Lemon Blueberry Ricotta Bread Pudding with Lemon Curd Sauce

 

Lemon Blueberry Bread Bread Pudding

Creamy bread pudding with fresh lemon, blueberries, ricotta, and a tangy lemon curd sauce for serving.

 Servings: 8

Time: 90 minutes Includes Soaking Bread Cubes and Baking

Ingredients

• 1 1/2 loaf whole grain Italian bread, cubed

• 1 1/2 cups unsweetened almond milk

• 1/2 cup plain Greek yogurt, unsweetened

• 4 large eggs

• 1 teaspoon vanilla extract

• 1 cup homemade or lemon curd

• 2 cups fresh blueberries

• 1/4 cup whole milk ricotta cheese

• Zest of 1 lemon

• Juice of 1 lemon

• 2 tablespoons honey or pure maple syrup (optional)

• 1/2 cup homemade or lemon curd (for sauce)

• 2 tablespoons water (for sauce)

Instructions

1. Preheat oven to 350°F. Grease a 12 x 8 1/2 x 3-inch-deep baking pan.

2. Cut Italian bread into 1-inch cubes and place in a large mixing bowl.

3. In another bowl, whisk together almond milk, Greek yogurt, eggs, vanilla, lemon zest, lemon juice, ricotta cheese, lemon curd, and honey or maple syrup (if using) until smooth and well combined.

4. Pour the lemon ricotta custard mixture over the bread cubes, gently pressing down to soak evenly. Let it sit for 30 minutes to allow the bread to absorb the custard.

5. Carefully fold in fresh blueberries to distribute evenly.

6. Transfer the soaked bread mixture into the prepared baking pan, spreading evenly.

7. Bake uncovered for 45-50 minutes, or until the custard is set and the top is golden brown.

8. While the bread pudding bakes, prepare the lemon curd sauce: In a small saucepan over low heat, combine 1/2 cup lemon curd and 2 tablespoons water, stirring frequently until warmed and smooth. Remove from heat and set aside.

9. Allow the bread pudding to cool slightly before serving. Drizzle the warm lemon curd sauce over each serving.

Classic Moist Banana Bread Loaf

 A rich and tender banana bread packed with ripe bananas and a hint of sweetness, perfect for breakfast or a cozy snack.

Servings: 10

Time: 90 minutes

Ingredients

• 1 1/3 cup of sugar

• 2/3 cup shortening

• 4 eggs

• 3 1/2 cups all-purpose flour

• 1 tsp salt

• 4 tsp baking powder

• 1/2 tsp baking soda

• 4 to 6 ripe bananas, mashed

Instructions

1. Preheat oven to 350°F and grease a standard loaf pan.

2. In a large bowl, cream together sugar and shortening until light and fluffy.

3. Beat in eggs one at a time, mixing well after each addition.

4. In a separate bowl, whisk together flour, salt, baking powder, and baking soda.

5. Gradually add dry ingredients to the creamed mixture, stirring gently to combine.

6. Fold in mashed bananas until evenly mixed, being careful not to overmix.

7. Pour batter into the prepared loaf pan and smooth the top.

8. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.

9. Remove from oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Quick and Easy Holiday Recipes for The Pantry

 

Quick and Simple recipes from my Cooking From the Pantry Series.

 1. Sweet Potato Casserole with Pecan Topping

 2. Quick and Easy Cornbread Dressing

 3. Creamy Mashed Potatoes with Garlic and Herbs

 4. Roasted Vegetables with Olive Oil & Herbs

 5. Herb Butter Roasted Turkey (or Chicken)

 6. No-Bake Pumpkin Cheesecake Cups

 7. Spiced Apple Cider

 A Simple and Grateful Feast • November 2025

Sweet Potato Casserole with Pecan Topping

Ingredients:

• 3 large sweet potatoes, peeled and cubed, boiled for about 15 minutes  (or 4 cups mashed)

• 1/2 cup brown sugar

• 1/3 cup butter, melted

• 2 eggs, beaten

• 1 tsp vanilla extract

• 1/2 cup milk

• 1/2 cup chopped pecans

• 1/4 cup flour

Instructions:

Preheat oven to 350°F. Mash the sweet potatoes and mix with sugar, butter, eggs, vanilla, and milk. Pour into a greased baking dish. In a small bowl, mix pecans and flour, then sprinkle over the top. Bake 30 minutes or until golden.

 Reflection: Sweetness reminds us that gratitude softens even the hardest seasons of life.

Cornbread Dressing

 Ingredients:

• 4 cups crumbled cornbread
• 1 cup chopped celery
• 1 cup chopped onion
• 1 tsp sage
• 2 cups chicken broth
• 1/2 stick butter

Instructions:

Sauté celery and onion in butter until soft. Combine with cornbread crumbs, sage, and chicken broth. Mix well and bake in a greased dish at 350°F for 30–35 minutes.

Reflection: Dressing fills the table, just as God’s Grace fills the empty places in our hearts.

Creamy Mashed Potatoes with Garlic

Ingredients:

• 3 lbs. large potatoes, peeled and diced
• 6 cloves garlic, minced
• 1 cup milk
• 1/4 cup butter
• Salt and pepper to taste
• Fresh herbs of any kind, for garnish

Instructions:

Boil potatoes until tender. Drain, then mash with garlic, milk, and butter until smooth. Season to taste.

Reflection: Sometimes the simplest ingredients create the richest comfort—just like faith.

Roasted Vegetables with Olive Oil & Herbs

Ingredients:

• 2 cups carrots, sliced
• 2 cups sweet potatoes, cubed
• 2 cups red beets
• 2 small white or yellow onions, cut into chunks
• 3 tbsp olive oil, and Agave Nectar or Pure Maple syrup
• 1 tsp thyme, ground cinnamon, ground nutmeg, and ginger
• 1 tsp fresh rosemary, thyme, parsley

Instructions:

Place in a large bowl, and toss the vegetables in olive oil, maple syrup, and herbs. Spread on a baking sheet and roast at 400°F for 25–30 minutes. Then garnish with additional fresh herbs.

Reflection: A little oil and seasoning remind us that God adds flavor and purpose to every life.

Herb Butter Roasted Turkey (or Chicken)

Ingredients:

• 1 whole turkey (or 4–5 lb. chicken)
• 1/2 cup butter, softened
• 1 tsp garlic powder
• 1 tsp rosemary
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

Preheat oven to 325°F. Rub butter and herbs under the skin and over the bird. Roast until the internal temperature reaches 165°F. (1 ½  to 2 ½ hours unstuffed).

Reflection: When we prepare the main dish, let’s remember the true centerpiece of Thanksgiving—Jesus, our Bread of Life.

No-Bake Pumpkin Cheesecake Cups

Ingredients:

• 1 cup canned pumpkin
• 1 pkg cream cheese (8 oz), softened
• 1/2 cup whipped topping
• 1/2 cup sugar
• 1/2 tsp cinnamon
• 1 cup graham cracker crumbs

Instructions:

Beat cream cheese, sugar, and pumpkin until smooth. Fold in whipped topping: layer graham crumbs and pumpkin mix in cups. Chill before serving.

Reflection: A little sweetness in a cup reminds us that joy is found in life’s small blessings.

Spiced Apple Cider

Ingredients:

• 1 quart apple juice
• 2 cinnamon sticks
• 4 whole cloves
• 1 orange, sliced
• 2 tbsp honey

Instructions:

Simmer all ingredients in a saucepan for 15–20 minutes. Strain and serve warm.

Reflection: A warm cup of cider brings comfort—just as God warms our hearts with His presence.

Happy Thanksgiving to you and your family.

Herbed Roasted Baby Red Potatoes

 

About this recipe

🥔✨ Crispy on the outside, fluffy on the inside—these herbed roasted baby red potatoes are the ultimate side dish! Tag someone who’d love a bite! 

Servings: 4 Time: 40 minutes

Ingredients

• 2 pounds baby red potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme
• 1 teaspoon dried parsley or 1 tablespoon fresh parsley
• 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
• 1/2 teaspoon dried sage or 1 teaspoon fresh sage, chopped

Instructions

Preheat oven to 425°F.

1. Place potatoes in a large pot and cover with cold water. Bring to a boil and cook for 8-10 minutes, until slightly tender but not fully cooked.
2. Drain potatoes and return them to the pot.
3. Add olive oil, salt, pepper, thyme, parsley, rosemary, and sage to the potatoes. Toss gently to coat evenly.
4. Spread potatoes cut-side down on a baking sheet in a single layer.
5. Roast in the preheated oven for 20-25 minutes, or until potatoes are golden brown and crispy on the edges.
6. Remove from oven and serve warm.

Lemon Pepper Fettuccine

I love Italian Cuisine. One of the things I love is fresh pasta. Making your own pasta is a satisfying way to work with your hands to create something delicious from ingredients you choose from your pantry. This is my first try at making pasta, and I think it came out pretty nice. There are so many ways to make homemade pasta these days, but I wanted to start out by taking a basic pasta recipe and putting together some wonderful flavors for my first attempt.  

Kitchen Tools to Make Homemade Pasta

• My hands ( smile )
• KitchenAid 2-piece pasta cutter set. Includes Pasta Roller and Fettuccine Cutter.
• One of my wine racks is to hang the pasta to dry. This tool was a last-minute creative drying rack. In my next pasta-making adventure, I will have the real thing, and that is “Pasta Drying Rack”. 

Basic Pasta Recipe

• 1 ½ cups (350 grams) Pasta Flour, Unbleached All-Purpose, or Semolina. (I used Semolina for this recipe.)
• 3 large eggs @ room temperature
• 1 egg yolk
• 3 tablespoons fresh squeezed lemon juice ( about the juice of 1 lemon)
• ¼ cup grated lemon zest ( about 3 lemons)
• 2 teaspoons freshly milled black pepper

You will need extra flour for dusting your board and pasta roller/cutter. Also, add an extra 1 or 2 tablespoons of water to make a softer, pliable dough that’s easy to roll.

Steps

  

1.     Place flour in the center of your pastry mat, large wooden board, or other work surface. You may also use a large bowl. Form a flour volcano with a crater or hole in the middle.

2.     Combine eggs, lemon juice, lemon zest, and pepper in a medium-sized bowl, blend well, then pour the mixture into the crater.

3.     With your hands, begin to incorporate the flour, starting with the inner rim.

4.     Once the flour has been incorporated and the mixture has formed a mass of dough, transfer the dough to a floured work surface.

5.     Keep incorporating the flour, turning the dough mass over several times while kneading so that the moist side of the dough is exposed to the floured surface, making sure the flour will be absorbed. Scrape up and discard any leftover hard bits of dough.

6.     Use the heel of your palm to push the dough down and away, and then fold the edge back over the top to keep a round dough ball. Do this process for about 5 minutes or until the dough is smooth.

7.     Now let the dough take a rest for about 30 minutes.

Now set up your KitchenAid Mixer with pasta roller attachment, then cut your dough into four (4) sections and flatten each section with a rolling pin. Be sure to keep your working surface dusted with flour. No, dust your pasta roller with flour and then feed your pasta into the roller. (You may follow the instructions supplied by the manufacturer.)

Once you complete the rolling of your pasta, then change out the pasta roller attachment with the Fettuccine attachment to make your pasta strips.

Pumpkin Streusel Cheesecake Bars with Oatmeal Ginger Base

 

Rich pumpkin cheesecake bars on a crunchy oatmeal-gingersnap walnut crust, topped with chocolate chips and caramel for the perfect autumn treat.

Servings: 4

Time: 70 minutes

Ingredients

• 1 cup old-fashioned oats

• 1 cup crushed gingersnap cookies

• 1/2 cup chopped walnuts

• 1/2 cup unsalted butter, melted

• 2 (8 oz) packages cream cheese, softened

• 3/4 cup granulated sugar

• 14 oz canned pumpkin puree

• 2 tablespoons all-purpose flour

• 1 teaspoon pumpkin pie spice

• 2 large eggs

• 2 tablespoons whipping cream

• 1/4 cup semi-sweet chocolate chips

• 1/3 cup caramel topping

Instructions 

1. Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.

2. In a medium bowl, combine oats, crushed gingersnaps, chopped walnuts, and melted butter. Mix until evenly moistened.

3. Press the oatmeal cookie mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool slightly.

4. In a large bowl, beat the cream cheese until smooth and creamy using an electric mixer.

5. Add sugar, canned pumpkin, flour, and pumpkin pie spice to the cream cheese. Mix until combined and smooth.

6. Beat in eggs one at a time, then add whipping cream and blend until the filling is fully incorporated.

7. Pour the pumpkin cheesecake filling evenly over the cooled crust, smoothing the top with a spatula.

8. Sprinkle chocolate chips evenly over the filling, then drizzle the caramel topping in thin lines on top.

9. Bake for 35-40 minutes, or until the center is set and edges are lightly golden but the center still slightly jiggles.

10. Remove from oven and cool completely in the pan on a wire rack, then refrigerate for at least 3 hours before slicing into 4 bars.

11. Use the parchment paper overhang to lift bars out of the pan, slice, and serve chilled.

Citrus Salmon Wraps with Fresh Greens

 

Light lemon-poached salmon combined with crisp veggies and herbs, wrapped in soft tortillas for a refreshing, healthy party snack.

Get ready to tantalize your taste buds with our zesty Citrus Salmon Wraps with Fresh Greens! Imagine succulent salmon, poached to perfection in a tangy lemon bath, mingling with a vibrant medley of crisp salad veggies and aromatic herbs. All of this deliciousness is lovingly drizzled with a refreshing lemon yogurt dressing and snugly wrapped in wholesome whole wheat tortillas.

This delightful dish is not just a feast for your palate but also a breeze to whip up in just 25 minutes. Perfect for a quick, healthy meal that serves four, these wraps can be enjoyed chilled or at room temperature. So, roll up your sleeves and get ready to roll up some wraps that are sure to make your taste buds dance! 🎉🥗🐟

Bon appétit! 🍽️✨

Servings: 4

Time: 25 minutes

Ingredients

• 1 lb. salmon fillet, skin removed

• 2 cups water

• 1 lemon, sliced

• 1 tsp lemon zest

• 1/2 tsp salt

• 4 large whole wheat tortillas

• 2 cups mixed salad greens

• 1 cup cucumber, thinly sliced

• 1/2 cup cherry tomatoes, halved

• 1/4 cup red onion, thinly sliced

• 2 tbsp fresh dill, chopped

• 1 tbsp fresh parsley, chopped

• 1/2 avocado, sliced

• 1/4 cup plain Greek yogurt

• 1 tbsp lemon juice

• 1 tsp olive oil

• Fresh black pepper to taste

Instructions

1. In a wide skillet, combine water, lemon slices, lemon zest, and salt. Bring to a gentle simmer.

2. Add salmon fillet and poach gently for 10 minutes or until cooked through. Remove and let cool slightly, then flake into large chunks.

3. In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, and black pepper to create a light dressing.

4. Lay out tortillas and evenly distribute mixed greens, cucumber, cherry tomatoes, and red onion on each.

5. Add flaked salmon pieces over the veggies.

6. Drizzle each wrap with the lemon yogurt dressing and sprinkle with fresh dill and parsley.

7. Add avocado slices on top and gently fold or roll each tortilla wrap tightly.

8. Cut each wrap diagonally and serve chilled or at room temperature.

Pumpkin Risotto

Pumpkin Risotto: A Fall Favorite

If you love Italian cuisine, you're in for a treat with this Pumpkin Risotto! It's all about the pumpkin! This Risotto is bursting with rich pumpkin flavor, making it the perfect dish for cozy autumn nights. Whether you're a risotto enthusiast or just looking to try something new, this Pumpkin Risotto is sure to become a favorite. 🍂🎃

I hope you enjoy making and eating this delicious dish! 😊

Serving: 4

Prep time: 10

Cook Time: 30 – 35 minutes

Ingredients

• 1 cup Arborio Rice
• 1 cup Pumpkin Purée
• 2 tablespoons Butter, plus (1 tbsp. for the end process)
• 2 tablespoons Olive Oil
• ½ White onion diced
• 4 cloves garlic, minced
• 1/3 cup dry white wine – (Pinot Grigio)
• 3 cups low-sodium chicken or vegetable broth
• ½ cup fresh grated Parmesan or Romano Cheese
• SalPepperpper to taste

Steps

1. Heat the chicken broth in a medium pan, and keep it simmering until needed.
2. In medium – large heavy pan over medium heat, add olive oil and butter, once butter has melted, then add onions and garlic. Sauté onions and garlic until translucent/tender.
3. Add rice, mixing it well to coat it for about 1 – 2 minutes. Continue stirring rice until glossy and onions and garlic start to brown.
4. Add white wine, raise the heat slightly, and cook until the wine evaporates. Then add one ladleful of hot broth; once the rice absorbs the broth, add again. Continue to stir constantly, and then add pumpkin puree and more broth.
5. Stir the rice with a wooden spoon to prevent it from sticking to the pan. Add a little more broth, and stir until the rice dries out again. Continue stirring and adding liquid a little at a time. After about 20 minutes of cooking time, taste the rice and add salt and pepper to taste.
6. Continue cooking, stirring, and adding the liquid until the rice is al dente or tender but still firm to the bite.
7. The cooking process will take about 20 – 35 minutes, but be patient, “good things come to those who wait”. Remove the Risotto from the heat and stir in 1 tbsp. Off butter and add cheese, blend well. Taste again for seasoning. Allow the Risotto to rest for about 2 – 3 minutes before serving. Then garnish with fresh herbs and serve.

Roasted Root Veggies with Zucchini Garlic Cashew Soup

Roasted Root Veggies served with Zucchini, Garlic Cashew Soup

Roasted Root Vegetable Medley

Cooking smart for a healthy heart is what it’s all about. Your family will love this low-fat side dish full of beautiful flavors. If you love my Spicy Roasted Sweet Potatoes, you will also love this dish. Carrots, Yellow and Red Beets, Sweet Potatoes, and onions roasted together will make your taste buds sing.

Servings: 6 – 8

Prep Time: 15

Cook Time: 45 minutes @ 425 degrees

Method of cooking: Oven Roasted

Ingredients

• 2 medium-sized sweet potatoes
• 2 medium Yellow Beets
• 2 medium Beets
• 4 medium carrots
• 2 small white onions
• ¼ cup Extra Virgin Olive Oil

·         2 tablespoons agave nectar (substitute for agave nectar is “Pure Maple Syrup”)

·         1 tablespoon of fresh-squeezed lime juice

·         4 cloves garlic (minced)

·         1 tablespoon fresh grated ginger

·         1 teaspoon cinnamon

·         1 teaspoon chili powder

·         1 teaspoon nutmeg

·         ½ teaspoon allspice

·         2 tablespoons fresh parsley (chopped for garnish)

Directions

Preheat the oven to 425 degrees and prepare a large baking sheet with aluminum foil.

Prep veggies: Peel and clean veggies, then cut them into 1” (inch) chunks. All veggies should be cut to the same size for cooking.

Combine olive oil, agave nectar, lime juice, garlic, fresh ginger, and spices in a large bowl. Add the vegetable medley, toss, and coat well.

Place seasoned veggies on a baking pan and spread them into a single layer to roast evenly.  

Roast the veggies in the oven, occasionally stirring, for about 40 - 45 minutes or until golden brown, tender, and caramelized. Remove from the oven and season with salt and pepper to taste, if desired. Place in a serving dish and garnish with fresh parsley.  

 

Zucchini Garlic Cashew Soup

Raw Cashews

Garlic

Olive Oil

Vegetable Broth

Fresh Herbs - Basil, Mint and Parsley

 Ingredients - makes two servings

2 ounces Raw Cashews

2 medium zucchini, cut into chunks

2 cups of water

4 garlic cloves

Himalayan salt or Bragg Liquid Aminos (to taste; this is optional)

Herbal seasoning blends or fresh herbs, like basil or dill (to taste; optional)

In a medium saucepan, add cashews, zucchini, and garlic cloves to salted water and bring to a boil. Then reduce the heat and let it simmer for about 5 minutes or until the zucchini is tender.

Add all ingredients to a blender and blend until smooth. Serve and garnish. Enjoy!