This Holiday Bruschetta is an appetizer that your guest will love for that holiday gathering! This soft cheese tops a crispy bread with a delicious pomegranate relish that is sweet, salty, spicy, crispy and creamy all in one bite.
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This delicious recipe for Cookie Butter Toffee Dip is so simple and it is made with only four ingredients! This is a festive addition to your special holiday party and is the best recipe for a dessert dip that I have made to date!
This year is a very special Christmas for us! Both of the boys will be home and under our roof for one night together. I know one night doesn't sound like much but its enough to make me happy!
Grumpy and I decided to give our little party a trial run and create a dessert recipe that would be festive and delicious. I stopped at Walmart on my way home and grabbed a few Red Baron® Thin & Crispy Pizzas from the frozen pizza aisle for our dinner and made the Cookie Butter Toffee Dip served with fresh cut apples as our dessert.
We've planned a little get together with my Aunt and her sons for when the boys are home. I'm super excited about it because the new babies in the family will be here too! This will be a Christmas for me to remember and probably one of the most special ones for me since we don't get this too often now the kids are grown up and we all live miles apart.
The Red Baron® Thin & Crispy pizzas are are great item to have for gatherings. I baked all 3 in my oven at the same time and then cut them into small pieces to make it easy to eat as finger food. The Cookie Butter Toffee Dip quickly became a family favorite!
The one thing I look forward to is having delicious food that takes little time and effort so I can spend as much time visiting, hugging and yes, even smooching on the ones that I love the most!
Cookie Butter Caramel Swirled Brownies
Cookie Butter Crispy Creme Bars
Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze
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These Candy Cane Cookies are a peppermint-flavored cookie dough that is twisted into a candy cane shape. This Christmas cookie recipe is a delicious and fun peppermint flavored sugar cookie to make with the kids.
Every holiday season, mom and I would make several trays of Christmas cookie recipes and would share them with friends and family. These are great for cookie exchanges, hostess gifts, and more.
As a little girl, getting my hands in the cookie dough and rolling it out, twisting the dough together to make a Candy Cane shape was so fun!
Making these cookies can be a time-consuming job, but if you have little ones, it is a very fun holiday recipe to make with your children on a winter afternoon!
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Unsalted butter
Powdered sugar (also known as confectioner's sugar)
Vanilla and Peppermint extract, this is the brand I like to use.
Large Egg
Salt
Flour
Red food coloring, I like to use this brand of gel food coloring.
Mixing Bowls
Rubber Spatula (to scrape the side of the bowl)
Cooling Rack
Silicon mat or parchment paper
*If you made these Candy Cane Cookies, please give them a star rating*
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This post is sponsored by Certified Angus Beef® Brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
A juicy, tender and perfectly seasoned and cooked Prime Rib Roast recipe is my latest result with the #RoastPerfect app. Let's face it. Roasting meat can be a touchy thing! For that reason using the app and choosing Certified Angus Beef® Brand, the highest quality meat on the market is priority for me.
When the holidays get here one thing I think all cooks like to do is come up with something delicious, beautiful and impressive to put on the table like a perfectly roasted Prime Rib Roast! I have always been impressed with what I have seen others make and always wanted to do so myself. This year I had my opportunity thanks to Certified Angus Beef® Brand and Sunday Supper Movement.
Over the last five years my opportunity to cook for a crowd for a holiday meal has dwindled. Since we moved out of our home area I have had less motivation to cook a holiday meal when its is just the two of us. Distance has made it rough on my ability to entertain my family. Discovering the #RoastPerfect App has given me more of a desire and made it easy to still entertain even if it is just Grumpy and me due to the fact I an just input the size of roast I am roasting and all the directions as well as roasting time is right there for me to use as my guide!!
In previous posts I stated how I was intimidated by roasting because my meat would come out too dry. The last 3 times I made a roast and used this app, I have not been disappointed and my most recent experience is the best one yet!
My in-laws decided to come to our home for a visit so I decided to attempt a more special roast cut this time and promptly stopped in at my local Price Chopper and ordered a semi boneless Prime Rib Roast. I tested this app on a couple of different roasts prior and both times the roasts turned out perfectly done.
My Mother-in-Law watched me prep the meat for roasting and saw that I was using the app as a guide. She thought it was so cool that I could pick the cut I was roasting and decide what size roast I needed for the number of people serving. I also used the cooking guide for roasting with Chef Michael for a visual instruction on how to prep and roast the beef.
She watched as I entered the weight of the roast, and retrieved the the directions with a timer to set for the entire process. She was so impressed she immediately downloaded the app onto her phone! I also made sure to show her where to find the recipe section and the featured blogs on the app.
After just 15 minutes in the oven at 450, the "searing time", the house was already beginning to smell absolutely wonderful! I used a rub I made while on my Certified Angus Beef® Brand visit in Ohio. The anticipation of eating this roast just grew and several times it was heard in the house how good it smelled and how we couldn't wait to try it!
While we were waiting for the Prime Rib to roast to perfection I made slightly adapted a recipe I found on the app for Brussels Sprouts. Certified Angus Beef® Brand made their recipe for us during our #SundaySupper event and this recipe changed my mind entirely about eating them!
I hope you will take my experience and download the #Roast Perfect app. Then, make your family feel special with a Certified Angus Beef® Brand roast that you roasted to perfection for them this holiday season!
Be sure to visit Certified Angus Beef® Brand's website and follow them on their social media channels!
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Holiday Roasts
Make these Candied Dates for your cookie tray this year without turning on the oven! These no bake treats have the sweetness of dates with the crunch of Rice Krispies. Coated with coconut or walnuts these treats will be guaranteed to become a family favorite.
Every year at the holidays one of many things I would look forward to were all the different goodies on the cookie tray. Candied Dates are one of the treats that my Great Aunt Helga would make. Every time I make them myself I think of my Nanny's sister.
Made on the stove-top, this recipe is very easy and quick to put together, and it really does taste like candy! My great aunt and I had a rocky relationship at times but I did love her and I am sure she knew this before she passed on. Its because of my love for her, that I remember her every time I think of these Candied Dates.
This is a six ingredient recipe. Don't go by the number of ingredients you count in the photo above. I forgot to put the sugar out when taking photos!
The dates, sugar and butter are simmered on the stove-top until the dates and sugar have melted together. I stir this mixture quite often to help incorporate the ingredients and to keep them from burning.
While the date mixture is simmering, I put the walnuts in the oven to toast. I am always sure to set the timer for every 2-3 minutes so I can toss them and keep them from burning also.
When the date mixture is ready, it is time to pour the Rice Krispies in and stir until the cereal is completely coated.
Set the pan aside to cool for a little bit and get your prep bowls ready as well as a parchment lined cutting board. The date balls are ready to shape once the mixture is cool enough to handle (not cold but still very warm).
Shape Tablespoon sized portions into balls and roll in coconut or chopped walnuts. Set on parchment paper to cool completely.
I don't talk about my Aunt Helga often, but I do think of her and what an influential part of my life she really was. I haven't forgotten her and over some of our Holiday Dinner conversations we have had some good laughs over stories of remembrance of her. She was a tough old bird, and I say that only with respect! My uncles would call her "Birdie" and I'm pretty sure that she didn't mind that any more than Grumpy minds me calling him Grumpy! We all still think of her to this day whenever we see a Maxine cartoon. She really resembled that cartoon to a T!
Aunt Helga's Candied Date recipe will continue on with me and will always be remembered as her recipe. Another family heirloom recipe memory for future generations.
I can see my Aunt in my mind, sitting at Nanny's table with a smile on her face. I'm pretty sure she'd be smiling right now to know she was the topic of conversation on my blog. 🙂
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What is your perfect holiday moment? Mine is to have both of my children home for the holidays. When you don't live close by it makes it even more special. This year I am going to be the lucky mom who has both of her children in the same room at the same time for the holidays. I'm so happy that we can all be together again, even if it will be for just a short time. It's time to celebrate, its time for cupcakes!
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Why Root Beer Float Cupcakes for the holidays? When I was a young girl I loved Root Beer Floats. I loved the way the root beer would freeze slightly around the vanilla ice cream and I remember loving to eat that part of the float in particular. I also loved chocolate cake. In particular, my Nanny's Chocolate Mayonnaise Cake. It would always be my birthday request from Nanny or Mom as my birthday cake. This year we will be celebrating not only the holidays, but will be celebrating my youngest son's birthday which happens to be December 26th! We are a cupcake loving family, so to me, creating the perfect holiday moment combined with memories and treats is what mom needs most.
I decided to give the cupcakes a trial run to see how they would turn out and to see if that Root Beer flavor would come through in the cake (which it did!). I put my cake mix, 2 egg whites, and 1-12 ounce can of A&W TEN® into a mixing bowl.
Using my hand mixer on medium speed, I blended the ingredients together until they were smooth.
I used my large cookie scoop to place the batter in the cupcake liners. If you don't have a large cookie scoop, you can measure about ¼ cup of batter into each liner. I needed two cupcake tins as recipe was going to yield 24 cupcakes! I baked the cupcakes at 350 for 20 minutes, then set them out to cool.
While they were cooling, I put together the buttercream frosting. I needed some A&W TEN®, confectioner's sugar, and unsalted butter.
I mixed the frosting ingredients together and frosted the cool cupcakes, then decorated with a maraschino cherry. I always loved to have a cherry on top of my Root Beer Float!
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Butternut Squash Kale Lasagna is a quick and easy vegetarian lasagna recipe with a white cheese sauce and topped with chopped pecans. This lasagna is a nice change of pace from the tomato sauce and meat-based classic lasagna recipe.
This vegetarian lasagna makes an impressive meal to serve guests. It is as easy as steaming the squash and tossing with the kale, then layering it between no-boil noodles with a cheesy bechamel sauce. It will look and taste as you went out of your way when you really took a shortcut!
[feast_advanced_jump_to]Fall flavors: Butternut Squash Kale Lasagna is full of the flavors of fall with a cheesy bechamel, sweet roasted butternut squash layered between noodles and topped with toasty pecan pieces.
Hearty and Comforting: this non traditional lasagna is satisfying and gives pure comfort food vibes!
Nutrient packed: Butternut squash and kale are both rich in vitamins, minerals, and antioxidants, making this lasagna a wholesome choice that's as nutritious as it is delicious
Hint: buy pre-cut kale, then chop it up some more before putting it in the measuring cup.
See recipe card for complete cooking instructions.
Microwave steamer (affiliate link)
Baking sheet
Aluminum foil
8 x 8 baking dish
Sharp knife
Low carb noodle swap: use zucchini noodles or hearts of palm lasagna noodles (affiliate link) in place of the no boil noodles.
Kale swap: use any green you prefer, (ie: swiss chard or spinach are good ones) in place of the kale.
Nut free option: if it is necessary to leave nuts out of the recipe, pumpkin seeds are a great substitute!
Roasted Butternut Squash Lasagna: instead of steaming the squash, add another level of flavor by roasting the squash.
Meat variation: add cooked crumbled hot or sweet Italian sausage to the layers of veggies and sauce.
Store leftover lasagna in an airtight container in the refrigerator up to 4 days or in the freezer up to 3 months.
To reheat: place thawed lasagna in a 350 degree oven covered with foil for 15-20 minutes, until warmed through.
Zucchini Noodles are a great substitute for pasta and this Zucchini Lasagna with Italian Sausage is a delicious recipe that the whole family enjoys.
This Butternut Squash Caramelized Onion and Spinach Lasagna recipe is another favorite of mine. I love the addition of sweet caramelized onions.
Lasagna Roll-Ups are a fun way to enjoy lasagna with the cheese filling rolled up inside of the noodles and the sauce poured over the top before baking.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
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Gingerbread Cookies are a holiday classic with warm spice, deep molasses flavor, and a balance of soft centers and crisp edges. They bake up beautifully and hold their shape, making them great for decorating.
These cookies take me right back to winters of my childhood in Northern New York, when my grandmother would let me help roll and cut the dough. It reminds me of the same joy I shared with my own sons, especially when we turned them into gingerbread snowflake cookies covered in icing and tiny sugar pearls.
[feast_advanced_jump_to]Perfect texture: soft in the center with lightly crisp edges that make decorating easy.
Holiday flavor: classic gingerbread spices with rich molasses for that timeless Christmas taste.
Festive fun: a great dough for cutting into snowflake shapes and decorating with icing and sugar pearls.
See the recipe card below for a full list of ingredients and instructions.
Store decorated cookies in an airtight container for up to 5 days at room temperature. Can freeze cookies for up to 3 months.
For more seasonal baking, try my Air Fryer Eggnog Cookies, Lime Shortbread Cookies, Almond Filled Cookies, and Craisins Filled Cookies.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
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The Vanilla Dark and Stormy made with Spiced Rum, Ginger Beer, a tiny splash of vanilla, and a garnish of lime make this looks like a very sophisticated adult beverage! The rum tones down the sweetness in the ginger beer and the vanilla mingles well with the spices.
I made this Vanilla Dark and Stormy because my son Justin told me the Dark and Stormy was one of his favorite drinks. It took me a while to do so because I was hesitant about the ginger beer. After doing some searching on ingredients I bit the bullet and bought some ginger beer to try this beverage on my own!
I found the recipe on Food Network, however it made such a large amount that I had to make some changes in order to serve only two people. After all, we didn't need to drink two full cups of rum, that would have been 1 cup each! With Ginger Beer being carbonated, I felt that I needed to drastically downsize since storing a mixture of this in the refrigerator would not hold well to storage. I sat down and calculated what I would need to do to make this drink fit just 2 servings.
I'm normally not one who cares for a carbonated drink. For the most part I stick to wine or vodka and cranberry. When I'm super thirsty I will opt for a beer, but that is rare. This drink may have changed my mind in that aspect. I definitely enjoyed it and will be making it again and may even find other ways to change it up a little bit!
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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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Thanksgiving is over, and you've got a fridge stocked with stuffing, turkey, potatoes, and probably enough cranberry sauce to last a lifetime. But before you throw together another plain old turkey sandwich, here's a game-changer: Leftover Thanksgiving Casserole.
This cozy casserole layers all your favorite Thanksgiving leftovers with a little cheesy, creamy twist (looking at you, cranberry mayo). It's like Thanksgiving in one bite, and it's the ultimate way to keep the holiday magic going for just a bit longer.
Besides this one dish recipe, I am always looking for ways to use Thanksgiving leftovers, like this Leftover Thanksgiving Eggs Benedict or this Mexican take with Turkey Tostadas that I think you will love!
[feast_advanced_jump_to]No Waste: Perfect for using up every bit of leftover goodness from your Thanksgiving table without getting bored of the same flavors.
Comfort Food: The layers of turkey, stuffing, and potatoes baked together make it super hearty and satisfying.
It's Unexpected: This is not your average leftover recipe-it's unique enough to make everyone excited about eating leftovers.
Besides your normal turkey thanksgiving leftovers, you will need cheese and mayo for the sauce. See recipe card below for ingredient amounts.
See recipe card below for full ingredient amounts.
Spray a 9x9 baking dish with olive oil spray and layer with leftover stuffing.
Spread leftover turkey over top of the stuffing mixture.
Stir together the cranberry sauce and mayonnaise until well combined.
Spread the cranberry mayonnaise over top of the turkey layer.
Spread a layer of mashed potatoes over top of the cranberry layer, top with more leftover stuffing and cheese.
Turkey: If you're out of turkey, any cooked protein works! Try shredded chicken, ham, or even crumbled sausage.
Stuffing: No leftover stuffing? Use a prepackaged box of Stove-Top stuffing instead!
Cheese: sub any of your favorite cheeses for the mozzarella. Cheddar or Gruyere are great choices.
Make it Spicy: Add a sprinkle of red pepper flakes or a drizzle of hot sauce over the cranberry mayo for a bit of kick.
Add some crunch: Sprinkle the top of the casserole with French Fried Onions.
Add Veggies: Green beans, roasted carrots, or any leftover roasted veggies make a tasty addition.
Use Room Temperature Leftovers: Cold leftovers can take longer to heat through, so let everything sit out for a few minutes before assembling.
8' square baking dish,
Large mixing spoon
Mixing bowls
Store any leftover casserole in an airtight container in the fridge up to 3 days.
To reheat: warm leftovers in a covered oven safe dish at 350 degrees for 15-20 minutes.
Serve leftover Thanksgiving casserole with a leafy green salad or air fryer brussels sprouts.
If you give this recipe a try, I'd love to hear how it turned out! Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know how you liked it. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your beautiful salad bowls!
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Mom's Old Fashioned Buttermilk Biscuits are tender, flaky layers of golden brown deliciousness topped with melted butter, jam, or honey. This family recipe makes the perfect addition to any meal.
I love to serve these mouthwatering old fashioned buttermilk biscuits warm with butter or with sausage gravy on the weekends to my family. They bring back the nostalgia of youth and being in mom's kitchen.
✔️ The light and flaky layers of Mom's buttermilk biscuits are encased with an outer crisp surface giving the best of all textures.
✔️ It is a very versatile biscuit recipe that can be used as a side dish, part of a main dish, or dessert!
✔️ In just 30 minutes you can serve the family a warm buttermilk biscuit topped melted butter or their favorite topping as part of their meal.
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Buttermilk (see tip below for substitution if buttermilk is hard to find).
Baking powder, baking soda, and cream of tartar all work together as leavening agents and aid in the biscuits rising and becoming fluffy.
Salt and sugar, to add flavor to the biscuits.
Butter or shortening for the fat.
A good biscuit cutter. I love this one that my mom had so much that I had to have one myself. I use it for biscuits and cookies!
Pastry cutter, is used to cut the fat into the flour mixture. Or, you can use your hands like my mom!
Baking sheet and parchment paper or or large cast iron skillet.
If you want flaky biscuits, use shortening. If you want flavor, use butter. Or, use a combination of both or just one of them. Whatever you use, be sure it is cold shortening.
Buttermilk has an acidity to it that helps the biscuits to rise and makes them more tender.
Sifting incorporates air into the flour and lightens it up. If the flour is not sifted before measuring, then the biscuits may be dry.
The flour wasn't sifted or the flour was packed in tight when measuring into the measuring cup. Or, the dough was overworked.
Serve these Old Fashioned Buttermilk Biscuits hot with melted butter, jam, or honey. They also are a great recipe to serve with sausage gravy.
Store biscuits in an air tight container on the counter up to 5 days and in an airtight freezer bag up to 6 months.
Best advice for light fluffy buttermilk biscuits is to sift, then lightly spoon the flour into the measuring cup and don't use a rolling pin, just pat the dough with your hands.
Mom
Vegetarian Tostadas - Mom's Lentil Tostadas Recipe
Oil Pie Crust - Mom's Favorite
Mom's Caramelized Cinnamon Toast
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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PotPiePlease #CollectiveBias
A creamy chicken pot pie filling with a flaky pie crust is the perfect addition to a cozy family gathering imparting the feeling of nostalgia and warmth. Feeding your family a Marie Callender's Pot Pie contributes to that feeling by giving you comfort in a golden, flaky crust.
When fall hits and we edge into winter, the desire for comfort food increases. To me, comfort speaks the language of warm fires in the fireplace and family close by. I am looking forward to having both of my sons home for Christmas this year. Christopher's girlfriend Miriah, will be coming to New York with him for the first time and if she is lucky, we will have some snow for her! When they are here we want to enjoy time with them and what better way to save time and offer warmth than to serve them Marie Callender's Pot Pie with a special holiday side salad to compliment it!
What I love about these pot pies is they taste like homemade. The flaky crust has a buttery taste to it and is nice and thick. I have never had a problem with a soggy bottom crust with these pies. Grumpy says you have to follow the baking instructions to get the best result, and I totally agree with him! Always make sure your oven is preheated and always cover the edges of the pie crust with tin foil to prevent burning.
We love these pot pies, and at my recent Walmart trip I picked up some extras to have on hand. I keep a stash of them in the freezer all the time! These pies not only taste like homemade, but they also are convenient for Grumpy to make when I am not home! They come in three different sizes, 45 ounce, 16 ounce and 10 ounce. I call these Family sized, Grumpy sized, and Honeybunch sized!
I also love to save cash on my purchases and I can do so with the Ibota app! It's easy to download onto your phone and submit a receipt. Before you go shopping you unlock rebates you want, buy the product, then verify your purchase. You will get the cash in your Ibota account within 48 hours! If you want to get started you can download the app right now and add this Marie Callendars Family Sized rebate offer plus earn $2.00 just for joining!
What bring comfort and warmth to your home? Is it family and a cozy setting or is it something else?
Atmosphere is everything, right down to the side you may serve with your meal. This Arugula-Orange Salad with Pomegranate Vinaigrette is a perfect side. It has the freshness of peppery arugula and sweet oranges and pomegranate seeds adding the colors of holidays, exuding a feeling of family and warmth that you get with your steamy hot pot pie!
If your spending time with your family for Thanksgiving, this meal would be a great one to serve after your Black Friday shopping! Just add rebates with the Ibota app and grab some pies before you come home. What would you serve as a side to pot pie that would lend to the warm and cozy atmosphere of the season? Let me know in the comments below, I'd love to hear them!
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A Sirloin Roast seasoned with only salt and pepper, roasted to perfection and served with a Red Wine Onion Gravy that puts it right over the top. Sirloin Roast with Red Wine Onion Gravy is a picture perfect and delicious roast for any Holiday Table. All thanks to an app by Certified Angus Beef that I downloaded on my iPhone called #RoastPerfect! (Also available on your Android products)
This post is sponsored by Certified Angus Beef in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
I have never been one who roasted anything unless it was a turkey. I'm ashamed to admit it. Even when it comes to Venison that Grumpy brings into the house, we never have roasts cuts made. I always felt intimidated and that my roast would turn out tough or dry- and not just because I thought they would, but because they have in the past. Thanks to Certified Angus Beef and Sunday Supper I'm not feeling so intimidated anymore, but am feeling more adventurous and confident!
One of my biggest problems was not being educated, but with the RoastPerfect app, I'm learning my way and not only has it taught me what cuts of beef to choose for roasting, it has given me tips on how to tie, roast, and carve! When I went shopping for my cut of beef, I had no trouble picking up what looked like a beautiful cut of meat and I knew exactly what I was looking for! I also felt quite confident that I had the highest quality beef on the market in my shopping cart.
I found out that your recipe can be remarkably easy. As simple as only seasoning the roast with salt and pepper! I love that you can roast like that and make a sauce of your choice to go with it and compliment the beef.
I was aiming for the warm red center you get with medium rare, so I cooked it until it was about 10 degrees below the target temperature, which is 135.
I ended up with the perfect holiday roast and am no longer intimidated by roasting beef! I actually look forward to this Christmas with anticipation of creating a meal of beauty as well as a meal full of flavor!
Follow Certified Angus Beef ® brand's board Roast Perfect on Pinterest.
Holiday Roasts
Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.
Plus Selecting the Perfect Roast by Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
strong>Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.
Pepper Crusted Sirloin with Warm Farro Spinach Salad - steaks that have a hot sear and finished in the oven paired with a warm salad bed of farro that has been simmered in beef broth, and tossed with spinach, and pan roasted grape tomatoes. A quick, easy and nutritious weeknight meal for your table!
While there are fair share of indulgent dishes here on my blog, there also are just as many healthier recipes. Eating healthier in our home is always my goal to achieve so when I can make a recipe that is not only delicious, but is quick and easy to put on my dinner table, then I'm a real happy camper!
So, after enjoying Applebee's Pepper Crusted Sirloin with Warm Spinach Farro Salad, I knew I had to try making it at home. I like to rotate meals during the week to include different proteins and change my table up and lean beef is one of our favorite proteins to choose from. And, the nutrition provided by the beef is just another reason to make it part of our weekly meal plan!
I recently accepted a new job that takes me home a little later in the evenings now and this makes it even more important to me to have recipes I can go to as quick, easy, and nutritious.
There is nothing more comforting than knowing when I get home, in less than 30 minutes I can have dinner on the table and have minimal clean up after!
One of my favorite new whole grains I have found that helps make quick weeknight meals a goal I can achieve is 10-minute farro. I love the slightly chewy grain with its nutty flavor and creating a warm salad with it to pair with the steak was going to be a match made in heaven!
Simmering the farro in beef broth with some Italian seasoning while the steaks and tomatoes are roasting in the oven makes it so easy and I even had time to do some clean up in the kitchen while dinner was cooking!
The beef I chose for this recipe is a sirloin strip steak that was cut about 1 inch thick and was the perfect choice for tenderness and flavor! The entire meal itself adds up to only 370 calories which makes it not only a perfect dinner, but a great lunch too should you have leftovers!
Need some other quick, easy, and nutritious meal ideas for your busy weekday nights? Be sure to check out other recipes being posted this week for great ideas!
Grilled Teriyaki Steak and Noodle Salad
Bistro Style Steak and Onion Sandwich
Skillet Swiss Steak
Dry Steak Rub for the Grill or Grill Pan
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Meat Lovers Skillet Pizza for the meat lover in your life! A pizza topped with all your favorite meats, sauce and hot, stringy cheese then baked in your cast iron skillet making the crust crispy on the outside yet still soft and doughy on the inside! This is everything the meat loving man in your life is going to love about this pizza!
October is National Pizza Month. I can't think of any better reason than to enjoy pizza and enjoy it often! This observance started in 1984 by the publisher of Pizza Today magazine.
While I probably won't eat pizza every day of the month in October, I will absolutely celebrate and enjoy the several pizza recipes I have on my blog! I also hope there is one here you will enjoy as well.
One of my favorite pizzas has always been the pan pizza you can get at Pizza Hut. I love the individual sized pizzas and how the crust bakes up nice and fluffy while still having the crispy edges on the outside.
This Deep Dish Chicago Style Pizza has been a staple at our table for several years now and it still remains a favorite. I found that making the pizza in my glass Pyrex baking dish made a spectacular crust. However, since I do own cast iron skillets, I thought I should give the pan pizza recipe a try at home to see if I could replicate Pizza Hut.
I have discovered that everything made in that skillet tastes better and am about to ready to go out and buy a collection of cast iron cooking dishes and toss away all the others!
Pizza Dough, this is my favorite homemade pizza dough recipe.
Pasta sauce, make your own homemade pasta sauce or buy it.
Mozzarella cheese
Italian Sausage
Pepperoni
Canadian bacon
Thick cut sliced bacon
2-10" cast iron skillets
Buffalo Chicken Pizza is like a wing on a pizza! So delicious.
This Sausage Mushroom Onion Pizza is a deep dish favorite.
Add these Extra Crispy Maple Hot Wings to your pizza night!
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Yay! Fall is here and the homegate gatherings begin! Crisp cool air and football just seem like the perfect match, don't you think? I also have some other perfect matches for you today - an easy way to add something special to your LiDestri Bloody Mary drink! Let's make a Bloody Mary Appetizer Tree!
Grumpy and I both love a Bloody Mary but we don't make them ourselves from scratch all that often so I was pretty stoked when I saw that Walmart carried a drink that wasn't a mixer, but already had the alcohol in it! They not only have an original flavor, but a spicy flavor! My hands reached right out and grabbed the Spicy package from the bottom shelf! I love anything and everything spicy and it didn't hurt to read the tagline "hotness in a glass!" I was totally sold when I saw those words. (this product is also available at Wegmans).
I told Grumpy I wanted to make an appetizer tree and of course, since this product grabbed his attention in a big way, he was the one who ended up telling me what I should do. To appease Grumpy, I did his bidding and for the most part used garnishes he prefers. This little pouch of flavor doesn't need any additions to the drink since it is pre-made. Its in a pouch that is easy to keep in your refrigerator (or cooler if your tailgating) and keep cold, and is shelf-stable for up to 9 months! All you will need to do is drag out the garnishes to for your appetizer tree.
Some other great items to include on your appetizer tree could be jalapeno poppers, mozzarella sticks or how about some meat and cheese cubes? For a dessert tree you could serve some mini doughnuts with maple icing and sprinkled with bacon! The ideas could be endless, what would you include on your appetizer tree?
This Pumpkin Cream Pie recipe is no bake pumpkin dessert made with a yogurt base and bits of toffee stirred in for an extra caramel flavor. Ready in just minutes, this makes a fun and healthier dessert for adults and kids alike!
Every fall, the grocery store shelves fill up with pumpkin flavored treats. Over the last several years, pumpkin flavored Greek yogurt has been showing up on the shelf. This gave me the inspiration to make this no bake pumpkin cream pie recipe!
I love yogurt and it is one of my go to foods for snacking. I also use it to make, Mango Berry Smoothie or Mango Lassi often!
[feast_advanced_jump_to]Healthier recipe: made with a greek yogurt filling and canned pumpkin, this cream pie is lower in fat and a guilt free dessert to feed your family.
No bake dessert: absolutely no cooking or baking required! Just mix, fill, and serve!
Fall flavors: pumpkin cream pies are a great way to bring the flavor of fall to the table.
Candy swap: substitute mini chocolate chips for the toffee bits.
Yogurt swap: use plain greek yogurt in place of the pumpkin flavored and add 2 teaspoons of your preferred sweetener.
Low carb option: eliminate the pie crust and toffee bits and serve the pumpkin cream filling in bowls sprinkled with sugar-free chocolate chips
Chocolate Shavings: add a sprinkle of dark chocolate shavings on top of the pumpkin cream pie for a bit of indulgence and to complement the pumpkin flavor.
Chai Spice: use chai spices (cardamom, cloves, and ginger) in the filling instead of pumpkin pie spice, for different flavor profile.
If you give this recipe a try, I'd love to hear how it turned out! Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know how you liked it. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your beautiful salad bowls!
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These Caramel Apple Doughnuts bring the cozy flavors of fall into your kitchen with every bite. Made with applesauce and a touch of buttermilk, they're fried until golden and finished with a creamy caramel frosting that tastes like autumn at the fair.
This recipe takes me back to the crisp fall morning of my childhood in northern New York, when Mom's Buttermilk Doughnuts and cider were a weekend tradition. Now, I love recreating that same comfort at home and these doughnuts deliver it perfectly.
[feast_advanced_jump_to]Warm flavor: the combination of applesauce, caramel, and pecans gives that comforting fall sweetness you crave.
Homemade touch: nothing beats fresh-fried doughnuts with a glaze you mix yourself.
Fun to decorate: with caramel icing, pecan pieces, and colorful sprinkles, they look as festive as they taste.
See the recipe card below for a full list of ingredients and instructions.
Store cooled frosted doughnuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
If you enjoy these doughnuts, you'll love Butternut Squash Cookies with Brown Sugar Frosting, Brown Butter Banana Bars, Caramel Apple Cheese Danish, and Pecan Pie Thumbprint Cookies.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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This Raisin Filled Cookies recipe is Nanny's and I make it pretty much the same way she did. The only things I changed are the butter (she used margarine) and the rum (she used water). It's a soft, old-fashioned cookie with a rum-spiked raisin filling in the middle, and it's one of those recipes that instantly puts me back in her kitchen.
Memories in every bite: Each bite brings back being in grandma's kitchen with a warm raisin filled cookie in your hand!
Versatile: The cookie filling is easily adaptable to using your favorite dried fruits, nuts, or chocolate.
Soft filled cookies: Each cookie is soft with a delicious sweet rum flavored raisin filling!
Good for sharing: These hold up well, so they're great for a cookie tray, a lunchbox, or gifting. And, they're basically made for a holiday table with a hot buttered rum next to them.
You don't need anything fancy for these cookies, but a few ingredients are doing specific jobs:
Date filled cookies: Swap in chopped, pitted dates for the raisins.
Rum-free version: Use water in place of the rum in both the filling and the frosting.
Buttermilk: If you have this on hand, you can use this instead of sour milk.
To make raisin filled cookies, cook a thick raisin filling first, then sandwich a spoonful of it between two rounds of soft cookie dough, seal the edges with your thumb, and bake until golden. It's essentially a hand pie made with cookie dough instead of pie crust.
There are three parts to this one: the raisin filling, the cookie dough, and a butter rum frosting if you want it (you don't need it - I only frost a few of mine for looks). You make the filling first since it needs time to cook down and cool. Then you mix the dough, roll it out, sandwich a spoonful of filling between two rounds, seal the edges with your thumb, and bake.
It sounds like a lot of steps, but none of them are hard. The recipe card below has everything spelled out.
This dough behaves differently than a typical drop cookie because it has to hold a filling inside without falling apart. You roll the dough out thin and cut two rounds per cookie instead of scooping it like you would a chocolate chip cookie. You seal the edges by hand with your thumb, which also gives each cookie its slightly rustic, homemade look. They're not going to come out looking machine-perfect, and that's part of the charm. This recipe makes about 3 dozen, so it's a good one for a cookie tray or exchange.
The dough gets tough if you overwork it once the flour goes in, so mix just until it comes together. Don't keep beating it.
The filling needs its full simmer time; if you rush it, it stays thin and will leak out of the cookies in the oven.
I use about a level tablespoon of filling per cookie - more than that and you'll have trouble sealing the edges.
And, keep an eye on the oven. A couple extra minutes past 20 and they go from soft to dry.
If you like raisins in your cookies, I've also got Oatmeal Raisin Walnut Cookies and Nanny's Soft Oatmeal Cookies. If you're into the rum flavor here, try my Banana Rum Coconut Raisin Cookies too.
They're the traditional Pennsylvania Dutch style - a soft cookie dough wrapped around a cooked raisin filling, more like a small filled hand pie than a regular drop cookie.
Yes, that's actually how Nanny made hers. Just swap water for the rum in the filling and milk for the rum in the frosting.
It probably needs more time on the stove. Keep it at a low simmer until it's thick enough to mound on a spoon, then let it cool.
Don't overfill. A level tablespoon per cookie is plenty - and press the edges firmly with your thumb to seal them before they go in the oven.
About a week at room temperature in an airtight container, or up to 3 months in the freezer.
When you make these raisin filled cookies, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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Bourbon Bacon Baked Beans are Bacon, onions, and garlic sauteed with a little bourbon added to de-glaze the pan then stirred into your baked bean mixture add tremendous flavor to these short-cut baked beans! They also made the perfect side for our Ball Park Park's Finest Jalapeno Cheddar hot dogs.
This is a sponsored post written by me on behalf of Ball Park® Brand. The opinions are mine alone.
A few months ago when my brother and his sons were visiting, we had a family celebration on our back deck and grilled some Ball Park Park's Finest Hot Dogs. I loved how the boys got into the excitement of grilling!
Since then, Ball Park Park's Finest hosted and live-streamed The Finest Grillathon in New York City, where they broke the previous world record for longest BBQ (previously held by England)! I think that's pretty awesome.
It is hard to believe that summer is coming to an end and kids are going back to school. For us here in the Grumpy house, it mostly means that we are getting closer to hunting season! Long gone are the days when I sent my kids back to school! However, we do like to celebrate fall and happy things, such as a record-breaking grillathon!
When I told Grumpy I was going to make baked beans to go with our hot dogs, the first thing he said was "make sure you put bacon in them and don't give them some "funky" flavor." Who, me? Do that? I can't believe he even thought I would do such a thing!
I decided that I had to kick them up a notch anyway. We were going to celebrate the new world record with some of Ball Park Finest! I sauteed some bacon, onion, and garlic, then I de-glazed that frying pan with about a tablespoon of bourbon. Bourbon and bacon make everything better, don't you agree?
Grumpy must have also because he ate about ¾ of those beans all by himself with a couple of hot dogs!
Be sure to follow Ball Park on Twitter | Instagram | Facebook
#FinestGrillathon
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Chocolate Strawberry Cream Puff Bites are a dreamy dessert, made with a light chocolate choux pastry, rich hazelnut spread, and juicy fresh strawberries. These little puffs are easy to love, bringing a perfect balance of crispy, creamy, and fruity in every bite.
This recipe was inspired by my fondness for special but simple treats like my Easy Cream Puff Recipe, and the flavor pairing idea came straight from those classic chocolate-covered strawberries I love to make every Valentine's Day. Adding hazelnut spread just felt like the perfect finishing touch!
[feast_advanced_jump_to]Easy filling: No whipping cream needed - hazelnut spread makes it simple and delicious.
Perfect for gatherings: Great for Mother's day, birthdays, brunches, or date nights at home.
Elegant presentation: They look bakery-worthy but are very doable at home.
Besides your basic pantry ingredients of flour, butter, and eggs, you will need some cocoa powder, hazelnut spread, and fresh strawberries.
Berry blend filling: Mix chopped strawberries with a few raspberries and/or blackberries for a berry medley.
Nutella whipped cream: Blend Nutella with a little whipped cream for an extra light, fluffy filling.
Chocolate dipped tops: Dip the tops of baked puffs in melted chocolate and let set before filling.
Cool fully before filling: You want the pastry cool so the hazelnut spread doesn't get too runny.
Get the dough right: Stir the flour mixture well over heat until it forms a smooth ball - this step is important for puff success.
Add eggs slowly: Beat well after each addition to get a smooth, shiny batter.
Don't underbake: The puffs should be firm, dry, and sound hollow when tapped.
Freezing: Freeze baked, unfilled puffs for up to 1 month. Thaw and re-crisp in a warm oven before filling.
Unfilled puffs: Store at room temperature in an airtight container for 1-2 days.
Filled puffs: Store filled puffs in the refrigerator in an airtight container and enjoy within 24 hours.
Make a dessert platter: Include these puffs along with chocolate-covered strawberries for a stunning spread.
Serve with a side of rhubarb sauce for a sweet-tart contrast.
Fill with butterscotch pudding instead of hazelnut spread for a different twist.
Drizzle with salted caramel sauce for a rich, buttery finish.
Pair with a cup of espresso or a latte for a cozy treat.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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Venison Satay with Peanut Sauce is skewers of venison marinated in an Asian flavored marinade, skewered and grilled to perfection, served with a spicy peanut sauce.
This Venison Satay is absolutely awesome Asian cuisine and so very tender and flavorful! It makes a tasty main dish or appetizer to serve guests at parties, game day, and picnics.
[feast_advanced_jump_to]✔️Despite the length of the recipe, it is a very easy one to make!
✔️I love that it is grilled in just minutes and can be made with venison, beef, chicken, or pork meat strips.
✔️It is perfect for large crowds and every loves dippable food!
Venison: use tenderloin or backstrap.
Fish sauce, this is used in both the marinade and the peanut sauce. This is my favorite brand.
Soy sauce, used in the marinade of the cucumber salad. I use this one.
Sriracha sauce, this adds spicy heat to the marinade and peanut sauce.
Dark brown sugar adds a deep caramel flavor to the marinade and peanut sauce.
Fresh cilantro adds a fresh citrusy flavor to the recipe.
Peanut butter, to make the peanut sauce. This is my go to peanut butter.
Lime juice, fresh is best.
Garlic cloves, minced cloves of garlic add a pungent flavor with a touch of heat.
English cucumber, used for the pickles.
Rice vinegar, used in the marinade for the pickles. This is the brand I use.
Red bell pepper and jalapeno pepper, this adds sweet and heat to the salad.
Satay is a popular recipe in Southeast Asia. It is made of thin strips of marinated meat that is grilled and served with a peanut sauce.
Satay is the marinated skewered meat strips while peanut sauce is what the satay is served with as a dip.
Satay is marinated skewers of meat cooked over a grill.
Cucumber Kimchi, Cauliflower Fried Rice, or Garlic Scallion Noodles make a great side dish for these Venison Skewers.
Wooden skewers, to thread the marinated meat on.
Mixing bowls
Table top grill or grill pan, to cook the satay on.
Chef knife, for chopping and mincing vegetables and slicing the meat.
The marinated uncooked strips of meat can be frozen up to 3 months. Just thaw, skewer, and cook when ready to use.
Cooked skewers of venison satay can be stored in the refrigerator up to 3 days.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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A fruit crisp made on the stove top with mixed berries,a little sugar, cornstarch and some Nature's Path Gluten Free Honey Almond Granola topping. This makes a delicious dessert for your, or those in your life who need to eat gluten free.
I like to come up with ways to make recipes to share with family or friends who have to eat certain diets. My dad chooses to eat gluten free because of his arthritis so I started to think about what I could make in the dessert field that would be gluten free, easy and delicious for him. That is how I came up with this fruit crisp!
When I was a young girl in elementary school I was a huge fan of apple or cherry crisp from the school cafeteria. When I would see either of those on the menu, it didn't matter what else was being served. I wanted that crisp so I would buy my lunch on those days. Since I love crisps so much, I thought that would be a great dessert idea when I came across Nature's Path Gluten Free Honey Almond Granola at Walmart. I decided to try making a stove top fruit crisp and use this granola as the "crisp" topping! I wanted to eliminate heating up the house by baking a crisp and it turned out that a stove top recipe was the perfect summer time solution. Just four ingredients, less than 15 minutes on the stove, and you have a yummy fruit filling with crispy topping.
The next time you are in Walmart I highly recommend you grab some of this granola. When I got home the first thing I did was open up the bag to try the granola out. It was so good that I had to force myself to stop eating it for fear I wouldn't have any to make my recipe! While your there be sure to grab a bag of frozen mixed fruit too and share this recipe with someone you know who needs to eat gluten free be sure to share with them Walmart's Gluten Free selection!
These Blueberry Cookies with Lemon Glaze are packed with fresh blueberries and complemented with a light lemon glaze. Soft and cake like cookies, they are a version of my Nanny's old fashioned recipe that she used to always have in her cookie box.
Soft cookies: this is an old fashioned soft cookie recipe that is almost cake like and are the best cookies!
Blueberry flavor: if you love blueberry desserts, this blueberry cookies recipe is the best way to enjoy them.
Simple ingredients: these cookies are made with simple pantry staples you probably already have on hand.
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Please refer to printable recipe card at the bottom of this post for full instructions
Large eggs
All-purpose flour: flour should be sifted then measured by lightly spooning into flour into a measuring cup and leveling the top with a knife.
Fresh blueberries: wash and pat dry to remove any excess water. If using frozen blueberries, they must remain frozen.
Powdered sugar: I recommend sifting the powdered sugar to prevent clumps of sugar in the icing.
Lemons: you will use the juice and lemon zest
To make the cookies
To make the icing
Room temperature: not recommended
Refrigerate: store cookies in an airtight container up to 1 week.
Freeze: store in a freezer safe, airtight container up to 3 months.
Buttermilk Blueberry Muffins are a great grab and go breakfast.
If you love chewy cookies, then you want to try this Chewy Mocha Toffee Chip Cookie.
This is the best Blueberry Coffee Cake!
Check out my Top 10 Blueberry Recipes.
You will love this delicious Blueberry Pound Cake recipe!
This Blueberry Crumb Cake is great for brunch or dessert.
These cookies are very soft and tender due to the fresh blueberries. Because of this, they will tend to weep a blue color through the cookie onto the icing. The longer they sit, the more they will do this.
It does not affect the taste, just the visual. If you prefer, you can add the lemon glaze to the cookies right before serving. This way you will have a visually perfect cookie every time!
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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
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This shop has been compensated by Collective Bias, Inc. and its advertiser.
All opinions are mine alone. #QuakerRealMedleys #CollectiveBias
Mixed Berry Scones are chock full of berries and baked to perfection making your breakfast Breakfast is probably the hardest meal for me to eat. While I do have a lot of breakfast posts, they are mostly from our weekend meals. Weekday breakfast is much tougher. I'm not a person who can eat as soon as I get out of bed. As a matter of fact, I normally don't start to feel hungry until I've been awake about 4 hours, sometimes more! That said, I am a very early riser and am known to be out of bed and exercising by 5 pm!
I find that I need to take breakfast with me to work, something I can sit at my desk and eat that is quick, easy, as well as delicious and filling. I found these New Quaker® Real Medleys® Yogurt Cups at Walmart in the cold cereal aisle when shopping for items to have on hand that I could keep in my cabinet at work. I grabbed the Strawberry & Almond Granola & Yogurt Blend. I absolutely love almond and I love that this product is filled with real ingredients.You can also find Apple Cinnamon and Raspberry Pecan Yogurt Blend.
I thought it was pretty cool that I could have a shelf stable yogurt where I could add cold skim milk and in just a couple of minutes have this Crunchy. Cool. Yum breakfast right at my desk! I loved how satisfying and delicious it was with 25 whole grains and 10 grams of protein. Getting my protein in for the day is very important to me so this was a really big plus for me!
I decided that I would also make some scones to accompany my morning yogurt treat. While this yogurt is pretty satisfying on its own, its nice to sometimes have a little something else to go with it. I tossed together some fresh strawberries and blueberries with my scone mix and baked them up. I packed them in my trusty carry all container and took them to work with me. Before setting them out for everyone else at work to eat, I grabbed a scone for myself, sat at my desk, opened my yogurt cup, added milk, stirred and enjoyed!
Download the Blippar app from your Apple or Android store to scan your package and receive information tutorials on Quaker® Real Medleys® Yogurt Cups.
Find more recipes with Quaker Real Medleys Yogurt Cups at Quaker Love and tell me what your favorite would be! You can also follow them on their social channels at Facebook|Twitter|YouTube|Pinterest
What would you like to pair with your Quaker® Real Medleys® Yogurt Cup? I'd love to hear your favorite!
This Shrimp and Broccoli with Pasta is a seafood dish served in a light alfredo sauce and topped with grilled seasoned shrimp. This is an Applebee's Copycat recipe from an older (now retired) healthier recipe for Shrimp Broccoli Cavatappi, and now you can make it right at home!
When dinner needs to be quick, easy, and healthy, making a pasta recipe is one of the best ways to accomplish the task. This Shrimp Broccoli Pasta dish is a low fat satisfying dinner recipe that you will feel good about serving the whole family.
✔️ One generous serving is only 350 calories and 14 grams of fat.
✔️ You can have a restaurant quality meal right at home in just 30 minutes!
✔️ This creamy shrimp pasta is super satisfying and its lower calorie content leaves room for dessert!
Medium to large shrimp, I buy raw, peeled and deveined shrimp
Cavatappi pasta, this is my preferred pasta, but others will work (see variations)
Broccoli florets, save time and buy just the crowns.
Extra virgin olive oil (or butter)
Garlic cloves, I buy the whole cloves and press them myself.
Low-fat milk the main ingredient in the sauce
Flour, this thickens the alfredo sauce
Fresh Grated Parmesan cheese, added for flavor
⅓ less fat cream cheese, added for creaminess.
Fresh ground black pepper, Salt to season the recipe
Crushed red pepper flakes (optional)
Large pot
Large skillet
Slotted spoon
Colander
Flat head wooden spoon
Measuring cups
Hand whisk
Store any leftover Shrimp and Broccoli with Pasta in an airtight container in the fridge up to 3 days.
Choose a pasta shape that is almost the same size as the shrimp and one that has curls or ridges to allow the sauce to nest in the pasta.
Quick and Easy Chicken Alfredo is creamy and delicious and a family favorite.
Cinnabon lovers will want to try this Copycat Cinnabon Recipe!
Meat Lovers Skillet Pizza - Pizza Hut Copycat, made in a cast iron skillet!
If you love shrimp and pasta, you will want to try this Lemon Pepper Shrimp Linguine.
Serve this creamy shrimp broccoli pasta with a green side salad topped with your favorite salad dressing.
My preferred pasta for this shrimp recipe is cavatappi. Cavatappi pasta is a hollow tube that looks like a corkscrew. Other pasta types that would work well in this recipe would be bow tie pasta or campanelle pasta.
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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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I absolutely love it when I get to spend time with my family. Especially when we only get to see each other about once a year! This year, my brother and two nephews came for a visit. It was the first time they visited since Grumpy and I bought our new home. Little did they know what I had in store for them when they arrived! We were going to have a Ball Park Frank Grill party!
I'm gearing up and getting excited about Ball Park's Finest Grillathon to be hosted in NYC this August. Food Network is holding a contest where you can have a chance of winning a trip for two to NYC on August 13th or a spot on the team of grill masters that will attempt to break the world record. Wouldn't it be cool to be a part of the team that will attempt to break the world record of grilling non-stop for 30 hours? I think it would be pretty awesome!
When I told my brother what we were going to do he was all for it and I knew Austin & Matt would be up for the calling of grilling and photo ops and of course eating the finished product!
For our grill party I chose to use Ball Park Angus Beef Franks. I love the fact they are 100 percent beef and with no artificial preservatives, no artificial flavors, colors or fillers, and no nitrates added!
Matt chose to eat his frank with just ketchup and Austin, he chose to eat his with no topping at all!
Ball Park Angus Beef Franks are a premium hot dog with big bold flavors and in Austin's words "The BEST hot dog I've ever eaten!"His face tells the story pretty well after he's taken a bite of the hot dog!
Matt got into the spirit of sharing his enjoyment also!
In anticipation of the Grillathon in NYC I bought some potato hot dog rolls (the best!) and decided to make some NYC Pushcart Onions to top my own hot dog with. I've also topped them with some mustard and mild banana peppers or some sauerkraut and mustard! Grumpy likes to put sweet relish, a little ketchup and mustard on his.
We had a great grill party and definitely a memorable one. The kids were great sports about photos and are anxiously waiting to see themselves star in my blog post 🙂 So will you plan to enter the Grillathon contest? Look for the flavors below in your local store!
This is a sponsored conversation written by me on behalf of Ball Park. The opinions and text are all mine.
These Rhubarb Custard Bars have a shortbread crust, a custard filling, and a creamy whipped topping. They are light and delicious with plenty of rhubarb flavor coming through with just enough sweet to cut the tart of the rhubarb.
These rhubarb bars are also known as dream bars because they are so heavenly in your mouth! This is the first recipe you should make at the start of rhubarb season!
✔️ It is a rhubarb recipe that is a delicious springtime dessert that you will love to eat all summer long!
✔️ The shortbread crust is sturdy and holds together well with the baked rhubarb custard topping.
✔️ It's super easy to make and is the perfect summertime dessert to share with friends at picnics, bridal showers or baby showers.
All purpose flour, the flour is used to make the shortbread crust and to aid in thickening of the custard.
Sugar, this is needed to sweeten the dish and counterbalance the tang from the sour rhubarb.
Unsalted butter is used in the shortbread crust.
Large eggs, aid in forming the rhubarb custard filling
Milk, is used in the custard filling. Any type of milk works here.
Vanilla extract, is a flavor enhancer and used in the custard.
Fresh rhubarb, is really a vegetable, and is super sour. It needs the sugar to sweeten it but the rhubarb lends a unique flavor to the dessert.
⅓ less fat cream cheese, is used to make the cream topping. If calories don't matter use full fat cream cheese.
Cool whip, is mixed with the cream cheese and sugar to make the cream topping for the rhubarb squares.
Cooking spray is used to prevent the shortbread crust from sticking to the dish.
Baking pan
Mixing bowls
Rubber scraper, to scrape down the sides of the bowls while mixing ingredients.
Electric hand mixer
Store these Rhubarb Custard Bars in the fridge up to 5 days. Freezing is not recommended.
These Rhubarb Custard Bars make the perfect ending to any spring or summertime meal.
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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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Chipotle Beer Grilled Chicken is smoky, spicy, and a little bit sweet with a bold flavor from chipotle peppers and a splash of beerin the marinade. It's the kind of grilled chicken recipe that works just as well on a salad as it does wrapped in a soft tortilla.
This marinade was inspired by a warm Saturday at home, the grill going and a cold drink in hand. I wanted something with a hint of heat and a touch of sweetness that would make our backyard lunch feel l little more special, just like my Chipotle Zucchini Cheddar Biscuits do for brunch!
[feast_advanced_jump_to]Big flavor, simple ingredients: The beer and chipotle blend together perfectly to create a bold, balanced marinade.
Make ahead friendly: Marinate the chicken in the morning and it's ready to grill for lunch or dinner.
Great for grilling season: This is a perfect recipe for summer cookouts, picnics, or a casual weekend meal.
Boneless Skinless Chicken Thighs: Juicy and flavorful, these hold up well on the grill and soak up all that marinade.
Beer: Any light wheat beer or ale works here. It tenderizes the meat and adds depth to the marinade.
Chipotle Peppers in Adobo Sauce: Smoky and spicy, they're the star of the marinade.
Brown Sugar: Adds a little sweetness that balances out the heat from the chipotle.
Oregano and Cumin: Earthy spices that round out the flavor and give it that Tex-Mex vibe.
Chicken Breasts instead of thighs for a leaner cut.
Maple syrup or honey in place of brown sugar.
Smoked paprika and crushed red pepper flakes if you don't have chipotle peppers.
Burrito Bowl Style: Serve over rice (or cauliflower rice for low carb) with black beans, corn, and avocado.
Chipotle Chicken Wraps: Slice and roll into a wrap with romaine lettuce leaves and ranch dressing.
Taco Night: Dice the grilled chicken and use it for tacos with shredded cabbage and lime crema.
Store leftovers in an airtight container in the fridge for up to 3 days. This chicken also freezes well. Just slice it before freezing (if desired) and defrost in the fridge when ready to use.
This Chipotle Beer Grilled Chicken is perfect over a crisp salad, tucked into a tortilla with some creamy coleslaw, or paired with Bacon Tomato Grilled Cheese Sandwiches for a backyard-style meal.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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Cherry Pound Cake with Lime Glaze - A buttery pound cake filled with fresh cherries, baked to a dense perfection and drizzled with a lime glaze. Easily portable making it easy for packing in lunches, it's also a great afternoon snack or after dinner dessert.
Classic Pound Cake: this cherry pound cake has that old fashioned pound cake texture.
Dessert or Snack: this pound cake makes the perfect dessert or afternoon snack with a hot cup of tea!
Portable: this is a dessert that is easily portable making it perfect for potlucks, picnics, and reunions.
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Please scroll to the bottom of the page for the printable recipe card with full ingredient list and instructions.
Fresh cherries, pits removed
Fresh limes: for juice and zest
Mixing bowls
Electric mixer
Wooden spoon
Cooling rack
Large rubber scraper
Room temperature: store in an airtight container up to 4 days.
Freezer: store in a freezer safe airtight container up to 3 months.
Blueberry fans will love this Blueberry Pound Cake.
Serve pound cake as dessert with a scoop of ice cream or as a snack with a glass of milk, hot cup of coffee, or hot tea.
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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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These Homemade Potato Chips are an amazing way to wow your guests at your next party. Given the "window pane" effect, these potato chips have your favorite fresh herbs layered between two thin slices of Idaho® Potatoes baked with a little sea salt to a crisp perfection making a potato chip a thing of beauty!
This Magic Pudding Dessert is the easiest no-bake treat made with just four simple ingredients. Layers of saltine crackers soften under creamy chocolate pudding and whipped topping, creating a dessert that tastes just like it was made with pie crust.
This recipe brings back memories of quick desserts I used to whip up when time was tight but dessert was still a must. It's just as fun and simple as my Strawberry Shortcake Dessert Shooters-both come together with minimal effort but always feel special when served.
[feast_advanced_jump_to]Simple ingredients: Just four pantry staples and you're ready to go.
No bake: A great summer dessert that keeps the oven off.
Make-ahead: Best when chilled overnight-perfect for planning ahead.
Lightened-up: Uses sugar-free pudding, fat-free milk, and non-fat Cool Whip.
Magic texture: The crackers soften and become almost pastry-like by the next day.
Serve chilled with a sprinkle of cocoa powder or chocolate shavings on top. This dessert pairs well with light meals like my Cucumber Tea Sandwiches or Avocado Sprouts Sandwich, and would be a sweet ending to a lunch or potluck table.
It's especially refreshing after summer dinners like my Shrimp Caesar Salad or Red White and Blue Potato Salad.
Keep covered in the refrigerator for up to 3 days. This dessert does not freeze well due to the whipped topping and pudding texture.
When you make this Magic Pudding Dessert recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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I'm always game for finding new recipes that include bananas. I almost always have them around the house and more likely than not, they will get overripe before we eat them all. That has been especially true lately because we have been gone the last couple of weekends visiting Grumpy's family. The second weekend we went back to help deliver the new living room furniture we bought for Grumpy's mom!
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This Slow Cooker Clam Chowder is creamy, comforting, and simple enough for a busy weeknight. Tender potatoes, sweet onion, and briny clams simmer together in a rich broth that feels classic without being overly heavy.
Clam Chowder was always a favorite of my dad's, and I remember sitting at the table watching him crumble oyster crackers into his bowl. I did the same thing, loving how they softened in the creamy broth, and this version - from my friend and fellow blogger Sarah Olson's Magical Slow Cooker Cookbook - brings that same cozy comfort right back to my kitchen.
[feast_advanced_jump_to]Set-and-Forget: everything cooks gently in the slow cooker, making this an easy weeknight comfort meal.
Creamy Texture: blending part of the potatoes gives this creamy clam chowder body without making it overly thick.
Classic Flavor: onion, thyme, and tender clams create that familiar New England clam chowder taste.
See the recipe card below for a full list of ingredients and instructions.
Bacon Boost: cook chopped bacon separately and stir it in at the end for a smoky finish.
Extra clam flavor: stir in up to ½ cup reserved clam juice just before serving for a deeper seafood taste.
Chunky style: skip blending and leave all the potatoes whole for a heartier texture.
Store leftover clam chowder in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over medium-low heat, stirring occasionally. You can microwave in 30 second intervals, stirring between each, until warmed through.
Serve this Slow Cooker Clam Chowder with a slice of crusty bread or alongside one of my homemade quick dinner rolls for dipping. It pairs beautifully with a crisp salad like Strawberry Spinach Salad for contrast.
If you enjoy this creamy clam chowder, you'll want to try my Chipotle Corn Chowder, Slow Cooker Split Pea Soup, Broccoli Dal, or Pumpkin Sage Soup.
If you give this recipe a try, I'd love to hear how it turned out! Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know how you liked it. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your beautiful salad bowls!
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These Chicken and Sweet Potato Waffles are the ultimate fall comfort food. A savory twist on the Southern classic that brings crispy baked chicken together with tender, cheesy sweet potato fries.
This recipe came about one chilly weekend when I wanted a cozy dinner that felt indulgent but still had a fresh homemade touch. The spicy sweet potato waffles add warmth and depth, pairing perfectly with the oven-fried chicken for a meal that's both satisfying and fun.
[feast_advanced_jump_to]Sweet and spicy balance: the blend of cheddar cheese and spicy sweet potato fries adds jut the right kick of heat.
Comfort with Freshness: a drizzle of creamy cilantro lime sauce brightens the plate and keeps it from feeling heavy.
Baked, not fried: The chicken turns out crisp and golden in the oven, cutting back on oil without losing crunch.
See the recipe card below for a full list of ingredients and instructions.
Store leftover waffles and chicken separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and waffles in the toaster oven or air fryer to bring back their crispness.
Serve these Chicken and Sweet Potato Waffles with a side of Air Fryer Green Beans for the perfect cozy meal.
If you love hearty meals on chilly Fall days, try my Sheet Pan Chicken with Brussels Sprouts, Ham and Noodle Casserole, and Instant Pot Venison Stew with Sweet Potatoes.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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This Strawberry Rhubarb Trifle is a light, layered dessert filled with homemade custard, sweet-tart rhubarb sauce, and fluffy angel food cake. It's a refreshing treat that's perfect for spring and summer gatherings.
I've always loved how rhubarb adds a bright, tangy flavor to desserts, and pairing it with strawberries brings back memories of family picnics in northern New York. The creamy vanilla custard ties it all together beautifully. It's simple, nostalgic, and delicious.
[feast_advanced_jump_to]Sweet tart balance: the rhubarb sauce adds just enough tang to complement the sweetness of the strawberries and custard.
Homemade touch: From scratch custard gives the trifle a rich, silky texture you won't find in boxed pudding.
Easy assembly: using store-bought angel food cake keeps prep time short without sacrificing flavor.
See the recipe card below for a full list of ingredients and instructions.
Store leftover trifle covered in the refrigerator for up to 3 days. Do not freeze as the custard will separate. Enjoy chilled straight from the fridge.
Serve this trifle after a light meal like Grilled Apricot Glazed Chicken and Classic Potato Salad. For an extra refreshing touch, pair it with a glass of Rhubarb Lemonade.
If you enjoy fruit filled desserts try my Strawberry Rhubarb Pudding Cake, Strawberry Rhubarb Tart, Rustic Strawberry Rhubarb Custard Galette, and Strawberry Rhubarb Compote.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CrispyIsBack #CollectiveBias
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| I found my M&M's® Crispy in a big display in the candy aisle at my local Walmart |
This popcorn recipe for Caramel Popcorn Balls is chewy, sweet, and salty. They are the best and easiest gooey popcorn balls ever and they are perfect for fall gatherings, halloween, or anytime you want a sweet and salty snack.
Popped popcorn kernels, I love this brand.
Sweetened condensed milk. Since the entire can is not being used, I recommend purchasing it in a squeeze bottle for convenience sake.
Brown sugar, light brown sugar is best for keeping the color light and still adding the caramelized flavor.
Vanilla extract for flavor enhancement.
Grey sea salt to sprinkle over the popcorn balls (optional but delicious!)
Medium saucepan (2-4 quarts),
Large mixing bowl (will hold 10 cups)
Wooden spoon for stirring the caramel sauce
Silicone spatula, to scrape the saucepan clean of caramel sauce.
Air Popper for popping the popcorn
I like to store these popcorn balls in an airtight container or individually in a bag at room temperature up to 2 weeks (if they last that long!).
Pumpkin Spice Caramel Corn Snack Mix is another sweet popcorn recipe that I love to make for Halloween!
Love fudge? Try this Halloween Candy Corn Fudge Recipe!
Kids and adults alike will love to gobble down these Frankenstein Rice Krispie Treats!
Grown-Up Halloween Party for more fun ideas.
I can't stress how easy these popcorn balls are to make. If you have been popcorn ball challenged, then this is the recipe to try. The magic ingredient that makes these so gooey and also easy to make is the sweetened condensed milk. They are a fun treat and everyone loves them!
*If you made this recipe, please give it a star rating!*
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These Berry Trifles are creamy and delicious packed with cherries and blueberries between layers of vanilla flavored yogurt and ladyfingers. This weight watcher berry trifle recipe can be breakfast and also works as a dessert!
I love to serve this Cherry-Blueberry Trifle recipe not only tastes great, but it is healthy for you too. ! With only 9 points per trifle, this is a filling and satisfying treat that fits the weight watchers lifestyle.
✔️ Blueberries and cherries have great health benefits. Blueberries are rich in antioxidants, fiber, and vitamin C while Cherries are linked to lowering risk factors to heart disease, reduce inflammation, and cholesterol
✔️ This weight watcher trifle recipe has only 9 points per serving (using the most recent calculator 2022).
✔️ This berry trifle recipe is sweet enough for dessert, but healthy enough for breakfast!
Granulated sugar free sweetener
Cherries (if fresh cannot be found, frozen will work)
Sugar free brown sugar sweetener
Lady fingers , cut into thirds
Calories: 288 Fat: 4 Carbohydrates: 48 Protein: 14
Yes, however the fruit should be thawed and drained before using.
No, the lady fingers will soften some, but they will not get soggy overnight.
When I serve these mixed Berry Trifles for breakfast, I generally pair it with a cup of coffee. If serving for desert it can be topped with a dollop of whipped topping made with sugar free sweetener and heavy whipping cream.
Store these Cherry-Blueberry Trifles in the refrigerator up to 3 days.
Blueberry Sweet Rolls - Keto Recipe
Blueberry Waffles - Keto Recipe
If you give this recipe a try, I'd love to hear how it turned out! Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know how you liked it. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your beautiful salad bowls!
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I was craving peanut butter and bacon. I had some bananas that were not "too" ripe just yet and had recently purchased Bobby Deen's new cookbook where he shared an Open Face Elvis Sandwich. My craving for that salty, sweet, creamy, and crunchy mouth comfort was about to be fulfilled, all without killing my diet!
This Oroblanco Cherry Martini is a vodka based drink made with sweet cherry juice, and tangy oroblanco juice. It is tropical twist on the classic martini making it a great summer time beverage.
✔️ It combines a sweet fruit with a slightly sour fruit for an irresistible sweet tang.
✔️ It's easy to make in just minutes, and can be a fun party beverage in the summer time.
✔️ This recipe can easily be made ahead in a large batch and stored in the refrigerator until it is party time!
Vodka, your favorite brand works here.
Triple sec adds a little more sweetness.
Maraschino cherry juice and cherries (for garnish)
Fresh oroblanco
Oroblanco is a hybrid fruit that looks similar to a white grapefruit with a sweeter flavor that has no bitterness.
Oroblancos are in season from September - December. They are sold in grocery stores throughout the us. They are mainly popular in the west coast, but can be found in the mid-west and east coast also.
You can substitute either a polmello or grapefruit. I recommend a pink grapefruit as it is not as bitter as the white grapefruit.
Cocktail shaker
Martini glass
Cocktail skewer
Serve this Oroblanco Cherry Martini at your next gathering with some of your favorite appetizers.
This Oroblanco Cherry Martini can be made up to 2 days ahead and stored in the refrigerator until ready to serve.
Rhubarb Martini - Easy Summer Cocktail
Dill Pickle Martini aka Dirty Pickle
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I love it when I am on vacation and have a few days to pamper myself and do what I want. I have always loved to read and always loved to have a snack when I'm doing it! Back in my younger days my friend Tracy and I would read a book and eat candy bars and cheese curls. Yeah, not really the healthiest thing to do! As I've gotten older I have moved to more natural ways to sweeten my reading time incorporating less sugar in my snacking. Savoring this biscotti with my tea while getting into my novel being one of them!
Published 01/19/2015
recipe adapted from David Lebovitz
Prep Time: 00 hrs. 20 mins.
Cook time: 00 hrs. 40 mins.
Total time: 60 mins.
