Apple Sangria 

It’s a tasty pre-dinner drink. I made this for the adults in my family for Thanksgiving. Very light and refreshing! 

Apple Sangria 

  • 1 bottle (750ml) White Wine
  • 1 bottle/can (12 oz.) Ginger Ale – or you can use champagne or club soda or sparkling water for bubbly
  • 1 large Granny Smith Apple
  • 1 large Red Apple

Simply add the apple to bottom of your pitcher and fill with both the wine and ginger ale.  Into the refrigerator and serve cold.

Breakfast Mini Baguettes 

I think I may found my new favorite thing to serve at any brunch I host or cater. Simple, easy to accommodate dietary needs, and super tast! 

Breakfast Mini Baguettes 

Serves 4

4 frozen mini baguettes, thawed (I use Rhodes brand)

4 eggs

2 tablespoons cream

8 strips bacon, cooked and chopped

¼ cup finely shredded Italian cheeses

2 green onions, sliced

salt and pepper to taste

extra cheese to sprinkle on top

Cut top off baguettes and pull out bread to make a deep hallowed depression in each one.

Mix all ingredients except extra cheese and pour equally into each of the 4 baguettes. Once filled with the egg mixture put back two or three big chunks of the bread into each of the baguettes to soak up some of egg mixture. Cover and let them sit in the fridge overnight. 

Next day bake at 350°F 20-25 minutes. Remove from oven and sprinkle more cheese on top of hot baguettes. Serve warm

Tots and Lamb Shawarma 

Minnesotans love their Tots. They aren’t just for Hot Dish anymore!!!! Enjoy this new recipe I have fallen in love with.

Tots & Lamb Shawarma 

Source of photo & recipe: Idaho Potatoes 

Potato Tots (processed or homemade )

Lamb Ingredients:

4 pounds boneless leg of lamb

1-¼ tablespoons cumin

1-¼ tablespoons coriander

1-¼ tablespoons garlic powder

¾ tablespoon paprika

1-¼ teaspoons turmeric powder

¾ teaspoon ground cloves

¾ teaspoon black pepper

¾ teaspoon cinnamon

salt, to taste

Cucumber Tomato Salad:

1 cucumber, chopped

1 tomato, chopped

⅓ cup parsley, chopped

1 tablespoon olive oil

1 teaspoon lemon juice


1 cup coriander

1 cup parsley, roughly chopped

3 jalapeños, seeded and roughly chopped

½ teaspoon cumin

¼ teaspoon ground cardamom

½ ½ teaspoon sugar

2 garlic cloves, crushed

3 tablespoons olive oil


feta cheese



For the lamb: Combine spices. Butterfly the leg of lamb, and generously coat with spice rub. Grill over mesquite charcoal, turning frequently, until the meat thermometer reading reaches 140°F at the thickest part. Let rest 10 minutes, then carve into thin slices.

For the cucumber tomato salad: combine all ingredients.

For the zhoug: combine all ingredients.

For the tots: Once toppings are prepared, fry or bake the potato tots according to package directions.

To serve, pile them high and top them with the lamb, salad and zhoug. Garnish with feta, tahini and parsley.