Oct 31, 2014

Roasted Butternut Squash

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Cook's Note: Butternut squash is one of my all time favorite vegetables. The creamy texture just melts in your mouth. Why not celebrate the fall season by eating it often? This is the easiest recipe ever! What a wonderful side dish for any dinner. Because I am a busy mom who works full time, I don't have time to peel, chop and seed a butternut squash - it just takes me too long. So, I buy the already cut butternut squash at my grocery store. Its super fast and makes cooking much more fun! OF COURSE, you can always use a butternut squash that you peel, chop and seed yourself - I am just trying to make this easy! 

This would also be a great Thanksgiving Day side. 
I hope you will make it and enjoy it. 

What You Will Need: 

1 pre-chopped package of Butternut Squash
2 Tbsp of Olive Oil
2 Tbsp of Brown Sugar
1/2 tsp Ground Cinnamon
1/2 tsp Ground Black Pepper
1 tsp Sea Salt


Pre-heat oven to 425 degrees. 

Rinse package of butternut squash well, I used a colander. If you are cutting, seeding and chopping youself - have fun with that! :) 

In a large mixing bowl combine butternut quash, olive oil, brown sugar, cinnamon, sea salt and ground black pepper until well coated.

Place mixture into a glass baking dish (I always spray mine with non-stick cooking spray such as Coconut Oil spray, just to be safe!) Spread out the pieces well so that they get nice and roasted in the oven!

Cook for 20-25 minutes or until soft when poked with a fork. 

This "Pinspiration" comes from Brunch Time Baker


Oct 28, 2014

Best Fall Recipes ~ EVERYTHING PUMPKIN ~

Since we are right smack in the middle of the best season of the year (fall!), we thought we'd share our best Fall recipes with you in one large post. 

If you have a desire to make a pumpkin recipe because " 'tis the season for pumpkin" or if you are looking for some yummy THANKSGIVING recipes (a few not-pumpkin recipes too - but FALL-ISH nevertheless!).....please check these out and if you find something you like, please leave your feedback!


Oct 20, 2014

Fall Kale Salad

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Cook's Note: If you read our blog often (and we hope you do!), then you know our love for KALE. I look for any excuse I can to sneak it in! This is a wonderful side salad that you can add many in-season fall flavors to. I threw this salad together myself, but the salad dressing listed really makes it pop! I have listed the dressing recipe below and there is also a link to it separately. This salad is easy peasy and if you like KALE it will be something you LOVE. 

What You Will Need: 

1 bunch kale, very thinly cut
1 Honey Crisp apple (or any apple you choose) , sliced
1/2 cup of Dried Cranberries 
1/4 cup glazed pecans (such as: Emerald Pumpkin Pie Pecans)
1/2 cup crumbled Gorgonzola cheese

Next to make the SALAD DRESSING! 

Honey Lemon Dressing: 
1/2 cup Extra Virgin Olive Oil
All of the juice from a  Fresh Squeezed Lemon
3 tablespoons Honey
Pinch of Sea Salt
Fresh Ground Pepper to taste
To prepare salad dressing: Wisk together olive oil, lemon juice & honey in a bowl and the place into a jar or container and shake well. 

SALAD Directions: 

Wash and cut kale and place in salad bowl. Next add cranberries, apples, nuts and cheese. Last, add dressing and toss well. 

Enjoy with a side to your favorite fall meal. 

Pairs great with these other recipes from Suburban Epicurean: 

Honey Lemon Dressing

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Cook's Note: I really prefer homemade salad dressing to store bought. I ran across this recipe on Pinterest and just had to try it because its simple, but also made of "good for you" ingredients. I always change something about a recipe, but in this case - I didn't change anything because its perfect as-is.

What You Will Need: 

1/2 cup Extra Virgin Olive Oil
All of the juice from a  Fresh Squeezed Lemon
3 tablespoons Honey
Pinch of Sea Salt
Fresh Ground Pepper to taste


To prepare salad dressing: Wisk together olive oil, lemon juice & honey in a bowl and the place into a jar or container and shake well. Pour onto your favorite salad! 

This "Pinspiration" comes from Family Fresh Cooking

Oct 17, 2014

Pumpkin Chocolate Chip Oatmeal Cookies

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Cook's Note: This is a delicious little cookie for fall! I was craving Oatmeal cookies, so I decided to make some for my family and I saw this cool variation on Pinterest to add pumpkin. I also added in chocolate chips to make it even more yummy. I think you will enjoy this recipe with all the delicious flavors. 

What You Will Need:

1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup sugar
2 eggs
1 tsp. vanilla
1-1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 tsp salt 3 cups uncooked old fashioned oatmeal (like Quaker Oats)
1/2 can pumpkin puree
1 cup of Chocolate Chips


Preheat oven to 350°F.
In your stand mixer, cream together the butter and sugars on medium speed until creamy.
Add remaining  ingredients and mix thoroughly.
Drop spoonfuls of the cookie dough onto cookie pans sprayed with Pam for Baking (or any other floured cooking spray)
Bake  for 12-15 minutes . Remove from oven and let cool for about 5 minutes, then ENJOY!
Makes about 3 dozen.

This Pinspiration comes from The Daily Goodie Bag

Oct 15, 2014

Balsamic Pork Chops (4 Weight Watcher Points)

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Cooks Note: I was looking for something WW friendly that I could make with these very thin pork chops I had defrosting, and most of all I wanted it to be quick, and family friendly. So.......I logged onto Pinterest and started my search. My Pinterest searches are often times so specific that I am shocked when something comes up, but I searched for WW friendly pork chops and there it was! I would say this is easily one of the best pork chop recipes I have ever had. I mean, I don't like using my hands when I eat (I am the girl who cuts the corn off the cob), but I picked up the bone of that pork chop and licked that puppy clean. YUM!


4 boneless, thinly sliced or pounded pork chops 
Garlic Salt
Onion powder or flakes
2 Tablespoons Olive Oil
2/3 Cup Balsamic vinegar (any flavor will work, I used smoked balsamic)
2 teaspoons sugar


1. Pound your pork to 3/4 inch thick if it is not thin cut already
2. Season chops with garlic salt, pepper and onion salt or powder
3. Heat pan to medium heat for 1 min, then add olive oil and heat 1 additional minute
4. Add pork chops and cook till browned on both sides (approx 5 min)
5. Place pork chops on a plate and reduce heat slightly, then add vinegar and sugar and cook until sauce thickens (about 2 min) to make it more syrup like. 
6. Place pork chops back in the pan with the sauce and cook an additional 4 minutes, turning back and forth to coat with sauce
7. Serve hot with sauce poured over pork chops. 

This Pinspiration comes from Passionate Penny Pincher

Oct 14, 2014

Slow Cooker Chicken Noodle Soup

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Cook's Note: I was craving Chicken Noodle soup because we were all feeling a bit under the weather and this sure hit the spot! It was rather simple to make and lasted for days! Even my toddler liked it - so you know its a good recipe! 
If you have more than your fair share left over, you can freeze this soup too in Mason jars and pull it out to thaw and eat next time you want Chicken Noodle Soup! 

What You Will Need:

1 large onion, peeled and finely chopped
4-5  large carrots, peeled and sliced or chopped
2 celery sticks, finely chopped (optional)
2-3 chicken breasts (frozen is OK)
2 tbsp extra virgin olive oil (optional)
1 Tbsp Cavendar’s Greek Seasoning
6 -8  cups low sodium chicken broth
1 cup water
salt and pepper to taste
1 bay leaf
2 cups wide egg noodles (do not use entire bag)
parsley for garnish


Add chicken to the bottom of the slow cooker and next add chopped onion, carrots, celery, olive oil, chicken broth (I say 6-8 cups depending on how much broth you prefer), salt, pepper, water, bay leave and Cavendar’s to your slow cooker. Simmer on low for 6-7 hours or 4-5 hours on high.

Remove the chicken from the crock pot and place on cutting board to shred with two forks. Add chicken back to crockpot and add egg noodles. Cook for another 1 hour on high or until noodles are cooked.

Enjoy with some good ole' Saltine Crackers or a yummy grilled cheese sandwich!!

This "Pinspiration" comes from: Jo Cooks

Oct 7, 2014

Apple Fritter Bread

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Cooks Note: One of my favorite things in the world is an apple fritter. Seriously, if given the choice I would eat something apple everyday of my life and this is a good alternative to a doughnut, This looks and tastes like something you would buy at a bakery, not that you threw together in 20 min in your kitchen. Try this for Holiday breakfasts, dessert with some apple butter, as bread for french toast or just because, I promise it will become a staple in your house. Enjoy!


1/3 cup brown sugar
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
2 apples (any kind, I used Gala, peeled and chopped and mixed with 2 tablespoons white sugar and one teaspoon cinnamon.)

1/2 cup powdered sugar
1-3 tablespoons milk or creme depending on how thick you want your glaze


Preheat oven to 350 degrees and spray 9x5 inch loaf pan with non-stick cooking spray

Mix brown sugar and cinnamon together in a bowl and set aside.

In another medium bowl, beat white sugar and butter together till with an electric mixer till smooth and creamy.

Beat in eggs one at a time until blended in, then add vanilla.

Combine and whisk flour and baking powder together in another bowl then add to creamed butter mixture and mix until well blended.

Mix milk into batter until smooth.

Pour half the batter into the loaf pan, then top with half the apples and half the brown sugar/cinnamon mixture.

Lightly pat the apple mixture into batter.

Pour the remaining batter and top with the remaining apples and brown sugar/cinnamon mixture. Swirl brown sugar mixture through the apples using a knife.

Bake in pre-heated oven until knife inserted in the center comes out clean. 50-60 min.

To make glaze, whisk together milk or creme and powdered sugar.

Allow to cool for 15 minutes before drizzling with glaze.

This Pinspiration comes from The Baking Chocolatess