Orange Scented Cranberry Sauce

I have always wanted to make a homemade cranberry sauce from scratch. I came up with this version of the classic last year and it was a huge hit! I will be making this sauce for years to come it is so much better than the jelled canned stuff I used to use. This recipe is super easy to make and it takes no time at all. If you are short on time this holiday season and don't want to add extra things to do to your list then simply make it a day ahead of your planned festivities. Now go get ya some fresh cranberries and make this amazing sauce!

Orange Scented Cranberry Sauce

• 12 ounces fresh cranberries


• zest of 1 orange


• juice of 1 orange


• slash of sherry


• 1 cup water


• 1 cup sugar

In a medium saucepan combine the orange zest, orange juice, sherry, water and sugar. Bring mixture to a boil. Stir constantly until sugar is dissolved. Add the fresh cranberries and bring up to a simmer. Simmer 8 minutes or until all cranberries have popped. Cool then refrigerate. Serve cold. Enjoy!

Green Bean Casserole

I have never understood the hype for green bean casserole around the holiday's. I have always found it to be a mushy disgusting mess. I never thought I would make one myself, that is until my brother's girlfriend became part of the family. She told me about how it was a tradition in her family to always serve a green bean casserole during the holiday's. I was stunned. Really? A green bean casserole? Okay so I am not a fan, that much is clear, but obviously a lot of people are. I decided to make it a mission to make a green bean casserole that made everyone (including my own) taste buds sing! I am proud to say that I have done just that!

I knew right away that I would be making this recipe from scratch. I am already not a fan of using condensed soups in my cooking (you just don't know what is in that can!). So the classic way of making this casserole was out. I did a little search online but wasn't having much luck with something that caught my eye. And then I came across The Pioneer Woman's version of green bean casserole! It was just what I was looking for! I took her recipe and of course made it my own by adding and removing a few ingredients. What I came up with is what I believe to be the perfect green bean casserole and I think you will agree! I will be serving this recipe every year for Thanksgiving and probably Christmas as well!

Green Bean Casserole

• 2 pounds fresh green beans, trim off the ends
• 4 slices bacon, chopped into small pieces
• 3 garlic cloves, minced
• 1/2 large onion, chopped
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 1/2 cups whole milk
• 1/2 cup half and half
• 1 1/2 teaspoon salt
• freshly ground black pepper, to taste
• 1/8 teaspoon cayenne pepper
• 1 cup sharp cheddar cheese, grated

Onion Strings (Topping):

• 1 large onion, sliced very thin
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tablespoon salt
• fresh ground black pepper, to taste
• 1/2 teaspoon cayenne pepper
• oil for frying (about 1 quart)

Place the onions for the onion strings in a shallow bowl. Pour the butter milk over the onions and allow to set on the counter for 1 hour. Meanwhile prepare the green bean casserole.

Cut the green beans in half for smaller pieces.

Bring a large pot of water to boil. Salt the water. Blanch the green beans in the boiling water and cook for about 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately place them into a bowl of ice water to stop the cooking process. Drain the beans once they are cool and set aside.

Cook the bacon in a skillet over medium heat until crispy. Add the diced onion and garlic; cook for about 3 minutes or until onions are tender. Remove from heat and set aside.

In a separate skillet or saucepan, melt butter over medium heat. Add flour to the pan and whisk together with the butter. Cook for a minute or two, then slowly pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the cheddar cheese. Stir until cheese melts. Turn off heat.

Add the bacon/onion mixture to the cheese sauce. Stir to combine. Pour sauce over the green beans and stir gently to combine. Pour into a baking dish. Bake at 350 degrees for 30 minutes or until sauce is bubbly. Meanwhile prepare the onion strings.

To prepare the onion strings: Preheat oil in a heavy pot to 375 degrees for frying. In a large bowl combine the flour, salt, black pepper, and cayenne; mix well. Using tongs grab small amounts of the buttermilk soaked onion strings allowing excess buttermilk to drip off the onions. Toss the onions in the flour. In small batches deep fry the floured onion strings in the hot oil until brown, about a minute. Remove the fried onion strings and drain on a paper towel. Continue to fry the remaining onion strings in small batches until all are cooked and drained. Top the hot green bean casserole with the fried onion strings. Serve immediately. Enjoy!

Turkey Vegetable Platter

My family and I always serve a vegetable platter as an appetizer for our holiday meals. When I came across the idea of forming a Turkey with the vegetables for Thanksgiving I had to do it! I plan on doing this every year here on out! It so cute and makes it even more fun to eat!

Turkey Vegetable Platter

• 1 medium bag baby carrots


• 1 green bell pepper, seeded and cut into strips, save the bottom of the bell pepper


• 1 red bell pepper, seeded and cut into strips, small piece cut for the Wattle


• 1 yellow bell pepper, seeded and cup into strips, small pieces cut for the feet, beak, and eyes


• 1 small cucumber, sliced

Arrange the vegetables on a plate or platter as pictured. Use the carrots and bell peppers for the feathers. Use the cucumber slices as the body. Use the butt or bottom of the green bell pepper as the neck/head of the turkey. Cut a small piece of red bell pepper as the Wattle (the red thing that hangs next to a Turkeys beak). Cut a small piece of the yellow bell pepper to make the feet, beak, and eyes. Serve with ranch dip! Enjoy!

Sausage And Cranberry Herb Stuffing

Stuffing has always been one of my favorite parts of holiday meals! It seems you never eat stuffing but during the holidays and maybe that is what makes it so appealing to me. I just love stuffing, but for some reason I have never made it from scratch. I know, I know, how horrible is that? I have a blog dedicated to cooking yet I had never made one of my favorite side dishes? Well enough was enough and I decided to finally make the ultimate stuffing last year for Thanksgiving! I am so glad I did!!! This stuffing is so amazing and of course way better than the stuff in the box. Everyone loved this stuffing, including my biggest critics my parents. My mother also has never made stuffing from scratch so she was a little skeptical. But one bite made all the difference! She raved about this stuffing and even had a second helping! Trust me this stuffing is worth the extra effort!


Sausage And Cranberry Herb Stuffing

• 1 pound french or sour dough bread loaf, cut into 1-inch cubes


• 1 pound ground sage sausage (I used Jimmy Deans, but if you can't find sage sausage then just use plain)


• 4 tablespoons butter


• 4 celery ribs, chopped


• 1 large onion, chopped


• 2 cups chicken broth


• 1 large egg, beaten


• 1/2 cup dried cranberries


• 1/2 cup fresh parsley, chopped


• 1 tablespoon fresh sage, diced


• 1/2 teaspoon black pepper


• 1 1/2 teaspoon salt

Preheat the oven to 325 degrees. Grease a 9x13 inch baking dish, set aside.

Place the bread cubes in a single layer on a baking/cookie sheet and bake until lightly toasted, about 15 to 20 minutes. Transfer the bread to a large bowl.

Meanwhile crumble the sausage in a large skillet and cook over medium-high heat until browned. With a slotted spoon transfer the sausage to the bread. Discard all but 2 tablespoons of the sausage drippings.

In the same skillet melt the butter in the reserved drippings. Add the celery and onions and cook over medium heat, stirring occasionally, until softened. Scrap the veggies into the bowl with the bread and sausage. Add the chicken broth, egg, cranberries, parsley, sage, pepper, and salt. Mix well and transfer mixture to the prepared baking dish. Cover with tin foil and bake until hot, about 45 minutes. Remove the foil and bake until browned and crisp about 15 more minutes. Serve hot. Enjoy!

Roasted Garlic And Sage Butter Thanksgiving Turkey

This is my Thanksgiving Turkey recipe that I have been using for years! It is so simple to prepare and so wonderful to eat! The homemade roasted garlic and sage butter is amazing and adds such wonderful flavor to the turkey. Everyone will be asking you for this recipe!

If you are only having a small Thanksgiving this year or want to try this recipe but on a smaller scale then here is a link for this recipe for one turkey breast: Roasted Garlic And Sage Butter Turkey Breast.

Roasted Garlic And Sage Butter Thanksgiving Turkey

• 1 1/2 large head of garlic


• drizzle of olive oil


• 4 1/2 tablespoons fresh sage leaves, chopped


• 1 1/2 cups (3 sticks) of unsalted butter, semi-soft


• 1 1/2 teaspoons salt, plus extra for seasoning


• 1 1/2 teaspoons fresh ground black pepper, plus extra for seasoning


• 20 to 24 pound whole turkey, giblets removed.

Peel off the excess paper from the outside of the heads of garlic, being careful to keep the individual cloves intact. Cut 1/4 of an inch off the top of the heads of garlic. Place in an oven safe bowl and lightly drizzle with olive oil. Bake in a 425 degree oven for about 15 to 20 minutes or until the cloves are soft but not brown. Remove from the oven and cool slightly.

Turn the oven down to 325 degrees. Remove the soft cloves of garlic into a food processor discarding the paper casing. Add the sage, butter, salt, and pepper; pulse until garlic is chopped and mixture is well combined.

Rinse the turkey inside and out with cold water. Pat dry inside and out with paper towels. Season the turkey all over including the cavity with salt and pepper. Using your fingers carefully separate the skin from the meat of the turkey near the breasts or top. Spread a good amount of the butter mixture under the skin of the turkey being sure to cover as much area as possible. Spread the remaining butter mixture all over the outside of the turkey and in the cavity. Place the turkey in a large pan with a roasting rack cover with a lid or foil and bake for 4 hours. Uncover and cook an additional 30 to 45 minutes or until cooked through and juices run clear. A meat thermometer placed in the meaty sections of the thigh should register 180 degrees or the breast should reach 170 degree. Keep in mind these cooking times are for an unstuffed bird. If stuffing the turkey you will need to cook it about 45 minutes longer. Remove from the oven and allow to rest for 15 minutes before slicing. Enjoy!

Pumpkin Layerd Cheesecake With Carmel Drizzle

I am so excited to share this recipe! I came up with this recipe last year for a dessert I was making for Thanksgiving. I wanted to make a pumkin pie cheesecake, becasue I love me some cheesecake, so I searched through my recipe box. As I was searching I found a pumpkin layered cheesecake recipe my sister had shared with me years ago. I like her recipe but really wanted to add my own flare to it. So that is just what I did! I decided on a Oreo cookie crust for this cheesecake to add more flavor and give it that Fall look. I completely renovated the ingredients for this cheesecake and in result got the perfect combination of creamy and fluffy! Lastly I decided to add a Carmel drizzle to top it all off!

If you love pumpkin pie and cheesecake then you are going to fall head over heels for this cheesecake! The combination of pumpkin pie and cheesecake are absolutely amazing!

Pumpkin Layered Cheesecake With Carmel Drizzle

• 25 Oreo cookies


• 3 tablespoons butter, melted


• 2 - 8 ounce packages cream cheese, softened


• 1 1/3 cup (10 ounces) evaporated milk


• 2 eggs


• 1 cup sugar


• 4 tablespoons flour


• 3/4 cup canned pumpkin


• 1 teaspoon pumpkin spice


• Carmel topping (Carmel topping for ice cream works great)

Preheat the oven to 325 degrees.

Place the Oreo cookies and butter in a food processor and process into crumbs. Pour cookie crumb mixture into a 9-inch deep dish pie place. With the bottom of a glass press the cookie crumb mixture onto the bottom and sides of the pie plate to form the crust. Place in the refrigerator for 20 minutes.

Meanwhile combine the evaporated milk, cream cheese, eggs, sugar and flour in a blender or food processor until smooth.

Measure out 1 1/2 cups of the mixture and pour into a small bowl. Add the pumpkin and pumpkin spices to the measured mixture and mix well. Pour the plain cheesecake mixture into the prepared pie plate. Slowly pour the pumpkin mixture in the center of the plain mixture. Using a toothpick or knife make swirls with two cheesecake mixtures.

Bake the cheesecake for 50 to 60 minutes or until the center is set. Cool on a wire rack then refrigerate well before serving. Top individual slices with a drizzle of Carmel. Enjoy!

Cafe Rio's Chicken Salad

This is one of my favorite menu items to get a Cafe Rio! And here is how to make it! This makes a wonderful meal and there are always plenty of leftovers that I like to eat up for lunches throughout the week! Enjoy, I know I sure did!!!!

Cafe Rio's Chicken Salad

Prepare all the following recipes:

Cafe Rio's Shredded Chicken 

• 5 pounds chicken breasts
• 1 - 8oz Italian dressing
• 1 Tablespoon chili powder
• 1 Tablespoon Cumin
• 3 garlic cloves, minced

Throw it all in a crockpot and mix well. Cook on low for 4 hours. Sherd the chicken in the crockpot and mix well with sauce. Cook an additional hour. 

Cilantro Lime Rice

• 1 cup uncooked long-grain white rice
• 1 teaspoon butter
• 2 cloves garlic, minced
• 1 teaspoon freshly squeezed lime juice
• 1 - 15 ounce can chicken broth
• 1 cup water
• 1 tablespoon freshly squeezed lime juice
• 2 teaspoons sugar
• 3 tablespoons fresh cilantro, chopped

In a saucepan combine rice, butter, garlic, 1 teaspoon lime juice, chicken broth, and water. Bring to a boil. Cover and reduce heat to a simmer. Simmer 15 to 20 minutes until rice is tender. Remove from heat.

In a small bowl combine lime juice, sugar and cilantro. Pour mixture over cooked rice and mix as you fluff the rice.

Black Beans

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1 - 15 ounce can black beans, drained but NOT rinsed
• 1/2 cup tomato sauce
• 1/4 teaspoon salt
• fresh ground black pepper to taste

In a small saucepan heat olive oil over medium heat. Add the garlic and cumin and cook until garlic is tender but not brown. Add beans, tomato sauce and salt. Mix well and cook until hot. Taste and season with black pepper to taste.

Creamy Tomatillo Dressing

• 1 packet original hidden valley ranch mix
• 1 cup milk
• 1 cup mayonnaise
• 3 tomatillo's, husks removed and chopped
• a large handful of cilantro (about half a bundle you buy from the store)
• 1 jalapeno, seeded
• 1 garlic clove, minced
• juice of 1 lime

Combine all ingredients in a food processor or blender until pureed. Chill at least 1 hour before serving.

Cafe Rio's Chicken Salad

• 2 Roman hearts, chopped or torn into leafy pieces
• large flour tortillas
• shredded cheese

Optional Garnishes:

• Pico De Gallo (click the link for the recipe)
• Guacamole (click the link for the recipe)
• Sour Cream
• Cilantro
• Lime wedges
• Tortilla Strips - I like to cut corn tortillas in thin strips and deep fry until crispy to use as a garnish!

After you have prepared the chicken, rice, black beans, and salad dressing prepare the salad as follows: Heat flour tortilla on a large frying pan over medium heat until heated through. Place a single heated tortilla on a large plate or bowl. Sprinkle with shred cheese. Layer on the rice, beans, and chicken. Next place a large handful of chopped lettuce. Pour on your desired amount of creamy tomatillo dressing. Garnish with your choice of toppings listed above. Enjoy!

Slow Cooked Shredded Pork Tacos in a Red Sauce

This is an amazing recipe! It is so easy to whip together and it is low in calories, you let it cook all day in the crockpot, then cut up some fresh veggies to top it off and make it a meal! This pork has an amazing flavor to it that my whole family loves. I have made this several times and figured it was about time I shared it with you all!

Slow Cooked Shredded Pork Tacos in a Red Sauce

1 to 1 1/2 pound pork tenderloin (I like to use the center cut roasts)
1 - 15oz can tomato sauce
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 Tablespoon brown sugar
1 teaspoon cayenne pepper
1/2 teaspoon salt
3 garlic coves, minced

Toppings:
tomato, chopped
onion, chopped
avocado, sliced
lettuce or cabbage, shredded
sour cream
warmed tortillas or taco shells


Trim any excess fat off of the pork and place it into a large crockpot. In a bowl stir together the remaining ingredient's. Pour the sauce mix over the pork being sure to cover it entirely. Cook 8 hours on low or 4 to5 hours on high.

Once cooked shred the meat in the crockpot and mix it will with the sauce it was cooked in. Turn your crockpot to warm and prepare the toppings. Serve the Shredded Pork on a tortilla or taco shell and top with your desired toppings. See! Didn't I tell you it was easy? Enjoy!!!