cranberry sauce

So this is super easy and sooo much better than canned.




1c. Orange juice (use fresh if you can and add pulp)
1/2c. White sugar
1/2c. Brown sugar
1/4tsp. Cinnamon
1/2-1tsp of orange zest (optional but yummy)
12oz. Pk fresh cranberries
Place first 5 ingredients into medium size sauce pan. Heat on medium setting stirring frequently until the mixture comes to a boil. Add cranberries and return to boil stirring occasionally. Turn heat to low, cover and simmer about 10 to 20 minutes. Continue to stir occasionally. For a thicker sauce go to a full 20 minutes. Pour into a container and allow to cool to room temperature then cover and refrigerate until serving. Enjoy

Buttermilk cornbread

My weakness in life is bread. No matter what form it comes in. I can go months without sweets but as soon as I sit down to bread I am a goner. This cornbread is so good with or without honey. Just typing this recipe has got me craving it again. Guess I know what I will be making tonight. My kids love this for an after school snack or with a meal. Guess they take after their mama.




1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Directions
Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Chicken Spaghetti

I love fast meals. Especially during the week when everything is so busy. This meal can be cooked fresh, frozen together, or like I did it and put everything in the crock pot with my frozen chicken. I really didn't know how this was going to turn out but it was really good. Even my picky eaters, you know the ones who don't eat peppers & onions, loved it.



1/2 cup diced yellow onion
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 small can mild diced green chiles
1/2 teaspoon cumin
1/2 teaspoon garlic powder
salt & pepper, to taste
2 chicken breasts {about 1 lb.}
1 can cream of mushroom soup

3/4-1 lb. cooked spaghetti
3 cups grated cheddar cheese
A few splashes chicken stock {optional}


Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a crock-pot. Stir to mix ingredients. Cook on high for 3-4 hours or until chicken is fully cooked. Remove chicken breasts, shred and return to crock-pot. Pour in cooked spaghetti and remaining cheese. Toss to coat pasta in sauce and melt cheese, adding in a few splashes of chicken stock where necessary to get sauce consistency you want. Cook another 20-30 minutes on low and serve.

**Freezer directions: Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a large plastic freezer bag. Seal and freeze. To cook, defrost in fridge, place in crockpot and cook according to directions listed above