Thanksgiving Appetizers

Hello and Happy Wednesday To Ya! The week seems to be flying by very much like the months. Before you know it, Christmas will be upon us upon.

If we were to take our cues from the department stores, we would think that we’re actual in the month of December, and Christmas was the next holiday. Yes, I know folks want to get a jump on that holiday, but can’t the stores just put the next upcoming holiday decorations in the front of the store? I mean come on, they have the rest of the store to post Christmas Items on sale, do they not? 🙂

I thought it would be a great idea to post recipes that pertain to the upcoming holiday. I won’t promise to post recipes daily, however, I will post more than one recipe on Tuesdays. In keeping with my promise, (apologies for the latesness), today I am posting 4 Thanksgiving Appetizer Recipes.

These recipes come courtesy of Tasty, you can either click here or review the recipes at the bottom of this page. I strongly suggest that you have your ingredients ready before viewing the recipes because the videos go pretty fast. Or of course you can review the video beforehand to get a sense of how quickly and easy the recipe will be to make, not to mention how delicious each looks upon completion.

I hope you enjoy and as always should you decide to make any of the recipes you find here, please snap a picture and email me or comment on my page. Your feedback is always welcome.

Have A Wonderful Day!


INGREDIENTS Makes 8 Servings

1 pound breakfast sausages

½ cup onion, diced

¾ cup cheddar cheese, shredded

2 eggs

½ cup dried cranberries, chopped

½ teaspoon thyme

½ teaspoon rosemary

½ teaspoon salt

½ teaspoon black pepper

1 (6 ounce) box of stuffing mix

1 cup chicken broth


Cook sausages in a skillet over medium heat. Add onion after 1-2 minutes and cook until sausage is cooked and onion is tender. Remove sausage from heat and transfer to a large mixing bowl and let cool. Add remaining ingredients to the bowl and mix until thoroughly incorporated. Using a large spoon or ice cream scoop, measure out mixture into 8 evenly sized balls and space them out on a parchment paper lined baking sheet.

Bake at 350˚F/180˚C for 20 minutes or until bites are cooked and slightly browned on top. Enjoy!

Inspired By— http://www.ishouldbemoppingthefloor.c…


INGREDIENTS Makes 12 servings

4 sweet potatoes, peeled

3 tablespoons melted butter

3 tablespoons maple syrup

3½ teaspoon salt

½ teaspoon black pepper

12 marshmallows


Peel potatoes and cut into ¼ in rings. Move rings to a medium-sized mixing bowl. Add butter, syrup, salt, and pepper to the bowl of rings and toss to coat evenly. Spray down a standard 12-cup cupcake tray with nonstick cooking spray and place sweet potato rings inside, stacking them up until level with the rest of the tray. Cover with aluminium foil.

Bake at 350˚F/180˚C for 15 minutes. Remove foil, then bake the potatoes uncovered for 5 additional minutes. Once cooked, remove tray from the oven and quickly add marshmallows, placing 1 marshmallow on top of each stack of potatoes. Turn oven to broiler setting and place the marshmallow topped stacks under the heat for 1 minute. Using a fork or spoon, carefully remove stacks from baking tray and transfer to plate for serving. Enjoy!


INGREDIENTS Makes 4 Servings

12 bacon strips

12 brussels Sprouts

maple syrup

black pepper


Lay out strips of bacon on a clean cutting board or other clean flat surface. Lightly brush each strip of bacon with maple syrup making sure to coat the entire surface of the meat. Lightly sprinkle with black pepper. Take a brussels sprouts and starting from the bottom, roll up each piece of bacon so that it evenly wraps the vegetable. Lightly brush the tops of each wrapped brussels sprout with more maple syrup and sprinkle on additional pepper. Transfer the pieces to a baking sheet making sure to place each piece of rolled-up bacon with the seam side down.

Bake at 350˚F/180˚C for 20-25 minutes or until bacon is done and thoroughly cooked. Remove from baking tray and place on paper towels to remove excess bacon fat. Enjoy!

Green Bean Onion Stacks

INGREDIENTS Makes 8 Servings

1 (14 ounce) can fresh cut green beans

1 (10 ½ ounce) can cream of mushroom soup

½ cup French fried onions

1 package of frozen onion rings


In a medium bowl, mix together green beans, soup, and French fried onions. Spray down a medium-sized baking sheet with nonstick cooking spray and arrange onion rings so that they are all 1.5-2 inches apart. Using a spoon or spatula, scoop soup/green bean mixture into the middle of each onion ring, making sure to fill each ring evenly before placing another onion ring on top and repeating the process. (NOTE: Make sure to use the largest onion rings first as the base to your stacks, using the smaller rings later towards the top.)

Bake stacks at 350˚F/180˚C for 18-22 minutes or until onion rings are crisp and golden and green bean mixture is bubbling on top. Let cool for at least 5 minute before transferring to a plate to serve. Enjoy!


Halloween Recipe: Spooky Dip

Courtesy of Hannah Williams

Happy Wednesday! Where has the time gone? It appears my Halloween Recipes postings are getting later and later. Apologies!

So let’s just jump right in, shall we? Today’s recipe is a “Layered Dip,” found on Tasty’s website: . I think you’ll find the directional video very much into the Halloween Spirit. According to the reviews the dip not only looks yummy,, its also quite tasty. I hope you enjoy. Until tomorrow….LP

Ingredients for 6 servings

16 oz Re-fried Beans, 1 can

1/2 cup salsa

½ cup sour cream

1 cup guacamole




¼ cup black olive

tortilla chip, to serve


In a bowl, mix the beans and salsa

Put the sour cream in a plastic bag. Cut off the end of one corner of the bag.

Spread the bean mixture onto a plate. Spread guacamole over the beans.

Pipe out a bulls-eye pattern of sour cream over the guacamole.

Run a toothpick through the sour cream from the center outward, until it looks like a spiderweb.

Garnish with lettuce, chopped tomatoes, and black olives. Serve with tortilla chips

Garnish with lettuce, chopped tomatoes, and black olives. Serve with tortilla chips

Halloween Cupcake Treat

Happy Tuesday! You guys are in for a treat! Today’s Halloween Treat is Bloody Broken Glass Cupcake. Boy does it look realistic and it is entirely edible. Since there is a little work that goes into making these frightful delicious beauties, I am only going to post one recipe. Please do let me know if you try any of these yummy cupcakes. You can email me or send photos of your creation to my email address: Enjoy, LP!

Bloody Broken Glass Cupcakes

Courtesy of Recipes by Carina

Recipes for Simple Halloween Treats

Hello and Happy Monday!

I am a rabid fan of Halloween and because I am, I thought it would be nice to post some quickie “How To Videos” on putting together some Halloween Treats. These would be great for the kiddies, parties and/or for snacks while binge watching your favorite shows over the weekend.

As you can see the videos come from different sources. I tried to choose recipes and videos that are the easiest to prepare. No one wants to spend a lot of time in the kitchen. Besides the less time you spend in preparing, the more time you have to indulge…

I’ll be posting recipes until the end of the week. I hope you enjoy! LP

Witches’ Fingers

Courtesy of AllRecipes/UK

Oreo Ghost Truffles

Courtesy of

Dracula Cookies

Courtesy of Moe’s Kitchen

Tasty Tuesday-On A Wednesday?

Happy Hump Day!  Apologies for not posting recipes yesterday, it could not be helped.  Today I am playing catch-up and boy are you in for a treat!

I found 4 delicious looking ways in which to prepare salmon. Not only are they delicious looking, but they all can be done in under thirty minutes and in one pan. (Have I mentioned how much I love one-pan recipes?)

Today’s recipes were found on Tasty’s website, courtesy of Robin Broadfoot, entitled, “One-Pan Salmon 4 Ways.” Click onto this link for the how-to video. Happy Cooking!

Honey Soy Salmon

Honey Soy Salmon

Ingredients (for 1 serving)

6 oz skinless salmon

2 cups broccoli floret

olive oil, to taste

salt, to taste

pepper, to taste

1 tablespoon green onion, sliced

Honey Soy Marinade

1 teaspoon garlic

1 teaspoon ginger

¼ teaspoon pepper

1 tablespoon soy sauce

1 tablespoon honey


Preheat oven to 400˚F (200˚C).

In a small bowl, mix honey soy marinade ingredients.

Lay the salmon on a baking sheet. Pour the marinade over the salmon.

Lay the broccoli beside the salmon, but not touching. Drizzle olive oil over the broccoli, then season with salt and pepper.

Bake for 10-12 minutes.

Top with sliced green onions.

Parmesan Crusted Salmon

Ingredients ( for 1 serving )

6 oz skinless salmon

7 oz asparagus

olive oil, to taste

salt, to taste

pepper, to taste

1 egg


¼ cup panko breadcrumbs

¼ cup grated parmesan cheese

1 tablespoon fresh parsley, chopped

salt, to taste


Preheat oven to 400˚F (200˚C).

In a medium bowl, mix the parmesan crust ingredients.

In a separate bowl, whisk egg. Dredge the salmon in the egg, then parmesan.

Lay the salmon on a baking sheet. Lay asparagus beside the salmon. Drizzle with olive oil, then season with salt and pepper.

Bake for 10-12 minutes.

Tomato Pesto Salmon

Ingredients ( for 1 serving )

6 oz skinless salmon

2 zucchinis, sliced

olive oil, to taste

salt, to taste

pepper, to taste

10 cherry tomatoes, halved

3 tablespoons pesto


Preheat oven to 400˚F (200˚C).

On a baking sheet, lay down zucchini. Drizzle on olive oil and sprinkle on salt and pepper.

Lay the salmon on the zucchini and spread the pesto on top of the salmon. Top with tomatoes.

Bake for 10-12 minutes.

Avocado Lime Salmon

Ingredients (for 1 serving)

6 oz skinless salmon

1 clove garlic, minced

olive oil, to taste

salt, to taste

pepper, to taste

½ teaspoon paprika

Avocado Topping

1 avocado, chopped

¼ red onion, chopped

1 tablespoon fresh cilantro, chopped

1 tablespoon olive oil

salt, to taste

pepper, to taste

1 tablespoon lime juice


Preheat oven to 400˚F (200˚C).

On a baking sheet, season salmon with garlic, olive oil, salt, pepper, and paprika.

Bake for 10-12 minutes.

In a small bowl, mix avocado topping ingredients until fully incorporated. Don’t overmix or you’ll break down your avocado.

Spoon avocado topping over the salmon.

3 Healthy Chicken Recipes

Hosted by Sara Lynn Cauchon – “The Domestic Geek”

Welcome Back to Tasty Tuesdays. Today I have for you, not just one recipe but three Healthy Chicken Recipes.

While searching YouTube for a Healthy Chicken recipe I came across Sara Lynn Cauchon’s channel, entitled “The Domestic Geek,” I knew right away just from hearing the first three words out of her mouth, “Hello My Loves,” that she would be great! And I was right! I watched her entire video and she did not disappoint.

Her three recipes are quick, they don’t require too much time and besides from looking yummy, they also look very easy to prepare. I should also mention that she has hardcover cookbook entitled, The Domestic Geek’s Meals Made Easy : A Fresh, Fuss-Free Approach to Healthy Cooking, that you can find on Amazon (just click the link above and you’ll be taken right to it.

Please feel free to pay “The Domestic Geek” a visit and if you like what you see, give her a like and subscribe to her channel, I have…Without further adieu, here are the written ingredients and recipes.

Pineapple Baked Chicken:

Servings: 6

Calories: 233


8 boneless, skinless chicken thighs (or 4 boneless skinless chicken breasts),cut into strips (600g)

2 cups pineapple, diced

1 red pepper, roughly chopped

1 red onion, roughly chopped

1 tsp garlic powder

1 lime, juice and zest

1/8 tsp smoked paprika

1/2 tsp chili flakes

salt and pepper to taste

3 tbsp cilantro (for garnish)


In a large baking dish, toss together all the ingredients. Wrap dish and place in the refrigerator for 2-3 hours (overnight is ideal). Bake chicken at 400º for 30-40 minutes, stirring once or twice until chicken is cooked through and pineapple begins to caramelize. Serve immediately or store in the refrigerator for up to 3 days.

Sweet & Spicy Chicken with Rice Noodles:

Servings: 4

Calories: 344

Honey Sriracha Sauce:


2 tbsp soy sauce

1/4 cup chicken broth

1 tbsp sesame oil

2 tbsp Sriracha

3 tbsp honey

1 tsp garlic powder

2 chicken breasts, sliced into strips (300g)

Stir Fry:

1 red pepper, finely sliced

1 green pepper, finely sliced

2 cup red cabbage, thinly sliced

1 cup julienne carrots

To plate:

 4 green onions, finely sliced

2 cups rice noodles,

cooked cilantro (for garnish)

In a large bowl, whisk together sauce ingredients and add chicken strips. Allow to marinate for at least 1 hour (overnight is best). Once chicken has marinated, heat a large skillet over medium-high heat and add oil. Add chicken, discarding the marinade and fry chicken until almost cooked through. Add peppers, cabbage and carrots and cook for another 2 minutes, or until chicken is completely cooked and vegetables are to your liking. Serve stir fry over hot rice noodles and garnish with cilantro and green onions. Store in the refrigerator for up to 3 days.

Healthy Chicken Fingers with Honey Mustard Sauce:

Servings: 6

Calories: 296

Chicken Fingers:


4 chicken breasts, sliced into strips

3/4 cup flour

3 tbsp Cajun or chili seasoning

3 eggs

2 cups, cooked and cooled quinoa

Preheat oven to 375°F. In a wide bowl, mix together flour and seasoning. Set aside. In a second bowl, beat eggs. Set aside. Place quinoa in a large dish. Set aside. To bread chicken fingers, one strip at a time, lightly coat in flour mixture. Dip into beaten eggs and finish off by pressing into quinoa. Place on a large parchment-lined baking sheet and continue to bread remaining chicken strips. Bake at 375°F for 15-20 minutes or until the quinoa coating is golden brown and the chicken is cooked through. For best results, flip once during cooking to ensure even browning. Serve immediately or store in the refrigerator for up to 3 days.

 Honey Mustard Sauce:

1/4 cup honey

1/4 cup Dijon mustard

2 tbsp plain Greek yogurt lemon juice to taste

salt and pepper to taste

lemon juice

In a small bowl, whisk together honey, mustard and yogurt. Season with lemon juice, salt and pepper to taste. Store in the refrigerator for up to 5 days.


Vietnamese-Style Beef and Noodle Bowl

Vietnamese-Style Beef and Noodles

Today’s recipe can be found on the EatingWell website courtesy of the Diabetic Living Magazine. Doesn’t it look yummy? I can’t wait to try it.

Ingredients 2 servings

2 ounces Banh Pho (Vietnamese wide rice noodles)

1 teaspoon chili oil

6 ounces beef flank steak or beef top round steak, cut into bite-size strips

1 stalk Bok Choy, stalk leaf separated and each thinly sliced

¼ cup chopped red sweet pepper

1 teaspoon grated fresh ginger

1 clove garlic, minced

⅛ teaspoon crushed red pepper

½ cup lower-sodium beef broth

1½ teaspoons reduced-sodium soy sauce

¼ cup canned bean sprouts, drained

1 tablespoon snipped fresh basil leaves

1 lime wedges.

Preparation, Prep Time 20 m

Prepare noodles according to package directions. Set aside. Pour oil into a wok or large skillet. Preheat over medium-high heat. Stir-fry beef for 1 minute. Add the stalk portion of the Bok Choy, sweet pepper, ginger, garlic, and crushed red pepper. Stir-fry for 1 to 2 minutes more or until beef is browned on all sides. Push beef from the center of the wok. Add beef broth and soy sauce. Bring to boiling. Reduce heat and stir meat into broth mixture. Cook and stir for 1 to 2 minutes more or until beef is done. Add noodles, Bok Choy leaf portion, bean sprouts, and snipped basil to mixture in wok; toss to combine. Ladle mixture into soup bowls. Garnish with fresh basil leaves. Serve with lime wedges.

Cook Time 25 m

I hope you enjoy this recipe. Feel free to drop me an email, letting me know what you think at