Cranberry Orange Relish: Chicklets in the Kitchen Post

Cranberry Orange Relish

Cranberry Orange Relish

I’m jumping the holiday gun just a little. Since my posts appear on the 25th, I wanted to share this before your Thanksgiving holiday meal. This is the cranberry sauce I grew up with. It used to be right on the back of the 12 oz Ocean Spray fresh cranberry bag but this year when I looked, it wasn’t. I had to go to where it, and a good many other holiday recipes, are located and download it. This is also great because there’s no cooking, freeing up a burner on your stove for other things, like gravy!


Food Processor

Cutting Board



Rubber Spatula



1 12oz bag fresh cranberries

1 navel orange, unpeeled, cut into eighths and seeded

3/4 to 1 cup sugar


Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl.


Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer.

Makes about 3 cups.

NOTE: May also be prepared in a food grinder.

Per Serving: (1/4 cup) Cal. 67 (3% DV), Fat Cal. 0, Pro. 0g (0% DV), Carb. 17g (5% DV), Fat 0g (0% DV), Chol. 0mg (0% DV), Sod. 0mg (0% DV), Vit. A 4RE (0% DV), Vit. C 10mg (16% DV), Vit. E 0mg (0% DV), Calcium 6mg (0% DV), Folate 4Ug (0% DV), Zinc 0mg (0% DV), Pot. 40mg (1% DV), Dietary Exchange: Fruit 1

Thanks for stopping by Chicklets in the Kitchen. What is your favorite holiday recipe? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at


Tomato Soup: Chicklets in the Kitchen



It’s the end of summer and I have a glut of tomatoes, especially cherry tomatoes. Fortunately, the variety I chose for this year has that cherry tomato sweetness but isn’t too sweet. What to do with a giant bowl full of cherry tomatoes? Why tomato soup, of course! A few random Amish Paste and Early Girls found their way into the soup as well but it’s all good. The batch ended up making 3 pints of soup. Half a pint made it into my lunch but the rest I froze for future meals. Happy cooking and eating.


4 Quart Pot

Cutting Board


1 or ½ pint freezer containers

Immersion Blender



Bowl full of cherry tomatoes, washed

¼ cup sliced onion

2 med garlic cloves, sliced

Salt and pepper to taste


Slice the onion and garlic. Cut the tomatoes in half.

Add ½ cup of water to the pot.



Drop in the onion, garlic, and tomatoes, and salt and pepper.



Bring to a boil. Reduce heat to medium-low and simmer for about an hour.



Right in the pot, use the immersion blender to blend the mixture until smooth. Serve up bowls full for lunch or supper. Freeze the rest.



NOTE: I did not strain the blended soup to remove the seeds. I kind of like the seedy chew but if you don’t, go ahead and strain the seeds out.



Thanks for stopping by Chicklets in the Kitchen. What do you do with your tomato abundance? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at

Fall slaw for one

Because I cook for myself—and only myself—almost all of the time, I have trouble with recipes made for a crowd. Giant bowls of potato salad, pasta salad and my favorite Broccoli Crunch Salad are hard for me to polish off before they go bad.

My concerted effort to spend more time in the kitchen this month is paying off with a slew of new recipes to try. The one I’m sharing today, Fall Slaw, is a variation on the Fall Slaw with Asian Pears and Almonds that I found on GreenLiteBites.


Fabulous Fall Slaw | Arlene Hittle/Chicklets in the Kitchen Continue reading

How Breast Cancer Altered My Meals with Guest Chick Cheryl Norman

Please welcome back to the kitchen, Cheryl Norman! She’s here to help us learn how to fight breast cancer by eating the right kinds of foods. Congratulations on winning your battle and through it all never giving up! And yay on your newest release, RUNNING OUT OF TIME!

It’s October and Breast Cancer Awareness Month. In 2010, I Healthier Mayonnaise Recipe by Romance Author Cheryl Norman | chickletsinthekitchen.comunderwent surgery, chemotherapy, and radiation treatments to rid my body of breast cancer. Happily, I’m 3½ years as a survivor today, but I’m still under treatment. For two more years I will take estrogen-blocking medication, and I continue to monitor with follow-up appointments with my oncologists. I’ll do anything to prevent a recurrence of this disease, including changes in my diet. I hope what I’ve learned will help you, too. Continue reading

Drink Your Kale Smoothie

When I hear “Kale Week,” the first thing that pops into my mind is “Hell Week.” I bet Mary would agree.

I mean really … What is kale good for, besides decorating salad bars?Turns out kale makes a heck of a good green — but not mean — smoothie.

Surprise! It was delicious.

Surprise! It was delicious.

Yes, I said smoothie. If you can put spinach in a smoothie, why not kale? I’m not the trailblazer who came up with the idea, though. That honor goes to Tina at Carrots N Cake, who blogged about her coconut-kale smoothie more than a year ago.

I pinned the recipe to try — and try it I did. But at the time, I was doing Atkins. The recipe calls for a banana (which you might recall from previous posts is the highest-carb fruit). Continue reading

Kale Chips

I can’t believe this just happened. I was in the kitchen, testing out the kale chips recipe, when my 16 year old walked in and saw the bag on the counter.
“Kale! What’s kale?” he shrieked.
I said, “I’m making kale chips. Want to try some?”
He reached into the bag and ate a leaf. To that point, I’d only sniffed it. I was a little iffy when I noticed the bag said “A bold and bittersweet flavor.” It made me think of broccoli rabe, which is bitter and a very acquired taste. It took me a while to learn to like it but I do, so long as it’s smothered in garlic and/or cheese.
I turned to see his reaction. Continue reading

Cucumber Salad

I thought about it for a little while (all right… it was only a couple of seconds… I thought about what I had in my refrigerator and went from there) and decided I’d delve into the dank, mystical corridors of the cucumber salad.

Now, I’ve always loved this salad. It’s a refreshing dish that is light and palate cleansing. I’ve only seen it done in one restaurant, namely the California Grill on top of the Contemporary Hotel on the Walt Disney World property, overlooking the Magic Kingdom. The salad is usually served with one or two of the most excellent sushi dishes prepared by Yoshi… I wish I had a picture of it somewhere in my archives, but… oh wait! There it is! Continue reading

Susan G. Heino and the Birthday Meatloaf

I have to admit, I got a little scared when Susan mentioned those dreaded words:  meatloaf.   But after reading her recipe, I just might try it.  I have good intentions, really.  I just…  it’s meatloaf.  Read on and see if it’s something you’d like to do.

You can read more about Susan on her website.  So tell  me about this meatloaf of yours…

Continue reading


Don’tcha just love when your kids ask for a treat they think is yummy and it’s secretly good for them?

Enter the smoothie!!!

Now, I haven’t yet ventured into the world of wheat germ or other secret healthy ingredients.  But even so, how much better can a smoothie be?  Milk!  Calcium!  Protein!  Fruits!  Vitamins!  Load it up!

I’ve found my smoothies work best with a 1:1 milk to vanilla yogurt (not frozen) ratio, and then fruit added to taste.  Depending on the amount of fruit, you might need to up the yogurt.  Right now the kids are all about strawberry smoothies, but for a while we were peanut butter and banana fans.  Throw everything in a blender and off you go.

I mean, seriously!  Three or four ingredients in a snack that are good for them???  What’s not to love?  Not to mention it’s almost time for strawberry AND blueberry picking again.

Do you smoothie?  What’s your favorite recipe?

The Elvis Smoothie

We’ve been sick in our house. Some of us for only a few days, others (namely, the Teensy Bitsy One) for longer. When one is not feeling so hot, often the pediatrician recommends what they call the BRAT diet. This is Bananas, Rice, Applesauce, Toast. REALLY boring and guess what? It totally makes a kid into a brat. Because how long can you live on that stuff? Sheesh!

So after days of this, I asked the doctor whether there was anything else I could add. I was given a few more options, including yogurt and a little bit of peanut butter for protein.

AHA! I thought. I’ll make her a smoothie. That way she will get nutrition but will think she’s getting the treat she wanted. Continue reading