Scrumptious Sunday- Goodies

I'm on a diet.  I realise that half of the female population is probably on a diet right now too.  But for me, being on a diet means obsessing over food.  As soon as I put myself on a diet I start watching food network and browsing recipes like a crazy women.  My husband asks me why I torture myself, but its actually therapeutic.  I enjoy thinking about all the good things I can eat once I'm done and it helps me not feel deprived. 

Anyway, since nothing delicious is coming out of my kitchen right now, I thought I'd share a couple goodies that are on my "I will eat you one day" list.

Both these recipes come from Kevin and Amanda. (great resource for blog tips and fonts, btw)

First up Mascarpone Oreo Snowflake Cookies.

She describes them as "incredibly rich, dense, and chewy" but she had me at Oreo.  Recipe found HERE.

The second is Candy Dipped Peanut Butter Ritz Sandwiches.

Umm... hello!!!  Peanut butter, Ritz crackers, and candy coating all in one place? Yes please!  Recipe found HERE.

I can't wait for this stinking diet to be over!  (But I have lost 10lbs already.  Go me!)

Scrumptious Sunday- Poppy Seed Pasta Salad

This is my all time favorite pasta salad recipe.  I don't make it very often because I can't resist it and will eat myself sick.  However, we had a church potluck a few weeks ago so I made this to bring and snapped a few pictures so I could share it with you.  (You can thank me later...or curse me as the case may be.)

Poppy Seed Pasta Salad
(adapted from Betty Crocker's Recipe)

1 package tri-colored pasta (prepared according to package directions)
1-1/2 cups chopped cooked chicken
3/4 cups red grapes, halved
1/2 cup thinly sliced celery
1/4 cups slivered almonds, toasted
1/2 cup of your favorite store bought creamy poppy seed dressing. ( I like Brianna's Poppy Seed Dressing)

Now, like most things I make, I don't actually measure.  I just chopped up my ingredients in the proportions I think look right, add my cooked pasta, and then add enough dressing to give everything a nice coat.  Toss all together and enjoy!

This recipe is best when served soon after its mixed with the dressing.  If you plan on making it in advance then just wait to toss the dressing until you are ready.   If you do end up refrigerating leftovers you may have to add a little bit more dressing before you eat it again.

Scrumptious Sunday- Acorn Squash Rings

Now, I will have to say this is my all time favorite holiday recipe.  We got it years ago off a Martha Stewart show but its no longer listed anywhere.  I've scoured the internet and can't find anything quite like it.  Now I was planning on making these this week so I could take a pretty picture but have been seriously so busy and it just didn't happen.  So this will have to do for now and I promise to update with a picture after we eat these this week.  I can't wait!

Roasted Acorn Squash Rings with Herb Butter

2-3 acorn squash
1 Tbs fresh Parsley, chopped
1 Tbs fresh Sage, chopped
1/2 Tbs fresh Rosemary, chopped
1 stick butter
1/3 cup brown sugar

Preheat oven to 450.  In a sauce pan melt butter, brown sugar, and fresh herbs together.  Seed and slice the acorn squash into rings.  Line squash rings on a baking sheet and liberal apply the herb butter mixture.  Roast for 15 min. then turn over, reapply herb mixture and roast another 15 min. or until tender.  Remove from pan promptly to avoid sticking.

These are amazing, add them to your menu.

Scrumptious Sunday- Old Virginia Wassail

Now this recipe I actually made for the first time last year, but it was instantly declared a holiday must. My Father-in-law, who had traveled to Germany when he was younger, said it tasted just like the stuff they served there. It's good, try it.


Old Virginia Wassail


recipe via allrecipes.com, image via liz and kate

2 quarts apple cider
2 cups orange juice
1 (46 oz) can pineapple juice
2 (3 inch) cinnamon sticks
1 tbs cloves
1/2 cup honey

Put everything in a large pot and bring to a boil. Simmer on low or transfer to a slow cooker to keep warm until served. Strain out cinnamon and clove before serving. I usually make it up and let it do its thing while I'm cooking so it has plenty of time to get nice and delicious.

Scrumptious Sunday- Candied Yams

It has been awhile since I have done an installment of Scrumptious Sunday and since Thanksgiving is around the corner I thought it would be fun to share a few of my favorite holiday dishes.  Now, I am a big fan of the yam.  I have never met a yam I didn't like.  That being said, I have never met a yam I liked more then my Mom's Candied Yams.  (And I'm sure she got the recipe from her Mom, who got it from her Mom, and so forth.)  So here it is.

Candied Yams

Now if that isn't a picture of Thanksgiving, I don't know what is!

Serves 4-6  (you will probably want to double this recipe)

1 lg. can cut Yams (or sweet potatoes), drained

1 8oz can crushed pineapple, loosely drained

1/2 cup brown sugar

1 tbs yellow mustard

mini marsh mellows

Preheat oven to 350 degrees.  Put yams into a casserole or baking dish.  In a separate bowl combine pineapple, brown sugar, and mustard to form a sauce.  Pour over yams and baked covered for 20 min. or until bubbly.  Remove cover, top with marsh mellows and bake until browned.  This only takes a couple of minutes so watch closely so you don't burn your marsh mellows!  Enjoy!