Maple Oat Pecan Scones

maple pecan scones vignette

If there’s one thing I’ve been more obsessed with than brussels sprouts lately, it’s maple. It all started with a drive to Vermont to take in the foliage. Along the way, we stopped at one of our favorite chocolate shops, and I picked up a small package of maple shortbread cookies and the most adorable little jug of syrup I’ve ever seen. Since then, it’s pretty much been all maple all the time.

When it came time to pick a recipe to make for this month’s secret recipe club, I crossed my fingers and hoped to find something maple-y. Success! These maple pecan scones from Baking & Creating with Avril fit the bill perfectly, and they’re delicious to boot!

Chicken Philly Sandwiches with Provolone Sauce

chicken philly with provolone


Leftover roast chicken – or a store bought rotisserie chicken – is a great shortcut on these sandwiches. The provolone sauce is a labor of love, but worth the effort. The result is a thick, silky sauce that flows like lava and coats the sandwiches with a thick blanket of cheese. Make the the cheese isn’t cold when you add it to the milk; it will seperate and congeal if it is. Work slowly over very low heat for the smoothest sauce.

Slow Cooker Lentil and Pumpkin Chili

pumpkin lentil chili


My slow cooker has been a lifesaver this fall. Life has been insanely busy, and I haven’t had much time or energy to cook. Being able to come home from work to a meal hot and ready is basically the only thing keeping me from eating take out every night at this point.
The only thing I hate about my slow cooker is that the interior is black and it’s a pain to clean – I always end up missing little bits of dried on food only to discover them days later when the light hits it just right. Gross!
Reynolds recently asked me if I wanted to create a recipe using their slow cooker liners though, and a lightbulb went off. I actually had a half-used box from last winter in the back of my cabinet, but I had completely forgotten about them. They make cleanup so easy – just pick up the liner, throw it in the trash, and give the pot a quick rinse. No icky dried on food in sight.

Asian Pulled Chicken Sliders

asian chicken sliders

These tasty sliders are so much fun – perfect for tailgating, casual get-togethers, or just as something a little different for dinner. They have a great balance of sweet, spicy, and earthy flavors and are so tender and  rich that’s you’ll have a hard time believing that they’re low fat.

You’ll never guess the secret ingredient: Apple Butter! Combined with soy sauce, garlic, and five spice seasoning, it makes an absolutely delicious Asian style barbecue sauce. Throw it in the crockpot with a few chicken breasts and a drizzle of honey – these sliders couldn’t be any easier to make.

Brussels Sprout Salad with Maple Vinaigrette

Brussels Sprouts Salad

I’m back with more Brussels sprouts! I just can’t get enough – I can already tell that they’re going to be my favorite vegetable of the season this year. This time, I prepared them as a raw salad tossed with bacon, hazelnuts, and a maple-dijon vinaigrette.

The first time I ever tried (or even heard of) eating brussels sprouts as a salad was last year when I reviewed the power foods cook book. (It’s still one of my favorites, you can see my review here.) Eating them raw might seem odd at first, but it totally works. They’ll be a little crunchy at first, but the vinegar in the dressing will help soften them up after a few minutes. In the end, the effect isn’t unlike coleslaw – which makes sense considering brussels sprouts are basically tiny cabbages. See? Not that weird.