It’s coooooookieeeeee timeeeeeee! I love this time of year because all I want to do is bake, bake, bake! And watch all of the Christmas movies on repeat, even some of those super cheesy Hallmark movies. I know, so embarrassing.
Because my pantry is a pit of doom and despair, I recently found 3 bags of unopened dried cranberries. Oops. I fail at pantry organization. So needless to say, I wanted to use some of them up. What goes really well with cranberries? White chocolate. Here’s the thing though, I don’t really love white chocolate on its own. I just don’t like the taste and texture of it. It just seems…chalky? When it’s stuffed in a cookie though, I’m good with it!
These blondies are so soft, buttery, and moist. The dried cranberries and white chocolate chips go perfectly in these blondies!
The first time I had steel cut oats was at a hotel. I didn’t know what they were, but instantly fell in love with them. I’m a big texture person and steel cut oats are full of wonderful texture! The only bad thing about them is that they take longer to cook than regular oats, so that is why I busted out my slow cooker!
These apple cinnamon steel cut oats are everything. They are warm and comforting and filling and are the perfect breakfast for the family and guests this holiday season. And the best part about them is that you can cook them right in your slow cooker and overnight so that when you wake up, breakfast is all ready to go! Whether you are prepping a big dinner or opening gifts, any breakfast that doesn’t require any morning prep work is the best. We had a chilly weekend last week and waking up to the smell of apple cinnamon was just perfection!
Let’s talk about the cook time on this recipe. The first time I made these, I cooked them for 8 hours overnight. For my slow cooker, this was too long and it burned on the bottom. I have found 6 1/2 hours is ideal for my slow cooker, but keep in mind every slow cooker is different. If you aren’t sure about yours, you can try making this for the first time during the daytime so you can keep an eye on it to figure out the optimal time for your slow cooker.
I think one of my favorite things about Thanksgiving is the leftovers. I love making turkey sandwiches and still being able to stuff my face with stuffing the day after Thanksgiving. In my family, we typically have our dinner in the early afternoon and even though I always feel like bursting afterwards, by the evening, I get a hankering for a little more and a turkey slider is always the answer! I have fond memories standing around the kitchen talking about the day with my family eating our little turkey sandwiches. I’ve never been one for rushing out for Black Friday sales. I much prefer to stay at home in sweats and watching a movie with my family.
I think rolls often get overlooked at the Thanksgiving table. There’s so much food, rolls take a backseat for me. Until the leftovers, that is. Dinner rolls are perfect for making leftover turkey sandwiches! And one of my favorites? Pillsbury Grands!®. Seriously, who can resist all those rich and buttery layers? I remember always peeling them apart, layer by layer when I was younger. While growing up, Pillsbury has been on many a dinner table in my family.
Usually, I just throw on some turkey and some mayo and call it a day, but I wanted to make my annual leftover turkey sliders a little more special this year! First, I baked up Pillsbury Grands!® for the bread and topped my sandwiches with melted Swiss and Gruyere cheese. Then, I spread on a ridiculous amount of homemade cranberry aioli on top! Is it weird that I almost just want to eat these as my actual meal on Thanksgiving?!
I cannot believe that Thanksgiving is next week! Where did November go?! This month is just flying by and the holiday season is upon us. I’ve suddenly gotten the cooking and baking bug!
Today, I’ve teamed up again with my friends from Food Should Taste Good to bring you the perfect side dish for your holiday dinner! They sent me their Sweet Potato Tortilla Chips to try out and I was not disappointed! These tortilla chips have so much flavor. There are so many great flavor varieties and most important of all, they are SO good! They are wholesome and have a more sophisticated flavor than other tortilla chips. Oh, and not to mention, they are made with natural ingredients, are non-GMO, gluten-free, free of trans fats, and many are vegan too!
I wanted to think a little out-of-the-box for using these tortilla chips so I started thinking about some of my favorite Thanksgiving dishes and sweet potato casserole immediately came to mind. This version of the sweet potato casserole starts with a base of creamy and lightly sweetened whipped sweet potatoes and then is topped with a mixture of the Food Should Taste Good crushed sweet potato tortilla chips and walnuts to make a perfectly crispy topping! Oh, and I threw in a handful of mini marshmallows too because you have to at least have a few of those on top too. If you are like me, texture is everything, and I simply adore the crispy topping on this casserole made with the crushed sweet potato tortilla chips and chopped nuts. It pairs so well with the dreamy whipped sweet potatoes!
The Cobb Salad. It’s my most favorite salad of all time I think. What’s not to love about it? All those delicious toppings, it’s hard to resist! Whenever I see it on a menu, I almost always have to try it. I started thinking about making a fall version and then could not get the idea out of mind!
This Harvest Cobb Salad is full of fall flavors. First, I roasted some butternut squash with a touch of cinnamon. Then I added diced honeycrisp apple and walnuts. I also stuck with some of the more traditional Cobb salad toppings like avocado and hard boiled eggs and threw on some chicken. For the dressing, I mixed up a big batch of my favorite apple cider vinaigrette because what other dressing would be more perfect for such a salad?!
You guys, I’m SO excited about today’s post! I’ve teamed up with 24 other bloggers to bring you 25 perfect recipes to make for Thanksgiving including appetizers, sides, and desserts!
I decided to make an appetizer. You guys loved my Cranberry Pecan and White Cheddar Cheese Ball, so I thought I’d try a new cheese ball recipe! This Fig and Goat Cheese Ball is so perfect for any holiday gathering. It only requires 4 ingredients: Cream cheese, goat cheese, fig preserves, and walnuts! It’s also really easy to mix up in a food processor and you can prep it the night before too. I am madly in love with the sweetness from the fig paired with the tangy goat cheese!
Welcome to Eat. Drink. Love.! My name is Stephanie. Here you will find healthy and easy recipes with a few indulgences thrown in for good measure! Why the name Eat. Drink. Love.? Well, I think this is what life is all about!