Country Gardens & Table

Creamy Ham and Cheese Quiche

Ashley — Sun, 04 Oct 2026 22:22:06 +0000

This recipe came from my friend, Suzie. Our families have spent time together at her and her husband’s lakehouse the past couple of summers, and one year she pulled a couple of these quiches from the freezer for breakfast. The aroma that filled that lakehouse had everyone wandering into the kitchen before they were even fully awake, and the first bite had us all going back for seconds. I knew right then I had to have this recipe!

What sets this Creamy Ham and Cheese Quiche apart from a traditional quiche is the mayonnaise in the base. It might sound unusual, but it transforms the texture into a quiche that melts in your mouth rather than the lighter, airier version most people are used to.

The combination of ham, cheddar, gruyère, and green onion gives it just the right amount of salty, savory richness, and the premade pie shells make the whole thing come together with minimal effort.

Best of all: the recipe makes three quiches at once. Serve one, freeze two. For holiday mornings, lazy weekends, or a house full of guests, having a quiche already in the freezer is one of the best things you can do for yourself in advance. Pop it in the oven and it tastes like you spent an hour putting it together that morning!

Why You’ll Love This Creamy Ham and Cheese Quiche

The mayo is the secret. Traditional quiches are light and airy. This one is smooth, creamy, and velvety. Once you try it this way, it is hard to go back.

The recipe makes three quiches. One for now, two for later. It’s so nice to have a meal ready to go in the freezer!

Cheddar and gruyère together. Bold and sharp from the cheddar, nutty and complex from the gruyère. They complement each other very well.

Made for holiday mornings. Pop one or two in the oven while you’re relaxing or busy with other things. No one needs to know it came out of the freezer.

Simple assembly, minimal prep. Frozen pie shells, a large bowl, and about 15 minutes of hands-on time. The oven does the rest.

Why Mayonnaise in Quiche?

Traditional quiche gets its texture from a high ratio of eggs and cream or milk, creating a light and gentle custard. Mayonnaise is an emulsion of oil and egg yolk, and when it bakes into a quiche filling it creates a texture that is creamier, denser, and silkier. The filling sets without being rubbery, and stays rich and smooth without being heavy.

Ingredients

Frozen pie shells: Let them sit at room temperature for about 10 minutes before prebaking to prevent cracking. Pierce the bottoms well with a fork before they go in the oven so the crust vents properly and doesn’t puff up under the filling.

Mayonnaise: The key ingredient. Use full-fat mayo; light or reduced fat mayo doesn’t behave the same way in the oven and the texture will suffer.

Cornstarch: Helps the filling set properly.

Eggs: Six eggs for three quiches – two per quiche. Whisked well before anything else goes in.

Milk: Thins the filling to the right consistency without making it as heavy as a full cream base.

Diced ham: Pre-diced ham from the deli or packaged diced ham both work. It distributes evenly through the filling and gives every bite a hit of salty, savory meat.

Green onions: Mild, fresh, and just enough onion flavor.

Cheddar and gruyère: Shred both from a block. Pre-shredded cheese has an anti-caking coating that affects how it melts and integrates into the filling. Freshly shredded melts smoothly and evenly throughout.

How to Make Creamy Ham and Cheese Quiche

Thaw and prebake the shells. Let the frozen pie shells sit for 10 minutes, then pierce all over with a fork. Prebake at 350°F for 8 minutes and cool for 5 minutes before filling. This step prevents a soggy bottom and gives the crust a head start on structure.

Whisk the base thoroughly. Start with the eggs, whisk well, then add the mayo, cornstarch, and milk. Make sure the cornstarch is fully dissolved and the mayo is completely incorporated.

Stir in the fillings. Green onions, ham, and both cheeses go in and get stirred through evenly.

Divide equally and bake. Pour one-third of the mixture into each shell, place on a baking sheet, and bake at 350°F for 1 hour until golden on top and set in the center.

Cool before cutting. Five to ten minutes is enough. Cutting too soon causes the filling to slump.

Freezing Recommendations

Unbaked Quiche: Wrap in plastic wrap, being careful not to crush the pie crust. Then wrap carefully in aluminum foil. Place flat in freezer with nothing on top. Once frozen, you can then stack the quiches. Thaw overnight in the fridge. Bake at 350°F for 1 hour to 1 hour 15 minutes, or until cooked through and golden on top.
Baked Quiche: Wrap in aluminum foil before freezing. Thaw overnight in the fridge. Bake at 350°F for 15 to 20 minutes, or until heated through.

Tip: Label the foil with heating instructions before wrapping with a Sharpie directly on the foil.

How to Serve

At a holiday brunch, set on the table straight from the oven with fruit and juices.

For a crowd, two to three quiches on a baking sheet means plenty for everyone.

With a simple green salad alongside for a light lunch or dinner. Quiche isn’t just for breakfast!

From the freezer on a lazy morning. Thaw overnight, bake, and serve.

Frequently Asked Questions

Can I substitute a different cheese?

White Chicken Chili

Ashley — Sat, 03 Oct 2026 00:00:08 +0000

When it starts getting cooler out, I tend to completely switch gears in the kitchen. From grilling out and all the summer dishes, to warm, cozy soups and casseroles. Much to the opposite of last week’s heat and humidity, the weather this week is rainy, windy, and cool. Which means it’s time for soup!

This White Chicken Chili has been a go-to recipe for several years now. I’ve made it countless times, and over the years have modified it to nail down the flavor to exactly where I want it. And I think I’ve got it down!

This soup is equal parts hearty and delicious. It’s got a sort of Tex-Mex flair to it with the mix of cumin, salsa verde, beans, and cheeses.

What I love most about it (other than how wildly good it tastes) is how versatile it is. Add some heat or don’t. Pile on the toppings or keep it simple. However you want to dress it up, it’s going to taste amazing.

Why You’ll Love This White Chicken Chili

Years of refinement in every bowl. This isn’t a first-attempt recipe. It’s been made countless times and tweaked until the flavor was exactly right.

The pureed bean trick adds thickness, giving the chili a naturally thick, creamy body without needing a thickener like flour.

Salsa verde gives this warm, comforting soup a bright, zesty lift. I use the Herdez brand but any will work!

Better Than Bouillon instead of canned broth. Two teaspoons dissolved in two cups of warm water makes a noticeably richer base. The flavor is worth it, but regular broth works just fine too.

Made for any occasion. A cozy weeknight dinner, part of a game day spread, or a gathering where it goes straight into a crockpot on warm after being cooked. This chili works everywhere and can be easily doubled to feed a crowd.

Ingredients

Olive oil

Yellow onion: Diced and cooked until translucent.

Salsa verde: Brings a tangy brightness and mild heat.

Garlic: Three cloves, minced.

Ground cumin, dried oregano, ground coriander, and cayenne pepper: The spice blend that gives this chili its Tex-Mex backbone.

Cannellini beans (3 cans): Two cans go in whole. The third gets pureed first in either a blender or food processor, making the chili thick and creamy without heavy thickeners.

Shredded rotisserie chicken: Three cups of already-cooked chicken pulled straight from a store-bought rotisserie. Shred it while it’s still warm for the easiest results.

Chicken broth or Better Than Bouillon: I prefer 3 tsp of Better Than Bouillon Roasted Chicken Base dissolved in 3 ½ cups of warm water; it’s noticeably richer and more flavorful. Chicken broth works just as well. If you want a thinner chili, add a little extra broth.

Heavy whipping cream: Finishes the chili with a richness and creaminess.

Monterey Jack cheese, freshly shredded: Always shred from a block! Pre-shredded just doesn’t melt as well and leaves a grainy texture.

Freshly cracked black pepper

How to Make White Chicken Chili

Note: This is a thick, creamy chili by design. To make it thinner, either skip pureeing the beans (add them whole instead) or add some additional broth until it reaches the consistency you prefer. Or do both if you want extra thin.

Build the base. Heat olive oil in a dutch oven or stockpot over medium heat. Sauté the diced onion until translucent but not browned.

Add the salsa verde, garlic, and spices. Stir constantly for about 1 minute until everything is fragrant and combined.

Add the broth, beans, and chicken. Pour in the broth (or Better Than Bouillon Roasted Chicken Base mixture), add the whole beans and pureed beans, and stir in the shredded chicken. Mix well to combine everything evenly.

Simmer. Bring to a light simmer, then reduce to medium-low, cover, and simmer for 15 minutes, stirring occasionally.

Finish off heat. Remove the pot from the heat. Stir in the heavy cream and freshly shredded Monterey Jack until the cheese is completely melted and the chili is smooth and creamy.

Serve immediately with freshly cracked black pepper and your choice of toppings.

Topping Ideas

Half the fun of this chili is building the bowl. Keep it simple or go all in. It’s great either way! Some favorites:

A generous dollop of sour cream
Tortilla strip salad toppers for crunch
Sliced or diced jalapeños for extra heat
Chopped fresh cilantro
Extra shredded Monterey Jack or cheddar cheese
Sweet cornbread on the side or crumbled right over the top
Warm fresh biscuits alongside for dipping

How to Serve White Chicken Chili

Weeknight dinner. With only about 20 minutes of hands on time, this soup is easy to make any day of the week.

Game day or a gathering. Make it in the dutch oven then transfer to a crockpot on the warm setting. Set out toppings in small bowls alongside and let everyone build their own.

With cornbread or biscuits. Sweet cornbread crumbled over the top is a combination worth trying if you haven’t. Warm, crusty biscuits on the side for dipping are a close second.

Warmed up the next day. The flavors meld overnight. If too thick, splash in some chicken broth until it gets to the right consistency.

Frequently Asked Questions

Can I double this recipe?

Pumpkin Spice Martini

Ashley — Fri, 02 Oct 2026 23:57:50 +0000

This Pumpkin Spice Martini is a grown-up version of a slice of pumpkin pie! It has all the flavors you need for a cozy fall evening: pumpkin, a touch of maple, and warm spices. It’s the perfect way to toast the start of fall, whether you’re hosting friends or unwinding after a long day.

I love having a cozy drink that tastes and smells like the season, and this Pumpkin Spice Martini is it. It’s lightly sweetened with maple syrup and finished with a graham cracker rim that makes every sip taste like pumpkin pie.

The best part is how easy it comes together. Everything gets assembled and shaken up in one cocktail shaker in just a couple of minutes. It makes a festive drink for a fall cocktail party, a girls’ night in, or a special treat after Thanksgiving dinner. Once you try it, I have a feeling it will become one of your favorite fall traditions.

Why You’ll Love This Pumpkin Spice Martini

It tastes just like pumpkin pie. A classic slice of pumpkin pie in a martini glass.

The graham cracker rim. Maple syrup holds the crumbs in place and adds sweetness, and the crust edge gives just a bit of crunch.

Five minutes, one shaker. Just need a cocktail shaker and a martini glass.

Mocktail version included. Leave out the vodka and swap in 2 oz of milk or half-and-half for a creamy, non-alcoholic version that tastes just as good. No one feels left out.

Crowd-ready. The ingredients multiply easily! Just shake two at a time, and the crumb plates can be set out so guests rim their own glasses. It becomes part of the fun.

What You’ll Need

Vodka: Use a smooth, quality vodka so it doesn’t compete with the pumpkin and spice. Tito’s, Ketel One, and Grey Goose are all reliable choices.

Heavy cream: What makes this martini rich and velvety rather than just boozy. Half-and-half works for a lighter version. For a dairy-free version, full-fat coconut cream works well and pairs nicely with the fall spices.

Canned pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling. Puree has no added sugar or spices, so you control exactly how sweet and spiced the drink is.

Maple syrup: Pure maple syrup sweetens the martini with a warmth that plain sugar doesn’t, and it doubles as the “glue” for the graham cracker rim. Pancake syrup is not a substitute here!

Vanilla extract: A small amount that gives the martini that unmistakable pumpkin pie character.

Pumpkin pie spice: The blend of cinnamon, ginger, nutmeg, and cloves that takes this from a pumpkin drink to a pumpkin spice martini.

Graham crackers: Crushed fine and pressed onto a maple syrup-coated rim. Sweet, crunchy pie crust.

How to Make a Pumpkin Spice Martini

Crush the graham crackers. Place two sheets of graham crackers in a zip-top bag and crush with a rolling pin into fine crumbs. Set them on a small plate. Pour a little maple syrup onto a second plate.

Rim the glass. Turn the martini glass upside down and swirl the rim in the maple syrup, then roll it evenly through the graham cracker crumbs. Set aside right-side up.

Build the shaker. Add the vodka, heavy cream, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla to a cocktail shaker with a generous handful of ice.

Shake hard. Fifteen to twenty seconds until the shaker feels cold and frosty on the outside. This is what makes the martini cold, frothy, and properly combined.

Strain and serve. Pour through the strainer into the rimmed glass. Serve immediately.

Want to dress it up? A small dollop of whipped cream and a pinch of pumpkin pie spice over the top makes for a beautiful finish.

Pumpkin Spice Mocktail

To make a non-alcoholic version, leave out the vodka entirely and replace it with 2 ounces of whole milk or half-and-half. The result is a creamy, spiced pumpkin drink that tastes like pumpkin pie in a glass. Serve it in the same graham cracker-rimmed glass and it looks and feels just as festive as the cocktail version!

Making Pumpkin Spice Martinis for a Crowd

These multiply easily! Just scale up the ingredients by however many drinks you are making and shake two at a time. Set the crushed graham cracker plate and the maple syrup plate out ahead of time.

Better yet, let guests rim their own glasses before each round. It makes for a fun, interactive moment at a party and keeps the rims as fresh as possible. Wait to rim the glasses until right before serving so the crumbs stay crunchy.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?

Honeycrisp Apple, Bacon, & Feta Salad

Ashley — Fri, 02 Oct 2026 23:50:00 +0000

Now that fall has arrived, here is a Honeycrisp apple salad with just the right flavors to put everyone in the mood for sweaters, cool evenings, and gatherings around a fire. Sweet, crunchy apple, salty bacon, creamy feta, tangy cranberries, and tender figs all come together with a maple herb vinaigrette that keeps you going back for more.

Candied pecans finish it off with a buttery, caramelized sweetness that plays beautifully against the salty bacon and feta. And what is fall without pumpkin seeds? They bring a toasty, nutty flavor and a little extra crunch that balances out the soft fruit and tender greens. The vinaigrette ties every flavor together with just enough tang, just enough sweetness, and that earthy savory note from the herbs that makes the whole thing taste unmistakably like the season.

This salad comes together in about 25 minutes, works as a side with roast chicken or pork, and is filling enough to eat on its own. It makes a gorgeous fall statement on any table, and there is no doubt it will become one of your favorites too.

Why You’ll Love This Honeycrisp Apple Salad

Every bite has a little of everything. You get sweet apples and figs, salty bacon and feta, tangy cranberries, and peppery arugula, all pulled together with a maple herb vinaigrette.

It’s quick. Aside from frying the bacon, there’s no cooking, so it comes together in about 25 minutes.

It’s pretty enough for company. The red apple skins, purple figs, and white feta look beautiful on any fall table.

It works as a side or a meal. It’s wonderful with roast chicken or pork, and it’s filling enough to eat on its own.

It’s easy to make ahead. The vinaigrette, bacon, feta, and figs can all be prepared a day or two ahead of time.

About the Maple Herb Vinaigrette

The dressing is what brings this salad into fall territory.

Apple cider vinegar gives it a clean, bright tang. Dijon mustard acts as an emulsifier to keep everything blended and adds a gentle sharpness. A small amount of maple syrup rounds out the acidity with just enough sweetness, but not so much that it tastes like dessert. The fresh thyme and sage are the detail that makes the whole vinaigrette feel like fall.

If it tastes too tangy straight from the jar, whisk in a little more olive oil — the balance is easy to adjust. Make the vinaigrette ahead when you can. The herbs need at least an hour in the dressing to mellow and bloom. The day before is even better.

Ingredients

The Salad

Baby arugula: One clamshell container, about 5 oz. Tender, peppery, and perfect base for all the sweet and salty toppings.

Honeycrisp apples: Thinly sliced and added right before assembly so they don’t brown. If you need to cut them ahead, toss the slices in a little lemon juice.

Fresh figs: Look for figs that are soft and give slightly when pressed. Underripe figs are bland and rubbery.

Dried cranberries: Tangy, chewy, and the right contrast to the sweet apple.

Bacon: The salt and smoke is one of the anchoring flavors.

Feta: Buy it in a block and crumble it yourself. Pre-crumbled feta has a coating that makes it dry and chalky. Block feta crumbles into soft, creamy pieces that are far better in a salad.

Candied pecans: Buttery, caramelized, and the finishing crunch.

Pumpkin seeds: Just two tablespoons scattered across the top to add a toasty, nutty note and a little extra texture.

Flaky sea salt: A pinch over the finished salad right before serving.

The Maple Herb Vinaigrette

Apple cider vinegar and olive oil: Use extra virgin olive oil for the best flavor.

Dijon mustard: Helps the dressing stay emulsified and adds a subtle sharpness.

Maple syrup: Just enough to balance the vinegar. Pure maple syrup only – not pancake syrup.

Fresh thyme and sage: The herbs that make this vinaigrette taste like fall. Use fresh herbs. Dried won’t give the same result.

How to Make Honeycrisp Apple Salad

Make the vinaigrette first. Combine the vinegar, Dijon, maple syrup, thyme, and sage, then whisk in the olive oil or shake in a jar. Season with salt and pepper. This is best made at least an hour ahead so the herbs have time to bloom in the dressing.

Cook the bacon. Fry until crispy, drain, and cut into bite-sized pieces.

Toss the base. Combine the arugula, thinly sliced apples, and dried cranberries in a large bowl. Pour the vinaigrette over and toss gently. Lift from the bottom so the arugula doesn’t bruise, and toss only until everything is lightly coated.

Add the toppings. Tuck the quartered figs in around the salad. Top with bacon, feta, candied pecans, and pumpkin seeds. Finish with flaky sea salt and serve immediately.

How to Serve Honeycrisp Apple Salad

As a fall side dish alongside roast chicken, pork tenderloin, or a holiday turkey spread.

As a complete meal on its own. It’s hearty enough with the bacon, feta, nuts, and seeds to be filling.

For a dinner party, prep all the components ahead and toss right before guests sit down. Set out the platter and let everyone serve themselves family-style.

For Thanksgiving, this makes a beautiful alternative to a heavier side. The fall flavors fit the table and the make-ahead components make it easy on the day.

If you’re entertaining and want a polished presentation, arrange the toppings in sections across the top of the salad before bringing it to the table. It’ll look picture-worthy and takes about 30 extra seconds. Then gently toss right before plating.

Frequently Asked Questions

Can I use a different apple variety?

BBQ Chicken & Goat Cheese Tart

Ashley — Fri, 02 Oct 2026 23:46:00 +0000

Here is where sweet caramelized onion, BBQ chicken, and creamy goat cheese meet flaky, golden puff pastry! This delicious BBQ Chicken & Goat Cheese Tart is finished with toasted pecans and a scatter of fresh basil once it comes out of the oven. It’s rustic and elegant at the same time.

The smoky, sweet chicken plays beautifully against the creamy goat cheese, while the caramelized onion adds a mellow sweetness, and there’s nothing like the crunch of pecans on a flaky pastry.

Here’s what I like to do: make plenty of Sweet Heat Glazed BBQ Chicken one day, then turn the leftovers into this BBQ Chicken & Goat Cheese Tart the next. It’s an easy way to stretch a good meal into two, and honestly, this simple second-day version might just steal the show.

Why You’ll Love This BBQ Chicken & Goat Cheese Tart

Store-bought puff pastry. No dough making, no rolling from scratch. Just one thawed sheet of puff pastry becomes the base that looks and tastes amazing.

The flavor combination is so good! Smoky BBQ chicken, tangy goat cheese, sweet jammy onion, crunchy toasted pecans, and a drizzle of BBQ sauce. Every bite delivers.

It’s a perfect second-day meal. Leftover BBQ chicken becomes the star of an entirely different dinner. The tart takes about an hour start to finish, and most of that is the onions doing their thing on the stove.

Equal parts rustic and elegant. Looks like something from a bistro menu, but it takes a sheet of frozen pastry and some leftovers to make.

Works as a main course or an appetizer. Serve it in large slices for dinner or cut it into smaller pieces for a party.

Ingredients

Puff pastry: One sheet, thawed. Keep it cold until you are ready to work with it; warm pastry is sticky and harder to handle.

Butter and onion: Caramelized onion takes about 25 minutes over medium-low. The low and slow approach turns the onion golden and sweet rather than soft and pale.

Sugar and balsamic vinegar: Stirred in at the end of the onion cook to deglaze and add a jammy, glossy finish. Just a small amount of each.

BBQ chicken: Leftover Sweet Heat Glazed BBQ Chicken, cubed. A honey-based BBQ sauce is strongly recommended. It plays better against the goat cheese and caramelized onion than a vinegar-heavy sauce.

Goat cheese: Crumbled over the top before baking. It softens and spreads slightly in the oven. Feta is a good substitute if that is what you have.

Pecans: Toasted and scattered over the tart after baking to keep them crunchy. Walnuts can work as a swap, but will be slightly more bitter.

Egg wash: Brushed on the pastry border before baking, giving the edges a deep golden color.

BBQ sauce drizzle: A light drizzle over the finished tart. Go easy – too much overwhelms the other flavors rather than tying them together.

Fresh basil: Scattered over just before serving for color and a fresh herbal note.

How to Make BBQ Chicken & Goat Cheese Tart

Start the onions first. They take 25 minutes over medium-low heat and there is no rushing them. Get them going while you prep everything else.

Keep the pastry cold. Work with it quickly once it is unfolded. Roll it into roughly a 10×14 inch rectangle, transfer to parchment, then form the border by rolling the edges inward about ½ inch. Poke a few holes along the border with a fork to control how the pastry puffs.

Egg wash the border only. Brush the rolled edge with beaten egg before the toppings go on. The rest of the pastry under the filling doesn’t need it.

Layer in order. Onions first, then chicken, then goat cheese. Even distribution across the whole pastry inside the border.

Bake. Watch for deep golden brown on the border and visible puffing. If the pastry puffs dramatically in the center, poke a hole or two to deflate it.

Finish after the oven. Pecans, BBQ sauce drizzle, and basil all go on after baking.

How to Serve BBQ Chicken & Goat Cheese Tart

As a weeknight dinner sliced into 6 portions with a simple salad.

As an appetizer or party tray, cut into smaller squares or rectangles and arranged on a platter. It holds up well at room temperature for a reasonable amount of time and travels easily.

At game day gatherings. This one gets passed around and disappears fast. Double the recipe and use two sheet pans.

With extra BBQ sauce and a cold drink alongside. A crisp white wine, lager, or a sparkling lemonade all pair well against the sweet-smoky flavors of the tart.

Frequently Asked Questions

What if I don’t have leftover BBQ chicken?

Glazed Orange Cranberry Scones

Ashley — Fri, 02 Oct 2026 23:45:00 +0000

These Glazed Orange Cranberry Scones are one of my favorite things to pull out of the oven. Spending time in the kitchen stirring up a batch is something I don’t think I’ll ever get tired of, especially once they’re baking and that sweet, citrusy aroma starts drifting through the house.

It’s the perfect recipe to reach for when fall arrives. As soon as the air turns cool and crisp, I’m ready to turn the oven on and start baking. Reaching for oranges and cranberries is one way to wake up a buttery scone by adding a little zing of citrus and tart fruit.

They’re also wonderful to have on hand through the holidays. Place a plate of these on the counter Christmas morning, or wrap them up as a sweet little gift for a friend. The deep red cranberries are nothing but cheerful and festive, and the little bits of orange zest tucked throughout brighten every bite.

But for me, it doesn’t have to be fall or a holiday to crave one of these. A warm cup of coffee and one of these can turn any ordinary morning into a delightful treat.

Why You’ll Love These Glazed Orange Cranberry Scones

Bright, fresh orange flavor. Orange shows up three ways here, in the zest, in the dough, and in the glaze, so every bite has a zesty touch of citrus.

A hint of almond. Just a touch of almond extract adds a warm, bakery-style flavor that makes the orange and cranberry shine.

Plump, juicy cranberries. Soaking the dried cranberries in the orange juice and cream mixture softens them up.

Tender and buttery. A good amount of cold butter gives these scones a soft, flaky crumb.

Easy enough for any morning. No mixer needed, and they go from bowl to oven in about 20 minutes.

Perfect for sharing. They’re lovely for holiday brunches, a coffee visit with friends, or tucked into a basket as a gift.

Ingredients

The Scones

All-purpose flour, sugar, baking powder, baking soda, and salt: Measure the flour correctly by spooning it into the cup and level off. Scooping directly from the bag packs it down and throws off the ratio.

Orange peel: Freshly grated from the same orange you’ll juice. Grate the peel first, then cut the orange open. One large orange usually gives enough for both the dough and the glaze. Stop grating once you see the white pith since it’s bitter.

Cold butter: Cut into small cubes and kept cold until the moment it goes into the flour. If your kitchen is warm, pop the cubed butter in the freezer for 10 minutes first. Cold butter is what creates those flaky, tender layers.

Dried cranberries: Soaked in the orange juice and cream mixture before going into the dough so they plump up and absorb flavor. The mixture may look slightly curdled during soaking – that is normal, just the orange juice reacting with the cream.

Orange juice, half-and-half, egg, and almond extract: Use fresh-squeezed orange juice from the zested orange. Go easy on the almond extract; measure carefully, because a little too much reads as bitter and can cover up the orange flavor.

Milk: Brushed over the tops before baking for a golden, slightly shiny crust.

The Glaze

Confectioners’ sugar and orange juice: Whisked together into a smooth, sweet drizzle. If it is too thick, add orange juice a few drops at a time. Too thin, stir in a little more sugar. Let the scones cool at least 10 minutes before glazing or it will melt right off.

How to Make Glazed Orange Cranberry Scones

Soak the cranberries first. Stir the cranberries, orange juice, cream, egg, and almond extract together in a small bowl and let the mixture sit while you prep everything else. The cranberries need that time to absorb flavor and plump up.

Mix the dry ingredients and cut in the butter. Stir the flour, sugar, orange peel, baking powder, salt, and baking soda together in a large bowl. Cut in the cold butter until the mixture is crumbly with pieces roughly the size of small peas. A pastry blender or two forks both work.

Combine wet and dry, fold gently. Give the cranberry mixture a good stir and pour it into the flour mixture. Fold until a soft dough forms. If it seems too dry, add half-and-half a teaspoon at a time.

Pat and fold, never knead. Turn the dough out onto a lightly floured surface and pat and fold it over on itself 5 to 10 times, just enough to hold together. Kneading overworks the dough and makes scones tough.

Shape, cut, and bake. Pat into an 8-inch disc, cut into 10 wedges, and space them out on an ungreased baking sheet so the edges bake golden rather than steam together. Brush with milk and bake at 400°F for 18 to 25 minutes.

Glaze after cooling. Let the scones rest about 10 minutes before drizzling. A hot scone melts the glaze right off before it can set.

How to Serve Glazed Orange Cranberry Scones

Warm from the oven with a cup of coffee or tea. The classic and still the best.

On a holiday brunch table alongside fruit, eggs, and other pastries. The cranberries make them look festive without any extra effort.

Wrapped in parchment and tied with twine as a homemade gift. A small plate or basket of these is always a welcome surprise.

At room temperature throughout the day. They hold up well and are just as good a few hours after baking.

Frequently Asked Questions

Why did my scones spread flat instead of rising?

Butternut Squash Cornbread Casserole

Ashley — Fri, 02 Oct 2026 23:40:00 +0000

If you love cornbread casserole, here’s one with a fall twist! When the butternut squash starts piling up in the fall, this Butternut Squash Cornbread Casserole dish is what I want on the table.

Roasted squash, onion, celery, and fresh sage get tossed with chunks of cornbread and a little chicken stock, then baked in the oven until the top turns golden brown. It’s hearty enough for a Sunday supper and pretty enough to carry to Thanksgiving. You can use homemade cornbread or pick up a pan from the store. Either way, it comes together easily.

Why You’ll Love This Butternut Squash Cornbread Casserole

It tastes like fall. Roasted butternut squash, fresh sage, and golden cornbread bring all the flavors of the season together in one dish.

One skillet, start to finish. The onion, celery, and sage sauté right in the cast iron. Everything else goes in after, and the whole skillet slides into the oven.

Side dish or main course. Serve it beside roasted turkey or chicken, or stir in 2 cups of chopped cooked chicken or turkey to make it a complete meal on its own.

Holiday-worthy presentation. A cast iron skillet of this on the Thanksgiving table gives you that farmhouse fall feeling.

Garden squash stretches all winter. Once the butternut squash is harvested and cured, it keeps for several months in a cool, dry spot. This casserole is worth making long after the growing season ends.

Ingredients

Cornbread: One 8×8 pan, cut into 1-inch cubes. Homemade or store-bought both work. I recommend using an unsweetened, savory cornbread. The squash already brings plenty of sweetness on its own.

Butternut squash: One medium squash, peeled and cubed to about 1½ inches, roasted to get those caramelized edges and natural sweetness.

Olive oil, salt, and pepper: For tossing the squash before roasting. Simple seasoning that lets the squash flavor come through.

Butter: The fat for sautéing the aromatics.

White onion and celery: The aromatic foundation.

Fresh sage: Sage and butternut squash are one of fall’s best flavor pairings.

Chicken stock: One 14.5-ounce can poured over everything to bring moisture to the casserole as it bakes.

How to Make Butternut Squash Cornbread Casserole

Roast the squash first. Peel, cube, toss with olive oil, salt, and pepper, and roast until tender and starting to caramelize at the edges.

Sauté low and slow. Melt the butter in the cast iron over medium heat and cook the onion and celery until soft and golden, then stir in the sage.

Combine off the heat. Pull the skillet off the burner and add the roasted squash. Pour in all the chicken stock and toss until everything is well combined.

Fold in the cornbread gently. Add the cornbread cubes and fold them in with a large spoon. Go easy. You want intact chunks of cornbread throughout, not crumbles.

Bake uncovered. Thirty-five minutes at 350°F until the top is golden brown. If it browns faster than expected, tent loosely with foil.

How to Serve Butternut Squash Cornbread Casserole

Straight from the cast iron skillet set on a trivet at the center of the table. The farmhouse presentation looks gorgeous!

Alongside roasted turkey or chicken for a holiday spread. This earns its place on a Thanksgiving table.

As a Sunday supper main with a simple green salad. Stir in chopped cooked chicken or turkey first to make it a complete meal.

With cranberry sauce on the side. The tartness of cranberry against the sweet squash and savory cornbread is a combination worth trying.

Frequently Asked Questions

What if I don’t have a cast iron skillet?

Italian Sausage & Mascarpone Tortellini

Ashley — Fri, 02 Oct 2026 23:39:00 +0000

You know a dinner recipe is a keeper when your teenager, who’s otherwise surgically attached to his bedroom, comes bounding downstairs asking “Is dinner ready yet?!” That’s exactly what happened the first time I made this Italian Sausage & Mascarpone Tortellini, and it’s had a permanent spot in our dinner rotation ever since. The smell alone is worth making it for!

Our family runs on Italian-inspired comfort food. My youngest is obsessed with cheese-stuffed tortellini (if it were up to him, we’d have it every other night), and my husband is a sucker for anything with Italian sausage in a rich, tomato-cream sauce. This Italian Sausage & Mascarpone Tortellini recipe checks every box: cozy, deeply flavorful, and on the table in under 30 minutes.

What makes it extra special is the mascarpone. Those generous, creamy dollops stirred in right at the end melt into the sauce just enough to add an irresistible richness. Trust me, this one’s going to be your family’s new favorite too.

About Mascarpone Cheese

If you’ve never cooked with mascarpone before, think of it as Italy’s answer to cream cheese, but silkier, richer, and far more indulgent. Originating in the Lombardy region of northern Italy, this double or triple cream cheese has a very high fat content, which is exactly what gives it that luxurious, melt-in-your-mouth quality.

While most people know it from tiramisu, mascarpone is incredibly versatile in savory cooking too, adding body and creaminess to pasta sauces without the tanginess of cream cheese. In this recipe, we add it at the very end with the heat off, so it stays lush and creamy rather than fully melting into the sauce, giving you those dreamy pockets of richness in every bite. Look for it near the specialty cheeses at most grocery stores.

Why You’ll Love This Italian Sausage & Mascarpone Tortellini

On the table in 25 minutes. From skillet to table, this is a legitimate weeknight winner. No marathon cooking session required.

One skillet, minimal cleanup. Everything except the pasta water comes together in a single cast iron skillet. Easy in, easy out.

Incredible depth of flavor. Browning the sausage and letting it caramelize adds a savory, slightly crispy quality that gives the sauce such great flavor.

The mascarpone finish. Dollops of mascarpone stirred in at the end take this from a good pasta dinner to velvety, rich, and indulgent.

Customizable. Use mild, sweet, or hot Italian sausage. Go heavier on the red pepper flakes or leave them out. Use your favorite jarred pasta sauce. This recipe works with what you have and what your family loves.

Family-approved comfort food. It fills the house with the most incredible aroma, and if your family is anything like mine, they’ll be stalking the kitchen to find out when it’s ready.

Ingredients

Cheese tortellini: Fresh refrigerated tortellini cooks quickly and has the best texture. If using frozen, just add 1–2 minutes to the package cook time. Any cheese-filled variety works great here.

Italian sausage: Mild is my go-to, but sweet or hot work just as well. Use bulk ground or links with casings removed. Brown well for maximum caramelized flavor.

Shallot: Milder and slightly sweeter than onion. No shallot on hand? About ¼ cup finely diced yellow onion works as a substitute.

Garlic cloves: Fresh minced is always best. Add after the shallot and cook about a minute until fragrant but not burnt.

Red pasta sauce: Use your favorite!

Heavy whipping cream: This takes the tomato sauce from bright and acidic to luscious and velvety!

Parmesan cheese: Always shred your own from a block! Pre-shredded has anti-caking agents that prevent smooth melting.

Mascarpone cheese: Added off-heat in generous dollops. Stir in fully for a silky sauce, or leave partially incorporated for dreamy pockets of richness in every bite. Both are delicious, but those little soft chunks are are bite of heaven.

Freshly grated Parmesan: A little extra Parmesan showered over the top right before serving.

Cracked black pepper & red pepper flakes

How to Make Italian Sausage & Mascarpone Tortellini

Cook the tortellini. Salt your water generously; it flavors the pasta from the inside out. Reserve about ½ cup of pasta water before draining; it’s the secret to adjusting sauce consistency later.

Prefer skipping the drain? Remove from heat and transfer the tortellini directly into the sauce with a fine mesh strainer.

Brown the sausage. Heat a cast iron skillet (or large skillet) over medium-high heat. Break up the sausage but let it sit undisturbed for a few minutes so the bottom caramelizes. Those brown bits become part of the sauce. Drain excess grease but leave a little for flavor.

Add the shallot. Reduce to medium heat and stir for about 1 minute until softened and fragrant.

Add the garlic. Stir in the minced garlic and cook for another minute, just until it turns golden and smells incredible. Keep the heat at medium; garlic burns fast, and bitter garlic isn’t tasty.

Season the base. Stir in the red pepper flakes and cracked black pepper.

Build the sauce. Add the pasta sauce, heavy cream, and Parmesan. Scrape up the browned bits from the bottom of the pan – they’re pure flavor! Simmer 5 to 7 minutes until slightly thickened. This is the moment the kitchen starts to smell incredible.

Add the tortellini. Gently stir the cooked tortellini into the sauce until every piece is coated and happy. Add reserved pasta water a spoonful at a time if the sauce feels too thick. You want it saucy and silky, not stiff or watery.

Finish with mascarpone. Turn off the heat. Add generous dollops of mascarpone across the top of the dish. You can gently fold it in to incorporate fully for a silky sauce, or leave partially stirred for those luscious pockets of creaminess. Either way is worth it.

Serve immediately. Spoon into bowls or onto plates and finish with a shower of freshly grated Parmesan and a few extra cracks of black pepper. Serve right away while it’s hot and saucy.

How to Serve

Italian Sausage & Mascarpone Tortellini is a hearty, satisfying main course all on its own, but a few thoughtful sides can make it feel like a real Sunday dinner on a weeknight. Here are some ways to serve it:

With crusty bread or garlic bread: You’re going to want something to mop up every last bit of that sauce. A good Italian loaf or homemade garlic bread is expected at our table.

Simple green salad: A crisp Caesar or arugula salad dressed with lemon and olive oil.

Roasted vegetables: Broccolini, zucchini, or asparagus roasted with olive oil and garlic.

For guests: Serve directly from the cast iron skillet at the table. It’s rustic, warm, and makes for a beautiful presentation. Top with some fresh chopped basil leaves.

Wine pairing: A medium-bodied Italian red like Chianti or Barbera d’Asti pairs perfectly. Pinot Grigio or Vermentino white wines pair nicely too.

Frequently Asked Questions

Can I use a different type of pasta instead of tortellini?

French Toast

Ashley — Fri, 02 Oct 2026 23:38:00 +0000

Lazy weekend mornings call for a warm and delicious breakfast, and this easy French toast recipe really does hit the spot!

It’s one of my go-to recipes when I want to make something simple, comforting, and guaranteed to make my kids happy. It’s sweet, filling, and comes together quick. Which as a mom, it’s also exactly what I need on a lazy weekend morning!

The secret really comes down to two things: the bread and the batter. I like to use thick slices of bread. Brioche is my favorite but thick cut Texas-style slices will work just as well. The thick sturdiness of this style of bread keeps the French toast soft on the inside without getting soggy. And adding a bit of flour to the mixture creates a smooth, custardy texture that isn’t overly eggy.

Serve the French toast warm with powdered sugar, maple syrup, and some fresh fruit, and it’s the kind of breakfast that everyone will be begging you to make again!

As my youngest son put it: “10 out of 10, 5-star review! Would eat again!”

Why You’ll Love This French Toast

Soft center with perfectly golden edges
Not overly eggy thanks to a simple flour addition
Uses simple, everyday ingredients
Quick and easy – exactly what you need on a weekend morning
Kid-approved and family-loved
Works perfectly with brioche or thick-cut bread
Easily customize with your favorite toppings – chocolate chips and whipped cream, anyone?

French Toast Ingredients

Flour: This is the secret ingredient that helps create a smoother, more custard-like batter

Milk: Forms the base of the mixture

Eggs: Adds richness and structure

Sugar: Just enough sweetness

Vanilla extract: Adds a touch of warm flavor

Cinnamon: A cozy, classic touch

Salt: Just a pinch to balance the sweetness

Thick-cut bread: While regular sandwich bread can work in a pinch, Brioche or Texas toast is highly recommended

How to Make Easy French Toast

Mix Base: Add flour to a large bowl and slowly whisk in milk until smooth.

Add Ingredients: Whisk in eggs, sugar, vanilla, cinnamon, and salt until fully combined.

Heat Pan: Warm a griddle or large skillet over medium heat and lightly butter the surface.

Soak Bread: Working in batches, dip bread slices into the batter, allowing them to sock until fully coated but not falling apart.

Cook: Place soaked bread onto the hot griddle and cook for about 3 minutes per side, until golden brown.

Serve: Serve warm with your favorite toppings.

Tips: Work in batches. Whisk the mixture back up between soaking the bread to make sure the ingredients stay mixed. Add a touch more butter to the griddle or pan between batches.

How to Serve French Toast

This easy French toast is best served warm, right off the griddle.

Top with a dusting of powdered sugar, a drizzle of warmed maple syrup, and fresh fruit like berries, strawberries, or sliced bananas for satisfying breakfast.

You can also add:

Butter for extra richness
Whipped cream for a treat
A sprinkle of cinnamon sugar

Frequently Asked Questions

What is the best type of bread for French toast?

Blue Hubbard Pumpkins Against Red Mums

Ashley — Fri, 02 Oct 2026 23:36:00 +0000

Have you ever styled your fall porch with red mums? Yes, there is such a thing! A few stunning options include Morgana Red, Ruby Mound, and Mumma Mia Red. These beauties offer a unique color we don’t see often.

This was the year I happened to find mine at a nearby farm market. Walking up to the huge mum section, my eyes were immediately drawn to them. I walked straight over, picked some up, and didn’t think twice about looking around for another color option. I absolutely had to have them!

If you’re wondering, will they stay red all season? Yes, they absolutely will, as long as you deadhead the fading bronze or brown blooms to give the new buds waiting underneath a chance to emerge and open the same vibrant red.

Once I found this brilliant shade, I knew where I was headed next. Right to the Blue Hubbard pumpkins. I had no doubt in my mind they were absolutely going to be the best pumpkin choice to pair them with. Although blue pumpkins look great with other color mums, my porch this particular season shows just how stunning they are against red.

I have to say, this was by far the easiest fall setting I’ve ever put together. The only things I needed from my collected items were these galvanized buckets with jute handles. There was no need for any other decor. This is one of those times when less is definitely more.

Since I already had a light green heuchera planted in a black container at the bottom of the steps, I decided to leave it to add another pop of color. I tucked my last red mum in with the heuchera, filled in with a little extra soil, and that was the finishing touch.

I loved this look so much that I wanted it to flow from the back steps and into the mudroom. So the next day, I went back to the farm market to grab more mums and pumpkins before my favorite colors of the season sold out. I’m so glad I did because they ended up bringing the same look into the mudroom, giving it a cheerful fall vibe!

If you’re ready for something a little different, keep an eye out for red mums. Try pairing them with Blue Hubbard pumpkins and keep the rest simple.

I’d love to hear what you’re pairing on your porch this year, so be sure to leave a comment and share this with someone who loves red!

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