Monthly Archives: November 2015

Haricots vert aka French Green Beans w/ cream, mushrooms & crisp bacon

French Green Beans aka Haricots vert with cream, mushrooms & crisp bacon

If you’d like to step up that green bean casserole with cream of mushroom soup and fried onions you’ve been serving every Thanksgiving try this French green bean side dish recipe. Haricot vert beans are elongated green beans which are

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Homemade Jellied Cranberry Sauce

Cranberry Sauce Jellied Homemade

Ingredients 1 cup sugar 1 cup water 1 12-ounce package Fresh or Frozen Cranberries Directions Combine sugar and water in a medium saucepan. Bring to a boil. Add cranberries, return to a boil. Reduce heat and boil gently for 10

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Spicy Roasted Brussels Sprouts

Brussel Sprouts Spicy Roasted

Ingredients 1½ pounds Brussels sprouts ½ cup extra-virgin olive oil ¼ cup rice-wine vinegar ¼ cup honey 2 tablespoons Sriracha, or more to taste Kosher salt and freshly ground black pepper Direction Preheat the oven to 400°F. Trim the base

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Indian Pudding aka Hasty Pudding

If you’re interested in adding an authentic colonial recipe to your Thanksgiving table give this Indian Pudding recipe a try. Our friends at Wikipedia describe Indian Pudding as a traditional New England dessert, “a cold-weather classic.” Seventeenth-century English colonists brought

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Mini-Meatloaves with Chili Sauce


Ingredients Non stick cooking spray 1/2 medium sweet onion, coarsely chopped 1/3 cup packed fresh flat-leaf parsley leaves 4 slices bacon, coarsely chopped 4 medium cloves garlic, coarsely chopped 2/3 cup old-fashioned rolled oats 1/4 cup boiling water 1-1/4 lb.

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Sweet Potatoes with Apples

Glazed Yames with Apples

Ingredients 3 to 3-1/2 pounds sweet potatoes 2 tart apples, peeled, cored and sliced into wedges 1/2 cup orange juice 1/4 cup packed brown sugar 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon 2 tablespoons butter Directions Place sweet potatoes

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Venison Goulash over Egg Noodles

Ingredients 2 pounds of venison flank meat 3 large onions, sliced thinly 3 tablespoons mild Hungarian Paprika 2 tablespoons oil 1 teaspoon salt 1 large green bell pepper, sliced thinly 1/2 cup water 1/4 cup red wine 2 pounds wide

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Oven Cooked Venison Roast

Ingredients 1 venison roast (3 to 4 pounds) 10 whole garlic cloves, peeled 2 teaspoons dried rosemary, crushed 1-1/2 teaspoons onion powder, divided 1 teaspoon garlic powder 1 teaspoon dried thyme 7 medium carrots, quartered 5 small onions, quartered 1

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Creamy Herb Chicken

Creamy Herb Chicken

Ingredients 4-6 boneless, skinless chicken breasts 2/3 cup chicken broth 1 (4.4 oz.) package spreadable herb cheese (we use Boursin) 1 shallot, minced 1 large clove garlic, minced 1/2 lemon, zested and juiced 2 tablespoons extra-virgin olive oil, divided 1

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Roasted Pork Tenderloin with Apple Chutney

Ingredients 3 granny smith apples, peeled, cored and cut into small cubes 1⁄2 cup dried cranberries 1⁄4 cup walnuts, chopped 2 pork tenderloin (about 2 lbs.) 1 -1 1⁄4 ounce French onion soup mix 1 cup apple cider 1⁄4 cup

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