Spiced Up Cranberry Apple Punch - Final Day of our Thanksgiving Spectacular

Today is the last day of my big Thanksgiving Spectacular and I am so glad you stayed tuned in all week long for the many dishes from myself, Thecountrycook and SiggySpice.  I hope some of you were inspired! 

Today's recipe is a fitting drink suitable for any Thanksgiving table.  Not quite wassail, and not quite mulled cider, this is a nice punch for lack of a better term.  Its super easy to do and only takes 20 minutes of simmering time.  Its really good warm, but I like it better cold.  Hubby, of course, likes it steaming hot.  (he thinks you could add a tea bag to make it a spiced cranberry tea - might try that someday)

The flavor, despite having orange and apple in it, is tarty cranberry along with very subtle spice flavors.  Its not overpowering or heady in the least.  My mother used to make wassail every Christmas and I remember that being a very heavy taste, almost too overpowering with clove.  This punch is very light, fruity and tart with just enough warmth from the cinnamon and clove.  Best of all, its non-alcoholic so even the kids can have some! 

Its very pretty served in a tall, long goblet like I have with an orange slice for a garnish but I even thinking sugaring the rim would be nice as well.  And its just as cozy and comforting in a mug.  I am going to try adding some Prosecco at Christmas to this to make it a sparkling adult punch with frozen cranberries floating in the glasses.  I hope you love this punch as much as we do!

Spiced Up Cranberry Apple Punch

4 1/3 cup Cranberry Juice
4 1/3 cup Apple Juice
1 1/4 cup Orange Juice
5 Cloves (whole ones, not ground)
3 Cinnamon Sticks
2 Tablespoons Sugar
1 Orange, sliced

Garnish (if desired):  frozen cranberries, cinnamon stick, orange slices, apple slices

Slice your orange into chunky slices.  Place in a medium sized stock pot.  Add sugar and spices.  Carefully pour in the juices.  Bring just to a boil then lower the temperature and simmer for 20 minutes.  Remove from heat, cool about 10 minutes before serving.

Nom Nom - It's Labor Day!

This Labor Day, being in a new house, in a new state, I decided to try something, well, new to our plates as well.  At most holidays, we make a Coca-Cola Ham, deviled eggs, cheesy hash brown casserole and a cake.  This year I wanted to mix it up a bit.  And it's so dang hot still in the south, I wanted a break from being over an oven all day long.  (people keep trying to re-assure us that its actually 'cool' down here right now but I'm not biting)

Pineapple Whip drink

Today's menu started with a refreshing pineapple whip drink.  Its so easy to make, you'll wonder why you never thought of one on your own beforehand.  I'm so addicted to the Blue Bell ice cream that's found down south here anyways so it was just perfect for this drink.  Pineapple juice, ice cream and frozen pineapple.  Zip in your blender and boom!  Its just that easy.  Of course, it was supposed to have a garnish but um...I eated it.  Creamy, frothy and cooling - it was the perfect drink for my meal.  I think next time though instead of pineapple juice, I will add a different layer of flavor and use orange juice or maybe go half and half pineapple and orange.  In any case, its delicious and so easy to do.  I think these would make great frozen popcicles too!  Or maybe add a splash of rum for an adult treat.  Lots of possibilities! 

New-Dorf salad and Marilyn Monroe sammies

Next on my plate was a New-Dorf Salad from my wonderful friend Siggy Spice.  Crunchy, cool, crisp and sweet - this was definately a hit with my husband who went back for seconds then thirds.  Celery, grapes, Craisins, apple and vanilla yogurt.  (its supposed to have a crunchy almond topping but I'm allergic so I left them out)   You could use regular raisins but I went the route Siggy did and used pomegranate flavored Craisins.  It just added another layer of goodness in the flavor rainbow there.  I loved it.  I think next time I might grate a little lemon zest over top or some mint just to add another bit of zing to it.  Not that it isn't outstandingly fabulous on its own..I'm just a food tweaker. <3 me some Siggy Spice.

Next was the most glorious sammie named Marilyn Monroes.  I have no idea why they're called that but man, they sure were the star of our plates.  I used thick sliced EverRoast chicken from the deli, pepperoni's and mozzerella cheese.  The thing that puts this over the top though is a secret ingredient you'd never imagine.  GARLIC POWDER!  You butter your bread slices then sprinkle them with garlic powder and let me tell you what, you'll wonder why you're not doing this to every grilled sammie you make.  This sammie was like pizza meets garlic bread, meets chicken.  Then to top it all off, you dip it in pizza sauce.  *shebang!*  It was gooey, cheesy, garlicky goodness all between two pieces of sourdough bread.  Its so good, we're having it for dinner too.  LOL

Fudgy Brownie Cookies

And finally, dessert was about as pain-free as you can get. Brownie cookies using a box mix.  Once all put together, this mix needed to set for two hours to chill so I made this first while I made lunch and watched a movie.  Then we baked these little bites of chocolatey goodness.  So yum!  Well, you can see for yourself!  Slightly crisp on the outside, soft, chewy like a brownie on the inside and the chocolate chunks just put it WAAAAY over the top.  Too, too good and don't forget the BIG glass of milk with this.  So rich and decadent, you can't have just one.  Well, maybe one PLATE!  lol

Well that was my holiday menu - easy to do, let me enjoy my day and veg on my couch watching television with Jon.  I wasn't slaving in my kitchen over a hot stove...well, save for the cookies!  But they were worth it to sink my teeth into some warm brownie cookies!  All of these recipes can be found at Tasty Kitchen by clicking on the the links above.  

Brandie's pic from Tasty Kitchen

Ooh and let me clue you into the WORLD'S BEST PORK CHOPS evvvvvvvvvver!  I found them over at Tasty Kitchen too from a lovely woman named Brandie.  I am oh so serious when I say this.  The best ever.  Period.  You may *think* your grandma made the best.  No.  Wrong.  These are.  As in, I will never attempt to make another pork chop fried, baked or otherwise.  Life changing.  (and make her chicken philly too - its equally as amazing and I was awe-struck to realize two of my favorite recipes came from the same person)  Make these.  Do not pass go.  Do not question.  Just make and enjoy.  I served mine over egg noodles and they were *DIVINE*. 


Pork Chops and Gravy - by Brandie (thecountrycook)

• 4 whole Bone-in Pork Chops
• 1 envelope Onion Soup Mix (1 Oz. Packet)
• 1-½ cup Chicken Broth
• 1 can (10.5 Oz) Cream Of Chicken Soup (low Sodium)
• 1 envelope Dry Pork Gravy Mix (1 Oz. Packet)

Place pork chops in slow cooker. In a separate bowl, mix remaining ingredients and pour over chops. Cook on low for 6-8 hours.

Serve with mashed potatoes to take advantage of all the yummy gravy.

Cook’s Note: You may want to also use a low sodium chicken broth if you are sensitive to salt. You can always add salt in later if you feel it necessary. Also, try other cream soups, like cream of mushroom with this dish.

Anyways...I hope you had a great Labor Day.  Mine was uber nice sitting with my slew of moving boxes still trying to unpack.  I have no room.  I need a bigger kitchen.  Until next time!

Fruit Juice Juleps - kid friendly!

It is *so* hot and sticky across the US.  Everyone I've talked to in Georgia, North Carolina, Ohio, Missouri, even up into Canada has talked about how truly sticky and yucky this summer has been.  No joke.  I have my air conditioners running overtime!  I'll be so thankful when we move next week and I get lovely central air back!  I won't know what to do with myself!  Now if the house only had a pool....dream on, Jill.  Dream on.

Anyways, since its so agonizingly putrid outside, I've been drinking sweet tea like its going out of style.  Jon has been downing V8 juices like he's a camel trying to fill up his hump.  I am trying to stay away from sodas and break my caffeine habit but that's a whole other post!

I wanted to share this Fruit Juice Julep recipe with ya'll since it's the perfect way to start your day or cool off with something refreshing.  Its a really simple, kid friendly recipe but can be easily adapted for more "adult" tastes by adding a swig of Southern bourbon.  (This is where SiggySpice will say that I'm becoming southern already! haha)  This juice is also very good with a slash of lemon-lime soda at serving to give it some bubble and fizz.  It is also great poured into popcicle molds and frozen!  The light zing from mint sprigs give it a great subtle flavor that will make people go "What is that?!"  Don't tell them your secret...leave them guessing! 

I usually only pull this recipe out at holiday brunches, poured into fancy goblets and mix it with Prosecco for a spin on mimosas and use blood orange juice if I can find it but its so hot, this has been a nice chilly treat.  Its just a great way to amp up your boring old juices.  Give it a whirl!

I just wanna dive in....

Fruit Juice Juleps

1 quart unsweetened apple juice
1 cup unsweetened pineapple juice
1 cup orange juice
¼ c lemon juice
Fresh mint sprigs

Combine all juices in a large pitcher, mixing well. Float some mint sprigs on top and chill for several hours. Remove mint sprigs before serving.

Sweet Tea!

Seeing's how the clock is ticking on my move to Georgia, I figured I best learn how to make a mean pitcher of sweet tea as is southern tradition down there.  I know you're prolly rolling your eyes going "I know how to make iced tea Jill"...but do you?  Because for the life of me, I couldn't make my sweet tea taste like the McDonald's version of which I am a bonafide addict.  I can't drive by a McD's without going "mmmm tea".  I crave it...all the time.  Now I can make gallons of it at home without driving Jon bonkers asking him to go through the drive thru.  Its really simple to do.

If you've read the news too, there is a lovely report about sun tea.  Remember your mom making that back in the day?  Well did you know you can get all kinds of icky stuff growing in your tea that way?  I never knew that!  I don't want my family swallowing mold and particles of ickiness!  Gross!  What were our mom's thinking?  lol  First no seat belts, letting us drink from the hose outside and now potentially poisoning us with sun tea.  If we all get cancer, we'll blame moms and the sun tea.  :P

So I did alot of research and gallons of taste testing...and here is what I've come up with.  Its not so much about the name brand, as much as the process.  I have used everything from Prince of Wales tea to Irish Breakfast to just plain old Black Pearl black tea.  Use mint tea if you want...same process. Whatever you like, use it. 

And yes, this does say baking soda.  Why?  Couple reasons.  One, we're going for a concentrated brew.  4 bags of tea to 4 cups of boiling water makes for a stiff brew, right?  Well, it can get a wee "bitter".  And the magic that happens with the baking soda is that it removes that bitter aftertaste.  It also gives you that super clear tea.  Sometimes you make tea and its cloudy?  Not anymore.  And its tasteless.  Just try it.  You don't like it or agree - then don't use it.  Simple!  :P

Ooh and btw..I'm using a 2 gallon pitcher right about (I think) so measure accordingly.


Sweet Tea

4 cups of water
4 tea bags  (regular size, not family, not jumbo)
1 1/2 cups of sugar
1 tsp of baking soda

Get your water to a rolling boil in a saucepan.  Drop in tea bags, remove from heat and steep for 20-30 minutes.  (leave in your saucepan)  In the meantime, add your sugar and the baking soda to your pitcher.  Remove your tea bags from the water but do not squeeze them out or wring them.  Just pitch them.  Pour the tea concentrate into your pitcher and stir very well to dissolve all the sugar.  (very important to avoid sugary grit)  Fill your pitcher up with cold water, stir again and place in fridge to chill.

Side note:  floating a sprig or two of fresh mint in there while chilling gives it a nice light taste but not too overpowering.  Just remove before serving.