Better Cranberry Sauce
Source: Crockpot365
12 oz. fresh cranberries, rinsed and drained
1/2 cup orange juice
1/2 cup water
1/2 cup brown sugar
1/2 cup white sugar
1/4 tsp cinnamon
Rinse the cranberries; drain and put them in your crockpot (1.5 quart size). Add the sugar and water and gently mix. It's a lot of liquid, but it will cook down.
Cover and cook on high for approximately 3 hours. Stir every 45 minutes or so. When the cranberries start to get mushy, use your spoon to crush them (about 1-1/2 to 2 hours into cooking), by pushing on them.
Once they are all nice and smooshed, take the cover off of the crockpot and continue to cook on high for another 30 to 45 minutes. It will still be a bit liquidy (but shouldn't be really runny), but it will thicken a bit as it cools down slightly.
*****
Both my husband and I declared that this cranberry sauce was even better than the basic one.
Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts
Sunday, November 22, 2015
Creamy Mashed Potatoes
These are the absolute best mashed potatoes ever! Well, at least I think so. I honestly can't remember where I got the recipe from, but I've been making them for years now and I think they are wonderful.
Creamy Mashed Potatoes
5 lbs. of potatoes, peeled and diced
3 tbsp. butter
0.5 tsp. garlic powder
0.5 tsp. onion powder
1 tsp. salt
1/2 - 1 cup milk*
1 (8 oz) pkgs. cream cheese, softened
8 oz. sour cream
1. Boil potatoes until tender; drain.
2. Mash/mix potatoes adding in garlic salt, onion powder, salt, cream cheese, butter and sour cream. Add in milk* until the potatoes reach the right texture/consistency for your taste.
3. Divide among 8x8 pans; cover pans with a double layer of aluminum foil*. Label and freeze.
**These can be eaten as is, or heated in the oven (350*) for approximately 30 minutes before serving.
To serve from frozen: Thaw in the refrigerator overnight and bake at 350* for 1 to 1-1/2 hours or until heated through, keeping covered until the last 20 minutes of baking.
Creamy Mashed Potatoes
5 lbs. of potatoes, peeled and diced
3 tbsp. butter
0.5 tsp. garlic powder
0.5 tsp. onion powder
1 tsp. salt
1/2 - 1 cup milk*
1 (8 oz) pkgs. cream cheese, softened
8 oz. sour cream
1. Boil potatoes until tender; drain.
2. Mash/mix potatoes adding in garlic salt, onion powder, salt, cream cheese, butter and sour cream. Add in milk* until the potatoes reach the right texture/consistency for your taste.
3. Divide among 8x8 pans; cover pans with a double layer of aluminum foil*. Label and freeze.
**These can be eaten as is, or heated in the oven (350*) for approximately 30 minutes before serving.
To serve from frozen: Thaw in the refrigerator overnight and bake at 350* for 1 to 1-1/2 hours or until heated through, keeping covered until the last 20 minutes of baking.
Monday, February 18, 2013
"Perfect" Brown Rice - Stovetop Method
Perfect Brown Rice Every Time
Source: Skinny Taste
1 cup natural brown rice
8 cups cold water
1 1/2 tsp kosher salt
Rinse the rice with cold water for 30 seconds. Bring the water and salt to a boil over high heat in a large heavy pot with a tight fitting lid.
When the water is boiling add the rice, stir and partially cover (don't cover completely or it will spill over) and cook on medium-high heat for 30 minutes.
Drain the rice in strainer, then quickly return to the pot and cover tightly for 20 minutes so the steam finishes cooking the rice. Uncover the rice and fluff with a fork.
Makes about 3 1/2 cups. Different rice varieties may yield different amounts.
Servings: 5 • Serving Size: 3/4 cup • Old Points: 3 pt • Points+: 4 pt
Calories: 150 • Fat: 0 g • Protein: 3 g • Carb: 32 g • Fiber: 1 g • Sugar: 0 g
***
I tried this method because I needed to make a small batch of brown rice and I didn't want to pull out my rice cooker just for a little bit. Plus, with my rice cooker, I swear I never know how long it's going to take for the rice to cook and I can never seem to get the water to rice ratio perfect (even with advice some "professional" rice cooker friends, lol).
This was perfect. I cooked the rice exactly as described above and I was very pleased with the outcome. I'm using this rice for my lunches this week in a chicken, bean and rice bowl. Recipe to follow soon.
Source: Skinny Taste
1 cup natural brown rice
8 cups cold water
1 1/2 tsp kosher salt
Rinse the rice with cold water for 30 seconds. Bring the water and salt to a boil over high heat in a large heavy pot with a tight fitting lid.
When the water is boiling add the rice, stir and partially cover (don't cover completely or it will spill over) and cook on medium-high heat for 30 minutes.
Drain the rice in strainer, then quickly return to the pot and cover tightly for 20 minutes so the steam finishes cooking the rice. Uncover the rice and fluff with a fork.
Makes about 3 1/2 cups. Different rice varieties may yield different amounts.
Servings: 5 • Serving Size: 3/4 cup • Old Points: 3 pt • Points+: 4 pt
Calories: 150 • Fat: 0 g • Protein: 3 g • Carb: 32 g • Fiber: 1 g • Sugar: 0 g
***
I tried this method because I needed to make a small batch of brown rice and I didn't want to pull out my rice cooker just for a little bit. Plus, with my rice cooker, I swear I never know how long it's going to take for the rice to cook and I can never seem to get the water to rice ratio perfect (even with advice some "professional" rice cooker friends, lol).
This was perfect. I cooked the rice exactly as described above and I was very pleased with the outcome. I'm using this rice for my lunches this week in a chicken, bean and rice bowl. Recipe to follow soon.
Saturday, August 11, 2012
Broccoli & Cheese Twice Baked Potatoes
Broccoli & Cheese Twice Baked Potatoes
Source: Once A Month Mom
11 small-medium potatoes
1 (12.6 oz) pkg. baby broccoli florets, steamed
2 cups cheddar cheese, shredded #1
1 cup sour cream
1 cup ranch dressing
1 teaspoon garlic powder
1/2 cup cheddar cheese, shredded #2
1. Wash and poke holes in potatoes using a fork. Bake at 400 degrees for one hour. Remove potatoes from oven. Allow to cool to the touch. Cut in half lengthwise. Using a towel or hot pad to protect your hand, hold the potato and scoop out the insides being certain to leave a 1/4 to 1/2 inch in the skin. Place scooped out middles in a large bowl.
2. Mash the cooked potatoes with a fork or potato masher. Note: they should be lumpy, not smooth. To the potatoes add steamed broccoli, cheddar cheese #1, sour cream, ranch dressing and garlic powder. Mix well.
3. Add mixture back to hollowed out skins. Top with remaining cheddar cheese #2. *Bake at 400 degrees for 15-20 minutes or until heated through and cheeses melted. Serve.
Freezing Directions:
Follow directions above but do not bake a second time. Instead, wrap in saran wrap and place in a gallon freezer bag. To serve: Bake at 400 degrees for 30 minutes or microwave for 2-3 minutes or until heated through.
*Very very yummy! So yummy in fact, I was going to make two different types of twice baked potatoes, but after tasting these, I made two batches of this type instead.
Source: Once A Month Mom
11 small-medium potatoes
1 (12.6 oz) pkg. baby broccoli florets, steamed
2 cups cheddar cheese, shredded #1
1 cup sour cream
1 cup ranch dressing
1 teaspoon garlic powder
1/2 cup cheddar cheese, shredded #2
1. Wash and poke holes in potatoes using a fork. Bake at 400 degrees for one hour. Remove potatoes from oven. Allow to cool to the touch. Cut in half lengthwise. Using a towel or hot pad to protect your hand, hold the potato and scoop out the insides being certain to leave a 1/4 to 1/2 inch in the skin. Place scooped out middles in a large bowl.
2. Mash the cooked potatoes with a fork or potato masher. Note: they should be lumpy, not smooth. To the potatoes add steamed broccoli, cheddar cheese #1, sour cream, ranch dressing and garlic powder. Mix well.
3. Add mixture back to hollowed out skins. Top with remaining cheddar cheese #2. *Bake at 400 degrees for 15-20 minutes or until heated through and cheeses melted. Serve.
Freezing Directions:
Follow directions above but do not bake a second time. Instead, wrap in saran wrap and place in a gallon freezer bag. To serve: Bake at 400 degrees for 30 minutes or microwave for 2-3 minutes or until heated through.
*Very very yummy! So yummy in fact, I was going to make two different types of twice baked potatoes, but after tasting these, I made two batches of this type instead.
Tuesday, May 8, 2012
Fruit Salad
Source: AllRecipes.com
Fruit Salad
2 (20 oz) cans pineapple chunks, drained and juice reserved
4 apples (I used McIntosh or Gala), cored and diced
4 firm bananas, peeled and sliced
1 lb. strawberries
1 can (21 oz) peach pie filling
*Any other fresh fruit that you wish to add (grapes - cut in half, blueberries, peeled and separated clementines, etc)
1.In a small bowl, toss the chopped apples in reserved pineapple juice. Allow to sit for 5 to 10 minutes.
2.In a large salad bowl, combine the pineapple chunks and diced strawberries.
3.Remove apples from pineapple juice and add to pineapple/strawberry mixture. Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes.
4.Remove bananas from pineapple juice and add to pineapple/strawberry/apple mixture.
5. Add pie filling and mix well. Chill and serve.
Makes about 16 servings.
*This recipe was awesome. The easiest and very yummy fruit salad. It was a big hit with my family, and will definitely be repeated many times. You can easily customize this recipe to whatever fresh fruit is available and what you're craving. I was hesitant to make it because of using the pie filling, but it added a nice "sauce" to the fruit salad without having to worry about taking it to a picnic and it wasn't overly sweet like I was afraid that it would be.
Fruit Salad
2 (20 oz) cans pineapple chunks, drained and juice reserved
4 apples (I used McIntosh or Gala), cored and diced
4 firm bananas, peeled and sliced
1 lb. strawberries
1 can (21 oz) peach pie filling
*Any other fresh fruit that you wish to add (grapes - cut in half, blueberries, peeled and separated clementines, etc)
1.In a small bowl, toss the chopped apples in reserved pineapple juice. Allow to sit for 5 to 10 minutes.
2.In a large salad bowl, combine the pineapple chunks and diced strawberries.
3.Remove apples from pineapple juice and add to pineapple/strawberry mixture. Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes.
4.Remove bananas from pineapple juice and add to pineapple/strawberry/apple mixture.
5. Add pie filling and mix well. Chill and serve.
Makes about 16 servings.
*This recipe was awesome. The easiest and very yummy fruit salad. It was a big hit with my family, and will definitely be repeated many times. You can easily customize this recipe to whatever fresh fruit is available and what you're craving. I was hesitant to make it because of using the pie filling, but it added a nice "sauce" to the fruit salad without having to worry about taking it to a picnic and it wasn't overly sweet like I was afraid that it would be.
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