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    Cranberry-Apple Cider

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    Ingredients

    Ingredient Quantity / Notes
    Cranberry-Apple Drink ~4 cups (or to taste)
    Sweetener / Sugar Substitute To taste
    Thawed/Frozen Lemonade Concentrate ¼ cup
    Cinnamon Sticks 2 sticks
    Whole Cloves ½ tsp
    Whole Allspice ¼ tsp
    Light Rum (Optional) ¼ cup
    Cheesecloth (for spices) 1 bag or covered strainer

    Instructions

    Step Details
    1. Combine & Heat
    • In a large saucepan or crockpot, combine cranberry-apple drink, sweetener, and lemonade concentrate.
    • Tie cinnamon sticks, cloves, and allspice in a cheesecloth bag; add to the pot.
    2. Simmer or Crockpot
    • Bring to a boil; cover, reduce heat, and simmer for about 10 minutes.
    • OR set crockpot on high and let it heat until hot.
    3. Finish & Serve
    • Remove from heat or switch crockpot to “warm.” Discard spice bag.
    • Stir in rum if desired.
    • Garnish with lemon slices, cinnamon sticks, or a clove-studded orange.


    Glazed Carrots

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    Ingredients

    Ingredient Quantity / Notes
    Carrots 1 bag (approx. 1 lb)
    Butter 1 Tbsp
    Brown Sugar 1 Tbsp (or to taste)
    Salt & Pepper Dash (to taste)
    Diced Onions ½ cup
    Minced Garlic ½ Tbsp
    Honey (Optional) 1 Tbsp

    Instructions

    Step Details
    1. Pre-cook Carrots
    • Boil or steam carrots until tender, then drain.
    2. Make Glaze
    • In a saucepan, combine butter, brown sugar, onion, garlic, salt (and honey if desired).
    • Cook until well mixed.
    3. Glaze Carrots
    • Add the cooked carrots to the glaze.
    • Season with salt and pepper to taste. Serve warm.




    Mexican Bean Dip

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    Ingredients

    Ingredient Quantity / Notes
    Bean Dip (small can) 1 can
    Mayonnaise ½ cup
    Sour Cream ½ cup
    Avocados (or 2 large), mashed with lemon juice 3 avocados + 2 tsp lemon juice
    Lawry’s Taco Seasoning 1 pkg
    Chopped Lettuce As desired
    Chopped Tomatoes As desired
    Black Olives (2 small cans, chopped) As topping
    Cheddar Cheese, grated ½ cup
    Monterey Jack Cheese, grated ½ cup

    Instructions

    Step Details
    1. Layer Bean Dip
    • Spread bean dip on a large round plate (or shallow dish).
    2. Add Avocados
    • Spread mashed avocados (with lemon juice) on top of the bean dip.
    3. Mayo/Sour Cream Mix
    • Combine mayonnaise, sour cream, and taco seasoning in a bowl.
    • Spread over the avocado layer.
    4. Top with Veggies & Cheese
    • Sprinkle chopped lettuce and tomatoes on top.
    • Add grated Cheddar and Monterey cheese.
    • Finish with chopped black olives.
    5. Serve
    • Serve cold with Doritos or tortilla chips.


    Wassail

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    Ingredients

    Ingredient Quantity / Notes
    Sugar ½ cup
    Water 2 cups
    Whole Cloves 5
    Allspice Berries 4
    Cinnamon Stick 1 stick
    Fresh Ginger Root ½ piece (peeled, optional)
    Orange Juice 2 cups
    Lemon Juice 1 cup
    Apple Cider or Juice 1 quart

    Instructions

    Step Details
    1. Boil Sugar & Water
    • Combine sugar and water in a pot; bring to a boil, then remove from heat.
    2. Infuse Spices
    • Place cloves, allspice, cinnamon stick, and ginger root in a strainer or cheesecloth bag.
    • Add the bag to the hot sugar water and let stand in a warm place to steep.
    • Remove spices after desired flavor is reached.
    3. Add Juices
    • Stir in orange juice, lemon juice, and apple cider (or apple juice).
    • Bring to a boil again and serve warm.
    4. Optional Flavoring
    • Add a splash of rum, brandy, or flavoring if desired.




    Yorkshire Pudding

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    Ingredients

    Ingredient Quantity / Notes
    Flour 2 cups
    Eggs 4
    Salt Pinch
    Milk & Water Enough to make a thin “pancake-like” batter

    Instructions

    Step Details
    1. Mix Batter
    • In a bowl, add flour, eggs, and a pinch of salt.
    • Beat very well until smooth.
    2. Thin with Milk & Water
    • Gradually add milk and water to reach a thin batter consistency (similar to pancake batter).
    3. Pour into Hot Grease
    • Preheat oven to 400–450°F.
    • Use a “dripper” or roasting pan that has hot grease (e.g., meat drippings) in it.
    • Carefully pour the batter into the pan.
    4. Bake & Serve
    • Bake at 400–450°F until it’s puffed up and golden (raises about 1½–2 inches).
    • Cut into squares and serve with gravy.


    Turkey Stuffing

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    Ingredients

    Ingredient Quantity / Notes
    Dry Bread Cubes 1½ large loaf (broken up the night before)
    Onion 1, ground or finely chopped
    Apple 1, peeled & cored
    Parsley 1 bunch
    Celery Stalks 4 large, chopped
    Sage ½ tsp (or to taste)
    Salt & Pepper To taste
    Garlic Salt (or Powder) To taste
    Onion Salt (or Powder) To taste
    Butter, melted ½ cube
    Eggs 2, well beaten
    Consommé Soup As needed (diluted with hot water for moisture)

    Instructions

    Step Details
    1. Prep Bread
    • The night before, cube or tear bread and place in a bowl to dry out.
    2. Grind Veggies & Apple
    • Next day, grind or finely chop onion, apple, parsley, and celery.
    • Add to bread cubes and mix thoroughly.
    3. Season & Add Butter
    • Sprinkle in sage, salt, pepper, garlic salt/powder, and onion salt/powder to taste.
    • Stir in melted butter.
    4. Bind with Eggs & Consommé
    • Mix in the beaten eggs.
    • Gradually add consommé (diluted with hot water) until mixture is moist but not soupy.
    5. Stuff or Bake Separately
    • Use to stuff turkey cavities after buttering them, or bake in a pan (baste with turkey drippings if desired).
    • Adjust seasonings if you use garlic/onion powder (you may need more sage). Sage is key to flavor.





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