Last year on Christmas morning my sister decided she wanted to make some festive reindeer pancakes for the family to enjoy. (You can check out our Christmas pancakes here.) We all loved our reindeer pancakes and may have to become a tradition on Christmas morning now. So now that you have a little background into my family's holiday pancake test run you will better understand why I am slightly obsessed with today's post. A week or two ago I ran across a pin on Pinterest of these turkey pancakes from blogger Kitchen Fun with My Three Sons. As soon as I saw them I remembered how much fun we had making our reindeer pancakes at Christmas and immediately sent the picture to my sister seeing if she wanted to try making these for Thanksgiving. We will have to see if we actually get around to making them after our Turkey Trot run, but my fingers are crossed that we do!  Here is how you can make your own Turkey day pancakes...

Ingredients for 1 Turkey Pancake

• Pancake Mix
  
• 1 Strawberry
  
• 1 Clementine
  
• 2 Eggs Scrambled
  
• 1 Mini Marshmallow
  
• 2 Mini Chocolate Chips
  
• Cookie Cutters, a Knife or Kitchen Sheers
  

Directions

1. Mix your pancake batter according to your recipe. 
   
2. Once you have your batter ready pour 1 large pancake for the body, 1 medium pancake for the head and two smaller pancakes for the wings. They don't have to be perfectly sized as you can trim them later.
   
3. Once your pancakes are done place them on a plate and trim. You can use round cookie cutters for the body and head and a heart shaped cookie cutter for the wings. If you don't have cookie cutters you can use a sharp knife or kitchen sheers to create your turkey body.
   
4. After you have created your turkey body its time to scramble the eggs and prepare your fruit. 
   
5. When your eggs are ready and your fruit is peeled and cut arrange your strawberry, clementine and eggs to form the feathers. Take 3 clementine halves to form the feet and beak and a sliver of a strawberry to form the wattle.
   
6. For the final touch take the mini marshmallow, cut it in half and stick one mini chocolate chip on each piece to create the eyes.
   

You now have a festive holiday breakfast treat to enjoy before you start digging into your Thanksgiving Day feast! I will make sure to post a picture if we end up making these next Thursday.

Do you have a favorite Thanksgiving day treat you like to make? Let me know if you end up making these and post a link to your picture in the comments section below. I would love to see how your turkey pancakes come out! Have a great weekend!!

xoxo
Megan

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Each year during the holidays my sister, who is a 3rd grade teacher, comes up with the cutest activities for her kids to complete. Last year for Thanksgiving she found these adorable Thanksgiving turkey cookies for her class to make before they left on break and they all loved it! 

My sister said the hardest part was not having the kids eat all their Froot Loops before they got them on their turkeys. But what can you do, they are only 3rd grades! So for those who are looking for something for you or your kids to make this year for Thanksgiving, they could make cute additions to your Thanksgiving table setting, here is how you can make your own Turkey Cookie Treats:

Ingredients

• Keebler® Fudge Stripes™ Cookies 
  
• Keebler® Fudge Sticks 
  
• Keebler® Grasshopper® Cookies 
  
• Chocolate Frosting 
  
• Candy Corn 
  
• Gumdrops 
  
• Kellogg’s® Froot Loops® 
  
• Chocolate and Butterscotch Chips 
  

Directions
1. First, you need to create the turkey’s body. Start by spreading some frosting on top of your Grasshopper cookie. The frosting acts like a glue and helps all the other cookies and candies stick. Next, place your Fudge Stripe cookie facing out like the turkey’s feathers on top of the frosted Grasshopper cookie.
2. To make the turkey's head and neck you can either break a Fudge Stick cookie in half and place it in front of the Fudge Stripe cookie or use a gumdrop. 
3. For the feet and beak take the candy corn and attach them to the cookies with frosting. 
4. For the final touch cut or bite some Froot Loops in half and attache them to the top of the fudge stripe cookie. 

And for more turkey cookie ideas (we all have our favorite types of cookies!) here are two more that you could try out! 

Do you have a cute Thanksgiving turkey recipe that you like to make?

xoxo
Megan

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Happy Monday! It has been a while since I last shared my first Pinterest Recipe post with you. So I figured there is no time like the present to share with you what I have been cooking in the kitchen this fall. Since my apple picking adventure in September I have been browsing Pinterest for some great recipes that will use up the apples as well as other fall favorite recipes. Here are the recipes that I have tried out from Pinterest, deemed successes, and have already made their way into my recipe box! Enjoy!

Apple Cinnamon Muffins with Almond and Brown Sugar Topping recipe from ShopGirl
Ingredients

• 3 small apples (or 2 large ones)
  
• 1 3/4 cup all purpose flour
  
• 2 tsp baking powder
  
• 2 tsp ground cinnamon
  
• 2/3 cup plus 4 tsp packed light brown sugar
  
• 1/2 cup honey
  
• 1/4 plain yogurt 
  
• 1/2 cup vegetable oil
  
• 2 eggs
  
• 1/4 sliced almonds
  

Directions
1. In a large bowl, combine flour, baking powder and 1 tsp ground cinnamon. Mix until all ingredients are combined.
2. Next, prepare your apples. Peel, core and dice them into small chunks (about 1/4 inch chunks). Set them aside and preheat your oven to 400F.
3. In a smaller bowl, combine the brown sugar, vegetable oil, honey, yogurt and the two eggs. Whisk until you have a brown-ish mixture, then fold it into the flour mixture and add the apples.
4. Now prepare your muffin topping in a small bowl. Mix 1/4 cup sliced almonds, 4 tsp brown sugar and 1 tsp ground cinnamon.
5. Line your muffin pan with paper cups, pour batter into each cup equally and then sprinkle with the topping. Bake for 20 minutes, until the tops of the muffins are golden brown!

Apple Salad
Ingredients

• 3 to 4 apples
  
• 3/4 cup raisins
  
• 2 to 3 Tbsp light mayo (enough to cover all apples)
  

Directions
1. Prepare your apples by removing the core and cutting them into small, bite-sized pieces (about 3/4-1 inch chunks).
2. In a large bowl, combine the apples, raisins and mayo and fold together with a spatula until combined.
3. Grab a fork and enjoy!

Mini Pumpkin Muffins
Ingredients

• 1 can of Libby's Pumpkin
  
• 1 box of Spice Cake Mix
  
• 1 bag of mini chocolate chips
  

Directions (and this really can't get any easier!)
1. Mix together all ingredients in a bowl.
2. Spoon mixture into a mini muffin pan.
3. Bake at 350F for 7-10 minutes (depending on the size of the muffins) until a toothpick comes out clean.
4. Make sure to enjoy one (or two) before you put them out for guests as these will be consumed by anyone you serve them to.

Crockpot Baked Apples recipe from The Harris Sisters
Ingredients

• 5 apples, peeled, cored, and sliced
  
• 1/4 cup brown sugar
  
• 1/4 cup granulated sugar
  
• 1/2 cup water
  
• 2 Tbsp cornstarch
  
• 1/8 tsp ground nutmeg
  
• 1 Tbsp cinnamon
  
• 1/2 tsp vanilla
  
• 1 Tbsp butter, cubed
  

Directions
1. Peel, core, and slice the apples.
2. Add apples, sugars, water, cornstarch, nutmeg, cinnamon, and vanilla to crockpot, stirring to incorporate.
3. Place butter on top of apples
4. Cook on high for 1 1/2 hours or on low for 4-5 hours. Stir mixture halfway through cooking.

Paleo Crock Pot Pork Tenderloin with Apples and Honey 
recipe adapted from Our Full Plate
Ingredients

• 1 pork tenderloin (1 ½ lbs)
• 2 small apples or 1 large apple, peeled and chopped
• ¼ cup of chicken broth
• ¼ cup of honey
• ½ tsp of cinnamon (optional)
• salt to taste

Directions
1. Prepare your apples by coring them and cutting them into wedges. 
2. Add half of your cut apples to the bottom of the crockpot.
3. Prepare your pork tenderloin by cutting slits into the top of the meat and insert 1 apple wedge into each slice. 
4. Add the pork tenderloin and the rest of the apples to the crockpot.
5. Pour in the chicken broth and the sprinkle the spices and honey on top.
6. Set your crockpot on low and cook for 8-10 hours.
7. Serve over rice, pasta or potatoes for a delicious meal!

Creamy Crockpot Chicken and Broccoli recipe from Kaitlin in the Kitchen
Ingredients
3 Boneless Skinless Chicken Breast
1 3/4 cup Chicken Broth
1 can Cream of Chicken Soup
1 can Cheddar Cheese Soup
1/2 tsp Salt
1/4 tsp Black Pepper
8 oz Sour Cream
1 cup Shredded Cheddar Cheese
6 cups Broccoli Florets, steamed (I used the steamer bag  which also gave me 8 cups of broccoli)
Cooked Rice or Pasta, to serve it over 

Directions
1. Wash & trim your chicken of any excess fat. 
2. Add your soups, chicken broth and seasonings to your crockpot and mix until everything is combined. 
3. Place the chicken in the mixture and cook on low for 6 hours or high for 3 hours. 
4. When the cooking time is over and the chicken is cooked through, take two forks and shred it into bite sized pieces. 
5. Stir in the broccoli and sour cream. 
6. Serve over rice or pasta and sprinkle with shredded cheese. 
**This recipe said it makes 4-6 servings but just to be forewarned they are very generous servings!

The reason for all the crockpot recipes is that I have recently stumbled upon how easy it is to fix a delicious meal using them. Now I don't have to wait after I get home from the gym, the meal is ready to go! (It only took 3 years before I discovered how amazing this kitchen appliance is!) 

Have you tried out a new recipe from Pinterest lately? Share your favorite Pinterest recipe in the comments section below!

xoxo
Megan

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Well today is the day, first day of basketball season that is. For many their favorite teams tip off tonight for the first time since March. To get into the basketball spirit I have put together some great basketball themed foods that you can make for those nights when you are watching your favorite team on TV. The great thing about all of these foods? They are super easy to make with the help of a wonderful tool called a food pen. These food pens use edible ink and let you draw fun pictures or write cute messages on your food. So pick one of these pens up and you are ready to start creating your basketball themed dishes!

Mini Basketball Cheeseburgers from Hungry Happenings

Basketball Nilla Wafer Cookie Sandwiches from Lisa Storms

Bean Dip and Basketball Tortilla Chips from Hungry Happenings

What other basketball themed food ideas have you created? Have a wonderful weekend!

xoxo
Megan

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If you are like me you probably have a ton of leftover Halloween candy currently sitting in your house, just staring at you, wanting you to eat every single last piece. As much as I love my candy indulgences I have no desire to be put into a candy coma because of it. So this year instead of throwing all that leftover candy away, why not take that bowl of candy and turn it into a new sweet treat to share! The best thing about these leftover candy cookies is that they can be made with any leftover candy that you have sitting around the house! Here are instructions on how you can make your own leftover candy cookies thanks to Confessions Of A Cookbook Queen. Enjoy!!

Ingredients

• 1 1/4 cups packed brown sugar
• 1 cup white sugar
• 3 eggs
• 1 stick of softened butter
• 1 1/2 cups smooth peanut butter
• 1 teaspoon vanilla
• 3 cups assorted candies (Reese’s Pieces, M&M’s, Reese’s Peanut Butter Cups, Kit Kats & Candy Corn are all great candies to use)
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 cups quick cooking (not instant) oats
• 2 cups old fashioned oats

Instructions

1. Preheat oven to 350.
   
2. In the bowl of a mixer, beat eggs and both sugars on medium until smooth and combined.  Add vanilla, peanut butter and butter and beat again on medium until smooth.  Mix in the oats, baking soda, and salt.  Fold in candies.
   
3. Scoop cookie dough with a large cookie scoop onto an ungreased baking sheets (makes about 4 dozen large cookies).  Bake for about 10 minutes, until edges are lightly browned.  Let cool on baking sheets for several minutes before using a spatula to remove to wire rack.
   

If you have fiends coming over, have them bring some of their leftover candy to add to the cookie candy pile for an even wider variety. My favorite candy is Reese's Peanut Butter Cups which are perfect for this cookie recipe. Do you have a favorite recipe that you like to make to use up some of your leftover Halloween candy?

xoxo
Megan

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Happy Friday!! Halloween is now less than a week away, but I know celebrations for this holiday filled with tricks-and-treats will be starting this weekend. To kick off this dressed up celebratory week of craziness today is actually Frankenstein Friday. Every year the last Friday before Halloween is Frankstein Friday where we celebrate the creator and the character of the classic gothic tale. So in celebration of this frightful holiday I found a great spooky treat that you can make to eat from blogger Kitchen Fun with My 3 Sons!

Ingredients for 1 FrankenS'more Pop

• 1 large graham cracker broken in half
  
• 1 1/2 large S'more marshmallows
  
• 4 mini marshmallows
  
• 2 mini chocolate chips
  
• green food color mist
  
• lollipop stick
  
• chocolate cookie frosting
  
• black cookie frosting

Directions

1. Spray your two graham crackers with the green food color mist.
   
2. Next spread chocolate cookie frosting on the insides of both graham crackers. Cut 1 square marshmallow in half, press 1 1/2 marshmallows on the frosting and then press the two sides together.
   
3. To add your Frankenstein's face take the black cookie frosting and squeeze on the top of the square to make the hair. Cut 1 mini marshmallow in half and attach them on your cookie with frosting. To finish the eyes add the mini chocolate chips on top of the marshmallows. Finally add the eyebrows and a mouth with the black cookie frosting.
   
4. While your Frankenstein is drying, poke the lollipop stick through the inside marshmallow. 
   
5. And for the final touch cut 1 mini marshmallow in half and press it inside the bottom sides of Frank. Take the 2 other marshmallows and press them onto those using a dab of cookie frosting to secure them to make the electrodes.

Happy Frankenstein Friday! What are you doing to celebrate Halloween this year?

xoxo
Megan

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At every ballpark concessions stand across America you will probably be able to find hot dogs, chicken tenders, fries, peanuts, and cracker jacks. However, when I go to a baseball game I always like to see what specials that ballpark might feature. These featured dishes can be from a favorite local eatery or something that the park created themselves. While I have not been to Charleston's Joseph P. Riley, Jr. Park where the RiverDogs play I have heard about their local fan favorite: the beer milkshake. The park's food and beverage director, John Schumacher, is known for his creative concessions menu and these beer shakes are only his most recent successful creation. And here is how you can make your own:

Ingredients

• 7 oz of beer (heavier beers work the best)
  
• 7 oz of ice cream
  
• 1 oz flavored syrup
  
• 1 oz malted milk poweder
  

Directions
To make your milkshake put all the ingredients into your blender and blend for about 5 seconds or until all of the ingredients are combined. You don't want to blend for too long or the shake will turn runny. Once combined pour into your beer glass and enjoy! 

You can mix and match your beer and ice cream flavors to create your ultimate beer shake flavor. The standard ones in Charleston are the Palmetto Espresso Porter & Chocolate, Sweetwater & Strawberry, and Guinness Caramel. The park featured a special flavor each month during their baseball season this past summer and are always looking for a new flavor to try out.

What is your favorite ballpark snack?

xoxo
Megan

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This has been one crazy pumpkin filled week, and there is no stopping yet! It is the season for all things pumpkin! Last week while I was doing some of my annual pumpkin/Halloween recipe browsing I ran across this amazing idea from SheKnows. It takes a little more work than making your standard loaf of pound cake, but will have all your friends gawking in amazement at how you made a loaf of bread with a pumpkin inside of it! Once you learn how to master making this pumpkin pound cake treat you can customize this for any holiday. Here is what you will need to make this pumpkin themed treat:

Ingredients

• 1 (14-ounce) box pumpkin bread mix
• 1 (16-ounce) box pound cake mix
• Orange food coloring

Directions
1. Mix up pumpkin bread ingredients according to the directions on the box. Add orange food coloring to make it more "pumpkiny" looking (aka less brown).
2. Bake in a 9 x 5-inch loaf pan according to directions. Remove from oven before completely done, about 8-10 minutes less than instructed. Let cool, remove from pan and refrigerate for up to four hours. Cut cold pumpkin bread into large slices. Cut pumpkin shapes from slices and align them down the center of a lightly greased and floured 9 x 5-inch loaf pan.
3. Mix up your pound cake batter according to the directions on the box. Pour over your pumpkin bread cutouts in the pan, making sure to cover the tops of the pumpkins. You may have more pound cake batter than you need. Try not to overfill the pan. Bake according to the directions on the box. Let cool when done.
4. Once the cake has cooled, remove from the pan, slice and enjoy! All your guests will love the extra pumpkin surprise inside!

Do you have a favorite pumpkin themed treat you like to make in the fall?

xoxo
Megan

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Last Christmas I shared with you one of my favorite treats to make, Holiday Peppermint Bark. I am a huge fan of chocolate (but really who isn't?!?) and when my mom taught me how to make candy bark I was just in awe at how simple this delicious treat was to make. A few years ago I first experimented with a few other chocolate bark combinations and love how you can add just about any topping to your chocolate to make a delicious sweet. So just like with the Halloween party crafts I shared with you yesterday I am on a mission this year to make at least one of the Halloween recipes that I have saved from Pinterest. While I may be setting my holiday crafting and recipe making a little high I am not giving up yet! Here is the first (and maybe only) recipe that I am on a mission to make this Halloween holiday season: Halloween Bark Candy from The Girl Who Ate Everything.

Ingredients

• 14 whole Halloween Oreos, crumbled
  
• 1.5 cups pretzels, crumbled
  
• 16 ounces white chocolate 
  
• 1 cup candy corn
  
• Halloween colored sprinkles

Directions

1. Cover a large cookie sheet with wax paper or parchment paper. 
   
2. Spread broken cookies, pretzels and about 3/4 cup of the candy corn onto the prepared cookie sheet. 
   
3. Place your chocolate into a container and microwave for 1 1/2 minutes, stir and then microwave 30 seconds at a time until melted and smooth.
   
4. Drizzle the melted chocolate over the cookie mixture, spreading with spatula and tap the pan lightly on the counter to help distribute the chocolate evenly. 
   
5. Sprinkle remaining candy corn and colored sprinkles over the almond bark/white chocolate while it is still wet. Be careful to not let it harden. 
   
6. Place cookie tray into refrigerator to allow the chocolate to set and firm. 
   
7. Once cooled remove the cookie sheet and gently break bark into small pieces. 
   
8. You can (not that it will last very long) store your candy in air tight container until you are ready to enjoy!
   

I can't wait to give this Halloween Bark Candy recipe a try and hopefully will add it to my recipe stash to make again next year! What is your favorite Halloween treat to make? Have a wonderful weekend!

xoxo
Megan

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Happy Friday the 13th and its also National fortune cookie day! What better way to make sure you have plenty of luck on Friday the 13th than by making your very own fortune cookies. You can make up some fun fortunes for you and your friends to unwrap and enjoy. I found this great fortune cookie recipe from blogger Donal Skehan and surprisingly making these cookies are not that hard. Enjoy!

Ingredients for 20 cookies

• 4 large egg whites
  
• 2 teaspoons of vanilla extract
  
• 6 tablespoons of sunflower oil
  
• 175g of all purpose white flour
  
• 375g of granulated sugar
  
• 1 teaspoon of cornflour
  
• 1 teaspoon of salt
  
• 6 teaspoons of water
  

Instructions

1. Preheat the oven to 300˚F and grease a wide baking sheet.
   
2. Write and cut out your own customized fortunes on little strips of paper about 10cm by 1cm and set aside.
   
3. Using a whisk, beat the egg whites in a large bowl with the oil, and vanilla extract. Beat them until they become thick, but not stiff. Sieve in the flour and cornflour. Add the sugar, salt and water and mix through the egg whites. Combine thoroughly until you have no lumps and bumps!
   
4. Place 4 level tablespoon of the mix evenly spaced on the baking sheet. (It is recommended to just make 4 discs per batch.) Distribute the mix evenly by tilting the tray until you get a nice wide disc around 10cm in diameter.
   
5. Bake in the oven for 10-15 minutes, or until the cookies go a light golden brown color around the edges. 
   
6. Working quickly (and preferably with gloves on as the cookies will be very hot)- remove one disc from the baking sheet, place the fortune in the center and gently fold in half. Bend the two ends of the disc over the rim of a glass and hold in position for 20 seconds until it cools.
   
7. Repeat the process until you get through all the cookie mix.
   

What will your fortune be? Have a wonderful weekend!

xoxo
Megan

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