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Monday, November 21, 2016

Buttermilk Pie

Do you have all your pie ideas lined up for Thanksgiving this week? If not, or even if you do, you might want to consider this. For us, this Buttermilk Pie is a newly discovered favorite!  We love tradition, food, and family, and we also love to try new things.  This was a pie we tried last year for Thanksgiving and we absolutely fell in love!  For Leesh, as a non-pie lover, this has seemed to convert her!

This custard pie has Southern roots, so you should definitely use a Southern accent when referring to it. It makes me think of one of my dear friends from Alabama when I say it in my head.  It is so easy to make-- Stir and dump! We're talking a short list of pantry-staple ingredients and pouring it all into an unbaked pie crust.  .  You can also make it a couple of days ahead of time which is always a win when you have lots of things competing for oven time during the Holidays.  It's great chilled or at room temperature. 

To me, this pie tastes like the marriage of flan and crème brûlée. The flaky crust compliments it so well!  Rich, creamy, custard-y, and not overly sweet.  It will definitely be showing up again as part of our dessert spread at Thanksgiving dinner this year and most likely fro mhere on our as it keeps winning us over and over again. 

What is your favorite Thanksgiving dessert?  Have you tried Buttermilk Pie?  Leave us a comment and let us know what you think!  

Buttermilk Pie


Pastry for 1 pie crust
1 1/2 cups sugar
1/2 cup butter
2 eggs
1 cup buttermilk
3 tablespoons flour
½ tablespoon vanilla
⅛ teaspoon salt
½ tablespoon lemon juice


Preheat oven to 350 degrees.

Place all ingredients into a saucepan and cook over medium-low heat, stirring often,  for 5 minutes,  or until all ingredients are melted.
Pour mixture into unbaked pie crust and bake for 40-50 minutes, or until the filling is firm and golden.
Allow pie to cool to room temperature before slicing.  Top each slice with a dollop of whipped cream, if desired. It tastes great chilled or at room temperature.

Origianally shared on The Idea Room

Here are a few other Thanksgiving favorites at our houses: 

Wednesday, November 16, 2016

Roasted Fall Vegetable Medley

Leesh and her family celebrate Canadian Thanksgiving in October - and she text me a picture of this beautiful and delicious dish.  Needless to say, I was practically drooling on my phone!  I knew I had to make it - and it was a hit!  We loved it!  I absolutely love roasted vegetables and this medley of fall veggies was not just tasty but so beautiful.  Doesn't it just scream fall to you?  It does to me!  Anyhow, if you're in charge of a veggie at Thanksgiving or perhaps just want to mix up your veggie some week night, this is for you!  

We're sharing the recipe on Or So She Says {<<<< Click here to see it} today! Enjoy!

Wednesday, November 9, 2016

Gratitute Cloverleaf Rolls

I just can't believe it's November already! This entire year has flown by - and especially the last 4 months.  I had a baby in July and I feel like she was just can it have been 4 months? How can this year be almost over?!?!?  

I love that as the year wraps up we have Thanksgiving to celebrate! We have so much to be thankful for and Thanksgiving for us comes with time off work for my husband, time with the family and time with friends.  I love being able to celebrate that.  

These gratitude rolls are a fun way to incorporate a feeling of thankfulness right into your meal! And we're sharing the how-to on Rhodes Baking Blog today! Check it out!

Friday, November 4, 2016

Creamy Salsa Verde Chicken

Quick tasty meals are what we are all about and all for over here.  This slower cooker meal is 3 ingredients and is seriously delish.  Our families loved it - and we love how simple it is. 

Check out the recipe we're sharing at Or So She Says.  

Friday, October 28, 2016

Carrot Cake with Cream Cheese Frosting

Carrot cake is a favorite around here. We love it for fall and we love it for Easter!  This recipe has been on repeat for us the last few years!    

You can bake it in a 9x13 cake pan or in a bundt cake pan if you're wanting something a little fancier.  I love this even more the next day, so if you like to plan ahead you can make it a day or two in advance which makes it a nice option when you have guests to serve.
I'm a bit of a carrot cake purist, and prefer my cake with no nuts or pineapple.  You can totally add nuts in if that's your jam.  I enjoy it chilled, right out of the refrigerator.  I also like to eat any leftovers for breakfast, just so you know.  It has vegetables in it so it's a totally acceptable breakfast food.
If you're on the hunt for a great dessert to serve for a fall gathering or Easter dinner, we hope you'll try this one! 

Carrot Cake

Yield: 1 bundt cake or 1 9x13 cake

4 eggs
¾ cup oil
½ cup applesauce
1 cup white sugar
1 cup brown sugar
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
3 cups carrots, grated (also works well to chop into  bits/chunks in the food processor)
1 cup pecans, chopped (optional)

Cream Cheese Frosting:
½ cup butter, softened
8 ounces cream cheese, softened
¼ teaspoon salt
3 cups powdered sugar
1 teaspoon vanilla


Preheat oven to 350 degrees F. Grease and flour a bundt pan or 9x13 pan.

Sift dry ingredients together (flour, soda, powder, salt and cinnamon) into a large mixing bowl. In a separate bowl beat eggs, applesauce, oil, sugars, and vanilla until combined. Pour the wet mixture into the dry mixture and mix until combined. Fold in grated carrots (and pecans if desired - or you can sprinkle them on the cream cheese frosting as a garnish). Pour into prepared pan and bake 40-50 minutes for a 9x13 pan or 45-55 minutes for a bundt pan or until toothpick comes out clean. Cool bundt pan for 10 minutes before turning onto plate. Cool completely before frosting.

For the frosting, beat butter and cream cheese til smooth. Add salt, vanilla and powdered sugar and mix until smooth.  Frost as desired.

Recipe Source:

Adapted from this recipe on

Wednesday, October 19, 2016

Southwest Jack-o-Lantern Stuffed Peppers

Looking for a fun, filling, and healthy Halloween dinner? Look no further than these adorable jack-o'-lantern stuffed peppers.  They are cute, festive, and delicious!  And the filling can be made ahead!
Grab the full recipe and printable over at Or So She Says and let us know if you make them!

Turkey Bacon Parmesan Panini

We are sharing the recipe for this killer panini over on the Rhodes Out of the Oven Blog today.  It's a favorite and one we never tire of.  

It is  made extra delicious with homemade taste of  Rhodes Bake and Serve bread.  Filled with turkey, bacon, avocado, parmesan, and apple slices this sandwich is sure to satisfy!