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Tag "chocolate bark"

Chocolate Bark

Summer

Chocolate Bark

Okay, eagle eyes, this is not a cookie recipe! But for something as impressive as these chocolate bark variations, it was too easy for me not to share it with

About Us

Hey, thanks for stopping by!
We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.

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Three of my favorite, easy egg recipes including a triple decker avocado egg salad.

This ultra creamy dish is so delicious it's hard not to eat it before you get to the table. You'll also love that it comes together under 30 minutes.

This savoury bread pudding can be used for entertaining, but it's also a great lunch for kids since it has all the flavours of a ham and cheese sandwich and tucks nicely in a thermos.

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Thank you to my wonderful friends at @w_network an

Thank you to my wonderful friends at @w_network and the kind and hilarious @sarahkeenleyside for having me on tonight’s ‘W Network’s Movie Date’ #countdowntochristmas to chat the ultimate holiday gifts. Sitting on the couch, movies and delicious nibbles are what I was born for. Thank you for starting my season off on a fun, festive and delicious note. #wnetworkmoviedate @nibblcheese

Styling: @sanna_ny_ adjani skirt
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Makeup- @samcomptonmakeup
Hair - @briangonerogue

If you need leftover ideas, I’ve got them. I’v

If you need leftover ideas, I’ve got them. I’ve got a food coma happening. Link in bio for recipes. #leftovers #leftover #thanksgiving #thanksgivingleftovers #recipes

Theres still time to add this ultra creamy Stuffin

Theres still time to add this ultra creamy Stuffing Topped Mac and Cheese (it uses triple cream brie) to your #thanksgiving table. 🦃
Stuffing Topped Mac and Cheese
Makes: 6 to 8 servings
For the topping
1 tbsp butter
1 shallot, finely diced
1 carrot, finely diced
1 stalk of celery, finely diced
2 cups 1/2 inch cubes of bread
3 tbsp panko
1 tsp fresh chopped thyme, plus one sprig
1 tsp fresh chopped sage
1 tsp fresh chopped parsley
1/4 cup butter, melted
1/2 cup vegetable broth
For the mac and cheese
1 lb pasta
5 tbsps butter
5 tbsps all purpose flour
2 cups warm milk
1 1/2 cups heavy cream, room temperature
2 1/2 cups grated cheddar cheese
1 cup cubed triple cream brie, rind removed
INSTRUCTIONS

For the stuffing topping:
In a medium skillet, melt the butter and add the shallot, carrot and celery. Saute until vegeetables are soft, about 2-3 minutes.
In a mixing bowl, add the vegeetables and mix with the bread and panko. Stir in the thyme, sage and parsley. Stir in the butter and broth and mix until incorporated. Set aside.
For the mac and cheese
Preheat oven to 375 degrees F. Spray a baking dish with nonstick spray.
Bring a large pot or Dutch oven with salted water to a boil. Boil the pasta according to package directions for al dente. Drain well and sprinkle olive oil on it. Set aside
In the same pot, melt the butter over medium heat. Whisk in the flour. Reduce the heat to medium-low and let cook/bubble for 1 minute, whisking. Gradually whisk in the milk and cream then raise the heat up to medium. Add a sprig of thyme. Bring the mixture to a simmer whisking frequently until the sauce has thickened, about 2-3 minutes.
Remove from the heat and take out the sprig of thyme. Stir in 2 cups of the cheddar cheese and brie. Stir until the cheese is fully melted. Stir in the pasta and transfer to the prepared baking dish.
Evenly sprinkle the remaingn 1/2 cup cheese and then the stuffing over top. Place the baking dish on a baking sheet and bake for 20 minutes or until the stuffing is golden brown and the mac and cheese is bubbling.
Remove from the oven and allow to rest for 5 minutes and then serve.
#thanksgivingdinner #macandcheese #macandcheeserecipe

Pumpkin Pie Bars with a flourless crust are your l

Pumpkin Pie Bars with a flourless crust are your last minute dessert addition to #Thanksgiving. You think you’re going to miss the crust but, gorgeous people, you will not! The mix of pumpkin seeds, pecans, sugar and butter make a delicious base to prop up the creamiest pumpkin filling. A bit of whipped cream and you have a fuss-free dessert. Sorry pie. You just got sliced from the meal. 😉 ☝🏻☝🏻hit the link in my bio for the recipe.
#thanksgiving #thanksgivingpie #thanksgivingdesserts #thanksgivingdessert #flourless #pumpkinspice #pie #easyrecipes

This is my mom’s Sweet Potato Casserole with Pec

This is my mom’s Sweet Potato Casserole with Pecan Crumble Topping. It’s as coveted as her sausage stuffing and, I’m not going to lie, she’s been known to put marshmallows on top of the crumble. You don’t need them because the silky sweet potatoes with that buttery crumble topping will be the standout side of your #Thanksgiving feast. If there is any recipe that’s a sure thing, this is it.

Sweet Potato Casserole with Pecan Crumble Topping
Makes: 6-8 servings
4 tbsps unsalted butter, melted, plus more for baking dish
3 large sweet potatoes
1/2 cup milk
1/4 cup brown sugar, packed
1 tsp pure vanilla extract
1/2 tsp cinnamon
1/2 tsp salt
2 eggs
zest of one orange
Toppings:
1 cup pecans, chopped or smashed into bits
1/2 cup all purpose flour
1/2 cup brown sugar, packed
1/4 tsp salt
4 tbsps unsalted butter, melted
INSTRUCTIONS

Preheat the oven to 400. Bake the sweet potatoes for 40-45 minutes or until soft. Allow to cool and remove skin.
Preheat the oven to 350. Butter a 2-quart baking dish.
In a food processor, add 2 1/2 of the sweet potatoes leaving 1/2 to the side. Add the butter, milk, brown sugar, vanilla extract, cinnamon, salt, and eggs and process until smooth. Hand mash the remaing 1/2 of sweet potato and mix in along with the zest. (This gives the smooth mix a few lumps of texture.)
Transfer mixture to the prepared baking dish.
In a medium size mixing bowl, combine pecans, flour, brown sugar, and salt. Pour the butter over top and stir until the entire mixture is moist and clumps together.
Sprinkle topping over top of sweet potato and bake for 25 – 30 minutes, or until sweet potato is set in the center and topping intensifies in color. Serve.
NOTES
You can make this recipe in advance and definitely should because it’s still perfect.
Bake your sweet potatoes in advance. Put your casserole together but don’t top with the pecan crumble and then refrigerate.
Mix your crumble in advance in a plastic storage bag but don’t add the butter. Add the butter, mix and add to the casserole when you’re ready to bake
If your baking from the refrigerator, add the crumble and then bake. #thanksgiving #thanksgivingdinner #thanksgivingrecipes

I’m in full count down mode. As an American livi

I’m in full count down mode. As an American living in Canada, I get two Thanksgivings. They’re so different though. In early October, the Canadian holiday feels like the perfect break and can often have the leftover warmth of summer. It’s a welcomed sense of ease in a hectic fall. However, the American supper is characterized by shorter days, no sign of summer and the vibration and electricity that comes with the start of the holiday season. It also means my favorite dishes that I wait all year to eat like my mom’s Sweet Potato Casserole with Pecan Crumble Topping (coming tomorrow) and this Apple and Pecan Baked Brie. It’s hard to imagine the day without this easy appetizer, and having my mom share it for this space was hilarious since she speaks in “handfuls” and “bits”. There is something so comforting about food traditions and family. I guess you could call it golden.

Adie’s Baked Brie
Makes: 2 baked Brie
2 300 g wheels of triple cream brie
1 diced gala apple
1 cup chopped pecans
4 tbsp unsalted butter
1/2 cup packed brown sugar
1 tsp cinnamon
4 tbsps heavy cream
Pinch of salt
Fresh rosemary

Instructions
Preheat oven to 350°. Cut a cross hatch pattern into your brie. Place brie in a small oven-safe skillet or baking dish.

In a nonstick skillet over low heat, melt butter and brown sugar until bubbly. Stir in heavy cream, cinnamon, apples, pecans and salt until completely coated, then remove from heat.

Pour apple mixture over each brie and bake until brie is melty and bubbly, about 10 minutes. Sprinkle with a bit of fresh chopped rosemary. Serve with toasted bread.
#thanksgiving #thanksgivingdinner #bakedbrie #brie #appetizer #appetizers #thanksgivingdinner #easyrecipes #easyrecipe #entertaining #thanksgiving #thanksgivingdinner #thanksgivingsides #thanksgivingrecipes #bakedbrie #holiday #briecheese #apples #apple

This recipe is for anyone who is looking to solve

This recipe is for anyone who is looking to solve the conundrum of dinner fast. Baked Butternut Squash Pasta with Asiago uses, wait for it, butternut squash soup as your sauce. That’s right, soup is the solution to your sauce. It also has a gooey mix of asiago, ricotta and mozzarella cheeses. For my American friends and family, if you have leftover soup from Thanksgiving, I’ve just solved two problems for you: what to do with those leftovers and dinner. It’s definitely a dish you can be thankful for.

Baked Butternut Squash Pasta with Asiago
Makes: 6 servings
1 lb. Pasta
3 cups butternut squash soup
2 cups ricotta cheese
3/4 cup asiago cheese, divided
1 tsp fresh chopped thyme, more for garnish
1/8 tsp nutmeg
Pinch of salt
5-6 slices fresh mozzarella

Instructions
Preheat the oven to 350.

Heat a large pot of salted water (for every 2 quarts of water, one tablespoon of salt) to a strong boil. Add the pasta and cook, uncovered, according to package directions for al dente. Drain the pasta. Toss with a little olive oil so the pasta does not stick together.

In a medium bowl, mix ricotta with 1/2 cup asiago, thyme, nutmeg and salt.

Mix the soup with the cooked pasta. Then stir in the ricotta mixture. Pour into a 9x13 inch casserole dish. Sprinkle with remaining 1/4 cup asiago and arrange slices of fresh mozzarella on top.

Bake, uncovered, in the oven until the top is lightly browned and the cheese melted, about 20 to 25 minutes. Let stand for 10 minutes before serving. Garnish with more fresh thyme.
#pasta #pastalover #soup #soupseason #butternutsquash #mealprep #mealprepping #dinnerideas #thanksgiving #thanksgivingdinner #leftovers #thanksgivingleftovers #whatsfordinner #whatsfordinnertonight #meatlessmonday #cheese #parenthacks #parentinghack #pastapasta #pastarecipe #pastarecipes #easyrecipes #easyrecipe

Slow Cooker Chicken Enchilada Soup eats like a com

Slow Cooker Chicken Enchilada Soup eats like a complete meal and makes itself. I’m not sure if you can ask for anything more from your slow cooker. I guess you could ask it to make you a cocktail!

Slow Cooker Chicken Enchilada Soup
Makes: 4-6 servings
1 medium yellow onion, diced
3 cloves garlic, minced
1 lb. skinless, boneless chicken thighs about 8 thighs
2 tbsps chili powder
2 tsps ground cumin
1/2 tsp salt
1/4 tsp dried oregano
1/4 tsp ground pepper
3-4 chipotle peppers in adobo sauce, chopped
6 cups chicken stock
1 cup converted rice, converted rice has been par boiled and will cook in the allotted time. If you want to use brown rice, pre-cook the rice and add it at the end of the cooking proces.
1 398 ml can black beans, drained
1 cup frozen or fresh corn
1 lime, juiced

INSTRUCTIONS
In your slow cooker, add the onion, garlic and chicken. Sprinkle with chili powder, cumin, salt, oregano and pepper. Add the chilis, rice and chicken stock then stir. Add beans, corn and juice of lime. Give it another stir.

Cook on high for 4 hours or on low for 7 hours.

Remove cooked chicken thighs to a cutting board and shred with a fork. Add chicken back into the slow cooker and stir.
Serve with tortilla chips, fresh cilantro, crumbled feta, sour cream, avocado and, if you’re like my husband, hot sauce.
#easyrecipe #easyrecipes #slowcooker #chicken #chickenrecipes #enchiladas #soup #soupseason #whatsfordinner #whatsfordinnertonight #soupsofinstagram #slowcookerrecipes #parentingtips #mealprep #mealplan #mealprepping #mealplanning

Guys, big pasta news which, frankly, is the best k

Guys, big pasta news which, frankly, is the best kind of news lately. Here’s one of the new recipes I promised after my poll from earlier in the week: Creamy Garlic Pesto Shrimp Pasta. Ok, I’m not gonna lie. It’s not all that new. I developed it a bit ago and have been making it for my family, my daughter’s friends, guests, you name it for like 8 months. It’s a 30 minute supper, creamy to no end and delicious. If you don’t like shrimp, leave them off. Nobody is going to be upset and you get to dinner quicker. If you love shrimp, this is my winter comfort gift to you.

Creamy Garlic Pesto Shrimp Pasta
Makes: 4 servings
1 lb raw shrimp, peeled, deveined
2 tbsp store bought or leftover pesto sauce
1 lb. Linguini or spaghetti
1 tbsp olive oil
3 tbsp unsalted butter, divided
2-3 cloves garlic, minced
1 cup heavy cream
1/2 cup parmesan cheese
1 tsp fresh lemon zest
1 tsp fresh chopped parsley or torn basil

Instructions
In a large pot, boil salted water. Add your pasta, and cook according to the package instructions until al dente. When the pasta is cooked, reserve 1 cup of the pasta water and drain the pasta.

In a medium sized mixing bowl, toss shrimp with pesto to coat.

In a large skillet over medium heat, melt 2 tablespoons of the butter, and add olive oil. Cook the shrimp for a minute, flip and cook another minute on the opposite side. Once no pink exists, remove shrimp from the pan to a paper towel lined plate. Set aside.

In the same pan, melt the remaining 1 tbsp butter and add garlic, cook for 30 seconds or until fragrant. Add the heavy cream, and with a spatula deglaze the pan. Add in some of the reserved pasta water and allow sauce to simmer, about 2 minutes, while whisking. Add in the parmesan and stir.

Toss the pasta with the sauce until it’s well coated. Add the shrimp back in to reheat and incorporate into the sauce, garnish with fresh lemon zest and parsley. Serve.

#pasta #pastalover #easyrecipes #easyrecipe #dinnerideas #dinner #30minutemeals #shrimp #linguini #whatsfordinner #whatsfordinnertonight #pastapasta #parenting #mealprep #mealplanning

If you love salty and sweet together AND have lots

If you love salty and sweet together AND have lots of those mini potato chip bags and candy leftover from Halloween, then meet the cookies of your dreams. You may be skeptical but I cant stress enough the level of yumminess they deliver. These were part of my segment today on @morningshowca but they really should be a part of your life.

Halloween Potato Chip and Chocolate Cookies
Makes: about 18 - 22 cookies
1 cup unsalted butter, room temperature
1 1/4 granulated sugar
2 eggs
1 tsp vanilla extract
8 oz. potato chips, smashed
2 cups all-purpose flour
3 tsps baking powder
1 cup chopped halloween candy

Instructions
In a large bowl, cream your butter and sugar together until light and fluffy. Add eggs one at a time until each are combined. Mix in vanilla extract.

In a separate bowl, whisk the flour and baking powder. Add the dry ingredients to the butter mixture. Stir in 1/2 the crushed potato chips and chopped leftover candy. Chill in the refrigerator for 1 hour.

Preheat the oven to 350. Line a baking sheet with parchment paper and set aside.

Make tablespoon size balls of dough and roll in remaining crusted chips. Place balls 1-inch apart on prepared baking sheet. Bake in the oven for 12 to 15 minutes, or until cookies are browned on the edges. Let cool for a few minutes on a wire rack and enjoy.

#cookies #potatochip #potatochips #baking #chocolate #halloweenleftovers #candy #parentinghack #parentinghacks #parenting #parentingtips #halloween #cookiesofinstagram #foryoupage #cookie #parentingtip

Mummy dogs don’t have to be a hot dog. Instead w

Mummy dogs don’t have to be a hot dog. Instead wrap carrots in crescent dough and roast to use as part of your halloween dinner. I think this healthier take on a halloween appetizer means you can have more candy!

Carrot Mummy’s
Makes: 4-6 mummy carrots

1 package crescent dough
4-6 thinner carrots, washed
Candy eyes, optional

Instructions
1. Preheat the oven to 375. Prepare a baking sheet with parchment paper.
2. Slice crescent dough into strips. Wrap each carrot with strips of dough, overlapping if necessary.
3. Bake in the oven for 12-15 minutes, until dough is browned and carrots are tender. Tuck candy eyes into cooled dough. Serve with mustard for dipping.

#carrots #halloween #halloweenfood #parenting #parentingtips #parentinghack #parentinghacks #healthyfood #easyrecipes #easyrecipe #halloweenideas #parenting #parentingtips #roasting #vegetables

You know those little bags of potato chips the kid

You know those little bags of potato chips the kids get at Halloween? Well who knew they could take you one step closer to dinner. Dont mindlessly eat them on the couch, use them for this Potato Chip Crusted Mac and Cheese. Instead eat peanut butter cups recklessly. By the way, send me all Reese’s. They’re my Roman empire.

Potato Chip Crusted Mac and Cheese
Makes: 4 servings
1 lb pasta
5 tbsps butter
5 tbsps all purpose flour
2 cups warm milk
1 cup heavy cream, room temperature
2 cups grated cheddar cheese, divided
1 cup grated parmesan cheese, divided
2 mini bags of potato chips
1/2 cup panko

INSTRUCTIONS
1. Preheat oven to 375 degrees F. Spray a baking dish with nonstick spray.
2. Bring a large pot or Dutch oven with salted water to a boil. Boil the pasta according to package directions for al dente. Drain well.
3. In the same pot, melt the butter over medium heat. Whisk in the flour. Reduce the heat to medium-low and let cook/bubble for 1 minute, whisking. Gradually whisk in the milk and cream then raise the heat up to medium. Bring the mixture to a simmer whisking frequently until the sauce has thickened, about 2-3 minutes.
4. Remove from the heat and stir in 1 1/2 cups of the cheddar cheese and 1/2 cup parmesan cheese. Stir until the cheese is fully melted. Stir in the pasta and transfer to the prepared baking dish.
5. In an airtight plastic bag, crush potato chips. Stir in panko.
6. Evenly sprinkle the remaining 1/2 cup cheddar and parmesan cheeses on the pasta. Top with crushed potato chip mixture.
7. Place the dish on a baking sheet and bake for 20 minutes or the mac and cheese is bubbling.
8. Remove from the oven and allow to rest for 5 minutes and then serve.
#halloweencandyleftovers #nofoodwaste #pasta #pastalover #parentinghack #parentinghacks #parentingtips #parentingtip #parenting #dinnerideas #dinner #easyrecipe #easyrecipes #whatsfordinner #whatsfordinnertonight #halloween #macandcheese #macandcheeserecipe #food #foodporn #exlorepage

Since 2016 Ive had a segment on @morningshowca whe

Since 2016 Ive had a segment on @morningshowca where I use up Halloween candy/chips in recipes from blondies and brownies to mac and cheese and chicken. I’ll be sharing some of them this week, but here is one I’ve never done. Frankly, what took me so long to toss candy chunks into banana bread? This is also a special banana bread recipe. Unlike the recipe I developed and have used for years, this one employs half the butter and egg making it a more budget-friendly recipe. The best part is it belonged to my friend’s mother who passed away a few years ago. Recipes are extensions of those who share them, and the yellowed card of instructions showed years of devotion for the simple bread. When I asked if I could share it @alison.cihra said, “I’ve made it for 25 years, and given it to loads of people. It’s a definite share!” So please try it, share it and when you bite into its impossibly moist goodness and smile, remember there is a special mom somewhere who would have loved that reaction.

Alison’s Banana Bread
Makes: 1 loaf (written as original)

1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups all purpose flour (i used 1 cup ap, 1/2 cup spelt flour)
1/4 cup butter, room temperature
1 cup granulated sugar
1 egg
3 ripe bananas
1 cup chopped candy, plus more for top

Instructions
Preheat oven to 375. Butter and dust with flour 8-inch loaf pan.

Add baking powder, baking soda and salt into flour.

In mixing bowl, cream butter and sugar. Add beaten egg. Mash bananas with fork and add to egg mixture.

Blend flour mix into banana and egg mix. Fold in candy.

Turn into prepared pan and dot the top with candy. Cover lightly with foil and bake in the oven for 40 minute, gradually reducing the oven temperature to 325 after the first 15 minutes of baking. Cool and keep in an airtight container.
#bananabread #baking #halloween #halloweencandy #halloweencandyleftovers #parentinghacks #budgetfriendly #banana #bananas #chocolate #chocolatelover #parentingtips #parentinghacks #parentinghack #snacks #easyrecipes #easyrecipe #easyrecipesformoms #candy #parentinglife #food #foodporn #foodgasm #parenting #parentingtips #nofoodwaste #foodwaste #food

I lovingly call this Scary Chili because when Scar

I lovingly call this Scary Chili because when Scarlett was little I developed this slow cooker dinner for our Halloween suppers. I wanted her to have a warm dish that would fill her belly before she excitedly ate from her pillowcase the rest of the night. Halloween was always the evening i’d drag this dish out since i could just throw all the ingredients in my cooker so dinner was the last thing I needed to worry about. You don’t have to be knee deep in glitter or face paint to appreciate this price-conscious meal because it’s as easy as slow cooker meals get with not a lot of pre-dump prep. I also used to get dressed up (paper bag princess was a favorite costume of mine!) and play this song Scared by Milkshake when we’d be getting ready or eating supper. I liked to set the scene, but, most of all, I just wanted our night to be fun and feel spooky. To say that this song and a hearty bowl of this chili featuring chickpeas bring back a lot of great memories for me would be an understatement. Im getting emotional just writing it. Childhood is such a short time and Halloween is only one night, so don’t ever let dinner drag you down. It would be scary to miss out on the good stuff. ❤️
🎃
Scary Beef Chili
1 lb. ground beef
2 cloves garlic, minced
1 onion, diced
1 carrot, diced
1 celery stick, diced
1 28 oz. can diced tomatoes
1 14 oz. can chickpeas, drained
1 5.5 oz. can tomato paste
1 Tbsp chili powder
1 tsp dried oregano
1 tsp Worcestershire sauce
1 tsp salt
½ tsp pepper
¼ tsp dried mustard
¼ tsp cinnamon
For garnish:
Shredded cheese
chopped green onion

Directions
1. Place ground beef in your slow cooker and break it up with a wooden spoon. Add the rest of the ingredients and give the whole thing a big stir to blend.
2. Cook on low for 8 hours or high for 4 hours. Serve with some cheese and chopped green onion for garnish.
🎃
#chili #parenting #parentinghacks #dinnerideas #halloween #whatsfordinner #whatsfordinnertonight #slowcooker #slowcookerrecipes #slowcookermeals #kidsfood #chilis #parentingtips #parentinglife #dinneridea #healthyeating

An easy weeknight dinner, another host for leftove

An easy weeknight dinner, another host for leftovers (pumpkin puree in this case) or just your average meatless main, this pumpkin pasta has a new bestie. Instead of its regular sidekick of sage, this Creamy Pumpkin Rigatoni pairs up with red pepper flakes for a hint of warmth. A mix of shallots, butter, cream and pumpkin make it impossibly creamy. It’s basically perfect for its taste and simplicity.

Creamy Pumpkin Rigatoni
Makes: 4 servings
2 tbsps unsalted butter
1 tbsp extra virgin olive oil
1 shallot, diced
2 cloves garlic, minced
1 cup pumpkin puree
1 cup 18% cream
1/2 cup chicken or vegetable broth
1/2 tsp crushed red pepper fakes
kosher salt and pepper
500 g. rigatoni pasta
basil leaves for serving

INSTRUCTIONS
1. Heat the butter and olive oil in a large pot over medium heat. Add the shallot and saute until translucent, about 3 minutes. Add the garlic and cook until fragrant.
2. Stir in the pumpkin, cream, broth and crushed red pepper flakes, and a pinch each of salt and pepper. Simmer for 7-9 minutes or until the sauce thickens slightly. Taste and adjust seasonings as needed.
3. Meanwhile, in a large pot of salted boiling water, cook rigatoni according to package direction for al dente. Using a large slotted spoon, transfer pasta from pot to sauce; stirring to coat in the sauce.
4. On a large serving dish, plate pasta with some fresh basil and serve.
#easyrecipes #easyrecipe #pumpkinpasta #pumpkin #pasta #pastalover #pastarecipe #whatsfordinner #whatsfordinnertonight #whatsfordinner #foodwaste #nofoodwaste

There’s even a leftover option for your Thanksgi

There’s even a leftover option for your Thanksgiving cranberry sauce. These Cranberry Cheddar Cornbread Muffins lean on a store bought cornbread mix and the bits left in your refrigerator. A great snack for the week and a money saver. Thank you little muffin.

Cranberry Cheddar Cornbread Muffins
Makes: 8 muffins

1 box cornbread mix
1/3 cup leftover cranberry sauce
1/3 cup shredded cheddar cheese

Instructions
1. Preheat the oven according to package instructions for muffins. Prepare a muffin tin by spraying with non-stick spray and adding paper liners.
2. Make cornbread batter according to package direction.
3. Fill each muffin liner halfway with batter. Add a teaspoon of cranberry sauce in centre of each muffin and a healthy sprinkle of cheddar. Top each with more batter.
4. Bake according to cornbread package directions.
#easyrevipe #easyrecipes #cornbread #muffin #muffins #cornbreadmuffins #cranberry #cranberrysauce #leftovers #moneysavingtips #mealprep #foodwaste #cornbreadmuffins #leftovermakeover #nofoodwaste #foodwaste

I dare you to turn your nose up at these leftovers

I dare you to turn your nose up at these leftovers. This isn’t just for your Thanksgiving leftovers, get any combination of dinner bits in a snuggle of puff pastry.

Thanksgiving Leftovers Pastry Roll
Makes: 4 servings

1 package frozen puff pastry dough, thawed and rolled out into large, square-ish shape
1 cup leftover stuffing
1 1/2 cup shredded leftover turkey
1 cup leftover vegetable
1 cup leftover cranberry sauce
1 Tbsp melted butter
1 Tbsp leftover chopped herbs or dried herbs
Leftover gravy, for serving

Instructions
1. Preheat the oven according to the pastry package directions. Place a large piece of parchment paper on a clean surface and roll out pastry into large square-dish shape.
2. Layer leftover stuffing, turkey, vegetable and cranberry sauce down the centre of the pastry.
3. Make horizontal cuts into the pastry from the outside edges to nearly the centre where the layered ingredients sit.
4. Fold those tabs over the top of your leftovers, making sure they meet in the middle to hug the leftovers.
5. Brush pastry with melted butter and sprinkle with herbs.
6. Carefully transfer parchment with pastry to a baking sheet. Bake in the oven according to package directions and then serve with warm, leftover gravy for dipping.
#leftovers #leftover #thanksgiving #turkey #easyrecipes #easyrecipe #puffpastry #dinner #foodwaste #nofoodwaste #parentingtips #parentinghacks #whatsfordinner #whatsfordinnertonight

For the Canadians out there, a few ideas to help s

For the Canadians out there, a few ideas to help save money, save time and save your sanity. For my American friends and family, save this for a month from now.
#easyrecipes #easyrecipe #easyentertaining #budgetfood
#thanksgiving #thanksgivingdinner #budgetfriendly #budgetfriendlymeals #turkey #thanksgivingrecipes #parentinghacks #parentingtips #thanksgivingfood #budgetfriendlythanksgiving

I know you’ve got a crowded plate when it comes

I know you’ve got a crowded plate when it comes to pumpkin dishes in the fall but maybe you can find it in your heart to add one more? This Pumpkin Cake with Cinnamon Cream Cheese Frosting is ultra moist, not too sweet as it’s almost like a loaf and it uses basic ingredients you likely already have in your home. You don’t even have to frost it, just sprinkle it with confectionary sugar. Maybe it’s time to talk to your pumpkin pie about taking a day off.
Pumpkin Cake
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs, room temperature
1 tsp real vanilla extract
1 cup pumpkin puree
1 1/2 cups all purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
pinch ground cloves
pinch ground ginger
For the frosting:
8 oz block cream cheese, softened to room temperature
1/2 cup unsalted butter, softened to room temperature
3 cups confectioners’ sugar, sifted
2 tsps ground cinnamon
1/2 tsp real vanilla extract
1/4 tsp salt

Preheat the oven to 375°F and grease a 9×9 inch square baking pan. Set aside.
Whisk the flour, baking powder, cinnamon, baking soda, nutmeg, cloves, ginger and salt in a large bowl. Set aside.
In a stand mixer with the paddle attachment or using a hand mixer, cream the butter and sugars until light and fluffy. Add the eggs one at a time. Add the vanilla extract and pumpkin puree and mix until all the pumpkin is combined evenly throughout the batter. Pour the wet ingredients into the dry ingredients and mix until combined.
Spread batter into prepared pan. Bake for 30 -35 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
Remove the cake from the oven and set the pan on a wire rack. Allow to cool completely.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on high speed until smooth. Add confectioners’ sugar, ground cinnamon, vanilla extract and salt. Beat for 2 minutes. Spread the frosting on the cooled cake.

Crispy Stuffing Topped Mac and Cheese is my two fa

Crispy Stuffing Topped Mac and Cheese is my two favorite side dishes in one casserole. It also has a big helping of brie making this whole dish so extra creamy, extra over-the-top, extra everything!
Crispy Stuffing Topped Mac and cheese
Serves 8
For the topping
1 tbsp butter
1 shallot, finely diced
1 carrot, finely diced
1 stalk of celery, finely diced
2 cups 1/2 inch cubes of bread
3 tbsp panko
1 tsp fresh chopped thyme, plus one sprig
1 tsp fresh chopped sage
1 tsp fresh chopped parsley
1/4 cup butter, melted
1/2 cup vegetable broth
For the mac and cheese
1 lb pasta
5 tbsps butter
5 tbsps all purpose flour
2 cups warm milk
1 1/2 cups heavy cream, room temperature
2 1/2 cups grated cheddar cheese
1 cup cubed triple cream brie, rind removed

INSTRUCTIONS
For the stuffing topping:
In a medium skillet, melt the butter and add the shallot, carrot and celery. Saute until vegeetables are soft, about 2-3 minutes.
In a mixing bowl, add the vegeetables and mix with the bread and panko. Stir in the thyme, sage and parsley. Stir in the butter and broth and mix until incorporated. Set aside.
For the mac and cheese
Preheat oven to 375 degrees F. Spray a baking dish with nonstick spray.
Bring a large pot or Dutch oven with salted water to a boil. Boil the pasta according to package directions for al dente. Drain well and sprinkle olive oil on it. Set aside
In the same pot, melt the butter over medium heat. Whisk in the flour. Reduce the heat to medium-low and let cook/bubble for 1 minute, whisking. Gradually whisk in the milk and cream then raise the heat up to medium. Add a sprig of thyme. Bring the mixture to a simmer whisking frequently until the sauce has thickened, about 2-3 minutes.
Remove from the heat and take out the sprig of thyme. Stir in 2 cups of the cheddar cheese and brie. Stir until the cheese is fully melted. Stir in the pasta and transfer to the prepared baking dish.
Evenly sprinkle the remaining 1/2 cup cheese and then the stuffing over top. Place the baking dish on a baking sheet and bake for 20 minutes or until the stuffing is golden brown and the mac and cheese is bubbling.
Remove from the oven and allow to rest for 5 minutes and then serve.

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