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 | 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 | Apr 13, 2026 | Recipes
Rainbow Salad
Ingredients:
- ¼ cup white balsamic vinegar
- ¼ cup extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 2 large carrots, diced
- 1 large yellow bell pepper, diced
- 2 cups chopped kale
- 1 ¼ cups chopped red cabbage
- 1 cup quartered grape tomatoes
- 1 cup mozzarella pearls
- ½ cup thinly sliced fresh basil
- 2 scallions, sliced
Directions : Whisk vinegar, oil, salt and pepper in a large bowl. Add carrots, bell pepper, kale, cabbage, tomatoes, mozzarella, basil and scallions. Toss to coat.
** I add either grilled chicken or shrimp to this to make a complete meal. Packed with protein and all the benefits of a colorful array of veggies.
Enjoy!
by sherricrandall | Mar 23, 2026 | Recipes
Thumb Print Cookies
Ingredients
1 c. unsalted butter, softened
2/3 c. powdered sugar
1 tsp. vanilla extract
1/2 tsp. salt
1 egg yolk
2 1/4 c. all purpose flour
Jam of your choice
Directions
Preheat oven to 340 degrees
Cream together butter and powdered sugar. Add the egg yolk and vanilla. Gradually add the flower and salt and mix lightly with a hand mixer until well incorporated.
Scoop 1 tablespoon of dough and roll into a ball. Place cookie dough balls on a parchment lined baking sheet. Flatten slightly with the back of a spoon then make a small imprint with your thumb or a small measuring spoon.
Fill each imprint with jam, allowing room for it to expand and not overflow. Bake for 12 minutes or until golden brown.
Enjoy!
by sherricrandall | Feb 22, 2026 | Recipes
Creamy Sweet Potato and Ginger Soup
Ingredients
2 Tablespoons of olive oil
1 1/2 pounds raw sweet potatoes, peeled and cut into small pieces
1 Large yellow onion, diced
1 Tablespoon butter
1 1/2 tsp. sugar
3 garlic cloves, minced
1 1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. crushed red pepper
3 c. chicken broth
1 1/2 c. Half and Half
2 Tablespoons fresh orange zest
Salt and Pepper to taste
Pepitas for garnish
Directions
Heat Olive oil in large sauté pan. Add onion and garlic and sauté until golden. Add the sweet potatoes , butter and sugar cook for about 20 minutes on medium heat until sweet potatoes become tender.
Add the ginger, red pepper flakes and nutmeg.
Next, add the chicken broth and simmer for 10 minutes. Reduce the heat to low and continue cooking about another 10 minutes. Add the orange zest and Half and Half.
Using an immersion blender, puree until smooth. About 1 – 2 minutes.
Top with pepitas
Enjoy!
