Elevate your holiday dessert game with easy Cranberry Clafoutis made in a blender. A touch of decadent chocolate balances the tart cranberries in the best way.

Decadent Cranberry Clafoutis

Clafoutis is a classic French dessert that I had never heard of until I went to culinary school. The first time I tasted it, I fell in love.

Whether you’re a seasoned baker or just starting out, it’s a pretty ideal dessert, especially for the holiday season. It’s super sophisticated and has a fancy French name, but we’re making it in the blender.

What is Clafoutis?

Clafoutis (“kla-foo-tee”) is a dessert originating in the Limousin region of France, made by baking fresh fruit (traditionally cherries, but we’re using cranberries today!) in a simple batter that is similar to a pancake batter.

It’s kind of a cross between a flan and a Dutch baby, if you’re familiar with those. When the batter is cooked, it has a soft, slightly eggy, and creamy custardy texture that is the perfect pairing with the tart fruit.

The options are limitless with these Individual Charcuterie Cups. Grab some plastic cups and load them up with meat, cheese, fruit and all sorts of garnishes. Perfect for holidays and game day!

“I made these for a potluck and they were a huge success. I brushed the bottom of the cups with a little fig jam and added touch of high quality mustard on them after they were constructed. Delicious!”

—Diane

DIY Charcuterie Cups: A Single Serve Charcuterie Board

All the way from a Thanksgiving board to a charcuterie chalet and many stops in between, there’s no denying that this time of year is perfect for as many unique charcuterie board ideas as you can dream up.

Whether you’re entertaining a crowd or just having some snacks at home, this type of food is probably at its most popular during the holidays, but is a great idea for a gathering any time of year (bridal and baby showers, in particular).

I’ve made charcuterie cups for a ton of get-togethers, and below I’m sharing all of the tips and tricks I’ve learned along the way, as well as recommendations for the best things to include in your cups.

This is the best Turkey Chili recipe to use up leftover turkey. It comes together in about 30 minutes and you can eat it now or freeze it for later.

“WOW! I made this chili today and it was truly the best chili I’ve ever eaten, and that’s saying something! Served it up with diced white onion, grated sharp cheddar, sour cream, Tabasco, and our favorite, oyster crackers. Enough left for lunch tomorrow. Another home run!”

—Cindy

Use some shortcuts from the grocery store to put together everything on this Thanksgiving Charcuterie Board in 30 minutes or less, with the beautiful colors and flavors of autumn.

Thanksgiving Charcuterie Board Ideas For Your Holiday Spread

With years of experience crafting beautiful, seasonally inspired charcuterie boards, I know that it’s all about getting the right combination of flavors and textures.

A beautiful Thanksgiving charcuterie board welcomes guests to the celebration and sets the tone for the rest of the meal.

Whether you’re a charcuterie enthusiast or beginner looking for ideas, I’ll guide you step-by-step through my approach to selecting, arranging and styling a charcuterie board perfect for Thanksgiving or any fall get-together.

Treat yourself to elegant but easy Crab Stuffed Mushrooms. Packed with crab meat, the creamy filling is rich, super flavorful and never watery!

“Sooooo delicious! I’ve made various fillings for mushrooms in the past, but crab was a first for me. YUM!!!!! I made no changes to the ingredients.”

—Cindy

This Crab Stuffed Mushroom Recipe is an Upgraded Classic

Stuffed mushrooms aren’t anything new on the appetizer scene, but in my opinion, they’ve needed improvement for a long time.

The biggest problems I’ve come across with other recipes – watery mushrooms and lack of flavor – are both easily addressed.

The watery situation can be fixed by understanding which mushrooms are the best choice for stuffed mushrooms, and knowing how to cook them to release any excess moisture before they get to the serving platter.

And you know that nothing around here lacks flavor. A few pantry ingredients like lemon zest and Old Bay seasoning go a long way to make these the absolute best crab stuffed mushrooms you’ve ever had.

Start with the best stuffing recipe ever, then add savory sausage and sweet apples to it! Everybody who has tried this Sausage and Apple Stuffing has come back for seconds.

This Apple Sausage Stuffing Will Be The Star of Your Table

With over a quarter of a million page views, my husband’s grandma’s old fashioned Stuffing Recipe has become a go-to recipe for home chefs year after year since it was published.

While nothing I can do could compete with, well, Grandma, today I am offering an option to take that original recipe and just add a bit . . . more.

The sweet-and-savory pairing of rich, savory sausage and sweet, tart apples is always nice, but especially so in stuffing.

Try this for a holiday gathering, or make a batch to go with pork chops any time of the year. I guarantee it will bring you comfort with every bite.

Get a head start on holiday cooking with this Make Ahead Sweet Potato Casserole. No marshmallows in sight, just a perfect balance of sweet and savory with pecans, orange zest, black pepper and cinnamon.

“Ohhhhhh, this was sooo delicious! The grated orange zest was a subtle surprise that I absolutely loved! I took the dish to our annual friends’ Thanksgiving potluck and received great reviews. It was a nice alternative to the more traditional super sweet marshmallow-topped dishes that I’m not a fan of. Great recipe!”

—Cindy

This Easy Sweet Potato Casserole has Gourmet Flair

Sweet potato casserole with marshmallows has never been my cup of tea. If you love it, I love that for you! But, if you feel the way I do, keep reading for another option.

Once I decided to make a sweet potato casserole where the marshmallows were out of the equation, I was free to experiment with flavors and textures that are a little bit different than most sweet potato casserole recipes, but in my opinion, much better.

First, I eliminated the eggs in the potato mixture. Eggs are traditionally added to make the mashed sweet potatoes fluffy, but when I tested it this way, I wasn’t a fan. I prefer the mashed sweet potato mixture to be creamy, smooth, and not fluffy.

I stuck with a classic pecan-brown sugar-butter topping, but jazzed up the potatoes with orange zest for brightness, a hefty bit of ground black pepper for spice, and vanilla and cinnamon to complement the sweetness of the potatoes.

The final result is sweet-but-not-too sweet, and upscale in a way people don’t expect this casserole to be. But watch as they come back for seconds!

This Homemade Cranberry Sauce is for those who like burst, whole berries and a sweet-but-not-too-sweet and still tangy flavor. A touch of orange zest and cinnamon makes it a cut above the rest.

This Will Be Your New Favorite Recipe for Cranberry Sauce

You either love or hate cranberry sauce, and you either like it from the can or homemade. And your views on this subject may change over your lifetime.

I’m not here to try to change your mind about anything. But if you’re looking for a homemade, whole-berry cranberry sauce that is sweet-but-not-too-sweet while still being the perfect amount of tart, this is the one.

Pairing fresh cranberries with sweet apples and a splash of apple cider (or even hard apple cider, if you want) creates a well-rounded sauce that will impress every homemade cranberry sauce lover you know.

Whether you’re a seasoned Thanksgiving expert or a first-timer, you can confidently prepare this in under 20 minutes.