Cranberry Sauce

12 ounces cranberries
1 cup white sugar
1 cup orange juice

In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes) then continue stirring until the cranberries have cooked down somewhat.  Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

Oatmeal Pancakes

1 1/2 cups flour
1 cup quick oats
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 eggs
1 1/2 cups milk
3 tablespoons butter, melted

Mix all dry ingredients together in a bowl. Stir in milk and melted butter. Add eggs, 1 at a time. Bake on a hot griddle until bubbly. Flip and bake until done.

Chili

1 can Black Beans
1 can Chili Beans (I use the ones in medium sauce)
1 can Dark Red Kidney Beans
2 pounds ground beef
1 can diced tomatoes
1 pack McCormick Chili Seasoning
1 Can Tomato Sauce (13 oz)
Chili Pepper
Garlic Powder

First drain the liquid off of the Black Beans, Kidney Beans and Diced Tomatoes and put into the crock pot on low and add the Chili beans with the sauce. Brown Meat, drain off grease, and add to crock pot. Stir in Chili Seasoning and Add Tomato sauce. Let heat for an hour then add chili powder and garlic powder if needed, let heat on low for another hour then serve. (you can leave it in the crock pot as long as you want to develop flavors.

Rosemary Salmon

2 Salmon Fillets
1 Tablespoon Olive Oil
1 Teaspoon Lemon Juice
1 Bunch of Rosemary
Sea Salt
Fresh Ground Pepper

Combine the Olive Oil and Lemon Juice, mix together so they "combine".
Remove the Rosemary Leaves from the branches.
Brush the Salmon with the Olive Oil Lemon Juice mixture.
Season to taste with Sea Salt and Pepper.
Spread Rosemary over the Salmon.
Grill or Broil until desired temperature.

Pretzel Encrusted Chicken Fingers

1 (12 ounce) bag whole grain pretzels
2 teaspoons dried thyme
4 large eggs
1 1/2 lbs chicken tenders
3/4 cup extra-virgin olive oil

Preheat oven to 250
Using a food processor, finely grind the pretzels.
Transfer to a shallow bowl and add the thyme.
In another shallow bowl, beat the eggs.
Coat the chicken strips with the pretzel crumbs, then the egg, then the pretzel crumbs again.
In large skillet, heat 1/2 cup olive oil over medium heat.
Cook the chicken in 2 batches, turning, until firm, about 3 minutes on each side.
Drain on paper towels; keep warm on a baking sheet in the oven.

Cheddar Ranch Dip

This is a favorite dip in our family! My mom has been making it for as long as I can remember!

1 (16 oz) container sour cream
1 (1 oz) package dry Ranch-style dressing mix
1 (3 oz) package bacon bits
2 cups shredded Cheddar cheese

In a medium bowl, thoroughly blend the sour cream and ranch-style dressing mix. Mix in the bacon bits and Cheddar cheese. Chill in the refrigerator 20 minutes or longer before serving.

Ravioli Lasagna

1 lb lean ground beef
1 (28 ounce) jar any kind spaghetti sauce
1 (25 ounce) package frozen cheese ravioli
6 ounces shredded mozzarella cheese

In a large skillet, cook beef over medium heat until no longer pink; drain.
In a greased 2 1/2-quart baking dish (a 13x9-inch glass baking dish works very well also), layer a third of the spaghetti sauce, half of the ravioli, beef, and 1/2 cup of cheese.
Repeat layers.
Top with remaining sauce and cheese.
Cover and bake at 400°F for 40-45 minutes or until heated through.

I added a teaspoon of dried basil and a teaspoon of garlic powder to my spaghetti sauce but I always do that. So So easy! And as always you could sub ground turkey for ground beef!

Chocolate Chip Cheese Ball

1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4-1 cup miniature semisweet chocolate chips

In a medium bowl, beat together cream cheese and butter until smooth.
Mix in confectioners' sugar, brown sugar, and vanilla.
Stir in chocolate chips.
Cover and chill in the refrigerator for 2 hours.
Shape chilled cream cheese mixture into a ball.
Wrap with plastic and chill in the refrigerator for 1 hour

The Best Coconut Pie

This is an old pie recipe that we adore!!!! It's one of our absolute favorite recipes.

5 eggs
2 cups white sugar
3/4 cup buttermilk
1/2 cup melted butter
1 (10 ounce) package flaked coconut
1 teaspoon vanilla extract
2 (9 inch) unbaked pie crusts


Preheat oven to 350 degrees.  In a large bowl, beat eggs and sugar until smooth. Blend in buttermilk and melted butter. Stir in the coconut and vanilla. Pour filling into  pie shells.  Bake in the preheated oven for 45 to 50 minutes, or until golden brown. Cover with foil if they start browning too quickly. 

Brownie Pie

My mom has been making this since I was little and it is hands down one of my most favorite things in the entire world.

1 Stick Butter (Melted)
1 Heaping tbsp Cocoa Powder
1 Cup Sugar
3/4 Cup Flour
2 Eggs
1 1/2 tsp Vanilla Extract


Heat oven to 325. Mix together the melted butter and cocoa powder. Add in the sugar and flour and mix together.  Add the eggs then stir in the vanilla.  Bake for 25 to 35 minutes.