Homemade Cranberry Sauce

I would like to share with you this special orange cranberry sauce recipe that I make every Thanksgiving.

I got this recipe from the Internet years ago so unfortunately I don’t know who to give credit to.


2 (12 ounce) packages of fresh cranberries
1 orange, zested
1 tablespoon ground cinnamon
2 cups orange juice
2 cups packed brown sugar


In a medium saucepan, combine all ingredients. Add enough water to cover and bring to boil on high heat. Immediately reduce heat, and simmer for about 1 hour, or until the sauce has thickened. Taste for sweetness, and adjust with additional sugar if necessary. You cannot over cook, so continue cooking until you have a good thick consistency. ( I think I add too much water because I end up cooking it for several hours). Let the mixture cool, then refrigerate in a covered container.


I have never liked cranberry sauce until I started making this recipe.

I want to wish everyone a safe and happy Thanksgiving!


Grandma Bernie’s Vegetable Beef Soup

This soup has been a favorite in our family for years. It is very easy to make and it is a healthy choice on a cold day.


1 pkg stew meat
1 can tomatoes, juice and all
1 pkg frozen mixed vegetables
Several potatoes, peeled and diced
1 small onion, diced
1 small head of cabbage, chopped

I usually cut the stew meat into smaller pieces before browning.

Brown stew meat, then put it in the crockpot with all of the other ingredients.
Pour enough water to cover everything, then a cup more. Cook on high, all day.

Serve with French bread and butter.

This will fill your belly and warm your soul!

Slow Down The Ripening Process Of Bananas

I have seen sooo many different ideas on the Internet about how to preserve bananas but when I have tried them, they haven’t worked.

Some say to separate them, that didn’t work for me.

Some say refrigerate them, that didn’t work for me.

Some say to put them on a hook or hanger, that didn’t work for me.

Well, I bought some bananas for the Capt.’s lunch this week but I wasn’t sure if he would eat them all so I decided to try one more tip.

I did not take a picture of the bananas when I first got them because at that time I didn’t think that I would be posting about them.

I bought the bananas on Monday and I wrapped a piece of aluminum foil around the stem to slow down the ripening process.

By Wednesday, the Capt. had not eaten any of them.

They still look really good.


Here it is Friday and they still sit untouched, still in good condition.


I think this method really works!

If I had not wrapped the stems with aluminum foil, I would either be throwing these bananas out today or making banana bread.

I think these will hold up long enough for him to take for lunch on Monday and maybe even Tuesday.

For the remaining bananas, I think I am going to try baking them.

I found this recipe on Pinterest that I want to try.


Have a blessed weekend!

Dad’s Donuts

You may have seen this recipe on the roll of Pillsbury biscuits recently, but we have been eating these donuts for over 40 years!

It all started one evening when my Mom was trying to make dinner. She had the deep fryer out to cook some breaded shrimp. While she was waiting for the oil to heat up, she got out a roll of Pillsbury biscuits.

My Dad, who does not care for shrimp, grabbed one of the biscuits and threw it in the hot oil. Admittedly, he was trying to irritate my mother, but in the process, he discovered something awesome. With a little cinnamon and sugar, those deep fried biscuits became a really good donut.

A tradition was born!

Dad made these donuts on Sunday mornings, Mom would make them for her Sunday School class on special occasions , and when the youth group would come over in the evenings to play pool and hang out, we would serve the donuts.

To this day, when we are reminiscing with old friends, they all say ” remember those donuts your parents used to make!”.

Dad’s Donuts:

Roll of Pillsbury biscuits ( use the Grands for bigger donuts)
Deep fryer or pan of oil
Cinnamon and sugar (mixed)
Ready made frosting

While the oil is heating up, separate the biscuits onto a flat surface. I use an empty prescription pill bottle to cut holes in the middle of each biscuit.

Place the donuts and the holes in the hot oil. Only do a few at a time, as they cook very fast. I use a big fork to flip them once and them remove them from the oil and place on a platter lined with paper towels to soak up the excess oil.

Place the cinnamon and sugar and frostings of your choice in separate bowls.

We put a spoonful of each topping on our plates and then grab a donut and start dipping.





Now, my grandkids request Dad’s Donuts when they visit.

The tradition lives on!

Low Country Boil

This is one of those recipes I keep on file for when I have company.

Not only is it soooo good, but it is a fun meal to do and clean up is a breeze.

I have more time to visit because I spend less time in the kitchen cooking and cleaning.

Before you start to cook, you will need to prepare the table. I used to buy a roll of brown shipping paper and cover the table with it. If you use this method, tape the paper to the underneath part of the table. Lately though, I have been buying those cheap inexpensive thin plastic tablecloths at the Dollar Store or Walmart because they come in different colors and look very festive. Also, they are plastic so the grease doesn’t soak through to my table.

Here is what you need:

1/2 lb smoked sausage or turkey kielbasa ( per person )
1/2 lb raw shrimp in the shell ( per person )
1 ear of corn – broken in half ( per person)
3 small red potatoes ( per person )
1-2 large onions – quartered
Tbsp minced garlic
Several bay leaves
2 tbsp vinegar
1/3 cup Old Bay seasoning

Boil water. We use a turkey fryer with the basket strainer (but you could just use a very large pot on the stove or grill).
Once the water is boiling, add the spices and seasonings along with the sausage, onion and potatoes.
Bring to a boil again and cook until the potatoes are soft.
Add the corn and cook for 5 minutes longer.
Finally, add the shrimp and simmer for 3-4 minutes more or until the shrimp turn pink.

Now comes the fun part!

Lift up the basket strainer, or drain into a large strainer if using a large pot, and dump it onto the table ( our neighbor made us this round frame to dump the food into to keep the potatoes and corn from rolling off of the table).

On the table in front of each person, they can put a dab of butter, cocktail sauce, and spicy mustard.

You can put some cornbread squares on the table too.




Now, just dig in! No plates! No silverware!

Make sure you have plenty of napkins or paper towels.

As good as the meal is, the best part comes with clean up. Just roll up the table cloth and throw it away. Walla, your done!

This is such a big hit with the guests and everyone wants the recipe so that they can do a boil for their family and friends.

Veg-All Casserole

This recipe came from my younger sister.

This is one of those dishes that you can take to a pot luck or cook out and not only will you come home with an empty dish but everyone will ask you for the recipe.


Veg-All Casserole

1 cup chopped celery
1/4 cup chopped onions
1 cup grated cheese
1 cup mayonnaise
2 cans Veg-All, drained
I stick butter, melted
1 stack ritz crackers, crushed

Lightly butter dish and set aside.
Mix vegetables with cheese, onion, celery and mayonnaise. Pour into dish. Mix crackers with butter and sprinkle on top of the mixture.
Bake for 35 min. at 350 or until top is browned.

( it is important to use the Veg-All brand, other canned mixed vegetables just don’t taste the same in this recipe)

This is a delicious side dish but it can be a main meal with the addition of some chicken.

For my Bible Study pot luck, I cut up some chicken breast and browned it in some olive oil and minced garlic and added it to the mixture. It was awesome!

Have a wonderful holiday weekend and be safe!

Mom’s Recipes

I hope everyone had a wonderful Mother’s Day!

I spent the day at my parent’s place. In the past we have tried to take our Mother out to eat but it is just way to crowded. One year we were excited because we were able to get a 1:30 reservation at this very nice upscale restaurant but when we got there, we realized that we weren’t the only ones with a 1:30 reservation and it was almost 3:00 before we were seated.

This year we got several buckets of chicken with all of the sides and free chocolate cakes and ate down by the pool at my parent’s complex. We all agreed it was a wonderful, stress free time and the food was delicious.

On the way to my parent’s house, my sister and I were talking about some of my Mom’s delicious recipes and she suggested that I share them on my blog. I loved the idea so here’s to Mom ( raised glass) with her super easy, super delicious punch recipe:

1 pkg. Cherry Kool-Aid
1 cup sugar
1 big can of Pineapple Juice
1 2 liter bottle of Sprite

Empty the Kool-Aid into a big pitcher. Add the cup of sugar and just enough hot water to dissolve the sugar (about 1 cup)

Then stir in the whole can of pineapple juice.

Add enough Sprite to fill up the pitcher and stir well.

Here is a picture of Mom and I on Easter, drinking her punch of coarse!


I hesitated to post this picture because I don’t look my best, (I had been working for weeks leading up to that day and it shows), but then I had to tell myself ” this isn’t about you, it is about Mom’s punch!”. And since Mom looks gorgeous holding her glass of punch, I knew I had to get past myself and post it.

Now, back to the punch, just be warned that this goes very fast and if you want any left over, you need to make a bigger batch.