Apple Butter and Pumpkin Pie. My house smelled heavenly when I made this.
My daughter Melinda shared this recipe with the family.
1 cup Apple butter
1 cup canned pumpkin
1/2 cup packed brown sugar
1/2 tsp salt
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
1/8 tsp ground ginger
3 eggs, slightly beaten
3/4 cup evaporated milk
1 unbaked 9-in pie shell (frozen)
Preheat oven to 425 F
-[Use a spoon to mix] Combine apple butter, pumpkin, sugar, salt and spices in a large bowl. Then stir in eggs (which should already be slightly beaten). Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.
**You may end up with leftover mixture, I would pour the remaining into a cupcake tin.
**If crust starts to burn, wrap tin foil around the crust and finish baking.
Sweetened Whipped Cream:
1 cup cold heavy cream
2 TBsp confectioners sugar
1/2 tsp pure vanilla extract
-Place cream in medium bowl & beat w/ mixer at medium speed until thick and frothy. While beating add sugar and vanilla and continue to beat until soft peaks form.
-Dust cinnamon over the whipped cream to finish off.
Paula Deen Recipe
Paula Deen's Apple Butter Pumpkin Pie
November 20, 2025
My sister-in-law Dawn shared this recipe with me, and as she was making it for a party, she kept saying, “It’s like pumpkin crack — it’s so addicting!” I laughed and told her she had to share the recipe with me. It’s made with pumpkin, vanilla pudding, whipped topping, pumpkin pie spice, vanilla, and a splash of butterscotch schnapps. I have to admit, it really does sound (and taste) addicting. This year, I was thrilled when she brought it to one of my get-togethers — it was an absolute hit!
1 (15 ounce) can solid pumpkin
1 (5 ounce) package instant vanilla pudding mix
1(16 ounce) container frozen whipped topping, thawed
1 tsp pumpkin pie spice
1 tsp pure vanilla extract
1 Tbs butterscotch schnapps
Mix all together, dust the top with a sprinkle of nutmeg.
Great for dipping with ginger snaps, vanilla wafers or slices of apples.
Recipe by Dawn Bass
Enjoy
Pumpkin Fluff Dip
November 12, 2025
An easy, homemade, rich-tasting gravy doesn't get any better than this.
1 package of Turkey Gravy Mix (McCormick)
1 tablespoons flour
1 1/2 cups cold water
1/2 cup turkey pan drippings or turkey broth
1/2 cup chopped cooked turkey giblets
Mix turkey gravy mix and flour in medium saucepan. Gradually stir in water and turkey drippings with whisk until smooth. Stir in chopped turkey giblets.
Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat and simmer 5 minutes or until thickened. (Gravy will thicken upon standing.)
Recipe McCormick
This is my go-to for my Thanksgiving Turkey gravy.
Perfect Turkey Gravy
November 4, 2025
Eucalyptus Leaves
The fall eucalyptus leaves are crafted from high-quality silk and eco-friendly plastic, with a sturdy iron wire inside the stem. This allows you to bend and adjust each stem to fit your decorating needs. The leaves are durable and securely attached, so they won’t easily fall off.
These artificial eucalyptus stems feature vibrant colors and lifelike details. Modeled after real eucalyptus, they display clear patterns and textured veins that capture the beauty of nature. Perfect for adding a warm autumn atmosphere and a touch of vitality to your home.
This was my pick of the week.
Silver Dollar Leaves
October 29, 2025
Spicy Sausage, celery, onions, apples,
and dried cranberries make this stuffing sweet and savory.
16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
8 tablespoons (1 stick) unsalted butter
2 cups medium-diced yellow onion (2 onions)
1 cup medium-diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored and large-diced
2 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3/4 pound sweet or spicy Italian sausage, casings removed
1 cup chicken stock
1 cup dried cranberries
Preheat the oven to 300 degrees F.
Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
A favorite
Sausage and Herb Stuffing
October 26, 2025
Here is a new twist on Lasagna that is sure to please. All the flavors of the classic Lasagna dish that you love.
Tips: You can make the meat sauce ahead of time. Make sure to spray cooking spray on the foil so the lasagna noodles do not stick. You can assemble the roll-ups in advance. Chill, then let sit at room temperature for 15 minutes before baking.
12 uncooked lasagna noodles, from 1 (16-oz.) package
Cooking spray
1 Tbsp. olive oil
1 cup chopped yellow onion
1 lb. lean ground beef
1 Tbsp. finely chopped garlic, from 2 large cloves
1 (32-oz.) jar marinara sauce (such as Rao’s)
1 1/4 tsp. kosher salt, divided
1 (15-oz.) container ricotta cheese
1 large egg, lightly beaten
3 cups shredded low moisture part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
2 Tbsp. chopped fresh basil, plus more for garnish
1/4 tsp. freshly ground black pepper
Cook and drain lasagna noodles:
Preheat oven to 350°F. Cook pasta in salted water according to package directions for al dente. Drain pasta (do not rinse); arrange in a single layer on a piece of lightly greased aluminum foil or wax paper. Lightly spray a 9- x1 3-inch baking dish with cooking spray.
Cook meat sauce:
Heat oil in a large nonstick skillet over medium. Add onion and cook, stirring occasionally until almost soft, about 5 minutes. Add beef and cook, stirring constantly to crumble, until beef is no longer pink and onions are completely soft, about 5 to 7 more minutes.
Add garlic to skillet and cook, stirring frequently until fragrant, about 1 minute. Stir in 21/2 cups marinara and 1/2 teaspoon salt. Bring to a boil over medium high, stirring often. Reduce heat to medium-low and simmer for 3 minutes then remove from heat.
Spread 1 cup of the meat sauce in an even layer in the bottom of the prepared dish.
Assemble roll ups:
Spread about 1/4 cup cheese mixture in an even layer on 1 noodle. Spoon about 3 tablespoons of the beef mixture in a line down the center of the noodle.
Roll up firmly, and place, seam side down, into a prepared baking dish. Repeat with remaining noodles, cheese mixture, and meat sauce (you should have meat sauce leftover).
Top with remaining sauce and cheese:
Stir the remaining marinara sauce (approximately 1 cup) into leftover meat sauce, then spoon sauce evenly over lasagna rolls.
Sprinkle remaining 2 cups mozzarella evenly over rolls.
Bake roll ups:
Bake in preheated oven for 45 to 47 minutes or until thoroughly heated and bubbly and cheese is beginning to brown. Let stand 10 minutes before serving; garnish with fresh basil.
Southern Living Recipe, more tips, photos, and info found HERE
Photo Credit:
Caitlin Bensel; Food Stylist: Torie Cox
Enjoy
Lasagna Roll Ups
October 20, 2025
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Welcome
Hi, I’m Linda — welcome to my blog! I’m so glad you’re here. I love creating a warm and welcoming home, discovering delicious recipes, and finding ways to keep life simple. Because honestly, life is hard enough — let’s make the little things easier and more beautiful together.
QVC
