Pumpkin Cream Pasta with Bratwurst is a delicious way to bring pumpkin to the dinner table in a deliciously savory way!
Deliciously easy and flavorful, this recipe of roasted cinnamon sweet potatoes with squash and apples is sure to become a favorite side dish for any occasion!
All of the colors you love about fall are in these Sautéed Autumn Vegetables making it the perfect side dish for your Thanksgiving or fall festival table.
I developed this easy recipe for Pumpkin Cheesecake Tartlets with a Cookie Crust after I’d rewritten and remade my great grandmother’s recipe for Fence Cake (aka applesauce cake).
Since the cookie crust for great grandma Patterson’s Fence Cake is ‘almost’ my favorite part of that particular dessert (not that I could choose), I wanted to use it again in another dessert recipe. And this is the story of how these delicious Pumpkin Cheesecake Tartlets with a Cookie Crust were born.
This dish of Sautéed Creamed Spinach & Strawberries came about one night when I was contemplating a side dish to serve with some fish I was cooking.
Since I had strawberries in the fridge that I needed to use before they spoiled, I tossed some into the sauteed creamed spinach I was preparing. The completed dish tasted amazing, and it was a feast for the eyes as well as the taste buds!
You guys, it’s apple season! Can you feel the slight chill in the air and the warm scent of cinnamon that is just about everywhere? Yeah, me either but I’m hopeful that it will happen soon. Even though it’s September, today in Illinois where I live the temperatures are supposed to be in the 90’s with a heat index in the 100’s. UGH! Oh well. Since there’s nothing I can do about the outside temperatures, I might as well make it feel like fall on the inside and cook up a batch of Slow Cooker Homestyle Apple Pear Sauce with Amaretto.
Why go out when you can make this restaurant quality Creamy Mascarpone Chicken Risotto at home? It’s impressive, delicious, and not at all difficult to make.
I first made this dish in the fall and on the stove-top in a large Dutch oven. Since I have the taste for it again, but I don’t want to heat up the kitchen, let me show you how you can make this dish three ways. In the slow-cooker, outside on the grill, and inside in a Dutch oven.