Fresh Cranberry Relish

Source: Pat Rust (Butch Barrett Recipe Collection Notebook page 83]

Yield: 5 cups

Ingredients 

• 12 oz fresh or frozen cranberries (3 cups) chopped fine
• ¼ cup sugar
• 2 medium (granny smith) Applss, peeled, cored, chopped
• ½ cup orange marmalade
• 2 tsp lemon juice
• 2 tsp orange flavored liquer (Grand Marnier, Triple Sec or Coentreau) optional
• 1 ½ cup chopped walnuts
• ⅛ tsp cinnamon

Directions

1. Mix all ingredients in a large bowl.
2. Spoon into clean jars or containers and cover tight
3. Refrigerate at least 24 hours before serving

*If sealed good can be kept up to 2 months

*Can be frozen, too.

Cranberry Sauce

Yield: 2 1/4 cups 

 Prep Time: 15 minutes 

 Make Ahead: 3-5 days ahead 

Ingredients

• 1 cup water
• 1 cup sugar
• 14 oz cranberries 

1.  Bring 1 cup water without 1 cup sugar and bring to a boil. 
2.  Add 14 oz fresh cranberries and return to a boil. 
3.  Boil gently for 10 minutes, stirring occassionally until cranberries have popped and sauce has thickeed. 
4.  Cover and allow to cool at roomtemperature, then refrigerate until serving time.

Green Bean Casserole

 Source: French's Fried Onion's Label 

Prep Time: 5 minutes

Cook Time: 35 minutes

Servings: 5

Ingredients:

• 10  oz can cream or mushroom soup
• ¾ cup milk
• ⅛ tsp pepper
• 2 cans green beans, drainer
• 1 1£ cup French's Crispy Fried Onions (Original)(

Directions

1. Mix soup, milk, and pepper in a 1 ½ quart baking dish.
2. Stir in beans and ⅔ cup onions
3. Bake at 350º for 39 minutes until hot, stir.
4. Top with remaining ⅔ cup onions and bake 5 min until the onions are golden brown.

Kitchen tips: For a kick of spice, double the black pepper in this recipe to ¼ tsp and prepare as directed.  

To feed a crowd, double this recipe and prepare in a 13"x9" pan.  Use a whole 6 oz container of onions, reserving 1 ⅓ cup for the topping.  Increase cooking time to 40 minutes or until heated through.

My tweaks:

Sub the soup for homemade to avoid MSG:

•  Saute ½ cup finely minced mushrooms in 3 Tbsp butter for 4-5 min until tender. Stir in 3 Tbsp flour for 1 minute.
• Whisk in ½ cup chicken broth and 1 cup milk, simmer for 4-5 min, stirring until thick and bubbl, then let stand for 15 minutes before using. (can also use 1 ½ cup milk and a tsp of Better Than Boullion,  Also can sub cream for the milk.

IIncrease the pepper to ½ tsp.

Add a pinch of cayenne pepper.

Double the onions and put them all on top to crisp up.  They will get mixed in as you serve them.  Also, look for organic versions for a cleaner version.

90's Better than Sex Cake

Ingredients 

• 1 box German Chocolate cake mix 
•  Ingredients for the cake mix 
•  14 oz can sweetened condensed milk 
•  12 oz jar caramel ice cream topping 
•  8 oz Cool Whip, thawed 
•  3-4 Heath or Skor candy bars, crushed 
•  Optional: chocolate syrup for drizzling 

 Instructions  

1.  Bake the cake accorking to package directions in a 13"x9" pan. 
2.  Poke the holes: Let the cake cool for about 10-15 minutes. Using the handle of a wooden spoon, poke holes all over the cake, about 1 inch apart. 
3.  Add the condensed milk: Slowly pour the entire can of sweetened condensed milk over the cake, letting it soad down into the holes. 
4.  Add the caramel: Pour the caramel topping evenly over the cake, again allowing it to seep into the holes. 
5.  Chill: Refrigerate the cake until completely cooled and chilled, ideally for several hours. 
6.  Spread Cool Whip evenly over the top. 
7.  Finish: Sprinkle the crushed Health or Skor bars over the whipped topping. Drizzle with a little chocolate syrup if desired. 
8.  Serve: Refrigerate until ready to serve. It's especially good when made the day before.

 Lisa's Peanut Butter Cookies

Preheat at 350º

Combine

• 1 cup peanut butter
• ½ cup butter 
• ½ cup brown sugar
• ½ cup sugar
• 2 tsps vanilla
• 1 egg

Blend together and toss into the butter mixture

• 1 ½ cup flour
• ½ tsp baking powder
• ½ tsp baking soda

Toss in Reese's peanut butter pieces.

Bake for 12 minutes.

Lisa’s Creeping Cobbler

 Source: Lisa Love

Yield: 13”x9” pan

1. Melt in a 13”x9” pan:
• 1 cube butter (½ cup)
2. Spread in pan:
• 6 cups berries (fresh, frozen, canned)
• ⅓ cup sugar
3. Mix together for batter:
• 2 cups flour
• ⅔ cup sugar 
• 1 heaping tbsp. baking soda
• ¾ cup half & half (I subbed whole milk + 1 tbsp. melted butter)
• 2 tbsp. vanilla
4. Pour batter over berries. 
5. Bake @ 350* for 40 minutes, or until crisp.

Crispy Cobbler

 Source: Siguirimama on SL Forums

"I've got dessert, too.
I have lots of recipes that I like alot but for me to LOVE it, it has to be both scrumptious and super easy.
Crispy cobbler, though I know it's not a true cobbler."

Melt in an 8"x8" pan:

• ⅓ cup butter

In a bowl, mix:

• 1 cup flour
• 1 cup sugar
• 2 tsp. baking powder
• ⅛ tsp. salt

Add:

• ¾ cup milk

Spread in pan with melted butter:

• 3 cups fresh, frozen, or canned fruit (I love it with canned pears)

Pour batter over top

Bake 375º for 40 minutes or til golden and crisp.

Best served slightly warm with a little ice cream.  YUM.

Instant Pot Pork Carnitas

Source: Damn Delicious

Yield: 8 servings

Prep: 20 minutes

Cook: 45 minutes

Total: 1 hr 5 min

• 1 tablespoon canola oil (I use avocado oil)
• 4 lb. boneless pork shoulder, excess fat trimmed and cut into 3-inch chunks
• 1 cup beef broth
• ½ cup freshly squeezed orange juice
• ¼ cup freshly squeezed lime juice
• 6 cloves garlic, minced
• 2 teaspoons dried oregano
• 2 teaspoons chili powder
• ½ tsp. cumin
• 1 ½ tsp kosher salt
• ½ tsp. freshly ground pepper

1. Set a 6-qt Instant Pot to high sauté setting.
2. Heat oil, working in 2 batches, add pork and cook until evenly browned, about 3-4 minutes.
3. Stir in all the remaining ingredients. Select manual setting, adjust pressure to high and set for 30 minutes.  Quick release.
4. Remove meat and shred using 2 forks.  Salt and pepper according to taste.
5. Optional: Preheat oven to broil. Put carnitas on a  baking sheet and broil until crispy and crusted, about 2-3 minutes.  Serve immediately.

Zuppa Toscana

 1 lb spicy Italian sausage (cash and carry)

2 cups cream

3 cups potatoes, peeled, cubed (2 ½ lb)

6 cups chicken broth

1 large onion, chopped

1/2 t oregano

pinch red pepper flakes

Salt and pepper

2 c Kale, more or less depending on preference

Brown the sausage and onions in a soup pot.

Add everything else but the kale, bring to a boil and then simmer until the potatoes are no longer crunchy.

Add kale, simmer tenish more minutes.

**my notes:  

• used bone broth  
• added more sausage and kale
• add 3 cloves garlic

Drommar (Dreams)

 Sources: Nancy Ramberg, Harold Johanson, Naemi Johanson

½ cup butter (1 stick)

½ cup vegetable oil

1 cup sugar

2 cups flour

1 tsp. ammonium carbonate

½ tsp. vanilla*

¾ tsp. almond flavoring*

*flavoring can be altered to your own taste  

Directions:

Beat butter, oil and sugar until light and "fluffy".  Mix flour with ammonium carbonate in a separate bowl.  Then gradually add this to butter mix and beat until smooth.  Lastly add flavorings.

Form dough into small balls (size of a marble) and bake at 350º for 8 - 10 minutes, but  keep watching as they bake quickly.