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Chocolate Dipped Almond Biscotti

by 14 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SweetWarmUp #CollectiveBias
 
Chocolate Dipped Almond Biscotti made with Truvia® Baking Blend and a steamy cup of Bigelow Earl Gray Tea is my grown up way of enjoying myself while cozied up on my couch with my reading material!

Chocolate Dipped Almond Biscotti

I love it when I am on vacation and have a few days to pamper myself and do what I want.  I have always loved to read and always loved to have a snack when I'm doing it!  Back in my younger days my friend Tracy and I would read a book and eat candy bars and cheese curls.  Yeah, not really the healthiest thing to do!  As I've gotten older I have moved to more natural ways to sweeten my reading time incorporating less sugar in my snacking.  Savoring this biscotti with my tea while getting into my novel being one of them!

Chocolate Dipped Almond Biscotti
The first time I ever had Bigelow Tea was at my friend Phyllis' home.  She had a beverage bar and it included several flavors of Bigelow Tea.  My favorite became the Plantation Mint with Earl Gray being a close second!  I have continued on with my love of Bigelow Tea by drinking it through out the day at work, a much better alternative than sugar laden soda!  Everyone that knows me well at the office, knows I have a drawer full of tea.  I'm basically the go to person for just about anything anyone needs in the office, and I'm not just talking job duties!
Chocolate Dipped Almond Biscotti
With Grumpy being diabetic, I like to try to find ways to make recipes that are going to allow me to make it diabetic friendly and using a natural sweetener like Truvia® Baking Blend is a good way to do so.  Making smarter choices with my baking by cutting sugars in my baking without losing the taste of the sweet treat is a win/win situation when I can please Grumpy and myself at the same time!
Chocolate Dipped Almond Biscotti
The dark chocolate and almond flavors come through in this cookie with no bitter aftertaste from the sweetener.  These biscotti also turned out crunchy, but not break your teeth crunchy.
Chocolate Dipped Almond Biscotti
To get started with my novel adventure, I went to Target and picked up a few boxes of Bigelow Tea and some Truvia® Baking Blend.  I even was able to save 10% on my Truvia purchase by using my Cartwheel app!  (If you want to try Truvia® before you buy it you can request a free sample.) 
Chocolate Dipped Almond Biscotti
Now your ready to get started with your baking!  I have to tell you, I absolutely love the convenient pouring spout on the Truvia bag, Not only is it much easier to measure what you want, but you have a much more secure seal to close the bag and not worry about spilling sugar all over. Chocolate Dipped Almond Biscotti
 Get all your ingredients in place.
Chocolate Dipped Almond Biscotti
Mix your wet ingredients

Chocolate Dipped Almond Biscotti
Mix your dry ingredients
Chocolate Dipped Almond Biscotti
Then mix the wet and dry together!  My dough was pretty crumbly as you can see, but I was able to pull it all together into logs.
Shape into logs and place on parchment lined cookie sheet.
Chocolate Dipped Almond Biscotti
Give the logs a bath with egg wash then bake.
Chocolate Dipped Almond Biscotti
Once the first baking is done, you will want to take the logs out to cool about 15 minutes.  Then slice the logs on a diagonal cut to prep for the second baking.
Chocolate Dipped Almond Biscotti
When second baking is done, cool completely and dip in chocolate (if desired) and enjoy with a good book and cup of Bigelow Earl Gray Tea!Chocolate Dipped Almond Biscotti
If you would like to connect with Bigelow Tea and Truvia you can do so on their Social Platforms. Bigelow Tea on Twitter, Truvia on Twitter, Bigelow Tea on Facebook,  and Truvia on Facebook. You can also follow Truvia on Pinterest and Instagram!
What do you like to do to pamper yourself?  Are you incorporating smarter choices in your diet for the new year?

Chocolate Dipped Almond Biscotti

Published 01/19/2015
recipe adapted from David Lebovitz
Chocolate Dipped Almond Biscotti

Ingredients

  • 2 cups flour
  • ¾ cup cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 3 large eggs, room temperature
  • ½ cup Truvia® Baking Blend
  • 1 teaspoon almond extract
  • 1 cup sliced almonds, toasted and coarsely chopped
  • ½ cup mini semi sweet chocolate chips
  • chocolate candy coating (optional)
  • 1 large egg (for the egg wash)

Instructions

  1. Preheat oven to 350 degrees. In a small bowl, sift together flour, cocoa powder, baking soda, and salt.
  2. In a large bowl, beat the 3 eggs, Truvia® Baking Blend, and almond extract. Gradually stir in the dry ingredients. Mix in the almonds and mini chocolate chips until the dough comes together. Your dough may be a little crumbly. If you think its too crumbly to work with and shape into a log, add another egg.
  3. Line baking sheet with parchment paper and divide dough in half. On lightly floured surface, roll dough into two logs. Transfer to baking sheet, evenly spaced apart.
  4. Gently flatten tops of logs. Beat remaining egg and brush tops of logs liberally with egg. Place in oven and bake 25 minutes, until dough is firm to the touch.
  5. Remove logs from oven and cool 15 minutes. On cutting board, using serrated edge knife, diagonally cut cookies into ½ inch slices. Lay cookies cut side down on baking sheet and return to oven for 20 minutes, turning cookies over halfway during baking.
  6. Once baked, cool completely and store in airtight container. If desired, dip half of the cookie in melted chocolate and cool until hardens.

Prep Time: 00 hrs. 20 mins.

Cook time: 00 hrs. 40 mins.
Total time: 60 mins.

Roasted Tomato Soup Shooters

by 2 Comments

Roasted Tomato Soup Shooters with Brie Grilled Cheese Bites are a homemade gourmet grilled cheese and soup appetizer recipe filled with flavor.  You have sweet, creamy, salty, and crunchy filling your senses for pure satisfaction. Paired with a glass of Sauvignon Blanc puts it right over the top perfect!

One roasted tomato soup shooter on a white tray with 3 grilled brie croutons.

For the month of January, the Virtual Supper Club group decided to celebrate "A Late Night Tapas with Beverage Pairing".  At first I wanted to make a beverage to go with my tapa but in the end decided that the best drink to serve with these shooters and grilled cheese bites would be a glass of Sauvignon Blanc.

Tapas, appetizers, small plates, this is the way I absolutely love to eat.  Small bites of a little bit of everything giving me variety and the ability to try everything I want to without over stuffing myself. Personally, I think this is how we should eat all the time!

featured image roasted tomato soup shooter on a white plate with mini toasted brie cheese croutons

My recipe I am sharing is an adaptation of Cooking Light's Roasted Tomato and Garlic Soup recipe. I found this made the soup super creamy and think I prefer it this way myself. Grumpy on the other hand loves tomato soup with rice, so I now have a recipe I can use to make for his liking for future reference and will not blend it all together for him.

Low Carb Spicy Shrimp Tortilla Soup

Spicy Chicken Noodle Soup

Pumpkin Soup with Sage Browned Butter

Quick and Easy Hamburger Soup

If you give this recipe a try, I'd love to hear how it turned out! Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know how you liked it. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your beautiful salad bowls!

📖 Recipe

featured image roasted tomato soup shooter on a white plate with mini toasted brie cheese croutons

Roasted Tomato Soup Shooters

Shelby Law Ruttan
This easy to make tomato soup is creamy and delicious, made with fire roasted tomatoes for an extra boost of flavor.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 4
Calories 362 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

FOR THE SOUP

FOR THE GRILLED BRIE CROUTON BITES

  • 4 slices bread
  • 4 ounces thinly sliced brie cheese
  • 2 tablespoons butter

Instructions
 

TO MAKE THE SOUP

  • Melt the butter n a large soup pot over medium-high heat. Add the rice and cook, stirring constantly for 2 minutes, until the rice begins to brown.
  • Add the garlic to the rice and saute for 1 minute.
  • Add the chicken broth, tomatoes, salt and pepper to the rice and bring the rice mixture to a boil. Reduce heat to low, and simmer 40 minutes, until rice is cooked. Allow to cool for 10 minutes.
  • Carefully transfer ½ of the soup mixture to a blender. Blend on low speed until smooth.
  • Strain the soup through a fine sieve over a bowl; discarding the solids. Pour the soup into a large bowl. Repeat procedure with remaining soup mixture.
  • Return soup to the soup pot and and add the heavy cream. Garnish with chives (if using).

TO MAKE THE GRILLED CHEESE CROUTONS

  • Evenly spread the butter on one side of each piece of bread.
  • Lay 2 slices of bread, butter side down on a hot skillet over medium high heat.
  • Evenly distribute the cheese on top of the bread, then top with the remaining bread, butter side up.
  • Cook for two minutes on each side, until golden. Cut each sandwich into quarters, then cut each quarter into quarters. There should be 16 croutons per sandwich and 8 croutons per serving.

Notes

Nutritional information is given for 4 servings/people, Nutrition information changes if used as a shooter appetizer.

Nutrition

Calories: 362kcalCarbohydrates: 35gProtein: 12gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 57mgSodium: 1405mgPotassium: 239mgFiber: 3gSugar: 7gVitamin A: 1360IUVitamin C: 15mgCalcium: 181mgIron: 3mg
Keyword roasted tomato soup, roasted tomato soup shooters
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Chewy Mocha Toffee Chip Cookies

by 20 Comments

Nothing says Christmas more than a tray of cookies and these Chewy Mocha Toffee Chip Cookies are a super sweet gift to include on your cookie tray.  The combination of coffee, chocolate, toffee and pecans is absolute perfection.  

A stack of four chewy mocha toffee chip cookies
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I would have to say this is my most favorite cookie and it doesn't have to be the holidays for me to enjoy them. They are great as a dessert or snack and go perfect with a hot cup of coffee!

These Chewy Mocha Toffee Chip Cookies are very easy to make and are the perfect cookie to give the chewy cookie lover as a food gift, or to take to a Christmas cookie swap.

The crisp edges lead way to a chewy but solid center that is bursting with nutty chocolate, mocha, and toffee flavors making it a great cookie for packing and shipping.

This cookie recipe yields two dozen very large cookies!

🥘 Ingredients

Granulated and Brown Sugar, the combination of sugars is what helps give this cookie is crisp edges and chewy centers.

Butter contributes to the flavor of this cookie as well as to the structure.

All purpose flour, I am very loyal to this brand.

Instant coffee granules, this is the instant coffee I used.

Baking powder for leavening and salt for enhancing the flavor.

Milk chocolate chips, I like the mildness of milk chocolate in this recipe in relation to the coffee flavor. I used this brand.

Toffee pieces give the cookie a little more chew. I used these toffee pieces.

Roasted pecans, be sure these unsalted and measure them before you chop them.

Brewed coffee and powdered sugar for the icing. Powdered sugar does make a difference, I have used many different brands but this brand is the best one.

Chewy Mocha Toffee Chip Christmas Cookie Recipe

⏲️ Baking time

These cookies are baked in a preheated 350 degree oven for 15 minutes, or until the cookie is lightly browned and is not wet on the top. Cool cookies for 5 minutes before removing from the baking sheet.

🔪 Instructions

Step 1:

  1. In a large mixing bowl with hand mixer at medium speed, cream together the butter, granulated sugar and brown sugar. Add the egg and beat until creamy.
  2. In a smaller mixing bowl, add the flour, baking powder, and salt. Stir to combine.

Step 2:

  1. Using hand mixer on low speed, mix in half of the flour mixture until combined. Add the remaining flour mixture and mix until thoroughly combined. Dough will get a little stiff but is still very workable.
  2. With a wooden spoon, stir in the chocolate chips, toffee bits, and pecan pieces.
    Line 2 large cookie sheets with parchment paper. Scoop dough using ¼ cup scoop measure and place on cookie sheets about 2 inches apart.

Step 3:

  1. Bake for 15 minutes or until cookies are lightly browned and do not look wet on top.
  2. Remove from the cookie sheet and cool on cooling rack until completely cooled.

Step 4:

  1. While cookies are baking make the icing drizzle by combining the powdered sugar and coffee. Add more or less coffee if needed to make smooth enough to drizzle.
  2. Drizzle over cooled cookies.
  3. Store cooled cookies in an airtight container up to 1 week on the counter top, and 3 months in the freezer.

🍽 Equipment

  • 2 large mixing bowls, one for the wet ingredients and one for the dry ingredients.
  • Electric hand mixer, this makes it easier to cream together the shortening and sugars and takes less time than mixing with a spoon.
  • Rubber scraper to scrape down sides of mixing bowl.
  • Wooden spoon, used to stir in the chocolate chips, nuts, and toffee bits.
  • A ¼ cup cookie scoop.
  • Baking sheets
  • Parchment paper to prevent cookies from sticking to the baking sheets.
  • Spatula to remove the baked cookies from the cookie sheet.
  • Storage container for the cookies

💭 Top Tips

  • These cookies do spread out so be sure to leave at least 2 inches between the cookie dough on the baking sheet.

📖 Variations

  • Swap out the milk chocolate chips for dark chocolate or white chocolate chips.
  • Use toasted walnuts in place of the pecans.
  • Leave the nuts out all together if you aren't a fan of nuts in cookies.
  • Use the toffee bits coated in milk chocolate for extra chocolate in the cookie.

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

📖 Recipe

A stack of four chewy mocha toffee chip cookies

Chewy Mocha Toffee Chip Cookies

Shelby Law Ruttan
A deliciously sweet and chewy cookie studded with milk chocolate chips, toasted pecans, and toffee bits. An excellent cookie to make for the holidays!
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Cookie Recipes
Cuisine American
Servings 24
Calories 160 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat the oven to 350 degrees. In a large mixing bowl with hand mixer at medium speed, cream together the butter, granulated sugar and brown sugar. Add the egg and beat until creamy.
  • In a smaller mixing bowl, add the flour, instant coffee, baking powder, and salt. Stir to combine. Using hand mixer on low speed, mix in half of the flour mixture until combined. Add the remaining flour mixture and mix until thoroughly combined. Dough will get a little stiff but is still very workable.
  • With a wooden spoon, stir in the chocolate chips, toffee bits, and pecan pieces.
  • Line 2 large cookie sheets with parchment paper. Scoop dough using ¼ cup scoop measure and place on cookie sheets about 2 inches apart.
  • Bake 15 minutes (longer if needed, cookies should not look wet on top). Remove from the cookie sheet and cool on cooling rack until completely cooled.
  • Make the icing drizzle by combining the powdered sugar and coffee. Add more or less coffee if needed to make smooth enough to drizzle. Drizzle over cooled cookies.

Nutrition

Calories: 160kcalCarbohydrates: 22gProtein: 1gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 16mgSodium: 124mgPotassium: 34mgFiber: 1gSugar: 16gVitamin A: 176IUVitamin C: 1mgCalcium: 19mgIron: 1mg
Keyword mocha toffee chip cookies
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Cranberry Swirl Cheesecake

by 40 Comments

This Cranberry Swirl Cheesecake is a creamy, festive dessert with a bright cranberry ribbon running through every slice. It's a holiday favorite that brings the perfect balance of sweetness and tang to the table.

One slice of Cranberry Swirl Cheesecake sitting on a pool of blended amaretto cranberry sauce garnished with fresh mint on a silver trimmed dessert plate

It reminds me of the Christmas treats I loved making with my mom and grandmother, especially anything with cranberries. If you enjoy my Cranberry Upside Down Cake, then you'll love how this cheesecake brings the same comforting sweet and tangy flavors to a classic dessert.

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Why You'll Love Cranberry Swirl Cheesecake

Creamy texture: smooth, rich cheesecake filling with a velvty finish.

Holiday flavor: a swirl of tart cranberry creates that classic Christmas cheesecake vibe.

Beautiful presentation: the ruby swirl makes every slice look special without extra effort.

Key Ingredients for Cranberry Cheesecake

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

  • Graham crackers: the base for a sturdy, lightly sweet crust.
  • Unsweetened cocoa powder: adds depth to the crust and complements the cranberry swirl.
  • Amaretto cranberry sauce: blends into a smooth, vibrant swirl with holiday flavor.
  • Cream cheese: the foundation for a creamy, rich filling.
  • Light sour cream: softens the texture and brightens the flavor.
  • Vanilla and almond extracts: add warmth and a subtle festive note.
Whole cranberry sauce in a decorative glass bowl with festive red and green background.

Ingredient Substitutions

  • Use vanilla Greek yogurt instead of sour cream.
  • Replace almond extract with orange extract for a citrus twist.
  • Swap graham crackers for chocolate wafer cookies.

Variations on Cranberry Swirl Cheesecake

  • White Chocolate Cranberry Cheesecake: drizzle melted white chocolate over the finished chilled cheesecake.
  • Orange Cranberry Swirl: add fresh orange zest to the batter for a bright, citrus flavor.
  • Gingersnap Cranberry Cheesecake: use crushed gingersnaps instead of graham crackers for a spiced crust.

Tips for the Best Christmas Cheesecake

  • Let all dair ingredients come to room temperature for a smooth filling.
  • Tap the pan gently after adding the batter to release air bubbles.
  • Use hot water bath to prevent cracking and keep the cranberry swirl clean and smooth.

How to Store

Store cheesecake covered oin the refrigerator for up to 5 days.

One slice of Cranberry Swirl Cheesecake sitting on a pool of blended amaretto cranberry sauce garnished with fresh mint on a silver trimmed dessert plate

More Holiday Recipes You'll Love

If you love this holiday dessert recipe, try my Winter Wonderland Cake, Fireball Cheesecake Shots, Irish Cream Pound Cake, and Almond Filled Cookies.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

One slice of Cranberry Swirl Cheesecake sitting on a pool of blended amaretto cranberry sauce garnished with fresh mint on a silver trimmed dessert plate

Cranberry Swirl Cheesecake

Shelby Law Ruttan
This Cranberry Swirl Cheesecake is a creamy holiday dessert with a tart cranberry ribbon, perfect for Christmas gatherings and winter celebrations.
No ratings yet
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Desserts
Cuisine American
Servings 12
Calories 336 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 12 sheets graham crackers , crushed fine
  • 3 tablespoons unsalted butter melted
  • ¼ cup unsweetened cocoa powder
  • 1 cup cranberry sauce
  • ¼ cup water
  • 1 cup sugar
  • 20 ounces ⅓ less fat cream cheese (2½ packages)
  • 1 cup light sour cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ⅛ teaspoon salt
  • 4 large eggs

Instructions
 

  • Pre-heat oven to 375℉. Coat springform pan with cooking spray, wrap the outside bottom of pan with heavy duty foil. Set aside
  • Place crackers in food processor and process until fine crumbs are formed. Add cocoa powder and pulse a few times to combine.
  • Slowly add melted butter while processor is running on low and process until combined.
  • Press mixture into bottom of spring form pan coated with cooking spray. Bake at 375 for 10 minutes. Remove from oven and reduce temperature to 325 degrees.
  • Place cranberry sauce and water in food processor. Process until smooth. If mixture is still too thick, add water, 1 tablespoon at a time, until mixture is thin enough to swirl into cheesecake. Set aside.
  • Combine 1 cup sugar and cream cheese in large mixing bowl. Mix at medium
    speed until smooth. Add in yogurt, vanilla, and almond extract and mix
    until combined. Add eggs, one at a time, mixing well after each
    addition.
  • Pour cheesecake mixture over prepared crust. Using a large tablespoon,
    spoon cranberry sauce over the filling. With a table knife, drag through
    cranberry sauce to swirl into cheesecake batter.
  • Place spring form pan into deep baking pan and add hot water to baking
    pan to a depth of 3 inches. Bake at 325 degrees for 50-60 minutes or
    until center of cheesecake barely moves when pan is touched.
  • Turn oven off and cool cheesecake in oven for 3 hours. Remove from oven, run knife around outside edge. Cover and chill 8 hours.

Nutrition

Serving: 1gCalories: 336kcalCarbohydrates: 43gProtein: 8gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 102mgSodium: 328mgPotassium: 241mgFiber: 1gSugar: 30gVitamin A: 511IUVitamin C: 0.4mgCalcium: 122mgIron: 1mgNet Carbohydrates: 42g
Keyword Cheesecake Swirl Recipe, Christmas Cheesecake, Cranberry Cheesecake, Cranberry Swirl Cheesecake, Cranberry Swirl Dessert, Holiday Cheesecake
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Turkey Hot Brown Sandwiches

by 17 Comments

Turkey Hot Brown Sandwiches are an open-faced sandwich made with your Thanksgiving leftovers of Turkey and a cheese gravy. Toasted bread is topped with cheese, tomato slices, and crispy bacon then placed under the broiler until browned.

Turkey Hot Brown Sandwiches
I don't know about you, but I get tired of turkey sandwiches and bored with leftovers.  That is why this week is so exciting for those of you who follow Sunday Supper.  I had never had a Hot Brown before.  I never really knew what it was until this theme came along and I did a little research about what I might want to make for today's post.
 
This sandwich originated from the Brown Hotel in Kentucky.  It is a version of Welsh Rarebit that was created as an alternative to ham and egg late night suppers.  I don't know about you, but since I'm not really that much of an egg person, this sandwich appeals to me much more anyway! It is so easy to make.  Just grab a slice of your favorite bread (I used rye), some leftover turkey, make a cheese gravy, crisp up some bacon, assemble the sandwich, broil, top with tomato and serve.  Oh so yummy!
Turkey Hot Brown Sandwiches

The second time around making this, I used some fresh chopped chives to top the sandwich.  They really added an extra flavor that was delicious. So, if you want to try something a little more exciting than bread, mayo, and turkey for a sandwich, definitely give this one a try and do not skip the tomato!  That is an essential part of this sandwich.  When I took a bite of the tomato with the sandwich it made me weak in the knees.  It was that good.

Check out the recipes below for more inspiration!
 
Breakfast:

Cranberry Sauce Muffins by The Foodie Army Wife
Leftover Stuffing Breakfast Strata by Ruffles & Truffles
Sweet Potato Casserole Muffins by Magnolia Days
Turkey & Chorizo Breakfast Hash by Brunch with Joy
Italian Mashed Potato Pancakes by The Weekend Gourmet
Cranberry Sauce'd Corn Bread Muffins by Rhubarb and Honey

Main Dish:

Leftover Pie by Jane's Adventures in Dinner
Thanksgiving Leftover Waffles by Foxes Love Lemons
Stuffing Hash by The Girl in the Little Red Kitchen
Turkey Pizza by Meal Diva
Turkey & Caramelized Onion Risotto by kimchi MOM
Turkey with Creamy Mushroom Marsala Sauce by Casa de Crews
Moroccan Turkey Stew by What Smells So Good?
Peruvian Cilantro & Turkey Soup by The Little Ferraro Kitchen
Turkey & Butternut Squash Stew by Cooking Chat
Turkey Kreplach Soup by Panning the Globe
Turkey & Stuffing Crepes by Peaceful Cooking
Cranberry Apple Pecan Chicken Salad by NeighborFood
Herbed Turkey over Cornbread Waffles with Cranberry Sauce by girlichef
Creamy Peanut Gochujang Pasta by Wallflour Girl
Cranberry Sweet Potato Soup by Take A Bite Out of Boca
Turkey Enchilada Pasta Bake by Curious Cuisiniere
Turkey Orzo Risotto by Family Foodie
Turkey Croquettes by Cindy's Recipes and Writings

Side Dishes:
Cheesy Mashed Potato Croquettes by Noshing with the Nolands
Whipped Carrots with Sriracha Butter by Healthy Delicious
Cranberry-Balsamic Glazed Cauliflower Wings by Cupcakes & Kale Chips
Parmesan Mashed Cauliflower and Potatoes by Momma's Meals
Cheesy Jalapeño Potato Cakes by Bobbi's Cozy Kitchen

Sandwiches:
Cranberry & Turkey Sandwich by The Redhead Baker
Monte Cristo Sandwich by Nik Snacks
Turkey Hot Brown by The Life and Loves of Grumpy's Honeybunch
Sprouted Grain Turkey, Cranberry & Brie Panini by Amee's Savory Dish
Turkey Cranberry Flatbread by Peanut Butter and Peppers

Condiments & Sauces:
Cranberry Vinaigrette by Nosh My Way
Leftover White Wine Syrup by Food Lust People Love
DIY Yellow Mustard by The Texan New Yorker

Dessert:
Banana Cheesecake with Pecan Graham Cracker Crust by Desserts Required
Cranberry Cream Cheese Bars by That Skinny Chick Can Bake
Gluten-Free Lemon Cake by Hezzi-D's Books and Cooks
Spiced Cranberry Sauce Buckle by The Wimpy Vegetarian 

Cocktails & Drinks:

Cranberry Orange Crush by The Messy Baker
Cranberry Bellini by A Kitchen Hoor's Adventures

Be sure to Pin and Share Turkey  Hot Brown Sandwiches!

Turkey Hot Brown Sandwiches

📖 Recipe

Turkey Hot Brown Sandwiches

Turkey Hot Brown Sandwiches

Shelby Law Ruttan
The Turkey Hot Brown Sandwich is an open-faced sandwich made with your Thanksgiving leftovers of Turkey and gravy. Toasted bread is topped with cheese, tomato slices, and crispy bacon then placed under the broiler until browned.
4.50 from 2 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course lunch, Main Dish
Cuisine American
Servings 4 servings
Calories 307 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • ¼ cup freshly shredded Parmesan cheese
  • ¾ pound turkey breast
  • 3 plum tomatoes sliced
  • 2 slices bacon ,cooked and crumbled

For the cheese sauce

Instructions
 

  • Make cheese sauce: Melt butter in sauce pan. When bubbly, add flour, salt and pepper and whisk until flour begins to brown slightly. Mixture will be thick and lumpy. Slowly add milk to hot pan, whisking constantly. Cook until thickened. Remove from heat and add cheese. If cheese sauce is too thick, add a little bit more milk to loosen it up.
  • Preheat broiler on high. Meanwhile, toast bread.
  • Assemble sandwich on foil lined cookie sheet as follows: Place 4 slices of toast on cookie sheet. Cover evenly with turkey. Top with ¼ cup cheese sauce. Sprinkle with Parmesan Cheese. Broil until bubbly, about 4-6 minutes. Remove from oven and top with tomato slices. bacon and chives. Serve immediately.

Nutrition

Calories: 307kcalCarbohydrates: 9gProtein: 30gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 86mgSodium: 868mgPotassium: 471mgFiber: 1gSugar: 5gVitamin A: 773IUVitamin C: 7mgCalcium: 321mgIron: 1mg
Keyword Turkey Hot Borwn Sandwiches
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Cookie Butter Fudge

by 18 Comments

With my new found affection for cookie butter, I decided that one thing I had to try was a Cookie Butter Fudge.  The hint of cinnamon from the cookie butter, the creamy texture of this fudge, will have you wanting more!

Cookie Butter Fudge

With my new found affection for cookie butter, I decided that one thing I had to try was a Cookie Butter Fudge.  The hint of cinnamon from the cookie butter, the creamy texture of this fudge, will have you wanting more!

Cookie Butter Fudge
 

This yummy little cookie butter fudge treat made it in a goodie box that I sent to Christopher.  I have always been a fan of homemade fudge, but always have been candy challenged when trying to make it.  So, when it turns out for me, then I have to share it.

The secret to creamy delicious fudge!

I found this little secret out years ago when making peanut butter fudge and I don't know why I didn't just always use it when attempting fudge recipes.  There is one ingredient that will work magic in your fudge making.  It is 3 little words.  Cream of Tartar.  I found out that it helps to set your fudge by breaking down the sucrose, eliminating the graininess that you can get with sugar.  It turns your fudge into the creamiest, dreamiest, sweetest little bite of comfort you ever had and comfort was something my entire family has needed this past week.

Cookie Butter Fudge

My Uncle Lyle passed away on Saturday, November 15 and today is his memorial.  I won't make it home today for his memorial, but I will be there in heart and spirit.  He had just turned 80 this year and wasn't in the greatest of health.  Even so, his passing happened very quickly and was unexpected when it did happen.  I want to dedicate this post today to him.  I'm pretty sure he would have approved of this recipe.  I'm going to miss him and I am so happy I had the opportunity to see him in October when I went home for a visit.  May he rest in peace.  I will always have a super soft spot in my heart that will always be there just for him. Love you forever, love you for always Uncle Lyle.

MORE HOMEMADE FUDGE RECIPES

Old Fashioned Peanut Butter Fudge

Brown Sugar Fudge

Pumpkin Spice Fudge

Easy Chocolate Fudge

Salted Chocolate Praline Fudge

Eggnog Fudge

Rocky Road Fudge

📖 Recipe

Cookie Butter Fudge

Cookie Butter Fudge

Shelby Law Ruttan
A creamy cinnamon flavored confection made with cookie butter.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Candy
Cuisine American
Servings 24
Calories 147 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Combine the sugar, cream of tartar, and milk.
  • Boil the sugar mixture until a 234 degrees or when a soft ball is formed when placed in cold water.
  • Remove the fudge from the heat and cool for 15 minutes, or until fuge mixture is lukewarm.
  • Add the butter, cookie butter, and vanilla. Stir to combine and pour into 8×8 pan that has been lined with foil. Let the fudge cool 5 more minutes, then cut and store in an airtight container.

Nutrition

Serving: 1gCalories: 147kcalCarbohydrates: 21gProtein: 1gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 11mgSodium: 4mgPotassium: 16mgSugar: 19gVitamin A: 129IUCalcium: 9mgIron: 1mg
Keyword Cookie Butter Fudge
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Coconut Lime Thumbprints

by 13 Comments

Thumbprint cookies are pretty popular around the holiday season.  This year I made a new cookie to share with you that have some of my favorite flavors.....coconut and lime!  To make them appealing to Grumpy, I also filled some with raspberry jam.  These Coconut Lime Thumbprints turned out amazing and they are a cookie you must try this year!

Coconut Lime Thumbprints - a shortbread cookie made with coconut oil and flavored with lime zest, filled with either a raspberry jam or lime buttercream
I decided to take a recipe I found in an old issue of Simple and Delicious and change it around.  The recipe called for oil in the cookie and I decided since I wanted to make a coconut cookie, I would use coconut oil in place of the canola oil.  I also swapped out the lemon zest for lime zest and made a lime flavored frosting to put in the center of some of the cookies.
Coconut Lime Thumbprints - a shortbread cookie made with coconut oil and flavored with lime zest, filled with either a raspberry jam or lime buttercream
Let me explain to you how good these cookies were.  So good they never left our house!  Grumpy loved them so much.  His favorite was the raspberry centered ones.  I liked the raspberry centers  but really loved that tangy lime frosting filled one too!
Which one would be your favorite?
Coconut Lime Thumbprints
Author: Grumpy's Honeybunch
Prep time:
Cook time:
Total time:
Serves: 48 cookies
Ingredients
  • ½ cup unsalted butter, softened
  • 1 cup confectioners' sugar
  • 1 egg
  • ½ cup coconut oil
  • 1 teaspoon lime zest
  • 1 teaspoon coconut emulsion (or coconut flavoring)
  • 2-⅔ cups all purpose flour
  • 2 tablespoons poppy seeds
  • ½ teaspoon salt
  • raspberry jam
  • ½ cup confectioners's sugar
  • ½ tablespoon lime juice
  • 2 teaspoons unsalted butter
Instructions
  1. Pre-heat oven to 325. Line 2 large cookie sheets with parchment paper and set aside.
  2. In large mixing bowl, mix together butter and confectioners' sugar until combined. Add egg and mix until creamy. Add coconut oil, lime zest, and coconut emulsion and mix until creamy and all ingredients are incorporated.
  3. In a medium sized mixing bowl combine flour, salt, and poppy seeds. Stir to combine.
  4. Add half of the flour to wet ingredients and mix until combined. Add remaining half of flour and continue to mix until flour is all incorporated. Batter will be stiff but not dry.
  5. Scoop out 1 tablespoon of dough and roll into a ball. Place on cookie sheet. Continue with remaining dough. I had 1 dozen cookie dough balls on my cookie sheet.
  6. Using the handle of a wooden spoon, place indent in center of cookie. You can also use your thumb but I like the deep well in the center of the cookie that you get by using the spoon handle.
  7. Place 1 teaspoon jam in ½ of the cookies. Bake for 15-17 minutes or until bottom of cookies are browned.
  8. Remove from oven and place cookies on cooling rack. Cool completely.
  9. Make lime frosting to fill cookies that you did not put jam in the center of. Combine ½ cup confectioners' sugar, 2 teaspoons butter and ½ teaspoon lime juice. Mix until smooth. Add a few drops of green food color if desired.
  10. Place frosting in piping bag with star tip. Pipe frosting into center of cookies.
Calories: 63 Fat: 2 Carbohydrates: 10 Protein: 1

Bourbon Steak Tips

by 39 Comments

Bourbon Steak Tips are tender bites of steak that have been bathed in a sweet, buttery bourbon sauce and have so much flavor!

Bourbon Steak Tips in a turquoise serving dish.
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❤️ Why you'll love it

Quick prep: rather than marinating the steak before cooking, these steak tips are already cut into bite sized pieces meaning less time to wait for dinner.

No marinating needed: the steak is cooked first, then coated with the sauce cutting prep time down a couple of hours!

Fast cook: the total time for cooking is around 12 minutes. The entire recipe is ready in under 30 minutes (including prep time)

Bursting with Flavor: the bourbon butter sauce is sweet and salty packs a lot of natural flavors from the meat juices.

Raw cubes of steak on a black plate.
Use a venison tenderloin or sirloin steak cut into cubes to make this quick and easy recipe.

🥘 Ingredients

Steak: pick a good steak for this recipe, you can use venison tenderloin or sirloin tips cut into 1-inch cubes

Extra-virgin olive oil: you will need just a little oil to coat the skillet and fry the steak tips

Bourbon: this doesn't have to be the most expensive bourbon out there, you can use whatever bourbon you have in the liquor cabinet

Maple syrup: adds a sweet complimentary contrast to the bourbon marinade.

Apple cider vinegar:

Salted butter: If you use unsalted butter, you will need to add enough salt to the recipe to suit your tastes.

Black pepper or red pepper flakes: for an optional addition of heat

Fresh chives: for flavor and garnish

A bottle of bourbon.
Use any bourbon you have in your liquor cabinet or substitute brandy or dark rum.

🔪 Instructions

  1. Pat the steak bites dry with a paper towel and season with salt and pepper.
  2. Heat 1 tablespoon olive oil in a hot skillet until just smoking.
  3. Place steak tips in hot skillet and cook over medium-high heat for 6 minutes, until a rich brown color all over. Transfer steak tips to a platter and tent loosely with foil.
  4. Remove skillet from heat and add the bourbon, maple syrup, and cider vinegar.
  5. Return the skillet to the heat and cook for 2-3 minutes, or until sauce is slightly thickened. Scrape any browned bits from the bottom of the skillet while the sauce is cooking. 
  6. Remove the sauce from the heat and whisk in the butter and season to taste.
  7. Return steak pieces and any accumulated juices to skillet and toss to coat. Sprinkle with chopped chives to garnish.

🥄 Equipment

Cast iron skillet: I recommend a cast iron skillet because it holds the heat evenly, however a non stick skillet can be used in its place.

Hand whisk: to whisk the bourbon sauce together.

Bourbon Steak Tips on a plate with a side of mashed sweet potatoes.
Serve with a side of chipotle spiced sweet potatoes!

🥫Storage

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

📖 Variations

  • Brown sugar or honey can be substituted for the maple syrup
  • Substitute balsamic vinegar or red wine vinegar for the apple cider vinegar
  • Use brandy or gold rum in place of the bourbon

💭 Tips

  • If using venison, remove any silverskin from the meat before cooking to prevent any gamey flavor that may come through.

Bourbon Glazed Pork Chops are another delicious recipe with bourbon.

I love this Salted Chocolate Bourbon Praline Fudge and it makes a great holiday gift.

This Crockpot Venison Stew is a rich and hearty comfort food meal.

🍽 Serve with...

Serve with a side of grilled onions, roasted red skinned potatoes, or garlic mashed cauliflower.

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 Bourbon Butter Steak Tips.

Bourbon Steak Tips

Shelby Law Ruttan
Steak tips (venison or beef) are quick cooked then coated in a sweet and salty bourbon butter sauce made with your favorite bourbon and maple syrup.
4.68 from 28 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Main Dish
Cuisine American
Servings 4
Calories 426 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1½ pounds venison steaks , cut into bite sized pieces
  • 1 tablespoon olive oil
  • ½ cup bourbon
  • 1 tablespoon maple syrup
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons butter
  • ¼ teaspoon chili pepper flakes
  • 1 tablespoon fresh chives , chopped

Instructions
 

  • Pat the steak bites dry with a paper towel and season with salt and pepper.Heat 1 tablespoon olive oil in a hot skillet until just smoking.
  • Place steak tips in hot skillet and cook over medium-high heat for 6 minutes, until a rich brown color all over. Transfer steak tips to a platter and tent loosely with foil.
  • Remove skillet from heat and add the bourbon, maple syrup, and cider vinegar.
  • Return the skillet to the heat and cook for 2-3 minutes, or until sauce is slightly thickened. Scrape any browned bits from the bottom of the skillet while the sauce is cooking. 
  • Remove the sauce from the heat and whisk in the butter and season to taste.
  • Return steak pieces and any accumulated juices to skillet and toss to coat. Sprinkle with chopped chives to garnish.
  • Remove the sauce from the heat and whisk in the butter and chili pepper flakes (if using). Season with salt and pepper to taste.

Notes

Use a sugar free maple syrup such as Lankato for zero carbs and to make this recipe keto friendly.

Nutrition

Calories: 426kcalCarbohydrates: 7gProtein: 51gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 149mgSodium: 147mgPotassium: 735mgFiber: 0.1gSugar: 6gVitamin A: 245IUVitamin C: 0.4mgCalcium: 22mgIron: 7mgNet Carbohydrates: 7g
Keyword Bourbon Butter Steak Tips, Bourbon Steak Tips
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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 recipe a try, I'd love to hear how it turned out! Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know how you liked it. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your beautiful salad bowls!

📖 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

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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.
No ratings yet
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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

As an Amazon Associate I earn from qualifying purchases.

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 recipe a try, I'd love to hear how it turned out! Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know how you liked it. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your beautiful salad bowls!

📖 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.
No ratings yet
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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.
No ratings yet
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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
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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.

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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
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Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Course Appetizer
Cuisine Italian-American
Servings 12 people
Calories 91 kcal

Equipment

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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
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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
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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
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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.
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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

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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.

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.

Quick overview:

  • From-scratch vanilla cake, baked right over a sweet blackberry layer.
  • Tips for a clean flip, plus a cake-mix shortcut.
  • Swap in lemon zest, raspberries, or blueberries.
  • Serves 8, 337 calories a slice.
A slice of Blackberry Upside Down Cake on a black plate.
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A Family Cake Tradition

Each family member had their own birthday cake recipe request. My Dad would request a Pineapple Cake Upside Down Cake for his birthday. He has also requested this Apple Upside Down Cake.

I happened to be spending a day with Dad, 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!

Batter in mixing bowl with hand mixer.

Key Ingredients

  • Blackberries: Fresh in summer, or frozen (do not thaw) the rest of the year.
  • Brown sugar: Gives the topping a caramelization that's common in upside down cakes.
  • Softened butter: Creams up smoothly for a fluffier cake.

How to Make Blackberry Upside Down Cake

Start with the blackberry layer: melt the butter and brown sugar together in a saucepan, stir in the berries just until coated, and pour it into the cake pan.

For the cake, cream the butter and sugar until light and fluffy, then beat in the eggs. Whisk the flour, baking powder and salt together, then add it to the butter mixture, alternating with the milk and vanilla. Starting and ending with the flour keeps the batter smooth.

Spoon the batter over the blackberries and bake until a toothpick comes out clean. Cool the cake in the pan a full 30 minutes before flipping it out.

Cake batter poured over the blackberry topping in the pan, ready to bake.

Blackberry Upside Down Cake with Cake Mix

The blackberry topping stays exactly the same. Melt the butter and brown sugar in a saucepan, toss with the berries, and pour it into the pan. For the cake, swap the from-scratch batter for a box of yellow or white cake mix. Prepare per the box directions, and pour it over the berries. Bake at the same 350 degrees, but start checking it a few minutes early since box mixes tend to bake faster than scratch batter. Cool the same 30 minutes before flipping.

Variations

  • Raspberry or Blueberry Upside Down Cake: Swap in the same amount of either berry and the bake time stays about the same.
  • Cinnamon Blackberry Upside Down Cake: Stir in a half teaspoon of cinnamon with the blackberry mixture to add some warmth.
  • Blackberry Lemon Upside Down Cake: A tablespoon of lemon zest in the batter brightens the whole thing up without changing anything else.
Baked cake in a white dish.

Tips for a Successful Cake Recipe

  • Use fresh or frozen blackberries for this cake recipe. If using frozen, to not thaw.
  • 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.
Plate on top of baked cake ready to flip over.

Serve With

  • 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.

How to Store

This cake is best the day it's made, but leftovers keep covered on the counter for a day, or in the fridge up to 3 days.

Slice of blackberry upside down cake being served, blackberry topping on top.

More Family Favorite Cake Recipes

Cake is one of my favorite things to bake, so there's always another family favorite in the mix. Check them out below:

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 slice of blackberry upside down cake being removed from the whole cake.

Blackberry Upside Down Cake

Shelby Law Ruttan
This blackberry upside down cake has a vanilla cake baked over a sweet, caramelized topping - ready in under an hour.
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

Equipment

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.
No ratings yet
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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

As an Amazon Associate I earn from qualifying purchases.

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

As an Amazon Associate I earn from qualifying purchases.

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!