This tangy, sweet homemade cranberry sauce with lemon trumps anything you can buy at the store.

Do you know how easy it is to make cranberry sauce? If you can boil water, I promise you can make cranberry sauce.

For years, I bought cranberry sauce in a can and my husband and boys ate every last bit of it. They clearly enjoy cranberry sauce. We even bought an extra can or two every year, just for the leftovers.

I love so many other cranberry recipes, from cranberry apple pie to Christmas cake, cranberry jalapeno dip to cranberry pancakes. But cranberry sauce? That was never my thing. It was only ever something we had for the boys in the house – until now.

Cranberry Sauce with Lemon

About a dozen years ago, that changed for me. I tried a sandwich that stacked turkey with cranberry sauce and I fell in love with the combination.

It was not a sugary sweet cranberry sauce, it was tangy and just a bit sweet at the same time. I now understand why so many people think it just isn’t Thanksgiving without the cranberry sauce.

I’ve made cranberry sauce a few different ways over the past 10 or so years, but this cranberry sauce with lemon is my favorite version. This is the easiest of the Thanksgiving side dishes to make ahead of time for the holidays too.

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Texas Roadhouse Loaded Sweet Potato Copycat Recipe

Who doesn’t love that over the top Texas Roadhouse sweet potato?! Oh, Mama!! Check this copycat recipe out!!!!

Tender sweet potatoes topped with marshmallows, that signature Texas Roadhouse honey cinnamon butter, and a heavenly caramel sauce. These sweet potatoes are the best side dish for Thanksgiving, Christmas, or just a nice Sunday dinner.

Why do I love Texas Roadhouse so much? Is it the house salad with that thick dressing and those darn hard boiled eggs? Is it those rolls that I shovel into my mouth faster than I can say, “one more please!” Actually, I probably am the rolls because I definitely don’t like how loud it is. Cade would for sure, 100% say it’s the Texas Roadhouse Loaded Sweet Potato. Hence this post and my need to create a copycat recipe.

Ingredients for Texas Roadhouse Sweet Potato Recipe

• Sweet Potatoes
• Mini Marshmallows
• Honey Cinnamon Butter: butter, cinnamon, vanilla, and honey
• Caramel Sauce: butter, brown sugar, honey

The measurements for all the ingredients can be found in the recipe card at the end of the post. Keep scrolling for all the details!!

How to Make Texas Roadhouse Sweet Potatoes

First you’re going to start with the butter and I cannot emphasize enough, real butter is necessary. No margarine. Sorry. And if you’re like us you’ll want to make extra for soft rolls like our famous potato rolls or homemade rolls.

Then there’s the caramel sauce. I really think this is more a dessert than anything else, but we can all pretend I didn’t say that when you eat it with your big, juicy steak at dinner. The caramel sauce actually keeps really well and heck, you could eat that caramel over ice cream if you wanted!

But really, these sweet potatoes are the best because it’s honey cinnamon butter, caramel and lots of gooey marshmallows. I tell Cade over and over it’s more like dessert than a side dish, but he just gives me that little smile and dives in.

All you do is bake the sweet potatoes, and then top with the butter, marshmallows, and caramel sauce. Then you bake it a little longer to get those marshmallows roasted, and you’re done! You could even switch the oven to broil to toast them up really quickly. You’ll only need a minute or so on broil, so keep a close eye on them!

Are Sweet Potatoes Healthier than Regular Potatoes?

Both regular potatoes and sweet potatoes are an excellent source of fiber with a great nutritional punch.

Sweet potatoes have fewer calories and fewer carbs, but more sugar. Sweet potatoes are also higher in fiber.

Sweet potatoes are higher in vitamin A, providing 400% of daily

The BEST Pumpkin Chocolate Chip Cookies + Video

It was hard work but someone had to do it. We searched for the best pumpkin chocolate chip cookies recipe and today we are sharing it with all of you!!

Why are pumpkin chocolate chip cookies so popular? Even if you don’t like them, you probably know someone who can’t get enough of these festive cookies. We are going to walk you through the steps for making them.

These pumpkin cookies thick and chewy, loaded with chocolate chips and perfectly spiced with those fall flavors we love!

Creating This Pumpkin Chocolate Chip Cookie Recipe

You know where this all started for us, don’t you? The grocery store. It’s not very often that I buy cookies at the grocery store because:

1. We enjoy making cookies together.
2. We love cookie dough (don’t you dare pull the egg thing on me. I know, I know).
3. I happen to think we make really good cookies, so why buy them?

None of that matters when it comes to pumpkin chocolate chip cookies. We tried so many recipes and just didn’t love them so we kept buying the big, pillowy cookies on a tray from the store. Until last year. Last year everything changed. We discovered the most melt in your mouth pumpkin cookie recipe EVER.

You see, Pinterest was bonkers about pumpkin last year. I’d say it was one of the biggest pumpkin years ever, and with all of the pumpkin chocolate chip cookie recipes we just had to start testing them all. And you know what, it was the one that was plastered all over Pinterest we liked the least.

We discovered that often those really high cookies were either too dense and soggy or 90% of the time way too dry. So scratch that. We needed pillowy but height was no longer a concern.

Too little or too much pumpkin led to flavorless or eating squash tasting cookies. We found that 1 cup was the perfect amount. Recipes that were doubled or even tripled didn’t come out as well so we stuck to our 3 dozen batch.

It took some time and patience, but now that we’ve discovered the secret to making truly phenomenal pumpkin cookies with gooey chocolate chips, we’ll never go back to the store-bought kind.

Pumpkin Chocolate Chip Cookies Ingredients

The ingredients for these pumpkin cookies are nothing out of the ordinary, but the &l

Weekly Menu Plan – Nov. 20 to 26

Here is your recipe plan for the week!

Monday: 10 Minute Sticky Mexican Chicken

We are going to keep it nice and easy this week leading up to Turkey Day!

Tuesday: Cinnamon Rolls Pigs in a Blanket

Remove your turkey from the freezer for Thursday to thaw.

Wednesday: BLTs

Get your turkey in the brine first thing in the morning!

Thursday: THANKSGIVING – Slow Cooker Turkey Breast

Get your turkey in the slow cooker first thing in the morning so it’s ready for the main event in the evening.

Friday: Leftover Turkey Sliders

Start using up those leftovers!

Saturday: Instant Pot Beef and Broccoli

If you’re getting a little burned out on Thanksgiving leftovers, this Asian inspired dish is just the answer! And it’s super easy!

Sunday: Turkey Pot Pie

A total comfort food for Sunday dinner using up more of the leftover turkey!

READ: Weekly Menu Plan – Nov. 20 to 26

Creamy toffee ice cream swirled with caramel sauce and then filled with bits of crunchy toffee is sure to satisfy any ice cream lover. 

Toffee Bits

The toffee in this ice cream introduces a rich, sweet, and slightly nutty flavor that complements the creamy vanilla base of the ice cream. As you take a bite, you’ll experience the creamy and cool vanilla, followed by bursts of caramel and a satisfying crunch from the toffee bits. 

While you can certainly make your own toffee bits, (with little more than a bit of butter and sugar), I typically take the easier route when making ice cream or baking these cookies and buy a bag of Heath toffee bits. 

Feel free to grab a jar of caramel sauce while you’re at the grocery store too, if making caramel sauce isn’t your thing. I have a weakness for this salted caramel sauce, so there’s almost always a jar tucked away in my fridge.

Heath Toffee Bits

Heath Toffee Bits are small, crunchy bits of toffee candy that are pre-packaged and ready for use in cooking and baking. These English toffee bits are essentially small, bite-sized pieces of toffee that have been broken into chunks or bits. They can be used to add a rich, buttery, and caramelized toffee flavor and a delightful crunch to various desserts and baked goods.

If you can’t find the toffee bits or want to try something a little different, you can also chop up some Heath bars and turn this into a chocolate-covered English toffee ice cream. When has the addition of chocolate to toffee or ice cream ever been a bad idea??

What’s the difference between toffee and English toffee? The main difference is that traditional English toffee is made without nuts, while American toffee is often made with a