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Crave-Worthy Recipes October 1, 2019

Pumpkin pie with a pecan sandy crust

How do you make a Thanksgiving classic pumpkin pie even better? Replace your basic pie crust with this delicious pecan sandy cookie crust instead! Pecan candies bring a delicious buttery, nutty goodness to everyone’s all-time favorite holiday pie. The unexpected twist adds some mild fun without upsetting the pumpkin pie purists. Note: Process cookies in a food processor or place cookies in a zip-top bag and crush with a heavy rolling pin. Pumpkin pie with a pecan sandy crust For the crust: 2 cups pecan shortbread cookie crumbs (about 1 package of Keeblers Pecan Sandies or 20 cookies) 5 tbsp melted butter 1/4 tsp salt For the pie: 3/4 cup sugar 2 tsp ground cinnamon 1 tsp ground cloves 1/2 tsp salt 1/2 tsp ground ginger 2 large eggs 1 can (15 ounce) pure pumpkin puree (Libby’s 100% pure pumpkin is my favorite) 1 can (12 fl. ounce) Evaporated Milk…

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Crave-Worthy Recipes September 7, 2018

Layered Pumpkin Delight Dessert Recipe

I’m not sure who first named this type of light and airy dessert “pumpkin delight,” but I’ll tell you, they definitely got it right. It’s absolutely delightful. The perfectly spiced pumpkin layer tastes like heaven sandwiched between smooth cream cheese, crushed pecans, and of course, whipped topping. It’s a little bit of fall in every bite. In fact, you could substitute this as your pie this year for Thanksgiving, and your crew would gobble it up just the same. I was getting together with neighbors for our first fall themed gathering, but the weather is still in the 90s, so traditional pumpkin pie just felt out of place. Pumpkin pie feels a little stuffy to me for casual gatherings anyway. Scooping this dessert with a knife and big spoon felt perfectly autumn potluck. Enjoy this delicious Pumpkin Delight recipe now and all the way through fall. Layered Pumpkin Delight Dessert Serves…

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Crave-Worthy Recipes April 12, 2018

Sweet potato muffins with pecans and raisins are perfect way to use up leftovers

There’s something about using veggies in baked goods that feels so smart. Zucchini bread and carrot cake are two classics, but if you like those, you should try making these sweet potato muffins. They’re a great way to use up leftover sweet potatoes whether they be baked, mashed or casseroled. You can always eat leftovers the next day same way, but isn’t it more fun to make something new? Here’s a simple recipe for sweet potato muffins. They have a mild flavor, and can be dressed up with honey, a pat of butter or an extra drizzle of syrup, but if you’re fine with a clean and healthy tasting muffin, you’ll gobble them up as-is. *Note: If your sweet potatoes aren’t already well-mashed, or if they’re in a casserole, mash before using in recipe. (If casserole is covered in marshmallows, consider scraping some off before mashing.) Sweet Potato muffins with raisins and pecans Makes…

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Crave-Worthy Recipes December 9, 2017

Brie, cranberry and pecan stuffed mushrooms holiday appetizer

You can never have too many simple and tasty appetizers up your sleeve. These delicious stuffed mushrooms are impressive at any gathering, but are easy enough to whip up for yourself on a weeknight. They’re warm, filling and have just the right about of sweetness, creaminess and crunchiness to satisfy your cravings. Brie, cranberry and pecan stuffed mushrooms Ingredients 12-18 large white mushrooms or mini Portobello mushrooms 1/4 cup dried low-sugar cranberries 4-6 ounces of creamy Brie, cut in small cubes 3 tbsp pecan pieces 2 tbsp extra virgin olive oil Fresh cracked black pepper Directions Preheat oven to 350ºF. Line a baking sheet with parchment paper or foil. Wipe mushroom caps with a damp cloth or remove dirt or residue, then carefully remove the stem. Brush mushroom caps with olive oil and place on baking sheet. Sprinkle with pepper. Stuff each pepper with several cubes of brie, cranberries and…

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Crave-Worthy Recipes November 7, 2017

Quinoa salad with cranberries and pecans

Quinoa (pronounced KEEN-wah) has come a long way. It was banished to the back of the health food store for decades only to be featured up front on national supermarket aisles the past few years. It’s high protein content and versatile texture have made quinoa a popular everyday grain. At the dinner table, it’s often substituted in place of former starchy favorites like pasta or white rice. But quinoa isn’t a new fad. Sure, it has recently picked up popularity in the United States and Europe, but it has been cultivated and eaten in the Andes for more than 5,000 years. It was known as “the mother grain” and “the gold of the Incas”, a testament to the importance of this grain to the Andean cultures. Today, it’s considered a superfood. It’s a complete protein source that’s also high in iron, magnesium and fiber, while also being extremely versatile and easy to cook with. Some estimates state…

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