Cinnamon Sugar & Pecan Popcorn

Sweet PopcornGuys! Today, I have some sad news. This will be the last post of the Secret Recipe Club. After many years, this group has decided to close up shop. We get this one last post to say good-bye. I must say, it has been fun. Definitely one of the blogging highlights for me. For this last post I was assigned Casa Costello, a blog all the way from Northwest United Kingdom! I chose one of my favourite foods, popcorn, with a sweet twist. When I have a favourite I usually tend to stay away from changing anything about it, but this was a nice sweet twist. Way easier than caramel corn, it is an easy way to sweeten up that popcorn. This would be a wonderful and easy addition to any holiday time eats!

  • 1/3 cup Popcorn Kernels
    2 tbsp Cooking Oil
    1/4 cup melted butter
    3 tsp granulated sugar
    1 tsp ground cinnamon
    Pecans – roughly chopped/broken into pieces
  1. Pop popcorn in your popcorn maker with oil. Toss with melted butter.
  2. Combine sugar and cinnamon, toss to coat.
  3. Add pecans (or any other nut of choice)
  4. Eat and enjoy!

Butternut Squash Carbonara

Butternut Squash CarbonaraGuys! It’s my most favourite season ever! I am a fall lover, no doubt about it. The food, the smells, the activities. I just love it. Plus, it gears up to Christmas. Our gang over a Secret Recipe Club have all gotten together to share with you some wonder full recipes! The same rules apply, we are assigned a blog, and get to choose one recipe from that blog. This time around, the narrowing down is a little easier, as it must be fall themed! I was assigned Well Dined. And aren’t I the lucky one, because she has her recipe index divided into seasons! Wow, did that ever make it easy for me! What a great idea! Obviously, I went with the Butternut Squash Carbonara, squash is certainly an ingredient that screams fall to me. I kept the recipe for the most part the same, except I could not find the wonderful long curly noodles that were used in the original, and I LOOKED! So we used spaghetti noodles, but otherwise it’s the same. Really want to get my hands on some of those fun looking noodles though! So eat , enjoy, it’s pasta, so I know you will!

  • 4 oz bacon, chopped
    1 tbsp butter
    1 cup peeled & grated Butternut squash
    2 cloves garlic, minced
    4 large eggs
    1 cup grated Parmesan cheese
    1 pound pasta of choice (long noodles are best)
    freshly cracked black pepper, salt
  1. Cook bacon until crispy. Remove with a slotted spoon to plate lined with paper towel. Cover to keep warm. Remove all but 1 Tbsp. of bacon grease. Add 1 Tbsp of butter, and cook squash and garlic for 4 minutes. Remove from heat.
  2. While bacon is pan , start your water boiling to cook pasta. Cook pasta until al dente. Remove 1/2 cup pasta water. Drain the rest.
  3. While pasta is cooking, combine eggs and parmesan cheese. Whisk with fork. As soon as you drain the pasta return to hot pot. Toss eggs mixture, with pasta, using tongs for about 4 minutes. The hot pasta will cook the eggs. Add the 1/2 cup pasta water you reserved, the squash and bacon. Toss until combined.
  4. Top with salt and pepper.
  5. Eat and enjoy!

Dark Chocolate Cherry Pudding Cookies

Chocolate CherryCookies. Cookies have my heart. Cookies are a great way to show you love someone. Baking cookies just feels good! These cookies. They were so so good. They use a special kind of chips that my parents brought us back from the states. I hadn’t actually decided what to do with them. I was perusing this month’s Secret Recipe Club assignment, Fantastical Sharing of Recipes, and found this gem. I made them immediately. I wasn’t even planning to bake that day, I literally left the computer and went straight to the kitchen. I am so glad I did, they were met with rave reviews. We simply loved them. I am happy to report that although almost the entire batch got eaten in one day, I secretly hid some in the freezer to add to the Christmas baking tray. Chocolate Cherry will be such a nice addition. I came back after my baking and perused the rest of the blog, and I have pinned so many recipes. I think I have met my taste bud doppelgänger. Every single recipe sounds so delicious. So expect to see many more recipes popping up! From Vermont Pumpkin Spice Cake, Taco Macaroni and Cheese, Hazelnut Pancakes, I will be coming back for more!

On to the cookies:

  • 1 cup butter, at room temperature
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 3.4 oz chocolate fudge instant pudding mix
  • 2 1/4 cups flour
  • 1 tsp. baking soda
  • 1 bag Nestle Tollhouse DelightFulls Dark Chocolate and Cherry morsels
  • 1/2 cup dark chocolate chips
  • Parchment paper
  1. Cream butter and brown sugar. Add eggs and vanilla, then pudding mix. Add flour and baking soda. Stir in both chips.
  2. Line cookie sheet with parchment paper. Scoop about a Tbsp. of dough per cookie. Bake each batch for 8 minutes at 350 degrees. Let rest on warm cookie sheet for 5 additional minutes, then remove to cool.
  3. Eat and enjoy!

Chicken Pot Pie with Cornbread Crust

chicken pot pie Fall is in the air. The temperatures are turning cooler. We are wearing sweaters, and making hot cocoa. Yes, it is my favourite time of year. Fall, officially begins, soon. A few days from now. I couldn’t be happier. I am super glad that I got assigned Home Sweet Homestead as my Secret Recipe Club assignment this month. I found so many homey, satisfying dinners. All the dinners that you are longing for in the colder months. I am prepared to go ahead and make quite a few. This Sausage Potato Soup would be the perfect winter meal, to eat as you watch the snow fall outside. This Beef Enchilada Hashbrown Casserole would be tasty indeed! Obviously I went with this casserole style Chicken Pot Pie. It was the perfect meal to get us in the mood for fall.

Filling
1 1/2 pounds ground chicken
2 tablespoons pure olive oil, divided
1 small onion, diced
2 cloves garlic, minced
1 – 10 oz. bag frozen mixed vegetables
1/4 cup flour
2 cups chicken stock
2 teaspoons thyme
Sea salt and fresh ground pepper to taste

Crust
1 cup flour
1/2 cup cornmeal
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup applesauce
1/4 cup pure olive oil

  1. Heat 1 Tbsp. of olive oil in large skillet. Fry the chicken. Remove to bowl when completely cooked through. Add second tbsp. of oil. Cook onion , garlic and vegetables until onions are tender. Add flour. Cook 1 minute. Add Broth, thyme and salt and pepper. Bring to a boil. Reduce heat to medium and cook until sauce is bubbly and has started to thicken. (about 5 minutes).
  2. Scoop into greased 13×9 inch baking pan.
  3. Combine crust ingredients. Crumble over chicken mixture. Bake for 25 minutes at 400 degrees. Let rest 10 minutes before serving.
  4. Eat and enjoy!