What’s the next best thing to sitting down at Royer’s Round Top Cafe and eating a delicious piece of Bud’s pie?  Having 100+ of the Cafe’s recipes on laminated cards in a handy little box right in your own kitchen, so you can whip that pie up yourself!

Just in time for that last minute Christmas gift, these recipe boxes will be ready to ship on Monday, the 19th.

Order now and receive the pre-sale price ($23.50) through Dec. 31st. You even have the option of receiving your recipe card box gift-wrapped for an additional $3.50!  Let the southern Christmas cookin’ begin!

Who doesn’t love apple pie…but we hate what the fattening crust does to our waist line…

Here’s a way to get the sweet taste of pie without those nasty calories!  This recipe is perfect for those chilly fall nights ahead!

Crock-Pot Baked Apples

1/4 cup brown sugar
1/4 cup walnuts, chopped
2 tablespoons trans-fat free margarine
1 teaspoon cinnamon
6 Gala or Macintosh apples, cored
1/2 cup apple juice or apple cider
2 tablespoons orange liquor (optional)

Preheat a large crock-pot on high heat and preset it for 3 hours. In a large bowl, mix brown sugar, walnuts, margarine, and cinnamon. Fill the apples with the filling and place them in the crock-pot. Pour in the apple juice or cider and the liquor, if using. Cover and cook 2 1/2 to 3 hours on high heat until the apples are soft and begin to collapse.  Yields 6 servings.

via skinnychef

If you have some apples left over, use them to bring some fall color to your home…

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I’m pretty sure that I could eat candy corn until I turn orange!  Could you?  Once I start, I can’t stop!

What could be better than candy corn, you ask?  Candy corn fudge!  That’s what!

Candy Corn Fudge

• 1 7-oz. jar marshmallow cream
• 1 1/2 cups sugar
• 2/3 cup evaporated milk
• 2 tablespoons unsalted butter
• 2 cups candy corn (about 12 oz.)
• 1 cup semisweet chocolate chips

• 1. Line an 8-inch square pan with foil; butter foil. Combine marshmallow cream, sugar, evaporated milk and butter in a large, heavy pan. Bring mixture to a boil over medium-high heat. Cook, stirring constantly, until mixture reaches 235°F on a candy thermometer, 10 to 15 minutes.
• 2. Remove from heat and stir in candy corn and chocolate chips, stirring until chocolate melts. Immediately transfer to foil-lined pan and smooth top until even. Chill until set, at least 2 hours.  Cut into one inch squares.

Chocolate cupcakes, separated oreos and an orange M&M make the cutest cupcake ever!

pinned here

Who’s making these with their kids?

You’ve gotta love a recipe with only three ingredients!  Especially when it’s the main dish!  I just spotted this ‘keeper’… I think you’ll like it…

Shrimp On Skewers

3/4 lb. of large fresh shrimp, peeled and deveined

4 large sprigs fresh rosemary (about 8″-9″ in length)

1/2 cup Italian salad dressing

Skewer shrimp onto rosemary skewers, using 3-5 per skewer depending on the size of your shrimp.
Place skewers in a shallow dish and pour Italian dressing over them.  Refrigerate for one hour.
Spray grill with nonstick spray and preheat to medium.
Grill skewers until shrimp are pink and firm, about 2-3 minutes per side.  If your grill has a cool side, aim the tops of the rosemary towards the cool side, although don’t worry it it gets charred.
Remove from grill and serve immediately.

via Framed Cooks

The only thing I would encourage you to do is make your own Italian dressing…

Find recipes here and here.

Perform Halloween magic on a boring chocolate sheath cake…

Find our how to make these ghouly goodies here.

Sometimes eat breakfast for dinner, so why not have dessert for breakfast?  Makes sense to me…especially when you use healthy Greek yogurt instead of ice cream!

Breakfast Banana Split
makes 1 serving

1 ripe yet firm banana, peeled
1/2 cup Greek yogurt
2 tablespoons fruit jam or preserves
2 tablespoons sliced almonds or other nuts
Handful fresh berries or cherries

Split the banana lengthwise and lay the two halves in a shallow bowl. Use an ice cream scoop to scoop out the yogurt and put it on top of the banana. Warm the jam in the microwave for 15 to 30 seconds or until it is very runny. Use a spoon to drizzle the jam over the yogurt, and sprinkle the nuts over everything. Top with the berries or cherries, and dig in!

recipe and images via thekitchn

This sounds like the perfect meal for a hot summer night…just add your favorite salad!

Ham and Parmesan Sandwiches with Raspberry Jam

• Sourdough or other hearty bread, sliced 1/4 to 1/2 inch thick
• Olive oil
• Raspberry jam (cherry and strawberry would also work fine!)
• Thin-sliced ham
• Parmesan cheese, shaved into thin pieces with a vegetable peeler

1. Heat grill to medium high.  Brush both sides of bread with olive oil and grill on both sides until slightly charred.
2. Spread bread with jam, and then layer on ham and shaved cheese.
3. Enjoy!!

This is from one of my favorite food blogs, Framed Cooks.  Follow this link to get more details on this simple sandwich…

I’m going to try this sandwich with Eatzi’s cheese bread (It literally has little chunks of cheese baked into the bread…Divine!), skip the Parmesan, and get a similar effect!

What’s your favorite summer sandwich?

I’ve found a foodie’s paradise at Gojee.com.

This site is packed with gorgeous pictures of dishes that are sure to make your mouth water and will have you searching your pantry for ingredients.  Tell Gojee what sounds good to you, input what you have on-hand and they’ll serve up something heavenly to prepare!

When you sign up for the site, they swear on their mama’s cookbook that they won’t spam you!  That’s good enough for me!

Holy Smokes!  This Southern girl’s mouth is watering at the thought of the taste of bacon and that rich sweet buttermilk flavor we get with buttermilk pie!  Nothin’ better for your 4th of July picnic!

Find the recipe at Framed Cooks…absolutely one of my very favorite food blogs!