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I Could Never Get Tired Of This Scrumptious Salad!

For the past couple of days I’ve felt like I’ve eaten enough for a whole month. I know; it’s the holidays but I have been stuffing my face with more food and candy than anyone could ever imagine. So, for the next few weeks I am only going to have salads and soups, to get back to normal again. I already started with this garlicky orange kale salad.

I have to tell you, I am so glad I tried this recipe! My sister-in-law had made this and she said it was out of this world. I gotta tell ya, she wasn’t exaggerating.

And that incredible dressing? Oh em gee. I am going to have it with all of my salads, from now on! The orange brings in a whole new flavor I hadn’t even thought of using in salads before. I cannot wait to make this again!

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Quick Tip: Not a fan of almonds? Try this salad with other nuts instead.

So Yummy, You’ll Forget Your Manners

Now that we are in the middle of the Holiday season, I think it’s time to share some of my family’s favorite Thanksgiving and Christmas dishes.

This super scrumptious sweet potato casserole is definitely one of them – and it’s so tasty, I tend to make this year ’round (even though some people consider this Holiday food!) I really don’t care if something is traditionally a Christmas dish. If it’s delicious, I will make it any time of year!

What makes this sweet potato casserole extra special, is the splash of Grand Marnier (you could use Cointreau, if preferred). I think it really gives this side dish a very sophisticated touch, and makes it fancy enough for any occasion. The flavor is not too strong, no need to worry about that! And this dish definitely won’t make you tipsy.

This recipe makes eight servings – maybe six, if you like this as much as I do! It’s very easy to double, if you’re cooking for a crowd, and you’ll even get make-ahead directions for it.

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Quick Tip: This recipe makes 8 servings.

No Napkins Needed – You’ll Want To Lick Your Fingers Clean

When I was little, my grandmother used to make these amazing sticky buns almost every week. She would always come over and bring us some, and I guess that’s why my mother never made them herself. When my grandmother passed away and we were going through her belongings, we came across her recipe. It was handwritten, and unfortunately so worn out that we couldn’t make of all the ingredients and amounts.

But a couple of years later my Mom got another recipe from her neighbor – she said they tasted exactly like grandma’s sticky buns and she was so happy, it made her cry. Of course I had to have the recipe immediately so that I could give it a go myself!

Oh my goodness. These turned out so amazing that I couldn’t even believe it! I made another batch the next week, but instead of the caramel pecan topping I added a sugar glaze. They are delicious either way!

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Quick Tip: Omit the pecans if you’re not a fan!

One slice just ain’t gonna cut it!

You’ve tried the lemon, you’ve tried Key lime, but have you ever tried an orange meringue pie? This is a pie my mother used to make every summer, and she got the recipe from her mother. We’d never have this pie any other time of year (although you definitely could!) For us summer was all about the fresh fruits and lazy, sunny days – and this pie brings back all those memories.

If you think all the citrusy meringue pies taste the same, o’boy you’re wrong! I’ve probably tried every variation of them out there, and this one is by far the most delicious. I can’t quite put my finger on it… but I sure want to sink my teeth in it, haha!

Don’t be startled by the lengthy list of ingredients; the recipe is very simple and it will not take you long to have this ready. (And it will only take a minute to have it in your tummy, trust me!) This pie is fancy enough for a special occasion, but you can definitely whip it up on a weeknight just to surprise your family with a mouth-watering dessert.

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Quick Tip: You can make a graham cracker crust for this pie, if preferred.

If you’re anything like me, you’re probably a HUGE blueberry pie fan. I’m not talking about the crap that comes out of a can, either. Real blueberries in a thick and syrupy glaze created in one’s own kitchen cannot be matched by Comstock. I am so glad I found this recipe!

This recipe for blueberry pie filling teaches you how to make up a large batch so that you can enjoy the pastry right now and freeze some up for later. Wouldn’t it be nice if when you had a hankering for fresh, homemade blueberry pie all you had to do was open your freezer?

This recipe was even approved by my mother – and that, ladies and gentlemen, is a big deal! She makes the best blueberry pie filling (or any pie filling, really) but she still wanted the recipe for this one. That’s something!

Recipe courtesy of Alton Brown.

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Quick Tip: Blueberries from your own bushes or the farmer’s market (when in season) work best for this recipe.

I decided to dust off my trusty Bundt pan and give this recipe a go. Man, am I glad that I did! I fell in love with the orange cranberry goodness in just one bite. I offered a piece to my elderly neighbor lady, and she said that it reminded her of the Bundt cake her mom used to make. Isn’t that sweet?

I think you’re all really going to like how this Bundt cake turns out!

PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS AND DIRECTIONS.

Quick Tip: For a pretty presentation, fill the center of this Bundt cake with sugared cranberries. This works well during the holidays and can serve as an edible centerpiece!

There’s no question about it. This is the best Bundt to ever grace my plate.

So, Better Homes and Gardens had a baking contest, right? Well, this shiny little penny of a Bundt cake won! I can see why it took home the gold. It’s moist, flavorful, and a sight for sore eyes. Most importantly, it’s super easy to whip up on a rainy day.

I decided to dust off my trusty Bundt pan and give this recipe a go. Man, am I glad that I did! I fell in love with the orange cranberry goodness in just one bite. I offered a piece to my elderly neighbor lady, and she said that it reminded her of the Bundt cake her mom used to make. Isn’t that sweet?

Recipe courtesy of Better Homes and Gardens.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

Quick Tip: For a pretty presentation, fill the center of this Bundt cake with sugared cranberries. This works well during the holidays and can serve as an edible centerpiece!