10 Easy Breakfast Casseroles for A Crowd

What is a Breakfast Casserole?

A breakfast casserole is made up of different combinations of breakfast foods, vegetables, fruits, and breads baked in a casserole dish to feed a crowd.

What Do you Serve With a Breakfast Casserole?

• Fruit
• Muffins
• Orange Juice
• Grapefruit Juice
• Coffee
• Bloody Mary

Occasions To Serve 10 Easy Breakfast Casseroles for A Crowd

• Weekend Brunch
• Thanksgiving Breakfast
• Christmas Breakfast
• Easter Breakfast
• Breakfast For Dinner

10 Easy Breakfast Casseroles for A Crowd

One. Easy Cranberry Cherry Cinnamon Roll Casserole

Two: Blueberry Pull Apart Bread Pudding Casserole >

“This Pull-Apart Blueberry Bread Pudding uses the most GENIUS slider bun hack.”

Three: Breakfast Tart From PunchFork >

Savory bacon, eggs, and cheese baked on top of a pastry. YUM!

Four: Shrimp and Grits Casserole >

“Enjoy all of the flavor and comfort of this classic Southern dish in a casserole that can be served family-style and comes together in just one hour. Fancy enough for company, but easy enough to pull off on any old Saturday, this Shrimp and Grits Casserole earned rave reviews in our Test Kitchen. The best part of this comforting casserole is the savory pan sauce, or “shrimp gravy.” The recipe makes more than enough for everyone, so serve it on the side in a gravy boat and let guests help themselves.” -Southern Living

Five. Pancake Casserole >

10 Easy Breakfast Casseroles for A Crowd …

“…This playful twist on classic pancakes incorporates the best elements of bread pudding to make a beautifully fluffy and decadently sweet brunch dish. Be sure to let this dish sit overnight to properly soak up all that glorious custard mixture. Remember that everything is better with butter– adding extra butter pads on top of the completed casserole gives the dish another dimension of melty, nostalgic flavor. This dish will be a favorite amongst kids and adults alike. In the South, we love our casseroles. This recipe is proof that, with a little determination, any dish can be turned into a one-tray classic. It’s perfect for entertaining and all your guests will be impressed by your sophisticated reinvention of a time-tested breakfast favorite.” -Southern Living

Six: Ham and Cheese Croissant Breakfast Casserole >

Seven: Monte Cristo Breakfast Casserole >

Eight: CrockPot Breakfast Casserole >

Nine: Mozzarella and Spinach Breakfast Casserole >

Ten: Sausage and Egg Breakfast Casserole For A Crowd >

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The post 10 Easy Breakfast Casseroles for A Crowd appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Originally Published December 2017 |: Updated: December 2022

How To Make The Best Homemade Eggnog

From my home to yours, I am sharing my family’s favorite holiday treat. Enjoyed by a warm fire in our riverhouse cabin on the Flint River (South Georgia), this holiday cocktail is so delicious and creamy we enjoyed it with a silver spoon.

What Is Eggnog And What is in it?

Eggnog is a traditional holiday drink dating back hundreds of years. It was known as milk punch. Served chilled, the first eggnog recipes were made with a mixture of beaten egg yolks, cream, spices, and straight bourbon, brandy or rum.

What Does Eggnog Taste Like?

Eggnog is a very sweet, lightly spiced, and creamy drink with almost a custard consistency.

Do You Cook The Eggs in Eggnog and Are they Safe To Eat?

You don’t cook the eggs in this recipe. FRESH eggs are necessary. (You can check them by placing them in a bowl of cold water. If they float they are bad.) The alcohol also aides in the removal of any bacteria.

What is the Best Alcohol For Homemade Eggnog?

Occasions To Serve Eggnog

Eggnog is typically made with rum, brandy or bourbon, and Brown likes to start with a combination of dark rum and cognac. But there’s no need to go premium; he recommends using an affordable, high-proof VS cognac. The higher alcohol level will cut through the sweetness of the rest of the ingredients.

• Christmas Party
• Hanukkah
• Kwanzaa
• Thanksgiving
• Friendsgiving
• Holiday Brunch

What do You Serve With Eggnog?

How about these ideas

• Christmas Sugar Cookies
• Gingerbread Cookies
• Ginger Bread
• Mini Ham Biscuits
• Panettone

How To Serve Eggnog

This is such a special drink it requires a pretty glass or cup and even a silver spoon as I mentioned above. One of my favorite places to shop is Replacements..com. Here are a few picks. Have fun shopping here! There are so many pretty things!

SERVE IT FANCY

How To Make The Best Homemade Eggnog

Ingredients

• 12 large fresh eggs
• 1 quart whipping cream
• 1 box 10x powdered sugar
• 1 cup bourbon (I prefer Markers Mark. Avoid using blended whiskey. Bourbon is a straight whiskey.)

Garnishes

• nutmeg
• peppermint sticks
• crushed peppermint (Line the rim of the glass or sprinkle on top,)
• cinnamon sticks or powdered cinnamon
• Sparkling Charm Sugared Cranberries, garnish

Instructions

Wash bowls, mixer attachments, and pitcher thoroughly with hot water.

In two separate mixing bowls, separate the egg yolks from the egg whites. In a third mixing bowl, add the cold whipping cream.

With a hand mixer on medium speed, mix the egg yolks until they turn a lovely custard yellow. Slowly beat in the bourbon until just combined. Set aside.

Rinse the mixer attachments. Beat the egg whites until stiff peaks form. Slowly mix in the powdered sugar until it is well blended. Set aside.

Again, rinse the mixer attachments. On high-speed, mix the whipping cream until stiff peaks are formed. Gently fold the egg white mixture into the whipped cream mixture. Then, gently fold in the beaten egg yolks until the color is solid.

Pour into a punch bowl or a pitcher. Serve with a silver spoon.

Garnish with peppermint sticks, crushed peppermint, a cinnamon stick, powdered cinnamon, a sprinkle of nutmeg, or Sparkling Charm Sugared Cranberries.

Notes

1. Eggnog can be stored in the refrigerator for up to 5 days in an airtight container. Simply give it a stir before serving.  
2. Leftovers can be frozen and eaten as ice cream.
3. FRESH EGGS NECESSARY! To make sure your eggs are fresh, place an egg in in cold water. If it floats or stands it is not fresh. The egg should lay sideways.

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How To Make The Best Homemade Eggnog

How To Make The Best Homemade Eggnog! This decadent spiked drink that will definitely add the sparkle and charm to any holiday gathering.

Course Cocktails, Drinks, Party Drinks

Cuisine American

Keyword Bourbon, Brandy, Eggnog, Rum Chatta

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8 Servings

Calories 482kcal

Ingredients

• 12 eggs, FRESH, cold
• 1 quart whipping cream, cold
• 1 16 ounces powdered sugar, 10X
• 1 cup bourbon, chilled (I prefer Markers Mark. Avoid using blended whiskey. Bourbon is a straight whiskey. Also note you can substitute with dark rum or brandy.)

Garnishes

• nutmeg
• peppermint sticks
• crushed peppermint, Line the rim of the glass or sprinkle on top,
• cinnamon sticks or powdered cinnamon

Instructions

• Wash bowls, mixer attachments, and pitcher thoroughly with hot water.
• In two separate mixing bowls, separate the egg yolks from the egg whites. In a third mixing bowl, add the cold whipping cream.
• With a hand mixer on medium speed, mix the egg yolks until they turn a lovely custard yellow. Slowly beat in the bourbon until just combined. Set aside.
• Rinse the mixer attachments. Beat the egg whites until stiff peaks form. Slowly mix in the powdered sugar until it is well blended. Set aside.
• Again, rinse the mixer attachments. On high-speed, mix the whipping cream until stiff peaks are formed. Gently fold the egg white mixture into the whipped cream mixture. Then, gently fold in the beaten egg yolks until the color is solid.
• Pour into a punch bowl or a pitcher. Serve with a silver spoon.
• Garnish with peppermint sticks, crushed peppermint, a cinnamon stick, powdered cinnamon, a sprinkle of nutmeg, or Sparkling Charm Sugared Cranberries.

Notes

Eggnog can be stored in the refrigerator for up to 5 days in an airtight container. Simply give it a stir before serving.  

Leftovers can be frozen and eaten as ice cream.

FRESH EGGS NECESSARY! To make sure your eggs are fresh, place an egg in in cold water. If it floats or stands it is not fresh. The egg should lay sideways.

Nutrition

Serving: 1serving | Calories: 482kcal | Carbohydrates: 8g | Protein: 6g | Fat: 49g | Saturated Fat: 28g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Cholesterol: 134mg | Sodium: 36mg | Potassium: 234mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1739IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 1mg

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Thank you Lorry for the beautiful crystal pitcher. It makes me smile just as you do!

The post How To Make The Best Homemade Eggnog appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Rich and Decadent Pecan Pie Brownies

Rich and Decadent Pecan Pie Brownie Recipe

Ingredients

Brownie Layer

• 18.4 ounce box chocolate brownie mix (The mix you pick should fill a 13X9 baking pan or dish. The boxes are usually marked Family Size.)
• Ingredients per box directions
• 2 tablespoons espresso powder

Pecan Pie Layer

• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 1/2 cups Light Corn Syrup
• 4 eggs
• 1/4 cup butter, unsalted
• 1 1/2 teaspoons vanilla extract
• 2 cups pecans, roughly chopped

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Instructions

Brownie Layer

Preheat the oven according to brownie package instructions.

Line a 13 X 9 baking pan/dish with parchment. Leave wings for removal.

Mix the brownies according to package directions adding the espresso powder into the mix. Pour the brownie mixture into the prepared pan and bake for 20 minutes. (See notes below.)

Remove the brownies from the oven after 20 minutes.

Pecan Pie Layer

Whisk together the sugar, corn syrup, eggs, butter, and vanilla in a mixing bowl. Stir in the pecans.

The Magic

Remove the brownies from the oven and gently spread the pecan mixture over the top of the brownies completely.

Place the brownies back into the oven for 25 to 30 minutes or until the filling sets. When the pan tilts the pecan pie filling should stay in place.

Remove the Pecan Pie Brownies from the oven and let them cool completely.

Cut and serve. YUM!

Notes

Brownie cooking times will vary by brand and by ovens. Bake the brownies for 1/2 the bake time on the box. before adding the cooked pie filling.

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Rich and Decadent Pecan Pie Brownies

Fudgy brownies meets pecan pie filling! These Rich and Decadent Pecan Brownies are a holiday dessert hit you will want to make all year long.

Course Desserts

Cuisine American

Keyword Brownies, Chocolate Biscuit Cake, Pecan Pie, Pecans

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 16 Servings

Calories 321kcal

Ingredients

BROWNIE LAYER

• 18.4 ounce brownie mix, The mix you pick should fill a 13X9 baking pan or dish. The boxes are usually marked Family Size. Plus. Ingredients per box directions
• 2 tablespoons espresso powder

PECAN PIE LAYER

• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 1/2 cups Light Corn Syrup
• 4 eggs
• 1/4 cup butter unsalted
• 1 1/2 teaspoons vanilla extract
• 2 cups pecans roughly chopped

Instructions

BROWNIE LAYER

• Preheat the oven according to brownie package instructions.
• Line a 13 X 9 baking pan/dish with parchment. Leave wings for removal.
• Mix the brownies according to package directions adding the espresso powder into the mix. Pour the brownie mixture into the prepared pan and bake for 20 minutes. (See notes below.)
• Remove the brownies from the oven after 20 minutes.
• While brownies are baking prepare the pecan pie layer.

PECAN PIE LAYER

• Whisk together the sugar, corn syrup, eggs, butter, and vanilla in a mixing bowl. Stir in the pecans.

THE MAGIC

• Remove the brownies from the oven and gently spread the pecan mixture over the top of the brownies completely.
• Place the brownies back into the oven for 25 to 30 minutes or until the pecan pie filling sets. When the pan tilts the pecan pie filling should stay in place.
• Remove the Pecan Pie Brownies from the oven and let them cool completely.
• Cut and serve. YUM!

NOTES

• Brownie cooking times will vary by brand and by ovens. Bake the brownies for 1/2 the bake time on the box. before adding the cooked pie filling.

Nutrition

Serving: 1Serving | Calories: 321kcal | Carbohydrates: 41g | Protein: 3g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 407mg | Potassium: 104mg | Fiber: 2g | Sugar: 23g | Vitamin A: 96IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 1mg

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Cranberry Pecan Sausage Balls

Occasions To Serve Cranberry Pecan Sausage Balls

• Thanksgiving
• Friendsgiving
• Tailgating
• Super Bowl Party
• Weekend Binge-Watch Party

Can You Make Sausage Balls Ahead of Time?

Absolutely YES you can fine people! Reheating and baking Cranberry Pecan Sausage Balls can be done two ways.

Refrigerator Method

Uncooked

Add all ingredients into a mixing bowl and combine with clean hands. Cover with plastic wrap and store in an airtight container one day before baking. Follow directions in below recipe to cook.

Cooked

Follow recipe below to completion. Cool completely. Store in an airtight container for for up to three days. When ready to serve, microwave for 15 to 30 seconds or bake at 350°F. for 30 minutes or until cooked through.

Freezer Method:

Uncooked

Add all ingredients into a mixing bowl and combine with clean hands. Shape into balls. Layer with wax paper in an airtight container. Freeze for up to three months. Thaw, complete my below recipe.

Cooked

Follow recipe below to completion. Cool completely. Store in an airtight container for for up to three months. Microwave for 15 to 30 seconds or bake at 350°F. for 30 minutes or until cooked through.

Cranberry Pecan Sausage Balls Recipe

Ingredients

• 1 pound pork sausage, uncooked
• 2 cups cheddar cheese
• 2 cups flour, all purpose
• 3 teaspoons baking powder
• 3/4 cup dried cranberries
• 3/4 cup pecans, chopped
• 1/2 teaspoon salt
• 2 tablespoons red pepper flakes

Instructions

Preheat oven 350°F.

Line a baking sheet with parchment paper.

Combine all ingredients in a large bowl until completely mixed. (Using clean hands works best.) Scoop and roll into balls.

Place on the prepared baking sheet 2 inches apart.

Bake for 30 minutes or until golden brown. Serve warm or at room temperature with Cranberry Jezebel Sauce.

How Do You Store Sausage Balls?

Store sausage balls in an airtight container in the refrigerator for three or four days. You can also freeze sausage balls in the freezer for 3 months. Simply reheat in the microwave for 30 seconds or in the oven at 350°F. until warmed through center.

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Cranberry Pecan Sausage Balls

These tasty bites of deliciousness are perfect for the holidays. Dip them in cranberry sauce for an extra wow! PS Great for tailgating!

Course Appetizers

Cuisine American

Keyword Cheddar Cheese, Cranberies, Holiday Sides, Pecans, Sausage

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 12 Servings

Calories 383kcal

Author Gwyn

Ingredients

• 1 pound pork sausage uncooked
• 2 cups cheddar cheese
• 2 cups flour all purpose
• 3 teaspoons baking powder
• 3/4 cup dried cranberries
• 3/4 cup pecans chopped
• 1/2 teaspoon salt
• 2 tablespoons red pepper flakes

Instructions

• Preheat oven 350°F.
• Line a baking sheet with parchment paper.
• Combine all ingredients in a large bowl until completely mixed. (Using clean hands works best.) Scoop and roll into balls. Place on the prepared baking sheet 2 inches apart.
• Bake for 30 minutes or until golden brown. Serve warm or at room temperature.

Notes

Dip these in cranberry sauce for an extra wow! 

How Do You Store Sausage Balls?

Store sausage balls in an airtight container in the refrigerator for three or four days. You can also freeze sausage balls in the freezer for 3 months. Simply reheat in the microwave for 30 seconds or in the oven at 350°F. until warmed through center.

Nutrition

Serving: 1 Serving | Calories: 383kcal | Carbohydrates: 28g | Protein: 14g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 879mg | Potassium: 213mg | Fiber: 3g | Sugar: 7g | Vitamin A: 616IU | Vitamin C: 0.4mg | Calcium: 262mg | Iron: 2mg

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Quick & Easy Creamy Corn Casserole

What Does Quick & Easy Creamy Corn Casserole Taste Like?

A rich, creamy, and buttery bite, with a sweet finish.

What is the Difference Between Corn Casserole and Corn Pudding?

Corn casserole and corn pudding are essentially the same thing. However, corn pudding has a slightly looser texture whereas corn casserole has a moist bread-like texture.

Quick & Easy Creamy Corn Casserole Recipe

Ingredients

• 8 ounces Jiffy Corn Muffin mix
• 15 ounces whole kernel corn, drained
• 15 ounces creamed corn, not drained
• 1 cup sour cream
• 1/2 cup melted butter
• 1 cup cheddar cheese, optional

Instructions

Preheat oven to 350°F.

Grease a 10 x 7 baking dish with vegetable spray.

Add all ingredients into a mixing bowl and mix to just combine.

Notes

1. Store corn casserole in an airtight container for up to two days.
2. Wrap corn casserole tightly and freeze for up to one month.
3. Add 1 cup of cheese into the mixture for an even cheesier corn casserole.
4. Add an egg to the mixture for a thicker sponge-like texture.

Tools you’ll need

Occasions to Serve Corn Casserole

• Thanksgiving
• Friendsgiving
• Easter
• Potluck
• BBQ

Pour into the prepared dish and spread.

Bake for 45 to 55 minutes or until center center has cooked.

Optional: Remove from oven and scatter on cheese. Return to oven for 5 minutes or until cheese has melted.

Serve warm.

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Quick & Easy Creamy Corn Casserole

Quick and Delicious! This recipe makes a great Thanksgiving, Christmas, or a weeknight side dish!

Course Side Dishes

Cuisine American

Keyword Casserole, Corn Casserole, Corn Muffin Mix, Jiffy Muffin Mix

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 55 minutes minutes

Servings 8 Servings

Calories 311kcal

Author Gwyn

Ingredients

• 8 ounces corn muffin mix Jiffy recommended
• 15 ounces whole kernel corn drained
• 15 ounces creamed corn not drained
• 1 cup sour cream
• 1/2 cup melted butter
• 1 cup cheddar cheese optional topping

Instructions

• Preheat oven to 350°F.
• Grease a 10 x 7 baking dish with vegetable spray.
• Add all ingredients into a mixing bowl and mix to just combine. Pour into the prepared dish and spread.
• Bake for 45 to 55 minutes or until center center has cooked.
• Optional: Remove from oven and scatter on cheese. Return to oven for 5 minutes or until cheese has melted.
• Serve warm.

Notes

Store corn casserole in an airtight container for up to two days.

Wrap corn casserole tightly and freeze for up to one month.

Add 1 cup of cheese into the mixture for an even cheesier corn casserole.

Add an egg to the mixture for a thicker sponge-like texture.

Nutrition

Serving: 1 Serving | Calories: 311kcal | Carbohydrates: 38g | Protein: 8g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 32mg | Sodium: 558mg | Potassium: 212mg | Fiber: 2g | Sugar: 9g | Vitamin A: 393IU | Vitamin C: 3mg | Calcium: 148mg | Iron: 1mg

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The post Quick & Easy Creamy Corn Casserole appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Italian Stuffed Turkey Breast with Tomato Gravy

Occasions to serve Italian Stuffed Turkey Breast with Tomato Gravy

• Thanksgiving
• Christmas
• Holiday Party
• Weeknight Main Dish

What do you Serve with Italian Stuffed Turkey Breast with Tomato Gravy

• Side Salad
• Sweet Potato Souffle
• Corn Casserole
• Waldorf Salad

Italian Stuffed Turkey Breast with Tomato Gravy Recipe

Ingredients

Stuffing

• 1 cup bread crumbs
• 1/2 cup mixed olives, chopped
• 1/3 cup capers, drained
• 3/4 parmesan cheese
• 1/3 cup Italian parsley, chopped
• 1/4 cup olive oil
• 2 teaspoons salt

Turkey Breasts

• 2 – 2.5 pound turkey breasts (With skin, boneless, butterflied and pounded slightly)
• 6 slices swiss cheese
• 2 cloves garlic, peeled and smashed
• 1 cup dry white wine
• 1- 25 ounce can tomato puree
• 3 sprigs fresh basil

Instructions

Preheat oven to 400°F.

PREP

Add the breadcrumbs, olives, parmesan cheese, capers, parsley, 2 tablespoons of the olive oil and 1/4 teaspoon of the salt into a medium bowl and combine.

Lay the turkey breasts on a flat work surface cut side up. Season the insides with 1 teaspoon of salt. Place three slices of cheese down the center of each breast. Sprinkle the breadcrumb mixture evenly over both breasts.

Begin with the skinless end of the breast, use clean hands and roll the turkey breast up tightly. Tie the rolled up breast in three places with butcher string. Season the outsides of both breasts with the rest of the salt.

Cooking

Heat a oven proof pan over medium high heat. Add the remaining olive oil to the pan and heat another 30 seconds. Place the turkey breasts skin side down to the pan and cook, undisturbed, until there is a golden brown braise appears. This will take 4 to 5 minutes. Flip the breasts carefully, and cook an additional 3 minutes on the other side. Being careful not to lose stuffing, move the breasts to a plate.

To the pan, add the garlic and cook for 2 minutes. Drop the heat to low. Deglaze the pan with white wine and stir up the brown bits from the bottom of the pan using a wooden spoon. Bring the wine to a simmer. Stir in the tomato puree. Lay the basil across the top of the sauce. Place the breasts back in the pan and cover with lid.

Place in the oven and cook until the internal temperature reaches 145°F. This will take about 30 minutes. Uncover and cook another 15 minutes or until internal temperature reaches 160°F.

Remove from the oven, place lid back on and rest for 15 minutes before serving.

Slice. Cover with the warm delicious tomato gravy.

Print

Italian Stuffed Turkey Breast with Tomato Gravy

Course Main Course

Cuisine American

Keyword Friendsgiving Recipes, Stuffed Turkey Breast, Thanksgiving, Turkey, Turkey Breasts

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 Servings

Calories 425kcal

Ingredients

Stuffing

• 1 cup bread crumbs
• 1/2 cup mixed olives chopped
• 1/3 cup capers drained
• 3/4 parmesan cheese
• 1/3 cup Italian parsley chopped
• 1/4 cup olive oil
• 2 teaspoons salt

Turkey Breasts

• 2 – 2.5 pound turkey breasts With skin, boneless, butterflied and pounded slightly
• 6 slices swiss cheese
• 2 cloves garlic peeled and smashed
• 1 cup dry white wine
• 1- 25 ounce can tomato puree
• 3 sprigs fresh basil

Instructions

• Preheat oven to 400°F.
• Add the breadcrumbs, olives, parmesan cheese, capers, parsley, 2 tablespoons of the olive oil and 1/4 teaspoon of the salt into a medium bowl and combine.
• Lay the turkey breasts on a flat work surface cut side up. Season the insides with 1 teaspoon of salt. Place three slices of cheese down the center of each breast. Sprinkle the breadcrumb mixture evenly over both breasts.
• Begin with the skinless end of the breast, use clean hands and roll the turkey breast up tightly. Tie the rolled up breast in three places with butcher string. Season the outsides of both breasts with the rest of the salt.
• Heat a medium oven proof pan over medium high heat. Add the remaining olive oil to the pan and heat another 30 seconds. Place the turkey breasts skin side down to the pan and cook, undisturbed, until there is a golden brown braise appears. This will take 4 to 5 minutes. Flip the breasts carefully, and cook an additional 3 minutes on the other side. Being careful not to lose stuffing, move the breasts to a plate.
• To the pan, add the garlic and cook for 2 minutes. Drop the heat to low. Deglaze the pan with white wine and stir up the brown bits from the bottom of the pan using a wooden spoon. Bring the wine to a simmer. Stir in the tomato puree. Lay the basil across the top of the sauce. Place the breasts back in the pan and cover with lid.
• Place in the oven and cook until the internal temperature reaches 145°F. This will take about 30 minutes. Uncover and cook another 15 minutes or until internal temperature reaches 160°F.
• Remove from the oven, place lid back on and rest for 15 minutes before serving.
• Slice, top with warm tomato gravy. Enjoy!

Nutrition

Serving: 2slices | Calories: 425kcal | Carbohydrates: 15g | Protein: 81g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 200mg | Sodium: 1915mg | Potassium: 922mg | Fiber: 1g | Sugar: 2g | Vitamin A: 504IU | Vitamin C: 5mg | Calcium: 246mg | Iron: 3mg

THANKSGIVING FAVES

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Elegant Spiced Apple Charlottes

What are Apple Charlottes Made Of?

Traditional Apple Charlottes are a British dessert made with apples, custard, and white bread all baked in a mold pan.

How Did Apple Charlottes Get Their Name?

Named in honour of Queen Charlotte, who loved apples and supported English apple growers, this dessert is certainly fit for a queen!

Who Created The Apple Charlotte

Also known ad the Charlotte de Pommes, this classically sweet dessert was created by Chef Marie Antoine Carême, who confectioned and cooked for Chef King George IV in London, for Talleyrand, the Rothschilds in Paris, and at his Pâtisserie de la rue de la Paix.

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Elegant Spiced Apple Charlottes Recipe

Ingredients

Crème Patissiere

• 2 tablespoons cornstarch
• 1 cup milk, whole
• 1 egg
• 2 egg yolks
• 6 tablespoons sugar
• 2 tablespoons butter, unsalted
• pinch of salt

Spiced Apples

• 3 tablespoons water
• 1/2 cup sugar
• 6 granny smith apples, peeled, cored, and cut into small pieces.
• 2 tablespoons brandy
• 1/4 cup orange juice
• 2 tablespoons butter, unslated

Crème Chantilly

• 2/3 cup heavy cream
• 2 tablespoons caster sugar
• 1/2 teaspoon vanilla extract

Other Ingredients

• 12 Ladyfingers, cut into halves
• cinnamon, garnish
• cinnamon sticks, garnish

Instructions

Crème Patissiere | Pastry Cream

Add the cornstarch, 1/4 cup of the milk into a small bowl. Beat the whole egg then the yolks into the mixture.

In a saucepan, combine the remaining milk and caster sugar and bring to a boil whisking constantly. Remove from heat.

Whisk the egg mixture constantly and slowly drizzle the warm milk into the eggs to temper. Return the remaining milk to low heat. Slowly pour the egg mixture into the milk. whisking briskly to a boil. Remove from the heat and whisk in the butter, vanilla and salt. Continue to stir until the mixture it thickens.

Pour the pastry cream into a bowl and press a sheet of plastic wrap directly on the surface to avoid a skin forming. Cool and refrigerate until ready to use.

Spiced Apples

Place the sugar and water into a saucepan and turn heat to medium. Stir with a wooden spoon until the sugar is dissolved and turns golden. Pour in the apples, brandy, orange juice, cinnamon, and butter and stir. Continue to stir for 10 minutes until the water has dissolved and the apples are tender. Turn off the heat and cool.

Crème Chantilly | Fresh Whipped Cream

Pour the heavy cream into the bowl of and whip with an electric mixer and mix until thick. Add the vanilla and sugar and continue to whip until stiff peaks form. Cover and store in the refrigerator until until ready to use.

Assembly

Line each crystal taster trifles or small bowl with 6 lady fingers. Divide and spoon in the pastry cream.

Top with the spiced apples.

Add dollops of chantilly cream on top.

Garnish with a cinnamon stick and ground cinnamon.

When To Serve Easy No-Bake Spiced Apple Charlottes

• Thanksgiving
• Friendsgiving
• Christmas
• Tea Party
• Special Occasions

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Elegant Apple Charlottes

Elegant Spiced Apple Charlottes made with Ladyfingers dipped in luscious vanilla custard and spiced apples is a showstopper for the holidays or a special occasion.

Course Desserts, Holiday

Cuisine English

Keyword Apple Charlottes, Apples, Chantilly Cream, Spiced Apples

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Assembly Time 10 minutes minutes

Total Time 50 minutes minutes

Servings 4 Servings

Calories 704kcal

Ingredients

Crème Patissiere

• 2 tablespoons cornstarch
• 1 cup milk (whole milk)
• 1 egg
• 2 egg yolks
• 6 tablespoons sugar
• 2 tablespoons butter (unsalted butter)
• pinch of salt

Spiced Apples

• 3 tablespoons water
• 1/2 cup sugar
• 6 granny smith apples (peeled, cored, and cut into small pieces)
• 2 tablespoons brandy
• 1/4 cup orange juice (fresh)
• 2 tablespoons butter unslated

Crème Chantilly

• 2/3 cup heavy cream
• 2 tablespoons caster sugar1/2 teaspoon vanilla extract

Other Ingredients

• Ladyfingers
• cinnamon garnish
• cinnamon sticks garnish

Instructions

Crème Patissiere | Pastry Cream

• Add the cornstarch, 1/4 cup of the milk into a small bowl. Beat the whole egg then the yolks into the mixture.
• In a saucepan, combine the remaining milk and caster sugar and bring to a boil whisking constantly. Remove from heat.
• Whisk the egg mixture constantly and slowly drizzle the warm milk into the eggs to temper. Return the remaining milk to low heat. Slowly pour the egg mixture into the milk. whisking briskly to a boil. Remove from the heat and whisk in the butter, vanilla and salt. Continue to stir until the mixture it thickens.
• Pour the pastry cream into a bowl and press a sheet of plastic wrap directly on the surface to avoid a skin forming. Cool and refrigerate until ready to use.

Spiced Apples

• Place the sugar and water into a saucepan and turn heat to medium. Stir with a wooden spoon until the sugar is dissolved and turns golden. Pour in the apples, brandy, orange juice, cinnamon, and butter and stir. Continue to stir for 10 minutes until the water has dissolved and the apples are tender.
• Turn off the heat and cool.

Crème Chantilly | Fresh Whipped Cream

• Pour the heavy cream into the bowl of and whip with an electric mixer and mix until thick. Add the vanilla and sugar and continue to whip until stiff peaks form.
• Cover and store in the refrigerator until until ready to use.

Assembly

• Line each crystal taster trifles or small bowl with 6 lady fingers. Divide and spoon in the pastry cream.
• Top with the spiced apples. Add dollops of chantilly cream on top. Garnish with a cinnamon stick and ground cinnamon.

Notes

Make ahead and assemble before serving. 

Nutrition

Serving: 1g | Calories: 704kcal | Carbohydrates: 104g | Protein: 6g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 180mg | Sodium: 133mg | Potassium: 560mg | Fiber: 7g | Sugar: 90g | Vitamin A: 1440IU | Vitamin C: 39mg | Calcium: 141mg | Iron: 1mg

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Best Canned Sliced Apples Tips

Before you start canning these tasty treats, let’s review a few facts to set you up for success. Read the info below before you get started.

What Do Apples Canned in Water Taste Like? Are they Crunchy?

They are sweet and crunchy with a rich apple flavor. I am on my third batch this season. My husband eats them right out of the jar. PS They are delicious cold.

What Kind of Apples Are Best For Canning?

Choosing the right apple variety is important for canning sliced apples and keeping the result a crisp sweet bite. Let’s save the others for delicious apple butter and apple sauce.

Apple Tips

1. Pick an apple with a firm flesh.
2. Choose an apple that is already naturally sweet. For example, a Granny Smith is firm but tart. Those beauties are great in a pie or covered in caramel.

Honeycrisp, Braeburn, Gala, Pink Lady, and Fuji fit the bill.

How Many Apples Do You Need For Canning?

It is truly impossible to tell you exactly how many apples you need for canning. The size, type and juiciness of the apple adds to the amount. These are my personal estimates.

• 10 Pounds of apples = 8 pint jars of canned apple slices
• 10 pounds of apples = 4 quart jars

There are 30 +/- medium apples in 10 pounds.

If your last jar fills a little short or a little over. No worries! Stick them in the fridge and enjoy right away.

Canning Apples In Water

In this recipe I use the water from the fruit plus two cups of filtered water. It becomes a syrup that can be used in other recipes. See below.

What You Need To Can Apples?

There are a few of my favorite tools for canning.

Shop Favorite Canning Tools

Best Canned Sliced Apples

Makes 8 Pint Jars

Ingredients

• 10 pounds fresh apples (30 +/-)
• 2 cups sugar
• 2 cups water
• lemon juice (optional)

Instructions

Prep

Peel, core, and slice the apples.

In a large stock pot with a lid, add all of the apples. Sprinkle with the sugar and toss until coated.

Press a piece of plastic wrap on top of the apples. Place two plates on top of the plastic wrap and cover with the pot lid. Refrigerate for 24 hours.

Water Bath Canning

Fill the water bath canning pot with enough water to cover the jars 1 inch. Hang the rack on the sides of the pot with jars and lower into the water. Bring the water to a boil. Remove the jars with canning tongs pouring scalding water back into the pot. Place jars on a towel on close by.

Add the lids and rings to and heat on low.

Remove the apples from the refrigerator. Take out the plates and remove plastic wrap. Give the apples a good stir. Add the optional lemon juice. Bring the apples to a boil and boil for exactly one minute. Turn off the heat and remove from the heat source.

Pack the apple slices into the jars leaving 1/2 inch of headspace. Remove any apples that sit above the liquid with canning tongs. Wipe the rims of the jars with a damp cloth. Place the warm lid on the jar and screw on the ring.

Hang the rack on the sides of the canning pot. With the canning tongs, slowly move the jars to the rack. Lower into the boiling water and process for 15 minutes.

Lift the rack and hang on the canning pot. Using the canning tongs, move each jar onto the counter top. AVOID moving the jars for 24 hours.

After 24 hours, Check the seals and make sure the lid has a small indented circle in the center.

Store in a cool dark place for up to one year.

How To Store

• Store in a cool dark place for up to one year.
• Once opened, store in the refrigerator for up to one week.

How To Use Apple Slices

Apple Slices

1. A side dish for breakfast brunch or the holidays.
2. Spoon on icecream.
3. Enjoy them on a savory salad to add a sweet touch.
4. Add them to yogurt with granola.
5. Eat them right out of the jar.

Apple Syrup

1. Add 2 tablespoons over ice, (optional: add vodka) fill with carbonated water. Stir.
2. Add 3 tablespoons of apple syrup, 1 tablespoon apple cider vinegar, 1/2 cup olive oil, and salt to make a salad dressing.
3. Stir in iced tea.

Occasions To Serve Best Canned Sliced Apples

• Thanksgiving
• Friendsgiving
• Christmas
• Fall Brunch

Ways to Package & Share

Package

Wrap a bow around the jar and add a sticker or a tag.

Share

1. Hostess Gift
2. Take-Away or Party Favor
3. New Neighbor

Print

Best Canned Sliced Apples

These Best Canned Sliced Apples are so good you will eat them right out of the jar.

Course Desserts

Cuisine American

Keyword Apple Slices, Apples Canned in Syrup, Canned Apple Slices, Water Bath Canning

Prep Time 1 day day 30 minutes minutes

Cook Time 30 minutes minutes

Resting Time 1 day day

Total Time 2 days days 1 minute minute

Servings 8 Pint Jars

Calories 239kcal

Ingredients

• 10 pounds fresh apples 30 +/-
• 2 cups sugar
• 2 cups water
• lemon juice optional

Instructions

PREP

• Peel, core, and slice the apples.
• In a large stock pot with a lid, add all of the apples. Sprinkle with the sugar and toss until coated. Press a piece of plastic wrap on top of the apples. Place two plates on top of the plastic wrap and cover with the pot lid. Refrigerate for 24 hours.

WATER BATH CANNING

• Fill the water bath canning pot with enough water to cover the jars 1 inch. Hang the rack on the sides of the pot with jars and lower into the water. Bring the water to a boil. Remove the jars with canning tongs pouring scalding water back into the pot. Place jars on a towel on close by.
• Add the lids and rings to and heat on low.
• Remove the apples from the refrigerator. Take out the plates and remove plastic wrap. Give the apples a good stir. Add the optional lemon juice. Bring the apples to a boil and boil for exactly one minute. Turn off the heat and remove from the heat source.
• Pack the apple slices into the jars leaving 1/2 inch of headspace. Remove any apples that sit above the liquid with canning tongs. Wipe the rims of the jars with a damp cloth. Place the warm lid on the jar and screw on the ring.
• Hang the rack on the sides of the canning pot. With the canning tongs, slowly move the jars to the rack. Lower into the boiling water and process for 15 minutes.
• Lift the rack and hang on the canning pot. Using the canning tongs, move each jar onto the counter top. AVOID moving the jars for 24 hours.
• After 24 hours, Check the seals and make sure the lid has a small indented circle in the center.

Notes

• Store Store in a cool dark place for up to one year.
• Once opened, store in the refrigerator for up to one week.
• Share as a hostess gift for the holidays or a take-away gift for a party.

Nutrition

Serving: 1cup | Calories: 239kcal | Carbohydrates: 62g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 44mg | Fiber: 0.2g | Sugar: 61g | Vitamin A: 216IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 0.1mg

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Charming Woodland Harvest Fall Tablescape

Before we get started I must mention, one of my most favorite parts of blogging is seeing Sparkling Charm friends take my inspirations and make them their own. I have added all sorts of links below for a Woodland Forest Tablescape. I would love to see your personal Sparkle Spin. Be sure to share photos via email, and tag me on instagram @_SparklingCharm. #SparklingCharmEverything #SparkleSpins

THE CENTERPIECE

Table Runner

The tablerunner I used is from the Nathalie Lete collection for Anthropologie. It can also be found on ebay at random. Google: Nathalie Lete Table Runners and click shopping. More wonderful options below.

CANDLESTICKS

These candlesticks were passed to me by my mother from our family river home on the Flint River in Georgia. They are from Sundance.

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WATER PITCHERS

Water Pitcher I

This is a piece from the collection I couldn’t resist. Though I am using it for water, it would make a great vase for a fall arrangement. Perhaps dried hydrangeas, wheat, and willow stems?!

Water Pitcher II

I used a water pitcher for wine on this tablescape.

The purple water pitcher is by Blanko. They have these pitchers in many colors and other pretty glassware options.

PIE DISH

How darling is this pie dish? It is also a piece from the Nathalie Lete Pitcher collection. I used it for Southern Grape Salad last weekend. It was a pretty surprise for guests.

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Apple Pie Wine

Tasty! I am serving a sweet taste of apple wine in the below hob and nail cordial glasses to kick things off. These are my two favorites. Oliver Apple Pie Wine ( Click this link to find it near you. I find this one at Fresh Market.) | Mercier Orchards Fall Harvest

Old Fashioned Apple Slices

Oh boy these are delicious and what goes better on a fall table than something apple. Eat them on icecream, add a splash of vodka and top with soda water, or eat them right out of the jar. Try my easy recipe for Old Fashioned Apple slices.

Conversation Starters

Add these fun conversation prompts to get the party started.

THE PLACE SETTING

Dishes

The Nathalie Lete Dessert Plates are darling they come in four patterns. It is hard to choose. The dinner plate is also from Anthropologie.

Flatware

The flatware pattern in this tablescape is Reed and Barton – 18th century. The simplicity of the design makes the set versatile.

Placemats

Serena and Lily have the best placemats. They are a great quality. You can find natural and grass placemats easily presently, I do recommend buying these for the quality. I use them year round in most of my tablescapes. Tip! They do go on sale sometimes.

Catalonia | Kokkari | Ratta

Dinner Napkins

I used a basic flax and lace napkin from amazon and placed it under the plate.

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Glassware

Cordial Glasses

The cordial glasses I used for this tablescape are vintage hobnail cordial/liqueur. These are a rare find but can be found. I have collected a set of 16 from eBay and Replacements.com. Search: “Duncan & Miller Hobnail Cordial Glasses – 2 ounce”

Wine Glasses

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More Pieces from the Nathalie Lete Collection

I love all the colors in this collection for fall.

Entertaining

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Home

I also picked up the throw and a few (this one and this one) of the pillows.

SHOP THIS POST

Occasions For A Charming Woodland Harvest Fall Tablescape

• Thanksgiving
• Friendsgiving
• Autumn Brunch
• Fall Wedding Dinner

Recipes For A Charming Woodland Harvest Fall Tablescape

• Southern Grape Salad
• Roasted Grape Olive Oil Cake
• Pumpkin Shaped Pimento Cheese Ball
• Cornbread and Honey Butter Board

MORE FALL INSPIRATION…CLICK HERE!

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Moist Olive Oil Cake With Roasted Grapes

What Does Moist Olive Oil Cake With Roasted Grapes Taste Like?

THE OLIVE OIL CAKE

Spongy and moist, the olive oil cake has a sweet taste with a hint of savory at the end. A perfect cake for after dinner with a cup of coffee or a cup of tea in the afternoon.

THE ROASTED GRAPES

Whooo-eee! You won’t believe how good these are! Roasting the grapes intensifies their flavor. The drizzle of olive oil, lemon zest, and touch of thyme makes for a boom-shaka-laka bite savory sweet bite..

THE GLAZE

Made with greek yogurt and lemon zest, the glaze on this cake hits the tastebuds sweet and finishes tang and tart.

ALL TOGETHER NOW!

A savory edge, tang and sweetness, this cake is a show-stopper.

Occasions to Serve Moist Olive Oil Cake With Roasted Grapes

• Fall Brunch
• Thanksgiving
• Friendsgiving
• Father’s Day
• Potluck Dinner

Moist Olive Oil Cake With Roasted Grapes Recipe

Serves 6

Ingredients

• 1 1/4 cup all-purpose flour or cake flour
• 2/3 cups granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup olive oil
• 1/2 cup greek yogurt
• 2 large eggs, room temperature
• 3 tablespoons lemon juice
• 1 tablespoon lemon zest

Roasted Grapes

• 3 cups grapes, rinsed and dry

Greed Yogurt Glaze

• 4 tablespoons greek yogurt
• 1 cup powdered sugar

Instructions

Cake

Preheat oven to 350° F. Grease a 9″ cake pan

Add the all-purpose flour, sugar, baking powder, baking soda, and salt into a mixing bowl and whisk to combine. Create a well in the center. Add the olive oil, eggs, and yogurt. Stir to combine. Add the lemon juice and lemon zest. Stir until there is no lumps.

Pour into the prepared pan and bake 30 to 35 minutes.

Remove from the oven and let cool in pan for 5 minutes. Invert the cake onto a cooling rack to complete cooling.

Roasted Grapes

Preheat oven to 400°F. Line a baking pan with parchment.

Scatter the grapes on the prepared pan and drizzle with olive oil.

Greek Yogurt Icing

Add the yogurt and powdered sugar into a mixing bowl and mix until smooth.

Print

Moist Olive Oil Cake With Roasted Grapes & Greek Yogurt Glaze

With a sweet and edgy flavor, “Moist Olive Oil Cake With Roasted Grapes & Greek Yogurt Glaze” will melt in your mouth. MMMMMM

Course Desserts

Cuisine American

Keyword Cakes, Grapes, Olive Oil Cake, Roasted Grapes, Yogurt Glaze

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6 to 8

Calories 368kcal

Author Gwyn

Ingredients

Cake

• 1 1/4 cup all-purpose flour or cake flour
• 2/3 cups granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup olive oil
• 1/2 cup greek yogurt
• 2 large eggs room temperature
• 3 tablespoons lemon juice
• 1 tablespoon lemon zest
• Roasted Grapes
• 3 cups grapes rinsed and dry

Greed Yogurt Glaze

• 4 tablespoons greek yogurt
• 1 cup powdered sugar

Instructions

• Cake
• Preheat oven to 350° F. Grease a 9″ cake pan
• Add the all-purpose flour, sugar, baking powder, baking soda, and salt into a mixing bowl and whisk to combine. Create a well in the center. Add the olive oil, eggs, and yogurt. Stir to combine. Add the lemon juice and lemon zest. Stir until there is no lumps. 
• Pour into the prepared pan and bake 30 to 35 minutes. 
• Remove from the oven, coll for 
• Roasted Grapes 
• Preheat oven to 400°F. Line a baking pan with parchment. 
• Scatter the grapes on the prepared pan and drizzle with olive oil. 
• Greek Yogurt Icing 
• Add the yogurt and powdered sugar into a mixing bowl and mix until smooth. 

Nutrition

Serving: 1piece | Calories: 368kcal | Carbohydrates: 58g | Protein: 3g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 190mg | Potassium: 192mg | Fiber: 1g | Sugar: 35g | Vitamin A: 52IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 0.5mg

FOR MORE DESSERT INSPIRATION CLICK HERE!

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Best Southern Grape Salad with Pecans

What makes this Dish southern?

There has been a great debate about the origins of this salad. In fact, the debate made major news outlets. Minnesota claims to have invented the grape salad.

So what is the difference between

Here in the south we add cream cheese and top it with pecans and brown sugar.

What does Best Southern Grape Salad with Pecans Taste Like?

Delightfully creamy, slightly tart, and subtly sweet, this dish has a combination of bright green and purple grapes coated with smooth sour cream and cream cheese and topped with crunchy pecans.

What To Serve With Southern Grape Salad

With the sweet and tart taste of the salad, Southern Grape Salad pairs with a variety of things. I recommend, cheese, white fish, red meats, white pasta sauce dishes, turkey, chicken, and pork.

Occasions To Serve This Southern Salad

Best Southern Grape Salad with Pecans Recipe

Ingredients

• 2 1/2 cups green seedless grapes: washed, drained, dry, stems removed
• 2 1/2 cups red seedless grapes: washed, drained, dry, stems removed
• 1 – 8 ounce package whole cream cheese softened
• 1 – 8 ounce container whole sour cream
• 1/2 cup granulated sugar (Dixie Crystal recommended)
• 1 teaspoon vanilla extract
• 1/2 cup brown sugar, firmly packed
• 1 cup pecans, chopped (My favorite place to buy Georgia Pecans is The Nut House. Click here for online ordering.)

Instructions

Add the prepared graped into a mixing bowl.

Add the cream cheese, sour cream, granulated sugar, and vanilla into a mixing bowl and mix at medium speed until smooth. Next, add in the prepared grapes and gently coat.

Before serving, pour into a bowl, top with chopped pecans and sprinkle on the brown sugar.

Southern Grape Salad Tips

• Make a day ahead!
• Store in an airtight container for up to two days.
• Serve cold.

More Southern Recipes! Click HERE!

Print

Best Southern Grape Salad with Pecans

The Best Southern Grape Salad with Pecans is a delightfully tasty make-ahead dish that can be served as a salad or a dessert.

Course Side Dishes

Cuisine Southern

Keyword Cream Cheese, Grape Salad, Grapes, Salad, Southen Recipes

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 to 8

Calories 250kcal

Author Gwyn

Ingredients

• 2 1/2 cups green seedless grapes: washed drained, dry, stems removed
• 2 1/2 cups red seedless grapes: washed drained, dry, stems removed
• 1 – 8 ounce package whole cream cheese softened
• 1 – 8 ounce container whole sour cream
• 1/2 cup granulated sugar Dixie Crystal recommended
• 1 teaspoon vanilla extract
• 1/2 cup brown sugar firmly packed
• 1 cup pecans chopped

Instructions

• Add the prepared graped into a mixing bowl.
• Add the cream cheese, sour cream, granulated sugar, and vanilla into a mixing bowl and mix at medium speed until smooth. Next, add in the prepared grapes and gently coat.
• Before serving, pour into a bowl, top with chopped pecans and sprinkle on the brown sugar.

Nutrition

Serving: 1cup | Calories: 250kcal | Carbohydrates: 37g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 5mg | Potassium: 93mg | Fiber: 2g | Sugar: 35g | Vitamin A: 9IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 1mg

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Things To Know About Butter Boards

WHAT IS A BUTTER BOARD?

Infused and/or butter topped with savory and/or sweet ingredients spread on a board or a pretty serving tray for shared dipping!

WHERE DID THIS GENIUS IDEA START?

Thank you Justine Doiron from JustineDorian. YOU NEED A CAPE!

Twenty Billion views and counting #ButterBoards is a sensation, @Justine_Snacks posted the first butter board inspired by a recipe by Josh McFadden in his cookbook, “Six Seasons.”

HOW TO MAKE A TikTok Viral BUTTER BOARD

Easy Peasy! Spread softened butter on a board and top it with creative toppings.

WHAT DO YOU SERVE WITH A BUTTER BOARD?

Pick foods that pair well with the butter board toppings.

Fresh Bread | Crackers | Toasts | Vegetables | Fruits | Mini Muffins | Edible Flowers

OCCASIONS TO SERVE

Pick any holiday! Butter boards will make people smile!

MORE BUTTER BOARD IDEA

• 10 Ultimate Butter Boards
• Sprinkles & Frosting Butter Board
• Cornbread & Honey Butter Board
• Cinnamon Toast Crunch Butter Board
• How To Make A Mini Butter Board

How To Make Mini Individual Butter Boards

Serves 6

10 Minutes

You will need six mini boards or pretty dessert plates.

Ingredients

• 3 sticks unsalted butter, softened
• 2 tablespoons lemon zest
• 1/2 purple onion, thinly sliced
• 6 cherry tomatoes, sliced into halves
• fresh basil, julienned
• fresh or edible marigolds
• flaked salt
• pepper

Instructions

Divide the softened butter between each board and spread with the back of a spoon.

Arrange the sliced onion, tomatoes, and fresh basil on each board. Next, sprinkle with the lemon zest and optional edible marigolds, drizzle with the olive oil, and finish with flaked salt and pepper.

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How To Make Mini Individual Butter Boards

Author: Gwyn

How To Make Mini Individual Butter Boards! A mini version of the TikTok viral butter board that will help spreading less germs and the possibilities are endless when it comes to flavors.   

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Appetizers

Cuisine American

Servings 6

Calories 409 kcal

Ingredients

  

1x2x3x

• ▢ 24 tablespoons butter ( unsalted and softened)
• ▢ 2 tablespoons lemon zest
• ▢ 1/2 purple onion thinly sliced
• ▢ 6 cherry tomatoes sliced into halves
• ▢ fresh basil julienned
• ▢ fresh or edible marigolds
• ▢ flaked salt
• ▢ pepper

Instructions

 

• Divide the softened butter between each board and spread with the back of a spoon.
• Arrange the sliced onion, tomatoes, and fresh basil on each board. Next, sprinkle with the lemon zest and optional edible marigolds, drizzle with the olive oil, and finish with flaked salt and pepper.

Notes

• Use parchment paper on butter board for easy clean up.
• You can sometimes purchase mini corn muffins in the bakery section of your grocery store.
• Add chilli lime seasoning for an extra zing. I recommend Trader Joe’s Chili Lime Seasoning.
• Add butter knives to the board to help bypass germ-spreading. It will encourage spreading verses dipping. 

Nutrition

Serving: 1boardCalories: 409kcalCarbohydrates: 2gProtein: 1gFat: 45gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 120mgSodium: 364mgPotassium: 74mgFiber: 0.5gSugar: 1gVitamin A: 1401IUVitamin C: 5mgCalcium: 20mgIron: 0.1mg

WE WOULD LOVE TO SEE YOUR SPARKLE SPIN!Mention @_sparklingcharm or Tag #sparklingcharmeverything

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Pumpkin Shaped Pimento Cheese Ball

Occasions to Serve Pumpkin Pimento Cheese Ball

Thanksgiving | Fall Wedding Shower | Friendsgiving | Halloween Party | Fall Brunch

What to Serve With A Pumpkin Pimento Cheese Ball

Favorite Crackers | Pita Chips | Toasts | French Bread Slices

Pumpkin Pimento Cheese Ball

Serves 4 to 6

Ingredients

• 1 1/2 cup sharp yellow cheddar cheese, shredded
• 1 jar pimentos, drained
• 8 ounce package cream cheese
• 1 tablespoon mayonnaise, Duke’s if available

SUPPLIES

• 45 (+/-) inches dental floss or kitchen twine
• plastic wrap

Instructions

Lay a piece of plastic wrap on a flat surface. Sprinkle the sharp yellow cheddar on a small plate.

Add the pimentos, cream cheese, white cheddar cheese, mayonnaise, and pepper into a mixing bowl and mix on medium speed until well combined.

Using a rubber spatula, bring the mixture into the center of the bowl forming a ball.

Generously roll the ball in the prepared yellow sharp cheddar and place on the prepared plastic wrap.Wrap the pimento cheese ball with the plastic wrap.

Wrap the kitchen string across and around the ball gently pressing it into the pimento cheese. Twist the string at the bottom and wrap the opposite way across and around again. Then, twist again this time at the top down the center of the fourths. Lastly, twist again at the bottom and back up the opposite side. Tie off at the top. Place in the refrigerator for at least one hour to chill. ( See photos in post.) 

Remove from the refrigerator and carefully unwrap. Place the bell pepper stem on top.

Place the Pumpkin Shaped Pimento Cheese Ball on a pretty tray or platter and scatter pita bread, pita chips, or crackers.

Pumpkin Shaped Pimento Cheese Ball

Author: Gwyn

Pumpkin Shaped Pimento Cheese Ball! Shaped Like A Pumpkin! Halloween Party! Fall Brunch! Fall Wedding Shower! Thanksgiving! Friendsgiving!

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Course Appetizers

Cuisine American

Servings 6

Calories 16 kcal

Ingredients

  

1x2x3x

• ▢ 1 1/2 cup sharp yellow cheddar cheese shredded
• ▢ 1 jar pimentos drained
• ▢ 8 ounce package cream cheese
• ▢ 1 tablespoon mayonnaise Duke’s if available

SUPPLIES

• ▢ 45 +/- inches dental floss or kitchen twine
• ▢ plastic wrap

Instructions

 

• Lay a piece of plastic wrap on a flat surface. Sprinkle the sharp yellow cheddar on a small plate.
• Add the pimentos, cream cheese, white cheddar cheese, mayonnaise, and pepper into a mixing bowl and mix on medium speed until well combined. Using a rubber spatula, bring the mixture into the center of the bowl forming a ball.
• Generously roll the ball in the prepared yellow sharp cheddar and place on the prepared plastic wrap.Wrap the pimento cheese ball with the plastic wrap.
• Wrap the kitchen string across and around the ball gently pressing it into the pimento cheese. Twist the string at the bottom and wrap the opposite way across and around again. Then, twist again this time at the top down the center of the fourths. Lastly, twist again at the bottom and back up the opposite side. Tie off at the top. Place in the refrigerator for at least one hour to chill. ( See photos in post.) 
• Remove from the refrigerator and carefully unwrap. Place the bell pepper stem on top.

Nutrition

Serving: 1ounceCalories: 16kcalCarbohydrates: 0.01gProtein: 0.02gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.01gCholesterol: 1mgSodium: 15mgPotassium: 0.5mgSugar: 0.01gVitamin A: 2IUCalcium: 0.2mgIron: 0.01mg

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CORNBREAD & HONEY BUTTER BOARD

WHAT IS A BUTTER BOARD?

Move over charcuterie! THE BUTTER BOARD IS IS IN TOWN!

Infused and/or butter topped with savory and/or sweet ingredients spread on a board or a pretty serving tray for shared dipping!

WHERE DID THIS GENIUS IDEA START?

Thank you Justine Doiron from JustineDorian. YOU NEED A CAPE!

Twenty Billion views and counting #ButterBoards is a sensation, @Justine_Snacks posted the first butter board inspired by a recipe by Josh McFadden in his cookbook, “Six Seasons.”

HOW TO MAKE A BUTTER BOARD

Easy Peasy! Spread softened butter on a board and top it with creative toppings!

WHAT DO YOU SERVE WITH A BUTTER BOARD?

Pick things that pairs well with the butter board toppings.

Fresh Bread | Crackers | Toasts | Vegetables | Fruits | Mini Muffins

OCCASIONS TO SERVE A CORNBREAD & HONEY BUTTER BOARD

Cornbread & Honey Butter Board

Serves 6 to 8

Time: 10 Minutes

Ingredients

BUTTER BOARD

• 2 cups butter (4 sticks), softened
• 1 cup cornbread, crumbled
• honey
• mini corn muffins
• corn crackers or corn biscuits

GARNISH (Mix & Match)

• flaked salt
• corn kernels, cooked and patted dry
• popcorn
• edible marigolds
• chili lime seasoning

Instructions

1. Add the crumbled cornbread and butter into a mixing bowl and gently mix to combine.
2. Next, gently spread onto the board or platter leaving room for mini muffins, crackers, and popcorn.
3. Drizzle with honey and sprinkle with flaked salt. Add garnishes. Arrange the mini corn muffins, corn crackers, and popcorn.

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Cornbread & Honey Butter Board

Butter Boards! YES PLEASE! How about a Cornbread & Honey Butter Board! Homemade buttermilk cornbread crumbled in butter with cornbread crackers and mini corn muffins all served on a board for all to enjoy. You’re Invited! 

Course Appetizer

Cuisine American

Keyword Corn, Cornbread, Thanksgiving

Prep Time 30 minutes minutes

Servings 6 to 8

Author Gwyn

Ingredients

• Serves 6 to 8

BUTTER BOARD

• 2 cups butter 4 sticks, softened
• 1 cup cornbread crumbled
• honey
• mini corn muffins
• corn crackers or corn biscuits

GARNISH (Mix & Match)

• flaked salt
• corn kernels cooked and patted dry
• popcorn
• edible marigolds
• chili lime seasoning

Instructions

• Add the crumbled cornbread and butter into a mixing bowl and gently mix to combine.
• Next, gently spread onto the board or platter leaving room for mini muffins, crackers, and popcorn.
• Drizzle with honey and sprinkle with flaked salt. Add garnishes. Arrange the mini corn muffins, corn crackers, and popcorn.

Notes

-Use parchment paper on butter board for easy clean up.

-You can sometimes purchase mini corn muffins in the bakery section of your grocery store.

-Add chilli lime seasoning for an extra zing. I recommend Trader Joe’s Chili Lime Seas

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SERVING BOARDS & BUTTER KNIVES FOR BUTTER BOARDS?

More Butter Board Ideas

• 10 Ultimate Butter Boards (Coming 9/28)
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• Mini Individual Butter Boards (Coming 9/28)

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Caramel Apple Cider Moscow Mule

What Does It Taste Like?

The cool and complex flavor combinations is sweet, spicy, and tangy with warm notes of caramel.

Key Cocktail Ingredients

Ginger beer and apple cider work perfectly together to give the basic Moscow Mule a little, “Woo-hooo that is fantastic!”

The caramel vodka steps in for PIZAZZ FOR THE TASTE BUDS WITH A WARM HUG AROUND THE NECK!

Ginger Beer! Does It Have Alcohol?¸

Made by fermenting water, sugar, and ginger; ginger beer originally does not contain alcohol though with the popularity of the Moscow Mule you can buy it with alcohol noe.

Why Is It Called A Moscow Mule?

The naming of this delightful cocktail was random. America associates vodka with Russia and the ginger beer gives the vodka a kick in the tastebuds. Hence, the Moscow Mule.

Why A Copper Mug?

Copper is an excellent conductor for temperature. When the ice cold mule is poured inside, the copper actually takes on the temperature of the drink. You could say it is scientifically works.

Occasions To Serve This Fall Cocktail

Halloween Party | Thanksgiving | Friendsgiving | Fall Brunch | Fall Wedding Cocktail | Autumn Bonfire Party

PS If you are looking for another holiday drink for entertaining that will hug your neck, try the Sparkling Charm Smoked Maple Syrup Old Fashioned.

Caramel Apple Cider Moscow Mule

Ingredients

• 2 ounces caramel vodka
• 4 ounces apple cider
• ginger beer
• ice
• crisp apple slices (optional for garnish)
• cinnamon sticks (optional for garnish)

Shop Moscow Mule Glasses…

Instructions | Mixology

Fill a copper mugs with ice (regular glasses will also work). Poor in vodka and apple cider. Top with ginger beer. Stir with cinnamon stick (or whatever you like to stir with) and garnish if you prefer. Cheers!

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Caramel Apple Cider Moscow Mule

Light crisp and delicious!

Course Cocktails

Cuisine American

Keyword Apple Bread, Caramel, Moscow Mule

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 52kcal

Author Gwyn

Ingredients

• 2 ounces caramel vodka
• 4 ounces apple cider
• ginger beer
• ice
• crisp apple slices optional for garnish

Instructions

• Fill a copper mugs with ice (regular glasses will also work). Poor in vodka and apple cider. Top with ginger beer. Stir with cinnamon stick (or whatever you like to stir with) and garnish if you prefer. Cheers!

Notes

More Homemade Happiness at SparklingCharm.com

Nutrition

Serving: 1g | Calories: 52kcal | Carbohydrates: 13g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 5mg | Potassium: 115mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.1mg

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Originally Published 11/3 2017

The post Caramel Apple Cider Moscow Mule appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

No-Bake Pumpkin Oatmeal Cookies

What do They Taste Like?

They have a light pumpkin spicy flavor with a soft, and chewy bite.

No-Bake Pumpkin Oatmeal Cookie Ingredients

All gluten-free ingredients! Pumpkin puree, oats, pumpkin spice, sugar, milk, and vanilla come together to have a little party in a bite sized cookie.

Occasions to Serve No-Bake Pumpkin Oatmeal Cookies

Fall | Thanksgiving | Friendsgiving | Halloween Party | After School Fall Treat | Weekend Fun Project for Kids

How Long Do No-Bake Cookies Last?

They will last for two weeks in the refrigerator.

Are oats gluten Free?

Yes, pure, uncontaminated oats are gluten-free.

No-Bake Pumpkin Oatmeal Cookies

Makes 12 Cookies

Ingredients

• 1/4 cup unsalted butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/4 cup milk
• 1 teaspoon pumpkin spice
• 1/3 cup pumpkin puree
• 2 cups oats (quick or rolled)
• 1/2 teaspoon vanilla

*Using all white sugar = a bit lighter cookie and the flavor that is a little less rich.

Optional

• pan toasted pecans

Add 1 cup of whole pecans, 1 teaspoon salt, and 1 tablespoon of butter into a skillet on medium high heat. Toss until warm. Remove from heat. Enjoy!

• gold shimmer dust | brush

I dusted the tops of the cookies with a coat of gold shimmer dust.

Instructions

Line a baking sheet or with parchment paper or place on kitchen counter.

In a medium saucepan add the butter, sugar/s, milk, and pumpkin spice. Stir over medium high heat until everything is melted together. Let them mixture come to a rolling boil and boil for exactly two minutes. Remove from heat.

Stir in the pumpkin, oats, and vanilla until well combined.

Using a scoop, drop the mixture onto the prepared cookie sheet. give them a gentle press with the back of a spoon. If you are adding pecans, press them into the cookie. Brush on the optionanal shimmer dust.

Allow them to cool at set before serving. If you prefer a firmer cookie, place them in the freezer for a few minutes.

Store for up to two weeks in an airtight container in the refrigerator.

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No-Bake Pumpkin Oatmeal Cookies

No-Bake Pumpkin Oatmeal Cookies! The hardest part of making these cookies it letting them set cool. Soft and pumpkin spicy, chewy, you will love these gluten-free cookies.

Course Desserts

Cuisine American

Keyword No-Bake Cookies, Oatmeal, Pumpkin Spice

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 20

Calories 129kcal

Author Gwyn

Ingredients

• 1/4 cup unsalted butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/4 cup milk
• 1 teaspoon pumpkin spice
• 1/3 cup pumpkin puree
• 2 cups oats quick or rolled
• 1/2 teaspoon vanilla
• Optional
• pan toasted pecans
• Add 1 cup of whole pecans 1 teaspoon salt, and 1 tablespoon of butter into a skillet on medium high heat. Toss until warm. Remove from heat. Enjoy!
• gold shimmer dust | brush
• I dusted the tops of the cookies with a coat of gold shimmer dust.

Instructions

• Line a baking sheet or with parchment paper or place on kitchen counter.
• In a medium saucepan add the butter, sugars, milk, and pumpkin spice. Stir over medium high heat until everything is melted together. Let them mixture come to a rolling boil and boil for exactly two minutes. Remove from heat.
• Stir in the pumpkin, oats, and vanilla until well combined.
• Using a scoop, drop the mixture onto the prepared cookie sheet. give them a gentle press with the back of a spoon. If you are adding pecans, press them into the cookie. Brush on the optionanal shimmer dust.
• Allow them to cool at set before serving. If you prefer a firmer cookie, place them in the freezer for a few minutes.
• Store for up to two weeks in an airtight container in the refrigerator.

Notes

*Using all white sugar = a bit lighter cookie and the flavor that is a little less rich. 

Nutrition

Serving: 1Cookie | Calories: 129kcal | Carbohydrates: 12g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 87mg | Potassium: 27mg | Fiber: 0.1g | Sugar: 12g | Vitamin A: 946IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 1mg

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