Baked Acorn Squash with Maple Glaze

Tender baked acorn squash with a pure maple syrup glaze make for one of my all-time favorite fall side dishes. Its simple deliciousness will make you smile.

One of my all-time favorite flavors is maple. Since I grew up in Vermont, that probably comes as no surprise. I mean, Vermont is, like, practically the maple syrup capital of the world, after all. And one of my {many} favorite ways to enjoy maple is as a yummilicious glaze on acorn squash.
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Tender baked acorn squash with a pure maple syrup glaze make for one of my all-time favorite fall side dishes. Its simple deliciousness will make you smile.

One of my all-time favorite flavors is maple. Since I grew up in Vermont, that probably comes as no surprise. I mean, Vermont is, like, practically the maple syrup capital of the world, after all. And one of my {many} favorite ways to enjoy maple is as a yummilicious glaze on acorn squash.
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Apple Fried Rice

It's an apple-icious twist on a classic! Chopped apples, celery, and pecans combine to create this flavorful, seasonally-inspired Apple Fried Rice.

One of my favorite things about fall is fresh apples. See, I'm kinda picky about my apples. They've got to be super crunchy ... and on the tart side. Soft and mealy textured? Won't touch 'em. Little soft spots or shrively skin? Nope - no way. Sweet? Won't do that either. I know, it's one of my weird little food 'things' ... please tell me I'm not the only one.

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It's an apple-icious twist on a classic! Chopped apples, celery, and pecans combine to create this flavorful, seasonally-inspired Apple Fried Rice.

One of my favorite things about fall is fresh apples. See, I'm kinda picky about my apples. They've got to be super crunchy ... and on the tart side. Soft and mealy textured? Won't touch 'em. Little soft spots or shrively skin? Nope - no way. Sweet? Won't do that either. I know, it's one of my weird little food 'things' ... please tell me I'm not the only one.

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Slow Cooker Apple Pork Loin {with Honey & Cinnamon, too!}

Combine apples, cinnamon, honey, and boneless pork loin in the slow cooker and you'll have one totally delicious, easy meal. Slow Cooker Apple Pork Loin - it's just perfect for Fall.

You've heard of cinnamon and apples. And honey with cinnamon. Right? But cinnamon and pork? Not so much. No, cinnamon and pork isn't a standard flavor combination that pops in your head. But as I recently discovered, pork and cinnamon are really yummy together. Especially ...

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Combine apples, cinnamon, honey, and boneless pork loin in the slow cooker and you'll have one totally delicious, easy meal. Slow Cooker Apple Pork Loin - it's just perfect for Fall.

You've heard of cinnamon and apples. And honey with cinnamon. Right? But cinnamon and pork? Not so much. No, cinnamon and pork isn't a standard flavor combination that pops in your head. But as I recently discovered, pork and cinnamon are really yummy together. Especially ...

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Apple Cinnamon Breakfast Cheesecake {& I'm glad termites don't eat sweets}

Cheesecake for breakfast?? Sure! With this Apple Cinnamon Breakfast Cheesecake ... sandwiched in a crescent roll crust ... you can indulge in cheesecake for breakfast.

We've been indulging in cheesecake for breakfast around here. Yes, cheesecake for breakfast! Hey, why not, right? I figure with cinnamon-spiced apples and creamy cheesecake sandwiched between a crescent roll crust, it's kinda like a danish ... only easier. And in my opinion, yummier.

I'm just glad termites don't eat sweets.

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Cheesecake for breakfast?? Sure! With this Apple Cinnamon Breakfast Cheesecake ... sandwiched in a crescent roll crust ... you can indulge in cheesecake for breakfast.

We've been indulging in cheesecake for breakfast around here. Yes, cheesecake for breakfast! Hey, why not, right? I figure with cinnamon-spiced apples and creamy cheesecake sandwiched between a crescent roll crust, it's kinda like a danish ... only easier. And in my opinion, yummier.

I'm just glad termites don't eat sweets.

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Outrageously Good Caramel Pumpkin Snack Cake {& Concord Foods Caramel Apple Wrap}

Complete with a layer of ooey-gooey caramel hidden within moist and tender pumpkin cake, this Caramel Pumpkin Snack Cake is outrageously good!

Thank you to Concord Foods Caramel Apple Wrap for sponsoring this post.

I have had soooooo much fun coming up with yummy creations with the Concord Foods Caramel Apple Wrap product! And I'm so excited to share this fabulous treat with you ... absolutely delicious, outrageously good Caramel Pumpkin Snack Cake, complete with a layer of ooey-gooey caramel hidden within the moist-and-tender pumpkin cake. And as if that's not enough, ...

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Complete with a layer of ooey-gooey caramel hidden within moist and tender pumpkin cake, this Caramel Pumpkin Snack Cake is outrageously good!

Thank you to Concord Foods Caramel Apple Wrap for sponsoring this post.

I have had soooooo much fun coming up with yummy creations with the Concord Foods Caramel Apple Wrap product! And I'm so excited to share this fabulous treat with you ... absolutely delicious, outrageously good Caramel Pumpkin Snack Cake, complete with a layer of ooey-gooey caramel hidden within the moist-and-tender pumpkin cake. And as if that's not enough, ...

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Pumpkin Biscuits {with Pecan-Honey Butter}

Welcome Fall with scrumptious Pumpkin Biscuits, smeared with delicious Pecan-Honey Butter.

Happy Fall, everyone!! Yes, the gorgeous days of Fall are here. Along with all the fabulous flavors that inspire us this time of year. And I must say ... right along with so many others ... I love fall flavors. Especially pumpkin. And it seems I'm not alone in that.

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Welcome Fall with scrumptious Pumpkin Biscuits, smeared with delicious Pecan-Honey Butter.

Happy Fall, everyone!! Yes, the gorgeous days of Fall are here. Along with all the fabulous flavors that inspire us this time of year. And I must say ... right along with so many others ... I love fall flavors. Especially pumpkin. And it seems I'm not alone in that.

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Cranberry Apple Casserole {or crisp ... or crunch}

As I'm sitting here thinking about writing about this dish, I can't help but have a vision of a TV infomercial playing in my head, 'cause this dish is so versatile. {insert boisterous announcer voice here} ... It's a creative cranberry fall'ish, Thanksgiving'ish side dish ... BUT WAIT! THERE'S MORE! ... It's perfect as a breakfast/brunch dish ... BUT WAIT! THERE'S MORE! ...
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As I'm sitting here thinking about writing about this dish, I can't help but have a vision of a TV infomercial playing in my head, 'cause this dish is so versatile. {insert boisterous announcer voice here} ... It's a creative cranberry fall'ish, Thanksgiving'ish side dish ... BUT WAIT! THERE'S MORE! ... It's perfect as a breakfast/brunch dish ... BUT WAIT! THERE'S MORE! ...
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Pumpkin Apple Streusel Muffins ... 2 fall flavors are perfect together!

It has been an absolutely beautiful fall week in North Carolina! Well, I guess I shouldn't speak for the entire state ... it is a rather large state ... so, let me rephrase to ... it's been an absolutely beautiful fall week in my part of North Carolina! And the leaves have really starting coming down in our back yard the past two days. I swear, like overnight they all just fell. Yesterday, a back yard of bright green grass ... today, a blanket of orange-and-yellow-and-brown oak leaves. Fall has fallen!

Which has led me to baking with fall flavors. ...

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It has been an absolutely beautiful fall week in North Carolina! Well, I guess I shouldn't speak for the entire state ... it is a rather large state ... so, let me rephrase to ... it's been an absolutely beautiful fall week in my part of North Carolina! And the leaves have really starting coming down in our back yard the past two days. I swear, like overnight they all just fell. Yesterday, a back yard of bright green grass ... today, a blanket of orange-and-yellow-and-brown oak leaves. Fall has fallen!

Which has led me to baking with fall flavors. ...

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Maple-Fried Apples & Maple-Mustard Pork Tenderloin

Since moving to The South, I've learned that we fry everything down here. The classic -- fried okra, fried green tomatoes, fried turkey. The new-to-me-but-I-love-it -- fried squash, fried pickles. And the okay-who-thought-of-that? -- fried Oreos. Yes, one of the little local cafes I frequent serves fried Oreos as a dessert. {Oh, and it's totally fabulous! ... in case you were wondering.}

And all these fried things are typically deep-fried. Ya know, in all kinds of smokin' hot oil that the food-of-choice is completely submerged in until it's a crunchy golden brown, oh-so-delicious-but-no-so-great-for-you bite.

So, when I encountered 'fried apples' on a menu one day, ...
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Since moving to The South, I've learned that we fry everything down here. The classic -- fried okra, fried green tomatoes, fried turkey. The new-to-me-but-I-love-it -- fried squash, fried pickles. And the okay-who-thought-of-that? -- fried Oreos. Yes, one of the little local cafes I frequent serves fried Oreos as a dessert. {Oh, and it's totally fabulous! ... in case you were wondering.}

And all these fried things are typically deep-fried. Ya know, in all kinds of smokin' hot oil that the food-of-choice is completely submerged in until it's a crunchy golden brown, oh-so-delicious-but-no-so-great-for-you bite.

So, when I encountered 'fried apples' on a menu one day, ...
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4-Bite Apple Pies - aka Apple Pie Cookies {Crazy Cooking Challenge}

It's Crazy Cooking Challenge time! This month's challenge assignment? - APPLE PIE. And what perfect timing for an apple challenge. ...
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It's Crazy Cooking Challenge time! This month's challenge assignment? - APPLE PIE. And what perfect timing for an apple challenge. ...
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Couscous Salad with Pomegranate Seeds & Mint {Eating the Alphabet Letters P, Q, R}

It's Eating the Alphabet challenge time!  This month's letters? ... P, Q, or R.  Oh, wow, there were so many possibilities with this letter set.  Despite that, though, it was not hard for me to choose my dish to share ... I immediately knew I was going to share this Couscous Salad with Pomegranate Seeds & Mint.  It's one of my all-time absolute favorites!

I know, I know ... the flavor combination may sound a bit, well, ... odd.  But believe me, it's soooooo good.  The sweetness of the pomegranate seeds and dried currants, with the 'refreshingness' (yup, I think I just made that word up) of the fresh mint is wonderful.  And the pomegranate seeds and walnuts also bring a fantabulous crunch.  Mmmmmmm, mmmmm ... yummy for my tummy.  It makes my tummy do a little happy dance.

Now, you can certainly seed your own pomegranate ... click here for a great tutorial on that.  One word of caution on this topic ... do heed the advice to do this with the pomegranate underwater.  I may have learned this lesson the hard way.  I plead the 5th.

And this may .. or may not ... be why I now cheat with this little task.  See?  Beautiful pomegranate seeds all already out of their pomegranate wrapper.  Ahhhhhhh, you gotta love Trader Joe's.

Aren't the colors of this salad gorgeous?  I think so! ... Little currant, pomegranate, and mint leaf gems sprinkled throughout to make your eyes ... and tummy ... happy.  So go ahead ... grab some pomegranate seeds and fresh mint and give your tummy a little happy dance! 

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Couscous Salad with Pomegranate Seeds & Mint
Source:  Adapted from Cooking Light magazine

Ingredients
1 (10 oz.) box plain couscous
1 T. extra virgin olive oil
1/2 c. pomegranate seeds (approximately 1/2 of a pomegranate)
1/2 c. chopped walnuts
About 1/3 c. chopped fresh mint
About 1/3 c. chopped fresh parsley
2 T. dried currants


Directions
1.  Prepare couscous according to package directions.  Fluff couscous with a fork and place in a large bowl.  Mix in remaining ingredients.

2.  Chill for about an hour prior to serving.

Note:  This is also wonderful served immediately, while still hot, as a side dish.

Enjoy!

Click to join the Eating the Alphabet Challenge!

This post is linked with Strut Your Stuff Saturday, Sundae Scoop, Think Pink Sunday, Nifty Thrifty Sunday, Sunday Showcase Party, Mix It Up Monday, Marvelous Mondays, On the Menu Monday, Mangia Mondays, Trick or Treat Tuesday, Full Plate Thursday, Share Your Creations, Sweet Treats & Swanky Stuff, Inspiration Friday, Foodie Friday, Feasting in Fellowship Friday, Foodie Friday with Diane Balch, Weekend Potluck.

It's Eating the Alphabet challenge time!  This month's letters? ... P, Q, or R.  Oh, wow, there were so many possibilities with this letter set.  Despite that, though, it was not hard for me to choose my dish to share ... I immediately knew I was going to share this Couscous Salad with Pomegranate Seeds & Mint.  It's one of my all-time absolute favorites!

I know, I know ... the flavor combination may sound a bit, well, ... odd.  But believe me, it's soooooo good.  The sweetness of the pomegranate seeds and dried currants, with the 'refreshingness' (yup, I think I just made that word up) of the fresh mint is wonderful.  And the pomegranate seeds and walnuts also bring a fantabulous crunch.  Mmmmmmm, mmmmm ... yummy for my tummy.  It makes my tummy do a little happy dance.

Now, you can certainly seed your own pomegranate ... click here for a great tutorial on that.  One word of caution on this topic ... do heed the advice to do this with the pomegranate underwater.  I may have learned this lesson the hard way.  I plead the 5th.

And this may .. or may not ... be why I now cheat with this little task.  See?  Beautiful pomegranate seeds all already out of their pomegranate wrapper.  Ahhhhhhh, you gotta love Trader Joe's.

Aren't the colors of this salad gorgeous?  I think so! ... Little currant, pomegranate, and mint leaf gems sprinkled throughout to make your eyes ... and tummy ... happy.  So go ahead ... grab some pomegranate seeds and fresh mint and give your tummy a little happy dance! 

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Couscous Salad with Pomegranate Seeds & Mint
Source:  Adapted from Cooking Light magazine

Ingredients
1 (10 oz.) box plain couscous
1 T. extra virgin olive oil
1/2 c. pomegranate seeds (approximately 1/2 of a pomegranate)
1/2 c. chopped walnuts
About 1/3 c. chopped fresh mint
About 1/3 c. chopped fresh parsley
2 T. dried currants


Directions
1.  Prepare couscous according to package directions.  Fluff couscous with a fork and place in a large bowl.  Mix in remaining ingredients.

2.  Chill for about an hour prior to serving.

Note:  This is also wonderful served immediately, while still hot, as a side dish.

Enjoy!

Click to join the Eating the Alphabet Challenge!

This post is linked with Strut Your Stuff Saturday, Sundae Scoop, Think Pink Sunday, Nifty Thrifty Sunday, Sunday Showcase Party, Mix It Up Monday, Marvelous Mondays, On the Menu Monday, Mangia Mondays, Trick or Treat Tuesday, Full Plate Thursday, Share Your Creations, Sweet Treats & Swanky Stuff, Inspiration Friday, Foodie Friday, Feasting in Fellowship Friday, Foodie Friday with Diane Balch, Weekend Potluck.

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Chocolate Chip Pumpkin Muffins {a.k.a. 'Puffins'}

I absolutely love, love, love these Chocolate Chip 'Puffins!' (pumpkin + muffins = 'puffins' ... Clever, huh?).  I know I'm posting a pumpkin recipe a bit out of season, but I just couldn't wait until next fall to share these scrumptious muffins with you.  So if you have some 100% pure pumpkin squirreled away in your pantry (like me), or some pumpkin puree in your freezer, dig it on out and give these 'puffins' a try.

I got this recipe from a friend of mine (Jenny, whose hands play the starring role in my Salted Chocolate Cake Pops post).  She made these for an event we had at our school, and I was in complete love after just one bite.  There's just something amazing that happens when the pumpkin, pumpkin pie spice, and chocolate flavors collide.  It's absolutely heavenly.  I asked for the recipe ... of course!! ... and Jenny was more than happy to oblige.

Onto my "30 for 2012 Project" list the 'puffins' went.  And here they are!

These can be made either as full-sized muffins, or mini muffins like I did here.  Aren't mini muffins, with their little two-bite size, just perfect little nibbles?  For portion-control-challenged me, they are indeed just perfect.

Go ahead - dig out your pumpkin, whip these up, and savor that unexpectedly delicious flavor combo of pumpkin and chocolate.  You'll be so glad you did - even if it isn't 'pumpkin season.'

Chocolate Chip 'Puffins'
Source:  A Friend

Ingredients
1 c. sugar
1 2/3 c. flour
1 T. pumpkin pie spice
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 eggs
1/2 c. (1 stick) butter, melted
1 c. 100% pumpkin
1 c. chocolate chips
1/2 c. chopped pecans


Directions
1.  Combine dry ingredients - sugar, flour, pumpkin pie spice, baking soda, baking powder, and salt - in a large bowl; stir with a whisk.

2.  Combine wet ingredients - eggs, melted butter, and pumpkin - in a smaller bowl; whisk together.  Add wet ingredients to dry; stir until just combined.  Gently stir in chocolate chips and nuts.

3.  Spoon batter into greased muffin cups.  Bake at 350 degrees.

4.  For full-sized muffins, bake for 20-25 minutes until center springs back when touched.  Makes about 12 muffins.

For mini muffins, bake for about 15 minutes.  Makes approximately 40 mini muffins. 

Enjoy!

This post is linked with Kitchen Fun & Crafty Friday Link Party hosted by Kitchen Fun With My Three Sons, Foodie Friday hosted by Rattlebridge Farm, Friday Favorites hosted by Simply Sweet Home, Inspiration Friday hosted by At the Picket Fence, Weekend Bloggy Reading hosted by Serenity Now, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Naptime, A Themed Baker's Sunday hosted by Cupcake Apothecary, Mangia Monday hosted by Shine Your Light, Savvy HomeMade Monday hosted by Home Savvy A to Z, Recipe Party Time hosted by The Sweet Spot, Crazy Sweet Tuesday hosted by Crazy for Crust, Tuesday Talent Show hosted by Chef in Training, These Chicks Cooked hosted by This Chick Cooks, Cast Party Wednesday hosted by Lady Behind the Curtain, Mrs. Fox's Sweet Party hosted by Mrs. Fox's Sweet, It's a Keeper Thursday hosted by It's a Keeper, Share Your Creations hosted by Kristen's Creations, Creative Juice hosted by Momnivore's Dilemma.

I absolutely love, love, love these Chocolate Chip 'Puffins!' (pumpkin + muffins = 'puffins' ... Clever, huh?).  I know I'm posting a pumpkin recipe a bit out of season, but I just couldn't wait until next fall to share these scrumptious muffins with you.  So if you have some 100% pure pumpkin squirreled away in your pantry (like me), or some pumpkin puree in your freezer, dig it on out and give these 'puffins' a try.

I got this recipe from a friend of mine (Jenny, whose hands play the starring role in my Salted Chocolate Cake Pops post).  She made these for an event we had at our school, and I was in complete love after just one bite.  There's just something amazing that happens when the pumpkin, pumpkin pie spice, and chocolate flavors collide.  It's absolutely heavenly.  I asked for the recipe ... of course!! ... and Jenny was more than happy to oblige.

Onto my "30 for 2012 Project" list the 'puffins' went.  And here they are!

These can be made either as full-sized muffins, or mini muffins like I did here.  Aren't mini muffins, with their little two-bite size, just perfect little nibbles?  For portion-control-challenged me, they are indeed just perfect.

Go ahead - dig out your pumpkin, whip these up, and savor that unexpectedly delicious flavor combo of pumpkin and chocolate.  You'll be so glad you did - even if it isn't 'pumpkin season.'

Chocolate Chip 'Puffins'
Source:  A Friend

Ingredients
1 c. sugar
1 2/3 c. flour
1 T. pumpkin pie spice
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 eggs
1/2 c. (1 stick) butter, melted
1 c. 100% pumpkin
1 c. chocolate chips
1/2 c. chopped pecans


Directions
1.  Combine dry ingredients - sugar, flour, pumpkin pie spice, baking soda, baking powder, and salt - in a large bowl; stir with a whisk.

2.  Combine wet ingredients - eggs, melted butter, and pumpkin - in a smaller bowl; whisk together.  Add wet ingredients to dry; stir until just combined.  Gently stir in chocolate chips and nuts.

3.  Spoon batter into greased muffin cups.  Bake at 350 degrees.

4.  For full-sized muffins, bake for 20-25 minutes until center springs back when touched.  Makes about 12 muffins.

For mini muffins, bake for about 15 minutes.  Makes approximately 40 mini muffins. 

Enjoy!

This post is linked with Kitchen Fun & Crafty Friday Link Party hosted by Kitchen Fun With My Three Sons, Foodie Friday hosted by Rattlebridge Farm, Friday Favorites hosted by Simply Sweet Home, Inspiration Friday hosted by At the Picket Fence, Weekend Bloggy Reading hosted by Serenity Now, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Naptime, A Themed Baker's Sunday hosted by Cupcake Apothecary, Mangia Monday hosted by Shine Your Light, Savvy HomeMade Monday hosted by Home Savvy A to Z, Recipe Party Time hosted by The Sweet Spot, Crazy Sweet Tuesday hosted by Crazy for Crust, Tuesday Talent Show hosted by Chef in Training, These Chicks Cooked hosted by This Chick Cooks, Cast Party Wednesday hosted by Lady Behind the Curtain, Mrs. Fox's Sweet Party hosted by Mrs. Fox's Sweet, It's a Keeper Thursday hosted by It's a Keeper, Share Your Creations hosted by Kristen's Creations, Creative Juice hosted by Momnivore's Dilemma.

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Broccoli & Apple Salad

When I make broccoli salad, I usually make my Mom's broccoli salad - which is probably the version most people are familiar with.  It's got raisins (or craisins), red onion, sunflower seeds, and bacon in it.  And it's delicious.

One night I wanted to make some broccoli salad, but didn't have all the ingredients on hand.  Namely, I was lacking red onion, sunflower seeds, and, well, bacon.  But hey - I had the broccoli!  I turned to the Internet, and quickly found an alternative combination ... this apple version ... for which I had all the ingredients on hand.

I whipped it up for dinner, and was very pleased with the result.  Mark and I both declared it a keeper, and decided we really liked the apple in it.

So, if you have a hankering for broccoli salad and find yourself missing some ingredients ... or just don't feel like frying up some bacon, ... give this apple version a try.  It makes up a really nice and tasty salad.

Apple Broccoli Salad

Source:  Adapted from  Fake Food Free

Ingredients

4 c. broccoli florets, chopped

4 green onions, thinly sliced

1 c. chopped unpeeled apple

1/4 c. plan Greek yogurt

2 T. mayonnaise

2 tsp. red wine vinegar

3 tsp. sugar

1/2 c. dried cranberries, chopped

1/2 c. coarsely chopped walnuts or pecans

Directions

1.  In a medium-sized bowl, combine the broccoli florets, green onions, and chopped apple.

2.  In a small bowl, whisk together the Greek yogurt, mayonnaise, red wine vinegar, and sugar.  Pour over the broccoli mixture.  Stir to coat.  Stir in the dried cranberries and nuts.

3.  Refrigerate at least 30 minutes before serving.

Enjoy!

This post is linked with The Cure for the Common Monday hosted by Lines Across My Face, Mangia Mondays hosted by Shine Your Light, Totally Tasty Tuesday hosted by Mandy's Recipe Box, Tuesday Talent Show hosted by Chef in Training, Cast Party Wednesday hosted by Lady Behind the Curtain, These Chicks Cooked hosted by This Chick Cooks, Creative Juice Thursday hosted by Momnivore's Dilemma, Share Your Creations hosted by Kristen's Creations, It's a Keeper Thursday hosted by It's a Keeper, Show Off Your Stuff hosted by Fireflies and Jellybeans, Foodie Friday hosted by Rattlebridge Farm, Weekend Bloggy Reading hosted by Serenity Now, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Savvy HomeMade Monday hosted by Home Savvy A to Z.

When I make broccoli salad, I usually make my Mom's broccoli salad - which is probably the version most people are familiar with.  It's got raisins (or craisins), red onion, sunflower seeds, and bacon in it.  And it's delicious.

One night I wanted to make some broccoli salad, but didn't have all the ingredients on hand.  Namely, I was lacking red onion, sunflower seeds, and, well, bacon.  But hey - I had the broccoli!  I turned to the Internet, and quickly found an alternative combination ... this apple version ... for which I had all the ingredients on hand.

I whipped it up for dinner, and was very pleased with the result.  Mark and I both declared it a keeper, and decided we really liked the apple in it.

So, if you have a hankering for broccoli salad and find yourself missing some ingredients ... or just don't feel like frying up some bacon, ... give this apple version a try.  It makes up a really nice and tasty salad.

Apple Broccoli Salad

Source:  Adapted from  Fake Food Free

Ingredients

4 c. broccoli florets, chopped

4 green onions, thinly sliced

1 c. chopped unpeeled apple

1/4 c. plan Greek yogurt

2 T. mayonnaise

2 tsp. red wine vinegar

3 tsp. sugar

1/2 c. dried cranberries, chopped

1/2 c. coarsely chopped walnuts or pecans

Directions

1.  In a medium-sized bowl, combine the broccoli florets, green onions, and chopped apple.

2.  In a small bowl, whisk together the Greek yogurt, mayonnaise, red wine vinegar, and sugar.  Pour over the broccoli mixture.  Stir to coat.  Stir in the dried cranberries and nuts.

3.  Refrigerate at least 30 minutes before serving.

Enjoy!

This post is linked with The Cure for the Common Monday hosted by Lines Across My Face, Mangia Mondays hosted by Shine Your Light, Totally Tasty Tuesday hosted by Mandy's Recipe Box, Tuesday Talent Show hosted by Chef in Training, Cast Party Wednesday hosted by Lady Behind the Curtain, These Chicks Cooked hosted by This Chick Cooks, Creative Juice Thursday hosted by Momnivore's Dilemma, Share Your Creations hosted by Kristen's Creations, It's a Keeper Thursday hosted by It's a Keeper, Show Off Your Stuff hosted by Fireflies and Jellybeans, Foodie Friday hosted by Rattlebridge Farm, Weekend Bloggy Reading hosted by Serenity Now, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Savvy HomeMade Monday hosted by Home Savvy A to Z.

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Creamy Pumpkin Cheesecake

 

Wow!  Do I ever feel behind this Christmas season, or what?  Let's see ... my tree is half-lit.  I experienced the age-old problem of burned out light strands while attempting to get the tree decorated this past weekend.  After stops at two stores earlier this week, I still had no lights ... they were sold out of white lights.  Really?  Sold out??  Two stores??? So the next day, I stopped at the drug store close to my house and picked up a few sets of lights.  Got them home and started to put them on the tree ... and can you guess? ... Yep, I had bought the wrong kind!  So, today I finally have come home with new lights.  Haven't put them on the tree yet, but I'm at least moving in the right direction.

Christmas shopping ... until today I hadn't completed one person yet.  Nope - not a one.  I used to be the "have-my-Christmas-shopping-done-by-July" type.  Not quite sure what's happened to me, but that has certainly changed!  I'm happy to report, though, after a whirl-wind afternoon of shopping, I'm able to check off five (and a 1/2) people on my list.  Progress!

Christmas cards ... haven't even thought about them.  Well, until right now to type this.

Baking? ... behind on that, too.

Oh well.  I will get all my Christmas preparation done.  I always do.  And to quote a friend, "I'm too blessed to stress!"  That's right! ... Life is good.  I am super blessed with great things in life.  Too blessed to stress.  Love that saying.

So what does all this have to do with creamy, dreamy Pumpkin Cheesecake?  Absolutely nothing.  Well, other than the fact that I am blessed to have been given this fabulous recipe by a friend of mine at my bridal shower seven years ago.  Each guest at the shower brought a favorite recipe to give to me, which the shower hostesses then slyly collected and placed in a monogrammed recipe box.  So sweet.  I think that is one of the most wonderful, touching, and cherished gifts I've ever received.

So no matter how crazy holiday preparation gets, remember ...  "Too blessed to stress!"  And if you do get stressed, you can always eat cheesecake.  It helps. 

Pumpkin Cheesecake
Source:  A friend

Ingredients
Crust:
1 1/2 c. graham cracker crumbs
1/4 c. granulated sugar
1 tsp. ground cinnamon
1/3 c. butter, melted

Cheesecake:
3 (8 oz.) packages cream cheese
1 c. granulated sugar
1/4 c. light brown sugar
2 eggs
1 (15 oz.) can 100% pure pumpkin
2/3 c. evaporated milk
2 T. cornstarch
1 1/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Topping:
1 (16 oz.) container sour cream
1/3 c. granulated sugar
1 tsp. vanilla extract


Directions
Prepare the Crust:
1.  Combine graham cracker crumbs, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, and melted butter.  Press into the bottom of a 9" springform pan lined with parchment paper.

2.  Bake for 6-8 minutes.  Do not let it brown.

Prepare the Cheesecake:
3.  Make sure your cream cheese and eggs are at room temperature (this is important!).  Beat cream cheese, 1 cup granulated sugar, and brown sugar together until fluffy.  Beat in eggs, pumpkin, and evaporated milk.  Add cornstarch, 1 1/4 teaspoons ground cinnamon, and nutmeg.  Beat well.

4.  Pour into prepared crust.  Bake at 350 degrees for 55-60 minutes.  The edge should be set and the middle still moves slightly.

Prepare the Topping:
5.  Combine sour cream, 1/3 cup granulated sugar, and vanilla.  Spread over cheesecake.  Bake for 5 minutes more.  Refrigerate cheesecake over night.

Enjoy!


This post is linked with These Chicks Cooked hosted by This Chick Cooks, Full Plate Thursday hosted by Miz Helen's Country Cottage, Foodie Friday hosted by Designs by Gollum, It's a Keeper Thursday hosted by It's a Keeper, Inspiration Friday hosted by At the Picket Fence, Friday Food hosted by Mom Trends, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes.

 

Wow!  Do I ever feel behind this Christmas season, or what?  Let's see ... my tree is half-lit.  I experienced the age-old problem of burned out light strands while attempting to get the tree decorated this past weekend.  After stops at two stores earlier this week, I still had no lights ... they were sold out of white lights.  Really?  Sold out??  Two stores??? So the next day, I stopped at the drug store close to my house and picked up a few sets of lights.  Got them home and started to put them on the tree ... and can you guess? ... Yep, I had bought the wrong kind!  So, today I finally have come home with new lights.  Haven't put them on the tree yet, but I'm at least moving in the right direction.

Christmas shopping ... until today I hadn't completed one person yet.  Nope - not a one.  I used to be the "have-my-Christmas-shopping-done-by-July" type.  Not quite sure what's happened to me, but that has certainly changed!  I'm happy to report, though, after a whirl-wind afternoon of shopping, I'm able to check off five (and a 1/2) people on my list.  Progress!

Christmas cards ... haven't even thought about them.  Well, until right now to type this.

Baking? ... behind on that, too.

Oh well.  I will get all my Christmas preparation done.  I always do.  And to quote a friend, "I'm too blessed to stress!"  That's right! ... Life is good.  I am super blessed with great things in life.  Too blessed to stress.  Love that saying.

So what does all this have to do with creamy, dreamy Pumpkin Cheesecake?  Absolutely nothing.  Well, other than the fact that I am blessed to have been given this fabulous recipe by a friend of mine at my bridal shower seven years ago.  Each guest at the shower brought a favorite recipe to give to me, which the shower hostesses then slyly collected and placed in a monogrammed recipe box.  So sweet.  I think that is one of the most wonderful, touching, and cherished gifts I've ever received.

So no matter how crazy holiday preparation gets, remember ...  "Too blessed to stress!"  And if you do get stressed, you can always eat cheesecake.  It helps. 

Pumpkin Cheesecake
Source:  A friend

Ingredients
Crust:
1 1/2 c. graham cracker crumbs
1/4 c. granulated sugar
1 tsp. ground cinnamon
1/3 c. butter, melted

Cheesecake:
3 (8 oz.) packages cream cheese
1 c. granulated sugar
1/4 c. light brown sugar
2 eggs
1 (15 oz.) can 100% pure pumpkin
2/3 c. evaporated milk
2 T. cornstarch
1 1/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Topping:
1 (16 oz.) container sour cream
1/3 c. granulated sugar
1 tsp. vanilla extract


Directions
Prepare the Crust:
1.  Combine graham cracker crumbs, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, and melted butter.  Press into the bottom of a 9" springform pan lined with parchment paper.

2.  Bake for 6-8 minutes.  Do not let it brown.

Prepare the Cheesecake:
3.  Make sure your cream cheese and eggs are at room temperature (this is important!).  Beat cream cheese, 1 cup granulated sugar, and brown sugar together until fluffy.  Beat in eggs, pumpkin, and evaporated milk.  Add cornstarch, 1 1/4 teaspoons ground cinnamon, and nutmeg.  Beat well.

4.  Pour into prepared crust.  Bake at 350 degrees for 55-60 minutes.  The edge should be set and the middle still moves slightly.

Prepare the Topping:
5.  Combine sour cream, 1/3 cup granulated sugar, and vanilla.  Spread over cheesecake.  Bake for 5 minutes more.  Refrigerate cheesecake over night.

Enjoy!


This post is linked with These Chicks Cooked hosted by This Chick Cooks, Full Plate Thursday hosted by Miz Helen's Country Cottage, Foodie Friday hosted by Designs by Gollum, It's a Keeper Thursday hosted by It's a Keeper, Inspiration Friday hosted by At the Picket Fence, Friday Food hosted by Mom Trends, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes.

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Chai-Spiced Mixed Nuts

I'm back from a wonderful Thanksgiving weekend with my family!  I ate way too much food, relaxed watching movies with my Dad, shopped and shared wine with my Mom, watched a "Chopped" marathon on the Food Network (I love that show!), and just generally had a low-key and relaxing weekend.  I hope you had a wonderful Thanksgiving, too!

And now it's time to turn an eye toward Christmas.

About two weeks ago I started planning out Christmastime lessons for my classroom.  I can't believe Christmas is almost here already.  And I absolutely could not believe I had my 'December' folder out at school.  Truly, where is time going?  (As my hubby likes to say, "Life is like a roll of toilet paper ... the closer you get to the end, the faster it goes."  Nice, huh?)  Well, Christmas is almost here.  I've got my tree up ... it's not decorated yet, but the tree itself is up.  That's a start.  Hopefully, hubby will help me get the lights on it tomorrow.  And  I've started my holiday baking ... yay!  That's one of my favorite parts of the Christmas season.

So, in honor of the start of the Christmas season, I decided to share this recipe for Chai-Spiced Mixed Nuts.  These are delicious.  And would be perfect as little gifts or as nibbles at a holiday party.  And you know what else?  They're easy!!  Oh, how I love a recipe that's both delicious and easy! 

You start by simply tossing a combination of nuts with vanilla-laced egg white ... I used a mix of whole almonds, walnuts, and pecans.  Then sprinkle on a sugar-and-spice mixture, get everything good and coated, ...

Sugar-and-spice goodness

... and spread the nuts in a single layer on a baking sheet.

"Is it time for the sauna??"

Bake 'em up, and they'll develop a fabulously tasty sugar-and-spice flaky coating.  Soooooo good.

See the flaky sugar-and-spice coating?

Serve up a bowl and enjoy!  I've made two batches already, and shared with friends.  I am a huge chai fan ... so I think I see a few more batches in my near future.  Yum!

A bowl of yummy nibbles

Chai-Spiced Mixed Nuts
Source:  Adapted from Cooking Light magazine

Ingredients
1 T. vanilla extract
1 egg white
3 c. nuts (I used 1 c. each whole almonds, pecan halves, & walnut halves)
1/4 c. sugar
1 tsp. kosher salt
3/4 tsp. ground cinnamon
3/4 tsp. ground allspice
1/4 tsp. ground cardamom


Directions
1.  Combine vanilla extract and egg white in a large bowl; stir with a whisk until foamy.  Stir in nuts.

2.  Combine sugar, salt, cinnamon, allspice, and cardamom in a small bowl.  Sprinkle over nuts, tossing to coat.

3.  Place nut mixture on a baking sheet lined with parchment paper or foil.  Bake at 325 degrees for 15 minutes.  Remove pan from oven.  Turn off oven.

4.  Toss nuts, breaking pieces apart.  Return pan to oven, and leave pan in oven for an additional 10 minutes (with the oven still turned off).

5.  Cool to room temperature.  Store nuts in an airtight container at room temperature for up to a week.

Enjoy!




This post is linked with Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Naptime, Market Yourself Monday hosted by Sumo's Sweet Stuff, Mangia Mondays hosted by Shine Your Light, The Cure for the Common Monday hosted by Lines Across My Face, Savvy Homemade Monday hosted by Home Savvy A to Z, Tuesday Talent Show hosted by Chef in Training, Crazy Sweet Tuesday hosted by Crazy for Crust, Tea Party Tuesday hosted by Sweetology, Tasty Tuesday hosted by For the Love of Blogs, Tasty Tuesday hosted by Naptime Creations, These Chicks Cooked hosted by This Chick Cooks, Full Plate Thursday hosted by Miz Helen's Country Cottage, Foodie Friday hosted by Designs by Gollum, It's a Keeper Thursday hosted by It's a Keeper, Friday Food hosted by Mom Trends, Mingle Monday hosted by Add a Pinch, A Themed Baker's Sunday hosted by Cupcake Apothecary, Holly Bloggy Christmas Recipe Party hosted by Chef in Training, Christmas in July, Iron Chef Mom.

I'm back from a wonderful Thanksgiving weekend with my family!  I ate way too much food, relaxed watching movies with my Dad, shopped and shared wine with my Mom, watched a "Chopped" marathon on the Food Network (I love that show!), and just generally had a low-key and relaxing weekend.  I hope you had a wonderful Thanksgiving, too!

And now it's time to turn an eye toward Christmas.

About two weeks ago I started planning out Christmastime lessons for my classroom.  I can't believe Christmas is almost here already.  And I absolutely could not believe I had my 'December' folder out at school.  Truly, where is time going?  (As my hubby likes to say, "Life is like a roll of toilet paper ... the closer you get to the end, the faster it goes."  Nice, huh?)  Well, Christmas is almost here.  I've got my tree up ... it's not decorated yet, but the tree itself is up.  That's a start.  Hopefully, hubby will help me get the lights on it tomorrow.  And  I've started my holiday baking ... yay!  That's one of my favorite parts of the Christmas season.

So, in honor of the start of the Christmas season, I decided to share this recipe for Chai-Spiced Mixed Nuts.  These are delicious.  And would be perfect as little gifts or as nibbles at a holiday party.  And you know what else?  They're easy!!  Oh, how I love a recipe that's both delicious and easy! 

You start by simply tossing a combination of nuts with vanilla-laced egg white ... I used a mix of whole almonds, walnuts, and pecans.  Then sprinkle on a sugar-and-spice mixture, get everything good and coated, ...

Sugar-and-spice goodness

... and spread the nuts in a single layer on a baking sheet.

"Is it time for the sauna??"

Bake 'em up, and they'll develop a fabulously tasty sugar-and-spice flaky coating.  Soooooo good.

See the flaky sugar-and-spice coating?

Serve up a bowl and enjoy!  I've made two batches already, and shared with friends.  I am a huge chai fan ... so I think I see a few more batches in my near future.  Yum!

A bowl of yummy nibbles

Chai-Spiced Mixed Nuts
Source:  Adapted from Cooking Light magazine

Ingredients
1 T. vanilla extract
1 egg white
3 c. nuts (I used 1 c. each whole almonds, pecan halves, & walnut halves)
1/4 c. sugar
1 tsp. kosher salt
3/4 tsp. ground cinnamon
3/4 tsp. ground allspice
1/4 tsp. ground cardamom


Directions
1.  Combine vanilla extract and egg white in a large bowl; stir with a whisk until foamy.  Stir in nuts.

2.  Combine sugar, salt, cinnamon, allspice, and cardamom in a small bowl.  Sprinkle over nuts, tossing to coat.

3.  Place nut mixture on a baking sheet lined with parchment paper or foil.  Bake at 325 degrees for 15 minutes.  Remove pan from oven.  Turn off oven.

4.  Toss nuts, breaking pieces apart.  Return pan to oven, and leave pan in oven for an additional 10 minutes (with the oven still turned off).

5.  Cool to room temperature.  Store nuts in an airtight container at room temperature for up to a week.

Enjoy!




This post is linked with Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Naptime, Market Yourself Monday hosted by Sumo's Sweet Stuff, Mangia Mondays hosted by Shine Your Light, The Cure for the Common Monday hosted by Lines Across My Face, Savvy Homemade Monday hosted by Home Savvy A to Z, Tuesday Talent Show hosted by Chef in Training, Crazy Sweet Tuesday hosted by Crazy for Crust, Tea Party Tuesday hosted by Sweetology, Tasty Tuesday hosted by For the Love of Blogs, Tasty Tuesday hosted by Naptime Creations, These Chicks Cooked hosted by This Chick Cooks, Full Plate Thursday hosted by Miz Helen's Country Cottage, Foodie Friday hosted by Designs by Gollum, It's a Keeper Thursday hosted by It's a Keeper, Friday Food hosted by Mom Trends, Mingle Monday hosted by Add a Pinch, A Themed Baker's Sunday hosted by Cupcake Apothecary, Holly Bloggy Christmas Recipe Party hosted by Chef in Training, Christmas in July, Iron Chef Mom.

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