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Lime Jewels (2 WW Points Plus)

by 7 Comments

A sturdy cookie with a lot of lime flavor! Lime Jewels are a great cookie to make to ship or just to present on your holiday cookie platter!
Lime Jewels

Today is our last Secret Recipe Club post for 2012.  The group has decided that it would be best to take a break for the month of December and give ourselves the time we need for our families.  Never fear though for we will be back in business for the month of January!

I decided that since it was our last post for this year and the holidays would be coming upon us in no time flat, that I would find a cookie recipe to share with everyone.  I was assigned Lisa's blog, "Cook Lisa Cook" to find and make something from.  If you haven't been to Lisa's blog before, you are missing out.  She has an amazing array of recipes and each post has a picture of Maisie enjoying the fruits of Mom's labor and love.

Lime Jewels

I chose these lime jewels for one main reason.  I love lime.  They are so simple to put together and the only bad thing about them is they disappear way to fast!   These are a perfect cookie for holiday gifts and cookie exchanges.  They hold their own and are absolutely perfectly round, crispy on the outside and chewy on the inside.  They are a cookie everyone will love! Especially me 🙂

Lime Jewels

Make sure you check out the links below the recipe to see all the other posts from Group A's Secret Recipe Club Members this month!

Lime Jewels (2 WW Points Plus)
Author: Grumpy's Honeybunch
Prep time:
Cook time:
Total time:
Serves: 2 dozen
These crispy on the outside, chewy on the inside jewels are bursting with lime flavor and only 2 WW Points per cookie!
Ingredients
  • 1-½ cups Flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup butter, unsalted
  • 1 cup sugar
  • ½ teaspoon vanilla
  • 1 large egg
  • Juice of 1 lime
  • Zest of 1 lime
  • Sanding sugar
Instructions
  1. Sift flour, baking powder, and salt together.  Set aside.Using hand mixer, mix butter and sugar until fluffy.  Add lime juice, zest, vanilla, and egg and mix until well blended.  Add flour mixture and mix until incorporated.  Cover and set in refrigerator to chill for at least 1 hour.When ready to bake, pre heat oven to 350 degrees.  Using small cookie scoop, scoop 1 tablespoon of dough and roll to form a ball shape.  Coat with sanding sugar and place on parchment paper lined cookie sheet.  Flatten cookie with bottom of glass that you have dipped in sugar first.  Bake cookies 8-12 minutes (I went about 10 minutes).  Cool slightly before removing from cookie sheet.  Store in a cool, dry place (if they last that long!)

Venison Potstickers - Pan Fried Dumplings

by 15 Comments

Hunting season means a freezer filling up with ground venison, and Venison Potstickers are one of my go-to ways to use it before it turns into burgers for the tenth time. These pan-fried dumplings come together in one bowl and one skillet - a good weeknight project or a make-ahead app for the next gathering.

What You'll Find in This Post:

  • Telling wontons from potstickers.
  • Picking the right wrapper (and a swap if you can't find one).
  • Freezing a batch, cooked or uncooked for later.
  • Getting that crispy bottom every time.
Venison Pot Stickers Featured Image.
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Why You'll Love This Recipe

  • The bottoms turn crispy while the tops stay tender from steaming, so you get both textures in one bite.
  • They're more satisfying than takeout, and you know exactly what's going into the filling.
  • A batch freezes well, so you can make extra and always have some ready to fry up later.

Wontons vs. Potstickers

Potstickers and wontons both start with a thin dough wrapper and a meat filling, but they're not the same thing. Potstickers use a rounder, thicker wrapper that gets pleated and sealed, then pan-fried on one side before a splash of water steams it the rest of the way - that's what gives you the crispy bottom and soft top.

Wontons use a thinner, square wrapper and are usually boiled or dropped into soup instead of fried. If you can only find wonton wrappers, they'll work here too - see Substitutions below.

Key Ingredients

  • Ground Venison - the protein base; it's lean, so the egg and sesame oil in the filling help keep it moist and bound together.
  • Napa cabbage - adds moisture and crunch into the filling; salting and squeezing it first keeps the potstickers from turning soggy inside.
  • Fresh ginger and garlic - the built-in flavor base for the filling, no extra sauce needed.
  • Green onions and carrots - add color and a little sweetness against the venison.
  • Toasted sesame oil - brings the nutty flavor that makes this taste like a dumpling, not just seasoned meat.
  • Soy sauce and egg - soy sauce for salt and depth, egg to bind the filling.
  • Dumpling wrappers - found in the refrigerated section near the tofu at most grocery stores.
  • Sunflower oil - for pan frying; a neutral oil with a high smoke point.
Dumpling wrappers on a wood surface.

How to Make Venison Potstickers

To prepare the filling, salt and squeeze the cabbage to remove excess moisture. Then mix it with the remaining filling ingredients until combined.

When folding the potstickers, spoon the filling into each wrapper, fold into a half-moon, and pleat the edge to seal.

Pan-fry the bottoms in hot oil until golden, then add water and cover to steam until crisp and cooked through.

Substitutions

  • No dumpling wrappers? Wonton wrappers work as a stand-in.
  • Ground venison -> ground turkey, pork, chicken, or any other ground wild game you have on hand.
  • Sunflower oil -> Any neutral, high-heat oil like vegetable or avocado oil.

Top Tips

  • Crumble the ground venison with your fingers as you add it to the bowl - it breaks up more evenly than mixing in a solid clump.
  • Squeeze the cabbage dry before mixing it in; skipping this is the most common reason the filling turns watery.
  • Keep unused wrappers covered with a damp towel while you work - they dry out and crack fast.
Potsticker wrappers with the meat filling in the center before folding.

Serving Suggestions

Serve venison potstickers with a sweet chili sauce or plain soy sauce for dipping. These make a solid tailgate or hunting-camp appetizer alongside crab rangoon or air fryer egg rolls, and hold up well on a table next to other finger foods all through fall and winter.

Storage and Reheating

Store leftover venison potstickers in an airtight container in the fridge up to 3 days.

To freeze, you've got two options: freeze them cooked in a single layer until solid, then transfer to a freezer bag for up to 3 months, or freeze the assembled, uncooked potstickers the same way and fry them straight from frozen when you're ready, adding a few extra minutes to the cook time.

To reheat cooked leftovers in the oven, place them on a parchment lined baking sheet and bake at 350°F for 5-7 minutes, then flip and bake another 7-10 minutes until hot through.

To reheat in the air fryer, run them at 350°F for about 5 minutes, shaking the basket halfway through, until they're crisped back up and hot in the center.

Uncooked dumplings on a tray.

Frequently Asked Questions

Can you use a food processor to mix the filling?

Yes, but use the pulse setting so the meat doesn't get overworked.

Why are my potstickers soggy on the bottom instead of crispy?

Usually one of two things: the pan wasn't hot enough before the wrappers went in, or too much water was added for steaming. Give the oil a minute to heat first, and stick to the water amount in the recipe.

Spicy Asian Venison Bowl

Venison Street Tacos

Venison Satay with Peanut Sauce

Thai Basil Venison

The last word

The most work with these Venison Pot Stickers comes with the assembly.  Mixing the meat and cooking these are a snap.  It's just a little time consuming putting them together - although it is not hard and well worth the effort!  I'm very glad I tried these and I won't hesitate to make them again!

When you make these venison pot stickers, please comment below and leave a rating, letting me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

📖 Recipe

Featured image for venison potstickers.

Venison Potstickers - Pan Fried Dumplings

Shelby Law Ruttan
These Venison Potstickers turn ground venison into crispy, pan-fried dumplings - a great appetizer for your next Asian-style meal or party.
4.38 from 8 votes
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Appetizers
Cuisine Fusion
Servings 30 potstickers
Calories 320 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 cups Napa cabbage , finely chopped
  • ¾ teaspoon salt
  • ⅓ pound ground venison
  • 1 tablespoon fresh ginger minced
  • 2 scallions thinly sliced
  • 2 large garlic cloves minced
  • 2 tablespoons carrots finely grated
  • 2 teaspoons toasted sesame oil
  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon Soy Sauce
  • 30 dumpling wrappers
  • ¼ cup sunflower oil

Instructions
 

To prepare the filling

  • In a large bowl, toss together the cabbage and ¾ teaspoon salt; set aside for 30 minutes.
  • Transfer the finely chopped cabbage to a clean dish towel or cheesecloth and twist to squeeze out as much water as possible. Wipe the bowl clean, then return cabbage to it.
  • Add the ground venison, ginger, carrots, scallions, and garlic; stir to combine. Add soy sauce, sesame oil, and egg, to cabbage-venison mixture. Stir to combine. Set aside.

To make the potstickers

  • On a dry surface, lay out 1 dumpling wrapper, keeping remaining wrappers covered with dampened cloth or paper towel. Spoon 1-½ teaspoons venison mixture into center of the dumpling wrapper; then moisten halfway around the edge of wrapper with a wet finger. Fold wrapper over moistened half to form open half-moon shape.
  • To seal, using thumb and forefinger of one hand, form 6 tiny pleats along un-moistened edge of dumpling wrapper, pressing pleats against moistened border to enclose filling. Moistened border will stay smooth and will automatically curve in semicircle.
  • Stand the potsticker seam-side up, on a baking sheet lined with parchment paper and gently press to flatten bottom. Cover loosely with dampened cloth or paper towel. Form remaining dumplings in same manner.

To fry and steam the potstickers

  • In a large frying pan, over medium heat, heat the oil until hot but not smoking. Remove the pan from the heat and arrange pot stickers in a tight circular pattern standing up in oil (they should touch one another).
  • Cook the potstickers uncovered, until bottoms are pale golden, 2 to 3 minutes. Add ½ cup water, tilting skillet to distribute, then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 7 to 10 minutes. Add 2 tablespoons more water if skillet looks dry before bottoms are browned.
  • Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates, 1 to 2 minutes. With slotted spoon, remove potstickers from skillet and serve warm with soy dipping sauce (if desired).

Nutrition

Serving: 3potstickersCalories: 320kcalCarbohydrates: 39gProtein: 11gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 10gCholesterol: 37mgSodium: 1197mgFiber: 1gSugar: 2g
Keyword Pan Fried Dumplings, Venison Potstickers, Venison Recipes
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pumpkin Chocolate Chip Bars

by 4 Comments

These Pumpkin Chocolate Chip Bars are a soft and gooey fall dessert that brings together the cozy flavors of pumpkin and chocolate in every bite. They're sweet, spiced, and perfect for sharing at family gatherings or cozy nights in.

A close-up of pumpkin chocolate chip bars stacked on a green glass plate, dusted with powdered sugar, showing a rich golden-orange layer with melted chocolate throughout.

This easy recipe reminds me of the treats my mom used to bake on crisp fall weekends. Warm, comforting, and just the right amount of chocolate. If you love my Browned Butter M&M Blondies, you'll adore these bars too!

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Why You'll Love This Recipe

Perfectly gooey: each bite has a buttery crust and a rich pumpkin filling dotted with melty chocolate chips.

Easy to make: no fancy mixer needed, just a few bowls and a whisk to bring it together in under an hour.

Crowd favorite: these bars make the perfect fall dessert for bake sales, potlucks, or Thanksgiving dessert tables.

Key Ingredients for Gooey Pumpkin Bars

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

  • Pumpkin puree: adds moisture and that classic fall flavor.
  • Light corn syrup: gives the bars a chewy texture and gooey sweetness.
  • Mini chocolate chips: distribute evenly through the filling for a burst of chocolate in every bite.
  • Butter: creates a tender shortbread-style crust that holds up beautifully.
  • Cornstarch: lightens the crust for a soft, melt-in-your-mouth texutre.
Overhead view of a glass baking dish filled with an unbaked shortbread crust pressed evenly across the bottom, ready for the pumpkin filling.

Ingredient Substitutions

  • Honey or Maple Syrup instead of corn syrup for a richer flavor.
  • White chocolate chips in place of semi-sweet for a sweeter twist.
  • Brown butter instead of plain melted butter to add a nutty dough.

Variations on Pumpkin Chocolate Chip Bars

  • Add nuts: stir in chopped pecans or walnuts for a little crunch.
  • Spiced pumpkin bars: add a teaspoon of pumpkin pie spice to the filling.
  • Cream cheese swirl: drop spoonfuls of sweetened cream cheese over the filling and swirl before baking.
Overhead view of a freshly baked pan of pumpkin chocolate chip bars in a glass baking dish with a golden brown top.

Tips for the Best Pumpkin Bars

  • Don't overbake. The center should look slightly soft when you remove it. It firms up as it cools.
  • Cool completely before slicing for clean, defined bars.
  • Use mini chips instead of full size ones for even chocolate distribution.

How to Store

Store cooled bars in an airtight container at room temperature for up to 3 days , or refrigerate for up to 5 days.

A close-up of pumpkin chocolate chip bars stacked on a green glass plate, dusted with powdered sugar, showing a rich golden-orange layer with melted chocolate throughout.

More Fall Desserts You'll Love

If you love these Pumpkin Chocolate Chip Bars, try my Browned Butter M&M Blondies, Salted Chocolate Chip Blondie Bars, Roasted Banana Bars with Browned Butter Pecan Frosting, and Cranberry Bliss Bars.

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 close-up of pumpkin chocolate chip bars stacked on a green glass plate, dusted with powdered sugar, showing a rich golden-orange layer with melted chocolate throughout.

Pumpkin Chocolate Chip Bars

Shelby Law Ruttan
These Pumpkin Chocolate Chip Bars have a buttery shortbread crust and a gooey pumpkin filling studded with chocolate chips. A perfect fall treat that's as easy as it is delicious.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Desserts
Cuisine American
Servings 16
Calories 207 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Crust:

Filling:

Instructions
 

  • Preheat oven to 350 degrees F.
  • Combine flour, sugar and corn starch in a medium size bowl. Cut in butter until mixture is crumbly. Press into a greased 9 x 11-inch pan.
  • Bake in preheated oven for 15 minutes or until crust is lightly browned.
  • Beat eggs, corn syrup, sugar, pumpkin, vanilla and salt in a medium mixing bowl. Stir in chocolate chips. Pour over crust. Return to oven.
  • Bake an additional 25-30 minutes, or until mixture is golden and set on top. Cool on wire rack and cut into bars.

Nutrition

Calories: 207kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 39mgSodium: 101mgPotassium: 84mgFiber: 1gSugar: 22gVitamin A: 1406IUVitamin C: 0.3mgCalcium: 20mgIron: 1mgNet Carbohydrates: 29g
Keyword Pumpkin Chocolate Chip Bars
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pumpkin Spice Donuts

by 6 Comments

Pumpkin Spice Donuts are soft, warmly spiced baked donuts that make cozy fall mornings feel extra special. They're easy to mix together and bake up tender without the fuss of frying.

Baked Pumpkin Spice Donuts coated in cinnamon sugar on a cooling rack.

This recipe reminds me of quiet autumn weekends when I'd bake pumpkin treats for my boys, filling the house with that sweet cinnamon aroma. If you enjoy seasonal flavors, you'll love my Soft Pumpkin Cookies too, which has the same comforting feel.

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Why You'll Love Pumpkin Spice Donuts

Warm flavor: each donut is packed with cozy pumpkin spice that makes every bite feel like fall.

Easy baking: simple ingredients and a no-fry method mean you can have fresh donuts in minutes.

Fall favorite: these donuts are perfect for breakfast or snacking when you're craving something seasonal.

Key Ingredients for Baked Pumpkin Donuts

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

  • Pumpkin puree: gives the donuts moisture and a rich pumpkin base.
  • Pumpkin pie spice: adds that classic warm flavor that makes this a true fall recipe.
  • Vegetable oil: keeps the donuts tender without frying.
  • All-purpose flour: provides structure while keeping the crumb soft.
  • Cinnamon sugar topping: a simple mix that adds a sweet finish.

Ingredient Substitutions

  • Use melted butter instead of vegetable oil.
  • Swap brown sugar for white sugar to add deeper caramel flavor.
  • Use homemade pumpkin pie spice if you don't have a store-bought blend.

Variations on Pumpkin Spice Donuts

  • Glazed Pumpkin Donuts: dip warm donuts in a simple vanilla glaze for a bakery-style finish.
  • Maple Sugar Donuts: toss in maple sugar instead of cinnamon sugar.
  • Chocolate Chip Pumpkin Donuts: stir mini chocolate chips into the batter before piping.
A chocolate frosted pumpkin spice donut decorated with a few black, white and orange sprinkles.

Tips for the Best Baked Pumpkin Donuts

  • Don't overmix: keeps the donuts tender and prevents a tough texture.
  • Fill evenly: pipe batter ¾ full for evenly shaped donuts that rise nicely.
  • Coat while warm: the cinnamon sugar sticks best when donuts are stll slightly warm.

How to Store

Store baked donuts in an airtight container for up to 3 days.

Serve With...

Serve these Pumpkin Spice Donuts warm with a cup of Salted Caramel Mocha Latte or alongside a fall brunch spread.

More Easy Pumpkin Recipes You'll Love

If you enjoy fall baking, you might also love my Pumpkin Sheet Cake, Pumpkin Spice Waffles with Pumpkin Praline Syrup, Pumpkin Granola, and Pumpkin Whoopie Pies.

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

Baked Pumpkin Spice Donuts coated in cinnamon sugar on a cooling rack.

Pumpkin Spice Donuts

Shelby Law Ruttan
These Pumpkin Spice Donuts bake up soft, tender, and full of warm fall flavor. They're the kind of quick breakfast treat that brings a little seasonal comfort to your table with very little effort.
No ratings yet
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Desserts
Cuisine American
Servings 12
Calories 245 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat the oven to 350°F.
  • Lightly spray mini doughnut pans with cooking spray.  If you don't have doughnut pans, you can bake these in a standard or mini muffin tin.
  • In a large bowl, using a hand whisk, mix together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth. Add the flour, stirring just until smooth.
  • Fill the wells of the doughnut pans about ¾ full; I use a piping bag to pipe the batter into the doughnut pan.  Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean.

Notes

 
 
Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Yield: 48 mini or 12 regular size

Nutrition

Calories: 245kcalCarbohydrates: 34gProtein: 4gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 47mgSodium: 346mgPotassium: 100mgFiber: 1gSugar: 21gVitamin A: 4835IUVitamin C: 1mgCalcium: 40mgIron: 1mgNet Carbohydrates: 33g
Keyword baked pumpkin donuts, baked pumpkin doughnuts, easy pumpkin donuts, pumpkin donut recipe, Pumpkin donuts, Pumpkin Spice Donuts
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Apple Cider Glazed Donuts

by 7 Comments

These Apple Cider Glazed Donuts are golden, fluffy yeast donuts dipped in a sweet and tangy apple cider glaze. They're light, tender, and the perfect fall treat to enjoy with a hot cup of coffee.

Golden apple cider glazed donut served on a red plate, showcasing the sweet cider glaze and fluffy yeast texture.

They remind me of the homemade donuts I grew up with, only dressed up with a seasonal glaze that makes them special. If you've ever loved cider mill Apple Cider Donuts, you'll find this glazed version a cozy twist you can make right at home.

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Why You'll Love Apple Cider Glazed Donuts

Seasonal flavor: the glaze gives a bold apple cider taste without overpowering the donut.

Homemade comfort: fried yeast donuts are soft, warm, and nostalgic.

Versatile recipe: works as a breakfast, dessert, or sweet snack for gatherings.

Freshly fried yeast donuts cooling before glazing.

Key Ingredients for Apple Cider Donuts

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

  • All-purpose flour: creates a soft yet sturdy donut.
  • RapidRise Yeast: give the donuts their lift and pillowy texture.
  • Cinnamon: adds warmth that pairs beautifully with the glaze.
  • Egg yolks: make the dough rich and tender.
  • Apple cider: reduced and whisked with powdered sugar for a sweet glaze that sets just right.

Ingredient Substitutions

  • Use instant dry yeast instead of RapidRise yeast.
  • Swap oat milk or almond milk for regular milk.
  • Replace cinnamon with pumpkin pie spice for extra autumn spice.
Homemade apple cider donuts dipped in apple cider glaze cooling on a wire rack, perfect for fall baking.

Variations on Apple Cider Glazed Donuts

  • Cinnamon Sugar Coating: skip the glaze and roll warm donuts in cinnamon sugar.
  • Maple glaze: swap cider with maple syrup for a different fall-inspired finish.
  • Filled donuts: skip the hole and fill donuts with apple butter before glazing.

Tips for Making Perfect Yeast Donuts

  • Check oil temperature: keep it around 350°F for even frying.
  • Let them rise fully: this makes the donuts airy and tender.
  • Glaze warm: the cider glaze coats best when the donuts are still slightly warm.
Close up of a soft cider glazed doughnut with a shiny cider glaze, highlighting the ender yeast donut crumb.

How to Store

These donuts are best eaten the same day, however if they need to be stored, keep donuts in an airtight container at room temperature for up to 2 days.

More Fall Baking Recipes You'll Love

If you enjoyed this recipe, try my Maple Walnut Biscotti, Easy Apple Dumplings, Maple Pumpkin Pie, and Pumpkin Spice Popovers.

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

Golden apple cider glazed donut served on a red plate, showcasing the sweet cider glaze and fluffy yeast texture.

Apple Cider Glazed Donuts

Shelby Law Ruttan
Apple Cider Glazed Donuts are light, fluffy yeast donuts dipped in a sweet cider glaze. A cozy fall recipe inspired by classic apple cider donuts.
No ratings yet
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Prep Time 1 hour 35 minutes
Cook Time 15 minutes
Total Time 1 hour 50 minutes
Course Breakfast, Breakfast & Brunch, Desserts
Cuisine American
Servings 24
Calories 172 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Apple Cider Glaze:

Maple frosting:

Instructions
 

  • Combine 2 cups flour, undissolved yeast, sugar, salt and cinnamon in a
    kitchen aid with dough hook attachment or a large mixer bowl. Heat milk
    and butter to very warm (120 degrees to 130 degrees F). Add to flour
    mixture with egg yolks; beat for 2 minutes at low speed. Continue adding
    remaining flour, until soft dough forms.
  • If using Kitchen aid, knead with dough hook or knead on a lightly
    floured surface until smooth and elastic (about 4 to 6 minutes). Cover
    counter lightly with flour and let dough rest for 10 minutes.
  • Deflate dough and roll out on a lightly floured counter into a 12-inch circle, about ½-inch thick. Using a 3-inch donut cutter, cut out as many rounds as possible. Place doughnuts about 2 to 3 inches apart on lightly greased or parchment lined baking sheet. Re-roll and cut remaining dough. Cover doughnuts and let rise for 45 minutes to 1 hour.
  • Heat at least 2 inches of oil in a deep fryer or deep pan to 350℉. Fry 2 to 3 doughnuts at a time, turning occasionally until well browned, about 2 to 3 minutes. Remove from oil and drain on paper towels. Cool a few minutes, then dunk the doughnuts in the glaze and sit on wire rack with a sheet of wax paper beneath to catch drippings. Serve warm.
  • For Apple Cider Glaze: Boil apple cider in a small saucepan until
    reduced in half, about 7 to 10 minutes.  I did this while frying the
    doughnuts and it was ready by the time I was ready to dunk.

Notes

 
 

Nutrition

Calories: 172kcalCarbohydrates: 30gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 31mgSodium: 123mgPotassium: 55mgFiber: 1gSugar: 17gVitamin A: 124IUVitamin C: 0.1mgCalcium: 25mgIron: 1mgNet Carbohydrates: 30g
Keyword Apple Cider Donuts, Apple Cider Glazed Donuts, Apple Cider Glazed Doughnuts, Fall Baking, Yeast Donuts
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

One Dish Pepperoni Pizza (7 WW Points Plus)

by 12 Comments

This One Dish Pepperoni Pizza recipe is probably the easiest pizza recipe you'll ever make. Those who are dough challenged need not worry. For this one-pot recipe, a batter is stirred right in the pan that the pizza is baked in before adding toppings.

This one dish cooking method is a tried and true recipe that really works for this pizza recipe and it is absolutely delicious, making Friday night pizza night a whole lot easier!

Overhead view of one pan pepperoni pizza in a white ceramic dish with pepperoni, banana peppers, and black olive toppin a golden brown crust.
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One-pot meals make the cook's life so much easier. Nobody wants a mess in the kitchen at the end of the day. This pizza recipe doesn't have to be just for Friday night, it is actually a great recipe any night of the week!

🍕Pizza Night

At the end of the week, I always loved to have pizza for the family. It used to mean picking up a pizza on the way home, letting the kids pick a movie, and relax the rest of the evening without needing to clean up a mess.

Then I started making our own pizza at home and along with this one dish pepperoni pizza, we enjoyed recipes like Steak and Potato Pizza, Deep Dish Bacon Cheeseburger Pizza, and Easy Sausage Pizzas.

This recipe turns out to be the best solution to saving money and minimizing mess in the kitchen. I was very skeptical when I first tried this recipe because I thought there was no way this would work. But, it does! This recipe is an easy solution for busy moms all over.

A whole pizza topped with pepperoni, banana peppers, and black olives with a golden brown crust cut into 6 slices with one piece pulled away from the pizza on a wooden cutting board

🥘 Ingredients

Yeast: I always buy my yeast in bulk and store it in the freezer. Many will use individual packets and those work also.

Flour: Often times I use bread flour because that is what I keep on hand for the most part. But, for this recipe, I did use all-purpose flour. Either will work.

Sugar: I don't recommend skipping this. Sugar feeds the yeast and helps to soften the dough.

Pizza or Pasta Sauce: There is a difference, but my choice is this Homemade Pasta Sauce. I always have this on hand.

Pizza Toppings: My family loves pepperoni topping, however, the world is your oyster here. Use whatever toppings you want. I just recommend you don't go overboard.

Cake Pan: I use a 9-½ " ceramic deep dish pan. A glass deep-dish pie pan will work as well.

View of the inside of the cut pizza

💭 Top Tips

When you read this recipe, you might think there is a mistake when you read it. Just to be sure you are aware, below are important instructions on making this one dish pizza recipe.

  • There is NO preheating of the oven.
  • The pizza is assembled, and placed in the cold oven.
  • The temperature is set at 350.
  • The timer at 30 minutes. You should have what you see in my photos as the end result.

📖 Variations

This Pepperoni Pizza recipe is so versatile and you could make this several different flavors. Below are some ideas on mixing this up!

  • Add some flavor to the dough. Stir in a teaspoon of Italian seasoning and a teaspoon of garlic powder with the flour. Then proceed with mixing the dough.
  • Top the pizza with any leftovers or veggies you have in the fridge. Leftover cooked potatoes or leftover veggies. I have put glazed carrots on top and it was SUPER delish!
  • Any leftover meats in the fridge work as a topping in place of pepperoni. Italian sausage, chicken, burgers. Just break or dice it up and add it to the top.
  • Condiments make great toppings as well. Sliced green or black olives, diced pickles, and pickled peppers are a few ideas you might enjoy.

More Pizza Recipes

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

📖 Recipe

One Dish Pepperoni PIzza

Shelby Law Ruttan
This 1 Dish Pepperoni Pizza recipe REALLY works! Just mix the batter for your crust right in the pan you will bake it in!
4.46 from 11 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 6
Calories 247 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the batter

for the topping

Instructions
 

  • Mix the batter ingredients in a pre-sprayed 9-½-inch deep dish pie plate.
  • Spread the sauce evenly over top of the batter.
  • Top dough with pepperoni slices.  Sprinkle with cheese.  Top with olives and medium hot pepper slices.
  • Bake by placing in a cold oven; set the temperature to 350 degrees F and bake for 30 minutes or until done.

Video

Nutrition

Serving: 1gCalories: 247kcalCarbohydrates: 34gProtein: 15gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 3gCholesterol: 14mgSodium: 631mgFiber: 2gSugar: 3g
Keyword 1 dish pepperoni pizza, 1 dish pizza
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Spicy BBQ Chicken Crescents

by 12 Comments

Spicy BBQ Chicken Crescents

On work nights, sometimes quick and easy is the only way to go.  With our busy lives, we can be eating dinner as late as 7 pm so making a homemade meal can be very challenging during the week.  In comes Pillsbury Crescent Rolls to the rescue.

Spicy BBQ Chicken Crescents

All you need is some cooked shredded chicken, bbq sauce, frank's red hot, colby cheese and crescent rolls.  I had a couple of chicken breasts I had already cooked so I shredded 1 of them and that equaled about 1 cup.  You could always use the ever convenient rotisserie chicken if you want to save yourself cooking the chicken ahead of time.

These worked out pretty well for me and would be a great item to feed guests at a party - kids and adults alike!

This recipe is adapted from Pillsbury's BBQ Chicken Crescents found on allrecipes.com.

I have worked out the Weight Watcher's Points Plus using their Recipe Builder and these are 4 WW Points per crescent.  Enjoy!

Spicy BBQ Chicken Crescents (Weight Watcher Points Plus = 4)
Author: Grumpy's Honeybunch
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 1-8oz can Pillsbury Crescent Dough Roll (reduced fat)
  • 1 cup cooked chicken, shredded
  • 2 Tablespoons Sweet Baby Ray's BBQ Sauce
  • 2 Tablespoons Frank's Red Hot Sauce
  • 4 ounces reduced fat colby cheese, shredded
  • 1 egg, whisked until foamy
Instructions
  1. Preheat oven to 350 degrees.Unwrap crescent roll dough and separate into 8 triangle pieces. In a medium sized bowl combine chicken, bbq sauce, hot sauce, and colby cheese. Divide chicken mixture evenly over top of dough. Sprinkle with 1 teaspoon of cheese. Starting at wide end of triangle, roll up loosely as directed on can. Brush with egg and sprinkle on remaining cheese.Bake 12-15 minutes or until golden brown.

 

Low Fat Pumpkin Muffins

by 4 Comments

These Low Fat Pumpkin Muffins are soft, fluffy, and filled with cozy pumpkin spice flavor. They're lighter than your average muffing but still taste like a sweet fall treat.

A orange striped towel lined basket filled with low fat pumpkin chip muffins.

This recipe has a healthier baking swap that allowed me to enjoy a delicious muffin without a lot of fat. They are just as comforting as my regular Pumpkin Chocolate Chip Muffins, and make a great grab and go snack with a touch of sugar-free chocolate!

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Why You'll Love This Recipe

Lightened up: made with egg whites and fat free milk for a healthier option.

Pumpkin spice: warm and cozy flavors perfect for fall baking.

Chocolatey bites: sugar free mini chocolate chips balance the spice with a chocolate flair.

Snack or breakfast: great with coffee or tucked in a lunchbox.

Upclose image of a pumpkin muffin studded with chocolate chips in a white and black decorative paper liner.

Key Ingredients

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

  • Pumpkin puree: naturally moist and adds flavor without extra fat.
  • Fat free milk: keeps the muffins tender and fluffy while lightening fat and calories.
  • Egg whites: make the crumb lighter and reduce fat.
  • Pumpkin pie spice: brings all the warm seasonal flavors.
  • Sugar-free chocolate chips: a little indulgence in every bite.

Ingredient Substitutions

These substitutions below are ok to make without changing the nutrition information too much.

  • Low fat milk instead of skim milk if you want a richer flavor.
  • Coconut oil in place of olive oil.
  • Dark chocolate chips instead of sugar free.

Variations on Low Fat Pumpkin Muffins

  • Nut lovers: add chopped walnuts or pecans for crunch.
  • Mini muffins: bake in a mini muffin tin for quick snacks.
  • Spiced glaze: drizzle with a light cinnamon glaze for a bakery-style finish.

Tips for Perfect Pumpkin Muffins

  • Measure flour lightly: too much flour. makes muffins dense.
  • Don't overmix: stir wet and dry ingredients together gently and until just combined.
  • Bake until just done: a toothpick should come out clean but not dry.
Two muffins on an orange napkin.

How To Store

Keep muffins in an airtight container at room temperature for 3 days or refrigerate for up to 5 days. Freeze for up to 3 months.

Serve With...

Thse low fat pumpkin muffins are delicious with a warm drink. Try them with a hot Amaretto Coffee for a cozy pairing or serve alongside these Chocolate Pumpkin Donuts for a fall-inspired breakfast spread.

More Easy Muffin Recipes You'll Love

If you enjoy these muffins, you might like my Croissant French Toast Muffins, Cherry Chocolate Chip Muffins, Praline Pumpkin Muffins, and Cranberry Chip Muffins.

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

Low Fat Pumpkin Muffins

Shelby Law Ruttan
These low fat pumpkin muffins are tender, spiced, and just sweet enough with chocolate chips throughout. A lighter recipe that's perfect for fall or anytime you want a healthier treat.
No ratings yet
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Breakfast & Brunch
Cuisine American
Servings 24
Calories 164 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 350℉. Line a 12 cup muffin pan with paper liners and set aside.
  • In a large mixing bowl, blend flour through salt together and set aside.
  • In another bowl, combine pumpkin through oil and blend together until well incorporated.
  • Fold wet ingredients into dry until mixture is just combined. Fold in Chocolate Chips.
  • Using a large scoop, divide between 24 muffins cups lined with cupcake liners.
  • Bake 20 minutes or until toothpick comes out clean when inserted into center of muffin.

Nutrition

Calories: 164kcalCarbohydrates: 29gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 0.2mgSodium: 208mgPotassium: 85mgFiber: 1gSugar: 14gVitamin A: 3721IUVitamin C: 1mgCalcium: 24mgIron: 1mgNet Carbohydrates: 28g
Keyword easy pumpkin muffins, fall baking recipe, healthy pumpkin muffins, Low Fat Pumpkin Muffins, Pumpkin Chocolate Chip Muffins
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Tomato Butter

by 9 Comments

Today is the Secret Recipe Club reveal day!  This month I was honored to receive Evelyne's blog, Cheap Ethnic Eats.  Evelyne had my blog a while back and she made my Nanny's Brown Sugar Fudge!  I'm glad to be able have her blog finally so I can return the favor and tell you what I found on her blog 🙂

I did a lot of browsing.  The first thing I came across that I knew I would make would be the tomato butter that you see posted here today.  I think of this as more of a jam and I loved it on my morning toast.  Mom and Dad had treated us to so many goodies on their visit, and fresh garden tomatoes were some of them - so I had some great produce for my recipe!

There are a couple of things I want to share with you (and of course Evelyne!) in relation to Cheap Ethnic Eats and herself.  First of all, she lives not too far away from where I lived all my life until a couple of years ago.  I lived right near the Canadian border for about 45 years!  Grumpy and I went to Montreal when we were first together and I had the Lasik surgery there and years before that I remember going on a camping trip up that way and took the boys to see the Colorado Rockies pay the Montreal Expos.  Sorry, Evelyne, they were both Rockies fans.

Evelyne also talks about something on her blog that I grew up with.  She has a post that she does called Thursday's Thingamijig.  This particular post talked about food in cans and how they don't belong there.  I couldn't help but smile when I saw the Worthington Fri-Chik.  Because I grew up with a vegetarian Mom, the Fri-Chik was a stable in our home.  LOL.  Seriously, that stuff is good, but you can't expect it to taste like real chicken.  That would just be wrong.  😉  The real chicken in a can though, well, yeah.  That one does gross me out.  I don't have much of a problem with vegetarian soy protein in a can though.  Another food that is in a can that is from Worthington is the Big Franks (hot dogs).  LOVE THOSE THINGS!

Thanks for the walk down memory lane Evelyne.  I had a lot of fun browsing through your blog!  I hope you enjoy my rendition of the Tomato Butter!

print recipe

Tomato Butter
by October-8-2012
Ingredients
  • 3 large Tomatoes, diced
  • ¼ cup sugar
Instructions
Place tomatoes in a saucepan. Bring to a boil, reduce heat and simmer until tomatoes have completely broken down and are soft and have reduced and thickened to a jam consistency.  Evelyne chose to not strain her tomatoes and I did the same, however you can strain the skin and seeds if you prefer.
Details

Prep time:  :10 minutes
Cook time: :20 minutes
Total time: :30 minutes
Yield: 1 cup

Candy Corn Fudge

by 5 Comments

Candy Corn Fudge is a sweet, creamy treat layered with roasted peanuts, and topped with candy corn for the perfect bite of fall nostalgia. It's the kind of fudge that makes any Halloween dessert table look festive and fun.

A slab of candy corn fudge topped with candy corn pieces sits on a wooden board, with a storage container of cut squares in the background.

This recipe brings together the buttery richness of old-fashioned fudge with the playful crunch of candy corn. It's one I love to make when the leaves start turning, right alongside my Pumpkin Spice Caramel Corn and Pumpkin Chocolate Chip Bars.

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Why You'll Love This Recipe

Festive flavor: every piece combines salty peanuts, sweet vanilla fudge, and candy corn for the ultimate fall fudge bite.

Perfect for sharing: this easy fudge recipe makes enough to package up for Halloween party favors or gifts.

Foolproof method: when cooked to the right temperature, this fudge sets perfectly every time.

Key Ingredients for Halloween Fudge

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

  • Granulated sugar: gives this peanut fudge it's classic sweetness and creamy structure.
  • Fat-free half and half: keeps the fudge smooth while staying a little lighter.
  • Light corn syrup: prevents sugar crystals and adds silky texture.
  • Salted peanuts: adds crunch and a bit of salt to balance the sweetness.
  • Candy corn: the star of this fall fudge, giving it a colorful, seasonal touch.
Overhead view of a rectangular slab of candy corn fudge pieces on a wooden board with one corner piece cut away.

Ingredient Substitutions

  • Swap heavy cream for half and half for a richer texture.
  • Replace peanuts with almonds or pecans for a softer nut flavor.
  • Use mini marshmallows instead of candy corn after Halloween to make this fudge year round.

Variations on Candy Corn Fudge

  • Chocolate Candy Corn Fudge: stir in ½ cup melted chocolate chips for a chocolate twist.
  • Peanut Butter Fudge: substitute ¼ cup sugar with peanut butter chips for a nutty variation.
  • Caramel Candy Corn Fudge: swirl caramel through the fudge before topping for extra sweetness.

Tips for Perfect Halloween Fudge

  • Use a candy thermometer. Cook to 240°F (soft ball stage) for fudge that sets perfectly.
  • Cool to 100°F before beating. Patience creates smooth, creamy, fudge instead of a grainy texture.
  • Press candy corn gently. Push it in slightly so it sticks to the fudge.
Close up of stacked fudge squares showing candy corn pieces embedded inside and a smooth, creamy texture.

How to Store

Store fudge in an airtight container at room temperature for up to 7 days, or in the refrigerator for 2 weeks.

Serve With...

.Pair this fudge at your next party with fall favorites like Pumpkin Spice Caramel Corn, Caramel Apple Doughnuts, or Pumpkin Chocolate Chip Bars.

More Easy Halloween Recipes You'll Love

,If you love Halloween recipes, you'll enjoy my Frankenstein Rice Krispie Treats, Halloween Snack Mix, Caramel Popcorn Balls, and Chocolate Dipped Caramel Apples.

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 close up of creamy beige fudge topped with candy corn pieces, sowing a smooth surface with a few nuts mixed in and one piece cut from the slab.

Candy Corn Fudge

Shelby Law Ruttan
This Candy Corn Fudge recipe combines creamy homemade fudge with crunch peanuts and a festive candy corn for a colorful, sweet, Halloween treat. It's a smooth, melt-in-your-mouth dessert that's easy to make and perfect for fall parties.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Desserts
Cuisine American
Servings 36
Calories 92 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2½ cups Sugar
  • 1¼ cups fat free half and half
  • ⅓ cup Karo corn syrup
  • ½ teaspoon salt
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • ⅔ cup salted peanuts , chopped
  • ⅓ cup candy corn

Instructions
 

  • Line an 8x8 pan with foil and spray with cooking spray. Set aside.
  • Combine sugar, fat free half and half, corn syrup, and salt in a heavy 3-quart saucepan. Cook over medium heat, stirring frequently until mixture boils.
  • Continue cooking, stirring occasionally until candy thermometer reaches 235 to 240°F (soft ball stage). Remove from heat; do not remove candy thermometer.
  • Add vanilla and butter and stir until incorporated. Cool mixture to 100°F. Remove candy thermometer.
  • Beat mixture with a wooden spoon until it thickens and begins to lose its gloss (about 4 to 5 minutes). Stir in peanuts.
  • Pour fudge mixture into prepared pan and quickly place candy corn on top, pressing slightly to sink corn into the fudge a little. Cool completely. When firm, remove from pan; cut into squares.

Nutrition

Calories: 92kcalCarbohydrates: 19gProtein: 1gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 1mgSodium: 61mgPotassium: 38mgFiber: 0.2gSugar: 18gVitamin A: 13IUVitamin C: 0.1mgCalcium: 11mgIron: 0.1mgNet Carbohydrates: 19g
Keyword candy corn fudge, easy fudge recipe, fall fudge, halloween fudge, peanut fudge
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Butternut Squash Crescent Cups

by 4 Comments

These Butternut Squash Crescent Cups are a cozy, savory bite wrapped in buttery crescent dough and filled with roasted squash, caramelized onions, creamy cheese, and crispy sage. They're the kind of appetizer that looks impressive but is surprisingly easy to make.

Butternut Squash Crescent Cups in a stainless steel muffin tin.
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Why You'll Love This Recipe

Easy base: using crescent dough keeps this recipe strees free.

Flavor packed: roasted butternut squash, caramelized onions, and sage are a perfect trio.

Crowd favorite: they work as both an appetizer or a side dish, and guests always go back for seconds.

Key Ingredients for Butternut Squash Crescent Cups

  • Butternut Squash: roasted with olive oil, brown sugar, and cayenne for a sweet spicy kick.
  • Crescent roll dough: the shortcut that makes these little cups quick and easy.
  • Havarti cheese: melty and creamy, but Monterey Jack works if you prefer.
  • Caramelized onions: adds rich sweetness that balances the squash.
  • Fresh sage: fried in butter for a crisp garnish and nutty flavor.

Ingredient Substitutions

  • Use sweet potatoes instead of butternut squash for a different fall twist.
  • Try goat cheese or feta in place of havarti for a tangier flavor.
  • Swap in puff pastry sheets if you want a flakier bite.

Variations on Butternut Squash Crescent Cups

  • Holiday style: add dried cranberries to the squash mixture for a festive touch.
  • Savory spin: mix in crispy bacon crumbles for a heartier filling.
  • Mini party bites: use a mini uffin tin for bite sized appetizers.

Tips for Perfect Crescent Cups

  • Roast fully: make sure the squash is tender before adding it to the dough, so it melts into the filling.
  • Caramelize slowly: low and slow heat brings out the sweetness in the onions.
  • Serve warm: these are best right from the oven when the cheese is still melty.

How to Store and Reheat

Store leftover cups in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F oven for 8-10 minutes until warmed through.

Serve With...

These Butternut Squash Crescent Cups pair beautifully with other appetizers like Bacon Wrapped Water Chestnuts, Buffalo Chickpea Dip, and Mom's Easy Cheese Ball Recipe. For something sweet, serve them alongside these mini Pumpkin Cream Pie with Toffee Bits.

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

Butternut Squash Crescent Cups

Shelby Law Ruttan
Butternut Squash Crescent Cups are a warm and flavorful appetizer made with roasted squash, caramelized onions, cheese, and sage baked inside flaky crescent dough.
No ratings yet
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Cook Time 15 minutes
45 minutes
Total Time 1 hour
Course Appetizers
Cuisine American
Servings 12
Calories 137 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 8 ounces Refrigerated crescent dinner rolls
  • 4 cups butternut squash cubed into bite sized pieces
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon cayenne pepper , or to taste
  • 1 tablespoon brown sugar
  • ½ cup havarti cheese cut in small cubes (or monterey jack works well too)
  • 9 fresh sage leaves
  • ½ large onion sliced thin
  • 2 tablespoons butter

Instructions
 

  • Heat oven to 375 degrees F.  Mix squash, olive oil, salt, cayenne, and brown sugar and place in roasting pan. Place in oven and roast until pieces are tender. About 30 minutes.
  • While squash is cooking, prep onions by placing 1 tablespoon butter in medium hot skillet and cooking until browned. This took me about 20 minutes. Remove onions from pan, wipe out any moisture and place remaining tablespoon butter in pan. Cook until it starts to bubble, then add fresh sage and fry until sage becomes darker and butter is browned. Remove sage from pan and set aside on paper towel.
  • If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on work surface. Press into 12x9-inch rectangle.
  • Cut dough into 6 squares. Gently press squares into 6 ungreased muffin cups, shaping edges to form rims ¼ inch high.
  • Mix cooked squash (will still be hot) with 3 pieces of sage (crumble the sage into the squash), and havarti cheese. Scoop squash into muffin cups. Top with caramelized onions.
  • Bake 15 to 20 minutes or until edges are golden brown. Cool 5 minutes. Remove from muffin cups and garnish with fried sage leaf.

Nutrition

Calories: 137kcalCarbohydrates: 15gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 9mgSodium: 298mgPotassium: 180mgFiber: 1gSugar: 4gVitamin A: 5091IUVitamin C: 10mgCalcium: 54mgIron: 1mgNet Carbohydrates: 14g
Keyword butternut squash appetizers, Butternut Squash Crescent Cups, crescent dough recipes, Crescent Roll Appetizers, fall appetizer recipes, Squash Crescent Cups
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Al Fresco Jalapeno Chicken Sausage and Tortellini Soup

by 2 Comments

Jalapeno Chicken Sausage and Tortellini Soup

📖 Recipe

Jalapeno Chicken Sausage and Tortellini Soup

Jalapeno Chicken Sausage and Tortellini Soup

Shelby Law Ruttan
Spicy sausage with a chicken broth base, a taste of wine, tomatoes, spinach, and cheese tortellini - delicious mixture!
No ratings yet
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course lunch
Cuisine American
Servings 6
Calories 485 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Heat Dutch oven with ½ teaspoon of oil to coat and saute chicken sausage until browned and internal heat is 165 degrees. Remove from pan and slice into small pieces and set aside.
  • While your sausage is cooking, mince your garlic cloves. Heat remaining oil in pan, add garlic and saute for 30 seconds, stir in wine and broth and bring to a boil.
  • Cook for about 2 minutes then add tortellini.
  • Simmer for another 5 minutes and then stir in spinach and tomato. Cook until the spinach wilts, about 2 minutes.
  • Return sauteed sausage pieces to the soup, cook for an additional 5 minutes.
  •  

Nutrition

Calories: 485kcalCarbohydrates: 44gProtein: 26gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 86mgSodium: 1906mgPotassium: 329mgFiber: 4gSugar: 5gVitamin A: 1519IUVitamin C: 24mgCalcium: 151mgIron: 4mg
Keyword Chicken Sausage Tortellini Soup
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

The Best Apple Crisp I ever made

by 12 Comments

This easy Apple Crisp recipe has a delicious apple cinnamon flavor and a crispy, chewy, brown sugar and oatmeal topping that is absolutely delicious! That makes this the Best Apple Crisp I ever made!

When I think of apple crips, I think of my school days. With the sweet thickened apples and that crispy, chewy, and absolutely delicious crumb topping. I would take the dessert for the topping alone, I loved it that much!

Making a dessert to please myself

I belive most of my readers who come by here on a regular basis know that I am not the picky one in our household. However, there are a few things I am picky about. 

One food I am picky about is Apple Crisp. I like my apple crisp to taste just the apple crisp we would get in the school cafeteria when I was a little girl. If Apple Crisp was on the menu, then you better bet I was buying my lunch that day, no matter what it was!

The Best Apple Crisp I ever Made on a red plate with a scoop of vanilla ice cream

What makes this the best Apple Crisp Recipe I ever made

The Apples: You want a juicy apple. One of my favorite apples to use is the Honeycrisp Apple. Actually, its one of the only ones I really want to buy when apple season is here. Other apples that would work well would be a tart apple such as the cortland, a golden delicious, or Granny Smith apple.

The crisp topping: butter, brown sugar, flour, and oats are a requirement for a yummy topping. You need the right amount of all these things to get the best result!

peeled and cored apples with an apple peeler and corer next to them

Tips and substitutions

  • Don't skip peeling the apples and make sure they are thinly sliced.
  • If peeling the apples ahead of time, toss prepared apples with lemon juice to prevent browning.
  • Substitute 1 tablespoon of apple cider for the water.
  • Substitute 1 teaspoon ground nutmeg for the cinnamon, or use ½ teaspoon cinnamon and ½ teaspoon nutmeg.

Other delicious apple desserts you may like

Apple Upside Down Cake is a delicious fall treat with caramelized apple topping once the cake is flipped.

Apple Dutch Baby is a delicious German style pancake full of apple and cinnamon. It's gluten free also!

Salted Caramel Apple Cake

Mom's Apple Pie in a Jar is a great recipe to make when preserving apples. Just open the jar and bake the filling in a pie crust!

Salted Caramel Apple Cake is a delicious dense cake with quarter apples and a salted caramel topping.

Caramel Apple Cheese Danish has a cream cheese and apple filling baked in a pastry braid.

Mom's Apple Pie Filling

Homemade Apple Fritters are a good old fashioned take on a homemade doughnut, only its full of apples!

Hot Fireball Apple Cider is a hot beverage that will warm you up!

📖 Recipe

The Best Apple Crisp I ever Made on a red plate with a scoop of vanilla ice cream

The Best Apple Crisp

Shelby Law Ruttan
This Apple Crisp has a delicious apple base with a crispy and chewy crumb topping that is perfect with a scoop of vanilla ice cream!
5 from 3 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Desserts
Cuisine American
Servings 9
Calories 269 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Apple Filling

  • 6 cups peeled cored, and sliced Honeycrisp apples,
  • ½ cups white sugar
  • 1 tablespoon flour
  • 1 teaspoon ground cinnamon
  • 1 tablespoon water

Oat Topping

Instructions
 

  • Preheat oven to 350 degrees.
  • In a medium sized bowl, toss apples with ½ cup sugar, cinnamon, and water. Transfer the apple mixture to an 8×8 pan sprayed with cooking spray.
  • In large bowl, add the flour, oats, sugar, baking powder, baking soda, and salt. Stir to combine . Pour the melted butter over the flour mixture and stir until the flour is moist.
  • Crumble the topping with fingers over top of sliced apples until apples are entirely covered.
  • Bake 35 minutes, or until top is golden brown and filling is bubbling up through the sides of the crisp.
  • Serve warm with a scoop of vanilla ice cream or topping of your choice.

Nutrition

Serving: 1gCalories: 269kcalCarbohydrates: 50gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 18mgSodium: 114mgFiber: 3gSugar: 34g
Keyword The Best Apple Crisp
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Homemade Coleslaw Recipe

by 6 Comments

This Homemade Coleslaw Recipe is a delicious quick and easy cabbage recipe. It is creamy, sweet, and tangy with a nice crunch from the cabbage. This old fashioned side dish recipe goes great alongside any fish, chicken, or red meat protein. It also is delicious as a topping on a pulled pork or chicken sandwich.

The mayonnaise dressing made with apple cider vinegar gives it that sour bite that I love so much. If you aren't a fan of the strong tang of apple cider vinegar, unseasoned rice vinegar works also and is zero carbs.

Overhead view of sweet and tangy homemade coleslaw recipe

However, we love that tang of vinegar combined with the sweetness giving it a sweet and sour flavor. Try this homemade coleslaw recipe on this Pulled Chicken Sandwich or these Pulled Pork Tacos, you will be happy you did!

A family side dish recipe

My mom always made a homemade coleslaw recipe with pineapple when I was a young girl. However, I never cared for it because she of the pineapple and big pieces of onion I would bite into. I was never a fan of raw onions as a child. I'm not sure why I didn't like pineapple in it, but I still don't care for the fruit in my homemade coleslaw!

Fast forward to when I was first married. My spouse's mom made a homemade coleslaw recipe when I was visiting. I watched her shred the onion, carrot and cabbage in her food processor. That immediately impressed me because it took her only seconds to do so!

Then she made a dressing of mayonnaise, vinegar, sugar, and celery seed. No pineapple involved. And, there were no chunks of onion because it was processed fine. I gave it a try, and I've been a fan of this Homemade Coleslaw recipe ever since!

Homemade Coleslaw Recipe

How to make a homemade coleslaw recipe

I like to use green cabbage when I make this particular recipe. However, red cabbage will also work and you can sprinkle a little bit of both if you wish. I don't pull my food processor out much anymore when I make this recipe because I will sometimes buy the store-bought pre-shredded cabbage.

A lot of people will buy a creamy coleslaw dressing, but to be honest, if your going to make a homemade coleslaw recipe to begin with, you should make your own dressing. it's a shame to spend the money on a bottled jar.

This slaw dressing is made with mayonnaise, Monkfruit (or sugar if your not keto), apple cider vinegar, and celery seed. The celery seed is optional, but we really love the flavor of it in the dressing.

Whisk the ingredients together well until they are creamy. If your not sure how sweet you like your coleslaw dressing, then be sure to add the sweetener a little at a time and adjust to your taste.

After the slaw dressing is combined, it can then be poured over the cabbage mixture. Toss it well, add salt and pepper if needed, then store in the refrigerator until ready to serve!

Variations to make with this recipe:

  • Add a cup of well drained diced pineapple (to satisfy the sweet lover!)
  • For a little more tang, you can add ½ to 1 teaspoon dijon mustard
  • Add some ½ cup dried cranberries
  • Dice a small jalapeno and stir in for a little sweet heat action!
A venison sloppy joe topped with homemade coleslaw recipe
Delicious served on this Homemade Venison Sloppy Joe Recipe!

Other low carb/keto cabbage recipes you may like

We are big cabbage fans and love to try new recipes. Here are some of our favorites!

What to serve with Homemade Coleslaw

I always relate coleslaw to summer and picnics. However, we literally eat this year round. Grumpy will like me to send it as a side dish in his lunch and we love to eat it on Homemade Venison Sloppy Joes (which is also a keto/low carb recipe!).

Many people love fish with their coleslaw. This keto friendly Fried Cod Fish goes great a nice side of homemade coleslaw. Or, if your more of a chicken fan, try this Crispy Air Fried Chicken Breast that is also keto friendly!

Wait a minute! You put carrots in this low carb/keto recipe!

Why yes I did! So, before you get all keto police on me. Let me explain. Carrots are OK with us. If you don't like them or are super strict keto, and won't eat them because they are a higher carb vegetable, then leave them out. Plain and simple. We don't have a problem with carrots. Just like onions, which are another higher carb vegetable, we limit the amount we use per serving.

📖 Recipe

Homemade Coleslaw Recipe

Homemade Coleslaw Recipe

Shelby Law Ruttan
Sweet and Tangy Coleslaw in a mayonnaise based dressing.
5 from 4 votes
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Prep Time 10 minutes
Total Time 10 minutes
Course Keto Side Dish
Cuisine American
Servings 8 servings
Calories 157 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 4 cups Cabbage shredded
  • 1 Carrot shredded
  • ¼ small onion shredded
  • ¾ cup mayonnaise
  • 2 tablespoon seasoned rice vinegar
  • 2 tablespoon Monkfruit Sweetener
  • ½ teaspoon Celery Seed
  • Salt and Pepper to taste

Instructions
 

  • Shred the cabbage, carrot, and onion in a food processor.  Transfer to large mixing bowl.
  • Mix together the mayonnaise, coleslaw, vinegar, celery seed, Monkfruit, salt and pepper.
  • Pour dressing mixture over Cabbage mixture.  Toss to coat.  
  • Refrigerate until ready to serve. Coleslaw recipe can be stored up to 3 days in the refrigerator.

Nutrition

Serving: 1gCalories: 157kcalCarbohydrates: 3gProtein: 1gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 9mgSodium: 145mgPotassium: 95mgFiber: 1gSugar: 2gVitamin A: 1322IUVitamin C: 14mgCalcium: 21mgIron: 1mg
Keyword Homemade Coleslaw
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Easy Old Fashioned Pumpkin Spice Fudge Recipe

by 21 Comments

This easy old fashioned pumpkin spice fudge recipe is made with 100% real pumpkin and cooked on the stovetop, with no white chocolate, no marshmallow cream, and no chips of any kind.

I first tried pumpkin fudge while visiting my son, and we both fell in love with it. So I created my own recipe to make at home. It tastes like pumpkin pie in candy form, and it's a great one for holiday dessert tables and gift baskets.

Quick Overview:

  • Made without white chocolate, marshmallow cream, or chips.
  • Boiled and beaten with a wooden spoon, the old fashioned way.
  • Toothsome but still creamy, and it holds up well.
Stacked Pumpkin Spice fudge with green halloween treat boxes blurred in the background.
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What Makes This Old Fashioned Fudge

I consider this pumpkin spice fudge an old fashioned boiled fudge. Old fashioned fudge means the recipe uses granulated sugar, butter, milk, and flavorings. It's boiled to the soft ball stage, then beaten with a wooden spoon until it loses its gloss.

It has a different texture than fudge made with marshmallow cream. To me, making a good old fashioned fudge is a language of love. It takes a bit of arm work, but it's worth the smiles.

Chunked butter sitting on the butter wrapper.

What Goes Into This Fudge

Granulated sugar: Adds sweetness and body.

Unsalted butter: Keeps the sugar from crystalizing and adds great flavor.

Whole milk: Adds moisture, and along with the butter, helps break down the sugar molecules.

Light corn syrup: Adds a silky, creamy texture.

Pumpkin puree: Pure canned pumpkin, not pumpkin pie filling.

Pumpkin pie spice: Can be premade or you can make your own.

Vanilla extract and salt: Helps bring out the flavor of everything else.

How to Make Pumpkin Spice Fudge

Line an 8x8 pan with foil or parchment paper and spray it with cooking spray. Mix the sugar, milk, corn syrup, pumpkin pie spice, and salt together in a saucepan. Bring it to a boil over high heat, stirring the whole time.

Once it's boiling, turn the heat down to medium and stop stirring. Watch it closely, because it can climb the pot and boil over if your heat is a little too high.

Pumpkin Spice Fudge mixture boiling in the saucepan with the candy thermometer in the mixture.

Cook it until the candy thermometer reads 230℉ (soft ball stage), then take it off the heat. Stir in the butter and vanilla and let it cool to lukewarm, about 110℉.

Pumpkin spice fudge that has lost its gloss.

Beat the fudge with a wooden spoon until it's very thick and loses some of its gloss. Pour it into the pan quickly, let it cool until firm, then lift it out with the foil and cut it into 36 squares.

Cooled candy removed from the dish and cut into strips.

Pumpkin Fudge Making Tips

  • Whisk the sugar, milk, corn syrup, pumpkin, and spices together well before turning on the heat, so the pumpkin is fully incorporated.
  • No candy thermometer? Drop a spoonful of the hot mixture into cold water. If it forms a soft ball that flattens when you take it out, it's ready.
  • Let the fudge cool completely before cutting. It's a bit more fragile than other fudges.
  • Want to change it up? Stir in chopped nuts, or top it with candy corn or mini marshmallows before it sets.
  • Send photos of your fudge to the ones you love so they can tell you "Oh YUMMY!"

Storage

Pumpkin fudge will keep at room temperature for up to 4 days, or in the refrigerator for up to 2 weeks. Because the pumpkin puree adds extra moisture, I recommend refrigerating it from the start.

Camera shot of Pumpkin Spice Fudge with frankenstein treat boxes blurred in the background.

You May Be Wondering

Can I make pumpkin fudge without white chocolate or marshmallows?

Yes. This recipe has no marshmallow cream, white chocolate, or chips of any kind.

Why did my fudge turn out grainy?

A grainy texture usually means the sugar didn't fully dissolve, the fudge was stirred while it cooled, or it was cooked past the soft ball stage.

How do I get a firmer, stiffer fudge?

Cook it a little longer for a firmer set. If it ends up too firm, stir in a little cold milk to loosen it back up.

Can I leave out the corn syrup?

Corn syrup keeps the sugar from crystallizing, so it's there for a reason. If you need to substitute it, Golden Syrup is the best choice.

Cut pieces of fudge stacked on a green marble board.

More Fudge Recipes

Did you make this pumpkin fudge recipee? I'd love to hear how it turned out. Leave a comment and rating below, and if you snap a photo, tag me on Instagram @grumpyshoneybunch so I can see it!

📖 Recipe

Pumpkin Spice Fudge

Pumpkin Spice Fudge

Shelby Law Ruttan
An old fashioned pumpkin fudge recipe without white chocolate - just real pumpkin, cooked and beaten by hand until it sets.
5 from 7 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 20 minutes
Course Desserts
Cuisine American
Servings 36 pieces
Calories 86 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Line an 8x8 pan with parchment paper or foil. Spray foil with cooking spray and set aside.
  • In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin, pumpkin pie spice, and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir. Watch carefully as mixture may come to the top of pot, it will eventually go down however, if your heat is a little too high, it could boil over.
  • When mixture registers 230℉(soft ball stage) on candy thermometer, remove pan from heat. Stir vanilla and butter. Cool to lukewarm (110℉ on candy thermometer).
  • Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm, lift fudge out of pan using foil as handles and cut into 36 squares.  

Notes

Cooking times are approximate. Please use your candy thermometer to gauge when fudge is cooked to correct stage.
 

Nutrition

Serving: 1pieceCalories: 86kcalCarbohydrates: 19gProtein: 0.3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gTrans Fat: 0.1gCholesterol: 4mgSodium: 20mgPotassium: 18mgFiber: 0.1gSugar: 18gVitamin A: 580IUVitamin C: 0.2mgCalcium: 10mgIron: 0.1mgNet Carbohydrates: 19g
Keyword Old-Fashioned Fudge, Pumpkin Fudge, Pumpkin Spice Fudge
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Cajun Shrimp and Sausage with Jasmine Rice

by 8 Comments

This Cajun Shrimp and Sausage with Jasmine Rice is full of bold flavor and comes together in just 30 minutes. It's a quick and easy weeknight dinner that's both comforting and satisfying.

This recipe was created during my time int he Alllrecipes Allstar Program using Al Fresco Andouille Chicken Sausage. One of my favorite products that I've used in place of chicken in recipes like my Buffalo Chicken Panini.

I pared it with shrimp and jasmine rice cooked in a seafood broth for dish that's packed with southern-inspired flavor.

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Why You'll Love Cajun Shrimp and Sausage

Quick and easy: Ready in 30 minutes, perfect for busy weeknights.

Bold Cajun flavor: A little spicy, a little smoky, and totally satisfying.

Perfect pairing: Tender shrimp and smoky sausage served over rich, seasoned rice.

Key Ingredients

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

Andouille Chicken Sausage: Adds spice and smokiness to the dish.

Raw Shrimp: A fast cooking seafood that brings sweetness and texture.

Cajun Seasoning: Adds heat and depth. Adjust the amount toy our taste.

Red Bell Pepper: A mild and colofrul contrast to the spices.

Better than Bouillon Lobster Base: Infuses the rice with rich seafood flavor.

Garlic and Onion: A classic base for building savory flavor.

Parsley: Fresh or dried, it adds a nice pop of color and freshness to the rice.

Ingredient Substitutions

  • Use chicken or vegetable broth instead of lobster base if preferred.
  • Sub kielbasa or smoked turkey sausage for a different flavor.
  • Serve with Coconut Cauliflower Rice for a low carb option and a sweet and spicy contrast of flavors.

Cajun Sausage and Shrimp Variations

  • Stir chopped spinach into the rice for added greens.
  • Add a splash of cream to the skillet for a creamy Cajun sauce.
  • Swap the jasmine rice with brown rice or quinoa for extra fiber.

Top Tips for Preparing Shrimp and Sausage

  • Start the rice first so it's ready by the time the sausage and shrimp are done.
  • Sear the sausage to bring out it's smoky flavor before adding the shrimp.
  • Stir parsley in at the end of cooking for the freshest flavor.

Storage and Reheating

Store leftovers in separate containers for up to 3 days. Reheat the sausage and shrimp gently in a skillet or microwave. Rice can be reheated with a splash of water to loosen it up.

Serve with...

Pair this with a side of Garlic Cheddar Biscuits or a fresh garden salad topped with Homemade Ranch Dressing. For dessert, a slice of Lemon Bundt Cake is the perfect cool finish.

More Shrimp and Sausage Recipes You'll Love

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

Close up of a plate of Cajun Shrimp and Chicken Sausage served over seasoned rice, topped with sauteed red bell peppers and garnished with herbs.

Cajun Shrimp and Sausage with Jasmine Rice

Shelby Law Ruttan
This Cajun inspired dinner combines seared chicken sausage and tender shrimp with jasmine rice simmered in a rich seafood broth. It's full of flavor, simple to prepare, and perfect for a quick weeknight meal with a little southern flair.
No ratings yet
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Cajun
Servings 4
Calories 330 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2½ Andouille Chicken Sausages sliced diagonally
  • ½ pound raw shrimp peeled and deveined
  • 2 teaspoons cajun seasoning adjust to your preference for flavor
  • ¼ cup diced red pepper
  • 1 tablespoons olive oil divided
  • ½ tablespoon unsalted butter
  • ¼ cup chopped onion
  • 2 cloves garlic , chopped
  • 2 cups water
  • 1 cup jasmine rice
  • 2 teaspoons Better than Bouillon Lobster Base or your favorite seafood broth
  • 1 tablespoon fresh chopped parsley or 1 teaspoon dried

Instructions
 

  • In large stockpot over medium heat, use ½ tablespoon of olive oil and saute onion and garlic until onion is tender.
  • Add the 2 cups of water and bouillon. Bring to a boil. Add rice and stir. Bring back to a boil and then turn heat down to simmer. Simmer for 20 minutes. When rice is fully cooked, stir in parsley.
  • Heat a large skillet with the remaining olive oil over medium heat. Add sausage to skillet and saute until just browned. Add red pepper pieces and saute another 2 minutes.
  • While pepper and sausage is cooking, coat shrimp with the cajun seasoning. Add butter to skillet and and turn heat up slightly. (just enough to make the shrimp give a real good sizzle. Add shrimp and cook for about 2-3 minutes, until shrimp is no longer transparent.
  • Serve shrimp and sausage mixture over top of rice.

Notes

 
 
 

Nutrition

Calories: 330kcalCarbohydrates: 42gProtein: 12gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 41mgSodium: 564mgPotassium: 122mgFiber: 1gSugar: 2gVitamin A: 1100IUVitamin C: 15mgCalcium: 26mgIron: 1mgNet Carbohydrates: 41g
Keyword Cajun Shrimp and Sausage, Shrimp Andouille Chicken Sausage Stir-Fry
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Beef Sirloin and Bell Pepper Kebabs

by 3 Comments

Beef Sirloin and Bell Pepper Kabobs are marinated in a slightly spicy marinade full of fresh garlic and herbs then grilled to perfection! Made with Certified Angus Beef Brand ® for the best flavor!
Beef Sirloin and Bell Pepper Kebabs

I don't make kebabs often.  That just may change now!  When I made these, I made them knowing full well that Grumpy did not "like" kebabs. I'm not totally sure of his reason for not liking them, but something tells me it has something to do with the peppers on kebabs.  He's not a big pepper fan.  However, Grumpy ate these kebabs without complaint (his dad and stepmom were here.  I tend to think he behaved pretty well for their benefit!

I served a Roasted Mushroom Quinoa and salad and bread with dipping oil.  After we settled down for the evening, Grumpy asked me if there were any of "those kebabs" left over.  I responded that that there were a couple and asked him if he would like them. According to Grumpy, they were very flavorful!  I'll definitely not be afraid to make kebabs again since Grumpy enjoyed these and I'll definitely make them with this marinade again.

When it comes to the beef, I will only go with the best and that is Certified Angus Beef Brand®! Be sure to look for it at your local grocer. Not sure where to find it? Check out their locator on their website! I like to buy mine at our local Price Chopper. Last, but not least, if you are looking for a great marinade recipe, definitely try this one out!

📖 Recipe

Beef Sirloin and Pepper Kabobs

Beef Sirloin and Bell Pepper Kebabs

Shelby Law Ruttan
Marinated Beef Sirloin with onions and bell peppers cooked on the grill.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 8 servings
Calories 278 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Blend marinade ingredients together and toss in beef chunks. Refrigerate and marinade at least 6 hours. The longer the better!Alternate pieces of beef, peppers, and onion on skewers. Place skewers on hot grill and continue to marinade with sauce as skewers are grilling. Grill until meat is at desired doneness - 9-11 minutes for medium to medium rare and 11-13 minutes for medium to medium well. Transfer to a large plate and let rest for 5 minutes prior to serving.Note: Prep time includes only the cutting and mixing of ingredients. This does not include your marinade time. Please keep this in consideration when planning your meal.

Nutrition

Serving: 2gCalories: 278kcal
Keyword beef, Beef sirloin, grilling, kebabs
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Caramelized Onion Mashed Red Potatoes with Bacon and Cheese

by 8 Comments

I admit, its a mouthful.  But it is such a yummy mouthful that you can't stop at one bite.  As a matter of fact, I would happily hide these potatoes and hoard them all to myself.  If I was a selfish person.  I first made this recipe in November of 2008.  Like a lot of other bloggers who first started out, I have become a lot more concerned about "how" my photo is portrayed.  While it seems to still be a popular post (even with not the greatest quality photo!), I decided it was time to take a better photo and comfort myself some more :o)

I've been a little melancholy.  Missing my boys, my mom and dad, and other members of my family, and realize just how much I took for granted that they were so close by.  What I would do to be able to see them as often as I did when we lived closer.  We don't plan to go back home until Christmas this year and I'm looking very forward to seeing Justin & Kristina, Isabelle & Maggie (those gorgeous grand puppies!) and seeing them in their first Christmas as being new homeowners!  I am so excited and happy for them!  In all of this homesickness, I have had this major craving for creamy, cheesey, flavor filled, bacon coated mashed potatoes.  Yup.  Mashed potatoes.  Me, the girl caught tossing them in the trash can one Christmas because I hated them.  lol  I don't know what was wrong with me then, but I sure am glad I'm cured of that disease now!  Ha!  I think this is where I will leave you since you are definitely going to want to make these now.  I don't think it matters if its breakfast, lunch, dinner, or midnight snack.  Your going to want these potatoes.  So what are you waiting for? Lets go make them!

Caramelized Onion Mashed Red Potatoes with Bacon and Cheese
Printable Recipe

Weight Watcher Points Value:  4

(200 calories, 9 grams fat, 3 grams fiber)
Prep time: 15 minutes
Cook time: 25  minutes
Total time: 40 minutes

Calories per serving: 200
Fat per serving: 9 grams

Ingredients

  • 1 tablespoon olive oil
  • 2 large onions, thinly sliced
  • 1 teaspoon salt, divided
  • 1-½ pounds medium red potatoes, quartered
  • 3 garlic cloves, peeled and halved
  • ⅓ cup reduced fat sour cream
  • 3 tablespoons fat free half and half (or milk)
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon butter, melted
  • ½ cup reduced fat cheddar cheese, shredded
  • 2 slices bacon, cooked and crumbled
    Cooking Directions          Heat oil in a large non-stick skillet over medium heat; add onions and ½ teaspoon salt. Cook and stir 15 minutes or until moisture has evaporated and onions are completely wilted. Reduce heat to medium-low. Cook and stir for 30-40 minutes or until onions are caramelized. (If necessary, add water, 1 tablespoon at a time, if onions begin to stick to pan).           

    • Place potatoes and garlic in large saucepan; cover with water. Bring to boil. Reduce heat; cover and simmer for 18-22 minutes or until tender.

    Drain potatoes; place in large bowl and mash. Add the sour cream, milk, pepper, and remaining salt; mash until blended. Stir in caramelized onions. Transfer to a serving bowl. Drizzle with butter; sprinkle with cheese and bacon.

    Homemade Guacamole Recipe - 1 Net carb

    by 7 Comments

    This Homemade Guacamole Recipe has the best of the fresh ingredients available! Made with ripe avocados, lime juice, tomatoes, onions, jalapeno and cilantro, this guacamole recipe is full of delicious flavors and heat.

    Homemade Guacamole Recipe in a glass bowl

    Only The Best And Freshest Ingredients

    When making this homemade guacamole recipe, I like to use the best fresh ingredients I can get. Summertime is our favorite time of year to enjoy this delicious dip as we have all the fresh vegetables needed to make this recipe.

    Ingredients

    Avocados: When looking for a ripe avocado, you will have the best luck if they feel firm and give slightly when squeezed. 

    Tomatoes: I always use plum tomatoes as they are a meatier tomato. 

    Jalapeno: Choose large, firm jalapenos that have no blemishes.

    Onions: Sweet vidalia onions are the best for this recipe. They add a touch of sweetness and don't make you cry while chopping them!

    Cilantro: This is an ingredient you either love or hate. If you love it, you will love this recipe because it is chock full of cilantro!

    a hand holding ½ of a cut lime

    Equipment

    Citrus Juice Reamer: I love my wooden citrus juice reamer. One end will remove the juice from the fruit, while the other end will allow you to mash. 

    Mesh Strainer: this comes in super handy and separates the seeds and pulp from the juice.

    Measuring Cups: Both solid and liquid measuring cups are needed. I LOVE this liquid measuring cup set! They are stackable and measure from 1 teaspoon up to 1 cup.

    Coil whisk: I know this is called a whisk, but I use it for mashing. I have had this style of coil whisk for over 30 years now and I use it every single day. As a matter of fact, the one you see in my guacamole video is the one I use every day!

    A Delicious And Nutritious Low Carb Keto Recipe

    One of the great things, besides the taste, about guacamole is it is full good for you fats. Avocados are full of nutrition and have more potassium than bananas! Avocados are also packed with fiber. Just one serving of avocado has 7 grams of fiber! Another reason avocados are a great food to enjoy on the keto diet. 

    If, like me, you follow a low carb keto diet, then this is a major plus as bananas are not on the highly approved list of foods to consume. While I do enjoy them in this Keto Banana Bread recipe, I do not eat them on their own due to the high carb content. 

    A bowlful of mashed avocado with a rubber scraper

    All about avocados

    One of the downfalls of avocados is the fact that once they have had their outer skin removed and have been exposed to air, they start to brown quickly. This is a fact of life that is not going to go away. But, the browning process can be slowed down with one simple ingredient; lime juice.

    By mixing 1 tablespoon of lime juice per avocado into this homemade guacamole recipe, the browning process is slowed down immensely. Since the writing of this post, the guacamole I made has been in the fridge for 3 days. While the top seems to have a touch of brown, once stirred, the guacamole looks as green as the day it was made.

    mixing all of the ingredients together in a bowl

    Variations

    Maybe you don't like cilantro, or want more heat to your guacamole. If that is the case, then this recipe is a great base to start with! Below are a few ideas of how you can make this recipe your own and still keep it fresh and delicious!

    • Substitute lime juice for lemon juice
    • Red or yellow onion can be used in place of vidalia onion
    • Add ½ to 1 teaspoon of cayenne pepper, chili powder, or red pepper flakes to boost the heat factor
    • If your not a fan of cilantro, substitute 1 teaspoon of ground cumin
    pinnable image for homemade guacamole recipe

    Serving Suggestions

    One of my favorite ways to enjoy guacamole is on or in an omelette (which is also keeping it low carb). My family loves to slip guacamole in tacos and burritos and will top homemade quesadillas with a heaping tablespoon. 

    Low carb and keto options to enjoy with guacamole are crispy pork rinds or if you are not keto, try these Air Fryer Tortilla Chips.

    Related Recipes

    Shrimp Quesadillas - Low Carb Recipe

    Shrimp Enchiladas Recipe

    Baked Chipotle Avocado Fries

    📖 Recipe

    Featured Image for Homemade Guacamole.

    Homemade Guacamole

    Shelby Law Ruttan
    A delicious blend of fresh ingredients with a touch of heat that is perfect for dipping your favorite tortilla chip or serve alongside eggs.
    5 from 1 vote
    Print FREE recipe card with your email address Pin Recipe Save
    Prep Time 10 minutes
    Total Time 10 minutes
    Course Appetizers
    Cuisine Mexican
    Servings 18
    Calories 40 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 2 avocados pitted, scooped and mashed
    • 2 lime juiced
    • ¾ cup fresh cilantro chopped
    • 2 small or 1 large plum tomato diced (measure for exact)
    • ¼ cup finely diced red onion
    • 2 tablespoon finely diced jalapeno
    • Salt to taste optional

    Instructions
     

    • In a large mixing bowl, roughly mash the avocado and stir in the lime juice. Set aside.
      mashed avocado
    • Finely dice the tomato, onion, and jalapeno and chop the cilantro.
      dicing tomatoes
    • Mix the fresh cut vegetables into the mashed avocado mixture.
    • Season to taste with salt and store covered in refrigerator up to 5 days.

    Video

    Nutrition

    Serving: 1gCalories: 40kcalCarbohydrates: 3gProtein: 1gFat: 3gPolyunsaturated Fat: 3gSodium: 35mgFiber: 2gSugar: 1g
    Keyword Homemade Guacamole Recipe
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    Banana Cherry Nut Muffins

    by 7 Comments

    Bananas, cherries, and chocolate. Three delicious words brought together in this recipe for Banana Cherry Nut Muffins sure to make you happy! Moist and delicious with fresh cherries and walnuts baked right in, this is the perfect addition to your morning cuppa or afternoon snack!
    Banana Cherry Nut Muffins
    I have been buying alot of bananas lately. This also means that I have had a lot of over ripe bananas on my hands. I made some Banana Crumb Muffins about a week or so ago. I had to admit, that is the best banana muffin I have ever made. However, since I had just made that recipe I decided I wanted to do something different with my next batch of banana muffins.
    This is where the cherries come in.  I've been on a great big cherry kick.  They have been at really good prices in the grocery stores lately and I've been buying them and eating them like crazy.  I also have my new cherry pitter and absolutely love to use it and having fresh cherries in my baked goods.  So much better than buying a canned cherry any day!
    Banana Cherry Nut Muffins

    This will definitely be another keeper recipe.  I loved the moist bites of cherries in the muffin, the crunch of the walnuts, and the little bit of chocolate drizzle set it right off the chart for me.

    For this muffin I wanted texture, so I used two bananas slightly mashed to go in with the cherries and walnuts in the batter.  Turned out perfect.  At first I was afraid it would leave mushy spots inside the banana, but it didn't, so I was very happy!

    Make these muffins for yourself, go out on your porch with your cup of coffee and a couple of these, and enjoy the comfortable morning temps.  Sounds like a perfect situation to me.  😉

    Banana Cherry Nut Muffins
    Author: Grumpy's Honeybunch
    Prep time:
    Cook time:
    Total time:
    Serves: 18 muffins
    Ingredients
    • 1 cup white whole wheat flour
    • 1 cup all-purpose flour
    • 1-½ teaspoons baking soda
    • ½ teaspoon salt
    • 4 very ripe bananas
    • 1 cup light brown sugar
    • 2 eggs
    • ¾ cup (1-½ sticks) unsalted butter, melted
    • ½ cup fresh cherries, pitted and chopped
    • 1 teaspoon vanilla extract
    • ½ teaspoon almond extract
    • ⅓ cup chopped walnuts
    • [b]Chocolate Drizzle:[/b]
    • ⅓ cup semi-sweet chocolate chips
    • 2 tablespoons fat free half and half
    Instructions
    1. Pre-heat oven to 375 degrees. Prepare muffin pans by lining with 18 muffin liners or spraying pans with non-stick cooking spray.
    2. Sift together flours, baking soda, and salt. Set aside.
    3. Mash two of the bananas with the brown sugar, setting the other two aside until later. Using an electric mixer, mix until thoroughly combined. Add eggs, extracts, and melted butter and mix until all is well incorporated and mixture looks creamy.
    4. Mash the other two bananas, leaving slightly chunky. Mix into wet ingredients along with the chopped cherries and walnuts.
    5. Fold the dry ingredients into the wet ingredients until just incorporated. Do not beat!
    6. Bake for 18 -20 minutes (I baked mine 18 min exactly). After muffins have slightly cooled top with chocolate drizzle.
    7. For Chocolate Drizzle: Melt chocolate and half and half in the microwave for 1 to 1-½ minutes. Stir until smooth.
    Notes
    You could also add some small pieces of pineapple (fresh or dried) and give this a total "banana split" flavor. Walnuts are optional and other nuts could be substituted.
    BANANA CHERRY NUT MUFFINS - PIN IT!

    Banana Cherry Nut Muffins

    Fudgy and Delicious Black Forest Brownies

    by 6 Comments

    First Published: July 6, 2012... Last Updated: August 17, 2020

    Black Forest Brownies have a deep dark chocolate flavor packed with fresh cherries. These fudgy brownie bars are a chocolate cherry lovers dream. It is a simple dessert that is rich and elegant and it doesn't break the calorie bank. 

    When asked what my favorite type of dessert would be, the answer would be soft cookies (like this Soft Blueberry Cookie), bars, or brownies. Having said that the number of recipes for those types of sweets on this website alone accounts for that fact! These Black Forest Brownies being one of my favorite brownie recipes.

    Black Forest Brownies on a wood serving block

    A Passion For Baking Brownies

    I have made it my quest to make as many types of brownies possible. There is something about the fudgy, chewiness of them that I can't resist. While I don't bake anywhere near as much as I used to, I will often times wish for something yummy like these Black Forest Brownies and as you can see, I didn't resist this time.  

    Where Did Black Forest Brownies Come From

    These brownies are a riff from the Black Forest Cake, which is a dessert that is originated in Germany. Black Forest Cake is a chocolate sponge cake layered with whipped cream and maraschino cherries. These Black Forest Brownies are a lighter take on the cake, without the whipped cream (although it is optional!).

    1 cup pitted cherries

    What You Need To Make This Recipe

    Dutch Processed Baking Cocoa is my favorite choice for cocoa powder, this is my very favorite brand.

    Bread flour for a chewy brownie.

    Fresh Cherries

    A Cherry Pitter makes removing the cherry pits a breeze!

    Tips and Substitutions

    • When removing the cherry pit with the cherry pitter, be sure to aim into a glass. This will pop the pit into the glass and reduce cherry spray and stain.
    • Measure the cherries before pitting and quartering.
    • Substitute all purpose flour for bread flour, however, expect the brownies to be less fudgy.
    • Use almond extract for vanilla extract or eliminate the extract and use a tablespoon of cherry kirsch.
    • Substitute semi-sweet or dark chocolate chips for the milk chocolate
    pinnable image for black forest brownies

    More Brownie Recipes You May Like

    Bailey's Irish Cream Fudge Brownies

    Cookie Butter Caramel Swirled Brownies

    Easy One Bowl Brownies

    Fudgy Mocha Brownies

    Cookie Butter Caramel Swirled Brownies
    Cookie Butter Caramel Swirl Brownies

    Guinness Brownies with Maple Frosting

    Junior Mint Brownies

    Loaded Peanut Butter Brownies

    Nutella Skillet Brownie

    Peppermint Surprise Brownie Bites

    Peanut Butter Caramel Swirl Brownies

    Peppermint Surprise Brownie Bites

    Yogurt Brownies

    *If you made these Black Forest Brownies, please give them a star rating*

    📖 Recipe

    Black Forest Brownies stacked.

    Black Forest Brownies

    Shelby Law Ruttan
    Rich and fudgy brownies full of fresh cherries.
    5 from 1 vote
    Print FREE recipe card with your email address Pin Recipe Save
    Prep Time 15 minutes
    Cook Time 35 minutes
    Total Time 50 minutes
    Course Desserts
    Cuisine American
    Servings 16
    Calories 178 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    Instructions
     

    • Preheat the oven to 350 degrees.  Line a 8×8 pan with tinfoil and spray with cooking spray.  Set aside. In a microwave safe bowl, melt the butter for 30 seconds until almost melted.  
    • Stir in the sugar and vanilla.  Set aside to cool for 5 minutes. Whisk the eggs into the sugar mixture.
    • In a separate bowl combine the flour, cocoa powder, and salt.  Add to the wet mixture and stir until combined.  Fold in cherries and chocolate chips.  
    • Pour the black forest brownie batter into into the prepared pan and bake for 35 minutes or until top of the brownie is no longer wet.  

    Notes

    Tips and Substitutions

    • When removing the cherry pit with the cherry pitter, be sure to aim into a glass. This will pop the pit into the glass and reduce cherry spray and stain.
    • Measure the cherries before pitting and quartering.
    • Substitute all purpose flour for bread flour, however, expect the brownies to be less fudgy.
    • Use almond extract for vanilla extract or eliminate the extract and use a tablespoon of cherry kirsch.
    • Substitute semi-sweet or dark chocolate chips for the milk chocolate

    Nutrition

    Calories: 178kcalCarbohydrates: 28gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 39mgSodium: 134mgPotassium: 77mgFiber: 1gSugar: 21gVitamin A: 217IUVitamin C: 1mgCalcium: 11mgIron: 1mg
    Keyword Black Forest Brownies
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    Picnic Perfect Lobster Rolls

    by 9 Comments

    Picnic Perfect Lobster Rolls

    A few months ago Val contacted me and asked if I would be interested in joining the Cooking Light Virtual Supper club sometime as a past member guest.  I couldn't tell her no.  After all, it was Val and I who sparked the fire for a Cooking Light theme when we did a week of Cooking Light posts called 2 Gals Cooking Light a little more than 3 years ago.  It was from there that we created the Virtual Supper Club with some of our other Cooking Light Fans - Helene, Aggie, and Jamie.  Helene has joined us this month also, so 3 of our original group are together celebrating Canada Day with our virtual supper!

    I may not be Canadian, and I realize that today is Independence Day here in the good ole USA.  I am very appreciative of the freedom our country is celebrating today along with respect and appreciation of those who have fought and continue to fight for our country's freedom.  I do feel a kindred spirit with Canada however, as I grew up at the border of US and Canada.  To me, Canada felt like home.  So out of respect for my Canadian neighbors, I celebrate their Canada Day with them also!  One thin Canada and the US has in common with their celebration is their fireworks.  I have seen many amazing fireworks in the US and I have also been to Ottawa on Canada Day and experienced their awesome fireworks.

    Picnic Perfect Lobster Rolls

    I'm very excited to share with you our Virtual Supper with the following members of this month's supper club.  Come along and drool with me!

    Val - More than Burnt Toast brought an appetizer of Marinated Mozzarella and Pepper Salad and Giz of Equal Opportunity Kitchen made a Thai Seafood Salad.

    Up next with the main course was Sandi of The Whistlestop Cafe Cooking with Grilled Zucchini with Caprese Salsa and I brought the sandwich - a delicious Lobster Roll!

    Jerry of Jerrys Thoughts Musings and Rants shared a yummy dessert of Strawberry Parfaits while Helene of La Cuisine d'Helene quenched our thirst with Freshly-Squeezed Lemonade.

    Thank you to the current VSC member for inviting me back to your table this month!

    A few notes about the Lobster Roll.  I have to tell you that it was an absolute success!  I was lucky to have Lobsters on sale at our Price Chopper the last few weeks so we had freshly steamed lobster to work with.  The sauce that flavors the Lobster is flavorful in every way and Grumpy felt it was even better the 2nd day (I sent the leftovers to work for his lunch one day - you can't tell me this man doesn't eat like a king!).  This will be my definite go to recipe for a Lobster Roll any time we feel the craving for one, it was perfect in every way.  I hope you will enjoy it too! 

    Picnic Perfect Lobster Rolls
    adapted from Cooking Light
    by July-4-2012
    Ingredients
    • 3 tablespoons lowfat mayonnaise
    • 2 tablespoons finely chopped celery
    • 2 teaspoons minced green onions
    • ½ teaspoon Lemon rind
    • 1 teaspoon tarragon, minced
    • ½ teaspoon dijon mustard
    • 1-½ teaspoons lemon juice
    • 2 tablespoons finely chopped celery
    • 4 cups Lobster meat cut into bite sized pieces
    • 4 New England Style Hot Dog Rolls, toasted
    Instructions
    Combine all ingredients in a large bowl.  Refrigerate at least 1 hour.  Serve on toasted New England Style Hot Dog rolls.
    Details

    Prep time: 15 mins Cook time: 05 mins Total time: 20 mins Yield: 4 rolls

    Cornmeal Crepes with Ricotta Blueberry Filling

    by 10 Comments

    So much has been going on here in our humble little home in Albany, NY.  So much that it is slightly overwhelming and tiring and has sapped my energy or should I say "desire" to turn my computer on at night.  I've been a lazy "iPhone poster" who doesn't care much about her spelling mistakes when it comes to posting.  No, it has absolutely nothing to do with the fact that the tiny lettering is blurred by my old vision in anyway.  *wink*!

    The events in our life that have had me busy?  Well, for one, our house finally sold.  Yippee!  Thank the Lord, Hallelujah!  Seriously folks.  One more month of having to pay rent and mortgage along with everything that comes with running two households would probably have had us spiraling downward pretty fast.  The closing took forever and I don't mean forever for just us.  I'm sure it felt like forever to the buyers also....whom I am very happy to say, happens to be a young man I've known since he was a toddler whose mom was my friend and he played with my children when growing up!  I'm so pleased and happy with who bought our home and I sincerely hope they thoroughly enjoy it.  Our Real Estate Agent, Sherri Stone was totally awesome.  She went way above and beyond for us and even went as far as taking a few fellow agents with her to our home and mowed our yard that I fretted about getting taller and taller as we waited for the closing to arrive.  If you live in northern NY area and you are looking for a killer Realtor, you won't go wrong if you choose Sherri.  Words cannot express how thankful we are that she put so much effort into helping us sell.  She more than earned her commission and I wish we had made a killing so we could have given her a big fat bonus on top of it.  As it is, we were lucky to sell our home in this market that is definitely not for the seller at this point in time.  So, all that said, Thank you to Sherri for your awesome hard work, and congrats to the buyers on becoming first time homeowners.

    Next, not only was it Grumpy and my 8th anniversary this year, but it was a milestone anniversary for my awesome parents!  50 years ago, my Dad and Mom were married.  They flew to Albany on a commuter flight (a first), spent a couple days with us and were joined by my brother Steve and his family.  We all took a family trip that included my Aunt Ann who lives in my area and went to NYC where we met up with my cousin Ryan (my Aunt Ann's son) who lives in Manhattan.  Ryan was awesome and took us on a guided tour of the city.  You can view the Statue of Liberty from Ryan's apartment roof and its an awesome view of the city where you can look in one direction to see the Statue of Liberty and then in the other direction where you can see the new towers going up at Ground Zero.  We visited Central Park, Ground Zero, Times Square, Ripley's Believe it or Not Museum and Bryant Park, then we all took the train back to Albany.  A first vacation for my family together in a long time, and it felt great.

     

    After our NYC excursion, we all went north to Mom and Dads and that next weekend my brothers and I took our parents to The Granview in Odgensburg for a celebration of their anniversary. There were gorgeous photo ops as it is located right on the St. Lawrence River and we took this precious photo of Mom, Dad, and their 4 grandsons. Happy Anniversary to Mom and Dad - I hope you enjoyed your family togetherness and I hope we can celebrate 75 years with you also and by then maybe have some great grandchildren in the picture with you too!

    After all the excitement of Family celebration, we had another family celebration to attend the next day. My cousin Andrea's 2nd child graduated from high school and came to NY from Arizona to visit his grandparents for the summer. It was great seeing family we don't see often and reconnect again. Sadly, for me, that Sunday I also had to say goodbye to my youngest Christopher. He moved to North Carolina with his cousin Eric that day and while I will see him again, he has moved more than 700 miles away from me and I was having separation anxiety.

    I never had to deal with any of my children being too far away from me. Usually never more than a 6 hour drive. Moving to Albany was hard, seeing Chris move to North Carolina was harder. He's grown up though and needs to find his own niche in life, so I have to accept he is so far away and just look forward to having a sunny East Coast state to go visit when I want to see my Furr. I hope the very best for him and I hope he is very happy with his new life and all goes well! I have always told my children to do what makes them happy, not what they think will make me happy. I won't be happy unless they are, so the best way to make me happy is to be it yourself. I can accept anything you choose to do, anyone you choose to see, because I know you are doing what you need to be happy in life and that is all that matters to me!

    So, we have had some exciting adventures and events that have been happening in our household.  I feel like I have written a book to put all this out there!

    I have some exciting food news also.  The Beijing Beef Sliders that I entered into Price Chopper's contest?  Well, I ended up taking first prize for that burger and won $1500 worth of Lowe's gift cards!  I was totally stoked and it gave me inspiration to want to create more recipes.  Now that things have slowed down, I will have just the chance to do so.

    I will be participating with Buitoni in testing out some of their new pastas (ummmm, pasta love.....) and am very excited about getting creative in the kitchen with the pasta!  I will be sharing the recipes I come up with you sometime in July so keep your eyes open for the recipe reveals and follow Buitoni on Facebook, Twitter, and Pinterest for the exciting recipe reveals!

    I am also participating in the Cooking Light Virtual Supper Club for July and the post will be up next Wednesday, on July 4th.  Val, Helene and I were part of the original group who organized the supper club and all three of us will be posting along with Jerry and Sandi and Giz.

    Now, last, but not least, I will leave you with this delicious breakfast crepe I made this morning.  It was so delicious I didn't want to stop eating it!

    📖 Recipe

    Cornmeal Crepes with Ricotta Blueberry Filling

    Shelby Law Ruttan
    Thin cornmeal crepes with a sweetened ricotta blueberry filling.
    5 from 1 vote
    Print FREE recipe card with your email address Pin Recipe Save
    Prep Time 11 minutes
    Cook Time 3 minutes
    Total Time 14 minutes
    Course Dessert
    Cuisine French
    Servings 10
    Calories 265 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    For the Crepes:

    For the Ricotta Filling:

    Instructions
     

    • Whisk the dry ingredients together - flour, cornmeal, sugar, and salt. Stir in the beaten eggs. Mixture will be very dry and clumpy. Whisk in almond milk ½ cup at a time. Add flavoring and set aside in refrigerator for at least 30 minutes.
    • Meanwhile, make the ricotta filling by mixing ricotta, extract, Splenda together until well blended. Fold in blueberries. Set aside in refrigerator until ready to use.
    • Make crepes using a 9-inch nonstick skillet. Over medium heat, pour ¼ cup batter into center of skillet and swirl to coat bottom of pan. When crepe begins to look bubbly and slightly dry on top, flip over to continue cooking - about 30 seconds. Remove from pan and place on platter to cool. Next, layer crepes with a small sheet of wax paper between each crepe.
    • To serve, spoon 2 tablespoons of filling in center of crepe. Fold over and serve with more blueberries.

    Notes

    You can store leftover crepes in the refrigerator or freezer. Prep time does not include sit time in the refrigerator for the batter prior to making crepes.  Cooking time is per crepe.

    Nutrition

    Serving: 2crepesCalories: 265kcalCarbohydrates: 35gProtein: 10gFat: 9gSaturated Fat: 5gCholesterol: 74mgSodium: 242mgPotassium: 146mgFiber: 2gSugar: 11gVitamin A: 298IUVitamin C: 2mgCalcium: 171mgIron: 2mg
    Keyword blueberry, breakfast, crepes, ricotta
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

     

    Old Bay Shrimp Linguine

    by 7 Comments

    Old Bay Shrimp Linguine is a creamy, flavorful pasta dish made with tender shrimp, garlic, and a light cheese sauce seasoned perfectly with Old Bay. It's a quick and comforting dinner that feels indulgent but comes together easily in one skillet.

    Overhead view of old bay shrimp linguine in a creamy white sauce, garnished with fresh green onion slices.

    This recipe came to me from a magazine called Light & Tasty which has been out of publication for several years now. It's a perfect blend of creamy, cheesy, and lightly spiced, ideal for shrimp lovers who enjoy a little extra flavor in their pasta.

    [feast_advanced_jump_to]

    Why You'll Love This Recipe

    Easy dinner: ready in 30 minutes and made with simple ingredients.

    Bold flavor: the Old Bay adds a touch of spice that complements the creamy sauce.

    Comforting texture: creamy, cheesy, and perfectly balanced with tender shimp and linguine.

    Key Ingredients for Creamy Old Bay Shrimp Pasta

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

    • Shrimp: fresh or frozen medium shrimp cook fast and soak up all the flavor.
    • Old Bay Seasoning: a classic seafood blend that adds depth and warmth to the dish.
    • Linguine: the perfect pasta for catching creamy sauce in every bite.
    • Half and Half: creates a rich and velvety base without feeling too heavy.
    • Mozzarella cheese: melts into the sauce for a smooth, mild creaminess.
    • Garlic and green onions: add a fresh and savory layer of flavor.
    Overhead image of a bowl of creamy shrimp pasta dish garnished with green onions.

    Ingredient Substitutions

    • Use fettuccine or spaghetti in place of linguine.
    • Swap Parmesan cheese for mozzarella for a stronger, saltier taste.
    • Replace Old Bay with Cajun seasoning for a spicier variation.

    Variations on Old Bay Shrimp Linguine

    • Old Bay Shrimp Alfredo: add extra mozzarella cheese and a bit of cream cheese for a richer sauce.
    • Lemon Old Bay Shrimp Pasta: add fresh lemon zest and juice for brightness.
    • Vegetable Shrimp Linguine: toss in spinach, asparagus, or peas for color and nutrition.

    Tips for the Best Old Bay Shrimp Pasta

    • Don't overcook shrimp: Remove them as soon as they turn pink to keep them juicy.
    • Whisk constantly: This keeps the sauce silky and smooth while thickening.
    • Add cheese off the heat: stir gently to melt for a perfectly creamy texture.
    A plate of creamy shrimp linguine topped with sliced green onions, featuring large shrimp coated in a rich white sauce over thin pasta.

    How to Store and Reheat

    Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stove with a splash of half and half to refresh the creamy texture.

    Serve With...

    Pair Old Bay Shrimp Linguine with a simple tossed salad, and Cheesy Garlic Bread for a complete meal. For dessert, finish with my Magic Pudding Dessert.

    More Easy Seafood Recipes You'll Love

    If you enjoy easy seafood past, try my Seafood Lasagna. You may also like my Baked Haddock Recipe, Tuna Crescent Roll Braid, and Greek Salmon Salad.

    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 plate of creamy shrimp linguine topped with sliced green onions, featuring large shrimp coated in a rich white sauce over thin pasta.

    Old Bay Shrimp Linguine

    Shelby Law Ruttan
    Old Bay Shrimp Linguine combines tender shrimp, garlic, and a creamy mozzarella sauce flavored with Old Bay seasoning for a quick and comforting pasta dinner everyone will love.
    5 from 1 vote
    Print FREE recipe card with your email address Pin Recipe Save
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Course Main Dish
    Cuisine Italian
    Servings 6
    Calories 368 kcal

    Equipment

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    Instructions
     

    • In a large nonstick skillet over medium heat, cook the onions and garlic in the butter for 1 minute, until onions begin to soften. Stir in seafood seasoning; cook 1 minute longer.
    • Add the shrimp and cook for 3 minutes, or until shrimp turn pink. Remove and keep warm.
    • In a small mixing bowl, combine the flour and cream until smooth; whisk into the skillet, scraping up any browned bits.
    • Bring the cream mixture to a boil; cook and stir for 2 minutes or until thickened.
    • Reduce the heat and stir in the cheese just until melted. Return the shrimp to the pan and heat through.
    • Toss the drained linguine with the shrimp mixture.

    Nutrition

    Calories: 368kcalCarbohydrates: 51gProtein: 23gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 112mgSodium: 606mgPotassium: 383mgFiber: 2gSugar: 5gVitamin A: 406IUVitamin C: 2mgCalcium: 222mgIron: 1mgNet Carbohydrates: 49g
    Keyword Creamy Old Bay Pasta, Creamy shrimp linguine, creamy shrimp pasta, easy shrimp papsta recipe, Old Bay Shrimp Linguine, Old Bay shrimp pasta, seafood linguine with old bay, shrimp linguine recipe, Velvet Shrimp
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    Quick and Easy Chicken Alfredo

    by 15 Comments

    Quick and Easy Chicken Alfredo comes together in just 20 minutes making this a delicious flavorful weeknight meal. Pair it with a nice green summer salad and you will have a complete meal!
    Quick and Easy Chicken Alfredo

    Weeknights  just have to be easy for me.  Sometimes I don't have a clue what I'm doing for dinner until I actually get home from work.  The night I made this was one of those nights in particular.  My day was so busy that I didn't have time to think about dinner until I was driving home.  Fortunately I had some chicken cutlets thawed in the refrigerator, so I at least knew I would be doing something with chicken.  I started to think about what I could do when I remembered I had some fat free half and half in the fridge too.  Hence, quick and easy Chicken Alfredo became our dinner that evening!

     I am submitting this post to this week's Presto Pasta Nights.  This week the host will be by the founder of Presto Pasta Nights, Ruth of  Once Upon a Feast.  You can join in by sending your submission to Ruth.  You can find the guidelines on the PPN website.  Ruth is also looking for some future hosts.  Let her know if you would like to participate and host a week of PPN!  If you love pasta as much as I do (and several others who participate) you don't want to miss out!

    Quick and Easy Chicken Alfredo
    Author: Grumpy's Honeybunch
    Prep time:
    Cook time:
    Total time:
    Serves: 6
    Ingredients
    • 1 lb Chicken Cutlets, diced
    • ½ tablespoon olive oil
    • ½ teaspoon pepper
    • 1 teaspoon salt
    • 4 garlic cloves, minced
    • 1-¼ cup fat free half and half
    • 1 tablespoon cornstarch
    • ⅓ cup grated parmesan cheese
    Instructions
    1. Cook pasta according to package.
    2. While pasta is cooking, In a large skillet, heat olive oil over medium heat until hot.  Add garlic and stir fry one minute.  Add chicken pieces and cook until pieces are no longer pink.  Add salt and pepper to season.
    3. Mix half and half and cornstarch together until combined.  Add to chicken.  Heat and stir until sauce begins to thicken.  Stir in cheese.  Toss in drained pasta, garnish with parsley and serve.

    QUICK AND EASY CHICKEN ALFREDO - PIN IT!

    Quick and Easy Chicken Alfredo

    Falafel Salad

    by 12 Comments

    Falafel Salad is the deliciousness of Falafel without the bread and made right in the convenience of your slow cooker!

    Falafel SaladWhen I was working at Clarkson University, there was a faculty member whose spouse brought falafel to one of our departmental parties.  That first taste had me hooked.  I absolutely loved it and wanted to know how to make them!  I ended up being invited to their house to be taught how to make them!  I felt like I had a pretty good lesson considering they were from Jordan and I was getting an authentic recipe!

    Then, just a few weeks ago when I was assigned my blog for the Secret Recipe Club for the month of June, I found a falafel recipe that was very unique in the fact that it was cooked in your crockpot!.  Amanda, who is the author of Fake Ginger was my match for this month.  I expected I was going to be making her Bang Bang Shrimp recipe that I have had saved forever.  While I'm sure its an awesome recipe and I still plan to make it, I decided that it just didn't fit our lifestyle right now.  When I read how easy the recipe for crockpot falafel sounded I couldn't resist.  Falafel Salad

     Amanda has been around in the blog world a little longer than I have been.  She mentions that she likes it when her hubby is away because it gives her the opportunity to make things that she likes to make but her hubby doesn't care for.  The exact same thing I look forward to!  We both belonged to Tuesday's with Dorie and Daring Bakers way back in the beginning (and which I dropped out due to gaining weight being a negative side effect!)

    This is definitely a great way to make falafel without the frying, I loved it and will be definitely be making Falafel Salad again and again!  Thanks Amanda for having such a terrific blog and sharing your recipes with us!

    Falafel Salad
    Author: Grumpy's Honeybunch
    Prep time:
    Cook time:
    Total time:
    Serves: 4
    Ingredients
    • 2-½ cups chickpeas
    • ½ small onion, chopped
    • 2 garlic cloves, chopped
    • 1-½ teaspoon ground cumin
    • 1-½ teaspoon ground coriander
    • ½ teaspoon cayenne pepper
    • ½ cup coarsely chopped cilantro
    • 1 egg
    • 1 lemon, juice of
    • ⅓ cup flour
    • 1-½ teaspoons baking soda
    • Falafal Dressing:
    • 1 cup fat free yogurt
    • 3 tablespoons tahini butter
    • 3 cloves garlic, minced
    • juice of 2 lemons
    • ½ teaspoon salt
    Instructions
    1. Drain chickpeas and place in food processor along with next 8 ingredients (onion through lemon juice) and pulse until mixture starts to come together but still is slightly chunky. Transfer chickpea mixture to mixing bowl and mix in flour and baking soda.
    2. Place about 1 tablespoon olive oil in the bottom of crockpot (I used my large oval crockpot). Using a large cookie scoop, scoop falafel mixture and then form into slightly flattened balls with floured hands. Place in crockpot and spray tops lightly with cooking spray. Cover and let cook on high 2-3 hours.
    3. Amanda instructed to use a little more oil than I did and I did follow her instruction to not turn the falafel over half way. They browned perfectly and were delicious!
    4. Make dressing by blending together yogurt, tahini butter, lemon juice, garlic, and salt. To serve, place about 2 cups of chopped lettuce in center of plate. Place 2-3 falafel on top of the lettuce bed and arrange chopped cucumber and chopped tomato around the lettuce bed. Drizzle with Tahini-Yogurt Dressing and sprinkle with fresh cilantro. Makes 12 falafel patties.
    FALAFEL SALAD - PIN IT!

    Falafel Salad

     

    Beijing Beef Sliders with Broccoli Slaw Topping

    by 6 Comments

    Beijing Beef Sliders are a twist from one of our favorite recipes from The Steamy Kitchen Cookbook. Full of delicious sweet heat and topped with a broccoli slaw, this burger was the winner of a Price Chopper House of Barbeque Contest!
    Beijing Beef Slider
    As I thought about creating this burger, I knew that just regular ketchup, mayo, pickles would not be right for a topping.  It needed something with some vegetable and some crunch.  I wasn't sure about mayonnaise, but I sampled a little of my burger sauce mixed into the mayo and I knew that it was going to work.  I went with broccoli slaw with the mayo flavored with some of the beijing beef sauce ingredients.  I loved this slider!   The recipe is made for the BBQ Grill but you can also use the George Foreman Mini-Burger Slider Insert (which I have and love for rainy days!)
    Beijing Beef Sliders

    The burgers are moist, flavorful and 2 are a serving.  Yes, just two.  Restaurants over serve everything and when they give you 4 sliders as a serving, they are giving you way more than you need.  I made due with just one burger and an ear of corn, some sugar free ice cream sandwiched between a large graham cracker (broke in half) and was happily satisfied!

    Beijing Beef Sliders with Broccoli Slaw Topping
    Author: Grumpy's Honeybunch
    Prep time:
    Cook time:
    Total time:
    Serves: 4
    Flavorful moist little burgers with an Asian flair!
    Ingredients
    • 1 lb lean ground beef
    • 2 tablespoons soy or maggi sauce
    • 1 tablespoon seasoned rice vinegar
    • ½ teaspoon black bean garlic sauce
    • 1 tablespoon Splenda brown sugar blend
    • Asian Broccoli Slaw:
    • 1-½ cups broccoli slaw mix
    • 3 tablespoons mayonnaise
    • 1 teaspoon soy or maggi sauce
    • 1 teaspoon seasoned rice vinegar
    • 2 teaspoons splenda (regular)
    • ¼ teaspoon black bean garlic sauce
    Instructions
    1. To make broccoli slaw: in 1 cup measure combine mayonnaise, vinegar, soy sauce, splenda (or sugar) and black bean garlic sauce. Pour over broccoli slaw and place in refrigerator until ready to serve.
    2. To make burgers:
    3. Mix sauce mixture into ground beef until combined. Divide into 8 slider sized burgers (about ¼ cup of beef mixture).
    4. Grill burgers 3-4 minutes on each side over medium low heat.
    5. Serve with topped with Asian Broccoli Slaw.Note:  I use Martin's Whole Wheat Potato Slider buns. They are the BEST!

    BEIJING BEEF SLIDERS - PIN IT!

    Beijing Beef Sliders

    Shrimp with Spinach and Pasta

    by 16 Comments

    This Shrimp with Spinach and Pasta is a spicy and satisfying meal with bold flavors that can be on your table in under 30 minutes. Juicy shrimp are cooked in a zesty tomato sauce then tossed with baby spinach and low carb pasta for a lighter Italian style dinner.

    Shrimp with Spinach and Pasta, on a blue plate.

    This recipe fits perfectly into a Weight Watcher's friendly lifestyle, offering a satisfying and flavorful pasta dish that won't throw off your points. It pairs especially well with my Air Fryer Frozen Green Beans for a quick and balanced meal that feels both light and filling.

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    Why You'll Love This Recipe

    Low carb friendly: you can enjoy pasta without the extra carbs.

    Fast and easy: it comes together in under 30 minutes.

    Full of flavor: every bite is bold, spicy, and satisfying.

    Key Ingredients

    Low carb pasta: an option that works well if you are watching carbs but still want a comforting bowl of noodles. I recommend Dreamfields Pasta (affiliate link).

    Extra virgin olive oil: give the dish a rich flavor base.

    Onion and Garlic: the foundation for building savory flavors.

    Tomato paste and diced tomatoes: adds bright and concentrated tomato flavor to the sauce.

    Chicken broth: loosens the sauce while adding flavor.

    Italian seasoning, salt, pepper, red pepper flakes: brings in herb notes and the signature heat.

    Large shrimp: cooks quickly and pairs well with spicy red sauces.

    Baby spinach: adds nutrition and color while gently wilting into the sauce.

    A colander filled with cooked pasta.

    Ingredient Substitutions

    • Use zucchini noodles or spaghetti squash instead of pasta.
    • Replace chicken broth with vegetable broth or white wine.
    • Swap shrimp with scallops or chunks of cod fish.

    Recipe Variations

    • Stir in ¼ cup heavy cream to make a creamy version.
    • Add mushrooms or zucchini for more vegetables.
    • Increase the red pepper flakes for extra heat.
    Raw thawed peeled and deveined shrimp with tails removed.

    Top Tips for Best Results

    • Dry the shrimp with paper towels before cooking.
    • Let the tomato paste cook a bit before adding liquid to deepen the flavor.
    • Add the spinach at the very end so it stays bright and tender.

    Storing Leftovers

    Keep leftovers in the fridge in an airtight container up to 3 days. Reheat on the stove over low heat and add a splash of broth if the sauce thickens too much.

    Serving suggestions

    Serve this dish with Cheesy Italian Bread, or pair it with a cool and crisp Strawberry Spinach Salad. For dessert, try the Blueberry Almond Cream Tart.

    A close-up of spicy shrimp with spinach served on a plate, showing spaghetti noodles coated in a rich tomato sauce with pieces of shrimp, wilted spinach, and diced tomatoes.

    More Recipes from HoneyB's Kitchen

    • Spicy Grilled Baby Bok Choy
    • Shrimp Caesar Salad
    • Low Carb Chili Dog Casserole
    • Zucchini and Mushrooms

    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

    Shrimp with Spinach and Pasta

    Shelby Law Ruttan
    Shrimp with Spinach and Pasta is a low carb pasta dinner made with juicy shrimp and tender spinach in a rich and spicy tomato sauce.
    5 from 4 votes
    Print FREE recipe card with your email address Pin Recipe Save
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Main Dish
    Cuisine Italian-American
    Servings 4
    Calories 344 kcal

    Equipment

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    Instructions
     

    • Bring a large pot of water to a boil. Add the pasta and cook until al dente according to package instructions.
    • While the pasta is cooking, heat 1 tablespoon oil in a large pot over medium-high heat. Add the onion and cook for 3 minutes, stirring often until softened, about 3 minutes.
    • Add the garlic and cook, stirring, for 1 additional minute.
    • Stir in the tomatoes, broth, tomato paste, the oregano, red pepper flakes, salt, and black pepper. Simmer on medium low heat until the sauce thickens slightly, 8 to 10 minutes.
    • Add the shrimp and spinach and cook, stirring, for 5 minutes, until the shrimp is just cooked through.
    • Remove the shrimp mixture from the heat and add the drained cooked pasta to the sauce, tossing until well combined.

    Nutrition

    Calories: 344kcalCarbohydrates: 52gProtein: 25gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 144mgSodium: 1375mgPotassium: 664mgFiber: 7gSugar: 6gVitamin A: 2547IUVitamin C: 19mgCalcium: 141mgIron: 2mg
    Keyword Easy Shrimp Pasta Recipe, Healthy Shrimp Pasta Recipe, Shrimp with Pasta and Spinach
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    Berried Cheesecake Cups

    by 7 Comments

    I haven't made a dessert in quite some time now.  Grumpy has been doing fairly well sticking to the The Low-Carb diet he needs to stick to and I've been following suit.  It hasn't been all that hard and I really haven't been craving sweets....much.


    I came across some cheesecake cups in a Woman's World Magazine, but they called for a crust and they were no-bake.  I really love cheesecake but I don't care for the crust and I would rather have mine baked.  But I took that idea and decided to make it a better cheesecake (in my opinion) and bake mini cheesecake cups.  I didn't want a lot around the house so I made a small batch of 6 cups.  These fit the bill, killed my craving for a baked cheesecake, and didn't kill Grumpy's low carb diet!

    Other Cheesecake recipes on the web that I like:
    Lemon Cheesecake Squares - The Foodie Affair
    Chocolate Chip Cheesecake - Renees Kitchen Adventures
    White Chocolate Raspberry Cheesecake - Our Life Tastes Good
    Cherry Cheesecake Brownies - Flavor Mosiac

    📖 Recipe

    Berried Cheesecake Cups

    Shelby Law Ruttan
    Crustless mini cheesecakes lower in sugar and calories topped with fresh berries.
    5 from 1 vote
    Print FREE recipe card with your email address Pin Recipe Save
    Prep Time 10 minutes
    Cook Time 25 minutes
    Chilling Time 3 hours
    Total Time 3 hours 35 minutes
    Course Desserts
    Cuisine American
    Servings 6
    Calories 105 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    Instructions
     

    • Preheat oven to 350 degrees.  Place cupcake wrappers in a the muffin pan and set aside.
    • In a medium bowl using a hand mixer on medium speed, mix the cream cheese and sweetener until creamy.  Add the egg and almond extract; mix well.
    • Blend in the yogurt until the mixture is smooth.
    • Divide the mixture among the cupcake liners.  Bake at 350 for 25 minutes.
    • Remove the cheesecake cups from the oven and set aside to cool.  Once cooled place in the refrigerator to continue setting at least 3 hours.
    • To serve, remove wrappers and top with fruit.

    Nutrition

    Calories: 105kcalCarbohydrates: 4gProtein: 7gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 53mgSodium: 199mgPotassium: 141mgSugar: 3gVitamin A: 255IUCalcium: 88mgIron: 1mg
    Keyword Berried Cheesecake Cups
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    Pineapple Orange Cookies

    by 9 Comments

    These Pineapple Orange Cookies are soft, lightly sweet, and finished with a bright citrus glaze that gives each bite a gentle burst of flavor. They come together quickly and bake into tender little drops that feel right at home on any dessert tray.

    A blue plate wit stacked pineapple orange cookies with an orange glaze flecked with ornage zest.

    This recipe is a version of my Nanny's Pineapple Cookie recipe, but made with less sugar and covered in an orange glaze. It holds the spirit of her cozy homemade treats right at the center of every batch.

    [feast_advanced_jump_to]

    Why You'll Love Pineapple Orange Cookies

    Soft texture: a tender, cake like cookie that stays light and airy.

    Citrus glaze: the orange glaze adds brightness and enhances the fruit flavor.

    Easy prep: simple pantry ingredients with no long chill time.

    Key Ingredients for Citrus Drop Cookies

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

    • Crushed pineapple: adds. moisture and gentle sweetness throughout the dough.
    • Orange juice: freshly squeezed for a glaze with real citrus flavor.
    • Vegetable oil: keeps these cookies soft for days.
    • Granulated sugar: a blend that keeps sweetness balanced.
    • Vanilla: adds warmth and rounds out the fruit notes.
    • Baking powder and baking soda: helps the cookies rise into soft, rounded drops.

    Ingredient Substitutions

    • Use a sugar substitute for a sugar free version. Just be sure to follow package instructions for correct measurements.
    • Swap vegetable oil with light olive oil for a slightly richer flavor.
    • Replace orange juice with lemon juice for a tart glaze.

    Variations on Pineapple Orange Cookies

    • Add shredded coconut for a tropical twist.
    • Stir in finely chopped maraschino cherries for a bakery style look.
    • Mix in white chocolate chips for a sweeter cookie.

    Tips for Soft Citrus Cookies

    • Measure flour lightly so the dough doesn't become too dense.
    • Let the cookies cool fully before glazing to prevent the glaze from soaking too much.
    • Stir the glaze as you dip to keep it smooth and consistent.
    Uplclose image of orange glazed pineapple cookies on a blue plate.

    How to Store

    Store cookies in an airtight container for 2-3 days. They become softer with time and may develop a wetter top after day three. If freezing, freeze the cookies without glaze for up to 3 months, then thaw and glaze before serving.

    Try my Cranberry Orange Cookies, a tender shortbread style cookie with citrus notes. You may also like my Kitchen Sink Cookies, Zucchini Spice Cookies, Star Crunch Cookies, and Banana Walnut Chocolate Chunk 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

    A blue plate wit stacked pineapple orange cookies with an orange glaze flecked with ornage zest.

    Pineapple Orange Cookies

    Shelby Law Ruttan
    These Pineapple Orange Cookies bake into soft, lightly sweetened drops finished with a fresh citrus glaze. The pineapple adds gentle moisture, and the orange brings a bright finish that makes these cookies a cheerful addition to any desssert tray.
    5 from 1 vote
    Print FREE recipe card with your email address Pin Recipe Save
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Course Cookie Recipes, Desserts
    Cuisine American
    Servings 42
    Calories 104 kcal

    Equipment

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    Instructions
     

    To make the cookies:

    • Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
    • In a large bowl, mix together sugars, oil, eggs, and vanilla until well blended.
    • In another bowl, mix together flour, baking soda, baking powder, and salt.
    • Add flour mixture and pineapple alternately to the wet ingredients, starting with flour and ending with flour.
    • Using a tablespoon sized cookie scoop, portion cookie dough onto parchment paper lined cookie sheet about 2 inches apart.
    • Bake for 7-9 minutes, until cookies are no longer wet on top.
    • Cool completely on cookie rack.

    To make the icing:

    • In a medium sized bowl, mix together confectioner's sugar, 2 teaspoons orange zest, and orange juice.
    • Dip tops of cookies into glaze and set back on cookie sheet to dry.
    • Double dip with icing if you have enough left and want an extra coating of icing.

    Notes

    Icing note: icing should be thinner in order to glaze, adjust the consistency by adding more or less orange juice as needed. Start with ½ of the orange juice, then add remaining gradually until you have the desired consistency.

    Nutrition

    Calories: 104kcalCarbohydrates: 19gProtein: 1gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 4mgSodium: 33mgPotassium: 26mgFiber: 0.4gSugar: 10gVitamin A: 16IUVitamin C: 2mgCalcium: 10mgIron: 1mgNet Carbohydrates: 18g
    Keyword citrus cookies, easy citrus cookies, fruit cookie recipes, glazed pineapple cookies, orange glazed pineapple cookies, Orange Pineapple Cookies, pineapple cookie recipe, pineapple drop cookies, Pineapple Orange Cookies
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    Bachelor's Pasta

    by 15 Comments

    Bachelor's Pasta

    In all these years that I have been blogging I have never blogged a recipe that Grumpy made.  Mainly because Grumpy basically hasn't made anything except boil from the bag cheese ravioli or ground beef mixed with Prego pasta sauce since we have been together.  Oh, he will heat up a can of soup or grill a couple of cheese sandwiches, and will even make boxed Velveeta Shells & Cheese....but don't hold your breath waiting for much more than that!

    Last evening Grumpy was aggravating me by sitting in his chair while I was working around the house and getting ready to cook dinner.  He was not happy I was going to make a quiche for our dinner (even though I reminded him that he liked the broccoli quiche I made ages ago - he just has CRS and insisted he couldn't have).   Since the quiche had no meat in it I asked him to go grab a hotdog from the freezer to go with so he could have his meat....and guess what?  Grumpy said he was going to make his Bachelor's Pasta dish instead.  Granted, I ended up having somewhat of a hand in it by adding fresh garlic to the butter, but other than that, Grumpy made it his way and by golly, it turned out delicious!  We decided that I would have to share his recipe with you....so today you are getting a very rare and special treat...a dish cooked by Grumpy himself!  Oh, and Katrina, there is just no way I would ban you from his recipe like he said I had to.  😉  See, I love you enough to rebel from Grumpy telling me what I can and can't do for my buddies!  lol

    Bachelor's Pasta

    To top all of that off, I am submitting Grumpy's recipe to one of my very favorite events, Presto Pasta Nights.  This week PPN is being hosted by Simona of Briciole.  To join in with the rest of us pasta lovers, you can submit your post to Simona by this Thursday, April 26th.  She will have a round up of all submissions on her blog on Friday, April 27th.  The guidelines for submission can be found on the Presto Pasta Night's website.  Ruth is also looking for volunteers to host a week of PPN so if you haven't hosted before and think you might like to, please make sure to let Ruth know!

    Before I leave you with the recipe, I will leave you with this Instagram photo I grabbed of Grumpy one night when he was "cooking" his Velveeta Shells & Cheese.  😉  You can see how happy he was to be cooking!

    Bachelor's Pasta
    A-hem, that is NOT an Al Bundy hand....LOL (rolling eyes)

     

    print recipe

    Bachelor's Pasta
    by Phillip Ruttan aka Grumpy April-23-2012
    What Grumpy used to cook for himself when he was single, very basic and very delicious....however I did have him add some garlic to the mix to give it more of a flavor boost.   Great side dish!!
    Ingredients
    • ½ lb dry pasta, your favorite shape, cooked until al dente
    • 4 tablespoons salted butter
    • 3 garlic cloves, minced
    • ⅓ cup dried parmigian cheese
    • 1 tablespoon dried parsley flakes
    Instructions
    Cook pasta according to package until al dente.  Drain.  Set aside.In a large skillet, melt butter and add fresh minced garlic cloves.  Cook for about 1 minute and remove butter from heat.  Add pasta to butter and toss with cheese.  Garnish with parsley flakes.
    Details

    Prep time: 5 mins Cook time: 8 mins Total time: 13 mins Yield: 4 Servings

    Other pasta dishes you may like to try:
    Our Life Tastes Good:  Delicious Beef Stroganoff
    Flavor Mosiac:  Buffalo Chicken Stuffed Shells
    Renee's Kitchen Adventures:  Easy Cheesy Pasta Bowl for One
    Kim's Cooking Now:  Easy Weeknight Dinner Pasta

    Merlot Swiss Burger

    by 7 Comments

    The Merlot Swiss Burger is a grilled burger topped with swiss cheese, caramelized onions and mushrooms nestled between a toasty potato bun.

     

    It's been a while since I've made a Cook This! Not That! recipe.  I happened to be straightening my cookbooks up the other day and it caught my eye again.    I love the Cook This Not That books.  It's incredible the number of calories saved by making your take-out favorites at home.

     

    It's that time of year again, you know, grilling season!  So, when I was going through this book and I saw this a straightforward recipe for the A.1. Swiss Burger I knew that was going to be our dinner that evening.  I also knew that Grumpy wouldn't go for it, but it was a burger that I could make enough of just for myself and he could have just a regular grilled cheeseburger.

     

    It was so easy to make that I would do it again - and would you believe I didn't bury it in ketchup?  Nope, I ate it without any ketchup whatsoever!  Try it out if you like mushrooms, onions, and swiss cheese!

    In the Cook This! Not That! book this burger is compared to Applebee's Steakhouse burger.  You would consume 1,190 calories, 82 grams of fat, and 2,070 mg of sodium by eating the Applebee's burger.  While I made my adjustments to the recipe that is in the cookbook, the calories and fat are still basically cut right in half by following my recipe!

    [mv_create key="59" type="recipe" title="Merlot Swiss Burger" thumbnail="https://grumpyshoneybunch.com/wp-content/uploads/2012/04/A.1.-Swiss-Burger1.jpg"]

    Mom's Potato Rolls

    by 3 Comments

    Mom always made homemade bread and rolls as I was growing up. My favorite recipe was Mom's Potato Rolls. I love the texture she got from using potatoes in her recipe, and they were always so full of flavor!
    Mom's Potato Rolls

    I wanted to make hamburgers for dinner over the weekend but had no buns.  I also wanted to make Mom's Potato Roll recipe, so I combined the two and made Potato Hamburger Buns!

    When mom made her bread and rolls, she tended to make it in large batches for our family of five.  After all, we all loved it and would fight over who would get the warm "heel" once the bread was cool enough to cut and have a slice.  I swear we must have been like vultures standing around waiting for our nice warm slice of bread.

    Because I grew up with this, the smell of bread baking can make me homesick for younger days, warm bread and my Mom.  However, now that I'm older and it's just Grumpy and me, there's no fight over who gets the heel!  😉  I still miss my mom though and look forward to every visit home where I can walk into her home and feel like I never left and will always belong!

    Since this was Mom's recipe, I never thought about the fact that it was going to be a huge batch of dough.  So I made 1 large loaf and a couple mini loaves as well as hamburger rolls!  I ended up adapting my mom's recipe some because I did not have the soy flour or wheat germ, but in any case, the rolls and bread turned out delicious!  I also used less flour.  Her original recipe calls for 8 cups of flour, I used more along the lines of 6-½ -7 cups.

    Mom's Potato Rolls
    Author: Gwen Law (my mom!)
    Prep time:
    Cook time:
    Total time:
    Serves: 3 loaves or 36 rolls
    Mom's recipe - makes a lot of dough!   I adapted this by using flax in place of wheat germ and whole wheat pastry flour in place of soy - as I did not have either ingredient.
    Ingredients
    • 1 package   Instant yeast
    • 1-½ cups warm water
    • ⅓ cup sugar
    • ⅓ cup butter, melted
    • 8 cups flour (as needed, you may need less)
    • 1 cup warm mashed potatoes, firmly packed
    • 2 eggs
    • 1-½ teaspoon salt
    • ½ cup whole wheat pastry flour
    • ½ cup flax meal
    Instructions
    1. Beat together sugar and eggs.  Melt the margarine and add to sugar mixture with water.  Place 2 cups flour in sifter with yeast, salt and whole wheat pastry flour.  sift altogether into liquid mixture and eat with electric mixer.
    2. Add mashed potatoes and flax meal, beating until smooth.  With wooden spoon, stir in enough remaining flour so dough is able to be placed on a floured surface.  Knead until dough is elastic and not sticky.  Return dough to oiled bowl and cover with plastic wrap.  Rise until doubled.  Punch down, shape into rolls or loaves.  Bake at 350 for35-45 minutes or until bread/rolls are golden brown.

    Mom's Potato Rolls - Pin it!

    Mom's Potato Rolls

    Vanishing Oatmeal Cookies

    by 9 Comments

    I'm guessing Vanishing Oatmeal Cookies got their name because these chewy oatmeal raisin cookies don't stick around long once they're made! The original recipe is from the back of the Quaker Whole Oats oatmeal box, and it's one of my favorite chewy cookies.

    Quick Summary:

    • Makes 3½ dozen cookies with crisp edges and chewy centers, baking 8 minutes per batch.
    • Tips for softening the butter, baking in batches, and plumping the raisins.
    • Substitutions and variations to make them your own.
    • Only 92 calories per cookie.
    A stack of three vanishing oatmeal cookies on a white plate with more cookies in the background.
    [feast_advanced_jump_to]

    Key Ingredients

    Unsalted butter: This should be at room temperature, soft enough to press your finger into the stick and leave an indent.

    Light brown sugar: This helps make these cookies chewy with a caramelized flavor. You can also use dark brown sugar if you prefer.

    Ground cinnamon: Adds a touch of flavor.

    Oats: Old fashioned (whole) oats or quick oats both work, so use whatever you have on hand.

    Raisins: Any type of raisin works. I've used both Thompson and Golden raisins.

    Overhead view of a plateful of vanishing oatmeal cookies.

    How to Make Vanishing Oatmeal Cookies

    Cream the butter and both sugars, then beat in the eggs and vanilla. Whisk the dry ingredients together in a separate bowl, mix them in, and stir in the oats and raisins. Scoop the dough by the tablespoon onto a parchment-lined baking sheet, bake until light golden brown, and cool on a wire rack.

    Substitutions

    • Dried cranberries: use them in place of the raisins for a little tartness.
    • Nutmeg: swap it for the cinnamon for a warmer spice flavor.
    • All brown sugar: use all brown sugar and leave out the white for an even chewier cookie with more caramel flavor.
    Cookies stacked on a white plate.

    Variations

    • Add any combination of the following mix ins: candy-coated chocolate pieces, semisweet chocolate chips, white chocolate chips, or butterscotch chips.
    • Make bar cookies instead of drop cookies. Press cookie dough into a 13 x 9 inch baking pan that has been sprayed with non stick cooking spray. Bake for 35 minutes, or until golden. Cool completely and cut into 24 bars.

    How to Store Vanishing Oatmeal Cookies

    Store cookies in an airtight container on the counter up to 1 week and in the freezer up to 3 months.

    Top Tips

    • To soften the butter, place the stick in the microwave and heat in 10 second intervals. Depending on how cold the butter is, it can take anywhere from 10-20 seconds.
    • I recommend a large baking sheet so you can bake more cookies at once. Depending on how many cookies fit, they may need to bake in 2-4 batches.
    • Use a 1 tablespoon cookie scoop for evenly sized cookies.

    Serve with...

    The best way to enjoy these cookies is with a glass of cold milk, hot tea or coffee. You can also make an ice cream sandwich with my homemade vanilla bean ice cream.

    Three cookies stacked on one another on a pale blue plate.

    You May Be Wondering

    Should I soak the raisins first?

    You don't have to soak the raisins before adding them to the cookies. If you want plumper raisins, cover them in hot water and soak them for 15 minutes. Drain the water before adding the raisins to the dough.

    Nanny's Soft Oatmeal Cookies is another cookie recipe studded with raisins but is old fashioned style with a soft and tender inside!

    Fans of bakery style cookies will love these Oatmeal Raisin Walnut Cookies.

    Try these Peanut Butter Oatmeal Cookies for the peanut butter lover in your life.

    These No Bake Cookies are always a favorite of chocolate lovers! If you want one with no chocolate, try my Peanut Butter No Bakes.

    The last word

    The original recipe from Quaker Oats indicates you will get 4 dozen cookies. However, every time I have made this recipe I only get 42 cookies. Nutrition calculations are done on my own personal results.

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

    📖 Recipe

    Featured image for Vanishing Oatmeal Cookies

    Vanishing Oatmeal Cookies

    Shelby Law Ruttan
    Vanishing oatmeal cookies from the back of the Quaker oats box, with crispy edges and chewy centers.
    5 from 2 votes
    Print FREE recipe card with your email address Pin Recipe Save
    Prep Time 10 minutes
    Cook Time 8 minutes
    Total Time 18 minutes
    Course Desserts
    Cuisine American
    Servings 42
    Calories 92 kcal

    Equipment

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    Instructions
     

    • Heat oven to 350 degrees. Line a large cookie sheet with parchment paper and set aside.
    • In a large bowl, beat butter and sugars on medium speed with an electric mixer until creamy.
    • Add eggs and vanilla; beat well.
    • Add combined flour, baking soda, cinnamon, and salt; mix well. Add oats and raisins; mix well.
    • Drop by rounded tablespoons onto prepared cookie sheet.  Bake 8 minutes (per batch) or until light golden brown.
    • Cool on wire rack.

    Nutrition

    Serving: 1cookieCalories: 92kcalCarbohydrates: 14gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 17mgSodium: 60mgPotassium: 55mgFiber: 1gSugar: 6gVitamin A: 103IUVitamin C: 0.2mgCalcium: 9mgIron: 1mgNet Carbohydrates: 14g
    Keyword Chewy Oatmeal Cookies
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    Blueberry Muffins with Sour Cream

    by 3 Comments

    Blueberry Sour Cream Muffins are a healthier muffin made with fresh blueberries, less sugar, and sour cream. These light and fluffy muffins are topped with slivered almonds and an almond glaze adds a touch more sweetness to the muffin.

    My whole family loves muffin recipes, and this delicious blueberry muffin recipe is one of their favorites. These are great for breakfast on the go, to pack in lunch boxes, or afternoon snacking.

    Hero image for blueberry muffins with sour cream recipe.
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    ❤️ Why you'll love it

    ✔️ This blueberry muffins recipe makes the perfect portable breakfast!

    ✔️ These muffins freeze well and stay moist.

    ✔️ You can have warm tall, moist sweet muffins in just 30 minutes!

    🥘 Ingredients

    All purpose flour, white whole wheat flour works here as well and has been tested with both.

    Baking soda and baking powder are what helps give the muffin its height.

    Salt, a flavor enhancer.

    Eggs

    Granulated sugar and splenda are used to sweeten the muffins.

    Light sour cream, to add moisture to the muffins

    Almond extract, to enhance flavor.

    Blueberries, fresh or frozen

    Slivered almonds

    Confectioner's sugar

    Buckets full of fresh blueberries.

    🔪 Instructions

    For the muffins

    1. Preheat oven to 400 degrees. Line a 12 cup muffin tin with parchment paper liners.
    2. In a medium bowl, stir together flour, salt, baking powder, and baking soda. Set aside.
    3. In a separate medium bowl, whisk together eggs, sugar, splenda, almond extract and ½ cup sour cream.
    4. Fold half of the dry ingredients into the wet ingredients, then fold in remaining sour cream. Fold in the remaining flour mixture until just incorporated. Gently fold in blueberries.
    5. Using a large scoop (¼ cup size), scoop batter into muffin cups evenly. Sprinkle with slivered almonds. Bake for 20 minutes or until muffins have slightly browned and a toothpick comes out clean when inserted into center of muffin. Place on a cooling rack.

    For the glaze (optional)

    1. In a small bowl, mix together the powdered sugar, almond extract, and milk. Drizzle while the muffins are still warm.
    Muffins on a cooling rack with a drizzle glaze and slivered almonds on top.

    🥄 Equipment

    Mixing bowls, to mix ingredients.

    12 cup muffin pan, to bake muffins

    Parchment paper liners, for baking the muffins.

    Hand whisk, to mix the dry ingredients together.

    Wooden spoon to mix the ingredients together.

    Large scoop, to measure the batter (should be ¼ cup size).

    Wire rack, for cooling the muffins

    🥫Storage

    Store any leftover muffins on the counter in an airtight container up to 3 days, in the fridge up to 1 week, or in the freezer up to 3 months.

    📖 Variations

    • Use light or non fat sour cream or greek yogurt in place of the regular sour cream.
    • Substitute 1 teaspoon vanilla extract for the almond extract.
    • Fresh or frozen blueberries can be used interchangeably, do not thaw frozen berries before using.
    • Substitute raspberries or blackberries for the blueberries.
    • Substitute the milk in the almond glaze for amaretto.

    💭 Tips

    • II highly recommend using parchment paper muffin liners. They work the best as muffins will not stick to the parchment paper like it will stick to regular muffin liners.
    • To bring an egg to room temperature quickly, place the egg in a bowl of warm water and allow to sit for 5 minutes.
    3 muffins on a white plate.

    Lemon lovers will love this light recipe for Lemon Blueberry Muffins.

    These Pecan Sour Cream Biscuits are great with a hot cup of coffee!

    Apple Butter Muffins with Blueberries are a combination of fall and summer ingredients.

    🍽 Serve with…

    Serve these Blueberry Muffins with Sour Cream as a side to eggs and bacon with a glass of orange juice.

    🏫 The last word

    Sour cream is the ingredient in this recipe that adds moisture to the muffins. It does so without thinning the muffin batter.

    This is a reduced sugar recipe, feel free to use all regular sugar or all splenda. Brown sugar or splenda brown sugar blend can be substituted for white sugar (granulated).

    Blueberry Muffins with Sour Cream on a cooling rack.

    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 blueberry muffins with sour cream.

    Blueberry Muffins with Sour Cream {Lower Sugar Recipe}

    Shelby Law Ruttan
    These blueberry muffins are a lower sugar recipe made with sour cream and flavored with almond extract. They bake up tall and sturdy and are topped off with slivered almonds and a drizzle of almond glaze.
    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 Breakfast
    Cuisine American
    Servings 12
    Calories 207 kcal

    Equipment

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    For the muffins:

    For the glaze:

    Instructions
     

    For the muffins

    • Preheat oven to 400 degrees. Line a 12 cup muffin tin with parchment paper liners.
    • In a medium bowl, stir together flour, salt, baking powder, and baking soda. Set aside.
    • In a separate medium bowl, whisk together eggs, sugar, splenda, almond extract and ½ cup sour cream.
    • Fold half of the dry ingredients into the wet ingredients, then fold in remaining sour cream. Fold in the remaining flour mixture until just incorporated. Gently fold in blueberries.
    • Using a large scoop (¼ cup size), scoop batter into muffin cups evenly. Sprinkle with slivered almonds. Bake for 20 minutes or until muffins have slightly browned and a toothpick comes out clean when inserted into center of muffin. Place on a cooling rack.

    For the glaze (optional)

    • In a small bowl, mix together the powdered sugar, almond extract, and milk. Drizzle while the muffins are still warm.

    Nutrition

    Calories: 207kcalCarbohydrates: 41gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 38mgSodium: 253mgPotassium: 93mgFiber: 1gSugar: 22gVitamin A: 121IUVitamin C: 2mgCalcium: 58mgIron: 1mg
    Keyword Blueberry Muffins with Sour Cream
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    Bailey's Biscotti

    by 21 Comments

    Bailey's Biscotti brings together the comforting flavor of chocolate, coffee, and Irish cream in every crisp bite. This twice-baked cookie is perfect for dipping into your morning coffee or as an afternoon pick me up.

    Finished Baileys biscotti half-dipped in white chocolate and topped with colorful round sprinkles, arranged neatly on a white lace-patterned plate.

    I first made these biscotti during the holidays as a fun twist on my classic brownie biscotti recipe. The Baileys adds a gentle sweetness and warmth that makes them extra special. They're a cookie you'll want to share (or keep all to yourself!)

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    Why You'll Love Baileys Biscotti

    Rich flavor: a mix of cocoa, cinnamonm and baileys Irish Cream gives this cookie a deep, chocolatey taste with a hint of coffee.

    Perfect crunch: twice baked for that signature crispness without being hard to bite into.

    Coffee lovers dream: the combination of espresso and Irish cream makes it ideal for pairing with your favorite hot drink.

    Key Ingredients for Coffee Biscotti

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

    • All-purpose flour: the base that gives structure to the biscotti
    • Cocoa powder: adds chocolate depth to the dough.
    • Instant coffee granules: enhances the cocoa flavor and gives a subtle espresso note.
    • Baileys Irish Cream: the star ingredient that brings a creamy, boozy richness.
    • Eggs: bind the dough and add moisture for the first bake.
    • Butter: gives a slightly softer texture and buttery flavor.
    • Cinnamon: adds warmth and balance to the chocolate and coffee flavors.

    Optional add-ins: chocolate coated coffee beans and white chocolate chips for extra texture and sweetness.

    Four unbaked chocolate colored dough logs on a parchment lined baking sheet beside a small bowl of whisked egg wash.

    Ingredient Substitutions

    • Try Kahlua or a non-alcoholic Irish cream coffee creamer in place of the Baileys Irish Cream liquor.
    • Espresso powder can be used in place of instant coffee for a stronger coffee flavor.
    • Margarine can be used in place of butter.

    Variations on Baileys Biscotti

    • Chocolate-Dipped Biscotti: Dip one end of the biscotti in melted dark or milk chocolate for a cafe style finish.
    • Nutty Biscotti: add ½ cup chopped hazelnuts or almonds for extra crunch.
    • Mocha Chip Biscotti: mix in mini chocolate chips and increase the coffee granules for a bold mocha flavor.
    A hand slicing freshly baked biscotti dough into strips on a wooden cutting board.

    Tips for the Best Chocolate Biscotti

    • Don't overmix: stir just until the dough comes together to keep the biscotti from being tough.
    • Cool before slicing: let the logs rest about 10 minutes after the first bake to avoid crumbling.
    • Flip before rebaking: turning the slices halfway through ensures even crispness on all sides.

    How to Store

    Store cooled biscotti in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze for up to 3 months.

    Golden brown baileys biscotti slices arranged on a parchment lined baking sheet, showing their crisp edges and slightly cracked topps after the second bake.

    Serve with...

    These Baileys Biscotti pair perfectly with a cup of Bailey's Irish Cream Coffee.

    More Recipes for Coffee and Dessert Lovers

    If you love this biscotti, try my Amaretto Coffee, Chocolate Kahlua Bundt Cake, Irish Cream Pound Cake, and this decadent Chocolate Martini.

    Finished Baileys biscotti half-dipped in white chocolate and topped with colorful round sprinkles, arranged neatly on a white lace-patterned plate.

    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

    Finished Baileys biscotti half-dipped in white chocolate and topped with colorful round sprinkles, arranged neatly on a white lace-patterned plate.

    Baileys Biscotti

    Shelby Law Ruttan
    Inspired by the flavors of Irish Cream and espresso, these Baileys Biscotti are crisp, chocolatey cookies that make every coffee break feel a little more special.
    4.72 from 7 votes
    Print FREE recipe card with your email address Pin Recipe Save
    Prep Time 15 minutes
    Cook Time 40 minutes
    Total Time 55 minutes
    Course Cookie Recipes, Dessert
    Cuisine Italian
    Servings 20
    Calories 128 kcal

    Equipment

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    For the Biscotti

    For the Egg Wash

    Optional Ingredients

    Instructions
     

    • Preheat oven to 350 degrees F. Line large baking sheet with parchment paper. Set aside.
    • In a large bowl, combine dry ingredients as follows: 2 cups flour, granulated sugar, brown sugar, cocoa powder, instant coffee granules, cinnamon, and salt. Set aside. If using optional add ins, include them in this step.
    • In another large bowl, using a hand whisk, mix together melted butter, Irish cream liqueur, and large eggs until well blended.
    • Make a well in the center of dry ingredients. Pour liquid ingredients into center of well and stir until most of the dry ingredients have mixed in. Turn out onto the lightly floured surface (using remaining flour as needed) and knead dough 8-10 times until dough comes together. Divide dough into 4 equal quarters.
    • Shape each section of dough into a log shape. Place the logs on cookie sheet squeezing together and flattening until about 1 inch thick. Be sure there is at least 2 inches between each log after flattening. You may need to use two cookie sheets if you don't have one large enough for the spacing.
    • Whisk together egg and milk and brush tops and sides of biscotti liberally. Bake 20 minutes, or until log feels firm to the touch and looks dry.
    • Remove biscotti from oven and cool for 10 minutes, until just cool enough to handle. Once cooled, cut each log crosswise in a diagonal shape approximately ½" thick.
    • Line biscotti cookies baking sheet cut side down and return to oven. Bake for 10 minutes.
    • Remove from the oven and flip biscotti over. Return to oven and bake 10 minutes more. Remove from oven and cool completely on a wire rack.
    • Once cooled, melt candy coating according to package directions (if using) and dip one end of the biscotti in the melted chocolate. Sprinkle with pearl sprinkles (if using) and transfer to a piece of aluminum foil. Allow candy coating to harden completely before storing.

    Notes

    Important notes:
    • Some have messaged the dough was too soft and not shapeable. I remade this recipe on 11/9/25 and had no issues with a super soft dough. Be sure that you are using large eggs (which is what I used in the recipe) and do not add liquid to the coffee granules. This will cause you to have a very liquid dough. 
    • The extra ½ cup of flour is for dusting the counter and used in kneading and shaping the dough. Do not mix this into the dry ingredients.
    • This recipe is designed to make a small cookie - you will get 40 small biscotti. If you prefer a larger cookie, shape into 2 logs and cut into 20 pieces.
    • Nutrition information does not include optional ingredients.

    Nutrition

    Serving: 2biscottiCalories: 128kcalCarbohydrates: 23gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 25mgSodium: 68mgPotassium: 55mgFiber: 1gSugar: 10gVitamin A: 98IUVitamin C: 0.002mgCalcium: 13mgIron: 1mgNet Carbohydrates: 22g
    Keyword Bailey's Biscotti, Baileys Irish Cream Cookies, Biscotti Recipe, chocolate biscotti, chocolate coffee cookies, coffee biscotti, Holiday biscotti, Irish Cream Biscotti
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    Buffalo Style Stuffed Eggs

    by 27 Comments

    Buffalo Style Stuffed Eggs are full of buffalo flavor from Franks Red Hot, only the best hot sauce out there! Add to it, the tangy crumbled blue cheese, this recipe is bount to put your ordinary deviled egg recipe to shame! These appetizer eggs will have everyone begging you for the recipe!

    Buffalo Style Stuffed Eggs

    This is an awesome way to use up some of your leftover Easter Eggs!  They are different and delicious and Grumpy devoured them like there was no tomorrow! I will definitely be making them this way again, and the best thing?  They are keto friendly!

    About the Kitchen Diva's cookbook

    I found this recipe in the Kitchen Diva's Diabetic Cookbook which was sent to me for review.  I have been attempting to find ways to help Grumpy control his diabetes through diet and since I completely did not have a clue what to do, this cookbook was a godsend!

    This is an awesome cookbook.  It has easy everyday recipes that you don't need a lot of special ingredients in order to make.

    overhead shot of egg on serving tray sprinkled with parsley

    *This post contains affiliate links to the cookbook reviewed in this post. I received this cookbook for review only, I was not required to blog about this product.

    How to make Buffalo Style Stuffed Eggs

    Time needed: 20 minutes

    A delicious and different way to enjoy deviled eggs!

    1. Shell your hard boiled eggs

      Remove the shell from hard boiled eggs. Slice eggs in half and remove the yolk.A bowl with hard boiled eggs, shells removed

    2. Mash the yolk with a fork and add ingredients

      Mash the egg yolk and mix in all remaining ingredients except for celery. This will be your garnish.A bowl with mashed egg yolks and a fork sitting in the bowl

    3. Stuff your egg white halves

      Either pipe or spoon filling into egg white halves. Garnish with celery if desired. Refrigerate until ready to serve.Buffalo Style Stuffed Eggs on brown acia serving tray with parsley garnish

    Most everything Grumpy puts in his mouth comes from my doing so I need to make sure I'm feeding him right to keep him healthy and around for a long time.

    If your not a fan of blue cheese, you can omit it and use a sharp or mild shredded cheddar cheese instead.  Blue Cheese and spicy Frank's Red Hot just are a natural pairing in this household and we loved the flavor in these Buffalo Style Stuffed Eggs!

    More egg recipes your may enjoy

    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

    Buffalo-Style Stuffed Eggs

    Shelby Law Ruttan
    A traditional stuffed egg, filled with non-traditional flavors!
    5 from 1 vote
    Print FREE recipe card with your email address Pin Recipe Save
    Prep Time 12 minutes
    Cook Time 5 minutes
    Total Time 17 minutes
    Course Keto Appetizers
    Cuisine American
    Servings 6
    Calories 94 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 6 large eggs hard cooked
    • ¼ cup crumbled blue cheese
    • 2 tablespoon low-fat mayonnaise
    • 1-½ tablespoon minced fresh flat-leaf parsley
    • 1-½ tablespoon hot sauce
    • ½ teaspoon salt
    • ⅛ teaspoon fresh ground black pepper
    • 1 stalk stalk celery diced

    Instructions
     

    • Shell and cut the eggs in half lengthwise. Remove the egg yolks and place them in a bowl. Mash the yolks and mix well with the cheese, mayonnaise, parsley, hot sauce, salt, and pepper. Spoon the yolk mixture back into the shells. Garnish with the celery.Please

    Video

    Notes

    The prep time listed is the time I have estimated to make this recipe as it is not stated in the cookbook.
     

    Nutrition

    Serving: 2halvesCalories: 94kcalCarbohydrates: 1gProtein: 7gFat: 7gSaturated Fat: 3gCholesterol: 169mgSodium: 399mgPotassium: 75mgSugar: 1gVitamin A: 309IUVitamin C: 1mgCalcium: 54mgIron: 1mg
    Keyword Buffalo Style, Buffalo Style Stuffed Eggs, Deviled Eggs, Stuffed Eggs
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    Asparagus Tart Recipe with Gruyere

    by 39 Comments

    This Asparagus Tart is baked in a savory egg tart in a shortcrust pastry, with Gruyere, fresh asparagus, and a little nutmeg and cayenne. It makes a great breakfast or brunch and packs up nicely for lunch.

    Asparagus is one of my favorite veggies, and I also love a good quiche. So I brought my two favorite things together and baked them in a tart pan with a shortcrust.

    Quick Summary

    • A quiche-style tart with a ring of asparagus spears across the top. It serves 8.
    • Bake it in a 9-inch tart pan or a 9-inch pie dish, with a tip for getting the pie-dish crust cooked through.
    • Make it up to 4 days ahead, or freeze it for later.
    Up close side view of the fully baked asparagus tart in a scalloped blue and white tart pan, with the spears arranged in a circle and the tips pointing toward the outer edge.
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    A Quiche or a Tart

    Some people may call this a quiche, and if they did, I guess they could be right. The first time I made this Asparagus Tart, I did so in a tart pan with a removable bottom. Which is why I called this a tart. However, it is made with the same exact ingredients you use to make a quiche!

    A tart can be sweet or savory and is made in a tart pan. A quiche is usually a savory recipe and is made in a pie plate. So call this a quiche or a tart, depending on the pan you use!

    A single slice on a white plate, with the rest of the baked tart behind it.

    What You Need

    • Shortcrust pastry: Use homemade or store-bought. I use my Mom's Oil Pie Crust.
    • Fresh asparagus: Choose thinner stalks of asparagus. The tips go into the tart raw and are cut to fan out across the top, so fresh is the way to go.
    • Gruyere: I've used both Gruyere and Swiss, but Gruyere is my favorite, as it has a deeper nuttier flavor, whereas Swiss is quite mild.
    • Half and half: For a creamier custard.
    • Nutmeg and cayenne: These spice the filling.
    Whole raw asparagus spears on a gray marble counter.

    How to Make It

    Trim the woody ends off the asparagus. Cut off the tips and set them aside for the top, then cut the rest of each stalk into small pieces and blanch them. Press the crust into the tart pan or pie dish and add the blanched asparagus, some of the cheese, and the parsley.

    Pour the spiced egg mixture over the top, arrange the tips in a circle, and finish with the rest of the cheese. Bake until a knife comes out clean, then let it rest before slicing.

    Substitutions

    • Swiss, Fontina, or Havarti in place of the Gruyere.
    • Filo dough in place of the shortcrust.

    Variations

    • Sprinkle crumbled cooked bacon on top before baking.
    • Stir in ¾ cup diced cooked ham.
    One triangle-shaped slice on a white plate with a flowered green napkin beside it.

    Top Tips

    • If you use a pie dish, pre-bake the crust for 10 minutes before adding the filling. A pie dish doesn't always cook the bottom crust all the way through. A tart pan doesn't need it.
    • Grate the cheese from a block instead of buying pre-shredded for the best melt.
    Overhead view of a whole baked tart with asparagus spears arranged around the circle.

    Make Ahead, Storage, and Reheating

    This tart can be made ahead. Keep it in the fridge for up to 4 days, or freeze it for up to 2 months. To reheat, warm it in a 350°F oven or the air fryer for 8 to 10 minutes.

    More Asparagus Recipes

    Here are more of my asparagus recipes, from simple roasted sides to pasta and breakfast.

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

    📖 Recipe

    Asparagus Tart

    Shelby Law Ruttan
    A savory, lightly spiced egg tart with fresh asparagus, baked in a shortcrust pastry.
    5 from 1 vote
    Print FREE recipe card with your email address Pin Recipe Save
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Breakfast, Main Dish
    Cuisine American
    Servings 8
    Calories 239 kcal

    Equipment

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    Instructions
     

    • Preheat the oven to 400°. Cut the asparagus 3 inches in length from the top of each spear; set tops aside. Cut stem ends into ¾ inch pieces.
    • In a small saucepan, bring water to a boil Add the ¾ inch asparagus pieces; cover and boil for 3-4 minutes. Drain and immediately and place asparagus in ice water. Once cooled drain the water and pat the asparagus dry.
    • On a lightly floured surface, roll out pastry into a 12" circle. Press onto the bottom and up the sides of an ungreased 9" tart pan with removable bottom; trim edges.
    • Place the blanched asparagus, ⅓ cup cheese and parsley in crust.
    • In a small bowl, combine the eggs, half and half, salt, cayenne and nutmeg; pour into crust. Arrange asparagus tops over egg mixture. Sprinkle with remaining cheese.
    • Bake for 25-30 minutes or until a knife inserted near the center comes out clean and the crust is golden. Allow to stand for 10 minutes before cutting.

    Video

    Nutrition

    Serving: 1sliceCalories: 239kcalCarbohydrates: 16gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 113mgSodium: 379mgPotassium: 234mgFiber: 2gSugar: 2gVitamin A: 1078IUVitamin C: 8mgCalcium: 173mgIron: 3mgNet Carbohydrates: 14g
    Keyword asparagus tart
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    Simple Sauteed Mushrooms

    by 10 Comments

    Simple Sauteed Mushrooms
    Simple, delicious and if you are a mushroom lover, crave-able.   Not much else to say except you really need to make them this way.  It can't get much easier!
    Simple Sauteed Mushrooms
    Author: Grumpy's Honeybunch
    Prep time:
    Cook time:
    Total time:
    Serves: 4 servings
    Sauteed Mushrooms glazed with a Mushroom Soy Sauce
    Ingredients
    • 16 oz. package mushrooms - button or baby portobello
    • 1-2 tablespoon Mushroom Soy Sauce
    Instructions
    1. Clean mushrooms with a damp paper towel.  Quarter and sautee in a non-stick skillet until browned and most of the water has evaporated from pan.  Add soy sauce and give a good stir to coat. Remove from heat.  Serve as a side dish to any beefy meal - it's delish!

    The Monte Cristo with Strawberry Habanero Jam

    by 18 Comments

    Sunday was a quiet day for Grumpy and me and happened to be the day I decided to make these Monte Cristo Sandwiches with Strawberry Habanero Jam!
    Monte Cristo with Strawberry Habanero Jam

    Saturday we left the house to do some furniture and truck "window shopping".  We have been doing a lot of furniture window shopping, talking about what we want to get when we finally can buy our own home again.  We are hoping that now its not that far off in the distant future anymore!

    I hung out in the house with Grumpy doing housework and working on my blog some throughout the morning.  Then early afternoon I went to our bedroom and watched The Sandwich King on Food Network.  (yes, I have to leave the living room to watch certain channels and the Food Network IS one of them.  Sigh.)  I record this show every week.  When Jeff was competing on The Next Food Network Star, I never really thought I would like his show.  Then, one day I happened to turn on the TV and his show was on.

    Monte Cristo with Strawberry Habanero Jam

    I watched him make his sandwiches and thought that they looked way too good and that his show was actually something I was interested in continuing to watch.  This last weekend one of the sandwiches he made was the Monte Cristo.  Oh yeah.  Accompanying the sandwich was a Strawberry Habenero Jam.  Oh bigger yeah!  Tempt me with sweet heat and I'm ALL yours!

    Monte Cristo with Strawberry Habanero Jam

    After I watched the show I finished getting around then headed out the door to the grocery store.  I planned to feed this to Grumpy so I didn't dare use Guyere cheese and I didn't dare use a whole pepper.  I already knew I was going to get a response that I didn't want when he asked me what I was going to make.  As far as I knew, he had no idea what a Monte Cristo was (and he didn't) and when he asked me to explain what it was and I tell him its a ham and cheese sandwich toasted between french toast with a spicy jam dip, well, I knew he wasn't going to be really happy that was what his dinner was going to be.  Fortunately, he didn't gripe too much and he tried it - and he did eat it all.  When I asked him how it was, his response was that it was good.  Of course, Grumpy isn't very adventurous as we all know so the fact he tried it and didn't say it was terrible was a good thing.  I am here to tell you however that it was very good, delicious in fact, but I would have probably have loved it even more with the Guyere cheese and a spicier jam.  The jam is really awesome and I already have other ideas about how I'm going to use what I have left over.  I just wish Grumpy could handle spicier foods!

    Monte Cristo with Strawberry Habanero Jam

    The Monte Cristo with Strawberry Habanero Jam
    adapted from The Sandwich King
    Makes 2 sandwiches

    4 slices French Toast Bread (thick cut)
    Deli Ham (I used Boars Head Honey Ham - it was on sale!)
    Thinly sliced muenster cheese
    1 large egg
    4 tablespoon half and half
    ½ teaspoon ground cinnamon
    ⅛ teaspoon ground nutmeg
    ½ teaspoon vanilla extract
    pinch of salt

    *Note:  Use your judgement on how much ham/cheese you want to use for your sandwich - but be generous!  🙂

    Strawberry Habanero Jam

    1-16 oz package fresh strawberries, stemmed, washed and cut into chunks
    1 cup granulated sugar
    ½ small habanero pepper, finely diced
    ¼ cup orange juice
    2 teaspoon lemon (or orange) zest

    Place strawberries, sugar, pepper, orange juice and lemon zest in heavy sauce pan.  Bring to a simmer and cook until temperature reaches 200 degrees on a candy thermometer.  Remove from heat and let cool.

    Whisk together egg, half and half, cinnamon, nutmeg, and vanilla.  Dip french toast bread in egg mixture on each side and place on hot griddle.  When bottom side is browned, flip over and place cheese, meat and then another layer of cheese on top.  Place toasted side of other slice of french toast bread on top of meat cheese mixture.  Cook low and slow to allow the heat to get through the sandwich and melt the cheese.  When the cheese on the bottom looks melty and bottom of sandwich is browned, carefully flip over to toast top of sandwich and cook until toasty.  Serve sprinkled with powdered sugar and jam if desired.

    Bacon Cheeseburger Pizza

    by 7 Comments

    This Bacon Cheeseburger Pizza brings together all the best parts of a cheeseburger and pizza in one hearty, crowd-pleasing dish. Baked in a 9x13 pan, the crust rises high around the edges to create a delicious deep dish effect that holds in every layer of flavor.

    A rectangular deep dish bacon cheeseburger pizza with a thick crust, melted cheese, ground beef, and bacon pieces with one slice removed to show the interior.

    It's the kind of recipe that reminds me of family pizza nights when I'd pull out leftover burgers, and turn them into something brand new. It's perfect for game day, a Friday night dinner and a movie, or anytime you're craving a comforting homemade pizza.

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    Why You'll Love This Recipe

    Deep dish comfort: the 9x13 baking dish gives the pizza a soft, chewy crust with crispy edges.

    Cheeseburger flavor: the sauce combines ketchup, mustard, and mayo for that classic burger tang.

    Perfect for leftovers: a great way to use up extra cooked hamburger or bacon for an easy dinner.

    Key Ingredients for Bacon Cheeseburger Pizza

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

    • Pizza dough: a mix of whole wheat and white flour for a soft, slightly nutty crust.
    • Burger sauce: ketchup, mustard, and mayonnaise create a savory base that mimics burger flavor.
    • Mozzarella and cheddar: the two cheeses melt perfectly together for a creamy, gooey topping.
    • Hamburger and bacon: cooked hamburger and crisp bacon give this pizza its signature cheeseburger taste.
    A close-up view of a deep-dish bacon cheeseburger pizza slice, showing gooey melted cheese, ground beef, and crispy bacon on a thick golden crust.

    Ingredient Substitutions

    • Use ground turkey instead of hamburger for a lighter pizza
    • Swap BBQ sauce for the burger sauce to add a smoky twist.
    • Try a store-bought pizza dough in place of the homemade dough.

    Variations on Bacon Cheeseburger Pizza

    • Make a Pickle Lover's Pizza by layering dill pickle slices on top after baking.
    • Add jalapenos or hot sauce to the burger sauce for a spicy kick.
    • Top with shredded lettuce and diced tomato after baking for a deluxe burger-style finish

    Tips for the Best Deep Dish Pizza

    • Use cornmeal on the bottom of the pan to help crisp the crust.
    • Let the dough rise fully. It gives you that perfect deep dish texture.
    • Bake until golden brown so the edges are crisp and the cheese bubbles.
    A slice of pizza with melted cheese, crispy bacon, lettuce, tomato, and pickle slices on a golden crust.

    How to Store and Reheat

    Store leftovers in an airtight container in refrigerator for up to 3 days. To reheat, bake in a 350°F oven for about 10 minutes or until warmed through and thr crust is crisp again.

    Serve With...

    This Bacon Cheeseburger Pizza brings pairs wonderfully with a side of Wingstop Garlic Parmesan Wings, Crispy Air Fryer Buffalo Wings, and a side of Homemade Ranch Dressing for dipping.

    More Easy Dinner Recipes You'll Love

    For another fun pizza night, try my Buffalo Chicken Flatbread, or for a low-carb twist, try my Easy Keto Pizza Crust. If you enjoy savory bakes, you'll love Brandy Chicken with Mushrooms and Pearl Onions, and for a family-friendly casserole make my Buffalo Chicken Mac and Cheese.

    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 rectangular deep dish bacon cheeseburger pizza with a thick crust, melted cheese, ground beef, and bacon pieces with one slice removed to show the interior.

    Bacon Cheeseburger Pizza

    Shelby Law Ruttan
    This Bacon Cheeseburger Pizza is baked in a 9x13 pan for a deep dish-style meal layered with tangy burger sauce, gooey cheese, and crispy bacon. It's a fun twist on a classic that brings burger night and pizza night together.
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    Prep Time 15 minutes
    Cook Time 20 minutes
    Rising Time 45 minutes
    Total Time 1 hour 20 minutes
    Course Main Dish
    Cuisine American
    Servings 6
    Calories 545 kcal

    Equipment

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    Ingredients
      

    For the crust:

    For the sauce:

    For the toppings:

    Instructions
     

    To make the crust

    • Combine the whole wheat pastry flour and ¾ cup of white flour with the salt, sugar, and yeast.
    • Pour the warm water and tablespoon of olive oil over flour mixture and stir to combine. Mix in remaining 1 cup flour.
    • Turn dough out onto lightly floured surface and knead until smooth, adding more flour as needed.
    • Spray a mixing bowl with cooking spray. Place dough in bowl and then turn over. Cover with a towel and let rise approximately 45 minutes or until dough doubles in size.

    To Bake The Pizza

    • Preheat oven to 400 degrees.
    • Punch down dough and let rest for 10 minutes. While dough is resting, make sauce. Mix together in a small bowl the ketchup, mustard, Merlot sauce and mayonnaise.
    • Spray a 9 x 13 pan with cooking spray. Sprinkle with cornmeal. Place dough in pan and press the dough out, making sure to have the dough go up the sides of the pan to create the dish effect.
    • Spread sauce over top of dough. Layer toppings as follows: Sprinkle with 1 cup of mozzarella cheese, spread cooked ground beef over top of cheese, sprinkle with remaining mozzarella and then lastly top with cheddar cheese.
    • Bake in oven approximately 20 minutes or until crust is browned and topping begins to brown lightly. Remove from oven and top with bacon pieces. Garnish with lettuce, tomato, onion and more bacon if desired.

    Notes

     

    Nutrition

    Calories: 545kcalCarbohydrates: 48gProtein: 25gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 72mgSodium: 814mgPotassium: 315mgFiber: 3gSugar: 4gVitamin A: 401IUVitamin C: 1mgCalcium: 280mgIron: 3mgNet Carbohydrates: 44g
    Keyword 9x13 pan pizza, Bacon Cheeseburger Pizza, bacon cheeseburger pizza recipe, deep dish bacon cheeseburger pizza, homemade cheeseburger pizza, recipe for bacon cheeseburger pizza
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    Peppery Beef with Cabbage over Noodles

    by 8 Comments

     

    Peppery Beef with Cabbage over Noodles is a quick and easy skillet meal your whole family will love! Flavored sauteed beef and cabbage combine with pasta for a comfort meal you will want to enjoy over and over again!

    Short and sweet today!  Grumpy wasn't too happy with the peppers in the recipe - he's not a big fan of them. However, this to me was yummy!  I love peppers!  He said if I had left the peppers out it would have been better to him and I guess I was heavier on the Black Bean with Garlic Chili sauce than normal as he told me it was spicy.  I thought it was perfect.   This was my take on beef and cabbage for St. Patrick's Day.  I guess next year I will go traditional for Grumpy!

     I'm submitting this post to Presto Pasta Night's which is being hosted by Juli over at Pictures of all my Princesses.  There is still time to join in - just send your submission to Juli by end of the day on Thursday.  Rules and Guidelines are on the Presto Pasta Night's page.

    Peppery Beef with Cabbage over Noodles
    Inspired by Black Pepper Beef and Cabbage at allrecipes.com

    2 cloves garlic, minced
    1 pound ground beef
    1 teaspoon freshly ground black pepper
    ½ small head cabbage, shredded
    ½ red bell pepper, cut into strips
    ½ green bell pepper, cut into strips
    ½ yellow bell pepper, cut into strips
    2 tablespoons Maggi sauce (or soy)
    2 tablespoons rice wine vinegar (unflavored)
    1 teaspoon Black Bean Chili Garlic Sauce
    1 tablespoon brown sugar
    2 teaspoon cornstarch
    ¼ cup water
    your favorite pasta shape, cooked according to package - I used linguine since that was what I had on hand and cooked about ½ of the package (4 oz. dry)

    In a small bowl mix Maggi sauce, rice wine vinegar, black bean sauce and brown sugar together, set aside.  In a separate small bowl combine cornstarch and water.  Set aside.
    In a large skillet, brown ground beef and garlic until beef is no longer pink.  Season with black pepper.
    Add cabbage and cook &stir until cabbage begins to wilt.  Add bell peppers.  Cook and stir for about 3-5 minutes until vegetables are crisp tender.  Add sauce mixture and bring to a boil.  Stir in cornstarch mixture.  Sauce will begin to thicken.  Remove from heat and serve over pasta.