Grumpy's Honeybunch

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Almond Apple Loaf Cake

by 20 Comments

Apple Loaf Cake is a buttery almond flavored pound cake loaded with cinnamon sugared apples sprinkled with sliced amaretto soaked almonds and baked to sweet perfection! It is a great recipe for fall baking that is made with fresh apples and perfect for holiday dessert tables.

It's my opinion that you can never has enough apple recipes and apple cake is one you're sure to get rave reviews for. It is similar to pound cake in texture and has an amazing almond flavor. 

Almond apple loaf cake wrapped in a towel.
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❤️ Why you'll love it

✔️ This moist loaf cake is a perfect way to use fresh fall apples.

✔️ It makes a great breakfast cake or afternoon snack with a hot cup of coffee or tea.

✔️ It is not your typical fall spiced recipe, this apple pound cake has delicious buttery flavors with a hint of apple cinnamon.

Apple slices on cutting board

🥘 Ingredients

Fresh apples, the best apples to use would be pink lady, honeycrisp, or granny smith apples are good choices.

Granulated sugar

Ground cinnamon

Unsalted butter

Large eggs

Almond extract

All purpose flour

Salt

Slivered almonds

Amaretto liquor (optional)

🔪 Instructions

  1. In large mixing bowl combined the apples, 3 tablespoons of sugar and cinnamon. Let stand for 1 hour. Toss slivered almonds with amaretto and set aside.
  2. In a medium bowl, using an electric mixer, cream butter and remaining sugar until light and fluffy.
  3. Add eggs, one at a time. Add almond extract.
  4. Mix flour and salt together in a small bowl. Gradually add dry ingredients to the wet ingredients until smooth.
  5. Place cake batter in a 9x5 inch loaf pan that has been sprayed with cooking spray. Place apples vertically in the top of the cake and press into batter. Place slivered almonds on top of the loaf and using a spoon, ladle any amaretto left from the almonds over the top of the batter prior to baking.
  6. Bake at 300 degree for 90 minutes, or until a cake tester comes out clean. Transfer to a cooling rack and cool for 10 minutes before removing from the apple loaf from the pan to a wire rack. Cool completely.
Cake batter in a mixing bowl.

🥄 Equipment

9 x 5 inch loaf pan

Mixing bowls

Electric mixer

Rubber scraper

🥫Storage

Store this loaf cake in an airtight container on the counter up to 4 days, in the fridge up to 2 weeks, and in the freezer up to 3 months.

Apple Cake with slice cut from it.

📖 Variations

  • Chop the apples into small cubes instead of slices and stir into the cake batter instead of placing on top.
  • Substitute vanilla extract for the almond extract.
  • Toss the apples in brown sugar instead of white sugar.

💭 Tips

  • Drizzle any of the cinnamon sugar liquid from the soaked apples into the same holes the apples are pressed into to add as much apple cinnamon flavor as possible.

This Almond Coffee Cream is delicious with a touch of amaretto.

The apple filling in these Apple Pie Cinnamon Rolls is to die for.

Butter Rum Glazed Applesauce Cake is a delicious cake for every day or special occasions.

🍽 Serve with...

This moist apple loaf recipe makes the perfect dessert with a scoop of vanilla ice cream!

Don't forget to check out my Amazon storefront for some of my favorite products!

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

📖 Recipe

Apple Loaf Cake Featured Image.

Apple Loaf Cake

Shelby Law Ruttan
A delicious apple loaf cake with almond flavor and cinnamon sugar coated apples in the cake. A delicious cake with pound cake like texture perfect for fall and holiday dessert tables.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Desserts
Cuisine American
Servings 12
Calories 304 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In large mixing bowl combined the apples, 3 tablespoons of sugar and cinnamon. Let stand for 1 hour. Toss slivered almonds with amaretto and set aside.
  • In a medium bowl, using an electric mixer, cream butter and remaining sugar until light and fluffy.
  • Add eggs, one at a time. Add almond extract.Mix flour and salt together in a small bowl. Gradually add dry ingredients to the wet ingredients until smooth.
  • Place cake batter in a 9x5 inch loaf pan that has been sprayed with cooking spray. Place apples vertically in the top of the cake and press into batter. Place slivered almonds on top of the loaf and using a spoon, ladle any amaretto left from the almonds over the top of the batter prior to baking.
  • Bake at 300 degree for 90 minutes, or until a cake tester comes out clean. Transfer to a cooling rack and cool for 10 minutes before removing from the apple loaf from the pan to a wire rack. Cool completely.

Nutrition

Calories: 304kcalCarbohydrates: 43gProtein: 5gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 89mgSodium: 50mgPotassium: 106mgFiber: 2gSugar: 25gVitamin A: 426IUVitamin C: 2mgCalcium: 26mgIron: 1mg
Keyword Apple Loaf Cake
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Bacon Pecan Stuffed Mushrooms

by 11 Comments

Today I am bringing you Bacon Pecan Stuffed Mushrooms.  Smoky Bacon, nutty pecans, buttery bread crumbs, all brought together with some sour cream and chicken broth then packed in baby portabella mushroom caps and broiled.  Appetizers are so good, if your making them for a party, you better double or triple your recipe for this one!

Bacon Pecan Stuffed Mushrooms - melt in your mouth bacony-nutty-buttery deliciousness!

I love appetizers and I could make a meal of just appetizers all the time.  Grumpy probably wouldn't go for it though.  Its kind of funny what one person has set in their mind what makes up a meal isn't it?  Well, while Grumpy was gone hunting back home with his dad one weekend, I decided that my meal was going to be these Bacon Pecan Stuffed Mushrooms.

Bacon Pecan Stuffed Mushrooms - melt in your mouth bacony-nutty-buttery deliciousness!

 

I found this recipe in Taste of Home and while it sounded amazing, I knew I could cut the fat a whole lot more. So, I reduced the butter and oil, cut the amount of bacon in half, and went with a light sour cream. The flavor of this appetizer was not lost in anyway by making these changes. These were super delicious. I think if I had made these full fat, that I probably would not have liked them as much because I feel that the bacon would have been overwhelming.

By making the changes I did to the recipe I saved 133 calories and 13 grams of fat!  See nutrition information for my revised recipe below.

Looking for more yummy appetizers for the holiday season?  Be sure to follow my Appetizer Board on Pinterest!

Bacon Pecan Stuffed Mushrooms
Author: Grumpy's Honeybunch
Prep time:
Cook time:
Total time:
Serves: 1 dozen mushrooms
Ingredients
  • 2 tablespoons butter
  • ½ tablespoon canola oil
  • 1 lb. large fresh mushrooms, stems removed
  • ¼ teaspoon salt
  • 2 tablespoons finely chopped onion
  • 1 large garlic clove, minced
  • 3 bacon strips, cooked and crumbled
  • 2 tablespoons chopped pecans
  • 2 tablespoons chicken broth
  • 2 tablespoons light sour cream
  • 1 tablespoon chopped parsley flakes
  • 1 cup soft bread crumbs
Instructions
  1. Preheat broiler on high.
  2. In a large skillet, heat 1 tablespoon butter and /21 tablespoon canola oil over medium heat. Add mushroom caps. Cook 2 minutes on each side. Spinkle with salt and remove from pan. Place on paper towel stem side down.
  3. In same skillet, place remaining tablespoon butter and melt over medium high heat. Add onion and garlic and saute until onions are soft. Stir in bacon, pecans, and bread crumbs. Cook another 2 minutes. Bread will start to get a little buttery crisp. Add chicken broth, sour cream, and parsley flakes. Spoon filling into mushroom caps.
  4. Place stuffed mushrooms on broiler pan and broil 5 inches from heat for 2-3 minutes or until filling is browned.
Calories: 190 Fat: 15 Fiber: 2 Protein: 8

Texas Sheet Cake Cupcakes

by 18 Comments

These Texas Sheet Cake Cupcakes are a scaled down version of the Texas Sheet Cake and made in single serving sizes. This cinnamon flavored chocolate cake has a slight hint of hazelnut espresso and are frosted with a chocolate fudge frosting.

pinnable cupcake image
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Why I Love This Recipe

I love Texas Sheetcake. The first time I ever had the fudgy delight was at my Aunt Marlene's house. I loved the hint of cinnamon with chocolate and pecan fudge topping and the sheetcake was so moist!  

I decided to turn the sheet cake recipe into a chocolate cupcake recipe. This particular recipe is lower in sugar and calories compared to the original Texas Sheet Cake recipe. I love how it is easy to make and take to tailgating parties or any party function for that matter.

🥘 Ingredients

All purpose flour, granulated sugar, baking powder, and salt. All of these ingredients are basic ingredients that go into making a cake or cupcake.

Unsalted butter, cocoa powder, instant espresso, and water are what is used to make the chocolate part of the cake. The espresso is used to help enhance the chocolate flavor.

Buttermilk adds a little tang to the cupcake, tenderizes the gluten, and produces a light texture and aids in raising the cupcakes. It also plays a part in making this cupcake recipe lower fat.

The fudge frosting is made with butter, confectioner's sugar, and cocoa powder.

Upclose image of Texas Sheet Cake Cupcakes in a yellow and gray pattern cupcake wrapper.

🔪 Instructions

FOR THE CHOCOLATE CUPCAKES

  1. Preheat the oven to 375 degrees. Line (2) 12 cup cupcake pans with cupcake liners.
  2. Lightly spoon 2 cups of the flour into dry measuring cups and level with a knife. Add the sugar, baking soda, cinnamon, and salt; stir to combine.
  3. Combine ¾ cup water, ½ cup unsalted butter, and ½ cup unsweetened cocoa powder in a medium saucepan over medium heat. Bring to a boil while stirring frequently.
  4. Add to the flour mixture and mix with an electric mixer at medium speed until well blended. Add the buttermilk, vanilla, eggs and 1 teaspoon of the vanilla; beat well.
  5. Scoop batter into paper lined cupcake pans filling about ¾ full. Bake for 20 minutes or until cupcake bounces back when pressed lightly with finger. Remove from oven and place on cooling rack.

FOR THE FUDGE FROSTING

  1. Add the butter, buttermilk, and cocoa powder to a small saucepan. Bring to a boil, stirring constantly.
  2. Remove the chocolate mixture from the heat and gradually add the powdered sugar and remaining vanilla. Stir in pecan pieces.
  3. Spoon frosting over warm cupcakes. Cool completely.

💭 Top Tips

  • Use paper liners to bake the cupcakes in and to prevent sticking to the cupcake pan.
  • Be sure the cupcakes are still warm when frosting them. This frosting will not disappear into the cake, it will leave a layer of fudge over top of the cake.

Variations

  • Substitute chopped walnuts for the chopped pecans, or eliminate the nuts all together.
  • Stir 1 cup mini chocolate chips into the cupcake batter.

More Chocolate Cupcake Recipes

*If you made these Texas Sheet Cake Cupcakes, please give them a star rating*

📖 Recipe

Featured image for Texas Sheetcake Cupcakes.

Texas Sheet Cake Cupcakes

Shelby Law Ruttan
Texas Sheet Cake Cupcake is a portion controlled and lower calorie and fat version of the original sheet cake. Moist, fudgy, and delicious!
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 246 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

FOR THE CUPCAKES

  • Preheat the oven to 375 degrees. Line (2) 12 cup cupcake pans with cupcake liners.
  • Lightly spoon 2 cups of the flour into dry measuring cups and level with a knife. Add the sugar, baking soda, cinnamon, and salt; stir to combine.
  • Combine ¾ cup water, ½ cup unsalted butter, and ½ cup unsweetened cocoa powder in a medium saucepan over medium heat. Bring to a boil while stirring frequently.
  • Add to the flour mixture and mix with an electric mixer at medium speed until well blended. Add the buttermilk, vanilla, eggs and 1 teaspoon of the vanilla; beat well.
  • Scoop batter into paper lined cupcake pans filling about ¾ full. Bake for 20 minutes or until cupcake bounces back when pressed lightly with finger. Remove from oven and place on cooling rack.

FOR THE ICING

  • Add the butter, buttermilk, and cocoa powder to a small saucepan. Bring to a boil, stirring constantly.
  • Remove the chocolate mixture from the heat and gradually add the powdered sugar and remaining vanilla. Stir in pecan pieces.
  • Spoon frosting over warm cupcakes. Cool completely.

Nutrition

Calories: 246kcalCarbohydrates: 42gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 34mgSodium: 87mgPotassium: 80mgFiber: 1gSugar: 32gVitamin A: 237IUVitamin C: 1mgCalcium: 21mgIron: 1mg
Keyword Chocolate Cupakes with Cinnamon, Texas Sheet Cake Cupcakes
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pumpkin Pie Pudding Dessert

by 36 Comments

This Pumpkin PIe Pudding is the perfect from scratch fall dessert recipe to hit the table without a pie crust! It is super easy to make and literally tastes like homemade pumpkin pie.

I love to serve this pudding dessert with a dollop of whipped cream and a little bit of crushed pumpkin seed brittle or drizzle of caramel syrup.

An image of pumpkin pie pudding in a clear glass footed dessert dish topped with a tablespoon of whipped cream and peanut brittle.

🥧 A No Crust Pie Recipe

My whole family loves pumpkin pie and they can't imagine fall being here without having a Maple Pumpkin Pie for dessert a few times. However, I am one of those people who don't care for pie crust. Which, is why you don't see a whole lot of pie recipes here.

Because I love crustless pie, I decided to try my hand at this Pumpkin Pie Pudding, and I am so glad I did! It tastes just like pie, but crust free! It is no bake. Since it is pudding it is made in a double boiler on the cooktop. Super easy and a must try pumpkin recipe.

🥘 Ingredients

Sugar

Cornstarch

Eggs

Almond milk, I use this because I prefer almond milk over regular milk. However, feel free to use 2% or 1% milk in its place.

Pumpkin, I like this brand of canned pumpkin.

Pumpkin emulsion (flavoring), this is the brand I use.

Peanut brittle, Trader Joes used to make a pumpkin spice flavored peanut brittle. It is only a seasonal item and that is what I used in this recipe. However, this peanut brittle is one of the bests, and you can always dust with a little pumpkin spice before sprinkling it on top of the pudding if you wish.

Cinnamon

Nutmeg

Heavy Cream

🍽 Equipment

Double boiler

Hand whisk, I have this one and love it! I think it is the best hand whisk ever!

Hand mixer, I have this hand mixer, it is very affordable and lasts forever (I have had mine well over 30 years!)

Non-reactive bowl, this stainless steel set is perfect for all mixing needs.

Dessert dishes, these cute mini wine glasses are perfect for this dessert recipe.

Clear dessert glass filled with brown/orange pudding made with pumpkin and a dollop of whipped topping and peanut brittle sprinkles.
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💭 Top tip

A double boiler is an important part of this recipe. It will help prevent scorching of the pudding. If you do not have access to a double boiler, a heavy bottom saucepan will work. However, be sure that the pudding is continuously whisked over loe heat while it is cooking to prevent scorching.

🔪 Instructions

Step 1:

  1. Combine ¼ cup sugar and 2 tablespoons of cornstarch in heavy bottomed saucepan over medium heat. Whisk egg and milk together. Gradually add milk mixture to sugar mixture and bring to a boil, stirring constantly. Cook for 1 minute while continuing to stir.
  2. Combine pumpkin, pumpkin flavor extract, cinnamon, salt, and nutmeg. Slowly add pumpkin mixture to milk mixture, whisking constantly. Cook over low heat, continuing to stir for 3 minutes.

Step 2:

  1. Divide pudding evenly between 4 pudding dessert dishes. Cover surface of pudding with plastic wrap to prevent pudding from forming a skin. Chill.

Step 3:

  1. When ready to serve, place cream in a bowl with 2 tablespoons of sugar. Beat with a mixer until stiff peaks form.
  2. Top each serving with 2 tablespoons whipped topping and ½ tablespoon peanut brittle pieces.

📖 Variations

  • Substitute a drizzle of caramel over top of the whipped cream for the peanut brittle.
  • Save time whipping cream and use the whipped topping from a can or a dollop of cool whip.
  • Make this Chipotle Peanut Brittle and use it to top the pudding.
  • This recipe can easily be made sugar free by using your favorite sugar free sweetener. I highly recommend this one.

More Pumpkin Recipes

*If you made this recipe, please give it a star rating*

📖 Recipe

Pumpkin Pie Pudding Dessert

Shelby Law Ruttan
A delicious pumpkin pie pudding that tastes just like pumpkin pie. Top with whipped cream and pumpkin seed brittle for an extra special treat.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Desserts
Cuisine American
Servings 4
Calories 113 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For The Pudding

Whipped Cream Topping

Instructions
 

  • Combine ¼ cup sugar and 2 tablespoons of cornstarch in heavy bottomed saucepan over medium heat. Whisk egg and milk together. Gradually add milk mixture to sugar mixture and bring to a boil, stirring constantly. Cook for 1 minute while continuing to stir.
  • Combine pumpkin, pumpkin flavor extract, cinnamon, salt, and nutmeg. Slowly add pumpkin mixture to milk mixture, whisking constantly. Cook over low heat, continuing to stir for 3 minutes. Do not boil.
  • Divide pudding evenly between 4 pudding dessert dishes. Cover surface of pudding with plastic wrap to prevent pudding from forming a skin. Chill.
  • When ready to serve, place cream in a bowl with 2 tablespoons of sugar. Beat with a mixer until stiff peaks form. Top each serving with 2 tablespoons whipped topping and ½ tablespoon peanut brittle pieces.

Nutrition

Calories: 113kcalCarbohydrates: 8gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 67mgSodium: 239mgPotassium: 79mgFiber: 1gSugar: 3gVitamin A: 1521IUVitamin C: 1mgCalcium: 154mgIron: 1mg
Keyword Pumpkin Pie Pudding
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Chipotle Butternut Squash Enchiladas

by 18 Comments

These Butternut Squash Enchiladas are a veggie enchilada recipe made with a butternut squash and black bean mixture smothered in a smoky chipotle sauce. This one of my favorite recipes for an easy mean any night of the week.

Veggie Enchilada recipe on a light blue plate with cilantro garnish.


Whether you are looking for a vegetarian enchiladas recipe for Cinco de Mayo, or just because you are craving enchiladas, this Butternut Squash Enchilada recipe is a great one to try.

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❤️ Why I Love This Recipe

✔️ I am obsessed with butternut squash and these enchiladas are packed full of it!

✔️ This vegetarian enchilada recipe makes 8 servings, meaning I can have leftovers for lunch!

✔️ Leftovers make a quick and easy meal that will reheat well in the microwave.

🥘 Ingredients

Butternut squash 

Canned black beans 

Ground chipotle pepper

Ground cumin

Olive oil

Enchilada sauce 

Flour tortillas

Cilantro

Pepper jack cheese 

One butternut squash enchilada cut in half with squash and black beans on the inside of the enchilada.

🔪 Instructions

For the squash filling

  1. Preheat the oven to 400 degrees F.
  2. Place the butternut squash in large roasting pan with 1 tablespoon olive oil and season chipotle chili powder, cumin, salt and pepper. Cook for 20 minutes, or until the squash has softened and begun to caramelize around the edges.
  3. Remove the squash from the oven and stir in the black beans, chopped cilantro, and 1 cup of the enchilada sauce. Set aside.

To assemble the enchiladas

  1. To prepare the enchiladas: warm the remaining enchilada sauce in a large skillet over medium heat.
  2. Dip each tortilla into the enchilada sauce to coat both sides. Spoon 2 tablespoons of the squash mixture onto the center of each tortilla, top with 1 tablespoon cheese and roll tortilla around filling.
  3. Place seam-side down in an ungreased 9 x 13-inch baking dish. Repeat with the remaining tortillas and squash filling.
  4. Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
  5. Bake uncovered in the oven for 15 minutes, or until cheese is melted on top and filling is heated through.
Diced butternut squash on a foil lined baking sheet for the veggie enchiladas

🙋 Recipe FAQ's

What is the best pan to make enchiladas?

A 9 x 13 casserole dish is the best size and will hold 16 enchiladas.

How many calories are there in vegetarian enchiladas?

What kind of tortilla is best for enchiladas?

I prefer flour tortillas, but corn tortillas work just as well. It is a matter of taste preference.

💭 Tips

  • To save time on meal prep, buy pre-cut butternut squash.
  • To make a vegan version of this enchilada recipe, eliminate the cheese or sub with a vegan cheese.
  • If you prefer a less spicy flavor, substitute regular chili powder for the chipotle.

📖 Variations

  • Substitute corn tortillas for the flour tortillas.
  • Make the homemade enchilada sauce in this Cheese Enchiladas recipe instead of buying one.
  • Swap out sweet potatoes for the butternut squash.
  • Substitute 1 chipotle chili pepper with 1 teaspoon adobo sauce for the chipotle powder.
A blue casserole dish filled with Butternut Squash Enchiladas.

🍽 Equipment

9 x 13 Baking dish

Large sheet pan, (for roasting the squash)

Wooden spatula

Box grater (to shred the cheese)

Serving Suggestions

Serve these butternut squash enchiladas with a sprinkle of chopped cilantro, green onions, and queso fresco, or sour cream. A side of 3 Ingredient Spanish Rice makes an excellent side dish.

Storage

Store leftover veggie enchiladas in an airtight container in the refrigerator up to 4 days and in the freezer up to 3 months.

Upclose image of the inside of the veggie enchilada.

Green Chicken Enchiladas - low carb recipe

Chicken Enchilada Casserole - low carb recipe

Roasted Shrimp Enchiladas with Cheesy Jalapeno Sauce

Homemade Tortillas Recipe

Cheese Enchiladas with Red Sauce

This recipe for sweet and spicy peanut brittle has a wonderful hint of smoky chipotle.

If you give this 4-bean salad a try, I'd love to hear how it turned out! Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know if you kept the heat mild or went all in with the jalapenos. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your beautiful salad bowls!

📖 Recipe

Chipotle Butternut Squash Enchiladas

Chipotle Butternut Squash Enchiladas

Shelby Law Ruttan
Butternut Squash Enchiladas are a veggie enchilada recipe packed with roasted squash and black beans seasoned with chipotle and baked in a casserole.
5 from 1 vote
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Mexican
Servings 8
Calories 392 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Place the butternut squash in large roasting pan with 1 tablespoon olive oil and season chipotle chili powder, cumin, salt and pepper. Cook for 20 minutes, or until the squash has softened and begun to caramelize around the edges.
  • Remove the squash from the oven and stir in the black beans, chopped cilantro, and 1 cup of the enchilada sauce. Set aside.
  • To assemble the enchiladas, Dip each tortilla into the remaining enchilada sauce to coat both sides. Spoon 2 Tablespoons of the squash mixture onto the center of each tortilla, top with 1 tablespoon cheese and roll tortilla around filling. Place seam-side down in an ungreased 9 x 13-inch baking dish. Repeat with the remaining tortillas and squash filling.
  • Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.Bake uncovered in the oven for 15 minutes, or until cheese is melted on top and filling is heated through.

Nutrition

Serving: 1gCalories: 392kcalCarbohydrates: 49gProtein: 16gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 25mgSodium: 1438mgPotassium: 418mgFiber: 7gSugar: 8gVitamin A: 4451IUVitamin C: 10mgCalcium: 316mgIron: 4mg
Keyword Butternut Squash Enchiladas, Vegetarian Enchiladas Recipe, Veggie Enchilada Recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Butternut Squash Pasta Bake with Sausage

by 7 Comments

This Butternut Squash Pasta Bake is a hearty casserole layered with roasted squash, caramelized onions, creamy cheese sauce, and hot Italian sausage. It's the perfect comfort food for cooler evenings, balancing rich flavors with a touch of sweetness from the squash.

Butternut Squash Macaroni & Cheese

Growing up in northern New York, pasta casseroles were a staple at family gatherings, often baked until bubbly and golden. This recipe reminds me of those cozy Sunday dinners, but with the seasonal twist of roasted squash that adds a beautiful autumn flavor. If you've enjoyed my Butternut Squash Galette, you'll love this pasta bake too.

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Why You'll Love This Recipe

Family favorite: perfect for feeding a crowd or serving as a holiday side.

Rich flavor: creamy cheese sauce paired with savory sausage and caramelized onions.

Seasonal comfort food: Roasted butternut squash and sage bring an autumn warmth, while the bubbling pasta casserole is satisfying and filling.

Key Ingredients for Butternut Squash Pasta Bake

See the recipe card below for a fill list of ingredients and instructions.

  • Butternut squash: roasted until tender for natural sweetness.
  • Hot Italian sausage: adds hearty protein and bold flavor
  • Fresh sage and thyme: infuse the dish with earthy, aromatic notes.
  • Caramelized onions: bring depth and sweetness to balance the savory elements.
  • Colby cheese: melts into a creamy sauce that coats the pasta perfectly.
  • Spinach: fresh greens that wilt beautifully into the casserole.

Ingredient Substitutions

  • Pasta: use penne, rigatoni, or fusilli if you don't have cavatappi.
  • Cheese: swap Colby with sharp cheddar or Gruyere for different flavors.
  • Sausage: try mild Italian sausage, or ground turkey sausage for a lighter option.

Variations on Butternut Squash Pasta Bake

  • Vegetarian version: leave out the sausage for a meatless bake.
  • Crunchy topping: use crushed Ritz crackers or panko instead of seasoned breadcrumbs.
  • Extra creamy: stir in ricotta cheese or mascarpone before baking.

Tips for the Best Pasta Bake

  • Roast squash fully: make sure it's fork-tender for the best texture.
  • Caramelize slowly: take time with the onions to deepen flavor.
  • Mix well: stir sauce, pasta, sausage, and greens thoroughly so every bite is creamy and cheesy.

How to Store and Reheat

Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F, covered with foil, until warmed through. Individual portions an be microwaved, but the oven keeps the topping crisp.

Serve With...

This butternut squash pasta bake makes a comforting main dish. Pair it with a Quick Dinner Rolls for a soft, buttery side, or serve alongside a fresh Shrimp Caesar Salad. For dessert, finish the meal with a slice of Banana Marble Bundt Cake

More Easy Pasta Recipes You'll Love

If you enjoy this Butternut Squash Pasta Bake, try my Cheese Ravioli with Butternut Squash and Sage Browned Butter, Chicken Parmesan Casserole, Crab Macaroni and Cheese, and Creamy Pesto Pasta.

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

📖 Recipe

Upclose image of Butternut Squash Pasta Bake in a white ramekin topped with crispy breadcrumbs and fried sage.

Butternut Squash Pasta Bake with Sausage

Shelby Law Ruttan
This Butternut Squash Pasta Bake is a cheesy, comforting casserole with roasted squash, sausage, and caramelized onions baked until golden and bubbly.
No ratings yet
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine American
Servings 12
Calories 331 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 3 cups butternut squash cubed and peeled
  • 1 tablespoon olive oil divided
  • 1 tablespoon fresh sage chopped
  • 4 cloves garlic
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • cooking spray
  • 1 medium onion vertically sliced
  • 4 cups fresh spinach
  • 2½ cups low fat milk
  • 2 thyme sprigs
  • 2½ tablespoons flour
  • ½ cup low fat milk
  • 8 ounces colby cheese shredded
  • ¼ teaspoon grated whole nutmeg
  • 1 pound cavatapi pasta cooked according to directions (I used cavatapi)
  • 1 pound hot italian sausage crumbled and cooked

Instructions
 

  • Preheat oven to 350.Combine squash, ½ tablespoon oil, sage, garlic, ½ teaspoon salt, and black pepper in a large bowl; toss to coat. Arrange squash mixture on a baking sheet coated with cooking spray. Bake at 425° for 30 minutes or until squash is tender. While squash is roasting, cook pasta according to package directions. Drain and return to stock pot.
  • Heat remaining oil in a large Dutch oven over medium-high heat. Add onion, and sauté for 4 minutes. Reduce heat to medium-low; continue cooking for 20 minutes or until golden brown, stirring frequently. Place onion in a bowl.
  • Heat 2 ½ cups milk, and thyme in a medium saucepan over medium-high heat. Bring to a boil; remove from heat. Let stand for 10 minutes. Discard thyme. Return pan to medium heat. Combine remaining ½ cup milk and flour in a small bowl. Add to pan, stirring with a whisk until blended. Bring to a boil; reduce heat, and simmer for 5 minutes or until thickened, stirring constantly. Remove from heat; stir in teaspoon salt, cheese, and nutmeg.
  • Add spinach and hot sausage to cooked pasta. Pour cheese sauce over top of pasta mixture and stir to coat.
  • Place pasta in a large casserole and sprinkle with Italian Seasoned Breadcrumbs. Bake for 30-40 minutes or until hot and bubbly.

Nutrition

Calories: 331kcalCarbohydrates: 22gProtein: 15gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 521mgPotassium: 432mgFiber: 2gSugar: 4gVitamin A: 4970IUVitamin C: 12mgCalcium: 248mgIron: 2mgNet Carbohydrates: 21g
Keyword baked pasta with butternut squash, butternut squash casserole, Butternut Squash Pasta Bake, cheesy pasta bake, fall pasta recipes, pasta bake with sausage
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pre-Historic Rum Martini

by 9 Comments

I had never had a Horned Melon before. Also known as the Kiwano Melon. This fruit is very different and while I didn't care to eat the fruit on its own, I had a good old time creating an adult beverage out of it! The scary look of this fruit kind of looks pre-historic doesn't it?  Hence, I present you with my Prehistoric Rum Martini!

Pre-Historic Rum Martini

I received product from Frieda's Specialty Produce to sample.   All thoughts and opinions shared here are my own.

While this drink may "look" like it has swamp scum floating on top, it really doesn't.  Makes it a perfect Halloween Drink though doesn't it?  Just serve in the horny melon cup with a slice of lime and your guest won't even care that they have to avoid the horns to just drink the beverage!
Pre-Historic Rum Martini
If you aren't in the mood to make your guests be cautious when drinking (although I don't know why you would not want to do so!) you can serve it in your martini glasses without the stem for easier handling!  This recipe is created for two beverages, however, feel free to double, triple, or quadruple it for your small gathering of friends and impress them with your pre-historic ways!
Looking for other Halloween Party Ideas?  Check out my post on the Adult Halloween Party where there are several spooky recipes to make!
Pre-Historic Rum Martini
Author: Grumpy's Honeybunch
Prep time:
Total time:
Serves: 2 drinks
Ingredients
  • 2 tall shots white rum
  • juice of 1 horned melon
  • juice of 1 lime (use two limes if your lime is not very juicy)
  • 5-6 mint sprigs
  • 1 tablespoon sugar
Instructions
  1. Scoop fruit from melon. Mash fruit to bring out as much juice as possible. Remove the seeds if you wish, but I didn't.
  2. In a shaker, muddle your mint and sugar to bring out the essence of the mint.
  3. Add ice to the shaker and then add the rum, melon juice and lime juice. Shake well and serve.
  4. To use the melons for your cups, just cut the melon in half when your are ready to scoop the fruit out. Once the fruit is scooped, press a few paper towels into the melon halves to dry the cup. Or, serve in little martini glasses 🙂

Chicken Turnovers

by 24 Comments

Put the comfort food flavors of mom's chicken pot pie into a turnover and you'll get these delicious Chicken Turnovers. These pot pies are loaded with chicken, gravy, and vegetables all wrapped in a buttery flaky dough. Stuffed with budget-friendly ingredients, this easy chicken recipe is sure to be a family favorite!

I am always looking for easy recipes, and this recipe for Chicken Turnovers is not only easy, but is packed with flavor and kid friendly. Each mouthwatering bite brings the comforting warmth of home in an easy-to-eat family favorite.

pinnable image for chicken turnovers
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❤️ Why I Love This Recipe

✔️ Each bite is loaded with creamy pot pie comfort food flavors!

✔️ It's a great make ahead recipe that can be stored in the freezer until ready to bake.

✔️ It is one of my favorite budget-friendly main dishes to feed the whole family.

🥘 Ingredients

Cooked chicken, can be chopped chicken breast or rotisserie chicken.

Unsalted butter, adds flavor to the food.

Garlic cloves, add pungent, aromatic flavors to the dish,.

Dry white wine acts to intensify and enhance the flavor

Chicken broth is used as a base for the gravy

All-purpose flour, to thicken the gravy

Frozen mixed vegetables, to add flavor and nutrients

Phyllo dough, to make the turnover

Egg, to use for an egg wash

🔪 Instructions

FOR THE CHICKEN GRAVY

  1. Preheat oven to 375 degrees.
  2. Melt butter in a large frying pan over medium-high heat until bubbly.
  3. Turn the heat down to medium-low and add the garlic. Cook for 1 minute, stirring constantly until the garlic is lightly browned. 
  4. Stir in the flour, salt, and black pepper; cook for 1 minute over medium heat, until it begins to brown.
  5. Whisk in the white wine and 1 cup of the chicken broth.
  6. Increase the heat to medium-high and bring the gravy to a boil. Turn down the heat and simmer for 2 minutes, or until the gravy thickens.
  7. Whisk the remaining flour and chicken broth until combined. Add it to the gravy in the skillet while continuously whisking. Cook for 2 minutes, or until thickened. 
  8. Stir in the cooked chicken and cook for 2 minutes.
  9. Add the frozen mixed vegetables and stir until coated with gravy.
  10. Remove from heat and let sit for 10 minutes.

TO MAKE THE TURNOVERS

  1. Roll out the phyllo dough on a lightly floured work surface.
  2. Cut the dough into squares by cutting it in half horizontally and vertically. You will have 4 squares.
  3. Roll each square out to increase the size by about ½ inch circumference.
  4. Place one square on a parchment paper-lined sheet pan. 
  5. Place the chicken mixture in the center of the dough and carefully fold pastry square into a triangle, pressing to seal edges together.
  6. Press edges together to seal with the tines of a fork. Repeat with remaining phyllo squares. Place each assembled turnover on an ungreased baking sheet lined with parchment paper.
  7. Beat a large egg and brush the top of each turnover with the egg wash. Cut a small slit on top of the turnovers.
  8. Bake for 30 minutes, or until the chicken turnovers have turned golden brown, and remove from the oven.
  9. Place turnovers on a wire rack to cool for 10 minutes prior to serving.
  10. Place chicken turnovers on a wire rack to cool for 10 minutes prior to serving.

🙋 Recipe FAQ's

What is phyllo dough?

Phyllo dough are thin, unleavened pastry sheets that are paperlike. The pastry bakes up light and crisp and the sheets are usually brushed with butter to prevent clumping.

What can I use in place of phyllo dough

Puff pastry or pie crust can be used to replace the phyllo dough. Both will give a different texture to the turn over, the puff pastry will be softer and the pie crust will be crisper.

💭 Tips

  • Cut a small slit with a knife in the top of the unbaked chicken turnover to create steam vents, allowing excess moisture to be released.
  • Make this recipe wine-free by substituting ½ cup of chicken broth for the wine.
  • If you love make ahead recipes, then these chicken turnovers are an easy one to have on hand. Just assemble and freeze, then bake when ready to eat.

📖 Variations

  • Whisk in 2 ounces of cream cheese to the broth to for the addition of a creamy texture and flavor.
  • Garnish the top of the turnover with parmesan cheese or green onion for a more finished look.
  • Add 1 teaspoon yellow curry powder or 1 tablespoon of tomato paste to the chicken gravy for a different flavor profile.
  • This is a great recipe to make with leftover rotisserie chicken!

🍽 Equipment

Cutting board, a surface to cut the chicken on. I love this set.

Sharp knife, to cut the chicken, this knife is excellent.

Garlic press, I use one like this.

Wire Whisk, to prevent lumps when mixing the gravy.

Wooden Spoon, to incorporate the vegetables.

Large skillet, to make the chicken gravy

Measuring cups, and spoons to measure out the ingredients.

Baking tray, a surface to cook the turnovers on.

Parchment paper to line the baking pan.

🥫 Storage

Store leftover turnovers in the fridge up to 4 days and n the freezer up to 3 months. These can be made ahead of time and frozen before baking. When ready to bake, remove from the freezer and proceed with baking instructions.

🍽 Serve with...

These chicken turnovers go great with a fresh green garden salad topped with Italian Vinaigrette.

A one dish meal, Sheet Pan Chicken with Veggies and Gnocchi is so delicious!

Sun Dried Tomato Chicken Skillet Recipe packs a ton of flavor.

Try making the best roasted chicken ever with this Air Fryer Rotisserie Chicken recipe.

This family friendly Cheesy Penne Chicken Pasta is easy and delicious.

Don't forget to check out my Amazon storefront for some of my favorite products!

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.

📖 Recipe

Chicken Pot Pie Turnovers

Shelby Law Ruttan
Chicken Turnovers are flaky and delicious pockets of puff pastry filled with a chicken pot pie filling and baked until golden brown. These make great hand sandwiches for lunch or a delicious part of dinner.
5 from 5 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 4
Calories 276 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat the oven to 375 degrees.
  • In a large skillet over medium-high heat, melt the butter until bubbly. Turn the head down to medium and add the garlic cloves, stirring constant, for 30 seconds.
  • Whisk in 1 tablespoon of the flour and cook for 1 minute, or until flour is lightly browned. Add the white wine and 1 cup of the chicken broth, whisking constantly to prevent lumping. Bring the broth mixture to a boil, then turn down to simmer.
  • Whisk the remaining flour with the remaining chicken broth until smooth. Add the roux to the broth mixture and cook whisking constantly for 2 minutes or until thickened.
  • Add the chicken and mixed vegetables. Cook for 2 minutes or until the frozen vegetables are just thawed.
  • Remove the chicken mixture from the heat and cool for at least 15 minutes.
  • Roll out the phyllo dough on a lightly floured surface. Cut into squares by cutting in half horizontally and vertically. There should be 4 squares.
  • Roll each square out to increase the size by about ½ inch circumference. Place the square on a parchment paper lined cookie sheet. Place ½ cup of the chicken mixture in the center of the dough.
  • Fold the square into a triangle, pressing the edges together with the tines of a fork. Repeat with remaining phyllo squares.
  • Brush the tops of the chicken turnover with the beaten egg wash using a pastry brush. Cut a small slit in the top of the turnover to allow steam to escape.
  • Bake for 30 minutes, or until the chicken turnovers have browned lightly. Cool for 10 minutes prior to serving.

Nutrition

Calories: 276kcalCarbohydrates: 12gProtein: 26gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 122mgSodium: 498mgPotassium: 398mgFiber: 2gSugar: 1gVitamin A: 2583IUVitamin C: 11mgCalcium: 39mgIron: 2mg
Keyword Chicken Turnovers
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pulled Pork Nachos

by 13 Comments

This is the second meal I made with my 5-Ingredient Pulled Pork that I made last week. These Pulled Pork Nachos can be an amazing appetizer for guests or it can be a main course meal for a lighter dinner.

Pulled Pork Nachos
When I was at Trader Joe's last week I grabbed a bag of the Sweet Potato Tortilla Chips.  If you can get your hands on these, I highly recommend them!  These were perfect for our Pulled Pork Nachos.
I found the recipe for the nachos on myrecipes.com, but I adapted it to suit my own taste and to accomodate what I did have in my pantry.  I really wanted to make the Queso Blanco Dip from Marion, of Life Tastes Good, but it was a weeknight and I'm short on time during the week.  So, I just took the easy way out and grabbed a jar of queso dip at the store.  I am going to try Marion's recipe soon though, I swear I am!
Pulled Pork Nachos
We will definitely have these again.  I loved everything about them!  Grumpy had no problem eating these either and such a great easy throw together meal for a weeknight!
Pulled Pork Nachos
Author: Grumpy's Honeybunch
Prep time:
Total time:
Ingredients
  • Tortilla chips (sweet potato ones if you can find them!)
  • 1 cup canned kidney beans, rinsed and drained
  • 1 cups pork from 5 ingredient slow cooker pulled pork, warmed
  • ½ cup salsa
  • ⅓ cup chopped tomatoes
  • ½ cup chopped fresh cilantro
  • ¼ cup sliced black olives
  • 1 green onion, sliced
  • 1 avocado, diced
  • 1 jalapeno pepper, thinly sliced
  • ½ cup queso, warmed
  • lime wedges
Instructions
  1. Place a layer of tortilla chips on two plates and spread out evenly.
  2. Top with each plate with warmed pork, salsa, tomatoes, black olives, green onion, avocado, jalapeno and cilantro.
  3. Squeeze ½ lime over plates, drizzle with queso, and serve.

Chicken Riggies - creamy, spicy, delicious

by 26 Comments

Chicken Riggies are a creamy pasta dish made with chicken, tomato sauce, heavy cream and hot chili peppers. It has a touch of white wine to add flavor. This large batch recipe makes a delicious family dinner with a slice of Cheesy Italian Bread.

The first bite you take of a rigatoni noodle coated in the spicy cream sauce will be like heaven on your tongue. Chicken riggies are a creamy, toothsome, spicy chicken pasta dish that brings comfort and happiness to all who eat it!

Creamy Chicken Riggies in a big stock pot
Jump to Recipe

The origin of this pasta recipe

Chicken Riggies is an Italian-American recipe that originated in Utica, New York. That is about the extent that is known of this dish. Utica has a high population of Italian heritage, and while there is no name actually attached to this recipe, it has the flavors of a true Italian-American dish.

A serving of riggies on a gold rimmed plate.

What you need to make Chicken Riggies

Pasta: Rigatoni is a tube shaped pasta with ridges along the sides. There are a small rigatoni and a regular sized rigatoni. You can use whichever size you prefer.

Chicken: I used boneless skinless chicken breast that I cut into cubes before marinating.

Minced Garlic: its fine to mince your own, or to buy prepared minced garlic.

Bell Peppers: I used 1 green and 1 red pepper, but if you have a preference for one over the other, use both of the same type.

Hot Cherry Peppers: These peppers are very hot if eaten on their own. However, once they are in the sauce portion of this recipe, they give a very comforting spicy kick without overdoing it.

Heavy Cream: This is what gives the chicken riggies their rich creamy feeling. It adds something to the dish you cannot get without it.

Tomato Sauce: The only tomato going in this recipe. I prefer to buy a tomato sauce that has no added salt.

Cream Cheese: This helps the sauce to thicken as it simmers.

Cooking Sherry or white wine such as Chardonnay: I have use both and they both bring out the same result.

Large Pot and Sheet Pan

Creamy Chicken Riggies pinnable image

Tips for making chicken riggies

  • This recipe calls for you to roast the peppers first. I love the flavor this brought to the chicken riggies and highly recommend you don't skip roasting the peppers.
  • Once the peppers are roasted, place them in a sealed baggie immediately. This will allow the steam to release the pepper skin, making it easier to remove the skins.
  • Make sure to marinate the chicken for at least the 1 hour indicated or longer.
  • Reduce extra dirty dishes by cooking the riggies first, then drain and set aside. Use the same stock pot you cooked the pasta in to prepare the chicken and sauce ingredients.

Make this recipe your way

  • Substitute 2 pickled hot cherry peppers for the roasted hot pepper. Or, substitute 1 teaspoon red pepper flakes for the cherry peppers.
  • Substitute the sherry or wine for chicken broth.
  • Use 1 can of crushed tomatoes in place of 1 can of tomato sauce
  • Substitute 3 cups of pasta sauce for the tomato sauce

Other pasta recipes you may enjoy

Bachelor's Pasta is Grumpy's budget friendly fill you up when you're hungry and easy to make recipe.

Cheesy Orzo Pasta with Basil a delicious pasta side dish that goes great with any grilled protein.

Cheesy Penne Chicken Pasta a casserole that the whole family will love, creamy sauce baked with penne pasta and cheese.

Shrimp with Spinach and Pasta is a lower carb shrimp pasta dish.

Chicken Parmesan Casserole a kid friendly and super easy recipe to make for the entire family.

Spaghetti Pie is a long time favorite of ours. Layers of pasta, cheese, and meat sauce bake all in one dish.

Try this spicy pasta dish for Shrimp Fra Diavolo, packed with smoky spicy flavors.

If you made this recipe for Chicken Riggies, please give it a star rating

📖 Recipe

A serving of riggies on a gold rimmed plate.

Creamy Chicken Riggies

Shelby Law Ruttan
Creamy Chicken Riggies a Utica, NY specialty, paired with spicy peppers, heavy cream, and cream cheese. Made with dry sherry, it is reminiscent of a vodka cream sauce. An indulgent and comforting pasta recipe!
4.58 from 14 votes
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Main Course
Cuisine Italian
Servings 12
Calories 433 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Marinade Ingredients:

  • 1//2 cup dry sherry
  • 1 tablespoon olive oil
  • 3 large cloves minced garlic
  • 1 teaspoon dried oregano
  • 2 lbs boneless skinless chicken breasts cubed

Sauce Ingredients:

  • 1 medium red bell pepper roasted
  • 1 medium green bell pepper roasted
  • 1 cherry peppers roasted
  • 1 small onion chopped
  • 8 oz rigatoni cooked according to package
  • 2 15 oz cans tomato sauce
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup heavy cream
  • 4 oz cream cheese
  • ½ cup dry sherry
  • ½ cup water

Instructions
 

  • Mix together ½ cup sherry, garlic, and oregano. Place chopped chicken in Ziploc bag and pour marinade over top. Refrigerate at least 1 hour.
  • Place peppers on a large baking sheet lined with tinfoil. Spray peppers with cooking spray and place under broiler on high. Roast peppers until they begin to char. Turn peppers over and continue to roast until charred. Remove from oven and immediately place in a Ziploc bag. Let cool.
  • Heat large skillet over medium heat. Add 1 tablespoon olive oil to hot skillet. Remove chicken from marinade and add with onion to skillet and cook until no longer pink.
  • In a large stock pot, while chicken is cooking, cook your macaroni according to directions. Drain and place back in stockpot.
  • Remove peppers from Ziploc bag and remove skin and seeds. Slice peppers into bite sized strips.
  • Add peppers to chicken mixture along with tomato sauce, sherry, water, salt and pepper.
  • In a small saucepan over low heat, combine heavy cream and cream cheese and simmer and stir until cream cheese has melted into cream.
  • Add heavy cream mixture to chicken mixture and stir to combine well.
  • Pour chicken mixture over top of rigatoni and toss to coat. Serve.

Notes

Fat 18g, Carbs 48g, Fiber 5g, Protein 23g
Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.

Nutrition

Calories: 433kcal
Keyword chicken, comfort food, heavy cream, Pasta, Rachel Ray, regional recipe, riggies, sherry, spicy
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Honeycrisp Apple Sangria

by 11 Comments

The perfect beverage to welcome fall woud have a slight hint of cinnamon, cloves, apple, and orange, paired with a  wine and this Honeycrisp Sangria is a perfect fall beverage to sit in a cozy room with a good book!

I received product from Frieda's Specialty Produce.  Some of this product was used in the making of this recipe.  I was not required to blog about their product.  All opinions are soley my own.

This month the Virtual Supper Club is bringing you a Wine Country Feast! While Jerry has been in California wine country, I live in a state that also produces some great wines so I was very excited for our theme. My very favorite  local vineyard is at Coyote Moon Vineyard in Clayton NY.  There are plenty of vineyards in western and eastern as well!  There are several orchards in the NY Capitol region and I have visted a few and hope to visit more.  I have to say my favorite still is Coyote.  Twisted Sister, Casa Papa Red being my favorite reds and Naked Chardonnay being my favorite white!  The names say it all my friends, it is not only tasty but fun!  🙂
Honeycrisp Apple Sangria
Unfortunately, I did not have any Coyote wine here when I made this sangria.  I'm sure you can imagine that with it being my favorite, its the first wine to go out of my rack.  I really need to restock! What I did use was Beaujolis, which is what is normally recommended for a sangria and I found it to work perfectly fine for my Sangria!
I also went with an apple that is my very favorite apple and that we can pick right from the apple orchards here in New York State.  Just the other day my sons and I went to Bowman Orchards and picked a few apples.  We picked some Honeycrisp, Red Delicious and because Justin was curious about some other type of apples, he picked a few others.  Red Delicious is Grumpy's fav while Honeycrisp is the favorite of the rest of us in this household.
Justin helped me drink this delicious sangria.  That would be the boy in the front of the photo in the white t-shirt.  Chris and Grumpy are more "beer men".  This is a great entertaining drink to serve or just to sit by your fire with a glass and a good book.  (Although everyone in my house will tell you that doing just that will put me to sleep!  ha!).
Here is what everyone else is serving up for our wine country feast!

Sandi of Whistlestop Cafe Cooking:  Hot Garlic Shrimp and Asparagus.
Val of More than Burnt Toast:  Butternut Squash White Bean Soup.
Jerry of A Life, Lived:  Roasted Breast of Chicken with Pinot Noir Sauce.
Susan of The Spice Garden: Creamy Pumpkin and Sage Polenta.
Shelby (that's be me and this post!): Honey Crisp Apple Sangria.
Sarah of All Our Fingers in the Pie:  Stilton Stuffed Baked Pears.

Honeycrisp Sangria

adapted from Cooking Light

 

A Wine Country Feast with Honeycrisp Sangria
Author: Grumpy's Honeybunch
Prep time:
Total time:
Serves: 4 servings
Ingredients
  • 1 large Honeycrisp apple, sliced thinly
  • 1 large navel orange, quartered
  • ½ cup apple schnapps
  • ⅛ cup honey
  • 1 tablespoon Frieda's Mulling Spices
  • 2 Frieda's Cinnamon Sticks
  • 1 (750 milliliter) bottle fruity red wine
  • ¼ cup club soda, chilled
Instructions
  1. Combine apple, orange, apple schnapps, honey, mulling spices and cinnamon sticks in a large bowl. Stir well. Refrigerate 4 hours or until completely chilled.
  2. Strain wine mixture through a sieve and discard solids. Remove some of the apple slices from the strained mixture and set aside.
  3. Pour about ⅔ cup sangria in red wine glass (this is a glass with a wide mouth). Top each serving with 1 tablespoon club soda and apple slices.
  4. Note: Some people may prefer ice in their wine. This is not my preference. This wine is also thoroughly chilled, so in my opinion, ice is not needed for my taste.

Pumpkin Spice Caramel Corn

by 17 Comments

Pumpkin Spice Caramel Corn is a sweet, crunchy fall treat that combines buttery caramel with the cozy flavor of pumpkin spice. It's a snack that's just right for crisp evenings, movie nights, or gifting during the holidays.

Pumpkin Spice Caramel Corn in a black skull goblet with a spooky background.

This recipe has become a family favorite around here, especially when the air starts to cool and the leaves begin to turn. The addition of candy coated chocolates and roasted pumpkin seeds gives every handful the perfect mix of texture and flavor.

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Why You'll Love This Recipe

Warm flavor: the pumpkin spice caramel gives every kernel a hint of cozy fall sweetness.

Crunchy mix-ins: candy-coated chocolates and roasted pumpkin seeds make this caramel corn even more fun to snack on.

Perfect for gifting: It stores beautifully and makes a thoughtful homemade treat during the holidays.

Key Ingredients for Pumpkin Spice Caramel Corn

See the recipe card below for a full list of ingredients and instructions.

  • Popcorn: freshly popped corn provides a crisp, airy base for the caramel coating.
  • Brown sugar: adds rich sweetness and helps create that golden, toffee like finish.
  • Butter: makes the caramel sauce smooth, buttery, and indulgent.
  • LorAnn Pumpkin Flavor (affiliate link): the key to that signature pumpkin spice aroma and taste.
  • Candy coated chocolates: add a pop of color and extra sweetness. If making this for fall, look for the autumn M&M colors.
  • Roasted Pumpkin seeds: bring a nutty crunch that pairs perfectly with caramel.
A skeleton cup full of popcorn snack mix surrounded by fog.

Ingredient Substitutions

  • Pumpkin flavor: use ½ teaspoon of pumpkin pie spice if you don't have the LorAnn Pumpkin flavor.
  • Candy coated chocolates: try white chocolate chips or caramel bits for a different twist.
  • Pumpkin seeds: swap for roasted pecans or almonds for another layer of crunch.

Variations on Pumpkin Spice Caramel Corn

  • Spicy Pumpkin Caramel Corn: add a pinch of cayenne or red pepper flakes for a sweet and spicy kick.
  • Pumpkin Pretzel Mix: stir in mini pretzels before baking for a salty sweet combo.
  • Chocolate Drizzle Pumpkin Corn: once cooled, drizzle with melted dark or white chocolate for extra decadence.
Pumpkin Spice caramel corn in black and orange paper cups with a goblet of corn spilled over in the background.

Tips for the Best Caramel Corn

  • Use fresh popcorn. Stale popcorn won't hold up well to the warm caramel.
  • Stir frequently. Mixing every 10-15 minutes during baking keeps the caramel evenly coated.
  • Don't overboil. Boiling the caramel too long will make it hard instead of crunchy and light.

How to Store

Store cooled caramel corn in an airtight container at room temperature for up to 2 weeks.

Pumpkin Spice Caramel in orange and black paper cups arranged in white spider webbing.

Serving Suggestions for Pumpkin Spice Caramel Corn

Pumpkin Spice Caramel Corn makes a great snack to serve alongside other delicious fall snacks like Frankenstein Rice Krispie Treats, Spicy Caramel Corn, Halloween Candy Corn Fudge Recipe, and Halloween Snack Mix.

More Fall Recipes You'll Love

If you enjoy this fall-inspired snack, you might also like my Caramel Apple Doughnuts, Brown Butter M&M Blondies, Pumpkin Chocolate Chip Bars, and Pumpkin Spice Fudge.

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

📖 Recipe

Pumpkin Spice Caramel Corn Featured Image.

Pumpkin Spice Caramel Corn

Shelby Law Ruttan
Pumpkin Spice Caramel Corn is a sweet, buttery popcorn treat coated in pumpkin flavored caramel and tossed with candy-coated chocolates and roasted pumpkin seeds for the ultimate fall snack.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Snack
Cuisine American
Servings 24
Calories 242 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 250 degrees. Make your popcorn in the method you prefer. I prefer to air pop mine. Place in a large oven roaster and remove any unpopped kernels.
  • In a l2 quart saucepan over medium heat, melt the butter. Mix in the sugar until completely moistened. Bring to a slow boil and boil for approximately 2-3 minutes. If you boil too long, your sauce will harden too quickly on you. If using a candy thermometer the temperature should be about 250-300 degrees.
  • Remove from heat and add the Pumpkin Spice Flavor, salt, and baking soda. The syrup will bubble up with the baking soda, don't be alarmed!
  • Slowly pour the caramel sauce over the popcorn and stir to combine.
  • Continue stirring until the kernels are well coated.
  • Bake the caramel corn for 60 minutes, stirring every 10-15 minutes to prevent clumps.
  • Cool completely and store in an airtight container.

Nutrition

Calories: 242kcalCarbohydrates: 28gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 23mgSodium: 77mgPotassium: 62mgFiber: 1gSugar: 24gVitamin A: 276IUVitamin C: 0.2mgCalcium: 36mgIron: 1mgNet Carbohydrates: 27g
Keyword Pumpkin Spice Caramel Corn
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Sriracha Maple Delicata Squash

by 13 Comments

Roasted Sriracha Maple Delicata Squash is a simple side dish that balances sweet maple syrup with a kick of heat from sriracha. The tender squash develops a caramelized glaze that makes it both comforting and just a little bold.

Oven Roasted Delicata Squash slices on a large white serving plate.

I love using delicata squash because it's easy to prepare. No peeling requires, and it's flavor naturally pairs with both sweet and savory. This dish reminds me of how I like to roast acorn squash with butter and maple syrup, only here the sriracha adds a fun twist that wakes up the taste buds.

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Why You'll Love This Recipe

Sweet-heat balance: the maple syrup syrup mellows the spiciness of sriracha for the perfect flavor combo.

Easy prep: just slice, glaze, roast, and enjoy. No peeling required with delicata squash.

Seasonal favorite: a great way to highlight fall produce while adding a unique kick to your table.

Key Ingredients for Roasted Delicata Squash

  • Delicata squash: naturally sweet and creamy with edible skin, making prep quick.
  • Maple syrup: brings a rich, caramel sweetness that caramelizes beautifully.
  • Sriracha: adds just the right amount of heat without overpowering.
  • Butter: gives the glaze richness and helps it cling to the squash.

Variations on Sriracha Maple Squash

  • Extra spicy: add a pinch of crushed red pepper flakes to the glaze.
  • Nutty twist: sprinkle roasted squash with toasted pecans or walnuts before serving.
  • Herb finish: garnish with fresh thyme or rosemary for a savory touch.

Tips for Perfect Roasted Squash

  • Cut evenly: slice squash into uniform rings for even roasting.
  • Caramelize: let the first side get deep golden brown before flipping for maximum flavor.
  • Brush again: don't skip re-glazing midway. It cretes that glossy, sticky coating.

How to Store and Reheat

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through, which helps the glaze stay sticky and flavorful.

Serve With...

,This squash pairs wonderfully with main dishes like Air Fryer Turkey Tenderloin, Air Fryer Roast Beef, Instant Pot Pork Roast, or Air Fryer Rotisserie Chicken. For a vegetarian meal, try serving it alongside my Special K Loaf aka Cottage Cheese Loaf.

More Easy Squash Recipes

,If you enjoy this Sriracha Maple Delicata Squash, you might also like recipes like my Air Fried Butternut Squash, Butternut Squash Lasagna with Spinach and Caramelized Onions, and Bacon Wrapped Butternut Squash Bites.

Pin image for Sriracha Maple Delicata Squash recipe.

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

📖 Recipe

Sriracha Maple Delicata Squash

Shelby Law Ruttan
This Sriracha Maple Delicata Squash is roasted until tender with a sticky-sweet glaze that combines maple syrup and sriracha for a bold and flavorful side dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 193 kcal

Equipment

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Ingredients
  

  • 2 Delicata Squash washed, cut in half, and seeds scooped out
  • 3 tablespoons unsalted butter
  • 1 tablespoon Sriracha
  • 3 tablespoons Maple Syrup
  • salt & pepper to taste

Instructions
 

  • Preheat oven to 400 degrees.
  • Slice squash into slices and lay on a metal cookie sheet lined with non-stick foil.
  • Brush with Sriracha Maple Sauce on top side and bake for 15 minutes.
  • Flip squash onto opposite side and re-glaze with sauce. The bottoms of your first side should be caramel brown.
  • Bake another 10-15 minutes or until squash is tender (or toothsome!).
  • If there is any glaze left over, feel free to brush the baked squash with glaze prior to serving.

Notes

 
 
  1.  
 

Nutrition

Calories: 193kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 97mgPotassium: 834mgFiber: 3gSugar: 14gVitamin A: 3364IUVitamin C: 30mgCalcium: 83mgIron: 1mgNet Carbohydrates: 26g
Keyword Easy Squash side dish, Maple Roasted squash, Maple sriracha glaze, Roasted Delicata Squash, Spicy Roasted Squash, Sriracha Maple Delicata Squash
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Cheesy Hot Sausage Butternut Sage Tart

by 11 Comments

The other night I took one of our favorite recipes and amped it up with some Johnsonville Hot Italian Sausage and created this Cheesy Hot Sausage and Butternut Tart. It was De-Licious!

Cheesy Hot Sausage Butternut Sage Tart
So, when Grumpy likes something, he isn't very couth about how he states it.  It took him a while to get to dinner that night because he was gabbing with his dad on the phone,  People say women are bad?  Meet the Ruttan men, when, you get those two on the phone, they can drive a person nuts becasue god forbid one says "I'm about to eat dinner, let me call you back".  Dinner was ready and it sat for an hour while he gabbed on the phone.  I kept motioned to him to eat but I was ignored.  We never seem to eat together anymore.  I can't wait for him to get back to work because our sleep and eat patterns are SO different right now and it drives me batty.
In any case, when Grumpy finally took his first bite his words were.......
Cheesy Hot Sausage Butternut Sage Tart
"This is some good sh*t!".  Seriously Grumpy?  Your calling my food that I'm feeding you that? Well it was so good, he couldn't stop talking about it.  This made 1 tart, 4 generous servings and guess what?  There is absolutely none left over for me to take to lunch today.  I had 1 serving. Grumpy had the rest.  He told me after we went to bed and I was half asleep, that the sausage made that dish even better.  I totally agree.  The sweetness of the squash combined with the heat from the hot Italian sausage was a perfect flavor combination and a perfect fall comforting dish!
Cheesy Hot Sausage Butternut Sage Tart
Author: Grumpy's Honeybunch
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
Ingredients
  • 1 refrigerated pie crust round (I use Pillsbury)
  • 3 cups butternut squash, peeled and cubed
  • 8 sage leaves, ribboned then diced
  • 1 tablespoon olive oil, divided
  • 1 small onion, sliced
  • 1 teaspoon brown sugar
  • 1 cup cubed montery jack cheese
  • 1-lb package hot Italian Sausage (I use Johnsonville)
  • Instructions
  • Place squash, sage, and ½ tablespoon of olive oil in 9x13 casserole dish. Sprinkle with salt and pepper and bake in 350 degree oven for 20 minutes. Remove from oven, sprinkle with brown sugar and return to bake another 5 -10 minutes, or until squash is fork tender.
  • While squash is cooking, saute sausage until browned, breaking up into small pieces while cooking. Drain grease from sausage and set aside.
  • Cook onions in ½ tablespoon olive oil over low heat until they become translucent and begin to brown. You can do this at the same time you are cooking the sausage.
  • Remove butternut squash from oven, combine the sausage and onion with the squash. Set aside to cool about 10 minutes. Toss montery jack cheese into squash mixture.
  • Roll out pie dough onto a pastry sheet. Roll the dough with pie roller to make the dough round a little bigger, approximately 10 inches round. Place butternut squash mixture in center of dough, leaving about 1-½ inches of dough around edge. Lightly tap some water around edge of dough and pull dough over top of the round in sections (I think I did this 5 times) patting to help dough stick together.
  • Spray exposed dough with butter spray. Place in 350 degree oven and bake for 35-40 minutes or until crust has browned nicely.
  • Yield: 4-6 servings
  • Prep Time: 00 hrs. 20 mins.
  • Cook time: 00 hrs. 40 mins.
  • Total time: 60 mins.
  • Tags: butternut squash, hot Italian Sausage, pork, onion, sage, comfort food, pie, tart, savory tart
Instructions

Mushroom Sausage Pizza (Easy Springform Pan Recipe)

by 15 Comments

This Mushroom Sausage Pizza is a hearty, family-style meal with a thick, chewy crust and generous layers of savory toppings. It's baked in a springform pan, making it easy to slice into wedges that are perfect for both dinner and casual entertaining.

A thick, deep dish Mushroom Sausage Pizza with a golden brown crust, melted mozzarella cheese, and savory toppings, sliced and served on a wooden curring board.

This is the pizza I make when everyone's hungry and I want dinner on the table without juggling a bunch of side dishes. It reminds me of the deep, filling pizzas we'd make on slow weekends, when nobody minded waiting a little longer for dinner.

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Why You'll Love Mushroom Sausage Pizza

Family friendly: this pizza is filling, sliceable, and easy to serve straight from the pan, which makes weeknight dinners a whole lot easier.

Hearty texture: the yeast dough bakes up thick and sturdy, holding plenty of sausage, mushrooms, and cheese without falling apart.

Crowd ready: cut into wedges, this mushroom sausage pizza is easy to share for game day or casual get togethers.

Key Ingredients for Sausage Mushroom Pizza

See the recipe card below for a complete list of ingredients and instructions.

  • Dry yeast: helps create a soft, chewy pizza crust with a good rise.
  • Brown sugar: feeds the yeast and supports proper fermentation.
  • Olive oil: adds flavor and keeps the dough tender.
  • Flour: forms the base of the crust; amounts can vary slightly depending on humidity.
  • Cornmeal: adds subtle texture to the crust and helps prevent sticking.
  • Italian sausage: brings bold flavor without needing extra seasoning.
  • Onion and mushrooms: create a savory, hearty topping layer.
  • Marinara sauce: adds classic pizza flavor without overpowering the toppings.
  • Mozzarella and Parmesan cheese: melt smoothly and add depth to the finished pizza.

Ingredient Substitutions

  • Use mild Italian sausage if you prefer less heat.
  • Swap baby portabellas for cremini mushrooms for a deeper flavor.
  • Replace part-skim mozzarella with whole milk mozzarella for a richer finish.

Variations on Mushroom Sausage Pizza

  • Add sliced black olives or roasted red peppers for extra color and flavor.
  • Use a mix of provolone and mozzarella for a slightly sharper cheese layer.
  • Turn this into a white pizza by skipping marinara and brushing the dough lightly with olive oil and garlic.
A generous slice of thick-crust Sausage Mushroom Onion Pizza with melted mozzarella cheese and savory toppings, served on a red plate with a fork.

Tips for the Best Sausage Mushroom Pizza

  • Patience with the dough: if your kitchen is a bit chilly, don't be afraid to let that dough rise a little longer - sometimes it just needs that extra time to get nice and fluffy.
  • The "tacky" test: when you're kneading, look for a dough that's soft and just a tiny bit tacky to the touch, rather than dry and stiff. That's the secret to a chewy crust.
  • Avoiding a soggy bottom crust: make sure you really brown the sausage well and drain off the extra fat before adding the mushrooms and onions so your crust stays perfectly sturdy.
  • Pan prep: don't be shy with the cooking spray on your springform pan, it makes releasing the pizza onto your cutting board so much easier.
  • Let it rest: it's tempting to dive right in, but letting the pizza sit for about 10 minutes after it comes out of the oven helps the cheese set so you get those perfect, clean wedges.

How to Store and Reheat

Store leftover mushroom sausage pizza in an airtight container in the refrigerator for up to 3 days.

Reheat slices in a 350 degree oven until warmed through, or use a skillet over low heat to help crisp the crust.

Serving Suggestions for Family Dinner Pizza

Serve this mushroom sausage pizza with a crisp green salad or a simple vegetable side for a balanced family dinner. For game day, these go great with Crispy Baked Sweet Hot Chicken Wings or Air Fryer Chicken Wings. For those who prefer a boneless chicken, these Air Fryer Chicken Nuggets or Boneless Chicken Wings (Air Fryer, Low Carb) are a great choice.

More Pizza Recipes You'll Love

If you enjoy hearty, pizza meals, you may like my Meat Lovers Skillet Pizza - Pizza Hut Copycat, Garlic Chicken Pizza, BBQ Chicken Flatbread Pizza, or Cheese and Pepper French Bread Pizza.

If you give this 4-bean salad a try, I'd love to hear how it turned out! Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know if you kept the heat mild or went all in with the jalapenos. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your beautiful salad bowls!

📖 Recipe

A thick, deep dish Mushroom Sausage Pizza with a golden brown crust, melted mozzarella cheese, and savory toppings, sliced and served on a wooden curring board.

Mushroom Sausage Pizza

Shelby Law Ruttan
This Mushroom Sausage Pizza is my absolute go-to for a hearty, deep-dish style meal. By baking it in a springform pan, you get a thick, chewy crust thats sturdy enough to hold all those layers of Italian sausage, fresh mushrooms, and onions. It's a cozy, family friendly dinner that feels like a special treat but is actually so simple to put together.
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Course Main Dish
Cuisine Italian-American
Servings 6
Calories 612 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1¼ teaspoons dry yeast
  • ½ teaspoon brown sugar
  • ¾ cups warm water
  • 3 tablespoons olive oil
  • 2 cups all-purpose flour divided
  • ¼ cup cornmeal
  • ½ teaspoon salt
  • Cooking Spray
  • 1 pound hot Italian sausage links casing removed
  • 1 large garlic clove minced
  • 1½ cups thinly vertically sliced onion
  • 8 ounces package sliced mushrooms
  • ¾ cup marinara sauce
  • ¼ cup Parmesan Cheese grated
  • 1¼ cup part-skim mozzarella cheese shredded

Instructions
 

  • In kitchen aid mixer bowl, dissolve yeast and sugar in ¾ cup warm water. Add 3 tablespoons oil. Gradually add about 1-¾ cups flour, cornmeal, and salt into yeast mixture and mix at medium low speed with dough hook until smooth. Scrape sides of pan down as needed.
  • Knead about 5 minutes with dough hook, gradually adding remaining flour. Turn dough out onto floured board and knead until dough is no longer sticky. You may need to use more flour than the recipe called for. I used about ½ cup more flour. Place dough in bowl coated lightly with olive oil and cover. Let rise until doubled.
  • While dough is rising, prepare filling. Break up sausage links in hot skillet and cook until browned. Remove sausage from pan and drain all but 1 tablespoon of fat. Add garlic, onions, and mushrooms and sautee until onions are translucent and mushrooms have released their moisture. Return sausage to pan, turn off heat, and add ½ cup of marinara sauce.
  • Spray a springform pan with cooking spray on bottom and sides of pan. Turn dough out onto a floured board and press into a 13 inch circle. Carefully lift dough and place in spring form pan pressing dough onto bottom and up sides of the pan. Sprinkle Parmesan evenly over dough.
  • Top with mushroom mixture. Spread marinara mixture over mushroom mixture. Sprinkle with mozzarella. Bake at 425° for 28 minutes or until crust and cheese are browned. Let stand 10 minutes. Release sides of spring form pan and slide pizza onto cutting board.

Nutrition

Calories: 612kcalCarbohydrates: 45gProtein: 25gFat: 37gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gCholesterol: 75mgSodium: 1109mgPotassium: 559mgFiber: 3gSugar: 4gVitamin A: 278IUVitamin C: 8mgCalcium: 269mgIron: 4mgNet Carbohydrates: 42g
Keyword deep dish pizza recipe, family dinner pizza, game day pizza recipe, homemade pizza with sausage, Mushroom Sausage Pizza, sausage mushroom pizza, springform pan pizza
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Black Bean Chili with Ground Beef and Chipotle

by 18 Comments

Black Bean Chili made with Ground Beef and Chipotle is a spicy-sweet and smoky chili recipe that will warm you up on those chilly days! This easy to make recipe is ready in just 35 minutes, full of comfort, and easy to adapt to your own taste.

Black Bean Chili in an orange bowl topped with jalapeno and corn chips

This chili recipe is perfect for those nights when you want dinner fast and don't want to have to do too much work to get it there. Black Bean Chili is perfect in a bowl with Maple Cornbread Muffins on the side. It is also a great recipe to make and keep warm in a crock for game day parties, or serve it over top of hotdogs for a Chili Dog!

A warming comfort food chili recipe

I was never a huge fan of chili until my later years and now I love it so much I will order it when eating out! My favorite kind of chili will have the best of ingredients. Beef, black beans, peppers, onions, and garlic to name a few. The spicy chipotle and brown sugar combo is a perfect blend of sweet heat.

I love to make this recipe when its cold outside and want to stay warm! It is a great meal to warm up to after spending time outside in the chilly air. It brings me back to when I was a child and makes me wonder why on earth I didn't seem to love chili back then.

Black Bean Chili in an orange bowl with a green napkin next to it

Ingredients for Black Bean Chili

The ingredients needed for this recipe are simple and fresh. A couple of shelf-stable pantry items, and plenty of fresh ingredients.

Ground Beef: I like to buy Certified Angus Beef for the best flavor possible.

Onions, Jalapeno and Red Pepper: buy the freshest and best-looking vegetables you can find.

Fresh Garlic Cloves: substitute with jarred minced garlic if you don't have fresh.

Dried Spices: Chili powder, cumin, and chipotle chili powder. You can substitute a couple of chipotle chilis with adobo sauce for the chili powder.

Diced Tomatoes: Substitute a quart jar of home-canned tomatoes if you have those on hand. 1-quart jar is equal to 2 (14.5 ounce) cans of diced tomatoes.

Black Beans: Be sure to rinse the black beans before adding to the chili.

chili ingredients on a white countertop

Make this Black Bean Chili your way!

Slow Cooker: if you want to make this in a slow cooker, you probably could. But, you don't need to. It is literally ready in under 30 minutes and super delicious! You can make it ahead of time and store it in the fridge up to a week, or freeze it up to 3 months.

Change the protein: This recipe works great with ground turkey, chicken, or venison.

Ante up the tomatoes: Use crushed tomatoes, fire-roasted diced tomatoes, or tomatoes with green chilies

Top it the way you want it: shredded cheese, sour cream, avocado, chopped onion, jalapeno slices, and/or chopped cilantro make great toppings!

Make it keto-friendly: 4 Net Carbs and 417 calories per serving when you remove the beans and increase the ground beef to 2 lbs. Either remove the brown sugar or substitute a keto-friendly brown sugar sweetener.

A stock pot with ground beef, seasoning, and vegetables cooking together

Chili Toppings: optional but delicious ideas!

The possibilities are endless. You can top this Black Bean Chili with just about anything you wish! Our favorites are cilantro, cheese, sour cream, and jalapenos. I love the homemade salsa topping where Grumpy loves both the salsa and hot sauce!

Setting up a chili bar for game day or any kind of party gathering is great fun also! Set these suggestions below out and let your friends and family have at them! If you have some other suggestions, please leave a comment for me so I can add it to my list of toppings to try.

  • chopped fresh cilantro
  • sour cream or greek yogurt
  • fresh lime juice
  • crushed nacho tortilla chips or cool ranch tortilla chips
  • guacamole
  • fresh jalapeno slices
  • Hot sauce
  • shredded cheese
  • avocado
  • black olives
  • chopped tomato
  • homemade salsa
pinnable image

What to serve with this Black Bean Chili Recipe

Whenever my mom made chili, she always made cornbread to go with it. I remember putting a piece of cornbread in the bowl and scooping chili out over the top of it. However, Grumpy always ate his chili on top of rice! We also love to serve the scoopable corn chips with this when I don't have time to make rice or cornbread.

Cauliflower Rice or Regular rice: Fancy either one of these up by tossing it with a little cilantro while it is hot to add another layer of flavor.

Cornbread: This recipe for Skillet Jalapeno Cornbread makes a beautiful side dish and its super tasty!

Homemade Bread: Sometimes I just like a slice of bread with butter to go with my chili. This Homemade Soft White Bread recipe is the best!

Corn Chips: Buy some scoopable chips. Or, make your own by frying some tortillas in the pan then dust with a little salt and chile powder. Or, spray with cooking spray and bake them in a 350 degree oven until they are lightly browned and crispy.

Mexican Black Bean Chili in an orange bowl

This is one of the best chili recipes I have ever made. It was so good I literally ate it for breakfast! There is just enough heat to make your mouth happy and a perfect blend of spices.

*If you made this recipe, please give it a star rating*

📖 Recipe

Mexican Black Bean Chili in an orange bowl topped with jalapeno slices and corn chips.

Black Bean Chili

Shelby Law Ruttan
Easy to make, this Black Bean Chili recipe is full of beefy goodness and smoky sweet heat! A great comfort food meal to warm you up.
4.75 from 4 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Mexican
Servings 8
Calories 320 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In a large pot over medium-high heat, add onion, red pepper, jalapeno pepper, and garlic in olive oil until onions become translucent, about 3 minutes.
  • Add ground beef and cook until browned, stirring occasionally.
  • Add cumin, chipotle chili powder, chili powder, brown sugar, and salt to browned beef mixture and stir to combine.
  • Add black beans and tomatoes. Reduce heat and simmer 30 minutes.
  • Serve with the desired toppings

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 36gProtein: 29gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 53mgSodium: 320mgPotassium: 1003mgFiber: 12gSugar: 6gVitamin A: 1407IUVitamin C: 31mgCalcium: 94mgIron: 6mgNet Carbohydrates: 24g
Keyword Black Bean Chili, Easy Black Bean Chili
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Swiss Tomato Sausage Strata

by 15 Comments

This month the Virtual Supper Club is bringing you brunch! My contribution is this delicious
Swiss Tomato Saysage Strata!
Swiss Tomato Sausage Strata
I don't know about you, but weekends always mean brunch to me.  My weekdays are so hectic that I am lucky to get out the door with protien shake in hand or even a packed lunch at times.  I don't remember it being so hectic when the kids were home, maybe it was, or maybe I was younger and had more energy back then!
Swiss Tomato Sausage Strata
The original recipe for this strata is for Bacon Cheddar and Tomato, however, I had no bacon (shocker!) but I had turkey sausage.  When I think cheese and tomato, the natural combination to me is swiss, not cheddar.  Hence, Turkey Sausage, Swiss Chees, and Tomato Strata was born.  This was delicious and since Grumpy and I don't eat a whole casserole by ourselves, I halved the recipe.  Still, at that I took leftovers to work and shared with co-workers.  Loved this recipe and I hope you will too!
Be sure to check out the rest of our menu by visiting the member's posts!

I brought this Turkey Sausage, Swiss Cheese and Tomato Strata.

Jerry of A Life, Lived - Savoury Sausage Breakfast Rolls.
Sandi of Whistlestop Cafe Cooking - Cucumber Gazpacho with Shrimp Relish.
Val of More than Burnt Toast - Mini Bacon and Potato Frittatas.
Susan of The Spice Garden - Monkey Bread.
Sarah of All Our Fingers in the Pie - DutchBaby Pancakes,
Swiss Tomato Sausage Strata
Author: Grumpy's Honeybunch
Prep time:
Cook time:
Total time:
Serves: 6 servings
Ingredients
  • 6 turkey sausage patties, chopped and cooked
  • ½ cup chopped onion
  • 1 garlic clove, minced
  • 4 cups cubed Italian bread
  • Cooking Spray
  • 1 cup Swiss cheese, shredded
  • 1-2 large tomatoes, sliced
  • 1 cup almond milk
  • ⅛ cup thinly sliced basil
  • ⅛ teaspoon salt
  • ⅛ teaspoon dried thyme
  • ⅛ teaspoon black pepper
  • 1 large egg
  • 2 large egg whites
Instructions
  1. Cook turkey sausage in non-stick skillet coated with cooking spray over medium heat for 3 minutes. Add onion and garlic and saute for 1 minute. Remove from heat.
  2. Arrange 2 cups of bread cubes in bottom of small baking dish coated with cooking spray. Top with ⅔ cup cheese, half of sausage and onion mixture, and tomato slices. Combine milk and remaining ingredients and stir well with a whisk. Pour half of milk mixture over tomatoes. Top with 4 cups bread cubes, ⅔ cup cheese, remaining sausage and onion mixture, tomato slices, and remaining half of milk mixture.
  3. Cover and chill at least 1 hour. You can also prepare this the night before and chill overnight.
  4. Bake at 325 degrees for 55 minutes. Sprinkle with ⅔ cup cheese; bake an additional 5 minutes or until cheese melts. Let stand 5 minutes before serving.

Vietnamese Caramel Chicken

by 10 Comments

Vietnamese Caramel Chicken is a fast, flavorful skillet recipe that's full of sweet, savory, and slightly spicy flavor. It comes together in under 45 minutes and is perfect for a quick dinner that feels just a little special.

A white plate with Vietnamese caramel chicken, featuring glazed bite sized chicken pieces in a rich brown sauce, served alongside steamed baby bok choy on a checkered cloth napkin background

I first spotted a version of this dish in Cooking Light, but the instructions were missing a few key steps, especially when it came to thickening the sauce. With a few small tweaks and some pantry basics, I turned it into something that reminded me of the bold flavors in my Cashew Shrimp recipe.

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Why You'll Love Vietnamese Caramel Chicken

Quick and easy: Ready in 45 minutes with minimal prep.

Big flavor: Balanced sweet, salty, and citrusy notes with a touch of heat.

Takeout-style at home: Skip the delivery and make it fresher right in your own kitchen.

Key Ingredients

Boneless skinless chicken breast: A lean protein that cooks quickly and soaks up the sauce.

Fresh ginger and garlic: Classic aromatics that bring warmth and depth.

Shallot: Adds a mellow sweetness that compliments the caramel flavors.

Fish sauce: A salty, umami-packed staple in Vietnamese cooking.

Brown Sugar: adds that caramelized sweetness to the recipe.

Lime juice: Cuts through the sweetness and brings brightness.

Cornstarch: Used to thicken the sauce into a glossy coating.

Ingredient Substitutions

  • Use chicken thighs for more tenderness and richness.
  • Swap soy sauce for fish sauce if needed (though the flavor will be milder).
  • Use honey, maple syrup, or coconut sugar instead of brown sugar if you prefer natural sweeteners.

Variations

  • Stir in sliced bell peppers or snow peas for added color and crunch.
  • Make it spicier by adding sambal oelek or fresh Thai chilies.
  • Try it with shrimp or tofu for a different protein twist.

Top Tips

  • Cut the chicken into uniform bite-sized pieces for even cooking.
  • Don't walk away. Stir the sauce constantly when adding cornstarch to prevent clumps.
  • Simmer until the sauce reduces and clings to the chicken. This is what gives it that "caramel" texture.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or water if needed to loosen the sauce.

Serve with...

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

📖 Recipe

A white plate with Vietnamese caramel chicken, featuring glazed bite sized chicken pieces in a rich brown sauce, served alongside steamed baby bok choy on a checkered cloth napkin background

Vietnamese Caramel Chicken

Shelby Law Ruttan
This Vietnamese Caramel Chicken is cooked in a sweet and savory sauce with bold flavor from ginger, garlic, fish sauce, and lime. It's a delicious takeout-inspired dinner that's easy to make at home and sure to impress.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Asian
Servings 4
Calories 245 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In large skillet over medium high heat, warm oil until hot.
  • Add chicken and cook 2 minutes, turning chicken to cook on all sides.
  • Add ginger, garlic, and shallots to chicken and continue to cook another minute, stirring frequently.
  • In a 1 cup measuring cup, combine ¼ cup of chicken broth, fish sauce, brown sugar, lime juice, salt, and peppers.
  • Add liquid to pan and cook one minute. Reduce heat to medium low and cook until sauce reduces and starts to thicken.
  • Stir together remaining ¼ cup chicken broth and cornstarch. Add to skillet and cook, stirring constantly, until sauce thickens.

Nutrition

Calories: 245kcalCarbohydrates: 3gProtein: 37gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 109mgSodium: 700mgPotassium: 681mgFiber: 0.3gSugar: 1gVitamin A: 92IUVitamin C: 4mgCalcium: 18mgIron: 1mgNet Carbohydrates: 3g
Keyword Caramel Chicken, Vietnamese Caramel Chicken
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Kickin' Peach Milkshake

by 8 Comments

 This Kickin' Peach Milkshake is full of frosty, peachy flavor! A great drink for the summer when you want to sit out on the deck and enjoy the weather with a cold frosty drink! I have teamed up with 25 amazing bloggers to bring you ice cream treats all this week for Ice Cream week 2014. It's going to be an epic week full of frozen treats!

Kickin Peach Milkshake

This Kickin' Peach Shake is my contribution to this week. Peach is one of my most favorite flavors and I love how it comes through in this shake.  While blueberry is my favorite fruit, when it comes to shakes, peach and cherry are at the top of my list!

I decided to make this shake an adult drink by adding some Peachtree Schnapps.  Have you ever smelled that stuff?  Peachy heaven!  I used some local donut peaches to make this shake and was it ever delicious.  Just four simple ingredients and you have yourself a summer cool down with amazing peach flavor.

Kickin Peach Milkshake
 
 
You can make this kid friendly by not adding the booze, but I definitely suggest you add a little bit of peach extract or maybe almond extract to the mix if you leave out the booze.  While peaches have great flavor, when you blend them in with the ice cream, you need to give it a little more "something something" if your know what I mean!
 
 
Be sure to  see what all the other creative minds came up with for today's #IceCreamWeek Post below!
 
S'mores Ice Cream Sandwiches by Cravings of a Lunatic
Kickin' Peach Milkshake by The Life and Loves of Grumpy's Honeybunch
Salted Caramel Ice Cream by Noshing with the Nolands
Vanilla Caramel Swirl Ice Cream by That Skinny Chick Can Bake
 

 

📖 Recipe

Kickin Peach Milkshake

Kickin' Peach Milkshake

Shelby Law Ruttan
An adult peach milkshake perfect for cooling down in the summer. Sugar free ice cream is combined with peach schnapps and ripe peaches to make a tasty thick frozen drink.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 5 minutes
Total Time 5 minutes
Course Beverages
Cuisine American
Servings 2
Calories 325 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 ½ cups sugar-free vanilla ice cream
  • 3 ounces peach schnapps
  • 2 ripe peaches skinned and sliced
  • 1 cup almond milk

Instructions
 

  • Place ice cream, schnapps, peaches, and almond milk in a blender. Blend until smooth. Serve with whipped cream topping and cherry (if desired)

Nutrition

Serving: 1gCalories: 325kcalCarbohydrates: 53gProtein: 6gFat: 6gCholesterol: 16mgSodium: 180mgFiber: 6gSugar: 25g
Keyword Peach Milkshake with Peach Schnapps, Peach Schnapps Milkshake
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Salted Caramel Peanut Butter Ice Cream Bars

by 20 Comments

Welcome to Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of  The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to bring you ice cream treats all week long. I hope you have as much fun as we did. Break out those stretchy pants and celebrate Ice Cream Week with us. Be sure to go to the end of the post to see the other Ice Cream Week Participants as well as an amazing giveaway!
Salted Caramel Peanut Butter Buster Bars #caramel #peanutbutter #IceCreamWeek
One of my favorite treats as a child when we would go out for ice cream would be the Peanut Butter Buster Bar from Dairy Queen.  Now, as an adult, I don't really indulge in ice cream all to often because my system doesn't tolerate it well.  However, I love ice cream and I decided I would participate in #IceCreamWeek along with several blogging friends this year, and my first creation was an adaptation of the Buster Bar with the Salted Caramel Peanut Butter Twist!
Salted Caramel Peanut Butter Buster Bars #caramel #peanutbutter #IceCreamWeek
The DQ Buster Bar is layers of ice cream, spanish peanuts, and fudge.  The Salted Caramel Peanut Butter Buster Bar is layers of salted caramel flavored peanuts, a peanut butter caramel sauce, and ice cream, dipped in butterscotch!
Salted Caramel Peanut Butter Buster Bars #caramel #peanutbutter #IceCreamWeekI had a little bit of difficulty coating the bars with the butterscotch as you can see from the quite rustic and messy look of these bars!  I tried to find a butterscotch flavored Magic Shell but was unable to find anything but rootbeer and chocolate flavors.  So I went with butterscotch chips that I melted down some with shortening to make the dip smoother.  For the peanut butter caramel I mixed together equal parts of crunchy peanut butter and caramel sauce.  To offset all the sugar in the caramel fudge and butterscotch chips, I went with a sugar free ice cream.  

I made these bars when Chris was here for a short visit and he happily devoured one.  Grumpy thought they were too sweet.  I thought they were just right, however I ate mine by cutting off pieces at different times when I thought I wanted a taste rather than eating it all at once.  I would definitely make these again and I would do my best to find some magic shell to dip these in!

Read on after the recipe for the links to other Ice Cream Week participants as well as the giveaway info!

Salted Caramel Peanut Butter Buster Bars

Published 08/18/2014
Salteld Caramel Peanut Butter Buster Bars

Ingredients

  • 3 cups vanilla ice cream (I used sugar free)
  • 1 cup salted caramel flavored peanuts
  • ½ cup chunky peanut butter
  • ½ cup jarred caramel sauce
  • 3 tablespoons solid shortening
  • ½ bag Butterscotch chips
  • 4 small coffee cup sized paper cups
  • 4 popsicle sticks

Instructions

  1. Soften ice cream slightly by letting the box sit on your counter for about 10 minutes.
  2. In bottom of cup, place a layer of peanuts.
  3. Next layer with ¼ cup of ice cream. Place ¼ cup of peanut butter carmel fudge on top of ice cream.
  4. Layer ½ of ice cream on top of fudge. Place popsicle stick in cup until almost to bottom. Cover with plactic wrap and freeze overnight.
  5. When ready to coat buster bars, melt butterscotch chips and shortening over double boiler stirring until smooth. Remove from heat and carefully spoon butterscotch over buster bars. Immediately place in freezer.
  6. Note: If you can find a butterscotch magic shell, I highly recommend using this as it will not cause melting of the ice cream and you won't have a mess!

Yield: 4 bars
Prep Time: 00 hrs. 20 mins.

Cook time: 08 hrs. 00 mins.
Total time: 8 hrs. 20 mins.
Tags: peanut butter, caramel, butterscotch, peanuts, salted caramel, ice cream, novelties, #IceCreamWeek

Participants for Ice Cream Week:

Make sure you swing by for a scoop from each of today's Ice Cream Week Participants:
Pink Lemonade Ice Cream Pie by Cravings of a Lunatic
Chocolate Peanut Butter Caramel Ice Cream Pie by The Girl in the Little Red Kitchen
Surprise Ice Cream Treat by Scoop Adventures
Raspberry Lemonade Ice Cream Pie by The Redhead Baker
Coffee Ice Cream by Cookistry
Salted Caramel Ice Cream by Life Tastes Good
Salted Caramel Peanut Butter Buster Bars by The Life and Loves of Grumpy's Honeybunch
Cherry Cheesecake Ice Cream by Hezzi-d's Books and Cooks
"Fried" Ice Cream Pie by Renee's Kitchen Adventures
S'mores Ice Cream Pie by Love and Confections
Gluten Free Sandwich Cookie Ice Cream Pie by Gluten Free Crumbley
Fudge Topped Chocolate Ice Cream Pie by That Skinny Chick Can Bake
Salted Caramel Ice Cream Pie by The Spiffy Cookie
Caramel Coffee Milkshake by Wishes and Dishes
Majarete (Dominican Corn Pudding) Ice Cream by Mind Over Batter
Dirty Girl Scout Ice Cream by Quarter Life (Crisis) Cuisine


Other Blogs participating later this week:
My Catholic Kitchen
Special Guest for the Week is Lindsay Clendaniel of the blog, Scoop Adventures. We're very excited to have her join us. Lindsay is the author of Scoop Adventures which is chock full of ice cream goodness.
Ice Cream Week Giveaway #caramel #peanutbutter #IceCreamWeek
Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing and Quarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!
Ice Cream Week Giveaway #caramel #peanutbutter #IceCreamWeek
Here's what is up for grabs, One Winner Takes All:
1 Cuisinart Ice Cream Machine in White
One Cake Boss Mechanical Ice Cream Scoop with Red Silicone grips
One Cake Boss 4Pc Ice Cream Bowl Set, Icing Pattern
One Anolon Advanced Bronze 2 Qt Covered Straining Saucepan with Pour Spout
One Microplane Herb and Salad Chopper
One Microplane Premium Classic Grater in White
One WUSTHOF CLASSIC 9-inch Double Serrated Bread Knife
One Copy of the Cookbook Making Artisan Gelato by Torrance Kopfer
One Copy of the Cookbook Everything Goes with Ice Cream by Koralee Teichroeb
One Copy of the Cookbook Vegan Scoop by Wheeler del Torro
One Copy of the Cookbook The Great Vegan Bean Book by Kathy Hester
One Copy of the Cookbook Eat More Dessert by Jenny Kellar
One Copy of  the Cookbook The Perfect Scoop by David Lebovitz
One Copy of the Cookbook Scoop Adventures by Lindsay Clendaniel

a Rafflecopter giveaway

Slow Cooker Beef Sliders

by 21 Comments

Slow Cooker Beef Sliders are so easy to put together with ground beef and frozen veggies! This is a delicious, easy slow cooker recipe ready for you when you get home on those busy school nights!

Slow Cooker Beef and Veggie Sliders on a blue plate.

❤️ Why you'll love it

✔️ This slow cooker recipe is great for weeknight dinners, or serve it up on a table of game day treats!

✔️ The whole family will love these handheld sandwiches, and the cook will love the convenience.

✔️ They are made with simple ingredients and packed with protein and flavor.

🥘 Ingredients

Lean ground beef

Frozen mixed veggies, the most common type I buy is the pea and carrot mix.

Jalapeno pepper (optional)

Tomato Paste, this will aid in thickening the sauce in the beef mixture.

Worcestershire sauce and balsamic vinegar add acid and flavor.

Brown sugar, adds a touch of sweetness (not required, but it makes it so good!)

Slider rolls

🔪 Instructions

  1. In a large nonstick skillet over medium high heat, cook ground beef until browned, breaking up meat into pieces as it cooks. Drain any excess fat.
  2. Transfer the ground beef to the slow cooker.
  3. In a small bowl, whisk together the tomato paste, water, jalapeno (if using), worcestershire sauce, balsamic vinegar, brown sugar, salt and pepper.
  4. Add the mixed veggies to the ground beef and pour the sauce mixture over top. Stir to combine.
  5. Cover and cook on low 4 hours. Serve on buns.

🥄 Equipment

Large skillet

Meat masher

Slow cooker

Mixing spoon

Ground beef and onions cooking in a skillet.
Variation: add an onion when cooking the ground beef for extra flavor.

🥫Storage

Store any leftover meat mixture in the fridge up to 4 days.

📖 Variations

  • Use your own combination of favorite mixed veggies.
  • Substitute hoisin sauce or ketchup for the tomato paste.
  • Eliminate the mixed veggies and use diced red and green bell pepper.
  • Add an onion and 2 garlic cloves when cooking the hamburger mixture.

💭 Tips

  • Use a slow cooker that switches to a warm setting after the time has passed for cooking. That way, if you are gone from the house longer than 4 hours, it will still be warm when you arrive home!
Beef and Veggie Sliders

📚 Related Recipes

Try these BBQ Veggie Pulled Pork Potato Skins on your next meatless Monday!

Everyone loves this Patty Melt sandwich.

These Pumpkin Biscotti make a great happy ending to any meal.

It doesn't have to be Christmas to make these Sugar Cookie Cutouts.

🍽 Serve with...

Serve these beef sandwiches with a side of french fries or potato chips.

🏫 The last word

I love slow cooker recipes and how easy they make your weeknights. While my kids are all grown and gone now, I still lead a real busy life and easy is always welcome in our home.   These Beef and Veggie Sliders are very easy and very tasty.

We loved them on the mini burger buns. Stacked high with some bread and butter pickles and I was set!  I think the slider concept would go over well with the little ones also. Mini fun food!

Don't forget to check out my Amazon storefront for some of my favorite products!

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

📖 Recipe

Beef and Veggie Sliders

Slow Cooker Beef and Veggie Sliders

Shelby Law Ruttan
Delicious little sandwiches that is perfect to serve as appetizers at a party or as a meal at home on those busy weeknights!
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Beef Recipes
Cuisine American
Servings 8 servings
Calories 277 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In a large nonstick skillet cook ground beef until browned, breaking up meat into pieces as it cooks. Drain any excess fat.
  • In a 1-½ quart slow cooker, combine remaining ingredients. Cover and cook on low 4 hours. Serve on buns.

Nutrition

Serving: 1sliderCalories: 277kcalCarbohydrates: 22gProtein: 24gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 5gCholesterol: 60mgSodium: 516mgFiber: 3gSugar: 6g
Keyword beef, Beef Appetizer Recipe, Beef Sliders, Crock Pot Recipe, Ground Beef, Slow Cooker Recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Orzo Chicken Salad with Avocado Lime Dressing

by 5 Comments

I received free product from Frieda's Specialty Produce that was used in the creation of this recipe.  
All opinions in this post are mine.
Orzo Chicken Salad
I have to admit, the more you go low carb, the easier it gets.  I allow myself to have carbs for one meal a day.  By carbs, I mean stuff like bread or pasta.   This Orzo Chicken Salad with Avocado Lime Dressing really was worth the one meal wait!
I had just received a package from Frieda's that included elephant garlic.  I loved the elephant garlic in the avocado dressing, the more garlic I can get the happier I am!  I also had been eying a recipe in a magazine I got from Diabetic Living that called for garlic and I decided that this recipe would be the perfect one to try the elephant garlic in.
Orzo Chicken Salad with Avocado Lime Dressing #avocado #chicken #portablelunches
When I made this I knew Grumpy probably wouldn't be eating it, but I also made it knowing it was a great portable lunch for work!  Just pack up a serving and a side of the dressing and your good to go.  I reheated the chicken/pasta mixture for 60 seconds in the microwave just to take the complete chill out of it before I topped it with my dressing and had a delicious lunch for a few days!
What do you like to make for portable lunches that you can do on a Sunday for the rest of the week?  I'm looking for more great ideas!

Slightly adapted from Diabetic Living

 

Orzo Chicken Salad with Avocado Lime Dressing
Author: Grumpy's Honeybunch
The dressing makes more than you need for the salad. This is awesome on other things such as your omelette or nachos so plan ahead and use this up with other recipes you love avocado added!
Ingredients
  • ⅓ cup dried whole wheat or regular orzo
  • ½ cup frozen kernal corn
  • 1 cups chopped cooked chicken breast
  • ½ cup chopped tomatoes
  • ¼ cup fresh cilantro, chopped
  • ¼ cup reduced fat feta cheese
  • Avocado Lime Dressing:
  • 1 whole avocado
  • ⅓ cup water
  • 1 teaspoon lime zest
  • juice of 1 lime
  • 1 clove elephant garlic
  • ¼ teaspoon dried red pepper flakes
Instructions
  1. Cook orzo in large saucepan according to package adding corn at the last minute of cooking time.
  2. Drain and rinse to cool quickly. Be sure to drain well after rinsing.
  3. In a large bowl combine orzo/corn mixture, tomatoes, cilantro, chicken and feta cheese. Toss and refrigerate until ready to serve.
  4. To make the dressing, in a blender add avocado, water, lime juice, garlic and red pepper flakes. Blend until smooth. Serve over top of chicken/orzo mixture.
  5. Yield: 2-1 cup servings of salad with ¼ cup avocado dressing
Calories: 321 Fat: 10 Fiber: 7 Protein: 30 Cholesterol: 30
Orzo Chicken Salad

Chocolate Chip Energy Bars

by 9 Comments

I haven't baked in so long.  One of the major reasons I don't is because we do not need the sweets in the house.  Grumpy and I both have the need for a diet lower in carbs.  He because he is diabetic, and me because I have anemia and need more protien than I need carbs.  I have really been picking and choosing what I do eat for carbs so I decided to give these Chocolate Chip Energy Bars a try this week.  I'm definitely happy I did!

Chocolate Chip Energy Bars #diabeticfriendly #breakfast #chocolate #pecans
These bars were delicious and can be made with several different variations.  I love the pecans nutty roasted flavor, but you can definitely do other mix ins.  I also made Blueberry Coconut Pecan with dried blueberries and Cookie Butter Raisin.  I did try coconut flour and coconut sugar in both recipes as well as agave syrup instead of honey in the Cookie Butter Raisin.  Try making these and mix them up the way you think you would like them.  Its a great base recipe for certain.
Chocolate Chip Energy Bars #diabeticfriendly #breakfast #chocolate #pecans
These bars were tasty the day they were made, but they were much better the day after!  What I love the most about these bars are they are homemade with real wholesome ingredients.
Chocolate Chip Energy Bars #diabeticfriendly #breakfast #chocolate #pecans
To make Blueberry Coconut Pecan bars:  Use almond butter instead of peanut butter, ½ cup unsweetened coconut flakes and ⅓ cup dried blueberries.  I stuck with honey for this one since the almond butter was looser than the peanut butter.  For sugar I used coconut sugar.
To make Cookie Butter Raisin Bars:  Use cookie butter instead of peanut butter, ½ cup raisins.  I used agave syrup for this in place of honey since the cookie butter was pretty thick.  For sugar I used coconut sugar.

slightly adapted from Diabetic Living

Chocolate Chip Energy Bars
Author: Grumpy's Honeybunch
Prep time:
Cook time:
Total time:
Serves: 6 bars
Ingredients
  • ⅔ cups rolled oats
  • 3 tablespoons chopped pecans
  • 1 egg white
  • 1-½ tablespoons Splenda Brown Sugar
  • 3 tablespoons peanut butter
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • dash of salt
  • 3 tablespoons ground flax meal
  • 2 tablespoons white whole wheat flour
  • 3 tablespoons mini chocolate chips
Instructions
  1. Pre-heat oven to 300 degrees. Roast oats and pecan pieces until lightly browned, about 15 minutes. Remove from oven and cool.
  2. Line a loaf pan with Reynolds non-stick aluminum foil, making sure to leave foil around the edges of loaf pan to make it easier to remove bars and spray with cooking spray.
  3. In a medium sized mixing bowl, whisk egg white, peanut butter, honey, splenda brown sugar, vanilla extract, and dash of salt until well incorporated.
  4. Stir in flour, flaxseed meal, oat and nut mixture, and mini chocolate chips into wet mixture.
  5. Pat dough evenly into loaf pan. Bake 20-22 minutes. Remove from oven and gently remove foil from loaf pan. Sit on cutting board and cut immediately into 6 pieces.
Calories: 224 Fat: 10 Carbohydrates: 28 Fiber: 4 Protein: 7

Grilled Peaches with Agave Lime Cream

by 9 Comments

The peaches I have had this year have been absolutely amazing. I love the fresh, sweet, juicy flavor of a ripe peach that isn't spoiled by a mealy texture when you take a bite! Since the peaches had been so good this year, I decided to try my hand at grilling them! These Grilled Peaches with Agave Lime Cream were the perfect dinner treat for us last week.

Grilled Peaches with Agave Lime Cream #grilling #peach #sugarfree
Of course, me being the blueberry fan that I am, there was no way I was going to have a peach without incorparting some blueberries into the picture also!  The cardamon, agave, butter glaze that coated these peaches is the perfect combination to glaze the peach and the tangy lime yogurt drizzle made this a perfect bite, that I did not want to stop biting!
For me, this wasn't just dessert.  It was dinner and dessert 🙂  Grumpy was out of town for the night so it was just me for dinner and when it is just me, well, then I can do whatever I want, right?  I even went so far as to take the leftovers and had them for breakfast the next day, they were so good!
Since I am eating low carb (and doing quite well by the way!) I decided to cut the honey out of the picture and use Agave.  The original recipe called for half and half to mix in with the yogurt, but lime juice seemed very appealing to me so I used that instead.  The yogurt topping was so good, I could have drank a full glass of it, seriously!
What are some of your favorite recipes with fruit on the grill?  This is my first experince grilling a fruit and now I want to know more!
Grilled Peaches with Agave Lime Cream
Author: Grumpy's Honeybunch
Prep time:
Cook time:
Total time:
Serves: 2 servings
Ingredients
  • 1 tablespoon unsalted butter, melted
  • ½ tablespoon agave
  • ⅛ teaspoon ground cardamom
  • dash of salt
  • 2 medium peaches, pitted and halved
  • cooking spray
  • ¼ cup plain fat-free Greek yogurt
  • juice of 1 lime
  • ⅛ teaspoon vanilla extract
  • ½ tablespoon agave
  • ½ cup blueberries
Instructions
  1. Combine melted butter, agave, cardamom, and salt in medium sized bowl. Add peach halves and toss to coat. Let stand 5 minutes.
  2. Heat grill pan over medium heat. Coat with cooking spray. Arrange peachs on hot pan and grill 2 minutes on each side or until grill marks appear.
  3. Combine yogurt, lime juice, ½ tablespoon agave and vanilla in a small bowl. Serve with peaches, top with blueberries.
  4. Yield: serves 2 (2 peach halves = 1 serving)

Stuffed Clams with Pancetta

by 5 Comments

Stuffed Clams are a classic seafood appetizer made with tender littleneck clams and a savory breadcrumb topping. This version leans into the familiar flavors of Clams Casino, using pancetta in place of bacon for a slightly richer bite.

A white plate with Stuffed Clams with Pancetta and lime wedge garnish.

I've always loved how stuffed clams feel special without being fussy, and this recipe fits right in for holidays, dinner parties, or a quiet weekend at home when seafood sounds good.

[feast_advanced_jump_to]

Why You'll Love This Stuffed Clams Recipe

Classic flavors: inspired by Clams Casino, this recipe keeps the traditional taste people expect.

Simple prep: the stuffing comes together quickly and broils in minutes.

Year-round dish: this seafood appetizer recipe works just as well in summer as it does during the holidays.

Key Ingredients for Classic Stuffed Clams

See the recipe card below for a full list of ingredients and instructions.

  • Littleneck clams: small clams that cook evenly and hold the stuffing well.
  • Pancetta: a flavorful swap for bacon that adds depth without overpowering the clams.
  • Day-old bread: creates coarse crumbs that brown nicely under the broiler.
  • Parmesan cheese: adds a salty, savory note to the stuffing.
  • Fresh parsley: brightens the mixture and balances the richness.
Four broiled stuffed clams on a white plate with lemon wedges blurred in the background.

Ingredient Substitutions

  • Bacon can be used instead of pancetta if needed.
  • Panko breadcrumbs can replace fresh bread crumbs.
  • Pecorino Romano works in place of parmesan cheese.

Variations on Stuffed Clams with Pancetta

  • Add finely chopped spinach to the stuffing for a green addition.
  • Stir in a small pinch of crushed red pepper for mild heat.
  • Finish the clams with a light drizzle of olive oil before broiling.

Tips for Classic Stuffed Clams

  • Dice the pancetta finely so it cooks evenly in the skillet.
  • Keep the breadcrumb mixture coarse for better texture.
  • Rotate the pan under the broiler so the clams brown evenly.

How to Store and Reheat

Store leftover clams in an airtight container in the refrigerator for up to 2 days. Reheat in a 350 degree oven or air fryer for 5 minutes, or just until until warmed through.

Seasoned breadcrumb stuffed clams with pancetta on a white serving tray with lemon wedges.

Serving Suggestions for Stuffed Clams

Serve Stuffed clams alongside Cheesy Garlic Bread, Spaghetti Arrabiata, or Pasta with Garlic and Olive Oil to round out the meal.

More Recipes You'll Love

If seafood appetizers are your things, you might enjoy Bang Bang Shrimp. You may also enjoy my Baked Haddock Recipe, Shrimp Fra Diavolo, or Seafood Pasta with Pinot Grigio Sauce.

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

📖 Recipe

A white plate with Stuffed Clams with Pancetta and lime wedge garnish.

Stuffed Clams with Pancetta

Shelby Law Ruttan
Stuffed clams with pancetta are broiled until lightly browned and filled with a savory topping inspired by Clams Casino. This dish works well as a starter or small plate for any occasion.
No ratings yet
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Course Appetizer
Cuisine Italian-American
Servings 12 people
Calories 91 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • ¾ cup finely diced pancetta
  • 2 tablespoons dry white wine
  • 2 tablespoons finely diced red bell pepper
  • 2 tablespoons minced shallots
  • 1 cloves garlic minced
  • 2-3 slices white bread , day old is best
  • 1½ tablespoon grated fresh parmigiana cheese
  • 2 teaspoons finely chopped fresh parsley
  • ¼ teaspoon black pepper
  • 36 littleneck clams cleaned
  • Lemon Wedges , for serving

Instructions
 

  • Over medium heat in medium-sized skillet coated with cooking spray, cook pancetta until beings to brown, about 6 minutes.
  • Add wine and cook until liquid evaporates scraping pan to loosen browned bits. Add bell pepper, shallots, and garlic and cook until tender. Remove from skillet and set aside in a medium bowl.
  • Process bread in food processor until crumbs are course, should measure about ¾ cup. Add breadcrumbs, cheese, parsley and black pepper to pancetta mixture. Stir until blended.
  • Pre-heat boiler.
  • Clean and shuck clams. Discard any with open shells.
  • Top each clam with about 1 rounded teaspoon pancetta mixture. Broil 4 minutes, turn pan and broil additional 3 minutes or until tops are browned and clams are done. Serve with lemon wedges.

Notes

 
 

Nutrition

Serving: 3clamsCalories: 91kcalCarbohydrates: 4gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 12mgSodium: 142mgPotassium: 52mgFiber: 0.2gSugar: 1gVitamin A: 80IUVitamin C: 2mgCalcium: 25mgIron: 0.4mgNet Carbohydrates: 4g
Keyword broiled stuffed clams, clams with pancetta, classic stuffed clams, hot to make stuffed clams, seafood appetizer recipe, stuffed clams for entertaining
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Jalapeno Popper Dip

by 14 Comments

Jalapeno Popper Dip is a baked, creamy appetizer made with cheese, bacon, and jalapenos. This version stands out with the addition of sweet hot pepper jelly, giving the dip a balanced sweet-heat flavor.

Overhead angled view of baked Jalapeno Popper Dip.

I like this recipe when I want something familiar with a little surprise, and the pepper jelly does exactly that without overpowering the classic popper-style base.

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Why You'll Love This Jalapeno Popper Dip

Sweet Heat: the pepper jelly adds a gentle sweetness that balances the jalapenos.

Creamy Texture: cream cheese and cheddar melt together into a smooth, scoopable dip.

Crowd Friendly: this seafood-free, baked appetizer works year round for gatherings.

Key Ingredients for Jalapeno Popper Dip

See the recipe card below for a full list of ingredients and instructions.

  • Cream cheese: creates the rich, creamy base of the dip.
  • Cheddar cheese: adds sharp flavor and helps the dip bake up bubbly.
  • Jalapeno peppers: bring heat and fresh pepper flavor.
  • Bacon: adds smoky flavor, salty contrast, and texture.
  • Sweet Hot Pepper Jelly: gives the dip its signature sweet-heat finish.
  • Mayonnaise: keeps the dip soft and spreadable as it bakes.

Ingredient Substitutions

  • Monterey Jack can replace cheddar cheese.
  • Turkey bacon works in place of pork bacon. (I buy nitrate free turkey bacon by Applegate)
  • Sweet chili sauce can be used in place of pepper jelly.

Variations on Jalapeno Popper Dip

  • Add diced green onions for extra bite.
  • Use smoked cheddar for deeper flavor.
  • Stir in roasted red peppers for a mild pepper note.
Baked Jalapeno Popper Dip with a tortilla hovering over the dish and dip on the chip.

Tips for Baked Jalapeno Popper Dip

  • Soften the cream cheese fully for a smoother dip.
  • Seed the jalapenos to control heat level.
  • Bake until the edges bubble and lightly brown.

How to Store and Reheat

Store leftover dip covered in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees until warmed through, or microwave in short intervals.

Serve With...

Serve Jalapeno Popper Dip with Air Fryer Tortilla Chips, Buttery Garlic Bread Chips, or Soft Pretzels.

More Appetizer Recipes You'll Love

If you enjoy this baked appetizer recipe, you might like my Air Fryer Pulled Pork Taquitos, Curried Butternut Squash Flatbread, Maple Pecan Baked Brie with Frosted Cranberries, and these festive Pepper Poppers.

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

📖 Recipe

Sweet-Hot Jalapeno Popper Dip

Jalapeno Popper Dip

Shelby Law Ruttan
Jalapeno Popper Dip bakes into a creamy, cheesy appetizer with bacon and jalapenos, finished with sweet hot pepper jelly for a balanced sweet-heat flavor.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizers
Cuisine American
Servings 6
Calories 454 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 400 degrees.
  • Place cheddar cheese and cream cheese in large mixing bowl. Blend to combine well using electric hand mixer.
  • Stir in Jalapeno peppers, bacon, sweet-hot pepper jelly, and mayonnaise to combine.
  • Place in a small casserole dish and decorate with jalapeno slices (if desired).
  • Bake 20-25 minutes, or until bubbly and beginning to brown around the edges.

Nutrition

Calories: 454kcalCarbohydrates: 23gProtein: 10gFat: 36gSaturated Fat: 16gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 0.05gCholesterol: 77mgSodium: 636mgPotassium: 155mgFiber: 1gSugar: 15gVitamin A: 881IUVitamin C: 3mgCalcium: 180mgIron: 1mgNet Carbohydrates: 22g
Keyword baked appetizer dip, baked jalapeno popper dip, how to make jalapeno popper dip, Jalapeno Popper Dip, jalapeno popper dip with bacon, party dip recipe, sweet hot pepper jelly dip
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Easy Breakfast Tacos

by 8 Comments

These Easy Breakfast Tacos prove are my go-to when I want a high protein meal without the hassle. They take less than 15 minutes to pull together and are packed with 22g of protein to keep you full.

Easy Breakfast Taco with scrambled eggs, melted cheese, and peppers in a toasted tortilla.

I always toast the corn tortillas on the griddle to keep them from getting soggy and to bring out their flavor. Top them with fresh salsa or jalapenos and breakfast is ready!

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Why These Tacos Work for Me

  • Actually filling: 22 grams of protein keeps you satisfied way longer than a bowl of cereal.
  • No extra dishes: Using pre-made refried beans and one small skillet keeps the cleanup fast.
  • Use what you have: It's a flexible recipe, so use whatever cheese or veggies you have on hand.

What You'll Need for these Tacos

See the recipe card below for a full list of ingredients and instructions.

  • Corn Tortillas: These give you that classic toasted flavor and are the perfect size for a quick "street taco" style breakfast.
  • Vegetarian Refried Beans: these add a layer of creaminess and act as the "glue" to keep your scrambled eggs from sliding out of the tortilla.
  • Fresh Veggies: Diced jalapeno, onion, and tomato add a fresh crunch that balances out the warm eggs and melted cheese.
Scrambled egg and vegetable breakfast wrap served on a dark speckled plate.

Make it Your Own

  • No Corn Tortillas? Use small flour tortillas or even a wrap. Just keep an eye on them on the griddle as they brown much faster than corn.
  • Out of refried beans? Mash up some canned black beans or pinto beans with a fork and splash of water.
  • Missing fresh veggies? Stir a tablespoon of your favorite jarred salsa or canned green

Round out Your Breakfast

These tacos are great on their own, but if you want a fuller spread, they pair perfectly with a scoop of my homemade refried beans. For a bigger brunch add a side of Mom's Skillet Home Fries, or a bowl of Ginger Lime Berries.

Did you make these Easy Breakfast Tacos? If you enjoyed this recipe, please leave a star rating and a comment below! Your feedback helps me improve and lets others know what you think. Be sure to tag me at @grumpyshoneybunch on Instagram, I love to see your photos of my recipes.

📖 Recipe

Scrambled egg and vegetable breakfast wrap served on a dark speckled plate.

Easy Breakfast Tacos

Shelby Law Ruttan
These Easy Breakfast Tacos are the perfect 15-minute solution for a high protein morning meal that keeps you full. High protein and with endless ways to customize the toppings, they're a fast and flavorful upgrade to your breakfast routine.
No ratings yet
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Breakfast & Brunch
Cuisine Tex-Mex
Servings 1
Calories 358 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Whisk egg and egg white together until blended. Add salt and pepper to taste. Set aside.
  • Spread 1 tablespoon refried beans over top of tortilla. Repeat with 2nd tortilla. Place on large griddle coated with cooking spray over medium low heat. Sprinkle with cheese.
  • In small skillet sprayed with cooking spray over medium heat, cook jalapeno pepper and onion until softened. Stir in eggs and scramble with pepper and onion. When eggs are cooked, stir in tomato.
  • Place ½ of egg mixture onto each tortilla. Fold tortilla in half. Remove from skillet and serve.

Notes

 
 
 

Nutrition

Calories: 358kcalCarbohydrates: 31gProtein: 22gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 216mgSodium: 562mgPotassium: 351mgFiber: 5gSugar: 3gVitamin A: 794IUVitamin C: 21mgCalcium: 308mgIron: 2mgNet Carbohydrates: 25g
Keyword Easy Breakfast Tacos
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Baked Ham and Cheese Sliders

by 7 Comments

This Baked Ham and Cheese Sliders recipe is a classic recipe made with layers of ham and melted swiss cheese then brushed with a buttery sauce made with brown sugar and mustard before baking.

Baked sliders on a brown tray.

Hot ham and swiss sliders reheat well and are perfect to take leftovers for lunch. They can be reheated in a toaster oven or microwave.

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❤️ Why you'll love it

✔️ These easy ham sliders make a quick and easy weeknight meal.

✔️ They are perfect party food and easy to make a double batch for birthdays or game day parties.

✔️ The sweet and savory mixture of melted butter brushed on top adds a ton of flavor and some crisp to the sandwiches.

Ingredients for baked ham and cheese sliders.

🥘 Ingredients

Sweet Hawaiian rolls

Virginia ham

Swiss cheese

Butter

Stone ground mustard

Worcestershire sauce

Brown sugar

Poppy seeds

Swiss cheese slices on the bottom half of the rolls.
Swiss Cheese on top of the bottom half of slider rolls.
Ham slices on top of the cheese and bottom half of the slider rolls.
Ham slices layered on top of the swiss cheese.
Brushing butter sauce on top of hawaiian rolls.
Brushing the butter mustard sauce over top of the sliders.
Assembled sliders with butter mustard sauce on top before baking.
Ready to bake in the oven.

🔪 Instructions

  1. Preheat oven to 350 degrees. Spray baking dish with cooking spray and set aside.
  2. In a small bowl, stir together melted butter, mustard worcestershire sauce, brown sugar, and poppy seeds. Set aside.
  3. Using a large serrated knife, cut the hawaiian rolls in half. Place the bottom halves of the rolls in the bottom of prepared baking dish.
  4. Place a layer of swiss cheese slices over bottoms of the rolls. Evenly layer ham slices on top of the cheese. Place top half of the rolls over ham and cheese mixture.
  5. Drizzle butter mixture over tops of the rolls, cover dish with aluminum foil and bake in the preheated oven for 15 minutes, or until cheese melts.
Ham and cheese sliders in a baking dish with butter topping.

🥄 Equipment

Casserole dish

Mixing bowl

Silicone pastry brush

Measuring spoons

Serrated knife

Baked Ham and Cheese Sliders - Grumpy's Honeybunch

🥫Storage

Store any leftover sandwiches in an airtight container in the fridge up to 3 days.

📖 Variations

  • Substitute honey for the brown sugar.
  • Use different types of cheese such as colby jack or provolone cheese in place of the swiss cheese.
  • Black forest ham, roast beef, or turkey breast can be used in place of the virginia ham.
  • Make these sweet dinner rolls to use in place of the hawaiian roll sliders.
  • Substitute dijon mustard for the stone ground mustard.
Baked Ham and Cheese Sliders on a tray.

💭 Tips

  • To reheat sandwiches in the oven, wrap in aluminum foil and warm in a 350 degree oven for 5-7 minutes, til warmed through.
  • Be sure the knife you use is a large serrated knife, this makes it easy to cut through the slider rolls.

Buffalo Chicken Sliders are a great way to use leftover chicken.

This Cider Bourbon Glazed Ham makes a great meal and leftovers can make these sandwiches.

Grilled Ham and Blue Cheese Sandwiches make a flavorful lunch!

🍽 Serve with...

Serve these delicious ham sliders with a side potato chips or classic potato salad.

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this ham and swiss sliders 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

📖 Recipe

Featured image for baked ham and cheese sliders.

Baked Ham and Cheese Sliders

Shelby Law Ruttan
Virginia ham and swiss cheese are layered between slider rolls and baked with a brown sugar butter mixture brushed over top. These finger sandwiches are an easy dinner and perfect or game day.
5 from 2 votes
Print FREE recipe card with your email address Save
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 6
Calories 410 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the topping

For the sandwich

  • 12 ounces King's Hawaiian Sweet Rolls
  • ½ pound Virginia ham
  • 6 ounces Swiss cheese

Instructions
 

  • Preheat oven to 350 degrees. Spray baking dish with cooking spray and set aside.In a small bowl, stir together melted butter, mustard worcestershire sauce, brown sugar, and poppy seeds. Set aside.
  • Using a large serrated knife, cut the hawaiian rolls in half. Place the bottom halves of the rolls in the bottom of prepared baking dish.
  • Place a layer of swiss cheese slices over bottoms of the rolls. Evenly layer ham slices on top of the cheese. Place top half of the rolls over ham and cheese mixture.
  • Drizzle butter mixture over tops of the rolls, cover dish with aluminum foil and bake in the preheated oven for 15 minutes, or until cheese melts.

Nutrition

Calories: 410kcalCarbohydrates: 35gProtein: 22gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 85mgSodium: 717mgPotassium: 143mgFiber: 0.1gSugar: 12gVitamin A: 296IUVitamin C: 0.1mgCalcium: 260mgIron: 0.5mg
Keyword Baked Ham and Cheese Sliders
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Blueberry Cheesecake Bars

by 3 Comments

These Blueberry Cheesecake Bars make a delicious summertime dessert for picnics and bbq's. Creamy cheesecake studded with fresh blueberries baked on a gluten free nut meal crust is one of the best desserts for blueberry lovers.

These healthy blueberry cheesecake bars make a large batch making them perfect for potlucks.

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Keto Blueberry Cheesecake Bar.

❤️ Why you'll love it

✔️ If just one Blueberry Cheesecake Bar is not enough, then you love the fact that two bars is one serving and only 5 net carbs per serving!

✔️ It is the perfect dessert bars recipe for blueberry season!

✔️ This keto blueberry cheesecake bar recipe, it is easily adapted with regular ingredients if you don't follow the low carb diet.

🥘 Ingredients

As an Amazon Associate I earn from qualifying purchases.

Unsalted butter, this is to pack the crust ingredients together.

Pecan meal, this is the portion that replaces graham crackers in a regular cracker crust.

Unsweetened coconut flakes, regular coconut flakes have sugar added.

Sugar free sweetener, this recipe was made with this brand of sweetener.

Coconut flour, aids in the binding of crust ingredients.

Cream cheese, I used full fat cream cheese but feel free to use ⅓ less fat or fat free.

Large eggs, combined with the cream cheese to cause the cheesecake to puff up.

Brandy, added for flavor. This is an optional ingredient.

Vanilla extract, added to enhance the flavor of the cheesecake bars.

Fresh blueberries

Cooking spray

Two bars on a white plate.

🔪 Instructions

Preheat the oven to 350 degrees. Spray a 13 x 9 inch baking pan with cooking spray.

To make the crust

  1. In a large bowl, stir together the pecan meal, coconut flour, and sweetener.
  2. Melt butter in a small saucepan over medium heat, cooking until butter has just browned.
  3. Stir butter into almond meal mixture until just combined. Transfer to the baking dish, pressing and covering the entire bottom of the dish. Bake for 10 minutes.

To make the filling

  1. While the crust is baking, in a medium bowl, using a hand mixer, beat cream cheese with the sweetener until combined.
  2. Add the eggs, one at a time, mixing well after each addition.
  3. Mix in the brandy and vanilla extract until combined.
  4. Pour cheesecake batter over crust and spread with the back of a spoon to distribute evenly. Sprinkle the top of the batter with blueberries.
  5. Bake for 20 minutes, or until center of cheesecake bars is set. Cool completely in baking dish.
  6. Cover and refrigerate 3 hours before serving to allow cheesecake bars to fully set.
  7. Prior to serving, cut into 32 equal squares. One serving equals 2 bars.
3 buckets full of fresh picked blueberries.

🥄 Equipment

Mixing bowls

13x9 baking dish

Electric hand mixer

Rubber scraper

Dry measuring cups

Measuring spoons

🥫Storage

Store this cheesecake bars recipe in the fridge up to 5 days.

📖 Variations

  • Substitute fresh lemon juice for the brandy.
  • Substitute fresh blackberries or raspberries for the blueberries.
  • Use any nut meal in place of the pecan meal.

💭 Top Tip

  • Make your own nut meal by coarsely processing nuts in a food processor until crumbly. Do not over process as it will make nut butter if you do.

🙋 FAQ's

What is nut meal?

Nut meal is made of ground nuts until it is crumbly.

Is nut meal and nut flour the same?

Yes, nut meal is the same thing as nut flour. The only difference may be the flour is finer than meal.

Can I use a graham cracker crust instead of nut meal?

Yes, just substitute equal amounts of graham cracker crumbs for the nut meal. If graham crackers are used, this recipe will no longer be sugar free, gluten free or keto friendly.

Rhubarb Dream Bars - Keto Recipe are creamy, dreamy, and delicious!

These Cinnamon Roasted Nuts make a tasty snack and are great for parties.

Lemon Blueberry Muffins are a light recipe that is a great addition to the breakfast or brunch table.

Another keto blueberry recipe is this Keto Blueberry Creme Brulee, perfect for any fine dining or special celebration.

Lemon Cheesecake Muffins have a great texture and makes a tasty breakfast or snack.

Two blueberry cheesecake bars stacked on top of each other.

🍽 Serve with…

These blueberry cheesecake bars make the perfect sweet ending to any summertime meal.

🏫 The last word

This recipe is very easy to make and if you aren't keto or sugar free it is very easy to just make simple substitutes for ingredients you have in your pantry.

Granulated sugar can be used in the cheesecake filling in place of the sweetener and just replace the nut meal with graham cracker crumbs. Nutrition information will change if you do this.

Don't forget to check out my Amazon storefront for some of my favorite products!

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

📖 Recipe

Blueberry Cheesecake Bars

Shelby Law Ruttan
This keto friendly Blueberry Cheesecake Bar recipe is packed with fresh blueberries nestled in a creamy baked cheesecake batter.
No ratings yet
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Desserts
Cuisine American
Servings 16
Calories 210 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the crust

For the cheesecake filling

Instructions
 

  • Preheat the oven to 350 degrees. Spray a 13 x 9 inch baking pan with cooking spray.

To make the crust

  • In a large bowl, stir together the pecan meal, coconut flour, and sweetener.
  • Melt butter in a small saucepan over medium heat, cooking until butter has just browned.
  • Stir butter into almond meal mixture until just combined. Transfer to the baking dish, pressing and covering the entire bottom of the dish. Bake for 10 minutes.

To make the filling

  • While the crust is baking, in a medium bowl, using a hand mixer, mix the cream cheese with the sweetener until combined.
  • Add the eggs, one at a time, mixing well after each addition.
  • Mix in the brandy and vanilla extract until combined.
  • Pour cheesecake batter over crust and spread with the back of a spoon to distribute evenly. Sprinkle the top of the batter with blueberries.
  • Bake for 20 minutes, or until center of cheesecake bars is set. Cool completely in baking dish.
  • Cover and refrigerate 3 hours before serving to allow cheesecake bars to fully set.
  • Prior to serving, cut into 32 equal squares. One serving equals 2 bars.

Nutrition

Serving: 2barsCalories: 210kcalCarbohydrates: 7gProtein: 5gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 78mgSodium: 88mgPotassium: 76mgFiber: 2gSugar: 3gVitamin A: 481IUVitamin C: 2mgCalcium: 49mgIron: 1mg
Keyword Blueberry Cheesecake Bars
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!


Blackberry Upside Down Cake

by 25 Comments

This Blackberry Upside Down Cake is an old-fashioned made from scratch cake recipe that has a delicious vanilla cake baked on top of a sweetened blackberry bottom. When flipped the blackberry bottom becomes the top.

Blackberry Upside Down Cake
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This cake is a great weekday dessert recipe to serve your family. It can be served by itself, with some sweetened whipped cream, or with a scoop of blackberry ice cream.

A Family Cake Tradition

Each family member had their own birthday cake recipe request. My Dad would request an Upside Down Pineapple Cake for his birthday. Recently he requested this Apple Upside Down Cake!

I happened to be spending a day with Dad recently, and he was telling me about the blackberries he had picked over the summer and was talking about wanting to make a Blackberry Cake. His love of upside-down cake inspired us to make this Blackberry Upside Down Cake!

What you need to make a Blackberry Upside Down Cake

Hand Mixer: When making a cake, the way to get the best results, is to use a hand mixer. Sure, you can stir the batter with a wooden spoon, but your end result won't be as fluffy. A hand mixer helps beat air into the batter, resulting in a fluffier cake.

Large Mixing Bowl: You need a mixing bowl that will be large enough for the batter. I prefer a glass mixing bowl with a handle for making anything I have to use my hand mixer in.

Batter in mixing bowl with hand mixer.

9-inch Round Cake Pan: When I made this Blackberry cake with Dad, I used a 9-inch tart pan. It worked fine, but the sides were just barely tall enough for the cake batter. A cake pan will have taller sides making it easier for you to use all the cake batter without it spilling over.

Hand Whisk: I use a whisk to stir the baking soda, salt, and flour together. It also helps to break up any clumps of flour.

Ingredients for Blackberry Upside Down Cake: Flour, white sugar, brown sugar, butter, salt, baking soda, milk, vanilla extract, and eggs.

batter in baking pan

Tips for a successful cake recipe

  • Use fresh or frozen blackberries for this cake recipe. If you use frozen blackberries, I highly recommend you thaw them out first.
  • Allow the cake to cool at least 30 minutes before flipping it over. This gives the cake time to pull away from the edges of the pan on its own.
  • Before flipping the cake over, as an extra precaution, run a butter knife around the edge of the cake pan to make sure the cake is not stuck to the sides.
  • When flipping the blackberry upside-down cake, be sure to use a plate or platter that is a larger circumference than the cake.
  • Gently pull up when removing the pan. if it feels stuck, flip it back over and run the butter knife around the edge again.
  • As an extra precaution, parchment paper can be used to line the cake pan to prevent the berries from sticking.
Baked cake in a white dish.

Make this Blackberry Upside Down Cake your way

  • Add a tablespoon of lemon juice or lemon zest to the cake batter to brighten it up some.
  • Serve with homemade whipped cream. Make the whipped cream with ½ cup of heavy cream and a tablespoon of powdered sugar.
  • Sweeten some sour cream with powdered sugar and a sprinkling of lemon zest and drizzle over top of the cake.
  • Add ½ teaspoon of cinnamon to the blackberry mixture to add some warmth.
Plate on top of baked cake ready to flip over.

Other Birthday Cake Recipe requests from my family

I have always been one who loved cake, cupcakes, and cookies. Which, by the way, is probably why you see so many of those types of recipes here! I love the fancy gorgeous cakes, but the simple cakes that take little time to put together and bake are can the best of the best!

Mom and I were the chocolate fans. Chocolate Mayonnaise Cake for me, and German Chocolate Bundt Cake for mom! I also love this Cherry Delicious Almond Cake!

My son Chris is a huge carrot cake fan. He also loves this Banana Cake with Browned Butter Maple Frosting.

My son Justin always wants Coconut Cream Pie, someone has to be different and want pie!

Two other cakes that deserve mentioning here are Banana Layer Cake with Lemon Frosting and Southern Diner Cake. I have made these two recipes many times and they go over well!

Ginger Lime Berries are fresh blackberries and raspberries in a tangy, lightly sweetened ginger lime dressing.

Pinnable image for blackberry upside down cake.

Don't forget to check out my Amazon storefront for some of my favorite products!

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

📖 Recipe

Blackberry Upside Down Cake Featured Image.

Blackberry Upside Down Cake

Shelby Law Ruttan
A vanilla flavored cake with a sweet blackberry topping that is perfect for weeknight dinner!
4.28 from 75 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Desserts
Cuisine American
Servings 8
Calories 337 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

FOR THE TOPPING:

FOR THE CAKE:

Instructions
 

  • Pre-heat oven to 350 degrees.
  • Melt the butter and brown sugar over medium heat in a large saucepan. Add blackberries and toss to coat. Let cook 1 minute.
  • Remove from heat and pour into a 9-inch cake pan sprayed with cooking spray.
  • Beat the sugar and butter together in a bowl with an electric mixer until light and fluffy. Beat in the eggs.
  • Place the flour, baking powder, and salt in a medium-sized bowl and stir to combine.
  • Add the vanilla extract to the milk and alternately stir the flour and milk into the butter mixture, beginning and ending with flour.
  • Spoon the batter over top of the blackberry mixture in the cake pan.
  • Bake the cake in a preheated oven for 35 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
  • Let the cake cool on in pan on a rack for 30 minutes.
  • Loosen the cake from pan by sliding a knife along the inside edge of the pan. Place the cake plate over top of the pan and flip. Lift the pan slowly to release the cake.

Nutrition

Calories: 337kcalCarbohydrates: 44gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 81mgSodium: 300mgPotassium: 139mgFiber: 3gSugar: 24gVitamin A: 603IUVitamin C: 8mgCalcium: 110mgIron: 2mgNet Carbohydrates: 41g
Keyword Blackberry Cake, Blackberry Upside Down Cake
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Blackberry Cupcakes wit Blackberry Buttercream

by 12 Comments

These Blackberry Cupcakes are soft, moist, and filled with rich berry flavor, then topped with a creamy blackberry buttercream. They're a beautiful desswert for spring or summer gatherings and make a sweet change from the usual chocolate or vanilla cupcakes.

Blackberry Cupcakes with a green cupcake wrapper and blackberry buttercream.

I've always loved the way fruit-based desserts bring a lighter touch to the table. These cupcakes remind me of family get togethers where homemade jam always had a special place. If you enjoy my Strawberry Cupcakes, you'll love these just as much!

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Why You'll Love These Blackberry Cupcakes

Berry flavor: fresh blackberry jam runs through both the cupcakes and the frosting.

Moist crumb: the milk, vinegar, and sour cream keep the cupcakes tender.

Seasonal dessert: perfect for spring, summer, or any time you have jam on hand.

Key Ingredients for Blackberry Cupcakes with Buttercream

See the recipe card at the bottom of this post for a full list of ingredients and instructions.

  • Blackberry jam: gives natural flavor and color to both cake and frosting.
  • Milk, vinegar and sour cream: mixed together with the makes a "buttermilk" mixture adding tang, keeping cupcakes extra moist.
  • Cinnamon and spices: warm spices make the blackberry flavor pop.

Ingredient Substitutions

  • Use raspberry jam instead of blackberry for a different berry flavor.
  • Swap the vinegar, milk, and sour cream for an equal amount of low fat buttermilk.
  • Replace sour cream with Greek yogurt fo a lighter option.

Variations for Blackberry Cupcakes

  • Filled cupcakes: core the baked cupcakes and spoon in extra jam for a sweet surprise.
  • Swirled frosting: mix in a little cream cheese with the buttercream for a tangy richness.
  • Mini cupcakes: make bite-sized versions for parties or brunch tables.
Pin image for blackberry cupcakes.

Tips for Perfect Blackberry Cupcakes

  • Beat the butter and shortening until fluffy before adding sugar for smooth texture.
  • Use seedless blackberry jam to keep the frosting silky.
  • Chill cupcakes before frosting on warm days to prevent melting.

How to Store

Store frosted blackberry cupcakes in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving.

More Easy Cupcake Recipes You'll Love

If you love fruity desserts, you'll enjoy my Raspberry Thumbprint Cookies, Chocolate Strawberry Cream Puff Bites, Strawberry Cream Pie, and Easy Blueberry Crumb Cake.

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

📖 Recipe

Blackberry Cupcakes with a green cupcake wrapper and blackberry buttercream.

Blackberry Cupcakes with Blackberry Buttercream

Shelby Law Ruttan
Blackberry Cupcakes are a soft and tender cupcake topped with a creamy blackberry buttercream, making them an elegant and flavorful dessert.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Desserts
Cuisine American
Servings 12
Calories 420 kcal

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Ingredients
  

For the Cupcakes

For the Blackberry Buttercream

Instructions
 

  • Pre-heat oven to 350 degrees.
  • In a large glass measuring cup, mix together the vinegar, milk, and sour cream. Set aside.
  • Mix dry ingredients (baking soda through flour) together in a small mixing bowl and set aside.
  • In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Mix in vanilla extract.
  • Add the flour mixture alternately with the mlk mixture, beginning and ending with flour mixture. Stir in ½ cup blackberry jam.
  • Scoop about ⅓ cup of batter into 12 paper lined cupcake cups. Distribute evenly any remaining batter (there won't be much if any).
  • Bake for 20-23 minutes, until cake tester inserted into center of cupcake comes out clean. Cool completely.
  • To make frosting cream together butter and shortening. Add 3 cups of powdered sugar and blend well. Blend in seedless blackberry jam. Blend in vanilla extract and more powdered sugar if needed. Frost cooled cupcakes with buttercream.

Nutrition

Calories: 420kcalCarbohydrates: 71gProtein: 4gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 69mgSodium: 175mgPotassium: 80mgFiber: 1gSugar: 52gVitamin A: 327IUVitamin C: 3mgCalcium: 34mgIron: 1mgNet Carbohydrates: 70g
Keyword Blackberry Cupcakes, Blackberry Jam Cupcakes, Blackbery buttercream, easy cupcake recipes, fruit cupcakes
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Venison and Chicken Skewers

by 7 Comments

Today is our Secret Recipe Club Reveal day. When I received my assignment I knew I was going to be happy. My match was Swansan, Chef in Disguise. Swansan has an absolutely beautiful blog. As I did more searching on her blog for this reveal, I realized that she makes a lot of sourdough and has several tutorials including one for string cheese. Swansan totally impresses me and inspires me to actually try doing so myself - her instructions are excellent. I've bookmarked these pages because I have to make sourdough in order to make some of her other delicious recipes on her blog!

Venison and Chicken Skewers
Swansan also uses oregano often.  This is an herb I don't find myself using all that much, so when I saw her recipe for Honey Oregano Beef Onion Skewers, I knew that would be my choice and I was going to use venison and went with Venison and Chicken Skewers.  At the last minute I decided to do some chicken tenders also.
Venison and Chicken Skewers

When I made these, I decided to go ahead and buy some fresh oregano to use so I could try these Yeasted Oregano Cheese Muffins also.  They will make it on our table in the next.  When I put this marinade together I not only used fresh oregano but also added some red pepper flakes.  I'm so addicted to heat that I could not resist!

I really enjoyed reading Swansan's blog and was glad to finally get to reciprocate with her for SRC as she had my blog already.  Not only did she inspire me to want to make cheese and sourdough, she shares beautiful photos of her country.  The views are peaceful and make you want to visit and view the beauty in person!

Venison and Chicken Skewers
Author: Grumpy's Honeybunch
Prep time:
Cook time:
Total time:
Ingredients
  • 3 onions, cut into wedges
  • 1 lb venison, cubed
  • 1 lb chicken, cubed
  • ⅓ cup honey
  • ⅓ cup fresh squeezed lemon juice
  • ½ teaspoon fresh grated ginger root
  • 1-½ tablespoons fresh oregano, chopped fine
  • ¼ cup tomato paste
  • ½ teaspoon dried red pepper flakes
Instructions
  1. Mix all ingredients together in measuring cup (I used a 2 cup glass measure)
  2. place cubed venison and chicken in Ziploc quart bags (I placed venison in one and chicken in another) and pour ½ the marinade over each bag. Marinate at least 3 hours.
  3. Soak the wooden skewers in water at least 30 minutes prior to assembling the skewers.
  4. When ready to cook, alternate meat on skewers with onion. Cook on the grill, marinating each skewer a few more times making sure to coat the onion well. Cook meat to your desired level of doneness for venison and chicken until no longer pink.
  5. Note, time does not include time of meat marinating.

Caprese Salad

by 6 Comments

I love the freshness of tomatoes and basil. Put it together with fresh mozzarella and a balsamic drizzle and it is irresistible to me. I ate this all by myself and I'm not ashamed to admit it! This simple Caprese Salad is a great addition to your picnic table.

Caprese Salad
While this is nothing new to anyone, I am sharing it because I want record of it here as something that I love!  After all, my motive is to have this blog full of recipes that I love and want my boys to have at their fingertips should they want to make something I have made and enjoyed!  Christopher has taken advantage of this already as I know he makes my "Grumpy's Gone Bananas" banana bread 🙂
Caprese Salad
So quick, easy and simple to toss together and put in your picnic basket to enjoy on a picnic, at the beach, or take to a party!  I love how summer brings out the "fresh" desire for produce!  When your looking for fresh with some great flavor for a salad, this is definitely the way to go.
Caprese Salad
Author: Grumpy's Honeybunch
Prep time:
Total time:
Serves: 2 servings
Ingredients
  • 1-8 ounce container fresh mozzarella balls
  • 2 cups grape tomatoes, sliced in half
  • ½ - ¾ cup fresh basil, cut in ribbons
  • balsamic vinegar syrup
Instructions
  1. Cut mozzarella balls in quarters, add grape tomatoes and basil. Toss. Place serving on platter and drizzle with desired amount of balsamic syrup.

Farro Cherry Walnut Salad

by 9 Comments

This Farro Cherry Walnut Salad is a bright, flavorful grain salad that makes a great side dish or light lunch during cherry season. It's sweet, savory, and crunchy with a simple vinaigrette that ties it all together.

Cherry Farro Walnut Salad on a blue seashell plate.

The inspiration for this salad comes from my love of chewy grain-based dishes like my Lentil Salad, especially ones that are both nutritious and full of texture. Farro gives it a hearty base while the fresh cherries bring a seasonal burst of sweetness that balances perfectly with the crunch of walnuts and the zing of lime.

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Why You'll Love Farro Cherry Walnut Salad

Hearty texture: chewy farro gives this salad a satisfying, grainy bite that holds up well.

Crunchy contrast: toasted walnuts and crisp celery add layers of texture and nutty depth.

Make-ahead friendly: holds up well in the fridge and gets better as it sits.

About the Ingredients

Cooked Farro creates the hearty base of the salad with its nutty flavor and chewy texture.

Sweet Fresh Cherries bring a burst of fruity brightness and natural sweetness.

Celery adds a fresh, crisp bite to balance the soft textures.

Toasted Walnuts lend a rich crunch and depth of flavor that ties everything together.

Citrusy Vinaigrette a lime, honey, and dijon vinaigrette brightens the salad up and adds a zesty kick.

Ingredient Substitutions

Try pecans or almonds in place of walnuts for a different crunch.

Swap farro for quinoa or barley for a gluten-free or alternative grain.

Use dried cherries if fresh aren't available.

Upclose image of a farro salad tossed with fresh halved cherries, celery, walnuts, and parsley on a blue seashell plate.

Recipe Variations

Make it vegan by using maple syrup instead of honey.

Add crumbled feta for a salty touch.

Toss in baby spinach or arugula for more greens.

Mix in chopped apples when cherries aren't in season.

Top Tips

  • Let the farro cool completely before mixing to avoid wilting the ingredients.
  • Taste and adjust the seasoning once dressed-fresh lime and salt can brighten it up just before serving.
  • This salad gets better as it sits, so make it ahead if you can.

Storage

Keep leftovers in an airtight container in the refrigerator for up to 4 days. Stir before serving.

Serving Suggestions

This salad makes a delicious light lunch all on its own, but it's also a great side for grilled meats or picnic fare. I like to serve it alongside my Grilled Pork Chops with Cilantro Lime Marinade or Grilled Apricot Glazed Chicken for a well-balanced summer meal. It also pairs nicely with other cold salads like my 4 Bean Salad with Cilantro Lime Dressing or Dill Pickle Pasta Salad for an easy potluck spread.

When you make this Farro Cherry Walnut Salad 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

📖 Recipe

Upclose image of a farro salad tossed with fresh halved cherries, celery, walnuts, and parsley on a blue seashell plate.

Farro Cherry Walnut Salad

Shelby Law Ruttan
This Farro Cherry Walnut Salad combines chewy farro, fresh cherries, celery, toasted walnuts, and parsley with a tangy honey-lime vinaigrette.
No ratings yet
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Prep Time 15 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 274 kcal

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Ingredients
  

  • 3 cups cooked farro at room temp or chilled
  • ¾ pound sweet cherries pitted and halved
  • ½ cup diced celery
  • ½ cup toasted walnuts coarsely chopped
  • ¼ cup flat-leaf parsley leaves chopped
  • 2 tablespoons lime juice
  • 1 tablespoon whole-grain Dijon mustard
  • 1 tablespoon honey
  • ¼ teaspoon fresh ground black pepper
  • ¼ teaspoon salt
  • 3 tablespoons extra virgin olive oil

Instructions
 

  • In a large bowl, add farro, cherries, walnuts, celery, and parsley.
  • In a small bowl, using a hand whisk, combine lime juice, mustard, honey, olive oil, salt, and black pepper.
  • Pour dressing over top of cherry mixture and toss to combine.
  • Refrigerate 2-3 hours.

Notes

 
 

Nutrition

Calories: 274kcalCarbohydrates: 36gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gSodium: 135mgPotassium: 290mgFiber: 5gSugar: 11gVitamin A: 297IUVitamin C: 9mgCalcium: 35mgIron: 2mgNet Carbohydrates: 31g
Keyword Farro Cherry Walnut Salad
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Red White and Blueberry Pie

by 16 Comments

This Red White and Blueberry Pie is a gorgeous showstopper pie recipe. It is perfect for picnics, barbecues, and is my go to dessert for memorial day, July 4th, and Labor Day.

A pre-baked pie shell is coated with white chocolate then filled vanilla pudding filling, topped with whipped cream, white chocolate strawberries and blueberries popped into the center of the pie!

Overhead image of red white and blueberry pie decorated with white chocolate coated strawberries.
Red White and Blueberry Pie is the perfect pie to serve for patriotic holidays and all summer long!
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❤️ Why you'll love it

✔️ White chocolate fans will love the white chocolate strawberry coated pie crust bottom and fresh strawberry dipped in white chocolate!

✔️ This Red White and Blue Pie will impress guests and will be the most requested of pie recipes!

✔️ It is absolutely decadent and delicious strawberry pie and a great way to celebrate patriotic holidays.

Ingredients for the Pie crust - step 1.

🥘 Ingredients

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  • 2 % Milk
  • Vanilla pudding mix
  • Cool Whip
  • White chocolate chips, used to coat the bottom of the pie crust and to dip the strawberries.
  • Fresh strawberries, to decorate the pie
  • Fresh blueberries, to decorate the pie and line the pie crust
  • Pre-baked Pie Crust - feel free to make your own homemade oil pie crust recipe, or buy a premade pillsbury pie crust
White chocolate spread in the bottom of the baked pie crust.
White Chocolate is spread on the bottom of the pie crust to help prevent sogginess.

🔪 Instructions

Prepare the pie crust

  1. Rinse the strawberries and carefully pat dry on paper towels. Select 8 uniformly sized strawberries for garnish. Slice remaining strawberries in half and set aside.
  2. Melt 2 cups of the white chocolate chips per package instructions. Dip the 8 strawberries in melted white chocolate and place on a foil lined plate. Refrigerate to set chocolate.
  3. With the remaining melted chocolate, spread over bottom of baked pie crust evenly to coat entire bottom and sides of crust. Layer sliced strawberries over bottom of crust and refrigerate to set.

To make the filling

  1. In a large bowl using a hand mixer, whip cream cheese until smooth. Gradually add the milk, blending until smooth.
  2. Gradually add the pudding mix to the cream cheese mixture and blend until smooth and creamy. (mixture will be slightly thick)
  3. Spread the pudding mixture into the pie crust in an even layer.
  4. Pipe cool whip around the edge of the pie crust. Add blueberries to the center of the pie, and decorate the edges of the pie with the white chocolate dipped strawberries.
  5. Refrigerate at least 4 hours or overnight. Refrigerate any leftovers.
A bowl of fresh strawberries.

🥄 Equipment

9 inch deep dish pie plate

Large saucepan

Hand whisk

Small bowl

Mixing spoon

Rubber spatula

🥫Storage

Store any leftover pie in the fridge in an airtight container up to 4 days.

White chocolate covered strawberries
Strawberries are dipped in white chocolate to decorate the pie.

📖 Variations

  • Homemade whipped topping can be substituted for the frozen, thawed whipped topping.
  • Substitute a graham cracker crust for the regular pie crust
  • Substitute cheesecake or white chocolate flavored pudding for the vanilla pudding.
  • Substitute blackberries for the blueberries.

💭 Tips

  • Wash and pat dry the strawberries with a paper towel before using. Any water on the strawberries will prevent the white chocolate from sticking.
  • Add the sliced strawberries to the top of the white chocolate in the pie shell while the chocolate is still wet (not hardened).
  • Be sure to buy a good quality white chocolate chip and follow the instructions on the bag for melting.

Another patriotic dessert, this Wave your Flag Cheesecake is a family favorite for picnics.

Fresh Strawberry Pie is delicious and easy to make.

Patriotic Rice Krispie Treats are a tasty no bake treat cut into stars and decorated with red, white, and blue colors.

This no bake Red, White, and Blueberry Trifle is another fun patriotic dessert!

One slice of red white and bluebery pie on a white plate.

🍽 Serve with…

Serve this red white and blue pie at your next barbecue or picnic with Barbeque Cheeseburgers, and Red White and Blue Potato Salad.

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this Red White and Blueberry Pie 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

📖 Recipe

Featured image for red white and blueberry pie.

Red, White, and Blueberry Pie

Shelby Law Ruttan
A creamy pudding pie with a white chocolate lining on the bottom of the pie crust and whipped cream topping. This Red White and Blueberry Pie is decorated with white chocolate dipped strawberries and fresh blueberries for a patriotic dessert recipe.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Refrigeration Time 4 hours
Total Time 4 hours 25 minutes
Course Desserts
Cuisine American
Servings 8
Calories 539 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 9 inch pie crust , baked

For the Pudding Filling

For the extras

Instructions
 

Prepare the pie crust

  • Rinse the strawberries and carefully pat dry on paper towels. Select 8-10 uniformly sized strawberries for garnish. Slice remaining strawberries in half and set aside.
  • Melt 2 cups of the white chocolate chips per package instructions. Dip the 8-10 strawberries in melted white chocolate and place on a foil lined plate. Refrigerate to set chocolate.
  • With the remaining melted chocolate, spread over bottom of baked pie crust evenly to coat entire bottom and sides of crust. Layer sliced strawberries over bottom of crust and refrigerate to set.

To make the filling

  • In a large bowl using a hand mixer, whip cream cheese until smooth. Gradually add the milk, blending until smooth.
  • Gradually add the pudding mix to the cream cheese mixture and blend until smooth and creamy. (mixture will be slightly thick)Spread the pudding mixture into the pie crust in an even layer.
  • Pipe cool whip around the edge of the pie crust. Add blueberries to the center of the pie, and decorate the edges of the pie with the white chocolate dipped strawberries.
  • Refrigerate at least 4 hours or overnight. Refrigerate any leftovers.

Nutrition

Serving: 1gCalories: 539kcalCarbohydrates: 63gProtein: 8gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 43mgSodium: 325mgPotassium: 424mgFiber: 4gSugar: 42gVitamin A: 518IUVitamin C: 72mgCalcium: 178mgIron: 1mgNet Carbohydrates: 59g
Keyword Red White and Blueberry Pie, Red White Blue Pie
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Moonshine Cherry Cupcakes

by 4 Comments

We are on challenge #3 of the Young and Hungry Blogger Challenge. If you haven't heard, Young and Hungry is a new comedy tv show premiering June 25th on ABC Family.  The show is about a young aspiring food blogger hired by a tech mogul to be his personal chef. The show is inspried by Gabi from Broke Ass Gourmet and her story. In the show Gabi must prove to her boss that she's worthy of the job. There are 40 bloggers competing for prizes and the biggest prize being a blog mention on the show itself! To me, that is pretty darn exciting!  For this challenge we were to make a unique cupcake using the cupcake liners, take a photo and upload it to the challenge for you to vote for!  I made Moonshine Cherry Cupcakes!

Moonshine Cherry Cupcakes
I wasn't able to do the challenge the day we recieved it.  I work full time and didn't get home until almost 6 pm, then had to cook dinner for us as well as make potato salad to take to work for a baby shower.  Since I didn't have my phone, I didn't have the advantage of knowing what the challenge was because I have no acccess to personal email all day on my job.  In any case, I still did not know until I actually started to make the recipe what I was going to do, and I kind of made it up as I went a long and Grumpy was beside me helping 🙂
Moonshine Cherry Cupcakes
When I got home, I pulled out a yellow cake mix.  Yup.  I sure did.  I haven't made a cake mix in years but recently decided to buy a couple just to have on hand for some of those doctored up cake mix recipes I thought I might want to make.  I chopped up fresh cherries, put some amaretto in the mix and baked them up.  The special and unique part of this cupcake is the frosting!  Made with some Moonshine Cherry Juice and the cherries themselves.  This was quick, easy and a yummy treat make!
 
I hope you like my cupcake and please if you do, go vote for it!
Moonshine Cherry Cupcakes

 

 

 

Moonshine Cherry Cupcakes
 
Author: Grumpy's Honeybunch
Prep time:
Cook time:
Total time:
Serves: 20 cupcakes
A doctored up cake mix with a moonshine cherry frosting. Ingredients
Ingredients
  • 1 yellow cake mix
  • 1 cup fresh cherries
  • 1 tablespoon amaretto
  • 3 eggs
  • 1 cup water
  • ½ cup oil
  • ½ cup unsalted butter, softened
  • ½ cup shortening
  • 4 cups confectioner's sugar
  • 6 tablespoons Moonshine Cherry Juice
  • ½ teaspoon cherry extract
  • 20 moonshine cherries for topping
  • 10 moonshine cherries chopped finely
Instructions
  1. Pre-heat oven to 350 degrees F. Make cake mix by adding the eggs, water, oil, and amaretto and mixing well with hand mixer.
  2. Fold in chopped cherries. Scoop about ⅓ cup of batter into cupcake tin lined with paper liners.
  3. Bake for 20 minutes. Remove from oven, cool 5 minutes and transfer to cooling rack.
  4. Make the frosting by creaming together butter and shortening. Gradually add confectioner sugar 1 cup at a time. Add moonshine cherry juice and cherry extract after adding first cup of sugar.
  5. Blend the frosting until creamy adding more sugar if needed. Fold in finely chopped moonshine cherries. Frost completely cooled cupcakes and top with cherry.
  6. Note: Prep time includes time to mix together the ingredients as well as frosting the cupcakes.
 

Gluten Free Strawberry Muffins with Lemon Glaze

by 9 Comments

These Gluten Free Strawberry Muffins with Lemon Glaze are full of strawberries with a light and fresh lemon glaze. They are easy to make and ready in just 30 minutes!

Gluten Free Strawberry Muffins with Lemon Glaze

 

Recently I found a little farm stand nearby that sells fresh strawberries! There is nothing more exciting than to see the fresh berries pop onto the market in June! I expect  you will see a few strawberry recipes popping up around here in the near future! These Gluten Free Strawberry Muffins are no exception.

 

Gluten Free Strawberry Muffins with Lemon Glaze

 

I found a recipe over at allrecipes.com and used that as an inspiration in creating this Strawberry Muffin recipe. The recipe on allrecipes was not gluten free, so I decided to try my hand at it and see what I could come up with.

 

Gluten Free Strawberry Muffins with Lemon Glaze

I found that while I do prefer my regular "glutenized" muffins over a gluten free muffin, these were still pretty delicious! The texture on this muffin is a little different than a muffin made with regular flour.  If I had to eat gluten free, I would probably not be suffering a whole lot!  When making this recipe again, I would increase the eggs to 2 for the added fat and moisture next time so if you try these, I do suggest you do the same! Enjoy!

Pin it! Gluten Free Strawberry Muffins with Lemon Glaze!

Gluten Free Strawberry Muffin with Lemon Glaze

📖 Recipe

Gluten Free Strawberry Muffin with Lemon Glaze

Gluten Free Strawberry Muffins with Lemon Glaze

Shelby Law Ruttan
These Gluten Free Strawberry Muffins with Lemon Glaze are full of strawberries with a light and fresh lemon glaze. They are easy to make and ready in just 30 minutes!
4.50 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast & Brunch
Cuisine American
Servings 8
Calories 246 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees F.
  • Line a muffin tin with 8 cupcake liners.
  • In a small mixing bowl, whisk together canola oil, almond milk, agave, egg, and vanilla extract.
  • In a medium sized mixing bowl, stir together gluten free flour, salt, and baking powder.
  • Add wet ingredients to dry and stir until just combined. 
  • Fold in strawberries.
  • Using ½ cup scoop, place batter in muffin cups.
  • Bake for 20-25 minutes or until toothpick comes out clean when inserted into center of muffin.
  • To glaze, mix together confections sugar and lemon juice. Dip tops of muffins in glaze and set to dry.

Notes

Fat 8g, Carb 39g, Protein 3g, Fiber 1g.
Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.

Nutrition

Calories: 246kcal
Keyword baking, Gluten Free, Gluten Free Baking, Lemon, Muffins, Strawberries, Strawberry
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Spicy Grilled Baby Bok Choy

by 7 Comments

I received free product from Frieda's Specialty Produce that was used in the creation of this recipe.  
All opinions in this post are mine.
Spicy Grilled Baby Bok Choy

I recently received some Baby Bok Choi in my goodie box I got from Frieda's Specialty Produce. When I first got it, I really wasn't sure what I was going to do with it! Then my friend Renee over at Renee's Kitchen Adventures told me that she likes to grill hers with an Asian sauce. So it was decided. I was going to grill and make Spicy Grilled Baby Bok Choy!

I have become much better at using the grill lately so I wasn't quite so afraid to make this recipe.  I decided to go to the grill guru and I went searching and found a recipe on Food Network from Bobby Flay.  It had sweet chili sauce in it so I knew that was the recipe I was going to use as a guide!  I love that sweet heat and the flavor combination sounded exactly like what I was looking for.  I had never cooked with baby bok choi before other than to use it in a stir fry so I wasn't sure how I was going to handle it cooking it.  Then I found out from the food network post that you steam the bok choy in the microwave before grilling.  How easy is that?

Spicy Grilled Baby Bok Choy
Bobby Flay's instructions were perfect to a T and now I cannot wait to have baby bok choi again because this is the way we will always eat it from this point on!  Even Grumpy loved this recipe and has agreed that it was the best way that I could have used the vegetable!
I slightly adapted the recipe by reducing the amount of sesame oil as sometimes the flavor is too overpowering for me. The original recipe called for 1 teaspoon.
Spicy Grilled Baby Bok Choy
Author: Grumpy's Honeybunch
Prep time:
Cook time:
Total time:
Ingredients
  • 1 lb baby bok choy
  • ⅓ cup sweet chili sauce
  • 1 tablespoon seasoned rice vinegar
  • ½ teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon brown sugar
Instructions
  1. Preheat grill to medium heat.
  2. Wash and halve baby bok choy lengthwise. Place in a covered microwave safe bowl and microwave 3 minutes.
  3. Whisk together all sauce ingredients.
  4. Remove baby bok choy from microwave and toss with sauce.
  5. Grill until the bok choy is charred, about 1-2 minutes. Marinate with more sauce as grilling if desired.

Kohlabri Green Quiche

by 1 Comment

I recently received Kohlabri in one of my Field Good's deliveries. Sure I thought, that is a pretty cool looking vegetable, but what on earth was I going to do with Kohlabri?!  I did some searching and found a few recipes, but none that appealed to me at that very moment.  Then I read that Kohlabri was similar to broccoli.  That is when this quiche was born.

I'm not normally a huge fan of quiche.  Mainly because eggs and I don't always have a great relationship if something is too eggy.  Hence my dislike for custard or creme brulee (please cover your eyes Justin, or just know that if I ever make creme brulee it is just because I love you so much).
This crustless quiche is pretty much the only quiche I can eat and enjoy.  Its pretty easy, just add your cheese flavors and veggies to your preference to the basic batter.  I learned to make a crustless quiche like this years ago when I was helping out on a weekend counseling event that my friend Phyllis conducted.  I cooked for her events for several years and the mom of a former high school classmate also cooked on these weekends.  I know the original recipe as "Nancy's Quiche".  My kids and husband (at the time) alike, loved that quiche and looked for me to bring leftovers home from the weekend .... that is, if there were leftovers!
For this recipe, I used only chopped Kohlabri leaves and part of the stem.  I steamed it until the stems were tender then set it aside to cool.  Once it cooled, I chopped it some more and just before adding it to my batter, squeezed as much of the water out of it as I could.  I thought if it was similar to broccoli, it would be like having my favorite green in a quiche (spinach) but with a broccolish flavor.  I was not disappointed.  While Grumpy is not a huge fan of quiche, he did eat a piece for brunch however, 2nds were not on his list of things to do...not of the quiche anyway!  If you like quiche, i do think you will like this recipe.  If your like me and don't like too much egg, then this quiche is for you.  I also used only ⅔ cup of white whole wheat flour in this recipe rather than 1 cup of all purpose flour, so the carbs have been reduced also!
Tips:  You can swap your veggies around - use your favorite veggie, cooked and chopped.  Mix up the flavor of your cheese also if you wish and substitute onion or green onion for the shallot!  Play with it and you may come up with an amazing flavor yourself!

 

Kohlabri Green Quiche

By Shelby Law Ruttan
Published 06/14/2014
Kohlabri Green Quiche

Ingredients

  • leaves and stem of 3 kohlrabi plants, chopped
  • 2 tablespoons diced shallot
  • 1 garlic clove, minced
  • ½ tablespoon olive oil
  • 2 eggs
  • 1-½ cups almond milk
  • 4 ounces sharp cheddar cheese, shredded
  • 4 ounces havarti cheese, shredded
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ⅔ cup white whole wheat flour
  • ½ cup grape tomatoes, cut in half

Instructions

  1. Wash, drain, and chop Kohlabri leaves and stems. Place in steamer and steam until stems are tender. About 15 minutes. Once cooled, chop leaves and stems again for finer pieces, then squeeze excess water from leaves. Set aside.
  2. In small skillet over medium heat, saute shallot and garlic in olive oil until shallots are translucent. About 5 minutes.
  3. In a large mixing bowl, whisk eggs and milk together. Stir in cheese and Kohlabri leaves and stems.
  4. In another bowl, mix flour, salt, and baking powder. Stir into egg batter.
  5. Place batter into a quiche pan that has been sprayed with cooking spray. Top with halved grape tomatoes.
  6. Bake in preheated oven for 40-45 minutes or until a knife comes out clean when inserted into center of quiche. Let cool 10 minutes. Serve.

Yield: 8 servings
Prep Time: 00 hrs. 25 mins.

Cook time: 00 hrs. 45 mins.
Total time: 70 mins.
Tags: Kohlrabi, Kohlrabi Greens, Quiche, Eggs, Brunch, Tomato

Marinated & Grilled Venison Tenderloin

by 9 Comments

Marinated & Grilled Venison Tenderloin is full of flavor with a homemade marinade that has a little bite of garlic and sweet of brown sugar in the soy and worcestershire sauce. This "manly recipe" in celebration of Father's Day was made to honor my dad in every way!

Marinated & Grilled Venison Tenderloin

I felt with it being Father's Day, I really needed to make a "manly" recipe.  None of that frilly pasta stuff and none of those skillet meals.  I decided that what I needed to do was grill.  If you know me, I'm not big on grilling much myself unless it's something like shrimp.  I've had a few grilling ventures however that turned out amazing so I knew I could do it.  My only problem was I had to tell Grumpy that I was doing the cooking of the Venison.  Grumpy likes me to leave the venison cooking to him.  Probably the only thing he expects to cook!
 
Marinated Grilled Venison Tenderloin
Surprisingly, he had no qualms about letting me be the griller for this meal.  I was actually quite surprised.  The meal turned out awesome!  I grilled a tenderloin from a buck that Grumpy got on one of his hunting excursions last year and it was super duper tender!  I also grilled some Baby Bok Choy that I received from Frieda's Produce.  I'll share the recipe for the venison in this post and the one for the Baby Bok Choy in the very near future.
 

📖 Recipe

Grilled Marinated Venison Tenderloin

Marinated and Grilled Venison Tenderloin

Shelby Law Ruttan
Venison Tenderloin marinated in a light sweet glaze then grilled to perfection
5 from 3 votes
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Main Dish
Cuisine American
Servings 4 servings
Calories 230 kcal

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Ingredients
  

Instructions
 

  • Trim meat of any silverskin and cut into ¾" steaks.
  • Mix marinade in glass measuring cup and stir until sugar dissolves.
  • Place meat in a ziploc bag and pour marinade over top. Seal and refrigerate for 1-2 hours.
  • Pre-heat grill on high for 10 minutes. When grill is hot, place the tenderloins on the grill and immediately turn the heat down to medium high.
  • Grill for 3 minutes on each side. This should give you a medium rare piece of meat and the most melt in your mouth tender tasty grilled venison tenderloin!

Notes

If venison tenderloin is not readily available to you, this marinade would also work really well on chicken, beef, or pork. Give it a try!

Nutrition

Serving: 1/4 lb venison steakCalories: 230kcalCarbohydrates: 5gProtein: 34gFat: 3gSaturated Fat: 1gCholesterol: 21mgSodium: 502mgSugar: 6g
Keyword Marinated Grilled Venison Tenderloin, Steaks, Venison Steaks
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Rhubarb Martini - Easy Summer Cocktail

by 4 Comments

This Rhubarb Martini is made with a simple rhubarb syrup that is mixed with vodka and lime juice. Make this easy summer cocktail by shaking the the ingredients with ice in a cocktail shaker for a refreshing pink vodka drink.

This Rhubarb Martini is a great choice of beverage for rhubarb fans. They are fun to serve for small fire pit gatherings, barbecues, or just for a relaxing evening on the the deck.

Two pink colored rhubarb martinis with a white sugar rim on the glass and a green lime wheel garnish.
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🍸 Making Martinis with Rhubarb

When it comes to martinis, my favorites are ones that have pucker, like this Dill Pickle Martini, Lemon Drop Martini, or this Rhubarb Martini. I highly recommend you try them all!

You might think at first that a rhubarb martini sounds odd, but if you love rhubarb as much as I do, you will be happy you tried this and enjoy them all summer long!

The rhubarb mixture is stewed with a sweetener, then strained to remove the solids. What you have left is a pretty pink, slightly sweet and tangy rhubarb syrup.

Once the syrup is made, it can be stored in the fridge and taken out to make individual martinis as desired!

When ready to serve the rhubarb martini, fill a cocktail shaker with ice, add the syrup, vodka, and lime juice and shake vigorously!

🥘 Ingredients

Vodka: Use a good high quality vodka for this beverage.

Rhubarb syrup

Granulated sugar, this is for rimming the martini glass (optional).

Limes

Ice

overhead shot of two light pink martinis with a sugar rim and green lime wedge on the forward martini.

🍽 Equipment Needed

Cocktail Shaker

Martini Glass

👪 Serving size

This recipe makes 1 drink. It can easily be doubled for 2 people.

📖 Variations

  • Use classic Monkfruit 1:1 in place of the sugar for a keto adult beverage.
  • Substitute white rum for the vodka.
  • When making the rhubarb syrup, substitute 1 cup of strawberries for 1 cup of rhubarb for a strawberry rhubarb martini.
  • Use lemon juice instead of lime.
  • Skip the rhubarb syrup and use 2 tablespoons of rhubarb sauce in place of the syrup. The solids will strain when pouring the drink through the cocktail shaker.
  • Substitute lemon juice for the lime juice.

More Rhubarb Recipes

*If you made this recipe, please give it a star rating*

📖 Recipe

Featured image for rhubarb martini.

Rhubarb Martini

Shelby Law Ruttan
A slightly sweet and tangy adult vodka cocktail.
4.36 from 14 votes
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Prep Time 5 minutes
Total Time 5 minutes
Course Beverages
Cuisine American
Servings 1
Calories 181 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 ounces rhubarb syrup
  • 1½ ounces vodka
  • 1 ounce lime juice
  • ½ tablespoon granulated sugar
  • lime wheels for garnish
  • Ice

Instructions
 

  • Combine vodka, rhubarb syrup, lime juice, and ice in a shaker. Shake until frosty.
    pouring rhubarb syrup into the cocktail shaker
  • Rim the martini glass by running a lime wedge around the rim of the glass, then dip the rim into the granulated sugar.
    a hand placing the rim of the martini glass in a plate of sugar.
  • Pour the martini into the glass and garnish with the lime wheel (if using).
    Pourting the martini into the martini glass.

Video

Nutrition

Serving: 1gCalories: 181kcalCarbohydrates: 21gProtein: 1gFat: 1gPolyunsaturated Fat: 1gSodium: 3mgPotassium: 78mgFiber: 1gSugar: 19gVitamin A: 30IUVitamin C: 9mgCalcium: 18mgIron: 1mg
Keyword Rhubarb Martini
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Coconut Lime Rum Drink

by 11 Comments

This coconut lime rum drink recipe is a frosty, refreshing cocktail bursting with lime juice and creamy coconut lime flavors. Made with simple ingredients, the tropical flavor and icy texture of this tasty drink is perfect for hot days.

A glass mason jar with a handle filled with a cloudy lime green coconut lime refresher and a green lime wedge on the rim of the glass with another glass blurred in the background.

The best part of this cocktail is the tropical sweetness and tangy fresh lime juice blended with it making it a frosty, slushy drink. Sweetened condensed milk ads a touch of sweetness and creaminess to this coconut rum drink.

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❤️ Why you'll love it

Tropical flavor: it is tangy and sweet with plenty of coconut and lime flavor.

Versatile: it can be made with or without the rum so the entire family can enjoy it.

Coconut cocktail: It is a coconut lime flavored cocktail that will refresh you on a hot day!

Several quartered limes on a cutting board.
Fresh juicy limes are easiest to blend when quartered. An important part of this recipe is to blend the entire lime, rind and all.

🥘 Ingredients

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Fresh limes. Look for heavy limes that give to a touch and has a distinct lime scent when the skin is scratched lightly.

Coconut water. Be sure to buy water, not coconut milk. Coconut water is clear and looks like water (unless you buy an added flavor to the water).

Sweetened Condensed Milk is what gives that milky color to the rum refresher. I like to use this brand in a squeeze bottle for easier storage after use.

Granulated sugar is needed to add sweetness to the beverage.

White rum

Ice, you can use cubed or crushed. 

Pouring the coconut lime rum refresher into a mason jar glass with a handle.

🔪 Instructions

Step 1:

  1. Clean the limes with a food safe cleaner. I like to use this fruit and veggie wash.
  2. Cut the limes into 8 sections each.

Step 2:

  1. Place the limes in the blender. Add the water, coconut water, rum, sugar, and sweetened condensed milk.
  2. Blend for 1-2 minutes, until the limes are broken down into small pieces.

Step 3:

  1. Pour the drink from the blender into fine mesh strainer over a wide mouth pourable mixing bowl.
  2. Rinse out the blender and return the coconut lime mixture back into the blender.
  3. Add the ice and blend until frosty. Transfer to a serving glass.
Coconut Lime Rum Drink in a clear mug with turquoise rim.

🥄 Equipment

Heavy duty bender

Fine mesh strainer

🥫Storage

Store any leftover rum drink in the fridge up to 3 days. This drink can also be frozen. Remove the drink from the freezer and partially thaw. Then blend in the blender to make a slush.

📖 Variations

  • Substitute coconut cream or cream of coconut for the sweetened condensed milk.
  • Make this juice keto friendly and sugar free by using powdered monkfruit in place of the sugar and 3 tablespoons of this sugar free condensed milk.

💭 Tips

  • Blending the entire lime (rind and all) is the secret to the incredible flavor and gives the best results for this drink and it is a highly recommended step.
  • Juicy limes work best in this drink, look for limes that have some weight and will give with a gentle squeeze.

I love this Classic Mojito.

Frosty Peach Mojito

If you love recipes with condensed milk, then you will love this Pumpkin Pie recipe!

Pina Colada Freeze is another frosty tropical drink.

This Key Lime Pie is tangy, sweet, and delicious!

You will love this creamy Coconut Lime Margarita made with silver tequila.

🍽 Serve with...

Serve this cocktail with a lime wheel and a straw!

🏫 The last word

This recipe is basically a Brazilian Lemonade made into a cocktail by adding rum to the ingredients! Blending the drink with ice turns it into a slushy drink, however it can be mixed together and served over top of ice instead of blending.

Don't forget to check out my Amazon storefront for some of my favorite products!

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

📖 Recipe

Featured image for Coconut Lime Refresher with Rum

Coconut Lime Rum Drink

Shelby Law Ruttan
Coconut Lime Rum Drink is frosty, tangy, sweet and creamy and frosty tropical cocktail made with rum and fresh limes.
4.20 from 5 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Beverages
Cuisine American
Servings 4
Calories 315 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Wash the limes. Cut both ends off lime to remove nubs. Slice 3 of the limes into 8 sections.
  • Place the sectioned limes in a blender. Pour in the water, rum, coconut water, sugar, and sweetened condensed milk. Blend for 2 minutes, or until limes have broken up into small pieces.
  • Strain the chunks through a fine meshed sieve into a bowl. Rinse out the blender and return the strained mixture to the blender. Add the ice and blend until frosty. Serve with a lime wedge.

Video

Nutrition

Calories: 315kcalCarbohydrates: 42gProtein: 2gFat: 2gSaturated Fat: 1gCholesterol: 5mgSodium: 90mgPotassium: 276mgFiber: 3gSugar: 36gVitamin A: 74IUVitamin C: 21mgCalcium: 83mgIron: 1mg
Keyword Coconut Lime Refresher
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!