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Cranberry Sauce

I never thought there’d be a day where I made cranberry sauce from scratch, but I finally decided to make the plunge this year and I’m never going back (and I think you won’t either)! This is sooo easy and tastes much better than the canned stuff. No metallic aftertaste! You can even make this a couple days before Thanksgiving, which is a real time saver on the day of.

Cranberry Sauce

I’ve been smearing this all over everything. Turkey, stuffing, mashed potatoes….you name it, I probably added this on top. Did I forget to mention that we’ve already done Thanksgiving at my house this year? It went super well (thanks to time savers like this!) and I think it might be nice to start having Thanksgiving a little early. Though it did kind of mess up my holiday schedule. We decided to have it early with Bren’s family since we’ll be out of the state visiting my family. On top of that, I’ll be leaving on a two week business trip the day after we get back. It’s going to be a crazy couple of weeks.

Cranberry Sauce

This is not the smooth jelly version! But I really like texture this has, and it does thicken up like a jelly. There are plenty of recipes out there on how to get a smooth cranberry sauce, but I think they’re more time consuming. To be fair, I haven’t tried it yet, so I could be wrong. Since I like the chunky version anyways, I decided to make it easier on myself. No need to make things more complicated than necessary. Am I right? If you’ve never made this before, I hope you try this and are surprised as I was at how easy it all comes together.

Cranberry Sauce

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Roasted Pumpkin Seeds

You’ve probably already gotten rid of any seeds left from your Halloween pumpkins, but if you still have any pumpkins still laying around, this is what you have to do! I finally decided to try and roast my seeds this year instead of tossing them out. They’re a super healthy snack, plus they’re delicious!

Roasted Pumpkin Seeds

I’ve seen people make sweet versions of pumpkin seeds, but I like my snacks on the savory side. I added dill, turmeric, salt, and a bit of sage. We added cayenne to a small batch for some extra kick, but that’s totally your call.

Roasted Pumpkin Seeds

Just make sure you rinse off all the pumpkin guts before toasting. The guts do not taste so good once you bake them. We also like to pop leftover seeds back in the toaster oven for a short while to heat them back up. They taste fresh out of the oven again! Yum!!

Roasted Pumpkin Seeds

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Spiced Hummus with Bagel Chips

Need a quick and easy dish to bring to Thanksgiving this year? Well, you should bring his spiced hummus since it’s sure to be a huge hit! Everything gets tossed into the food processor, which official makes it a one dish meal!! I made this, and we love to eat it with carrots (and of course pita). We even made bagel chips to dip with!

Spiced Hummus with Bagel Chips

I like bringing these types of dishes with me to family events because then I know there’ll be at least one good for you food there. Not that I won’t loom over the dessert table (because I will), but I’ll feel less guilty about it if I go snack on some veggies and carrots. I also added some leftover pumpkin puree (from these pancakes…or was it from these bars) to add some moisture and loads of vitamins. To top it off, I added turmeric for taste and all the health benefits. Basically, if I recall this correctly, turmeric is a miracle cure all and should be put in everything you eat. If nothing else, it’s very tasty and a great way to spice up meals.

Spiced Hummus with Bagel Chips

This turned out to be a super thick hummus, which I really enjoyed. However, you can thin it a bit by adding a bit of water or lemon juice to the mix. Another trick to keep your hummus smooth is to remove the peels from the chickpeas. This takes a little bit of time, but if you’re not in a hurry I think it’s worth the effort.

Spiced Hummus with Bagel Chips

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Beef Nachos

When I start craving nachos, I’ve gone too long without Mexican food. I love good Mexican food, and sometimes there’s just nothing better than sitting down to a huge burrito or enchilada. But what I needed tonight was a big plate of nachos!! We cooked up some ground beef, added some cheese, diced up a bell pepper, and sliced up some home grown jalapenos. Yum! It was like biting into a slice of heaven.

Beef Nachos

It’s been so long since we’ve made nachos at home. I don’t usually buy chips since I know we’ll go through the bag before you can blink, but when you crave nachos you need nachos. And let me tell you, a bag of chips won’t stand in my way!

Beef Nachos

These were some of the best we’ve had in a long while, and I really think it’s because we added the fresh bell pepper and olives. There’s a nice sweet crunch you get when you add red bell peppers to a dish, and you need that to offset the spiced taco meat and salty olives. It all comes together with a glorious amount of melted cheese. You can never have enough cheese!

Beef Nachos

Now grab a bag of chip and sit down to this delicious pile of goodness!!

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No Bake Peanut Butter Bars

So have you gotten enough Halloween candy yet! Well if you missed out on the peanut butter cups, these will fill the void! They’re like the cups in bar form, and I would eat the whole batch if I didn’t have someone literally reminding me to show some self-restraint.

No Bake Peanut Butter Bars

We’re going to serve these at Thanksgiving. They’ll go quite nicely next to a side of pie. I used natural peanut butter in these, and they turned out just fine. I think the graham cracker crumbs help to keep the peanut butter keep its shape. I also really liked using the natural peanut butter because it kept the bars from becoming too sweet.

No Bake Peanut Butter Bars

Topped with dark chocolate, these were as rich as I wanted them to be. If you want, you can test the peanut butter mixture before transferring it to the pan and add addition sugar until it’s the sweetness you want. Mmmmm…nothing’s better than peanut butter and chocolate.

No Bake Peanut Butter Bars

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MeHi! My name’s Alexis and I finally took the leap into blogging after reading so many fun posts by other food bloggers.  I’ve always had a passion for eating, but have never really felt comfortable in the kitchen.  There are so many drool-worthy recipes out there, that I wanted to document my musings in the kitchen both following others’ recipes and becoming brave enough to create my own.  Please take a look around! I really want to hear from you! If you make something, like something, don’t like something, please comment or use the contact form!  Reading your comments really makes my day!  If you’re looking for an easier way to get my recipes, you can sign up for my email and get them directly to your inbox.  I hope to hear from soon.

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