"Left Over" Cranberry Sauce Bread

Tired of all the left over cranberry sauce and don't want to see it go to waste? I have the solution for you! This delicious recipe will fly off the plate!
Course Dessert, Side Dish
Cuisine American
Servings 12 Slices



  • 1 ½ cups cranberry sauce divided
  • 1/3 cup apple sauce
  • ¼ cup brown sugar
  • ½ cup granulated sugar
  • 1 larger egg
  • 2 teaspoons vanilla extract
  • 1 teaspoon orange extract optional
  • 1 ½ cups flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon


  • 8 ounces cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract



  1. Preheat oven 350 degrees. Grease a 9x5 loaf pan, set aside.
  2. In a large bowl mix together 1 cup of cranberry sauce, apple sauce, sugar, egg, vanilla and orange (optional) extract. Add in the flour, salt, baking soda, and ground cinnamon. Stir until evenly combined.
  3. Spread mixture into prepared loaf pan.
  4. Dollop the remaining cranberry sauce on top.
  5. Swirl in with the back of knife.
  6. Bake about 50 minutes, or until tester inserted into the middle comes out clean.


  1. In a small bowl, add cream cheese, powdered sugar and vanilla.
  2. Beat with mixer, or whisk until combined to a creamy texture removing all lumps from sugar.
  3. Spread over top of cranberry bread.
  4. Cover and refrigerate left over bread. If any!

Recipe Notes

Serve cold or room temperature... Yum!


Wrapped in a pretty cellophane bag, tied with ribbon, makes a great Hostess gift!

Fall Holiday Recipes:

Dutch Apple Pie

Embrace the apple season with this delicious, just like grandma used to make apple pie. Mmmm.. can you smell is sitting on the windowsill to cool???
Course Dessert
Cuisine American
Servings 8 Servings



  • 1 Refrigerated rolled pie crust or frozen pie shell


  • 8 Cups Apples Combination of sweet and tart cored, and sliced
  • 1/2 Cup Granulated sugar
  • 1/4 Cup Brown sugar packed
  • 1/4 Cup All-purpose flour
  • 1/4 tsp Ground cinnamon
  • 2 Tbsp Lemon juice


  • 1/2 Cup Unsalted butter softened
  • 1 Cup All-purpose flour
  • 2/3 Cup Brown sugar packed
  • 1 Tbsp Granulated sugar
  • 1 tsp Vanilla
  • 1/4 Cup Rolled Oats


  1. Heat oven to 400°F. Roll out pie crust over pie pan. (If you purchased a frozen shell, skip this step and use according to directions on package.) Ease crust into plate, pressing firmly against bottom and side and being careful not to stretch pastry to much.
  2. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute with fingers or fork tongs as desired.
  3. In large bowl, toss filling ingredients. Mix until combined well.
  4. Pour into pie plate, mounding apples toward center.
  5. In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour, brown sugar, oats, and vanilla until a crumb forms.
  6. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
  7. Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.

Recipe Notes

Add a large scoop of vanilla ice cream on top for an A la mode or slices of sharp white cheddar cheese on the side for East Coast flare.



Traditional Sweet Potato Casserole

Traditional sweet potato casserole recipe that was on every holiday table as kid... Can't wait to dig into this mouth watering side dish!
Course Side Dish
Cuisine American
Servings 16 Servings


  • 2 1/2 lbs Sweet potatoes peeled and cut into 1-inch cubes
  • 3/4 Cup Packed brown sugar
  • 1/4 Cup Butter softened
  • 1 1/2 tsp Salt
  • 1/2 tsp Cinnamon
  • 1/2 tsp Vanilla extract
  • 1/2 Cup Finely chopped pecans divided
  • Cooking spray
  • 2 Cups Miniature marshmallows


  1. Preheat oven to 375°.
  2. Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender; drain.
  3. Add sugar, butter, vanilla, salt and pepper. Mash sweet potato mixture with a potato masher.
  4. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray.
  5. Sprinkle with remaining 1/4 cup pecans; top with marshmallows.
  6. Bake at 375° for 25 minutes or until golden and marshmallows are soft and puffy.


Creamy Mashed Potatoes

Creamy mashed potatoes are the perfect side dish to every meal in my opinion! They are even more delicious smothered in homemade gravy. 🙂
Course Side Dish
Cuisine American
Servings 8


  • 8 to 10 Medium Russet potatoes about 3 lb. peeled, cut into quarters
  • 1 tsp Salt
  • 4 Tbsp Butter
  • 2 tsp Pepper
  • 1/4 Cup Milk
  • 1/4 Cup Sour Cream


  1. Place potatoes in large saucepan; add enough water to cover. Add 3/4 teaspoon of the salt.
  2. Bring to a boil. Reduce heat to medium-low; cover loosely and boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with fork. Drain well.
  3. Return potatoes to saucepan; shake saucepan gently over low heat for 1 to 2 minutes to evaporate any excess moisture.
  4. Mash potatoes with potato masher until no lumps remain. Add butter, pepper and remaining 1/4 teaspoon salt; continue mashing, add in sour cream. Gradually adding enough milk to make potatoes smooth and creamy.
  5. Top with a sprinkle of salt and pepper with a pat of butter.

Turkey Neck Soup

A delicious way to use every part of the Turkey... and adds an additional dish to your holiday menu!

Course Appetizer, Main Course, Side Dish
Cuisine American
Servings 6 Cups


  • 1 Turkey neck washed
  • 1 Medium Onion peeled and diced
  • 2 Medium Carrots peeled and diced
  • 2 Large Stalks celery diced
  • 2 tsp garlic powder
  • 2-3 Chicken bullion cubes
  • 2 tsp Pepper
  • 1 tsp Salt
  • 5 Cups Water
  • 1 Tbsp Butter
  • 1/2 Cup Rice or mini pasta
  • Salt and pepper to taste


  1. In a medium sauce pan, add turkey neck, and 3 cups water. Boil turkey neck on medium heat for 30 minutes.
  2. Reduce heat to low medium. Add bullion cubes, garlic powder, salt and pepper. Stir.
  3. Add in diced onions, carrots and celery, cover and let simmer, stirring occasionally for 30 minutes.
  4. Add in remaining water and rice or pasta. Cook on low for 20 minutes until rice has softened or pasta is aldente.
  5. *NOTE: You may need to add a little more water at this point due to the pasta or rice absorbing the liquid. If so, add enough to cover ingredients to make a broth and add an additional bullion cube for taste.

  6. Adjust the taste with salt and pepper.

Recipe Notes

This recipe can easily be doubled, tripled, or quadrupled for a larger crowd.


Nana’s Portuguese Stuffing

A traditional family recipe passed down for years in my family. Delicious authentic East Coast Portuguese stuffing. Mmm I can taste it now!
Course Side Dish
Servings 16 1 Cup Servings


  • 1 Large Onion diced
  • 1 Large Whole celery stock diced
  • 4 Cups Chicken broth
  • 1 lb Ground breakfast sausage browned and drained
  • 1 lb Linguica sausage diced browned and drained
  • 1/2 tsp Garlic powder
  • 1/2 tsp Paprika
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 Stick Butter
  • 1/4 Cup Bells Seasoning
  • 4 or 5 Loaor 5 Loaves Day old Portuguese, French or Italian bread or rolls ripped or cut into cubes


  1. On medium heat, saute ground sausage in large skillet. Remove and drain. Add to large mixing bowl.
  2. Using same skillet add Linguica, cook for 15 min stirring occasionally. Remove and drain excess fat. Add to large mixing bowl with cooked sausage.
  3. Again using same hot skillet, over medium heat, add 1/2 stick of butter. Melt. Add in diced onion and celery. Season with salt, pepper, garlic and paprika. Halfway had additional stick of butter and cook until onions and celery are translucent. Remove from heat and pour over cooked meats in large mixing bowl.
  4. Add half of your cubed or ripped bread.
  5. Pour in 2 cups of chicken broth.
  6. Sprinkle half of the Bells seasoning over mixture.
  7. This is the best part!
  8. Using your hands, mix all ingredients together until well incorporated.
  9. Start adding handful by handful the remaining cubed/ripped bread and sprinkle with remaining Bells seasoning. Add remaining chicken stock as needed to moisten the bread. You want the consistency of bread pudding, and you want the bread to soak up the broth, but not make it to dry. Mix well.
  10. Taste the stuffing and add salt or seasonings to your taste. (Everything is cooked so it's safe.)
  11. Spray or grease with margarine, a souffle, or baking pan which is at least 4 inches deep and big enough to hold all of the stuffing.
  12. Pour in the stuffing and cover with foil. Cook for at least 45 minutes at 350. If you want a crispy top remove foil during the last 15 minutes.

Recipe Notes

You can stuff your cleaned turkey with this stuffing. Both turkey and stuffing have to be ice cold, so you will have to make this stuffing the day before cooking your turkey. To do so, clean your turkey, unhook one side of the legs and spoon in desired amount, lightly packing it inside your turkey. Once stuffed using clasp that came with your turkey re-close and clamp the legs together.

Cook turkey according to package directions.

Tip: 20 minutes per pound at 350.

Add a little to a turkey sandwich... Tastes fantastic! One of my favorites later Thanksgiving evening!

Spicy Raspberry Honey Mustard Sauce

Sweet, tangy, and the tiniest bit of spice make this pretzel dip addicting and a hit at parties! You can also serve it poured over cream cheese for a cracker spread or as a glaze on cooked chicken and ham!
Course Appetizer, Snack
Cuisine American


  • 1/2 cup Spicy brown mustard
  • 1/4 cup Honey
  • 1/2 Tbsp Raspberry preserves
  • 1 1/2 tsp Mustard seeds
  • 1/4 -1/2 tsp Horse Radish optional


  1. Combine all the ingredients in a bowl.
  2. Refrigerate for an hour. The longer this sits, the more the flavors meld and the seeds get a chance to soften.

Recipe Notes

Serve with pretzels for dipping, poured over a softened brick of cream cheese for a cracker spread, pour over a cooked spiral ham, or use to dip chicken fingers. The possibilities are endless!

Makes a great party snack, before dinner appetizer, or movie night snack!

Can also be canned and decorated ahead of time for gift giving.

Orange Cranberry Sauce

A delicious twist on the classic favorite put on everyone's Thanksgiving holiday table. Add this wonderful sauce to any dish, or spread it over warm buttermilk biscuits straight from the oven. Mmmmm!

Course Side Dish
Cuisine American
Servings 6 1/4 Cup Servings


  • 1 cup Water
  • 11/4 cup Sugar
  • 1 12oz Package fresh cranberries washed, rinsed and drained
  • 2 tsp Grated orange peel
  • 1/2 cup Orange juice or juice squeezed from a large fresh orange


  1. Combine water and sugar in a medium saucepan. Bring to boil; add cranberries, return to boil. 

  2. Reduce heat and boil gently for 10 minutes, stirring occasionally.

  3. Stir in grated orange peel and juice.

  4. Cover and cool completely at room temperature. Spoon sauce into serving dish and chill for 4-6 hours.

Recipe Notes

This recipe can be easily doubled or tripled for larger groups and gift giving.


Green Bean Casserole

The must have casserole for the holiday dinner table. A creamy mushroom sauce surrounds tender green beans, topped with crispy fried onions.
Course Side Dish
Cuisine American
Servings 6 Servings


  • 1 10 1/2 oz Can Condensed Cream of Mushroom Soup
  • 3/4 cup Milk
  • 1/8 tsp Black pepper
  • 4 cups Cooked cut green beans or 2 cans 14.5oz each any style green beans Drained
  • 1 1/3 cups Crispy Fried Onions


  1. MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup crispy fried onions.
  2. BAKE at 350°F for 30 min. or until hot. Stir.
  3. TOP with remaining 2/3 cup onions. Bake 5 min. until onions are golden.


Turkey Hash Mix

A delicious addictive sweet and salty snack that is a great addition to any family's traditional holiday setup. Set out on your picky table for a before dinner snack, or individually wrap a serving and decorate for a cute little favor for your guests to bring home.
Course Appetizer, Dessert
Cuisine American
Servings 12 1 1/2 Cup Servings


  • 1 15 oz Bag Mini pretzel twists Salted
  • 1 7.5 oz Bag Bugels crispy corn snacks
  • 1 12.1 oz Box Cinnamon Chex cereal or any flavor of your choice
  • 1 15 oz Bag Reese's Pieces peanutbutter candy or M&M chocolate candies
  • 1 11 oz Bag Candy corn
  • 1 11 oz Bag Autumn Mix candy


  1. In a large bowl add entire bag of pretzels, cereal, and bugels. Gently mix until combined. Using your hands works best.
  2. Add in each entire bag of reese's pieces, candy corn and autumn mix candies.
  3. Stirring gently, mix until well combined.
  4. Place in decorative serving dishes, or individual serving containers of your choice.

Recipe Notes

Makes a great favor for your dinner table or send it to school for your little ones holiday party. *(Due to peanut allergies replacing the Reese's Pieces with M&M's is a safer choice for school parties.)


I made the above decorated bags for my office Thanksgiving dinner (hence the "Happy Works-giving" tag) as a favor for everyone to snack on later. They enjoyed it!



Special Day/Date Night In Recipes:

Valentine’s Day 2018… So grab 2 glasses of champagne or your favorite wine, a box of chocolates to share… cause its time to get cooking!

Check out the Crafts page from great gift ideas!


💝Happy Valentine’s Day Everyone!

What did you do with your special someone this year?

I tried something different this holiday, stayed good and on the healthy side for dinner! A homemade Romantic yet fun dinner for two!

Started off with a Shrimp 🍤 cocktail, & Crab 🦀 cakes for an appetizer… for the main course Seared Bison Steaks, and Cheesy broccoli 🥦 with Honey butter croissants 🥐 & a bottle of Sweet Red 🍷 … and the best for last… a Keto cheese cake for dessert 🍮 ( You can find this recipe in the Keto and Dessert Section! Indulged but stayed on track!

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