This recipe stolen graciously from Mr. Ed’s Research and Recipes.
2 (12 oz each) bags freshcranberries
1 (12 oz) bag frozen raspberries, thawed
1 (10 oz) bag frozen strawberries, thawed
1 1/2 cups honey
4 packets (about 4 TBSP) Knox Unflavored Gelatin
3 cups water
1. Place 2 cups of the water, along with the cranberries, thawed raspberries and thawed strawberries in a medium saucepan.
2. Bring to the saucepan goods to a boil and simmer for about 10 minutes. Meanwhile, in a large mixing bowl, pour in 1 cup cold water. Sprinkle in gelatin and let it sit.
3. Ladle the softened cranberry mixture into the strainer over the bowl with the gelatin. Use the ladle or a wooden spoon to press the liquid through the mesh. Stir the hot liquid with the gelatin to dissolve.
4. Repeat step 3 until all the mixture has been pressed out.
5. Stir in the honey to dissolved mixture.
6. Cover and refrigerate overnight until set.
We made the classic cranberry sauce last year, so we decided to try a different one this year. We haven’t tasted it yet (we’ll wait for Thanksgiving Day), but the liquid is yummy! We put our first batch into a jello mold that looks like a brain and into the last bits into a tin can… you know like you’d think it should be from! Ha! We’ll let you know how it turns out. Seems promising…
*UPDATE* It was wonderful!
Total Time: 15 minutes
Prep – 5 minutes (both before and after cooking)
Cook – 10 hour
Yield: 20 servings
This recipe stolen is graciously stolen from scdrecipe.com.
1/2 stick melted butter
1 1/2 cup honey
1 tsp. vanilla
1/3 tsp. salt
3 eggs, lightly beaten
1 heaping cup chopped pecans
1. Combine butter, honey, vanilla and salt in a medium bowl.
2. Stir in the lightly beaten eggs.
3. Add the pecans and stir to combine.
4. Pour mixture into prepared crust.
5. Bake at 325 for 30-40 minutes until set… sort of like jello… and no longer runny.
6. Cool completely before serving.
Yum to the yum. Its time to make you some… 🙂
Total Time: 1 hour 10 minutes
Prep – 10 minutes (both before and after cooking)
Cook – 1 hour
Yield: 12 servings
This recipe is a Recipe Thieves original!
2 12 oz. bags frozen cauliflower
4 Tbs. butter
1/2 lb cheddar cheese, shredded
salt to taste
1. Steam frozen cauliflower in microwave or over stove top and drain excess water.
2. In a blender, combined steamed cauliflower with butter, cheese, and salt to taste.
Miss your mashed potatoes? So do we. We make these on Thanksgiving and with steak, sooooooooooooo perfecto!!!!! 🙂
Total Time: 18 minutes
Prep – 10 minutes (both before and after cooking)
Cook – 8 minutes
Yield: 4 servings
It’s that wonderful time of year again! This is our SCD Thanksgiving Year 2!
Thanksgiving is coming up and we’ll be doing all our cooking and prepping this weekend to take to our family and friends!
We’ll be adding new recipes, adjusting old ones, and enjoying Charlie Brown’s Thanksgiving.
We love this time of year! Don’t you?
Click Here to Enjoy Last Thanksgiving’s Recipes While You Wait!
This recipe graciously stolen from the Real Food Forager.
2 – 3 lbs short ribs
1 large onion, peeled and sliced
3 – 4 stalks celery, sliced
20 or so baby carrots
4 cloves garlic, pressed
1 bay leaf
handful of peppercorns (15 or so)
1 cup beef stock
1 cup water
salt to taste
1. On top of the stove, heat the dutch oven to medium, melt some tallow or lard (we used bacon grease) and gently brown all side of the short ribs – you may have to do this in sections until all the meat is browned.
2. Hold the meat aside in a large bowl.
3. There should be plenty of fat in the pan — add all the vegetables except the garlic and saute until somewhat soft.
4. At the end, for a minute or two, add the garlic and let it warm up.
5. Add the meat back in on top of the vegetables.
6. Add the beef stock, the water and the bay leaf and the salt. Add whatever other herbs you like, too.
7. Cover the dutch oven and put inside the stove at 325 degrees F for 3 — 4 hours.
For the gravy…
1. Remove all the meat from the dutch oven.
2. Using an immersion blender, blend the vegetables with the liquid gravy to create a nice, thick starch-free gravy! Reserve as many vegetables as you want, or blend them all, depending on how thick you like your gravy.
3. Add salt to taste.
This is the kind of meal that is perfect for a cold autumn day. On those days, you need something that “sticks to your bones.” These ribs are the perfect meal for that – filling, wholesome, and delicious! Creating the gravy by blending the vegetables is innovative and tasty!
Total Time: 3 hours 45 minutes
Prep – 45 minutes (both before and after cooking)
Cook – 3 hours
Yield: 6 servings
This recipe graciously stolen from Bill Echols at allrecipes.com.
1 tbsp SCD chili powder
1 1/2 tsp cumin
1 tsp salt
1 tsp black pepper
1/2 tsp paprika
1/4 tsp SCD onion powder
1/4 tsp SCD garlic powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried Mexican oregano
1. Combine all ingredients thoroughly. Store in an airtight container.
They say variety is the spice of life – we prefer actual spices! This is our go-to recipe for taco seasoning. It tastes especially good when we use our homemade chili powder! Adjust the recipe however you please to suit your own tastes. We use about 3 tbsp per pound of ground beef.
Total Time: 5 minutes
Prep – 5 minutes
Cook – n/a
Yield: 1 serving
This recipe graciously stolen from nomorecrohns.com and used a gazillion times.
1 large can (27 oz) whole Ortega Green Chilies, split
1-1/2 c. freshly grated cheddar cheese (pre-grated cheeses contain starch)
1-1/2 c. freshly grated jack cheese
Salt and pepper
4 large eggs
1 c. homemade SCD yogurt
1 small can sliced black olives
1 medium-size firm-ripe tomato, diced
1. Slice chilies open and arrange half of the chilies, spread open, in a single layer on the bottom of a shallow 1-1/2 to 2-quart baking dish.
2. Evenly sprinkle half of the cheddar and jack cheeses over chilies. Spread on half the olives. Lightly sprinkle with salt and pepper.
3. Repeat layers, using remaining chilies, cheeses, and olives.
4. In a bowl, beat together eggs and yogurt until blended. Pour evenly over chilies and cheese, topping with remaining olives.
5. Bake at 375 degrees until custard is set and jiggles only slightly in center when gently shaken and edges have begun to brown, 30 to 35 minutes. Let cool 5 to 10 minutes.
6. Garnish with the diced tomatoes on top.
We make this all the time. It takes some prep with the cheese grating and slicing, but is really tasty and we love it as leftovers. Frequently we’ll make taco meat to have with it as well. So stinkin’ good, guys. Seriously try it.
Total Time: 50 minutes
Prep – 20 minutes
Cook – 30 hours
Yield: 10 servings