Mango Cranberry Sauce / Chutney

This is not your typical cranberry sauce but tastes great!



1 12 oz. bag of Cranberries (Craisins are fine)

1/2 Cup of High Pulp Orange Juice

2 Ripe Mangos

In a Food Processor blend cranberries until they are cut up in small pieces.  Add 1/2 cup of OJ and blend in Food Processor.  Fold in Mangos with a spatula.  Eat right away or store in Fridge.  It can be freezed as well.

Old-Fashioned Apple Pie 1/2 Recipe (marth stewarts)

Apple Pie – 1/2 Recipe (double it for a full pie)

“Apple pie conjures warmth, aroma, taste, and togetherness. This one is filled with Granny Smith apples and is tucked into a buttery crust.”Martha Stewart

photo from
photo from


Pate Brisee (Pie Dough)

Flour for rolling out Pie Dough

12 Granny Smith apples, peeled, cored, and sliced

3/4 cup sugar (or 1/2 cup of Honey)

Zest and juice of 1 lemon

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

Pinch ground cloves

2 tablespoons all-purpose flour

For Pie Top:

2 tablespoons unsalted butter – for dotting apple mix

1 large egg, beaten – to brush on top of crust

Sugar – sprinkle over top of crust after brushing with egg


  1. Heat oven to 375 degrees. On a lightly floured surface, roll out pate brisee into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Press one pastry circle into the pie plate. Place the other circle on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes.

  2. In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan. Dot with butter, and cover with remaining pastry circle. Cut several steam vents across top. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with additional sugar.

  3. Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.

Recipe by Martha Stewart

Double Layer Pumpkin Pie (1/2 Recipe)

photo by Kraft
photo by Kraft

This is a modified half recipe for Kraft’s Double Layer Pumpkin Pie (double it for a full recipe)

2 oz. (¼ of 8-oz.pkg) Philadelphia
Cream Cheese Softened

½ TBSP Milk

½ TBSP Sugar (I use Honey instead)

MIX in Large Bowl until well blended: Cream Cheese, ½ TBSP Milk & Sugar (or honey)

½ Tub (4 oz.) COOL WHIP, thawed, divided in half

Gently STIR in half of the Cool Whip. Spread onto bottom of crust(s).

 ½ cup Milk

½ Can of Pumpkin Puree (7.5 oz)

1 Pkg. (4 serving size each) Jello Vanilla Flavor Instant Pudding & Pie Filling

½ tsp. Ground Cinnamon

¼ tsp. Ground Ginger (or fresh)

1/8 tsp. Ground Cloves

POUR ½ cup Milk into large bowl.

ADD: Pumpkin, Pudding & Spices

BEAT with Wire Whisk 2 min. or until well blended. (Mixture will be thick).

Spread over cream cheese layer.

REFRIGERATE 4 Hours or until set.

Dollop with remaining Whipped Cream

½ Honey Maid Graham Pie Crust 3 oz. Or several tiny graham crusts

Makes 5 Servings

Candied Yams by Christopher

Christopher’s Candied Yams

  • 1 Large Bottle of Burbon
  • 12 oz. Maple Syrup
  • 1 fresh Lemon squeezed
  • 1 cup Brown Sugar (packed)
  • 1 teaspoon Salt
  • 1 teaspoon Nutmeg
  • 1 teaspoon Cinnamon
  • 1 teaspoon ground fresh Ginger Root
  • 1 teaspoon of Vanilla
  • 1/2 stick Butter
  • 6 regular sized Sweet Potatoes (cubes)
  • 1 cup of Honey – drizzle on top the last hour of simmering


  • Cube six sweet potatoes (do not put in water)
  • Do not ever stir this recipe – just simmer
  • Pineapple can be added or pineapple juice if you want
  • Put all ingredients together in a big pot (except the honey) and let it simmer for most of the day.
  • It is ready when it starts to thicken and the sweet potatoes are tender.
  • Add the honey by drizzling it on top during the last hour of cooking

PECAN PIE ½ Recipe

pecan-piePECAN PIE  ½ Recipe

Preheat oven to 400 degrees

½ cup Light Brown Sugar

1/8 cup White Sugar (or honey and karo)

¼ cup Butter

1 Egg

½ TBSP Flour

½ TBSP Milk

½ tsp Vanilla

½ cup chopped Pecans

In large bowl:

Beat Eggs until foamy

Stir in Melted Butter

Stir in Sugars & Flour and mix well

Last add the milk, vanilla and nuts

Pour into unbaked mini pie pans that have a bottom layer of pie crust (no top)

Bake in preheated oven for 10 minutes at 400 degrees.

Reduce Temp. to 350 degrees and bake for 30 – 40 minutes or until done.


This is a 1/2 Recipe – double it for a fullsized Cheese Cake or Click Here for Recipe.


Ingredients : ½ Package Graham Crackers (approx ½ Cup) or use Honey Graham Crumbles

1/4 Cup Sugar

1/8 Pound (½ stick) Sweet Butter, melted

1. In a food processor, pulse the graham crackers and sugar together into course crumbs

2. Slowly pulse in the melted butter.

3. Spread the mixture onto the bottom and up the sides of a 10″ springform pan (don’t pack too tightly).




Ingredients : 2 Eggs

1.5 Packages Cream Cheese

½ Cup Sugar

½ Tablespoon Vanilla

1/8 Teaspoon Cardamom (optional)

1. Break up one package of cream cheese into pieces, and add it along with 1 egg to the processor. Pulse till smooth.

2. Do the same with another package of cream cheese plus 1 more egg.

3. Add the vanilla and cardamom, and pulse till smooth with no lumps.



1. Preheat oven to 350°

2. Pour the filing carefully over the crust, and bake for 50 minutes




Ingredients : ½ Pint Sour Cream

½ Teaspoon Vanilla

¼ Cup Sugar

Process till smooth.



1. After cheesecake has baked for 50 minutes, remove from over and pour

on the topping.

2. Return to oven for ten more minutes.

3. Remove from oven and cool overnight.

Pumpkin Pie Minis

mini-pumpkin-piesThis recipe is for a half of a pumpkin pie – great for mini pies. Double it for traditional full pie.

  • 1/4 cup + 2 Tbl. Sugar
  • ¼ tsp. Salt
  • ¼ tsp. Ginger
  • 1/8 tsp cloves
  • 1 large egg
  • ½ can Pumpkin
  • ½ can Evapo Milk
  • 6 or more baby graham mini pie shells

Bake preheated oven at 425 for 15 minutes

Reduce temp to 350 and bake 40-50 minutes or until knife inserted near center comes out clean.

Cool on wire rack for 2 hours then serve or refrigerate.


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