We love all different kinds of cornbread: sausage and cheese; broccoli and cheese; cream corn. This holiday, I think we’ll have Sweet Potato Cornbread. This is a deliciously moist twist on cornbread. It’s particularly scrumptious with honey pecan cream cheese spread. And toast leftover slices for a real treat! PrintSweet Potato Cornbread IngredientsCornbread 1 lb…
Parmesan Mushroom Crisp
With two ingredients and some seasonings, Parmesan Mushroom Crisp makes the most delicious accompaniment to soup or salad. Also, for interesting appetizers, use Parmesan Mushroom Crisp as a cracker topped with a small, thin slice of roast beef and some green onion, or a dollop of dried beef cream cheese dip. If you love mushrooms,…
Tex-Mex Tomato, Avocado, and Pepper Jack Salad
The delicious Italian classic, caprese salad, is the inspiration for Tex-Mex Tomato, Avocado, and Pepper Jack Salad. Since hunting season has started at the lodge, I wanted something new and different to spice up brunch. And I have to say, the hunters were pretty happy with the new addition! While Tex-Mex Tomato, Avocado, and Pepper…
Mushroom, Ham, and Cheese Strata
Mushroom, Ham, and Cheese Strata is amazingly scrumptious fall comfort food. I turned it into a one dish meal by adding greens, but asparagus would be great,also.
Savory Twice Baked Sweet Potatoes
While we love sweet potato pie , we don’t care for sweet potato casserole with marshmallows and sugar. So, I usually roast sweet potatoes, fry them, or just serve them baked as a side for a meal. However, this fall I’ve decided Savory Twice Baked Sweet Potatoes are on the menu! I used Muraski Purple…