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Overnight Cinnamon Rolls with Cream Cheese Frosting

Soft, chewy Overnight Cinnamon Rolls will make you the rock star of Christmas morning. We like to eat them warm with plenty of cream cheese frosting!

These big, fluffy, soft, and chewy Overnight Cinnamon Rolls are everything a cinnamon roll should be. Pair with cream cheese frosting for a breakfast treat!

For about a decade of my life, I refused to eat cinnamon rolls. It all started with the stomach flu, as so many bad stories do. I was about 12 years old and was spending the night at my best friend’s house while my parents got away for the weekend. It had been the most glorious day. We had played and ate ourselves silly, indulging in two of our favorite treats: boxed macaroni and cheese and Cinnabons. Everything was going along swimmingly until the middle of the night, when I woke up with the worst stomach ache of my life. I will refrain from sharing the gory details, but let’s just say cinnamon rolls were effectively ruined for me that fateful night.

For the next few years, I always felt a tinge queasy when I smelled the chemical-tinged cinnamon scent of giant Cinnabon rolls being piped through the mall. The strong aversion eventually subsided, but by that point I had convinced myself I didn’t like cinnamon rolls. And just like that, an entire cinnamon swirl lacking decade passed.

In my early 20s, I rediscovered my love for cinnamon rolls, and I now consider that time of my life “the lost years.” Think of all the gooeyness I missed in those years! The last few months I’ve been trying to make up for lost time by testing out ALL the cinnamon roll recipes. Someone should come test my blood, because I’m pretty sure it’s just rivers of cinnamon and butter by now. I’ve tried a copycat Cinnabon recipe, the Pioneer Woman’s cinnamon rolls, and a few “best ever” recipes from cookbooks I own.

Save yourself from a stressful morning with these Overnight Cinnamon Rolls. They're soft, chewy, and pair perfectly with cream cheese frosting.

Of course, the ultimate recipe ended up being in the most obvious place–an old Mennonite cookbook. The recipe intrigued me from the very start. First off, it was made with bread flour. I don’t know why I never thought to make cinnamon rolls with bread flour before, but it makes so much sense! Bread flour makes the rolls extra chewy and gives them that dreamy, pullable texture I was longing for.

The recipe also adds eggs, butter, and milk to the cinnamon roll dough. All of these ingredients help keep the dough nice and soft and also gives the dough a lot more flavor than a simple yeast, flour, and water roll.

The cookbook gave me a great place to start making my own cinnamon roll recipe, but, like most of my Amish and Mennonite cookbooks, it left out some key details, including the quantities and ingredients for the filling! I eyeballed my first batch, and it was good but not quite right. Luckily, the second batch was exactly what I was looking for–fluffy, chewy rolls around a buttery brown sugar filling with plenty of spicy cinnamon flavor.

No cinnamon roll is complete without frosting, and for me, it’s gotta be cream cheese. I like to keep my frosting on the thick side so it melts a bit into the cracks and crevices of the roll, but you still have a nice slather on top.

These Overnight Cinnamon Rolls with Cream Cheese Frosting are soft, chewy, and loaded with cinnamon flavor! The ultimate make ahead breakfast recipe.

I know everyone’s taste in cinnamon rolls is different, but let me tell you why these check all of my boxes. They’re chewy and soft, but still have a nice brown exterior. They’re sweet, but not in a cloying, my fillings are begging for mercy kind of way. They have a whole lot of cinnamon flavor, and most importantly, I can make them the day before I want to bake them.

Let’s be honest, this was a must for me. There is no possible way this girl is getting up at 5 AM to make cinnamon rolls. I love you, family, but no. I will, however, make these at a reasonable hour the day before Christmas and then look like a rock star when I pull fresh cinnamon rolls out of the oven on Christmas morning. You can thank me by making coffee and doing all the dishes.

One last note about these rolls. They make A LOT. Approximately 2 dozen generously sized rolls. This is fantastic if you’re having everyone over for Christmas, but perhaps not so wonderful if you’re making rolls for your tiny family of 3. Luckily, you can also freeze pans of cinnamon rolls to pull out whenever the craving hits. OR, you could become the best neighbor/coworker/customer ever and distribute pans to everyone you know. Either way, no one has ever thought having too many cinnamon rolls is a problem.

These giant Overnight Cinnamon Rolls with Cream Cheese Frosting are soft and chewy with gooey cinnamon sugar centers. It's everything a breakfast treat should be.I developed this recipe in partnership with Ohio Eggs. You can see the original Overnight Cinnamon Rolls recipe on their site!

Cinnamon Rolls
Prep time
Cook time
Total time
Serves: 24
For the rolls:
  • 2 packages fast rise instant yeast
  • ¾ cup warm water (aim for 105 to 115 degrees)
  • 2 Tablespoons sugar
  • 2 cups whole milk
  • 8 Tablespoons (1 stick) butter
  • 4 eggs, beaten
  • 1 teaspoon salt
  • ½ cup sugar
  • 9 cups bread flour, plus more for sprinkling
For the filling:
  • 1 cup brown sugar
  • ½ cup white sugar
  • ¾ cup (1½ sticks, 12 Tablespoons) unsalted butter, at room temperature
  • 3½ Tablespoons cinnamon
For the frosting:
  • ½ cup (1 stick, 8 tablespoons) butter, at room temperature
  • 12 ounces cream cheese, at room temperature
  • 2½ cups powdered sugar
  • Splash heavy cream
  • 2 teaspoons vanilla
  • ½ teaspoon salt
  1. Add the water to the bowl of an electric mixer then stir in the sugar and yeast. Allow the mixture to sit for 10-15 minutes while you prepare the milk. The mixture should foam up quite a bit. If it doesn't froth or foam, your yeast might be bad, and you'll want to start over.
  2. Meanwhile, heat the milk to just below boiling, then stir in the butter, allowing it to melt. Allow the mixture to cool to warm.
  3. Stir the beaten eggs into the yeast mixture. Pour the cooled milk mixture into the yeast mixture in a steady stream, whisking constantly. Whisk in the remaining ½ cup of sugar and the salt.
  4. Add half of the flour to the bowl, using a spatula or spoon to combine. Add the remaining flour (up to 8 cups) and stir, then switch to the dough hook and beat until well combined. Continue to beat with the dough hook until the dough is soft and springy, about 6 minutes. If the mixture is still very sticky, add up to another cup of flour to the dough. The dough should be tacky but shouldn't coat your finger when you touch it.
  5. Place the dough in a greased bowl, cover loosely with saran wrap, and place in a warm spot to rise for 40 minutes to an hour, or until doubled in size.
  6. Punch the dough down and turn it out onto a floured surface. Roll or press the dough out into a rectangle approximately 12 inches by 24 inches long. Pour the melted butter over top, spreading it evenly. In a small bowl, whisk together the sugars and cinnamon and then sprinkle that evenly over the top. Cut the rectangle in half so there are two 12 x 12 inch squares. Either roll each square into a tight log and then cut it into 12 slices using dental floss OR use a pizza cutter to slice the rectangle into 24 long strips, and roll each strip individually into a slice. Once the rolls are sliced, place them in a buttered dish, approximately 8 in a 9 x 13 inch pan or 6 in a 9 inch pie pan. Cover the rolls loosely with saran wrap. Refrigerate the rolls overnight, for 8-12 hours.
  7. In the morning, take the rolls out and allow them to rise in a warm place for 30-45 minutes, or until puffed.
  8. Preheat the oven to 350 degrees. Place the rolls in the oven and bake for 20 minutes, or until tops are golden and set. I recommend under baking just slightly so the rolls stay nice and soft.
To make the frosting:
  1. Combine the cream cheese and butter in the bowl of an electric mixer. Beat on high speed until smooth. Beat in the powdered sugar, cream, vanilla, and salt. If you're serving immediately, the rolls can be frosted while still warm. Otherwise, store them unfrosted, then frost and reheat the rolls for a few minutes before serving.
**You can substitute regular yeast for the fast rise yeast, but your baking time may increase by up to 40%.
**If you would rather bake the cinnamon rolls right away instead of leaving them to set overnight, follow the instructions through step 6, then immediately set the rolls in a warm place to rise for 40 minutes. Preheat the oven to 350 degrees and bake for 20 minutes or until golden.



Skillet Bread and Spinach Artichoke Dip

“Oh sweet heavens, that’s good.” I believe those were the exact words I uttered when I took my first bite of this Skillet Bread and Spinach Artichoke Dip. I was all by myself in the little studio where I take pictures, hovered over the skillet like a momma bear protecting her young. I thought I was only going to sample a small bite, but two rolls disappeared before I knew what was happening. This stuff is good. Really good. Dangerously good.

This Skillet Bread and Spinach Artichoke Dip is the ultimate appetizer and it only requires 15 minutes of prep!

I’ve been wanting to make a dip and bread skillet for awhile. What could possibly be more wonderful than a warm skillet of puffy, soft bread surrounding a molten, cheesy puddle of dip? It sounded divine, but it also sounded like a lot of work. This time of year, I hardly have time to put pants on every day, let alone make homemade yeast rolls and spinach dip. When the Christmas party schedule is in full swing, I need appetizers that can be whipped up in that 20 minutes window between wrapping a white elephant present and throwing on my ugly sweater.

What could be better than fluffy bread and cheesy dip? This Skillet Bread and Spinach Artichoke Dip is so delicious and easy to make!

Friends, would you believe me if I told you this appetizer fits the bill? Thanks to frozen yeast rolls and La Terra Fina’s Spinach Artichoke Parmesan Dip, this dish only requires about 15 minutes of hands on time. You may think you’ll be sacrificing flavor by not going homemade, but in this case, you’d be wrong. La Terra Fina’s dips are made with fresh ingredients and taste just as good as homemade. Really truly.

I spiced up the two main ingredients with a little garlic butter for the yeast rolls, an extra layer of melty mozzarella for the top (because WHY NOT??), and a sprinkling of poppy seeds for a subtle crunch. Grab a hunk of the soft, pillowy bread, dip it in the cheesy artichoke dip, and before you know it you’ll be uttering “oh sweet heavens” too.

You can throw together this Skillet Bread and Spinach Artichoke Dip in only 15 minutes. This appetizer is a huge hit at parties!

The hardest thing about this recipe is remembering to take the yeast rolls out 3 hours before you want to bake the dip. You’ll line them up in a buttered skillet with a bowl in the center, and let them rise all afternoon while you attend to more important matters, like watching Elf again. Once they’re puffy, you brush them with butter, scoop the dip in the center, and pop the whole thing in the oven for 20 minutes until golden and bubbly.

I served this dip at an ugly Christmas party this weekend, and, not surprisingly, it was gobbled up in no time. This skillet is about to be on everyone’s Christmas wish list.

Easy, cheesy, irresistible Skillet Bread and Spinach Artichoke Dip. This appetizer is so good and only required 15 minutes prep!

Prep time
Cook time
Total time
Serves: 9
  • 9 frozen yeast rolls
  • 2 Tablespoons salted butter, melted
  • ¼ teaspoon garlic powder
  • 1½ containers La Terra Fina Spinach Artichoke and Parmesan Dip
  • ¼ cup shredded mozzarella cheese
  • 2 Tablespoons shredded Parmesan cheese
  • 1 teaspoon poppy seeds
  1. About three hours before you would like to bake the dip, remove the bread dough from the freezer. Thoroughly grease an 8 inch cast iron skillet with butter. Place the rolls in a ring around the outside of the skillet, spacing them about 1 inch apart. Find a bowl that is similar in size to the center circle. Grease the upper rim of the bowl with butter then place it upside down in the center of the rolls. Cover the pan with saran wrap (be sure to spray it with non stick spray if it will be touching the rolls), and allow the rolls to rise in a warm place until doubled in size, about 2-3 hours.
  2. Once the rolls are doubled, preheat the oven to 350 degrees. Remove the saran wrap and the center bowl. Whisk together the salted butter and garlic powder then lightly brush it on top of the rolls. Scoop the dip inside the center ring then sprinkle with the mozzarella and Parmesan cheese. Sprinkle the rolls with the poppy seeds. Bake for 15 minutes or until the rolls are puffed and golden brown and the dip is hot clear through.
Tip: If you're looking for a warm place for the rolls to rise. I often turn on the oven to 200 degrees for a few minutes then turn the oven off and place my rolls inside the oven to rise.

This post is sponsored by the wonderful people at La Terra Fina. As always, all opinions are my own.


Banana Ginger Bread Loaf

This Banana Ginger Bread Loaf is the antidote to all your tired, frantic holiday preparation. Start your morning with this moist, spiced loaf and a cup of coffee and that stack of Christmas wrapping will seem much more manageable, I promise. 

This Banana Ginger Bread is the sweet and spiced love child of banana bread and gingerbread. It's an easy, moist, and delicious loaf for the holidays!

This week, little P had one of the worst night’s sleep he’s had in months. Somewhere around 1:30 AM the sound of his vague, troubled yelps entered my consciousness and sucked me back to the land of the living. I dragged myself out of bed and into his room, only to be greeted by an ornery grin and a boy who apparently just wanted some company while he played in his crib for a few hours. If computer keyboards had emojis, I’d be inserting all the eye rolls and angry red faces here.

Parenting takes on a different meaning in the middle of the night. During the day, my child can drive me absolutely bonkers. He can whine. He can cop an attitude. He can repeat the same inappropriate behavior over and over, but at least in the light of day I can still see him. I can take in his sweet face and silly grins, the tender, tiny human-ness of him, even as I stop him from wildly shaking the Christmas tree for the fourth time in an hour. But things look different at 2 AM. In a pitch black nursery, you don’t really see cute. You see a faceless monster who is trying to steal your sleep.

This Banana Ginger Bread is the dark and spicy love child of banana bread and ginger bread. A super moist, easy loaf for the holidays.

Parenthood messes with all of your most primal instincts. You read books and rock and sing songs and dang it, you even manage to make some convincing airplane noises, all while your body is screaming for sleep. It’s hard. Really hard. But those midnight hours have given me some of my sweetest (albeit a bit hazy) memories. Our last moonlight session ended with him tucked in my arms, rocking on the recliner (a treat he rarely allows these days), with Dixie Chick’s Sweet Dreams crooning softly in the background. I rocked and I cried, heart full of all the overwhelming difficulty and joy of being a parent. In that moment I wanted nothing more than to be curled up in my own bed, but I also knew I wouldn’t trade that time with my baby for all the sleep the world can offer. How is it possible to feel so incredibly annoyed and also ludicrously happy at the very same time? Answer: parenthood, man.

This Banana Ginger Bread combines the best of both worlds with sweet, moist bananas and spiced molasses gingerbread.

The morning after a wild night, you need coffee and sweet, sultry Banana Ginger Bread. This bread is the love child of a hot affair between banana bread and gingerbread. Thankfully, this baby won’t keep you up at night, but it might cause you to be filled with thoughts of undying love and affection. Honestly, I love my sour cream banana bread, but this is my new favorite. This bread is darker, more complex, more serious. It’s sweet, but not too sweet, spiced but not spicy, and it makes your house smell like Christmas. I like to eat it warm with a smear of butter and a side of quiet that only an episode of Daniel Tiger can bring. This is an incredibly moist bread so it’ll keep for days, and it happens to make a great gift for tired parents, not that I know anything about that. It’s ideal for the holidays, but don’t be surprised if you find yourself craving a slice year round. This bread is good for the soul, no matter the month or season.

Banana Gingerbread
  • 1½ cups all purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon nutmeg
  • Pinch cloves
  • 1 stick (8 Tablespoons, ½ cup) butter, melted
  • ½ cup brown sugar
  • ½ cup molasses
  • 2 eggs
  • 3 Tablespoons milk
  • 3 large bananas (about 1 cup), smashed
  1. Preheat the oven to 350 degrees. Thoroughly grease a 9 x 5 inch loaf pan.
  2. In a large mixing bowl, whisk together the flour, salt, soda, ginger, cinnamon, nutmeg, and cloves. Set aside.
  3. In another bowl, whisk together the butter, sugar, and molasses until well combined. Whisk in the eggs, one at a time, until well combined. Stir in the milk and smashed bananas.
  4. Add the flour mixture to the banana mixture and stir until no white remains. Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, or 45-55 minutes.



Mom’s Cottage Cheese Lasagna

Grab your favorite people and treat them to this rich, creamy Cottage Cheese Lasagna. It’s the tastiest way to say “I love you.”

Simply the BEST Cottage Cheese Lasagna, loaded with meat, tomato sauce, and three cheeses!

Early last month, I found myself squished in a tiny counseling room at our local hospital, surrounded by my closest family. We were waiting. My mom was undergoing a heart cath and the surgery had already dragged on longer than expected. My stomach had the requisite knot that seems to be standard for any hospital waiting room. The room was tense, broken up by nervous laughter and the welcome distraction of a happy, clueless one year old.

The Dr. finally walked in, and we all took a moment to search his face for clues. With kind eyes and a warm smile, he informed us mom was recovering after an unusually long and difficult surgery. What was supposed to be a routine heart cath to check for a blockage they weren’t even sure existed had turned into an arduous 3 1/2 hour effort to repair three severe blockages. Our family sat, relieved and stunned, as the Dr. told us he was shocked my mom hadn’t had a heart attack weeks ago. She was an anomaly–a patient whose blood work came back normal, who almost passed two stress tests, and who would’ve been sent home that morning were it not for the unease and intuition of one of the doctors.

Instead, she had surgery. A difficult surgery, but a successful one. I consider it nothing short of a miracle that she didn’t have a heart attack, that they found the blockages when they did, and that they were able to be completely repaired. Holding my mom’s hand that night in the recovery room, I thought of all the cliche phrases you hear in a moment like that, and I felt everyone of them. Life is short and precious. Don’t take it for granted. It’s a gift, and not one we get to keep forever.

This Cottage Cheese Lasagna is simply THE BEST! Loaded with Italian sausage, ground beef, tomato sauce, and three kinds of cheeses, everyone will love this lasagna!

No one wishes for these kind of scares, but they do provide you with a conscious gratefulness, the kind you decide to practice rather than just passively feel. The next time you sit at the table together with your family, there’s a little more intentionality, a little more paying attention. Dad’s voice breaks during prayer, and when you raise your head, there’s a sheen in everyone’s eyes. You relish the smell of the dishes being passed, the easy conversation, the light in your mom’s eyes when your son gives her one of his rare, genuine, wet and sloppy kisses.

This is the very BEST Cottage Cheese Lasagna. Meaty, cheesy, creamy, melty--it's the ultimate comfort food!

This Christmas, we’ll be serving mom’s cottage cheese lasagna, a dish she’s been making and sharing for many years. I believe it’s the best lasagna in the world, and that’s not just the post-crisis nostalgia and gratefulness talking. Mom’s lasagna has two things that set it apart from the rest of the pack, and of course, it’s all about the cheese. In this case, cottage cheese and Swiss cheese.

I know you cottage cheese haters are holding back a gag right now, but I promise there’s nothing offensive about cottage cheese lasagna. You don’t really taste the cottage cheese, but it gives the filling a less mushy, more creamy texture, which is something everyone, even the haters, will appreciate.

And then there’s the Swiss cheese. It’s a far cry from traditional, but it works really well. A blend of Swiss and mozzarella has all the sweet, nutty, meltiness a lasagna needs. Even if you’re a teensy bit weirded out by Swiss in your lasagna JUST DO IT. I don’t mean to yell, but it’s important.

Even cottage cheese haters will LOVE this rich, creamy, meaty Cottage Cheese Lasagna. It's the best!

Lasagna isn’t exactly known for being easy to make, but this one is definitely manageable for the holidays. I always think of the simmering, stacking, and sprinkling as a labor of love. A casserole dish full of meaty, cheesy lasagna always feels special and extravagant, first because it takes some effort to make and second because it’s unbelievably delicious and comforting. This is the kind of meal that makes you want to gather your loved ones close, hold hands, say grace, and eat together. It’s the kind of dish that fills your belly and your heart. I’d love for you to share mom’s lasagna with your family, and come to the table this holiday season with eyes wide open to the blessings of being together.

Mom's Cottage Cheese Lasagna
Prep time
Cook time
Total time
Serves: 8
  • 1 lb. ground beef
  • 1 lb. Italian sausage
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • Pinch red pepper flakes (optional)
  • 24 ounce jar your favorite pasta sauce (I like a marinara)
  • 1 teaspoon oregano
  • ½ teaspoon black pepper
  • ½ teaspoon Kosher salt
For the filling:
  • 1½ cups full fat small curd cottage cheese
  • 1 egg
  • ½ cup shredded Parmesan cheese
  • 1 teaspoon dried parsley
  • ½ teaspoon salt
  • ½ teaspoon black pepper
For the lasagna:
  • 12 lasagna noodles
  • 3 cups shredded mozzarella cheese
  • 2 cups shredded baby Swiss cheese
  1. Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray.
For the sauce and noodles:
  1. Combine the ground beef, Italian sausage, and onion in a large, deep sauce pan. Cook over medium high heat, breaking apart the meat with a spatula, until no pink remains. Drain any excess fat off the pan, then stir in garlic, pasta sauce, oregano, pepper, and salt. Heat through then reduce heat to low. Allow the sauce to simmer while you prepare the rest of the ingredients.
  2. Bring a large pot of water to a boil and add a fat pinch of salt and swirl of oil (this helps keep the noodles from sticking.) Add the noodles to the pot and cook for about 2 minutes less than the package directions. Drain noodles then lay them out on aluminum foil so they'll be ready to go later.
For the filling:
  1. In a medium bowl, stir together the cottage cheese, egg, Parmesan cheese, parsley, salt and pepper. Set aside.
To layer:
  1. Spread a very scant layer of meat sauce on the bottom of the pan. Top with 4 noodles laid lengthwise in the pan. Spread half the cheese on top followed by 4 more noodles. Spread half of the remaining sauce over the noodles. Spread all of the cottage cheese mixture on top of the sauce, followed by 3 more noodles. Finish with the remaining sauce and cheese. Bake in the preheated oven for 35-40 minutes or until cheese is melted and browned.



Red Wine Pot Roast with Mushrooms and Egg Noodles

If you’re looking for a stress free, budget friendly meal for the holidays, look no further than this Red Wine Pot Roast with Mushrooms. It’s a family favorite and I’m sure it’ll be a favorite of yours too!

We love to serve this Red Wine Pot Roast with Mushrooms over egg noodles for an easy meal that's elegant enough for the holidays. One of the unexpected bonuses of getting married is that you inherit an entirely new catalog of family recipes. A few years ago, my mother-in-law gave me a thick, gray binder stacked with all of their favorites. I always find it fascinating to leaf through and get a picture of what their family ate and loved over the years. While I grew up eating Tater Tot Casserole and Green Bean Chili, my husband was feasting on Pumpkin Cream Cheese Pinwheels and this Red Wine Pot Roast.

I don’t remember eating much pot roast in my house growing up, but it’s definitely one of my mother-in-law’s specialties. Back in college, my husband used her Crock Pot Beer Pot Roast to win my heart (and the hearts of all my roommates). That recipe is a go-to for us, but this version, which is filed under the name Burgundy Beef in the gray binder, might be my absolute favorite. This is the recipe we make on special occasions, and the one we eat when the whole family is together in Dallas. This is classic comfort food, gussied up just a bit for the holidays.

Red Wine Pot Roast with Mushrooms and Egg Noodles |

It’s no surprise this recipe is everyone’s favorite. The first steps involve frying bacon and then browning your roast in the rendered fat, and it only gets better from there. This ingredient list reads like a greatest hits album–pearl onions, mushrooms, garlic, red wine, thyme–these are the best of winter’s offerings, all cozied up together in one pot. I confess, this is actually the first roast I have ever made in the oven rather than the slow cooker. While oven roasting does require slightly more hands on time, I have to admit browning and then roasting everything together in one pot yields incredibly rich, layered flavor and the most tantalizing smells.

Once the beef is done, and by done I mean it falls apart when you glance at it, I remove it to a cutting board, and then add a little cornstarch to what’s left in the pot to make a nice thick, glossy sauce. That sauce, along with tender hunks of the roast beef, is then ladled over egg noodles, another brilliant tradition I learned from my in laws.

Serve this Red Wine Pot Roast with Mushrooms over egg noodles for a super comforting, hearty weeknight meal.

This, my friends, is how you do the holidays on a budget. Grab an economical roast (look for Round Tip, Top Sirloin, or Eye Round), let it bathe in a medley of wine and aromatics for hours, and then serve it over noodles for a meal that feels special without the stress on your budget or your time. Trust me, you cannot go wrong with this combination of  silky noodles and tender beef and mushrooms. Your guests will leave with warm and happy bellies, and if you’re lucky, there’ll be enough leftovers to make some Pot Roast Sandwiches.

Red Wine Pot Roast with Mushrooms from

There are 17,000 beef farming families in Ohio, and 98 percent of them are family farms. As the winter chill sets in and we all hunker down with comforting meals like this, Ohio beef farmers are also taking special care to keep their animals safe. You can watch this video to see how farmer’s routines change in the winter months, and visit Ohio Beef on Facebook, Twitter, and Instagram, for more cozy winter meal ideas.

Red Wine Pot Roast with Mushrooms and Egg Noodles
Prep time
Cook time
Total time
Serves: 6
  • 3 slices bacon, chopped
  • 3 pounds chuck roast (I used bone-in, also known as a blade roast)
  • 8 ounces pearl onions
  • 3 cloves garlic, minced
  • 12 ounces baby portabello mushrooms, quartered
  • Salt and Pepper
  • 1 cup beef broth
  • 1 cup red wine
  • ½ teaspoon dried thyme
  • ¼ teaspoon marjoram (or sub Italian seasoning blend)
  • 2 Tablespoons cornstarch
  • 16 ounces egg noodles
  • Parsley, for serving
  1. Preheat the oven to 275 degrees. In a Dutch oven or other large oven safe pot, fry the bacon over medium heat until crispy. Remove the bacon to a paper towel, leaving the fat in the pan.
  2. Season the roast on all sides with Kosher salt and pepper. Place the roast in the the pan and brown on all sides. Remove the roast to a plate.
  3. Add the onions and mushrooms to the pan and saute until browned. Stir in the garlic. Pour the beef broth and red wine into the pan, scraping up any browned bits on the bottom. Return the roast to the pan and sprinkle with thyme and marjoram.
  4. Cover the pot and cook for 3-4 hours, flipping the beef over every hour. The beef is ready when it is fall apart tender. When the beef is done, remove it to a plate or cutting board. Shred or leave it in big chunks.
  5. Make a slurry by mixing ¼ cup of the liquid from the pot and 2 Tablespoons of cornstarch. Place the pot over medium heat and whisk in the slurry. Bring to a boil and cook for 2 minutes then reduce heat to low. Continue to cook until thickened slightly then remove from heat. Return the beef to the pot.
  6. Meanwhile, cook the egg noodles according to package directions. Ladle beef and sauce over cooked egg noodles to serve. Sprinkle with parsley if desired.
**To make this gluten free, ensure the beef broth is gluten free and serve over gluten free noodles.
**You can also make this in the crock pot. Follow the directions in step 1, then place the roast along with the bacon and all the ingredients except the cornstarch and noodles in the slow cooker and cook on low for 8 hours or until roast is tender.



Leftover Pot Roast Sandwich

Next time you make roast, be sure to save some for this Leftover Pot Roast Sandwich piled high with beef, caramelized onions, and melty Swiss cheese. 

Put all that savory leftover roast beef to good use with these Leftover Pot Roast Sandwiches loaded with caramelized onions and melty Swiss cheese!

We have had the most wonderfully long and unseasonably warm fall. I loved it. LOVED it. For once, I actually feel like we’ve squeezed the most out of the season. We’ve visited pumpkin patches and apple orchards, jumped in leaves, and drank cider like it’s our job. But the last few weeks as the temperature hovered in the 50s and 60s, I found myself gazing longingly at the big, cozy sweaters in the back of my closet. For the first time in a long while, I actually feel ready for winter.

I’d be lying if I said my longing didn’t have something to do with the prospect of eating pot roast once a week again. Roast is one of our family’s favorite meals, but it rarely makes an appearance on the menu from March to November. Once the sweaters come out, the Dutch oven does too. It’s time to get our roast on.

Leftover Pot Roast Sandwich |

Over the years, I’ve experimented with several variations of this meaty, one pot meal. My husband grew up on this Beer Soaked Crock Pot Roast, but this Balsamic and Onion Pot Roast also has a special place in my heart. Whatever version we make, we almost always have leftovers, which is the best possible “problem” to have. I never mind reheating leftover pot roast, but I’ve found an even better solution to using up those leftovers: Pot Roast Sandwiches.

Next time you make roast, make sure to prepare enough to make these Leftover Pot Roast Sandwiches. Loaded with cheese and caramelized onions, these are SO GOOD!

These sandwiches are enough to convince anyone of winter’s merits. Imagine it with me: tender, savory pot roast piled on fresh baked La Brea rolls and smothered in caramelized onions, Swiss cheese, and horseradish mayo. Are you drooling yet? I like to wrap the prepared sandwiches in foil and pop them in the oven or toaster oven for a few minutes so everything melds and melts together into one impossibly savory, meaty, melty, comforting sandwich. The Mr. and I gobbled these up, taking care of that leftover problem in record time.

Feel free to use your favorite roast recipe for this or check out one of our favorites above. You can include the veggies from the roast if you want, or just use the meat. Even if the roast recipe has onions in it, I still recommend adding the caramelized onions. Trust me, that hint of sweetness really puts them over the top!

Leftover Pot Roast makes the best sandwiches, especially when you add melty Swiss cheese and caramelized onions!

I have used La Brea breads for my recipes for years (check out The Best Veggie Sandwich), so I was thrilled when I discovered their Take and Bake French Dinner Rolls in the freezer aisle. These soft, chewy rolls with a crackly crust are a great accompaniment for your holiday spread, but they’re also a nice option if you want to bake a few rolls for soup dunking or little sliders like these. You can find the new rolls, along with their mini french baguettes, in the freezer aisle of your local Walmart. To find the rolls near you, just use this store locator, and be sure to visit the La Brea website to get a $1 off coupon! Happy roast season, friends!

Leftover Pot Roast Sandwich
Prep time
Cook time
Total time
Serves: 4
  • 4 La Brea Bakery Frozen Take and Bake French Dinner Rolls
  • 2 teaspoons olive oil
  • 1 yellow onion, sliced
  • 1½ cups leftover pot roast, warmed (I used this recipe)
  • 4 slices swiss cheese
  • ¼ cup mayonnaise
  • 1 teaspoon whole grain mustard
  • 1 teaspoon prepared horseradish
  1. Preheat the oven to 385 degrees. Place the rolls on a baking sheet and bake for minutes. Remove from the oven.
  2. In the meantime, heat the oil in a non-stick skillet over medium low heat. Add the onion slices and toss to coat with the oil. Cook for 20-30 minutes, stirring occasionally, until the onions are soft and golden brown.
  3. Slice the rolls in half. Pile each one with the pot roast, caramelized onions, and Swiss cheese. In a bowl, whisk together the mayonnaise, horseradish, and mustard. Slather about a Tablespoon of sauce on each sandwich. Wrap the sandwiches in foil (or just cover the baking sheet tightly with foil) and return to the oven for 5-10 minutes, or until cheese is melted and sandwiches are hot. Serve immediately.

This post is sponsored by La Brea Bakery. As always, all opinions are my own. Thanks for supporting the brands that help keep NeighborFood afloat!


Banana Pancakes with Toasted Pecans

This post has been sponsored by Kroger. As always, all thoughts and opinions are my own.

Cozy up this holiday season with a big plate of Banana Pancakes smothered with maple syrup and toasted pecans.

These Banana Pancakes are studded with caramelized bananas and topped with syrup and toasted pecans.

If it were possible to live in my Christmas PJs every day until the New Year, I totally would. Maybe I’d make a brief exception for an Ugly Sweater party, but that’s the extent of my pants-with-a-button-wearing for the year.

It is the season of comfort and joy after all, and nothing says comfort like an elastic waistband. Pass me a giant mug of cocoa, my fuzzy slippers, and a cozy sweater. Some Christmas cookies for dunking into aforementioned mug o’cocoa couldn’t hurt either.

Fluffy Banana Pancakes topped with toasted pecans and biscoff spread are perfect for the holidays or any day you want to treat yourself!

I love this season so much, but too often I have crammed it with so much stuff that I arrive at Christmas exhausted and out of breath. That’s not what I want. All the parties and pretty decorations and perfectly wrapped presents are worthless if I’m too tired and stressed out to enjoy them. So this year, I’m dropping out of the race and choosing snuggles instead. I’m trading the rush for rest and reflection, the busy mornings for pancakes and PJs.

Pancake mornings are way up there on my list of favorite things, and banana pancakes, well, they’ve got such a reputation someone wrote a song about them. Waking up slow, and all that jazz. Many of my happiest moments are spent in the kitchen on a lazy Saturday morning. Me, standing at the skillet with melted butter and a spatula. My love, making coffee a few feet away. And my littlest love toddling around, ripping dish towels out of drawers or eating hair balls he found under the kitchen island. Just keeping it real. Pancake mornings are great, but I never said they were perfect.

These Fluffy Buttermilk Banana Pancakes are the perfect way to wake up!

These banana pancakes really are something special. Banana slices are nestled into sizzling butter and covered in my fluffy buttermilk pancake batter. The pancakes puff and bubble, such a lovely sight. When they’re flipped, the bananas are soft and caramelized and impossibly sweet. I serve them up with plenty of real maple syrup, fresh banana slices, and toasty pecans. I also like to add a spread–either peanut butter or Biscoff (the biscoff is my FAVORITE)–because it’s the holidays, and the holidays deserve a spread.


I am so on board with anything that will help me get more snuggles and PJ time this holiday season, which is why I am in love with Kroger’s new ClickList service. ClickList allows you to order your groceries online, wrapped in a cozy blanket with your slippers on and a hot beverage in one hand. I was able to order all the ingredients for this recipe–they have everything from baking supplies to fresh produce and meats. After ordering, you schedule a convenient pick up time, drive to the store, and wait for the grocery fairies to bring you your goods. You never even have to leave the car, which also means you never have to leave your PJs. The only question is what you’ll do with all your extra lounge time. Might I recommend pancakes?

Nothing better than waking up to Banana pancakes with Toasted Pecans!

Banana Pancakes with Toasted Pecans
Prep time
Cook time
Total time
Serves: 3-4 servings
  • 1¼ cups all purpose flour
  • 2 Tablespoons sugar
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 egg, separated
  • 4 Tablespoons butter, melted and cooled
  • 1 cup buttermilk
  • ¼ cup milk
  • 2 ripe bananas, sliced in ½ inch rounds
  • ½ cup chopped pecans
  • Peanut Butter and/or Biscoff and Maple Syrup for serving
  • Butter, for the skillet
  1. In a dry skillet, toast the pecans over medium heat until fragrant, about 2-3 minutes. Set aside.
  2. In a medium bowl, whisk together flour, sugar, salt, soda, and baking powder.
  3. In another medium bowl, whisk together egg yolk, butter, buttermilk, and milk.
  4. Add yolk mixture to dry mixture and stir gently until barely combined.
  5. Add egg white to the mixture and stir until a thick, lumpy bumpy batter forms. Stop before the batter smooths out! The egg white may not even be all the way incorporated. That's okay! We like lumps and bumps in our pancake batter.
  6. Heat a griddle or grill pan over medium heat. Melt some butter in the pan. Place 4-5 slices of banana in a circle on the griddle for each pancake. Ladle the batter on top of the pancakes, covering completely. Cook until bubbles start to appear on the exposed surface of the pancake. When bubbles appear, flip pancake and cook for an additional 2-3 minutes or until browned. Sometimes the bananas get a little mangled in the flip. Don't fret, it'll still be delicious!
  7. Keep finished pancakes warm in a single layer on a baking sheet in an oven preheated to 200 degrees or serve immediately with peanut butter or biscoff, toasted pecans, and warm maple syrup.



Gifts that Give Back: 2016 Holiday Guide

The Gifts that Give Back guide has quickly become one of my favorite posts of the year. As early as August, I start planning and pinning, finding new organizations and businesses to fall in love with. Just like earlier years, I was overwhelmed again by how many beautiful, life changing organizations and products exist. It really is possible to find something for everyone on your list. The following are some of my favorites of the year, including products for men, women, kids, and your home. The organizations below are committed to producing quality goods in an ethical way. The communities they support range from women scholars in Rwanda to shoe makers in Guatemala to people right here in my home state of Ohio. I’ve tried to include a short summary of the work of each business, but I’d encourage you to visit their websites to learn more about what they do. There is so much inspiring, encouraging work being done. You can shop your values this Christmas, putting your dollar towards the causes you care about most, while also getting a unique gift for someone you love (or yourself)! Trust me, I was tempted to give myself plenty of early Christmas gifts this year. This list includes many new finds, as well as some old favorites. There simply wasn’t enough room to include all the organizations I researched, so definitely check out last year’s Gifts that Give Back guide as well as my Pinterest board, which is updated year round! I hope you all enjoy the list as much as I do and have a ton of fun giving back this year!

If you're looking for unique and meaningful gifts this Christmas, check out my Gifts That Give Back Guide, full of fair trade, ethically conscious gift ideas!

MudLOVE Custom Rise and Shine Mug or Stein– We gifted these mugs to several family members and friends this past year, and everyone loves them. They’re beautiful and hefty, with just the right size handle. Evening Hike and Man in the Moon are the hers and his steins we have at our house.

Mango and Math Square FramesTen Thousand Villages works with makers throughout the world, who handcraft their variety of jewelry, accessories, clothing, and home goods using local materials.

Twill Throw BlanketTwill is on a mission to provide warm, comfortable products to your neighbors. Guys, I couldn’t love this idea more. For every cozy purchase you make, you choose a local friend to donate a second product to. Give where you live. How awesome is that?

Olive Wood Cheese Board– My husband probably needs to place me on a restraining order with cheese boards, because I can’t seem to get enough. I am definitely eyeing this olive wood one from From the Earth, a business committed to holistic partnerships and investments in farmers and makers around the world. Check out their selection of home goods, coffee, cufflinks, and accessories as well.

Buttercup Pillow Cover– Forai supports immigrant and refugee woman who have home based microbusinesses. They also carry a range of clothing, jewelry, accessories, and adorable kid’s onesies, dresses, and bibs.

Hand Hammered Copper Candle Bowl– If you’ve never heard of the Preemptive Love Coalition, go visit their website right this second. The work they are doing in the middle east providing life saving heart surgeries, emergency refugee relief, small business grants, and education for children is truly inspiring. Their soaps and candles are all handmade by refugees of ISIS.

Write with Purpose Notebook from Marie Mae- Every purchase of their gorgeous stationary, notebooks, and cards provides one hour of business training to women entrepreneurs in emerging markets, like Rwanda.

The Plum Journal– Flora Stationary makes gorgeous stationary, notecards, prints, and even a coloring book. Best of all, every purchase helps support the tuition fees for a woman in Kosovo to attend university.

If you’re in Columbus, consider booking a housecleaning for a friend (or a gift to yourself!) and help support women who have survived sex trafficking through the She Has a Name cleaning service.

The Gifts That Give Back Guide features loads of ideas for beautiful and unique gifts with a purpose for this Christmas season.

Gaby in Emerald Shoes– The Root Collective makes the most gorgeous shoes, and every purchase supports a quality job for makers in Guatemala. Watch the video of Otto, a master shoemaker, on their site. It’s truly inspiring to see the process and the possibilities of a simple shoe.

Strand Bracelet– I’ve had my eye on this arrow stacked bracelet from Mulxiply since last season. Their collection of jewelry, ipad and laptop sleeves, and totes is gracefully modern and simple. Every item is handcrafted by an artisan in Nepal, where Mulxiply is committed to providing artists with dignified employment.

Aasha necklace– Every item in Paisley + Sparrow’s shop has a purpose, whether it’s empowering women in Tanzania to earn an income for their families or teaching literacy to women in India. This particular item was handcrafted by survivors of modern day slavery. Paisley + Sparrow also has scarves, bags, shirts, hats, and beautiful stationary and baskets.

Sofia Silk Tie Shirt Dress– Their motto is “empowering women through design” and their entire collection of accessories, clothing, and purses is way cooler than I am. Everything on the site is made by at-risk women around the world.

Soleil Bag from Three Chords– Three Chords makes purses, totes, and hair accessories in bright and bold fabrics. I have one of their Soleil bags and love it. It’s comfortable, a great length, and perfect for carrying our book selection when we visit the library. Three Chords employs Haitians with disabilities, and right now 25% of every order goes directly to Hurricane Matthew recovery efforts.

Cambodia Clutch– Trades of Hope works to provide opportunities for women artisans around the globe. This particular clutch was made by Cambodian women who have been attacked with acid, a terrible and heart wrenching practice that leaves women permanently scarred and with few options. Through Trades of Hope, these women have a future full of opportunity. You can shop their catalogue online, but they also host in home parties (think LuLaRoe or Pampered Chef), so if you want to get the girls together this season to shop, this is a great organization to partner with!

Ribbon Sandals from Sseko- These sandals are amazing. They’re a universal sandal base with loads of unique leather and cloth ribbons you can tie in over 20 different ways. You can literally customize a new look for every mood. Along with sandals, Sseko also make bags and jewelry. Every purchase supports employment for women in Uganda as well as college scholarships for continued education.

Coal Infinity Scarf– Not pictured: the coziest, warmest, comfiest looking scarf ever. COLORS is a social enterprise providing job opportunities for women recovering from the sex trade, drug addiction, and refugees in Atlanta, GA. Their site includes all kinds of lovely, cozy scarves.

If you're looking for a unique and meaningful gift for the man in your life this year, check out my Gifts That Give Back Guide. There are tons of great options for everyone on your list!

Damn Handsome Shave Cream– Guys, the Damn Handsome Grooming Co. has one of the coolest business models, products, and packaging I have ever seen. They make soaps, after shaves, and shave lotions out of recycled hops from brew makers in Michigan. I guess all that hoppy goodness at the bottom of the barrel is actually great for your skin! For every purchase made, the company donates to a child in need, through organizations like Clean the World.

For the hipster who loves Ohio– Clothe Ohio combines so many of my loves. Fabulous Ohio gear, supporting local business, and helping families in need. For every order, they donate a t-shirt or sweatshirt to an Ohioan in need. That’s what I call Buckeye spirit.

Black Velvet Bow Tie– It doesn’t get more classy than a velvet bow tie. Bull + Moose is a veteran owned socially conscious business which uses its profits to help fund microloans for underprivileged men in North America.

Pocket Square from Neighbor’s Apparel– I have one of the Ohio tees from this company and love them. Each purchase empowers refugee women in Akron, OH through meaningful employment opportunities. They have apparel for men, women, and children.

Ebony Bluetooth Speaker– LSTN makes gorgeous, dare I say sexy, headphones, ear buds, and speakers. Best of all, proceeds from every purchase go towards helping someone hear for the first time through the Starkey Hearing Foundation.

Steel Belt– Mission makes adjustable belts with no holes and interchangeable leathers and buckles. For every belt purchased, $1 goes toward funding microloans for people living in poverty throughout the world.

1 Face Watch– 1 Face makes watches with bold, colorful designs. Every color supports a different charity–from cancer research to hunger to AIDS. There are vibrant pinks and aquas for the trendsetters in your life, but also more classic blacks and golds for those looking for something more traditional.

If you're looking for meaningful, unique, fair trade gifts this Christmas, check out the Gifts That Give Back Guide. There's really something for everyone!

Alpaca Baby Mittens and Hat- The Little Market is a HUGE fair trade store I just discovered this year. They are a non-profit founded by women with the purpose of empowering women. Every purchase of their ethically made products help transform lives in women all over the world. Visit their website to learn more about each of the artisans they support!

You Are My Sunshine Wrap– Rockin Baby makes adorable kid’s clothing and reversible slings and pouches. For every sling purchases, Rockin Baby donates a sling to a mother in Haiti. Also, check out their Fairisle Christmas Romper (cuteness overload)!

Benedict the Bunny- I honestly get a little teary every time I look at these dolls. Aren’t they the sweetest? cuddle + kind sells these ethically made, heirloom quality dolls for girls and boys. They are adorable, cuddly, quirky, unique. I LOVE THEM. For every doll that’s purchased, they donate 10 meals to children in need.

Donut Rattle from The Little Market

Learning Carpet– Little P loves playing with cars, so we’re in the market for these learning carpets! Endeavor Toys was founded by parents who struggled to find socially conscious toys for their children. Years of research led them to develop this website, which has a huge selection of unique, fun toys for all ages, all sourced from companies who ensure their workers are fairly treated and compensated.

Knit Fox Hat– I have long been obsessed with Krochet Kids’ lovely knit scarves, hats, and accessories, but now that I have a little one, the obsession has only grown. Their baby booties will make your ovaries explode. And these fox hats? DYING. Krochet Kids empowers women to rise out of poverty and transform their families, communities, and the developing world.

Cotton Toddler Dress from Dsenyo– I need someone in my life to have a baby girl so I can channel all my need to buy cute things onto them. These cotton dresses were made by a cooperative of women in Malawi, Africa. The site has matching baby bloomers (GAH!), headbands, and skirts for mom as well.

Locally made onesie– from Clothe Ohio- I can’t even with this cuteness.

If you’re still at a loss for what to get that one person who seems to have everything, I recommend checking out the World Vision Gift Catalogue. You can pick a category you’d like to give towards, such as hunger, clean water, education, or medical care and then choose a gift you’d like to donate. The site has everything from a New Mother and Baby Kit for $95 to 2 Chickens for $25. These also make fantastic gifts to give as a family. It’s a great way to teach kids about giving back and a wonderful tradition you can practice every year.

I hope you enjoy shopping for the ones you love this year, and please, help spread the word about these wonderful organizations by sharing this post with your friends!


Turkey, Bacon, and Egg Breakfast Sandwich with Cranberry Mayo

The best part of Thanksgiving? The leftovers of course! Use up all of your Thanksgiving haul with these epic Turkey, Bacon, and Egg Breakfast Sandwiches with Cranberry Mayo.

Got Thanksgiving leftovers? Use them up in this epic Turkey Egg and Bacon Breakfast Sandwich with Cranberry Mayo.

A few times over the last two decades of life I can remember, my family has eschewed tradition and gone out to eat on Thanksgiving. There are various reasons–the holiday hit during a stressful time or half the family was traveling and it seemed silly to make a huge feast for four people.

Honestly, I don’t mind going out for Thanksgiving. I’m always grateful to be with family in the presence of good food, whether it’s all of our favorites made from scratch, or an epic takeout spread made by the Chinese place up the street. This year we actually considered going out again. My mom is still recovering from an unexpected heart surgery, and we thought it might be easier for everyone to scrap the homemade feast.

In the end, we decided we just couldn’t do it. You know what the deciding factor was? It wasn’t the maple roasted sweet potatoes or the party potatoes or the balsamic roasted green beans (although they all make a compelling argument). Nope, the one thing we couldn’t give up was the leftovers.

Turkey Egg and Bacon Breakfast Sandwich

You see, you can have a great meal when you go out to eat on Thanksgiving day, but what you can’t have is the day after, arguably the best food day of all. The day after means stuffing hash, waffled turkey sandwichesmashed potato croquettes, and cranberry sauce apple crisp. Breakfast, lunch, dinner, and dessert is all taken care of with some creative re-working of your Thanksgiving haul.

My epic leftover mashup is this Turkey Bacon and Egg Breakfast Sandwich. It’s so good, you might just want to skip the whole Thanksgiving feast and have breakfast instead. It starts with whatever leftover bread you have hanging around from the day before. I used these Honey Bacon Biscuits, but rolls or sliced bread would work just fine too. Then we layer. And slather. And stack. We start with leftover turkey bits (obviously), then cheese (also obvious), then bacon (it is breakfast after all), then an egg (see previous comment + what isn’t improved with a fried egg?), and finally a generous dollop of cranberry sauce and mayo.

This Turkey Egg and Bacon Breakfast Sandwich with Cranberry Mayo is perfect for Thanksgiving leftovers!

Guys, does this sound weird to you? Because I get that some of you might look at all of these things and think to yourself, Ummmm, no. You crazy, Courtney. In fact, I knew my husband would be one of those people. His hatred of mixing fruit and savory foods is well documented, which is why I purposely didn’t tell him what was in these sandwiches before we ate them. Guess what, guys?? He LOVED it. I mean, really, truly LOVED it. We both did. This sandwich works. Everything together–the savory bacon and turkey, the melty cheese, the drippy, smooth egg, the pop of tart sweet cranberries–it all comes together to make one heck of a good sandwich.

This will fuel you for a morning of feverish Black Friday shopping or a day of loafing on the couch. Your choice. Either way, make sure you save some leftovers for this beauty!

Speaking of leftovers, If you want to make sure you have leftovers (which I know you do!), plan for 1 1/2 lbs. of turkey per person. Reheat your leftovers to 165 degrees and be sure to finish them up within 3-4 days. For more turkey tips, be sure to follow the Ohio Poultry Association on Facebook, Twitter, Pinterest and Instagram and join me TONIGHT for an Ohio Talks Turkey Twitter party from 9-10 p.m. EST! We’ll be chatting about answers to common questions, from buying a turkey to thawing, prepping, cooking and serving. Win everything you need to make a full Thanksgiving feast, including a Turkey Fryer, Oven Roaster, Carving Set and much more!

Cranberry Turkey Biscuit Sandwich with Bacon and Fried Egg
Prep time
Cook time
Total time
Serves: 4
  • 8 strips bacon
  • ½ cup whole berry cranberry sauce
  • ¼ cup mayonnaise
  • Squeeze lemon juice
  • 4 eggs
  • 8 slices turkey (leftover shreds or turkey pieces work great too!)
  • 4 slices monterey jack cheese (a garlic and herb variety is especially good)
  • 4 leftover rolls, biscuits, or bread
  1. In a skillet, fry the bacon until crispy. Remove to a paper towel lined plate and set aside, reserving the bacon grease for later.
  2. In a small bowl, whisk together the cranberry sauce, mayo, and lemon juice. Season with salt and pepper to taste.
  3. Split your rolls or biscuits in half then spread with cranberry mayo. Stack with turkey pieces, cheese, and bacon and top with the top half of the biscuit or roll. If you’d like to serve the sandwiches warm, microwave or pan fry the turkey with the cheese before adding to the sandwich.
  4. Meanwhile, fry the eggs in the leftover bacon grease over medium heat until set on the bottom. Flip, and fry another 30 seconds to 1 minute for an over easy, dippy egg. Place an egg on each sandwich and serve.


This post was developed in partnership with the Ohio Poultry Association. As always, all opinions are my own. 


Baked Mushrooms with Red Wine and Parmesan Crumbs

Hey there, friends. I’m glad you’re here. I don’t say it often enough. This space is so special to me, and I’m glad to share it with you. Join me at the table today for some Baked Mushrooms with Red Wine and Parmesan Crumbs.

Wine soaked baked mushrooms sit under a layer of Parmesan bread crumbs for the ultimate mushroom lovers side dish.

It’s been a rough week (month…year) in America. At times, it’s felt like hate has become the new norm. We have ridiculed and mocked each other. We have drawn lines, vilified the other, yelled over and at each other. Social media has provided a place for us to speak our minds without consequence, and we have acted like children given a playground without a principal.

This type of event always seems to bring out the best and worst in people. I’ve decided to cling to the best.  During a season of uncertainty, doubt, and confusion, I have witnessed incredible kindnesses. I have seen people of all persuasions reach out a hand, offer grace, choose to give someone the benefit of the doubt rather than assume the worst. It’s the start of something, a seed of healing. We water that seed by treating each other tenderly, by listening carefully to each other’s stories, and by seeking to understand rather than prove we are right. Then we get to work, together creating an America that is big enough for all of us.

These Baked Mushrooms with Red Wine and Parmesan Breadcrumbs are the perfect side dish for the holidays or an elegant weeknight.

What better time to heal than during the holiday season, when our tables are full of casserole dishes and people we love. There will probably be people you disagree with around your table. That’s great. Love them. Talk to them. Listen to them. I’m praying my heart is as soft as salted butter this season. I want to hold my convictions closely and my love loosely. I want to seek common ground, wherever it may be found.

Speaking of common ground, let’s talk about mushrooms. Most of my friends and family seem to be divided over the issue. They love them or they hate them. I am firmly in the love them camp. This year, I plan to add these Baked Mushrooms with Red Wine to our Thanksgiving line up. I will share my love for rich, earthy mushrooms soaked in butter and red wine, with hints of garlic and thyme. I will proclaim the goodness of crispy Parmesan breadcrumbs sprinkled over top, adding a savory crunch to each luxurious bite. But for my friends who hate mushrooms, I will offer grace and pass the rolls instead. There’s enough room at our table for all the mushroom-y convictions our hearts and tastebuds hold.

Baked Mushrooms soaked in red wine and butter and covered in parmesan bread crumbs--the ultimate mushroom lovers side dish!

Mushrooms may not be the best place to find common ground, but Parmesan cheese is. Now there’s a food we can unite behind. Real Parmigiano-Reggiano (the kind with the pin holes on the rind) adds a nutty, aged flavor to almost any dish. Add a sprinkling to your mashed potatoes, a few shavings to your green beans, or a good grate on top of the garlic rolls. You can never have too much love or too much Parmesan. Let’s be generous with our hearts and our cheese this season.

Baked Mushrooms with Red Wine and Parmesan Crumbs
Prep time
Cook time
Total time
Serves: 6
  • 4 Tablespoons melted butter, divided
  • 1½ lbs. baby portobello mushrooms, in thick slices
  • ½ cup red wine
  • 3 Tablespoons balsamic vinegar
  • 3 cloves garlic, minced
  • 4 sprigs thyme leaves
  • 2 cups fresh bread crumbs
  • ¾ teaspoon garlic salt
  • 1 Tablespoon olive oil
  • ¾ cup grated Parmigiano Reggiano cheese
  1. Preheat the oven to 400 degrees. In a 9 x 13 inch pan or deep, 9 inch cast iron skillet, combine the mushrooms, 2 Tablespoons butter, red wine, vinegar, garlic, and thyme leaves. Season with salt and pepper.
  2. In a bowl, stir together the remaining butter, oil, bread crumbs, garlic salt, and cheese. Sprinkle the mixture evenly over the mushrooms. Bake for 15-20 minutes or until mushrooms are soft and breadcrumbs are golden brown and crisped. If the crumbs brown too quickly, cover loosely with foil for the remained of the cooking time.

This post is sponsored by the great folks at Parmigiano Reggiano. As always, all opinions are my own. For more information and recipe inspiration, follow them on Facebook, Pinterest, and Twitter


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