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Hello, everyone! Boy, do I have a treat in store for you all today.

I don’t know about you guys, but I’m a HUGE fan of Bundt cakes. I’m also a HUGE fan of pineapple upside down cake.

Are you catching on to what I’m getting at, here? Today, we are going to make pumpkin apple cinnamon Bundt Cake. Mmm! I think this cake will suit your holiday table quite well, don’t you?

I love how this cake smells while it is baking in the oven. My entire house is filled with the aroma of fall. How special! This cake is pretty to look at, melts in your mouth, and totally easy to make.

What I like best about it is the fact that there are slices of apples and spices in every slice! It’s seriously like capturing fall, the scents, and baby smiles into a Bundt pan and baking them into a cake. I had an idea for some things in the pantry and made this cake last night. We loved it and hope that you will too. Are you as excited as I am about this recipe?

PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.

Quick Tip: Make sure to liberally spray your Bundt pan with Pam cooking spray to avoid sticking.

Combine These Unexpected Ingredients For A Holiday Coleslaw You Cannot Resist

So, now that Thanksgiving has come and gone I thought I’d be able to take a breather from cooking for at least a few days. But then it dawned on me that Christmas is only four weeks away. I am hosting a major family dinner at our house for the holidays this year and I need to get to planning my meal STAT. So, the first order of business is to find some yummy side dishes that I can serve alongside my prime rib roast. I came across this delightful Holiday coleslaw recipe and I was instantly smitten.

You guys, this coleslaw is so pretty! It combines all of the colors of Christmas into one, cabbagey bowl. Talk about a robust combination of flavors. I think I’ll be making this yummy concoction even after Santa has come and gone. The flavors are so bold and fresh and crisp. I really like Holiday coleslaw and I think you will, too. Make sure to serve it in a festive bowl.

Recipe and image courtesy of Power Of Food.

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Quick Tip: Sometimes, I like to toss in a handful or two of diced green peppers to this coleslaw.

Thanksgiving is around the corner guys.  It is just FIVE weeks away.  FIVE. WEEKS.

That means just five weeks before what is possibly the biggest food day of the year comes around.

With people going crazy over what to make and how to prepare it, and preparing a schedule as to when to bake everything in one oven, I am bringing you help!  As you prepare for the big day, add apple, onion, celery stuffing recipe to your roundup.

My mom hosted Thanksgiving every year for as long as I can remember.  It is a tradition in my household already.  My mom really always went out of her way to make the greatest Thanksgiving imaginable.

She is always looking for new recipes to incorporate and ways to blow people away with original recipes with a twist.  This one right here is my new recipe as I host Thanksgiving this year for the first time.  I really think it will blow my momma away and she will ask me for this recipe for when it is her turn again.

There’s no swapping this recipe.  It is delicious!

Photo and recipe courtesy of Peanut Butter And Peppers.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

Quick Tip: Chop up all your fruits and veggies in advanced to make everything faster.

You May Not Want To Share!

I can remember going to my great aunt’s house one year for Thanksgiving. She always made a wonderful spread… except for the cranberry salad.

That stuff had such a rough texture! There were carrots, nuts, cranberries, orange peels, and God only knows what else in that monstrosity. I always had to take a little bit of everything per my mother’s rules. I hid the cranberry salad under my turkey and I thought I could never eat a cranberry dish for Thanksgiving ever again, when I grow up.

Speed ahead about 20 years later and I came across such a wonderful cranberry recipe over at Hot Eats And Cool Reads, that I simply had to give it a try! While this is called cranberry salad, too, it’s really more of a dessert. This has all the good stuff squished together, and it has become my stand by and go back to recipe. A great way to end your Thanksgiving meal! I can’t believe how much I enjoy this salad and it is a snap to make. You’ll want to make this yummy dessert year after year for the holidays!

Recipe and image courtesy of Hot Eats And Cool Reads.

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Quick Tip: Although the recipe calls for pecans, walnuts make a great nut to add to this salad, too.

Move Over Peanut Butter – There’s a New Tasty Spread In Town!

How many of you have tried making apple butter at home? I bet almost all of you have! I’ve made a batch or two over the years, myself, and my whole family enjoys it. This year, however, I felt like trying something different. I still made a small batch of my traditional apple butter but I think this pumpkin spread turned out even better!

Funny how I had never even thought of preparing pumpkin this way before. It makes so much sense now that I’ve tried it! The consistency is perfect, so is the flavor – and you can of course tweak it to your taste.

What’s special about this “butter” is that there’s ginger and honey in it. I think those two give this such a wonderful flavor that it’s impossible to resist. I love having this with my morning toast – and I actually even add this to my oatmeal! I wonder if people would think I’m weird, if I just had this for a snack, straight from the jar with a spoon? Haha!

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Quick Tip: You can adjust the amount of ginger to your taste.

Thick and hearty this apple-pecan bread is nothing less than stellar.

The other day I was rummaging around on the internet trying to find fall dessert recipes that I have yet to make. I came across this lovely apple-pecan sweet bread recipe over on the Small Town Woman blog and I thought I’d give it a try. Boy oh boy, am I EVER glad that I did! This isn’t your average sweet bread, folks, This is something magically delicious. Prepare to be amazed.

There is an apple orchard just up the road from my house so I took my youngest son, who homeschools, up there with me to pick out some apples so we could make this bread. I love impromptu homeschool field trips!

Are you curious as to how to make this yummy recipe? If so, and I know you are, flip on over to the next page for the ingredients and instructions. Enjoy!

Recipe and photo courtesy of Small Town Woman.

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Quick Tip: To toast pecans just spread them on a baking and pop them in the oven at 350 degrees for about 6 – 8 minutes. Toast them whole and then chop them after they cool. If you don’t want to purchase applesauce just substitute 2 more tablespoons of oil – Small Town Woman

So Tender, You May Not Need a Knife

Who is sick and tired of working like a dog all day and not having a satisfying meal to come home to? Fortunately, that is not the case for me and my family as I am a stay at home mother and can usually whip together a hot and hearty meal in two shakes of a lamb’s tail. However, I too, still have those busy days where having an easy meal to prepare is sincerely welcome. Anyway, you will all LOVE this Bavarian Working Girl pork roast. Get your minds out of the gutter, I don’t mean that kind of working girl LOL

So, this German-inspired pork roast is cooked to a tender perfection in your slow cooker. You simply start the roast in the morning and by the time you get home in the evening it is ready to eat!

Just imagine walking into your house after a long day of work and smelling this pork roast cooking. Heavenly! I like to serve this pork roast with mashed potatoes and a side of sauerkraut. Enjoy!

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

Quick Tip: This recipe calls for juniper berries but don’t worry if you don’t have any. You can find juniper berries online.