1½ cups water

1 cup Pereg Couscous

½ teaspoon salt + 1/8 teaspoon, divided

3 TBSP extra virgin olive oil plus 1 tsp, divided

1 cup cherry tomatoes, quartered cubed

1 cup cucumber (1 small), deseeded & diced

½ cup halved pitted kalamata olives, minced

¼ cup red onions, diced

2 tablespoons lemon juice

Black Pepper

Toasted pine nuts

1 tablespoon Fresh Mint, minced

2 tablespoons crumbled feta cheese

(optional) 1 tablespoon toasted pine nuts

1. In a large saucepan, bring water to a boil, add 1/8 TSP salt & 1 TSP olive oil. Then add couscous & stir. Cover with a lid & remove from heat. Let it steam for five minutes.
2. Fluff with a fork & let cool.
3. In a large bowl, combine tomatoes, cucumber, olives, red onions and then stir in couscous.
4. In a small bowl, whisk together lemon juice, remaining oil and salt, black pepper until well blended. Toss with couscous mixture and chill in the refrigerator. Garnish with fresh mint, feta, and pine nuts right before serving.

For the Streusel

1¼ cups whole wheat pastry flour *
½ cup light brown sugar, packed
6 tablespoons unsalted butter, softened
1 teaspoon ground cinnamon
1 cup chopped pecans

For the Coffeecake

1¼ cups whole wheat pastry flour, sifted *
¾ cup white sugar
½ cup unsalted butter, softened
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon lemon zest
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ cup buttermilk **
2 eggs
1 cup fresh or frozen cranberries, chopped

1. To make the streusel: Combine the flour, sugar, and cinnamon in a small bowl. Rub the softened butter into the flour mixture until it holds together when squeezed. Gently mix in the pecans; set aside.
2. To make the coffeecake:  In a mixing bowl, combine the flour, sugar, butter, baking powder, baking soda, salt, flavorings, and buttermilk.
3. Mix on low speed for one minute, scrape the bowl, and beat for another 30 seconds; scrape the bowl.
4. Slowly add the eggs, one at a time, combining well after each addition; scrape the bowl after each egg is added.
5. Once all the eggs are added, scrape the bowl and mix on medium speed for one minute. Gently fold the cranberries in by hand.
6. To assemble the Cranberry-Pecan Streusel Coffeecake: Grease an 8×8 inch square pan and place about half of the batter in the pan.  Smooth it out evenly with a small offset spatula or a knife.
7. Spread 1/3 of the streusel topping over the coffee cake batter. Place the remaining coffeecake batter on top of the streusel topping and gently smooth out to the edges of the pan.
8. Top with the remaining streusel.
9. An alternative to layering the coffeecake and streusel is to place all of the coffee cake batter in the pan, top with 2/3 of the streusel, and marble the streusel through the coffeecake with a knife by drawing the knife down through the streusel and into the batter, making swirling motions. Once swirled, top with the remaining streusel.
10. Bake the coffeecake in a 350°F preheated oven for 45 – 50 minutes, or until a toothpick inserted near the center tests clean.
11. Allow the cake to cool in the pan. This cake is very delicate with a crunchy streusel if served warm the same day, so if you prefer a slightly denser coffeecake with a softer streusel crumb, serve the coffeecake the next day. After the cake has cooled, wrap it well in plastic wrap and store in the refrigerator overnight.  Allow to come to room temperature before serving.

* Regular pastry flour can be substituted for whole wheat pastry flour.
** If buttermilk is not available, place 1 tsp lemon juice or vinegar in a measuring cup and fill to the ¼ cup mark with milk.

www.urbanaccents.com

2 cups pomegranate juice

1 cup apple cider

4 tsp Urban Accents Mulling Spice, in a mulling ball or tea bag

2 shots dark rum

1. In a small saucepan, add all ingredients except the rum. Turn heat to medium and let the liquid come to a simmer for 10 minutes. Remove mulling spice.
2. Divide liquid between 2 mugs and add 1 shot of rum to each mug

www.mccormick.com

2 tablespoons butter

1/4 cup flour

2 cups Kitchen Basics Original Turkey Stock

1 1/2 teaspoons finely chopped fresh sage

1/2 teaspoon finely chopped fresh rosemary

1/4 teaspoon Sicilian Sea Salt

1/4 teaspoon Black Pepper, Cracked

1. Melt butter in medium saucepan on medium heat. Sprinkle with flour; cook and stir 1 to 2 minutes or until golden brown.

2. Gradually stir in stock with a wire whisk. Bring to boil. Reduce heat to low; add herbs, sea salt, and pepper. Simmer 5 minutes or until thickened, stirring occasionally. Season with additional sea salt and pepper, if desired.

Courtesy of www.cranberries.org

Ingredients:

10 oz. goat cheese

6 oz. cream cheese

2 teaspoons cinnamon

3 tablespoons honey, plus extra for garnish

1 1/2 cups finely chopped pecans, divided

1 cup sweetened dried cranberries, diced

1/2 cup minced fresh parsley

salt and pepper to taste

INSTRUCTIONS

1. In a large bowl, beat goat cheese, cream cheese, cinnamon, honey, salt, and pepper (if desired) until light and fluffy. Add 1/2 cup chopped pecans, folding to combine. Set aside.
2. Toss together remaining chopped pecans, dried cranberries, and parsley in a medium bowl.  Using a small (for bite-size) or large (for cheese ball size) cookie scoop, scoop balls of cheese filling and toss in pecan mixture, until all truffles have been rolled in coating.
3. Refrigerate cheese balls up to 3 days ahead of serving.
4. Drizzle with honey to garnish, serve with crackers, warm crostini or as a bite-sized appetizer.