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**This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links. But, all opinions expressed are my own.  First of all, thank you thank you thank you to everyone who attended our Pie NIght either in person or virtually! We appreciate you so much and it was a lot of fun. I hope that if you attended virtually, you still got to eat some Pie! If you didn't, we will be announcing this week when the e-book will be available! Then you can bake your heart out and eat all of the pie you would like. Of course, one of the pies we enjoyed at our Pie Party was good ol' Pumpkin Pie! LIndsey loves that of course, and so do the rest of us, loaded with whipped cream! But, pumpkin isn't just for pie or other sweets. It is, after all, a squash, which makes it a vegetable, and pumpkin is very good for you. (That is how I justify eating pumpkin pie for breakfast!) The other week, I made No Bake Chocolate Pumpkin Cheesecake. That recipe didn't use a whole can of pumpkin and I didn't want the leftover pumpkin to go to waste. Besides, with all of the pie baking I have doing around here, something with less sugar and savory sounded perfect. So, I came up with this baked chicken recipe that fit the bill. (I know, ducks have bills, not chickens! ha ha.) This is the type of recipe that tastes even better on the second day, so be sure that you make enough for lunch tomorrow!  I had 2 whole chicken breasts that I cut into 8 serving sized pieces. These were large chicken breasts and cutting them up still left very nice sized portions.  The sauce was really good and I kind of wished I had served it over rice. So, you might like to try that. Keep your eyes peeled for the announcement of our PIe E-book going on sale! We know you will be pleased and that there are pies in there that anyone can make and enjoy if you are a novice pie baker! Then there are a few that require a few more steps for when you are more ambitious.  Beau-coup has tons of lovely little things to help you get ready for Thanksgiving!
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**This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links. But, all opinions expressed are my own.
Hello! Alicia here with a recipe my family loves! I'm taking October to share recipes we make often in our little family. So no specific country this month, just family recipes that keep us coming back for more!
Today's recipe is one that everyone clears their plate without having to be told to take a bite. My three year old is one of those kids that will take two bites and say he's done. He just loves to play. But this meal he actually asks for more and eats more! It's easy and delicious and you can easily make it vegetarian or vegan. Mushroom "Risotto"
I put risotto in quotes because I'm not sure how authentic this risotto is. But it's super delicious. I adapted this recipe from a cookbook I bought in college: $7 a Meal Healthy Cookbook. The prices may be a bit more now (inflation) but the recipes are still delicious. I have changed the recipe a bit to suit what I have on hand at the time. I've used all different kind of mushrooms, onions, and cheese. The original recipe calls for vegetable broth, but I use chicken. And instead of wine I use a splash of white wine vinegar and water.
One thing I don't like to skip (though it is still good without it) is the squeeze of lemon juice at the end. It just adds a brightness that really amps up the flavor. Another thing is I have only made this with white cheese, usually Parmesan. I can't see mushrooms going well with a cheddar flavor but you can try it. 
It's hard to get a picture of it that really tells you how good it is but trust me, this comes out so creamy and delicious. You have got to try it. When a 3 yr old boy is asking for seconds you know it's great. And because you can substitute in lots of things, it won't break your budget!
**This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links. But, all opinions expressed are my own.
Saturday was a leisurely morning for my husband and I. When we woke up, I went into the kitchen to make a nice breakfast. Since I had some sprouted wheat flour all ready to go, I decided to make these yeasty Angel Biscuits with it. Usually they should rise for about an hour before baking. I only gave mine about 30 minutes as I prepared everything else, but they were still delicious, if not as high. You can actually make this recipe with white flour, but something about using sprouted wheat makes it feel okay to eat 3 (or 4) of them in a row!
I hope you give these a try!
Also, don't forget that this Saturday will be our Pie Night, both real and virtual! Be sure to join us at 6:30 PM! Go to our Facebook page and get the details under events! We will be going live on Facebook and if you lets us know that you are there, we will send to a code to get our new Pie E-book that we are launching at a huge discount! It will be just in time for Thanksgiving! 
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Author
Helen Reynolds: Mother of six children , grandmother to ten and counting! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, and my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! 
Click this link and visit 3WinksDesignShop and find more of our creations!
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