This festive holiday display is a fun way to serve donuts for a family brunch or Christmas gathering.

The donut wreath can be assembled easily and is always a hit with kids!

Print

Christmas Donut Wreath

Ingredients

• 2 14 oz packages about 4 dozen assorted donut holes
• 1 14 oz package about 20 mini powdered donuts
• foam craft wreath
• plastic wrap
• toothpicks

Instructions

• Add plastic wrap to a foam wreath completely covering.
• Set the wreath on a platter.
• Begin to add the donut holes all over the top and sides by inserting toothpicks at an angle halfway and gently pushing a donut hole through the center of the toothpick.
• Continue to add donut holes and fill in with the mini powdered donuts too on the top.
• Add donuts until completely covered.
• Wrap with plastic wrap until ready to serve.
• Optional: you can add a bow or ribbon to the center front of the wreath.

Add plastic wrap to a foam wreath completely covering then add to a platter.

I used one package of mini powdered donuts and two packages assorted glazed donut holes.

Begin to add the donut holes all over the top and sides by inserting toothpicks at an angle halfway. 

Then gently push the donut holes through the center of each toothpick.

Continue to add donut holes and fill in with the mini powdered donuts too on the top. 

Add donuts until completely covered. 

Optional: you can add a bow or ribbon to the center front of the wreath.

Serve right away or cover with plastic wrap to keep from going stale.

I recommend you serve the day or the day after you assemble. 

The post Christmas Donut Wreath appeared first on For the Love of Food.

This Southern breakfast favorite is perfect for holiday celebrations and potlucks. Made in the Crock-Pot and cooked overnight, these creamy, buttery grits feed a crowd with just a few ingredients. 

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Overnight Creamy Crock-Pot Grits

Makes 10-12 servings

Ingredients

• Ingredients:
• 2 cups stoneground old-fashioned grits not instant
• 7 cups water
• 1 tbsp salt
• ½ cup unsalted butter cubed
• ½ cup heavy cream

Instructions

• Directions:
• Add grits, water, and salt to a large slowcooker.
• Stir well then add the lid.
• Cook for 7 hours on low. Stir once or twice if possible so it doesn't stick to the sides.
• After 7 hours, remove the lid and add the heavy cream and butter. Stir until completely melted and creamy.
• Ladle into bowls and serve warm.

It is important to use “old fashioned” or stone ground grits for this recipe.

Do not use quick grits which is finer ground and cook much faster. 

All you need to start these grits in the slowcooker are 2 cups of stone ground grits, salt, and water.

Do not use milk- we will add cream later.

Add grits, water, and salt to a large slowcooker.

Stir well then add the lid.

Cook for 7 hours on low. Stir once or twice if possible so it doesn’t stick to the sides.

After 7 hours, remove the lid and add the heavy cream and stir.

Now slice up a stick of unsalted butter. 

Add the butter to the creamy cooked grits. 

Stir until completely melted.

Now you have a big crock full of the creamiest buttery grits you have ever had!

 Ladle into bowls and serve warm.

Makes plenty of servings, around 10-12 bowls. 

The post Overnight Creamy Crock-Pot Grits appeared first on For the Love of Food.

This viral breakfast recipe is a fun and easy spooky treat!

It’s perfect for making with the kids this Halloween season.

Ava loved making Ghost Toast for the whole family for Sunday brunch! Serve with bacon and eggs for a delicious, spooky spread. 

Welcome to 2024’s #HalloweenTreatsWeek event!

If you’re new here, welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this year’s 7th annual #HalloweenTreatsWeek event we have 12 hauntingly talented bloggers who are sharing their favorite Halloween recipes throughout the week!

You can follow the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

Print

Halloween Ghost Toast

Makes 4 ghost toasts

Ingredients

• 4 slices of bread I like thicker sourdough and brioche
• 4 tbsp spreadable cream cheese in a variety of flavors I like traditional, pumpkin, and berry
• 24 mini chocolate chips or raisins

Instructions

• Toast the sliced bread.
• Spread cream cheese, adding multiple flavors if you want, onto each piece of toast. Swipe it down in the shape of ghosts that curl up at the bottom. I fit three on each piece.
• Add two mini chocolate chips or raisins as the eyes on each ghost.
• Serve and enjoy your spooky breakfast treat!

This recipe is so easy and can be made in minutes.

It’s perfect for making with your kids, or letting your big kids make breakfast like I did!

I like to use a variety of flavors of cream cheese for the ghosts. My favorites are traditional, berry, and pumpkin.

Spread cream cheese, adding multiple flavors if you want, onto each piece of toast. 

Swipe it down in the shape of ghosts that curl up at the bottom. I fit three on each piece.

Add two mini chocolate chips or raisins as the eyes on each ghost. 

They turned out so cute! Try a thicker bread like sourdough and brioche too.

Serve and enjoy your spooky breakfast treat!

Check out today’s Halloween Treats Week recipes: 

• BeetleJuice Jell-O Poke Cake from BigBearsWife
• Bloodshot Eyeball Cookies from Semi-Homemade Recipes
• Pumpkin Whoopie Pies from Jolene’s Recipe Journal
• Halloween Candy Corn Pizza from Savory Moments
• Black Garlic Skull Deviled Eggs from The Spiffy Cookie
• Sandworm Stuffed Bread from A Kitchen Hoor’s Adventures
• Mummy Garlic Bread from Cheese Curd In Paradise
• Spiced Skull Cakelets from Karen’s Kitchen Stories
• Mocha Spider Donut Cupcakes from Sweet ReciPEAs
• Halloween Caprese Crostini from Art of Natural Living
• Halloween Blackberry Margarita Mocktail from Jen Around the World
• Halloween Ghost Toast from For the Love of Food
• Pumpkin Vegetable Tray from A Day in the Life on the Farm

The post Halloween Ghost Toast appeared first on For the Love of Food.

This fun and delicious smoothie bowl is a colorful breakfast dish everyone will love!

Extra creamy with dragon fruit and coconut milk as a base the smoothie is topped with matcha coconut “grass”, granola “dirt”, and mango “dragon’s gold”. 

Welcome to #SpringSweetsWeek 2024 hosted by Heather from Hezzi-D’s Recipe Box! Spring is finally here and the sun is shining and we are celebrating the beginning of spring with plenty of spring sweets and a fun giveaway! This year 17 food bloggers from around the country are sharing over 50 sweet recipes that are perfect for spring. So get ready to enjoy amazing spring treats like cupcakes, ice cream, pies, cakes, and more! Thank you to our #SpringSweetsWeek sponsors that are helping us give away some great prizes. Thank you to Melissa’s Produce, Taylor and Colledge, and Selefina Spices for your generosity and support. We have an incredible giveaway with three amazing prizes and would love it if you would take a moment to read about it and the prizes that you can win! 

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Dragon's Turf Smoothie Bowl 

Makes 1 large smoothie bowl

Ingredients

For the Smoothie:

• 1/4 cup coconut milk
• 1 cup frozen Melissa's Produce dragon fruit chopped
• 1 frozen banana peeled and chopped
• 1/2 cup frozen blueberries
• 1 scoop vanilla protein powder your favorite brand

For the toppings:

• 3 tbsp sweetened shredded coconut
• 1/2 tsp Selefina Spices Matcha Powder
• 1/3 cup mango diced
• 1/4 cup granola

Instructions

• Add coconut milk, frozen dragon fruit, frozen banana, frozen blueberries, and protein powder to a blender.
• Blend until smooth.
• Pour into a wide bowl, filling to the rim and smoothing the top.
• In a small bowl mix together the coconut and matcha powder. It should be fully green and represent grass.
• Now add the toppings in rows on the top of the smoothie bowl.
• Add one or two rows of matcha coconut "grass", then one row of granola "dirt", and then one row of diced mango "dragon gold".
• Serve immediately with a spoon and enjoy!

In a small bowl mix together the coconut and matcha powder. Set aside.

It should be fully green and represent grass.

These beautiful dragon fruits were sent to me from Melissa’s Produce.

I cut it open, diced it up, and added to a freezer bag and let it freeze overnight. 

The best way to make these smoothie bowls is to measure and prep everything and have all the fruits (except mango) frozen and diced. 

Add coconut milk, frozen dragon fruit, frozen banana, frozen blueberries, and protein powder to a blender.

Mix until smooth.

I just love the bright pink color!

Pour into a wide bowl. 

Fill to the rim and smooth the top.

Now time to add toppings!

Add one row of granola “dirt”.

Add one or two rows of matcha coconut “grass”.

Delicious and fun to eat!

Then, add one row of diced mango “dragon gold”.

A tasty and hearty way to start your day!

Serve immediately with a spoon and enjoy! 

My husband Ashton dreamed up this fun recipe and I just love how it turned out!

Friday #SpringSweetsWeek Recipes

Friday #SpringSweetsWeek Recipes

• Blood Orange and Cardamom Bundt Cake from Blogghetti
• Blood Orange Creamsicle Pie from A Day in the Life on the Farm
• Blood Orange Crinkle Cookies from Shockingly Delicious
• Blood Orange Curd Tart from The Spiffy Cookie
• Cardamom Bread from Art of Natural Living
• Carrot Cake Cookies from Palatable Pastime
• Dragon Fruit Cheesecake Tart from Karen’s Kitchen Stories
• Dragon Fruit Lassi from That Recipe
• Dragon’s Turf Smoothie Bowl from For the Love of Food
• Easter Strawberries Recipe from In Our Spare Time
• Fig Crumble Bars from Cheesecurd In Paradise
• Fresh Fruit and Scone Breakfast Board from Hezzi-D’s Recipe Box
• Lavender Cardamom Mishti Doi from Magical Ingredients
• Lavender Cupcakes with Almond Glaze from Our Good Life
• Moist Meyer Lemon Loaf from A Kitchen Hoor’s Adventures
• Tangerine Cheesecake Pretzel Cups from Cindy’s Recipes and Writings
• Tangerine Olive Oil Cake from Jolene’s Recipe Journal

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

Prize #1: A Tropical and Exotic Fruit Gift Basket from Melissa’s Produce.

One winner will enjoy an abundance of fruit with Melissa’s! This stunning assortment is arranged in a woven basket with cellophane wrapping and colorful ribbon. Fruit may include (depending on seasonal availability): Asian Pear, Baby Pineapple, Blood Orange, Cherimoya, Feijoas, Kiwis, Kumquats, Lychees, Mango, Papaya, Passion Fruit, Persimmons, Pomegranate, Rambutans, Specialty Bananas, Starfruit and Tamarillos.

Prize #2: A collection of Selefina Spices.

One winner will enjoy a collection of spices from Selefina Spices including: Cinnasational Spice Blend, crystalized ginger, lemon peel, Matcha food grade powder, Purple sweet potato powder, and Ground Cardamom Seeds. Selefina Spices sells an assortment of spices gathered using dedication and care with which we’ve curated their online tea collection. With our decades of experience sourcing products and establishing global connections their mission is to be able to bring you fresher, higher-quality spices and seasonings at lower prices.

Prize #3: A selection of 3 extract pastes from Taylor and Colledge.

One winner will receive a selection of extract pastes to include Almond Paste Extract, Organic Vanilla Bean Paste, and Lavender Extract Paste. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla.

a Rafflecopter giveaway
 

Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, X or any other social channel mentioned in the #SpringSweetsWeek posts or entry. 

The post Dragon’s Turf Smoothie Bowl #SpringSweetsWeek appeared first on For the Love of Food.

Crepes are one of my favorite desserts because not only are they delicious but they can be both sweet and savory which makes them versatile for most meals and celebrations!

Today I’m sharing this easy recipe featuring premade crepes and raspberry sauce from Melissa’s Produce. They are filled with fluffy homemade coffee whipped cream and fresh berries and topped with raspberry sauce and crunchy Coffee Coco Snax made by Melissa’s Produce! This semi homemade treat has less than 10 ingredients and is made in under 10 minutes!  

Welcome to #SpringSweetsWeek 2024 hosted by Heather from Hezzi-D’s Recipe Box! Spring is finally here and the sun is shining and we are celebrating the beginning of spring with plenty of spring sweets and a fun giveaway! This year 17 food bloggers from around the country are sharing over 50 sweet recipes that are perfect for spring. So get ready to enjoy amazing spring treats like cupcakes, ice cream, pies, cakes, and more! Thank you to our #SpringSweetsWeek sponsors that are helping us give away some great prizes.

Thank you to Melissa’s Produce, Taylor and Colledge, and Selefina Spices for your generosity and support. We have an incredible giveaway with three amazing prizes and would love it if you would take a moment to read about it and the prizes that you can win!

Print

Raspberry Coffee Crepes

Makes 4

Equipment

• Makes 4

Ingredients

For the coffee whipped cream:

• 2 cups heavy whipping cream
• ½ cup powdered sugar
• 2 tsp instant coffee granules

For the crepes:

• 4 premade 9 inch French style crepes from Melissa's Produce
• 1 pint raspberries rinsed and dried
• Melissa's Produce Raspberry Dessert Sauce for drizzling
• Coffee Coco Snax by Melissa's Produce crushed for topping

Instructions

For the coffee whipped cream:

• Use a chilled whisk/mixer and bowl.
• Pour heavy cream, powdered sugar, and instant coffee into chilled bowl and mix with a mixer at medium speed until fluffy and thick, about 2-3 minutes.
• Chill until ready to serve.

To assemble the crepes:

• Spread a couple dollops of coffee whipped cream on the inside of a crepe.
• Next add a couple spoonfuls of raspberries in the middle of the crepe.
• Roll the crepe and top with a drizzle of raspberry sauce and a sprinkle of crushed coffee flavored Coco Snax. You can also add another dollop or two of whipped cream.
• Sprinkle with extra berries.
• Repeat with remaining crepes and serve right away!

Notes

Feel free to substitute any berries in season! Also you can substitute coffee extract for the instant coffee and crushed chocolate covered espresso beans for the Coco Snax garnish.

For this simple dessert recipe I use three different Melissa’a Produce products. 

The premade crepes are my favorite!

The secret for the perfect homemade whipped cream- use a chilled mixer bowl and whisk/mixer.

I place mine in the freezer for at least an hour. 

First, make the coffee whipped cream. Pour 2 cups heavy cream in the bowl.

Then add powdered sugar and instant coffee.

Mix with a mixer over medium speed until fluffy and thick, about 2-3 minutes.

The perfect fluffy whipped cream!

Chill until ready to serve. 

These extra thin crepes are made by Melissa’s Produce.

I like to use them often for sweet desserts and for savory lunch crepes. 

Start by laying out a crepe on a cutting board.

Spread and smooth a couple dollops of coffee whipped cream on the inside of a crepe.

Next add a couple spoonfuls of raspberries in the middle of the crepe.

Now fold up the crepes. There are two way I like to serve my crepes- rolled or folded into a triangle. 

I decided to roll these filled crepes and serve two per plate. 

Roll the crepe and top with a drizzle of raspberry sauce. 

I like to drizzle a lot all over the crepes and the plate. It also makes a pretty presentation. 

Add a dollop of whipped cream on top and sprinkle of crushed coffee flavored Coco Snax . 

I think using crushed chocolate covered espresso beans would be delicious too.

Sprinkle with extra berries.

Repeat with remaining crepes and serve right away!

Prize #1: A Tropical and Exotic Fruit Gift Basket from Melissa’s Produce.

One winner will enjoy an abundance of fruit with Melissa’s! This stunning assortment is arranged in a woven basket with cellophane wrapping and colorful ribbon. Fruit may include (depending on seasonal availability): Asian Pear, Baby Pineapple, Blood Orange, Cherimoya, Feijoas, Kiwis, Kumquats, Lychees, Mango, Papaya, Passion Fruit, Persimmons, Pomegranate, Rambutans, Specialty Bananas, Starfruit and Tamarillos.

Prize #2: A collection of Selefina Spices.

One winner will enjoy a collection of spices from Selefina Spices including: Cinnasational Spice Blend, crystalized ginger, lemon peel, Matcha food grade powder, Purple sweet potato powder, and Ground Cardamom Seeds. Selefina Spices sells an assortment of spices gathered using dedication and care with which we’ve curated their online tea collection. With our decades of experience sourcing products and establishing global connections their mission is to be able to bring you fresher, higher-quality spices and seasonings at lower prices.

Prize #3: A selection of 3 extract pastes from Taylor and Colledge.

One winner will receive a selection of extract pastes to include lemon, organic vanilla bean, and lavender. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla.

 a Rafflecopter giveaway

Wednesday #SpringSweetsWeek Recipes   

• Air Fryer Blueberry Crisp from Shockingly Delicious
• Blood Orange and Fresh Fig Cake from Palatable Pastime
• Cardamom Lemon Mousse from Cindy’s Recipes and Writings
• Chocolate Easter Eggs with Matcha, Beet or Lemon Filling from Our Good Life
• Dragon Fruit and Citrus Overnight Oats from Cheesecurd In Paradise
• Drangonfruit Kheer from Magical Ingredients
• Fig Preserve Shortbread Bars from A Kitchen Hoor’s Adventures
• Green Tea Matcha Cookies from The Spiffy Cookie
• Homemade Fig Bars from Blogghetti
• Instant Pot Vanilla Cardamom Cheesecake with Dragon fruit Jam from Hezzi-D’s Recipe Box
• Lavender Cardamom Biscotti from Jolene’s Recipe Journal
• Lemon Cream and Candied Ginger Crepes Cake from A Day in the Life on the Farm
• Lemon Ginger Ice Cream from Karen’s Kitchen Stories
• Lemon Pound Cake with Lavender Glaze from That Recipe
• Lemonade Cookies from In Our Spare Time
• Raspberry Coffee Dessert Crepes from For the Love of Food
• Waffle Bar from Art of Natural Living

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, X or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

The post Raspberry Coffee Crepes #SpringSweetsWeek appeared first on For the Love of Food.

Looking for the perfect casserole recipe for your Thanksgiving meal?

Complete your holiday menu and choose from over 80 delicious breakfast and side dish casseroles in this ultimate recipe roundup.

Scroll down to check them out!

Breakfast Casseroles:

1.  Sausage Hashbrown Breakfast Casserole – Salty Side Dish

2. Brioche French Toast Casserole – Greedy Gourmet

3. Thanksgiving Leftovers Breakfast Casserole – Tastes of Lizzy T

4. Overnight Bread Pudding Breakfast Casserole – For the Love of Food

5. Veggie-Loaded Breakfast Casserole – Little Spice Jar

6. Smoked Salmon Breakfast Casserole – Little Spice Jar

7. Overnight Eggs Benedict Casserole with Creamy Hollandaise – For the Love of Food

8. Pillsbury Cinnamon Roll Breakfast Casserole – The Typical Mom

9. Savory Bacon and Bread Pudding Casserole – For the Love of Food

10. Tater Tot Breakfast Casserole – Salty Side Dish

11. Cheesy Ham Breakfast Casserole – Dancing Through the Rain

12. Healthy and Hearty Breakfast Casserole – For the Love of Food

13. Overnight Pumpkin Spice Baked French Toast Casserole – Life Love and Sugar

14. Vegan Cheesy Hash Brown Potato Casserole – Planted 365

15. Leftover Stuffing Breakfast Casserole – Thyme and Joy

16. Croissant Breakfast Casserole – Carlsbad Cravings

17. Biscuit and Sausage Gravy Casserole – For the Love of Food

18. Blueberry Cinnamon Roll Casserole – Crazy for Crust

19. Mama’s Baked French Toast Casserole – For the Love of Food

20. Sausage, Egg & Cream Cheese Breakfast Casserole – The Pinning Mama

Side Dish Casseroles:

1. Sweet Potato Casserole with Pecan Streusel– Gypsy Plate

2. Tater Tot Turkey Casserole – The Feathered Nest

3. Ritz Cracker Broccoli Cheese Casserole – Neighborfood

4. Roasted Vegetable Casserole – Two Pink Peonies

5. Sour Cream Green Bean Casserole – Two Pink Peonies

6. Summer Squash Souffle Casserole – For the Love of Food

7. Cheesy Broccoli Casserole – Serena Bakes Simply from Scratch

8. Green Bean Casserole with Cream Cheese – Modern Bites

9.  Roasted Brussels Sprouts with Maple Glazed Pecans and Bacon – For the Love of Food

10. Sweet Potato Casserole with Streusel Topping – Whole Lotta Yum

11. Sweet Corn Spoonbread Casserole – For the Love of Food

12. Zucchini Casserole with Stuffing – Whole Lotta Yum

13. Crockpot Creamy Green Bean Casserole – For the Love of Food

14. Broccoli Turkey Casserole – Easyhealth Living

15. Leftover Turkey Casserole – A Farmgirl’s Dabbles

16. Slow Cooker Thanksgiving Casserole – The Magical Slow Cooker

17. Paula Deen’s Green Bean Casserole – For the Love of Food

18. Jiffy Corn Casserole – Whole Lotta Yum

19. Baked Pineapple Cheese Casserole – Grits and Pinecones

20. Sausage and Rice Casserole – Julia’s Simply Southern

21. Loaded Cheesy Potato Casserole – Belle of the Kitchen

22. Baked Bean Casserole with Apples and Bacon – For the Love of Food

23. Easy Fall Sweet Potato Casserole With Canned Yams – Two Kids and a Coupon

24. Easy Asparagus Casserole – Julia’s Simply Southern

25. Ultimate Sweet Potato Casserole – For the Love of Food

26. Pastitsio (Greek Pasta Casserole) – Kopiaste

27. Savory Sweet Potato Casserole – Chisel and Fork

28. Ruth’s Chris Copycat Sweet Potato Casserole – Noshing with the Nolands

29. Duck Dynasty Mashed Potato Casserole – For the Love of Food

30. Southern Squash Casserole – Gypsy Plate

31. Bacon Lover’s Loaded Cauliflower Casserole – For the Love of Food

32. Scalloped Corn Casserole – The Suburban Soapbox

33. Spicy Corn Casserole – Grits and Pinecones

34. Spaghetti Squash and Spinach Casserole – For the Love of Food

35. Loaded Green Bean Casserole – The Cagle Diaries

36. Turkey and Stuffing Casserole – Tastes of Lizzy T

37. Warm You Up Cheesy Broccoli Casserole – For the Love of Food

38. Easy Vegan Sweet Potato Casserole with Pecans – Grateful Grazer

39. Gorgonzola and Cranberry Sweet Potato Rounds – For the Love of Food

40. Garlic Mashed Potato Casserole – All Recipes

41. Easy Cheesy Funeral Potatoes – For the Love of Food

42. Apple Butternut Squash Casserole – Sweet and Savory Meals

43. All-in-One Thanksgiving Casserole – Gimme Some Oven

44. Crock-Pot Loaded Mashed Potatoes – For the Love of Food

45. Scalloped Corn Casserole – Southern Living

46. Sweet Corn and Chorizo Sausage Pudding – For the Love of Food

47. Crockpot Cracker Barrel Cheesy Hash Brown Casserole – The Cagle Diaries

48. Easy Sweet Potato Casserole – That Skinny Chick Can Bake

49. The Most Delicious Plantain Casserole – Living Sweet Moments

50. Southern Broccoli Cornbread – For the Love of Food

51. Turnip and Apple Casserole – Food Meanderings

52. Creamed Corn Casserole – Averie Cooks

53. Thanksgiving Dinner Casserole – Mess for Less

54. Paula Deen’s Twice Baked Shrimp Stuffed Potatoes – For the Love of Food

55. Paula Deen’s Corn Casserole – The Cozy Cook

56. Jack Daniels Whiskey Corn Pudding – For the Love of Food

57. Baked Spinach Casserole – Food Lovin’ Family

58. Cracker Barrel Sweet Potato Casserole – The Cagle Diaries

59. Crunchy Bacon Macaroni and Cheese – For the Love of Food

60. French Onion Broccoli Cheese Casserole – Plain Chicken

61. Shoepeg Corn Casserole – Southern Living

62. Irish Potato Colcannon – For the Love of Food

63. Cream Cheese & Bacon Green Bean Casserole – This is Not Diet Food

The post 80+ Deliciously Perfect Thanksgiving Casseroles appeared first on For the Love of Food.

We’re brunchin’ all spring long and classics like bagels and lox (salmon) is one of my favorites to serve. 

I made a Smoked Salmon Dip last month and today I am sharing my Salmon and Bagel Board. 

This delicious charcuterie board is loaded with fresh and flavorful ingredients for creating a smoked salmon and bagel station at your next brunch.

I first made this recipe for our library cookbook club. It is inspired by the Bagel Board in the book Stunning Spreads.

This is my original board for the library. It made a ton and we had lots leftover for the next day!

Print

Brunch Smoked Salmon and Bagel Board

6-8 servings

Ingredients

• 8 ounces smoked salmon sliced thin (I used two kinds)
• 4 ounces whipped cream cheese
• 4 ounces smoked salmon dip recipe link below
• 1/4 cup capers drained
• 1 cucumber sliced
• 2 Roma tomatoes sliced
• 1/2 red onion sliced thin
• fresh dill for garnish
• 6 bagels sliced in half

Instructions

• Set out a large serving platter.
• Add your small ramekins and bowls for spreads and small toppings like capers.
• Now arrange rows and piles of sliced veggies around the platter, curving around the bowls.
• Lay out the smoked salmon, cut into slices or strips, on 2 or 3 sections of the board.
• Now fill the bowls with capers, whipped cream cheese, and smoked salmon spread (recipe below).
• Add dill sprigs as a garnish throughout and place spoons and spreaders in the bowls along with tongs and forks for the other ingredients.
• Finally, set out a plate of sliced bagels and serving dishes and napkins.
• Serve your beautiful brunch platter to your hungry guests and enjoy.

Start with a large serving platter.

Add your small ramekins and bowls for spreads and small toppings like capers. I used three.

Now arrange rows and piles of sliced veggies around the platter, 

Curve the veggies around the bowls and fan out.

Lay out the smoked salmon, cut into slices or strips, on 2 or 3 sections of the board.

I used two different styles of smoke salmon, about 4oz each.

Now fill the bowls with capers, whipped cream cheese, and smoked salmon spread (recipe here).

Add dill sprigs as a garnish throughout and place spoons and spreaders in the bowls along with tongs and forks for the other ingredients. 

Finally, set out a plate of sliced bagels and serving dishes and napkins.

Serve your beautiful brunch platter to your hungry guests and enjoy. 

The post Brunch Bagel and Smoked Salmon Board appeared first on For the Love of Food.

These fluffy cookies have chunks of peaches and sweet jam on the inside and crunchy toasted pecans on the outside.

I found this recipe in Joanne Fluke’s Cinnamon Roll Murder and adapted it for my BrunchWeek blog post.

Try them for your next potluck or party and enjoy this tasty sweet treat!

Welcome to #BrunchWeek!

This event has been around for over 7 years. It’s a fun way to share our love for all things brunch related to help celebrate Mother’s Day! We have 11 bloggers sharing over 30 recipes this year! That’s 30 plus delicious recipes to help celebrate mothers, family, and friends. If you’re putting together a brunch, then you’ll appreciate all the variety this event offers!

From cocktails to baked goods and even sandwiches, there’s something for everyone.

Print

Peaches and Cream Cookies

Ingredients

• 1 1/4 cup sugar
• 1/2 cup salted butter softened
• 4 ounces cream cheese softened
• 3 eggs
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp baking soda
• 15 oz can peach pie filling chopped into small pieces
• 3 tbsp peach jam
• 15 oz can peach slices drained
• 3 1/2 cups flour
• 2-3 cups pecan pieces

Instructions

• Preheat the over 375 degrees.
• Line a baking sheet with parchment or spray heavily with non stick spray.
• Add your drained canned peaches to a chopping board and slice in half vertically one or two times, depending on size. This gives you thinner slices to top you cookies.
• Add them to a paper towel lined plate to finish draining while you mix up the cooking dough.
• Add sugar, butter, and cream cheese to a larger mixing bowl.
• Mix together first on low then gradually higher until creamed together and smooth, about 2 minutes.
• Now add eggs, one at a time, over low speed until incorporated.
• Now add cinnamon, nutmeg, baking soda, and salt.
• Finally, with the mixer running on low speed, mix in the chopped peach pie filling and peach jam.
• Once that is all mixed well add flour, about 1/2 a cup at a time. Keep it on low speed and mix until all the flour is incorporated.
• Pour pecan pieces (or you can use chopped pecans but break up any large pieces) onto a large plate. You can add about half and refill as needed.
• Using a mini scoop or a spoon, scoop up dough, add to the plate of pecans.
• Gently roll into a ball and lightly coat with pecans.
• Remove cookie dough to the lined baking sheet. Repeat until you have 12 cookies on the sheet.
• Bake for 18-20 minutes, until soft and cooked through.
• Let sit for a minute then remove to a tray to cool.
• Repeat with remaining dough. I made larger cookies so I got about three trays full.

Notes

Adapted from Joanne Fluke's novel 

I love the use of three different peach flavors and textures in this cookie!

Add your drained canned peaches to a chopping board and slice in half vertically one or two times, depending on size. This gives you thinner slices to top you cookies.

Add them to a paper towel lined plate to finish draining while you mix up the cooking dough.

Add sugar, butter, and cream cheese to a larger mixing bowl.

Mix together first on low then gradually higher until creamed together and smooth, about 2 minutes.
Now add eggs, one at a time, over low speed until incorporated.

Now add cinnamon, nutmeg, baking soda, and salt.

I just love the smell of these warm spices!

Finally, with the mixer running on low speed, mix in the chopped peach pie filling and peach jam.

Once that is all mixed well add flour, about 1/2 a cup at a time.

Keep it on low speed and mix until all the flour is incorporated.

The dough will be thick and fragrant. 

Pour pecan pieces (or you can use chopped pecans but break up any large pieces) onto a large plate.

You can add about half and refill as needed.

Using a mini scoop or a spoon, scoop up dough, add to the plate of pecans.

Gently roll into a ball and lightly coat with pecans.

Remove cookie dough to the lined baking sheet. Repeat until you have 12 cookies on the sheet.

Bake at 375 degrees for 18-20 minutes, until soft and cooked through.

Let sit for a minute then remove to a tray to cool.

Repeat with remaining dough. I made larger cookies so I got about three trays full.

Serve these soft cookies on a pretty floral plate at your next spring brunch or outdoor party!

Here are today’s #BrunchWeek recipes:

• Chechebsa (Ethiopian Torn Flatbread Breakfast) from Tara’s Multicultural Table
• Hummingbird Granola from The Spiffy Cookie
• Iced Brown Sugar Tea Latte from Hezzi-D’s Books and Cooks
• Kombucha Sangria from Palatable Pastime
• Peaches and Cream Cookies from For the Love of Food
• Sous Vide Yogurt from Art of Natural Living
• Strawberry Lemonade from Magical Ingredients
• Verde Mary from A Kitchen Hoor’s Adventures

The post Peaches and Cream Cookies appeared first on For the Love of Food.

Smoked Salmon Dip is a classic appetizer inspired by two of my favorite brunch items- smoked salmon and cream cheese.

This creamy dip is perfect for serving with bagels for brunch or as an appetizing spread on a charcuterie platter. 

We originally made this recipe for our monthly Cookbook Club at the local library. 

I served it on a brunch themed charcuterie tray and it was a hit!

Welcome to #BrunchWeek!

This event has been around for over 7 years. It’s a fun way to share our love for all things brunch related to help celebrate Mother’s Day! We have 11 bloggers sharing over 30 recipes this year! That’s 30 plus delicious recipes to help celebrate mothers, family, and friends. If you’re putting together a brunch, then you’ll appreciate all the variety this event offers!

From cocktails to baked goods and even sandwiches, there’s something for everyone.

Print

Brunch Smoked Salmon Dip

8-10 servings

Ingredients

• 8 ounces cream cheese room temp
• 2 tbsp half and half
• 3 tsp lemon juice
• 1 tsp Worcestershire
• 1 tsp dried chives
• 3 tbsp capers drained
• salt/black pepper to taste
• 1 cup smoked salmon roughly chopped
• bagels pitas, and chopped veggies, for dipping

Instructions

• Add cream cheese and half and half to a mixing bowl.
• Using a mixer, whip for 2 minutes or until lightly whipped and combined.
• Add lemon juice, Worcestershire, chives, capers, and salt and pepper to the cream cheese mix.
• Mix for another minute until it is all incorporated.
• Add the chopped salmon to the cream cheese, carefully folding in with a spatula.
• Cover and chill until ready to serve.
• To serve: Serve in a bowl on a charcuterie platter with pita chips and sliced veggies or with a plate of sliced bagels for spreading.

Notes

Recipe from Stunning Spreads by Chrissie Nelson Rotko.

This recipe is inspired by my fave brunch meal- smoked salmon, cream cheese, and bagels. 

I originally made this recipe for my monthly Cookbook Club.

The cookbook was Stunning Spreads by Chrissie Nelson Rotko and it is filled with amazing recipes for charcuterie platters. 

Add cream cheese and half and half to a mixing bowl.

Using a mixer, whip for 2 minutes or until lightly whipped and combined.

Add lemon juice, Worcestershire, chives, capers, and salt and pepper to the cream cheese mix.

I love that this recipe adds capers (or salty peas as my kids call them). They are the perfect addition to the creamy dip!

Mix for another minute until it is all incorporated. 

I used two packages of smoked salmon to get 1 full cup. Then I roughly chopped it into pieces. 

Add the chopped salmon to the cream cheese, carefully folding in with a spatula. 

Cover and chill until ready to serve.

To serve: Serve in a bowl on a charcuterie platter with pita chips and sliced veggies or with a plate of sliced bagels for spreading. 

Happy Brunch! 

Here are today’s #BrunchWeek recipes:

• Smoked Salmon Dip from For the Love of Food
• Verde Mary from A Kitchen Hoor’s Adventures

The post Brunch Smoked Salmon Dip appeared first on For the Love of Food.

This simple springtime dessert is a delicious Easter themed treat featuring colorful fruit and creamy yogurt. 

Print

Easter Egg Shaped Dessert Fruit Pizza

Ingredients

• 1 sheet puff pastry thawed
• 1 cup strawberry yogurt
• 1 cup pineapple. sliced
• 1 cup green grapes halved
• 1 cup strawberries sliced
• 1 cup blackberries
• 1 tbsp mint thinly sliced (optional)
• whipped cream for topping

Instructions

• Preheat the oven to 400 degrees.
• Lay the puff pastry out and roll it out to a large rectangle.
• Using a small knife, trim the pastry so it is an egg shape. I used a egg shaped platter on top to trace.
• Place on a baking sheet and poke all over with a fork.
• Bake for approx. 15 minutes until golden and puffed up.
• Remove from oven and cool completely.
• Spread the yogurt on the cooled pastry, covering the entire top.
• Now press the fruit in rows in a pattern completely covering the pastry top.
• Optional: sprinkle with chopped mint.
• Slice into rectangles
• Serve with a dollop of whipped cream on top and enjoy!

Notes

Inspired by my daughter's Teenage Mutant Ninja Turtles Pizza Cookbook. 

Start by gathering 3-5 different colored fruits.

I also used strawberry yogurt because I like the flavor and I thought the pink color was pretty for a spring recipe but any flavor yogurt works. 

Lay the sheet of puff pastry out and roll it out to a large rectangle.

Now time to make your Easter egg! I used an egg shaped platter on top to trace.

Using a small knife, trim the pastry so it is an egg shape.

Place on a baking sheet and poke all over with a fork.

Bake for approx. 15 minutes until golden and puffed up.

Remove from oven and cool completely. 

Spread the yogurt on the cooled pastry, covering the entire top.

Now press the fruit in rows in a pattern completely covering the pastry top.

If you’d like you can sprinkle with chopped mint. 

I also like to top my servings with a dollop of whipped cream!

Slice into rectangles and enjoy!

Serve this tasty treat for Easter brunch or as a dessert after a family meal this week.

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