Contact Us

Have a question/comment for me? Drop a line, or two or three.




123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.


Filtering by Category: holiday

Twice Baked Sweet Potatoes

Shavise Glascoe

As someone who prepares and consumes sweet potatoes on a regular basis it is rare that I find a recipe that I absolutely love. I discovered the Twice Baked Sweet Potato recipe on Pinterest a few years ago and it has been my go to ever since. I definitely think that this is a recipe that everyone should try at least once and if you love it you can eventually adapt it to your specific preferences.

Although I wish I could take credit for being the mastermind behind this recipe, I can't. I'm just a fan. So as a fan, I will simply direct you straight to the source. As a blogger, I praise and recognize other great blogs and Sugar Free Mom is a great site for recipe ideas. Please go check it out today.


Twice Baked Sweet Potatoes

F&S Flavors to Try

*Here is a short list of adaptations that I made to this recipe*

  • Filling: Golden Raisins, Dates
  • Toppings: Whole Pecans, Walnuts, Pumpkin Seeds
After making them a few times, I decided to add pumpkin seeds on top along with the pecans.

After making them a few times, I decided to add pumpkin seeds on top along with the pecans.

Of course I had to try it with Purple Sweet Potatoes

Of course I had to try it with Purple Sweet Potatoes

Fig Pastry

Shavise Glascoe

Growing up the only exposure I had to figs was with Fig Newtons. Sad, I know. It wasn't until a few years ago that I had a fresh fig and I instantly fell in love. The love was deep enough for me to make a number of dishes with them. But I would say that my favorite dish was the Fig Pastry. Why? Not only is it yummy, but it was super easy to make and TOTALLY random. I have no idea as to what inspired me to make it, but I will never regret this experiment.

Sliced fresh figs

Sliced fresh figs


  • 1 can of Pillsbury Crescent Rolls
  • (About 1/4 cup)Cream Cheese (Cinnamon and Brown Sugar-RECOMMENDED)
  • (About 1/4 cup) Fruit Spread or Butter (Apple, Cherry, Raspberry etc.)
  • Fresh Figs (8-10)
    • Can't find Figs? Try: Pears or Apples (You will want to cook them before adding to pastry)


1. Wash and slice your figs. (They do not have to be super thin)

2. Create your spread (Half fruit spread and half cream cheese)

3. Remove crescent rolls from container (Yes, I hate that loud pop too). Now, instead of rolling them up, separate and leave flat on a cookie sheet. They should look like triangle pizza slices.

4. Spread your cream cheese/fruit spread mixture liberally on top of the flat dough

5. Top liberally with sliced figs. Place pastries into oven, following the directions on the Pillsbury package.

6. When done let them cool and if you would like drizzle a little honey on top. Totally optional.

7. Enjoy

Poached Pears

Shavise Glascoe

Autumn is my absolute favorite season. Where do I start? Beautiful leaves, pumpkin spice everything, football, insects go back to where they belong, and of course the holidays are around the corner. Another pretty neat thing about fall is that my wedding anniversary is right smack in the middle of this season, so of course I have warm and fuzzy feelings.

Well, for one of our anniversaries (I forgot which one of course), we set out on a restaurant hopping frenzy here in Baltimore. On our last stop for brunch we arrived at a very popular restaurant ready to devour any and everything that was placed on our table. The last item we received was a poached pear with yogurt. It sounded so yummy that we had to order it. But unfortunately we were NOT impressed (now you see why I did not name the restaurant).

As I am not a professional food critic, I'll keep it simple, we did not like it. Now I thought the idea was great, just the flavor was not all the way there. This also happened to be the same time that my husband and I were growing tired of the popular Greek yogurts being super high in sugar. So of course with these two issues, I decided to take matters into my own hands and give the Poached Pears for a try myself.

First, I got myself a GOOD yogurt so I went with a 2% fat yogurt. (You will thank me for that). Next, pears of course, you can go with whatever kind of pear you like. I personally enjoy Asian Pears. Now for making the yogurt stand out...... apple butter. And not just any old store bought apple butter, apple butter by Infused Spreads.  With this I only used a smidge to add a little flavor to the yogurt. After poaching the pears in a bath filled with cinnamon sticks, nutmeg, cloves and other seasonal goodness, this was the result.


1 pear (Makes 2 servings)

(2 containers or 2 cups) 2% Fat Greek Yogurt (Fage or Chobani)

Apple Butter 1-2 TBSP

Spice Options: Cinnamon (ground or sticks), Nutmeg, Cloves, Ginger, Allspice

Honey (Optional, to be drizzled at the end)


1. Slice your pears in half length wise. Peal off skin and remove core and stem.

2. In a 2-3 qt pot, add water and spices. Place pear halves into water. You want to make sure they are fully submerged.

3. Bring to a gentle boil. Poach until the pears are nice and tender. You should be able to easily pierce the pear.

4. Mix the desired amount of apple butter into the Greek yogurt.

5. Add the still warm (not scorching hot) poached pear on top of the yogurt. Feel free to drizzle a little honey on top if you have no worries on the sugar content.

6. Enjoy

Hazel's Macaroni & Cheese

Shavise Glascoe

Why not have my first recipe be in honor of one of the strongest women ever?!  Hazel Peterson aka my great grandmother passed this marvelous macaroni and cheese recipe down to my grandmother and now it is in my hands. Growing up in Gary, IN winters got cold, really cold and this comforting dish always saved the day.


Why am I talking about macaroni and cheese at the end of the summer? Although I do love my new home here in Baltimore, I do get homesick from time to time. When that feeling kicks in, I go to this dish for comfort. So to clarify, yes this dish could pop up in the dead of winter or on the hottest day of the summer, doesn't matter to me, as long as I have this macaroni and cheese and a piece home.

Other than being pure comfort, it also is pretty darn tasty. Not like your average mac and cheese, this girl is loaded with flavor and veggies


2 cups uncooked macaroni

1/4 cup chopped pimento

1/4 cup chopped green pepper

1/2 cup milk

1/3 cup mayonnaise

1/4 cup chopped onion

1 can cream of mushroom soup

2 cups of shredded sharp cheese (1 cup will be used for the topping)

 Fresh parsley (Optional, sprinkle a little on top if you want)


Preheat the oven to 400 degrees. Cook the macaroni. After cooking the macaroni, mix the pimento, green pepper, milk, mayonnaise, onion, mushroom soup and 1 cup of cheese together and put in a 2qt glass casserole dish. Add the second cup of shredded cheese on top before placing in the oven. Bake for 20 minutes covered (with baking dish lid), remove cover and bake for additional 5minutes (until the cheese is bubbling).

And there you have it. Serving size depends on how hungry you are (good for about 4-6 people).