Happy New Year Everyone!

2014 has been quite the year and it wouldn’t have been so special without all of the love and support from all of my viewers and followers.  A big thank you for always popping by and showing interest in my endless posts and random thoughts.  The new year is here, this starts the third year for… where does time go?  On that note… enjoy every day.  Thank you for your help in making 2014 a great year and all the best in 2015.

1b2d2c9363253d697f655dd96b66401a f9e1f44bcb1cd2cc27fb40ce86052b66

Pumpkin baked brie with toasted pecans


Prep Time 5 minutes Cook Time 25 minutes The easiest baked brie ever! All you need is 5 min prep, but be warned that you’ll probably want to make this all year long!


1 sheet frozen puff pastry, thawed 2 tablespoons pumpkin butter, homemade or store-bought*

1/4 teaspoon ground cinnamon 1 (8-ounce) wheel brie cheese, rind trimmed 1/2 cup pecan halves, chopped 1/4 cup dried cranberries 1 large egg, beaten


Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. Place puff pastry onto the prepared baking sheet. Spread pumpkin butter evenly over the top, leaving a 1-inch border, and sprinkle with cinnamon. Set the cheese in the center of the sheet and top with pecans and cranberries. Fold the puff pastry over the sides of the cheese, pleating the edges to fit snugly around the cheese. Pinch the dough together in the center to seal and brush evenly with the egg. Place into oven and bake until golden brown, about 20-25 minutes. Serve warm with crackers.

Adapted from Lemon Tree Dwelling

Caramel Apple Bourbon Cocktail


Caramel Apple Bourbon Cocktail

Warm your bones on chilly nights with this caramel apple bourbon cocktail.

Serves: 1

2 ounces Bulleit bourbon
2 ounces apple juice
½ tablespoon caramel sauce

Add ingredients into a small saucepan on the stove.
Stir to melt the caramel and mix the ingredients.
Once the caramel is melted and everything is warm, pour into a small glass cup that has been rinsed with hot water and enjoy!

Thanksgiving, the aftermath


It’s that time of year again, the leaves have fallen and our summer clothes are making their way to the back of the closet.  We are once again left wondering why we didn’t take advantage of those fall/winter clearance sales at the mall last year.


The time of year when calories don’t count, I will take whipped cream on top of my pumpkin spice latte and no…. dressing does not go on the side.  It goes right on the damn salad and sometimes I will order extra.  Wait a minute… I’m not eating salads at thanksgiving. Who am I kidding.

So, now that we are all on the same page…

Have a look at a few of these fabulous ways to prolong those delicious Thanksgiving dinners, the day after the day.

LEFTOVER TURKEY? Try a Turkey Sandwich with Caramelized Onion and Apple


1 tbsp olive oil

1/4 medium onion, sliced

4 slices of turkey, warmed

1/2 apple, cored and sliced

2 tsp brown or Dijon mustard

2 slices whole grain bread

Warm the olive oil in a medium skillet over medium heat. Add the onions and stir to coat with the oil. Reduce the heat to medium-low and let the onions cook for about 30 minutes. Stir them every 5 to 10 minutes. They will become very sweet with a rich golden brown colour.

Place one slice of bread on each plate. Top with ¼ of the onions. Add 4 slices of turkey to each sandwich. Layer ¼ of the apple on top.

Spread 2 teaspoons of mustard over the second slice of bread. Place the slice mustard-side down over the apples and serve.


Leftover Turkey Jack Quesadillas with Cranberry Salsa


1 cup whole-berry cranberry sauce
1/4 cup chopped fresh cilantro
2 tablespoons chopped scallions
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1 small apple, cored and finely diced
1 jalapeño pepper, seeds and ribs removed, minced

1/4 cup sliced scallions
1 cup (4 oz) shredded Pepper Jack cheese
8 (8-inch) flour tortillas
2 cups shredded cooked turkey
sour cream, for serving

To make the salsa: Add all of the ingredients to a small bowl and mix to combine. Season to taste with salt and pepper, if desired. Cover and store in the refrigerator until ready to use.

To make the quesadillas: Set a large skillet over medium-high heat. Spray the pan with nonstick cooking spray. Add the scallions to the pan and cook, stirring occasionally, until tender – this will just take a few minutes. Remove from the pan. Lay 4 of the tortillas out on your work surface – top each with about 2 tablespoons of cheese, then 1/4 of the scallions, about 1/2 cup turkey, and then 2 more tablespoons of cheese. Top each with another tortilla to finish assembling.

Spray the pan with nonstick cooking spray again. One at a time, cook each of the quesadillas for about 2 minutes per side, or until the tortillas are golden brown and the cheese has melted. Cut into wedges and serve with the cranberry salsa and sour cream.


Turkey Benny’s


2 English muffins (toasted)

4 slices of cooked turkey

2 slices of roasted potatoes or 2 scoops of leftover mashed potatoes

2 scoops of leftover stuffing

1 tablespoon of sweet potato mash

3 eggs

1 teaspoon of lemon juice

1 teaspoon of cranberry sauce



Toast english muffins and spread with butter and sweet potato mash, top with sliced turkey, stuffing, potatoes and medium poached eggs.

Hollandaise sauce:

Separate the yolk from one egg and whisk the yolk with 2 tablespoons of water in a sauce pan.

Melt 1 table-spoon of butter and pour in slowly while mixing vigorously over medium heat.

(be careful not to cook the egg, continue to whisk and take off heat if necessary)

Add 1/2 teaspoon of fresh lemon juice and a pinch of salt and pepper.

Continue to whisk and heat until thick.

Pour the sauce over the english muffin and top with cranberry sauce and fresh cracked pepper.

Garnish with a sprig of fresh rosemary.






Mint chocolate dipped Rice Crispy squares

Serves: 20
  • 4 Tablespoons butter
  • 1 10 oz. bag marshmallows
  • 1 Tablespoon milk
  • Pinch salt
  • 5 drops green food coloring
  • 5 cups Rice Crispy Treats
  • 1 cup mini marshmallows
  • 8 ounces chocolate, chopped
  • 2 Tablespoons butter
  • 1 teaspoon peppermint extract
  • Sprinkles (optional)
  1. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
  2. In a large pot, melt the butter over medium heat. Stir in the bag of big marshmallows and cook, stirring often, until marshmallows are melted. Add the milk, pinch of salt, and green food coloring and stir until the color is evenly distributed. Stir in Rice Crispy Treats and mini marshmallows. Stir until Crispies are coated and mini marshmallows are just starting to melt.
  3. Turn the mixture out into the prepared pan. Grease your fingers with cooking spray then press the mixture into an even layer. Allow to cool.
  4. Melt the chocolate and butter over heat until smooth. Dip one end of the Rice Krispies in the chocolate or spoon it over one side. Set on a parchment paper lined baking sheet. Sprinkle with sprinkles, if desired. Allow to set up for 1-2 hours, or until chocolate hardens.