Orange Cranberry Sauce

I love cranberry sauce and every year Publix sells their Orange Cranberry Relish. I have duplicated as closely as I could. I think I came very close. I enjoy cranberry sauce with turkey, chicken and on my sandwiches.

Ingredients:

2 12 ounce bags of fresh cranberries

2 cups of orange juice

1 1/2 cups of sugar

1 cinnamon stick

The zest of 2 oranges

1/8 teaspoon of salt

Rinse, drain and pick through cranberries. Look for stems, bruised or over ripe cranberries and pull those aside. Add the ingredients to a pot and stir well. In my photo you will see 2 cinnamon sticks in my pot, one is just fine.

Cook cranberries over medium heat and stir frequently. You want to simmer/boil the cranberries for at least 10 minutes until most of the berries pop, not all of them will. Remove from heat and cool in pan for 30 minutes. Place in an airtight container and refrigerate. The cranberry sauce will keep for many days in the fridge. Enjoy!

Sweet Potato Pie Muffins

If you love sweet potatoes and sweet potato pie, you will love this unique twist on tasty muffins. Eat them for breakfast, serve them with dinner. Easy to make and delicious to eat.

Grated butter. Faster and easier than cutting butter in the flour.

Ingredients:

1 large or 2 small sweet potatoes (only 1 cup is needed. I used 1 large.)

2 cups flour

1 cup sugar

1 Tabl. plus 1 tsp. Baking powder

½ tsp. Salt

½ cup butter (freeze your stick of butter and grate it on a box grater, not food processor)

1 cup mashed sweet potatoes*

1 can evaporated milk (12 ounces)

2 eggs, beaten

½ tsp. Ground cinnamon

½ tsp. Ground cloves

Sprinkle with cinnamon and sugar (1 to 1 ratio, 1 Tablespoon cinnamon and 1 Tablespoon sugar) optional

*Preheat oven to 400. Wash, scrub and prick 2-3 sweet potatoes or 1 large (depending on size, you only need 1 cup for the recipe) with a fork. Bake for 1 hour. Cool completely before making recipe.

**Microve instructions

Wash and prick sweet potato(es) and microwave 4 minutes. Turn over and microwave 4 more minutes. Wrap in foil for 5 minutes (the potatoes continue to cook). Unwrap and cool completely before using in the recipe below.

Preheat oven to 375 degrees.

Mix together flour, sugar, baking powder and salt. Add grated frozen butter or cut in butter until mixture has a crumbly texture. In a separate bowl combine sweet potatoes, milk, eggs and spices; mix well. Gradually add dry mixture, beating until smooth. Using a ice cream scoop to measure the batter, fill greased muffin tins or paper lined tins 2/3 full. Sprinkle tops of muffins with cinnamon sugar mixture if desired. Bake for 18 minutes or until tester comes out clean. Makes 22 muffins, recipe can be cut in half.

Parsley, Sage Sausage, Rosemary And Thyme Stuffing

Stuffing – Dressing whatever you call it, it’s one of my favorites on my Thanksgiving plate. I grew up eating the packaged kind and I was okay with that until I made my own homemade version. This side dish can be made a day ahead and baked on Thanksgiving day, just put it on the kitchen counter for 20 minutes and bake as directed. This is a very moist and delicious stuffing. Enjoy!

  
Ingredients:

1 1/2 loaves of  sourdough bread,  about 24 ounces, use day or two old, torn into pieces

  
  
2 cups of celery, diced

2 cups of onion, chopped

1 pound bulk sausage, I used Jimmy Deans Sage

Salt and pepper to taste

1/4 cup parsley, fresh, chopped

2 Tablespoons of Sage, fresh, chopped

1 Tablespoon Rosemary, fresh, chopped

1 Tablespoon Thyme, fresh, chopped

2 eggs, I used extra large, beaten

1 can of low sodium chicken broth, 14 ounce 

1 1/2 sticks of unsalted butter (plus more for pan), melted  

  
Preheat oven to 250 degrees. In a large baking dish,  place torn bread and bake for 1 hour, stirring every 20 minutes. 

In a large skillet, put sausage, celery and onion. Season meat with salt and pepper and cook until done. 

  
Preheat oven to 350 degrees. In a very large bowl, place cooled bread, sausage/veggie mixture. Add fresh herbs, parsley, sage, Rosemary and thyme. Pour in melted butter, chicken broth and eggs. Mix well to combine. Place in a buttered 13 x 9 pan and bake uncovered for 30 – 40 minutes. Although this was intended for a Thanksgiving side dish, it would be wonderful with a roasted chicken. Happy Thanksgiving!

  

Pumpkin Spice Cookies


I would like to say, run, don’t walk and buy these pumpkin spice chips! I bought 3 bags and I am going back for more. It’s no secret that I am not a huge pumpkin fan. I happen to know and love many people that do. These cookies made me a pumpkin lover. I admit it! I baked two batches of these cookies, one with regular all purpose flour and one batch with gluten free flour. Hard for me to tell the difference. Both batches were perfect and delicious!
 Ingredients:
2 1/4 cup all purpose or gluten free (I used Pillsbury’s Gluten Free)*
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon pumpkin pie spice
1 cup of vegetable shortening, I used Crisco, the white kind
3/4 cup granulated sugar
3/4 cup light brown sugar
2 eggs, I used extra large
1 1/2 teaspoons vanilla
1 10 ounce package of pumpkin spice chips, I bought mine at Walmart in the holiday baking isle


Preheat oven to 350 degrees.

Combine dry ingredients in a small bowl and whisk together. In a mixing bowl, beat sugars and shortening until creamy. Add vanilla and add eggs one at a time. Add flour mixture gradually. Mix well. Stir in pumpkin spice chips. Drop by rounded teaspoonful on an ungreased cookie/baking sheet. Bake for 8 – 10 minutes until golden brown. Cool on cookie sheet for 2 minutes and remove to finish cooling on a wire rack. Once cool, store in an airtight container.
 *If you are using Pilsbury’s Gluten Free Flour, follow the recipe and measure cup for cup per the directions.
 

 

Gobble Me Up Casserole

Now that Thanksgiving is over and you have leftovers to use up, I have come up with a recipe that will satisfy everyone. If you have a little of this and a little of that, you can turn what you have into a yummy casserole that will please everyone.

Ingredients:
3 cups mashed potatoes
3 cups stuffing/dressing
3 cups corn or green beans or whatever vegetable you have leftover. (Even green bean casserole works)
1 pound of turkey, shredded or bite size pieces
1 1/2 cups of gravy
2 cups of cheese, I used Colby Jack, cheddar works
Chives for garnish, optional

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Preheat oven to 400 degrees. Spray your casserole dish with PAM. In a 2-3 quart baking dish, spread your potatoes in the bottom. Next layer your stuffing/dressing, add your vegetables and or casseroles next. Top that off with your turkey and pour your gravy evenly over the top of your casserole. Cover the top with foil. Bake for 30 – 35 minutes or until hot and bubbly. Remove foil and sprinkle cheese over the top of your casserole. Return to oven for 3 – 5 minutes until cheese has melted. Enjoy!

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