Fall Meal Idea Round-Up


 Here is a collection of Fall recipe ideas I found on Pinterest and can’t wait to try.

I hope you all enjoy! Comment below which ones you want to try or if you have another great recipe to add!


This amazing Pumpkin French Toast recipe, I can’t wait to try this fall, comes from Cooking Classy with a Sprinkle of Fancy.



I love scones it’s safe to say I am a scone lover and these are a must try this fall! Thanks to Damn Delicious for this great recipe!



These yummy Pumpkin Cinnamon Rolls are special treat that must be enjoyed warm and gooey! Sally’s Baking Addiction has perfected them check out the recipe and plan to make these soon!


The Autumn Chicken Salad with Honeycrisp Apples and Candied Walnuts, from the Cozy Apron, really is the best lunch for fall-well this-and the Apple Harvest Salad below from Life Made Simple.



Apple and Pork are like two peas in a pod really, and this recipe from Delightful E Made has both.


I am not a big fish eater but this glaze really makes this salmon look irresistible. The recipe is really quite simple thanks to the Scrumptious Pumpkin.


This Apple Cider Roasted Chicken with Butternut Squash has Fall written all over it! Not to mention pretty healthy for you too! Thank you to the Lemon Bowl for sharing this recipe. 

White Chocolate Cherry Cookies

White Chocolate Cherry Cookies

I was looking through my baking cabinets and came across white chocolate chips and dried cherries. I immediately thought cookies! They turned out great! A few of the children were skeptical about cherries in their cookies, but once they tried them they were sold!

White Chocolate Cherry Dough


  • 3/4 cup butter, melted
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 1/4 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp  salt
  • 1 cup white chocolate chips
  • 1 cup dried cherries


  1. In mixing bowl, beat melted butter with sugars until creamy. Beat in eggs, one at a time. Add in vanilla. Slowly beat in flour, baking soda and salt. Fold in white chocolate chips and cherries.
  2. Drop by large teaspoons onto a parchment lined cookie sheet. Or if you are like me make these while the kids are in school and roll them into a log and put it in the fridge until after dinner. Bake in a 375 degree oven for 10-12 minutes. Remove, cool and enjoy!

White Chocolate Cherry Log

Slow Cooker BBQ Apple Bacon Chicken Recipe

BBQ Apple Bacon Chicken

I originally found this recipe on Six Sisters’ Stuff, but have also seen different variations like the one on Wellness Momma. I have made this meal many times, slightly different each time and it always comes out great. I am a bit of a rule breaker when it comes to recipes, whatever I have on hand-I use, and I am often substituting for what I don’t have.

Bacon Wrapped Crock Pot Chicken

Step one gather all your ingredients. My go to basics are boneless skinless chicken breast, bacon, apples, and BBQ sauce. One lemon juiced if you have it and a teaspoon of garlic if you are a garlic lover.

I had frozen diced apples (from when they were on sale), chicken, bacon, and half a bottle of BBQ sauce. I didn’t have lemons so I just omitted that this time and substituted for a 1/4 cup of water swished around in my BBQ sauce bottle. (The children preferred the grated apples over the diced apples.)

Step two layer or just dump all the ingredients into the slow cooker then set it and forget it! Just kidding I have always wanted to say that..anyone remember those infomercials? If you forget it, you will probably remember when it starts smelling like something is cook and you know you haven’t been in the kitchen so maybe, fingers crossed, the hubby has brought home dinner, and you get up to investigate and your nose leads you to your crock pot full of yummy BBQ-bacon-chicken goodness. (I usually just pat myself on the back and say thank goodness I remember to start this in the morning.)

Any who, if you are a lot better at time management and memory than I, you can set your slow cooker to low for 6-8 hours or high for 3-4 hours.

BBQ Apple Bacon Chicken Recipe


  • 3-4 boneless chicken breasts
  • 1/2 cup BBQ sauce
  • 1-2 apples, peeled and grated/diced
  • 1 lemon, juiced
  • 1 tsp garlic powder
  • 6-8 slices bacon

1. In small bowl, combine BBQ sauce with grated/diced apple, garlic powder, and lemon juice.
2. Wrap 2 pieces of bacon around each chicken breast. Place chicken breasts in base of crock pot, pour BBQ/apple mixture over the chicken.  Set to low and cook for 6-8 hours or high for 3-4 hours.

Serve with your families favorite sides and enjoy!

Easy Chicken Dinner

Blueberry Pancakes from Trisha Yearwood

Blueberry Pancakes


I love fresh blueberries! I love even more when they are on sale for 88 cents a box at Fry’s Foods because I can stock up and freeze some for later when they are more expensive.   One of our favorite ways to enjoy blueberries is in blueberry pancakes and this recipe is a divine one that is a little old fashion but full of flavor!

Blueberry Pancakes1


Start by washing your blueberries and setting them aside to drain. I wash the whole box because even though the recipe only calls for 1 1/2 cups we will use the rest on sprinkled over our pancakes. Next sift your flour, sugar, baking powder, baking soda, and salt into a big bowl. Big because you will be mixing in the wet ingredients after they are all combined.

Blueberry Pancakes2


In another bowl whisk your 2 eggs, milk, sour cream, melted butter, and vanilla extract. Now take your dry ingredients and make a well area for the wet ingredients in the middle. Slowly pour the wet ingredients in and slowly mix just until combined. Next gently fold in the lemon zest and blueberries. I didn’t have lemon zest so I used a 1/4 teaspoon of lemon extract.

Next cook those babies up in a pan or on a griddle. Grease it first with butter and I like to use an ice cream scoop to portion out the perfect sized pancakes. Once the pancake start to form bubbles and they pop, check it and flip if it’s lightly golden brown. Cook until done in the middle you can use a tooth pick to test.

We enjoy them with syrup, and blueberries sprinkled over top!

Blueberry Pancakes

Ingredients List:
1 3/4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup milk, plus more if needed
1 cup sour cream
1 stick butter, melted
1/2 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
1/2 teaspoon lemon zest-substitute 1/4 teaspoon of lemon extract

This recipe come from Trisha Yearwood and oh boy is it a good one! Thanks Trisha!

Hope you all enjoy!

Good Cook ProFRESHIONAL Cut Fruit Bowl + Watermelon Cooler + Giveaway #freshfuitbowl #BBBProduct

Good Cook Fresh Fruit Bowl


As a part of the Good Cook Blogger program I was sent a ProFreshionals Cut Fruit Bowl and it’s huge! A whole 7 quarts of capacity, I knew I’d be filling that baby with a whole bunch of watermelon because the kids and I LOVE watermelon!

This bowl is perfect for watermelon as you can see from the pictures below it has a strainer built in which allows the juice to drain out and keep your fruit fresher longer!

Good Cook Profreshionals Bowl

In college I worked in food service part time, and there was a very lovely lady named Karen, who taught me how to cut a watermelon. I was the Salad Bar Girl at NM State as Rey would call me. Below you will find the step by step how to.

Good Cook Fresh Fruit Bowl-How to cute a watermelon

 After your watermelon is cut place it into your bowl. I leave it in sticks rather than cut further because it’s easier for the kids to grab and well let’s face it-as much as I would love for them to use a fork they never do.


The watermelon can now be used to make a simple, but refreshing watermelon cooler!

Watermelon Cooler How To

 Recipe for Watermelon Cooler


  • Watermelon chunks (1/4 of a medium watermelon)
  • 1 lime
  • 1 cup of ice
  • Sweetener of choice if you desire (optional)

Tools you will need:

  • Knife
  • Strainer
  • Juicing tool for lime
  • Blender
  • Glass to serve
  • Cutting Board
  1. Add ice and watermelon as much as you can to the blender. No need to worry if it doesn’t all fit you can throw in more later.
  2. Juice the lime, I started with half of the lime juice and that was enough for us.
  3. Add a sweetener which is optional. Our watermelon was plenty sweet so no need.
  4. Blend until well mixed. Add more watermelon now if you need too.
  5. Strain into a glass and enjoy!


Watermelon Cooler



If you are looking for a way to keep your cut fruit fresher for longer, you might want to grab your own ProFreshionals Cut Fruit Bowl exclusively at Bed Bath & Beyond (click here to go straight to the Bowl).

Or you can enter to win one here!

Good Cook Profreshionals Bowl


Prizing and information for this giveaway has been provided by Good Cook; however, all opinions here are my own. The winner will be randomly selected via promosimple. The winner will receive an email from me the day after the giveaway ends and will have 48 hours to respond to notification email; Prize will be forfeited and Mom 2 54321 will choose a runner up if no response is received in that time frame.

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  • If a household has won more than one prize in a previous Good Cook event (prior to the one-win-in-six-months rule), they aren’t eligible win again for 12 months.
    Good Cook Bloggers and Good Cook Kitchen Experts are not eligible to win prizes in Good Cook sponsored events, whether or not they participated in the event or not.
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Valentine’s Sparkle Dough


This is an easy recipe to do but I would recommend not letting them play with it on a rugged or carpeted area. I let the girls play outside on the front porch with this or in the playroom where there is tile.


What you need:

  • Bowl
  • Measuring cups & spoons
  • Spoon
  • Boiling water


  • 3 cups flour
  • 1 1/2 cups salt
  • 6 tsp. cream of tartar
  • 3 cups boiling water
  • 1/2 cup glitter

  1. Measure and place all the dry ingredients into a bowl.
  2. Add the water.
  3. Add the glitter. Stir together.
  4. Turn out onto a floured surface and kneed until you get the perfect glittery consistency.

Want more Valentine’s Day ideas? Check out my pinterest board: Valentine’s Day Board

Cheesy Quinoa and Broccoli Potterole


Potterole? She has lost her mind-nope I haven’t, casseroles take too long for my family and they just never turn out right for me! So I make a potterole its not making it all in just one pot either, but in the end you do mix it all up in one pot/pan.

Here are 5 quick facts about quinoa:

1. It’s pronounced “keen-wah”, just so we clear that confusion up.

2. It’s high in phytonutrients and flavonoids which are great cancer fighters.

3. As a complete protein, it contains all 9 essential amino acids and can provide up to 17% of your daily requirement of protein.

4. Prebiotic nutrients in quinoa help feed the probiotic (good) bacteria in your intestine!

5.  Once called “the gold of the Inca’s” because of how it increased stamina.

Now, do you feel a little bit more confident that you should bring this great food into your diet! Its easy just use it in place of rice in a dish you are already making!  I really wanted to incorporate quinoa into our diet because it is so healthy for you and this is how I did it for our family.



  • 1 3/4 cups quinoa
  • 1 box of chicken stock
  • 1 giant head of broccoli
  • 3 cups shredded cheddar cheese (2 cups for the cheese sauce and one to add-on top)
  • 2 tsp of all-purpose seasoning/chicken seasoning
  • 1/2 cup of milk
  • 1 tbs of flour
  • 1/2 tsp oil
  • 2 tsp butter
  • Salt and pepper

What you’ll need and prepping:

  • Strainer with fine holes to rinse the quinoa
  • Regular strainer to wash the broccoli
  • 3 pots, one for the quinoa (this one needs a lid), one for the broccoli, and one for the chicken (if your adding it you can omit it and make this an easy meatless Monday meal!)
  • Knife and cutting board to chop up the broccoli, then cut up the chicken if your adding it
  • Wisk for making the rue and cheese sauce
  • Cooking spoon for the quinoa
  • Spatula for the chicken
  • Slotted spoon for the broccoli

Step 1: In the pot that has a lid, place the butter, then toss in your rinsed quinoa. Gently toast up your quinoa in the butter just gives it a deeper flavor. It’s what I would do with the rice so I do the same with this to keep similar flavors going-and to avoid rejection from my family.


Step 2: I pour in the whole box of chicken stock and bring to a boil then set to low for about 12-15 minutes give or take. Put another pot of water to boil for the broccoli. Get a pan/pot ready for the chicken to cook up in also.


Step 3: Cut up broccoli and put it in the boiling pot of water, I like mine still crisp so I only leave it in for 8 minutes or so. Cut up the chicken and season it with a chicken seasoning or all seasoning. (The one below is my favorite!) Throw the chicken in a pan and cook til done, then set it on a plate to cool because with the left over drippings from the pan we will build our rue/cheese sauce.


Step 4: When the Quinoa looks like the picture below it’s done. Just cover it with a lid and let it sit until its time to mix it in. (If it looks like it might have access liquid it will absorb some while it sits.) Take the broccoli out of the water and set in a strainer too cool. Grab the pan you made the chicken in and add the oil and flour and whisk together then stir in the milk. Turn the heat to low and let it slowly thicken up. Once it thickens a bit add in the cheese (2 cups, save 1 cup for sprinkling on top) and whisk, whisk, whisk.


Step 5: Now that the cheese sauce is ready add in the quinoa and chicken then mix it up. I like to top it with the broccoli and cheese! ENJOY! 🙂


Sited sources for my facts:




More Recipes for the Sweet Creations Mini Loaf Pan + More Giveaways

Here are a few of the other girls recipes and ideas from the Good Cook  Bloggers Network! + Some of them are offering a giveaway like me! 

Click here to get the recipe!


Click here to get the recipe for Sweet and Sour Meatloaf!


Click me to get the recipe!


Click me to get the recipe for Green Chile Cheese Bread!


Click me to get the recipe!


Click here to get the recipe for these Turtle Brownies!


Click me to get the recipe!


Click me to get the recipe!


Click me to get the recipe!


Click me to get the recipe for Mochacinno Ice Cream Bread!


Click here to get the recipe!


Click here to get the recipe for Chocolate Blood Orange Bread!


Click here to get the recipe!


Click here to get the recipe!


Click me to get the recipe for Pumpkin Banana Bread with Homemade Maple Cinnamon Butter!


Click here to get the recipe for Salted Caramel Bread!


Click here to get the recipe!

Here is the link to my giveaway! I have super low entries so your odds are good!


  I have an Eggnog Bread Recipe-If you could bake Christmas this is it!

Each household is only eligible to win 1 Good Cook prize [CHOSEN AT RANDOM] via blog reviews and giveaways. Only one entrant per mailing address per giveaway. If you have won the same prize on another blog, you will not be eligible to win it again. Winner is subject to eligibility verification. Giveaway is open to the continental USA, must be 18 or older to win. Winner will be selected at random from all eligible entries and will be contacted by email. Winner will have 24 hrs to respond. If original winner does not claim their prize within 24 hrs, it is forfeit and a new winner will be selected promptly.
No purchase necessary to enter or win. Odds of winning are not increased by a purchase.

Eggnog Bread + Giveaway!

eggnog bread logo

Before I share this wonderful recipe I found on Twelve O Eight, I just wanted to give a warm thank you to Tanya Runkle for this amazing recipe. I have double the recipe at Fruit from Washington but the original recipe amounts are in parenthesis. The original recipe makes 3 mini loaves and the doubled one I am sharing makes 6.

Eggnog Bread Recipe

3 cups Eggnog (1 1/2 cup)
1 tablespoon + 1 teaspoon Rum Extract (2 teaspoons)
2 teaspoons Vanilla Extract (1 teaspoons)
2 cups White Sugar (1 cup)
1 cup Butter Flavored Shortening (1/2  cup)
4 1/2 cups All Purpose Flour (2 1/4 cup)
1 tablespoon + 1 teaspoon Baking Powder (2  teaspoons)
1/2 teaspoon Salt (1/4 teaspoons)
1 teaspoon Nutmeg (1/2  teaspoons)

Preheat oven to 350 degrees.

Measure out the dry ingredients Flour, Baking Powder, Salt, and Nutmeg and set aside. Mix Eggnog, Rum, Vanilla, Sugar, and Butter flavored Crisco in a bowl until well combined. Then slowly add the dry ingredient into the wet ingredients. Warning-Batter will smell like Christmas and make you feel warm and bubbly!

Lightly grease the bottoms of your baking pan and pour mixture into pans evenly. Bake for about 35 minutes or until golden and center springs back to the touch. Allow baked bread to cool in pan about 20 minutes-I know-I know hot desserts are the best, but if you want them to set and NOT fall apart you have to wait! If you can live with a warm crumbly mess of deliciousness dig right in! To remove carefully run a flat mini-spatula around the edges of the bread to loosen allow bread to completely cool on wire racks or parchment paper spread out on your kitchen counter.

Okay let’s talk about the dirty work…cleaning.


Worst part of baking, cooking, anything in the kitchen right?

But look at this pan!


It was so EASY to clean because the loaves came right out with only crumbs left!

I LOVE this Sweet Creations Mini Loaf Pan by Good Cook! And you can own one too!

You can get one for 25% off using the code: SWEETLOAF at GoodCook.com


Let’s not forget about the best part of this post you can win one and a set of the adorable parchment paper! Just fill out the form below and I will announce the winner on the 23rd of December!


Click here to go to the Entry-Form