Thanksgiving Roundup

Turkey is the standard fare for a Thanksgiving table, but whether you roast a bird or make something else the center of your meal, you’re going to need side dishes and desserts. Some people stick with the traditional dishes like mashed potatoes and green bean casserole. But if you’re looking for some new ideas, check out this roundup.

side collage

1. Thyme and Maple Roasted Acorn Squash

2. Pesto Parmesan Green Beans

3. Carrot Mash Bake

4. Cheesy Pesto Bread

5. Parmesan Tomatoes

6. Spinach Squares

7. Oven Roasted Okra

8. Butternut Squash Macaroni and Cheese

9. Bacon & Spinach Mashed Potatoes

10. Butternut Squash Pasta Bake

11. Caprese Quinoa Bake

dessert collage

1. Mini Apple Tart Tatins

2. Pots au Chocolate de Creme

3. Caramel Praline Tart

4. Butternut Cake

5. Pumpkin Spice Whoopie Pies with Pie Spice Cream Cheese Frosting

6. Apple Butterscotch Cake

7. Carrot Cake Roulade

8. Vanilla Coconut Rice Pudding

Blog Strut, Get Him Fed, Weekend Potluck, Foodie Friday, Flash Friday, TGIF, The Party Bunch,  Super Saturday, Saturday Spotlight, Strut Your Stuff, Show & Tell, Serenity You, Show Stopper Saturday, Your Great Ideas, Random Recipe Roundup, Sunday Show Off, A Bouquet of Talent, Think Pink Sunday, Bewitch Me, DIY Sunday, Nifty ThriftyMarvelous MondayWhat’d You Do This Weekend?Monday FundayMotivate Me MondayInspiration MondayInspire Me MondayMix it up MondayTitus 2 TuesdayTotally Tasty TuesdaysTasty TuesdaysTasteful TuesdayTwo Cup TuesdayIn & Out of the KitchenTime to SparkleSimple Supper TuesdayTuesday’s Table,

Harvest Pumpkin Brownies with Cream Cheese Frosting

A bit more cake-like as opposed to a brownie, these lightly spiced pumpkin squares make an excellent dessert alternative for the Fall. Only 15 minutes prep and 20 minutes baking time, you could be indulging in less than an hour 🙂

pumpkin brownies

Harvest Pumpkin Brownies

1 can (15 oz.) solid packed pumpkin

4 eggs

3/4 oil (canola, EVOO, whatever you use)

2 cups flour (I used my 1/2 & 1/2)

2 cups sugar

1 T pumpkin spice

2 tsp ground cinnamon

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1. In large bowl, beat pumpkin, eggs, oil and vanilla until blended.

2. Combine dry ingredients; gradually stirring into pumpkin mixture.

3. Pour into greased 15×10 pan and bake at 350* for 20-25 minutes, or until toothpick comes out of center clean.

4. Cool on a wire rack.

Cream Cheese Frosting*

6 T butter, softened

3 oz. cream cheese, softened

1 tsp vanilla

1 tsp milk

1/8 tsp salt

1 1/2 – 2 cups powdered sugar

While the brownies are baking make this frosting. (*This frosting recipe was very good, but I recommend my regular cream cheese frosting recipe as it has less butter and more cream cheese.) 

1. Using a mix master, beat cream cheese, butter, vanilla and milk until smooth.

2. Gradually stir in the powdered sugar until smooth and desired consistency.

3. Refrigerate until ready to use.

4. Frost cooled brownies.

5. Enjoy!

Blog Strut, Friday Flash, Weekend Potluck, Foodie FridayTGIF, The Party Bunch, Weekly Creative, Get Him Fed, Super Saturday, Saturday Spotlight, Strut Your Stuff, Sat Show & Tell, Serenity You, Show Stopper Saturday, Your Great Idea, Random Recipe Roundup, Sunday Showoff, A Bouquet of Talent, Think Pink Sunday, Bewitch Me, DIY Sunday, Nifty Thrifty SundayMelt in Your Mouth MondayMarvelous MondaysWhat’d You Do This Weekend?Meal Plan MondayMonday FundayMotivate Me MondayInpiration MondayInspire Me MondayMix it up Monday, Making Monday,  Titus 2 TuesdayTuesdays at Our HomeTotally Tasty TuesdaysTasty TuesdaysTasteful TuesdaysTwo Cup Tuesday, In & Out of the KitchenTime to SparkleSimple Supper TuesdayTuesday’s TableCreate it ir Bake it,  Cast Party WednesdayWake Up WednesdaysLovely Ladies LinkyWow Me WednesdayLinky PartyWednesday WhatsitShow & Share WednesdayCreative Wednesday, Link PartyFull Plate ThursdayProject StashThriving ThursdayTasty ThursdayFantastic Thursday,





Spanish Style Red Snapper

This fish dish (aha, that rhymed) was such a hit right off the bat that none of us can wait until I make it again. Even Number Two had two servings! Similar to a Veracruz-Style fish but without any jalapenos or raisins, but you could easily add what flavorings you think you’d like. I wasn’t too keen on the raisins, but if I’d had any pepper I probably would have added them. Either way, this came out awesome.


Spanish Style Red Snapper

4 lbs red snapper fillets

1/4 cup EVOO

1/4 cup onion, finely chopped

2 or 3 garlic cloves, minced

1 (15 oz) can of diced tomatoes

1/3 cup chicken broth, divided

1/4 cup sliced green olives, pitted

2 T drained capers

1 tsp oregano

2 bay leaves

1. Preheat oven to 425*. Grease baking dish and pour 1/3 cup of chicken broth into the bottom. Arrange fish in pan (skin side down) and set aside.

2. Drain tomatoes but reserve the juice. Using a masher or fork, crush tomatoes to a coarse puree (is ok if it’s still a little chunky). Drain again and reserve all the juices together.

3. Heat oil in heavy skillet over medium-high heat. Add onion and stir for a minute. Add garlic and stir another 30 seconds. Add tomato puree, bay leaves, oregano, and reserved juice. Combine and cook for a few minutes.

4. Add broth, capers and olives. Salt & pepper to taste. Cook a few more minutes until thickened or mixture is heated through.

5. Spoon over fish and bake for about 18 minutes, or until fish is just opaque in the center.

Marvelous Monday, What’d You Do This Weekend?, Meal Plan Monday, Monday Funday, Motivate Me Monday, Inspiration Monday, Inspire Me Monday, Mix it up Monday, Making Monday, Titus 2 Tuesday, Tuesdays at Our Home, Totally Tasty Tuesdays, Tasteful Tuesdays, Two Cup Tuesday, In & Out of the Kitchen, Time to Sparkle, Simple Supper Tuesday, Tuesday’s TableWake Up WednesdayLovely Ladies LinkyWow Me WednesdayWednesday WhatsitsShow & Share WednesdayFull Plate ThursdayThe Project StashFantastic ThursdayThriving ThursdayTasty ThursdayBlog StrutFriday FlashWeekend PotluckFoodie FridayFeed Me FridayTGIFThe Party BunchWeekly CreativeGet Him FedSuper SaturdaySaturday SpotlightStrut Your StuffSat Show & TellSerenity You, Show Stopper Saturday, Your Great IdeaRecipe RoundupSunday Showoff, A Bouquet of TalentThink Pink SundayBewitch Me, DIY Sunday, Nifty Thrifty Sunday,

Baking Halloween and Fall Treats

Hey everyone. Today I have a guest post written by Sarah over at Little Bertha @ So here you go…

Baking Halloween and Fall Treats:

With each new season comes a new excuse to indulge in the delights of the weather. While winter and fall may bring back some dreary damp days, making it a struggle to make it to work in the morning, it does offer some very delicious dessert options to help warm our hearts and souls. My favourite part of fall is the bright red, oranges and yellows that brighten up the sidewalks and the way that these colours end up on our plates with the help of seasonal pumpkins and apples. With this in mind I have a quick and easy Halloween cupcake recipe to get you excited for the annual festivities.

halloween spider cupcake

For the Halloween cupcakes, you have two options. You can either make simple vanilla cupcakes with a little orange colouring to give it that orange glow, or go the extra mile and make pumpkin spiced cupcakes, you can find the recipe for that here. Once your cupcakes are in the oven, make a batch of cream cheese frosting:

60g of cream cheese, softened

30g butter, softened

dash of vanilla essence

¾ cup icing sugar, adjusted as needed

Once the cupcakes have cooled, slather on the frosting with a butter knife and smooth it over the top. With a black decorator pen (these are small tubes filled with icing, you can buy them from most home ware stores), draw about 4 concentric circles. Using a toothpick drag a line from the middle to the edge of the cupcake, through the circles. Repeat this about 5 times, until you have a spider web pattern on the top of your cupcake. Top with gummy spiders or make your own with liquorice. Winner Halloween treat!

Other fall dessert ideas include the all important Pumpkin Pie, no fall season would be complete without one, and any recipe that includes the flavours of maple, walnuts, pecans or warming alcohol like whiskey and bourbon. Little Bertha have a great Maple, Walnut and Bourbon tart that is perfect treat for a fall day.

apple pie tarts

Melt in Your Mouth Monday, Marvelous Mondays, Monday Funday, Motivate Me Monday, Inspiration, Inspire Me Monday, Mix it up Monday, What’d You Do this Weekend?, Simple Supper Tuesdays, Tuesday’s Table, In & Out of the Kitchen, Titus 2 Tuesday,  Totally Tasty Tuesday, Tuesday’s at Our Home, Tasteful Tuesday, Two Cup Tuesday, Time to Sparkle, Cast Party Wednesday, Lovely Ladies Linky, Wednesday Extravaganza, Tasty Tuesdays, WakeUp Wednesday, Wow Me Wednesday, Look What I Made,  Creative Wednesday, Thursday’s Treasures, Full Plate Thursday, The Project Stash, Thriving Thursday, Tasty Thursday, Wednesday Whatsit, Fantastic Thursday, Weekend Potluck, Friday Flash, Foodie Friday, TGIF, Feed Me Friday, Pity Party, Friday Linky Party, Super Saturday, Saturday Spotlight, Strut Your Stuff, Show & Tell Sat., Creative Linky Party, Show Stopper Sat., Your Great Ideas, Sunday Show Off, Random Recipe Roundup, A Bouquet of Talent, Think Pink Sunday, Bewitch Me, DIY Sunday, Nifty Thrifty,


Baked Tilapia with Mustard Lemon & Horseradish Sauce

This is really a very easy and delicious way to serve up dinner. We try to eat fish often, ideally two times  a week, and the same old recipes can get boring real fast. I served this with some roasted okra and Trader Joe’s Harvest Grains Blend.

The flavors in this are subtle so don’t be afraid of the horseradish or the mustard. In fact, I might even recommending amping up the measurements just a tad for a bolder flavor. However, made according to the recipe it was just right for Number Two’s more sensitive palate, and all the boys ate it up quick.

baked tilapia

Baked Tilapia with Mustard Lemon and Horseradish Sauce

4 tilapia fillets

2 T fresh chopped parsley, divided

1 T fresh lemon juice

2 tsp prepared horseradish

1 tsp dijon mustard

1/4 chicken broth

2 T butter, divided into 4 slices

zest from 1/2 lemon

1 tsp thyme

1 lemon, cut into 4 wedges

salt and pepper

1. Preheat oven to 400*. Lightly spray baking dish and salt and pepper fish on both sides. Place fish in single layer in dish.

2. In a small bowl put 1 T parsley, mustard, horseradish, chicken broth, thyme, and lemon juice. Whisk until combined then spoon over the fish, pouring it all in the baking dish.

3. Top each fillet with the 1/2 T slice of butter and bake for 20 minutes or so, basting once or twice, until fish flakes easily with a fork.

4. Sprinkle remaining parsley and lemon zest over the top and serve with lemon wedges.

5. Enjoy this delicious and healthy meal!

In & Out of the Kitchen, Tuesday’s Table, Tasty Tuesdays, Simple Supper Tuesday, Wednesday Extravaganza, Cast Party Wed., What’s in Your Kitchen, Two Girls & a Party, Thursday’s Treasures, Full Plate Thursday, Weekend Potluck, Get Him Fed Fridays, Foodie Friday, Fidlin’ Fridays, Strut Your Stuff, Random Recipe Roundup, Saturday Spotlight, Super Sunday, Marvelous Mondays, Melt in Your Mouth Monday

July Menu ~ 2013

Sorry my monthly menu plan is a little late. Believe it or not, I actually forgot to put one together (oops)! It’s not like I didn’t know it was July already, it’s just that I’ve been a little preoccupied with physical therapy and whatnot, but it’s here for you now 🙂 Also, you may have noticed I didn’t do much cooking last month via my June menu so some of this months recipes will come from there.

July Menu – 2013


Romano-Crusted Chicken with Salad

Taco Cornbread Pizza

Dijon-Dill Salmon withRice Fritters and Parmesan Tomatoes


Balsamic Grilled Chicken with Four Bean Salad

Turkey Salisbury Steaks with White Bean Mash

ultimate pic

Cous Cous-Stuffed Peppers and Salad

Turkey Ragu with Creamy  Polenta

Ultimate Baked Beans

Chicken Rio with Cilantro Lime Rice

pilaf pic

Salmon and Pasta in Creamy Tomato Basil Sauce

Beef Stroganoff and Pesto-Parmesan Green Beans

Garlic Tilapia with Mexican Rice and veggies

Crock Pot Meatloaf and Gravy with mashed potatoes and veggies

cous stuf pep pic

Chicken Salad with Grapes and Pecans

Chicken and Rice Pilaf

Pineapple Galette

Harvest Bread

balsamic pic

Recipes I’m (still) working on:

Crunchy Fish Tacos with Cilantro Cream Sauce

Chocolate-Drizzled Cheesecake Cream Puffs

Spinach & Artichoke Crusted Chicken

Tomato Cucumber Bread Salad

Cow Pies (GF)

Crock Pot Swiss Chicken

 Peanut Butter Chocolate Chip Cookie Dough Bites (GF)

Spinach & Goat Cheese Tilapia Roulade with Tarragon Bechamel

Mexican Bruschetta

Chocolate Chip Blueberry Muffins

Patron Punch

Chocolate Fudge Tart with Mint Cream

Rhubarb Upside Down Cake

Asian Chicken Pizza with Peanut Sauce

Two Girls and a Party, Cast Party Wednesday, Wednesday Extravaganza, What’s in Your Kitchen, Full Plate Thursday, Thursday’s Treasures,

Strawberry Tart with Basil Cream

I love this tart. In fact I just plain ol’ love pastries so any tart is good for me. The best thing about something like this is that the ingredients are minimal and as long as you keep some refrigerated puff pastry in your freezer you can whip something like this up quickly and customize it to whatever fruit you have on hand. I am a sucker for fresh basil so that’s why I made this particular tart but you can mix fresh mint into your cream, or go wild and experiment with spices and flavors. For example, I see an awesome banana tart with fresh cream whipped with cinnamon and nutmeg and drizzled with some caramel or chocolate sauce (or both!) See how easy that was? Now it’s your turn 🙂


Strawberry Tart with Basil Cream

1 sheet puff pastry, thawed

1 cup heavy cream

4 or 5 T powdered sugar

1/3 cup fresh basil, chopped

1 pint strawberries


Preheat oven to 350*. Roll out pastry sheet on a floured surface until thin, about the size of a square foot. I do this because I have a great 14-inch square-shaped baking sheet, but you can do a rectangle shape if you like. Trim about an inch off the edges of the sheet and use a little water to build the edges up a bit.

Line baking sheet with parchment paper and place the sheet on top. Make sure you prick the pastry with a fork so the air can flow. If you’ve ever missed this step you’ll know the pastry will balloon up. It’s fixable for this tart but not ideal.

Bake for 20 minutes then allow to cool completely.

While the pastry sheet is cooling you can whip up the cream using a mixmaster or electric beaters with the powdered sugar until it’s set and just beginning to form soft peaks. Gently fold in the basil (save some for sprinkling on top of the tart).

Spreading the cream might be a little hard if it gets too stiff (mine did) and especially if the shell wasn’t pricked with a fork prior to baking and is breaking up (guilty), so I used a small ice cream scoop to place blobs of the cream all over the pastry. Then I used a slightly wet silicone spreader to gently spread the cream out. Mine came out pretty thick but I really liked it anyway.

Slice the strawberries and place them all over the top of the tart. I put mine in rows, overlapping each edge, covering the whole thing. You can put your strawberries on however you like.

Sprinkle any remaining bits of fresh basil on the top.


Simple Supper Tuesday, Tuesday’s Table, Wednesday Extravaganza, Cast Party Wednesday, What’s in Your Kitchen, Thursday’s Treasures, Full Plate Thursdays, Foodie Friday, TGIF, Weekend Potluck, Saturday Spotlight, Melt in your Mouth MondaysMarvelous Mondays

Carrot Cake Roulade

Here’s a carrot cake for Easter that tastes great, doesn’t require a lot of work, and is just slightly different from the average carrot cake. I even decorated it with a few carrot gummies I found at the dollar store. But you don’t have to only use this recipe for Easter. Make it all Spring long and decorate it with anything you want.


Carrot Cake Roulade

3 eggs

2/3 cup sugar


1 tsp vanilla

1/2 tsp salt

1 tsp baking powder

1 tsp ginger

1/4 tsp nutmeg

2 tsp cinnamon

3/4 cup flour

2 cups shredded carrots (about 2 medium carrots)

powdered sugar, for rolling the cake

For the Filling:

8 oz. cream cheese, softened

5 T butter, softened

2 1/2 cups powdered sugar

1 1/2 tsp vanilla

powdered sugar, for dusting


1. Preheat oven to 350*. Line a jelly roll pan (cookie sheet with sides) with parchment paper or foil. Spray lightly with cooking spray and then dust with powdered sugar.

2. Beat eggs at high-speed for 5 minutes, until frothy. Beat in sugar, oil, and vanilla.

3. In separate bowl, whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour. Stir into egg mixture just until blended. Add carrots.

4. Spread in prepared pan. Use a rubber scraper to smooth the batter into the corners.  Bake for 10 minutes.

5. Lay out a clean kitchen towel and sprinkle liberally with powdered sugar. As soon as the cake comes out of the oven, turn it over onto the towel.  Remove paper/foil gently.

6. Working at a short end, fold the edge of the towel over the cake and began to roll tightly. You can sprinkle some powdered sugar or flour on this side of the cake as well, if needed.

7. Leave cake rolled up in the towel at least one hour, until completely cooled.

8. While cake is cooling, make the filling. Beat the cream cheese and butter together until smooth. Add in sugar and vanilla until combined.

9. When cake is cool, careful unroll the towel. Spread about 50 -60% of the frosting over the cake evenly. Re-roll tightly. Use the rest of the frosting for the outside of the cake.

10. Chill another 30 – 60 minutes at least. Dust with powdered sugar and decorate as desired. *Cake can be wrapped in plastic and frozen up to a month.

Easter Blessings!

Recipes Food

Recipes Food




Plum Crumble

I made a super easy and tasty dessert and it wasn’t even dessert night. I just couldn’t wait! I’ve been holding on to this recipe for several weeks. First, I had to wait for plums to come into season (and then be worth eating). And then I finally had my grocery shopping day and here it is 🙂

Now, I have never baked with plums and the thought never crossed my mind. Is this you, too? Well, I can testify that this was amazing. Hubby scarfed it up, praising the whole time, and I was ridiculously pleased with it myself.


Plum Crumble

4 large plums, halved & pitted

1/3 cup sugar

2 cinnamon sticks*

1. Preheat oven to 350* and grease an 8×8 baking dish.

2.  Cut each plum half into 6 slices.

3.  Toss the plums with the sugar and cinnamon sticks. *If you don’t have any cinnamon sticks you can put in 1/2 tsp ground cinnamon.

4. Arrange the mixture evenly in the baking dish, making sure the cinnamon sticks are underneath the plums.


Crumble Topping:

3/4 cup flour (I used my 1/2 & 1/2 blend)

1/2 cup sugar

1/2 cup oats

1 stick unsalted butter, cold and cut into pieces

1/2 cup sliced almonds


1. In a medium bowl, combine the flour, sugar, and oats together.

2. Using hands, mix the butter pieces into the flour mixture, making sure each piece is coated separately.

3. Mix in the almonds. Sprinkle the topping evenly over the plum mixture.

4. Bake, uncovered, for 45 minutes, or until the juices bubble. After 35 or 40 minutes, use a fork to rake the crumble topping gently to mix it up a bit and make sure everything gets cooked properly. Bake longer to slightly brown the top, if needed.

5. Allow the crumble to stand at room temperature for 5 minutes to cool slightly.

Serve with ice cream and enjoy!





Easter Brunch & Dinner Ideas


Easter is almost here and that usually means a big spread for your table. If you will be celebrating, and possibly even entertaining, you may want a few extra ideas – I know I am always looking for new ideas 🙂 Here is just a simple round-up of breakfast/brunch, sides, main dishes, and desserts for you.


No Yeast Cinnamon Rolls


Quiche Lorraine

blueberry bake & cherry caprese 004

Blueberry Bake


Roasted Potato Frittata

poached egg cups 011

Poached Eggs with Hollandaise Sauce

peach strawberry jam and pancakes 003

Strawberry-Peach Pancakes


Chicken Salad with Grapes & Pecans

blueberry bake & cherry caprese 007

Sweet Cherry Caprese Salad


Wild Rice & Corn Muffins


Chicken in Cream


Lemon Chicken Piccata


Dijon Dill Salmon


Auntie Mary’s Meatballs (Porcupine Balls)


Apricot & Tequila Glazed Turkey


Maple Mustard Chicken

pesto beans, balsamic chicken, watermelon dessedrt 006

Parmesan Pesto Green Beans

Creamy Skillet Veggies

Creamy Skillet Veggies


Carrot Mash Bake

Cheesy Rice Fritters

Cheesy Rice Fritters

butternut squash recipes 007

Butternut Squash Macaroni & Cheese

butternut squash recipes 012

Brown Sugar Butternut Squash Tart


Luscious Tropical Dream Cake

chocolate bread and gluten free pizza] 001

Chocolate-Chocolate Chip Zucchini Bread

apple pie bars

Apple Pie Bars