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Easy Lemon Loaf Cake
March 4, 2025

Easy Lemon Loaf Cake

Easy Lemon Loaf Cake is one of our favorite desserts. I start this cake by baking up a buttery lemon cake. Then, I top the cake with vanilla whipped cream and sweetened strawberries. We like this dessert for several reasons. First of all, I like that I can make this whole …

dessert
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by Sharon
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Creamy Salmon Cucumber Cups
February 4, 2025

Creamy Salmon Cucumber Cups

Creamy Salmon Cucumber Cups are one of our favorite teatime treats. I started my cucumber cups by making a creamy carrot and smoked salmon filling in the food processor. Then, I made little indentations in sliced cucumbers using a melon baller. Finally, I put the …

tea time treats
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by Sharon
Prosciutto and Artichoke Arugula Salad
January 16, 2025

Prosciutto and Artichoke Arugula Salad

Prosciutto and Artichoke Arugula Salad is one of our favorite salads. I start this arugula salad by making a fig balsamic vinegar vinaigrette. Then, I toss together the arugula along with the cucumbers, onions, olives, artichokes and tomatoes. Next, I top the tossed veggies with the Prosciutto di Carpegna PDO. Finally, I drizzle on my Fig Balsamic Vinaigrette. We like this salad for several reasons. First of all, at the end of a long day, we all enjoy this nice hearty salad. Secondly, I like that I can make this salad ahead of time. I like to make it early in the day and let it chill until dinner. And, lastly, we all love the delicious prosciutto, the crisp veggies, and the sweet vinaigrette.

The Equipment I Used

  • A Mandolin- This is entirely optional. But I used it to thinly slice my cucumbers and onions.
  • A Small Jar- I like to shake my dressings up in a jar.

The Ingredients Needed for Prosciutto and Artichoke Arugula Salad

  • Prosciutto- This Prosciutto di Carpegna PDO has an amazing texture and taste that you need to experience.
  • Arugula- I used organic baby arugula.
  • Artichokes- To save time I used marinated grilled artichoke hearts.
  • Onions- I used sliced red onions.
  • Olives- I used some spicy olives that I found at a gourmet market.
  • Tomatoes- I used halved cherry tomatoes.
  • Oil- Use a good quality extra virgin olive oil.
  • Balsamic Vinegar- Use a good quality fig balsamic vinegar.

How I Made my Arugula Salad

  • First, I made the vinaigrette. Be sure to taste the vinaigrette. You may want to add more honey.
  • Finally, I tossed veggies with the arugula, topped it with the prosciutto, and drizzled it with the vinaigrette.

If you like arugula salads, you need to try this delicious and hearty Prosciutto and Artichoke Arugula Salad.

Prosciutto and Artichoke Arugula Salad
Prosciutto and Artichoke Arugula Salad

Prosciutto and Artichoke Arugula Salad

Prosciutto di Carpegna, marinated artichokes, cherry tomatoes, cucumber, sliced red onions, arugula, and olives all tossed with a fig balsamic vinaigrette.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine Italian
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 cups baby arugula
  • 1 cup sliced cucumbers
  • ¼ cup sliced red onions
  • ¼ cup pitted olives
  • 4 marinated artichoke hearts
  • 1 cup halved cherry tomatoes
  • 3 ounces sliced prosciutto di Carpegna PDO

For the Fig Balsamic Vinaigrette:

  • ½ cup extra virgin olive oil
  • ¼ cup fig balsamic vinegar or regular balsamic vinegar
  • 2 tbsp. honey
  • 1 tbsp. Dijon mustard
  • 1 clove grated garlic
  • ¼ tsp. black pepper

Instructions
 

  • Begin by making the vinaigrette by shaking up all the ingredients in a small jar or blending them in a food processor or blender.
  • Put all the arugula in a large bowl, or on a large platter. Toss the arugula with the tomatoes, cucumbers, olives, onions, and artichokes. Top the salad with the prosciutto di Carpegna PDO. Drizzle on as much vinaigrette as you like.

Nutrition

Calories: 300kcal
Keyword pork
Tried this recipe?Let us know how it was!
salad
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by Sharon
Easy Red Velvet Scones
December 25, 2024

Easy Red Velvet Scones

Easy Red Velvet Scones are one of our favorite winter treats. I start these scones by mixing together a rich red velvet dough. If you’ve never had a red velvet baked good, it has a light chocolate flavor. Next, I stir in some good quality …

tea time treats
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by Sharon
Baked Brie with Cranberries and Walnuts
December 5, 2024

Baked Brie with Cranberries and Walnuts

Baked Brie with Cranberries and Walnuts is one of my favorite holiday appetizers. The bright red cranberries make this appetizer feel so festive. And the warm baked brie is so warm and cozy on a cold winter night! In fact, eating this piping hot appetizer …

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by Sharon
Pumpkin Butter Swirled Pancakes
November 24, 2024

Pumpkin Butter Swirled Pancakes

Pumpkin Butter Swirled Pancakes are one of our favorite fall breakfast dishes. I’ve probably cooked  pancakes more than I’ve cooked any other dish. Since, when my girls were little, they wanted me to make pancakes every day. We all still love these pancakes for several reasons. First of all, I like that I can make these pancakes in less than thirty minutes. Secondly, I like that I can make these pancakes ahead of time. I just mix up the batter when I have time and cook them before serving. Thirdly, I like that I can reheat the leftover cooked pancakes in a three hundred fifty- degree oven. And, finally, we all love the sweet and yummy fall flavors in these pancakes.

The Equipment I Used

  • A Food Scale- For perfect pancakes every time, please weigh your flour.
  • A Nonstick Skillet- I use this to cook my pancakes.

The Ingredients Needed for Pumpkin Butter Swirled Pancakes

How I Made my Pumpkin Butter Swirled Pancakes

  • First, I sifted together all the dry ingredients. If you don’t sift them, the baking powder will give a bitter taste to your pancakes.
  • Next, I combined all the wet ingredients and stirred them into the dry ingredients.
  • Finally, I melted butter in my skillet and cooked the first pancakes. I added a sweet pumpkin butter swirl to each pancake. Because I made big pancakes, I only cooked one at a time.

If you like pancakes, you need to try these sweet and delicious Classic Pumpkin Butter Swirled Pancakes.

Pumpkin Butter Swirled Pancakes
Pumpkin Butter Swirled Pancakes

Pumpkin Butter Swirled Pancakes

Pancakes swirled with Terrapin Ridge Farms Pumpkin Butter
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 325 kcal

Ingredients
  

  • 1 cup all purpose flour (120g)
  • 1 tbsp. baking powder
  • ¼ tsp. salt
  • 1 tbsp. sugar
  • 1 large egg
  • 1 cup whole milk
  • ¼ cup sour cream or Greek yogurt
  • 2 tbsp. melted butter
  • ½ cup Terrapin Ridge Pumpkin Butter
  • 2 tbsp. butter, for greasing the pan

Instructions
 

  • Begin the pancakes by sifting together the flour, baking powder, salt and sugar into a large mixing bowl.
  • In a second bowl, beat together the egg, milk, and yogurt/sour cream. Then, stir this mixture into the flour mixture. Mix just until no flour streaks remain. Stir in the melted butter.
  • Heat a nonstick skillet or griddle and melt a teaspoon of butter. Depending on what size you want your pancakes, ladle the correct amount of batter onto the skillet. When bubbles appear, swirl a tablespoon of pumpkin butter into the batter of each pancake, and then flip your pancakes. Add more butter, as necessary.

Nutrition

Calories: 325kcal
Keyword pancakes
Tried this recipe?Let us know how it was!
breakfast
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by Sharon
Chicken and Poblano Pepper Enchiladas
November 10, 2024

Chicken and Poblano Pepper Enchiladas

Chicken and Poblano Pepper Enchiladas with Green Chile Sauce are one of our favorite chicken dinners. I start these enchiladas by making a cheesy chicken and black bean filling. Next, I roll the filling up in tortillas. Then, I make a creamy green Chile sauce …

chicken
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by Sharon
Creamy Chocolate Mousse Pie
November 4, 2024

Creamy Chocolate Mousse Pie

Creamy Chocolate Mousse Pie is one our favorite Thanksgiving pies. I love this pie for several reasons. First of all, I love that this pie can be made a day or two before Thanksgiving. Secondly, I like that this pie is quite inexpensive to prepare. …

dessert
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by Sharon
Creamy Roasted Pumpkin Soup
October 16, 2024

Creamy Roasted Pumpkin Soup

Creamy Roasted Pumpkin Soup is one of our favorite autumn meals. I start this soup by roasting some fresh sugar pumpkin. Of course you can also use butternut squash. Next, I add the roasted pumpkin to a blender along with some cooked onion, chicken stock, heavy cream, and pumpkin spice seasoning blend. Finally, I serve the soup in bowls and top them with creme fraiche and chives for garnishes. We like this healthy pumpkin soup for several reasons. First of all, I like that this hearty soup can be made ahead of time. Then, I just reheat each bowl in the microwave. Secondly, I like that I can control the salt and spice in this meal, since it’s homemade. I often find restaurant versions of this soup to be too salty and too sweet. And, lastly, we all love the delicious fall flavors in this soup. I love to serve this soup for both Halloween and Thanksgiving.

THE EQUIPMENT I USED FOR MY Easy Pumpkin SOUP RECIPE

  • A blender- You’ll need a blender, food processor, or immersion blender to blend this soup to creamy perfection.

THE INGREDIENTS NEEDED FOR Homemade Pumpkin Soup

  • Pumpkin- You’ll need a fresh sugar pumpkin or butternut squash for this recipe.
  • Onions- You’ll need one small onion for this recipe.
  • Maple Syrup- Use pure maple syrup, not pancake syrup.
  • Pumpkin Spice- You can find this with the rest of the spices at your local market.
  • Creme Fraiche- You can find this in the gourmet cheese section of your market.
  • Chives- You can find this in the herb section of your market.
  • Chicken Stock- I always use homemade stock. My recipe is on this site.

HOW I MADE MY Creamy Roasted Pumpkin SOUP

  • First, I peeled, chopped, and roasted my pumpkin.
  • Then, I cooked the onion and blended everything in the blender.
  • Finally, I added the soup to bowls and topped it with the creme fraiche and chives garnishes and served it.

If you like pumpkin you need to try this warm and comforting, Creamy Roasted Pumpkin Soup.

Creamy Roasted Pumpkin Soup

Creamy Roasted Pumpkin Soup

This soup features freshly roasted pumpkin, pumpkin spice, and a splash of cream.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 4
Calories 350 kcal

Equipment

  • a blender or food processor

Ingredients
  

  • 5 cups peeled sugar pumpkin, cut into one inch cubes
  • 2 tbsp. each extra virgin olive oil and maple syrup
  • ¼ tsp. each kosher salt and black pepper
  • 2 tbsp. unsalted butter
  • 1 cup diced onion
  • 2 cups chicken stock
  • ½ cup heavy cream
  • ¼ tsp. pumpkin spice seasoning
  • ½ cup creme fraiche
  • ¼ cup chopped chives

Instructions
 

  • Preheat the oven to 400 degrees
  • Place the pumpkin on a parchment paper lined sheet pan and toss it with the oil, maple syrup, salt, and pepper. Roast 30 minutes, or until the pumpkin is tender. Stir every 10 minutes.
  • While the pumpkin is roasting, melt the butter in a Dutch oven and cook the onion on low heat until soft.
  • When the pumpkin is finished roasting, add it to the blender with the chicken stock, cream, onions, pumpkin spice, and a quarter teaspoon each more kosher salt and pepper. Blend until smooth and then add back to the Dutch oven and heat until hot. Top each bowlful with some creme fraiche and chives.

Nutrition

Calories: 350kcal
Keyword pumpkin soup
Tried this recipe?Let us know how it was!
soup
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by Sharon
Lemon Blueberry Layer Cake
July 24, 2024

Lemon Blueberry Layer Cake

Lemon Blueberry Layer Cake is one of our favorite summer desserts. I start this dessert by mixing together a rich lemon cake batter. Then, I make a fluffy cream cheese frosting and spread it all over the cake.  We like this cake for several reasons. First of all, I like that …

dessert
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by Sharon