Thanksgiving contributions

We missed out on hosting Thanksgiving this year, so I only have a small list of items that we'll be making.

Honey Wheat Rolls (hubby found the recipe and might still be changing his mind...I'll update later)

Pilgrim Hat Cookies (these are SO adorable that I just have to try them... unfortunately, I'll have to eat more than my fair share of them because my mother-in-law thinks that chocolate and peanut butter combined comes straight from the devil)
Here's how mine turned out:

Cranberry Sauce (made this for Christmas last year, it's already a favorite)

my "famous" Cranberry Tea. This recipe is so easy and so delicious, you have to try it!

Ingredients (I'll be doubling it)
4 tea bags
2 C. boiling water
32 oz. cranberry juice (or cranberry + another flavor juice--Cranberry Raspberry is really good)
1/3 - 1/2 C. dried cranberries (optional)
1/3 C. sugar
1 lemon, sliced 1/4" thickness OR a healthy squirt of lemon juice
4 cinnamon sticks (depending on how large they are)
If you'd like to go for the "mulled" flavor, add 6 whole cloves.

Directions
Place tea bags in Crock Pot. Pour boiling water over tea bags; cover and let steep for ~5 minutes. Remove and discard tea bags. Stir in cranberry juice, cranberries (if desired), sugar, lemon, and cinnamon sticks. Cover and cook on low for 2-3 hours or on high for 1-2 hours.
Remove and discard lemon (if using slices) and cinnamon sticks.

The cranberries will plump up as this warms. I like having the bits of fruit in the tea. If you have leftovers, chill in refrigerator. This is also VERY good cold! I don't enjoy the cranberries as much in the cold tea, but you might like it.

This is a great recipe to throw together after supper before you go out for a crisp fall walk. Walk in the house with the rosy cheeks and nose and have a warm pot of tea waiting for you and filling the house with delicious aromas. Ahhhh! (Can you tell we've done this more than once?)