cranberries dried

Simplify your party platter plans with these Cranberry-Pecan Truffle Cheese Balls that are ready to enjoy in just 15 minutes. Make them the day before or at the last minute. Either way, these delectable truffle cheese balls are sure to entertain.

Cranberry-Pecan Truffle Cheese Balls

(1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

goat cheese, softened

pecans

Italian parsley

cranberries

Mix cream cheese and goat cheese until blended.

Shape into 12 balls, using 1 Tbsp. cream cheese mixture for each ball. Place on sheet of waxed paper.

Combine remaining ingredients in small bowl. Roll cheese balls, 1 at a time, in nut mixture, turning to evenly coat all sides of each ball with nut mixture. Place on serving plate.

Mix in a little white Christmas magic to your menu and make a batch of White Chocolate Fudge. Cranberries and orange zest add unexpected flavor to this tasty white chocolate fudge.

White Chocolate Fudge

sweetened condensed milk

almonds,

Tbsp. orange zest

Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended.

Add remaining ingredients; mix well. Spread onto bottom of prepared pan. Refrigerate 2 hours or until firm.

Use foil handles to lift fudge from pan before cutting to serve.

Grab your rolling pin and preheat your oven: It's time to bake some smile-worthy pumpkin pecan cookies. All your favorite autumn flavors find their way into these Cream Cheese and Pumpkin-Pecan cookies, from pumpkin (of course) to cinnamon to nuts and perfectly tart dried cranberries.

Cream Cheese and Pumpkin-Pecan Cookies

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

butter, softened

sugar, divided

vanilla

flour

baking soda

brown sugar

pumpkin

water

Beat cream cheese, butter, 1 cup granulated sugar and vanilla in large bowl with mixer until blended. Add flour and baking soda; mix well. Refrigerate 30 min. Meanwhile, combine 1/2 cup of the remaining granulated sugar, brown sugar, 1 tsp. cinnamon, nuts and cranberries.

Heat oven to 375ºF. Roll 1/4 of the dough into 9-inch circle on lightly floured surface; spread with 3 Tbsp. pumpkin, then sprinkle with 1/4 of the sugar mixture. Press sugar mixture into dough to secure. Cut dough into 16 wedges. Starting at wide edge, roll up each wedge. Place, point sides down, on baking sheet sprayed with cooking spray. Repeat with remaining dough.

Whisk egg and water until blended; brush onto roll-ups. Sprinkle with combined remaining granulated sugar and cinnamon.

Bake 9 to 10 min. or until lightly browned. Immediately remove from baking sheets to wire racks; cool completely.

Enjoy the sweet taste of our Frosted Cranberry-Oatmeal Cookies. These Frosted Cranberry-Oatmeal Cookies are made with walnuts for an extra nutty flavor.

Frosted Cranberry-Oatmeal Cookies

cranberries, divided

golden raisins, divided

walnuts, divided

pkg. (16.5 oz.) refrigerated sliceable sugar cookies

oats

milk

container (16 oz.) ready-to-spread vanilla frosting

thawed COOL WHIP Whipped Topping

Reserve 1 Tbsp. &lt;u&gt;each&lt;/u&gt; cranberries, raisins and nuts. Place cookie dough in large bowl. Add oats, milk and remaining cranberries, raisins and nuts; mix well.

Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray.

Bake 10 to 14 min. or until lightly browned. Cool on baking sheet 5 min. Remove to wire racks; cool completely.

Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cookies; top with reserved cranberries, raisins and nuts.

Come as close as possible to perfection with our Chocolate-Raspberry Cookie Balls recipe. Our Chocolate-Raspberry Cookie Balls are dipped and drizzled in chocolate.

Chocolate-Raspberry Cookie Balls

vanilla creme-filled chocolate sandwich cookies, finely crushed

raspberry jam

BAKER'S White Chocolate, melted

red food coloring

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted

Shape into 48 (1-inch) balls. Freeze 10 min. Meanwhile, mix white chocolate and food coloring until blended.

Dip balls in semi-sweet chocolate, turning to evenly coat each ball; place on waxed paper-covered rimmed baking sheet. Drizzle with pink chocolate. Refrigerate 1 hour or until firm.

Try a dip of deliciousness. Made with walnuts, dried cranberries and a secret ingredient, these chocolate-dipped chocolate chip cookies are scrumptious.

Cranberry Chocolate-Dipped Cookies

sugar

pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding

eggs

pkg. (12 oz.) semi-sweet chocolate chips

walnuts

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, melted

Beat butter, sugars, pudding mix and vanilla in large bowl with mixer until blended. Add eggs and baking soda; mix well. Gradually beat in flour. Stir in chocolate morsels, cranberries and nuts.

Drop teaspoonfuls of dough, 2 inches apart, onto baking sheets.

Bake 8 to 10 min. or until golden brown. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

Dip half of each cookie into melted chocolate. Place on waxed-paper covered baking sheet; let stand until chocolate is firm.

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Bake some Cranberry-White Chocolate Biscotti for the perfect edible gift. This Cranberry-White Chocolate Biscotti recipe is nearly foolproof, requiring only 15 minutes of prep. Consider making a batch of these biscotti to enjoy with coffee or to offer as a host and hostess gift.

Cranberry-White Chocolate Biscotti

baking powder

lime

salt

pkg. (4 oz.) BAKER'S White Chocolate, chopped

slivered almonds, chopped

pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate

Combine flour, baking powder, lime zest and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in white chocolate, nuts and cranberries.

Divide dough in half. Use lightly floured hands to roll each half into 14-inch log; place on baking sheet sprayed with cooking spray.

Bake 25 to 30 min. or until lightly browned. Transfer biscotti to cutting board; cool 10 min. Use serrated knife to diagonally cut each log into 12 slices; place upright on baking sheet. Bake 15 to 18 min. or until slightly dried. Remove to wire racks; cool completely.

Melt semi-sweet chocolate as directed on package. Dip tips of cooled biscotti in melted chocolate, then place in single layer on waxed paper; let stand until chocolate is firm.

Create delectable Pistachio Biscotti with a twist from My Food and Family. Our Cranberry-Pistachio Biscotti is the perfect post-dinner treat.

Cranberry-Pistachio Biscotti

olive oil

nuts,

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into small pieces

Combine flour and baking powder. Beat eggs, sugar, oil and vanilla in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition. (Dough will be sticky.) Stir in nuts and cranberries.

Use moistened hands to divide dough into 4 pieces; shape each piece into 7-inch log. Place on parchment-covered baking sheet.

Bake 20 to 25 min. or until lightly browned; cool 15 min. Transfer to cutting board. Use serrated knife to cut each log into 1/2-inch-thick slices; place, cut sides down, on baking sheet. Bake 13 min. or until lightly toasted; cool completely.

Melt chocolate as directed on package. Dip bottoms of biscotti, 1 at a time, into chocolate; let excess chocolate drip off. Return biscotti, cut sides down, to baking sheets. Let stand until chocolate is firm.

Top 8 cranberries dried recipes from across the web

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Top 8 cranberries dried recipes from across the web

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Top Tags

Cranberry-Pecan Truffle Cheese Ball...

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The most viewed cranberries dried recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine