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I know, oysters in stuffing sounds just..weird. I grew up with this, so it never seemed weird to me, just  delicious! Please, give it a try if you are an oyster fan. My favorite way to serve them is with some homemade brown gravy on top. I could eat an entire plate of them served this way...and I just may.



Oyster Dressing
Makes many servings

• 1 extra large loaf of white bread (1 1/2 loaves if using regular sized loaves)
• 1 (8ox.) can whole oysters, do not drain (either canned or refrigerated)
• 2 stalks celery, small dice
• 1 med. onion, small dice
• dried Sage to taste (I used roughly 1 or 2 teaspoons)
• 1/2 to 3/4 stick of butter
• splash of veg. or olive oil

1. Add oil and melt butter in saute pan. Add the celery and onions and cook until soft, but not caramelized (this takes 5 - 10 minutes, approx). In a large bowl tear up bread into bite sized pieces. Add the butter, onions and celery mixture and toss lightly. Add oysters to bread, breaking them up with your fingers into small pieces. Add sage and toss until incorporated. Heat at 350-f until warmed through.

Note: You can also add a bit of melted butter on top of the stuffing so it does not dry out on top while cooking. I covered the stuffing with tin foil while heating to avoid the drying out factor.

Recipe from my mom

You read the title right folks. Peanut Butter Bacon Cookies! I dedicate this post to Ron Swanson. So anyhow, you may be wondering how these cookies came about. I saw the recipe over at Adorkable Recipes, which by the way is such an amazing title for a food blog, and I immediately pinned them.

Back when I was preggo cravings had driven me to make peanut butter and bacon grilled sandwiches, which were delicious. Putting this in cookie form I knew would work well and I thank Adorkable for her recipe. If you dig salty/sweet combinations of food and aren't scared to try something a bit different, give these a try. I thought they were delicious.


One issue that I have is I tend to make cookies way over sized because I don't like babysitting the oven all evening to make small cookies. So that is the reason my cookies are gigantic and Adorkables are much smaller.

Peanut Butter Bacon Cookies Recipe
Makes 3-1/2 dozen cookies

• 3/4 cup Jif Creamy Peanut Butter 
• 1/2 cup shortening
• 1-1/4 cups firmly packed brown sugar
• 3 Tbsp. milk
• 1 Tbsp. vanilla extract
• 1 large egg
• 1 3/4 cups all purpose flour
• 3/4 tsp. baking soda
• 3/4 tsp. salt
• 6-8 bacon strips, crisply cooked and crumbled

1. Heat oven to 350-f degrees.

2. In a large bowl, cream together peanut butter, shortening, brown sugar, milk, and vanilla.  Add in the egg and beat to combine.

3. In a separate bowl, combine flour, baking soda, and salt.  Add in 3 increments to the creamed mixture, stirring after each addition. Mix just until blended.  Fold in crispy bacon crumbles. Scoop into tablespoon size balls of dough and place 2 inches apart onto a baking sheet. Bake for 8-10 minutes or until set and just beginning to brown.  Cool completely on cooling racks.

Recipe from Adorkable Recipes  

Happy Friday! Today I have a very simple but addictive appetizer that would be perfect for a holiday meal. What I love about this recipe is that you can prep all of the vegetables up to a few days before hand to save on time. Load it up with lots and lots of vegetables and enjoy!

Veggie Ranch Dip
Makes many servings

• 1 cup mayonnaise
• 1 cup sour cream
• 1 envelope ranch dressing mix
• 1 can (15-1/4 oz.) whole kernel corn, drained
• 3 medium tomatoes, chopped (reserve a 1/4 cup for garnish) (I scooped out the seeds)
• 1 or 2 large bell peppers, color of your choice, chopped (reserve a 1/4 cup for garnish)
• 1 bunch green onions, chopped (reserve a 1/4 cup for garnish)
• 2 cups cheddar cheese, shredded

Recipe by me

Are you guys getting excited for the Christmas season? I know I am. I have been saving this recipe for a while now for when we got closer to the holiday season and it is finally time. This is the best fudge recipe I have ever tried and it comes from an amazing blog, Jamie Cooks It Up!

It is my definition of the perfect fudge. It is sweet, a great consistency and the best part perhaps is that you don't have to use a cooking thermometer. Makes lots and pass it on to your friends this Christmas season. Enjoy!

Creamy Dreamy Fudge
Makes one 9" x 13" pan

• 4 cups sugar
• 1 large can evaporated milk (12 oz)
• 1 cup butter
• 2 large Hershey Chocolate Candy Bars (they are about 4.4 oz each)
• 1 12 oz package milk chocolate chips
• 1 7 oz jar marshmallow cream

1. Put the sugar, milk and butter into a large sauce pan.

2. Stir it all together over medium high heat. Bring it to a boil while you continue stirring. Once the mixture has reached a "hard boil" (this means it keeps boiling, even while you are stirring) continue cooking for 5 minutes while you stir.

3. Remove the pan from the heat. Stir in the Hershey Chocolate Bars, chocolate chips and marshmallow cream. Mix it well so that all the ingredients are well combined.

4. Pour the fudge into a buttered 9"x13" pan.

5. Let the fudge set and cool for about 1 hour. After it has cooled down you can cover the pan with plastic wrap and store it in the fridge. It also freezes really well.

Note: If not eating right away, wrap it tightly. (I keep mine wrapped in plastic wrap and inside of a container)

Recipe from Jamie Cooks It Up!

Winter has arrived where I live up north. A few days ago it was nearly 70 degrees and today we have over a food of snow. Comforting fall flavors are the big craving around here and this delicious dinner fits the bill. Prepare pork chops and gravy however you prefer, and serve this on the side.

I try to be very prepared when I start a recipe, but for this one I had a whoopsie and had no cornbread. I subbed a white bread but I have to say, use cornbread! It is absolutely delicious in a dressing like this. The white bread was good don't get me wrong, but it doesn't compete with a yummy sweet cornbread. Ready for the recipe?


Apple Pecan Cornbread Dressing
Makes several servings

• 1 large pan of prepared cornbread, cooled and crumbled in a large bowl (prepare 9"x13" pan worth of cornbread)
• 1 teaspoon olive oil
• 6 slices bacon
• 2 cups diced onions
• 1½ cups diced celery
• 3 cups peeled, cored, and diced apple, such as Cumberland Spur or Fuji
• 1 tablespoon minced fresh garlic
• ½ teaspoon chopped fresh thyme
• 2 teaspoons dry rubbed sage
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon cayenne
• 1½ cups toasted pecans
• 4 ½ cups reduced-sodium chicken or turkey broth
• ½ cup unsalted butter, melted
• 4 extra-large eggs, lightly beaten

1. Heat oil in a large skillet over medium heat. Add bacon and cook, 8 to 10 minutes or until crispy. Remove bacon with a slotted spoon, cool slightly, chop and set aside. Add onion, celery and apples to the skillet and sauté 1 minute. Add garlic and thyme and continue cooking for 5 minutes or until vegetables are softened.

2. Spoon onion mixture into bowl with cornbread crumbles. Stir in sage, salt, pepper, cayenne, pecans, and reserved bacon. Whisk together broth, butter, and eggs and pour over cornbread mixture, tossing until well moistened.

3. Spoon dressing into a lightly greased 11 x 15-inch (about 5 quart) baking dish and bake covered at 350°F for 30 to 35 minutes. Uncover and cook and additional 10 minutes or until golden brown and cooked through. Serve hot.

Recipe adapted slightly from Sugar & Spice and Homewood Gourmet

Howdy folks! Before I forget, Recipe Sharing Monday will be up shortly so please check back in a bit for that.  Alright, back to Tortellini Pasta Salad. A great thing about a pasta salad like this is you can customize it endlessly to fit your tastes.

Start with picking out a dressing and go from there. Maybe you want to stick with a classic like Italian or Caesar, or perhaps something more unique like a sweet basil or a Parmesan peppercorn dressing.  Once you pick your dressing, add in chopped vegetables, cheese and meats. I'd love to hear what you like to add to your pasta salads, so please leave a comment. Enjoy!

• 1 pkg fresh tortellini pasta, boiled until tender (follow package directions)
• 1/2 cup ripe tomatoes, chopped
• 1 cup olives, green or black
• 1/2 cup thinly sliced red onion (or chop them however you prefer)
• 1 cup Parmesan cheese, shredded
• 1/2 cup Pepperochini peppers, sliced thin
• 1/2 cup artichoke hearts, chopped
• 1/2 cup mozzarella or cheddar cheese, cut into squares
• 1/2 cup salami or pepperoni, diced
• 1/2 cup dressing of your choice (Italian, Parmesan Peppercorn, Caesar or a Sweet Basil dressing)

Right off the bat I will admit that I goofed on the colors for this cake and I am missing the green layer. I'M MISSING THE GREEN LAYER. There, I feel better now. Use your favorite recipe for vanilla buttercream.  While I will use a cake mix for cakes, I don't use pre-made icing. It just doesn't compare to homemade.We made about 6 cups of frosting, making sure to set some aside to tint and garnish the cake with green icing.


Tools for the job:

• 1 cake leveler/slicer
• 1 set of icing colors
• parchment paper
• 9 inch round cake pans
• Piping bag plus tips for frosting the edges of the cake
• Angled spatula for spread frosting
• Cake lifter

I used three boxes of white cake mix which call for using egg whites and no yolks to ensure a whiter color. Prepare your mixes using the ingredients called for, beat, and add in coloring. Bake in a parchment lined 8" or 9" round cake pan that has been sprayed with baking spray. Let cool completely.