3 Yummy Tummies

Specializing in Brunch, Desserts and Cocktails

Sweet Potato Casserole with Pecan Topping

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This Sweet Potato Casserole with Pecan Topping is easily put together the night before for a no fuss Thanksgiving day side dish.  The delectable brown sugar and pecan topping adds the perfect balance of soft and crispy textures.

This Sweet Potato Casserole with Pecan Topping is easily put together the night before for a no fuss Thanksgiving day side dish.  The delectable brown sugar and pecan topping adds the perfect balance of creamy and crispy textures.

I love a good sweet potato and could eat them just about any way whether it be as a french fry, hash or Thanksgiving side dish.  I love this version with the brown sugar topping and also, like mixing things up by adding a salted caramel and pretzel topping.  It is completely unexpected and yields the perfect balance of sweet and salty.

Feel free to amp up the sweetness anymore with this recipe by adding a few rows of marshmallows and broiling it for a few minutes before taking it out of the oven.  I just can’t decide whether to call this a dessert or side dish.  I’m going to go with side dish since the content does involve veggies.  That means it is completely healthy, right?

This Sweet Potato Casserole with Pecan Topping is easily put together the night before for a no fuss Thanksgiving day side dish.  The delectable brown sugar and pecan topping adds the perfect balance of creamy and crispy textures.

The most challenging part of this recipe is cutting into the sweet potatoes.  I recommend throwing them in the microwave for a minute or two to soften them up ever so slightly for easier cutting.  Ensure that you dice the potatoes into pieces that aren’t any thicker than around 1.5 inches to ensure the insides are cooked evenly through.  They should be soft enough to easily mash them by hand.

I like to add a pinch of cinnamon to my sweet potatoes and a splash of orange juice for a bit of citrus flavor.  A bit of nutmeg and ginger also goes wonderfully with them.  I prefer my pecans to be a bit finer and purchased pecan chips for this recipe.  You could also chop up larger pecan pieces if that is your preference.

If you are wanting to make things easier on Turkey Day, I recommend mixing up the sweet potatoes the day before.  Add them to your greased casserole dish and cover overnight.  Add the topping right before baking to ensure the texture gets nice and crispy.  Use your extra time to mix up a good cocktail such as an Apple Cider Moscato Sangria.

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This Sweet Potato Casserole with Pecan Topping is easily put together the night before for a no fuss Thanksgiving day side dish.  The delectable brown sugar and pecan topping adds the perfect balance of creamy and crispy textures.
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Sweet Potato Casserole with Pecan Topping
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
This Sweet Potato Casserole with Pecan Topping is easily put together the night before for a no fuss Thanksgiving day side dish.  The delectable brown sugar and pecan topping adds the perfect balance of creamy and crispy textures.
Course: Side Dish
Cuisine: American
Servings: 12
Author: Holly
Ingredients
  • 6 c. cubed sweet potatoes
  • 1/3 c. milk
  • 1/4 c. orange juice
  • 1/2 tsp. cinnamon
  • 1 tsp. vanilla
  • 2 eggs; beaten
  • 1/3 c. butter; melted
Topping:
  • 1 c. brown sugar
  • 1/2 c. flour
  • 3/4 c. chopped pecans
  • 5 tbsp. butter; softened
Instructions

  1. Peel and cube sweet potatoes.  Boil for around 12 minutes or until softened when poked with a fork.

  2. Preheat oven to 350 degrees.  Mash sweet potatoes and stir in remaining ingredients.

  3. Add to a greased 9x13 baking pan.

  4. Prepare topping:  combine brown sugar and flour; cut in softened butter until the mixture resembles large crumbles.

  5. Stir in the chopped pecans and sprinkle over the top of the sweet potatoes.  Bake for 30 minutes.

Apple Cranberry Spinach Salad with Candied Walnuts

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This Apple Cranberry Spinach Salad with Candied Walnuts is the perfect holiday side dish or an easy meal with the addition of chicken.   It gets topped with blue cheese crumbles and a homemade, Creamy Apple Cider Vinaigrette dressing.

This is hands down my favorite kind of salad.  I’m in love with the mixture of textures and the added sweetness from the apples, candied walnuts and cider dressing.  If blue cheese isn’t your jam, feel free to substitute with a feta cheese. The salad is truly amazing with either one!

I prefer to make a quick, skillet version of candied walnuts to add an extra bit of crispiness and sweetness.  There is no need to get out that cookie sheet and spend 45 minutes turning nuts.  That kind of thing is enough to drive me nuts!  Brown sugar is easily dissolved in the skillet with a pinch of cinnamon and salt until melted.  Add the nuts and stir them until coated and transfer them onto parchment paper to dry.  The hardest part of this process is trying to avoid eating all of them before they are put in the salad.

Let’s talk about the salad dressing for a second.  I’m totally obsessed with Panera’s Fuji Apple Chicken Salad dressing.  It is so sweet, tangy and bursting with apple flavor.  I honestly, made 3 different versions until I was satisfied with the result.  A bit of plain, Greek Yogurt gets added for a slightly creamy texture along with a generous amount of honey for sweetness.  I found the honey to combine with the other flavors more seamlessly than using sugar or maple syrup.  A bit of Dijon mustard adds a slight bit of tangy flavor to balance out the sweetness.  If you don’t have a salad dressing shaker, a mason jar with a lid will work just fine to get everything nicely shaken up.

The arrival of November, means its time to start planning your Thanksgiving menu (yikes).  Save time my making your mashed potatoes in a Slow Cooker.  Try something new and exciting with this Salted Caramel Sweet Potato Casserole.  An Apple Cider Moscato Sangria or Pumpkin Spice White Russian pair wonderfully with any holiday menu.

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This Apple Cranberry Spinach Salad with Candied Walnuts is the perfect holiday side dish or easy meal with the addition of chicken.   It gets topped with blue cheese crumbles and a homemade, Creamy Apple Cider Vinaigrette dressing
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Apple Cranberry Spinach Salad with Candied Walnuts
Prep Time
10 mins
 
This Apple Cranberry Spinach Salad with Candied Walnuts is the perfect holiday side dish or easy meal with the addition of chicken.   It gets topped with blue cheese crumbles and a homemade, Creamy Apple Cider Vinaigrette dressing.
Course: Side Dish
Cuisine: American
Servings: 6
Author: Holly
Ingredients
  • 1 6 oz. bag of baby spinach
  • 1 whole Granny Smith Apple; thinly sliced
  • 1/2 c. dried cranberries
  • 1/2 c. candied or roasted walnuts
  • 1/4 c. blue cheese crumbles
Creamy Apple Cider Vinaigrette Dressing:
  • 1/3 c. olive oil
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. plain Greek yogurt
  • 1 tsp. Dijon mustard
  • 1/4 c. honey
Candied Walnuts
  • 1 c. walnuts
  • 1/2 c. brown sugar
  • 1/2 tsp. cinnamon
  • 1 pinch salt
  • 1/2 tsp vanilla
  • 1 1/2 tbsp. water
Instructions

  1. If using Candied Walnuts, heat a small skillet on medium-high eat.  Add the walnuts and periodically stir for around 3 minutes until fragrant.  

  2. Transfer the nuts to a plate.  Add the brown sugar, cinnamon, water, and salt to the same skillet.  Stir until brown sugar is dissolved and add the vanilla.  Add the walnuts and stir until coated; remove from the heat.  

  3. Transfer walnuts to parchment paper in a single layer.

  4. Prepare the salad dressing:  add all ingredients for the salad dressing to a container with a covered lid; shake until combined.

  5. In a large bowl, layer the baby spinach, apple slices, walnuts, blue cheese and cranberries.  

  6. Drizzle with the salad dressing and lightly toss before serving.

 

 

 

Slow Cooker Chicken Tortilla Soup

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This hearty,  Slow Cooker Chicken Tortilla Soup is easy to throw together for busy nights with little preparation time.  Serve it smothered with shredded cheese, tortilla strips, sour cream, avocado and fresh cilantro for a heavenly flavor combination.  

This hearty, Slow Cooker Chicken Tortilla Soup is perfect for busy nights and is loaded with all the best toppings.

Now that cooler weather has officially arrived, plenty of comforting soups are on my weekly menu.  I make all of my soup in a Slow Cooker, because it is perfect for my hectic weekday schedule.  The only thing that would make this recipe easier is having a Slow Cooker with a saute function.  I would love to get one, but mine is still in great shape.  I’ll just have to live with a bit of extra cleanup for now.

I made a pot of this over the weekend to bring to my in-law’s house and it was a huge hit.  Everyone loved how thick, hearty and flavorful it was.  It is literally, a meal in itself.  You could also, serve it with a nice Skinny Caesar Salad for entertaining.   Don’t forget to have a great Apple Cider Sangria on hand as well!  Aren’t fall flavors the best?

This beauty has around 1.5 lbs. of raw chicken breasts on top of sauteed onion, garlic and jalapeno (for a bit of a kick).  I was worried that it would be a bit too spicy, but it came out perfectly!  A simple combination of chili pepper, cumin and oregano gets sprinkled on top of the chicken before adding the black beans, diced tomatoes, corn and green chiles.  Top it off with a bit of chicken broth and a can of tomato puree for Slow Cooker Chicken Tortilla Soup perfection.  The chicken is ready to be shredded around 4 hours later on high heat.

If I could have only one soup for the rest of my life, this would be it!  I love it’s versatility with the spices and all the great possible toppings.  You just can’t go wrong with a good, thick soup.

The key to the best Chicken Tortilla Soup is plenty of fix-in’s on top!  I loaded mine up with plenty of shredded cheese, avocado, sour cream, tortilla strips and fresh cilantro.   You could also, substitute fresh parsley if you aren’t a fan of cilantro.  Be sure to visit my Cocktail page for great drink pairings.

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This hearty, Slow Cooker Chicken Tortilla Soup is perfect for busy nights and is loaded with all the best toppings.
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Slow Cooker Chicken Tortilla Soup
Prep Time
10 mins
Cook Time
4 hrs 40 mins
Total Time
4 hrs 50 mins
 

This heart, Slow Cooker Chicken Tortilla soup is great for busy weeknights with shredded chicken, black beans, corn, tomato and pepper.

Course: Dinner
Cuisine: Mexican
Servings: 8
Author: Holly
Ingredients
  • 1.5 lbs. boneless/skinless chicken breast
  • 2/3 c. finely diced yellow onion
  • 1 1/2 c. frozen corn
  • 1 4.5 oz. can chopped green chiles; drained
  • 1 15 oz. can black beans; drained
  • 1 jalapeno pepper; finely diced
  • 4 cloves garlic; minced
  • 1 can diced tomatoes
  • 1 can tomato puree
  • 3 c. chicken broth
  • 1 tsp. chili powder
  • 1/2 tsp. oregano
  • 2 tsp. cumin
  • 1 juice of 1 lime
  • 1 salt and pepper to taste
  • 2 tbsp. olive oil
Optional Toppings:
  • 1 shredded Colby or Monterey Jack Cheese
  • 1 avocado; cubed
  • 1 sour cream
  • 1 freshly chopped cilantro or parsley
  • 1 tortilla strips
Instructions

  1. In a skillet or crockpot with a saute feature; add the olive oil and heat on medium/high until hot.  Saute the onion, jalapeno and garlic until the onion starts to become translucent.  Lightly salt and pepper the mixture before removing from the heat.

  2. Lightly spray the crockpot with nonstick cooking spray.  Add the onion mixture to the bottom of the crockpot.

  3. Add the chicken breasts in a single layer on top of the onion mixture.

  4. Sprinkle the top of the chicken with the cumin, chili powder. oregano, salt and pepper.

  5. Add the black beans, corn, green chiles, diced tomato, tomato puree and chicken broth.  Lightly stir the mixture.

  6. Cook for around 4-5 hours on High Heat or around 7-8 hours on low heat.

  7. Around 30 minutes before serving, remove the lid and stir in the juice of 1 lime.  Salt and pepper to taste.  

  8. Top the soup with tortilla strips, sour cream, shredded cheese, cubed avocado, and freshly chopped cilantro or parsley if desired.

 

 

Broccoli Slaw Salad

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This Broccoli Slaw Salad is perfect for summer holidays and BBQ’s and is super easy to make.  A mixture of broccoli, raisins, almond and carrot slivers, radicchio and your favorite slaw dressing gets tossed together and chilled before serving.

This Broccoli Slaw Salad is super easy to make with slaw dressing!

This easy recipe was a huge hit with the whole family.  You can make slaw dressing from scratch or purchase ready-made at the store.  The ingredients can be changed up a bit to your desired taste.  Fresh grapes could be switched out for raisins and red cabbage could be used in place of radicchio as desired.

This dish adds great pops of color to your meal  and is so simple to throw together with your weeknight BBQ.  I made this in the afternoon and served it with grilled chicken and fresh fruit for a fairly healthy meal that the whole family enjoyed. My husband was even caught red-handed eating out of the bowl after dinner.  More importantly, the little ones actually consumed their veggies…miracle!

This Broccoli Slaw Salad is super easy to make with slaw dressing!

I purchased reduced-fat coleslaw dressing from the grocery store, but you can very easily make your own.  You will likely have all the ingredients on hand as it is primarily made of mayo, lemon juice, sugar, salt and pepper.  I don’t usually use mayo, so prefer to buy the dressing already made to avoid wasting the leftovers.

This Broccoli Slaw Salad is super easy to make with slaw dressing!

Father’s day is right around the corner and I plan on making this along with my favorite, Skinny Kale Caesar Salad and Strawberry Cheesecake Fluff.  I’ll leave the mandatory warm dishes to the rest of the family.  I may even make my dad’s favorite, Strawberry Rhubarb Cobbler.  Its one of the easiest desserts I’ve ever made and uses frozen rhubarb.

This Broccoli Slaw Salad is super easy to make with slaw dressing!

Don’t forget to plan for a nice cocktail or 3 when hosting a summer BBQ.  Whiskey Sour or Watermelon Margarita Slushes are the perfect way to keep cool!  Visit my cocktail page for more great ideas!

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This Broccoli Slaw Salad is super easy to make with slaw dressing!
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Broccoli Slaw Salad
Prep Time
10 mins
 

This Broccoli Slaw Salad is a perfect BBQ side dish and easy to make with slaw dressing, broccoli, raisins, carrot and almond slivers.

Course: Side Dish
Cuisine: American
Servings: 8
Author: Holly
Ingredients
  • 5 c. broccoli florets
  • 1/2 c. raisins
  • 1/3 c. slivered almonds
  • 1 carrot; shredded
  • 1 c. radicchio or red cabbage; roughly chopped
  • 1 c. coleslaw dressing
  • 1/2 c. sweet yellow onion; finely chopped
Instructions

  1. Add all ingredients to a large bowl and toss to evenly coat with dressing.

  2. Refrigerate for 2-3 hours before serving.

 

 

 

 

Strawberry Cheesecake Fluff

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This Strawberry Cheesecake Fluff is the ultimate, easy summertime dessert.  It is perfect for potlucks and summertime BBQ’s and can be thrown together quickly with pudding, cool whip, sour cream, fresh strawberries and a graham cracker crumb topping.  

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I used to love picking the marshmallows out of the ambrosia salad my mom always used to make for potlucks.  This dish is inspired by that, but with the yummy cheesecake flavor I just can’t get enough of.  It was definitely a hit with my whole family [my daughter got upset anytime someone tried to eat some of it].  We were about to have a total Gollum from “Lord of the Rings” type of situation.

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A ring of fresh strawberries makes this dish look fancier and adds a beautiful pop of color.  A sprinkle of graham cracker crumbs enhances the cheesecake flavor experience.  No need to heat up the house with that oven as the days become warmer [I think is going to be warmish today].  Maybe, spring is finally starting to sprout around these parts.  In any case, I refuse to wait for warmer weather to indulge in plenty of frozen cocktails and no-bake desserts.

Strawberry-Cheesecake-Fluff-4

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Strawberry Cheesecake Fluff
Prep Time
5 mins
 

This easy, Strawberry Cheesecake Fluff is perfect to throw together for summer BBQ's and potlucks.

Course: Dessert
Cuisine: American
Servings: 12
Author: Holly
Ingredients
  • 1 lb. fresh strawberries; mulled and quartered
  • 1 box instant cheesecake pudding mix
  • 2/3 c. sour cream
  • 2 c. mini marshmallows
  • 2 tbsp. sugar
  • 1 8 oz. Cool Whip; defrosted
  • 1 tbsp. lemon juice
  • 1/4 c. graham cracker crumbs
Instructions

  1. In a large bowl; mix together sour cream, sugar and lemon juice.

  2. Add pudding mix and cool whip; stir until smooth.

  3. Gently fold in marshmallows and strawberries.  Sprinkle top with graham cracker crumbs.

  4. Cover and refrigerate for at least 3 hours before serving.

Crockpot Chicken Gnocchi Soup

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This Crockpot Chicken Gnocchi Soup is super easy to throw together and tastes very similar to the coveted Olive Garden recipe with carrots and celery!  I love how inexpensive this recipe is to make with simple ingredients.  Pair it with a garlic bread stick for an easy weeknight meal.

Crockpot-Chicken-Gnocchi-Soup

This is not the first time I’ve attempted to create this recipe.  I made a version of it last year, but considered it to be a bit of a fail.  The seasonings seemed to be off and I put way too much chicken in the crockpot.  Everything seemed to fall into place this time around and I’m left wondering where the heck did it all go?

Crockpot-Chicken-Gnocchi-Soup-4

I literally, only got about 1/3 of a cup of soup and found nothing but a couple of gnocchi in the crockpot when I went back for more later.  Very tricky indeed!  Perhaps, I should get another crockpot and double the recipe if my family is going to conveniently be over next time I make it.

Crockpot-Chicken-Gnocchi-Soup

This week continues to be of disastrous proportions!  My daughter has been sick for over a week now and had to go back to the doctor again for a stronger antibiotic for an ear infection.  Oh, and her eye is looking pink again along with a fever.  Yikes, the OCD in me is coming out strong.  I spent much of my evening disinfecting surfaces after a few too many lattes.  The urge to put a couple shots of Baileys in another one are strong.

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I use my crockpot like crazy in the wintertime and also love to make, Creamy Tortellini Spinach and Mushroom Soup.  This one, is equally as good and is a great vegetarian option.  I’m off to riffle through my liquor cabinet and pray that everyone isn’t sick for the holiday.

FAVORITE DINNER IDEAS

 

I NEED A COCKTAIL RIGHT NOW

This Crockpot Chicken Gnocchi Soup is a super easy with the same great flavors as Olive Garden's recipe with carrots and celery.

This easy, Crockpot Chicken Gnocchi soup is the perfect weeknight meal.
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Crockpot Chicken Gnocchi Soup
Prep Time
10 mins
Cook Time
3 hrs 30 mins
Total Time
3 hrs 40 mins
 

This easy, Crockpot Chicken Gnocchi Soup is the perfect weeknight meal with carrots and celery.

Course: main
Servings: 6
Ingredients
  • 2 Boneless Skinless Chicken Breasts
  • 1/2 C. Yellow Onion; finely diced
  • 1 C. Celery; thinly sliced horizontally
  • 1 C. Carrots; cut into thin vertical strips
  • 4 C. Chicken Broth
  • 2 C. Milk or Half and Half
  • 2 Tbsp. Butter
  • 4 Cloves Garlic; minced
  • 2 Tsp. Poultry seasoning
  • 1 Tsp. Thyme
  • 1 1/2 Tsp. Garlic Powder
  • 1/4 C. Flour
  • 1/2 C. Grated Parmesan
  • 17.6 oz. Potato Gnocchi
Instructions

  1. In a skillet, melt butter on medium/high heat.

  2. Add onion, minced garlic, carrots and celery.

  3. Season with salt and pepper.

  4. Sprinkle with thyme and saute for around 3 minutes until onion becomes translucent.

  5. Add vegetable mixture to the bottom of a crockpot.

  6. Top with uncooked chicken breasts.

  7. Sprinkle tops of chicken with poultry seasoning, salt and pepper.

  8. Add chicken broth.

  9. Cook on High heat for 3 hours.

  10. Remove chicken from crockpot and cut into small cubes.  Return chicken to the crockpot and add the gnocchi.

  11. Lightly whisk flour into the milk and add to the crockpot.  Lightly stir, add garlic powder, cover and cook on low heat for 30 minutes.

  12. Add parmesan cheese and lightly stir.  Continue cooking on low heat with the lid removed for around 10 minutes before serving.

Recipe Notes

You can repeat the process of adding additional flour and milk until desired thickness is reached.  Milk is a healthier option, but Half and Half can be substituted for a richer flavor.

Butternut Squash Risotto with Apple Cider

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Butternut Squash Risotto with Apple Cider is perfect for a main dish or can be served with fish for a heartier meal.  Wine gets replaced with apple cider to bring in plenty of fall flavor with a crispy sage leaf garnishment.

Butternut-Squash-with-Apple-Cider-Risottopf

I’m obsessed with any kind of risotto these days.  If its an option at a restaurant, I’m always down!  Risotto is not difficult to make, but does require a great deal of stirring.  All the stirring is well worth the end result when you are left with this creamy, rice dish with my favorite squash.

Butternut-Squash-with-Apple-Cider-Risotto9

Cubing the butternut squash before roasting cuts the cooking time in half.  Just pop the squash in the microwave whole for a few minutes to make it easier to cut.  This is crucial to someone like myself, whom has been known to have a few knife incidents when attempting to cut into hard squash.  A bit of olive oil gets drizzled over the squash cubes with salt and pepper and is all ready to go by the time your risotto softened.

Butternut-Squash-with-Apple-Cider-Risotto3

Only around half of a butternut squash is needed for this recipe.  I recommend still roasting the other half and saving it for a nice soup or saving it for a roasted veggie medley with your next dinner.  Did you know that you can also roast your squash seeds much like pumpkin?  See how to do this here.

Butternut-Squash-with-Apple-Cider-Risotto2

Apple cider goes so well with the naturally, sweet flavor of butternut squash.  Crispy, sauteed sage leaves top off this perfect medley of flavors with a bit of nutmeg, paprika and thyme.  A sprinkle of red pepper flakes can be added for a bit of extra spiciness.

I think this would make a great Thanksgiving side dish for those looking to mix things up from the traditional pairings.  I also recommend my favorite, Salted Caramel Sweet Potato Casserole with a pretzel topping…SO good!  Okay, might as well make a Salted Caramel Pumpkin Poke Cake while you’re on the salted caramel train.  A Caramel Apple Sangria is also the perfect, crowd-pleasing cocktail.

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Butternut Squash Risotto with Apple Cider
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Roasted butternut squash and apple cider accompany this creamy, risotto dish with crispy sage leaves.
Course: Main dish
Servings: 4
Author: Holly-3 Yummy Tummies
Ingredients
  • 1/2 of a butternut squash
  • 1 C. Arborio rice
  • 1/2 of a yellow onion; finely diced
  • 8 fresh sage leaves
  • 1 C. Apple Cider
  • 5 C. Vegetable or Chicken broth
  • 4 Tbsp. Olive Oil
  • 2 Tbsp. Butter
  • 1/4 Tsp. Nutmeg
  • 1/2 Tsp. Thyme
  • 1/2 Tsp. White Pepper
  • 1/4 C. Grated Parmesan cheese
  • 1/4 C. Heavy Whipping Cream
  • Pinch of red pepper flakes optional for spiciness
  • Salt and pepper
Instructions
  1. Poke holes in the butternut squash and microwave for 3 minutes.
  2. Cut the ends off of the squash and peel the skins with a vegetable peeler.
  3. Cut squash in half vertically and remove the seeds.
  4. Cut half of the squash into small cubes (around 1/2"). You may want to roast the entire squash to use for later.
  5. Add the squash to a sheet pan and drizzle with around 2 tbsp. of olive oil. Lightly season with salt and pepper and toss to coat.
  6. Bake at 400 degrees for 20 minutes or until softened.
  7. While the squash is roasting, begin preparing the rice.
  8. Add 2 tbsp. of olive oil to a skillet on medium/high heat. Once hot, add sage leaves and cook for around 2 minutes per side or until crispy. Remove sage leaves; don't rinse out the skillet.
  9. To the same skillet, add butter and onion once melted.
  10. Saute for around 3 minutes until fragrant, add rice, nutmeg, thyme and red pepper flakes. Stir for around 2 minutes until coated.
  11. Add 1 C. of broth and 1/2 C. of apple cider.
  12. Stir continuously until most of fluid is absorbed. Once fluid is absorbed add an additional 1 C. of broth and 1/2 C. off apple cider. Keep adding additional broth 1 C. at a time until rice has softened (around 20 minutes of cooking time). You may add additional broth of rice becomes too dry.
  13. Once rice is softened; add butternut squash, parmesan and heavy whipping cream. Salt and pepper to taste. Gently stir and serve topped with crispy sage leaves.

This creamy Butternut Squash Risotto is made with apple cider and garnished with crispy sage leaves...perfect fall dish!

Butternut-Squash-with-Apple-Cider-Risotto

Tex-Mex Layered Dip

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A good Tex-Mex Layered Dip is so necessary for holiday entertainment!  Its super easy to throw together without having to use up that coveted stove and oven space.  Fresh avocado, bean dip, and a seasoned sour cream mixture form the base with plenty of tomatoes, olives and a generous sprinkle of sharp cheddar cheese.  Serve it chilled with your favorite tortilla chips or raw veggies and watch it disappear!

tex-mex-dip4My mom has been making a variation of this recipe for years…back when they were actually on little index cards.  The age of the internet is perfect for those of us who are organizationally challenged.  However, there is something to be said for the excitement of finally locating that torn, yellow piece of paper with food stains in a pile of chaos.  I made a few slight modifications to make it to my taste…more cheese please.

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I even borrowed my mom’s pretty silver platter to make it worthy of a New Year’s celebration.  Plenty of silver and gold sparkle is always in order to bring in the new year.  Now, you just have to break out your champagne flutes and bedazzled wardrobe for a festive evening indeed.  Even if it only involves sitting at home with little kiddos and playing Hungry, Hungry, Hippos and Pop! the Pig.  So much fun to be had folks…pass the martini (or 3)!

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I’m really starting to panic here!  We are moving in a few weeks to an apartment while our new house  is being built.  I’m really nervous that my girls aren’t ever going to go to sleep while sharing a bedroom.  My 2 year old sleeps in front of her door on the floor so she can yell at us under the crack until falling asleep.  This is probably a recipe for disaster for my daughter who actually sleeps at night.  Yikes…pass the martini!

tex-mex-dip

I seem to have martinis on the brain today, so its time to remind everyone to add a good drink recipe to their entertaining arsenal.  A Salted Caramel Chocolate Martini or Caramel Creme Brulee White Russian are sure to please with plenty of vodka and creamy goodness.  Check out my Saturated Saturday page for all of my favorite cocktail recipes.

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Tex-Mex Dip
Throw this easy, crowd pleasing appetizer together with layers of avocado, bean dip and seasoned sour cream that is sure to please.
Course: Appetizer
Servings: 12
Author: Holly-3 Yummy Tummies
Ingredients
  • 3 Ripe Avocados
  • 2 1/2 Tbsp. Lemon Juice
  • 2 cans of Frito Black Bean dip
  • 1/4 Tsp. Salt
  • 1/2 Tsp. Pepper
  • 1/3 C. Mayonnaise
  • 1 C. Sour Cream
  • 1 Package Taco Seasoning
  • 3.8 Oz. can of sliced Black Olives
  • 2 medium tomatoes; diced
  • 8 oz. package of shredded Sharp Cheddar Cheese
  • Garnishment: 2 tsp. freshly chopped chives
Instructions
  1. Peel avocados, remove seeds and mash with a fork in a small bowl. Stir in lemon juice, salt and pepper; set aside.
  2. In a small bowl; stir together mayonnaise, sour cream and taco seasoning; set aside.
  3. In a large serving tray; spread bean dip evenly in the bottom.
  4. Top with layer of avocado and spread.
  5. Top with layer of sour cream mixture and spread.
  6. Sprinkle half of the cheddar cheese.
  7. Top with tomatoes, black olives and remainder of cheese.
  8. Sprinkle top with freshly chopped chives.
  9. Cover and refrigerate until cold for at least 2 hours.
  10. Serve with your favorite tortilla chips and raw veggies.

tex-mex-layered-dip

 

Slow Cooker Garlic Asiago Mashed Potatoes

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These Slow Cooker Garlic Asiago Mashed Potatoes are so creamy-dreamy!  What can be better for an easy side dish over the holidays than a one pot and done situation?  Especially, when it happens to have the most perfect texture and flavors…yes please!

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The secret to good mashed potatoes is plenty of garlic, cream cheese, butter and a bit of your favorite cheesy delight.  Just remember to set your scales back 10 lbs. on time for the holidays…daylight and scale savings time!  I just happen to love asiago cheese (hello best bagel ever), so it was a no-brainer to add plenty of it to this luscious recipe.

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The taters are peeled and cubed and thrown in the Slow Cooker with a bit (okay 10 cloves of garlic) and some chicken broth.  A few hours later and boom, you have perfectly tender potatoes just waiting to be smothered in a pool of butter and cheese.  There is no boiling potatoes and transferring them to another bowl to dirty them up!  Ugh…who has time for all these dishes anyway?  I can’t stand all the clean up that a holiday meal brings, so I have nominated my mother-in-law to host Thanksgiving this year.  So, what dish did I enthusiastically volunteer to bring?  Yep…Slow Cooker Mashed Potatoes!

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What the heck do you do with a crockpot full of potatoes and nothing else to go with them?  You throw it in a large Tupperware after a few necessary “sample” bites.  Then, you try and serve it to your picky kids for dinner the next night and repeat the story of Green Eggs and Ham until you begin to turn green in the face.  Maybe, I should of just served it with a layer of ice cream on top!

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Are you in love with your Slow Cooker like I am (don’t be jealous hubby)?  I use mine for everything…too bad my turkey won’t fit!  Be sure to check out some of my other favorite Slow Cooker recipes…Cranberry Mulled Wine, Creamy Tortellini and Mushroom Soup and Hot Wings (#thatsauce).  Use up that leftover turkey with a flavorful, Slow Cooker White Turkey Chili.

CLICK ON LINKS ABOVE FOR RECIPES

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Slow Cooker Garlic Asiago Mashed Potatoes
Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
 
No need to dirty extra dishes with these creamy, dreamy Slow Cooker Garlic Asiago Mashed Potatoes.
Course: Side Dish
Servings: 12
Author: Holly- 3 Yummy Tummies
Ingredients
  • 7 Large Yukon Gold Potatoes
  • 1 1/2 C. Chicken Broth
  • 10 Cloves of Garlic; roughly chopped
  • 1 8 oz. Cream Cheese; cut into small cubes
  • 2 C. Shredded Asiago Cheese
  • 1 Tsp. White Pepper
  • 2 Tsp. Fresh Chives; roughly chopped
  • 4 Tbsp. Butter
  • Salt to taste
Instructions
  1. Wash, peel potatoes and cut into large cubes.
  2. Add potatoes and garlic to crockpot, top with chicken broth.
  3. Cook on High for 3 hours or until potatoes are tender when poked with a fork.
  4. Drain around half of the broth before mashing.
  5. Mash potatoes using a potato masher.
  6. Add cream cheese, butter, asiago cheese, white pepper and salt.
  7. Beat until smooth.
  8. Top with fresh chives.
  9. Note: You may prepare a little ahead of time and keep your crockpot on Warm until ready to serve!

EASY Slow Cooker Garlic and Asiago Mashed Potatoes are so creamy and easy with only one dirty dish to clean!

 

Vegetarian Autumn Squash Soup + Roasting Butternut Squash Seeds

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This Vegetarian Autumn Squash Soup has all the same great flavors as Panera’s version!  Butternut Squash gets roasted and pureed with apple juice and chunks of green apples.  Pumpkin gets added with honey and a perfect medley of  seasonings including cinnamon, ginger and curry. 

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I get so excited when this soup is in season at Panera!  It must be good if I actually deviate from their Broccoli Cheddar soup (holy yummy cheesiness).  The squash flavors are perfection and scream the arrival of fall.  I love just about anything with butternut squash.  Especially, the sweet and spicy flavors going on here from the apple and curry flavors.

The biggest challenge when making this recipe is waiting for the squash to roast.  Once the squash is finished, it is a breeze to finish up!  I just threw it in a food processor with the apples and a bit of apple juice, but you could also just use an immersion blender to smooth everything out after it cooks for a bit.  I wanted my soup to be more on the smooth side and thought the food processor would get me where I wanted to be.  I have also seen recipes where the soup gets placed in a blender, but that just sounds like a pain having to blend a little bit of it at a time.

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A bit of crunchiness brings a welcome texture from the roasted pumpkin or butternut squash seeds on top.  Did you know that butternut squash seeds are just as delicious?  I saved the seeds from my squash and roasted them for the garnishment on top of the soup.  They also make a great snack!

How to roast butternut squash seeds:

  •  Run the seeds under water
  • Clean off any squash pieces
  • Dry them with paper towels
  • Add the seeds to a small bowl
  • Drizzle with a bit of olive oil
  • Sprinkle with salt and pepper to taste
  • Lightly stir
  • Place the seeds on a cookie sheet lined with parchment paper
  • Bake at 275 degrees for around 10 minutes until crispy

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If you are in a soup kind of mood like me, be sure to also check out one of my other favorites, Slow Cooker Creamy Tortellini Spinach and Mushroom Soup.  Finish off your meal with a Caramel Apple Sangria or Spiked Pumpkin Latte found on my Saturated Saturday Cocktail Page.

 

Print
Vegetarian Autumn Squash Soup
All the same great flavors as Panera's version with roasted butternut squash, pumpkin, green apple and the perfect blend of seasonings.
Course: Soup
Servings: 8
Author: Holly - 3 Yummy Tummies
Ingredients
  • 1 Large Butternut Squash
  • 1 Granny Smith Apple; cubed and peeled
  • 1 C. Organic Apple Juice
  • 2 1/2 C. Vegetable Broth
  • 1 1/2 Tsp. Ground Ginger
  • 1/4 C. Honey
  • 15 oz. Can of Pumpkin
  • 2 1/2 Tsp. Curry Powder
  • 1 Tsp. Cinnamon
  • 2 Tbsp. Olive Oil
  • Salt and Pepper
  • 1 C. Heavy Cream
  • 2 Tbsp. Sugar
  • Garnishment:
  • Roasted pumpkin or butternut squash seeds
Instructions
  1. Preheat oven to 450 degrees.
  2. Cut around a 1/2" off the ends of the butternut squash.
  3. Cut Butternut squash in half lengthwise.
  4. Remove seeds with a spoon.
  5. Place squash on a cookie sheet, drizzle both sides with olive oil, lightly season with salt and pepper.
  6. Place squash facing down (skin facing up) on the cookie sheet.
  7. Bake for around 45-50 minutes until squash is tender all the way through when poked with a fork.
  8. Allow squash to cool slightly; use a spoon to scoop out the squash and remove from the skin.
  9. Add squash to a food processor along with chopped apples and apple juice.
  10. Pulse until smooth.
  11. Add mixture to a large saucepan on low heat.
  12. Whisk in pumpkin, vegetable broth, honey, curry, ginger and cinnamon,
  13. Allow to simmer with the lid on for around 15 minutes; stirring occasionally.
  14. In a small saucepan, add heavy cream and sugar; frequently whisk on medium/low heat for around 5 minutes. Don't bring to a boil.
  15. Add the sweetened cream to the soup mixture; whisk until combined.
  16. Continue heating with the lid off for around 5 minutes.
  17. Remove from heat and top with roasted pumpkin or butternut squash seeds.
  18. Note: You can save the butternut squash seeds and roast them while the soup is cooking for a garnishment.

This Vegetarian Autumn Squash Soup has all the same great flavor's as Panera's version with Roasted Butternut Squash. Plus learn how to roast butternut squash or pumpkin seeds!

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