Popcorn Granola Bars #SundayFunday

Just 5 ingredients and 5 minutes of hands-on time will yield a week's worth of healthy granola bars. Grab one as you walk out of the house to run errands, to recover post-workout, to take on a hike, or to tuck into a lunchbox for a healthy sweet ending.

The Sunday Funday Bloggers are celebrating National Popcorn Month....

Nut Brittle Cookies #ChristmasCookiesWeek

These cookie bars are chock-full of nuts in the batter and on top.  They are sure to please the nut lover on your Christmas list.

Welcome to Christmas Cookies Week hosted by Jolene of Jolene's Recipe Journal.......

Sourdough Osterbrot #BrunchWeek

Don't let the name fool you.  This delicious nut and fruit studded bread is not just for Easter, it is a perfect addition to your Mother's Day Feast or Sunday Brunch.

Today is the final celebration of Brunch Week 2024.......

Slow Cooker Butterscotch Pears #SpringSweetsWeek

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

These pears, made in a slow cooker, make your house smell delicious and free you up for prepping and serving dinner without having to worry about dessert.  When ready to serve place in a bowl and add a scoop of ice cream.  Life doesn't get much easier or more delicious than that.

Welcome to Day 2 of Spring Sweets Week.........

Sweet and Spicy Roasted Pecans #ChristmasSweetsWeek

These sweet and slightly spicy pecans are perfect by themselves or as part of a cheeseboard or charcuterie platter when entertaining.

Paganens (Algonquin Wild Nut Soup) #SundayFundayBloggers

November is National American Indian Heritage Month.  I'm sure this month was chosen as it was when Europeans first emigrated to the New World and were met by friendly Indigenous Americans who celebrated their arrival with a feast.  We now acknowledge that arrival and feast each year in Thanksgiving.

The Sunday Funday Bloggers are celebrating American Indians today.........

I'm Nut's About You Valentine #NationalSnackFoodMonth

Chocolate and Nut Hearts topped with Sprinkles are sure to make your Valentine's Heart beat with Love.

It is National Snack Food Month........

Chicken Mole Tacos #Chocolate Week

Add some dark chocolate to your tacos today.  This mole sauce adds tons of flavor to ground chicken helping to make your tacos a bit heart healthier. Adding chopped nuts and using soft corn tortillas instead of fried hard shells add fiber and continue with the heart healthy theme.  

We are still celebrating Chocolate Week here in anticipation of Valentine's Day.  There are hearts everywhere.  Let's use those hearts to remind us to take care of our hearts and those of our loved ones.

Cashew Caramel Cookies #ImprovCookingChallenge

If you are a cashew lover you are going to be nuts over these delicious cookies topped with melted caramel.

It's time for the Improv Cooking Challenge.......

Cranberry Popcorn #FoodnFlix

Popcorn, dried cranberries, slivered almonds and pecan halves tossed in a glaze of honey and maple.  A beautiful festive snack to keep on hand during the holidays.

This recipe was inspired by the movie The Family Stone.  

Bite Size Nut Tarts and a Book Review along with the Weekly Menu

A mixture of pecans, cashews and almonds fill these little bite sized cream cheese mini tarts.  Perfect for your Christmas Cookie Tray.

These little treats are being taken along with several other types of cookies with me this afternoon to my sister in law, Rebecca's, house for a Christmas Luncheon and Cookie Exchange.

Nutty Cracker Jack Pretzel Treats #SundayFunday

Cracker Jacks, Peanuts and Pretzel sticks combine with Marshmallow to make a quick, easy, no bake dessert that is sure to be a hit at your next pot luck gathering.

The Sunday Funday Bloggers are sharing No Bake Desserts today.....

Asian Rice Salad with Matcha Ginger Dressing #FoodieExtravaganza

Happy 12th Day of Christmas.  This celebration of Epiphany is the final day of the season in our household.  The decorations and tree will be coming down tomorrow and we will start preparing for Chinese New Year.

Speaking of Chinese, I made an amazing Asian Flavored Rice Salad for our Foodie Extravaganza Event this month......

Chocolate Marshmallow Fudge with Walnuts #ImprovCookingChallenge

Creamy, decadent fudge that takes only minutes to make and tastes better than any you can buy.  Pick up some little Christmas plates and you have a perfect gift for coworkers, teachers, and party hosts.

We are creating with Marshmallow and Walnuts today over at Improv Cooking Challenge......

Pecan Turtles #OurFamilyTable

Shelled pecan halves, melted gooey caramel and creamy milk chocolate come together quickly and easily for a cute treat everyone will love.

Three ingredients, a microwave and 20 minutes is all it takes to make this Easy Candy Recipe.......

Glerk's Bog (Pisatachio Pudding) #Let'sGoNuts #LitHappens

Homemade pistachio pudding.  Creamy with toothsome bits of pistachio spread throughout.

The Festive Foodies are Going Nuts today.  Won't you join us?.............

Apple Fennel and Beet Salad #AppleWeek

This post is sponsored on behalf of #appleweek. Our generous sponsors, Swiss Diamond, Envy Apples, Imperial Sugar, Nordic Ware, Rodelle Vanilla, Flahavan's Irish Oatmeal, Nairn's and The Spice House have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.

All the wonderful flavors of Fall tossed together in a salad that makes a perfect side dish for your favorite roast pork, turkey or chicken recipe.

Today is the final Day of Apple Week.  You don't want to miss it.........

Roasted Pear and Grape Kuchen #BreadBakers #KitchenMatrixCookingProject

This sweet bread made with yeast is topped with a roasted grape and pear crumble before being baked.  It is perfect for breakfast as a coffee cake or as a light dessert, topped with whipped cream.

Join me and the members of Bread Bakers as we share bread recipes containing grapes......

Pumpkin Praline Cheesecake #PumpkinWeek meets #FoodieExtravaganza

Welcome to Day 3 of Pumpkin Week.  Today I'm gonna go a little nuts and combine Pumpkin Week with Foodie Extravaganza.

Foodie Extravaganza is a fun little group where we take turns hosting a party each month to celebrate National Food Holidays.  Caroline of Caroline's Cooking is hosting this month and chose the theme nuts, in honor of International Nut Day which happens on October 22nd.

I decided to make this Pumpkin Praline Cheesecake that I found on line by Nestle Very Best Baking. This was a very easy recipe and I made it pretty much as written.

I hope you have been enjoying all of these great pumpkin recipes we have been sharing thanks to Terri of Love and Confections.  I know that I have earmarked numerous recipes already and the week is only halfway through.  

So many wonderful, fall flavors and plenty of time before the Holidays in which to prepare and enjoy them.  

This Pumpkin Praline Cheesecake is perfect for your Thanksgiving table.  The praline is put together and then baked along with the cheesecake so you don't need to worry about overcooking on the stove.

I have to say that I hesitated a bit when I saw that the recipe called for 1/2 cup of cornstarch in the batter. That is not a misprint, however, and I am glad that I followed the recipe instead of adapting it otherwise.

The recipe said it serves 16, however I only got 12 servings from mine, changing the calorie and nutrition facts included on the website.

Pumpkin Praline Cheesecake

very slightly adapted from Nestle

Crust:

1 sleeve graham crackers

1/4 c. sugar

1/3 c. melted butter

Praline:

2 c. pecans, chopped

1/2 c. packed brown sugar

2 T. water

Cheesecake:

1 (8oz) package cream cheese

1/2 c. packed brown sugar

1/2 c. cornstarch

1 t. cinnamon

2 eggs

1 (30 oz) can Pumpkin Pie Mix

For Crust:

Run the graham crackers through a food processor to create crumbs (alternately place in a bag and roll with a rolling pin).  Combine in a bowl with the sugar.  Stir in the butter and press onto the bottom and 1" up the sides of a 9" springform pan.

For Praline:

Combine nuts, sugar and water in a bowl.  Reserve 3/4 cup and sprinkle the remaining mixture over the graham cracker crust.  Place in preheated 350* oven and bake for 8-10 minutes, until lightly browned.  Remove to wire rack and allow to cool for at least 10 minutes.

For Cheesecake:

In large bowl of stand mixer, fitted with paddle attachment, cream the cream cheese, sugar, cornstarch and cinnamon.  Beat in the eggs and the pumpkin pie mix.  Pour into the springform pan over the crust.

Bake for an hour, until sides are set but center still moves slightly.  Remove from oven and sprinkle with reserved praline mixture.  Return to oven and bake for another 15-20 minutes, until golden brown and completely set. Print Recipe

More Great Pumpkin Recipes

Here are today's #PumpkinWeek recipes:

Pumpkin Drink Recipes:

Pumpkin Spice Coffee Syrup from The Nifty Foodie.

Savory Pumpkin Recipes:

Blackened Steak Tacos with Roasted Pumpkin, Sweet Corn and Red Bean Salsa from Bacon Fatte.
Chicken and Pumpkin Curry from A Kitchen Hoor's Adventures.
Pumpkin Beef Stew from Rants From My Crazy Kitchen.

Pumpkin Beer Bread Pudding from Forking Up.

Pumpkin-Poblano Salsa from Culinary Adventures with Camilla.
Pumpkin Risotto with Garlic and Sage from Making Miracles.
Pumpkin Sausage Mac and Cheese from Daily Dish Recipes.
Pumpkin Sausage Skillet Dinner from Cindy's Recipes and Writings.
Pumpkin Walnut Sage Pierogi from The Crumby Kitchen.
Savory Pumpkin Sage Biscuits from Kudos Kitchen by Renee.

Sweet Pumpkin Recipes:

Maple Pumpkin Monkey Bread from The Bitter Side of Sweet.
Pumpkin Chess Pie from The Spiffy Cookie.
Pumpkin Chocolate Chip Cookies from Amy's Cooking Adventures.
Pumpkin Cranberry Muffins with a Pecan Oat Crumble from Hezzi-D's Books and Cooks.
Pumpkin Dump Cake from Seduction in the Kitchen.
Pumpkin-Nut Crumble Cake from Hardly A Goddess.
Pumpkin Pie Cream Puffs from Mildly Meandering.
Pumpkin Praline Cheesecake from A Day in the Life on the Farm.
Spice Cookies with Pumpkin Dip from An Affair from the Heart.
Stuffed Pumpkin Cupcakes from The Freshman Cook.
Whipped Pumpkin Pie Honey Butter from Love and Confections.
White Chocolate Pumpkin Biscotti from The Redhead Baker.

More Nutty Recipes

• Barberry Pistachio Saffron Rice by Food Lust People Love
• Canadian Pecan Butter Tarts by Tara's Multicultural Table
• Healthy Granola Cakes by Sneha's Recipes
• Pecan Chicken by Family Around The Table
• Pumpkin Nut Braid by Passion Kneaded
• Pumpkin-Nut Crumble Cake by Hardly A Goddess
• Pumpkin Praline Cheesecake by A Day in the Life on the Farm
• Walnut Sauce by Caroline's Cooking

Nutty Caramel Corn for #ImprovCookingChallenge

Woohoooo...time for Improv Cooking Challenge.  The fun group that chooses two ingredients and asks us to create our best recipe using said ingredients.  Unlike, Crazy Ingredient Challenge, which might have 2 ingredients not normally used together, Improv uses two ingredients that can be used together in a multitude of ways.  This means that you, our readers, get a plethora of wonderful recipes to try and enjoy.

This month the ingredients are Nuts and Caramel. Two of my very favorite ingredients.  The possibilites are endless.  Brownies?  Cake?  Ice Cream Sundaes?  Peanut Brittle?  What to make, what to make??

I finally decided on a caramel corn chock full of mixed nuts.  It is easy to prepare. Everyone loves it. It keeps well.  It packages well.  It makes wonderful gifts.

I placed my Nutty Caramel Corn into little treat bags.  They will go home with the kids this weekend after Sunday Supper.  Each bag would also make great gifts to give to friends after a dinner party. Perhaps you could attach a dvd or gift card for the movies for an easy and fun Christmas gift. Or take it along with you to your next holiday party as a hostess gift.  

Whatever you decide to do, do it quick.  Get it packaged up and put away because if you wait you will find yourself nibbling each time you walk past until there is nothing left but the seeds......

Nutty Caramel Corn

Heaping 1/2 c. of popcorn kernels, popped

2 c. roasted and salted mixed nuts

2 c. brown sugar, packed

1/2 c. white corn syrup

pinch of salt

2 sticks unsalted butter

1/2 t, baking soda

1 t. pure vanilla extract

Combine popcorn and nuts in a large bowl.

In a large saucepan or dutch oven, combine the brown sugar, butter, corn syrup and salt. Place over medium heat and melt, stirring occasionally until it starts to boil.  Boil for 5 minutes stirring constantly.  Remove from heat and stir in the baking soda and vanilla.  Pour over popcorn mixture, stirring immediately, coating as much popcorn as possible, before turning out onto baking sheets that have been sprayed with cooking spray and covered with parchment paper. 

Spread the popcorn mixture evenly among the 2 pans.  Don't worry about the caramel coverage at this point.  Place the pans in a preheated 250* oven for 15 minutes, using the top and middle racks. Remove from oven and stir to coat more of the popcorn mixture.  Replace in the oven using opposite racks for each pan.  Repeat this every 15 minutes for 1 hour.  After the final 15 minutes, stir and dump onto a counter lined with parchment paper. 

Allow to cool before breaking apart and placing into air tight containers for storage.  Print Recipe

More wonderful recipes containing Caramel and Nuts

An InLinkz Link-up