Mom Friendly Meals Monday!

I always tell my friend Angie over at IMO that I am going to participate in her weekly recipe hop, and then never follow through. Why? Because my recipes usually don't involve measuring so they are hard for most people to follow. Honestly, that's not the real reason. The real reason is that sitting at work, I don't have access to the "base" recipe I use to create my own, so I just give up. This week, I am trying to utilize my son's Sunday nap to prepare a post ahead of time. And to make up for my previous laziness, I will share two!

First is very easy for Thanksgiving. I for one LOVE cranberry sauce and could not eat my Thanksgiving meal without it. No question. However, the canned stuff? Nasty. Is that even real cranberry or some type of gelatinous mass that tastes pretty much like the inside of a tin can? Fear not, making your own is not that difficult and may even convert a few non-cranberry-sauce eaters this year. Here goes:

1 bag of cranberries (found in the fruit/veggie section of the grocery store)
1 naval orange
1/2 or so cup of sugar, to taste

This is IT: rinse the cranberries, pick out the one or two duds that may be floating around, and dump them into a saucepan. Put the heat on about low-medium (a 4 if you are electric). Add sugar, and the juice and zest of the orange. Stir well. Then move on to another task, coming back to stir every 5-10 minutes or so until you have, well, the consistency of cranberry sauce. The berries "pop" and the sugar helps them form the "jelly" consistency. This will be nothing like the canned crap. Put into a container, let come to room temp, and store in fridge. It's best to make it one day ahead so it gets cool and the flavors meld. Will last in fridge about 3-4 days, in freezer a few weeks.

If you feel confident you can always add extra spices like nutmeg or ginger, but I actually prefer the plain cranberry-orange combo. My husband got fancy this year and made candied orange peels to put on top. We're food nerds, but in all honesty the hardest thing about this recipe is cleaning the sticky pot afterwards.

Okay, so I had planned on giving y'all the crazy delicious pumpkin pancake recipe that my husband raved was one of my best recently, but I can't find it online and now I must shuffle through all my random recipe papers at home to find it. Since I promised two, here is a link to my absolute favorite dessert, and this would not be any easier if you had 3 extra hands. It literally take 15 minutes or less to mix, and if you use one of those refrigerated Pillsbury crusts, it's virtually mess free! If you get tired of the fruit pies and love chocolate, you will love Chocolate Chess Pie. A Southern favorite. I could eat it every day!

If you like these and want to know what the pumpkin pancakes are all about, PLEASE click my Picket Fence linky. I am currently number 80 and would love to get on one of the first 2 pages again. I'll make a deal, if I get 10 votes today, I will post the pancake recipe tonight. I should let you know that I am a really, really, really good cook.

And modest to boot...