Hi Friends! F I N A L  C O U N T D O W N...T-7 days until Thanksgiving and we wanted to share two of our family's tried-and-true recipes that will definitely be on our table next week. Now get your stretchy pants ready and ENJOY!

Maw Maw’s Cranberry Sauce Take 2

Fun Fact: This recipe was adapted from my grandmother’s cranberry sauce recipe. As a little girl, I always loved being in the kitchen with her and being a little helper (now that I’m older I realize how in the way I probably was...such a saint that woman was)! Anyways, this is one of those simple recipes that I was able to do with little assistance. Now we’ve just adjusted it a little bit over the years to incorporate some of our favorite flavors.


1 bag Fresh Cranberries

1 Orange (zest half and use all of the juice)

1 cup Water

¾ cup Sugar (can always go up to 1 cup if the cranberries are too tart)

1 Cinnamon Stick

Sprinkle of Nutmeg


  • In a medium saucepan, mix together cranberries, orange zest and juice, water, sugar, a sprinkle of nutmeg and the cinnamon stick.
  • Bring to a boil – should take about 5 minutes before the cranberry skins begin to pop.
  • Let shimmer for 15 minutes or until desired thickness.
  • Remove from heat and cinnamon stick. Serve or store in the fridge until Turkey Day!


Praise Yo’ Momma Mac & Cheese

Fun Fact: This recipe has been enjoyed more times than my waistline would care to admit. The basis of the name is that this Mac & Cheese was originally called Smack Yo’ Momma because it tastes so good you’ll want to smack yo’ momma…lol! I have never wanted to “smack my momma” after she cooked something so tasty so I changed the name to “Praise yo’ Momma”. I don’t care what you call it though – just get it in your belly!!


2 cups Shredded Mild Cheddar

2 cups Shredded Colby Jack Blend

1 cup Medium Cheddar

1 small box of Velveeta

1 box Elbow Macaroni or noodle of choice (Cavatappi is my favorite)

4 Eggs

3 cups Whole Milk

1 cup Heavy Cream

½ stick Butter

Salt and Pepper to taste


  • Preheat oven to 350 degrees. Grease a 13x9 pan with non-stick cooking spray.
  • Boil noodles as per box instructions until just undercooked. Quick rinse, drain and set aside.
  • Mix eggs, milk, cream, salt and pepper, whisk until well blended. Pour ½ of milk mixture in bottom of the pan. Add a layer of noodles then salt and pepper. Take shredded cheeses and combine in a bowl, give a quick toss. Top noodles with cheese mixture then place sliced Velveeta over the mixture. Be sure to work the cheese into the noodles and salt and pepper after each layer.
  • When you get to the top, layer the last of the cheese heavy on top. Take the rest of the milk mixture and pour over the noodles and cheese. Use a knife to poke holes so the milk mixture can get through to the bottom.
  • Next up…the butter. Melt the butter and pour over the whole thing. And don’t forget to salt and pepper!
  • Cover tightly with foil and bake for 45 minutes. Remove foil and cook an additional 5-10 minutes or until golden brown. Let stand for 15 minutes before serving. Stick a fork in it and you're done!

Cheers to Good Friends. Good Food. And Good Wine! Wishing you and yours for a fantastic Thanksgiving and be sure to let us know if you try either of these recipes out! Love, Sally + Amanda