Want a stress-free holiday? Looking for a way to bring family together for a celebratory meal and not lose your mind? Eager for some planning secrets to make the Thanksgiving food-fest a true joy-filled occasion?

No, I’m not talking about delaying your crazy uncle or batty aunt from arriving on time. What I can offer is my soon-to-be-released booklet, Thanksgiving Primer.

It’s filled with a selection of easy-to-follow tips, tricks, ideas, timelines, and recipes that can help you manage Thanksgiving as stress-free as possible. It’ll be available in ebook and printable PDF form later this month.

In the meantime, here’s a sneak peek of a recipe that’s been one of our Thanksgiving staples for years. It’s three ingredients in one pan, and it can be made ahead of time, chilled, and reheated just before serving (or served chilled if that’s your preference).

Cranberry Relish

Ingredients

1 bag of cranberries
1 can of frozen orange juice
1 cup of sugar

Directions

1. Wash the cranberries and empty into a saucepan.
2. Add the frozen orange juice and sugar.
3. Cook on medium-low heat, stirring frequently until the cranberries are soft and a thick sauce forms (about 15-20 minutes).
4. Cool to a “slightly warm” temperature and serve with dinner. (If making ahead of time, cool completely and store in a container in the refrigerator. Serve chilled or reheat to desired temperature.)

Serve alongside the turkey, dressing, mashed potatoes, etc. – and/or (here’s something we love to do) serve a dollop of it (heated) on top of the cheesecake. Delicious!

Easy-peasy, right? Enjoy!

Stay tuned for news about the release of Thanksgiving Primer! It’s loaded with lots of info and lots of photos (each worth 1,000 words, not kidding).

The crock pot (or slow cooker) is the best thing ever invented. That might be up for debate, but not on my blog. I haven’t found an easier way to cook, unless we’re having sandwiches for supper.

Here’s what I love about it. You prepare the veggies and meat (wash, cut, season), then pop it all into the cooker, add a tiny bit of water/broth/whatever, then turn it on low and go write your bestselling novel. Or go back to bed and binge a show, it’s up to you, no judgment here. Roughly eight hours later, supper’s done.

The specifics on which veggies go best with which meat and the prepping/seasoning will vary depending on what you’re cooking. Here’s my favorite slow cooker recipe:

Gotta Meet My Deadlines Cube Steak

Ingredients
1 package (usually containing 3-5) cube steaks
1 yellow onion, cut into roughly 1/4-inch slices
4.5-oz. jar sliced mushrooms, drained
1/2 cup flour
Salt, pepper, other spices, to taste
1 packet of onion soup mix
1 cup water

Directions
1. Cut the cube steaks into strips about 1-2 inches wide. (If you prefer, you can keep the steaks their original size. I like them cut.)
2. Add the salt, pepper, and whatever other spices you like into the flour. Mix.
3. Spread the flour/seasoning onto a plate or sheet of wax paper and roll the cube steak pieces through it until the pieces are floured up.
4. Layer into the slow cooker in the following order: onions, steak, mushrooms, onions, steak, mushrooms, onions.
5. Mix the soup mix and water, then pour over all.
6. Cook on low for 7-8 hours.

Serve over cooked egg noodles or mashed potatoes.