Pigs in Pancakes

These breakfast sausage stuffed pancakes are a fun low carb twist on pigs in the blanket. A fun back-to-school breakfast idea! Grain-free and paleo-friendly.
My kids are awesome. They really are good kids: well mannered and polite, sweet-natured, thoughtful, rather intelligent. They are also awesomely exhausting. For one thing, there are three of them and their father and I are always outnumbered. For another, while they are well mannered and sweet and thoughtful to people outside our home, they aren’t always quite so nice to their immediate family. To us, and to each other, they can be rude, ill-willed, thoughtless, and generally just pretty dumb. We don’t stand for it, of course. We have high expectations of them, which is exactly why they are so well behaved to others. I am told this is a good thing and par for the course. You want them to be best behaved out in public, whereas home is a safe place where they can let it all hang out. I get it but it doesn’t make it any less exhausting. So I confess, I am always happy to see the backside of them all on the first day of school.
Pigs in Pancakes


  • 1 cup Bob's Red Mill Super Fine almond flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 4 large eggs
  • 1/2 tsp vanilla extract
  • Butter or oil for pan
  • 2/3 cup unsweetened almond milk
  • 1/4 cup Bob's Red Mill coconut flour
  • 3 tbsp Swerve Sweetener
  • 1/4 cup butter melted (ghee or avocado oil would work as well)
  • 10 breakfast sausages cooked and cooled
Pigs in Pancakes


  1. Preheat oven to 300F and set a baking rack over a large cookie sheet.
  2. In a large bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, and salt. Stir in eggs, almond milk, melted butter, and vanilla extract until well combined.
  3. Heat a large skillet over medium heat and grease lightly with butter. Using about 2 tbsp of batter, create a thin line as long as your breakfast sausages (it will spread a bit as it heats up). Place a cooked sausage in the middle and cover with another tbsp or so of batter. Fill pan with 3 or 4 more of these, spacing them a few inches apart.
  4. Let cook until bottom is golden brown, 2 to 3 minutes. Carefully wiggle a spatula underneath and flip over, then cook another 2 to 3 minutes. The centers will not be cooked through so remove to the prepared baking rack and place in the oven for 10 to 15 minutes.
  5. Repeat with remaining batter and remaining breakfast sausages.

Blueberry Pancake Bites

Keto Pancake Bites! Make healthy breakfast fun with these little low carb blueberry pancake dippers. They’re easy enough to make on a weekday morning and kids adore them. Made with coconut flour so they’re nut free too.
Make healthy breakfast fun with these little low carb blueberry pancake dippers. They're easy enough to make on a weekday morning!
Blueberry Pancake Bites


  • 1/2 cup coconut flour
  • 1/4 cup butter melted
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 large eggs
  • 1/4 cup Swerve Sweetener
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/3 to 1/2 cup water
  • 1/2 cup Wyman's frozen wild blueberries
Blueberry Pancake Bites


  1. Preheat oven to 325F and grease a mini muffin tin (24 cavity) very well. (I double grease, first with butter and then with coconut oil spray).
  2. In a blender combine the eggs, sweetener and vanilla extract. Blend until smooth.
  3. Add the coconut flour, melted butter, baking powder, salt, and cinnamon. Blend again until smooth. It will seem very liquidy but let it sit a few minutes and it will thicken up considerably. Add 1/3 cup of the water and blend again. If it's still very thick, add a little additional water. You shouldn't be able to pour it, but you should be able to scoop it out of the blender easily.
  4. Divide among the prepared muffin cups. Add a few blueberries to each (I found 4 to 5 to be just about right). Press them gently into the batter.
  5. Bake 20 to 25 minutes, until set. Let cool a few minutes in the pan and then serve with your favourite low carb pancake syrup.

No Bake Blueberry Cheesecake Pie

Creamy no-bake cheesecake in a sweet almond crust, topped with sugar-free blueberry syrup. It's a great low carb dessert for those days you don't want to turn on the oven.
No Bake Blueberry Cheesecake Pie


  • 1/4 cup powdered Swerve Sweetener
  • 1 1/2 cups almond flour
  • 1/4 cup butter melted


  • 12 ounces cream cheese softened
  • 1/2 cup plus 2 tbsp heavy whipping cream divided
  • 1 tbsp grassfed gelatin or 1 envelope Knox gelatin
  • 2 tbsp sour cream or Greek yogurt room temperature
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp lemon zest
  • 3/4 cup powdered Swerve Sweetener


  • 1 recipe wild blueberry syrup
No Bake Blueberry Cheesecake Pie


  1. In a medium bowl, whisk together almond flour and powdered Sweetener. Stir in butter until well combined and clumps form.
  2. Press firmly into the bottom and up the sides of a 9 inch pie pan. Refrigerate until needed.


  1. In a large bowl, beat cream cheese, sour cream or yogurt, lemon juice and lemon zest together until smooth. Beat in sweetener until well combined.
  2. In a small bowl, whisk together 2 tbsp heavy cream and the gelatin. Gently warm the mixture in the microwave for about 20 to 30 seconds, and then stir until the gelatin dissolves (you can also do this in a small saucepan - do not let the cream come to a simmer). Stir into cream cheese mixture until combined.
  3. In another large bowl, beat cream until it holds stiff peaks. Gently fold whipped cream into cream cheese mixture until well combined.
  4. Spread filling in prepared crust, cover with plastic and refrigerate 2 to 3 hours, until set.

Blueberry Topping:

  1. While the cheesecake is chilling, follow the instructions for the Wild Blueberry Syrup. Pour over the cheesecake before serving.

Lightened Up Chicken Parmesan Lasagna

This Lightened Up Chicken Parmesan Lasagna is such a crowd-pleasing meal! Made with ground chicken, ricotta cheese, homemade marinara sauce, and gooey mozzarella. Everyone loves this recipe!
Lightened Up Chicken Parmesan Lasagna

For the Ground Chicken:

  • 2 teaspoons Italian Seasoning
  • 1/4 teaspoon Crushed Red Pepper Flakes, optional (but they give a nice kick!)
  • 1 lb. Ground Chicken
  • 2 teaspoons olive oil (I used extra virgin but use whatever brand/variety you like best)
  • 3 cloves Garlic, minced
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Freshly Ground Black Pepper

For the Panko:

  • 1 tablespoon Olive Oil
  • 1/3 cup Whole Wheat Panko Bread Crumbs

For Lasagna:

  • 12 Lasagna Noodles, boiled according to package
  • 2 1/2 cups Ricotta Cheese (I used whole-milk here, but you may use skim)
  • 1 large egg + 1 egg yolk, at room temperature
  • 1/2 teaspoon salt
  • 2 cups shredded mozzarella cheese
  • 1/4 cup Parmesan Cheese, finely grated
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh parsley, chopped
  • 2 tablespoons fresh basil, chopped
  • 3 1/2 cups Marinara Sauce, Store-bought or Homemade will work OK


  • Fresh Basil and Parsley, chopped
Lightened Up Chicken Parmesan Lasagna

For the Ground Chicken:

  1. Heat the oil in a large skillet over medium-heat. Add the garlic, Italian seasoning, and crushed red pepper flakes (if using); saute for 2-3 minutes.
  2. Add in ground chicken, salt, and pepper and cook - breaking the meat up with a wooden spoon - until golden brown and cooked all the way through; 6-8 minutes. Transfer the chicken mixture to a clean plate; set aside.
  3. Return empty pan to the burner - you will use this again for the panko.

For the Panko:

  1. Heat the olive oil (in the same skillet you used for the chicken) over medium-high heat. Add in the panko bread crumbs and cook, stirring frequently, until crispy and golden.
  2. Remove from heat and transfer breadcrumbs to a small bowl; set aside.
  3. For the Lasagna:
  4. Boil 12 lasagna noodles according to package directions. While they're boiling, prepare the ricotta cheese.
For the Ricotta:
  1. In a large bowl, combine the ricotta, egg, egg yolk, salt, pepper, parsley, and basil; set aside.


  1. Preheat oven to 375 degrees (F).
  2. Spread a 1/4 of marinara sauce on the bottom of a 9x13 pan.
  3. Layer with 4 lasagna noodles, 1/3 of the chicken mixture, 1/4 cup of the marinara sauce, and 1/2 cup of the ricotta cheese, and a 1/4 cup of the mozzarella cheese. Repeat this two more times, topping the final layer of noodles with remaining meat, sauce, ricotta, mozzarella, panko bread crumbs, and finally, the Parmesan cheese, in that order.
  4. Cover the lasagna tightly with a piece of lightly oiled foil.
  5. Bake for 40 minutes, then remove the foil and bake uncovered for 15 more minutes.
  6. Allow the lasagna to rest for 10 minutes before cutting and serving.
  7. Garnish with fresh parsley and basil.

Loaded Philly Cheesesteak Quesadillas

Philly Cheesesteak Quesadillas are loaded with meat, cheese, pepper, and onions! Serve with marinara sauce, ketchup, or sour cream.
Loaded Philly Cheesesteak Quesadillas


  • 2 tablespoons olive oil, divided
  • 1/4 teaspoon salt (more to taste)
  • 1/8 teaspoon freshly ground black pepper (more to taste)
  • 1 small green pepper, thinly sliced
  • 1 yellow onion, thinly sliced
  • 3/4 pound ultra thin shaved steak
  • (2) 8.8 ounce packages Stonefire Garlic Naan
  • 1 cup cheese whiz OR 1/2 pound of your favorite sliced cheese
Loaded Philly Cheesesteak Quesadillas


  1. Heat a large saute pan over medium-high heat. Add one tablespoon of olive oil and warm for a minute before adding in the green pepper slices, yellow onion slices, salt, and pepper. Cook, stirring occasionally, until the peppers and onions are softened and slightly charred round the edges; about 10 minutes. Use a spatula to transfer the peppers and onions into a bowl and set them aside.
  2. Return the saute pan to medium-high heat. Add remaining olive oil and warm for a few minutes. Add beef, season with salt and pepper, and cook for 2 to 3 minutes, or until cooked to your liking. Remove from heat and using a slotted spoon transfer steak to a large plate; set aside.


  1. Spray a large saute pan with non-stick cooking spray. Heat prepared pan over medium heat. Once warm, place one naan, bubble side facing down, in the pan. Top with a layer of cheese spread (or a few slices of cheese), an even layer of shaved steak, and an even layer of the cooked green peppers and onions.
  2. Place a second naan on top, gently press down and cook for 4 minutes before carefully flipping it over and cooking for an additional 4 minutes on the other side. Carefully transfer quesadilla to a cutting board. Repeat with remaining ingredients.
  3. Cut quesadillas into quarters and serve at once. I recommend serving them with marinara sauce, ketchup, or sour cream.

Weight Watchers Orange Fluff

Orange Fluff also called Orange Delight, Weight Watchers Dessert, or “The Orange Stuff.” Cool Whip, Mandarin Oranges, Jell-O and marshmallows! I know this orange fluff recipe a 3 points value on the Weight Watchers points scale. I don’t actually adhere to a Weight Watchers diet but I still gobble this stuff up!
Orange Fluff also called Orange Delight, Weight Watchers Dessert, or "The Orange Stuff." Made with Cool Whip, Mandarin Oranges, Jell-O and marshmallows!
Weight Watchers Orange Fluff


  • 1 (15 oz) can mandarin oranges drained
  • 1 (8 oz) tub whipped topping (COOL WHIP) thawed
  • 2 cups mini marshmallows
  • 1 (16 oz) container small-curd cottage cheese
  • 1 (3 oz) box orange Jell-O
  • ½ cup chopped pecans optional

Weight Watchers Orange Fluff


  1. Combine container of cottage cheese with the orange jell-o packet.
  2. Stir until well mixed.
  3. Add in the well-drained can of mandarin oranges and the tub of Cool Whip.
  4. Stir.
  5. Now stir in the marshmallows and pecans.
  6. Store in the refrigerator and allow to get nice and cool.
  7. If you were to eat it right away, it would taste grainy from the Jell-O.
  8. But give it at least a couple of hours and the flavors will really come together and blend nicely.

Instant Pot Angel Food Cake

This is how to make Instant Pot angel food cake! Fluffy fat free cake right in your pressure cooker that tastes amazing! You have got to try it for dessert.
Instant Pot Angel Food Cake


  • 1.5 c Angel Food Cake Mix
  • 1/8 c water for mix
  • 1.5 c water for bottom of Instant Pot
  • 1/2 c water for mix
Instant Pot Angel Food Cake


  1. Use half of your angel food cake mix box which is 1.5 cups. Put into a bowl.
  2. Combine cake mix with 1/2 c water and 1/8 c water.  (I list them separately because most people don't have an 1/8 c measuring cup so just use your 1/4 c and fill half way along with your 1/2 c water.
  3. Use a mixer to mix water and angel food cake mix for about a minute on high or until it starts to fluff up like meringue.
  4. Do NOT grease your pan. The non stick pan is enough for it to not adhere and it allows the cake to "creep up" as it rises. Spoon the mixture into your 7" angel food cake pan and cover with tinfoil.
  5. Put a trivet or a small glass bowl at the bottom of your Instant Pot or pressure cooker with about 1.5 c of water surrounding it so it can steam your cake.
  6. Place your cake on your trivet inside the Instant Pot and close your lid and steam valve.
  7. Set to manual, pressure, high, for 27 minutes.
  8. Do a slow release (move steam valve slightly so steam comes out very slowly).
  9. Lift lid off quickly so the water inside doesn't cover your foil.
  10. Carefully lift your pan out and set on a cooling rack.
  11. Remove foil and allow to cool.
  12. Use a knife to loosen cake from pan on the sides of the pan. Push bottom gently and pull up on middle metal piece of pan to lift out. Use knife to loosen cake from bottom rim and a bit on the middle stem of the pan so it slides off.
  13. Put on plate and enjoy or add a bit of melted raspberry jam to the top....that is delicious too. 
  14. 1 angel food cake mix box makes 2 Instant Pot angel food cakes.

White Chocolate Panna Cotta

Creamy, rich keto panna cotta with white chocolate and raspberries. This dreamy no-bake dessert will delight all your senses.
White Chocolate Panna Cotta

Panna Cotta:

  • 1 tsp grassfed gelatin
  • 1 ounce sugar-free white chocolate chips
  • 2 tbsp powdered Swerve Sweetener
  • 1/2 cup heavy whipping cream
  • 1/2 cup unsweetened almond or hemp milk
  • 1/4 tsp vanilla extract

Raspberry Puree:

  • 1 tbsp powdered Swerve
  • 20 fresh raspberries
  • 1 1/2 tbsp water
White Chocolate Panna Cotta

Panna Cotta:

  1. Lightly grease 2 4-ounce capacity ramekins.
  2. In a small saucepan, combine the heavy cream and the almond milk. Sprinkle with the gelatin and let sit 3 minutes.
  3. Set over medium heat, whisking to dissolve the gelatin. Bring to just a simmer, then remove from heat and add the white chocolate. Let sit a few minutes to melt, then whisk in the sweetener and vanilla extract.
  4. Divide the mixture evenly between the two prepared ramekins and refrigerate for at least 4 hours, until firm.
  5. To unmold: Set the ramekins in a bowl of hot water (don't let the water come over the top) for about 15 to 20 seconds. Place a plate overtop the ramekin and flip over, then give it a few good shakes to loosen.

Raspberry Puree:

  1. With a fork, mash the raspberries, water, and sweetener together until pureed. Spread around the base of the panna cotta on the plate, or drizzle overtop.


This is a very simple remedy, for this you will need just 2 things


  • Vaseline petroleum jelly
  • Toothpaste


  1. Use simple white toothpaste, not gel based or any flavoured toothpaste
  2. Take some toothpaste in a bowl. Amount should be same as much you use on your brush. Add same amount of vaseline in this and mix it really well until both of them are well combined and your remedy is ready
  3. Apply this paste on your face with your fingers and spread it all over your face.
  4. Leave it for 3-4 minutes and then rinse it off using plain water
  5. This trick will not only remove all dark spots and scars from your face. It is also very effective to remove blackheads from your skin

Western-Style Breakfast Burritos

This post is sponsored by alli®. All thoughts and opinions are my own.
Some of my very favorite meals are those with the simplest ingredients, easiest prep, and brightest flavors. Many times the easiest meals are simply the best. These Western-Style Breakfast Burritos are my newest creation to prove my point. So quick, so simple, and so delicious!
Western-Style Breakfast Burritos


  • 2 teaspoons unsalted butter
  • 4 large eggs
  • 1/2 cup low-fat cheddar cheese
  • 1/2 medium green bell pepper
  • 1 yellow onion
  • 2 oz. ham lean, reduced sodium
  • dash black pepper
  • 4 small whole wheat tortillas about 70 calories each
  • 1/4 cup salsa
Western-Style Breakfast Burritos


  1. Wash bell pepper and onion; peel onion. Chop bell pepper and onion finely. Chop ham. Set aside.
  2. Melt the butter in a non-stick skillet over medium-low heat.
  3.  Whisk the eggs with the bell pepper, onion and ham. Pour the mixture into the skillet and cook, stirring, until eggs are set to desired firmness, about 1-1/2 to 2 minutes. Sprinkle with cheese and season with black pepper.
  4. Dividing the egg mixture evenly, place it down the center of each tortilla; top each with 1 tablespoon of salsa.
  5. Roll up each tortilla burrito style and serve with fresh fruit or berries, if desired.


This Salsa Roasted Salmon recipe is easy to make and low in calories too!


  • 1 medium plum tomato, roughly chopped
  • Two 4-ounce salmon fillets
  • 1/2 small onion, roughly chopped
  • 1 clove garlic, minced
  • 1 small jalapeño pepper, seeded and roughly chopped
  • 1/4 teaspoon salt
  • 2 to 3 dashes hot sauce (like tabasco)
  • 1 teaspoon cider vinegar
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin



  1. Preheat oven to 400°F.
  2. Place tomato, onion, garlic, jalapeño, vinegar, chili powder, cumin, salt and hot sauce in a food processor; process until finely chopped and uniform.
  3. Place salmon in a medium roasting pan; spoon the salsa on top. Roast until the salmon is just cooked through, 12 to 15 minutes.


The BEST Cream Puff Cake ever!! A cake version of the popular cream puff, it has a puffy crust, pudding and whipped cream layers and often drizzled in chocolate.


  • 1/2 cup margarine or butter
  • 1 box instant vanilla or white chocolate pudding (large box)
  • 3 cups milk
  • 8 oz cream cheese softened
  • 8 oz whipped cream
  • 1 cup water
  • 1 cup flour
  • 4 eggs
  • chocolate syrup


  1. Boil together the margarine and water.
  2. Add flour and mix well. Cool slightly and stir in eggs, ONE AT A TIME. Mix well and spread into a greased 9x13 pan.
  3. Bake at 400 for 30 minutes. Cool completely. NOTE: Crust will spread up onto the sides, which is suppose to happen.
  4. In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear. Pour into cream puff crust.
  5. Spread whipped cream on top of pudding and refrigerate for at least one hour before serving. Drizzle with chocolate syrup when serving.


This was last night’s supper, it was a beautiful night and we ate outdoors, oh how I love summer! I served this with a great big garden salad and everyone loved them – including Madison which was a happy surprise for me.
These healthy salmon and lemon kebabs are delicious and easy to make, loaded with omega 3s in every bite! Seasoned with fresh herbs, lemon, and spices and grilled to perfection.


  • 1 tsp ground cumin
  • 1/4 tsp crushed red pepper flakes
  • 2 lemons, very thinly sliced into rounds
  • olive oil cooking spray
  • 1 tsp kosher salt
  • 16 bamboo skewers soaked in water 1 hour
  • 1-1/2 pounds skinless wild salmon fillet, cut into 1-inch pieces
  • 2 tbsp chopped fresh oregano
  • 2 tsp sesame seeds


  1. Heat the grill on medium heat and spray the grates with oil.
  2. Mix oregano, sesame seeds, cumin, and red pepper flakes in a small bowl to combine; set spice mixture aside.
  3. Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total.
  4. Spray the fish lightly with oil and season kosher salt and the reserved spice mixture.
  5. Grill the fish, turning occasionally, until fish is opaque throughout, about 8 to 10 minutes total.

Buffalo Chicken Celery Bites

These healthy Buffalo Chicken Celery Bites are my new favorite snack. They are light, healthy, full of protein, and low in carbs and calories. Plus they come together in under 10 minutes and work for low carb, keto, paleo, and healthy diets.
These are the ultimate snack for anyone who loves buffalo chicken. They have all the buffalo chicken flavor packed into a crunchy celery stick and topped with either ranch or blue cheese. Yum. Plus they are good for you!
Seriously you will want to make these for lunch, for your next party, for girls night snacks, for everything! They are such a great way to enjoy all the flavors of buffalo chicken.
Buffalo Chicken Celery Bites


  • 2 cups cooked boneless and skinless chicken breast, shredded
  • 1/4 cup nonfat Greek yogurt (or mayo or cream cheese)
  • 1/4 cup buffalo sauce
  • 8 stalks celery
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. black pepper
Buffalo Chicken Celery Bites


  1. Mix together the chicken, garlic powder, onion powder, black pepper, and either Greek yogurt, mayonnaise, or cream cheese, and buffalo sauce. You can also use a combination of Greek yogurt and either mayo or cream cheese for a richer flavor that's still light.
  2. Cut the celery ribs into thirds. Stuff with buffalo chicken. Top with blue cheese or ranch dressing.

Fresh Lemon Ginger Detoxifying Smoothie

This delicious and easy Lemon Ginger Detoxifying Smoothie is dairy free, gluten free, and plant-based. It’s loaded with fresh lemon that naturally helps to boost the body’s detoxifying abilities and it tastes like lemon meringue  pie!
This smoothie has been one of my long time favourites and for good reason, it tastes like one of my favourite desserts…lemon meringue pie, but has none of the refined sugars, flour, or other not-so-healthy ingredients and instead is loaded with fresh lemon, frozen fruits, fresh ginger and creamy coconut milk.
In this delicious drink you’ll find a few key ingredients that happen to be particularly “detoxifying” or they have properties that help boost the body’s natural detoxification process.
Fresh Lemon Ginger Detoxifying Smoothie


  • 1/2 cup frozen peaches
  • juice of 1 whole, large lemon
  • 1/2 tablespoon lemon zest
  • 3/4 cup unsweetened coconut milk (carton, not canned)
  • 1/2 tablespoon raw honey
  • 2 tablespoons collagen peptides or vanilla plant-based protein powder of choice
  • 1 tablespoon freshly grated ginger
  • 1/2 cup frozen pineapple
  • 1/2 cup frozen mango
  • 1 tablespoon chia seeds (optional)
Fresh Lemon Ginger Detoxifying Smoothie


  1. Add all ingredients to a high speed blender and blend for 1 minute until completely smooth, adding more liquid if you would like a thinner consistency.
  2. Enjoy immediately.

Chicken Fried Steak With Country Gravy

Crispy on the outside, tender and juicy inside, Chicken Fried Steak with Country Gravy is a dinner the whole family will love. It’s simple to make and it’s ready in less than 30 minutes from start to finish.
The best, classic southern comfort food!
Chicken Fried Steak With Country Gravy


  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • kosher salt and freshly ground black pepper
  • 1 teaspoon onion powder
  • 1/4 cup water
  • 2 pounds cube steak
  • 1 large egg
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 cup all purpose flour


  • 4 tablespoons all purpose flour
  • 1½ cups low sodium chicken or beef broth
  • 3 tablespoons butter
  • 1 cup milk
  • salt and pepper, to taste
Chicken Fried Steak With Country Gravy


  1. Heat olive oil and butter in a large non-stick skillet over medium heat until ripples begin to form.
  2. While the oil heats, whisk 1 cup flour, onion powder, paprika, cayenne, salt and pepper together in a medium bowl. Set aside.
  3. In a separate bowl, whisk together the egg and water.
  4. Season the steaks with salt and pepper. Dredge one steak in the flour mixture, then the egg and then back in the flour mixture to coat.
  5. Add the steak to the skillet. Repeat with the remaining steaks adding more oil as needed. Work in batches if necessary as to not overcrowd the pan. (Overcrowding will cause the steaks to steam and the coating will not get crisp.) Cook the steaks for 3 to 4 minutes or until crisp and golden brown. Flip the steaks and continue cooking for an additional 4 minutes until golden. Transfer the steaks to a platter or baking sheet and cover with foil to keep warm.


  1. Add butter to the skillet and sprinkle with flour. Whisk together in the pan and cook until golden. Slowly whisk in the chicken stock and continue cooking until thickened. Stir in the milk until smooth and beginning to thicken. Season with salt and pepper to taste.
  2. Serve the steaks immediately with the gravy.


This recipe for White Wedding Cake Cupcakes is one of the most popular recipes on RecipeGirl.com.  These are seriously simple to make – you’ll be shocked!  But they turn out the best cupcakes.  They’re so good!
This White Wedding Cake Cupcakes recipe has been featured in a post on The Recipe Girl blog, with more photographs and information on the decorator tips that were used and which icing recipe is best (Wedding Cupcake Buttercream) and How to Make Wedding Cupcakes.
This cupcake recipe is a very popular one.  They come out perfect every time, and they are great for special occasions!


  • One 15.25-ounce box white cake mix
  • 3/4 teaspoon salt
  • 1 1/3 cups water
  • 2 tablespoons vegetable or canola oil
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 4 large egg whites
  • 1 cup all purpose flour
  • 1 cup granulated white sugar


  1. Preheat oven to 325°F. Place cupcake liners in cupcake pans (you'll need approx. 36).
  2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
  3. Use an ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.


Chicken salad is one of those things that I almost always have in my refrigerator. We love to have it for lunch, and we like to have it around for low carb snacking too  TIP:  use wheat thins or lowfat wheat thins to scoop up chicken apple salad for snacking.  It’s wonderful!
This Chicken Apple Salad keeps in the refrigerator for several days.  I often double the recipe so my family doesn’t fight over who gets to eat the last of it!


  • 1/2 cup diced celery
  • 1/4 cup dried cranberries
  • 2 tablespoons chopped green onions
  • 1/3 cup light mayonnaise
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon Greek nonfat yogurt
  • 2 cups chopped cooked chicken breast
  • 1 cup diced Granny Smith apple
  • 1 teaspoon freshly squeezed lemon juice
  • 1/8 teaspoon ground cinnamon


  1. Combine first 5 ingredients (through green onion) in a large bowl.
  2. In a separate bowl, combine the mayonnaise and remaining ingredients, stirring well with a whisk.
  3. Add the mayonnaise mixture to the chicken mixture, tossing well to coat.

Instant Pot & Crockpot Stuffed Pepper Soup Recipe

This healthy Stuffed Pepper Soup recipe is an easy meal to get on the table–just a few healthy ingredients in the Crockpot or Electric Pressure Cooker and it pretty much makes itself. This is the perfect hearty fall recipe for meal prep and your entire family will love it!
This soup is one of the oldest recipes on My Crazy Good Life, and like all good things it needed a small update. I’ve changed some ingredients around and I love this recipe even more now. You can still find the original recipe below, but the new printable recipe will reflect the new and improved version.
Stuffed Pepper Soup Recipe | Instant Pot & Crockpot Stuffed Pepper Soup Recipe


  • 1 lb extra lean ground turkey
  • 15 oz can tomato sauce
  • 3 cups bell peppers , chopped (I've added up to four peppers, and it's yummy!)
  • 1/2 cup dry brown rice
  • 2 cups chicken broth
  • 1 cup onion , chopped
  • 14.5 oz can diced tomatoes


  • 1 clove garlic minced
  • 1/4 tsp pepper
  • 2 tsp oregano
Stuffed Pepper Soup Recipe | Instant Pot & Crockpot Stuffed Pepper Soup Recipe

Crockpot Stuffed Pepper Soup:

  1. Brown ground meat in a skillet over medium heat.
  2. Drain meat and place in crock pot.
  3. Chop peppers, add to crock pot.
  4. Add tomatoes (including juice) and remaining ingredients, except rice – which should be added 1 hour before end of cooking.
  5. Cover and cook on low for 6-8 hours.

Electric Pressure Cooker/Instant Pot Stuffed Pepper Soup:

  1. Sauté the meat.
  2. Add all of the other ingredients to the pressure cooker. Put the lid on and seal your vent.
  3. Cook on high pressure for 8 minutes.
  4. Quick pressure release. If you'd like to let the pressure release naturally for a few minutes, it'll be fine.

Roasted Broccoli Quinoa Salad

A delicious roasted broccoli quinoa salad with roasted sweet potatoes, kale and a flavorful lemon dressing. Great as a gluten-free vegetarian main!
Roasted Broccoli Quinoa Salad


  • 2 teaspoons maple syrup
  • 3 Tablespoons olive oil
  • ½ pound broccoli, cut into florets
  • 1 sweet potato, chopped into ¼ – ½ inch chunks
  • 1 can (15 oz) chickpeas
  • 1 cup dry quinoa
  • 2 cups water (or veggie broth)
  • ¼ cup fresh parsley
  • 3 Tablespoons feta cheese
  • juice from one lemon
  • 1/2 Tablespoon apple cider vinegar
  • 1 bunch laccinto kale, roughly chopped
  • olive oil, as needed
  • salt and ground pepper, to taste
  • crushed red pepper, to taste (optional)
Roasted Broccoli Quinoa Salad


  1. Preheat oven to 425ºF.
  2. Rinse and drain quinoa if needed. Place quinoa and water in a medium saucepan and bring to a boil. Once boiling, reduce heat to simmer, cover and let it cook for 15 minutes. Remove from heat after 15 minutes and place quinoa in a large bowl to cool.
  3. Drain and rinse your canned chickpeas. Place the chickpeas on a paper towel or hand towel to dry.
  4. Toss broccoli and sweet potato chunks with a little olive oil and roast at 425ºF for about 20 minutes. After 20 minutes, add your kale and chickpeas to the roasting pan. Toss, and roast for another 15 minutes. Stirring the veggies around at least once during the roasting process.
  5. Once your veggies are nice and roasted, remove from the oven and combine them with the quinoa.
  6. Chop parsley, crumble feta and add to the quinoa and vegetable mixture.
  7. In a small bowl, whisk together lemon juice, vinegar and maple syrup. Gently stir in oil, and add salt, pepper and crushed red pepper flakes to taste. Toss dressing over quinoa/vegetable mixture.
  8. Enjoy and store any leftovers in the fridge for 4-5 days.

French Green Bean Casserole

French Green Bean Casserole takes the classic Thanksgiving side dish and gives it a fresh twist. Fresh ingredients in a flavor-packed creamy, cheesy casserole you’ll love!
This French-inspired re-do of the classic Green Bean Casserole elevates the beloved side dish to a whole new level. All ingredients are fresh!
French Green Bean Casserole


  • 2 ½ pounds Haricot Vert , ends trimmed and cut in half (to yield approximately 1 ½ inch lengths)
  • ½ pound Shitake Mushrooms , sliced (tops only )
  • 6 sprigs fresh Thyme , leaves only
  • ¾ teaspoon plus a large pinch Kosher Salt
  • 1 pound Cremini Mushrooms , sliced
  • 1 cup low sodium Chicken Stock
  • 1 ¾ cups Gruyere Cheese (.3 pounds), grated
  • ¾ teaspoon plus a large pinch freshly ground Black Pepper
  • 1 ½ cups Shallots , 1/8 inch slices across the shallot; separate slices into individual rings
  • ½ cup Flour regular or gluten-free
  • 3 cups Whole Milk
  • ½ cup uncooked Bacon , sliced across the slice in 1/8-inch strips (2-3 slices of bacon; will vary due to bacon thickness)
  • 8 tablespoons (1 stick) Unsalted Butter
  • 1 cup French Bread crumbs* (refer to recipe notes below)
  • ½ cup Slivered Almonds , rough chopped
French Green Bean Casserole


  1. Preheat the oven to 350 degrees.
  2. Blanch the Haricot Vert: process batches through boiling, lightly salted water for 1 ½ minutes then place them into an ice bath (large mixing bowl of cold water and ice) until they are full cooled. Place them on a clean kitchen towel to drain and pat dry.
  3. In a large pot (or large deep skillet) sauté the bacon over medium-high heat until the fat is rendered (begins to liquefy) and the bacon lightly browns; 2-3 minutes. NOTE: The bacon will not cook fully and should still be pliable. Remove from the pan and set aside.
  4. Add 4 tablespoons of butter to the bacon drippings in the pan and allow it to melt over medium heat.
  5. Add the mushrooms and thyme, a sprinkle of salt and pepper, and sauté until the mushrooms release their moisture and begin to reduce; 3-4 minutes.
  6. Add the shallots and continue to sauté until the shallots begin to turn translucent.
  7. Add the bacon and haricot vert to the mixture and stir to fully incorporate. Remove from heat.
  8. In a large saucepan melt remaining 4 tablespoons of butter over medium heat.
  9. Once the butter is melted whisk in the flour forming a roux (a thickener base for French sauces). Slowly pour in the milk and chicken stock, whisking constantly to fully mix together smoothly. Continue to stir the roux over medium heat until it thickens (3-5 minutes).
  10. Add the cheese to the roux, whisking to help melt the cheese and to make a smooth mixture.
  11. Add the cheese sauce, along with ¾ teaspoon of each Kosher Salt and Pepper, to the bean mixture. Stir well to mix all the ingredients together.
  12. Spoon mixture into a 13 x 9 inch 4-quart baking pan and smooth to uniformly fill the pan.
  13. Mix together the bread crumbs and chopped almonds and spread evenly over the top of the casserole.
  14. Bake for 30 minutes or until heated through.

Homemade Tomato Soup

Homemade Tomato Soup is made with fresh tomatoes and just a handful of other wholesome ingredients. You’ll never want canned tomato soup again!
This delicious soup is made with fresh tomatoes and can be eaten hot or cold!
Homemade Tomato Soup


  • 1 ounce (1/4 cup) All Purpose Flour regular or gluten-free
  • 1 cup Milk
  • 1 cup Water
  • 4 pounds large Tomatoes chopped
  • Kosher Salt to taste
  • Black Pepper to taste
  • ¼ cup Tomato Puree tomato paste may be substituted for a stronger flavor
  • 1 small Yellow Onion chopped
  • 1 ounce (2 tablespoons) Unsalted Butter
Homemade Tomato Soup


  1. In a large, heavy Dutch oven or stock pot, melt the butter over medium-low heat.
  2. Add the onions can sauté for 2 minutes.
  3. Stir in the flour to coat the onions. Reduce heat to low.
  4. Gradually pour in the milk and water; stir or whisk constantly to combine and allow the mixture to thicken (2-3 minutes).
  5. Add the tomato puree and chopped tomatoes to the pot and stir to combine.
  6. With the heat on low, allow the mixture to simmer until the onions are cooked and the tomatoes are soft (approximately 30 minutes).
  7. When the soup is finished cooking it can be served as is. For a smoother texture process in batches through a conventional blender or use an immersion (stick) blender for desired texture.

Best Basic Burger Recipe

You may be grilling burgers all wrong! This EASY Ultimate Burger Grill Guide gives you everything on How to Grill the Perfect Burger! It will change your burger game completely.
Grilling perfect burgers is easy with some basic tips. This Best Basic Burger Recipe is a foundational recipe to build from to make great burgers.
Best Basic Burger Recipe


  • Buns
  • Lettuce
  • Condiments
  • 2 pounds Ground Beef chilled
  • Olive oil
  • Cheese if desired
Best Basic Burger Recipe


  1. Divide ground beef into 4 (½-pound) or 6 (1/3-pound) portions. Gently form into patties of equal size (1-inch thickness) without overworking the meat. Gently create a divot with thumb in the center of each burger. Arrange on a plate in a single layer, cover and chill for at least 1 hour and up to 6 hours.
  2. Heat the grill to high (gas or charcoal); 375-400 degrees F. Brush and oil the grill. Lightly brush one side of the burgers with olive oil, place them on the grill (olive oil side down); brush the top side with olive oil. Cover, cook for 2-3 minutes to sear the bottom (you should see grill marks).
  3. Flip and cook an additional 2-3 minutes for rare, 4-5 for medium-rare or 6-7 for medium doneness as measured with an Instant Read thermometer. If adding sliced cheese, add 2 minutes before burger is finished grilling. NOTE: time will be less if cooking 1/3-pound burgers.
  4. Remove and allow to rest 5 minutes.
  5. Assemble the burger with a slice of lettuce between the bottom bun and the burger (helps keep the bun intact) and condiments or toppings on top.

Chocolate Zucchini Cake

Chocolate Zucchini Cake is a moist, fudgy cake that’s so easy to make. You’ll never know the zucchini is even there!
Moist, fudgy chocolate zucchini cake is an easy recipe and a delicious way to use zucchini. No squash flavor in this cake, just extra moisture thanks to the zucchini. Regular and gluten-free instructions.
Chocolate Zucchini Cake

Chocolate Zucchini Cake:

  • 2 ½ cups all-purpose flour 
  • 1 teaspoon Kosher salt
  • 2 cups granulated
  • 1 cup vegetable oil
  • 3 large eggs
  • ½ cup cocoa powder
  • 1 teaspoon baking powder
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups finely shredded zucchini

Chocolate Glaze:

  • 1 cup powdered sugar
  • 1-2+ tablespoons hot water
  • 2 tablespoons butter
  • ¼ cup semi-sweet chocolate chips
Chocolate Zucchini Cake


  1. Preheat oven to 350 degrees. Generously spray a 10-12 cup bundt pan with non-stick cooking spray.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, salt, and sugar.
  3. Create a well in the center of the flour mixture and add oil, eggs, milk, and vanilla extract.
  4. Whisk together until combined. NOTE: Batter will be thick.
  5. Stir in shredded zucchini.
  6. Spoon batter into prepared bundt cake pan. Bake for 55-60 minutes or until a knife is inserted in the center and comes out clean.
  7. Cool in pan for 10 minutes, then invert pan onto a cooling rack and allow cake to naturally release from pan. Cool completely.

Chocolate Glaze:

  1. In a microwave safe bowl combine the butter and chocolate chips. Microwave in 15 second increments until melted and can be whisked smooth.
  2. Once melted, whisk in powdered sugar and hot water until smooth. NOTE: start with 1 tablespoon hot water and add up to 1 1/2 additional tablespoons for drizzling consistency.
  3. Pour glaze over bundt cake and allow to set for 15-20 minutes.

The Best Hummingbird Cake

Hummingbird Cake is a fantastic combination of banana bread and carrot cake (sans the carrots) with a touch of pineapple! This recipe never disappoints and delivers a specical treat for any occasion.
The Best Hummingbird Cake

Hummingbird Cake:

  • 3 cups flour (gluten free or regular)
  • 2 teaspoons ground cinnamon
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 3 large eggs , room temperature
  • 1 cup fresh pineapple , crushed (see below)
  • 2 cups roasted bananas* , mashed (approximately 4 large or 6 medium-small bananas with peel left on; instructions below)
  • 1 cup chopped pecans
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • Parchment paper to line bottom of the cake pan

Cream Cheese Frosting:

  • 1 teaspoon vanilla
  • 1 ½ cups powdered sugar , sifted
  • 1 ½ sticks unsalted butter , chilled
  • 3 8-ounce packages of cream cheese , chilled
  • 1 ½ cups finely chopped pecans
The Best Hummingbird Cake

Hummingbird Cake:

  1. Preheat the oven to 350 degrees.
How to Roast Bananas:
  1. Place bananas on a cookie sheet with peels left on. Bake in the oven for 12 minutes until the skins are black (the bananas may leak which is fine). NOTE: Leave the oven heated to 350 degrees.
  2. Remove and let cool until they can be handled. Peel bananas, place in a small mixing bowl and mash. Set aside. 
  3. Peel bananas, place in a small mixing bowl and mash. Set aside. 
Making the Hummingbird Cake:
  1. Butter and flour 3-9 inch round baking pans. 
  2. Trace the bottom of the pan (for all three pans) onto parchment paper, cut out circle and place in the bottom of each pan.
  3. In a sifter over a large mixing bowl combine the flour, cinnamon, baking soda and salt. Sift into the bowl. Set aside.
  4. In a second large mixing bowl combine the granulated and brown sugar; stir to combine. 
  5. Add the eggs and stir briskly by hand to combine all ingredients into a smooth mixture.
  6. Whisk the oil and vanilla into the sugar/egg mixture until combined and smooth.
  7. Add the flour mixture all at once and hand stir (do not beat) to combine the mixture fully.
  8. To crush the pineapple: Place 1 cup of finely diced fresh pineapple in a medium mixing bowl and using a potato masher, crush the pineapple. 
  9. Add the crushed pineapple fruit and juice to the batter. 
  10. Add the mashed banana and the pecans. Stir just until combined; do not over stir.
  11. Divide the batter evenly between the three pans. Tap the pans on the countertop to release any air bubbles and place in the 350 degree oven for 25-30 minutes until cake bounces back to the touch and a toothpick inserted in the cake comes out clean.
  12. Allow to cool in pans on racks for 5 minutes then turn out onto cooling racks to fully cool before frosting. NOTE: Be sure to peel off and discard the parchment paper.

Cream Cheese Frosting:

  1. Cut sticks of chilled butter into 1 inch pieces and place in the bowl of a standing mixer (can use a hand held mixer if needed). Beat on low speed, gradually increasing speed to medium until the butter is still cool but has softened together (about 3 minutes).
  2. Cut the cream cheese into 1 inch strips and add to the butter. Mix at medium speed until fully combined, and smooth.
  3. Add the vanilla and slowly add the sifted powdered sugar. Beat until well blended, increasing speed to beat on medium-high for 3 minutes or until the frosting becomes light and fluffy.
  4. Fold in pecans by hand.

Cake Assembly:

  1. Place the first layer of cake upside down (the bottom of the cake will be frosted) on the serving plate. Cover with 2/3 cup of frosting. This will be a thin covering.
  2. Place the second layer of cake right side up (flat cake bottom onto the frosting) and frost the top of this layer with 2/3 cup again (note: I found I needed just a bit more to cover this layer).
  3. Place the last cake layer with cake right side up and use the remaining frosting to cover top of cake and the sides.
  4. Allow cake to stand at room temperature 30 minutes before serving and store any uneaten cake in the refrigerator. Cake best when made the day prior to serving!

Bailey's Chocolate Mousse

Baileys Chocolate Mousse is a deliciously light, fluffy chocolate mousse, infused with the sweet flavor of Baileys Irish Cream. This easy dessert recipe is perfect for St. Patrick’s Day!
I had a moment the other day a moment where I started thinking about just how fun it would be to celebrate St. Patrick’s Day “adult-style”. I have those moments from time to time mainly because they’re so far out of my reach and the thought of ditching all responsibilities for a day sounds absolutely amazing!
Deliciously light, fluffy chocolate mousse infused with the sweet flavor of Baileys Irish Cream. Perfect for the holidays!
Bailey's Chocolate Mousse


  • 2 Tbsp. cocoa powder for a more intense chocolate flavor, add 1 additional Tbsp.
  • 1 1/2 c. heavy cream very cold
  • 2 tsp. unflavored gelatin
  • 2 Tbsp. cold water
  • 1/4 c. boiling water
  • 1/2 c. sugar
  • 1/2 c. Baileys Irish Cream very cold
  • 1 tsp. vanilla
Bailey's Chocolate Mousse


  1. *Before beginning, prep bowl and beaters by placing in the freezer for 15-20 minutes to chill.*
  2. Sprinkle gelatin over cold water in small bowl; stir and let stand 1 minute to soften.
  3. Add boiling water; stir until gelatin is completely dissolved. Let stand to cool.
  4. Stir together sugar and cocoa in a large mixing bowl; add heavy cream.
  5. Beat at medium-high speed until stiff peaks form; gradually pour in Baileys, vanilla, and gelatin mixture, beating continuously at high speed until well-blended and soft peaks form.
  6. Let stand 5 minutes to thicken.
  7. Spoon into serving dishes and place in refrigerator to chill. (*For a faster setting mousse, chill bowls before filling.)
  8. Chill 1 hour or until ready to serve.

Weight Watchers Lime Dessert

This Weight Watchers Lime Dessert is perfect for spring and summer! The bright color of this Weight Watchers recipe is so pretty and with only 2 points on all 3 myWW plans, it is sure to please!
Dessert can be a big challenge when you are trying to lose weight. For some reason, my sweet tooth has been on overdrive lately and I am constantly thinking about sweets.
This problem has caused me to find new ways to make healthier versions of desserts! This Weight Watchers Lime Dessert is a great example of how easy it is to make a lower point dessert option for the whole family.
This Weight Watchers Lime Dessert only has 4 ingredients and is perfect for spring and summer.
Weight Watchers Lime Dessert #weightwatchers #lime #dessert


  • 4 C water
  • 16 Tbsp sugar-free whipped cream this is about 1 cup--allowing for 2 Tbsp for each serving
  • lemon or lime wedges as desired
  • 2 boxes sugar-free cook and serve vanilla pudding mix 1.3 ounce boxes
  • 2 boxes sugar-free lime jello 3 ounce boxes
  • mint leaves as desired
Weight Watchers Lime Dessert #weightwatchers #lime #dessert


  1. Pour water into a medium sauce pan and add the pudding mix
  2. While stirring allow the mixture to come to a boil
  3. Whisk consistently until thickened
  4. Add the jello mix and continue to mix until combined
  5. Pour the dessert into pudding glasses and top with whipped topping, mint, lemon and lime wedges as desired.

Sheet Pan Shrimp Boil

The weather cooled down just enough to turn the oven on and I took full advantage. Introducing the sheet pan shrimp boil!
Now when I say sheet pan shrimp boil, I literally mean sheet pan. No parboiling potatoes, no precooking corn. It’s all done on one single sheet pan.
The trick? Cook up the potatoes and corn first, then add the the shrimp later. One stint in the oven and you’ll get perfectly roasted potatoes, tender corn, and juicy shrimp, andouille sausage all tossed in flavorful creole spices. Easy to make, easy to clean, easy as pie!
All the flavors of a classic shrimp boil without the mess! Creole seasoned juicy shrimp, andouille sausage, potatoes and tender corn.
Sheet Pan Shrimp Boil #shrimp #dinner #delicius #sheetpan


  • 1 lb baby potatoes, cut into 1/2 inch pieces (I used baby tri color potatoes, yukon gold or red potatoes also work)
  • 3 ears of corn, husks on or wrapped in foil
  • 1 tablespoon creole seasoning
  • Fresh parsley, chopped for garnish
  • 4 garlic cloves, minced
  • 1 lb jumbo shrimp, peeled and deveined
  • 13 ounces andouille sausage, sliced into 1 inch rounds
Sheet Pan Shrimp Boil #shrimp #dinner #delicius #sheetpan


  1. Preheat oven to 400°F. Lightly oil a large baking sheet or grease with nonstick spray.
  2. Gently toss potatoes, sausage, and half of the creole seasoning together on the prepared baking sheet, and spread into an even layer on the tray, leaving a space for the ears of corn.
  3. Place the ears of corn in the empty space on the baking sheet and cook for 25 minutes.
  4. Briefly remove the sheet pan from the oven. Stir the shrimp, garlic, and remaining creole seasoning onto the sheet pan. Place back into the oven and cook 10-12 minutes, until shrimp are pink and opaque. Remove from heat. Set ears of corn on the side to cool.
  5. When ears of corn are cool enough to touch, remove the husks or foil and slice into smaller pieces. Add them to the sheet tray and top with fresh parsley and a sprinkle of creole seasoning as desired. Serve immediately.


Hello everyone! How was your Thanksgiving?? Did your Turkey turn out? What about those side dishes? I hope you all had an amazing holiday, I know I did! Anacortes is the perfect escape from the hustle and bustle of Seattle, especially when your family lives there . Anyhoo, we’re headed into winter, so I figured we’d do one more straight up Autumn recipe before the crazy holiday season begins. How about Sage Brown Butter Sauce Butternut Squash Ravioli to round out the fall??


  • 16 ounces butternut squash ravioli
  • 1/2 cup heavy whipping cream
  • 1/2 cup chicken broth
  • 1/2 teaspoon lemon juice
  • coarse salt
  • fresh ground black pepper
  • 1/4 cup freshly grated parmesan
  • 1/2 cup unsalted butter (1 stick)
  • 2 tablespoons fresh sage, minced
  • 3–4 extra fresh sage leaves for garnish if desired


  1. Cook butternut squash ravioli according to box instructions. Drain.
  2. Make the sauce: While cooking ravioli, melt butter in a large, preferably light colored, skillet over medium heat, stirring frequently and swirling the pot to ensure even cooking.* After about 5 minutes, the butter will start to foam up. Add the minced sage and continuing stirring and swirling the pot. Golden brown flecks, milk solids, should start to form on the bottom of the pan. Continue stirring to make sure these don’t stick and burn. When the butter is nutty in aroma and golden brown in color with plenty of flecks, about 2 more minutes, remove from heat and cool for 2 minutes.
  3. Slowly pour the chicken broth and whisk frequently, as the butter will foam up, until completely incorporated. Repeat this process with the cream. Be careful of splatter!
  4. Add the lemon juice and parmesan cheese, whisking until completely combined. Add salt and pepper to taste.
  5. Stir in the cooked ravioli. Garnish with extra parmesan cheese and fried sage if desired.


Texas Style Lasagna is a dish you’ll be making repeatedly for family dinners, potlucks, parties…the list goes on and on. This is a filling ...