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By Amy Poore


Have you started planning the Thanksgiving meal yet? Fall is definitely in the air, and both of these recipes will compliment your holiday table beautifully. The pear chutney is an aromatic delight, and a perfect pairing for your turkey, no matter how you prepare it. And for dessert, I suggest this scrumptious pumpkin Bundt cake with caramel drizzle. It’s sure to be a crowd pleaser.

Happy Thanksgiving, everyone, and bon appétit!

Pear Chutney

  • 5 ripe pears, peeled and diced
  • 4 tablespoons olive oil, divided
  • 1 large red onion, chopped
  • 1/3 cup golden raisins
  • 3 garlic cloves, minced
  • 1/2 teaspoon ginger powder
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon dried crushed red pepper
  • 1/3 cup red wine vinegar
  • 1/3 cup maple syrup
  • 1/4 cup fresh flat-leaf parsley
  • Salt and pepper to taste

Cook pears in 2 tbsp. hot olive oil in a Dutch oven over medium heat, stirring occasionally, 15 minutes (or until tender). Transfer to a bowl; wipe Dutch oven clean. Heat 2 tbsp. olive oil in Dutch oven over medium heat. Add onion; sauté 8 to 10 minutes or until tender. Add raisins, garlic, and ginger; sauté 5 minutes. Add sugar, cinnamon, cloves and dried crushed red pepper, and cook, stirring constantly, 1 minute or until spices are fragrant. Stir in vinegar and maple syrup, and cook 3 to 5 minutes or until reduced by half. Stir in pears; cook, stirring constantly, 3-5 minutes. Stir in parsley. Season with salt and pepper.

Pumpkin Bundt Cake with Caramel Drizzle

For the cake:

  • 1¼ cups sugar
  • ⅓ cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 (15 oz.) can pumpkin
  • 1 cup sour cream
  • 2 cups flour
  • 2¼ teaspoons baking powder
  • 1 teaspoon soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg
  • 1 teaspoon salt

For the drizzle:

  • 1 (14 oz.) can sweetened condensed milk
  • 1 cup brown sugar
  • 2 tablespoons butter
  • ½ teaspoon vanilla

For the Cake:

Preheat oven to 350 degrees F.

Combine sugar, oil, eggs, vanilla, pumpkin and sour cream in a large mixing bowl. Add flour, baking powder, soda, cinnamon, cloves, nutmeg, and salt and stir in to combine. Pour into a greased and floured Bundt pan.

Bake for around 50 minutes at 350 degrees. Test it with a wooden pick to see if it comes out clean. Invert cake onto a cooling rack.

For the Caramel Drizzle:

Heat milk and brown sugar in a medium sauce pan and bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 8 minutes, stirring occasionally. Remove from stove and add butter and vanilla. Cool for five minutes and drizzle over cooled cake.

Amy Poore is a new mom, a wife and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at www.pooreamy.com


Photos: Amy Poore


Article sponsored by Interlinc Mortgage.

Find them on the web at: https://www.interlincmortgage.com


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If you are anything like me, you like to plan out your week so you can be best efficient with your time and money.  However, this does not always happen, especially when one needs to make a large meal for many guests.  So, this list of ingredients was put together to help you manage your time well over the Thanksgiving week. 


The meal:


Roast turkey

Homemade dressing

Cranberry sauce

Baked sweet potatoes

Green bean casserole

Cornbread or brown and serve rolls

Pickle and raw veggie tray

Pumpkin pie

Apple crisp


The Check-Your-Pantry List (buy if necessary):


•  Flour, about 4 cups

•  Sugar, about 2 cups

•  Brown sugar, 2-3 cups

•  Honey, 1 cup and maybe a little more

•  Thyme, dried, around 3 tsp

•  Lemon-pepper seasoning, around 2 tsp

•  Cooking oil, plain, a few tablespoons

•  Cooking spray

•  Pumpkin pie spice around 1 1/2 tsp

•  Salt and pepper

•  Cornmeal, 1 cup (if you’re making cornbread)

•  Baking powder, around 4 tsp (for cornbread)

•  Cinnamon, around 1 tsp

•  Oatmeal, around 1 cup

•  Vegetable or chicken bouillon, 4-5 tsp




•  Frozen Turkey, 10-12 lbs

•  Onions, around 3 lbs

•  Celery, 1 large bunch

•  Carrots, 1 lb

•  Garlic, 1 head, or 2 if you’re keen on it

•  French or Italian bread, sliced, 1 loaf

•  Eggs (you’ll need 7)

•  Butter, 1 lb

•  Cranberries, fresh, 2 bags

•  Sweet potatoes, large fresh, 1/2 = one serving, so as many as you need

•  Potatoes, large baking, if desired

•  Green beans, regular cut frozen, 2 one-pound packages

•  Mushrooms, 1 pound fresh or 2 8-oz cans

•  Milk, 1 quart

•  French fried onion rings, 1 can

•  Pumpkin, 1 15-oz can (plain pumpkin, not pie filling)

•  Prepared frozen pie crust (if you’re not making your own or lack a pie plate)

•  Evaporated milk, 1 12-oz can

•  Apples, tart baking, 2 pounds

•  Whipped cream, 1 spray can of the real stuff, or Vanilla ice cream

•  Veggie and pickle tray items: pickles, olives, pepperoncini, radishes, green onions, etc. to taste

•  Brown and serve rolls if you opt out of baking your own bread or cornbread

•  Green peas or other frozen veg if desired


And, do not forget the beverages of choice: beer, wine, juice, coffee, sweet tea…


Article sponsored by Bama Bed and Breakfast.

Find them on the web at: www.bamabedandbreakfast.com


Anyone need some new dishes to enjoy at this year’s Thanksgiving dinner? Both of these dishes are perfect for the occasion. The Pecan Stuffed Acorn Squash looks gorgeous, but it’s fairly simple to make and it takes just a few ingredients. And the Pear Cake offers a delicious alternative to the traditional Thanksgiving desserts (though certainly include them, too).

Enjoy the Thanksgiving holidays, and bon appétit!


Pecan Stuffed Acorn Squash

2 acorn squash
8 oz. cream cheese, softened
1/2 cup butter
1/2 cup brown sugar
1 cup toasted pecans, chopped

Preheat oven to 350 degrees.

Cut each squash in half lengthwise, scrap out and discard seeds. Place squash, cut side down, in 2 baking dishes.


Add 1/2 inch of water to each pan.

Bake, uncovered, for 1 hour.

In a bowl, use a hand mixer (or stand) to beat the cream cheese, brown sugar and butter until light and fluffy.


Stir in pecans, reserving a few for garnish.

Carefully remove squash from oven and place cut side up on baking sheet.

(Tip: I trim off a little of the bottom so they will lie flat.)

Season squash with salt and pepper, fill with cream cheese mixture and bake for 15-20 more minutes, until filling is lightly browned and squash is tender.

Sprinkle with cinnamon, brown sugar and reserved pecans.


Pear Cake

2 cans pear halves
1 package white cake mix
3 eggs
1 stick butter, melted
Confectioner’s sugar

Preheat oven to 350 degrees.

Drain pears, reserving 1 can of syrup. Chop pears.

Mix cake mix, butter, eggs and reserved syrup on low for 30 seconds, increase to medium-high for 4 mins.

Pour batter into a greased and floured Bundt pan.

Bake for 50-55 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Amy Poore is a new mom, a wife and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at www.pooreamy.com.  

Photos: Amy Poore


Article sponsored by Willcutt Block.

Find them on the web at: http://www.willcuttblock.com


By Tori Linville


The best game days are marked by the football and the food. If your last tailgate wasn’t one that your taste buds remember, it’s time for a change. Revamp your table with these classic dip recipes on us.


The Perfect Guac


(photo/recipe: gimmesomeoven.com)


What you’ll need:


3 ripe avacados

1 minced jalapeno (stem and seeds removed)

1/2 cup finely chopped red onion

1 tbsp. lime juice

1/4 cup cilantro leaves, finely chopped

1/2 tsp. coarse sea salt

dash of cumin
(optional/: 1 roma tomato, cored and chopped)


What you’ll make:


Mash together ingredients. If you’re adding tomatoes, stir those in at the end. Cover with plastic wrap so that the wrap directly touches the guacamole, and refrigerate.


The Best Bean Dip



(photo/recipe: the-girl-who-ate-everything.com)


What you’ll need:


1 can refried beans

1 cup picante sauce

1 cup shredded Monterey Jack cheese

1 cup shredded Cheddar cheese

3/4 cup sour cream

1 pckg. cream cheese, softened

1 tablespoon chili powder

1/4 teaspoon ground cumin

tortilla chips


What you’ll make:

In a bowl, combine first eight ingredients and serve with chips and salsa.


Ways to cook it:

Slow cooker: cover and cook on high for two hours

Oven: bake dip at 350 degrees for 20 to 30 minutes

Microwave: heat in bowl for five to eight minutes


Mississippi Sin Dip


(picture/recipe: amandajeanbrown.com)


What you’ll need:

1 loaf French bread (Italian loaf)

1 8 oz. cream cheese, room temperature

1 1/2 cup sour cream

2 cups shredded sharp Cheddar

1/2 cup chopped smoked ham or prosciutto

1/3 cup green onion, chopped fine

4 oz. can of chopped green chilies, undrained

1/4 cup jalapeno pepper, chopped fine

couple shakes of Worcestershire sauce


What you’ll make:

Preheat oven to 350 degrees.

Prepare the bread by cutting off the top of the bread 1/2 inch deep. Hollow out the bread, leaving about a one inch shell. Set top aside and cut inside bread into cubes for toasting and dipping later. Mix all ingredients in mixer until blended.

Place a piece of aluminum foil large enough to wrap around the whole loaf onto a baking sheet. Pour cheese mixture into hollowed-out bread. Sprinkle top with meat if desired. Return the top piece of bread to close the bread bowl.

Wrap completely in foil and place baking sheet in oven. Bake for one hour.



Article sponsored by the following: South’s Finest Meat’s, Nationwide, and Fincher & Ozment.

Find South’s Finest Meat’s on the web at:  http://southsfinestmeats.com

Find Nationwide on the web at:  http://www.nationwide.com

Find Fincher & Ozment on the web at:  http://www.fincherandozment.com

By Amy Poore


Now that many of us have a bounty of fresh, juicy tomatoes, I thought it would be an excellent time to highlight a couple of wonderful recipes so we can serve them up! Nothing beats a tomato sandwich, of course, but these are excellent dinner options. The tomato pie is perfect for the peak of the tomato season, and the caprese salad skewers make an excellent (and quick to make) appetizer for pre-dinners or for backyard patio parties this summer.


Bon appétit!


Old Fashioned Tomato Pie

1 cup grated mozzarella
1 cup grated cheddar
9-inch prebaked deep dish pie shell
1/4 cup green onion (chopped)
10 fresh basil leaves (chopped)
4 tomatoes, sliced and drained of excess water (a strainer works well for this), divided
1/2 cup mayonnaise
Salt and pepper to taste
Pinch of dry basil

Preheat oven to 350 degrees.

Combine mayonnaise, cheddar cheese, mozzarella cheese, salt and pepper in a medium bowl

Layer half of the sliced tomatoes over the pie shell (reserving a few slices for top of pie). Next, spread half of the mayonnaise mixture on top of tomatoes. Finally, layer all of the chopped basil and onions.

Repeat with remaining tomato slices and cheese layer.

Place the reserved slices on top and sprinkle with dried basil.

Bake for 30 minutes or until top is golden brown.

Serve hot or at room temperature.


Caprese Salad Skewers

Cherry tomatoes, whole or halved for size and arrangement
Fresh Basil Leaves
Fresh mini mozzarella balls
Good quality extra virgin olive oil
Good quality balsamic vinegar
Toothpicks or small bamboo skewers

On each skewer, slide on mozzarella ball(s), a folded basil leaf, followed by the tomato.

Arrange on serving platter and drizzle with olive oil and balsamic vinegar, to taste.

Amy Poore is a new mom, a wife and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at www.pooreamy.com 

Photos: Amy Poore


By Amy Poore


If you’re looking for a cool treat to bring to a weekend gathering this summer, you can’t go wrong with anything chocolate and creamy. This chocolate mousse pie is absolutely delectable and will please everyone at the next backyard party.


Enjoy your summer and bon appétit!


Chocolate Mousse Pie

  • 1 ready-made graham cracker crust
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 3 Hershey bars (1.5 oz.), chopped
  • 3 Special Dark Hersey bars (1.5 oz.), chopped
  • 1/3 cup heavy cream
  • 8 ounce container of Cool Whip

Melt cream and chocolate in microwave in a microwave safe bowl for 45-60 seconds. Stir until chocolate is melted. If additional melting time is needed, melt for 10 more seconds.

In a stand mixer, cream sugar and cream cheese until smooth.

Next, in the mixer, add chocolate mixture to cream mixture, reserving around 1/4 cup of chocolate mixture for garnish.

On a slow speed, add Cool Whip to mixture.

Pour mixture into prepared crust, smooth top and drizzle with remaining chocolate sauce.

Refrigerate for at least 4 hours.

Amy Poore is a new mom, a wife and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at www.pooreamy.com 

Photo: Amy Poore


Article sponsored by: Bear Creek Manor

Find them on Facebook at https://www.facebook.com/BearCreekManor


Independence Day Fried Green Tomatoes


Serves: 4




·      Canola oil

·      4 green tomatoes, cut into ¼-inch rings

·      ¾ cup all-purpose flour

·      1 finely minced fresh garlic cloves

·      4 eggs

·      2 tablespoons milk

·      1 ½ cups panko bread crumbs

·      Dash cayenne pepper

·      Dash paprika

·      Dash curry

·      Dash of salt

·      Dash of pepper




In a deep-fryer, preheat oil to 350 degrees F.  You can use a low/wide pan with a mesh splatter cover, as well. 


Take sliced tomatoes and sprinkle salt / pepper on each side.  In a dish, place flour with minced garlic.  Then, in a second dish, mix breadcrumbs with cayenne and paprika.  In a third dish, beat eggs with milk.  Then take the sliced tomatoes and run them through the flour, then the eggs, and then through the breadcrumbs.  Add to fryer.  Only add several pieces at a time.  Allow pieces to fry evenly for about 2 minutes.  Drain on paper towels and serve. 


Article sponsored by Townsend Auto.


Find Townsend Auto on the web:  http://www.townsendautofamily.com

Independence Day Barbecue Burgers 

Serves:  4


·      2 pounds ground beef

·      Dash salt and black pepper

·      4 slices bacon

·      1 onion, cut into 1/4 –inch thick rings

·      4 hamburger buns

·      4 slices cheddar cheese

·      ½ cup barbecue sauce of choice 


Create 4 evenly shaped burger patties.  Light grill and set on high heat. 

Place burgers on grill and cook until well charred (about 2 minutes).  Flip patties and brush with bbq sauce.  Then cook for another 2 minutes and occasionally brushing on sauce.

Brush bacon with bbq sauce and place directly over hot grill, sauce side down. Brush top with bbq sauce.  Cook until well charred (about 1 minute).  And repeat after flipping. 

Place onions on grill for 20 seconds, then flip and repeat. 

If you prefer the buns to be toasted, place them on the hot grill until browned.

Assemble burger. 


Article sponsored by Belle Chambre of Tuscaloosa and Lakeside Dental.


Find Belle Chambre of Tuscaloosa on Facebook: https://www.facebook.com/BelleChambreTuscaloosa/




Find Lakeside Dental on the web: http://www.lakesidedentalsmiles.com



By Amy Poore


If you’re planning a backyard get-together this summer, why not try something totally new and different? This jerk spiced shrimp with pineapple salsa is a dish that’s sure to please any seafood lover! The salsa is a snap to make, too.

Hope you enjoy this one as much as I do.

Have a great week, and bon appétit!

Jerk Spiced Shrimp 

·                1 tablespoon sugar  

·                1 tablespoon paprika  

·                1/2 teaspoon salt  

·                1/2 teaspoon garlic powder  

·                1/4 teaspoon ground red pepper  

·                1/4 teaspoon ground thyme  

·                1/8 teaspoon ground allspice  

·                2 tablespoons olive oil  

·                1 1/2 pounds peeled and deveined large shrimp 

·                1 gallon freezer bag 

·                Cooking spray 


Pineapple Salsa 

·                2 cups fresh pineapple, diced 

·                1/2 cup cucumber, peeled and diced 

·                1/2 cup sliced red onion 

·                2 Tablespoons chopped cilantro 

·                2 teaspoons apple cider vinegar 


Combine all salsa ingredients well, cover and chill for 30 minutes. 


While salsa chills, add all shrimp ingredients in freezer bag, mix well. 


Thread shrimp evenly onto skewers (metal or water soaked wooden ones). Place skewers on grill or skillet coated with cooking spray.  


Grill/cook on medium/high heat for 6 minutes or until done, flipping once. 


Serve immediately with pineapple salsa and jasmine rice (optional). 

Amy Poore is a new mom, a wife and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at www.pooreamy.com  

Photo: Amy Poore




By Amy Poore


Here’s a really easy treat that will likely delight everyone in your family. This Cherry Dump Cake is so good, it’ll disappear fast! I thought I’d suggest a quick and simple, delicious recipe that you can whip up for those last-minute summer nights. We’re all busy all year round – but that doesn’t mean we have to skimp on the essentials (like desert…desert is essential). Prep for this one is incredibly fast, so enjoy and as always….


Bon appétit!


Cherry Dump Cake


2 (20 oz.) cans of cherry pie filling

1 box of yellow cake mix

1 stick of butter, cut into thin slices


Preheat oven to 350 degrees.


"Dump" pie filling into 9x13 baking dish.


Evenly sprinkle cake mix over filling and cover with the slices of butter.


Cook for 45-60 minutes (different ovens vary) until, browned and bubbly.


Serve warm with vanilla ice cream or whipped cream.

Amy Poore is a new mom, a wife and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at www.pooreamy.com 

Photo: Amy Poore






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