Skinny Game Day Guacamole Potato Skins #SundaySupper

Skinny Game Day Guacamole Potato Skins

It’s Game Day! And there is no shortage of great food on any given game day. I am not a sports girl, I am not even a football fan. If you’ve been reading my blog for any length of time, you’d know I’m not much of a sports fan to begin with. So why am I excited about the super bowl? Or any game day for that matter?

I go for the food! haha And the friendship and fun. But mostly the food. :)

This year I am heading to a friends for the Super Bowl, and I’m taking along a big batch of these I made up this morning. I know they will be a hit!

These Skinny Game Day Guacamole Potato Skins are the perfect addition to any game day fare! And they are super easy, can be changed up in so many ways and are bite size which makes them even better! Plus they have avocado. And avocado (or guacamole) might just be my one weakness. I can eat avocado daily and never tire of it!

I will warn you. Make lots of these. They go super fast! I’ve made huge platters of them before and within 15 minutes of setting them down, they were gone! I always prepare some extra potatoes ahead of time so it’s not too hard to whip up another big batch. Even the guys love these, so be prepared.

4.9 from 7 reviews
Skinny Game Day Guacamole Potato Skins #SundaySupper
 
Prep time
Cook time
Total time
 
Author:
Serves: 24 mini skins
Ingredients
  • 12 Yellow Baby Potatoes
  • Olive oil
  • Salt and Pepper
  • ¼ cup of Pancetta, roughly chopped
  • 1 cup of your favorite guacamole
  • ½ cup shredded mexican cheese
Instructions
  1. Preheat your oven to 400 degrees.
  2. Clean the whole potatoes, dry and rub olive oil around them.
  3. Place them on a baking sheet and bake for 35 minutes or until you can press gently and feel they are tender.
  4. Remove them from the oven and allow them to cool until you can handle them.
  5. Slice them in half, lengthwise and scoop out the flesh. Don't scoop it all out, you need "walls" to hold the potatoes up. I use a melon baller and run it through once to get a small amount. Save the extra potato in a bowl and make some mashed potatoes! Yum!
  6. Place each of the cut potatoes back on the baking sheet, with the flesh side facing up. Rub olive oil across the tops.
  7. Chop the Pancetta... and allow to crisp in a skillet over medium high heat.
  8. Drain and allow to cool slightly.
  9. Fill each of the potato skins with a little bit of pancetta, then some shredded cheese. Pop them back into the oven for about 5-10 minutes, just until the cheese is melted.
  10. Remove and allow to cool just a bit.
  11. Top each potato skin with a dollop of guacamole, sprinkle the top with shredded cheese, onions or even more pancetta.
  12. EAT!!!

Skinny Game Day Guacamole Potato Skins

Check out this week’s FANTASTIC Game Day Eats!

Game Day Appetizers:


Game Day Entrees:


Game Day Desserts:

 

sundaysupper movement

Join the #SundaySupper conversation on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Cheesy, Tortellini Tapas & Spicy Ranch Dip #SundaySupper

Cheesy,-Tortellini-Tapas-&-Spicy-Bacon-Ranch-Dip

When I heard today’s #SundaySupper theme was Tapas I was so excited. Who doesn’t love bite size goodness that just pairs perfectly with a cocktail, glass of wine or with anything really. I love the appetizer, small bite appeal of a Tapas recipe.

These fun Tortellini Tapas are perfect for any get together, they fry up nice and crispy on the outside and soft and cheesy on the inside with a tangy flavor brought on from the ranch. I fry them in peanut oil, just to be a tad healthier with the whole ‘fried foods’ thing.  They serve beautifully with this delicious spicy ranch dip and are a huge hit.

Put a platter of these gems on any table, with some toothpicks and watch how fast they disappear.

I cannot get over all the amazing recipes in today’s lineup of Tapas goodness. Be sure and scroll down to check out what everyone else brought to our Tapas party!

Cheesy, Tortellini Tapas & Spicy Ranch Dip
 
Author:
Ingredients
  • 1 (9-ounce) package of refrigerated cheese tortellini
  • 2 cups of Homemade Buttermilk Ranch Dressing, divided*
  • 1 Tablespoon of cracked black pepper, divided*
  • 2 large eggs
  • 2 cups dry breadcrumbs, I used Garlic Herb Bread Crumbs from Progresso but any flavor or type will do.
  • ¾ cup buffalo wing sauce
  • ¼ cup chopped fresh cilantro
  • 2 cups peanut oil, for frying
Instructions
  1. Prepare tortellini according toe package directions.
  2. Drain and allow the tortellini to cool.
  3. In a medium bowl, whisk together 1 cup of ranch dressing with the 2 eggs and 3 teaspoons of cracked black pepper. Whisk until well blended.
  4. Add the tortellini and allow to soak in the dressing for 10 minutes or so.
  5. Drain the excess dressing and dredge the pieces of tortellini in the breadcrumbs.
  6. Place the coated tortellini on a large covered or greased baking pan.
  7. Put the pan in the refrigerator and allow them to chill for at least 1 hour.
  8. Mix the rest of the ranch dressing, buffalo wing sauce, 3 teaspoons of cracked black pepper and the cilantro together and chill for 1 hour.
  9. Pour the peanut oil into a pan on the stove or a dutch oven. Heat to 375 degrees. Fry the tortellini in small batches until it is golden. Drain well on paper towels.
  10. Serve with the awesome chilled dip.

 

Cheesy,-Tortellini-Tapas-&-Spicy-Ranch-Dip

 

A Table Full of Tapas:

Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama
Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes
Black-Eyed Pea Cowboy Caviar from Shockingly Delicious
Goan Beef Croquettes from Masala Herb
Giardiniera Salad from Peanut Butter and Peppers
Bacon Wrapped Calamari from Jane’s Adventures in Dinner
Patatas Bravas from Supper for a Steal
Caramelized Onion & Gruyere Bites from The Foodie Army Wife
Agave Truffles from Killer Bunnies, Inc
Pear, Brie, and Honey Crostini from Hezzi-D’s Books and Cooks
Tomato Bread from girlichef
Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen
Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca
Herb and Citrus Marinated Olives from Magnolia Days
Smoky Paprika Peppers from Small Wallet, Big Appetite
Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake
Gambas al Ajillo from Manu’s Menu
Squid in Garlic Chili Olive Oil from Food Lust People Love
Tortilla Española from The Not So Cheesy Kitchen
Croquetas de Pollo from Cookin’ Mimi
Low-Carb Salmon Croquettes from Yours And Mine Are Ours
Bruschetta Topping from What Smells So Good?
Herb Roasted Almonds from Curious Cuisiniere
Artichoke Heart and Manchego Spread on Fried Garlic Bread from The Wimpy Vegetarian
Tortillita de Camarones from Cindy’s Recipes and Writings
Patatas A La Riojana (Rioja-Style Potato & Chorizo Stew) from Cupcakes & Kale Chips
Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines) from FoodieTots
Tortillas De Papa y Atun (Tuna and Potatoes Tortilla) from Basic N Delicious
Pocky Cake Pops from NinjaBaking.com
Chorizo Filled Dates Wrapped in Bacon from I Run For Wine
Manchego-Stuffed Spanish Meatballs from The Weekend Gourmet
Roast Onions with Blue Cheese and Pine Nuts from Healthy. Delicious.
Shrimp and Chorizo Tapas from The Texan New Yorker
Blueberry and Lemon Yogurt Quesada from In The Kitchen With KP
Chorizo with Spicy Sweet Potato Tapas from Soni’s Food
Chorizo and Manchego Toast Tapas from Family Foodie
Roasted Bone Marrow with Citrus Salad from The Girl In The Little Red Kitchen
Mushroom Chevre Crostini from A Kitchen Hoor’s Adventures
Serrano Ham and Manchego Croquetas with Smoked Pimenton Aioli from My Other City By The Bay
Krab Filled Avocado Tapas from from Hot Momma’s Kitchen Chaos
Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Tradition from La Bella Vita Cucina

Plus, Martin Redmond is here to share the perfect recommendations: Best Wines To Pair With Tapas from ENOFYLZ Wine Blog

Be sure to come back this Sunday to get the links to the recipes you’re looking forward to trying the most! What are your favorite Tapas? Have you ever been to a Tapas Bar…or better yet, eaten Tapas in Spain!? We’d love to hear about your experiences and favorite Tapas recipes.

sundaysupper movementJoin the #SundaySupper conversation on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Creamy Bacon Salad Dressing & a big Happy Birthday! #SundaySupper

Happy Birthday Sunday Supper!

Looking back, it really seems like no time has passed at all.  And yet it’s been two years. Sunday Supper is celebrating it’s 2nd Birthday this month. While I’ve been around since the start, I did not participate in the first couple, my first Sunday Supper was actually February 11, 2012 with these delicious Pink Champagne Cupcakes with Strawberry Champagne Frosting. It was a Romance Dinner theme and those cupcakes have been popular on my blog ever since!

Over the past two years I have participated in so many themes, met so many amazing friends and bonded with Isabel from Family Foodie, founder of Sunday Supper  and she has become one of my closest, best, personal friends. Today’s theme is about memories. Our favorite memory from Sunday Supper’s past. This was so much harder to do than you think. When you work with one of your best friends, you forget which things are a result of the friendship, and which are a result of actual Sunday Supper. I remember when we started sharing the links we share them now, I remember creating the facebook page, I remember moving to the forums, I remember the most hilarious Sunday Supper conversations every Sunday night at 7pm EST on twitter. But the thing is, there is one thing that stands out in my mind. It happened this year. I’m sure for many it will be their favorite memory.

The Food and Wine Conference sponsored by Sunday Supper.

It was truly amazing meeting so many fabulous Sunday Supper gals (and guys). The memories made that weekend still live in my heart and make me smile on a fairly regular basis. I remember seeing Isabel in person for the first time. Her face lit up as she picked me up at the airport in her hometown. I had never seen a more sincere, heart warming smile and I knew we were going to have a fabulous weekend. And we did. The drive up to Orlando passed in a mere 10 minutes (not really it was 2 hour but I didn’t notice), we talked and talked and laughed and hung out with her awesome daughter and her best friend. I remember arriving at Rosen I was just completely overwhelmed by it’s size, beauty and the fact that it was finally here and happening.

Later when I finally had the chance to meet these wonderful Sunday Supper ladies in person, it was surreal. Standing in a hallway by the registration table, all these friendly faces kept appearing and I recognized them. Truly knew who they were from seeing their profile pictures on FB, twitter and in the forums! It was very, very cool. The friendships that were made that weekend as we learned how to grow our blogs, networked with other food bloggers and ate great food, socialized and listened to wonderful sessions, memories were made.

And by far, until the Summer of 2014 when I will once again be traveling to Orlando, Florida, this time with my son and daughter in tow, I can say with certainty that the Food and Wine Conference 2013 was my favorite Sunday Supper memory so far.

Also, I brought some Creamy Bacon Salad Dressing today.

Because you know a Sunday Supper post would not be complete without a recipe. And this one is good. And very easy. And delicious and quite frankly goes really good over a spinach salad. Just saying.

 Homemade Creamy Bacon Salad Dressing

5.0 from 3 reviews
Creamy Bacon Salad Dressing & a big Happy Birthday! #SundaySupper
 
Prep time
Cook time
Total time
 
Author:
Serves: 1½ cups
Ingredients
  • 1 cup mayonnaise
  • 3 tablespoons cider vinegar
  • 1 tablespoon light corn syrup
  • ⅛-1/4 teaspoon salt
  • ¼ teaspoon pepper
  • 7 cooked bacon strips, drained and finely crumbled
  • 4 tablespoons green onion, finely chopped
Instructions
  1. In a blender, blend the mayo, vinegar, light corn syrup, salt and pepper until smooth. Add the green onion and bacon.
  2. Pour into a mason jar(s) and refrigerate the dressing for at least 2 hours. The longer you wait, the more the flavors combine. Serve over spinach or a salad.

 

Creamy Bacon Salad Dressing

Don’t forget to check out all the fantastic recipes coming at you today! Plenty of awesome food and we are all celebrating our favorite memories of Sunday Supper! Please join us!

Brilliant Breads and Breakfast Fare:

Amazing Appetizers and Cocktails:

Spectacular Soups and Salads:

Enticing Entrees:

Decadent Desserts:

 

sundaysupper movementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

 

Lemon Grass Ginger Pancakes #SundaySupper #GGHoliday2013

Lemon Grass Ginger Pancakes #SundaySupper #GGHoliday2013

Herbs are my magic, secret ingredient in many recipes I make. They are perfect for easily flavoring a dish without adding a ton of sodium and I try to keep them on hand always. The problem with fresh herbs, is that you must use them up fast or have some fool proof ways to get them to last a little longer.

One day when browsing the grocery store produce aisle, I came across Gourmet Garden. I was mesmerized by these little tubes of herbs. Fresh Made Easy, they said. And they had all kinds of herbs to choose from.  I bought one of each. I wasn’t sure what I was going to do with them all, but I knew I’d use them and I also knew they were going to last a lot longer in these tubes than anything I had been trying.

I have used them extensively since that day, and when I had the opportunity to join up with a SundaySupper sponsored by Gourmet Garden, I was really excited. I am happy to tell you how much I love them, how much I love having fresh herbs on hand anytime I need them and the flavor and ease of preparing meals with them, has made productivity in the kitchen go up, and waste go down.

Look at all these great herbs and spices you can get:

  • Basil
  • Chili Pepper
  • Cilantro
  • Dill
  • Garlic
  • Chunky Garlic
  • Ginger
  • Lemon Grass
  • Oregano
  • Parsley
  • Italian Herbs
  • Mediterranean Seasoning
  • Taco Seasoning
  • Thai Seasoning

That list is awesome and seriously there is something for every cook, every recipe and dish and every occasion.

With the holiday’s upon us, that’s really important. We are looking for short cuts and great ideas for entertaining and honestly, that’s where Gourmet Garden comes in for me this season. I know it will make recipe prep easy and I know I won’t be running out of anything or picking up a wilted pile of herbs out of my fridge that are past their fresh date.

You can find refrigerated Gourmet Garden herbs in the fresh produce section near the fresh herbs in your local store.

How to use Gourmet Garden fresh herbs:

Fresh Herbs – use as a one to one ratio.
Dried Herbs = use as a two to one ratio.

They are used like fresh herbs in a one-to-one ratio, but can be used in place of dried typically in a 2 to 1 ratio, 2 tbsp GG Ginger equals 1 tbsp dried ginger.

For more information on Gourmet Garden:

Disclosure: This post is sponsored by Gourmet Garden Herbs & Spices. All opinions are my own.

  Lemon Grass Ginger Pancakes #SundaySupper #GGHoliday2013

5.0 from 1 reviews
Lemon Grass Ginger Pancakes #SundaySupper
 
Author:
Ingredients
  • 1½ c. flour
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. Gourmet Garden Ginger
  • 1 tsp. Gourmet Garden Lemon Grass
  • 1 tsp. ground cinnamon
  • ½ tsp. ground cloves
  • ¼ tsp. ground nutmeg
  • 1 egg
  • ½ tsp. vanilla extract
  • ¼ cup molasses
  • 1 c. milk
Instructions
  1. In a large bowl, whisk the flour, the baking powder, the baking soda and the salt. Add the cinnamon, the cloves and the nutmeg. In another mixing bowl, beat the egg with the vanilla and the molasses until it is all smooth. Whisk in the milk until it is completely incorporated with the molasses mixture. Mix in the Gourmet Garden Ginger and Gourmet Garden Lemon Grass. Slowly stir the wet ingredients into the dry ingredients. Stir just until combined, there will be some lumps.
  2. Heat your griddle over med-high heat. Brush your griddle with some butter. Add about ¼ cup of batter to the griddle for each pancake. Lower the heat just a bit to about medium. Cook until bubbles appear on the surface of the pancakes and they begin to brown just a bit around the edges, this is about 2 minutes, and then flip them over and cook them on the other side for around 2 minutes more. Watch them closely as they do burn more easily than regular pancakes.
  3. When you finish them, if you need to keep them warm a little longer, preheat your oven to about 250 degrees and set them on a pan and keep them toasty in there until you’re finished making the rest.

 

Are you looking for more easy holiday entertaining recipes? Here are ones by Sunday Supper contributors featuring Gourmet Garden products:

Are you looking for more easy holiday entertaining recipes? Here are ones by Sunday Supper contributors featuring Gourmet Garden products:

sundaysupper movementJoin the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? Click here → Sunday Supper Movement

 

Lemon Grass Ginger Pancakes #SundaySupper #GGHoliday2013

Baked Caramel Apple Cider Donuts #SundaySupper

Baked Caramel Apple Cider Donuts #SundaySupper

It’s been an interesting week at our house, and I was quite happy to see the weekend. Just busy mostly, but another big milestone was hit in our house this weekend. My mini me (Brie’s Bites), Brielle has entered into her first serious relationship. Caught us a bit by surprise but he came home with her on Thursday after school, and … well, we like him. A lot.

He has to get through impressing seven people in this house, plus another boyfriend who is part of our family on a regular basis and he won us all over. That’s not easy to do. At all.

I thought I wasn’t prepared for this. And I was so incredibly afraid I wasn’t going to like him. And I was so afraid she was going to get her heart broken and be disappointed, but instead, things are going beautifully and she’s the happiest I have ever seen her before in my life.

Today is Being Thankful #SundaySupper and this week I have felt blessed and thankful many times. For many reasons.

I am always thankful for my family, my children, my husband, my mother and father, brother and family. My pets too. I am thankful for my friends, my business, my life.

But right now, I am most thankful for Mason giving my happy, beautiful daughter back.  She’s been so wonderful and pleasant to be around and well, she’s a teenager so that’s not always the case. I’m so extremely thankful she is happy and it’s a wonderful thing to say.

I hope all my American friends have a wonderful Thanksgiving holiday with their families and friends, and that all those who celebrate Hannukah also have a wonderful start to their holiday season.

I will leave you with an adorable picture of the cute couple. Happy Sunday!

BrielleNMason

 

5.0 from 1 reviews
Baked Caramel Apple Cider Donuts
 
Prep time
Cook time
Total time
 
Baked Spiced Apple Cider Donuts, so soft and wonderfully flavorful, drenched in caramel sauce. Top with some crushed nuts if you'd like a little crunch.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 12
Ingredients
For the Donuts:
  • 1 cup all purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ⅛ tsp nutmeg
  • ⅛ tsp allspice
  • ½ tsp salt
  • ⅓ cup maple syrup
  • ½ cup apple cider
  • 4 Tablespoons vegetable or canola oil
  • 1 teaspoon of vanilla extract
For the Caramel Topping:
  • 1½ cup caramel candy squares (like Brach's)
  • 1 tablespoon whole milk
Instructions
For Donuts:
  1. Preheat your oven to 350 degrees. Grease or spray your donut pan.
  2. In a mixing bowl, combine your dry ingredients: the flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt.
  3. In another bowl, whisk the maple syrup, apple cider, oil and vanilla.
  4. Add the wet ingredients to the dry ingredients and mix just until combined... the dough will be thick.
  5. Spoon the batter into a piping bag or a plastic baggie with the corner snipped and pipe the dough into the prepared donut pans. Fill each space to about ¾ full.
  6. Bake for 8-10 minutes, until donuts springs back when gently pressed. Remove from oven and allow to cool in pan for 5 minutes. Transfer to a wire cooling rack and allow to cool completely before adding icing/caramel topping.
For the Caramel Topping:
  1. In a microwaveable bowl, add caramels & milk. Heat for 1 minute. Remove and stir. Heat an additional 30 seconds, stir and then repeat at 30 second intervals until fully melted.
  2. With a spoon drizzle caramel over the donuts or just kinda slather it on like I did. :)

 

 

Baked Caramel Apple Cider Donuts

 

FIRST COURSE / APPETIZERS

SAVORY BREADS + STUFFING

MAIN DISHES

SIDE DISHES

DESSERTS + SWEET BREADS

All American Wine Pairing Guide for Being Thankful #SundaySupper from Martin at ENOFYLZ Wine Blog

sundaysupperlogo Halloween Chocolate Pumpkin Parfaits #SundaySupperJoin the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Baked Caramel Apple Cider Donuts

Butternut Squash-Sage Cream Sauce with Sausage Spaghetti #SundaySupper

Butternut Squash-Sage Cream Sauce with Sausage Spaghetti

Happy Sunday!

It’s been a really long week for all of us here at our house, and I for one, am looking forward to a nice, quiet #SundaySupper with my family tonight. I have spent hours in the kitchen this week, getting ready for the holiday’s, posts and of course, cooking my children healthy, delicious meals. I have spent entirely too much time on the computer this week getting posts ready and working on upcoming projects while trying to juggle current projects and of course just trying to be a mom to five crazy teenagers. This week just needed to be over and I have thoroughly enjoyed my weekend thus far. Rest and relaxation. I hope you have too.

Please tell me I’m not the only one who does this….

I have a few friends, one in particular that I love to taunt with pictures of my food. haha I have spent the week texting pictures of food to a super good friend of mine. And he’s on a diet. I’m such a bad friend. I figure I’m probably doing him a favor, by putting temptation in front of him, that he can’t have, right? Right? Probably not, but it sounded good. At any rate, I’m trying to be nicer and not share food as much, but sometimes it’s hard not to show it off when it looks as good as this does, and yep this picture made an appearance on his phone this week. Isn’t it pretty?

Diet Friendly

The good news about this dish, is that a few substitutions and you have a diet friendly meal. Use Skim milk, sub the sausage for grilled chicken or even leave it out all together, use rice or a low carb pasta.

Anyway, it’s freakin’ good and my kids eat it, even the picky ones, so it’s a favorite around here, and I was happy to be able to share it today for our Squashin’ Winter #SundaySupper.

 

Butternut Squash-Sage Cream Sauce with Sausage Spaghetti

Butternut Squash-Sage Cream Sauce with Sausage Spaghetti

5.0 from 1 reviews
Butternut Squash-Sage Cream Sauce with Sausage Spaghetti #SundaySupper
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2½ cups of roasted squash
  • ⅔ cup of milk
  • 1 teaspoon rubbed sage
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1 teaspoon olive oil
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup shredded Parmesan cheese
  • 16 ounces of cooked spaghetti
  • 14-16 ounces smoked sausage
  • ¾ cup of milk for final step.
Instructions
  1. In a large bowl, mash the roasted butternut squash and the ⅔ cup of milk.
  2. Heat a large skillet with the olive oil over medium high heat.
  3. Slice the sausage and pan fry in a large skillet over medium high heat until almost cooked. (check pkg. directions). Add the sage and minced garlic in the last minute or so and saute for about 1-2 minutes. Add more olive oil if needed. Just a small amount, a teaspoon or less.
  4. In another pot, prepare the pasta as directed. Drain.
  5. Stir the Creamy Butternut Squash Mixture in with the garlic and sausage, add the salt and pepper. Stir in the cheese, and the extra ¾ cup of milk.

 

 

Butternut Squash-Sage Cream Sauce with Sausage Spaghetti

 

The #SundaySupper Movement brings you…. Squashin’ Winter!

Breakfasts and Breads

Appetizers, Starters, and Condiments

Soups, Sandwiches, and Salads

Main Dishes

Side Dishes

Desserts

Wine Pairing Recommendations for Squashin’ Winter #SundaySupper from Enofylz Wine Blog

sundaysupper  movementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Halloween Chocolate Pumpkin Parfaits #SundaySupper

Halloween Chocolate Pumpkin Parfaits

I cannot believe that Halloween is only four days away, well, five if you count today. For me, it’s just another day. It’s another day where my doorbell will ring endlessly and I will be forced to get up countless times to answer the door to throw candy into buckets and pillowcases and try desperately to figure out what some of the costumes are. I feel so old.

Actually, what will more than likely happen, is we will drag the firepit to the front, put it in the circle in front of our driveway and we will all bundle up, in sweat pants and hoodies and sit outside with hot chocolate and soup and anything else that can keep us warm and we will hand out candy and never have to move because they will come to us. We did that last year and it was perfection.

I guzzle coffee. The teens guzzle hot chocolate and hot apple cider and we consume large quantities of chili and/or Chicken and Dumplings and the occasional piece of candy from the bowl. We stay warm because we are bundled up, and we usually have blankets and hats and mittens if it’s really cold and a nice hot fire. You know, it’s starting not to sound so bad. I think I’m looking forward to that.

In case you hadn’t noticed, my kids have all “outgrown” Halloween, my youngest is 14 and my oldest two are 19 with the other two falling in the middle there.  Nobody really cares about it anymore, in fact they don’t even go crazy for the candy anymore. So our treats are a bit more simplistic these days. No spooky treats, no gross foods, just pretty Chocolate Pumpkin Parfaits.

These are super easy to make. You just need to whip up a batch of pumpkin spice pudding and a batch of chocolate pudding and have some whipped cream and then layer it and you’re done.

We use both boxed puddings and homemade, so really it’s your call and has a lot to do with how much you need to make and how quickly you want them done.

Enjoy!

 

Halloween Pumpkin Chocolate Parfaits #SundaySupper
 
Prep time
Cook time
Total time
 
The perfect EASY Halloween treat for teenagers and adults. They go fast so make plenty!
Author:
Recipe type: Dessert
Cuisine: Holidays
Serves: 4
Ingredients
For Pumpkin Layer:
  • You can either use Pumpkin Spice Pudding Mix and make it as directed on the BOX, but many are saying they can't find it, so here is another great way to make it:
  • 1 package vanilla instant pudding mix
  • 1 cup of milk
  • ¼ cup light cream
  • ¾ cup (7.5 ounces) pumpkin puree
  • 1 tablespoon pumpkin pie spice
Middle Layer:
  • Whipped cream
Chocolate Layer:
  • Make boxed pudding OR do it from scratch:
  • 6 tablespoons sugar
  • ¼ cup baking cocoa
  • 2 tablespoons cornstarch
  • 1-1/2 cups milk
  • ½ teaspoon vanilla extract
Instructions
For the Pumpkin Layer:
  1. Follow directions on package if you are using Jello Pumpkin Spice Pudding Mix OR for from scratch:
  2. Mix the vanilla pudding, milk, light cream and pumpkin puree together in a stand mixer with a whisk attachment. Beat for about 2 minutes or until the mixture thickens and everything is combined well. Stir in the pumpkin puree and the pumpkin pie spice. Pour into a bowl and cover and chill for 30 minutes.
For the Chocolate Layer:
  1. In a saucepan on the stove over low heat, combine the sugar, cocoa and cornstarch. Add milk slowly until the whole thing is smooth. Bring the mixture to a boil, stirring constantly. Cook the pudding for about 2 minutes or until it thickens. Remove from heat and stir in the vanilla.
  2. Refrigerate for about 30 minutes.
  3. To assemble:
  4. Spoon the chilled pumpkin layer in first, next spoon in the whipped topping. Finish with the chocolate pudding and spoon whipped topping on top and serve.
  5. Garnish with nuts, shaved chocolate or sprinkles.

 

 

Halloween Chocolate Pumpkin ParfaitsCOCKTAILS

SWEETS AND DESSERTS

CUPCAKES, COOKIES AND MORE

APPETIZER, MAIN MEALS

sundaysupperlogoJoin the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Dark Chocolate Salted Caramel Sauce #SundaySupper

Dark Chocolate Salted Caramel Sauce

It’s time for a “Sauce it Up” Sunday Supper, and today I am bringing Dark Chocolate Salted Caramel Sauce. Normally I have some big huge story to go along with my recipes, but today, I do not. I’ve been making this slightly adapted version of a Joy of Cooking chocolate sauce recipe for years, without the salt. Last summer, after a few delicious rounds of homemade ice cream, I decided to try a batch with some sea salt flakes to see what that was like. And it was like heaven.

We’ve been making it like this ever since.

Dark Chocolate Salted Caramel Sauce

This rich chocolate sauce goes great drizzled over waffles, pancakes, crepes, ice cream, sundae’s, pie, cake…. yeah so pretty much anything you might like a little salted chocolate caramel saucy goodness over.

Sorry I was out of words today, but I almost don’t think I have any that will ever be able to share just how great this is.

Happy Sunday friends!

5.0 from 3 reviews
Dark Chocolate Salted Caramel Sauce #SundaySupper
 
Prep time
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Total time
 
Slightly tweaked version of a Dark Chocolate Caramel Sauce from The Joy of Cooking - deep, dark, chocolaty good. Serve over ice cream, pancakes, waffles, crepes, anything!
Author:
Serves: 2 cups
Ingredients
  • 4 cups of sugar
  • 1 cup of water
  • 1½ cups of unsalted butter, cut into pieces
  • 2 cups of heavy cream
  • 12 ounces of finely chopped bittersweet chocolate
  • 2½ Tablespoons of vanilla extract
  • ½ teaspoon of fleur de sel (or any other flaky sea salt) (add more if desired, to taste)
Instructions
  1. In a heavy saucepan, stir the sugar and wate together over medium high heat, until the sugar has dissolved and it's clear. Do not let the mixture boil yet.
  2. Once it's clear and the sugar has dissolved, turn the heat up to high, cover and allow to heat to boil for 2 minutes. (begin counting when you put the lid on, not when it boils)
  3. After the 2 minutes, uncover the saucepan and allow to boil, swirling the pan around occasionally, you see the mixture get dark around the edges.
  4. As it begins to darken, begin swirling the pan continuously until the syrup is a deep amber color and just begins to smoke.
  5. Remove immediately.
  6. Add the butter, and mix until melted and mixed in.
  7. Next, stir in the heavy cream.
  8. When adding in the heavy cream, if the sauce starts becoming lumpy, place back over very LOW heat while stirring until smooth. One smooth remove immediately from heat.
  9. Now it's time to add the finely chopped bittersweet chocolate and stir until it is fully melted.
  10. Stir in the vanilla and the fleur de sel (or sea salt flakes).
  11. Pour finished chocolate sauce into mason jars, seal and tie a tag on.
  12. Perfect gift.

 

Dark Chocolate Salted Caramel Sauce

Dark Chocolate Salted Caramel Sauce

Don’t forget to check out the other great recipes in this Sauce It Up Sunday Supper!

Savory Sauces

Pasta Sauces and Pastas with Sauce

Entreés with Sauces

Sweet Sauces

Desserts with Sauces

sunday supperJoin the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Crunchy Pumpkin Pie Spice Roasted Chickpeas #SundaySupper

Crunchy Pumpkin Pie Spice Roasted ChickpeasCrunch. Crunch. Crunch.

Everyone seems to love crunchy foods. I love the sound of biting into an apple, that fresh crisp sound, or breaking a piece of celery in half. I know I’ve heard people tell me they crave crunchy foods. That’s strange to me, because I’ve never craved the texture or sound of a food. Ever. I mean, I like the sound, just I wouldn’t pick the food based on the sound.

But when I found out #SundaySupper was doing a Crunchy theme, I knew it was time to get with the program. I thought long and hard on this one. Then I remembered these gems I had found on pinterest a year or so ago.

Crunchy Pumpkin Pie Spice Roasted Chickpeas.

Chickpeas are amazing. And I resisted them for a very, very long time.   And this recipe as written is Vegan, Gluten Free and Dairy Free, and these days it’s getting harder to find an easy but tasty snack that boasts all that.

When I found this recipe on Pinterest, I wrote this recipe down in my recipe notebook and credited them to the blog Peas and Thank You. However, now I can’t find the recipe on her blog anywhere. I thought I might check to see if I could find the recipe elsewhere and instead, what I found… was lot of sites crediting Peas and Thank You. So … the recipe might not be there now, but it was at one point and I wrote it down and here it is.

Oh, and these are super yummy.

We roast chickpeas now all the time, and we love to change up the flavors. But these Crunchy Pumpkin Pie Spice Roasted Chickpeas are very, very mild in flavor and just a really nice snack. A little bit salty, a little bit sweet.

Let’s get started.

You’re going to mix your maple syrup (the real stuff!), canola oil, apple cider vinegar, salt, nutmeg, ginger and cinnamon together in a small bowl. You don’t need one as large as I used as you can clearly see.

Pumpkin Pie Spice Roasted ChickpeasStart with a can of Chickenpeas. Drain it into a strainer and rinse them clean. 

Crunchy Pumpkin Pie Spice Roasted Chickpeas

You might find some of the outside layers coming off, just remove the ones you can and ignore the rest. Won’t change anything.

Crunchy Pumpkin Pie Spice Roasted Chickpeas

Once rinsed, pat them dry with paper towels to get them as dry as you can. Coat them in the syrup mixture evenly. 

Crunchy Pumpkin Pie Spice Roasted Chickpeas

Lay them out flat on a baking pan and bake them at 350 for 25-30 minutes gently stirring them around every 10 minutes to keep them from sticking (they WILL stick, so be sure to watch this). ENJOY!

Crunchy Pumpkin Pie Spice Roasted Chickpeas

5.0 from 3 reviews
Crunchy Pumpkin Pie Spice Roasted Chickpeas
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1 (19 ounce) can chickpeas
  • 2 tablespoons pure maple syrup
  • 1 teaspoon canola oil
  • 1 teaspoon apple cider vinegar
  • ⅛ teaspoon salt
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ¾ teaspoon cinnamon
Instructions
  1. Mix together the maple syrup, canola oil, apple cider vinegar, salt, nutmeg, ginger and cinnamon in a small bowl.
  2. Drain chickpeas into a strainer and rinse them clean.
  3. Once rinsed, pat them dry with paper towels to get them as dry as you can.
  4. Coat the chickpeas in your syrup mixture evenly.
  5. Lay them out flat on a baking pan and bake them at 350 for 25-30 minutes gently stirring them around every 10 minutes to keep them from sticking (they WILL stick, so be sure to watch this).
  6. ENJOY!

Crunchy Pumpkin Pie Spice Roasted Chickpeas

Check out all the other crunchy good recipes in today’s fun #SundaySupper lineup!

Crispy Appetizers:

Crunchy Entrees and Sides:

Munch on Snacks:

Crisp Dessert:

sunday supperDon’t forget to join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EDT. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here ? Sunday Supper Movement.

Pumpkin Spice Latte Donuts #SundaySupper

Pumpkin Spice Latte Donuts

I am so glad that Fall is here.  When I think of Fall, it means pumpkin in my head. It means, it’s finally okay to cook and bake with pumpkin and people won’t think I’m weird. It’s the time I can admit to using pumpkin because it’s the right season. The rest of the time, I just keep quiet about it.

Yeah, I’m that girl. And I’m not ashamed.

So last year, during pumpkin season, I began the grueling task of trying to duplicate the popular Starbucks Pumpkin Spice Latte at home. It wasn’t too hard, because there were dozens of different recipes out there already, so I had a base to work with and then just kept changing it until I made it my own. Probably isn’t exactly like Starbucks, but I didn’t care because I loved my version.

Towards the end of the season, I started trying to put together a donut that had the same flavors as the Pumpkin Spice Latte. I made donut batch after donut batch, adding and subtracting ingredients (with milk, without milk, with loads of strong coffee, with hardly any coffee, with cream, with less spice, with more spice, using a coffee simple syrup, then using a pumpkin spice simple syrup, using both, etc. etc. etc. until I could get as close to the Pumpkin Spice Latte flavor I loved and wanted in this donut.

Finally, in August of this year, I created a donut that to me, was the closest I could get to what I wanted.

Which was? A moist, spicy, pumpkin flavored donut that tasted like a pumpkin spice latte, but also looked appealing too. (the more coffee I used, the more brown the donut became and looked less appealing but still tasted amazing)

Did I do it? I think I did. In fact, we love these so much we’ve already made this version about 5 times this year.

I couldn’t wait to share them, but when I saw our #SundaySupper theme this week was Fall Foods, I knew I could wait at least until then. So here we are today, with my delicious Pumpkin Spice Latte donuts that I’m proud of.

Pumpkin Spice Latte Donuts

Pumpkin Spice Latte Donuts #SundaySupper
 
Prep time
Cook time
Total time
 
Pumpkin Spice Latte Donuts that can be enjoyed anytime and are very similar to a popular Starbucks drink.
Author:
Serves: 2 dozen
Ingredients
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 4 teaspoons of ground cinnamon
  • 1½ teaspoons ground ginger
  • 1 teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 2 tablespoons of instant coffee granules
  • 1½ tablespoons of water
  • 2 cups of white sugar
  • ¾ cup of vegetable oil
  • 1 teaspoon vanilla extract, I used Nielsen Massey Madagascar Bourbon Pure Vanilla Extract
  • 2 cups canned pumpkin (16 oz. can)
  • 4 eggs
For Spiced Sugar Coating:
  • ½ cup butter, melted
  • 1 cup sugar
  • 2 teaspoons of ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
Instructions
  1. Preheat your oven to 350 degrees F.
  2. Grease and flour your donut pan.
  3. In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg. Sift well. Set aside.
  4. In a small bowl, mix together the water and coffee granules, until dissolved.
  5. In the bowl of your stand mixer, combine the sugar and the oil. Add the dissolved coffee and the vanilla. Blend well. Then add the pumpkin. Blend until combined.
  6. Beat the eggs in one egg at a time, combining well between each one.
  7. Once all the eggs are added, gradually beat in the flour mixture, a little a time.
  8. Spoon the batter into your prepared donut pan.
  9. Bake at 350 degrees for 13-15 minutes. You can test with a toothpick for doneness. Allow to sit for about 2 minutes, before removing to wire rack to cool.
To prepare Spiced Sugar Coating:
  1. In a small bowl, melt the butter if you haven't already.
  2. In another large bowl, whisk together the sugar, cinnamon, ginger, cloves and nutmeg.
  3. While the donuts are still warm, but not hot, dip each donut into the melted butter and then coat with the spiced sugar coating.
  4. Allow to dry on the baking rack.
  5. Enjoy!

I wish I could share a bite with you.

Pumpkin Spice Latte DonutsBetter yet, just make them yourselves. You’ll love them. You’re welcome!

Pumpkin Spice Latte Donuts PSL

Looking for fall food recipes? Check out these by Sunday Supper bloggers:

Amazing Breakfasts, Brunches, and Breads

Outstanding Soups, Starters and Sides:

Comforting Main Dishes:

Decadent Desserts:

Tasty Drinks:

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement