I’m not sure what it is, but this time of year just makes me want to make cheese balls and more cheese balls. They are just so perfect for holiday entertaining! And seriously, who doesn’t love cheese?! You guys obviously love them too because they are always some of the most popular recipes on the blog this time of year.
Today I’ve made the perfect cheese ball for Thanksgiving – a pumpkin cheese ball! Cheese balls are really so easy to make. You just beat everything together and then chill overnight. This pumpkin version is made with cream cheese, some mascarpone cheese to add some smoothness and richness, and white cheddar cheese. I wasn’t quite sure how the white cheddar would taste in this cheese ball, but adding just a bit added a nice bite to the cheese ball. If you aren’t into it though, you can certainly leave out the cheddar and add more cream cheese. I then coated the cheese ball in pepitas. If you can’t find them in your store, you can also coat the cheese ball in chopped walnuts or pecans which would also work really well.
I hope you all have a blessed and delicious Thanksgiving holiday weekend with your families!
I’ve got another Thanksgiving side dish for you guys! When it comes to Brussels sprouts, I have to admit that they have not always been a favorite vegetable of mine. I’m not sure what it is, maybe the texture, but they just haven’t done it for me…until this recipe, that is! These are the Brussels sprouts to end all Brussels sprouts in my humble opinion and I want to keep making them always and forever.
Why are they so good? Well, first and foremost, they are cooked in bacon fat and butter. Anything cooked with bacon fat and butter is going to be amazing, am I right? Yeah, let’s also remember that calories don’t count on Thanksgiving and just move on.
These sprouts couldn’t be easier and they cook right in one pan in thirty minutes or less and get all nice and crispy with some caramelized onions. I highly recommend not skipping out on the fresh lemon juice. It helps balance the flavors of the dish and the richness with the butter and bacon. I also sprinkled some Parmesan cheese at the end and it added a nice finishing touch. These Brussels sprouts are so flavorful. I promise even the Brussels-haters will change their minds!
Stuffing! Let’s be honest, it’s the best side dish for Thanksgiving or Christmas dinner. Come on, you know it’s true! Okay, I know some of you probably disagree, but that’s okay. More stuffing for me!
Just give me a plate of homemade stuffing and I’m good to go. I’ve been wanting to try a cornbread stuffing for some years now and finally got around to making a batch last week. It’s so yummy! What makes this recipe easy is that you can use pre-made cornbread. I picked some up from my grocery store’s bakery. If you can’t find it already made, you can just whip some up from your favorite box mix.
I also added some regular stuffing mix to give the stuffing some of that more traditional flavor and texture. Finally, the eggs. I know not everyone adds eggs to their stuffing, but I’ve been team add-eggs-to-your-stuffing since forever. If you’ve never added eggs to stuffing, they help bind the stuffing together and add a bit of richness. I highly recommend giving the eggs a try!
This cornbread stuffing is perfect if you are wanting to do something a little different this year or if you are looking for a fun dish to bring to a holiday party! ‘Tis the season for stuffing!
Thanksgiving appetizers. It’s a thing, right? Sometimes I think that seems crazy because most of the time, I try to eat as little as possible early on Thanksgiving so I can save space for that glorious dinner. But, when you are entertaining a large crowd, it’s always a good idea to have some small bites out for people to snack on while finishing up dinner. This is especially true if your family is anything like mine and always seems to be running behind the time we planned to have dinner ready.
These Apple Gruyère Tarts are the perfect holiday appetizer whether you need something that’s easy to prepare, but also has a “fancy” kick to it! What’s not to love? You’ve got light and buttery puff pastry topped with caramelized onions and apples with a sprinkle of gruyère cheese and chives. I guarantee these tarts will disappear so fast and you will be the party favorite! You can easily double the recipe if needed. I used fresh chives, but you could also use thyme and/or rosemary. The cheese is not overpowering in this recipe and if you wanted, you could also add a bit more. Let the holiday gorging begin!
November hit and I’m already dreaming of Thanksgiving dinner. It’s entirely possible I’m going to be making stuffing this weekend for dinner, just because! Although, I’m not sure the rest of my family has moved on from Halloween. My daughter still makes us watch Mickey’s Monster Musical at least once a day…
I feel like this sausage-stuffed acorn squash is the best transition-to-Thanksgiving dinner. I roasted the acorn squash until tender and then stuffed each half with a tasty sausage and rice mixture with some toasty Parmesan and panko on top! It’s seriously so good and comforting! I also threw in some spinach for good measure (you could also use kale). You can certainly customize this recipe a bit as well. If you’d rather use turkey sausage, go for it. You can also use different grains like barley or quinoa in place of the rice if desired. This is also a good dinner to prep ahead of time. I made the filling the night before and then just had to stick the squash in the oven to roast and heat up the mixture before serving. And no, the squash isn’t just a bowl, eat with the delicious sausage filling too!
It’s November! What’s happening?! My favorite month of October went by too fast. Work has been so busy and I had a conference last weekend. We had a good Halloween. Madeline was Minnie Mouse, but she hates wearing anything on her head so she refused to wear her Minnie ears. She still looked adorable in her pink polka dot dress though! This was also her first time trick-or-treating. It took her a few times to warm up to the idea of knocking on stranger’s doors and she was over it in 45 minutes, but it was still a fun time!
You guys love my original no-bake energy bites, so I made this pumpkin version last month as I had a bit of pumpkin puree to use up. These energy bites contain no butter, oil, or sugar. They are sweetened with dates and a bit of honey. You can mix these up in one of two ways, in a bowl (as pictured) or in a food processor if you want to break up the oats more. Either way, these bites are the best fall snack packed with protein and fiber. If you aren’t a fan of pepitas or can’t find them, you can swap for sliced almonds or chopped pecans or walnuts.
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!