Start your Thanksgiving morning off with these scrumptious Fall Harvest Pancakes made with pureed butternut squash and pumpkin pie spice. Whether you are refueling after running a turkey trot race or kicking back and watching the Macy’s parade, this breakfast dish will satisfy your morning appetite and give you a new appreciation for fall squash. If you are eating light to save room for all the carbs to come, extra pancakes will freeze well for a quick reheat another day.
Topped with crunchy granola, these pumpkin-like, mini-muffins make the perfect addition to a brunch spread and are also a great grab-and-go breakfast option for busy mornings. Pureed butternut squash and pumpkin pie spice deliver flavors of fall in a moist muffin that is not overly sweetened. If you manage not to eat them all within a few days, extras freeze well for a quick and delicious breakfast that is safely stored away for another day.
Fresh fall pecans were the inspiration for my nutty and slightly sweetened granola. This protein-packed snack is made with only five ingredients and is so simple to prepare. In around 30 minutes, you can have a homemade treat that far exceeds the quality of the boxed varieties you’ll find on grocery store shelves. Enjoy straight off the baking sheet or make a parfait with Greek yogurt, diced apple or pear and granola. For some unique was to eat my Pecan Sorghum Granola, add as a crunchy topping for a fall salad or sprinkle on top of pumpkin muffins just before baking.
Named after their color, pink lemonade blueberries are as beautiful as they are delicious. They taste like traditional blueberries with a hint of lemon flavor. I amped up the sour tones by adding lemon juice and zest for a sweet and tangy dessert pizza with a nutty almond crust. This is a great recipe for a summer party, served with refreshing glasses of pink lemonade. If you cannot find pink lemonade blueberries, just use regular blueberries or your favorite seasonal berries.
What better way to stay cool this summer than with an ice cream dessert drink, and this one is served in true Kentucky style with a splash of bourbon. In the dairy state, Wisconsin locals love their ice cream, and alcoholic ice cream drinks like the Grasshopper, Golden Cadillac and Pink Squirrel are popular after-dinner beverages. This is my version of a dessert drink that incorporates good old American apple pie and vanilla ice cream with Kentucky’s favorite beverage — bourbon. Cheers to celebrating National Ice Cream Day.
The inspiration for this recipe came from a strawberry jalapeño jam, which is my new food obsession. The combination of sweet strawberries with a slight peppery heat is a perfect pairing that will delight your taste buds. I added a little citrus to my new favorite duo for a unique take on fruit salad that’s tangy, sweet and spicy all in one bite.