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Super Bowl XLVIII Recipe Round-Up!

Okay, so I’ve really missed you. Taking a break was the right thing to do and as hard has letting go of this blog has been, it is too hard to be excited about the “BIG” game and not share some of my favorite football eats!!

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No, I don’t have a ‘team’ in the game…I actually don’t really care who wins and may or may not watch the whole thing.  BUT as usual, I do care about the food we will be eating when we do watch the game!

Here is a round-up of my favorite football watching eats!  If your team did make it to the final round, GOOD LUCK! Win or loose, some tasty food will make the game even more fun!

Mini Turkey Meatloaf Footballs

Mini Turkey Football Meatloaves
Buffalo Chicken Stuffed Sweet Potatoes with Blue Cheese and Avocado Sauce

Buffalo Chicken Stuffed Sweet Potatoes

Memphis Grilled Chicken Sandwiches

Memphis Grilled Chicken Sandwiches
Grilled Whole Wheat BBQ Chicken Pizzas

BBQ Chicken Pizzas

Cilantro Lime Black Bean Cakes

Cilantro Lime Black Bean Cakes

Red Pepper Turkey Burgers

Red Pepper Turkey Burgers

Gyro Meatball Sliders

Gyro Meatball Sliders

Easy Vegetarian Chick-Pea Burgers

Chick-Pea Burgers

Christmas Cookie Round-Up

Good morning! For those that are still following, this will probably be one of my last posts (if not the last).  If you didn’t know, I’m taking a break from blogging for awhile to focus on family and get back to enjoying cooking again.  As much as I’ve loved food blogging, this has become a major stress in my life instead of an enjoyable hobby (I don’t get paid to do this).

One of my goals during my sabbatical is to enjoy those recipes that I’ve already made and never got to make again (because I was too busy trying to make something new)!  Today, I’m going to start that goal by reviewing some of my favorite holiday cookie/treat recipes!  Hope you seen a few you want to try again or for the first time with me!

If I don’t post again, I want to thank you for your encouragement and support for my recipes.  It has been a pleasure cooking for you!  And no matter what you celebrate, have a wonderful, restful, peaceful holiday filled with friends, family and love!

 

Almond Dark Chocolate Cream Cheese Cookies

Almond Dark Chocolate Cream Cheese Cookies from Pidges Pantry

Carrot Cake Cookies with Cream Cheese Icing

Carrot Cake Cookies with Cream Cheese Icing from Pidges Pantry

 Cranberry Noel Cookies

Cranberry Noel Cookies from Pidges Pantry

 Dark Chocolate Cranberry and Pistachio Bark

Dark Chocolate Pistachio and Cranberry Bark from Pidges Pantry

 Dark Chocolate Cranberry Almond Biscotti

Dark Chocolate Cranberry Almond Biscotti from Pidges Pantry

Dark Chocolate Peanut Butter Truffles

Easy Peanut Butter Truffles from Pidges Pantry

Gingerbread Cookies

Gingerbread Cookies

Peppermint Oreos

Homemade Peppermint Oreos from Pidges Pantry


Pumpkin Spice Chocolate Chip Cookies

Pumpkin Spice Chocolate Chip Cookies from Pidges Pantry

 

Thumbprint Turtle Cookies

Thumbprint Turtle Cookies (sugar free) from Pidges Pantry

 I hope you and yours have the happiest of holidays with lots of love and yummy treats!

Pumpkin Spice Whole Wheat Waffles

Pumpkin Spice Waffles from Pidges Pantry
I hope you had a Happy Thanksgiving! I am at my parents house this week enjoying some much needed quiet time and relaxation!

I did however make breakfast for the family this morning and these waffles were a BIG hit!  You can never get too much pumpkin in the Fall!

Pumpkin Spice Waffles from Pidges Pantry

Pumpkin Spice Whole Wheat Waffles
 

Ingredients
  • 2 large eggs
  • 1¾cups milk (I used skim)
  • 2 tbsp oil (I used vegetable oil)
  • 1 tablespoon honey
  • ¼ c pumpkin puree
  • 1 teaspoon ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ teaspoon baking soda
  • 1½cups whole-wheat white flour
  • 2 teaspoons baking powder
  • ⅛ teaspoon salt

Instructions
  1. Preheat your waffle iron.
  2. In a large mixing bowl whisk together the eggs, milk, oil, pumpkin, honey, cinnamon, ginger, nutmeg and baking soda until well combined.
  3. Add in the flour, baking powder, and salt and whisk together just until the large lumps disappear
  4. When the waffle iron is hot, dab it with a little butter and then ladle some batter onto the center of the iron. Follow the instructions that came with your waffle maker to know how long it should be cooked (mine takes about 3 – 4 minutes each).
  5. Keep waffles warm until you finish cooking all of them.

Pumpkin Spice Waffles from Pidges Pantry

Dark Chocolate Brownie Pecan Pies {whole wheat}

Dark Chocolate Brownie Pie from Pidges Pantry

If you don’t have a Thanksgiving dessert, you should give this one a second look!  Easy to make as a large pie or mini pies as I have (I love mini desserts)!

Dark Chocolate Brownie Pecan Pies from Pidges Pantry
Gooey, soft brownie center with crisp and crunchy pecans on the top.  These pies will make you say “pecan-what?” to that traditional and sugar filled pecan pie!

Dark Chocolate Brownie Pecan Pies from Pidges Pantry

Dark Chocolate Brownie Pecan Pies from Pidges Pantry

Dark Chocolate Brownie Pecan Pies {whole wheat}
 

Ingredients
  • whole wheat pie dough
  • ½ c unsalted butter
  • ½ c coconut palm sugar
  • 2 eggs
  • ¼ c unsweetened cocoa powder
  • ½ tsp salt
  • 2 tsp vanilla extract
  • ¾ c whole wheat pastry flour
  • 1 tsp baking powder
  • 1 c dark chocolate chips
  • 1 c pecan halves

Instructions
  1. Preheat your oven to 350 degrees.
  2. Roll out your pie dough to ¼” thick and place into pie pans, trimming around the edges so you don’t have any overhang.
  3. In a small saucepan, melt the butter and sugar together and cook over low heat until the sugar is dissolved (about 1-2 minutes). Remove from the heat and cool for at least 5 minutes.
  4. In a large bowl, whisk the eggs and vanilla together. Slowly pour in the butter and sugar mixture while whisking. Then add the cocoa powder, salt, and baking powder and whisk until just combined. Whisk in the flour until just combined (do not overmix). Fold in the chocolate chips and pour into the prepared pie shells.
  5. Arrange the pecan halves over the tops of the pie(s).
  6. Bake at 350 for 45-55 minutes or until the centers are cooked through (like a brownie). Cool for 10 minutes and serve.

 

Thanksgiving for Two!

Thanksgiving for Two from Pidges Pantry
I’ll be going home for Thanksgiving with my parents this year but my hubby and I had Thanksgiving on our own this weekend just to start some of our own traditions!

Thanksgiving for Two! from Pidges Pantry
Our “Thanksgiving” meal was Roasted Brussel Sprouts with Panchetta and Dried Cranberries, Sweet Potato Soufle, Roasted Carrots and Roasted Cornish Game Hens…YUM!

Below is the recipe for the game hens, you can find all of the other recipes in my recipe box.  Enjoy!

Thanksgiving for Two from Pidges Pantry

Thanksgiving for Two!
 

Ingredients
  • 2 game hens, defrosted
  • 2 c low sodium chicken broth
  • ½ c unsalted butter (1 stick)
  • 2 tsp salt
  • 2 tsp black pepper
  • 1 tsp lemon zest
  • 2 tsp thyme
  • 1 tbsp crushed garlic
  • ¼ c lemon juice

Instructions
  1. Preheat your oven to 375 degrees. Rinse and dry the game hens and place them on a rack in a roasting pan. Tie the legs together with string (this helps them to not burn).
  2. In a bowl, combine the butter, salt, pepper, zest, thyme and garlic and mix well to combine. Using your fingers, smooth the butter mixture all over and inside the cavity of the hens. Pour the lemon juice and chicken stock under the hens. Cover them with foil and bake at 375 for 60 minutes. Remove the foil and bake another 10-15 minutes or until the juices run clear from the joint of the breast and the leg.
  3. Remove from the oven, cover and let sit for 10 minutes before serving.

Thanksgiving for Two from Pidges Pantry

Roasted Brussel Sprouts with Cranberries and Panchetta

Roasted Brussle Sprouts with Panchetta and Cranberries from Pidges Pantry

This is a simple and easy to make side-dish that is perfect for any Thanksgiving table!

Roasted Brussel Sprouts with Cranberries and Panchetta
 

Ingredients
  • 1 lb small brussel sprouts, cleaned and halved
  • 2 tbsp olive oil
  • 4-6 oz panchetta, diced
  • ½ c dried cranberries (no sugar added)
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp garlic powder
  • ¼ tsp freshly grated nutmeg

Instructions
  1. Preheat your oven to 400 degrees. Toss the halved brussel sprouts with the olive oil, salt, pepper and garlic powder. Spread onto a large cookie sheet and bake at 400 for 15-20 minutes or until sprouts are browned on the edges.
  2. While the spouts are roasting, put the diced panchetta in a pan over medium-low heat and cook until browned (like cooked bacon). Remove from the pan onto a dry paper-towel and drain to remove the excess grease.
  3. Once spouts are cooked, toss with dried cranberries and cooked panchetta.

Roasted Brussel Sprouts with Panchetta and Cranberries from Pidges Pantry