Thanksgiving Shepherd's Pie

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I hope everyone had a great Halloween, because around here, it barely existed!  Bella's school finally had their Halloween parade 2 days ago.  Trick or treating was postponed over a week, then turned out to be a big dud.  A whole lot of anti-climactic excitement, thanks to that bitch named Sandy :(


I guess there isn't much you can do about it except move forward...so, let's focus on Thanksgiving!

I actually made this a few weeks ago, before Sandy trampled through our area, when I was feeling the Turkey Day spirit.  This is a perfect leftovers dish (you can easily sub turkey breast for ground turkey), or something to make when you're looking for a healthier version of the real thing.



Thanksgiving Shepherd's Pie

4 sweet potatoes, peeled and cubed
2 tablespoons butter
1/4 cup milk (add slowly incase it isn't all needed)
salt and pepper

1 tablespoon extra virgin olive oil
1 onion, chopped
2 cloves garlic, chopped
1 pound ground turkey
salt and pepper
1 teaspoon garlic powder
1/2 teaspoon thyme
1 can corn, drained
1 1/2 cups string beans, slightly steamed (best if still a bit crunchy)

Boil potatoes until soft.  Drain and put back in pot.  Add butter, milk, salt and pepper, and mash until smooth.

Preheat oven to 375 degrees.  Heat oil in a large skillet, then add onion and garlic.  Season with a little salt and pepper.  Add turkey, thyme and garlic powder, and cook until no longer pink.  Add corn and string beans.  Stir together and cook a few more minutes.  Remove from heat.

Put turkey mixture in a 9 inch deep dish pie pan.  Top with mashed sweet potatoes.  Cook for about 30 minutes.  Remove from oven and let cool for a few minutes before serving.

Ranch Pork Chops

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Wow, this swap reveal day almost got away from me!  Things have been crazy lately, but in a way, that proves exactly why this meal is great.  It takes practically no time to make, only uses 3 ingredients, and can easily be reheated.  (I made it a few hours in advance and did just that)  And it was dee-licious.


My assignment this time around was Dawn's blog, Simple Gourmet Cooking, and there was some great stuff to choose from!  I'm definitely going to try the homemade caramel coffee creamer soon...it looks so good.  And dangerous :)


Keep this dish in mind when you're too busy to think straight - which I'm guessing will be the case for many of you this month with the holiday madness.  It's a no-brainer!



Ranch Pork Chops
from Simple Gourmet Cooking

boneless pork chops
ranch dressing
Italian bread crumbs

Preheat oven to 450 degrees.  Line a baking sheet with foil and spray with cooking spray.

Trim pork chops, if necessary.  Place dressing in one bowl and bread crumbs in another.  Coat pork with dressing, followed by bread crumbs, and place on baking sheet.

Bake until cooked through, about 20 minutes (depending on thickness of meat).

Lindsey's growing up.

To contact us Click HERE

She's been growing up, a slow process, at times more jarring than others.  And lately, it feels jarring. It's moving fast, too fast.  Slow down!  She recently pulled a book off her bookshelf--something from the American Girl Club series--and it had everything from hair care, to shaving, to periods.  "When will I get my period?" she asks as we're driving along.  The questions don't stop there.  "Mom, can I start shaving?"  I assure her, she'll have the rest of her life to be doing these things.  And they quickly lose their luster (if they had any to begin with).  Still, the allure of wearing a bra and lipstick is no match for my assurance that the time will come so be patient.

I bought her Taylor Swift's newest CD the other day.  She's a huge Taylor fan, and I knew she'd love it.  She ripped it open as soon as I gave it to her, and spent the greater part of the evening listening to it in front of the stereo, CD jacket open, following the lyrics the whole time.  Once she got a better hang of the lyrics, then started the attitude.  Especially for "We are Never Ever Getting Back Together."  She has the words down, the head movements, the sway, the attitude.  It's almost angsty.  She writes songs and stories too, and they often center themselves around a lovelorn girl.  She's in fifth grade, desperate to be a grown up, and all full of that inner I'm-not-a-girl-not-yet-a-woman (Britney came through!).  I remember it a little bit.  And, truth be told, I'd love to go back to that young innocence for a little while.  But, how do you communicate that to her?

So for now, I just tell her: I understand, but slow down.  The time will come.

Some thoughts on step parenting.

To contact us Click HERE

This is one of those posts that I have in draft form for weeks.  I go back to it, edit it, file it away again.  Publish it?  Maybe.  Skip it?  Quite possibly.  It's tricky.  Talking about parenting from a step mom perspective.  It's something I do with my sisters, with Steve, with my Mom and closest friends.  Occasionally with a counselor too (thanks be to the counselors!).  People who will both listen to me and give me the feedback that I want, and don't want, to hear.  People who will listen with a keen ear, be empathetic, non-judgmental, but also share the here-is-what-you-need-to-change bits.  But it's something I have a hard time doing here.  As much as I have a hard time doing it, it's hard not to also.

There are times where I come to this space wanting so badly to talk about it, to maybe reach someone going through a similar situation, or maybe someone who has advice worth sharing, or really just simply talk, share.  I was inspired by Jane's post here when she said, towards the bottom, there's really not much out there, in the blog-community, that talks about parenting teenagers.  And, hello, that is by far the hardest stage of parenting.  And, I daresay, step parenting too.  The place where we need the most, we lack the most.  So, I'm going to attempt to talk about it, and not let this one fall back into the drafts folder yet again.  It's going to ramble on, perhaps conclusion-less, journal entry style.  Forgive me!

Parker's less than a year away from where Lindsey was when Shannon got sick.  He's one year away from where Lindsey was when she died.  I have always been able to rattle off the age of the kids pretty quickly.  Their current ages, and the ages they were when she passed away.  It's an integral part of the story, and strangers who hear the story inevitably ask, "How old were they??"

Two.  Lindsey was two.  I've always known it but been, I don't know, detached from it?  Or not quite as aware of a two-year old as I am now.  What they're like, how often they cry or laugh, need their diaper changed, need their Mom.  Of course, Parker's not two yet.  But, I can imagine, a little bit, what he'll be like this July.  How little he'll still be (to me, anyway), how often he'll need to be fed, picked up, kissed, how he may still want me to rock him to sleep at naptime, how I'll know, better than Steve, how to scramble an egg for him just right, or what his favorite foods are.  The idea of me not being around?  Well, it's unthinkable.

Just this morning, Steve and I were sitting eating hash browns and eggs and, like it had just occurred to me, I said, "He's not that far from where Lindsey was when Shannon died."  Steve said, "I think of it nearly every time I change his diaper."

I have been told that Shannon was utterly content and peaceful, right through her last days.  I have to attribute this peace to none other than God himself, because I don't know how someone can be that way knowing that there is a huge possibility they'll be leaving behind what they hold most dear.  Steve has said it was remarkable.  I imagine that it was.

Step parenting is hard.  Who am I kidding, parenting is hard.  I put on a good front here, but it's really hard.  Not all the time, but a lot of it.  There is so much I don't talk about.  And, lest your favorite blogger is telling you otherwise, there is so much all bloggers don't talk about.  You're not seeing most of the picture.  A blog is a moment, a fleeting moment, the things we wanted to remember.  There are times, a lot, when I throw my hands up in the air and just pray for wisdom.  Cause I don't know many people who really know how to parent their teenager, let alone step parent them.

It's hard to be only ten years older than one of your step kids and be some sort of authority in his life.  It's harder when he really has an issue with authority in general.  When, even the mere suggestion that he clean up after himself is met with a who-do-you-think-you-are look.  It's hard to feel like you get no respect.  It's hard to wonder if, at times, you deserve it.  It's hard to feel like too much is expected of you, like your best is not good enough.  It's hard when you know that sometimes your best isn't that good.  It's hard to know that, gosh, if he'd just let down his guard you could seriously be friends.  (Friends like we used to be.)  It's hard knowing that, at this point, he's not that receptive to love.  From me, from Steve.  It's hard when you feel like you're on an opposing team but really, you're rooting for him.  It's hard to wonder if these issues--the above and more--are specific to me, to a step parent/step child relationship, or if Shannon would be going through the same things.  I suspect, a lot of the times, it's the latter.  It's hard, it's just hard.

Because he's not interested in being in pictures or smiling for them, you don't see a lot of him here.  He's smart, really smart, and is doing well in school.  He's also working most weekends so when you don't see him showing up here or on Instagram, it's probably because he's actually not with us or because he avoids the camera.  There are too many battles to fight, I let that one go.  He is motivated and inquisitive and hard working.  And, when he has his guard down, he can be really funny.  There are so many positives.  But, yes, parenting him is hard right now (and most of it, Steve handles).  So, there's my attempt to put into words some of the thoughts I have.  To let you know that he's not getting cropped out of pictures (you didn't think so, now did you?) and that, well, he's a tough one at the moment.

In some ways, I wish we could skip the teen years.

I began this post with Shannon.  I'm afraid it's too easy, eight years later, to forget the loss they suffered.  To remind yourself of their past, their pain... I don't do it enough.  It's something that undoubtedly marked them, particularly the two older boys, forever.  I cannot begin to fathom the ways.  And, not that they should be off the hook, or handled with kid-gloves because they lost their mother, but it is something to remember.

Thanks for listening.

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Chocolate Peanut Butter Rice Crispy Treats

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Dessert... how often do you include it in your weeknight dinner plans? I admit, I normally don't think about dessert unless I'm preparing a special dinner on weekends... that is, until The Baron came along. Then every so often, The Baron became more involved in the dessert portion of our dinners by bringing ice cream or fresh fruit to the table or actually helped in the kitchen to prepare what I had planned. Then The Baron made these Chocolate Peanut Butter Rice Crispy Treats for me. Yes, this is all him. The classic rice crispy treats are elevated to a more delicious level with peanut butter and chocolate chips swirled throughout. Mmmm...

The Baron and I are chocolate peanut butter lovers. Seriously. We both share this love of that combination and he's encouraged me to make more desserts highlighting this flavor pair. So when he came over with the makings of rice crispy treats, I was happy. Then he added the peanut butter and chocolate chips to the pot and began stirring. Um, hello... why didn't I think of that?! Granted, it's been a long time since I've made or even had rice crispy treats, but these chocolate peanut butter squares were the best rice crispy treats I've had. Ever. Made by a special guy to boot! {And he says he's not good in the kitchen - ha!}
Chocolate Peanut Butter Rice Crispy Treats
recipe adapted from Rachel Ray

3 tablespoons butter
4 cups mini marshmallows
1/2 cup peanut butter
4 cups crisped rice cereal
1 cups chocolate chips


Lightly grease a 9-inch x 13-inch pan and set aside.

In a large pan, melt the butter over medium heat. Add the marshmallows and stir constantly until melted.

Remove from the heat, add the peanut butter and stir well. Add the cereal and stir until well combined. Add the chocolate chips and stir until chocolate starts to melt.

Carefully press into the pan with wax paper or buttered fingers. Cut and serve.

Savory Corn Crumble w/Butternut Squash, Spinach & Feta

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Before we rush into December, here's a great fall recipe to round out the end of November. I've been meaning to feature recipes of fellow food bloggers and this post comes from one I've followed for quite some time. This Savory Corn Crumble with Butternut Squash, Spinach and Feta from Ivy of Kopiaste is great because it's naturally gluten free without the need to use a gluten free flour blend. A savory blend of butternut squash, spinach, feta and fennel fronds are perfectly seasoned before topping with a crumble mixture of cornmeal, eggs, yogurt and olive oil. This dish has a combination of some of my favorite fall flavors and it's perfect as a main vegetarian/meatless meal or a filling side dish, perfect for those holiday potlucks!...


It may sound like a mouthful of a dish name, but it is definitely a delicious mouthful! Check out Ivy's recipe below...

Savory Corn Crumble with Butternut Squash, Spinach and Feta, recipe by Ivy Liacopoulou of Kopiaste…to Greek Hospitality
Preparation time: 30 minutes
Baking time: 1 hour
Serves: 1 baking dish (about 12 pieces)
Ingredients:
Filling:

• 2 lbs butternut Squash, grated
• 1 lbs spinach, squeezed
• ½ cup olive oil
• 2 eggs
• 1 lbs feta, crumbled
• ½ cup parsley, finely chopped
• ½ cup fennel fronds, finely chopped
• Salt (with caution) and freshly grated black pepper
• A pinch of cumin

Crumble:

• 1.5 lbs corn meal
• 1 cup extra virgin olive oil
• 200 ml Greek yogurt 2%
• 4 eggs
• 1 tbsp salt

Additional ingredients:

• 3 tbsp margarine divided (to grease the baking tin and to add on top)

Directions:

1. Grate the pumpkin and mix all the filling ingredients.
2. In a large bowl add the crumble ingredients and mix using your hand until the ingredients are well blended to form the crumble. If you still see corn meal, add more olive oil, if necessary.
3. Grease a 35 x 25 cm baking tin with 2 tbsp margarine. Add half of the crumble on the baking tin.
4. Add the filling on top and sprinkle the remaining crumble on top of the filling.
5. Add the remaining margarine in small pieces scattered all over the baking tin.
6. Preheat oven to 180o C / 350o F and bake for about 1 hour or until the crumble is golden on top.

Serve as a main dish, a side dish or a snack.

This sponsorship is brought to you by GLAM Media who we have partnered with for this promotion.

Baked Pumpkin Donut Holes (What's Baking?)

To contact us Click HERE
Pumpkin stuff.  Awesome.


And somewhat "healthified".  Even better!


By the way, I doubled the original recipe...and got 72 of these bad boys.  Needless to say, there were a lot of happy coworkers in 2 different offices.


Eva from Eva Bakes is the host of our What's Baking? group this month.  She challenged us to bake something delicious with pumpkin and/or sweet potatoes.  Can't wait to see the roundup at the end of the month!  Make sure you check it out, too!


Baked Pumpkin Donut Holes
from Two Peas and their Pod

for the donuts:
1 3/4 cups AP flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon ground cloves
1/3 cup canola oil
1/2 cup light brown sugar
1 egg
1 teaspoon pure vanilla extract
3/4 cup canned pumpkin puree
1/2 cup milk

for the coating:
4 tablespoons butter, melted
2/3 cup sugar
2 tablespoons cinnamon

Preheat oven to 350 degrees.  Spray a 24 cup mini-muffin tray with cooking spray.

Add flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves to a bowl and mix.  In another bowl, combine oil, brown sugar, egg, vanilla, pumpkin and milk.  Mix until smooth.  Add dry ingredients to wet ingredients and mix until just combined.

Divide batter evenly among muffin cups.  Bake for 10-12 minutes.

While muffins bake, stir sugar and cinnamon together.  Place butter in a bowl and sugar mixture in another.  Remove muffins from oven and let cool for 2 minutes.  Dip each muffin into butter first, then coat with sugar mixture.  Serve warm or at room temperature.

Linked to:  Sweets for a Saturday

Thanksgiving Shepherd's Pie

To contact us Click HERE
I hope everyone had a great Halloween, because around here, it barely existed!  Bella's school finally had their Halloween parade 2 days ago.  Trick or treating was postponed over a week, then turned out to be a big dud.  A whole lot of anti-climactic excitement, thanks to that bitch named Sandy :(


I guess there isn't much you can do about it except move forward...so, let's focus on Thanksgiving!

I actually made this a few weeks ago, before Sandy trampled through our area, when I was feeling the Turkey Day spirit.  This is a perfect leftovers dish (you can easily sub turkey breast for ground turkey), or something to make when you're looking for a healthier version of the real thing.



Thanksgiving Shepherd's Pie

4 sweet potatoes, peeled and cubed
2 tablespoons butter
1/4 cup milk (add slowly incase it isn't all needed)
salt and pepper

1 tablespoon extra virgin olive oil
1 onion, chopped
2 cloves garlic, chopped
1 pound ground turkey
salt and pepper
1 teaspoon garlic powder
1/2 teaspoon thyme
1 can corn, drained
1 1/2 cups string beans, slightly steamed (best if still a bit crunchy)

Boil potatoes until soft.  Drain and put back in pot.  Add butter, milk, salt and pepper, and mash until smooth.

Preheat oven to 375 degrees.  Heat oil in a large skillet, then add onion and garlic.  Season with a little salt and pepper.  Add turkey, thyme and garlic powder, and cook until no longer pink.  Add corn and string beans.  Stir together and cook a few more minutes.  Remove from heat.

Put turkey mixture in a 9 inch deep dish pie pan.  Top with mashed sweet potatoes.  Cook for about 30 minutes.  Remove from oven and let cool for a few minutes before serving.

Lindsey's growing up.

To contact us Click HERE

She's been growing up, a slow process, at times more jarring than others.  And lately, it feels jarring. It's moving fast, too fast.  Slow down!  She recently pulled a book off her bookshelf--something from the American Girl Club series--and it had everything from hair care, to shaving, to periods.  "When will I get my period?" she asks as we're driving along.  The questions don't stop there.  "Mom, can I start shaving?"  I assure her, she'll have the rest of her life to be doing these things.  And they quickly lose their luster (if they had any to begin with).  Still, the allure of wearing a bra and lipstick is no match for my assurance that the time will come so be patient.

I bought her Taylor Swift's newest CD the other day.  She's a huge Taylor fan, and I knew she'd love it.  She ripped it open as soon as I gave it to her, and spent the greater part of the evening listening to it in front of the stereo, CD jacket open, following the lyrics the whole time.  Once she got a better hang of the lyrics, then started the attitude.  Especially for "We are Never Ever Getting Back Together."  She has the words down, the head movements, the sway, the attitude.  It's almost angsty.  She writes songs and stories too, and they often center themselves around a lovelorn girl.  She's in fifth grade, desperate to be a grown up, and all full of that inner I'm-not-a-girl-not-yet-a-woman (Britney came through!).  I remember it a little bit.  And, truth be told, I'd love to go back to that young innocence for a little while.  But, how do you communicate that to her?

So for now, I just tell her: I understand, but slow down.  The time will come.

these three.

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these three.  they've got something so special and sweet.  i've said it a few times and thought it a million: parker is so lucky to have them as his big brother and sister.  they always give him the time if he walks to them and plops a book on their lap.  they scoot him around the first floor in a laundry basket, on one of his little bicycles.  if i'm racing around the house before heading out the door, no questions asked, william will have gotten parker all ready... jacket, shoes, hat.  when they get off the bus and parker is standing at the front door, huge smile across his face, they greet him with such excitement, a hug, a kiss.  william and lindsey may not always get along so beautifully with each other (we're working on it!!), but they sure do love on their little brother.  that is, until parker starts getting into william's legos...

i'm just really grateful for the sweetness they share.

Lindsey's growing up.

To contact us Click HERE

She's been growing up, a slow process, at times more jarring than others.  And lately, it feels jarring. It's moving fast, too fast.  Slow down!  She recently pulled a book off her bookshelf--something from the American Girl Club series--and it had everything from hair care, to shaving, to periods.  "When will I get my period?" she asks as we're driving along.  The questions don't stop there.  "Mom, can I start shaving?"  I assure her, she'll have the rest of her life to be doing these things.  And they quickly lose their luster (if they had any to begin with).  Still, the allure of wearing a bra and lipstick is no match for my assurance that the time will come so be patient.

I bought her Taylor Swift's newest CD the other day.  She's a huge Taylor fan, and I knew she'd love it.  She ripped it open as soon as I gave it to her, and spent the greater part of the evening listening to it in front of the stereo, CD jacket open, following the lyrics the whole time.  Once she got a better hang of the lyrics, then started the attitude.  Especially for "We are Never Ever Getting Back Together."  She has the words down, the head movements, the sway, the attitude.  It's almost angsty.  She writes songs and stories too, and they often center themselves around a lovelorn girl.  She's in fifth grade, desperate to be a grown up, and all full of that inner I'm-not-a-girl-not-yet-a-woman (Britney came through!).  I remember it a little bit.  And, truth be told, I'd love to go back to that young innocence for a little while.  But, how do you communicate that to her?

So for now, I just tell her: I understand, but slow down.  The time will come.

Baked Pumpkin Donut Holes (What's Baking?)

To contact us Click HERE
Pumpkin stuff.  Awesome.


And somewhat "healthified".  Even better!


By the way, I doubled the original recipe...and got 72 of these bad boys.  Needless to say, there were a lot of happy coworkers in 2 different offices.


Eva from Eva Bakes is the host of our What's Baking? group this month.  She challenged us to bake something delicious with pumpkin and/or sweet potatoes.  Can't wait to see the roundup at the end of the month!  Make sure you check it out, too!


Baked Pumpkin Donut Holes
from Two Peas and their Pod

for the donuts:
1 3/4 cups AP flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon ground cloves
1/3 cup canola oil
1/2 cup light brown sugar
1 egg
1 teaspoon pure vanilla extract
3/4 cup canned pumpkin puree
1/2 cup milk

for the coating:
4 tablespoons butter, melted
2/3 cup sugar
2 tablespoons cinnamon

Preheat oven to 350 degrees.  Spray a 24 cup mini-muffin tray with cooking spray.

Add flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves to a bowl and mix.  In another bowl, combine oil, brown sugar, egg, vanilla, pumpkin and milk.  Mix until smooth.  Add dry ingredients to wet ingredients and mix until just combined.

Divide batter evenly among muffin cups.  Bake for 10-12 minutes.

While muffins bake, stir sugar and cinnamon together.  Place butter in a bowl and sugar mixture in another.  Remove muffins from oven and let cool for 2 minutes.  Dip each muffin into butter first, then coat with sugar mixture.  Serve warm or at room temperature.

Linked to:  Sweets for a Saturday

Thanksgiving Shepherd's Pie

To contact us Click HERE
I hope everyone had a great Halloween, because around here, it barely existed!  Bella's school finally had their Halloween parade 2 days ago.  Trick or treating was postponed over a week, then turned out to be a big dud.  A whole lot of anti-climactic excitement, thanks to that bitch named Sandy :(


I guess there isn't much you can do about it except move forward...so, let's focus on Thanksgiving!

I actually made this a few weeks ago, before Sandy trampled through our area, when I was feeling the Turkey Day spirit.  This is a perfect leftovers dish (you can easily sub turkey breast for ground turkey), or something to make when you're looking for a healthier version of the real thing.



Thanksgiving Shepherd's Pie

4 sweet potatoes, peeled and cubed
2 tablespoons butter
1/4 cup milk (add slowly incase it isn't all needed)
salt and pepper

1 tablespoon extra virgin olive oil
1 onion, chopped
2 cloves garlic, chopped
1 pound ground turkey
salt and pepper
1 teaspoon garlic powder
1/2 teaspoon thyme
1 can corn, drained
1 1/2 cups string beans, slightly steamed (best if still a bit crunchy)

Boil potatoes until soft.  Drain and put back in pot.  Add butter, milk, salt and pepper, and mash until smooth.

Preheat oven to 375 degrees.  Heat oil in a large skillet, then add onion and garlic.  Season with a little salt and pepper.  Add turkey, thyme and garlic powder, and cook until no longer pink.  Add corn and string beans.  Stir together and cook a few more minutes.  Remove from heat.

Put turkey mixture in a 9 inch deep dish pie pan.  Top with mashed sweet potatoes.  Cook for about 30 minutes.  Remove from oven and let cool for a few minutes before serving.

Crockpot Roast with Cranberries & Sweet Potatoes

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It's already snowed twice here in NJ, and it isn't even December yet!  Temps have dropped and winter is right around the corner.  This screams comfort food...especially comfort food made in the crockpot.  Nothing like coming home from work after a snowy ride home and having dinner ready for you right then and there!


This was a great dish - and a nice switch from my usual pot roast recipe that I use when I have this cut of beef.  The Dijon mustard adds a nice layer of flavor to it.  And sweet potatoes are always welcome!  Put this on your menu - you won't regret it.




Crockpot Roast with Cranberries & Sweet Potatoes
slightly adapted from The Lean Green Bean

2 sweet potatoes, cut into large chunks
1 onion, chopped
3 cloves garlic, chopped
1/2 bag fresh cranberries
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon rosemary
black pepper to taste
2 cups chicken broth
1 4-5 pound bottom round roast

Put garlic, onion, cranberries and sweet potatoes in crockpot.  Add mustard, rosemary, pepper and vinegar.  Stir to combine.  Place roast on top and add chicken broth.

Cook on low 6-8 hours.  Remove roast and slice or shred.  Return to crockpot and stir in to cover with broth.  Serve.

Serves 5-6.

a do-over.

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so, i've been checking in on megan's wedding deets on her blog and got to thinking what i would do if i had a do-over.  naturally!  and let's just get this part over with: blah, blah, blaaaahhhh... the day is really about me and steve and uniting in holy matrimony and that's what really counts and who cares about the shoes and the time of year and blah blah blah.  ok, good.  now!  onto the fun stuff!
i got married almost six years ago.  which is crazy.  i was a baby!  and now i have one!  anyway... it was before the birth of pinterest (dammit!) and all those amaaaaazing wedding blogs and engagement shots and save-the-dates (i'm preeeetty sure no one did save-the-dates.)  but, gosh!  don't i wish i had engagement shots.  i mean, what reason do steve and i have now to just get gussied up, be all vain, leave the kids to their own devices cause... mom and dad want some pictures of just the two of them?    and, i can't think of a picture in the last year that's good of steve and i.  that wasn't taken with an iphone by a kid much shorter than us so that the pic is sort of heading straight up our nostrils?
anyway, creativity was at a minimum.  you all scour the pages of pinterest these days?  green wedding shoes?  style me pretty?  i was scouring the $1 bins of a.c. moore.  ooh!  a pinecone!  let's glitter it for this christmas wedding!  kidding, but only sort of.
(i'm sure there's good evidence of weddings that took place before six years ago that are still incredibly amazing and creative.  but, those are few, right??  for the sake of this blog post, RIGHT.)
so, the do-over!  indulge me.  here's what i'd do:i'd have done engagement shots.i'd have worn fun shoes.  i wore those dye-to-match-your-dress shoes that are currently in the bin to go to salvation army. worn that day and that day only.  these days... red satin peep toes with crystal detail!  mustard yellow this and that!  ladies!  you and your shoes!  making me so jeal!i'd maaaaybe have worn my hair down.i thiiiink i'd have picked a different dress.  that almost feels wrong to say.  i love my dress, but still, i think i'd have picked a different one.  (and spent less on it.)i'd have invited fewer people and saved that money.  (selfish?)i'd have had it at a different time of year and probably a different place too.i'd even consider eloping.  with just my immediate family.  the caribbean.  (we came this close to actually doing that.)
alright, now, be selfish with me for a moment and tell me what your do-over would look like.  even if it goes something like this: DIFFERENT GROOM.  wait, what?

Spicing Up the Holidays: Party Planning!

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And it's party planning time! As previously mentioned, I've been chosen to participate in a festive entertaining competition with Captain Morgan.  The theme of the competition is “Spice Up the Holidays” and I'm going to do exactly that! This coming weekend I've invited some special friends to enjoy a special dinner - a 'Spice Up the Holidays Caribbean Dinner' to be exact! Although the weather may be cold out, I'm heating and spicing things up with a taste of the tropics for the holidays. I'll be preparing a Caribbean inspired dinner highlighting seasonal favorites with an island twist...


Spice Up the Holidays Caribbean Dinner Menu:
Cocktail: Holiday Pomegranate Rum Punch
Appetizer: Crabcakes with Tropical Salsa 
Main Entree: Jamaican Jerk Pork Crown Roast
Side Dish: Festival Cornbread Fritters
Salad: Caribbean Mixed Salad with Pineapple Mango Vinaigrette
Starch: Pigeon Peas & Rice 
Dessert: Caramel Banana Rum Cake a la mode

With some tropical island tunes playing in the background, a bright, colorful tablescape with fresh flowers, and a tropical feast full of flavors, this is one holiday dinner I hope my guests will enjoy! But in the end, our celebrity judge, former Top Chef contestant Spike Mendelsohn will need to think it's worthy of the win. Either way, I'm having fun planning it and can't wait to get it all on the table this coming weekend. Stay tuned - deliciousness is on its way!...

Chicken Parmigiana

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Pasta dishes - what's your absolute favorite? I have quite a few which are on my top 3 list, making it hard to really choose an ultimate favorite. One of those that makes my list is a good Chicken Parmigiana. This version comes from the Pioneer Woman, Ree Drummond. I had the pleasure of meeting her in person over the past summer and I think she's done really well for herself. She's also a food blogger, turned Food Network superstar and mom. On weekend mornings, I'll have the Food Network channel on tv in the background while I'm putzing around the house and when her show comes on, I've found myself on the couch tuning in. That said, I've starting paying more attention to the recipes on her site and this specific recipe is one of them. Truly a comforting dish to me, seasoned chicken breasts are fried until golden brown before topping with a rich, flavorful tomato sauce and cheese. It's crunchy, cheesy, and defnitely a great dish to serve with spaghetti...

The original recipe calls for preparing the entire dish in one skillet. I may have to try that next time, but one of the things I like about chicken parmigiana is the crunchy chicken after it's been fried. I don't want to lose that texture so instead, I kept the fried chicken warm in a preheated oven while my sauce finished cooking. If you wanted the ease in cooking in one skillet, the fried chicken would settle into the sauce and simmer away until the cheese melts. Either way, it's still really good regardless of the texture. I enjoyed this dish for 2 or maybe even 3 nights, with enough leftover to send home with The Baron. He enjoyed it too - enough to take the leftover home lol. And as for Joel, he was a fan of the spaghetti and accompanying sauce! Definitely a win-win-win recipe, thanks to the Pioneer Woman.
Chicken Parmigiana
recipe adapted from Pioneer Woman
4 whole (up To 6) boneless, skinless chicken breasts, trimmed & pounded flat
1/2 cup all-purpose flour {or GF flour blend}
1 tablespoon granulated garlic powderSalt & pepper, to taste1/2 cup olive oil2 Tablespoons Butter1 whole medium onion, chopped4 cloves garlic, minced3/4 cups red wine3 cans (14.5 Oz.) crushed tomatoes2 tablespoons sugar1/4 cup chopped fresh parsley for garnish1 cup freshly grated or shredded parmesan cheese1 pound spaghetti {or GF spaghetti}


Preheat oven to 300 degrees.

Over a medium high heat, boil a large pot of water for your pasta. Cook spaghetti per package directions  until al dente.

Combine flour, garlic powder, salt, and pepper together on a large plate or pie dish. Dredge flattened chicken breasts in flour mixture. Set aside.
Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side. Remove when done, place on baking sheet and place in preheated oven to keep warm.
In the same skillet after frying up all the chicken, add onions and garlic and gently stir for 2 minutes. Carefully pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Reduce the wine in the skillet by half, about 2-3 minutes.
Pour in crushed tomatoes into the skillet and stir to combine with the wine reduction. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Place lid on skillet and reduce heat to low. Allow to simmer for another 7-10 minutes.

In a large bowl, toss cooked spaghetti with some of the skillet sauce to combine. Place pasta on a place and add the chicken breast on top. Add more sauce on top of the chicken and sprinkle with grated parmesan cheese; garnish with parsley. Serve immediately.

Baked Pumpkin Donut Holes (What's Baking?)

To contact us Click HERE
Pumpkin stuff.  Awesome.


And somewhat "healthified".  Even better!


By the way, I doubled the original recipe...and got 72 of these bad boys.  Needless to say, there were a lot of happy coworkers in 2 different offices.


Eva from Eva Bakes is the host of our What's Baking? group this month.  She challenged us to bake something delicious with pumpkin and/or sweet potatoes.  Can't wait to see the roundup at the end of the month!  Make sure you check it out, too!


Baked Pumpkin Donut Holes
from Two Peas and their Pod

for the donuts:
1 3/4 cups AP flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon ground cloves
1/3 cup canola oil
1/2 cup light brown sugar
1 egg
1 teaspoon pure vanilla extract
3/4 cup canned pumpkin puree
1/2 cup milk

for the coating:
4 tablespoons butter, melted
2/3 cup sugar
2 tablespoons cinnamon

Preheat oven to 350 degrees.  Spray a 24 cup mini-muffin tray with cooking spray.

Add flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves to a bowl and mix.  In another bowl, combine oil, brown sugar, egg, vanilla, pumpkin and milk.  Mix until smooth.  Add dry ingredients to wet ingredients and mix until just combined.

Divide batter evenly among muffin cups.  Bake for 10-12 minutes.

While muffins bake, stir sugar and cinnamon together.  Place butter in a bowl and sugar mixture in another.  Remove muffins from oven and let cool for 2 minutes.  Dip each muffin into butter first, then coat with sugar mixture.  Serve warm or at room temperature.

Linked to:  Sweets for a Saturday

Thanksgiving Shepherd's Pie

To contact us Click HERE
I hope everyone had a great Halloween, because around here, it barely existed!  Bella's school finally had their Halloween parade 2 days ago.  Trick or treating was postponed over a week, then turned out to be a big dud.  A whole lot of anti-climactic excitement, thanks to that bitch named Sandy :(


I guess there isn't much you can do about it except move forward...so, let's focus on Thanksgiving!

I actually made this a few weeks ago, before Sandy trampled through our area, when I was feeling the Turkey Day spirit.  This is a perfect leftovers dish (you can easily sub turkey breast for ground turkey), or something to make when you're looking for a healthier version of the real thing.



Thanksgiving Shepherd's Pie

4 sweet potatoes, peeled and cubed
2 tablespoons butter
1/4 cup milk (add slowly incase it isn't all needed)
salt and pepper

1 tablespoon extra virgin olive oil
1 onion, chopped
2 cloves garlic, chopped
1 pound ground turkey
salt and pepper
1 teaspoon garlic powder
1/2 teaspoon thyme
1 can corn, drained
1 1/2 cups string beans, slightly steamed (best if still a bit crunchy)

Boil potatoes until soft.  Drain and put back in pot.  Add butter, milk, salt and pepper, and mash until smooth.

Preheat oven to 375 degrees.  Heat oil in a large skillet, then add onion and garlic.  Season with a little salt and pepper.  Add turkey, thyme and garlic powder, and cook until no longer pink.  Add corn and string beans.  Stir together and cook a few more minutes.  Remove from heat.

Put turkey mixture in a 9 inch deep dish pie pan.  Top with mashed sweet potatoes.  Cook for about 30 minutes.  Remove from oven and let cool for a few minutes before serving.

Thanksgiving Shepherd's Pie

To contact us Click HERE
I hope everyone had a great Halloween, because around here, it barely existed!  Bella's school finally had their Halloween parade 2 days ago.  Trick or treating was postponed over a week, then turned out to be a big dud.  A whole lot of anti-climactic excitement, thanks to that bitch named Sandy :(


I guess there isn't much you can do about it except move forward...so, let's focus on Thanksgiving!

I actually made this a few weeks ago, before Sandy trampled through our area, when I was feeling the Turkey Day spirit.  This is a perfect leftovers dish (you can easily sub turkey breast for ground turkey), or something to make when you're looking for a healthier version of the real thing.



Thanksgiving Shepherd's Pie

4 sweet potatoes, peeled and cubed
2 tablespoons butter
1/4 cup milk (add slowly incase it isn't all needed)
salt and pepper

1 tablespoon extra virgin olive oil
1 onion, chopped
2 cloves garlic, chopped
1 pound ground turkey
salt and pepper
1 teaspoon garlic powder
1/2 teaspoon thyme
1 can corn, drained
1 1/2 cups string beans, slightly steamed (best if still a bit crunchy)

Boil potatoes until soft.  Drain and put back in pot.  Add butter, milk, salt and pepper, and mash until smooth.

Preheat oven to 375 degrees.  Heat oil in a large skillet, then add onion and garlic.  Season with a little salt and pepper.  Add turkey, thyme and garlic powder, and cook until no longer pink.  Add corn and string beans.  Stir together and cook a few more minutes.  Remove from heat.

Put turkey mixture in a 9 inch deep dish pie pan.  Top with mashed sweet potatoes.  Cook for about 30 minutes.  Remove from oven and let cool for a few minutes before serving.

Oopsy Daisy Cake

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How was everyone's Thanksgiving?  Full of fun, food, family and friends, I hope?  And please tell me you ate too much...because, you know, it wouldn't be Thanksgiving unless you did.  This cake definitely sent me over the edge.


Not long ago, I mentioned on my Facebook page that my sister's brother-in-law went to Baked (which he frequents fairly often) and picked up an autographed copy of their latest cookbook, Baked Elements.  Amazing doesn't even begin to describe it.

Since Tony's birthday is this week, I told him before Thanksgiving that he could pick any recipe from the book, and I'd bake it for him and bring it to dinner.  I was super excited when he chose this, since it's actually a favorite of mine after browsing through it.


Baking this cake served as a reminder that I need to pick up 8 inch round pans.  I know this cake would have looked much better if it were baked in them, rather than my 9 inch pans.  Good thing it didn't affect the taste...


I could barely finish my piece, especially with all the other great desserts that we had to choose from.  And I kicked myself for not bringing home a leftover piece!  Sigh.

If any of you have this book, please tell me what you've baked from it and how it was (I'm sure amazing will be the answer, but just incase)...and if you haven't made anything yet, tell me what you'd like me to make next!  I'm open to suggestions :)


Oopsy Daisy Cake
slightly adapted from Baked Elements

for the milk chocolate layers:
2 ounces high quality milk chocolate, coarsely chopped
1/2 cup dark unsweetened cocoa powder
2/3 cup hot coffee
1/2 cup whole milk
1 1/3 cups AP flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 sticks (5 ounces) butter, softened and cut into cubes
1 cup firmly packed brown sugar
1/2 cup sugar
3 eggs
1 teaspoon pure vanilla extract

for the peanut butter filling:
1/2 stick butter, softened and cut into cubes
1/2 cup smooth peanut butter
1/2 cup plus 2 tablespoons confectioners' sugar, sifted
1 teaspoon pure vanilla extract

for the vanilla peanut butter frosting:
1 cup sugar
1/4 cup AP flour
1 cup whole milk
1/4 cup heavy cream
2 sticks butter, cool but not cold, cut into cubes
1 tablespoon plus 1 teaspoon peanut butter filling
1 teaspoon pure vanilla extract

for the assembly:
3/4 cup roasted salted peanuts
3-4 ounces high quality dark chocolate, shaved


Preheat oven to 325 degrees.  Butter two 9 inch round pans (they recommend 8 inch), line bottoms with parchment, and butter parchment.  Dust with flour and knock out excess.

Place chocolate and cocoa powder in a heatproof bowl.  Pour hot coffee directly over it and whisk until combined.  Add milk and whisk until smooth.

In another bowl, sift together flour, baking soda and salt.  Set aside.

In bowl of stand mixer fitted with paddle attachment, beat butter and both sugars on medium speed until light and fluffy, around 3 minutes.  Add eggs one at a time, beating well after each is added.  Add vanilla and beat until mixed in.  Scrape down sides and bottom of bowl and mix again for 30 seconds.

Add flour mixture in 3 parts, alternating with chocolate mixture, beginning and ending with flour mixture.

Divide batter between prepared pans and smooth tops.  Bake for 35-40 minutes, rotating pans halfway through, until a toothpick comes clean out of centers.  Transfer pans to wire rack and cool 20 minutes.  Invert cakes onto rack, remove pans and let cool completely.  Peel off parchment.

to make the peanut butter filling:
In bowl of stand mixer using paddle attachment, beat butter on high speed until smooth.  Add peanut butter and beat on medium-low speed until just combined.  Add confectioners' sugar and vanilla and beat until smooth.  Set aside.

to make the vanilla peanut butter frosting:
Whisk sugar and flour together in a medium heavy bottomed saucepan.  Add milk and cream and cook over medium heat, whisking occasionally, until it comes to a boil and has thickened, 10-15 minutes.

Transfer mixture to bowl of stand mixer fitted with paddle attachment.  Beat on high until cool, about 7 minutes.  (You can speed this up by pressing bags of frozen fruits/veggies against the sides and bottom of the mixing bowl.  I did not do this, FYI.)  Reduce speed to low and add butter.  Mix until fully incorporated.  Increase speed to medium-high and heat until frosting is light and fluffy, 1-2 minutes.

Add peanut butter filling and vanilla and continue mixing until combined.  If frosting becomes too soft, put in fridge to chill a bit, then beat again until consistency is correct.  If it's too firm, set bowl over a pot of simmering water and beat with wooden spoon until consistency is correct.

to assemble the cake:
Place one cake layer on serving platter.  Trim top to create a flat surface and evenly spread peanut butter filling, followed by a thin layer of vanilla peanut butter frosting.  Add next cake layer, trim it, and frost top and sides with remaining frosting.  Sprinkle peanuts around perimeter of cake and shave chocolate all over the top.

Cake can be stored at room temperature, covered with a cake dome or in a cake saver, for up to 3 days.

parker was born to love paul simon. he really didn't have a choice in the matter.

To contact us Click HERE
some funny things to watch for:// my mom dancing like she's a hunchback?  right away, you'll see it.  why?// lindsey going by like she's rudolph or something?  the hands.  i don't know.
// william rushing by like he can't wait to get outta the frame.  (so william.)// and then all of lindsey's moves.  you can't miss them.// pretty sure parker's bothered that the attention is on lindsey.// parker's dancing.  it's just cute.// lindsey says, "i think he gets his dancing from me."
and there you have it.  just another dinner hour at the hunts.
(and this is only some of it.)

Lindsey's growing up.

To contact us Click HERE

She's been growing up, a slow process, at times more jarring than others.  And lately, it feels jarring. It's moving fast, too fast.  Slow down!  She recently pulled a book off her bookshelf--something from the American Girl Club series--and it had everything from hair care, to shaving, to periods.  "When will I get my period?" she asks as we're driving along.  The questions don't stop there.  "Mom, can I start shaving?"  I assure her, she'll have the rest of her life to be doing these things.  And they quickly lose their luster (if they had any to begin with).  Still, the allure of wearing a bra and lipstick is no match for my assurance that the time will come so be patient.

I bought her Taylor Swift's newest CD the other day.  She's a huge Taylor fan, and I knew she'd love it.  She ripped it open as soon as I gave it to her, and spent the greater part of the evening listening to it in front of the stereo, CD jacket open, following the lyrics the whole time.  Once she got a better hang of the lyrics, then started the attitude.  Especially for "We are Never Ever Getting Back Together."  She has the words down, the head movements, the sway, the attitude.  It's almost angsty.  She writes songs and stories too, and they often center themselves around a lovelorn girl.  She's in fifth grade, desperate to be a grown up, and all full of that inner I'm-not-a-girl-not-yet-a-woman (Britney came through!).  I remember it a little bit.  And, truth be told, I'd love to go back to that young innocence for a little while.  But, how do you communicate that to her?

So for now, I just tell her: I understand, but slow down.  The time will come.

a gift guide for the baby.

To contact us Click HERE


well, it's that time.  gift-giving and gift-receiving and christmas this and christmas that.  so, here's the first of a few favorite things posts to come this holiday season.  hope you enjoy!  
(and please add your own gift-givings this year.  i am often stumped as to what to buy--especially for a teenage boy!!)

 1: taxi cab knit rattle / 2: putumayo world lullabies cd (i love all the putumayo cds!  they're great.) / 3: american apparel cardigan (parker has one of these and he wears it all the time) / 4: land of nod work bench (and everything they sell.  plus, 15% off today.) / 5: eat your veggies print (subtle brainwashing disguised as nursery art!) / 6: essential oils scented play dough / 7: baby's first christmas handmade ornament / 8: a knit mini blanket (in the lushest of colors.  i love these.) / 9: tiny toms (parker has 'em -- easy to put on!) / 10: blackboard and chalk set

parker was born to love paul simon. he really didn't have a choice in the matter.

To contact us Click HERE
some funny things to watch for:// my mom dancing like she's a hunchback?  right away, you'll see it.  why?// lindsey going by like she's rudolph or something?  the hands.  i don't know.
// william rushing by like he can't wait to get outta the frame.  (so william.)// and then all of lindsey's moves.  you can't miss them.// pretty sure parker's bothered that the attention is on lindsey.// parker's dancing.  it's just cute.// lindsey says, "i think he gets his dancing from me."
and there you have it.  just another dinner hour at the hunts.
(and this is only some of it.)

Lindsey's growing up.

To contact us Click HERE

She's been growing up, a slow process, at times more jarring than others.  And lately, it feels jarring. It's moving fast, too fast.  Slow down!  She recently pulled a book off her bookshelf--something from the American Girl Club series--and it had everything from hair care, to shaving, to periods.  "When will I get my period?" she asks as we're driving along.  The questions don't stop there.  "Mom, can I start shaving?"  I assure her, she'll have the rest of her life to be doing these things.  And they quickly lose their luster (if they had any to begin with).  Still, the allure of wearing a bra and lipstick is no match for my assurance that the time will come so be patient.

I bought her Taylor Swift's newest CD the other day.  She's a huge Taylor fan, and I knew she'd love it.  She ripped it open as soon as I gave it to her, and spent the greater part of the evening listening to it in front of the stereo, CD jacket open, following the lyrics the whole time.  Once she got a better hang of the lyrics, then started the attitude.  Especially for "We are Never Ever Getting Back Together."  She has the words down, the head movements, the sway, the attitude.  It's almost angsty.  She writes songs and stories too, and they often center themselves around a lovelorn girl.  She's in fifth grade, desperate to be a grown up, and all full of that inner I'm-not-a-girl-not-yet-a-woman (Britney came through!).  I remember it a little bit.  And, truth be told, I'd love to go back to that young innocence for a little while.  But, how do you communicate that to her?

So for now, I just tell her: I understand, but slow down.  The time will come.

Baked Pumpkin Donut Holes (What's Baking?)

To contact us Click HERE
Pumpkin stuff.  Awesome.


And somewhat "healthified".  Even better!


By the way, I doubled the original recipe...and got 72 of these bad boys.  Needless to say, there were a lot of happy coworkers in 2 different offices.


Eva from Eva Bakes is the host of our What's Baking? group this month.  She challenged us to bake something delicious with pumpkin and/or sweet potatoes.  Can't wait to see the roundup at the end of the month!  Make sure you check it out, too!


Baked Pumpkin Donut Holes
from Two Peas and their Pod

for the donuts:
1 3/4 cups AP flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon ground cloves
1/3 cup canola oil
1/2 cup light brown sugar
1 egg
1 teaspoon pure vanilla extract
3/4 cup canned pumpkin puree
1/2 cup milk

for the coating:
4 tablespoons butter, melted
2/3 cup sugar
2 tablespoons cinnamon

Preheat oven to 350 degrees.  Spray a 24 cup mini-muffin tray with cooking spray.

Add flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves to a bowl and mix.  In another bowl, combine oil, brown sugar, egg, vanilla, pumpkin and milk.  Mix until smooth.  Add dry ingredients to wet ingredients and mix until just combined.

Divide batter evenly among muffin cups.  Bake for 10-12 minutes.

While muffins bake, stir sugar and cinnamon together.  Place butter in a bowl and sugar mixture in another.  Remove muffins from oven and let cool for 2 minutes.  Dip each muffin into butter first, then coat with sugar mixture.  Serve warm or at room temperature.

Linked to:  Sweets for a Saturday

Thanksgiving Shepherd's Pie

To contact us Click HERE
I hope everyone had a great Halloween, because around here, it barely existed!  Bella's school finally had their Halloween parade 2 days ago.  Trick or treating was postponed over a week, then turned out to be a big dud.  A whole lot of anti-climactic excitement, thanks to that bitch named Sandy :(


I guess there isn't much you can do about it except move forward...so, let's focus on Thanksgiving!

I actually made this a few weeks ago, before Sandy trampled through our area, when I was feeling the Turkey Day spirit.  This is a perfect leftovers dish (you can easily sub turkey breast for ground turkey), or something to make when you're looking for a healthier version of the real thing.



Thanksgiving Shepherd's Pie

4 sweet potatoes, peeled and cubed
2 tablespoons butter
1/4 cup milk (add slowly incase it isn't all needed)
salt and pepper

1 tablespoon extra virgin olive oil
1 onion, chopped
2 cloves garlic, chopped
1 pound ground turkey
salt and pepper
1 teaspoon garlic powder
1/2 teaspoon thyme
1 can corn, drained
1 1/2 cups string beans, slightly steamed (best if still a bit crunchy)

Boil potatoes until soft.  Drain and put back in pot.  Add butter, milk, salt and pepper, and mash until smooth.

Preheat oven to 375 degrees.  Heat oil in a large skillet, then add onion and garlic.  Season with a little salt and pepper.  Add turkey, thyme and garlic powder, and cook until no longer pink.  Add corn and string beans.  Stir together and cook a few more minutes.  Remove from heat.

Put turkey mixture in a 9 inch deep dish pie pan.  Top with mashed sweet potatoes.  Cook for about 30 minutes.  Remove from oven and let cool for a few minutes before serving.

Baked Pumpkin Donut Holes (What's Baking?)

To contact us Click HERE
Pumpkin stuff.  Awesome.


And somewhat "healthified".  Even better!


By the way, I doubled the original recipe...and got 72 of these bad boys.  Needless to say, there were a lot of happy coworkers in 2 different offices.


Eva from Eva Bakes is the host of our What's Baking? group this month.  She challenged us to bake something delicious with pumpkin and/or sweet potatoes.  Can't wait to see the roundup at the end of the month!  Make sure you check it out, too!


Baked Pumpkin Donut Holes
from Two Peas and their Pod

for the donuts:
1 3/4 cups AP flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon ground cloves
1/3 cup canola oil
1/2 cup light brown sugar
1 egg
1 teaspoon pure vanilla extract
3/4 cup canned pumpkin puree
1/2 cup milk

for the coating:
4 tablespoons butter, melted
2/3 cup sugar
2 tablespoons cinnamon

Preheat oven to 350 degrees.  Spray a 24 cup mini-muffin tray with cooking spray.

Add flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves to a bowl and mix.  In another bowl, combine oil, brown sugar, egg, vanilla, pumpkin and milk.  Mix until smooth.  Add dry ingredients to wet ingredients and mix until just combined.

Divide batter evenly among muffin cups.  Bake for 10-12 minutes.

While muffins bake, stir sugar and cinnamon together.  Place butter in a bowl and sugar mixture in another.  Remove muffins from oven and let cool for 2 minutes.  Dip each muffin into butter first, then coat with sugar mixture.  Serve warm or at room temperature.

Linked to:  Sweets for a Saturday