Ingredients

  • 2 cups cranberries (wash in cold water)
  • 3-4 cups sliced apples (Granny Smith)
  • 1 cup granulated sugar
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 1 cup oatmeal (I use gluten-free)
  • 1/2 cup flour (I use almond flour)
  • 1/3 cup butter

Faith Berens – Gluten Free


CranApple Casserole Bake

Our family makes this recipe every year for Thanksgiving and Christmas. It was a traditional side dish, lovingly prepared and served each year at family gatherings when my Aunt Betty was alive. Aunt Betty had the gift of hospitality and she absolutely loved hosting for the holidays. Sadly, she passed away due to kidney cancer several years ago, but one way we help keep her traditions going is to make some of her favorite recipes.

 

Directions:

Sprinkle lemon juice over apples. Combine cranberries, apples, granulated sugar, and salt and place in a Pyrex baking dish 9×9 or 9×13.

In a separate bowl, make a crumble out of the brown sugar, oatmeal, flour, and butter and spoon on top of the apple mixture.

Bake for 1 hour

Image provided by: https://www.needpix.com/photo/945891/cake-streusel-cake-baked-cake-mould-bake-sugar-coffee-party-streusel-sweet-dish

Ingredients

  • 2 cups baked sweet potatoes
  • 2 eggs, beaten
  • 1 1/2 cup sugar
  • 1/4 tsp nutmeg
  • 1 cup Milk
  • 1/2 tsp cinnamon
  • 1 stick of butter
  • 1/2 cup brown sugar
  • 1/2 cup chopped pecans
  • 3/4 cup corn flakes

 Jace Clark – Sweet Potato Skeptic


Sweet Potato Casserole

This is a traditional recipe that I received from a lady at church. I have been making it for over 20 years and it’s always a popular request. I didn’t even like sweet potato casserole until I found this one!


Directions:

  1. Mix together the sweet potatoes, eggs, regular sugar, nutmeg, milk, and cinnamon.
  2. Place in 9×9 buttered dish.
  3. Bake at 350 degrees for 35-40 minutes.
  4. Mix topping (butter, brown sugar, pecans, and corn flakes) in a separate bowl.
  5. Spread topping over  potato mixtre and bake an additional 15 minutes at 350 degrees

 

 

Ingredients

  • 4 apples
  • 4 oranges (seedless)
  • 2 bags of cranberries
  • 2 cups raw honey

 Peggy Ployhar– In-the-Raw


Raw Cranberry Relish

This cranberry relish recipe is one my grandmother and mother made every holiday season and one I have incorporated into my own family holiday cooking schedule. Not convinced yet? My husband used to hate cranberry relish, now he looks forward to it every holiday season.

 

Directions:

  1. Wash, seed and cut the apples into wedges (leaving on the skins)
  2. Wash the oranges and cut into wedges (leaving the rinds on – trust me)
  3. Wash cranberries
  4. Using a food grinder, grind all the fruit together
  5. Mix the honey into the ground fruit
  6. Let sit at least 8 hours before serving

Hint: This recipe freezes very, so I make a double batch before Thanksgiving and then freeze the other half for Christmas.

Image provided by: https://www.flickr.com/photos/jbrons/5216172956

 

Ingredients

  • 1 lb diced smoked sausage
  • I can corn or other veggies
  • 1 can sliced mushrooms
  • 1 can black olives
  • I can diced tomatoes
  • 1/2 cup diced onion
  • 1/2 cup diced green pepper
  • 4 cups of rice
  • 4 1/2 water

Cammie Arn – Instant Pot Meal


Sausage Rice Casserole

Makes for a great meal when you are tired of Turkey.


Directions

  1. Mix all of the ingredients together and place in a large rice cooker or Instant Pot. 
  2. Use the white rice setting on my rice cooker or the rice setting on my Instant Pot.

 

Ingredients

  • Chopped pecans, walnuts or cashews
  • 3/4 cup brown sugar
  • 1/2 cup butter
  • 1/2 cup chocolate chips

Dawn Spence – Sweet Finish


Toffee Fudge

This is what we had when we got together for Christmas Eve. My mom always made finger foods and this wonderful toffee. It reminds me of my grandmother who was an avid cookie and candy maker. But, now that I eat low-carb and sugar-free I have added some substitutions as well below.

 

Directions:

  1. Sprinkle the bottom of a 9″ square pan with chopped pecans, walnuts or cashews.
  2. In a saucepan combine the brown sugar and butter.
  3. Bring to boil.
  4. Stir constantly for 7 minutes exactly.
  5. Remove from heat and spread over nuts.
  6. Sprinkle with chocolate chips and cover for 5 minutes.
  7. When chocolate is melted spread evenly and cut into squares.
  8. Refrigerate until cool and set.
  9. Remove and break into squares.
  10. Keep in an airtight container.
    Omit nuts if desired.
    Omit chocolate for tender nut brittle.

Low-Carb Option: Substitute 3/4 cup brown Swerve for the brown sugar, change the butter to Earth Balance and use Lily’s dark chocolate chips or Enjoy dairy-free chocolate chips.

 

 


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