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Gail Kittleson's Mellow Sugar-Free Cranberry Chutney

 When Gail Kittleson’s not steeped in World War II research, drafting scenes, or deep in one edit or another, she does a limited amount of editing for other authors. She also facilitates writing workshops and classes, both in Iowa and Arizona, where winters find her enjoying the incredibly gorgeous Ponderosa forest under the Mogollon Rim. Favorites: walking, reading, meeting new people, and hearing from readers who fall in love with her characters. Learn more about Gail HERE.

Gail's Latest Book Release: A Purpose True

Southern France - Spring, 1944

German panzer units crisscross the region, dealing ruthless reprisals against the French Resistance, and anyone suspected of supporting its efforts. Secret Operations Executive (SOE) agent Kate Isaacs is tasked with providing essential radio communications with the Allies, while her guide, Domingo Ibarra, a Basque shepherd-turned-Resistance fighter, dedicates himself to avenging the destruction of his home and family.

Thrown together by the vagaries of war, their shared mission, and common devotion to liberty, the last thing Kate and Domingo anticipate is the stirring of affection that threatens to blossom into love. But how can love survive in the midst of the enemy’s relentless cruelty toward innocent citizens? Everything hinges on the success of the Allied Invasion - L’Invasion. Buy the book HERE.


Gail's Mellow Sugar-Free Cranberry Chutney


1 cup water
1/3 cup dry Xylitol
1/2 cup vinegar
12 oz. fresh cranberries
1/2 teaspoon cinnamon
1/4 teaspoon ginger
pinch allspice
pinch cloves
1 cup chopped apples

Boil water with dry Xylitol. Add vinegar, fresh cranberries, cinnamon, ginger, allspice, cloves and chopped apples. Bring back to a boil and simmer for ten minutes. Serve warm with turkey, turkey burgers, or pork chops. Keeps well refrigerated.

Christmas Divinity


If you love light and fluffy sweetness, here's a yummy recipe to make this Christmas Season!

2 cups sugar
1/2 cup water
1/3 cup corn syrup
2 egg whites
1 teaspoon vanilla extract
pinch salt
1 cup chopped pecans

In a heavy saucepan, combine sugar, water, and corn syrup and cook until sugar is dissolved and comes to a boil. Cook over medium heat, without stirring, until a candy thermometer reads 250-265 degrees (hard-ball stage). Remove from heat. 

Meanwhile, beat egg white in a large mixing bowl, until stiff peaks form. On high speed, carefully pour hot syrup in a slow, steady stream into the egg whites. Add vanilla and salt. Beat on high speed until candy loses its gloss and holds its shape, about 10-12 minutes. Stir in pecans. Drop by teaspoonfuls onto waxed paper. Makes 36 pieces. 
Click here for a printable version of this recipe.

Party Sausages

Here's a recipe to try this holiday season for a family gathering. Enjoy!

2 - 14 oz. Lit'l Smokies smoked sausages
1 bottle (8 oz) Catalina salad dressing
1 bottle (8 oz) Thousand Island dressing
1/2 cup brown sugar
1/2 cup pineapple juice
1/4 cup minced onion

Heat sausages in large skillet with 1 tablespoon oil. Transfer cooked sausages to slow cooker. Add remaining ingredients to skillet. Cook and stir over medium heat until sugar is dissolved. Pour over sausages. Heat on low for 1-2 hours. Serves 16.
Click here for a printable version of this recipe.

Thanksgiving Menu Ideas

Here are a few Thanksgiving recipe ideas to serve with your turkey tomorrow. 

Have a Happy Thanksgiving! 











Mom's Turkey Dressing


Here's my mom's wonderful turkey stuffing recipe that she makes every year for Thanksgiving. Enjoy! 

6 tablespoons chopped onion
1/4 cup butter
1/3 cup hot turkey broth
*8 cups dry bread cubes (10-12 slices). 
1 1/4 teaspoon poultry seasoning
1 1/4 teaspoon sage
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Turkey giblets and meat from neck/wing
1 cup chopped celery
1 package cornbread stuffing mix, prepared as package directed
1 package turkey stuffing mix, prepared as package directed

Preheat oven to 350 degrees. In a small saucepan, saute onion in butter. Stir in turkey broth. In a large bowl combine dry bread cubes, poultry seasoning, sage, salt, and pepper. Pour butter mixture over bread crumbs and toss to moisten. May add more broth, if needed. Mix in giblets and turkey meat. Stir in chopped celery and prepared stuffing mixes. Mix everything together and place in a foil-lined roasting pan. Bake for 30-60 minutes until edges turn crisp and brown. Serves 20-24.

*Dry bread cubes beforehand, slice and cube and freeze until ready to use. Do not use store bought as it is too hard.
Click here for a printable version of this recipe.

Refrigerator Mashed Potatoes

Here's a recipe I enjoy making for family gatherings. So easy and can be prepared a day ahead.

5 pounds red potatoes (9 large), diced and unpeeled
6 oz package cream cheese
1 cup sour cream
2 teaspoons onion salt
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter

Cook potatoes in boiling salted water until tender. Drain. Mash until smooth. Add remaining ingredients and beat until light and fluffy. Place in oblong baking pan. Cool, cover, and place in refrigerator. May be used anything within two weeks. May reheat in microwave or a 350 degree oven until heated through, about 20-30 minutes.
Click here for a printable version of this recipe.

Tracey Lyon's Pumpkin-Spice Angel Food Cake

An Amazon Top Ten bestselling historical romance author of the Adirondack Pinkertons and the Women of Surprise series, Tracey Lyon's novel A Changed Agent was a 2017 National Excellence in Romance Fiction Award finalist. She sold her first book on 9/9/99! Her books have been translated into several languages and are available in print, digital and audio formats. A true upstate New Yorker, Tracey believes you should write what you know. Her historical romances are all set in the New York State area. Tracey considers herself a small town gal who writes small town romances. You can learn more about Tracey and her books by visiting her website at www.traceyjlyons.com.



Tracey's Latest Book Release: The Heart of An Agent  
Former Pinkerton spy Lily Handland has always dreamed of a quiet, safe life, free from chasing criminals and putting herself at risk. So when the opportunity to invest in a failing Great Camp in the Adirondacks comes to her attention, she quickly jumps at the chance.

Filled with grief, widower Owen Murphy wants to run away from it all. Though he’s worked hard to forge a future for himself, his guilt has kept him mired in the past. But all that changes when a headstrong, mysterious woman shows up at Owen’s door. Together, as Lily and Owen restore the beauty of the Great Camp, he begins to finally see a future. But will learning about Lily’s past destroy it all? Buy the book HERE.

Tracey's Pumpkin-Spice Angel Food Cake

1 package boxed Angel food cake mix (I use a 1-step brand)
1 ¼ cup water
½ cup canned pumpkin
¼ teaspoon cinnamon
¼ teaspoon ground ginger
½ teaspoon nutmeg

Preheat oven to 350 degrees F. Using an electric mixer, beat cake mix, water, pumpkin and spices. Pour batter into a tube pan/angel food cake pan and bake for 35-40 minutes. Cool cake completely before removing it from the pan. Serve with orange sherbet.

Creamy Vegetable Soup


Here's a recipe I like to make when I serve Christmas Chicken Pie. Enjoy! 

1 medium onion, chopped
3/4 cup butter
1/2 cup flour
4 cups chicken broth
2 cups milk
2 cups half and half cream
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
5 cups chopped cooked mixed vegetables (broccoli, carrots, cauliflower)

In small saucepan, melt butter and saute onion until tender. Add flour, then cook and stir till bubbly. Gradually add broth to this mixture. Cook and stir until thickened, about five minutes. Stir in the milk, cream and seasonings. Add vegetables. Cook gently until heated through. Makes 8-10 servings.
Click here for a printable version of this recipe.

Carrot Cake

Here's another delicious recipe from my childhood that reminds me of autumn.

1 1/2 cups butter or margarine
2 cups brown sugar
4 eggs
2 teaspoons vanilla
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups grated carrots
1 cup crushed pineapple (drained)
1 cup chopped nuts

Cream Cheese Frostin
g:
8 oz. package cream cheese, room temperature
6 tablespoons butter
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 1/2 - 3 cups powdered sugar
1 cup chopped nuts

Preheat oven to 350 degrees. Line two 9 inch cake pans with waxed paper and spray with grease. In large mixing bowl, cream together butter and brown sugar. Add eggs one at a time along with vanilla extract. In small bowl, mix together flour, baking powder, salt, cinnamon, and nutmeg. Add to butter mixture, mixing well. Fold in carrots, pineapple, and nuts. Pour batter into pans. Bake for 55-60 minutes until edges have pulled away from sides and toothpick inserted into the center comes out clean. Cool on cake rack.

In small bowl, mix cream cheese, butter, lemon juice, and vanilla. Add powdered sugar and mix until smooth. May add more powdered sugar to desired consistency. Frost layers. Sprinkle top with chopped nuts. Serves 12-16.
Click here for a printable version of this recipe.

Chocolate Macadamia Nut Clusters


Here's a delightful recipe, and so easy to make. Enjoy at any time of the year! 

11.5 oz. Ghiradelli Semi-Sweet Chocolate
6 oz. roasted Macadamia nuts, chopped

Line mini muffin pan with mini baking cup liners. In a medium glass bowl, melt chocolate in microwave in 2 minute increments until silky smooth. Stir in chopped nuts until combined. Spoon into baking liners and allow to dry until chocolate has set. Makes 24 cups.
Click here for a printable version of this recipe.

Cranberry Almond Cookies


Here's a yummy recipe to try during the holidays.

1 cup butter, softened
1 cup brown sugar, packed
1 cup sugar
2 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 cups white chocolate chips
1 cup dried cranberries
1 cup slivered almonds

Preheat oven to 350 degrees. In large mixing bowl, cream together butter and sugars. Mix until light and fluffy. Add eggs and vanilla. Mix well. In small bowl, combine flour, salt, and baking soda. Add to butter mixture and mix well. Stir in dried cranberries, white chocolate chips, and almonds. Drop by teaspoon 2" apart on parchment lined baking sheets and bake for 10 minutes until golden brown. Makes 4 dozen. Enjoy!
Click here for a printable version of this recipe.

Slow-Cooked Recipes

Here are a few recipes to make in your slow cooker.