Spiced Apple Cranberry Cider

Hot Spiced Cranberry Cider


  • 2 quarts apple cider *
  • 6 cups cranberry juice
  • 1/4 cup packed brown sugar
  • 4 cinnamon sticks
  • 1 1/2 teaspoons whole cloves
  • 1 lemon, thinly sliced
  1. In a large pot, combine apple cider, cranberry juice, brown sugar, cinnamon sticks, cloves and lemon slices. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes. With a slotted spoon, remove cinnamon, cloves, and lemon slices. Serve hot.


Apple Cider


  • 8 -10 apples (5 Gala, 5 Granny Smith)
  • 1/2-1 cup (1/2 white, 1/2 brown)
  • 4 tablespoons cinnamon (or 4 cinnamon sticks)
  • 4 tablespoons allspice


  1. Quarter your apples (no need to remove peel or seeds).
  2. In a large stock pot add your apples and fill with water–just enough to cover the apples.
  3. Add your sugar.
  4. Wrap your cinnamon and allspice in a doubled up cheese cloth and tie, and add this to the apples and water.
  5. Boil on high for one hour (uncovered) checking on it frequently.
  6. Turn down heat and let simmer for two hours (covered).
  7. Take off the heat after two hours of simmering and let cool.
  8. Remove spices and mash up the apples to a pulp like consistency (a potato masher works well for this).
  9. Once cool pour into a strainer over a large bowl. When most of the juice has drained away, put the remainder of the pulp into a doubled up cheese cloth and squeeze over the bowl until no more juice comes out.
  10. You can store in an air tight container in your refrigerator for up to a week or you can freeze it for later use if you like.
  11. Reheat in the microwave or on the stove and enjoy either plain or you can add caramel syrup or caramels, whipped topping with cinnamon.
  12. also you could make this a diabetic recipe by omitting the sugar and adding diabetic sweeteners to taste in place of the sugar or none at all.

Jamie Eason Turkey Meatloaf Muffins

If I had to think about one person that I would love to look like, it would be Jamie Eason. She maintains her femininity and yet looks very strong. I admire any woman that can take care of herself and maintain a successful business/career. But especially her. You can tell she’s the sweetest thing, and she’s a breast cancer survivor and still going strong. Much to admire!

I am going through her Live Fit 12 week program and found some of her tips and recipes interesting. This one is essentially turkey meatballs large sized….turkey muffins is really kind of a scary term, but that is what we will call them. The serving size of these guys for women is 2 and for men 4. You can really¬† make them as big or small as you like but you will need to portion and adjust your cooking time accordingly.

These are very tasty. Just enough seasoning, moist enough where you do not need a topping. Smokey from the cumin, spicy from the flakes, and garlicky with the garlic powder. Feel free to add in anything you’d like. I have thrown in some red bell peppers and roasted or sun-dried tomatoes. Yum! You can also use something else besides quick cooking oats which I never have on hand. Today, I used plain bread crumbs, but these really taste best if you have garlic croutons and crush them up to replace the quick cooking oats. Add mores fat but much more tasty. Besides, these little guys are already figure friendly. You can freeze these too, and they will stay in your freezer for a few weeks so you always have something tasty and low fat ready to go. NO MORE EXCUSES!

*slightly adapted


* 2 lbs ground turkey (or chicken)
* 3 egg whites
* 1 cup quick cooking oats (I like crushed up garlic croutons)
* 1/2 tsp ground cumin +
* 1/2 tsp dried thyme
* 2 tsp dry yellow mustard
* 2 tsp black pepper
* 2 tsp chili pepper flakes
* 1 tsp salt
* 2 tbsp garlic powder (2 cloves minced)
* 1 small onion (finely chopped)
* 2 celery stalks (finely chopped)
*celery salt, garlic salt, green onions to taste

1. Preheat oven to 375 degrees.
2. Spray muffin pan with canola or olive oil.
3. Mix all your ingredients together in one large bowl.
4. Roll the mixture into balls and place in muffin pan. Muffins should be about the size of a racquetball.
5. Bake for 40 minutes.

*Tip – bake one muffin or fry a piece of the mixture on the stove top to test if the seasonings are to your liking.

Makes 12 muffins.

Serving Size:
Women: 2 muffins
Men: 4 muffins

**I will be adding a cauliflower recipe soon that would make the perfect side dish soon!