Baked Jalapenõ corn medley!

This is what I’m bringing to a Thanksgiving lunch! Simple and flavorful!

You need;

4 cups of fresh/frozen shucked corn
8 Oz. Cream Cheese at room temperature
2 Jalapenõ peppers deseeded and chopped
1 medium sized red bell pepper chopped
2 cloves of garlic minced fine
1/3-1/2 cup of half and half
1/2 cup of pepper jack cheese
1-2 Tbsp butter
Salt and pepper to taste

Mix all the above and layer in a prepared ovenproof dish. Bake covered with tinfoil at 350 degrees for 30-40 minutes.

Serve hot/warm.

Thanksgiving 2013!!

This year has been a whirlwind so far.. Too many good things happened and some not so good things also happened. But I guess that’s just how life works.

I am writing this post to express my gratitude and sincere Thanks for being there for me through the years that this blog has been a part of your life. Some of you have seen me literally grow up in this field of blogging and bringing tasty bites to your dinner table among other things.

You have let me be and “eaten” up pretty much what ever I’ve made for you. You gave me feedback, all of which was much appreciated and so welcome.

You are a part of my world, my life and I want to say Thank You for just that.

This year, my family and I are blessed to be preparing for multiple Thanksgiving dinners. We are suggesting a “Potluck” as the theme to savor new and classic flavors everyone brings to our table. I can’t wait!

Here are my suggestions for Thanksgiving this year. Hope you get inspired by this collection.

An appealing table sets the mood!

Pumpkin and cocoa bread
Have a favorite pumpkin bread recipe?! 

Turn up the volume with a handful of chocolate chips and a 
couple of Tbsps of cocoa powder! Warm, sweet and chocolaty goodness!!

Autumn squash and coconut soup


Oven roasted green beans, gently tossed with caramelized onions and 
roasted almonds.
Dressed with Olive oil, a pinch of mustard , salt and black pepper. 
Holiday rice salad!!
Brown rice tossed with pomegranate seeds, cranberries, 
fresh apples, parsley and toasted almonds.
Crunchy, sweet, flavorful and oh so nutritious!
Eat warm or at room temperature. 

Saffron and pumpkin risotto!
Warm and full of Holiday cheer!
Filling and flavorful.

Slow Cooked apples!
Let the Crockpot make dessert for you !

And as you prepare for a much needed and a well deserved break this Thanksgiving, whether it’s with family and/or friends or even alone, I want to encourage you all to take a moment to “Thank you” for being you.

Hope you all have a safe and a wonderful Holiday.

Always remember; Food is a great leveler. Respect it, Cherish it, Share it.

For more inspiration:

Everyone loves a muffin top!!

Well.. Not the muffin top you are thinking 😉

Made these this morning at a friend’s request.. Ok so he asked for peanut butter muffins.. But you know me, I have to get all fancy and what not so here I present to you.. Drum roll please….

Whole wheat nut butter “muffies” with a chocolate chip, almond and brown sugar crunch!!

2 cups flour ( I used 1 cup whole wheat and one cup all-purpose flour. You can use all-purpose flour all the way)
2 teaspoons baking powder
1 teaspoon salt

Sift all of the above.

2/3 cup almond butter (you can use peanut butter)
1/2 cup white sugar
2 tablespoons room temperature butter

Mix all of the above.

2 eggs
1 cup of whole milk

Mix the above in the nut butter mixture.

Fold the wet ingredients with the dry ingredients. Do not over mix.

For the crunchy topping;
2 Tbsp room temperature butter
2 Tbsp choc chips
2 Tbsp whole oats
2 Tbsp brown sugar
2 Tbsp All purpose flour

Mix the above using a fork till crumbly.

You can make muffins or pan sized bread.
Bake in a preheated oven at 375 degrees.

If making “muffies”, ditch the muffin pan and use baking cups on a cookie sheet. Fill the cups about 2/3rd of the way. Add a Tbsp of the crunchy topping. Bake for 12-14 minutes till a toothpick comes out clean/bit sticky (not wet).

If making muffins bake for 16 to 18 minutes till a toothpick comes out clean/bit sticky (not wet).

If making bread bake for 30 to 40 minutes
till a toothpick comes out clean/bit sticky (not wet).

Whole wheat and All purpose Flour
Sifting all dry ingredients
Nut butter mixture
Crunch topping

Cookies! A must have for a chilly night!

Everyone loves cookies! Especially now with the gentle chill in the air! All you need is a glass of milk and a pair of cozy socks!! Ooh maybe the fireplace too!

This recipe is my 5 yr old son’s creation! Loaded with Chocolate chips, coconut flakes, oats, cranberries and walnuts, this is bound to be a crowd pleaser!

#freakycurry #fall #fallfood #cookies #desserts

This recipes makes about 12-18 good size cookies..

1.5 cups of all purpose flour
1/2 cup of room temperature butter
1/2 cup of white sugar
1/2 cup of brown sugar
1 egg
1/2 tsp baking soda
1 tsp vanilla extract
1/2 tsp salt
1-2 Tbsp milk to help mix
1/4 cup each of Chocolate chips, coconut flakes, oats, cranberries and walnuts

Mix all of the above. Check for sweetness. If using unsweetened coconut flakes, you may need more sugar. The mixture should be moist and a glossy lump (not wet!)

Scoop using an icecream scooper and bake on a parchment paper lined cookie sheet in a preheated oven at 350 degrees for 12-15 minutes till the edges turn a golden brown.

Cool completely on wire racks.