Because let’s face it, homemade>canned. A delicious Thanksgiving staple (and all other times of the year too) ! If put into glass mason jars, they keep for a year in the fridge. Perfect for when you are feeling Thanksgiving nostalgia during the year! You can easily cut this recipe in half, double it, etc. Please let us know in the comments if you try out this recipe!
ingredients: 4 lbs (16 cups) of fresh cranberries 4 cups of water 6 cups of sugar directions: 1. Put cranberries in colander and wash 2. Put cranberries in pot 3. Add water in pot, boil and then turn down to low heat 4. Simmer for 10 minutes until most of the cranberries have burst 5. Stir in sugar until completely dissolved (must be completely dissolved!) turn off heat 6. With a mixing bowl underneath a foley mill, pour cranberry mixture into the foley mill and start cranking so the cranberry sauce goes into the bowl. The skins will remain in the foley mill. 7. Keep adding the cranberries until the whole pot is empty 8. After cranking all cranberries to just skins left in foley mill, discard skins 9. Scoop cranberry sauce with a ladle into mason jars, cap them and put them in the fridge (no need to boil the jars) 10. Enjoy whenever you have a taste for cranberry sauce!
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Halloween might be over, but there is still time to get in some fun fall activities! We thought this week we would share a easy cocktail recipe that is delicious and perfect for the fall weather!
Ingredients: 3 oz of vodka 6 oz spiced apple cider 2 oz ginger beer So basically you just combine all the Ingredients together and give it a nice mix! We recommend heating the cider first to a good drinking temperature before adding the ginger beer and vodka (preferably room temp) in order to not dilute the alcohol. Pour it into a cooper cup if you have it, or cute mug and garnish with a cinnamon stick or thin apple slice! This recipe makes two drinks, so feel free to cut it in half or double it based on how many people you plan to serve! Also note that If you're having trouble finding pre-spiced apple cider you can purchase regular apple cider and buy spiced apple cider mix to add! We LOVE Thanksgiving! The food, the family together time (in normal years), and the traditions over the Thanksgiving weekend are always so fun. This year is going to be different than most years because of the pandemic, but that doesn't mean we won't get to have delicious food! Since it's unlikely we will be able to do many activities together in person this year, we wanted to do a new original recipes collection for Thanksgiving! Our first one in this set is on mashed potatoes!
Let us know in the comments if you try out this recipe or what your take on mashed potatoes is! Servings: 4-5 (we love mashed potatoes, so this may actually feed more people) Time: depends on how long the potatoes take to cook, at least 30 minutes plan for Ingredients: 4-5 large potatoes 5-6 tablespoons of butter 1-2 teaspoons of chicken bouillon powder (can replace with salt to make it vegetarian) 2-3 teaspoons of garlic powder 2-3 teaspoons of onion powder 2-3 teaspoons of parsley flakes 1-2 cups of six cheese italian blend cheese or sharp or mild cheddar cheese (we prefer more cheese, but you can do less) Milk as needed (if you like thicker potatoes use less milk, if you like thinner potatoes add more milk, add milk until it's the consistency you like)(any milk works, we typically use 2%) OPTIONAL: 1/4-1/2 cup of cream cheese (makes it creamier, you can barely taste it) OPTIONAL: 1/2 cup crumbled cooked bacon OPTIONAL: large dollop of sour cream Directions: 1. wash potatoes and then poke holes in them all over with a fork. Put in microwave and press potato button OR boil a pot of water and cook potatoes for 15 minutes or until potatoes are soft. (should be able to put fork in it and potato falls off of fork, if it sticks it's not done yet) 2. Once the potatoes are completely soft, peel the skin off of them (will be hot, let it cool down for at least 15 minutes first) 3. Put the peeled potatoes into a large bowl or back in the pot and mash them up with a potato masher or a fork. 4. add in butter, milk, onion powder, chicken bouillon powder, garlic powder, cheese, and parsley flakes until mixed completely 5. Finish off with adding in the cream cheese until completely incorporated 6. Put mashed potatoes in microwave safe bowl and microwave until desired temperature or if already in the pot heat back up the pot until potatoes are at desired temperature. Make sure to stir frequently if it's in the pot or the potatoes will burn 7. OPTIONAL: right before serving, top with crumbled cooked bacon, sour cream, and/or more shredded cheese!! 8. Enjoy! Trust us, we don't normally eat very many vegetables, but this recipe is THE BEST! It's a great way to eat healthy and still really enjoy what you are eating! You can put any kind of sauce on this including alfredo, red sauce, and pesto sauce, but we prefer the red sauce (marinara) the most! Let us know in the comments if you try this or you have any suggestions for sauces for this!
Ingredients: 1 medium to large spaghetti squash 2-4 tablespoons of olive oil 1 tablespoon chicken bouillon powder 1 tablespoon Italian herbs (substitute dried basil, oregano, and parsley blend if you don't have a mixed jar) 1/2 tablespoon of garlic powder 1/2 tablespoon of onion powder 2 cups of 6-cheese Italian blend (can use parmesan, asiago, fontina, mozzarella, etc in place of this) Directions: 1. Poke LOTS of holes in the spaghetti squash and then microwave it for 3-5 minutes (enough to be able to cut the spaghetti squash in half lengthwise (through the stem)) 2. Cut the spaghetti squash in half 3. Using a spoon, scoop out all the seeds and the gunk inside (get rid of the slimy stuff, keep the other stuff) 4. Drizzle each half with olive oil and rub it in so it's evenly coated 5. Mix together chicken bouillon powder, Italian herbs, garlic powder, and onion powder in a small bowl 6. Sprinkle herb mixture evenly over both halves of the squash and rub evenly in 7. Bake at 400 for 30-40 minutes or grill on high heat for 25-30 minutes. You'll know when the spaghetti squash is done when you can run a fork along the inside and it strips apart like spaghetti 8. After stripping the sides on the squash, sprinkle cheese over the top evenly and bake for 10 more minutes or grill for 10 more minutes until melted. 9. Scoop out the squash and enjoy! Looking for a lighter and healthier recipe perfect for a hot summer day? Look no further!!
This recipe is super versatile and you can add or subtract any vegetable you'd like in it. You also can use a different brand of teriyaki sauce, but we have tried a couple brands and this brand does seem to taste the best in our opinion. You can serve this straight up, over noodles, or over rice! Let us know in the comments what your variations on stir fry are and if you try out this recipe! Ingredients: 1 can (8-12 oz) of water chestnuts 1/2 bottle of La Choy teriyaki sauce 1-3 lbs of boneless skinless chicken breasts 1 cup of carrots 1 medium-large yellow, white, or sweet onion 8-10 oz of sugar snap peas (also referred to as snow peas, fresh is better) 1 small-medium bell pepper (any color) 1-2 tablespoons of extra virgin olive oil Optional add-ins ideas: -carrots -broccoli -Dash of hot sauce -garlic powder or fresh garlic -small spicy pepper like jalapeño -celery -bok choy -rice or noodles if using (egg noodles work best)(brown rice works best) Directions: 1. Chop all vegetables into tiny pieces (dicing) 2. Chop chicken into 1/2 inch pieces 3. Marinate chicken in half of the sauce for 2-4 hours and veggies in the other half of the sauce in a separate bag for 2-4 hours (or overnight if desired)(can skip this step if in a time crunch) 4. In a medium or large saucepan (if more veggies, use a large saucepan), heat olive oil until hot 5. Cook chicken in pan until no pink is left 6. Add in veggies and cook as long as you'd like (can cook until soft, or having a slight crunch which what we prefer) 7. Serve hot alone, over noodles, or over rice and enjoy! This is a great recipe for days where you want to just throw something together and let it sit and cook itself! It's also light enough to be served on a hot summers day. You can substitute the cheddar soup for cheddar broccoli soup. If you do this, cut the water amount in half. This is a recipe that helps encourage people to eat more veggies in a tasty way! Let us know in the comments if you try this!
Ingredients: 4-5 boneless skinless chicken breasts 2 cans (the regular sized Campbell's can) of cheddar cheese soup 1 head of broccoli chopped to whatever size you want (big or small, depends on how much broccoli you want, it tastes better with a bigger head though!) 4-6 cups of water (start with 4 cups, add more to thin out the mixture if you want to) 0.5-1 tablespoon of chicken bouillon powder 1 tablespoon of Italian herbs 3-4 teaspoons of garlic powder 3-4 teaspoons of onion powder 1 tablespoon of parsley flakes 1.5-2 cups of rice (may need to add more water to mixture if the rice you use calls for more water! there should be at least 1.5-2 cups of extra water in the mixture to keep the chicken moist)(we used brown rice) Directions: 1. Chop the broccoli 2. Pour cheddar cheese soup and water into slow cooker and whisk until fully combined together 3. Add in chicken bouillon powder, Italian herbs, garlic powder, onion powder, and parsley flakes. 4. Stir 5. Add rice and stir 6. Add in chicken breasts and try to make sure that they are fully submerged so they can get more flavor in them. 7. Cook on high for 4-5 hours or low for 8-10 hours 8. Serve hot and enjoy!! This recipe does great for reheating as well in the microwave! This is a fun drink to make in hot weather, and just in time for the Fourth of July!
Ingredients: -Ice -Titos vodka -Rose's cocktail infusions blue raspberry mix -Effen vodka blood orange -Hawaiian Fruit Punch Instructions: 1. Mix together two cups of ice, three capfuls of Rose's cocktail infusions blue raspberry mix, and two shots of titos vodka in a blender until you get a slushie consistency. Scoop this into the bottom of your glass. 2. Clean out the blender and mix two cups of ice and two shots of Effen vodka blood orange for the slushie-like consistency. This is layered on next into your glass. 3. Clean out the blender a third time and mix together two cups ice, two shots of titos vodka, and a shot of fruit punch. Layer this on top of the other two layers for a colorful treat! You can replace the vodka with your favorite brand, or even gin if that's your preference. Also you can change out the blood orange vodka with another flavored vodka. You might need to play around with the ice ratio, and add more ice if the mixture is too watery. Have fun with this and make it your own! We both have been spending much of quarantine trying to cook and bake fun and delicious recipes. Restaurants are starting to open up, so we are excited to be able to go back exploring restaurants soon! In the meantime, lets switch things up this week and have you give us YOUR very best and most delicious dish to cook or bake! Comment below, or email it to us at [email protected]. We are very excited for you guys to give us new recipes to try..... it might even be featured on a future post!
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Both of us really love to cook, and we each have come up with some pretty good recipes. We will share them here!
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