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Pumpkin Pecan Cobbler

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Want to know what FALL tastes like? Make this! I’m a sucker for anything pumpkiny and when you throw pecans in the mix, mmm…so good!

INGREDIENTS

  • 1 1/4cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup pure pumpkin
  • 1/4 cup (1/2 stick) butter, melted
  • 1/4 cup milk
  • 1 tsp vanilla
  • 1 1/2 cups hot water

Topping

  • 3/4 cup chopped pecans
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar

DIRECTIONS 

  1. Preheat oven to 350.
  2. Coat an 8-inch square (I use a round stone) baking dish with cooking spray.
  3. In a medium bowl, combine flour, 3/4 cup granulated sugar, the pumpkin pie spice, cinnamon, baking powder, and salt; mix well and set aside.
  4. In a large bowl, combine pumpkin, butter, milk, and vanilla; mix well.
  5. Pour flour mixture into pumpkin mixture and stir until combined.
  6. Pour batter into baking dish. (it will be thick!)
  7. In the medium bowl you used for the flour mixture (why dirty another bowl?) combine pecans, brown sugar, and 1/2 cup granulated sugar; mix well. Sprinkle over batter.
  8. (this feels really weird, but it’s magical) Slowly pour hot water over the top; do not stir. Bake 35 to 40 minutes, or until center is set.
  9. Serve warm.
  10. Top with whipped cream. (optional for some…required for others!)

Cranberry Meatballs

Cranberry Meatballs

If you’re looking for a tasty easy holiday appetizer, you’ve found it. These taste JUST like I wanted them to. …like the holidays! Oh…and it’s like the BEST thing to ever happen to one of those cans of Cranberry Sauce that looks like the can…even when it’s not in the can!

INGREDIENTS

  • 1 14-oz can Ocean-Spray Jellied Cranberry Sauce
  • 1 12-ounce bottle Sweet Chili Sauce
  • 2 TBS Orange Juice
  • 1 TBS Brown Sugar
  • 2-pound bag frozen, pre-cooked, cocktail-size meatballs

DIRECTIONS

  • Combine everything but the meatballs in a large saucepan
  • Cook over medium-low heat, stirring until smooth
  • Place meatballs in a slow cooker
  • Pour sauce over meatballs
  • Cover and cook 4 hours on medium

BACON-WRAPPED GREEN BEANS

Saw this recipe on Pinterest and made it IMMEDIATELY! Now…you must know from the title and the picture, these are NOT a low-fat veggie option. BUT…if you want a really tasty, gourmet-looking side dish. Cook these instead of the old green bean casserole for Thanksgiving! YUM!

And bonus…it is a way to get the pickiest of eaters to eat their green beans!

1 pound fresh green beans
5-6 slices bacon, cut in half
2 tablespoons butter
1 T brown sugar
1 T garlic powder
¼ tsp salt
¼ tsp pepper

  1. Pre-heat oven to 400 degrees. Place a cooling rack on a large cookie sheet (or use a broiler pan like me).
  2. Wash and dry green beans. Snap off the ends. Grab a small handful of beans (anywhere from 5-10 green beans) and lay them on a half-strip of bacon. Roll the bacon up and around the green bean bundle and place it in the pan, seam side down. Repeat with remaining green beans.
  3. Melt the butter in a sauce pan on the stove. Add the brown sugar and garlic powder and mix together until well combined. Remove from the heat and brush over the tops of the green bean bundles. Sprinkle with salt and pepper.
  4. Cover with foil and roast for 35 minutes. Remove foil and roast for another 10-15 minutes or until the bacon gets nice and crisp. Enjoy!

CrockPot Sausage Dip

CrockPot Sausage Dip

Will there be any tailgating around your place this weekend? Try this easy tasty recipe!

Ingredients

  • 1lb Jimmy Dean bulk hot sausage
  • 2 (10-oz.) cans Rotel tomatoes & chilies, undrained
  • 2 (8-oz.) bricks cream cheese (not light…it doesn’t melt as well)
  • Scooping-style tortilla chips, for dipping

instructions

  1. Brown the sausage in a large skillet over medium heat, breaking it up into small pieces
  2. Drain off any excess oil
  3. Transfer the browned sausage to your CrockPot
  4. Dump in 2 cans of Rotel
  5. Cube cream cheese and add
  6. Cover and heat about an hour on low heat, stirring occasionally
  7. Turn heat down to warm for serving
  8. Serve warm with chips
CrockPot Sausage Dip

Pumpkin Bread

Pumpkin Bread

Fall in a bite. Here you go. I love making pumpkin-y things this time of year, but I don’t like when a recipe only uses part of the can of pumpkin! This uses the whole can AND it makes two loaves! One to eat and one to give away! Yay!

INGREDIENTS

  • 2 cups flour
  • ½ tsp salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 2 tsp ground cloves
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1½ sticks butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 1 15-oz can 100% pure pumpkin
  • ½ bag English toffee bits (like Heath)

INSTRUCTIONS

  1. Preheat the oven to 325°
  2. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour or line with parchment paper (which is a better idea so the bread for sure comes out!)
  3. In a medium bowl, combine the flour, salt, baking soda, baking powder, and spices. Whisk to combine; set aside.
  4. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until light and fluffy. Beat in the pumpkin.
  5. Add the flour mixture and mix on low speed until combined.
  6. Stir in the brickle
  7. Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn on to a wire rack to cool completely.

Grape Salad

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It was a few years ago when my sister told me she was bringing Grape Salad to the family reunion. I had never heard of such a thing! What is that? A salad with grapes in it? NO, it’s WAY more than that! It’s sweet and crunchy and oh so yummy! And it travels well, so that makes it super handy!

INGREDIENTS

  • 8 oz Cream cheese, softened (not fat free)
  • 8 oz Sour cream
  • ½ c Sugar
  • 1 t Vanilla
  • 4 lbs Red & green seedless grapes
  • 1 c Brown Sugar
  • 1 c Pecans, chopped

Beat the cream cheese, sour cream, sugar and vanilla together. Fold in seedless grapes, washed and dried. Top with brown sugar and pecans.

grapesalad

Brooke’s Broccoli Salad

Brooke’s Broccoli Salad

For some reason, I was craving this the other day, so I looked up a recipe. There were several. So I took my favorite parts of all of them and created this.

Ingredients

  • 1 cup mayonnaise
  • 3 TBS sugar
  • 2 TBS red wine vinegar
  • ½ cup dried cranberries
  • 7 cups broccoli florets, chopped
  • ¼ cup chopped roasted almonds
  • 8 slices bacon cooked and crumbled

Directions

  • Mix the mayonnaise, sugar and vinegar together in a small bowl for the dressing
  • Stir the rest of the ingredients in a large bowl
  • Fold in the dressing and refrigerate for at least 2-3 hours
  • Serve cold

Ultra Crispy Smashed Potatoes

Ultra Crispy Smashed Potatoes

Ultra Crispy Smashed Potatoes

I’ve been hearing and seeing that everyone is making these lately, so I had to give them a try! And I’m glad I did! These are SO delicious. They’re extra crispy on the outside but nice and fluffy on the inside. These might be my new favorite way to make potatoes! (and being Irish, you know I LOVE me some potatoes!)

Ingredients

  • 12-14 small potatoes
  • 1 tbsp sea salt (for boiling)
  • 2 tbsp butter, melted
  • 1 tbsp olive oil
  • 3/4 tsp salt (for sprinkling)
  • 1/4 tsp black pepper
  • Finely chopped parsley, optional garnish

Instructions

  • Bring a pot of water to a boil, add 1 tbsp salt. Cook potatoes until soft – about 20 to 25 minutes. (It’s ok if the skin splits.)
  • Preheat oven to 400°
  • Drain the potatoes and let them set in the colander for 5 minutes
  • Place on the pan and use a large fork or potato masher to smash them, trying to keep them in one piece. The thinner they are the crispier they will be!
  • Leave on the pan for another 5 minutes
  • Drizzle with melted butter, then olive oil. Sprinkle with salt and pepper.
  • Bake for 45 minutes or until deep golden and crispy. Don’t flip!
  • Sprinkled with parsley if desired. (we dipped in sour cream!)
This recipe is why we have this tool that gets stuck in the drawer every time!

Easy Fruit Salad

Easy Fruit Salad

This is one of my favorite fruit salads! It’s so yummy and easy and very kid-friendly. It’s tart and sweet and you can really customize it depending on what fruits you want to use! Perfect side dish for Easter!

INGREDIENTS

  • 3oz box instant vanilla pudding
  • 20oz can pineapple tidbits in juice
  • 2 cups seedless grapes
  • 2 bananas (sliced and added just before serving)
  • 1 cup sliced strawberries
  • 1 cup blueberries

Mix everything together (including the juice from the can of pineapple) and chill at least 3 hours before serving. Make sure to add the bananas right before putting it on the table so they don’t get brown.

My Favorite Broccoli Cheese Soup

My Favorite Broccoli Cheese Soup

One of my favorite comfort foods is soup. And when it’s creamy and cheesy, even better! I like to get sourdough bread bowls to put this in…you can find them at some local bakeries! Top with a little shredded cheese and even your kiddos will gobble it up!

Ingredients

  •  ½ cup butter
  •  ½ cup flour
  •  6 cups chicken stock
  •  6 cups milk
  •  1 tsp salt
  •  1 tsp white pepper
  •  3-4 cups fresh broccoli florets
  •  1 pound processed cheese, shredded
  •  2 cups shredded Cheddar cheese

Instructions

  • Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes.
  • Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside.
  • Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes.

You Have My Heart Cookies

You Have My Heart Cookies

So I had this crazy thought, what if we took the Grinch Cookie recipe and left out the green food coloring? This is how those turned out. Perfect for Valentine’s Day.

Ingredients

  • 1 Box Vanilla Cake Mix
  • 1 Stick Butter, softened
  • 1 TBLS Oil
  • 2 Eggs, Room Temperature
  • ½ Cup Powdered Sugar
  • ½ Cup Corn Starch
  • Red Heart Sprinkles

Instructions

  1. Preheat oven to 375 degrees
  2. Line a cookie sheet with parchment paper
  3. Combine powdered sugar and corn starch in a small bowl
  4. Mix the butter, cake mix, oil and eggs together into a thick batter
  5. Using a small spoon or scoop, grab a glob of dough and roll it into the powdered
    sugar mixture
  6. Place on cookie sheet 2 inches apart
  7. Bake at 375 for 8-10 minutes or until they get puffy
  8. Cool on the cookie sheet for several minutes
  9. Press the heart onto the dough before it gets cold
  10. Move to wire rack to finish cooling