Category Archives for Appetizers & Side Dishes

White Chocolate Hot Cross Buns – Easter Tradition with a Twist

Hot cross buns! Hot cross buns! One ha’ penny, two ha’ penny, Hot cross buns! If you have no daughters, Give them to your sons…

I love, love, love me some hot cross buns. Waking up on Easter morning, running into the kitchen to see Hot Cross Buns in the oven was life altering. Something so simple and easy yet so irresistibly good – how could they not change lives?!


Of course we always had them on Good Friday, but us kids didn’t really understand what that was. But boy, when we got tucked in and told we were having Hot Cross Buns in the morning it was like Christmas Eve.

You remember that anticipation that kept you from closing your eyes for more than a few minutes at  a time.


I love that my son gets to embrace this tradition today, and I imagine he’ll share it with his children too. Or at least marry someone who will. Everyone has their own way of making hot cross buns, and I’ve added a little twist to mine. My mom used to use raisins  her mom used currants, I use white chocolate chips. Don’t judge me, they’re soo good!

white chocolate I make my Hot Cross Buns pretty big, but we like ’em big. Truth be told, they would probably bake better if they were smaller. We’ve never had enough leftovers to need to freeze them, but I imagine they would keep for a couple days at least. What do you think?

How do you like your Hot Cross Buns?

White Chocolate Hot Cross Buns



  • 5 tsp dry yeast
  • 1 1/2 cups warm not hot milk
  • 1/4 cup honey
  • 4 tablespoons butter cut into 1/4 inch pieces
  • 2 eggs plus 1 egg beaten
  • 4 1/2 cups flour
  • 1 teaspoon pumpkin pie spice or stick with cinnamon if you prefer
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips plus 1/2 cup white chocolate chips


  • Pour 1/2 cup of the warm milk into a small bowl. Add the yeast and allow it to bloom for 10 minutes.
  • Whisk in the honey, 2 eggs, butter, pumpkin pie mix, salt and white chocolate chips. Mix in the flour, slowly. While mixing, carefully add the 1 cup of milk.
  • Once the mixture is dough like, dump it onto a counter and knead 4 times. If it's too sticky add a little flour to smooth it out. Cover with plastic wrap and allow to double in size; about 20 minutes.
  • Lightly flour your work surface and place the dough on it. Pull off pieces about the size of a baseball (or your preferred size) and make them into balls. Place the balls on a parchment lined baking sheet. Continue until all the dough is used. Cover again with plastic wrap and preheat the oven to 350 degrees F. I like to sit my buns on the oven to rise while it's preheating. This take between 10 and 15 minutes.
  • Uncover the buns and cut crosses into the tops. Brush the tops with the beaten egg and bake for 20 minutes or until browned.
  • To ice the tops I melted 1/2 cup of white chocolate chips and piped the crosses on with that. Yummy!


Healthy Thanksgiving Appetizers

Healthy Thanksgiving Appetizers

Healthy Thanksgiving Appetizers

Thanksgiving is coming and we are all looking forward to enjoying a delicious meal. With all the unhealthy, high calorie, high fat foods out there, I decided that I want to make some healthier appetizers to start Thanksgiving dinner. I found some healthy appetizer recipes and I would love to share them with you. Here are my favorite recipes for healthy Thanksgiving appetizers for you to try.

Healthy Thanksgiving Appetizers


Low Calorie Cheesy Bacon Dip

goat cheese in date final2 (1 of 1)

Dates with Goat Cheese


Ranch Veggie Pizza


Oyster Sausage Stuffing


Homemade Cheese Crackers


Tomato Cheese Spread


Artichoke Pesto Deviled Eggs

healthy stuffed bell peppers

Healthy Stuffed Bell Peppers

Healthy Stuffed Bell Peppers


Squash Soup In Pumpkin Bowls

Gluten Free Pizza Acorn Squash Recipe

Gluten Free Pizza Acorn Squash

Pizza Acorn Squash

What are your favorite Healthy Thanksgiving Appetizers? Share it with us below.

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Make sure to check out my tips on Roasting a Turkey!

Learn How to cook lamb chops and yummy Amaretto Cookie with White Chocolate Chips.

Oyster & Sausage Stuffing Recipe


Most families have traditional meals and their own spin on the fixings. My family is no different. Every holiday meal we have a preset menu. John’s absolute favorite thing is my grandmothers Oyster & Sausage Stuffing. Even if we’re not having poultry this stuffing is present.

He was craving Granny’s Oyster & Sausage Stuffing last night so I headed to the store to get most of the ingredients. I was bummed they didn’t have fresh rosemary and I had to resort to using dried rosemary leaves, but if you can find it fresh definitely use that. I was also feeling lazy so I went with pre-shucked oysters from the seafood market  Hey, my mom is the master shucker when it comes to oysters, I always end up with cuts all over my hand!

This is a heavy and rich stuffing, a little goes a long way!



Oyster & Sausage Stuffing Recipe

Course Appetizer
Cuisine American


  • 2 pounds bulk sausage browned and crumbled
  • ½ cup fresh parsley chopped
  • ¼ cup fresh thyme chopped
  • ¼ cup fresh sage chopped
  • ¼ cup fresh rosemary chopped
  • 3 stalks celery deleaved and diced
  • ½ lemon juiced and zested
  • 1 medium onion diced
  • 1 large loaf of day old bread torn into small bits, roughly 8-10 cups
  • 1 pint of shucked oysters roughly chopped
  • 1 egg beaten
  • 1 stick of unsalted butter melted
  • 2 cups chicken stock
  • salt & pepper to taste


  • Preheat the oven to 350. And chop up your herbs and vegetables.
  • Oyster & Sausage Stuffing Recipe Herbs
  • In a large skillet cook the sausage, crumbling as you cook it.
  • While you’re waiting on the sausage to brown start chopping your herbs, celery and onion. Add them to a large bowl as you go.Add in the lemon juice and zest.
  • Add the bits of bread and oysters. Fold in the sausage.
  • Pour the beaten egg over top of the mixture and mix well. Add the butter, mix then add the chicken stock and mix. Mix in salt and pepper according to your preference.
  • Put the stuffing in a large casserole dish and bake for 1½ hours or until the top is golden brown.

Growing up on the Eastern Shore it’s hard not to incorporate fresh seafood in your traditional meals. It’s readily available and gives a touch of home to anything you eat. The oysters in the stuffing give off a distinct flavor, but the sausage plays it down so it’s not overwhelming. It’s one of those things you have to taste to believe.

Cinnabon Cinnamon Rolls Copycat Recipe

Cinnabon Cinnamon Rolls Copycat Recipe

Cinnabon Cinnamon Rolls Copycat Recipe

When it comes to sweet rolls, one of my favorite is the cinnamon rolls from Cinnabon. It’s a blend of perfect sweetness and softness. But instead of buying we can all save a lot of money by making our own homemade cinnamon rolls. Before trying to make it at home, I thought it was hard to make but I was wrong, not only was it super easy the taste is absolutely a winner. You’ll never know the difference of the real thing with this Cinnabon Cinnamon Rolls Copycat Recipe. It’s so delicious and perfect with coffee or tea.

Here’s how to make Cinnabon Cinnamon Rolls Copycat Recipe Continue reading

Watermelon Citrus Mint Salad Recipe

Watermelon Citrus Mint Salad Recipe

Watermelon Citrus Mint Salad

I love spring/summer season because of all the fresh produce available. Watermelon is in season and one of my favorite watermelon recipe is this Watermelon Citrus Mint Salad Recipe.  This is the perfect spring salad, I just love the mix of sweet watermelon, citrus and yummy cheese. Continue reading

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