Monthly Archives: November 2013


Easiest Ever Thanksgiving Leftovers Recipe

Who is still stuffed from yesterday? (Me.)

Who could not stand the thought of washing another dish? (Me.)

Who is looking for the quickest most delicious left over recipe ever? (Me.)



Enter pumpkin pie.  A slice for breakfast?  Don’t mind if I do.  Or eat it for lunch. Or dinner. Or whenever.



Add some whipped cream.  Or don’t.  Totally up to you.  This is my mom’s breakfast every year on the day after Thanksgiving, and I think she is totally on the right track with that thinking.

There you have it.  The quickest leftover recipe there is!  Sometimes there is no need to mess with perfection.

Happy shopping everyone!


Twice Baked Sweet Potatoes with Streusel Topping

Need a last minute sweet potato recipe for Thanksgiving tomorrow??? Well here it is.  Twice baked sweet potatoes with streusel topping.  Does it get any better than this?


Start by cooking off some sweet potatoes.  I like to try and get some that are about the same size so they cook at the same time.


When they are fork tender they are done.


Cut in half and scoop out the flesh. Be really careful to leave some flesh in the sweet potato jackets as the skin by itself is really flimsy and will tear easily.

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Roasted Green Beans

Still looking to add to your Thanksgiving table?  Still not that big of a fan of green bean casserole, but feel like green beans should be included somewhere?  Enter roasted green beans.  A quick and easy side for Thanksgiving or any night of the week.


Start by trimming up your green beans,

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Red Hot Cranberry Sauce

Sooo, in another life I was a special education teacher and boy did I love it.  Then babies arrived and I decided to be a stay at home mommy for awhile.  While I was a teacher one of the Adapted Physical Education teachers gave me this recipe for cranberry sauce (hi Karen!).

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Cranberries and Red hots?  Huh?  But it totally works and its sooo good.

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Peppermint Chocolate Quick Bread

Ummm, yeah.  This bread is decadent, delicious, and screams holiday.  Since its a bread and not cake its perfectly acceptable for breakfast. Right? Right.

Its very simple and quick.  And the chocolate peppermint combo?  Can’t beat it.



You start by mixing up the dry indgredients: flour, cocoa powder, salt, baking powder and baking soda.


Then mix up the wet ingredients: oil, buttermilk, eggs, sugar, and peppermint extract. Mix with the dry ingredients.


Toss some chocolate chips with a little bit of flour (so they won’t all sink to the bottom of the bread) and stir into the batter.


Then grease your loaf pan.  Mine is 9×5.  See how I wiped down the sides of pan?  You only want to spray to be on the bottom and corners of the loaf pan.  The bread needs something to cling to as it raises in the oven.

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Pour your batter in the prepared baking dish and bake it off.  You want to position your oven rack so the top of the bread pan is in the middle of the oven.


Cool slightly and then remove from the baking pan and cool on a rack.  See the single split down the middle of the bread? Thats exactly what you want and what a quick bread should look like.


Melt some white chocolate chips in the microwave and drizzle over the bread.  I have found that store brand white chocolate chips do not melt as smoothly has Nestle or other name brands. Top with crushed peppermint candies.  Happy Holidays!!!


5.0 from 1 reviews
Peppermint Chocolate Quick Bread
Prep time
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Total time
Peppermint Chocolate Quick Bread
Serves: 12
  • ½ cup of vegetable oil
  • 1 cup sugar
  • 1 cup buttermilk
  • 2 eggs
  • 1 teaspoon peppermint extract
  • 1½ cup flour
  • ½ cup cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup chocolate chips
  • 1 tablespoon flour
  • ⅓ cup white chocolate chips
  • 8 peppermint candies, crushed
  1. Preheat oven to 350 degrees.
  2. Mix together flour, cocoa powder, salt, baking powder, and baking soda.  In a separate bowl mix the eggs, buttermilk, oil, sugar, and peppermint extract.  Mix together the dry and wet ingredients.
  3. Toss the chocolate chips with 1 tablespoon of flour and fold into the batter.
  4. Spray the bottoms and corners only of a 9x5 loaf pan with nonstick cooking spray. Pour batter into prepared pan.
  5. Bake for 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean.
  6. Let cool slightly and then remove from pan and let cool completely on a cooling rack.
  7. Melt the white chocolate chips in the microwave at 30 second intervals until smooth.  Drizzle over the bread and top with the crushed peppermint candies.
  8. Eat!


Pilgrim Hats

These Pilgrim Hats are a spin on pigs in a blanket. My kids love to cook and anytime they can help me in the kitchen I let them. They had so much fun making these Pilgrim Hats, plus its something that kids can contribute to the Thanksgiving table.


Start by chopping a couple of hot dogs into fourths.

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Stand them up on a parchment covered cookie sheet.


Break open a can of crescent rolls and separate into triangles.


Drap the triangles over each piece of hot dog.


Use a small cookie cutter or glass dipped in flour to cut off the excess dough. I have a ton of these tall glasses from The Old Spaghetti Factory floating around my house.  Any one else have that problem?


Get some cute assistants to help you with the rest.


I don’t think my 18 month old was that into it :)


Once all of the hot dogs are covered, bake them off.


While the pilgrim hats are baking, slice up some lunch meat into strips and cut some cheddar cheese into little squares.


Then just wrap the lunch meat around the hat like a belt and place the cheddar cheese square over the ends where it meets.


So fun for all ages!


5.0 from 1 reviews
Pilgrim Hats
Prep time
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Total time
Pilgrim Hats
Serves: 4
  • 1 can crescent roll dough
  • 2 hot dogs
  • 3 slices of thick cut lunch meat, cut into strips
  • cheddar cheese, cut into small squares
  1. Preheat oven to 350 degrees.
  2. Cut each hot dog into fourths.  Stand up each hot dog piece on a parchment lined baking sheet.
  3. Separate the crescent roll dough into triangles.  Drape each triangle over the hot dough, stretching to fit if necessary.
  4. Cut off the extra dough with a small cookie cutter or glass dipped in flour.
  5. Bake for 10 minutes or until golden brown.
  6. Wrap each pilgrim hat with a strip of lunch meat and place the small square of cheese over the ends.
  7. Eat!


Browned Butter Crock Pot Mashed Potatoes

So, have you all seen the recipes floating around pinterest for crock pot mashed potatoes?  And ever wondered if it really worked?  Well, I’m here to tell you that it does and they are wonderful.  Plus, add browned butter to anything and you’ve got instant greatness!  The set it and forget method is great for Thanksgiving when you have a million other things going on in your oven and on your stove. These are not a pinterest fail.


I always peel my potatoes and then rinse them off.


Chop them up into one inch cubes.


Add to the potatoes, browned butter, and some chicken or vegetable broth to the crock pot.  Set it and forget it.  4-5 hours on high or 8 hours on low.


The potatoes are so soft they almost just mash up by stirring them around.  I added 4 oz of cream cheese and some salt and that was it!  Another Thanksgiving side simplified!

Browned Butter Crock Pot Mashed Potatoes
Prep time
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Total time
Browned Butter Crock Pot Mashed Potatoes
Serves: 8-12
  • 5 lbs russet potatoes, peeled and cubed
  • 1 stick of butter
  • 1 can chicken or vegetable stock
  • 4 oz cream cheese, cubed
  • salt to taste
  1. Place your stick of butter in a small saucepan over medium heat.  Let it melt, then it start to foam like crazy, and then it will take on a nutty aroma.  Once the foam dies down the butter will be a darker color.  Do not walk away from your butter while its browning.  It will go from browned to burned in 2 seconds flat.
  2. Add the potatoes, stock, and browned butter to the crock pot.  Cook on high for 4-5 hours or on low for 8 hours.
  3. When the potatoes are tender add in the cream cheese and mash with a potato masher or beat with a hand mixer.  Salt to taste.
  4. Eat!


Roasted Carrots

I don’t know why, but I always seem to forget about carrots as an easy (and nutritious) side dish.  This recipe could not be simpler.

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Take your carrots and peel them up.


Slice them on the diagional so they look pretty, or just slice them into coins.  Your call.


Place on a cookie sheet and toss with some extra virgin olive oil, salt, and pepper. Roast at 450 for about 20 minute.


Top with some chopped parsley.  Yum!

5.0 from 1 reviews
Roasted Carrots
Prep time
Cook time
Total time
Roasted Carrots
Serves: 4
  • 6-7 carrots, peeled and sliced on the diagonal.
  • Extra virgin olive oil, salt and pepper
  • chopped parsley
  1. Preheat oven to 450 degrees.
  2. Place carrots on baking sheet and toss with oil, salt and pepper.
  3. Roast for 20 minutes or until lightly golden brown and soft.
  4. Top with chopped parsley.
  5. Eat!