How to Make Chocolate-Dipped Bacon Roses

That’s right. These happened in our house today. There are just some times that you need to tell that special someone in your life that you love them more than bacon.

The first thing you need to do is to preheat your oven to 375. Line a baking sheet with foil, and put a rack on top of that. Next, begin to roll your bacon. I rolled them so the fatty side was on the bottom. The tighter it is, the better it will look. Stick toothpicks though the bottom of the roses to hold them together, and also to keep them from falling over.


Bake them for about 20-25 minutes. Take them out, and blot them on paper towel to remove any extra grease.


Prepare your roses by popping the flower petals off of them stem. Keep the green flower base, because that will hold your bacon rose.


Next, melt some chocolate. I used to light chocolate melting wafers. For these ten roses, it only took about a quarter cup of wafers.  Dip the ends of your roses in the chocolate. I then placed them on a sheet of parchment paper to let the chocolate set slightly, for about two minutes. Then I pushed them onto the ends of the stems. Delicious!

Chocolate-Dipped Bacon Rose Chocolate-Dipped Bacon Rose

Squash and Apple Soup

Here’s another soup recipe!


2 cups of squash (I cooked it in the oven until it was about 90% cooked)
2 cups of apple sauce
1 cup of pumpkin (I had leftover pumpkin, you could add more squash if you don’t have any)
2 cups of water
1 cup of apple cider
2 tbsp fresh ginger
Pepper to taste

Simmer over a low heat until the squash is soft, then purée until it reaches a desired consistency. You may need to add more water to thin it out. We also used very fresh and ripe apples, so I didn’t put as much cider in, because it was sweet enough, but you may decide to add more.

Homemade Macaroni and Cheese

We love cheese in this house, and pasta, too. It’s really easy to make your own mac and cheese, and it doesn’t take a whole lot longer than making the stuff that comes in the box.


First, put a pot of salted water on to boil. When it comes to a boil, add a small box of macaroni and cook according to the directions on the package. Once it’s cooked, drain the pasta and set aside.

Meanwhile, you can start the sauce. On medium heat, melt two tbsp of butter, and add two tbsp of flour and whisk until smooth. Add one tbsp of Dijon mustard, and two cloves of crushed garlic. Slowly whisk in about 2 cups of milk. Add some black pepper. Continue to stir, making sure the milk doesn’t scald. When the milk has heated, add 3 cups of grated cheese. We used some cheddar, mozzarella and havarti. Once the cheese has melted, add a pinch of crushed pepper flakes. Add to the macaroni, and eat immediately.

The beauty of this recipe is that you can use whatever pasta and cheese that you wish. It can be different every time you make it!

Pumpkin Pie Smoothie

Making some pies for Thanksgiving? Have some pumpkin left over? Here’s a delicious smoothie that you can make using left over pumpkin!


1/2 cup of pumpkin
1 cup of vanilla almond milk (you could also use regular milk, and add a teaspoon of vanilla)
1 tsp of pumpkin pie spice OR 1/4 tsp of each ginger, nutmeg, cinnamon, and allspice
I also added 1 scoop of vanilla protein powder

Blend and drink immediately. Yum, yum!

Why do I love pumpkin so much? Well, it’s so good for you! Pumpkin is full of vitamins A and C, potassium, manganese, copper, and riboflavin (a B vitamin). There is also a considerable amount of magnesium, phosphorus, iron, folate, vitamins E and B6, niacin, thiamin and pantothetic acid! So feel free to indulge in that piece of pumpkin pie this Thanksgiving weekend!

How to Prepare Pumpkin

I realize that I’ve put up a lot of recipes using pumpkin, but have never made a tutorial on how to get pumpkin out of that delicious vegetable. It’s really easy to do!


These little babies are called pie pumpkins, or sugar pumpkins. They’re what I prefer to use. You get about 3-4 cups of pumpkin purée from each one. The first thing you do is cut them in half. Then you scoop out the seeds and stringy bits (definitely keep the seeds, you can roast them in olive oil and salt and they’re soooooo yummy! Or oil and garlic, or chilli powder… The possibilities are endless!) and place them flesh-side down on a cookie sheet. Add water to the cookie sheet, and then rub a little olive oil on the skins of the pumpkins. Road them in the oven at 350 for about 25 minutes. Once you’re able to pierce the skin with a fork, you’re all set!

Finally, take them out of the oven and let them cool. When you can handle them, scoop out the flesh with a spoon, and voila! Pumpkin!

Now you may ask, what can one do with pumpkin? Well, I’ve got a new cheesecake in the oven right now (recipe to come soon!), but I’ve also made plenty of other things with pumpkin purée. Check them out!

Pumpkin Dog Treats

Mini Pumpkin Cheesecakes

Pumpkin Rosee Pasta Sauce

Two Pumpkin Pasta Recipes

Baked Tacos

My little guy made salsa at playgroup yesterday, and that had me hankering for some Mexican food.  There was a recipe floating around on facebook for baked tacos that had me drooling, and I knew it was meant to be.  I changed it a little from the original, but it was still very tasty.  AND the two-year-old who has been very defiant and not wanting to eat anything at supper time at half of a taco.  SUCCESS!

Anyway, here’s what you do:

Brown the meat.  I used lean ground beef.  The package I had was just shy of a pound, about 400g.  While I was browning it, I seasoned it with my own personal concoction, but feel free to use a package of taco seasoning if you wish.  I used chili powder, onion powder, dehydrated onions, red pepper flakes, cumin, salt, pepper, garlic, and fresh oregano.  You’ll want to taste to make sure you’ve got the flavours right.  I put in a lot of chili and cumin because I’m slightly congested, and I wanted something spicy.

Next, I preheated the oven to 375.  I lined up 8 whole grain tortillas in a pan, and filled them with the meat.  I then added some refried beans (I used about half a can), spooned some salsa over top and then finished them off with a sprinkle of cheese.  I popped them in the over for about 10 minutes, and then we ate them with plain yogurt (we had the Balkan style) and some lettuce.


Beef Stew

When fall arrives, there’s nothing like a hearty stew to keep you toasty on the inside. This recipe is very versatile, but yummy!

Beef Stew
In my slow cooker I put in a package of stewing beef. It was approximately 1lb of meat. I added 1/2 cup of red wine, 2 cups of water, Worcestershire sauce, 1/2 package of onion soup mix and black pepper. Next, add vegetables. I put in carrots and potatoes. When it is almost done, put 1/2 cup of flour in a mug and mix with warm water. Add to your soup. If it isn’t thick enough, you can add more flour. Mixing it with water first keeps the clumping down. Finally, add some herbs for flavour. I added rosemary, thyme, and sage. Serve with warm rolls, and you’ll have a great fall meal!