Fresh Cranberry Sauce

This ain’t nothing like the canned stuff, that’s for sure. This fresh sauce is gold. I love this stuff all by it’s self- just give me a spoon.

Just think about it…how many times over the years has the cranberry sauce been a last minute purchase or better yet forgotten?! So you should go ahead and make this ahead of time for Thanksgiving!!


Cranberry sauce
1- 12oz bag of fresh cranberries
1 cup of orange juice
1 cup of sugar
1/4 tsp salt
1 T butter

Rinse & pick through berries; toss out any bad ones.
In a 2 quart pot add in all ingredients, stir well. Butter will help reduce the foaming/prevent overflow. Put pot on a low/med heat with a lid for 10mins. Just until berries pop. Then remove lid & Mixture will reduce a bit & begin to thicken. Let berry mixture simmer at a low boil for 20-30 mins. Stirring often.
Remove from heat to cool down, then store in your preferred container.
Sauce will continue to thicken as it cools.
I actually stored mine in a zip lock this time. Saving room in the fridge.

Note: You can store in a canning jar. Just pack sauce while hot to seal & preserve sauce.

Oatmeal Apple Praline Pie

I now live southwest of Ft. Worth, TX with my Aunt & Uncle.  In the country but I love it, coffee with my cousins just about every morning.🙂

So the other day I stop by the local library to get my library card- I wanted to watch Downton Abbey ( I have caught up to season 4 episode 6) Anyway they were having a fall festival last weekend & they where having a Pie Contest. I decided that I was going to enter🙂

I had been craving apple pie – I didn’t grow up eating apple pie. Anyhow I decided I wanted to make a caramel apple pie. After reading many versions of caramel apple pie on pinterest. I sorta threw this one together.

Ok I will admit the first go at this pie was not a prize winning pie. But I knew what I needed to change.
It’s hard to write out a recipe, mostly because I usually toss this & that in. And it works, most of the time. ha
But I am going to get better because I will one day write a cookbook.

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Oatmeal Apple Praline Pie
This is for a deep pie dish.

½ cup of oatmeal
2 cups of flour
¼ cup of sugar
2 sticks of Butter
½ tsp of salt
¼ – ½ cup of ice cold water

Apple filling
8 Granny smith apples, peeled & corded
2 tablespoons of butter
1tsp of Apple Pie Spice ( About ½ tsp Cinnamon, ¼ tsp Nutmeg & ¼ tsp All-spice)
2 Tablespoons of Tapioca or flour
¾ cup Brown sugar

Oatmeal Pecan Crumble
½ tsp of Cinnamon
¾ cup of oatmeal
½ cup of pecans
¼ cup Brown sugar
1 tablespooon of flour
¼ cup of butter

Caramel sauce
1 stick of butter
1 cup of Brown Sugar
½ cup of cream aka ½ & ½
½ tsp Vanilla

In a food Processor add the oats & blend well. In the meantime cube the cold butter.
Add in the flour, salt & sugar; pulse processor to blend well. Add in butter and pulse until all is well blended; slowly add in water just until all is moist. Split dough & wrap in plastic wrap; place in fridge. Will stay for a week or two.

Carmel sauce:
In a saucepan melt butter & Brown sugar over med heat. Stir continuiously & bring to a low boil. 10mins or so. Slowly add in cream & bring back to a slow boil then remove from heat. Add vanilla & set aside to cool. Will stay for a week or two.

Apple filling:
Heat oven to 375.
Slice thinly and places on a foiled lined cookie sheet. Baked for 15mins; flipping half way thru.
Remove apples from oven & transfer to a bowl. Add in butter, Tapioca, sugar, Apple spice. Gently stir together & set aside.

Oatmeal Pecan Crumble:
In the food processor add in oats, sugar, cinnamon, butter & flour – blend well. Add in nuts and pulse three times. Set aside.

Assemble pie:
Roll out the pastry. Line a 9in pie pan with first pastry and fill first the apples, Then sprinkle the oatmeal mixture over the apples & pour on the Carmel sauce. Do not over fill; you may have sauce left over.
Then top with second pastry. Basket weave is best. But if you choose to lay a solid pastry on the top; make sure to make slits in the top.

Bake for 30 mins at 375.
Enjoy with vanilla Ice Cream.


Oh did win the pie contest!!!

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Carrot Cake Cheesecake

Carrot Cake Cheesecake

Mel’s Kitchen has once again posted a super yummy recipe. I just had to try for this past Easter weekend!!

It was a Winner Winner Chicken Dinner!!! Except it was Carrot cake!!!

I did sub a few things… Butter for the oil & Greek Yogurt for the Sour Cream

I made two batches, one as a cake & the other as cupcakes. I lined the muffin pans and greased them. Then I just put a scoop of Carrot cake on the bottom & cheesecake mixture on the top. Then topped them all with the frosting. :) 


Pot Roast

I am always thrilled when a roast comes out perfect!!! Shockingly, I have yet to really pay much attention to the cut of meat. This is key to the perfect roast?!?! But, I do remember where this roast sat in the meat case. And this roast was a winner, it was perfect & tender.  So I will catch the name next time I go, and I will also post an other version of pot roast😉  I know this much, you want a good marble of fat throughout the roast.

Since I am only cooking for myself, I cut this roast in half and froze the rest for an other meal. In the eight years of living single, with the occasional roommate actually partaking in a meal here and there. I am just now learning how to cook small meals. haha you may be thinking how is hard to cook small meals. Well, when you come from a family of eight, you learn to cook in mass quantities. It has come in handy many times.

Any how here is why your even here in the first place…. THE RECIPE!!

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This is what you will need:

1 roast (rump roast, pot roast, chuck roast)

5 Tablespoons of each Salt, pepper, garlic powder (store in a container you may not use it all)

1 onion

3 cloves of garlic

5-6 carrots

1/3 of a bell pepper

4-5 med potatoes

2-3cups beef broth (homemade bone broth is best; will post recipe soon)

Wash and chop veggies. Toss veggies in a dutch oven or deep baking dish, pour broth over veggies. Mix the spices & Dust all sides of the roast. Nest the roast in with the veggies and cover. Set oven @300 & bake for 3-4hours for a small roast. 4-5hours for a larger roast.




Oh Dear

My oh my where has the time gone… i have not posted in a month, I am so sorry.

I do have a few posts that I am going to post later this week.

Pot Roast with veggies (that’s what’s for dinner tonight)

Juicing recipes

 Who knows what else I might Whip up this week!!

The Importance of Citrus

The Importance of Citrus

The last few weeks we have been getting tons of fresh Homegrown White Grapefruit here in the office from one of our Pastors. OH MY GOODNESS they are so yummy and juicy. I have been juicing them and adding in Chia seeds (my new fav, I’ll tell ya later about them)

Anyhoo one of my Friends talked about this blog “Life With Greens”  over instagram. It’s a winner & Sarah just happened to post about citrus just the other day. I thought you would like to read about the goodness of citrus, not only to our taste buds but also for our health.

Produce Tip

Navel Oranges


Navels are considered the finest eating orange in the world, with a sweet and juicy flavor, these seedless oranges peel and segment easily. 

Navels are known as the “winter orange” because they are available only between October and May, with peak season January through March. The Fresh Market sources our oranges from California during the winter, and from Australia during the summer, so you always have the freshest navel oranges.

Fun Fact: Did you know, an orange tree can grow up to 30 feet fall and live for over 100 years?

It’s Magic…oh it’s just Frosting!!

I just started follow Mel has tons & tons of great Recipes!!! Can’t wait to try more recipes. TODAY’s post is a Cinnamon Swirl Bread and from the pics it looks so PERFECT & DELISH!!!

So this is the actual frosting recipe that I tried out on the King Cake yesterday. AMAZING!!!
Make sure you read the whole recipe through, lots of important details but so worth it. I split the recipe in half (which was very easy) because the recipe makes 4 cups total.

I was very pleased with the frosting & loved that it was not too sweet. You know sometimes frosting can just be so sweet & you really can’t enjoy it like you should.

This frosting is not only enjoyable, (you’re going to love it) but it is also highly DANGEROUS!!
It is so light & fluffy … it was DREAMY!!!!