AS THE GARDEN GROWS (MID-JUNE GARDEN STROLL) ~ 'BURSTING BUDS'

"In June, as many as a dozen species may burst their buds on a single day. No man can heed all of these anniversaries; no man can ignore all of them." ~ Aldo Leopold WAVE PETUNIAS ROCK GARDEN WONDERS STREPTOCARPUS BLUE WONDERS GERBERA DAISY IN THE ROSE GARDEN CHOCOLATE COSMOS JOHNSON'S BLUE GERANIUM EVENING PRIMROSE ( Oenothera) - ASTILBE HYDRANGEA (ANNABELLA - MACROPHYLLA) ASTILBE KOUSA DOGWOOD JAPANESE PAINTED FERN - HOSTA

'JUST FOR ONE'S HEALTH' ... ~ PURPLE CONEFLOWER (Echinacea purpurea) / 'NOT YOUR ORDINARY' BLUEBERRY MUFFINS

"Just for one's health ... it is very necessary to work in the garden and to see the flowers growing." Vincent Van Gogh PURPLE CONEFLOWER ( Echinacea purpurea ) 'NOT YOUR ORDINARY' BLUEBERRY MUFFINS ~ On the lighter side, these are always a family favorite from ... PICNIC! Recipes and Menus for Outdoor Enjoyment 1 2/3 cups flour 1/3 cup wheat germ 3/4 cup sugar 1/2 t sp. salt 1 tsp. baking soda 1 1/2 cups MICHIGAN blueberries (preferably small wild ones) 1 cup buttermilk 2 Tbsp. melted unsalted butter Preheat oven to 400-degrees. In large bowl, combine flower, wheat germ, sugar, salt, and baking soda. Add blueberries and stir to coat. Add buttermilk and butter. Stir until just mixed. Spoon batter into greased muffin pans. Bake 18 minutes or until golden brown. Cool in pans for 2 minutes. "The purple coneflower isn't really purple at all. The large, eye-catching flowers are bright rose-pink. Each flower has a bristly iridescent orange cent...

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