Butternut Squash Galette

This is the third in my series leading up to Thanksgiving, providing some fun and different recipes to make your holiday even more special. We've got our soup and dessert down, so how about an appetizer?

Appetizer's are key if you're throwing a big dinner. If you're cooking all day, you may be grabbing bites here and there but you need to make sure the family has some snacks to keep them from starving before the big meal. Throw out some bowls with nuts and then you can create a few hand held bites that you can put out on plates throughout the day.

Prosciutto-Wrapped Pork Loin with Roasted Apples

Imagine taking ground pork, wrapping a pork loin around it and then wrapping more pork around that.  If you've seen the October cover of Bon Appetit, you've already seen this trifecta of pork and if you're willing to put in a few hours of work, you can experience the amazing dinner that we just finished up for yourself.

Deep-Fried Poached Eggs with Creamed Spinach and Crispy Prosciutto

Somehow I've made it through all these years of cooking with never making a poached egg. Not sure exactly how it happened. I've only begun to like runny eggs in the last few years so that's probably part of it. I've always love fried eggs but when I made them myself I would cook them all the way through and in a restaurant I'd also ensure that they knew I wanted no runny yoke. Now I love to have that yoke running over a piece of toast, and yet still never a poached egg. Until tonight that is. And now I'm in love.

Savory Bread Pudding

There's nothing quite like a good bread pudding. Soft bread cubes in a firm pudding with a great blend of sweet spices mixed with some raisins or other fruit. A bread pudding makes a great dessert to bring to a potluck or family dinner that is a bit different than your typical fare.  While most bread puddings are of the dessert variety, a savory pudding makes a great brunch on the weekend and the following recipe is a sure way to get requests for the recipe from any that try it.

Gruyere and Prosciutto Baked Omelette

I love to make omelette's, first because I love eggs, second because it gives you a chance to be creative and use things in your fridge and pantry to create a great breakfast or dinner. While I typically cook them over the stove, here is a great way to mix it up and bake it. Feel free to be creative with this, adding or substituting other vegetables and cheeses to make this one your own (although I do have to say, this version will definitely impress you the way it is).

Housewarming Party

We just moved into our new home about a month ago and we hosted a housewarming party this last weekend. I was excited to make some new appetizers I had found and I knew that it was going to take quite a lot of time to get them all baked and put together. My plan was to work on them Friday afternoon and evening and then get it all finished up Saturday morning before the party. However, early Friday morning, a Tornado hit our neighborhood! There was no major damage to our house but it took out a few of our trees and I spent most of the day cleaning all of it up.