I may have gotten the love of cranberry from my family! I can never imagine a holiday meal without having cranberry sauce on the table. It has been a tradition for me and personally I love it! I always love making FRESH cranberry sauce because it is SO Easy and is WAY Better than eating the canned version. It is quick, easy and holiday dish favorite that is great to share!
- 1 cup (200 g) sugar
- 1 cup (250 mL) water
- 4 cups (1 12-oz package) fresh or frozen cranberries
- Optional Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.
1 Pour the cranberries in a colander and rinse and clean them. Go through and throw out any bad cranberries.’
2 Add water and sugar in the pan on high heat and bring to a boil. Stir to dissolve the sugar.
3 Add the cranberries to the pot and let them boil. Reduce the heat and let it simmer for 10 minutes or until most of the cranberries have burst.
4 Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients. You can add a half a cup of chopped pecans with a few strips of orange zest.
You can also add raisins,currants, blueberries , cinnamon, nutmeg, or allspice. I would only add a tiny sprinkle of spice to start and add as you go.
5 Remove your sauce from heat. Let cool completely and chill. Then place the sauce in the the refrigerator in a bowl. As it sits in the refrigerator it will thicken and become ready to eat!
I took a look back at the last 30 days in trying Whole 30. It has been quite a refreshing and rejuvenating path that I have taken. Whole 30 has truly made me fall back in love, with REAL Food! ( NON PROCESSED FOODS) . Whole 30 made me want to be more conscious of what I was putting into my body. I didn’t feel like I was doing anything extreme doing Whole 30. I ended up dropping 9 pounds over the course of 30 days. Many people do, do Whole 30 in different rounds. Whole 30 is a development of a new eating LIFESTYLE. I would recommend Whole 30 .(Mind you I am not a doctor, so if you run it by your doctor).
Here are the basic guidelines of Whole 30!
- 1 head of cauliflower, (about 2½ cups chopped in a food processor)
- 2 Tbs sesame oil
- 1 small white onion, chopped
- 1 cup frozen peas and carrots, thawed
- 2-3 Tablespoons soy sauce (more or less to taste)
- 2 eggs, lightly beaten
- 2 Tbsp chopped green onions (optional)
- Rinse and chop the cauliflower into florets and put into a food processor. (If you don’t have a food processor continue to chop the cauliflower into tiny pieces.) Pulse until the cauliflower until it is small and resembles rice.
- Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
- Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
- Add the cauliflower to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and cauliflower is tender. Add chopped green onions if desired.
With many people having friends & family over for the holiday of Easter. Here is one dish you can make to share with others that may come over and visit! Lets remember what Easter is all about.
” He then began to teach them that the Son of Man must suffer many thingsand be rejected by the elders, chief priests and teachers of the law, and that he must be killed and after three days rise again.” -Mark 8:31
- 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
- 1/3 cup raisins
- 1/4 teaspoon grated lemon peel, if desired
- 1/4 cup powdered sugar
1.)Heat oven to 375°F. Unroll dough and separate into 8 triangles.
2.)In small bowl, mix raisins and lemon peel; spoon about 1 teaspoon raisin mixture onto short side of each triangle. Gently wrap corners of dough over filling and roll to opposite point; pinch to seal. Place point side down on ungreased cookie sheet.
3.)Bake 12 to 14 minutes or until golden brown. Remove from cookie sheet; place on wire rack. Cool 10 minutes.
4.)In small bowl, mix powdered sugar and enough milk until smooth and drizzling consistency. With spoon, drizzle icing in cross shape on top of each bun.
Enjoy! Happy Easter!
As we continue to gather through out the holiday season, it is always a debacle in trying to figure out what to make or bring to someone’s house. Whether it is your infamous food cake, succulent and savory sweet potato casserole or another dish, you always want to bring something EVERYONE will enjoy. Try this easy, sweet and delicious mini apple crisp pies. They are easy to make and amazing with a touch of ice cream!
- 2 cup graham cracker crumbs
- 12 tablespoons butter, melted
- 1/2 cup powdered sugar
- 4 cups peeled& chopped apples
- 1/3 cup sugar
- 1/4 cup brown sugar
- 2 1/4 tablespoons flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Caramel topping
1.) Preheat oven to 350 degrees
2.)Spray your pan with non-stick butter spray
4.)In a medium size bowl mix graham cracker crumbs, powdered sugar and add in butter SLOWLY with a spoon
5.)Evenly spread mixture to the 12 muffin cups. Press around the tin to make a cup formation.
6.) Bake for 5 minutes and let cool completely
7.) Finely the apples into little pieces.
8.)Mix apples, sugar, brown sugar, flour, cinnamon and nutmeg in a bowl
9.)Bake in a baking dish for 15 minutes on 375 degrees, until apples are slightly softened
10.)Scoop a teaspoon or so of the apple mix and place on top of the graham cracker crust cups. Sprinkle any extra graham cracker on top of the apples
11.)Bake for 5 minutes on 350 & Let cool completely
12.) Drizzle with caramel topping
ENJOY THIS, THIS HOLIDAY SEASON! Happy Holidays!
Have you ever had a lazy day, where you were just too tired to really make anything at all? I have had PLENTY of those! This is probably one of the first pinterest recipes that I have ever tried! It is funny, easy and definitely a great finger food dish to try! It is great for the football or basketball season when you have company over and you want to make a dish for the masses. I sometimes make it this when I am wiped out by all the things I had done that day, I will throw this in the oven for a quick bite. All you need is 3 ingredients for the basic pizza muffins and any additional ingredients, is if you want to have additional toppings. Any guy, girl or kid ( with supervision and help of course) could make this easily! I always feel better about eating these because it is mini portions 😉
What You Need:
-Pillsbury Refrigerated Pizza Dough, (but sometimes I use Pillsbury Biscuit Dough as well)
-Pizza Sauce or Marinara Sauce
– Toppings -( i.e.- Pepperoni, sausage, etc… – whatever topping you choose)
-Cupcake Tin (I happen to use muffin tin so the pizzas became bigger)
- Non Stick Cooking Oil Spray
1.)Preheat oven to 375 degrees and spray the tin with non stick cooking oil spray the cupcake pan.
I separated the dough into 4 equal parts; there wasn’t enough to do more but maybe you could get 6 in cupcake pan. Push the dough into the molds; try to make the dough cover the sides.
2.)Within dough spoon pizza sauce, then top it off with cheese and pepperoni.
3.)Bake for 15 minutes and you can see around the outside edge of the crust , the dough should have turned light to medium brown when you take it out of the tins .
4.) Now get ready to have SOME AMAZING TREATS!
Whenever I am making a meal, I am always trying to create the perfect pairings to go with it. One of my favorite side dishes is making Lemon Garlic Roasted Potatoes. It is a zesty, delicious and easy side dish to make.
A bag of fingerling potatoes
1/4 cup olive oil
1 1/2 teaspoons salt
1 teaspoon black pepper
2 Tablespoons minced garlic
2 Tablespoons Italian seasoning
1.)Preheat oven to 400 degrees F.
2.)Cut potatoes into cubes and place in a large bowl. Add olive oil, salt, pepper, garlic and Italian seasoning and toss until evenly coated.
3.) Cover a baking sheet with foil and spray with nonstick cooking spray. Spread potatoes out in one even layer on prepared baking sheet.
4.)Cut the lemons in quarters about 30 minutes after the potatoes have been in the oven then squeeze the juice out of the lemon and over the potatoes. ( I keep the lemon skins with the potatoes to keep the flavor and let it soak in to the potatoes.)
5.)Roast in the oven for 45 minutes to an hour, or until potatoes are browned and crisp.
Most people have certain traditions that they do on certain holidays and I am going to share one of mine. Every 4th of July, I make Mini Fruit Tarts and I love them because I am huge fan of fruits and sweets! Its the perfect combination of the two!
- sugar cookie dough
- 8 0z. cream cheese, softened
- 1/2 c. powdered sugar
- 1 tsp. vanilla extract
- 2- 3 c. fresh fruit** ( you can choose your favorite fruits to top it with. I normally do strawberries, blueberries and kiwi)
1.) Spread cookie dough into Muffin Tin. Preheat oven to 350 degrees.
2.)In a medium bowl beat room temperature cream cheese til smooth and creamy. Slowly add sifted powdered sugar until sweetened to taste. Add vanilla to cheese mixture. Refrigerate until ready to use.
3.)Chop fruit into bite size pieces, or drain completely from can. Set aside. Spread cream cheese filling onto cooled cookie crust. Top pizza or tart with fruit. It can be very composed or free form. Just make it look good. Serve at room temp. Refrigerate any leftovers.