There’s something special about homemade cranberry sauce accompanying a Thanksgiving meal. While it’s incredibly easy to pick up the canned stuff at the grocery store, it’s truly not that much harder to make it at home. This sauce can even be made ahead of time and stored in the refrigerator. My favorite way to eat this sauce is spread on a sandwich made of Thanksgiving leftovers.
Here’s what you need:
16 oz fresh cranberries
1 C sugar
Add your cranberries, the juice of 2 oranges, a little zest, and sugar to a sauce pot. Heat on medium high for about 20 minutes. Continue to stir. The sauce will thicken and the natural pectin in the cranberries will give your sauce a “jellied” effect. Remove from heat and serve either warm or cold.
That’s it, folks! Truly the easiest Thanksgiving recipe known to man!
Up until a few weeks ago, if someone was to ask me what my favorite cocktail was, my answer would have been a Dark & Stormy. It’s my go-to. With dark rum, lime juice, and ginger beer, Dark & Stormies are crisp and light and a little spicey. A Dark & Stormy is essentially a Moscow Mule (which you might be more familiar with), but with dark rum as opposed to vodka.
If you saw my January Favorites post, you saw that I’ve been really into blood oranges lately. I made blood orange ice cream a few weeks ago and have been playing around with ideas for different blood orange cocktails. I decided to go with what I know and love and create a blood orange Dark & Stormy!
This drink recipe is so simple and it’s almost laughable to post a recipe, but I didn’t want to keep this masterpiece to myself!
1 shot of dark spiced rum (or 2 or 3)
Juice from 1-2 blood oranges
Add the rum and blood orange juice to a chilled copper mug (because fancy). Fill the rest of the mug with Ginger Beer. Garnish with an orange slice. Enjoy!
Every good southern lady should have a pimento cheese recipe in their back pocket. I made this recipe for the first time a few weeks ago. My friends were having a wine and cheese party and I decided to bring a few “southern lady” cheese dishes, including this pimento cheese recipe!
Most pimento cheese recipes use mayonnaise, but in all honestly, I’m not a huge fan of mayo. I’ve used greek yogurt in place of mayo in chicken salad with great success, so I decided to use it in my pimento cheese recipe as well! It’s healthier and I think it tastes better!
8 oz extra sharp cheddar cheese
4 oz pepper jack cheese
1/2 C plain greek yogurt
1/2 t ground pepper
dash of salt
dash of cayenne
Mix and refrigerate! This recipe is perfect for any party or tail gate!
Key Lime Pie is the quintessential Floridian dessert. I, however, prefer ice cream to pie- thus I’m sharing Key Lime Pie Ice Cream with you today! I’ve made this recipe several times this summer, and it’s been a big hit!
Here’s what you need:
1 1/2 cups whole milk
1/2 cup bottled Key lime juice
1/2 cup heavy cream
Dash of salt
1 (14-ounce) can sweetened condensed milk
12 graham crackers (3 full sheets), coarsely crushed, divided
lime zest and wedges (optional)
In a bowl, combine milk, lime juice, heavy cream, salt and sweetened condensed milk. Whisk and combine. Pour the mixture into your ice cream maker (I use the Kitchenaid ice cream attachment) and freeze according to manufacturer’s instructions.
Stir graham crackers into ice cream. Spoon ice cream into a freezer-safe container ( I just use a loaf pan), cover, and freeze until firm. Sprinkle each serving with a few graham crackers, lime zest, and wedges when you’re ready to eat! It’s soooo easy!
A childhood birthday party staple in my life was puppy chow. It’s also sometimes referred to as muddie buddies. If you haven’t heard of it, it’s Chex cereal coated with chocolate and peanut butter, and covered with powdered sugar. It’s 100% unhealthy and 100% delicious.
Last week I made an adult version of puppy chow. Don’t worry, it’s still 100% delicious (and unhealthy). I was invited to a Young Living Essential Oil class and wanted to bring a dessert that incorporated one of the oils. I chose lemon because I knew I would have leftovers and Ray LOVES lemon flavored desserts.Here’s what I used:
9 C Rice Chex cereal
1 1/2 C white chocolate chips (on the real, you could also use almond bark and I think the consistency would be nicer and easier to work with)
1/4 C butter
8 drops Young Living lemon essential oil (you could also use lemon extract)
2 C powdered sugar
3 C Golden Grahams
Melt white chocolate and butter together and add to a large bowl. Squeeze juice from lemon and add to melted chocolate. Add lemon essential oil to melted chocolate. Add Chex to chocolate mixture and coat all the cereal. Transfer cereal to large ziplock bags and add powdered sugar. Shake bags until cereal is completely coated with sugar. Place cereal bags in the refrigerator to cool. When you’re ready to serve pour cereal in a glass bowl and stir in Golden Grahams!
Pro tip – DO NOT USE GENERIC CHEX. Twice I’ve made chex treats and made the mistake of buying generic chex. They just don’t hold up the way the original does.
These are are super delicious! They wont disappoint!