Dress up your ube milkshakes for Halloween by decorating them to resemble one-eyed one-horned flying purple people eaters!

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Humans and even their pets dressed up in costumes for Halloween is so old news. It’s time to put costumes on your food! Because why have a plain ube milkshake when it could look like a flying purple people eater?

This costume consists of gummy eyeballs, sugar cone horns, and paper cut-out wings. Seriously too easy to look this stinking cute.

While I did in fact make my own ube ice cream solely to make these milkshakes, you don’t have to be that committed – vanilla ice cream and purple food coloring will also do the job.

That being said, I was very pleased with how the flavor and color turned out. Consistency-wise if I were eating it straight I would have preferred it to be creamier. However since it was going to be immediately blended into a milkshake I both didn’t want to deal with tempering the egg yolks and also didn’t want to wait for the chilling step before churning the ice cream.

Once you’ve assembled your adorable flying purple people eater milkshake, may I suggest serving it with some monster hamburgers? What’s better than the combo of a burger and a milkshake?

HAPPY HALLOWEEN!!!

Welcome to 2022’s #HalloweenTreatsWeek event!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This event is an online, week-long event that is filled with some amazingly wicked Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this years 5th annual #HalloweenTreatsWeek event we have 20 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! You can following the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

Check out all of these great #HalloweenTreatsWeek recipes for today:

• Skull Chicken Pot Pie from Big Bear’s Wife
• Mushroom Skull Spaghetti from Semihomemade Recipes
• Mummy Cinnamon Rolls from Fresh April Flours
• Pumpkin Patch Focaccia from Sweet ReciPEAs
• Spider Cookies from An Affair from the Heart
• Frankenstein Cookies with Peanut Butter Cups from Best Cookie Recipes
• Witch Hat Crescent Roll from Devour Dinner
• Chocolate Pretzel Owls from Savory Moments
• Candy Corn Hot Chocolate from Hezzi-D’s Books and Cooks
• Deathly Hallows Blondies from Simply Inspired Meals
• Oozing Mummy Baked Brie from A Kitchen Hoor’s Adventures
• Halloween Pimento Cheese Brain Dip from Pastry Chef Online
• Eyeball Zucchini Pizza Bites from Our Good Life
• Pumpkin Cheese Ball from Take Two Tapas
• Pretzel Ghosts from Sweet Beginnings
• Pumpkin Spice Rice Krispie Treats from Cheese Curd In Paradise
• Rice Krispy Treat Mummies from Jen Around the World

FLYING PURPLE PEOPLE EATER MILKSHAKES (UBE MILKSHAKES)

Print

Yield: 1 serving Prep Time: 45 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

UBE ICE CREAM

• 1 Tbsp ube powder
• 1/2 cup water
• 3/4 cup whole milk
• 1/2 +2 Tbsp granulated sugar
• 1-1/2 cups heavy cream
• 2 tsp ube extract

MILKSHAKES (per serving)

• Gummy eyeballs
• Bat wings cut out of construction paper
• 3 large scoops ube ice cream*
• 1/2 cup milk or heavy cream
• Whipped cream
• Purple sprinkles
• Wide purple straws
• Sugar ice cream cones

Directions

1. Place the bowl of an ice cream maker in the freezer overnight.
2. The second day, add the ube powder and water to a small saucepan over medium heat. Bring to a simmer and cook until thickened, about 5 minutes. Remove from heat, add the sugar stirring until dissolved, and let cool completely.
3. In a medium bowl, whisk together the milk, heavy cream, ube extract, and rehydrated ube until combined. Churn the ice cream according to the manufacturer's directions, about 25 minutes. Use immediately to make a milkshake**.
4. To a tall glass, add gummy eyeball (should stick on its own) and tape on the paper cut out wings.
5. In a blender, combine the ice cream and 1/4 cup milk (add more if needed to reach desired consistency).
6. Pour into the prepared glass, top with whipped cream, and purple sprinkles. Add a straw and place the sugar cone on it upside-down for the horn. Serve immediately.

Notes

*Alternatively, you can use vanilla ice cream and add purple food coloring. ** Store leftovers in an airtight container in the freezer.

Source: Ice cream halved from The Spruce Eats, milkshake adapted from my “Great Butterscotch” Boozy Milkshakes.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Brighten your Thanksgiving dinner table with these roasted root vegetables. They are as flavorful as they are colorful!

Thanksgiving food is delicious but it does tend to be various shades of brown (besides the cranberry sauce and green beans – or okra in this case). So I added some color with a spiral of colorful roasted root vegetables: beet, sweet potato, parsnip, and orange and purple carrot. It brightens things up, especially when it’s been raining here for over 24 hours.

I chose to share this recipe today because even though my Thanksgiving menu is not vegan, this side dish is which is perfect for celebrating World Vegan Day! It’s actually naturally vegan because it’s just veggies, oil, and herbs. But if you are looking for more vegan recipes, check out the list below this photo.

Happy World Vegan Day Day!

Thank you to Valentina from The Baking Fairy for hosting this one-day event!
Check out all the delicious recipes we made for the occasion:

Aloo Gobhi Masala (Indian Spiced Potatoes and Cauliflower) by Food Trails
Black Bean & Pineapple Tacos by Kate’s Recipe Box
Provençal Vegetable Tian by Culinary Adventures with Camilla
Roasted Brussels Sprouts, Apples and Onions by A Day In The Life On The Farm
Roasted Root Vegetables by The Spiffy Cookie
Vegan Eggnog by The Urben Life
Vegan Pineapple Tofu Fried Rice by The Baking Fairy

Three years ago: Sugar Cookie Pumpkin Pie Bars

Five years ago: Dark Chocolate Peanut Butter Banana Smoothie

Six years ago: Slow Cooker Tomato Basil Soup

Seven years ago: Pecan-Crusted Chicken with Roasted Broccoli

Eight years ago: Homemade Pumpkin Puree

ROASTED ROOT VEGETABLES

Serves 8

Ingredients:

2 small beets

2 large carrots (I used one orange one purple)

1 regular sweet potato

1 large parsnip

2 Tbsp olive oil

1 tablespoon fresh minced parsley divided, plus more for garnish

Salt and pepper, to taste

Directions:

1. Preheat oven to 350 F. Grease a 9-inch pie pan and set aside.
2. Wash root vegetables, dry, and peel (if desired). Using a mandoline, cut 1/8-inch thick slices.
3. Place in a large bowl with olive oil and 1-1/2 tablespoons parsley, toss to coat, and season with salt and pepper.
4. Layer vegetables in a spiral in prepared pie pan. Roast for 40-45 minutes, or until tender.
5. Sprinkle remaining parsley on top and serve.

Source: Adapted from Nosh and Nourish and Spoon Fork Bacon.

This vegan scrambled tofu looks and feels just like eggs that you might not even know you are eating tofu! Served of a bed of seasoned sweet potato and kale hash.

I love meat. Seems like a strange way to start a post about a Vegan recipe right? But what I’m trying to accomplish by doing so is that despite that statement, I also love Vegan food. I order it more often than I make it (which isn’t saying much as even that isn’t often) but I’m always surprised by the results when I do. I’ve only purposely posted two vegan recipes on my blog (Buckeye pancakes and Macaroons), but have posted a few others that I realized were vegan after the fact (two that come to mind are my lentil skillet and chocolate almond cupcakes minus the frosting)- further proof that just because it’s vegan doesn’t mean it won’t be loved by meat eaters. So when I was asked by Valentina of The Baking Fairy to participate in her #Veganuary event I decided to step up to the challenge. I’ve been slacking lately and needed the creative push, so why not start 2019 with a Vegan recipe?

My first more experimental journey into Vegan cooking was a little while ago at vegan cooking class here in Columbus where we learned to make three recipes, two of which I am sharing combined into one today (the other was a cashew cream used to make a parfait, which was also crazy good and plan to share eventually). Sweet potato hash was nothing new to me, but tossing it in ground flax seed was something I had not yet had before and was very pleasing. The surprise was found in the tofu eggs. Never would I ever thought of replacing scrambled eggs with crumbled tofu but it really is as simple as that because the scrambled tofu truly does texturally resemble eggs and the color added by the seasonings helped solidify the illusion.

Looks for other Vegan recipes to try? Check out the other bloggers sharing Vegan Recipes for #Veganuary:

• Vegan Burrito Bowls with Jackfruit Carnitas by The Baking Fairy
• Baba Ganoush by Lemon Blossoms
• Creamy Vegan Curry Bean Soup by Cheese Curd in Paradise
• Delicata Squash Fries with Chipotle Garlic Dipping Sauce by Karen’s Kitchen Stories
• Instant Pot Breakfast Stuffed Sweet Potatoes by The Live-In Kitchen
• Instant Pot Chipotle Sofritas by Herbivore Cucina
• Moroccan Eggplant with Chermoula by Caroline’s Cooking
• Roasted Veggies with Satay Peanut Sauce by Hardly A Goddess
• Scrambled Tofu with Sweet Potato & Kale Hash by The Spiffy Cookie
• Vegan Artichoke Hummus by A Day In The Life On The Farm
• Vegan Baked Oats and Vegetable Bites by Cook With Renu
• Vegan Buffalo Cauliflower Sandwiches by Kate’s Recipe Box
• Vegan Cannellini Rocket Tortilla Pizza by The Fiery Vegetarian
• Vegan Cookie Dough Energy Balls by Veggie Lexi
• Vegan Cranberry Apple Chickpea Salad by Join Us, Pull Up A Chair
• Vegan Fire-Roasted Tomato and Bean Soup by Blogghetti
• Vegan Khoresh Bademjan by Palatable Pastime
• Vegan Mushroom Stroganoff with Tofu by Simple and Savory
• Vegan Superfood Breakfast Cookies by Amy’s Cooking Adventures
• Vegan Thai Roasted Carrots with Peanuts by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Vegan Vanilla Chai Oatmeal by Fairyburger
• Vegetable Chettinad (Vegan Spicy Vegetable Curry) by Flavours Treat

Five years ago: Peanut Butter Cup Oatmeal Cookies

Six years ago: California Quesadillas with Honey-Balsamic Dipping Sauce

Eight years ago: Red Velvet Shortbread Cookies

SCRAMBLED TOFU WITH SWEET POTATO & KALE HASH

Serves 6

Ingredients:

HASH

3 medium sweet potatoes, sliced into 1/4-inch thick half moons

2 Tbsp olive oil

1 tsp salt

1/2 tsp ground cumin

1/2 tsp dried rosemary

1/4 tsp onion powder

1/8 tsp ground allspice

Ground black pepper, to taste

2 cups kale, roughly chopped and tossed in 1 Tbsp olive oil

TOFU

1 Tbsp olive oil

1/2 red bell pepper, diced

1/4 sweet onion, finely diced

1 cup zucchini, diced

1 clove garlic, minced

1 Roma tomato, finely diced

1 (14 oz.) pkg firm tofu, crumbled into large pieces

1/4 cup nutritional yeast

1/2 tsp salt

1/2 tsp ground cumin

1/4 tsp turmeric

1/4 tsp dried thyme

Ground black pepper, to taste

Directions:

1. Preheat oven to 375 degrees. Line a baking sheet with foil and coat with non-stick spray.
2. In a large bowl, toss the sweet potatoes in the olive oil, then sprinkle with flax and seasonings. Spread on prepared baking hsset and bake for 20 minutes, rotating halfway through. Add kale and bake 5 more minutes.
3. Meanwhile prepare the tofu. In a medium skillet over medium heat, add the oil. Add pepper and onion and saute until lightly caramelized. Add zucchini and saute for 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes and cook for 1 more minute. Add crumbled tofu and seasonings and cook until heated through, about 2 minutes.
4. Serve tofu over sweet potato hash.

Source: Adapted slightly from a Zest Juice Co. cooking class.

Where are my purple potato eaters? This pie is for you! Perfect for Thanksgiving or any time of the year.

Have you started planning your Thanksgiving menu yet? Normally I would have already figured out my theme and debated all the options by now but I have barely yet begun. All I know is that Bob will be smoking the turkey and I’ll be making the sides. Due to being overwhelmed in other areas of my life in the last few months I think I might stick to the basics but with a little flair.

So how about instead of pumpkin pie or sweet potato pie, you pick up some vibrant purple sweet potatoes to make a pie with? I was a bit bummed that the rich color was subdued quite a bit after adding the milk and seasonings but thankfully the flavor did not fade. I changed it up a bit more by adding orange zest and cardamom. What’s your favorite variation of a traditional Thanksgiving dish?

One year ago: Daytrip to Athens, Ohio

Two years ago: Salted Caramel Apple Cider Bliss

Three years ago: Peanut Butter Turtle Cookie Cups

Four years ago: Breakfast Nachos with Greek Yogurt Hollandaise Sauce

Five years ago: Pumpkin Baklava Bars

Six years ago: Baked Purple Sweet Potato Doughnuts with Marshmallow Glaze

Seven years ago: Gluten-Free Cake Batter Pancakes

PURPLE SWEET POTATO PIE

Makes 1 pie (serves 8)

Ingredients:

1-1/4 lb. purple sweet potatoes, peeled and cut into cubes

1 refrigerated or homemade pie crust

2 eggs, lightly beaten

3/4 cup sugar

1-1/2 Tbsp flour

1 tsp fresh orange zest

1 tsp ground cinnamon

1/4 tsp ground cardamom

1/4 tsp salt

1 cup evaporated milk or heavy whipping cream

Directions:

1. Preheat oven to 400 degrees F with a rack in the bottom third of the oven.
2. Place sweet potato cubes in a large pot and fill halfway with water. Add a dash of salt and bring to a boil. Add sweet potatoes, cover, and cook for 10 to 12 minutes or until fork tender. Drain, let cool, and then mash in a large bowl. Set aside.
3. Roll the pie crust into about a 12-inch round. Transfer to a pie plate, trim away the excess then fold the edges under and crimp them.
4. Add the eggs to the sweet potato and mix together. In a small bowl, combine the dry ingredients and add to the sweet potato mixture. Add milk (or cream) and mix until smooth.
5. Pour the filling into the crust and transfer the pie to the oven. Bake for 40-45 minutes, or until the filling is almost set (it will still jiggle but if you touch it, it shouldn’t be wet). Reduce the oven temperature to 325 degrees F. Bake for an additional 15-20 minutes, or until knife inserted near the center comes out clean. Transfer the pie to a wire rack and allow to cool completely.

Source: Adapted from my Pumpkin Pie.

Roasted veggies are the best – so I mixed up a whole bunch of them, added crispy chickpeas, and drizzled the whole roasted veggie bowl with a lemon tahini dressing.

There’s a restaurant in Columbus called Brassica which serves up Mediterranean inspired pita sandwiches, salads, and bowls in an assembly line style made popular by Chipotle. It seems that there are tons of these types of restaurants these days but Brassica is one of my favorites, and after a recent visit I decided to try my hand at making a similar roasted veggie bowl at home. Because that’s how I roll.

I present to you, a bowl full of roasted vegetables topped with crispy chickpeas and a lemon-tahini dressing. It never ceases to impress me how something so simple can be so incredibly delicious and make me forget I’m not eating meat. There’s cauliflower, broccoli, eggplant, sweet potato, carrot, and red onion all mixed up in there. You could also add quinoa for a Quinoa Chickpea Salad if you prefer a little more vegetarian protein.

Then they are served over a bed of kale and lentils or rice (or both if you’re me) and drizzled with lemon-tahini dressing. If you want to go the extra mile you can also make your own tahini.

The crispy chickpeas on top add great texture and flavor to the dish. This was actually my first time roasting them on the stove top and I think I actually prefer it to the oven, especially when I need the oven space to cook other things like the veggies in this particular situation. You could definitely make a huge batch of these crispy chickpeas in advance and store them until needed.

The best thing about these roasted veggie bowls is that you can easily customize them with whatever veggies you prefer. You could also add a dollop of hummus and serve it with warm pita. I actually added a little bit of Cleveland Kraut Beet Red kraut on top of mine because why not? And it’s so pretty!

Two years ago: Lemon-Lime Pistachio Bars

Three years ago: Octoweenie-Mac and Cheese Bagel Bites

Three years ago: Homemade Garbage Plates

Four years ago: Baked Oatmeal with Blackberries and Bananas

Five years ago: Chocolate Chip Cookie Dough Cupcakes

ROASTED VEGGIE BOWL WITH LEMON TAHINI DRESSING

Serves 6

Ingredients:

VEGGIES

1/2 head cauliflower, florets chopped

1/2 head broccoli, florets chopped

1 eggplant, peeled and chopped

1 sweet potato, peeled and chopped

2 large carrots, peeled and chopped

1/2 red onion, chopped

2 Tbsp olive oil

Salt and pepper, to taste

DRESSING

1/3 cup tahini

1/3 cup water

1/4 cup lemon juice

2 cloves garlic, minced

1/2 tsp cumin

1/4 tsp salt

1/4 tsp cayenne pepper

CHICKPEAS

1 (15 oz.) can chickpeas, drained

1 Tbsp olive oil

1/2 tsp paprika

1/4 tsp garlic powder

Pinch of cayenne pepper

Salt and pepper, to taste

ASSEMBLY

Fresh chopped parsley

Chopped kale

Lentils or rice

Directions:

1. Preheat the oven to 400ºF.
2. Place veggies on two large baking sheets lined with foil. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Toss until coated.
3. Roast in the oven for 20 minutes, stir, return them to the oven (alternating racks), and roast for an additional 10-15 minutes, or until tender and browned on the edges.
4. While the veggies are roasting, make the lemon tahini dressing. Add all ingredients to a blender, blend until smooth, and then refrigerate until ready to serve.
5. Heat 1 tablespoon oil in a skillet over medium heat. Add chickpeas and season with smoked paprika, cayenne, and salt and pepper. Stir and cook for about five minutes, or until slightly crispy. Remove from the heat.
6. To assemble, place roasted veggies over a bed of kale and lentils (or rice), top with spiced chickpeas, and parsley. Drizzle the dressing over top, and toss to combine.

Source: Adapted from Chicho’s Kitchen.

Making your own homemade chips out of your favorite root vegetables couldn’t be easier. What variety will you make?

This week has been an utter whirlwind. Not only am I crazy busy at work but I’ve been packing my social calendar a bit too tight lately as well. More than usual I should say as I tend to juggle more than the average person normally. Last night a friend told me that I travel more than anyone she knows after finding out that I am yet again going out of town this weekend. Which means I did my usual stay up crazy late and then wake up crazy early, resulting in too little sleep, in order to get everything done on my to-do list before heading out after work today. If I start noticing more gray hairs taking up residence I will definitely know why – and then I will just dye them purple :-P.

One of the things on my to-do list was preparing snacks for lab meeting today. Each lab member takes turns bringing in snacks and while a sane person would just go to the store and be done with it, I always go overboard and create a bunch of things from scratch. Which always turns me into a ball of stress as I realize I yet again planned too much to do the night before heading out of town. Why do I do this to myself?! Heck two of the last times I was in charge of snacks I made homemade bagels. I must enjoy the challenge on some level because this time I thought it was a great idea to make my own veggie chips with my new OXO Chef’s Mandoline.

So today marks day 14 of Whole30 for me – halfway there! I’ve been faithful to the cause thus far but tonight my willpower will be tested as I am going out to dinner at Oliver’s for Restaurant Week. However while my friends will be ordering from the curated Restaurant Week menu, I will be ordering the safest thing I can possibly find on their regular menu., which sadly will likely be a salad or a plain burger patty. Why do I even bother? Cause my friend Haley is back in town for the long weekend and eating is kind of our thing, even if my participation isn’t quite up to snuff.

In an effort to motivate myself to stay on track, I started off on the right foot this morning by polishing off the last of this quiche I made over the weekend. It’s pretty stinking awesome if I do say so myself. Instead of a regular pie crust, there’s a layer of thinly sliced sweet potato which is filled with breakfast sausage (passed the Whole30 test), kale, onion, and eggs. I was slightly skeptical on the crust part, worrying it would somehow be a bit chewy but think I may even prefer the sweet potato oser to perfection.

Two years ago: Lighter Recipe Roundup

Three years ago: Blueberry-Flax Buttermilk Pancakes

Four years ago: Slow Cooker Chicken Tacos

Five years ago: Carrot Cake Oatmeal

SAUSAGE & KALE QUICHE WITH SWEET POTATO CRUST

Serves 6

Ingredients:

1 large sweet potato, peeled and thinly sliced (with mandoline or food processor)

1 Tbsp olive oil

1/2 lb. crumbled breakfast sausage

1/2 yellow onion, diced

3 stalks kale, stems removed and chopped

1-2 garlic cloves, minced

6 eggs, beaten

Salt and pepper, to taste

Directions:

1. Preheat oven to 450 degrees.
2. Lightly grease a 9-inch pie pan. Lay the sweet potato slices on the bottom and up the sides in a circular pattern, overlapping the pieces. Bake for 20 minutes. Remove from oven and lower heat to 375 degrees.
3. While the crust is baking, prepare the filling. Heat oil in a large skillet over medium heat. Add the sausage and cook until no longer pink. Remove to a paper towel-lined plate, reserving ~1 tablespoon on grease in the pan.
4. Add onion to the same pan and saute until translucent, about 3-4 minutes. Add kale and saute another 3-4 minutes. Add garlic, mix well for 30 seconds, and then remove from heat. Stir sausage back into the kale mixture and then spread evenly into the cooked crust.
5. In a medium bowl, beat together the eggs and salt and pepper. Pour mixture over the filling and bake for 30 minutes or until set. Let rest for 5-10 minutes before slicing and serving.

Source: Adapted from My Utensil Crock.

Combine your love of BBQ with the burrito bowl trend with the help of your slow cooker. The additions are easily adapted per your tastes.

I travel a lot. Maybe not the “Oh I went on this grand vacation” kind of travel (although sometimes such as my 30th bday trip) but the “Hey that’s totally driveable for a weekend getaway/check out this cheap flight for my nephew’s bday/we have a free place to stay” kind of travel. Obviously having week-long getaways are preferred but they are not always economical nor do I have unlimited vacation days, so weekend excursions it is.

Over the past year I think it’s safe to say we’ve been venturing off somewhere at least 1/3 of the weekends, if not more. Heck we are currently in between back to back weekends attending weddings. Bob grows tired of it, longing for lazy days on the couch. I however, feel like I was put on this earth to explore all that I can and take any chance I get to visit with friends and family even if it means driving 18 hours round trip to only be there for 24 hours (Memphis BBQ fest 2015 – worth it!).

One of my favorite parts of traveling is trying out different places to eat. One of my least favorites? Finding places to eat whilst en route to the destination. It more often than not ends up being Taco Bell, and while I have a weakness for their Cheesy Gordita Crunch and oh god that Breakfast Crunchwrap, sometimes I just want something that’s not fast food.

On one desperate journey while trying to pick something off the exit signs before hanger set in, I caved and went for an exit with a Wendy’s. But while pulling into their parking lot my food-finding skills must have been on high alert because I spotted an unsupposing BBQ joint called Big Black Grill and immediately ditched Wendy’s. We ordered a BBQ brisket bowl with BBQ rice and topped with cheese and after wanting to inhale it, we insisted that they check out the Memphis BBQ fest in 2016. If not, we may just need to find reason to pass back through the New Stanton, PA area again.

The morale of the story? Places like that need to be advertised on the exit signs instead of the chain fast food places. Maybe someone needs to start charting exits with alternative quick eats. Heck someone pay me to travel and I’ll do it ;-).

This BBQ style burrito bowl recipe I am sharing with you today was inspired by my aforementioned meal and the slow cooker salsa verde bowls which I shared a short while ago. The combination is glorious. If you want an Asian version try my Pork Bulgogi Rice Bowls.

One year ago: Seattle & 99 Bottles of Root Beer on the Wall

Two years ago: Grilled Mac & Cheese Sandwiches

Four years ago: Chocolate Root Beer Bundt Cake

SLOW COOKER BBQ CHICKEN BURRITO BOWLS

Serves 4-6

Ingredients:

1 onion, diced

12 oz. bottle pop of choice (I used root beer)

1.5-2 lb. boneless skinless chicken breasts, fat trimmed

1 (18 oz.) bottle BBQ sauce

2 cups cooked brown rice

1 (20 oz.) bag of frozen BBQ sweet potato fries, cooked (or homemade)

1 (15 oz.) can black beans, drained and rinsed

1 (15 oz.) can corn kernels, drained and rinsed

1/2 cup shredded cheddar cheese

Sliced green onion, for garnish

Directions:

1. Spray the inside of the slow cooker with nonstick spray. Spread the onion evenly on the bottom, lay the chicken on top, and pour the pop over the chicken. Set on low and and cook for 4-6 hours, or until cooked.
2. Drain the chicken, shred using two forks, place back in the slow cooker and stir in the BBQ sauce.
3. Into four bowls, divide the chicken, rice, sweet potato fries, black beans, and corn. Top with cheddar and green onion. Serve immediately.

Source: Adapted slightly from my Root Beer Pulled Pork Sandwiches and Slow Cooker Salsa Verde Burrito Bowls.

Make holiday gatherings easier with a semi-homemade meal featuring Marie Callender’s pot pies and a fall harvest salad with fresh cranberry vinaigrette.

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PotPiePlease#CollectiveBias

I love cooking for the holidays because cooking is how I show my love for friends and family as I am not the greatest at expressing my emotions in words (and yet I have a very expressive face to make up for it). But most holiday meals have a reputation for extensive kitchen time. While I am not opposed to marathon sessions in the kitchen when I have the time, I often enjoy coming up with less time consuming meals that still pack the same flavor while allowing more time to be spent with family and friends.

I have already shared extensive Thanksgiving dinner menus for Friendsgiving and even for a small crowd of two, so I decided it was time to tone it down a bit with an easy Thanksgiving inspired meal featuring Marie Callender’s pot pies. Originally I sought out to buy the turkey pot pies but alas they were out of stock at my local Walmart so I snagged the traditional chicken pot pies. Then I meandered over to the produce section to pick up a few things for a fall harvest salad!

These chicken pot pies were comfort in a golden, flaky crust that tasted just like homemade. Served alongside it was a salad tossed with candied pecans, roasted sweet potato, blue cheese, and a fresh cranberry vinaigrette. In short, this meal encompasses all the flavors that I love this time of year in an easier to execute form.

What are your favorite time savings tricks in the kitchen during the holidays?

One year ago: Apple Pie Cookies

Two years ago: Pumpkin Spice Brownies

Four years ago: Peanut Butter Hot Chocolate with Oreo Crumbs

FALL HARVEST SALAD WITH CRANBERRY VINAIGRETTE

Serves 4 as a side

Ingredients:

ROASTED SWEET POTATOES

1 lb. sweet potatoes, peeled and cut into 1/2-inch cubes

1/2 Tbsp olive oil

1/2 tsp ground nutmeg

1/4 tsp smoked paprika

Salt and pepper to taste

CANDIED PECANS

1 cup pecans

2 Tbsp brown sugar

1 Tbsp honey

Pinch Salt

CRANBERRY VINAIGRETTE

1/3 cup extra virgin olive oil

1/4 cup fresh cranberries

3 Tbsp red wine vinegar

1 Tbsp Dijon mustard

1 tsp honey

1/4 tsp minced garlic

Salt and pepper, to taste

1-2 Tbsp water

SALAD

6 oz. mixed salad greens

4 oz. crumbled blue cheese

Directions:

1. Preheat the oven to 450 degrees. Line a baking sheet with foil and lightly coat with nonstick spray.
2. In a large bowl, toss the sweet potatoes with the oil and seasonings. Spread evenly on prepared baking sheet. Roast for 30-40 minutes, stirring halfway through. Should be fork-tender.
3. In a small skillet over medium heat combine the pecans, brown sugar, and honey. Cook until the sugar melts and forms a thick syrup, stirring constantly, about 3-4 minutes. Immediately pour onto a parchment or silicone-lined baking sheet. Spread out into a single layer and allow to cool.
4. In a blender or food processor, combine the oil, cranberries, vinegar, mustard, honey, garlic, and salt and pepper. Process until smooth. Add 1-2 tablespoons of water to reach desired consistency.
5. In a large bowl, toss together the salad greens, sweet potato, pecans, and blue cheese. Serve with cranberry vinaigrette.

Source: Vinaigrette adapted from All Recipes. Otherwise a The Spiffy Cookie original.

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By now I am sure most of you have seen the new Star Wars trailer. If not, do it now. I may have freaked out just a little bit when I saw it and now already cannot wait for next Christmas – the finale of Mockingjay and new Star Wars! But there are exciting movies to see this year as well. I already saw Mockingjay Part 1 and up next is the finale of the Hobbit. The winter holidays rock, don’t they? To make up for the colder temperatures we get stuffed with amazing food, decorate cookies, see pretty lights, and get to snuggle in front of a cozy fire and/or movie.

But today’s recipe is not for decorated cookies or even a hot beverage to drink while enjoying wintry activities. It does have some of those comforting flavors that come out this time of year though and shockingly enough it is in the form of a salad. Roasted sweet potatoes are tossed in a mixed greens salad with dried cherries, candied walnuts, and a sage vinaigrette. I got to bust out my white balsamic vinegar for this vinaigrette but you could definitely use regular if you cannot find white. Different color, same taste.

One year ago: Quick Turkey Noodle Soup

Two years ago: Gluten-Free Ooey Gooey Chocolate Peanut Butter Cake

Three years ago: Pecan Chocolate Chip Gooey Butter Cake

Four years ago: Matzo Ball Soup

ROASTED SWEET POTATO SALAD WITH CANDIED WALNUTS AND SAGE VINAIGRETTE

Serves 4

SALAD

2 sweet potatoes (about 1 lb.), diced

1/2 Tbsp olive oil

1/2 tsp dried rosemary

1/2 tsp dried sage

1/2 tsp dried thyme

1/2 tsp ground nutmeg

Salt and pepper to taste

1 cup whole walnuts

1 Tbsp unsalted butter

2 Tbsp granulated sugar

4 cups salad greens

1/2 cup dried cherries, chopped (I used Stoneridge Orchards chili lime cherries)

VINAIGRETTE

1 Tbsp finely minced fresh sage (or 1 tsp dried)

2 Tbsp white balsamic vinegar (regular will also work,)

2 Tbsp extra virgin olive oil

2 tsp pure maple syrup

Directions:

1. Preheat the oven to 450 degrees. Line a baking sheet with foil and lightly coat with nonstick spray.
2. In a large bowl, toss the sweet potatoes with the oil and seasonings. Add salt and pepper to taste. Spread evenly on prepared baking sheet. Roast for 30-40 minutes, stirring halfway through. Should be fork-tender.
3. While the potatoes roast, in a medium saucepan over medium heat, melt the butter. Add the walnuts and sugar. Stir continuously for about 5 minutes. Once the sugar has dissolved and the mixture has coated the walnuts, spread evenly on foil or wax paper to separate and cool.
4. To make the vinaigrette, in a small bowl, whisk together all ingredients.
5. Just before serving, toss the salad greens, dried cherries, sweet potato, and candied walnuts together. Drizzle with vinaigrette and enjoy.

Source: Salad adapted slightly from Pinch of Yum. Vinaigrette adapted slightly from Oh My Veggies.