Christmas Morning

Our last foodie walk of the year is tonight! Marcia has prepared some delightful breakfast items that would go wonderfully on Christmas morning.



 Crockpot Casserole

  • 1 (30 oz) package frozen shredded hash brown potatoes
  • ½ lb ground sausage (I used Jimmy Dean), browned and drained
  • 1 lb bacon, cooked and chopped
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 onion, diced
  • 12 eggs
  • ½ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon sugar
  1. Grease a large 6 quart slow cooker (or bigger) with cooking spray or butter.
  2. Layer half the hash browns in the bottom of the slow cooker.
  3. Top with half the sausage, bacon, cheese, onions, green pepper, and red pepper. Repeat layers with the remaining ingredients.
  4. Whisk together eggs, milk, salt, pepper, and sugar.
  5. Pour egg mixture over hash brown and cheese layers.
  6. Cook on low for 8 hours on low or 4 hours on high.

Cherry Cane Danish


2 rolls Pillsbury crescent sheet ( Yes! You can buy them in sheets now)

1 can pre-made cherry pie filling

1 block (8oz) Cream cheese

1/4 c. Powdered sugar

1 t. Vanilla


Mix the cream cheese, vanilla and sugar together until well blended.

Spread out 1 1/2 sheets of dough to make a cane shape.

Gently spread out the cream cheese mixture over the cane, leaving about a quarter inch of dough showing.

Dollop and spread the cherry pie filling over the cream cheese.

With the remaining dough cut strips. Lay them diagonally across the cane.

Bake at 375 degrees until done, usually about 13-15 minutes.

Thanksgiving Treats!

You will love all four of these recipes. They are not your typical Thanksgiving meal! [Read more…]

Holiday Cookies

Coconut Snowballs
Makes 12 balls
1 3/4 cups unsweetened shredded coconut, divided
2 teaspoons melted coconut oil
3 tablespoons maple syrup
2 tablespoons unsweetened coconut milk
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon sea salt
Place 1 cup of shredded coconut in a food processor along with the coconut oil. Process on high speed, scraping down the sides periodically, until it reaches a paste-like consistency. (It does not have to be completely smooth like butter; some coconut texture is good.)
Add the maple syrup, coconut milk, vanilla, cinnamon, and salt and process until well combined. Add 1/2 cup plus 2 tablespoons of shredded coconut and pulse until just combined.
Shape the mixture into 12 (1-inch) balls and coat with the remaining shredded coconut. Refrigerate for at least an hour and up to 5 days. Bring to room temperature before eating.



Cinnamon Sticks
1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1/2 teaspoon vanilla extract
1 Tablespoon ground cinnamon
3 1/2 cups all purpose flour
1 teaspoon baking soda
for the glaze
1 cup powdered sugar
2-3 Tablespoons milk
Cream Butter and sugars until light and fluffy. Add in eggs and vanilla and beat until well combined.
Combine flour, baking soda and cinnamon. Slowly beat in to butter mixture until dough is smooth and flour mixture is completely combined.
Line a loaf pan with foil and press dough into pan, fold foil over to cover dough.
Refrigerate dough for at least 1 hour, until firm. Remove dough from pan and foil. Cut dough into 1/2 inch slices and then cut slices into thirds.
Place slices on an greased cookie sheet, 3 inches apart. Bake in a preheated 350 degree oven for 10 minutes, until just lightly browned. Remove from oven and let cool on baking sheet for 10 minutes before removing to racks to cool completely.
Once cookies are completely cooled, prepare glaze by mixing powdered sugar with milk, starting with 2 Tablespoons of milk, adding more milk if needed until drizzling consistency is reached.
For easy drizzling, place glaze in a plastic bag and then cut a small hole in one corner of bag. Gently squeeze bag to drizzle glaze over cookies. Let glaze dry completely before storing in an airtight container.



Cream Cheese Chocolate Cookies
1/2 cup (1 stick) unsalted butter, softened
2 ounces (1/4 cup) brick-style cream cheese (lite brick-style is okay but don’t use ‘whipped’ or ‘spreadable’)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tablespoon brewed coffee, optional but recommended (leftover from the morning brew okay)
2 teaspoons vanilla extract
1/2 cup unsweetened natural cocoa powder
1 teaspoon instant espresso powder, optional but recommended
1 3/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt, or to taste
12 ounces (2 cups) semi-sweet chocolate chips
To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the butter, cream cheese, sugars, egg, optional coffee (doesn’t make cookies taste like coffee, serves to enhance the chocolate flavor), vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 4 to 5 minutes.
Stop, scrape down the sides of the bowl, and add the cocoa powder, optional espresso powder (doesn’t make cookies taste like coffee, serves to enhance the chocolate flavor), and beat on medium-high speed until combined, 1 to 2 minutes.
Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, salt, and mix until just combined, about 1 minute.
Add chocolate chips and beat on low speed until just combined, about 30 seconds.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 16 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few chocolate chips right on top of each mound of dough by taking chips from the underside and adding them on top.
Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked or glossy in the center; don’t overbake which is easy to do with chocolate cookies. Cookies firm up as they cool so pull them before you think you need to. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Dazzling Dips!

With football season in full swing we thought dips would be a great focus for Foodie Walk this month.


Buffalo Chicken Dip
*Gluten Free*
4oz. Cream Cheese (half of standard block)
1 C. Plain Greek Yogurt
1 C. Shredded Mozzarella
½ C. Buffalo Sauce (I use Frank’s)
½ C. Blue Cheese
1 T Ranch Spice Blend
3 C. Cooked Chicken, diced or shredded
Mix all ingredients in an oven safe dish. Bake for 30 minutes at 350 degrees.
Serve warm, with celery sticks and/or chips and crackers.


7 Layer Greek Dip
*Gluten Free* *Vegetarian*
3 C. Plain Hummus
1 C. Tzatziki Sauce
1 C. Diced Tomatoes tossed with lemon juice
1 C. Diced Cucumber tossed with Olive Oil and s/p
1/4-1/2 C. Diced Red Onion
¼ C. Finely chopped Mint
1 C. Crumbled Feta
Starting with Hummus, layer all ingredients in serving dish. Serve with pita chips


Dessert Dip
*Gluten Free* *Vegetarian*
½ C. Butter
8 oz Cream Cheese
1/3 C. Brown Sugar
½ C. Powdered Sugar
1tsp Vanilla
Pinch of salt
¾ C. Chocolate Chips
Blend all ingredients in a mixer of food processor. Serve with vanilla wafers or graham crackers.

Foodie Walk: Spectacular Strawberries

Today, is National Strawberry Picking Day! To celebrate that, our foodie walk last week focused on strawberries, here are the recipes we tried out.


Whipped Basil Ricotta and Strawberry Crostini

A simple, summery crostini made with juicy strawberries and creamy whipped basil ricotta, then finished off with a drizzle of sweet and tangy balsamic glaze.

YIELD: 8-10 servings

PREP TIME: 15 minutes

COOK TIME: 15 minutes

TOTAL TIME: 30 minutes


  • 1 (15-ounce) container whole-milk ricotta
  • 3/4 cup fresh basil
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 5 ounces cream cheese, softened
  • 1 (15-ounce) whole wheat baguette
  • 1/4 cup olive oil
  • 1/4 teaspoon kosher salt
  • 1/2 pound strawberries, hulled and chopped
  • 1/4 cup basil, sliced or chopped
  • 1/2 cup balsamic vinegar


  1. Place the ricotta and 3/4 cup basil in a food processor, and process until smooth. There may be some small pieces of basil left, but the color of the ricotta should be a light green. Add salt and cream cheese, and pulse a few times until the cream cheese is fully incorporated. Taste and add more salt if you’d like.
  2. Pour the balsamic into a small saucepan and bring to a boil. Reduce heat to medium-low, and let simmer for 15-20 minutes, until it has reduced by half. Set aside to cool while you get the other ingredients ready (it will thicken slightly in this time)
  3. Preheat oven to 350.
  4. Slice the baguette into 1/4-inch slices. Brush both sides with olive oil. Sprinkle the top of the bread with salt.
  5. Bake for 15 minutes, until lightly golden.
  6. Slice or chop the additional 1/4 cup fresh basil leaves for garnish.
  7. Let the baked bread cool for 5 minutes, then spoon on the basil ricotta, top with strawberries and additional sliced basil, and finish with a drizzle of the balsamic glaze.



Frozen Strawberry Lemonade
submitted by Melanie~ The Sisters Cafe

Frozen or fresh strawberries
ice (if using fresh fruit)
sugar, if desired

Fill your blender up with  the desired amount of frozen strawberries.  I had frozen strawberries up to the 4 cup line.  Pour in lemonade–I used about 3-4 cups.  Blend.  Taste.  Depending on the sweetness of your berries, you may need to add a little sugar.  Start with a little and  check it again, adding until you love it:)  My strawberries were sweet enough and I did not add any sugar.

If you choose to use fresh fruit, add ice a cup at a time,  to create the same slushy result.

Strawberries Romanoff


1⁄2 cup sour cream
3 tablespoons brown sugar
1 tablespoon brandy or 1 tablespoon vanilla
1⁄2 cup heavy cream
3 tablespoons sugar
4 cups fresh strawberries


Mix sour cream, brown sugar and Brandy in a bowl.
In a separate bowl, whip cream until starts to thicken and add sugar–whip until thick.
Fold cream into sour cream mixture and blend well.
Serve with fresh strawberries.