Honey drizzled over warm cornbread…wonderful! Raspberry preserves spread over a another wedge…delicious!
During a week of making extra-easy meals, I really enjoyed a simple pan of crusty cornbread. Some of it went with soup. I toasted another wedge in the oven to go with chili and beans. The last piece was pan-grilled to go with eggs for breakfast.
While I wouldn’t call a crock pot meal “quick,” this one certainly is easy compared to some other ways to cook turkey.
It’s such an easy gluten-free turkey recipe that I’ve cooked it for Thanksgiving dinner for several years, and I plan to cook it again soon.
While I like this way to serve turkey dinner with all the trimmings for guests, it’s also wonderful to have some turkey for dinner and leftovers for great lunch and freezer options.
Maybe it’s because I grew up in south Texas — where we had pecan trees in our yard — that pecan pie is one of my favorite desserts. Maybe it’s just because pecans in any form are among my favorite flavors. Whatever the reason, these Pecan Pie Minis are the best combination I have found of pie, candy and bite-size dessert.
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