Cranberry Sauce Corn Muffins & Marie Callender’s Pot Pies


This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PotPiePlease #CollectiveBias


 Pot pies make me think about the fall. Delicious flavors fill the house from the oven, crisp Autumn air outside, and family time. Sometimes the hustle and bustle of every day life can hinder a nice family meal. This is where Marie Callender’s comes in. You don’t have to spend hours making everything from scratch. You just put a pot pie in the oven, and out comes comfort in a golden, flaky crust!

I headed over to Walmart to get some Marie Callender’s pot pies and the ingredients for my side dish. The larger family size pot pie was in one section of the frozen aisle, and the smaller one was a few doors down.


I cooked the pies according the the directions on the boxes. A VERY HELPFUL TIP: If you cover the edge of the crust with aluminium foil, you will be able to keep the crust from burning.


There was a crack in the crust of the larger pie while it was frozen, so it cracked as it cooked, but it really didn’t cause anything negative to happen. It actually added to the homemade look.


Keeping time in mind, I wanted to make the perfect side dish to pair with the pot pies. My Cranberry Sauce Corn Muffins are a great complement to the pot pies. Here’s the recipe. Keep in mind I made these right in the oven while the pot pies were baking, toward the end when the pies were close to being finished.


1 12oz bag of fresh cranberries

3/4 C. white sugar

1 C. water

1/4 tsp. corn starch

2 pkgs of corn muffins

2 eggs

2/3 C. milk


Preheat oven to 375 degrees

In a medium pot, combine cranberries, sugar, corn starch and water.

Cook over medium heat for about 10 minutes.

Take off of heat and let cool down for a few minutes.

While that’s cooling, in a medium bowl combine the corn muffin mix, eggs and milk.

Whisk until combined.

Butter two muffin pans.

Add about a tablespoon of the cranberry mixture to each muffin slot.

On top of that, add about 1-2 tablespoons of cornbread mixture.

Bake for 15 minutes or until golden brown.

Makes about 20 muffins.



The family really enjoyed the combination of food. My 10 year old son tasted the muffins and said, “Mmmm…it’s like Thanksgiving in a bite!” I think the pot pies added to that feeling.

This meal is perfect for around the holidays when things can become chaotic and you just can’t find time to sit down and have a nice meal together with family.


 If you were to come up with a recipe to pair with a Marie Callender’s pot pie, what would you make? Comment below.

Also, click here for more great ideas to pair with your pot pies.

Yellow Summer Squash Fritters

stacked summer squash fritters final

stacked summer squash fritters final

I wanted to make a zucchini recipe but realized I already used all of the green zucchini. I had a nice sized yellow zucchini I forgot about and that’s when my “ah ha” moment came. I need to make fritters!

Before we get to the recipe, let’s talk about this name thing. I’ve always called the yellow squash that I get “yellow zucchini”. A little researched showed that what I was using was actually a yellow summer squash and not a yellow zucchini. Check out this post on Examiner to tell the difference between yellow summer squash and yellow zucchini.

Ok, now back to the fritters.

Yellow Summer Squash Fritters 2

This yellow summer squash fritters recipe tastes just as good cold as it does warm. You can add these as a side dish to so many different meals. They are vegetarian, but not vegan, as they do contain egg.

squash collage

All of my taste-testers gave them two thumbs up. One said that it needed to be dipped into something. (Stay tuned for a dip recipe!) My two-year old taste-tester ate one with a smile!

Summer Squash Fritters
  • 21/2 C shredded yellow summer squash
  • ¼ C all-purpose flour
  • ¼ C corn meal
  • ½ tsp salt
  • ½ tsp. onion powder
  • 1 egg, lightly beaten
  • 1 tsp olive oil, to bind (more or less, to bind ingredients)
  • canola oil, for frying
  1. Add canola oil to your frying pan and put on medium heat. I used enough where it was about 2 inches of oil.
  2. Using a dish towel, squeeze as much liquid out of the squash as you can.
  3. Add all ingredients in a bowl and mix with a spoon until combined.
  4. Take about 1 Tbs of mixture and flatten into a disc shape. Add to your heated oil. Fry until golden brown and flip. (about 4-5 minutes per side.)
  5. Drain on paper towel or napkin lined dish.
  6. Makes about 10 fritters, depending on size you make.

 Yellow Summer Squash Fritters

Super Easy Bean Salad

super easy bean salad 2

Super easy bean salad


This bean salad recipe is super simple, hence the name Super Easy Bean Salad!

There is no cooking required. You can change up the beans or vinegar with what you have on hand to make it your own! I usually use cut green beans, but I didn’t have any. So, I used the french style and it actually added a little something different with the variety of bean sizes.

I am a vegetarian living with carnivores, so I have to sometimes come up with food that is nutritious for everyone. Beans are a great source of protein.

I love this recipe because, not only is it inexpensive, it tastes delicious.

Super Easy Bean Salad
Recipe type: side dish, salad
  • 1 15oz can red kidney beans
  • 1 15oz can cannellini beans
  • 1 15oz can french style green beans
  • ¼ chopped red onion
  • ⅛-1/4 tsp of garlic powder
  • ½ cup olive oil
  • ¼ cup white balsamic vinegar
  • salt and pepper to taste
  1. Drain and rinse all of the beans
  2. in a large bowl, mix all of the ingredients
  3. serve right away, or put in the fridge to enjoy it cold

super easy bean salad 2

super easy bean salad 3

Tri-Color Quinoa Salad

quinoa 1 edited

quinoa 1 edited

Tri-Color Quinoa Salad
Recipe type: Salad, Side Dish
  • 1 Cup dry Tri-Color Quinoa (follow directions on package, Mine was 1 Cup Quinoa to 2 Cups of Water. Bring to a boil, lower heat, cover and simmer for 15 minutes)
  • 1 Cup Chick Peas, canned
  • ½ Cup Corn, no-salt canned
  • 1 Medium tomato, diced
  • 2tbs Olive Oil
  • 2tbs White Balsamic Vinegar (Red Wine Vinegar would work, too)
  • ¼ tsp Garlic Powder
  • Salt and Pepper to taste
  • Few leaves of Fresh Basil, chopped and some for garnish
  1. Cook quinoa according to directions. Mix all ingredients together in a bowl.
  2. This can be served warm or cold.