Tuesday, November 29

Peppermint Brownies

Tis the season for all things peppermint.

One bite of these guys and it feel like Christmas.

As I told you all in a previous post... I'm not huge on Andes Mints... except in my cookies.

BUT these white chocolate peppermint Andes are to die for.

I had my fare share..............

If you can find them in the stores they are a seasonal treat so stock up!

You'll want to make these brownies to add to your cookie/brownie tins, or cookie exchanges this holiday season. Or send them into your work place. They'll love you!

Sunday, November 27

Ginger Molassas Scones w/ Cinnamon Glaze

I'm normally not a huge fan of ginger anything... ginger cookies, ginger bread... not my thing. My Mother In law makes a Ginger Cookie that everyone but me goes crazy for. My boys were over at her house the other day and LOVED them.

I guess I need to jump on the holiday baking bandwagon with some ginger recipes!
These are very mild not super gingery they have the slight sweetness from the molasses. And I have to say these were the softest scones I've made. Super moist. The recipe yielded 8 large scones... the kids and I had them polished off before my husband got home from work!

(We just really like scones........)

To Make things a little fun for the boys I let them cut their scones out with our Ginger Bread Man Cutter.

They are typical boys...

"I'm going to bite off your head ginger bread man!!!" They have to make eating the scone into a semi morbid event. 

Friday, November 25

Peppermint Hot Chocolate

Did you all have a fantastic Thanksgiving?? I Sure did!

We were hosted this year. It was allot of fun.

We were lucky enough to have my Mother Inlaw, my husband's Aunt Cindy her 2 daughters and my husband's Grammy.

The food was great, the people were great, and I had a yummy bottle of bubbly. What could be better?

My Mother Inlaw was kind enough to sleep over after dinner so My husband Steve and I could do the big BLACK FRIDAY Midnight Madness.

Did the stores open at 12am where you live?

Oh MAN it was crazy! I have never been a Black Friday Shopper... but this year we were curious what the hoopla was all about.

We got some good deals... but I have to say NOT worth pulling an all nighter after I had just slaved for days in the kitchen and cleaning my house preparing for Thanksgiving.

I'm burnt out big time this morning..... I feel like I was up all night doing shots and keg stands.

But my hangover is not for drinking..... just pure sleeplessness.

Do you get like that with sleep deprivation?

I feel sick to my stomach, food sounds gross, pounding headache and no amount of coffee will help!!!

Anyways....... here's a quick recipe post while I'm home nursing my Black Friday Hangover!

Thursday, November 24

Happy Thanksgiving Friends!

What are you thankful for this year?

I am thankful for my family. My 3 kids and husband are my world!


And I'm thankful I get to scarf down lots of good grub today without a care!

Happy Thanksgiving from my family to yours!
-Carrie, Steve, OB, Chasey, Maddie

Tuesday, November 22

Thanksgiving Recipe Round Up

Stumped on what to make or what to bring to Thanksgiving. Well check out some of these great ideas!!

Acorn Squash Feta Wantons
Sweet Potato Broschetta w/Pecans and Goat Cheese
Bacon Wrapped Stuffed Dates
Sweet Potato Bisque

Side Dishes:
Roasted Balsamic Pearl Onions
Maple Cranberry Tangerine Pecan Relish/Sauce
Wild Rice Pilaf w/ Mushrooms
Loosen Your Belt Mash Potato Casserole
Roasted Brussels Sprouts w/ Crispy Prosciutto
Bacon and Green Bean Casserole
Honey Whole Wheat Rolls
Cranberry Apple Chutney
Butternut Squash Biscuits
Bacon and Beer Biscuits
Maple Scallion Corn Bread
Cinnamon Honey Butter

Main Course:
Mayonnaise Roasted Turkey
New England Style Boiled Dinner
Alton Brown's Brine Turkey
Paula Deen's Deep Fried Turkey

Butter Pie Crust
Apple Rice Pudding
Apple Pie w/ Cinnamon Crust
Pumpkin Cupcakes w/ White Chocolate Ganache
Dutch Black Cherry Apple Pie
Cherry Apple Picnic Pies
Brown Sugar Meringue Cookies
Deep Dish Blueberry Peach Pie
Apple Blondies
S'more Pie
Chocolate Beet Cake
Maple Brown Sugar Cream Pie w/ Brown Sugar Meringue
Pumpkin Spice Toffee Cookies
Pumpkin Pecan Quinoa Bake
Cinnamon Chip Pecan Oatmeal Cookies
Apple Pie Pops
Honey Butternut Squash Almond Bread
Pumpkin Bread Pudding w/ 1 Ingredient Caramel Sauce
Pumpkin Spice Toffee Whoopie Pies w/ Brown Sugar Butter Cream
Parsnip Cake w/ Ginger Cream Cheese Frosting
Brandied Pumpkin Maple Spice Ice Cream

Monday, November 21

Roasted Balsamic Red Pearl Onions

Have I ever mentioned how much I love onions?

I love them..... really really love them!

This is a great side dish for Thanksgiving or other holiday dinners. It's also great to have along side of a steak or other grilled meat.

Roasted Balsamic Pear Onions

2lbs pearl onions
2 tbs olive oil
1/2 cup balsamic vinegar
1 tsp honey
salt and pepper to taste


Whisk together oil, vinegar, and honey. Toss with peeled onions. To learn how to peel a pearl onion correctly check out this.

Transfer to baking dish and roast at 450 for about 20 minutes. Toss half way through to prevent burning or sticking.

Sunday, November 20

Braided White Whole Wheat Garlic Bread

I am new to bread baking.

Quick breads are my best friend...

Yeast... well we are just starting to become acquainted.

My first successful recipe were these No Kneed Honey Wheat Rolls. They were perfect.

So what I think I have discovered is that... I need No Kneed recipes!

When I saw this recipe for Garlic Herb Bread from Misadventures in Cooking I knew I needed to give it a whirl and adapt it to my kitchen.

Braided White Whole Wheat Garlic Bread


3/4 cup milk
1/2 cup water
1/4 cup butter, cubed
3 T sugar, divided into 1 T and 2 T
2 packages yeast
1-1/2 tsp salt
3/4 tsp garlic powder
1 bulb of roasted garlic (mash it up with a fork)
1 1/2 cups all purpose flour
2 1/2-3 cups white whole wheat flour
1 egg
3 T butter, melted

Heat the milk, water, yeast, 1 tbs of the sugar, and cubed butter over low/medium heat to 110°. Remove from heat, and let sit until bubbly and foamy mine took about 4-5 minutes.

In the bowl of your electric mixer, combine 1-1/2 cups all purpose flour, the rest of the sugar, and garlic powder.

Add  wet mixture to the dry ingredients mix with your dough hook.

Add egg and roasted garlic; beat until smooth.

Stir in enough remaining white whole wheat flour to form a soft dough. Turn mixer up to med/high for 60 seconds.

Cover with a dish towel and let it rise until it doubles in size. Mine took about 15 minutes.

Punch dough down

Divide dough into thirds. Shape each into a 15-in. rope. Place ropes on a  parchment lined cookie sheet and braid pinch ends to seal and tuck under.

Cover and let rise until doubled, about 25-35 minutes. (mine was 35)

Brush with melted butter.

Bake at 375° for 20 minutes

Pumpkin Spice Toffee Whoopie Pies w/ Brown Sugar Butter Cream Filling

Last week I did a post for the Pumpkin Spice Toffee Cookies.... that were out of this world. But like most pumpkin cookie recipes... they were cakey.

So when they came out of the oven I instantly wanted to fill them with a creamy frosting filling.

Sticking with that toffee flavor.... Brown Sugar Butter Cream. YES PLEASE.

Then roll them in some pecans for extra nuttiness and crunch.

Pumpkin Spice Toffee Whoopie Pies w/ Brown Sugar Butter cream

For the cookies... click here for my recipe: Pumpkin Spice Toffee Cookies

Ingredients for the filling:
Recipe adapted from My Kitchen Addiction

1 stick unsalted butter room temp
1/4 cup shortening
1/3 cup dark brown sugar, packed
1/2 teaspoon cinnamon
3-4 cups powdered sugar
3-4 tbs heavy cream

In you mixer, combine the butter and shortening. Whip together with the whisk attachment until light and fluffy. Add the brown sugar and cinnamon and whisk until well combined.
Gradually add the powdered sugar, 1/2 cup at a time. Alternately add the half and half, beet on medium until it is nice and fluffy and at your desired consistency.

After your cookies cool completely pipe filling onto one cookie topping with a 2nd sandwiching them. Roll the side in a bowl of chopped pecans, they should stick to the frosting.

Should make about 12 whoopie pies.

This recipe was linked at....

Saturday, November 19

Maple Cranberry Tangerine Pecan Sauce (or relish, compote... whatever you want to call it sauce!)

I can't eat turkey without cranberry sauce or a chutney. There is something about the sweet/tart fruit onto of the savory meat that I just can't get enough of!

Please tell me you will NOT be serving that jellied stuff out of a can! Cranberry sauce is the easiest part of Thanksgiving. So give it a try!

Maple Cranberry Tangerine Sauce w/ Pecans


1 bag of cranberries (12 oz)
3 tangerines segmented (make sure you have no seeds)
1 cup maple syrup
1/2 cup orange juice
1/2 cup chopped pecans


In a medium sauce pan add juice and maple together give a quick whisk. Add in cranberries and tangerines. Bring to a boil.

Reduce heat to low, and simmer uncovered for about 20 minutes. When it is done the fruit will have broken down and it should be a nice thick chunky sauce.

Add in your pecans... and enjoy =)

Wednesday, November 16

Loosen Your Belt Mashed Potato Casserole Another Turkey Day Side Dish!

I just made Paula Dean Proud

Two reason you need to make this dish on Thanksgiving for your guests.

1. It tastes awesome

2. Because you can make it ahead of time and it is one less thing to worry about on Turkey Day!

Loosen Your Belt Mashed Potato Casserole

5 lbs peeled potatoes (or be lazy use red skins and don't peel... it's ok! )
1 bulb roasted garlic
1 stick of room temp butter
1 cup heavy cream
1/2 cup sour cream
8 oz cream cheese
3/4 cup cheddar cheese
1/2 cup freshly grated Parmesan cheese
3 slice prosciutto
Salt and pepper to taste
1/4 cup scallions or chives to garnish


Add your peeled potatoes to a big pot of boiling water. Boil until they are fork soft... can't tell you the exact time because well... I'm bad with timers when I'm cooking. Baking I have to use them... cooking is just different....


When they have cooked through strain and add them to your kitchen aid. (if you don't have a kitchen aid go ahead use a masher or potato ricer)

I swear by using my kitchen aid when making a big batch like this... less work for me and they come out lump free.

With your whisk attachment mix potatoes, cream cheese, butter, sour cream and roasted garlic on medium speed. Careful if your bowl is too full you'll get flying potatoes everywhere... I'm known to do this time to time!

When that is all mixed, add in your cream slowly while mixing when it comes to a nice thin mashed potato you can stop. Salt and pepper to taste.

Pile into a large casserole dish. Top with cheddar and Parmesan cheese then spread pieces of your prosciutto over the top.

Bake at 400 for 20-30 minutes.

When its golden on top its done.

Sprinkle the top with scallions or chives just before serving.

Enjoy =)

This recipe was linked at...
Family Fresh Meals

Tuesday, November 15

Wild Rice Pilaf w/Mushrooms

Another great Thanksgiving side dish idea.

I made this to go along with flank steak and some roasted veggies. It was so good!
I'm thinking of incorporating this recipe into my stuffing.

Wild Rice Pilaf With Mushrooms:


1 uncooked Brown Long Grain Rice
1/2 cup uncooked Wild Rice (I use Early Choice)
1/2 cup uncooked Orzo Pasta
About 5-6 cups of chicken or vegetable stock
1 cup of your favorite dehydrated mushrooms ( I like to use wild Morals)
2 tbs butter or vegan butter
2 cloves minced garlic
1/4 cup scallions

In a medium sauce pan combine Brown Long Grain Rice butter and 2 cups of your stock. Bring to a rigorous boil. Reduce heat to low/simmer and cover for 50 minutes.

In a separate pan combine Wild Rice and 1 1/2 cups of stock bring to a boil then reduce heat to low/medium and cook for about 35 minutes. When the rice kernels puff open and start to curl a bit it is done.

In a separate pan bring 2 cups of stock to a boil add in your orzo pasta garlic, and dehydrated mushrooms. Reduce to medium heat and cook for 8-10 minutes when your pasta is al dente it is done! Leave pasta and mushrooms in the cooking broth do not strain! If you run out of stock during the cooking period add in more stock 1/4 cup at a time. You want it to thicken a bit and not be too soupy.

When all of your rice and your pasta is done. Mix together with 1/4 cup sliced scallions.

Then Enjoy =)

This Recipe was linked at.

Maple Brown Sugar Cream Pie w/ Brown Sugar Meringue

New favorite Pie!! My old favorite would probably be the Sugar Cream Pie also known as a  Hoosier Pie. Growing up we I ate a lot of Mrs. Wicks Sugar Cream Pie when I would spend summers with my grandparents. Instead of whipping up my childhood favorite for Thanksgiving I am doing a New England Twist on the Sugar Cream Pie and going with maple instead.

Maple Brown Sugar Cream Pie w/ Brown Sugar Meringue Topping

Ingredients for pie:
1 uncooked single pie shell (I make my own butter crust... you can buy store bought if you'd like)
1 cup of maple syrup
1/2 cup brown sugar
1tsp vanilla extract
2 tbs melted butter
3 eggs
1 tsp nutmeg
1/4 tsp salt


In a medium mixing bowl mix together all of your filling ingredients.

Pour into uncooked pie crust.

Bake at 400 for 30 minutes or until center of the pie is set. If it starts to crack you are over baking it.

Ingredients for Brown Sugar Meringue Topping:

3 egg whites (room temperature)
1/4 cup brown sugar
1/4 tsp salt

In your electric mixer beat eggs on high speed until foamy/frothy looking.  Reduce speed to med/low slowly add in brown sugar and salt. Turn speed back up to high and beat until stiff peaks are formed.

Top the pie with the meringue and bake for an additional 10-20 minutes at 350. When tips of the meringue start to brown it is done!

Let it cool to room temp, then serve and enjoy!

This Recipe was linked at...

Eat at Home
This Chick Cooks
The Newly Weds Blog
Tidy Mom 3rd Annual Pie Party
Come join Love the Pie with TidyMom sponsored by Cherokee USA, Le Creuset, Wilton, Bags by Bloom and Harvard Common Press

My first GIVEAWAY!!!! Here's your chance to win my favorite kitchen gadget. Cuisinart Smart Stick 200 Watt Immersion Hand Blender. (WITH COLOR CHOICES!)

So here is the deal.

I want 1000 facebook fans.

Yep 1000.

By December 15th.

That gives you guys 30 days to help me out.

-All you have to do is become a fan of my facebook page.

-Then suggest my page to as many friends as you can. Spread the word and help me gain more "likes" and followers.

-After you have done that leave a comment on THIS post (here on my blog not facebook page) saying you are a fan on facebook, what you will be making with your own immersion blender... and what color you would like if you did win it.

-IMPORTANT, If you do not have a blogger/gmail account, make sure to leave your email! Otherwise I have no way of contacting you......

Here are your color choices....


Brushed Chrome


Here are the specs on this trusty Cuisinart 200 Watt Immersion Hand Blender....
Powerful 200-watt motor handles more blending tasks

Stick design reaches into pots, pitchers and bowls to extend blending options

Ergonomically designed grip offers comfortable hold and more control while blending

Operates with a one-touch control for easy, one-handed blending

Dishwasher-safe blending shaft and beaker make cleanup effortless

Limited 3-year warranty

And did you SEE those COLORS!!
IF I hit the big 1k....I will be picking the winner December 15th at 9pm (contest ends at 9m sharp so be sure to comment before 8:59pm!!!!!)
I will announce the winner on both facebook and my blog. So be sure to check back the night of Dec 15th. If no one claims their winnings by December 16th at 9pm... I will randomly choose another winner. You have 24 hours to claim your prize!
So lets get to work!! 1k by Dec 15th.....

(Open to US citizens only)

Monday, November 14

Pumpkin Spice Toffee Cookies

I'm a little sad that fall is coming to an end.

For many different reasons... like snow... cold.... ice... wind chill... yuk.

But the biggest is pumpkin is no longer a seasonal flavor!

Pumpkin Spice Toffee Cookies


2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp ground cloves
1/4 tsp allspice
1/4 tsp salt
1/2 cup unsalted room temp butter (1 stick/8tbs)
1 cup sugar
1/2 cup brown sugar
1 cup pumpkin
1 tsp vanilla
1 egg
2 cups toffee bits ( I use SKORS)


Preheat oven to 350.

Line cookie sheets with parchment paper, set aside.

In a medium mixing bowl sift together flour, baking powder, baking soda, salt and spices.

In your electric mixer cream together butter and sugars, until light and fluffy. Add in pumpkin, vanilla and egg.  Mix until they are blended.

Slowly mix in your dry ingredients.

Mix in pumpkin and vanilla.

Fold in toffee bits.

Scoop 1 tbs heaps on to your cookie sheet.

Bake for 15-20 minutes.

For full pumpkin flavor let cool before eating.

This Recipe was linked at...

Sunday, November 13

Chocolate (Andes) Mint Chip Cookies My Best Christmas Cookie Recipe!

I've been bit by the holiday bug! I'm craving all things minty and chocolate. I normally only indulge in the minty/chocolate combo during the holidays. It is not my most favorite flavor combo.... with the exception of these cookies!!

My husband and my brother are big fans of Andes Mints. Seriously who likes an Andes Mint for your choice of candy?? The only time I might eat one is if I get it as an after dinner mint at the Olive Garden or something....

But man were they good in these cookies!!

Chocolate Mint Chip Cookies


2 cups flour
2/3 cups cocoa powder
3/4 tsp baking soda
1/4 tsp salt
2 sticks (1 cup)  room temp butter
1 cup sugar
1/2 cup packed brown sugar
2 eggs
2 tsp vanilla extract
2 cups Andes Mint Chocolate Pieces


Pre heat oven to 350.

Line baking sheet with parchment paper. Set aside.

Sift together in a medium bowl, flour, baking soda,salt, and cocoa. Set aside.

In your electric mixer cream butter and sugars together until fluffy. Add in eggs 1 at a time then your vanilla.

Slowly add in your flour mixture. When everything is incorporated

Remove from mixer and fold in your Andes mint pieces.

Drop in 1tbs balls on your cookie sheet. ( I use my 1tbs cookie scoop... if you don't have on you should get one!)

Bake for about 10 minutes.

Enjoy with a big glass of milk!

This recipe was linked at.....

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by OXO

Maple Roasted Brussels Sprouts with Crispy Prosciutto Food Networks Community Table

Eat your sprouts!

If everyone cooked them like this the veggie with a bad rap would be amongst the most favorite.

They are like little layers of sweet roasted goodness.... add in some crispy prosciutto and it makes the perfect Holiday Dinner side dish! 

2lbs brussels sprouts halved length wise
1/2 cup Maple syrup
2 tbs melted butter
3 slices of crumbled prosciutto (fried until crispy then crumble)


After halving your sprouts toss them with melted butter and maple syrup. Transfer into a shallow baking dish spreading into one layer.

Bake at 400 for about 30 minutes.

Transfer into your serving dish and sprinkle with crumbled prosciutto.

Enjoy =)

This Recipe was linked at...

Check out Food Networks Community Table!

This is what everyone is bringing!

Cocktails, Appetizers, Soups and Salads:
Eat Be Mary: She’s Mulling It Over Wine
Cookistry: Bread With Ancient Grains
Celebrity Chefs and Their Gardens: The American Hotel Peconic Clam Chowder
Picky Eater Blog: Butternut Squash Soup With Thyme and Parmesan
Good Food Good Friends: Mushroom Soup
Examiner.com: Grilled Quail with a Warm Beet, Frisée, and Pistachio Salad
She Wears Many Hats: Mayonnaise Roasted Turkey
Living Mostly Meatless: Vegan-Friendly Corn Casserole
Healthy Green Kitchen: Red Kuri Squash Pie
The Naptime Chef: Crispy Rosemary Fingerling Potatoes (pictured above)
Gluten-Free Blondie: Apple and Cranberry Studded Stuffing
Eat Drink Man Woman Dogs Cat: Blue Cheese and Rosemary Celebration Potatoes
Burnt Lumpia: Turkey, Sweet Potato and Cranberry Empanadas
Panfusine: Pan Fried Polenta Seasoned With Cumin, Ginger & Black Pepper
Homemade Cravings: Warm Brussels Sprouts and Cranberry Slaw
Bakeaholic Mama: Maple Roasted Brussels Sprouts With Crispy Prosciutto
Show Food Chef: Beer-Braised Brussels Sprouts
T’s Tasty Bits: Sweet Empanadas with Pumpkin and Lupini Beans Filling
The Amused Bouche Blog: Braised Kale
The Little Kitchen: How to Make the Perfect Mashed Potatoes
The Macaron Queen: Macaron Tower
Poet In The Pantry: Amaretto Apple Crisp
Farm Girl Gourmet: Pumpkin Coconut Panna Cotta
That’s Forking Good: Cinnamon Chip Pumpkin Blondies
Out of the Box Food: Out of the Box Food Maple Pumpkin Pie
Cake Baker 35: Orange Spiced Pumpkin Pie
Lisa Michele: Pumpkin, Pecan, Cheesecake Pie
Food For My Family: Buttermilk Custard Pear Pie
Simple Bites: Black-Bottom Maple Pumpkin Pie
A Cooks Nook: Swedish Apple Pie
Yakima Herald: Pretzel Jell-O Salad
How Does She: Three of Our Favorite Desserts
Dollhouse Bake Shoppe: Thanksgiving Candy Bar Name Plates
Sweet Fry: Pumpkin Latte
Tasty Trials: Spiced Apple Panna Cotta With Caramelized Apples and Caramel Sauce
An Uneducated Palate: Puff Pastry Apple Tart
Frugal Front Porch: Mini Cheaty Cheesecakes
Even more:
Kitchen Courses: Thanksgiving for Six People Under $60
A Curious Palate: The Communal Table

Saturday, November 12

Jalapeno Popper, Buffalo Chicken Pizza (Game Day ?)

So I've been behind on my game day food recipes...

I don't know why I think jalapenos and football go together.... but they do don't they?

When I told my husband that night what kind of Pizza I was making he says.....

"Sounds good but painful."

And it was good... and a bit painful.

But I love the burn!

I was inspired to make this pizza after seeing this awesomely delish mac n' cheese from  Lauren's Latest. Check it out.....

Jalapeno Popper Buffalo Chicken Pizza!

1 package of your favorite pizza dough OR homemade... I use Portland Pie Co. Shipyard BEER Dough
1 8 oz package of room temp cream cheese
3 jalapenos seeded and diced
1 package shredded mozzarella cheese
1/4 cup blue cheese crumbles
1 cup shredded cooked chicken
2 tbs hot sauce
4 slices crumbled cooked bacon


Preheat oven to 420.

Stretch dough onto your pizza pan or cookie sheet.

In a small bowl mix cream cheese and jalapenos together.

Spread onto pizza dough.

Top with cheeses.

In another small bowl toss chicken with 1 tbs of hot sauce.

With your other tbs of hot sauce drizzle over cheese.

Top with chicken mixture and bacon crumbles.

Bake for 25 minutes or until crust is cooked and golden.

This Recipe was linked at...

Thursday, November 10

Bacon And Green Bean Casserole... Forget The Canned Soup Recipe. A Thanksgiving MUST!

I think Steve's (husband) favorite side dish on Thanksgiving is Green Bean Casserole. I do love it as well... But to be honest I think its mushy and kinda unattractive looking. Something about the dish rubs me the wrong way when I think about it.... it's too much canned stuff. Canned soup, canned beans, packaged fried onions...

So here is a freshened up version that is a gazillion times better... yes that's right..... a GAZILLION.

Come on now... it has bacon! How can it not be good right?!

1lb fresh green beans halved
4 slices bacon
1 tbs Worcestershire sauce
3  oz cream cheese
1/4 cup shredded cheddar cheese
1/4 cup freshly grated Parmesan cheese
2/3 cup whole milk
2 cloves minced garlic
1 container Frenches Fried Onions

Over medium heat fry your bacon until its crispy. Remove slices from pan, dump most of your bacon grease out of the pan leaving about 1tbs in there.

Add beans and Worcestershire sauce and saute for about 10 minutes tossing frequently

In a separate pan  add milk cheeses and garlic over medium low heat stir constantly until it is smooth.

Add beans,  and cheese sauce together, then crumble your bacon into the mix.

Transfer to a small baking dish.

Top with French's onions.

Bake at 400 for 15-20 minutes.

This recipe was linked at....

Quinoa Pumpkin Spice Breakfast Bake w/Pecan Streusel




That is all I have to say about this breakfast dish.

I freaking love it.

I need to make it everyday.....

Quinoa Pumpkin Spice Breakfast Bake w/ Pecan Streusel Topping


1/4 cup uncooked rinsed quinoa
1 cups milk ( I use 1%)
1tsp cinnamon
1/2 tsp nutmeg
1/2 cup pumpkin puree
1/4 cup pure maple syrup (you can use honey or molasses as well)
2 eggs beaten
1/4 cup dried cranberries
1/2 cup chopped pecans
2 tbs softened butter
1/4 cup brown sugar
2 tbs whole wheat flour


In a sauce pan bring quinoa and milk up to a low boil, reduce heat to low, cover and let simmer for about 20 minutes. Stirring frequently to prevent the milk from curdling.

When it has thickened to a pudding like consistency (think rice pudding) whisk in your syrup, pumpkin, and eggs. remove from heat stir in cranberries cinnamon and nutmeg.

Transfer into a small greased baking dish. I used a 7inch round tart plate.

In a small bowl mix butter, brown sugar and flour together until it is crumbly. Mix in pecans.

Sprinkle over quinoa.

Bake at 350 for 20-30 minutes (depends on pan size) You know its done when it pulls away from the sides of your baking dish and the middle is set.

Should slice easily like a tart... but has a soft bread pudding like texture.

Trick your tummy into thinking your having dessert for breakfast..

It will totally work!

Wednesday, November 9

Magic S'more Bars... a Husband Favorite.

Who doesn't love Eagle Brand Magic Cookie Bars???

And seriously doesn't everything taste better with sweetened condensed milk??

Speaking of which have you tried this????? crock pot caramel

I'm curious and must try it.

Anyways Magic Bars....

Better Yet... Magic S'MORE Bars. As if Magic Cookie Bars aren't ooey gooey enough. Lets throw in an extra layer of marshmallows!!

This is a husband tested husband approved recipe.