Pulled-Chicken Sandwiches Recipe – Amy Tornquist | Food & Wine

To help remember the summer staples, here is a great North Carolina classic. Pulled-Chicken Sandwiches Recipe – Amy Tornquist | Food & Wine.

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Tomato-Basil Skewers

My favorite salad on a stick. Skewering mozzarella balls and cherry tomatoes makes them easy to nosh at a party.

via Tomato-Basil Skewers.

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Polenta Wedges with Tomato Tapenade

Just in time for my Latin America holiday. Crispy pieces of polenta topped with a tangy sun-dried tomato tapenade makes a pretty and tasty appetizer

via Polenta Wedges with Tomato Tapenade.

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Hungarian Beef Goulash

This streamlined goulash skips the step of browning the beef, and instead coats it in a spice crust to give it a rich mahogany hue. This saucy dish is

via Hungarian Beef Goulash.

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Red Velvet Cheesecake

Two favorites paired together for one amazing treat. Yum!

If you love both red velvet cake and cheeescake, this recipe is for you. A red velvet filling is spiked with cocoa, topped with a creamy cheesecake layer, and baked in a dark chocolate crust–making a wickedly-delicious combination. Prep: 20 min.; Bake: 1 hr., 25 min.; Stand: 1 hr.; Chill: 8 hrs.

Red Velvet Cheesecake

An inspired marriage of two Southern favorites in one dessert, this velvety-rich cheesecake is spiked with cocoa and baked in a dark chocolate crust.

Yield: Makes 8 to 10 servings


  • 1 1/2  cups  chocolate graham cracker crumbs
  • 1/4  cup  butter, melted
  • 1  tablespoon  granulated sugar
  • 3  (8-ounce) packages cream cheese, softened
  • 1 1/2  cups  granulated sugar
  • 4  large eggs, lightly beaten
  • 3  tablespoons  unsweetened cocoa
  • 1  cup  sour cream
  • 1/2  cup  whole buttermilk
  • 2  teaspoons  vanilla extract
  • 1  teaspoon  distilled white vinegar
  • 2  (1-ounce) bottles red food coloring
  • 1  (3-ounce) package cream cheese, softened
  • 1/4  cup  butter, softened
  • 2  cups  powdered sugar
  • 1  teaspoon  vanilla extract
  • Garnish: fresh mint sprigs


Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.

Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.

Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.

Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired.

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Chocolate Fudge Cheesecake

As if brownies, cheesecake and fudge couldn’t get any better, mix them all together to get a fabulous holiday desert.

Chocolate Fudge Cheesecake

Never fearing too much of a good thing, we topped our best-ever brownie batter with a ribbon of feather-light cheesecake, and poured on a chocolate truffle glaze.

The recipe makes 2 triple-layered treats – perfect for serving a crowd or sharing as a gift.

Yield: Makes 2 (9-inch) cheesecakes


  • 1/2  cup  toasted, chopped pecans
  • 4  (1-ounce) unsweetened chocolate baking squares
  • 1  cup  butter, softened
  • 2  cups  sugar
  • 4  large eggs
  • 1  cup  all-purpose flour
  • 1  teaspoon  vanilla extract
  • 1  cup  semisweet chocolate morsels
  • 4  (8-ounce) packages cream cheese, softened
  • 1 3/4  cups  sugar
  • 7  large eggs
  • 2  teaspoons  vanilla
  • Chocolate Glaze
  • Garnishes: fresh mint sprigs, sliced strawberries


Sprinkle 1/2 cup pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans.

Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.

Beat butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Add flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla and chocolate morsels. Divide batter evenly between pans, spreading over chopped pecans.

Beat cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until blended. Add 7 eggs, 1 at a time, beating just until blended after each addition. Stir in 2 teaspoons vanilla. Divide cream cheese mixture evenly between each pan, spreading over brownie batter.

Bake at 325° for 1 hour and 15 minutes or until set. Remove from oven; cool completely on wire racks.

Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours. Remove sides of pans before serving. Garnish, if desired.

Note: We topped each cheesecake with 1 full recipe of Chocolate Glaze. For a thinner layer of chocolate on top, divide 1 recipe of glaze between the two cakes.

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A different kind of pie

This weekend, I will be celebrating Thanksgiving with my husband’s family. In looking through recipes, I wanted something tasty, crowd pleasing, and different. I settled on Broccoli & Gruyere Gratin as well as Apple-Cranberry Pie.

Broccoli & Gruyere Gratin



  1. Heat oven to 375° F. Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large pot with ½ inch of water). Bring to a simmer. Place the broccoli in the steamer basket, cover, and steam until just tender, 3 to 4 minutes; transfer to a large bowl.
  2. Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes (do not let it darken). Whisk in the milk and simmer until slightly thickened, 3 to 4 minutes. Remove from heat and stir in 1 cup of the cheese, ½ teaspoon salt, and ¼ teaspoon pepper. Toss with the broccoli.
  3. Transfer the broccoli mixture to a shallow 3-quart baking dish and sprinkle with the remaining cup of cheese. Bake until bubbling and golden brown, 35 to 40 minutes. Let sit 10 minutes before serving.


Apple-Cranberry Pie


  • Pillsbury Ready-Made Crust


  • Juice of 1 orange
  • Zest of 1 orange
  • 5 cups of peeled, sliced apples (approximately 5 medium apples)
  • 1/2 cup sugar
  • 1/2 cup fresh or frozen cranberries, chopped (if frozen, do not thaw)
  • 1/2 cup dried cranberries
  • 1/4 cup all-purpose flour
  • 1 teaspoon cinnamon


  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 2 tablespoons oats
  • 2 tablespoons butter, melted
  • 1/2 teaspoon cinnamon


  1. To make crust, follow directions for Pumpkin Pie crust. Preheat oven to 400. Roll pie dough out into a 12-inch circle on a lightly floured surface. Place dough in the pie pan and refrigerate while you make the filling and topping.
  2. To make filling, mix all ingredients together in a medium bowl. To make topping, mix all ingredients together in a small bowl. The topping mixture should clump when pressed together.
  3. Add filling to cold pie crust and scatter topping all over the filling. Bake at 400 degrees until the juice in the center of the pie is bubbling, about 1 hour. If the crust or topping becomes too dark, cover the pie loosely with foil.
  4. Transfer to a wire rack; cool completely before serving.


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Popular Appetizer Recipes

The social event of the year is fast approaching…the holidays. In order to be a good host, you need to make sure you have these Popular Appetizer Recipes available. You don’t want your guests to leave hungry and if you need to bring food to someone else’s house, these are great options. Enjoy!

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Slow Cooker Recipes: Easy Brunswick Stew Recipes – Southern Cooking Recipes – Photos – SouthernLiving.com

I love the south and I also love the southern staple of Brunswick Stew…YUM! Slow Cooker Recipes: Easy Brunswick Stew Recipes – Southern Cooking Recipes – Photos – SouthernLiving.com.

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7 Fabulous Fall Date Night Ideas

As you know, I love the fall season. There are tons of great smells, foods, cool crisp air, and lots of things to enjoy outside. During this season I also love to spend a ton of time with those I love so to honor that, here are 7 Fabulous Fall Date Night Ideas. Enjoy!

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