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Cuckoo for Candy Corn: 33 Fun Recipes, Crafts, and More

With Halloween just around the corner and Fall in full Autumnal swing I’ve been seeing a lot of really cute candy corn recipes and crafting ideas and I though it would be fun to dig up and compile a list of candy corn-inspired finds to share. You’ll be cuckoo for candy corn in no time. 🙂

Homemade Candy Corn

Homemade Candy Corn

Source: http://www.instructables.com/id/Homemade-Candy-Corn

Candy Corn on the Cob

candy corn on the cob

Source: http://www.thekitchn.com/easy-halloween-treat-candy-corn-on-the-cob-179626

Candy Corn Dessert Pizza

candy corn dessert pizza

Source: http://www.pillsbury.com/recipes/halloween-cookie-pizza/67172821-ddfb-49ce-b658-ddc4ef4b5cf3/

Candy Corn Chocolate Cake

Chocolate Cake

Source: http://www.landolakes.com/recipe/1759/candy-corn-chocolate-cake

Candy Corn Cupcakes

Candy Corn Cupcakes

http://www.ourbestbites.com/2009/10/tutorial-how-to-frost-cupcakes-plus-candy-corn-cupcakes/

Candy Corn Cream Cups

Candy Corn Cream Cups

http://www.joyinthejumble.com/2011/10/recipe-candy-corn-cream-cups.html

Candy Corn Cheesecake

Candy Corn Cheesecake

http://www.wilton.com/idea/Candy-Corn-Cheesecake

Candy Corn Pancakes

candy corn pancakes

http://www.nataliessentiments.com/2010/10/daddy-daughter-pancakes.html

Candy Corn Jello Shots

Candy Corn Jello Shots

Source: http://www.myscienceproject.org/halloween.html

Candy Corn Caramel Apples

Candy Corn Caramel Apples

http://wantsandwishesdesign.blogspot.de/2011/10/eek-shriek-and-be-scary-halloween.html

Candy Corn Pizza

Candy Corn Pizza

Source: http://www.the-girl-who-ate-everything.com/2010/10/10-last-minute-halloween-party-menu.html

Candy Corn Rice Krispie Treats

Candy Corn Rice Krispie Treats

Source: http://www.thepartiologist.com/2011/10/candy-corn-rice-crispy-treats.html

Candy Corn Meringues

meringues

http://makebakecelebrate.blogspot.com/2012/09/candy-corn-week-candy-corn-meringues.html

Candy Corn Martinis

martinis

http://www.fashionablybombed.com/2011/10/halloween-candy-cocktail-1-candy-corn.html

Candy Corn Fudge

Candy Corn Fudge

Source: http://www.pillsbury.com/recipes/candy-corn-fudge/0c0e074e-be0a-4b8b-bd8d-53c9ee241e73

Candy Corn Marshmallows

Candy Cane Marshmallows

Source: http://www.blog.birdsparty.com/2012/09/cake-it-pretty-diy-candycorn.html#.Ul25ZMZOMrU

Candy Corn Swirl Cookies

Candy Corn Swirl Cookies

Source: http://thesimple-sweetlife.com/2013/10/05/candy-corn-swirl-cookies/

Candy Corn Cookie Bark

Candy Corn Cookie Bark

Source: http://www.yourhomebasedmom.com/candy-corn-cookie-bark/

Candy Corn Sugar Cookies

Candy Corn Sugar Cookies

Source: http://www.ourbestbites.com/2011/10/candy-corn-sugar-cookies/

Candy Corn Oreo Truffles

Candy Corn Oreo Truffles

Candy Corn Bath Soap

Candy Corn Soap

Source: http://homemadebathproducts.blogspot.com/2010/09/easy-candy-corn-soap-project.html

Candy Corn Treat Bags

Candy Corn Treat Bags

Source: http://www.purlbee.com/the-purl-bee/2010/10/16/mollys-sketchbook-candy-corn-trick-or-treat-bags.html

Candy Corn Bows

Candy Corn Bows

Source: http://www.etsy.com/listing/110233766/candy-corn-bow-orange-polka-dot-pinwheel

Candy Corn Pumpkins

Candy Corn Pumpkins

Source: http://www.bhg.com/halloween/pumpkin-decorating/painted-pumpkin-ideas/#page=2

DIY Candy Corn Bottle Vases

Candy Corn Bottle Vases

Sources http://swelldesigner.blogspot.com/2011/09/candy-corn-bottle-vases.html

Candy Corn Nails

Candy Corn Nails

Source: http://www.swatchandlearn.com/nail-art-tutorial-candy-corn-nails/

Candy Corn Wreath

Candy Corn Wreath

Source: http://jellybeanjunkyard.wordpress.com/2010/09/28/tutorial-tuesday-candy-corn-wreath/

Candy Corn Costume

candy corn costume

http://www.walmart.com/ip/14907090?wmlspartner=wlpa&selectedSellerId=3&adid=22222222227000544426&wl0=&wl1=g&wl2=c&wl3=14008732990&wl4=&wl5=pla&wl6=34929526510&veh=sem

Candy Corn Socks

Candy Corn Socks

Candy Corn DIY Baby Outfit

Candy Corn Baby Outfit

DIY Candy Corn Cat Sweater

DIY Candy Cane Cat Sweater

http://www.curbly.com/users/diy-maven/posts/2877-crochet-a-candy-corn-pet-sweater

Candy Corn Dog Outfit

Candy Can Cat Outfit

http://dogoutfitsandmore.com/Halloween/Candy-Corn-Dog-Halloween-Costume—Halloween-Dog-Outfits/1216.html

Candy Corn Dog Dress

Candy Cane Dog Dress

http://www.walmart.com/ip/25440869?wmlspartner=wlpa&selectedSellerId=3&adid=22222222227019301766&wl0=&wl1=g&wl2=c&wl3=28254695436&wl4=&wl5=pla&wl6=54251379396&veh=sem

You might also like:

Halloween Crack

Cream Cheese Pumpkin Bars

Halloween Crack

Halloween Crack platedFall is truly my favorite time of the year. With Halloween and Thanksgiving just around the corner, sweaters are pulled out of closets, apples are plucked from trees, pumpkins displayed on the front stoop, and I’m whipping up batches of Halloween Crack. Wait, what?!?! Yep, you heard me right. Okay, it’s actually a delicious party mix made of pretzels, M&M’s, peanuts, and other ingredients, all tossed in a homemade toffee concoction but it’s so decadent and addictive that it’s now better known as Halloween Crack. You’ll understand when you grab your first handful. Just trust me. This recipe was given to me by one of my Mom’s friends who used to make it for parties and it was a guarantee that anyone who tasted it had to have the recipe. This is one of those fall recipes that can’t be beat and should definitely make an appearance at your next Halloween or fall party!

Halloween Crack
Yields 16 cups

Important Note: You can swap out and adjust the ingredients to suit your taste. For example, instead of peanut butter sandwiches try using mini Oreos, instead of plain M&M’s try peanut or almond. There are lots of fun and yummy options!

  • 1 package miniature pretzels or pretzel sticks (11 oz)
  • 1 package miniature peanut butter sandwiches (8 oz)
  • 1 cup dry roasted peanuts
  • 1 cup sugar
  • ½ cup butter
  • ½ cup light corn syrup
  • 2 Tablespoons Vanilla
  • 1 teaspoon baking soda
  • 1 package plain M&M (10 oz)
  • 1 package candy corn (15 oz)

Directions: 

1. In a large bowl, mix pretzels, crackers, and peanuts. Set aside. Preheat oven to 250°.

2. Using a dutch oven or a large pot with high sides, combine sugar, butter, and corn syrup. Bring to a boil over medium heat and boil for 5 minutes, stirring regularly.

butter, corn syrup, sugar.

Remove from heat, stir in vanilla and baking soda. Note: The mixture will foam up, hence using a pan with high sides to prevent bubbling over. 

butter, corn syrup, sugar with vanilla and baking soda

3. Pour hot mixture over the pretzels, crackers and peanuts and gently stir until coated.

 

Toffee over pretzels

 

Pour onto a large greased jellyroll or roasting pan.

Pretzel mixture in baking pan

4. Bake for 40 minutes, stirring every 12 minutes. Remove from oven and, while still warm, break apart any big chunks of the mixture. Toss with M&M’s & candy corn.

Added M&M's and candy corn

Allow mixture to cool completely before serving or store in an air tight container to enjoy later.

Finished mixture in a bowl

Crock Pot Copycat Panera Bread Broccoli Cheddar Soup

broccolibowl
As soon as the leaves start to turn and that delicious crisp bites the air I start dreaming of soups, stews, and chilis. A number of years ago, my best friend and I got together and craved some Panera Bread Broccoli Cheddar soup but wanted to make it at home. We scoured the internet for recipes and found one that sounded great so we gave it a whirl. The recipe was full of heavy cream and butter so we trimmed it down and crossed our fingers. We were both shocked and delighted at the result: Amazing Panera Bread Broccoli Cheddar Soup that was every bit as good as from the restaurant. We’ve both made our recipe many times over the years, sharing it often with friends and family. More recently, I wanted to change the recipe again, this time making it a no-fuss crock pot version. This version is just as bit as good and makes life so much simpler by dumping everything in and setting the crock pot on low. You come home to a delicious pot of home made Broccoli Cheddar soup, without the extra calories or the bill! You can still accept tips from your family, though. 🙂

Crock Pot Copycat Panera Bread Broccoli Cheddar Soup
Serves 4-6

***This is a GREAT “dump in the crock pot and run out the door” recipe. When making this recipe, I will often buy shredded carrots and bagged pre-cut fresh broccoli florets to make this recipe even quicker and save on chopping.***

  • 1/2 lb (about 3-4 cups) fresh broccoli, roughly chopped
  • 1 small onion, roughly chopped
  • 3 medium carrots, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 2 cups chicken stock
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pint (2 cups) fat-free half-and-half (If you really want the real thing, go for it, but fat-free tastes just as good in this recipe and that means you can go back for seconds!)
  • 16 ounces shredded sharp cheddar cheese

Directions: 

1. Place the broccoli, onion, carrot, and garlic in the bottom of a large crockpot. Pour chicken stock over the veggies. Add the nutmeg, salt, and pepper and stir.

broccolisoupincrockpot

2. Set the crock pot to LOW and cook for 6-8 hours or HIGH for 3-4 hours.

broccolisoup

3. Cream the soup. The easiest way is with an immersion blender but you can also transfer to a blender and then transfer back to the crock pot. If you prefer a more chunky soup, you can also use a potato masher so don’t let not having a blender or immersion blender stop you. You are dealing with hot liquids so be careful!

creamsoup

4. Immediately prior to serving, add the half-and-half and shredded cheese and stir. Allow the cheese to melt and garnish with extra cheese and serve. Yum! My family loves this recipe paired alongside my garlic knots or honey wheat crescent rolls or served inside a bread bowl.

broccolibowl2

Looking for other great copycat or crock pot recipes? Be sure to subscribe to my blog for the latest recipes or see a few of my favorite previously published fall and winter recipes below:

Cream Cheese Pumpkin Bars

Plated Pumpkin BarsAs soon as the air starts to get crisp and the leaves start to turn, I start dreaming of my favorite fall recipes; hearty soups and stews, apple cider, and wedges of these gloriously amazing pumpkin bars. What makes these bars extra special is that they a cross between a pumpkin cake and a pumpkin pie. These pumpkin bars are so good that they were once heroically saved during a fire that accidentally ignited while I was camping in Yellowstone National Park with friends. Everyone was scrambling to put out the fire but several of the guys screamed for us to save the pumpkin bars, something we still laugh about to this day. As the guys put it afterward, “Thankfully, no pumpkin bars were harmed in the fire.” I hope you enjoy these as much as my family does.

Cream Cheese Pumpkin Bars

  • 2 cups sugar
  • 4 eggs
  • 1 cup cinnamon applesauce
  • 2 (15 ounce) cans pumpkin
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 Tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cloves
  • 1 teaspoon salt

Frosting:

  • 8 oz. reduced fat cream cheese, softened
  • 1 stick butter, softened
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice
  • 3 cups powdered sugar

Instructions:

1. Preheat oven to 350°.

2. Beat the eggs and sugar together for several minutes until nicely whipped and creamy.

creamed egg and sugar

Add the applesauce, pumpkin, and vanilla and beat until well incorporated.

Added pumpkin

Gradually add the flour and the rest of the dry ingredients until well blended.

finished mixture

3. Pour batter into a greased jelly roll or sheet pan (15×10″).

Batter in pan

Bake for 20-25 minutes or until a fork comes out clean. If you don’t have a jelly roll or sheet pan or you prefer thicker bars, you can also bake in a 9×13″ for 25-30 minutes.

Pumpkin bars baked

***Allow bars to cool completely before frosting.***

4. Frosting: Whip together the cream cheese and butter. Add the vanilla and lemon juice. Gradually whip in the powdered sugar and beat until the mixture is a thick frosting.

Combined frosting

5. Frost the cooled bars and serve immediately. Enjoy!

Plated Pumpkin Bars

Orange Creamsicle Cake

creamsicleThere’s nothing quite like spending a day at the beach or by the pool and cooling down with an ice cold creamsicle. Those yummy orange and cream flavors of a frozen creamsicle were my inspiration for this cake which is loaded with orange flavor and topped off with cream and served chilled. It was a huge hit at my house and very reminiscent of a frozen creamsicle. If you love all things orange then you’ll go nuts for this cake. Did I mention how easy it is?

 

 

Orange Creamsicle Cake

Plated Cake

Ingredients: 

  • Orange Flavored Boxed Cake Mix  (And ingredients to prepare the boxed cake, which is typically eggs, vegetable oil, and water)
  • 1 small box orange jell-o
  • 1 cup boiling water
  • 1/2 cup ice cold water
  • 1 (14 oz.) can of sweetened condensed milk
  • 1 (8 oz.) tub Cool Whip
  • 1 packet Orange Creme Duncan Hines frosting creations (optional)

Directions:

1. Bake cake mix according to the directions on the box. Let cool for 15 minutes.

Orange Cake Baked

2. Using the end of a spatula, poke large holes all over the cake. (I don’t recommend using a fork. That’s what I did the first time and the jello didn’t spread evenly).

Poked Cake

3. In a small bowl, mix jell-o with hot water. Add cold water and stir. Pour all over cake.

Jello Over Cake

Then pour the sweetened condensed milk on top.

Condensed Milk over Cake

Chill for 3 hours.

Absorbed Milk In Cake

4. Mix the Orange Creme Duncan Hines frosting creation with the Cool Whip and spread all over the cake. Serve chilled.

Duncan Hines Frosting Creations

Frosted Cake

Plated Cake

 

Coconut Chicken Curry

Plated curry.I love Indian cuisine with it’s complexities of flavors and perfect harmony of ingredients. That’s why I was ecstatic when a friend gave me this amazing recipe a few years back, which I consider a phenomenal chicken curry which hits all of the right notes. It also happens to be ridiculously simple and quick recipe to whip up so I frequently make it for busy weekday dinners. This is also a versatile dish so I like to mix it up sometimes by adding in veggies like carrots, potatoes, eggplant, peas, etc.

Coconut Chicken Curry
Makes 6 servings

  • 3 Tablespoons butter
  • 3 garlic cloves, minced
  • 1 teaspoon red chili powder or cayenne pepper
  • 1 1/2 tablespoons ground cumin
  • 1 tablespoon curry
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1 small onion, chopped
  • 1 (12.5 ounce) can coconut milk *You can use light coconut milk but I don’t recommend unsweetened coconut milk
  • 2 pounds of boneless skinless chicken thighs, cut into small bite-size pieces *I think the thighs have better flavor but you can certainly use breasts if you prefer.
  • 1 (14 ounce) can of diced tomatoes, drained
  • 1/4 cup fresh cilantro, chopped *I love cilantro so usually add more but you can adjust the amount to suit your taste.
  • Cooked basmati or jasmine rice to serve with the coconut chicken curry

Directions:

1. In a large skillet or medium soup pot, over medium heat, melt the butter and sauté garlic.

sautéd garlic

Add the spices and salt and sauté for a few minutes, stirring constantly.

sautéd spices

Add the sugar and onions and sauté for several minutes.

2. Add the coconut milk and chicken and bring to a boil and then reduce heat to medium.

Raw chicken in pot

Simmer until chicken is cooked all the way through, approximately 10-15 minutes.

Chicken cooked

3. Once chicken is cooked all the way through, add the tomatoes and chopped cilantro.

Added tomatoes and cilantro

Serve in bowls over rice and enjoy.

Plated curry.

 

Honey Wheat Crescent Rolls

Plated roll

Bread baking is of my many passions. There’s something magical about combining just a few simple ingredients, applying a little love, and transforming it into a loaf of crusty bread. I must have been a baker in another life cause I really could spend all day baking bread.
For family holidays and special gatherings, I usually make my homemade crescent rolls. They pair perfectly with ham and turkey or just a slathering of good jam. Instead of my traditional white, I’ve played with a wheat version which is actually lighter and more flavorful. I tend to shy away from most wheat breads, which I think often taste like cardboard, so if you don’t typically like wheat then I will bet this recipe will win you over!

**Directions for using either a bread machine or making by hand are included below.**

Honey Wheat Crescent Rolls
Makes approximately 24 rolls

  • 1/2 cup warm water
  • 1/2 cup warm milk
  • 1 egg
  • 1/3 cup butter, softened
  • 1/4 cup white sugar
  • 1/4 cup honey
  • 1 teaspoon salt
  • 2 cups whole wheat flour (I highly recommend King Arthur)
  • 1 3/4 cups all-purpose flour
  • 1 (.25 ounce) package active dry yeast
  • 1/4 cup butter, melted (for basting rolls when they come out of the oven)

1. Combine ingredients in the pan of a bread machine according to your machine’s instructions.

2. Set to dough and complete cycle, allowing it to rise once.

photo

3. Continue below “By Hand Directions” for next steps.

By Hand Directions for Dough:

1. In a small bowl, combine warm water, yeast, and one teaspoon of sugar. Mix together and let stand for 10 minutes. Yeast will activate and get frothy.

2. In a separate large bowl, combine remaining sugar and rest of dry ingredients. Make a well in the center and pour the yeast mixture and remaining ingredients in. Mix to form dough and knead until smooth, approximately 10 minutes.

3. Spray a bowl with cooking spray or lightly oil, place the dough in the bowl, making sure to coat the whole ball with oil. Allow to rise in a warm place until doubled, approximately an hour.

Directions continued for either making “By Hand” or “Bread Machine”:

4. Pour dough onto a floured surface and roll out into a large rectangle, approximately 1/4″ thick.

Rolled dough

Using a pizza cutter, slice the dough into 3-4″ strips.

Dough in strips

Cut the strips into small rectangles and then cut at the diagonal to form a triangle.

Small squares

Square cut into triangles

5. Starting with the base of the triangle, roll the dough up to the point.

Triangle

 

Rolled up crescent

Use a little bit of water to seal the top and then lay on a greased baking sheet.Water to seal edges

rolled crescent roll

 

rolled crescent roll

6. Allow the crescent rolls to rise in a warm place for 30 minutes to an hour.

Risen rolls

7. Preheat oven to 375°. Bake the rolls one sheet at a time for 9-12 minutes, or until golden brown. Helpful Tip: Since all ovens vary slightly, I strongly recommend baking one roll all by itself to determine your oven’s exact baking time. Better to throw out one burned roll than an entire pan!

Buttered rolls

8. Baste the warm rolls with the melted butter and enjoy!

 

Tom’s Famous Meatballs

Plated spaghetti and meatballsMy boyfriend doesn’t do a lot of cooking but one thing he makes that he has has completely mastered are his famous meatballs. They’re actually adapted from his Italian Grandfather’s recipe and they are killer good! He’ll make a big batch of them and then we have plenty to make spaghetti and meatballs, and meatball subs, etc. Nothing beats one of these meatballs! So I was very happy when he offered to whip up a batch of his famous meatballs and even happier when he offered to jot down the recipe to be featured on my blog. I hope you’ll give these a whirl and let us know what you think!

Tom’s Famous Meatballs
Makes approximately 60 meatballs

  • 3 ½ pounds of ground beef
  • 6 slices of white bread
  • 3 eggs
  • ¾ cup grated parmesan cheese
  • ½ cup Worcestershire sauce
  • ¼ cup soy sauce
  • ¼ cup Italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano and basil)
  • 1 tsp. garlic powder

1. Place the Parmesan cheese, Worcestershire sauce, soy sauce, Italian seasoning and garlic powder in a blender. Tear the bread into small pieces.

bread in blender

Add them to the rest of the ingredients in the blender and combine them until uniformly crumbled. You may have to use a spatula to push the bread towards the bottom as you go.

Blended bread and spices

2. Place the ground beef inside a large bowl. Make sure the bowl is large enough to allow mixing the rest of ingredients into the beef, otherwise you’ll risk making a mess. 😛 Add the eggs and the crumbled mixture with the ground beef.

Bread mixture with beef and eggs

3. Now comes the fun part. Knead everything together with your hands until it reaches a pasty consistency (I use vinyl gloves to make cleanup easier).

Kneading meatballs

If it seems the mixture is a little dry and you’re having trouble kneading the ingredients together, add a teensy bit of water (less than a teaspoon). I can’t stress enough how a little bit of water will go a very long way. The last thing you need is a runny mess and end up with beef pancakes. 🙁

Combined mixture

4. Using your hands, take the beef and begin forming it into golf-ball-sized meatballs.

Forming balls

It is very important to ensure they are all about the same size, so that they cook evenly. I will usually make one and use it as the model for the rest, adding or removing beef as necessary. If your meatballs are falling apart as you go, you may need to add 1 more egg to the mix.

Formed balls

5. Add oil to a large pan and heat on medium-high until the oil begins to shimmer. Place the meatballs in the pan, making sure to leave about 1 or 2 inches of room around them.

Balls in pan

Let them brown halfway through and then flip them.

Fried Balls

Remove from the pan and place them in your favorite sauce! 😀

Plated spaghetti and meatballs

NOMNOMNOMNOMNOM,
Tom

4 Ingredient Crock Pot Balsamic Pot Roast

Plated Pot Roast I’ve made many a pot roast and this is the easiest and tastiest recipe. I came across this winning recipe in a magazine and after making it a few times thought I’d mix it up a bit by adding in balsamic vinegar. The result was even better than the already awesome pot roast recipe! The balsamic both tenderizes and flavors the meat while giving it a nice tangy zip. The best part is that I can throw everything in the crock pot before work, without having to sear the meat like most recipes require, and dash out the door. No joke, it takes less than 5 minutes to prep or a few minutes more if you decide to add veggies to the pot. Can a recipe be any simpler or any more rewarding?

Crock Pot Balsamic Pot Roast
~Serves 4. If you’re cooking for more then you’ll definitely want to double the recipe.

  • 2 pound boneless chuck roast
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 package dry onion soup mix
  • 1/4 cup balsamic vinegar
  • 1/4 cup water
  • Your favorite pot roast veggies (optional)

1. Place chuck roast in the bottom of your crock pot.

Meat in crock pot

If you like, add optional veggies such as carrots, potatoes, parsnips, etc. Any softer veggies like celery, peas, etc. should be added two hours or so before serving so they don’t turn to mush on you.

With Veggies

2. In a small bowl, mix together the mushroom soup, onion soup mix, water and vinegar.

Mixed soup

Pour over the pot roast.

Sauce over meat and veggies

Cook on Low for 8-9 hours or on High for 3-4 hours. If you go the shorter method and decide to add veggies, be sure to check the veggies to make sure they’re cooked through.

Finished crock pot

Remove roast to a cutting board and allow to cool a bit before slicing. Be sure to slice against the grain! If you slice with the grain it’s almost guaranteed it’ll be chewy.

Meat ready to carve

Helpful Tip: This recipe makes a wonderful gravy which I often pour over egg noodles or mashed potatoes. The men in my family love that combination!

Plated Pot Roast

Cranberry Gobbler Sandwich

Cranberry-GobblerI was in the mood for a really gourmet sandwich to make at home and this was the result. It’s pretty much the ultimate turkey sandwich and a great recipe to hold onto for after Thanksgiving. It features turkey, caramelized onions, melted brie, and cranberry mayo all squeezed between a buttery croissant. It’s a ridiculously tasty sandwich!

Cranberry Gobbler Sandwich
Number of Servings: 4

Ingredients

2 tablespoons butter
1 large onion, sliced into thin rings
Salt and pepper
¼ cup jellied cranberry
¼ cup mayonnaise
4 large bakery croissants, sliced in half lengthwise
12 ounces Wisconsin brie, sliced
8 ounces romaine lettuce
8 ounces honey baked turkey, thick-sliced

Directions:

1. Heat a skillet over medium high heat and add 2 tablespoons of butter. Add sliced onions to the melted butter, add salt and pepper, and sauté for several minutes until caramelized. Remove onions and set aside.

2. In a bowl, stir together jellied cranberry and mayonnaise. Smear each croissant half with 1 tablespoon of cranberry mayonnaise. Place 2 ounces of turkey on bottom of each croissant. Add 3 ounces of Wisconsin brie on top of the turkey and add a spoonful of caramelized onions on top.

3. Place croissant top halves onto each sandwich. Grill each sandwich in a lightly buttered pan for 2-3 minutes per side, until croissant is golden brown and brie is melted.

4. Remove sandwiches from the skillet and carefully remove tops of each sandwich. Add 2 ounces of lettuce and then replace the top and serve.