FRESH CRANBERRY SAUCE

Tequila Blanco, Orange Liqueur, Fresh Pressed Blood Orange, Agave, Lime

BLOOD ORANGE MARGARITA

Merlot, Calvados Apple Brandy, Lemon, Cinnamon Bark Simple, Apple Cider, Fresh Pear, Apple and Red Grape

HARVEST SANGRIA

Redemption Bourbon, Ginger Liqueur, Vanilla Bean, Lemon, Hard Cider

BOURBON HAYRIDE

PUMPKIN PIE

APPLE PIE

ALL NATURAL PAN GRAVY

CHEESY BROCCOLI CASSEROLE

BUTTERNUT - CORN HASH

ROASTED RAINBOW CARROTS

ROASTED BRUSSELS SPROUTS

WHIPPED SWEET POTATO

GARLIC & HERB MASHED POTATOES

Rinse the cranberries and pick out any stems or soft berries. In a medium saucepan combine the water and granulated sugar over medium heat. Stir until the sugar dissolves and the mixture begins to simmer (about 2–3 minutes). Add the cranberries, stir to submerge, and return to a gentle simmer.

Combine and simmer

Simmer the cranberries, stirring occasionally, until most berries have popped and the mixture thickens slightly, about 8–10 minutes. Use the back of a spoon to gently mash a portion of the berries if you prefer a less chunky sauce.

Cook until bursting

Stir in the orange juice, orange zest, and lemon juice. Continue to simmer for 2–3 minutes so the citrus flavors meld with the cranberries.

Add citrus

Tuck the rosemary and thyme sprigs into the sauce and simmer gently for another 3–4 minutes to infuse their aroma. Do not boil vigorously; keep a low simmer to avoid breaking down the citrus brightness.

Infuse herbs

Remove and discard the rosemary and thyme sprigs using tongs or a slotted spoon.

Remove herbs

Stir in the salt and ground black pepper. Taste the sauce: if you prefer it sweeter or glossier, whisk in 1 tablespoon honey or maple syrup while the sauce is warm.

Adjust seasoning and sweetness

Transfer the sauce to a bowl or jar and let it cool at room temperature for 30–45 minutes. The sauce will thicken as it cools. For a smoother texture, pulse briefly with an immersion blender (1–2 short pulses).

Cool and thicken

Cover and refrigerate for at least 2 hours before serving to allow flavors to meld (overnight is best). Bring to near room temperature or serve chilled. Yields approximately 1/2 quart.

Chill before serving

fresh cranberries

granulated sugar

water

orange zest (finely grated, from about 1 orange)

orange juice (freshly squeezed)

fresh lemon juice

fresh rosemary (whole small sprigs)

fresh thyme (optional)

salt

ground black pepper

honey or maple syrup (optional, for added sweetness/shine)

Begin by rimming your glass with salt. To do this, take a lime wedge and run it along the rim of your glass. Then, dip the rim into a small plate of salt until it is evenly coated.

Prepare the Glass

Cut the blood orange in half and use a juicer or reamer to extract fresh juice, measuring out 1 oz. Set aside.

Juice the Blood Orange

In a cocktail shaker, combine 2 oz of Tequila Blanco, 1 oz of Orange Liqueur, 1 oz of Fresh Pressed Blood Orange Juice, 0.5 oz of Agave Syrup, and 0.5 oz of Fresh Lime Juice.

Mix the Ingredients

Add 1 cup of ice to the cocktail shaker. Secure the lid and shake vigorously for about 15-20 seconds until the mixture is well chilled.

Shake

Strain the mixture into the prepared glass filled with fresh ice or without ice, depending on your preference.

Strain and Serve

Garnish with a slice of blood orange on the rim of the glass for a vibrant presentation.

Garnish

Tequila Blanco

Orange Liqueur

Fresh Pressed Blood Orange Juice

Agave Syrup

Fresh Lime Juice

Blood Orange Slice

Salt (for rimming glass)

In a small saucepan, combine 1 cup of water with 1 cup of sugar and the cinnamon bark. Bring to a boil over medium heat, stirring until the sugar has dissolved. Reduce heat and let it simmer for 10 minutes. Remove from heat and allow to cool.

Make the Cinnamon Bark Simple Syrup

In a large pitcher, combine the Merlot wine, Calvados Apple Brandy, lemon juice, and cooled cinnamon bark simple syrup. Stir to mix thoroughly.

Combine the Ingredients

Pour in the apple cider and stir gently. Add the diced pear, sliced apple, and halved red grapes to the mixture.

Add Cider and Fruits

Refrigerate the sangria for at least 2 hours to let the flavors meld. Serve chilled over ice, garnished with additional apple slices or grapes if desired.

Chill and Serve

Merlot wine

Calvados Apple Brandy

Lemon juice

Cinnamon bark

Apple cider

Fresh pear, diced

Apple, sliced

Red grapes, halved

Slice the vanilla bean lengthwise to expose the seeds. Scrape out the seeds using the back of a knife.

Prepare the Vanilla Bean

Cut the lemon in half and squeeze out the juice from one half. You will need about 0.5 oz of fresh lemon juice.

Juice the Lemon

In a cocktail shaker, add the Redemption Bourbon, ginger liqueur, scraped vanilla bean seeds, and the lemon juice.

Fill the shaker with ice and shake vigorously for about 15 seconds until well chilled.

Shake the Mixture

Strain the mixture into a glass filled with ice. Top with hard cider, gently stirring to combine.

Optional: Garnish with a slice of lemon or a whole vanilla bean for presentation. Serve immediately and enjoy your Bourbon Hayride!

Garnish and Enjoy

Redemption Bourbon

Ginger Liqueur

Vanilla Bean

Lemon

Hard Cider

Preheat your oven to 425°F (220°C). This ensures that the pie crust will bake evenly.

Prepare the Oven

In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and salt. Mix thoroughly until all dry ingredients are well incorporated.

Mix Dry Ingredients

Crack the eggs into the mixture and beat them slightly before mixing them in. Ensure the eggs are fully blended into the pumpkin mixture.

Add Eggs

Gradually add the evaporated milk to the mixture, stirring continuously until it is smooth and creamy.

Pour in Evaporated Milk

Place the pie crust into a 9-inch pie dish, ensuring it fits snugly. Crimp the edges if desired.

Prepare Pie Crust

Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula.

Fill the Pie Crust

Place the pie in the preheated oven and bake at 425°F (220°C) for 15 minutes. Then reduce the temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted into the center comes out clean.

Bake the Pie

Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving. Enjoy your delicious pumpkin pie!

Cool and Serve

Pumpkin puree

Granulated sugar

Brown sugar

Cinnamon

Nutmeg

Ginger

Salt

Eggs

Evaporated milk

Pie crust

Peel, core, and slice the apples into thin slices. You should have about 6 cups of sliced apples.

Prepare the Apples

In a large bowl, combine the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and flour. Toss until the apples are evenly coated and set aside.

Mix the Filling

apples

brown sugar

cinnamon

nutmeg

lemon juice

all-purpose flour

In a large saucepan over medium heat, melt the unsalted butter until fully melted and bubbly.

Melt the Butter

Gradually whisk in the all-purpose flour, stirring constantly to form a smooth paste (roux). Cook for about 2-3 minutes until the roux is golden brown.

Add Flour

Slowly pour in the chicken or vegetable broth, continuing to whisk to prevent lumps. Increase the heat to medium-high and bring the mixture to a simmer.

Add Broth

Once the gravy starts to simmer, add salt, black pepper, garlic powder, and onion powder. Stir well to combine all the seasonings.

Season the Gravy

Let the gravy simmer for about 5-7 minutes, stirring occasionally, until it thickens to your desired consistency.

Thicken the Gravy

Remove from heat and stir in the chopped fresh parsley for added flavor and garnish. Adjust seasoning if necessary.

Finish with Parsley

Serve the all-natural pan gravy warm over your favorite dishes such as mashed potatoes, turkey, or biscuits.

Serve

Unsalted Butter

All-Purpose Flour

Chicken or Vegetable Broth

Black Pepper

Garlic Powder

Onion Powder

Fresh Parsley (chopped)

In a large pot, bring salted water to a boil. Add the fresh broccoli florets and cook for 2-3 minutes until bright green and slightly tender. Drain and set aside.

Prepare Broccoli

In a large mixing bowl, combine the cooked broccoli, sharp cheddar cheese, cream of mushroom soup, mayonnaise, chopped onion, garlic powder, salt, and black pepper. Stir well until all ingredients are fully incorporated.

Mix Ingredients

Pour the broccoli mixture into a greased 9x13 inch baking dish, spreading it out evenly.

Transfer to Baking Dish

In a separate bowl, mix the melted butter with the cracker crumbs until the crumbs are evenly coated.

Prepare Topping

Sprinkle the buttered cracker crumbs evenly over the broccoli mixture in the baking dish.

Add Topping

Preheat the oven to 350°F (175°C). Bake the casserole in the preheated oven for 25-30 minutes, or until the cheese is bubbly and the topping is golden brown.

Bake

Remove from the oven and let cool for a few minutes before serving. Enjoy your cheesy broccoli casserole!

Fresh Broccoli Florets

Sharp Cheddar Cheese

Cream of Mushroom Soup

Mayonnaise

Onion, finely chopped

Butter, melted

Cracker Crumbs

Start by prepping all your ingredients. Dice the butternut squash, red bell pepper, and yellow onion. Mince the garlic and crumble the cooked bacon.

Prepare the Ingredients

In a large skillet, heat the olive oil over medium heat. Add the diced butternut squash and cook for about 8-10 minutes, stirring occasionally, until it begins to soften.

Cook the Butternut Squash

Add the diced red bell pepper, yellow onion, and minced garlic to the skillet. Season with salt and black pepper. Cook for an additional 5-7 minutes until the vegetables are tender.

Add Vegetables

Stir in the sweet corn and cook for another 3-4 minutes until heated through.

Incorporate the Corn

Remove the skillet from heat and fold in the crumbled bacon and chopped parsley. Adjust seasoning to taste.

Finish with Bacon and Parsley

Butternut squash, diced

Sweet corn, canned or fresh

Red bell pepper, diced

Yellow onion, diced

Garlic, minced

Olive oil

Black pepper

Fresh parsley, chopped

Bacon, cooked and crumbled

Preheat your oven to 400°F (200°C). Wash and peel the rainbow carrots. Cut them into uniform pieces, about 2-3 inches long, to ensure even cooking.

Prepare the Carrots

In a large bowl, toss the carrot pieces with olive oil, salt, and black pepper until they are well coated.

Season the Carrots

Spread the seasoned carrots out in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until they are tender and caramelized, tossing halfway through for even cooking.

Roast the Carrots

While the carrots are roasting, melt the unsalted butter in a small saucepan over medium heat. Add the grated ginger and chopped thyme. Stir and cook for about 2-3 minutes until fragrant.

Make the Ginger Thyme Butter

Once the carrots are done roasting, remove them from the oven and drizzle the ginger thyme butter over the top. Add lemon juice and toss to combine. Serve warm.

Fresh Cranberry Sauce

Blood Orange Margarita

Harvest Sangria

Bourbon Hayride

Pumpkin Pie

Apple Pie

All Natural Pan Gravy

Cheesy Broccoli Casserole

Butternut - Corn Hash

Roasted Rainbow Carrots

Roasted Brussels Sprouts

Whipped Sweet Potato

Garlic & Herb Mashed Potatoes