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I had reservations about how the texture and taste of this Peach & Pear Pie would end up, but one bite took away any worries. It is a simple and delicious pie, which if you so wanted you could easily make with only peaches. We used fresh, ripe pears for this pie, as canned pears leave a bit to be desired.


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This recipe was slightly adapted from the original over at Diva di Cucina. For our filling we went with sauteed mushrooms and onions. The spiciness level was also adjusted down for us, so if you like things extra hot you can add extra jalapenos or chipotle. It is a bit of a time invested with a lot of dishes dirtied along the way, but the end result is delicious.

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The recipe today comes from a wonderful blog, The Recipe Critic. I cut my dip in half, which I thought was plenty for my family. If you are serving this for a party I would say double the ingredients, but for just enjoying at home, you can see that even the halved recipe made a big bowl.

I served this dip alongside Stacy's Vanilla Pound Cake Bakery Crisps, which I found at Walmart if you haven't seen them around. This would also be great served with apple slices, graham crackers, or cinnamon & sugar pita chips. Thanks to The Recipe Critic for this recipe. Enjoy!

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I was expecting a lot of resistance from my kids when I served this dish, but happily they were on board. They ate it and remarked several times how much they enjoyed it. Success! This would be great alongside a chicken breast. I also plan on adding sauteed mushrooms for next time to add a bit of flavor and bite.

Next up for spaghetti squash will be to make our usual spaghetti sauce, which we make by sauteing diced red bell peppers, diced onions (red or yellow) and sliced mushrooms. Add to that sweet Italian sausage and it is a delicious dinner.

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This soup is absolutely heavenly. The earthiness of the pumpkin, a bit of sweetness from the brown sugar and croutons, and a hint of spicy from a pinch of cayenne pepper. I love this recipe, which I adapted from one I found at Food.com.

The croutons are optional but I really recommend them. They only take a few minutes to prepare, which can be done while the soup is heating up, so give them a try.  Add them right before serving so they don't sit in the soup for too long and become soggy.


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The ratio of this punch is 1 part apple cider, 1 part ginger ale (or sparkling apple cider), and a half part of cranberry juice. Feel free to increase if you are serving a crowd.

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They were delicious, as expected. A few notes:

Homemade nacho sauce. I didn't have nacho sauce on hand so I cubed up some velveeta, about a cup, and threw it in a pan on the stovetop. I added about a tablespoon of milk and a few glugs of hot sauce and stirred until melted. You can always use regular shredded cheese if you prefer.

Corn tortillas vs. tortilla chips. I tried it both ways. The corn tortillas are a bit more fussy as they require baking in the oven, but they produced a prettier crunchwrap. When I tried using tortilla chips, the edges of the chips are sharp edges and they tore up the flour tortillas pretty badly, even though I was trying to be very careful not to do so.

Be sure to warm each flour tortilla in the microwave for a few seconds as you start to make each new wrap. It makes them easier to work with and there is less of a tendency to tear.

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