by sherricrandall | Oct 3, 2026 | Recipes
Flavorful Fall Salad
Ingredients For Main Salad
4 cups mixed greens
3 pieces of bacon, cooked crispy and crumbled
1 medium Honey Crisp Apple, diced
1/2 c. red onion chopped
1/2 c. sliced celery
1 cucumber, sliced
1/2 c. dried sweetened cranberries
1/2 c. crumbled feta cheese
Candied pecans
Dressing
1/4 c. apple cider vinegar
1 small shallot, diced
1 Tablespoon Dijon mustard
1/3 c. extra virgin olive oil
salt and pepper to taste
Candied Pecans
2 c. pecan halves
1 large egg white
1/3 c. sugar
3/4 tsp. kosher salt
1/2 tsp. pumpkin pie spice
Preheat oven to 300 degrees and line a baking sheet with parchment paper.
In a medium bowl – whisk egg white until frothy ( about 1-2 min ) Whisk in sugar, salt and pumpkin pie spice. Then stir in pecans until evenly coated
Spread the pecans on the baking sheet in an even layer. Bake for 20 minutes. Cool completely. These can be made ahead of time and stored in an airtight container. This makes a lot more than you need for the salad which is good for snacking.
Make the nuts and dressing ahead of time. The flavors are even better the next day. Assemble your salad and top with dressing and pecans right before serving.
Delicious!
ENJOY!
by sherricrandall | Aug 3, 2026 | Recipes
Sparkling Peach Basil Refresher
Serves 6
Ingredients:
- 3 ripe peaches, sliced
- 1/4 cup fresh basil leaves
- 1/4 cup honey
- 1/2 cup water
- 1/4 cup fresh lemon juice
- 3 cups sparkling water
- Ice cubes
- Peach slices and basil sprigs for garnish
Instructions:
- Make basil simple syrup: Simmer water, honey, and basil for 5 minutes, then strain and discard basil leaves , cool
- Muddle peach slices in a pitcher
- Add basil syrup and lemon juice
- Top with sparkling water and ice
- Garnish glasses with peach slices and basil sprigs
Enjoy!
by sherricrandall | Aug 3, 2026 | Recipes
Peach Pie
You will need two pie crusts and 1 deep dish pie pan. Whether you choose to use a pre made crust ( I often use Pilsbury pre made crusts ) or you make your own dough, you will need to roll out chilled dough into two 13 inch rounds.
Ingredients for the Pie Filling
8 cups of peeled and sliced fresh peaches
1 Tablespoon fresh lemon juice
3/4 cup granulated sugar + 1 Tablespoon
1/4 cup cornstarch
1/4 teaspoon ground ginger
1/2 teaspoon salt
2 Tablespoons unsalted butter, cut into small pieces
1 egg, whisked
1 Tablespoon of water
Directions
Peel and slice peaches into 1/2 inch pieces and place in a large mixing bowl
Squeeze the fresh lemon juice over the peaches
In another mixing bowl place sugar, cornstarch, ginger and salt and mix well. Add to the fresh peaches and then refrigerate for about 20 minutes.
Pre heat oven to 400 degrees.
After 20 minutes take the peaches out of the refrigerator and drain off excess juice.
Whisk together the egg and water to be used as a wash over the crust
Roll out the bottom crust, place it in the pie pan and lightly brush with the egg wash
Place the peach filling in the bottom of the crust and arrange the butter pieces on top of the filling. Place second crust over the top. Trim and then Fold over the crust, pressing firmly the edges to form a seal. Cut diagonal slits in the top of the crust allowing the heat to escape and the pie to not bubble over.
Brush on the egg mixture and lightly dust with sugar.
Place the pie pan on a parchment lined baking sheet and bake for 10 minutes. Decrease the oven temperature to 375 degrees and bake for an additional hour. You can tent the pie with foil if it is getting too brown too quickly.
Serve with vanilla ice cream or if you are adventurous, serve with coffee ice cream.
Enjoy!!
by sherricrandall | Jul 18, 2026 | Recipes
Orange/Blueberry Fizz Mocktail
Ingredients
- 2 ounces of blueberry juice
- 2orange slices
- 2 basil leaves
- sparkling apple cider
DIRECTIONS
- Step 1 Muddle 1 orange slice and the basil leaves in a cocktail shaker
- Step 2 Add the blueberry juice, stir, and strain into a highball or Collins glass filled with ice.
- Step 3 Top off with apple cider.
- Step 4 Garnish with the second orange slice, and serve.
This mocktail is easy to scale up: Just multiply the ingredients by the number of guests, muddle the orange slices and basil leaves in the shaker (or pitcher, if you’re serving a crowd), pour in the blueberry juice, and stir. When you’re ready to serve, pour the mix over ice in individual glasses, top with cider, and enjoy.
by sherricrandall | May 17, 2026 | Recipes
Lemon – Blueberry Bread
Ingredients
1/3 c. butter, melted
1 cup sugar
3 Tablespoons, lemon juice
2 large eggs, room temperature
1 1/2 cups all- purpose flour
1/2 teaspoon salt
1 tsp. baking powder
1/2 cup 2% milk
1 cup fresh blueberries
1/2 cup chopped walnuts
2 Tablespoons grated lemon zest
Glaze –
2 Tablespoons lemon juice
1/4 c. sugar
Directions
In a large bowl, beat the butter, sugar, lemon juice and eggs. In a separate bowl, combine the flour, baking powder and salt. Sir in the dry mix and slowly add milk, beating well with hand mixer. Fold in the blueberries, nuts and lemon zest.
Prepare a loaf pan by greasing it and adding a light dusting of flour. Pour bread mixture into the prepared pan and bake at 350 degrees for about 1 hour or until a toothpick inserted in the center comes out clean.
Cool the bread for about 20 minutes then remove from pan and let it continue to cool on a wire rack. Make the glaze and drizzle over warm bread.
Enjoy!
