In our little family, creating a tradition at Thanksgiving has meant two things:  going to the beach & cooking a big dinner.  This year, I’ve committed myself to trying new recipes for the old classics.  With just two days before we drive East for some rest & relaxation, I wanted to see how I could liven up a Thanksgiving staple: Cranberry Sauce.

To make homemade Cranberry Sauce, it’s as easy as buying a bag of cranberries & boiling it in 1 cup of water with 1 cup of sugar added.  When trying to decide what would be the easiest way to add a bit more flavor to Cranberry Sauce, I came up with the idea to add flavored water.  After heading to Walmart & checking out their shelves full of Clear American Flavored Beverage, I knew I had to try the Mandarin Orange variety.  What goes better with cranberry than orange?

   

 I purchased two flavors of the zero calorie sparkling beverage: Mandarin Orange & Pom Blue Acai.  Clear American {at just $0.68 a bottle} is *clearly* very popular among the shoppers at our Walmart store.

Once I got home, I assembled the supplies that I would need:

• small sauce pan
• 12 oz. bag of cranberries
• 1 cup Clear American Flavored Beverage – Mandarin Orange
• 1/2 cup sugar

Pour 1 cup of Mandarin Orange flavored beverage & 1/2 cup of sugar into the sauce pan & bring to a boil.  Add the cranberries & return to a boil.  The cranberries will begin to POP!  Simmer on low for 10 minutes, then remove from heat.  Let it stand for five minutes or so & then pour into a serving dish to cool.  Then refrigerate.  Super easy & with 1/2 the sugar as the traditional recipe!

 How will you liven up your Thanksgiving Meal this year?

Disclosure: This shop has been compensated as part of a social shopper insights study for Collective Bias, which is a vendor for Cott Beverages, Inc., the manufacturer of Clear American® brand beverages.  All opinions are my own.  #CBias

Having a husband who works roughly 74 hours a week during football season leaves few opportunities for me to do anything on my own.  Sure, she goes to preschool three days a week but cleaning toilets & grocery shopping by myself hardly counts as “me time”.

That being said, it’s so important as moms that we take time for ourselves — even if it’s just a moment.  My moment came yesterday when Ellie finally gave in, climbed in her fort, & fell fast asleep.  All moms know, there’s really nothing more beautiful than naptime.

I love to let Ellie help me in the kitchen, but after two rounds of cooking with kids in one day, I waited until she was fast asleep to work on a new recipe for peach filled cupcakes.

To make this simple recipe, you can use any flavor of cake mix.  I chose this Classic White {because it was already in the pantry}, but a Spiced Cake Mix would taste amazing.  You will need:

• Cake Mix
• Cupcake papers
• #DelMonte Diced Peaches w/Cinnamon & Brown Sugar
• 2 cups of sour creme
• 2 eggs

My suggested bake time is anywhere between 20-30 minutes, depending upon the depth of your muffin tins.  I used a vintage pan {shallow}, so our cupcakes were done in just 23 minutes.  Instead of icing, we sprinkled a bit of cinnamon to the top — a perfect fall treat for Mommy Snacktime.

While Ellie worked her puzzles, I was able to steal a moment with a peach cupcake, a cup of coffee, & a favorite book.  I encourage you all to each take a guilt-free moment for yourself.  Sit down, put your feet up, nurture yourself… even if it’s just for ten minutes.  Moms deserve it!

{This post has been compensated as part of a social shopper insights study for Collective Bias.  #CBias  All opinions are my own.}

Want to see more pictures?  Visit my Google+ Story!

I first sampled these tasty little treats at a women’s brunch and embarrassed myself by eating half the tray.

You will need:

• 1 small onion, chopped
• 1 clove garlic, minced
• 1 tablespoon butter
• 4 eggs, beaten
• 1/2 c. fine dry breadcrumbs
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon oregano
• 1/8 Frank’s Hot Sauce {you can adjust this!}
• 2 tablespoons chopped parsley
• 1 {13 ¾ounce} can artichoke hearts, drained & chopped
• 1 cup cheddar cheese
• 1 cup asiago cheese

If you walk into my kitchen at any point, you will notice at least two kitchen chairs pushed to the countertop.  Someone once suggested that perhaps I had a poltergeist, but fortunately for me… it’s just a two-year-old.  A two-year-old who loves to cook!

Her favorite thing is baking, so we decided to whip up a little Death by Chocolate to share with some kids at a local high school.  Their semester is coming to an end and their teacher, our good friend, thought they deserved a treat.  You’ll love how *easy* this is.

You will need:

• Brownie Mix {Betty Crocker is just $1.38 at Walmart}
• Chocolate Pudding
• Reddi-Wip
• Chocolate Candy {since we’re peanut-free, we used a Hershey kiss!}

Next, prepare the Brownie Mix as directed using:

• 1/4 cup water
• 2/3 cup Wesson oil
• 2 eggs
• Bake as directed depending on which size pan you use {24 minutes for a 13 x 9 inch pan}

It took a Denzel Washington hostage negotiation strategy to get that egg back…

Then, prepare the chocolate pudding:

• You’ll need at least 3 cups of milk
• Stir for two minutes then let it set up in the refrigerator

When the brownies are cool & the pudding is set, cut the brownies into small bite size pieces and just start layering the dessert in your favorite clear dish.  If you want to make sure you have enough servings, you can make small parfaits using single serving plastic cups like this:

On a disappointing note, we are trapped under a layer of ice in the Carolinas… and schools are CLOSED!  Delivering our chocolate deliciousness will just have to wait until the roads are clear.  Though we may need to have another baking session… I can’t seem to keep the chairs away from the counter and little fingers out of the brownies! 

*I was compensated by Collective Bias to shop for some of the ingredients for this recipe.  It’s a great gig.* 

It’s Football Season again…

{College Bowl Games, Superbowl, & Recruiting Season}

It’s expected that all football wives have delicious & easy to prepare appetizers swirling in their heads — life spent on campus or at the stadium makes us professional tailgaters.  That being said, I’ve been whipping up and serving the same appetizers for six years and it’s time to stretch my imagination.

Vidalia-Onion Cheese Dip {from The Ultimate Southern Living Cookbook} directs the reader to bake the dip in the oven.  I, however, will suggest that you use a slowcooker like this beauty from Hamilton Beach.  You will soon see why a slowcooker is the best for a dip like this one!

You will need the following ingredients:

• 3 large Vidalia onions or other sweet onions, coarsely chopped
• 2 tablespoons butter
• 2 cups (8 oz) shredded Sharp Cheddar Cheese {I used 2% milk cheese}
• 1 cup mayonnaise {I used Hellman’s light} 
• 1/2 teaspoon Frank’s Red Hot sauce
• 1 clove garlic {or for underachievers like me, 1/2 tsp minced garlic}

In a large skillet, saute the onions in butter over med-high heat. 

Place the rest of the ingredients into your slowcooker.  When the onions are tender, add them to the cheese mixture, stir, and heat on the high setting until the cheese is melted.  Then set it to the “keep warm” setting.  Serve with tortilla chips.  Thus ends the original recipe…

Coach and I both tasted it and it left a quizzical expression on our faces…

Needs more Frank’s!

Here’s the beauty of a slowcooker… you can keep adding more to it! 

If you want a cheesy kick, add the following:

• 1 – 2 teaspoons Frank’s RedHot sauce {now we’re talking!}
• 1/4 grated Parmesan cheese

*Now* serve it with tortilla chips and a side of tums.  Enjoy!

*The Hamilton Beach Slowcooker featured in this post was given to me from Collective Bias.  Thank you!*

Baked Artichoke Dip

• 1 (14 oz) can of artichoke hearts or hearts of palm, drained & chopped
• 1 cup grated Parmesan cheese
• 3/4 cup mayonnaise (I used Hellmann’s Light)
• 1 clove garlic, minced (I cheated & used 1/2 teaspoon of minced garlic)
• 1/4 teaspoon Worcestershire sauce (say that three times fast)
• 1/8 teaspoon of Frank’s Red Hot Sauce

After you chop up the artichokes, combine all the ingredients, stirring well;  spoon into a lightly greased 1 quart casserole.  Bake, uncovered at 350 degrees for 20 minutes or until bubbly.

I served it with slices of toasted whole wheat baguette, but crackers will also do the trick.  Or like me, when no one is looking, a soup spoon or ladel directly to your waiting tastebuds will also suffice.

{I was compensated by Collective Bias for this shop & post.  This recipe is originally published in The Ultimate Southern Living Cookbook.}

I found this recipe on the Food Network’s site and it’s courtesy of Rachael Ray!

You will need:

• 2 T. extra virgin olive oil
• 1/2 small onion, chopped
• 2 cloves of garlic, chopped ( I used a little more because I heart garlic)
• 2 cans (14oz) chicken broth or vegetable stock
• 2 cups orzo pasta
• 1/2 cup grated Parmigiano or Romano
• salt & pepper to taste

Directions:  Preheat an 8 inch pot with a tight fitting cover over moderate heat.  Add oil, onion, and garlic and saute for 2-3 minutes.  Add broth to the pan and bring to a boil.  Stir in orzo and return broth to a boil.  Cover pot and reduce heat to simmer.  Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta is tender.  Remove lid and stir in cheese.  Season with salt and pepper to your taste. 

FW’s Confession:  I forgot to preheat the pot, so if you forget, it’s not a big deal.  Also, we omitted ALL salt because Coach doesn’t need any salt in his diet.  Oh, and I didn’t have cans of chicken broth so I used a chicken bouillion cube and 28 oz. of water.

86 calories

Did that get your attention?

Ratatouille

You will need:

• 1/2 c. chopped onion
• 1 clove garlic (I use minced)
• 1 T. olive oil
• 3 cups cubed & peeled eggplant
• 1 medium zucchini or yellow summer squash, halved lengthwise & chopped in 1/4 inch slices (1 1/2 c)
• 1 cup chopped, peeled tomatoes or one 7.5 oz can, undrained & chopped (I used canned and add extra)
• 3/4 c. chopped green sweet pepper
• 3 T. dry white wine or water
• 1 T. snipped fresh basil (or dried, which I used)

In a large skillet, cook onion and garlic in hot oil over medium heat until tender.  Stir in eggplant, zucchini, tomatoes, pepper, wine, 1/8 tsp salt, & 1/8 tsp black pepper. 

Bring to boiling; reduce heat.  Simmer, covered over medium-low heat about 10 minutes or until vegetables are tender.

Uncover and cook about 5 minutes more or until most of the lquid has evaporated, stirring occasionally.  Stir in basil. 

Serve to your husband & baby.  Watch the baby eat more than your husband.  Wipe shocked look off your face.  Who said babies will only eat hot dogs? 

Here is a simple recipe for delicious, melt-in-your-mouth chocolate chip cookies.  It’s so simple that a borrowed 5 year-old did most of this work at the Football House. 

The secret to a good cookie is

butter.

You will need:

• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 1 cup butter  (that’s 2 sticks) softened
• 1 egg
• 1 teaspoon vanilla
• 2 and 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 12 oz. chocolate chips

In a large mixing bowl, combine sugars, softened butter, egg, & vanilla.  I like to mix it with an electric mixer.  Then I add the baking soda & salt and give it another good stir with my electric mixer.  No one wants to find a hunk of baking soda in their cookie.  Am I right?  Add the flour bit by bit & after sneaking a few chocolate chips, pour the bag in! 

Now it’s ready to be spooned onto a cookie sheet.  Baking times will vary between 8-10 minutes.  If you’re using stoneware, it will take about 12 minutes. 

Pour a glass of milk, insert cookie, & enjoy!

Years ago my mama made this for my birthday dinner & it is SO good.  Babycakes likes to eat the veggies in her little mesh self feeder.  If a 7 month old will eat it then y’all will like it, too!

You will need:

• 16 oz. angel hair pasta (go for whole wheat — it’s better for you!)
• 2 T. olive oil
• 2 lbs. beef sirloin, sliced thin
• 1 lg. red onion
• 8 oz. sliced mushrooms
• 2 each medium yellow squash & zucchini
• 1 t. minced garlic
• 2 cans diced tomatoes, drained
• 1 t. salt
• 1/2 t. dried oregano
• 1/4 t. black pepper

In your best Emeril voice, chop up your vegetables & then place them to the side.

Heat the olive oil in a skillet & then add cook the beef and red onion over medium-high heat JUST until the beef is slightly pink.  (about 5 minutes)

Add mushrooms, squash, zucchini, & garlic to beef.  Saute until vegetables are crisp-tender, about 5-7 minutes. 

(Coach just saw me posting this & wants to know when I’m making this for dinner.  Soon, I guess.  Afterall, this post needs a photo!)