Cranberry Sauce

Makes about 5 1/2 cups

Hands-on Time: 20 minutes

Total Time: 12 hours 50 minutes

2 (12 oz) packages fresh cranberries

1 cup granulated sugar

1 cup firmly packed light brown sugar

1 cup fresh orange juice

2 Tbsp. grated fresh ginger (I only used 2 tsp. ground ginger)

1 cup sweetened dried cranberries

1 Tbsp. orange zest

1. Stir together first 5 ingredients and 1/2 cup water in a lightly greased 3 1/2-to-4 qt slow cooker.

2. Cover and cook on HIGH 3 to 3 1/2 hours or until cranberries begin to pop.

3. Uncover and cook 30 minutes. Stir in dried cranberries and orange zest. Cool completely, stirring often (about 1 hour; mixture will thicken as it cools). Cover and chill 8 hours. Store in refrigerator up to 2 weeks.

*I have tried many Cranberry Sauce recipes over the years, and this is by far my favorite. Even my husband, who isn't a Cranberry Sauce fan, enjoyed it. He said you can even eat this without any turkey! And not only does it taste good, but I love that it is cooked in the slow cooker...it makes it so easy! :)

**Taken from the November 2010 Southern Living magazine.

Balsamic Root Vegetables

Makes 6 to 8 servings
Hands-on Time: 25 minutes
Total Time: 4 hours 25 minutes

For a delicious twist, top with a sprinkling of cooked and crumbled bacon just before serving.

1 1/2 lbs sweet potatoes
1 lb. parsnips
1 lb. carrots
2 large red onions, coarsely chopped
3/4 cup sweetened dried cranberries
1 Tbsp. light brown sugar
3 Tbsp. olive oil
2 Tbsp. balsamic vinegar
1 tsp. salt
1/2 tsp. freshly ground pepper
1/3 cup chopped fresh flat-leaf parsley

1. Peel first 3 ingredients, and cut into 1 1/2-inch pieces. Combine parsnips, carrots, onions, and cranberries in a lightly greased 6-qt. slow cooker; layer sweet potatoes over top.
2. Whisk together sugar and next 4 ingredients in a small bowl; pour over vegetable mixture. (Do not stir.)
3. Cover and cook on HIGH 4 to 5 hours or until vegetables are tender. Toss with parsley just before serving.

*I made this for our family Thanksgiving and my husband and I both loved it! Relatively healthy and easy to make!
**Taken from the November 2010 Southern Living magazine

Potato Salad

Serves: 6 @ 2 pts each serving

2 lbs Potatoes, peeled and quartered
1/2 cup Mayo
2 Tbsp Yellow Mustard
1/4 cup Sweet Pickle Relish
Salt & Pepper to taste

Boil potatoes until just tender. Drain; let cool and combine with all remaining ingredients.

*From e-mealz: mealtimemakeover.com
**I love potato salad, but haven't ever been able to make one that I liked. Maybe it was just a good "potato salad making day", but this turned out wonderfully!

Black Beans and Coconut-Lime Rice

I have decided that I am an absolute fan of black beans...and this is the best black beans & rice recipe I've ever had! My husband said that you can eat the rice all by itself...even if it is cold. SO GOOD!

Makes 6 servings
1 serving (including 1 Tbsp light sour cream) = 6 points

1 cup sweetened flaked coconut
1 1/2 cups chicken broth
1/4 tsp salt
1/4 tsp pepper
3 Tbsp. butter, divided
1 1/4 cups uncooked basmati rice
1 small onion, chopped
1 poblano pepper, diced (I used banana peppers)
2 (15 oz) cans black beans, drained and rinsed
2 tsp chili powder
1 tsp ground cumin
1 lime
2 green onions, thinly sliced
1/2 cup chopped fresh cilantro

Toppings: lime wedges, diced mango, sliced radishes, sliced fresh jalapeno peppers, sour cream

1. Preheat oven to 350. Bake coconut in a single layer on a baking sheet 8 to 10 minutes or until toasted.
2. Bring broth, salt, pepper, 2 Tbsp butter, and 1 cup water to a boil in a 2-qt saucepan. Stir in rice. Cover, reduce heat to low, and cook 15-20 minutes or until rice is tender and water absorbed.
3. Meanwhile, melt remaining 1 Tbsp butter in a medium saucepan over medium-high heat; add onion and poblano pepper, and saute 5 minutes or until tender. Stir in black beans, chili powder, cumin, and 3/4 cup water. Cook over medium-low heat, stirring occasionally, 15 minutes.
4. Grate zest from lime into bowl; squeeze juice from lime into bowl.
5. Fluff rice with fork. Fold lime zest and juice, coconut, green onions, and cilantro into hot cooked rice. Serve bean mixture over rice with desired toppings.

*Found in the May 2010 Southern Living Magazine

Church-Style Lemon-Roasted Potatoes

Makes 6 to 8 servings
Preheat oven to 400

3 Tbsp. olive oil
1 1/2 Tbsp. butter
3 lbs. small Yukon gold or red potatoes, peeled
1/4 cup lemon juice
4 tsp. chopped fresh thyme
3/4 tsp. salt
1/2 tsp. pepper

1. Preheat oven to 400. Cook olive oil and butter in a skillet over medium heat, stirring constantly 3 to 4 minutes or until butter begins to turn golden brown. Remove butter mixture from heat, and add peeled potatoes, tossing gently to coat.

2. Spread potatoes in a single layer in a 15x10-inch jelly-roll pan.

3. Bake at 400 for 40-45 minutes or until potatoes are golden brown and tender, stirring twice. Transfer potatoes to a large serving bowl, and toss with lemon juice, chopped fresh thyme, salt, and pepper until well coated. Serve immediately.

*I used larger potatoes, cut into chunks, which works just as well.
**Taken from the April 2010 Southern Living magazine

Apples & Onions Chicken Bake

Preheat oven to 350
6 servings

3 green apples, sliced
2 large onions, thinly sliced
4 Tbsp butter
1/4 tsp salt
1/8 tsp pepper
1 1/2 lbs boneless/skinless chicken breast
1/2 cup shredded Parmesan cheese
1/2 cup seasoned breadcrumbs
1 tsp dried thyme

1. Saute apples and onions in 2 Tbsp butter for 10 minutes, or until tender.
2. Transfer to a 9x13 sprayed baking dish. Top with chicken; sprinkle with salt & pepper.
3. Combine Parmesan, breadcrumbs, and thyme; sprinkle over chicken. Drizzle 2 Tbsp butter evenly over top.
4. Bake, uncovered, 30-35 minutes or until chicken is done.

*Taken from E-mealz, Publix Meal Plan Point System
*Quick, easy meal. My kids liked it because the chicken ends up looking similar to chicken nuggets. Serve with a fresh green salad with a balsamic vinaigrette dressing.

Sweet Potato-Pecan Upside-Down Cake

Makes 8 servings

Hands-on Time: 25 minutes

Total Time: 1 hour, 15 minutes

Preheat oven to 350

1 1/2 cups coarsely chopped pecans

1/2 cup firmly packed light brown sugar

1/3 cup butter, melted

1/4 cup sorghum syrup or corn syrup

1 cup granulated sugar

1/2 cup butter, softened

2 large eggs

1 1/4 cups all-purpose flour**

1 1/2 tsp. pumpkin pie spice

1 tsp. baking soda

1/2 tsp. salt

1 (15 oz) can sweet potatoes, drained and mashed

1/3 cup buttermilk

1 tsp. vanilla extract

1. Preheat oven to 350. Stir together first 4 ingredients and 2 Tbsp. water, and spread on bottom of a lightly greased 10-inch cast iron skillet or a 9-inch round cake pan (with sides that are at least 2 inches high).

2. Beat granulated sugar and 1/2 cup softened butter at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating until blended after each addition.

3. Combine flour, pumpkin pie spice, baking soda, and salt. Gradually add flour mixture to butter mixture, beating at low speed just until blended and stopping to scrape bowl as needed. Add sweet potatoes, buttermilk, and vanilla, beating at medium speed until smooth. Spoon batter over pecan mixture in skillet.

4. Bake on an aluminum foil-lined jelly-roll pan at 350 for 40-45 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Carefully run a knife around edge of cake to loosen. Invert cake onto a serving platter, spooning any topping in skillet over cake.

*Taken from September 2010 Southern Living magazine

**I used whole-wheat white flour and it was delicious!