I’ve signed up for a 31-day writing challenge. Every day in October, I post a new slow cooker recipe, a link to a previously posted slow cooker recipe, or a recipe from another blog.
Tonight I’m extremely unmotivated. We had a three-day weekend because of parent-teacher conferences. I taught students all day and then had a 2-hour training. I’ve got to come up with a lesson plan for when I’ll be observed by my principal. My brain cells have been overextended.
This post was originally posted in November 2011. (It’s been repinned on Pinterest over 300 times!)
On Sunday, my father-in-law informed us he was cooking a chicken for Thanksgiving. There were going to be only 6 of us for dinner, and he didn’t want to deal with all the leftovers. The family convinced him that he needed to make a turkey. I wanted to help make the dinner, so I decided what to bring. One of the items was going to be homemade cranberry relish. Yesterday I stumbled on this recipe.
Earlier in the week, I had created a list of things I needed from the store. One of the items was an orange for the relish. My husband went shopping but didn’t buy an orange. His reasoning was I had oranges at the house. I have grapefruit and clementines but no navel oranges. So I made a trip to Save-A-Lot to go get the oranges. Boy, I’m glad I did. This recipe is easy, and the end result is delicious.
As I stated in the blog entry about the ginger snaps, I’ve really been loving the flavors of gingerbread this holiday season. So when I decided to make some granola to give to friends and family members, I decided a gingerbread-flavored granola sounded yummy!
While the granola base was baking in the oven, I was on the phone with my mom. I asked her what add-ins I could use that would be yummy with the gingerbread flavor. It was decided that pecans or walnuts would be yummy, and cranberries or even raisins would also be yummy! I ended up putting pecans and cranberries. You could even put chocolate chips for a chocolate gingerbread flavor.
Stars of the recipe:
2 c. oatmeal (I used quick oats.)
1 Tbsp. cinnamon
pinch of cloves
2 tsp. ground ginger
2 Tbsp. molasses (Spray measuring spoon with cooking spray before measuring.)
1/4 c. honey (Spray measuring cup with cooking spray before measuring.)
2 Tbsp. coconut oil
1/4 – 1/2 c. raisins or dried cranberries (I used cranberries.)
1/4 – 1/2 c. chopped walnuts or pecans (I used pecans.)
Optional: 1/4 c. chocolate chips
Preheat oven to 300 degrees.
In a medium measuring bowl, combine oatmeal and spices.
In a small bowl, place coconut oil. Melt in microwave for 1 minute.
Add the molasses and honey to the coconut oil.
Pour over the oatmeal and spices. Stir until all of the oatmeal is combined.
Place on a cooking sheet in a thin layer.
Bake for 8 minutes. Remove from oven and stir. Place back into the oven.
Bake for an additional 8 minutes. Take it out of the oven.
Let cool for at least 10 minutes before adding the raisins or cranberries and nuts.
So last week, I had my blender cup washed after making a smoothie. The Wee One and the Imaginative One put away the dishes after the dishwasher was finished. Somehow my blades got put into the silverware/ utensil drawer (double drawer), and the band that held the blade was missing. I had been craving a smoothie but couldn’t make one because of the missing piece. 😦
Today the Wee One found the piece in our cereal/ plastic ware cabinet, so I decided to make the smoothie I had been craving. I had bought some fresh cranberries today, so I decided to put them in the smoothie. Yum!!! Since I didn’t put any sugar in the smoothie, it turned out tart, but that’s okay with me. If you make this, you may want to put some sweetener in it if you don’t like tart flavors.
This smoothie is called tastes of Thanksgiving green smoothie because I love eating cranberry sauce on Thanksgiving and the flavors of this smoothie remind me of cranberry sauce.
Tastes of Ta hanksgiving Green Smoothie
Stars of the recipe:
1/4 c. fresh cranberries, washed
1/4 c. frozen strawberries
2 c. greens (I used power greens – kale, spinach, and Swiss chard.)
1/2 c. orange juice
water if you need more liquids (add a little at a time)
Optional: 1 Tbsp. of your favorite sweetener (more or less depending on your taste buds.)
Add all the ingredients to your blender cup.
Blend together on the smoothie setting until blended together.
A few days ago, Tiffany from Eat at Home posted a recipe for cranberry orange oatmeal cooked in the slow cooker. I’ve attempted to make oatmeal in the slow cooker, and it did not turn out pretty. Most of it was wasted.
This recipe turned out great because I found a different way to cook the oatmeal in the slow cooker that did not burn or dry out the oatmeal. The result was creamy oatmeal, so I did not have to add any liquid to it when I heated it up the next day!!!!!! 🙂
I’ve mentioned how much I like a local Farmer’s Market called Second Street Market. One of the vendors has a delicious granola called Triple Treat Granola. It contains walnuts, cranberries, and melted white chocolate. I sent a container to my May and one to my June foodie pen pals. Both of them loved the granola:).
I’ve decided to recreate the granola and add another flavor element – coconut. It turned out delicious.