Tag sides

Cranberry Sauce

Mrs. Rhodes 2 Comments

This time of year I love having a few cans of cranberry sauce on hand to use in several ways. You can just open a can and pour into a dish to slice and eat along with your holiday meal. It is also good for making a sauce for cocktail lil’ smokies or meatballs. I have also made cranberry chicken or cranberry pork roast in my crock pot.

Some years ago I started making my own cranberry sauce from fresh cranberries when I saw how easy it is to make. I prefer the taste of it over the canned version so now I take the time to make the homemade version every Thanksgiving and Christmas. Here is how I make it:

Crockpot Cranberry Sauce

Ingredients:
1 12oz. bag of fresh cranberries
1 cup of sugar (I like using 1/2 c. white and 1/2 c. brown sugar)
1 cup water or orange juice (I like doing 1/2 c. orange with 1/2 cup cranberry, apple, or Cranapple juice)

Directions:
Spray a small crockpot (under 5 quarts) with cooking spray.  Put clean cranberries in crockpot.  Pour the sugar and juice of choice on top.  Cover and cook on High for 1 hour. Stir and continue cooking another hour. Stir every 15 minutes as the cranberries will soften and pop. Once it is the consistency you want turn off and cool down. Pour into a container and refrigerate over night for the flavors to blend.

Note: This tastes even better made a day or so in advance so that the flavors will have time to sit and blend together. I do a mixture of white and brown sugar to give it an extra flavor boost. Using juice instead of water enhances the flavor as well.

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Coleslaw 2 (no mayo version)

Mrs. Rhodes 6 Comments

A while back I shared two ways I make my cole slaw. I forgot to share another one I make from time to time. This one is a vinegar based recipe that’s good for people who can’t use or don’t like mayonnaise. It also holds up better for outdoor BBQs.

Oil and Vinegar Cole Slaw

14-16 oz. Bag Coleslaw mix

1/4 cup White or Apple Cider Vinegar

2Tbsp. Sugar (or adjust amount for other sweetner of choice)

2 Tbsp. Oil

1 tsp. Celery Seeds

1/4 tsp. Sea salt (or salt of choice)

1/8 tsp. White or black pepper

Directions:

In a large bowl add vinegar, sugar (or substitute), oil, celery seeds, salt and pepper. Mix well until combined. Pour Coleslaw mix in and toss until all of the slaw is moisturized. Transfer to an airtight container in the refrigerator until ready to use.

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Coleslaw (made 2 ways)

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Ingredients:

14-16oz. Classic Coleslaw mix

1/2 cup Mayo

2 Tbsp. Milk

1 Tbsp. White vinegar (or Apple Cider Vinegar)

1 tsp. Celery seeds

2 tsp. Sugar (or substitute equivalent)

1/4 tsp. Salt

1/8 tsp. Black pepper

Directions:

In a large bowl add mayo, milk, vinegar, celery seeds, sugar (or substitute), salt and pepper. Mix well until combined. Pour Coleslaw mix in and toss until all of the slaw is moisturized. Transfer to an airtight container in the refrigerator until ready to use.

Another type of slaw we eat here in the south where I’m from is Mustard Slaw. I remember we used to order this from a local BBQ pit with our meals. At home I just make mine by taking 1/2 of my already prepared Coleslaw above and add few Tbsp. Mustard (I start at 3 Tbsp.) to it. It tastes great on BBQ Pulled Pork sandwiches, on top of grilled BBQ hot dogs or burgers, or just as a side to any BBQ meats.

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Homemade Oven Baked Beans

Mrs. Rhodes 2 Comments

Homemade Oven Baked Beans

Ingredients:
8 slices bacon cut in half
1 medium onion, diced
1/2 medium green pepper, diced
3- 28 oz. cans pork and beans (see notes)
3/4 cup barbecue sauce (your preferred brand)
1/2 cup brown sugar
1/4 cup apple cider vinegar (or distilled white vinegar)
2 tablespoons Yellow mustard (or Dijon mustard)

Directions:
Pre-heat oven to 325 degrees. Fry bacon in large, deep pan or cast iron skillet until bacon has partially cooked and you have about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add the diced onions and peppers to drippings in pan and sauté until tender (about 5 minutes). Open and drain some of the liquid from the beans. Add beans and remaining ingredients to skillet and bring to a simmer. (If skillet is not large enough, add just the beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13 x 9-inch dish or ovenproof pan. Lay the pieces of bacon on top, then bake until beans are bubbly and sauce is the consistency of a thick syrup (about 1.5 hours). Remove from oven. Let it stand to thicken slightly more and serve.

*Serves 10 or more. (I like to make plenty to freeze half for later to use with other meals.)

**Notes: I have replaced the pork and beans with the 28 oz. sized Bushes Homestyle Baked Beans for this and it’s just as good!

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