recipes – Rosemary Thyme

🍊🌿 RosemaryThyme Cranberry-Orange Sparkler

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🍊🌿 RosemaryThyme Cranberry-Orange Sparkler

I’ve already shared my apple cider mocktail, and this year I wanted something cranberry-bright for the Thanksgiving table. This ruby-red sparkler is tart and bubbly, with a little maple syrup to mellow the cranberries. My favorite touch is the rosemary sprig. You catch that lovely scent before you even take a sip!

Ingredients • Makes 1 glass

¼ cup unsweetened 100% cranberry juice
2 tablespoons orange juice
1 tablespoon fresh lime juice
1 tablespoon Great Value Pure Maple Syrup, or to taste
⅓ cup plus 2 teaspoons chilled Great Value plain sparkling water (3 fluid ounces)
Ice, an orange slice, and a small sprig of fresh rosemary

How to make it

Stir the cranberry juice, orange juice, lime juice, and maple syrup together in a glass. Taste and adjust the sweetness.
Add ice, top with chilled sparkling water, and stir gently.
Give the rosemary sprig a gentle clap between your palms to release its fragrance, then tuck it into the glass with an orange slice.

🍁 Make it ahead for Thanksgiving
For six glasses, stir together 1½ cups cranberry juice, ¾ cup orange juice, 6 tablespoons lime juice, and up to 6 tablespoons maple syrup. Refrigerate the mixture. When guests are ready, divide it among six glasses with ice and top each with 3 ounces of sparkling water.

🫐 A little RosemaryThyme twist
If you’re making my Blue Cranberries for Thanksgiving, save a few blueberries for the drinks! Crush a few thawed blueberries in the bottom of each glass before adding the ice and juice mixture. They’ll give it a deeper berry color and a touch of sweetness.

🛒 Shop my RosemaryThyme Walmart Storefront
https://walmrt.us/4xzgBgU

🌿 RosemaryThyme Home
https://RosemaryThymeHome.com

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com

🎃 Rosemary Thyme No-Bake Pumpkin Pie Cheesecake

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

I love a dessert I can tuck into the refrigerator the night before Thanksgiving. This one has the warm spices of pumpkin pie, the creamy filling of cheesecake, and a graham cracker crust that’s ready to fill. Just stir, spoon, and chill. 🎃🍂

🎃 RosemaryThyme No-Bake Pumpkin Pie Cheesecake

Ingredients

1 ready-made 9-inch graham cracker crust
1 tub (24.3 ounces) Philadelphia No Bake Cheesecake Filling
¾ cup canned 100% pure pumpkin
1½ teaspoons pumpkin pie spice
½ teaspoon vanilla extract, optional

Directions

Stir the pumpkin, pumpkin pie spice, and optional vanilla together in a mixing bowl.
Gently stir in the cheesecake filling just until the mixture is smooth and evenly blended.
Spoon the filling into the graham cracker crust and smooth the top. If there’s any extra, spoon it into a little dessert cup for the cook. 😊
Cover and refrigerate for at least 6 hours, preferably overnight. Serve cold, with a dollop of whipped cream and a dusting of cinnamon if you like.

A little kitchen tip 🍂
Measure out just ¾ cup of pumpkin to keep the filling thicker. If you’re using individual spices, mix ¾ teaspoon cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and a small pinch of ground cloves.

🛒 Shop my RosemaryThyme Walmart Storefront:
https://walmrt.us/4xzgBgU

🌿 RosemaryThyme Home:
https://RosemaryThymeHome.com

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com

Rosemary Thyme Slow Cooker Chicken, White Bean & Vegetable Stew

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

Some days call for a simple supper—something warm and nourishing that makes good use of what we already have. 💛

My slow cooker is the most-used piece of cooking equipment in my kitchen, and this cozy stew is another reason why! Tender chicken, creamy white beans, and Great Value frozen mixed vegetables come together in an herb-seasoned broth. It’s an affordable family meal made without cream, butter, or canned cream soup.

🌿 RosemaryThyme Slow Cooker Chicken, White Bean & Vegetable Stew

Makes approximately 4 servings

🛒 Ingredients

• 1 pound boneless, skinless chicken breasts, fully thawed
• ½ medium onion, chopped
• 2 garlic cloves, minced
• 2 cups Swanson Unsalted Chicken Broth
• 1 can (15–15.5 ounces) no-salt-added cannellini or great northern beans, drained and rinsed
• 3 cups Great Value Frozen Mixed Vegetables
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary, crushed
• ¼ teaspoon black pepper, or to taste
• A squeeze of fresh lemon juice, optional

👩‍🍳 Directions

Place the chopped onion and garlic in the slow cooker. Arrange the thawed chicken breasts on top.
Pour in the unsalted chicken broth. Sprinkle with thyme, crushed rosemary, and black pepper.
Cover and cook on LOW for approximately 4–5 hours, until the chicken reaches an internal temperature of 165°F. Begin checking around 3 hours if your chicken breasts are small, as slow cookers vary.
Remove the cooked chicken and cut or shred into bite-size pieces. Cover and refrigerate while the vegetables cook.
Stir the drained beans and frozen mixed vegetables into the broth. Cover and cook on HIGH for approximately 30–60 minutes, or until the vegetables are tender and the stew is hot throughout.
Return the chicken to the slow cooker and heat through to 165°F. For a slightly thicker broth, mash a few of the beans against the side of the pot. Finish with a squeeze of lemon juice, if desired.

🌿 Helpful Kitchen Notes

• Choose chicken without an added salt solution, along with unsalted broth and no-salt-added beans, to help keep sodium down.

• For a heartier stew that stretches a little farther, add a second can of drained, rinsed white beans. Mash some before stirring them in for extra body without cream.

• The chicken and beans provide protein, while the mixed vegetables add color and variety—all in one comforting bowl.

💛 A little RosemaryThyme thought

A good supper doesn’t have to be expensive or complicated. Sometimes caring for our families looks like using what’s in the freezer, putting a few simple ingredients in the slow cooker, and letting that be enough.

🛒 Shop my RosemaryThyme Walmart Storefront:
https://walmrt.us/4xzgBgU

🌿 RosemaryThyme Home:
https://RosemaryThymeHome.com

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com

🥔 ROSEMARYTHYME FARMHOUSE BEEF & POTATO SKILLET

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

Some of the most comforting suppers begin with taking a look at what we already have. 💛

I had red potatoes in the refrigerator that needed to be used, ground beef in the freezer, and plenty of frozen vegetables. With peas and carrots and a little freshly grated Parmesan left from making soup, those simple ingredients became a cozy farmhouse supper!

I’ve been looking for more inexpensive meals, and this one stretches a pound of ground beef into four hearty servings. Everything cooks in my trusty Lodge cast-iron skillet—even the potatoes! 🌿

🥔 ROSEMARYTHYME FARMHOUSE BEEF & POTATO SKILLET

Tender red potatoes, savory ground beef, and sweet peas and carrots come together in a light Parmesan gravy.

Serves: 4
Prep time: 15 minutes
Cook time: 30–35 minutes

🛒 INGREDIENTS

• 1 pound 93% lean ground beef from Walmart, thawed
• 1½ pounds red potatoes, scrubbed and cut into ½-inch cubes, skins on
• 2 cups Great Value Frozen Peas & Carrots
• 1½ cups unsalted beef broth, plus a little more as needed
• 1 tablespoon olive oil, only if needed
• ½ teaspoon Great Value Garlic Powder
• ½ teaspoon Great Value Onion Powder
• ½ teaspoon Great Value Paprika
• ¼ teaspoon dried thyme
• ¼ teaspoon black pepper, or to taste
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water
• ¼ cup freshly grated Parmesan cheese, plus a little extra for serving

👩‍🍳 DIRECTIONS

Heat a large, deep cast-iron skillet over medium heat. Add the ground beef and cook, breaking it into crumbles, until browned and cooked through. Drain excess fat. If the skillet is very dry, add a little olive oil.
Stir in the cubed red potatoes, garlic powder, onion powder, paprika, thyme, and black pepper. Pour in the unsalted beef broth, scraping up the flavorful browned bits from the bottom.
Bring to a gentle simmer. Reduce the heat, cover with a lid or carefully tent with foil, and cook for 15–20 minutes, stirring occasionally, until the potatoes are nearly tender. Add a splash of broth if needed to keep the pan from becoming dry.
Stir in the frozen peas and carrots. Cover and simmer for another 5–10 minutes, until the potatoes are tender and the vegetables are hot throughout.
Stir the cornstarch and cold water mixture again, then add it to the gently simmering skillet. Cook and stir for 1–2 minutes, until a light gravy forms.
Turn off the heat and let the bubbling settle. Gently stir in the freshly grated Parmesan. Taste before adding any salt, and serve with a little extra Parmesan if desired.

🌿 HELPFUL KITCHEN NOTES

• Cut the potatoes into small, even cubes so they cook evenly. No peeling needed!
• Unsalted broth helps keep added sodium down, while the herbs, spices, and Parmesan bring plenty of flavor.
• Keep the skillet covered and the simmer gentle while the potatoes cook.
• Thaw frozen ground beef in the refrigerator before making this recipe.

💛 A LITTLE ROSEMARYTHYME THOUGHT

Making good use of what we have is one of the quiet comforts of home cooking. A few potatoes, a package from the freezer, and a well-loved skillet can become a warm meal around the family table. Supper doesn’t have to be expensive to be something worth gathering for.

🛒 Shop my RosemaryThyme Walmart Storefront:
https://walmrt.us/4xzgBgU

🌿 RosemaryThyme Home:
https://rosemarythymehome.com

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com

🌿 ROSEMARY THYME CREAMY SMOKED PAPRIKA CHICKEN Slow Cooker Sunday Supper

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

On a cloudy, cool fall Sunday, there’s something comforting about knowing dinner is gently cooking while you enjoy the day. 🍂🏡

My slow cooker gets more use than any other piece of cooking equipment in my home! I love slow cooker recipes, and I especially enjoy adapting recipes for it. For a busy lifestyle, it’s perfect—and for a slower, retired lifestyle, it’s perfect, too. There’s something lovely about doing a little preparation early and sitting down to a warm, homemade meal later.

This creamy smoked paprika chicken is just that kind of supper: tender chicken breasts in a savory, smoky sauce, finished with Daisy Light Sour Cream and spooned over Essenhaus Homestyle Wide Egg Noodles. Simple, cozy comfort for a Sunday at home. 💛

🌿 ROSEMARYTHYME CREAMY SMOKED PAPRIKA CHICKEN
Slow Cooker Sunday Supper

Serves: 4–6
Cook time: Approximately 3–4 hours on LOW, plus time to finish the sauce

🛒 INGREDIENTS

• 1½–2 pounds boneless, skinless chicken breasts, without an added salt or broth solution when possible
• ¾ cup Swanson Unsalted Chicken Broth
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 2 teaspoons smoked paprika
• ½ teaspoon Great Value Onion Powder
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• 1 tablespoon cornstarch mixed with 1 tablespoon cold water
• ¾ cup Daisy Light Sour Cream
• 8–12 ounces Essenhaus Homestyle Wide Egg Noodles
• Chopped fresh parsley or chives, for serving

🥄 DIRECTIONS

Place the chopped onion and garlic in the bottom of the slow cooker. Arrange the chicken breasts on top in as even a layer as possible.
Stir together the unsalted chicken broth, smoked paprika, onion powder, thyme, and black pepper. Pour over the chicken.
Cover and cook on LOW for approximately 3–4 hours. Begin checking smaller chicken breasts around 2½ hours. The chicken is done when the thickest part reaches 165°F.
Transfer the cooked chicken to a plate and cover. Stir the cornstarch and cold water mixture, then stir it into the cooking juices. Cover and cook on HIGH for about 10–15 minutes, or until the sauce thickens.
Meanwhile, cook the Essenhaus noodles according to the package directions, omitting salt from the cooking water. Drain.
Turn the slow cooker to WARM. Place the Daisy Light Sour Cream in a small bowl and gradually stir in several spoonfuls of warm sauce. Gently stir this mixture back into the slow cooker until smooth. Do not allow the sauce to boil after adding the sour cream.
Return the chicken and any collected juices to the sauce. Serve whole or sliced over the warm egg noodles, with plenty of creamy sauce and a sprinkle of parsley or chives.

🌿 HELPFUL KITCHEN NOTES

• Unsalted broth, individual seasonings, and chicken without an added salt solution help keep added sodium down. Check your ingredient labels if you’re watching sodium closely.

• Smoked paprika gives this sauce its cozy flavor. Start with 2 teaspoons; for a stronger smoky taste, add another ½ teaspoon before stirring in the sour cream.

• Chicken breasts can dry out if cooked too long, so check their temperature early. Slow cookers vary, and thicker breasts may take longer.

• Cook the noodles separately for the best texture, especially if you’re planning on leftovers.

• Serve with steamed green beans or roasted carrots for a lovely fall supper.

💛 A LITTLE ROSEMARYTHYME THOUGHT

A slower Sunday gives us a chance to appreciate the comforts right in front of us—a warm home, something good cooking, and the people gathered around our table. Thank God for those everyday blessings. They are often the ones we treasure most.

🛒 Shop my RosemaryThyme Walmart Storefront:
https://walmrt.us/4xzgBgU

🌿 RosemaryThyme Home:
https://RosemaryThymeHome.com

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com

🎃🌭 RosemaryThyme Annual Halloween Chili Dog Bar 🍂

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

🎃🌭 RosemaryThyme Annual Halloween Chili Dog Bar 🍂

When my children were growing up, this was one of our favorite Halloween traditions! I would make my slow cooker chili early so we could have dinner before everyone headed out to trick-or-treat.

A warm meal before an evening of costumes and candy meant they weren’t coming home ravenous and wanting to make their entire supper out of Halloween candy. Well…that was the idea anyway! 😂🍬

I set out the hot dogs, buns, and little bowls of toppings so everyone could build a chili dog with everything they loved. It’s an easy, welcoming meal for a busy Halloween evening—and a tradition that still makes me smile. 💛

🌿 SLOW COOKER CHILI DOG BAR
Serves approximately 8, with extra chili

For the chili:

• 1 pound Walmart 93% lean ground beef
• 2 cans (15 ounces each) Great Value No Salt Added Pinto Beans, drained and rinsed
• 1 can (15 ounces) Great Value No Salt Added Black Beans, drained and rinsed
• 6 medium Roma tomatoes, finely chopped, including their juices
• 1 tablespoon chili powder, plus more to taste
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ¼ teaspoon ground turmeric
• 1 teaspoon Hershey’s Unsweetened Cocoa Powder
• A splash of water, only if needed

For the hot dogs:

• 8 Hebrew National hot dogs
• 8 Marketside brioche hot dog buns

For the topping bar:

• Finely diced onions
• Finely chopped Roma tomatoes
• Pickle relish
• Kraft reduced-fat shredded Mexican four-cheese blend
• Sour cream
• Mustard
• Chopped cooked bacon
• Corn chips
• Shredded lettuce

👩‍🍳 DIRECTIONS

Brown the beef. Cook the ground beef in a skillet over medium heat, breaking it into small crumbles. Drain any excess grease.
Fill the slow cooker. Add the cooked beef, drained beans, chopped Roma tomatoes and their juices, chili powder, cumin, oregano, turmeric, and cocoa. Stir well.
Let it simmer. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the tomatoes soften and the flavors come together. Slow cookers vary, so check occasionally. Add just a splash of water if needed—you want thick chili that stays on the hot dogs! Taste and adjust the seasonings before serving.
Prepare the topping bar. Place each topping in its own small bowl. Keep the cheese, sour cream, bacon, and chopped vegetables refrigerated until serving time.
Cook the hot dogs. Shortly before dinner, cook the Hebrew National hot dogs in gently boiling water according to the package directions. Drain and place in the brioche buns.
Let everyone build their own! Spoon chili over each hot dog and invite everyone to add their favorite toppings. Keep the chili on the slow cooker’s WARM setting during serving.

🍅 A few RosemaryThyme tips

Roma tomatoes have a lovely, meaty texture for this chili. I also set out a separate bowl of finely chopped Romas for a fresh topping!

The little touch of cocoa adds depth to the chili without making it taste like chocolate.

For younger children—or anyone who prefers a milder chili—start with less chili powder and adjust to your family’s taste.

💛 A little RosemaryThyme thought

Sometimes the traditions our children remember most are the simple ones: a familiar supper, excitement around the table, and someone making sure their tummies were full before the adventure began. Those little moments become part of our family story.

🛒 Shop my RosemaryThyme Walmart Storefront:
https://walmrt.us/4xzgBgU

🌿 RosemaryThyme Home:
https://rosemarythymehome.com

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com

🌿 ROSEMARY THYME SWISS GREEN BEAN CASSEROLE

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

Green bean casserole is always a favorite at the holiday table. There’s something comforting about a warm casserole passed around with the turkey, dressing, and all those special family dishes. 💛

This year, I’m making a tasty twist on the old-fashioned cream of mushroom soup and fried onion topping version. My recipe features a homemade creamy Swiss cheese sauce, just a little crisp bacon, and a golden panko topping tossed with olive oil, chives, and seasonings.

No-salt-added green beans give us a simple starting point, while the Swiss cheese and a small amount of bacon add wonderful flavor. It’s a familiar holiday favorite with a little Rosemary Thyme touch!

🌿 ROSEMARY THYME SWISS GREEN BEAN CASSEROLE
Makes about 6 servings

🛒 INGREDIENTS

For the casserole:
• 3 cans (14.5 ounces each) Great Value No Salt Added French Style Green Beans, thoroughly drained
• 2 slices Great Value bacon, finely chopped
• 1 tablespoon Great Value olive oil
• 2 tablespoons Great Value all-purpose flour
• 1 can (12 ounces) Great Value Fat Free Evaporated Milk
• ½ cup finely shredded Great Value Swiss cheese, about 2 ounces—or finely chop Swiss cheese slices
• ½ teaspoon Great Value garlic powder
• ¼ teaspoon Great Value dried thyme
• ¼ teaspoon Great Value ground black pepper
• Tiny pinch of Great Value ground nutmeg, optional
• 1 tablespoon chopped fresh chives

For the golden topping:
• ½ cup Great Value plain panko breadcrumbs
• 1 tablespoon Great Value olive oil
• 1 tablespoon chopped fresh chives
• ¼ teaspoon Great Value garlic powder
• Pinch of Great Value ground black pepper

👩‍🍳 DIRECTIONS

Prepare the oven and beans.
Preheat the oven to 375°F. Lightly oil a 1½- to 2-quart casserole dish. Drain the green beans thoroughly, allowing them to rest in a colander while you make the sauce.
Cook the bacon.
Cook the chopped bacon in a skillet until crisp. Transfer to a paper towel-lined plate. Pour off the bacon grease.
Make the creamy sauce.
Add 1 tablespoon olive oil to the skillet over medium-low heat. Whisk in the flour and cook, stirring, for about 1 minute. Gradually whisk in the evaporated milk until smooth.
Add the seasonings.
Stir in the garlic powder, thyme, black pepper, and optional nutmeg. Cook gently, stirring frequently, for about 3–5 minutes, until thickened. Avoid a hard boil.
Stir in the Swiss.
Remove the skillet from the heat. Stir in the Swiss cheese until melted, followed by the cooked bacon and 1 tablespoon fresh chives.
Assemble the casserole.
Gently fold the drained green beans into the sauce, taking care with the delicate French-style beans. Spoon into the prepared casserole dish.
Add the topping.
In a small bowl, toss the panko with 1 tablespoon olive oil, 1 tablespoon chives, garlic powder, and black pepper. Sprinkle evenly over the casserole.
Bake until golden.
Bake uncovered for 25–30 minutes, until hot and bubbling around the edges and the topping is golden brown. Let stand for about 5 minutes before serving.

🌿 HELPFUL RECIPE NOTES

• Drain the beans well to help keep the sauce creamy.
• Two slices of finely chopped bacon spread a little smoky flavor throughout the casserole.
• Taste the finished sauce before adding salt—the bacon, Swiss cheese, and breadcrumbs already contribute some.
• This recipe uses no-salt-added beans, but the finished casserole is not sodium-free.
• To prepare ahead, assemble the bean mixture, cover, and refrigerate. Keep the topping separate and add just before baking. Allow extra baking time when starting with a cold casserole.
• Use equivalent products if a particular Great Value item is unavailable.

💛 A little RosemaryThyme note

The holiday table has room for both treasured traditions and something a little new. Sometimes a simple change becomes another family favorite—one we look forward to passing around for years to come.

🛒 Browse my Walmart storefront:
https://walmrt.us/4xzgBgU

🏡 Visit RosemaryThyme Home:
https://rosemarythymehome.com

From my table to yours, with love.
Helene 😊
Rosemary Thyme 🌿
Fall in Love with Home Again. 💛🏡

Rosemary Thyme Slow Cooker Pantry Minestrone

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

Some of the most comforting meals begin with a look through the pantry. 🌿🥣

I had chicken broth, canned tomatoes, white beans, frozen mixed vegetables, and macaroni on hand—and thought, why not bring them together in a cozy pot of minestrone?

With rosemary, thyme, garlic, and a little fresh lemon at the end, these simple ingredients become a warm, colorful soup. Using no-salt-added pantry staples lets us build flavor with herbs while keeping added salt out of the pot.

🌿 ROSEMARYTHYME SLOW COOKER PANTRY MINESTRONE
No added salt • White beans & vegetables • A comforting pantry meal

Makes approximately 6 servings

🛒 INGREDIENTS

• 4 cups no-salt-added chicken broth, such as Swanson Unsalted Chicken Broth
• 1 can (14–15 ounces) no-salt-added diced tomatoes, undrained
• 1 can (15–15.5 ounces) no-salt-added white beans, drained and rinsed
• 2 cups plain frozen mixed vegetables, such as Great Value
• ½ cup dry elbow macaroni, such as Great Value
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ¼ teaspoon dried rosemary, finely crushed
• ¼ teaspoon black pepper, or to taste
• 1 tablespoon fresh lemon juice, plus more to taste
• 1–2 cups hot water, only as needed

Use your favorite no-salt-added tomatoes and white beans—cannellini or great northern beans work beautifully. Choose garlic and onion powders rather than garlic or onion salt.

🥣 DIRECTIONS

Add the chicken broth, tomatoes with their juices, drained white beans, frozen vegetables, olive oil, and all the dried seasonings to the slow cooker. Stir gently. Reserve the macaroni and lemon juice.
Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the vegetables are tender. Slow cookers vary, so begin checking at the earlier time.
Turn the slow cooker to HIGH. Stir in the dry macaroni, cover, and cook for approximately 20–30 minutes, checking at 15–20 minutes. Cook just until the pasta is tender.
If the soup becomes thicker than you like, stir in a little hot water until it reaches your preferred consistency.
Stir in 1 tablespoon fresh lemon juice just before serving. Taste and add a little more lemon or black pepper if desired.

🌿 HELPFUL KITCHEN NOTES

• For the lowest sodium, check every label and choose plain frozen vegetables without sauce or seasoning. “No salt added” does not necessarily mean sodium-free; the finished soup’s sodium depends on the products used.

• Skip Parmesan and seasoning blends containing salt to keep the sodium down.

• For a slightly thicker broth, mash a few white beans before adding them to the slow cooker.

• Planning on leftovers? Cook the macaroni separately in unsalted water and add it to individual bowls. This keeps it from absorbing the broth as the soup sits.

• Refrigerate leftovers within 2 hours. Enjoy within 3–4 days, or freeze portions for another meal.

💛 A LITTLE ROSEMARYTHYME NOTE

A comforting homemade meal doesn’t always require a long shopping list. Sometimes it begins with what we already have—a few pantry staples, a handful of herbs, and a little care.

There is something lovely about turning those everyday ingredients into a warm meal to share around the table. 🌿🥣

🛒 Browse my Walmart storefront:
https://walmrt.us/4xzgBgU

🏡 Visit RosemaryThyme Home:
https://rosemarythymehome.com

From my table to yours, with love.
Helene 😊
Rosemary Thyme 🌿
Fall in Love with Home Again. 💛🏡

Grandma’s Orange-Honey Carrots

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

Some of the flavors we remember most come from the holiday tables of our childhood.

My grandma always served homegrown carrots with holiday dinner, and I still remember their lovely taste of honey and orange. This Thanksgiving, I’m bringing those flavors back to my own table with carrots roasted in olive oil, rosemary, and thyme, finished with orange juice and a little honey.

Grandma didn’t serve hers over ricotta. That’s my own addition—a creamy bed of ricotta with honey and orange zest, beneath those golden roasted carrots. A little of her kitchen, with a little of mine. 💛

🥕 GRANDMA’S ORANGE-HONEY CARROTS
with Rosemary, Thyme & Honey-Orange Ricotta

Serves 6
Prep time: 15 minutes
Roasting time: 30–40 minutes

🌿 INGREDIENTS

For the carrots:
• 2 pounds carrots, peeled and halved lengthwise; quarter especially thick carrots
• 2 tablespoons olive oil
• 1 teaspoon finely chopped fresh rosemary
• 2 teaspoons fresh thyme leaves
• ½ teaspoon kosher salt, or to taste
• ¼ teaspoon black pepper
• ¼ cup freshly squeezed orange juice
• 1 tablespoon honey

For the ricotta:
• 1½ cups whole-milk ricotta, drained if watery
• Finely grated zest of 1 orange
• 1 tablespoon honey
• A pinch of salt

🌿 DIRECTIONS

Heat the oven to 425°F. Zest the orange before juicing it, keeping the zest aside for the ricotta.
Toss the carrots with olive oil, rosemary, thyme, salt, and pepper. Spread in a single layer on a large rimmed baking sheet.
Roast for 20 minutes. Turn the carrots, drizzle with ¼ cup orange juice, and toss gently. Roast for another 10–15 minutes, until nearly tender.
Drizzle the carrots with 1 tablespoon honey and toss gently. Return to the oven for about 5 minutes, until tender and lightly caramelized. Watch closely so the honey and orange juice don’t scorch.
While the carrots roast, stir the ricotta with the orange zest, remaining tablespoon of honey, and pinch of salt until creamy.
Spread the ricotta on a serving platter. Let the carrots rest for about 5 minutes, then arrange them over the ricotta. Spoon any remaining orange-honey pan juices over the carrots and garnish with a few fresh thyme leaves.

🌿 KITCHEN NOTE

Use just ¼ cup of orange juice in the roasting pan so the carrots can brown without sitting in too much liquid. Save any extra juice for another use.

The ricotta mixture can be made a day ahead and refrigerated. Take it out about 20 minutes before serving, then top with the freshly roasted carrots just before dinner.

💛 A little RosemaryThyme note.

Re-creating a family dish begins with remembering how it tasted and who was there to share it. These carrots are inspired by the honey and orange I remember from Grandma’s holiday table, with a new addition for the memories we’re making today.

What dish brings you back to your grandmother’s table?

#RosemaryThymeKitchen #ThanksgivingSides #OrangeHoneyCarrots #FamilyRecipes

🛒 Browse my Walmart storefront:
https://walmrt.us/4xzgBgU

🏡 Visit RosemaryThyme Home:
https://rosemarythymehome.com

From my table to yours, with love.
Helene 😊
Rosemary Thyme 🌿
Fall in Love with Home Again. 💛🏡

🍎 Mama & Oma’s German Dressing with Sausage, Apples, Raisins, and Toasted Pecans

🍂 SOME HOLIDAY MEMORIES BEGIN LONG BEFORE YOU REACH THE TABLE.

When my brothers and sisters and I were growing up, the long ride to Oma’s hometown of Breese gave us plenty of time to think about the meal waiting for us.

There would be turkey. There would be pies. Everything was wonderful.

But that dressing… ❤️

That was the dish we thought about on the way.

Mama and Oma’s German dressing was soft, moist, and almost like a savory bread pudding. There were apples and raisins tucked among the bread, toasted pecans, tender onion and celery, and mild breakfast sausage. Turkey broth spooned over it as it baked brought everything together.

It belonged to Thanksgiving, Christmas, and Easter—and to the people gathered around our table.

I’ve been reconstructing it from the way I remember watching it being made: bread broken into pieces, a little water added by feel, a skillet of good things cooking, and a very large bowl to hold it all.

Today, I’m sharing that remembered recipe using Great Value staples from Walmart, along with fresh produce and turkey broth. Perhaps it will find a place at another family’s holiday table, too.

🍎 MAMA & OMA’S GERMAN DRESSING
With sausage, apples, raisins & toasted pecans

This is my reconstruction, rather than an exact written recipe handed down. The two loaves of bread and two eggs are as I remember them; the other amounts are starting points to adjust as I bring that familiar flavor back.

INGREDIENTS

• 2 loaves Great Value White Sandwich Bread, 20 ounces each, a day old and torn into pieces
• Water, added gradually, just enough to dampen the bread
• 1 pound Great Value Pork Sausage Roll, original rather than hot
• 1 large yellow onion, diced
• 4 celery stalks, diced
• 2 medium apples, cored and diced
• 1 cup Great Value raisins
• 1 cup Great Value chopped pecans
• 4 tablespoons Great Value butter, for sautéing
• 2 large eggs, beaten
• Warm turkey broth, as needed for basting; have about 4 cups available
• Great Value cooking spray

If turkey broth isn’t available, Great Value Chicken Broth can be used.

DIRECTIONS

Heat the oven to 350°F. Coat a large roasting pan with cooking spray.
Place the torn bread in a very large bowl. Sprinkle with water a little at a time, tossing and allowing it to soak in, until all the pieces are damp and soft. There should be no standing water.
Brown the sausage in a skillet, breaking it into crumbles. Set aside, draining excess grease.
Melt the butter in the skillet. Sauté the onion and celery until tender. Add the apples and raisins and cook a few minutes longer, until the apples begin to soften.
Toast the pecans in a separate dry skillet over medium-low heat, stirring often, until fragrant.
Add the sausage, vegetables, fruit, and pecans to the bread. Mix thoroughly. Let the mixture cool until just warm, then mix in the two beaten eggs.
Spoon into the prepared roaster. For this reconstructed version, cover and begin checking after 45 minutes. Continue baking until the center reaches 165°F. The total time will depend on the depth of the dressing and the pan.
Check during baking and spoon warm turkey broth over any areas beginning to dry. Add it gradually—the dressing should stay soft and moist without becoming soupy. Uncover toward the end if you prefer a lightly golden top.

Let it rest briefly before serving, then bring it to the table with love.

Some recipes carry more than ingredients. They carry the anticipation of a long car ride, the faces around a holiday table, and the memory of someone who knew just how to make it.

“Recipes feed people for a day, but stories can nourish families for generations.” ❤️