Here is the recipe I use every Thanksgiving to make a little tasty Cranberry Sauce out of real fresh cranberries....
It tastes delicious on the turkey, and also on rolls.

It has the consistency of jam, but if you want it to be more like a jello, just add an additional package of unflavored gelatin...


It makes quite a bit.  I usually give at least half of it away, and we still have leftovers....
(will keep well in the freezer also)

Happy Feasting!

Ingredients:

1 pkg fresh cranberries
2 apples, peeled & cored & diced
1 orange
2 cups sugar
1 small box raspberry jello
1 envelope unflavored gelatin

_Directions:

Grind cranberries in blender or food processor, add apples.  Grind orange peel (about 2 Tbs) and add also.
Squeeze juice out of the orange into mixture as well.  Add 2 cups sugar and mix well.
Dissolve jello in 1 cup boiling water and let cool (not until firm --just until cool!) 
Mix jello and gelatin into cranberry mixture and refrigerate.

I just use the Vitamix for the whole procedure and instead of squeezing the juice out of the orange, I just throw the whole orange in....

Have a HAPPY THANKSGIVING!!!!
p.s.  pretty candy/jam dish available for sale right here

You will never guess what I had for breakfast this morning: 
OK, so the picture and the title of this post gives it away, but still:  a green smoothie!
Yummy!

I love my new green breakfast drink!

I know, my green drink doesn't necessarily look very appetizing, but it it is delicious, I guarantee!  I think that is largely so due to the fact that I know how nutritious it is, of course.

What is in my green smoothie?
Well, it's different every day, but today it was greens: spinach and chard and kale
But also fruit: two bananas, an apple, some strawberries and blueberries.

I haven't felt very well for a over a year, and knew I had to introduce more vegetables into my diet, but that seemed like such a daunting task, until my sister-law introduced me to the Green Smoothies book by Robyn Openshaw.

I have been drinking these for  a little while now and my energy level is definitely up.  I'm lovin' it!


Yay!
:-)
Crystelle

We absolutely LOVE these no-bakes….
YUMMY!!!!!!!

Measure 7 cups oatmeal into a large bowl (with 2 cups coconut --opt.). Set aside.

Put the following four ingredients into a medium sized pan

·         4 cups sugar
·         ½ cup cocoa
·         1 cup milk
·         2 cubes butter (1/2 lb)

Stir until it comes to rolling boil.  Boil for three minutes. 
Remove from heat.  Wait 30 seconds.

Add
·         2 tsp vanilla
·         2 pinches salt
·         1 cup peanut butter

Put in bowl with oatmeal mix mixture.  Mix together.
Place by heaping tablespoons (or bigger!) onto waxed paper.
Cool (we like to cool ours in the freezer to speed things up)

Eet Smakelijk!  {that's Dutch for Bon Appétit} :-)

Wheat Pancakes or Waffles

These wheat pancakes are a recipe handed down from my dear friend Kindra H., and tweaked by me.  A hardy breakfast or brunch that kids will eat right up….  Their bellies will be nice and full, so they make a nice evening snack too: they will sleep really well...





Just mix all ingredients together then fry up your pancakes on a griddle or in a non-stick pan.
Serve with butter and syrup.  For healthier options with honey or maple agave nectar.

•   1 ½ cup wheat flour (1 cup kernels, ground into flour)
•   1 cup white flour
•   ¼ cup flax-seed meal (opt.)
•   ¼ cup honey
•   1/3 cup powdered milk
•   1 tsp salt (opt.)
•   1 tsp baking powder
•   ½ cup oil
•   2 cups water
•   4 eggs

You can use this same recipe for wheat waffles:  Just separate the eggs, and beat the egg whites in a separate bowl with clean whisks until stiff, then fold into the rest of the batter.

Super easy, and tastes good too…

•   2 Tbsp vegetable oil
•   1 lb chicken breast, cut into strips or pieces
•   1 bag frozen vegetable combination, thawed
•   ½ tsp ground ginger
•   ¼ tsp garlic powder
•    1 can tomato soup
•    2 Tbsp soy sauce
•    1 Tbsp vinegar
•    4 cups hot cooked rice

In skillet over medium heat, in 1 tsp oil, stir-fry half of the chicken until browned.  Remove.  Repeat with remaining chicken.

Over medium heat, in remaining 1 Tbsp hot oil, stir-fry vegetables with ginger and garlic power until tender-crisp.

Add soup, soy and vinegar.  Heat to boiling.  Add chicken.  Heat through.  Serve over rice.

I got this recipe off a soup can and I love it because it is so easy, and the whole family eats it right up....  :)