Checkerboard Cookies

Checkerboard Cookies

Checkerboard Cookies are buttery, whimsical butter cookies perfect when you can’t decide if you want a chocolate or vanilla cookie! This is an easy cookie recipe that looks impressive, but is simple and fun to make!

I’m thrilled to announce I’m a 2019 Reynolds Kitchens Ambassador and will be partnering this year with them on some fun new recipes! Thank you for supporting the brands that make this website possible!

Checkerboard Cookies Will Look Great On Your Holiday Cookie Tray!

Continue reading Checkerboard Cookies at Cookies and Cups.

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Simply Recipes 2019 Gift Guide: The Cook With it All

Shopping for the cook in your life who seems to have everything they need? Let the Simply Team help! With ten standout gifts that’ll help the well-equipped home cook work their magic, crossing people off your list has never been easier.

Continue reading “Simply Recipes 2019 Gift Guide: The Cook With it All” »

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The Friday Buzz: Basement Cooking, Hail the Kale, and Campaign Champagne!

Here’s our roundup of all good things, good advice, good feelings. It’s the happy hour of blog posts! Up this week: Cooking in your basement, kale chips, mid-week champagne, and SO MUCH MORE!

Continue reading “The Friday Buzz: Basement Cooking, Hail the Kale, and Campaign Champagne!” »

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Apple Cider Hot Toddy

Feeling cold or under the weather? Warm up with an Apple Cider Hot Toddy! Made with bourbon, honey, spices, and a little apple cider, it may not cure your cold, but it’ll sure make you feel better.

Continue reading “Apple Cider Hot Toddy” »

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Turkey Salad (Great for Sandwiches or Salads)

I know you are going to love this easy recipe for Turkey Salad! It’s so simple to make but it has an unexpected twist…it has pecans, and it’s made with cranberries for tang and nutty crunch! This is the best twist on a classic chicken salad and a turkey sandwich you’ll crave!

The best part of Thanksgiving dinner is leftovers, and I mean leftover turkey, of course! There are so many wonderful things to make from leftovers, like turkey stock or turkey rolls, soups and sandwiches.

A turkey salad sandwich with lettuce and tomatoes.

How to Make Turkey Salad

It’s as easy as 1, 2, 3 to pull this together, and it’s great to scoop onto a green salad, use for lettuce wraps, or make into sandwiches. It’s so simple I can make this without even having to shake myself out of my yearly tryptophan coma!

  1. Chop leftover turkey into chunks.
  2. Dice celery and onions.
  3. Mix all ingredients together (per recipe below) and chill in the refrigerator for at least 30 minutes before serving.

A glass bowl with all the turkey salad ingredients in it.

What to Put in Turkey Salad

I remember when putting cranberry sauce and/or stuffing on turkey sandwiches became a thing. So I thought I’d try making turkey salad with dried cranberries and pecans, and it’s officially one of those things everyone looks forward to having in the evening after a big Thanksgiving luncheon. But this recipe is so versatile; you can mix it up any way you choose.

  • Use toasted almonds or other favorite nuts in place of pecans if you wish.
  • Try it with fruit like grapes, chopped apples, or even plain raisins, if you want something different than cranberries. Grapes are my fave, there is something about the sweetness that is delightful against the savory Dijon and onions.
  • Roasted garlic and chives are a great addition! Or try bacon crumbles!

Use your imagination, and you’ll come up with ways to make turkey salad into something that is anything but “plain old.”

Turkey Salad on top of a slice of bread with lettuce and tomatoes.


You betcha. If you have leftover salad, you can refrigerate it for 3 to 4 days. I don’t recommend freezing salads with mayo, they just don’t fare that well when you thaw them out. So use this turkey salad all up, it won’t be hard!

  • Make it for lunches.
  • Spread it on crackers to serve as hors d’ oeuvres.
  • Make it into wraps with tortillas.

Or heck, just eat it right out of the bowl with a spoon! It makes a great snack, lunch or a quick and tasty dinner with turkey soup, so go right ahead and make lots! You definitely won’t regret it! Happy Thanksgiving!

Recipes Perfect for Leftover Turkey

  • Turkey Roll Ups – perfect turkey dinner bundles!
  • Hot Turkey Sandwich – topped with gravy!
  • Turkey Pasta Salad – with cranberries & almonds
  • Turkey Pot Pie – baked until golden & bubbly!
  • Turkey Soup – go to after holiday meals

Turkey Salad

Simple and creamy salad great for Thanksgiving Leftovers!

  • 2 cups leftover turkey (diced)
  • 1 stalk celery (chopped)
  • 1/2 cup dried cranberries
  • 2 green onions (or red onion, diced)
  • 1/4 cup pecans (chopped, optional)
  • 1/2 cup mayonnaise
  • 1 teaspoon dijon mustard
  • seasoned salt and pepper to taste
  1. Combine all ingredients in a small bowl and mix well.
  2. Refrigerate 30 minutes before serving.
  3. Serve as a sandwich or over salad.

Replace pecans with toasted almonds if desired.
Diced apples or grapes add a nice fresh flavor to this salad.

A turkey salad sandwich with lettuce and tomatoes.
Three photos showing the process of making a Turkey Salad sandwich.
Top photo - A glass bowl with all the turkey salad ingredients in it. Bottom photo - Turkey Salad on top of a slice of bread with lettuce and tomatoes.

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Classic Moscow Mule with 4 Ingredients!

A Moscow Mule also known as a “Vodka Buck” is a classic cocktail, and definitely a little different! Impress your friends by serving this spicy, deliciously fizzy and icy cold cocktail! Totally refreshing!

When it comes to cocktails for parties or for game day, we’ve got you covered. Anything with lime is always a hit, like orange margaritas or fresh watermelon mojitos. But sometimes you just want something that’s got some zing to it. That’s where Moscow Mules come in!

A Classic Moscow Mule in a copper mug.

What is in a Moscow Mule?

There’s just a few ingredients in a Moscow Mule, and none of them are hard to find!

  • Vodka. I recommend using quality vodka. After all, if you are going to all the trouble of planning perfect cocktails, why not go for the gold?
  • Lime Juice is pretty self-explanatory, but you’ll definitely want to squeeze your own lime juice for this cocktail. Choose between key limes for a tangy bite, or Persian limes for a milder mule that won’t kick quite as hard!
  • Ginger Beer is not to be confused with ginger ale, it’s mild mannered cousin. Ginger Beer can be fairly mild but sometimes it can have some serious attitude. Try out different kinds to find your favorite, you’d be surprised how much they can vary!
  • Mint leaves, reminiscent of the Classic Mojito, will cool things down a bit and provide contrast to the zippy mixer. (And it makes for great presentation too!)

Moscow Mule ingredients with lime and mint garnish.

How to Make a Moscow Mule

Making a moscow mule is as easy as 1, 2, 3! Following the recipe below you can impress your guests and make a fancy cocktail with little to no work.

  1. Fill a copper mug with ice.
  2. Add ingredients (recipe below) and give a stir. Not too much, you’ll want to ginger beer nice a fizzy!
  3. Garnish with lime wedge and fresh mint leaves.

Why is a Moscow Mule Made in a Copper Mug?

Moscow Mules are best served in copper mugs. There’s something about copper that conducts cold temperature making the drink seem super icy and unusually cold! Plus copper mugs are so pretty, and they make these cocktails look incredibly appealing! Also, it’s just how mules should be served!

Moscow Mules are fast becoming everybody’s favorite drink, and this recipe does not disappoint!

Overview of a classic Moscow Mule cocktail garnished with lime wedges and mint leaves.

To Make This Drink Non-Alcoholic

My 15 year old LOVES moscow mules (without alcohol of course). To make this cocktail into a mocktail, simply skip the vodka. So simple and so delicious!


  • change the vodka for flavored vodka (cranberry or peach are great)
  • add various fruits, oranges, mangoes, peaches to name a few
  • swap out the mint for other herbs (strawberry & basil is a great combo)
  • swap out vodka for rum, tequila, gin, whisky or another favorite

Favorite Cocktails

  • Frozen Pina Colada – great for a crowd
  • Easy White Sangria – ready in 10 mins!
  • Raspberry Mimosa – and mocktails!
  • Spiked Eggnog Latte – perfect for winter
  • Mango Margaritas – tart, sweet & easy to customize!

Moscow Mule Recipe

A simple cocktail perfect for the holidays.

  • 2 oz vodka
  • 1/2 oz lime juice (fresh)
  • 4 oz ginger beer
  • 2 sprigs mint
  1. Fill a glass or moscow mule mug with ice.
  2. Add remaining ingredients.
  3. Give a stir and garnish with lime wedges and mint.

Top photo - A Classic Moscow Mule in a copper mug. Bottom photo - a top view of this classic favorite.
Top view of a classic Moscow Mule in a copper mug.
Top photo - A Classic Moscow Mule in a copper mug. Bottom photo - a top view of this classic favorite.

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Top 20 Binge Worthy TV Shows (and what to eat!)

It’s my most FAVORITE post of the year! It’s binge watching season and I’m in it to win it! Here you’ll find my Top 20 fav shows along with some honorable mentions and old school favs + recipes to enjoy! […]

Read More…

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Apple Cranberry Pie with Oatmeal Cookie Crust

This Apple Cranberry Pie with Oatmeal Cookie Crust is an amazing apple pie recipe with the most delicious crust I’ve ever tasted.

Apple Cranberry Pie with Oatmeal Cookie Crust

Of all of the fall pie recipes on my website, this Apple Cranberry Pie is one of my all-time favorites.  Apple pie is good all on its own, but add cranberries to create some interest and pair it with this fabulous oatmeal cookie crust, and you will love every bite!

Oatmeal Cookie Crust

Oatmeal Cookie Crust:

Have you ever heard of a pie having an oatmeal cookie crust?  Oatmeal cookies in an apple cranberry pie? What could be better! This pie has a substantial base of an oatmeal cookie crust.  It’s the best tasting crust ever!! And it’s such an easy crust too because you just press it into the pie plate. This is a good pie to make for people who are “crust challenged!”

Apple Cranberry Pie

We went apple picking recently, and we brought home a boatload of apples.  My family urged me to make a pie. Can’t have a bunch o’ apples without makin’ a pie, right? I begrudgingly set forth to make the best apple cranberry pie. 

What are the best apples to use for apple pie?

It’s best to use a variety of apples when baking apple pie- maybe three different kinds. The best ones to use are Granny Smith, Honeycrisp, Golden Delicious, Rome, Jonagold and Braeburn. They all have different textures and sweetness, so combining them works out great.

Apple Cranberry Pie

Apples and Cranberries!

Apple pie is an everyday classic.  I prefer to add a handful of cranberries once in a while… just because they add a splash of color and a little tartness to to counteract all that sweet stuff.  You can certainly use all apples to make this pie (but it won’t be nearly as pretty!)

Apple Cranberry Pie

The apples and cranberries are tossed with lemon juice and zest, as well as spices, a bit of flour, and a small amount of sour cream. More delicious oatmeal cookie crumbs are sprinkled on top.

RecipeGirl with an Apple Cranberry Pie

The baked product turns out one amazing Apple Cranberry Pie. The crust is very much cookie-like, and its pairing with the apple pie filling is wonderful. Serve it warm, and add a scoop of vanilla ice cream if you’re feeling a little wild and crazy. I would liken this to a really good apple crisp, rather than a classic apple pie.

If you like this pie, you might also enjoy my Cinnamon Apple Pie Cake and this Apple Butter Pie. Upside Down Apple Pecan Pie, Classic Double Crust Apple Pie, and Pear Crumb Pie are also delicious pie recipes!

Apple Cranberry Pie with Oatmeal Cookie Crust

This apple pie has the absolute BEST COOKIE CRUST!


  • 3 cups old fashioned (rolled) oats
  • 1 cup all-purpose flour
  • 1 cup (2 sticks) butter, (melted)
  • 6 tablespoons light brown sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon vanilla extract


  • 7 cups peeled and thinly sliced apples ((see Recipe Notes below))
  • 1 cup cranberries, (fresh or frozen)
  • 3 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon finely grated lemon zest
  • 3 tablespoons all purpose flour
  • 1/4 cup packed light brown sugar
  • 1/2 cup sour cream


  1. Combine all of the crust ingredients in a medium-sized bowl, and mix well. Reserve about a cup of the crust mix for the topping and set aside. Press the rest of the crust mixture firmly and evenly into the bottom and sides of a 9 or 10-inch pie pan (or 9-inch deep dish), forming a thick crust. 

  2. Preheat the oven to 375°F.


  1. Place the sliced apples and cranberries in a large bowl. Drizzle with lemon juice and sprinkle with spices; toss until well coated. Add the lemon zest. Sprinkle in the flour and mix again. Gradually add the brown sugar and sour cream as you mix. Don’t worry if the apple slices break a little while being mixed and tossed.  Distribute the filling into the unbaked crust. Sprinkle the reserved crust crumbs over the top and pat neatly into place.

  2. Bake for 45 to 50 minutes or until the apples are soft and the crust is nicely browned on the edges. Note: If the top appears to be browning too quickly during baking, cover loosely with foil (check after about 30 minutes).
  3. Serve hot, warm or at room temperature.
  • *It’s best to use a mixture of apple varieties for apple pie.  These are the best kinds to use for pie: Granny Smith, Honeycrisp, Golden Delicious, Rome, Jonagold and Braeburn.
  • *If you use a smaller pie pan, 7 cups of apples might be slightly too many apples- use your judgment… they should mound nicely.
  • *Depending on how thick you’d like the crust, you may have some crust mix left over. Use any remaining crust crumbs in little ramekins to make a couple of extra “apple crisps!”
  • *This is doubly good with a nice scoop of vanilla ice cream.

Apple Cranberry Pie with Oatmeal Cookie Crust

The post Apple Cranberry Pie with Oatmeal Cookie Crust appeared first on Recipe Girl®.

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Top 20 Binge Worthy TV Shows (and what to eat!)

It’s my most FAVORITE post of the year! It’s binge watching season and I’m in it to win it! Here you’ll find my Top 20 fav shows along with some honorable mentions and old school favs + recipes to enjoy! […]

Read More…

The post Top 20 Binge Worthy TV Shows (and what to eat!) appeared first on What's Gaby Cooking.

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Creamy Coconut Hot Chocolate.

Creamy Coconut Hot Chocolate | #hotchocolate #easyrecipe #christmas #dessert

Creamy Coconut Hot Chocolate.

Creamy Coconut Hot Chocolate complete with snowman marshmallows, because…’tis the season! Steamed coconut milk, sweet chocolate, hints of coconut, and flavored with real vanilla. This cocoa is creamy, rich, perfectly sweet, and best enjoyed with a large helping of whipped cream and a side of snowman marshmallows. Perfect for sipping while trimming the tree. And […]

READ: Creamy Coconut Hot Chocolate.

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How to Make Perfect Gravy (for any kind of meat)

How to Make Gravy to accompany any dish! Below is everything you need to know (step-by-step) to make a flavorful easy gravy. This method can be used for chicken, turkey or beef gravy! The recipe below can be made with or without drippings.

This is the perfect perfect mashed potato topper and will truly be the star of your meal!

A jar of gravy ready to serve over turkey.

What You Need to Make Gravy

A delicious homemade gravy is easy to make and needs just 4 ingredients; fat, flour (or starch), broth and seasonings. I like to cook my gravy right in the pan that meat was cooked in, any little brown bits in the pan are huge flavor boosters (plus less dishes to wash)!


Fat comes from the meat drippings if you have them (or read below for a substitute). Be sure to separate the fat and the broth/juices; the fat will be an layer on top of the drippings (image on the below left).

  • The most flavorful fat comes from the meat drippings.
  • Use a gravy separator (pictured below) to easily separate the fat or skim it off the top with a spoon.
  • If you don’t have enough fat in your drippings (or don’t have drippings) substitute butter.
  • Combine the fat with flour to create a roux. This roux will add flavor as well as thickening the mixture.

Two photos showing the separating of fat from the broth to make homemade gravy

To Make Gravy with Flour

It’s easy to make gravy with flour! The method below will help ensure no lumps.

  • Flour will thicken the gravy. Mix equal parts fat and flour (eg. 1/2 cup fat and 1/2 cup flour).
  • Cook the flour and fat for at least 1 minute before adding broth/drippings. This gets rid of any starchy flavor.
  • Cornstarch can be substituted for flour however it requires a different method (see below).

Two photos showing the process of cooking flour and fat to make a roux for homemade gravy


You will add 3-4 cups of liquid to each 1/2 cup fat. You can substitute broth with either bouillon or stock cubes mixed with water.

  • Use broth, stock or drippings (that you’ve skimmed the fat from) to make up the base of the recipe.
  • Store bought broth can be used for gravy.
  • Add a little bit of broth over medium heat whisking after each addition. It will be thick and almost paste like at first but will smooth out.
  • Allow to simmer at least 2 minutes to allow flavors to blend and gravy to thicken.

seasoning and pouring gravy over mashed potatoes and corn


  • Once gravy has been thickened, taste and season with salt & pepper.
  • Fresh herbs can be added shortly before serving (parsley, rosemary, and thyme are good options).
  • Cooked (or canned) mushrooms can be added to make a mushroom gravy.

Note: When making gravy with flour, the flour can also be shaken into cold milk/water for thickening instead of making a roux (as shown in my easy turkey gravy recipe). Either method will work based on personal preference.

Roux vs. Slurry for Gravy

A roux combines fat and flour. Liquid is added to the fat and flour to reach desired consistency.

A slurry combines cornstarch and cold water/broth. The slurry is added to boiling broth/drippings to reach desired consistency.

To Make Gravy with Cornstarch

When using flour you’ll need to make a roux meaning to cook the flour and fat together and then add liquid. To thicken gravy without flour you can use cornstarch. The method is different and uses a slurry (instead of a roux) which means to combine cornstarch and cold water/broth and add to boiling liquid.

  1. Bring drippings to a boil along with additional broth if needed.
  2. Combine equal parts cornstarch and cold water or broth in a small bowl.
  3. Add to boiling broth while whisking until broth reaches desired consistency.
  4. Simmer at least 2 minutes and season to taste.

Gravy Variations

Making gravy from scratch is basically the same regardless of what type of meat you’re using.

  • Poultry Gravy (chicken/turkey): Great with roast chicken. Use chicken broth and season with poultry seasoning, thyme, sage and/or rosemary.
  • Brown Gravy/Beef Gravy: Use beef broth/stock. Rosemary and caramelized onions are great flavor boosters.
  • Sausage Gravy: Use the fat from the sausage to create the roux. Sausage gravy uses milk in place of broth or stock.

How to Make Gravy

This step-by-step guide will ensure you make perfectly flavorful (and lump free) gravy every time! Great for chicken, turkey or beef!

  • 1/2 cup fat from turkey or meat drippings (or unsalted butter)
  • 1/2 cup flour
  • 3-4 cups liquid ((skimmed meat drippings and extra broth if needed))
  • 1 tablespoon parsley (and/or fresh herbs to taste, optional)
  • salt & pepper to taste
  1. Once your meat is cooked, remove it from the pan and strain drippings through a fine sieve. Discard any solids.

  2. Allow the drippings to rest a few minutes and you will see a separation of the fat and drippings.
  3. Spoon 1/2 cup of the fat into a saucepan. Add flour to the fat in the saucepan and cook 1-2 minutes over medium heat.

  4. Slowly whisk in the liquid (drippings and/or broth) a little bit at a time whisking after each addition until smooth. It will seem very thick at first and will gradually thin out.

  5. Bring to a boil over medium heat while whisking. Boil 1 minute.

  6. Taste gravy, season with salt & pepper as needed. Stir in parsley and serve

When spooning 1/2 cup of the fat into a saucepan, skim remaining fat and discard or set aside in case you want more.

If you do not have enough fat, add unsalted butter to make the total amount of fat 1/2 cup.

If you do not have enough juices/drippings from the turkey add broth.

Homemade gravy being poured over mashed potatoes and corn.
Homemade gravy being poured over mashed potatoes and corn.
Top photo shows gravy prepared in a silver pot. Bottom photo shows the gravy in a small clear pitcher ready to be served.

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15 Leftover Turkey Recipes

Thanksgiving is about to be glorious, I’m about to gain 5 lbs, and now it’s time to tackle the leftover situation (they only last for 4 days FYI). Here we go…. 15 Leftover Turkey Recipes in 5, 4, 3, 2, 1…. […]

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15 Leftover Turkey Recipes

Thanksgiving is about to be glorious, I’m about to gain 5 lbs, and now it’s time to tackle the leftover situation (they only last for 4 days FYI). Here we go…. 15 Leftover Turkey Recipes in 5, 4, 3, 2, 1…. […]

Read More…

The post 15 Leftover Turkey Recipes appeared first on What's Gaby Cooking.

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Carrot Pound Cake

Carrot Pound Cake

This Carrot Pound Cake Recipe is a combination of a moist carrot cake and a dense, tender pound cake topped with cream cheese frosting AND candied carrot ribbons! You get the best of both worlds with the flavor of a traditional carrot cake topped with cream cheese frosting, with the wonderfully rich texture of classic pound cake.

And of course if you’re looking to go a more traditional route make sure to try both my Carrot Cake Recipe and My Classic Pound Cake Recipe on their own!

Continue reading Carrot Pound Cake at Cookies and Cups.

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Our Thanksgiving Favorites

Thanksgiving Sausage Stuffing


8 cups Italian bread, cut into ½ inch cubes
2 tablespoons olive oil
1 lb sweet Italian sausage, casings removed
1 large onion, diced
2 large ribs celery, cut into 1/4-inch dice
4 cloves garlic, finely chopped
2 teaspoons fresh thyme
1 tablespoon chopped sage
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1 cup chicken broth


Place the bread cubes into a very large bowl and set aside. Place a large sauté pan over medium heat and add the olive oil and the sausage.

Cook, breaking up the sausage with a wooden spoon or spatula, cook until light brown, about 5 minutes.

With a slotted spoon, transfer the sausage to the bowl of cubed bread.

In the fat left in the pan, sauté the onions, celery, and garlic until the onions are soft, 8 to 10 minutes.

Stir in the thyme, sage, salt, and peppers, cook 1 minute and, then, add the mixture to the cubed bread.

Add the broth to the bread mixture; stir until well combined.

Place the stuffing in a large baking dish and bake in the oven for the last hour that the turkey cooks.

Pumpkin Pie

Pat-in-the-Pan Pie Crust


1 1/2 cups unbleached all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon baking powder
1/3 cup vegetable oil
3 tablespoons water


Whisk together the flour, salt, sugar, and baking powder in a 9-inch pie plate. Whisk together the oil and water, then pour over the dry ingredients.

Stir with a fork until the dough is evenly moistened. Pat the dough across the bottom of the pie pan and up the sides.

A flat-bottomed measuring cup can help make the bottom even. Press the dough up the sides of the pan with your fingers, and flute the top.

Chill in the refrigerator while you make the filling.

Pumpkin Pie Filling


2 1/2 cups pumpkin puree
1/4 cup maple syrup
1/3 cup brown sugar
1/2 cup whole milk
1 tablespoon vegetable oil
2 1/2 tablespoons cornstarch
1 1/2 teaspoons pumpkin pie spice (or a mix of ginger, cinnamon, nutmeg & cloves)
1/4 teaspoon sea salt

Filling Directions

Preheat the oven to 350 degrees F.

Add all the pie filling ingredients to a blender and blend until smooth, scraping down the sides as needed. Taste and adjust seasonings, if needed.

Pour the filling into the chilled pie crust and bake for about 60 minutes.

The crust should be light golden brown and the filling should be set.

Remove the pie from the oven and let cool completely before loosely covering and transferring to the refrigerator to fully set overnight.

Stuffed Acorn Squash

Directions for preparing the squash:

Cut a thin slice off from the top & bottom of one acorn squash (just enough to leave a flat edge, so the squash can stand up on both ends).

Cut the squash in half, horizontally, so you have two bowl shapes. Scoop out the membranes and seeds and discard them.

Place the squash in a greased baking dish cut-side up. Brush the inside with the olive oil and sprinkle with salt and pepper.

Roast the squash halves for 30 minutes.

Squash Filling

Combine the following:

2 tablespoons minced onion
2 tablespoons diced celery
1/4 cup diced, peeled pear
1/4 cup diced, peeled apple
2 tablespoons fresh cranberries
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
1/4 cup cooked brown rice

Place the filling mixture in the partially cooked squash halves. Place the filled squash in the oven and bake 30 minutes.

Cipollini Onions

Cipollini means little onion in Italian.

Serves 4


2 tablespoons olive oil
16 cipollini onions, trimmed and peeled
Coarse salt and freshly ground pepper
2 tablespoons balsamic vinegar
2 teaspoons honey
3/4 cup low-sodium chicken broth
3 sprigs fresh thyme
2 cloves garlic, crushed


Preheat the oven to 400 degrees F.

Heat olive oil in a medium ovenproof skillet over medium heat. Add onions, stem side down, and cook until lightly browned 2 to 3 minutes. Turn and continue browning on the opposite side, about 2 minutes more. Season with salt and pepper.

Add vinegar and honey; cook, until slightly syrupy, about 2 minutes. Add chicken broth, thyme, and garlic; bring to a boil. Transfer skillet to oven and roast until onions are easily pierced with the tip of a sharp knife, 15 to 20 minutes.

Roasted Broccoli Florets


1 large head of broccoli
2 garlic cloves, peeled and thinly sliced
Extra virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1/2 cup freshly grated Parmesan cheese


Preheat oven to 425 degrees F.

Wash the broccoli and cut the broccoli florets from the thick stalk, leaving some of the stalk attached. Pull the florets apart. You don’t want the pieces too small.

Place the broccoli florets in a single layer in an oiled baking pan. Toss the garlic and broccoli together and drizzle with about 3 tablespoons of olive oil. Sprinkle with salt and red pepper flakes.

Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and sprinkle with the cheese. Toss and serve.

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Homemade Pizza Dough Recipe

An easy and simple homemade pizza dough recipe that you will want to use for every type of pizza! The crust is soft, chewy, and delicious! We love using this easy dough recipe when making a classic like Margherita pizza or our chicken pesto pizza. Easy Homemade Pizza Dough Like any bread making, homemade pizza…

Read On →

The post Homemade Pizza Dough Recipe appeared first on Simply Home Cooked.

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Our Thanksgiving Menu

Hi friends! Happy Holidays!

Today, I’m sharing my favorite recipes to make at Thanksgiving. Here’s my list, check it twice! All are simple to make and would make a welcome addition to any dinner table. Have a delicious Thanksgiving 🙂

The Main Course

  • Perfect Roast Turkey
  • Amazing Turkey Gravy

Potatoes Galore!

  • Buttery Mashed Potatoes
  • Slow Cooker Mashed Potatoes
  • Scalloped Potatoes
  • Funeral Potatoes
  • Twice Baked Sweet Potatoes

Hi, I’m here for the Sides

  • Amazing Thanksgiving Stuffing
  • Sweet Potato Casserole
  • Green Bean Casserole
  • Maple Glazed Carrots
  • Cornbread and Sausage Stuffing
  • Roasted Brussels Sprouts
  • Oven Roasted Asparagus
  • Buttery Corn Casserole

Pies and more!

  • Sweet Potato Pie (my new favorite!)
  • Pecan Pie
  • Fail-Proof Pumpkin Pie
  • Whipped Brown Sugar Pecan Pie
  • Pumpkin Cream Pie
  • Amazing Pumpkin Cheesecake
  • Pumpkin Pecan Cobbler
  • All Butter Pie Crust

The post Our Thanksgiving Menu appeared first on Lauren's Latest.

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Shauna Sever’s Frosted Snickerdoodle Bars

These frosted snickerdoodle bars are loaded with cinnamon. They taste like snickerdoodle cookies, except BETTER because of that thick layer of frosting! Make them for your next potluck or office party, and prepare for compliments.

Continue reading “Shauna Sever’s Frosted Snickerdoodle Bars” »

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Oatmeal Raisin Cookies

These oatmeal raisin cookies are literally the way Grandma made them, except with butter instead of shortening! They’re made with old-fashioned oats, brown sugar, and plenty of raisins.

Continue reading “Oatmeal Raisin Cookies” »

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Turkey Cranberry Pasta Salad

Turkey Cranberry Pasta Salad is loaded with my holiday favorite flavors.  Juicy turkey, sweet tart cranberries, toasted almonds and crunchy celery are mixed with pasta tossed in an easy poppy seed dressing.

Making an easy pasta salad recipe is the perfect way to enjoy leftover turkey.

How to Make Pasta Salad

Pasta salad recipes are my go to for quick and easy meals and potluck dishes! Everyone loves them and you can add anything to them from ham and pineapple (in our Hawaiian pasta salad) or this Dill Pickle Pasta Salad!

  • Pasta Choose a short shape with bumps or ridges to hold in some of the sauce. I’ve used bowties in this recipe.
  • Protein Any type of leftovers will work, this recipe uses leftover roast turkey but you can use chicken or ham.
  • Crunch Pecans and celery add a bit of crunch and texture to this salad. So good! Any nuts from almonds to walnuts will work well.
  • Flavor Cranberries add sweetness, toasted pecans add flavor as do green onions (or red onions).

The first step, toasting the pecans adds a lot of flavor in this recipe.  You can toast a just the amount called for in this recipe on the stovetop but I often toast up a larger batch in the oven. They’re perfect in this salad but also great to sprinkle on other salad recipes too.

How to Toast Nuts:  To toast nuts, preheat the oven to 350 degrees and place them on a pan.  Bake 3-5 minutes stirring occasionally.  They don’t take long and can go from perfectly toasted to burnt in a matter of a minutes. Cool and enjoy!

Pasta Salad Dressing

I love a creamy poppy seed dressing for this recipe but any sort of creamy sweet dressing will work. Honey mustard dressing is great too.

Shortcut Dressing: Creamy coleslaw dressing makes a great dressing for this pasta salad (store bought our homemade). Add in a sprinkle of poppy seeds.

More Great Ways to Enjoy Leftover Turkey

  • Turkey Pot Pie
  • Turkey Tetrazzini
  • Turkey Soup
  • Slow Cooker Turkey Soup (Cajun Bean)
  • Easy Broccoli Rice Casserole with Turkey

Turkey Cranberry Pasta Salad

Turkey Cranberry Pasta Salad is loaded with my holiday favorite flavors. Juicy turkey, sweet tart cranberries, toasted pecans and crunchy celery.

Follow Spend With Pennies on Pinterest for more great recipes!

  • 12 oz bow-tie pasta ((or other short pasta))
  • 2 cups diced cooked turkey
  • 1/2 cup celery (chopped)
  • 2/3 cup dried cranberries
  • 1/3 cup sliced pecans (or almonds, toasted)
  • 1/4 cup green onions (sliced)
  • 2/3 cup poppy seed dressing ((store bought or homemade))
  • 1/3 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon sugar ((optional))
  1. Place almonds in a small non-stick pan and cook over medium heat until lightly browned.
  2. Cook pasta al dente according to package directions.
  3. Combine poppy seed dressing, mayonnaise and cider vinegar (and sugar if using) in a small bowl and mix well.
  4. Toss all ingredients in a larger bowl and chill at least 1 hour before serving.

Creamy coleslaw dressing also goes well with this recipe.

Replace leftover turkey with chicken or ham if desired.

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