I don’t typically post my recipes here, but I’ve always been a home chef and foodie at heart—ever since my girls were little and I was a stay-at-home mom, alone in Arizona away from all family, trying to make dinners feel like something special.

This was back when Food Network had actual cooking shows. It was Rachael Ray that taught me to cook. Sadly, once I found out I was allergic to tomatoes, most of her Sicilian-inspired recipes had to go out the window. But the love of cooking never did.

I’ve built up a collection of tried-and-true, totally original recipes over the years. Maybe it’s time to start sharing a few.

And if there’s ever a place to start, it’s with this one.

I wanted to include cranberries in my Thanksgiving recipe plan this year but the truth is, I’m just not a big fan of the cranberry turkey combo on a plate.

I wanted that traditional bright, tart pop of cranberry somewhere on the table… just not in the form of a sauce that sits mostly untouched next to the turkey.

A few weeks ago my mom served an old-school fluff salad for family dinner. Sweet, creamy, nostalgic, and unapologetically mid-century in its charm. The memory of fluff salad at a church potluck and the need for a Thanksgiving cranberry upgrade somehow merged and behold—my original Cranberry Pear Fairy Fluff With Gingersnap Crumble.

I remember resonating with Racheal Ray when she talked about not liking crockpot recipes until she started serving with a fresh plus crunchy topping— like chopped nuts with parsley or cilantro. I feel the same way about pudding, ice cream, and fluff salad.

Which led to the next inspirational thought. What if I added a gingersnap crumble on top?

Oh. My. GOSH.

The tart cranberries, the sweet pears, the mini-marshmallow fun, and that spiced cookie crunch on top? It's holiday magic in a bowl.

My son-in-law took one look and said,

“It looks like a fairy made it.”

Hence the name.

If you’re not into cranberry sauce (or you just want something more fun on your dessert table), I hope you'll try this Thanksgiving recipe upgrade!


​Serving note: This dish walks that perfect line between holiday side and light dessert. Serve it next to your turkey or bring it out with the pies—it holds its own in both categories.

Ingredients:

​Step 1: Prep the Cranberries
In a food processor, pulse cranberries until finely chopped (not puréed). Transfer to a bowl and stir in pears and sugar. Cover and refrigerate overnight for one hour, to let the flavors meld and the cranberries soften.

Step 2: Make the Cream Base
In a large mixing bowl, beat softened cream cheese until smooth. Add heavy cream and whip until soft peaks form.

Step 3: Combine
Drain some of the liquid from the fruit. Fold the cream base into the fruit until evenly mixed. Fold in marshmallows. Chill for 3-4 hours before serving to set.

Step 4: Add Topping
Divide fluff into individual serving dishes. Crush gingerbread cookies into crumbs. Right before serving, sprinkle crumbs on top of fluff (be sure not to add the gingerbread too early or it will soften and lose the satisfying crunch!)

(Pro Tip: first thing the next morning, dip a gingerbread cookie in the leftover fluff before your first cup of coffee. 😉)
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​www.prosperitytoprovidence.com

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