Delicious classic cozy chili that won a chili cook-off!

Each year the company that Jon works for has an annual chili cook-off. It is usually on or around Christmas Eve. One of the first years that Jon entered he won; however, that recipe never won again and he tried making different variations and different recipes over the years.

This past year he wanted to enter, but wanted to keep things super simple and easy for the recipe. To our surprise, this chili recipe was the FIRST PLACE WINNER!

We have made the recipe a few times since, and each time we’re eating it, we keep telling ourselves that, WOW! It’s really good chili. It is just a classic tasting chili with a little bit of spice to it. Nothing that’s overly hot and spicy. It’s Goldilocks, just right!

When I decided we would share the recipe, my initial intent was to use packets of taco and chili seasoning that just about anyone can buy at the regular grocery store. I looked at the ingredients of the taco seasoning and couldn’t believe the awful ingredients in it! It had things like corn starch, canola oil and didn’t even identify ANY of the spices. So, I decided to share the recipe with the actual brand of seasonings I use for this actual recipe, because they are of much better quality and flavor. I am not affiliated or associated with either of these brands/companies, nor is this a sponsored post. I really love these particular seasonings!

Watch the video to see how easy it really is to make:

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Slyh in the Kitchen Award Winning Chili

Delicious cozy chili that won us a chili cook-off!

Course Main Course

Keyword award winning, beef and beans chili, beef chili, chili, chili cook-off, chili recipe, chili winner, chili with beans, classic chili, easy chili, homemade chili, red chili, tomato chili

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 6

Ingredients

• 1 lb ground beef
• 1-2 tbsp How to BBQ Right Malcolm Reeds Gringo Mexican Seasoning
• 2 cans Spicy Kidney Chili Beans
• 2 cans Diced chiles with tomatoes
• 3/4 cup Tomato Paste
• 3/4 cup Water
• 1/2 cup Medium Salsa
• 4 tbsp Meat Church Chili Seasoning

Instructions

• In a skillet, cook the ground beef and break it up with a spatula or spoon.
• Add in 1-2 tbsp of the Mexican Seasoning. Gently stir to combine. Remove from heat and set aside.
• In a separate pot, gently pour in the chili beans, diced chiles and tomatoes, tomato paste, water, salsa, and chili seasoning. Gently stir to combine. Be sure that the tomato paste is incorporated well.
• Add the cooked, seasoned ground beef to the pot of chili. Stir to combine.
• Bring the chili to a simmer and cover with a lid. Simmer for about 30 minutes, stirring occasionally.
• Ladle chili into a bowl (use caution as chili will be very hot) and top with you favorite chili toppings. I love adding shredded cheese and chili cheese flavored corn chips!

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I love a good drink, but there may be times where we want a beverage that is non-alcoholic, either for ourselves or to serve to someone else. This drink is perfect for those occasions! It hits all the marks for a good drink without having alcohol in it! It is really easy to make as well!

This drink tastes just like a pineapple upside down cake! It is packed with pineapple flavor, while the vanilla syrup gives that goody cake taste! You can’t forget about the yummy cherry at the end! The pineapple upside down cake mocktail makes you feel like you’re on an island vacation!

Ingredients

1 good maraschino cherry

4 to 6 oz pineapple juice

1/2 oz vanilla syrup

1/4 oz grenadine

Place the cherry into the bottom of a glass. Pour in the pineapple juice and then the vanilla syrup. Carefully pour the grenadine by pouring on the inside of the glass so that goes directly to the bottom so it has that pretty separation between the red grenadine and yellow pineapple juice. Now it is ready to serve! Cheers!

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Pineapple Upside Down Cake Mocktail

A delicious pineapple non-alcoholic mocktail that will make you feel like you're drinking a tropical beverage on an island! And it tastes like cake!

Course Drinks

Prep Time 5 minutes minutes

Servings 1

Ingredients

• 1 Maraschino Cherry
• 4 to 6 oz Pineapple Juice
• 1/2 oz Vanilla Syrup
• 1/4 oz Grenadine Syrup

Instructions

• Place the cherry into the bottom of a glass. Pour in the pineapple juice and then the vanilla syrup. Carefully pour the grenadine by pouring on the inside of the glass so that goes directly to the bottom so it has that pretty separation between the red grenadine and yellow pineapple juice. Now it is ready to serve! Cheers!

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Banana pudding is found on just about every BBQ joints’ menu.  It is a southern staple.  I also love a good banana cream pie…now lets do something fun and combine it with…

Ice cream, ice cream, and more ice cream!  I cannot resist ice cream!  I have to make a rule for myself to only enjoy it on the weekends, because I can seriously eat it every day. 

Today I bring you Banana Pudding Ice Cream!  It combines the yummy flavors of banana pudding with creamy sweet ice cream, topped with crunchy butter cookies.  It makes the perfect summertime treat, especially after a good BBQ meal!

I love eating it as soon as it’s finished churning in the ice cream maker when it’s still a soft-serve-like texture.  It can be frozen into a “harder” ice cream, but it will just need to sit out just a bit before serving to be able to scoop it out.  

*Keep in mind each ice cream machine is different and the amount it can churn and times may vary.  Please follow the manufacturer’s instructions for your machine.

Ingredients:

1.5 cups heavy cream

2.5 cups whole milk

5.1 oz instant banana pudding mix

1 cup chopped or broken up crunchy butter cookies

2 medium bananas, cut into slices that have had a little bit of lemon juice squeezed onto the slices to help prevent browning.

Directions:

In a bowl, combine the heavy cream, milk, and pudding mix.  Whisk until combined.  Add to the ice cream machine according to the manufacturer’s instructions and churn until the manufacturer’s instructions indicate.  

The banana slices and cookies can be folded in after the ice finishes churning.

The banana pudding ice cream can be served immediately or can be transferred to a freezer-safe container to store or harden further (I cannot advise on how long it can be stored in the freezer, as we ate ours within a few days, because it’s so good!). Recipe makes about 2 quarts (amount may vary some).

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Banana Pudding Ice Cream

Delicious creamy sweet homemade banana pudding ice cream. The PERFECT summertime treat!

Course Dessert

Keyword banana, banana pudding, homemade, ice cream

Author Melissa Slyh

Equipment

• 1 Ice Cream Maker
• 1 Mixing Bowl
• 1 Freezer Safe Container

Ingredients

• 1.5 Cups Heavy Cream
• 2.5 Cups Whole Milk
• 5.1 oz Instant Banana Pudding Mix
• 1 Cup Chopped or broken butter cookies
• 2 medium Banana slices sprinkled with lemon juice to help prevent browning

Instructions

• In a bowl, combine the heavy cream, milk, and pudding mix.  Whisk until combined.  Add to the ice cream machine according to the manufacturer’s instructions and churn until the manufacturer’s instructions indicate.  
• The banana slices and cookies can be folded in after the ice finishes churning.
• The banana pudding ice cream can be served immediately or can be transferred to a freezer-safe container to store or harden further (I cannot advise on how long it can be stored in the freezer, as we ate ours within a few days, because it’s so good!). Recipe makes about 2 quarts (amount may vary some).

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It’s finally starting to feel like fall here in South Carolina.  While it’s still pretty warm in the afternoons, the mornings and evenings have cooled off quite a bit.  When it starts getting cooler, I like to start doing more baking.  I tend to not bake very often when it’s hot out.  I feel like I’m competing with the oven versus the air conditioner.

So, what am I baking?  What ingredient does everyone use in the fall?  Pumpkin, of course!  Many pumpkin items have been out since September, including pumpkin beer.  My favorite pumpkin beer tastes so good with a cinnamon sugar rim.  Now usually I’m more of an apple cider fan this time of year.  I usually make apple cider donuts.  But this year, as I was drinking pumpkin beer, I got the idea to make Pumpkin Beer Donuts!  Don’t they sound delicious?

These donuts are packed with pumpkin and pumpkin spice flavor.  They are baked and they are nice and soft.  They get coated in a pumpkin spice sugar, giving the outside a nice subtle crispy sweet crunch.  These donuts are AMAZING!  They are super easy to make, and even more easy to eat and enjoy!

Donut Ingredients:

12 oz. pumpkin beer (room temperature)

½ cup pumpkin puree

½ cup sugar

½ cup brown sugar

1 egg

1 tsp vanilla extract

3 cups all-purpose flour

¾ tsp baking powder

1 tsp baking soda

½ tsp salt

1 tbsp pumpkin pie spice

Pumpkin Pie Spice Sugar Coating Ingredients:

1 and ½ cups sugar

2 tbsp pumpkin pie spice

1 stick melted butter

To make the donuts:  Preheat the oven to 350 degrees Fahrenheit.  Whisk the pumpkin beer, pumpkin puree, sugar, brown sugar, egg, and vanilla extract together in a bowl.

In another bowl, sift the flour, baking powder, baking soda, salt, and pumpkin pie spice together.

Add the flour mixture to the wet ingredients and stir to combine.

Grease a baking donut pan.  Spoon the mixture into each donut space about ¾ full.  Bake at 350 degrees Fahrenheit for about 10 minutes, or until a toothpick comes out clean when inserted into the donut.  Allow the donuts to cool slightly, and transfer to a cooling rack.  Repeat for the remaining donut batter.

To make the sugar coating: Combine the sugar and pumpkin pie spice together in a bowl and stir until incorporated.  The melted butter should be kept separate in another bowl that’s large enough to dip the donut in.

Create a dredging station, and dip each donut into the melted butter.

Then into the sugar mixture, coating them thoroughly.  Rather than dunking each donut into the butter, I like to use a basting brush and brush the butter onto the donut.  I think it makes the butter go a little bit further.  

Makes about 20 donuts.

Now for the fun part: Eating the Pumpkin Beer Donuts! What will you eat yours with? A good cup of coffee or with a pumpkin beer?

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Pumpkin Beer Donuts

Delicious donuts packed with pumpkin spice flavor and made using your favorite pumpkin beer

Course Breakfast

Keyword baking with beer, fall pumpkin recipes, pumpkin donuts, pumpkin spice donuts

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 20

Author Melissa Slyh

Ingredients

For the Donuts Ingredients:

• 12 oz Pumpkin beer
• 1/2 cup pumpkin puree
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 3/4 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp pumpkin pie spice

Pumpkin Pie Spice Sugar Coating Ingredients

• 1 and 1/2 cups sugar
• 2 tbsp pumpkin pie spice
• 1 stick butter melted

Instructions

To make the donuts:

• Preheat the oven to 350 degrees Fahrenheit.  Whisk the pumpkin beer, pumpkin puree, sugar, brown sugar, egg, and vanilla extract together in a bowl.

   
• In another bowl, sift the flour, baking powder, baking soda, salt, and pumpkin pie spice together.
• Add the flour mixture to the wet ingredients and stir to combine.
• Grease a baking donut pan.  Spoon the mixture into each donut space about ¾ full.  Bake at 350 degrees Fahrenheit for about 10 minutes, or until a toothpick comes out clean when inserted into the donut.  Allow the donuts to cool slightly, and transfer to a cooling rack.  Repeat for the remaining donut batter.

To make the sugar coating: 

• Combine the sugar and pumpkin pie spice together in a bowl and stir until incorporated.  The melted butter should be kept separate in another bowl that’s large enough to dip the donut in.
• Create a dredging station, and dip each donut into the melted butter, then into the sugar mixture, coating them thoroughly.  Rather than dunking each donut into the butter, I like to use a basting brush and brush the butter onto the donut.  I think it makes the butter go a little bit further.  

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We recently bought another grill, but this time we bought a pellet grill. We were at the local hardware store looking at plants and we could smell the smoker being used. We noticed it was someone at the hardware store using the smoker. We asked if we could see it because we had always wondered about that particular smoker and the manager was happy to show us. I’ll be honest, we use the kamado-style grills and love them. We refer to pellet grills as “Easy-Bake-Ovens” because they seem to be pretty easy to use and don’t seem to require much attention. The pork butt they were smoking at the hardware store looked really good. Jon and I talked it over and we ended up going back to buy one and bring it home.

The pellet grill made sense to us because of the convenience factor of it. I could put something on it to smoke while I’m working at home and control it from the app on my phone.

We have been on staycation all week, so we have been cooking all kinds of things. Essentially, the pellet grill, just like the kamado-style grills can be used just like an oven when set up for indirect heat. Because of that, I’ve managed to do some baking this week right on the pellet grill, making chocolate chip cookies and now a Smoked Bourbon Banana Bread! Using the grills to bake makes it super nice in the summertime so you don’t have to heat up the house with the actual oven.

We are in no way giving up our kamado-style grills, but just adding to the family with the pellet grill.

Ingredients:

1 stick unsalted butter (room temperature)

1/2 cup brown sugar

1/2 cup sugar

2 eggs

1 tsp vanilla extract

1 tsp Blackstrap molasses (optional)

2 ounces bourbon (your favorite kind)

1 3/4 cup all purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

2-3 ripe bananas, mashed

1/2 cup chopped walnuts or pecans (optional)

In a mixing bowl, combine the butter, brown sugar, sugar, eggs, vanilla, molasses, and bourbon. Using a hand mixer, mix on low to medium speed until ingredients are combined.

Add the flour, baking soda and powder, salt, and cinnamon to the bowl. Mix on low speed until the dry ingredients have been incorporated.

Add the mashed banana and nuts (if using the nuts) to the bowl and fold in.

Transfer the batter into a grill-safe loaf pan that’s been greased.

Bake indirect on a pre-heated smoker at 250 degrees Fahrenheit for about 2 hours or until a toothpick comes out clean when inserting into the center. Remove from heat (use your oven mitts, the pan will be hot) and allow the Smoked Bourbon Banana Bread to cool. Cut into slices and serve.

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Smoked Bourbon Banana Bread

Delicious Banana Bread made with Bourbon and baked on the smoker low and slow

Course Dessert

Keyword banana bread, bourbon, homemade, reciples, smoker recipes, traegar

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Servings 8

Author Melissa Slyh

Ingredients

• 1 stick Unsalted butter room temperature
• 1/2 cup Brown Sugar
• 1/2 cup Sugar
• 2 Items Eggs
• 1 tsp Vanilla extract
• 1 tsp Blackstrap Molasses
• 2 oz Bourbon
• 1 3/4 cups All Purpose Flour
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 1 tsp Ground Cinnamon
• 2-3 Items Bananas mashed
• 1/2 cup Walnuts or Pecans chopped

Instructions

• In a mixing bowl, combine the butter, sugars, eggs, vanilla, molasses, and bourbon. Using a hand mixer, mix on low-medium speed until combined.
• Add in the flour, baking soda and powder, salt, and cinnamon. Mix on low speed until incorporated.
• Fold in the bananas and nuts.
• Transfer the batter to a grill-safe loaf pan that's been greased or sprayed with baking spray.
• Bake indirect in a preheated smoker/grill on 250 degrees Fahrenheit for about 2 hours, or until a toothpick comes out clean when inserted in the center.
• Remove from heat (pan will be hot, so use caution and use your oven mitts!). Allow to cool. Cut into slices and serve.

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I love a good cherry dessert. I have been seeing fresh cherries my last few visits to the grocery store, and I couldn’t resist picking up a bag. The only bad thing….having to pit the entire bag of cherries…once you get past that part, everything is easy going. You could always use a bag of thawed frozen cherries if you want to skip having to remove the pits.

Our Whiskey Cherry Crisp is easy to put together. The cherries get mixed with a flour and sugar mixture and drowned in a delicious whiskey. Now, if you don’t use/consume alcohol for whatever reason (no judgements here, you do you) you can substitute it with a tart cherry juice instead. You can even make things better by serving the Whiskey Cherry Crisp with some good vanilla ice cream. I just finished eating a scoop of ice cream over the Whiskey Cherry Crisp, and I am in love! I’m going to have a hard time staying out of it this week! I bet the whole pan is gone within a day or two…I’m really going to have to get to the gym this week.

Ingredients:

For the Whiskey Cherry filling:

4-6 cups fresh sweet cherries (pits and stems removed and discarded) or thawed frozen cherries (without pits and stems)

1/2 cup sugar

1/4 cup flour

1/4 tsp salt

1 splash vanilla extract

1/4 cup whiskey

For the Crisp topping:

1/4 cup sugar

1/4 cup brown sugar

3/4 cup flour

4 tbsp or 1/2 stick melted butter

In a mixing bowl, combine the filling ingredients: cherries, sugar, flour, salt, vanilla, and whiskey. Toss gently with a spatula or spoon until all ingredients are combined.

Add the filling to a baking dish. I’m using a standard pie dish.

In a mixing bowl, combine the Crisp topping ingredients: sugar, brown sugar, flour, and melted butter. Stir until well combined. The mixture should look crumbly.

Sprinkle the Crisp topping over the top of the cherry filling and distribute evenly.

Bake in a preheated oven at 375 degrees Fahrenheit for 40-45 minutes. Remove from oven (use your oven mitts!) and allow to cool before serving. (Be extremely careful as the dessert will be extremely hot!)

Serve with vanilla ice cream! Enjoy!

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Whiskey Cherry Crisp

A delicious boozy cherry dessert with a yummy crisp topping

Course Dessert

Keyword homemade

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Servings 8

Author Melissa Slyh

Ingredients

Whiskey Cherry Filling Ingredients

• 4-6 cups fresh cherries pits and stems removed and discarded
• 1/2 cup sugar
• 1/4 tsp salt
• 1/4 cup flour
• 1 splash vanilla extract
• 1/4 cup whiskey

Crisp Topping Ingredients

• 1/4 cup sugar
• 1/4 cup brown sugar
• 3/4 cup flour
• 4 tbsp melted butter (or 1/2 stick)

Instructions

• Combine the Whiskey Cherry filling ingredients and gently toss to combine.
• Pour the filling into a pie pan
• Combine the Crisp topping ingredients and stir to combine well. The mixture should be crumbly.
• Sprinkle the Crisp topping over the Whiskey Cherry filling. Distribute evenly
• Bake in a preheated 375 degree Fahrenheit oven for 40-45 minutes. Allow to cool before serving. Be extremely careful as dessert will be hot. Use your oven mitts!
• Serve with vanilla ice cream

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I remember seeing how Caesar dressing was made one time when we ordered a Caesar salad at one of our local restaurants. They came directly to the table and made the dressing and salad right in front of us.  I made sure to really pay attention so I could come home and make it myself.  While my recipe is completely different than how they made it, it is still really yummy.  There are no eggs and no anchovies (except the ones in the Worcestershire sauce).

So, what does shrimp and Caesar salad have in common?  They go great together!

I’ll admit, I really like garlic, and the garlic in this recipe is super strong.  If you aren’t a garlic fan, this recipe may not be for you.  But, if you’re a lover of garlic, this will be right up your alley.

For the Caesar Dressing:

2 garlic cloves

Juice of ½ lemon

½ tsp Worcestershire sauce

1 tbsp Dijon mustard

¼ tsp salt

½ tsp ground black pepper

1-2 dashes hot sauce

¼ cup extra virgin olive oil

For the Salad:

4-5 cups chopped romaine lettuce (can also substitute green leaf lettuce)

1/3 cup shredded parmesan cheese plus extra for garnish

16-20 medium cooked shrimp (deveined, shells and tails removed)

Croutons

In a food processor, combine the dressing ingredients and pulse until combined and smooth.

In a bowl, combine the lettuce, dressing, shrimp, and parmesan cheese.  Gently toss with tongs to ensure the lettuce and shrimp are coated in the dressing.  (You could also serve the dressing on the side and allow everyone to use the amount of dressing they desire.)

Divide the salad into 3-4 salad bowls and garnish with extra parmesan cheese and croutons.

The Shrimp Caesar Salad makes for a great first-course or light lunch!

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Shrimp Caesar Salad

Delicious shrimp and salad covered in a garlicky Caesar dressing

Course Appetizer, Main Course, Salad

Keyword caesar, homemade, lunch salad, romaine, salad, shrimp, shrimp salad

Prep Time 15 minutes minutes

Servings 4

Author Melissa Slyh

Ingredients

Caesar Dressing

• 2 cloves garlic
• 1/2 of lemon lemon juice
• 1/2 tsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1/4 tsp salt
• 1/2 tsp ground black pepper
• 1-2 dashes hot sauce
• 1/4 cup extra virgin olive oil

Shrimp Caesar salad

• 4-5 cups chopped romaine lettuce
• 1/3 cup shredded parmesan cheese + extra for garnish
• 16-20 medium cooked shrimp peeled, deveined, tails removed
• Croutons

Instructions

Caesar Dressing

• In a food processor, combine the dressing ingredients and pulse until combined and smooth.

Shrimp Ceasar Salad

• In a bowl, combine the lettuce, dressing, shrimp, and parmesan cheese.  Gently toss with tongs to ensure the lettuce and shrimp are coated in the dressing.  (You could also serve the dressing on the side and allow everyone to use the amount of dressing they desire.)
• Divide the salad into 3-4 salad bowls and garnish with extra parmesan cheese and croutons.

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I can remember going through the fast-food drive-thru to get cinnamon-raisin biscuits before heading over to my cousin Meghan’s house to spend the day while my parents went to work.  They were always warm, soft, gooey, and sweet.  Always one of my favorite breakfasts as a kid.

Since moving to South Carolina, the fast-food joint isn’t very close to where I live.  There’s one that’s maybe 30-40 minutes away, but why drive all that way when I can make the biscuits myself.  And to be honest…I have no idea if the place even sells them anymore.  It’s been that long since I’ve had them from there.

Our Cinnamon-Raisin Biscuits are packed with that warm, delicious cinnamon flavor and sweet raisins.  We top it off with a gooey cinnamon icing drizzle.

These biscuits are the perfect morning comfort food.  Pair them with a nice cup of coffee and you’ve got pure heaven!

Ingredients for the biscuits:

2 and ¼ cups all-purpose flour

1 tbsp baking powder

¼ cup sugar

1 tsp salt

½ cold stick unsalted butter (1/4 cup) + 2 tbsp set aside

½ cup raisins

½ tbsp ground cinnamon

1 cup whole milk

Ingredients for the Cinnamon Icing:

1 cup powdered sugar

½ tsp ground cinnamon

¼ tsp salt

2-3 tbsp milk

Preheat a cast-iron skillet and oven to 425 degrees Fahrenheit.

To make the biscuits, combine the flour, baking powder, sugar, salt, raisins, and cinnamon in a bowl and whisk.

Cut the ½ stick of butter into small cubes.

Stir the butter cubes into the flour mixture.

Stir in the milk just until the biscuit mixture comes together.  Be careful to not over-mix as the biscuits will become tough.

Melt the 2 tbsp of reserved butter.  Brush into the pre-heated skillet.

Scoop biscuit mixture by large spoonfuls into the skillet. Brush additional butter on top of each biscuit.

Bake the biscuits for about 15-18 minutes or until golden brown (baking times may vary depending on how large the biscuits are, so your time may be less or more).

To make the icing, combine the powdered sugar, ground cinnamon, salt, and milk in a bowl.  Using a whish or hand-mixer, mix until the icing is smooth and creamy.

Top the biscuits with the icing, using as little or as much as you like.

Enjoy those warm delicious cinnamon-raisin biscuits!

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Cinnamon Raisin Biscuits

Our Cinnamon-Raisin Biscuits are packed with that warm, delicious cinnamon flavor and sweet raisins.  We top it off with a gooey cinnamon icing drizzle.T hese biscuits are the perfect morning comfort food.  Pair them with a nice cup of coffee and you’ve got pure heaven!

Servings 7

Author Melissa Slyh

Ingredients

Ingredients for the biscuits:

• 2 1/4 cup all purpose flour
• 1 tbsp baking powder
• 1/4 cup sugar
• 1 tsp salt
• 1/2 tbsp ground cinnamon
• 1/2 stick cold butter + 2 tbsp set aside
• 1/2 cup raisins
• 1 cup whole milk

Ingredients for the Cinnamon Icing:

• 1 cup powdered sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2-3 tbsp milk

Instructions

Biscuits

• Preheat a cast-iron skillet and oven to 425 degrees Fahrenheit.

  To make the biscuits, combine the flour, baking powder, sugar, salt, raisins, and cinnamon in a bowl and whisk.

  Cut the ½ stick of butter into small cubes.

  Stir the butter cubes into the flour mixture.

  Stir in the milk just until the biscuit mixture comes together.  Be careful to not over-mix as the biscuits will become tough.

  Melt the 2 tbsp of reserved butter.  Brush into the pre-heated skillet.

  Scoop biscuit mixture by large spoonfuls into the skillet. Brush additional butter on top of each biscuit.

  Bake the biscuits for about 15-18 minutes or until golden brown (baking times may vary depending on how large the biscuits are, so your time may be less or more).

Cinnamon Icing

• To make the icing, combine the powdered sugar, ground cinnamon, salt, and milk in a bowl.  Using a whish or hand-mixer, mix until the icing is smooth and creamy.

  Top the biscuits with the icing, using as little or as much as you like.

Notes

Baking times may vary (less or more) depending on the size of the biscuits.  The yield will also vary depending on the size of biscuits.

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 We’re getting so close to Christmas and I can’t wait!  I love Christmas!  I especially love baking all kinds of fun goodies to share with family and friends.  This year is no exception!  I have been baking away and this is a great year to share the holiday cheer with yummy baked cookies!  Ginger is always a festive favorite for the holiday season.  It is such a warm, delicious spice that just says Christmas.  I tend to gravitate towards a soft cookie, rather than a chewy or crunchy cookie, and these ginger cookies are just that, nice and soft!  They are filled with fresh ginger, and other great holiday spices: cinnamon, clove, and allspice.  These cookies definitely taste like the holidays! I think they will become a new Christmas tradition in our home for years to come!

Ingredients:

1 stick unsalted butter, room temperature

¼ cup packed brown sugar

¼ cup sugar

¼ cup powdered sugar

1 egg

1 tbsp Blackstrap molasses

1 and ½ tbsp freshly grated ginger

1 and ½ cups all-purpose flour

½ tsp baking powder

¼ tsp baking soda

½ tsp salt

¼ tsp ground allspice

¼ tsp ground clove

¼ tsp ground cinnamon

¼ tsp ground ginger

To coat the cookie dough:

½ cup turbinado sugar (or regular sugar)

¼ tsp allspice

¼ tsp ground clove

¼ tsp ground cinnamon

¾ tsp ground ginger

Preheat the oven to 350 degrees Fahrenheit.  In a bowl, mix together the butter, brown sugar, sugar, and powdered sugar using a hand-mixer or stand-mixer.  Blend in the egg, molasses, and fresh ginger.  In a separate bowl, sift together the flour, baking powder, baking soda, salt, allspice, clove, cinnamon, and ground ginger.  Add the flour mixture to the wet ingredients and stir well to combine.  Place the dough in the refrigerator for about 10 to 15 minutes.

In a small bowl, combine the turbinado sugar (or plain sugar), allspice, clove, cinnamon, and ground ginger.  Stir until mixed well.  Scoop out the cookie dough and roll into a ball (just a little smaller than a golf ball.)  (I use a 1 and ½ tablespoon cookie scoop).  Roll the dough in the sugar and spice mixture and place on a baking sheet sprayed with baking spray (kind of like making snickerdoodles).  Place the cookie dough balls about 1-2 inches apart.  Repeat for the remaining cookie dough.  Bake on 350 degrees Fahrenheit for about 8-11 minutes.  (Baking times may vary due to size of the cookie and oven temperature variations).  Allow the cookies to cool for about 5 minutes.  Using a spatula, transfer the soft ginger cookies to a cooling rack to continue cooling.  Serve with your favorite holiday drink!

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Wow! What a strange year it has been!  Everything has changed so much in everyone’s day-to-day lives.  Holidays have even been different.  We were lucky to be able to celebrate Thanksgiving last week and we were able to share our leftovers with family and friends.  This year, we decided to make a pecan pie, in addition to our traditional pumpkin pie.  When we finished eating the leftovers, I was so disappointed that the pecan pie was gone.  It was so good!  It was so good, in fact, I had to make it again yesterday and share this fabulous recipe with you!  What makes it so good?  Rather than using corn syrup, we use 100% Grade A maple syrup, honey, and the best secret of all, cinnamon sugar pecans.  These make this pie out-of-this-world amazing!  To help keep things easy, I used a refrigerated, unbaked pie crust; but, you can make your own from scratch (I did that for Thanksgiving).  *Please note, I have not tested the recipe with frozen pie shells.

So, how do you make this wonderful Cinnamon Pecan Pie?  Take a look below!

Ingredients:

1 unbaked pie shell (premade refrigerated, or homemade)

2 cups cinnamon sugar pecans, chopped or left whole (I prefer mine chopped, but whole makes a prettier presentation)

½ cup 100% Grade A maple syrup

½ cup honey

2 tsp vanilla extract

2 tbsp bourbon (optional)

½ stick unsalted butter, melted

3 eggs

1/3 cup packed brown sugar

1 tsp cinnamon

¼ tsp salt

Preheat the oven to 350 degrees Fahrenheit. 

In a bowl, combine the maple syrup, honey, vanilla extract, bourbon, melted butter, eggs, brown sugar, cinnamon, and salt and whisk together.

Prepare the pie crust in a greased 9 to 9 and ½ inch pie pan.  Crimp the edges of the dough/crust if not done already.  Add the pecans on top of the pie crust.

Pour the maple syrup and honey mixture over the pecans.  Place the pie pan on a baking sheet to catch any drips if the pie decides to bubble over.

Bake on 350 degrees Fahrenheit for 40-50 minutes, or until the center is no longer jiggly.  Use caution as the pie will be extremely hot.  Allow the pie to cool completely before cutting/slicing and serving.  I like to serve mine with homemade whipped cream or with vanilla bean ice cream.

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