Easy Cranberry Sauce Recipe {from scratch with love}

Growing up in our house, Thanksgiving was a big deal! Turkey, potatoes, vegetables… you name it, it was on our table. We couldn’t have Thanksgiving dinner without all the trimmings, including cranberry sauce!

Only, the sauce on our table wasn’t a sauce at all.


It was more like a jello mold in the shape of a can sliced thin and laid on a plate. Which is exactly what it was.

Fast forward 30 or so years and my own foodie journey began researching and eliminating GMO’s, artificial flavors, colors and ingredients like high-fructose corn syrup and carageenan. At our Thanksgiving table (present day) you will not find jellied slices of red 40 and high fructose corn syrup. NO! At our table you will find a bowl of creamy sweet cranberries, water and sugar. That’s right, three ingredients that are easy to pronounce and you may already have in your kitchen (one would hope). The best part about it is it will take about the same time to make as it does to drive to the store buy the can, come home, open and slice the jellied artificial version: about 15 minutes. The price is als0 comparable where as 12 oz. of fresh cranberries is $2.50 and an 8 oz. can of jellied cranberry sauce is $1.25, both on sale right now.

Here is my easy recipe I hope you try and let me know how it fairs in comparison to the canned stuff!

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Easy Cranberry Sauce Recipe {from scratch with love}


12 oz. fresh cranberries

3/4 water

1/2 cup granulated sugar

Optional additional/substitutions

equal parts water and orange juice

replace 1/4 cup sugar with honey



  1. Rinse cranberries, picking out mushy or unripe berries.
  2. Boil water
  3. Add cranberries, boil 5-10 minutes, until all split open
  4. Drain, strain, then blend OR do not drain or strain, simply use liquid immersion blender(my method) right in the pan.
  5. Bring back to a boil.
  6. Add sugar, stirring gently for 1 minute.
  7. Remove from heat, allow to cool and refrigerate up to 7-10 days.



The great thing about this recipe is you can process in a hot water bath for canning and keep for a year!

Also, if you are the kind of person who needs the jello texture, you can easily add gelatin and voila! Jellied cranberry sauce.



Crust-less Apple Crisp Recipe {from scratch with love}

There are a few things in this world that I feel confident enough to brag about. This recipe is one of those things; with only 6 ingredients and a few short steps, anyone can make this family favorite!

My mama usually comes to visit us on Mondays, and if she had the choice, she would eat my meatloaf and apple crisp every. single. Monday!

I’m not a pie person. I’m also not a cooked apple person. Heck, I’m not even a dessert person, but THIS, I will leave plenty of room, because the combination of a crispy struessel topping and sweet melt-in-your-mouth apple filling is addicting to the taste buds and keeps you coming back for more.

You will thank me for this one!


Crust-less Apple Crisp {from scratch with love }



3/4 c. unsalted butter (softened)

2 c. all-purpose flour

1 c. brown sugar


10-12 medium apples (peeled, cored, chopped)

1 c. white sugar

3/4 tsp. cinnamon


  1. Pre-heat oven to 350.*
  2. Grease 9 x 13 baking dish with butter (alternative options: coconut oil, vegetable shortening or cooking spray)
  3. Make Topping by mixing butter, flour and brown sugar to a crumble texture, set aside.
  4. Add apples, white sugar, and cinnamon to baking dish fold to coat.
  5. Spread Streussel on top of apple mixture.
  6. Bake at 350* for one hour or until toasty and light brown
  7. Serve warm with ice cream and enjoy!


Personally, my kids love the process! They have fun watching me peel/core/cut the apples with this nifty tool and fight for the last shred of apple skin!



Timeless Corn Pudding Recipe (From Scratch With Love)

At 25 years old, I hadn’t even heard of corn pudding. It sounded similar to bread pudding (which I despise). But, when I sat down for the first Thanksgiving with my future in-laws, I was polite. I tried it.

Had Darryl and I never made it through that first year, I still would have been in love…with this dish!

Of course, I had to have the recipe as does anyone who tries this delectable treat among the potatoes and bird on the table. It’s THAT good!

Thankfully, my Mother-in-law was happy to share her Aunt Lorretta’s side dish with me and with permission, I can share it with all (4) of you!

The original recipe is very easy to make, putting all the ingredients in a baking dish and popping it in the oven, my from-scratch version is just as easy, but with a few measuring spoons instead of a box of mix.


So I’ll lay them both out for you:

Timeless Corn Pudding {from scratch with love }


1/2 c. (one stick) butter

2 12 oz. bag frozen corn

1/2 c. sour cream

2 large eggs

1/4 cup milk

1 & 1/2 c. flour

1/2 c. cornmeal

5 TBS. sugar

1 TBS baking powder


  1. Pre-heat oven to 350.*
  2. Grease 9 x 13 baking dish with butter (alternative options: coconut oil, vegetable shortening or cooking spray)
  3. Melt the stick of butter in a small sauce pan.
  4. Add 1/4 c. water and one bag of frozen corn to another saucepan and bring to a boil. let simmer 5 minutes. Using a stick blender, blend until creamy.
  5. Mix the first five ingredients together in the baking dish.
  6. In a medium bowl, stir together all dry ingredients.
  7. Add the dry ingredient mixture to the wet ingredients and mix well
  8. Bake at 350* for one hour or until golden yellow.
  9. For a firmer top, broil low for a few minutes keeping watch not to burn.
  10. Serve hot and enjoy!



Now for the original

Timeless Corn Pudding {not from scratch but still with love }


1/2 c. (one stick) butter (soft enough to stir)

1 can whole kernel corn

1 can cream corn

8 oz. sour cream

2 large eggs

1 box Jiffy Corn Muffin Mix

5 TBS. Sugar


  1. Pre-heat oven to 350.*
  2. Grease 9 x 13 baking dish with butter (alternative options: coconut oil, vegetable shortening or cooking spray)
  3. Mix all wet ingredients in the baking dish.
  4. Add in dry ingredients.
  5. Stir until combined.
  6. Bake at 350* for one hour or until golden yellow.
  7. For a firmer top, broil low for a few minutes keeping watch not to burn.
  8. Serve hot and enjoy!



Not only is this recipe a perfect addition to your Thanksgiving plate, alongside the turkey and sweet potatoes, it’s also perfect for breakfast or to eat as a snack (which is what I’m doing right now). I strategically waited for the kids to go to bed before making this batch for the blog, so I can eat as much as I want. Mmm! Mmm! Mmm!

Spinach & Artichoke Dip {from scratch with love }

My biggest hit at family parties, this dip recipe has evolved over the years, because at times I would throw it together with whatever I had on hand. Well, I can say it always tasted the same somehow, and each time it was delectable!

If you have spinach and some fixin’s for a dip you can make this recipe and everyone will love it, or like me you can hoard a batch to eat after everyone’s asleep.

Spinach & Artichoke Dip {from scratch with love }


1 package or 2 bunches fresh (or 1 package frozen) spinach    **if using frozen spinach skip steps 2 & 3

8 oz. marinated artichoke hearts

1/4 cup mayonnaise

1/4 cup sour cream

1/4 cup cream cheese

1-3 cloves garlic (minced)

1 cup of your favorite shredded cheese (divided)

olive oil


salt & pepper to taste


  1. Pre-heat oven to 350.*
  2. Heat a large skillet at medium temperature and drizzle olive oil.
  3. Add FRESH spinach and saute until wilted.
  4. Drain spinach and artichokes.
  5. Grease 9 x 13 baking dish with butter (alternative options: coconut oil, vegetable shortening or cooking spray)
  6. Finely chop spinach and artichokes, then add to the greased baking dish.
  7. Add the next 3 ingredients and/or salt and pepper to taste.
  8. Combine and fold in half of the shredded cheese (we favor cheddar).
  9. Top with remaining shredded cheese.
  10. Bake at 350* for 30 minutes or until cheese is hot and bubbly.

This recipe is best served hot and pairs well with tortilla chips, bread and vegetable slices.


The BEST Ever Baked Chicken (from scratch)

After a recent Facebook poll of my four readers, I’m sharing my delicious recipe for the BEST ever baked chicken.

The key to this recipe is the cooking process. I sear the meat at a higher oven temp. to lock in the juices then cover it for a steaming effect and the result? Juicy, tender, flavorful chicken!

From scratch with love, here is my recipe.


The BEST Ever Baked Chicken (from scratch)

  • Servings: 4-6
  • Difficulty: easy
  • Print


1-1.5 lbs. boneless, skin-less, chicken breasts

4 Tablespoons butter (divided)

1/4 cup flour

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon paprika

salt & pepper to taste


  1. Pre-heat oven to 425.*
  2. Filet chicken breasts into four congruent pieces.
  3. Mix flour and spices together.
  4. Toss chicken in flour mixture to coat.
  5. Melt 2 tablespoons butter in a baking dish(in the preheated oven) for about 1 minute.
  6. Add coated chicken to the preheated pan.
  7. Top chicken with remaining butter (cubed).
  8. Bake at 425* for 30 minutes.
  9. Carefully turn chicken.
  10. Reduce heat to 350.*
  11. Cover baking dish with aluminum foil.
  12. Continue baking at 350*for an additional 20-30 minutes or until internal temperature reaches 165.*

Tips & Tricks

Put spices and flour into a zipper storage bag, add chicken and shake to coat.

If you prefer crispy chicken, do not reduce heat or cover, but still turn cutlets half way through cooking time.

Try out the recipe and let me know how it turns out!


Pancakes Anyone?

Who doesn’t love pancakes?

I pride myself on cooking from scratch with love for my family. I know every ingredient that goes into our bellies and I’m confident I feed their growing bodies healthy food. That being said, sometimes it’s nice to have a treat! Pancakes! Who doesn’t love pancakes?

There is something to be said about the satisfaction of taking a handful of ingredients and turning it into something delicious, that’s my pancakes and it’s the only pancake recipe you will ever need!

We use an all-purpose gluten free baking mix but regular flour will work just as well.

flour, sugar, baking powder, eggs, milk, vanilla, butter

flour, sugar, baking powder, eggs, milk, vanilla, butter

After heating a fry pan or griddle, slowly heat 4 TBS. butter in a small saucepan.

While the butter melts, mix the dry ingredients in a medium bowl and set them aside.



1 1/2 cup flour (sometimes I substitute 1/2 cup flour for cornmeal because I love corn cakes!)

2 TBS. sugar 



2 TBS. baking powder


Then in a separate larger bowl, whisk together

2 eggs




1 tsp. pure vanilla extract



By now the butter has melted; whisk it into the egg mixture with

1 c. cold milk

to cool the butter before adding to the egg mixture and then pouring in the dry ingredients.



Don’t mix too much, some lumps are okay.

Measure about 1/4 c of batter onto the buttered pan and wait for the bubbles.

When the edges look dry, flip and cook the other side for about 30 seconds.

That’s it! The perfect pancakes.

The Perfect Pancakes From Scratch

  • Servings: 4-6
  • Difficulty: easy
  • Print


4 Tablespoons butter (melted)

1 1/2 cups flour

2 Tablespoons sugar 

2 Tablespoons baking powder

2 eggs

1 teaspoon pure vanilla extract

1 cup cold milk


  1. Pre-heat pan or griddle to 350-375.*
  2. Sift dry ingredients in medium bowl.
  3. Mix eggs, vanilla, butter and milk in a large bowl.
  4. Slowly add dry ingredients to egg mixture.
  5. Combine until smooth (some lumps are okay, don’t over mix).
  6. Grease pan and pour batter in 1/4 cup increments.
  7. Watch for bubbles and wait for edges to look dry.
  8. Flip and cook for 30 sec.
  9. Plate, drizzle and ENJOY!!!

This recipe makes 12-14 perfectly fluffy pancakes!

Tasty Tip: Use the small sauce pan from melting the butter to heat up pure maple syrup for a buttery rich drizzle.

We also utilize our oven’s warming drawer to heat up our plates and syrup so we never eat a cold pancake.