Sunday, November 27, 2016

Boursin Creamy Mashed Potatoes


Boursin Mashed Potatoes are a recipe I've made over the years but I just never got around to posting here. Wait no longer! These creamy potatoes are luxurious and delicious, combining buttery mashed potatoes with Boursin cheese and sour cream. Great for Thanksgiving and easy enough to make year round. Enjoy!

Saturday, November 26, 2016

Cranberry Apple Orange Raspberry Pineapple Relish


My goodness, that is quite the name, isn't it? As so you can see, this Cranberry Relish recipe is packed with all sorts of fruits. It is a wonderful blend of sweet and tart, with a bit of crunch from the apples and smoothness from the raspberry gelatin that binds it all together.


I typically make a new cranberry sauce recipe every year for Thanksgiving, but I think this one is going to be a staple from here on out. A taster of this recipe noted that it was delicious enough to eat all on its own. Cranberry Relish is wonderful with roasted turkey and chicken. It can be made two weeks ahead of time which is great for those of us who like to get an early start on holiday cooking.

The original recipe from Amanda's Cookin' calls for 1 cup of chopped pecans which I omitted to suit our tastes. If you choose to add those, add them just before you add in the raspberry gelatin and stir to combine. Enjoy!

Friday, November 25, 2016

Classic Green Bean Casserole

Classic Green Bean Casserole

Green Bean Casserole is a favorite at our house. I have no shame in posting this delicious recipe that uses not only canned cream soup but also French-fried onions. It is delicious and Thanksgiving just isn't the same without it. Enjoy!

Thanksgiving Table 2016



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Thanksgiving Menu 2016:

Tuesday, November 22, 2016

Cherry Almond Cream Cheese Cookies


Cherry and almond are a classic flavor combination that I happen to adore. These chewy Cherry Almond Cream Cheese Cookies would be adorable on any cookie tray and as a bonus, they are super simple to make.


I opted to use an easy melting vanilla almond bark for the topping just to simplify things. I love using almond barks as they are almost impossible to scorch in the microwave. Besides that, if you are dipping things such as Cherry Oreo Truffles, the melted bark stays melted for a long time, unlike actual chocolate.


Enjoy! If I am not able to post again this week, I hope you have a great Thanksgiving!

Saturday, November 19, 2016

Cherry Snowball Cookies

Cherry Snowball Cookies

Cherry Snowball Cookies are melt in your mouth morsels with a bright red cherry in the middle. They remind me quite a bit of traditional Snowball Cookies as both melt in your mouth and are rolled in lots of powdered sugar.

Cherry Snowball Cookies

To get the best coating of powdered sugar you need to roll the cookies twice in powdered sugar. I usually roll them once and wait a few hours then roll again for a pretty top coat of the powdered sugar.

Cherry Snowball Cookies

Delicious cherries tucked inside tender cookies, what could be better? I used a concentrated no-taste red icing gel by Wilton to make them a pretty pink color, but you can skip the food coloring if you prefer. Enjoy!

Wednesday, November 16, 2016

Sweet Cornbread Pudding


Let's catch up friends. I've been slowly working on the blog again after quite the hiatus the past few months. Life has been busy, but good. My two kiddos starting public school has been a big change to our routines. The kids love traditional school, but with public school has come all sorts of stomach bugs, fevers and fatigue for everyone in the house since school started in September. I am hoping it ends soon, but who can tell. Everyone is trying to get rest and recover, but it has been slow going.

First day of public school on the left, on the right are ninth birthday party pics
As of late my degenerative eye disease seems to be getting worse, but I am doing the best I possibly can when it comes to photographing food. It is frustrating for sure when almost everything looks terribly blurry, but I am still able to make it work, which I am thankful for.

Behind the scenes at the blog I have been working on making improvements to older recipes, making print friendly options for recipes, as well as making improvements when pinning my posts to Pinterest. (Do you follow my pins on Pinterest yet? You should!)

I've also been planning out all that I'd like to bake for my favorite time of year, Christmas! There should be a whole lot more posting the next two months as I ease back into the blogging groove. Until then, please enjoy this tasty Sweet Cornbread Pudding.


Sweet Cornbread Pudding tastes a lot like a traditional bread pudding, owing to the eggs, milk, and vanilla goodness. The texture is a little different for sure, and it has that nice cornbread taste to it as well. This recipe uses day or two day old cornbread, which makes it easy and quick to put together.

For my sweet cornbread recipe, I used this recipe for Sweet Cornbread Cake at Allrecipes.  I loved the way it turned out and it went perfectly with a beanless chili. As delicious as it was, after three days of the same food you start to get sick of it. Hence this tasty Cornbread Pudding.

The Sweet Cornbread Cake recipe made a 9x13" pan, and I used somewhere in between 1/4 and 1/3 of the pan to make this pudding. Crumble up the pieces and you are all set to make this recipe. Enjoy!

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