Family · Holidays · Sauces

Raspberry Cranberry Relish

Cranberry relish for the holidays is a tradition.  I’ve made cooked and raw cranberry sauce, but the addition of raspberries, is a nice change. Cranberry relish is great with the big meal but also great on a leftover turkey sandwich.

Wishing everyone a wonderful, safe, healthy Thanksgiving in this difficult 2020.  Let’s take the time to count our many blessings, thank our medical and essential workers, hug (virtual and real) those we love, help those in need, take care of ourselves, and breathe!

Check out other family Thanksgiving recipes!


1 1/3 cup sugar
1 cup water
3 cups fresh cranberries
1 cup frozen raspberries
1 teaspoon vanilla extract

  • In a saucepan, combine ALL ingredients.
  • Bring to a simmer and cook for 10 minutes, stirring frequently.
  • After 10 minutes, mash up berries using a potato masher or fork or something to mash up the berries. You can mash up all the berries, some, or none, depending on how chunky you like your cranberry sauce.
  • Once mashed cook for 5 more minutes.
  • Allow mixture to cool completely.
  • Serve Chilled.
  • Store in an air tight container up to 5 days.

    Recipe by:  Sheena at Hot Eats Cool Reads



    New Traditions · Soups and Stews

    Turkey Green Chile

    Green Chile was a novel concept to me until I moved from the midwest to Arizona and then to Colorado.  My Iowa roots only knew Chile as red, in Chile Con Carne.  I’ve grown to love green chile but I prefer mine mild.  This Green Chile was a favorite of mine made at a local office building cafeteria many moons ago.  It’s been years since I have made the turkey (vs. pork) green chile and I was happy to experience it once again.  The original recipe made a much heavier roux but I prefer it on the lighter side.

    Warm flour tortillas to serve with the chile to warm you on these cold winter nights!


    3 quarts (96 oz.) chicken stock (remove 1 cup for roux)
    1/2 cup olive oil
    2/3 cup diced onion
    1/2 bunch chopped cilantro
    12 ounces diced green chiles
    2 pounds ground turkey
    1 teaspoon crushed garlic
    1/2 teaspoon oregano
    1/2 teaspoon jalapenos
    4 tablespoons flour (or more if you want the chile to be thicker)
    16 ounces chopped tomatoes
    2 to 3 chopped green onions
    salt, cayenne or tabasco to taste

    • Prepare chicken stock. Simmer while preparing other ingredients.
    • Heat olive oil; add onion, cilantro, 8 ounces green chiles, turkey, garlic, oregano and jalapenos until turkey is cooked. Lower heat.
    • Combine flour with the 1 cup of reserved stock to make roux. Mix thoroughly. Add to stock and stir. Add sautéed mixture.
    • Add 4 ounces green chiles, chopped tomatoes and additional green onions. Season to taste.
    • Serve with warm tortillas.
    Family · Family Favorites · Holidays · Home

    Thanksgiving Family Favorites

    And these are a few of my favorite things!  Wishing you all a wonderful Thanksgiving with family and friends.



    Cranberry Bread


    The Best Ever Pumpkin Pie







    Family · Family Favorites · Holidays · Home

    Thanksgiving Favorites

    Thanksgiving is such a wonderful time of year with friends and family gathering together, sharing a meal, counting our blessings, and probably take in some football games.

    This year I am sharing some of my favorite Thanksgiving recipes that our family has enjoyed for many, many years.

    Wishing you and yours a wonderful Thanksgiving memories!

    ROAST TURKEY AND DRESSINGroasting turkey


    cranberry relish 026


    Pumpkin Bars iced and cut
    Pumpkin Bars iced and cut


    The Best Ever Pumpkin Pie
    The Best Ever Pumpkin Pie


    Pumpkin Bread Loaf
    Pumpkin Bread Loaf


    Butternut Squash and Apple Soup
    Butternut Squash and Apple Soup


    Turkey Vegetable Soup
    Turkey Vegetable Soup
    Family · Holidays · Humor

    How to cook a turkey…with a smile!

    English: Oven roasted turkey, common fare for ...
    English: Oven roasted turkey, common fare for Christmas and Thanksgiving celebrations. (Photo credit: Wikipedia)

    I’m back but you may see more humor, sarcasm and random topics above and beyond food. Understand, food is one of my passions, but so is laughter. When I saw this post on Facebook, it brought a smile to my face. While I don’t cook with a glass(es) of wine, typically, the humor of it all just got to me.

    Credit:  Paleo Cupboard/Facebook

    Don’t stress out about the holidays and cooking. It’s truly a time to be grateful for every precious moment we have on this earth. Look for the humor and blessings in every moment.

    Happy Thanksgiving!

    Family Favorites · My Roots

    Thanksgiving Turkey and Dressing

    Turkey and Dressing baking the morning of Thanksgiving is such a sensory experience, bringing back fond memories of Thanksgivings past while creating new memories.

    This photo of my Uncle George carving our Thanksgiving turkey in the 1960s while my Dad and Aunt Wilma watched (or snitched pieces of turkey) transported me back to the Smaha farmhouse and large family gatherings.

    Uncle George carves Christmas turkey while Aunt Wilma and Archie watch 1961

    Traditionally, my family made the dressing from only white bread. When I married, Karl introduced me to cornbread dressing and I’ve become a big fan. The texture and flavor of the cornbread are a great addition.

    Roast Turkey and Dressing
    Roast Turkey and Dressing


    1 bag dried bread cubes
    1 pan cornbread, crumbled
    Chicken or turkey broth
    Chopped onion
    1 egg, beaten
    Sprinkle of sage & poultry seasoning
    Celery leaves
    salt & pepper

    • Put bread cubes and crumbled cornbread in large bowl and saturate with broth.
    • Add onion, egg, salt & pepper, sage & poultry seasoning. Season to taste. Add chopped celery leaves.
    Turkey Dressing ready for the oven
    Turkey Dressing ready for the oven
    • Make sure stuffing is moist!
    • Stuff mixture in and around the turkey or chicken.
    Stuffed Turkey ready for the oven
    Stuffed Turkey ready for the oven
    • Cover with aluminum foil tent until last 2-3 hours of roasting.  (Note for stuffing as a side dish, cook a minimum of 1-1.5 hours at 350 degrees.)
    Family Favorites

    Southwestern Roll-Ups

    Tortilla roll-ups have been a favorite of mine since the early ’80s. It’s fun to experiment and add ingredients that appeal to your specific taste. Daughter, Megan, made these for Sarah’s baby shower earlier this spring, adding Iowa dried beef (not the canned stuff) to the delight of our guests.

    A chilled tortilla roll-up would be a great summer snack or sandwich replacement.


    5 large flour tortillas (we used spinach tortillas)
    1 bunch green onions, chopped
    4 ounces chopped green chiles, drained
    8 ounces cream cheese, softened
    8 ounces sour cream
    1/2 pound Cheddar cheese, shredded
    salt and pepper to taste
    dried beef, corned beef, turkey (optional)
    salsa, sour cream, guacamole

    • Combine green onions, green chiles, cream cheese, sour cream, cheddar cheese and salt and pepper with an electric mixer until combined. Spread mixture thinly and evenly over tortillas to within 1/8-inch of edge.
    • Place slices of dried beef, corned beef or turkey on top (optional).
    • Roll up and wrap each tortilla in plastic wrap. Refrigerate for a minimum of an hour or as long as overnight.
    • Immediately before serving,  slice in 3/4 inch rounds and arrange on serving plate. Serve with salsa, guacamole and/or sour cream.
    Family Favorites · New Favorite

    BLATO (Bacon, Lettuce, Avocado, Tomato, Onion) Sandwich Bar

    Family was visiting and we were gathering for lunch at my house.  It occurred to me that a BLT, or better yet at BLATO, bar would be fun.  Standing over the stove frying endless pieces of bacon didn’t sound appealing so I turned to baked bacon instead.

    Early that morning I baked 30 pieces of bacon and it was a breeze!  I also washed and prepared the lettuce and sliced the onion for later.  Immediately before serving, I sliced the avocado and tomato.  I provided 2 types of bread along with the option of toasting the bread in the toaster oven and provided condiments of mayonnaise, mustard, ketchup.  In addition, I served sliced turkey and cheese for those that may not like bacon OR prefer to make a mega-sandwich with all of the above!

    For the vegetarian or vegan in the group, they can still partake with a wonderful veggie sandwich!


    • Heat oven to 400 degrees F.
    • Place a baking rack in a large baking, or cookie, sheet. The baking rack allows the drippings to fall away from the bacon.  Place bacon strips on baking rack.  Bake for 10-20 minutes depending on thickness of the bacon.  I used thick sliced bacon that took 16-20 minutes to bake.  For 30 slices of bacon, I baked 10-12 slices per pan.
    • Remove bacon and pat excess drippings with paper towel.  Set aside until time to serve.
    My Roots · Vegan · Vegetarian

    Fresh Cranberry Relish for your Thanksgiving Feast!

    Cranberry relish is Thanksgiving tradition.  My Mother always served fresh cranberry relish and I have continue the tradition.  The relish is tart and crisp, a nice contrast to the savory turkey, gravy, and dressing.  If you prefer a sweeter relish, add more sugar to taste.

    As I prepare the relish, I wondered how my Mother chopped the ingredients without our Food Processors and the I remembered…she used the cast iron food grinder…which I still have.  It worked beautifully AND helped build those arm muscles.  If only I had a place to attach the grinder so I could use it!

    This Thanksgiving, as always, be thankful for our families, our health, our friends and that we have the joy of sharing Thanksgiving with loved ones!


    1 bag fresh cranberries
    1 red apple
    1 orange
    1/2 to 1 cup sugar (to taste)

    • A day or two before serving, rinse the cranberries. Remove any soft or blemished cranberries.
    • Wash and core red apple and chop into large chunks.
    • Wash and halve and orange. Remove white membranes and slice off top and bottom peel of orange. Chop into large chunks.
    • Place cranberries, apple, orange and sugar in food processor and chop until coarsely ground. Chill for a day or more and serve.

    Great with the Thanksgiving turkey.

    Family Favorites · New Traditions

    Turkey ala Mumba … just in time for Super Bowl parties

    Similar to a enchilada casserole
    Baked Turkey ala Mumba

    My dear sweet friend and neighbor, Maribeth, made this dish for our family the summer of 1997.  We had several family members in town and they were crazy for this dish.  My step-daughter Karen, even had the leftovers for breakfast the next day.

    It has since become a family favorite, any time of year.  After Thanksgiving, I freeze any leftover turkey to use specifically for this casserole.  Leftover chicken would work equally as well.   I often make the casserole the day before and let the dish rest and enhance the flavors.

    This would be a great dish for Super Bowl parties!


    1 pound cooked turkey or chicken (3 cups)
    2 15 oz. cans black beans, drained
    2 medium onions, chopped
    7 ounce can diced mild green chiles
    1 can cream of chicken soup
    3/4 cup chicken stock
    1 teaspoon chopped garlic
    1 tablespoon cumin powder
    1 tablespoon chili powder
    3 tablespoons fresh cilantro, chopped or 1 T. dried
    1 pound low fat Monterey Jack or Cheddar Cheese, grated
    12 6″ corn tortillas, cut in half
    Sour Cream

    • Preheat oven to 350F. Set aside 1/2 cup black beans. Combine turkey, remainder of black beans, onions, chiles, soup, stock, garlic and spices.
    • Layer 12 tortilla halves in 9×13″ pan. Cover with half of mixture, sprinkle on half of cheese. Repeat layers of tortillas, mixture and cheese. Sprinkle reserved black beans across top.

    • Bake 45 minutes until cheese is brown. Serve with sour cream and salsa. Freezes well if you are lucky enough to have leftovers!
    Voila! Turkey ala Mumba