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Game Day food

Are you planning a big party for the big game? Or just a small gathering with family? Either way this round-up is chock full of delicious ideas from great bloggers. But many of these recipes aren’t just for the big game. They can translate to any type of party including tailgating, graduation, birthdays and more. Think wings, nachos, dips and snacks. Your crew won’t go hungry.


Now that we have your menu planned, it is time to make your party a little extra festive.  Katie from Love My Messy Messy Mess made a printable prop sheet for you to use!  Now get those invitations sent, we’re ready to party!


Posted in Appetizers, Company Worthy, Entertaining, Pot Luck | Tagged , , , , , , , , , | Leave a comment

Fudge Frosted Brownies #SundaySupper

As I work on upgrading my blog in the new year, I’m starting my recipe challenge over. This recipe for fudge frosted brownies is doing double duty this week. First, as a #SundaySupper event dessert to kick off National Sunday Supper month. More about that in a minute. Second, as the first recipe in the 2016 52 Week New Recipe Challenge.

I’ve tried a number of new recipes in the last few months and look forward to sharing them with you on my new, improved site. Recipes for main dishes, sides, desserts (we love our desserts!), appetizers. In addition to improving this site, I hope to ramp up my social media presence. Look for ways to follow me in future postings.

How often does your family gather around the table for a family meal? My family is fortunate to do it every. single. night. because I make it a priority. Both my husband and I grew up with regular family dinners and we believe it’s more important than over scheduling our kids with activities. We know what’s going on at school, with grades, in their lives. We talk about current events, educate them about a variety of topics, plan vacations, talk about our ancestors and so much more. That’s not to say our kids aren’t involved, just not every night or late nights. It’s not that difficult to get around the table at least one night a week. January is National Sunday Supper Month. If you’re not familiar with the Sunday Supper Movement, you should be. You can find out more about this initiative at the end of this post through the link and sign a pledge to get your family around the table. (More about family around the table in future posts!)

The first recipe of 2016 for the 52 Week New Recipe Challenge is for dessert, hoping to kick off a sweet year. Fudge frosted brownies is a new recipe to my family adapted from Taste of Home, where I am a Volunteer Field Editor. I was looking for a recipe to make to share with a friend who was going through a rough time. After all, dessert often makes things better. These brownies fit the bill for a sweet ending to any meal.

So, as good things are happening with my blog, I wish you all a year full of good food, family, friends, health and happiness. Happy 2016!

Fudge Frosted Brownie

Fudge Frosted Brownie

Fudge Frosted Brownies

1 cup plus 3 tablespoons butter, cubed

3/4 cup cocoa

4 eggs

1 1/2 cups flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon vanilla


6 tablespoons butter, softened

2 2/3 cups confectioners’ sugar

1/2 cup cocoa

1 teaspoon vanilla

1/4 to 1/3 cup milk

For the brownies:

In a saucepan, melt butter. Remove from the heat. Stir in cocoa and cool. In a large bowl beat eggs and sugar until blended. Combine flour, baking powder and salt; gradually add in egg mixture. Stir in vanilla and the cooled chocolate mixture until well blended.

Spread into a greased 13 x 9 – inch baking pan. Bake at 350 degrees F. for 25 – 28 minutes or until a toothpick inserted near the center comes our clean. Do not overbake. Cool on a wire rack.

For the frosting:

In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in the cocoa and vanilla. Add enough milk until the frosting becomes a spreading consistency. Spread on brownies in pan. Cut into squares.

Yield: about 2 dozen 2-inch squares. More if you cut them smaller.

Adapted from: Taste of Home Magazine

Appetizers and Soups

Main courses

Side dishes




Help us celebrate National Sunday Supper Month by entering the Idaho® Potato Let’s Poutine recipe contest, sponsored by the Idaho Potato Commission, with prizes of $500, $200 and $100, plus a ticket for each winner to Food and Wine Conference 2016. All the rules and conditions for entry can be found on our Sunday Supper Movement website.

Sunday Supper 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.

To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

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

Posted in 52 Week Challenge, Desserts, Kid's Favorites, Sunday Dinner | Tagged , , , , , , | 35 Comments

Cowboy Cookies #Cookielicious

I have made these cookies for many years now and I honestly don’t know why they are called cowboy cookies. It’s a recipe I got from a friend. This is a cookie I often include in my holiday tins or trays for neighbors and friends. I actually think these are better the day after you bake them but that opinion is certainly up for discussion. My kids enjoy helping me make them, as well as being official taste testers. The cowboy cookie is full of flavor with the addition of chocolate chunks, coconut, pecans and oats. Perfect with a tall glass of cold milk.

Cowboy Cookies

Cowboy Cookies

Cowboy Cookies

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon balking powder

1 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

3/4 cup granulated sugar

3/4 cup brown sugar, packed

2 large eggs

2 teaspoons vanilla extract

1 1/2 cups old-fashioned oats

1 cup semi-sweet chocolate chunks

1 cup chopped pecans

1/2 cup shredded coconut

Preheat oven to 350 degrees F.  Line baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.

In the bowl of a stand mixer, beat softened butter, brown sugar and granulated sugar with mixer on high-speed until pale and creamy, about 3 minutes. Reduce speed to medium and add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and add flour mixture, all at once, beating until just incorporated. Beat in oats, chocolate chunks, pecans and coconut until mixed.

Using a 1 1/2-inch scoop drop dough onto baking sheets spacing about 3 inches apart. Bake at 350 degrees F. for 12 – 15 minutes, until center is set and edges begin to brown. Remove from oven and cool on baking sheet 2 minutes. Remove to wire cooling rack to cool completely. Store in airtight container.

Makes about 2 1/2 dozen (large) cookies.

Join us for a #Cookielicious chat at 7 p.m. ET Tuesday, Dec. 1, on Twitter We will be sharing tips for cooking baking along with stories about our favorite family recipes. Follow the #Cookielicious hashtag and remember to include it in your tweets to join in the chat. To get more great cookies recipes, check out our Cookie Jar Pinterest board.

Posted in Cookies, Desserts, Kid's Favorites, Makes A Great Gift, Pot Luck, Sunday Dinner | Tagged , , , , , , | 25 Comments

Cranberry Mayonnaise


The day after Thanksgiving wouldn’t be the same with out a leftover turkey sandwich. My Mom and brother would pile on turkey and cranberry onto toasted bread spread with mayonnaise. Now, I admit I’m not a fan of cranberry. I don’t care for cranberry juice or cranberry sauce. My family likes the jellied cranberry from Ocean Spray. I had some of the cranberry in my fridge from a recent turkey dinner so I thought I mix some with mayonnaise for my turkey wrap. After all those years of cranberry on those turkey sandwiches my Mom made, I needed to finally try it, but my way. My youngest son says it’s a keeper.

Posted in Favorite Things, Kid's Favorites, Tip of the Day | Tagged , , , , | 11 Comments

Sauteed Vegetables #SundaySupper

Sauteed Vegetables

Sautéed Vegetables

Budget friendly dishes are always welcomed but especially around the holidays when it seems like we are spending more money. This recipe I developed for sautéed vegetables using squash and zucchini won’t break the bank but at the same time, offer a lot of flavor as a side dish to a fish, chicken or beef meal.

Many years ago my girlfriend had us over to dinner. I am not a real fan of squash or zucchini but she prepared a sautéed version that was out of this world. It was memorable. Well, it’s taken me this long to try to duplicate the recipe and I added my own twist. I have a mandolin and like using it, especially when I need consistent slices. I’m pretty good with a knife but the mandolin makes even slices so easy. Just use the guard! I implore you! I sliced my finger once, yes, all it takes is once, for then you will use that guard henceforth.

I was just recreating this for 2 but this recipe can easily be doubled for 4. Use the entire zucchini and a whole onion.

Sautéed Vegetables

2 Tablespoons butter

1/2 sweet onion, sliced about 1/4 inch thick

2 cloves garlic, finely minced

1/2 green zucchini, sliced evenly about 1/4 inch thick

1/2 yellow squash, sliced evenly about 1/4 inch thick

1 Tablespoon chopped fresh parsley

Juice of 1/2 a lemon

1/4 teaspoon sea salt

1/4 teaspoon cracked black pepper

Melt the butter in a medium skillet over medium heat. Add the onion and sauté until soft and translucent, stirring frequently. Add the garlic and stir for 1 minute, being careful not to burn garlic. Add green and yellow zucchini, lemon juice and parsley. Cook until zucchini are soft and just becoming translucent, about 4 – 5 minutes. Remove from heat, season with salt and pepper and serve immediately.

Makes 2 servings.

Save-Your-Pennies Soups:
Bean and Bacon Soup by Hezzi-D’s Books and Cooks
Mexican Turkey Bean Soup by What Smells So Good?
Pasta e Fagioli by The Food Hunter’s Guide to Cuisine
Turkey and Dumpling Soup by Palatable Pastime
Vegan Broccoli Cheese Soup by Pancake Warriors

Budget-Savvy Bread and Salads:
Mom’s Buttermilk Biscuits by Grumpy’s Honeybunch
Turkey Salad by Food Done Light

Money-Saving Mains:
Black Bean and Bell Pepper Quesadillas by My San Francisco Kitchen
Cajun Blackened Chicken Thighs by Feeding Big
Chicken Enchilada Casserole by Cosmopolitan Cornbread
Chicken Enchiladas by The Freshman Cook
Chicken Piccata by Monica’s Table
Chicken Tetrazzini by Renee’s Kitchen Adventures
Chimichurri Chicken Thighs by Life Tastes Good
Dutch Baby Pancakes by Brunch with Joy
Easy Cheesy Egg Breakfast Bake with Potatoes and Sausage by From Gate to Plate [or breakfast]
Easy Crockpot Spaghetti Sauce by Fantastical Sharing of Recipes
Egyptian Rice and Lentils by Wholistic Woman
French Onion Soup Twice Baked Potato by Sew You Think You Can Cook
Gnocchi with Fennel and Pork by Caroline’s Cooking
Italian Baked Chicken by A Day in the Life on the Farm
Lasagna Stuffed Acorn Squash by Cupcakes & Kale Chips
One-Pot Creamy Chicken and Noodles by A Kitchen Hoor’s Adventures
Orzo with Leftover Turkey and Sweet Potatoes by Cooking Chat
Sauteed Vegetables by Party Food and Entertaining
Turkey Sausage and Pasta by Cindy’s Recipes and Writings
Twice Baked Sweet Potato Bar by Momma’s Meals
Yakisoba (Japanese Stir Fried Noodles) by Curious Cuisinere

Don’t-break-the-bank Desserts:
Apple Pecan Bread Pudding by That Skinny Chick Can Bake
Marshmallow Popcorn Balls by Pies and Plots
Slow Cooker Apple Gingerbread Crumble by The Crumby Cupcake

And more saving suggestions from the Sunday Supper Movement:
Budget-Friendly Meal Ideas for #SundaySupper

Sunday Supper 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 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

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

Posted in Company Worthy, Entertaining, Side Dishes, Sunday Dinner, Thanksgiving | Tagged , , , , , , , , | 13 Comments

Maple Glazed Chicken

Maple Glazed Chicken

Maple Glazed Chicken

This recipe has been in my “to-try” file for so long, I’m not sure Perdue offers the product you were originally intended to use any more! What made me try it now, after all these years? Fall, Autumn, whatever you prefer to call the season. This recipe really speaks Fall to me. Roasting chicken and vegetables in one pan also means easy clean-up duty. It’s hard to find small new potatoes in my area so I went with red potatoes and cut them into quarters or smaller if they were really large. I used bone-in breasts and thighs but you could use other pieces as well. I don’t recommend using boneless pieces in this recipe because the vegetables and chicken would not cook evenly. Add a nice crusty roll or crescent rolls and you have a complete meal in one pan. The week 28 recipe in the 52 Week New Recipe Challenge is Maple Glazed Chicken.

Maple Glazed Chicken

4 Bone-in chicken breasts

3/4 cup pure maple syrup

3 tablespoons Dijon mustard

Salt and pepper to taste

16 small new potatoes, scrubbed or larger red potatoes cut into quarters

1 bag baby carrots

1 cup frozen pearl onions

Preheat oven to 350 degrees F. Arrange chicken, potatoes, carrots and pearl onions in large baking dish. (I had to use one larger than 9 x 13.)

In a small bowl whisk maple syrup, mustard, salt and pepper. Pour over chicken and vegetables and toss to coat. Bake, uncovered 50 – 60 minutes or until juices run clear and chicken is well glazed. Baste chicken and vegetables frequently with syrup mixture.

Makes 4 servings.

Adapted from


Posted in 52 Week Challenge, Chicken, Comfort Food, Company Worthy, Entertaining, Entrees, Sunday Dinner | Tagged , , , , , , , , , , | Leave a comment