Spiced Apple Bourbon Cocktail

Fall is probably my favorite season– the weather is cool, but not cold, the leaves are gorgeous, and the mosquitos are gone! If college football wasn’t such a huge deal in the south and with my family and friends, I would have definitely gotten married in the fall months. 

This fall-inspired cocktail is perfect for upcoming parties you may be hosting (even as a signature wedding drink if you’re lucky enough to be married in the fall) or just for some bonfire sipping. I love hot apple cider, but this chilled out version may be even better. Especially for the early months of fall when you aren’t freezing yet! Introducing my Spiced Apple Bourbon Cocktail! My husband calls this “Fall in a Glass.” I think I like his name better!

The main liquor is bourbon, but I also like to add a little bit of cinnamon-flavored whiskey (like Fireball) for some more flavor. 

Also, check out Lover.ly for more cocktail and wedding inspirations!

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Spiced Apple Bourbon Cocktail
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Ingredients
  1. 2 oz. bourbon
  2. 1/2 oz. cinnamon whiskey
  3. 4 oz. fresh pressed apple juice
  4. 1/2 teaspoon all spice
  5. 1/2 teaspoon cinnamon
Instructions
  1. Combine bourbon, cinnamon liquor, and apple juice into a shaker. Mix thoroughly.
  2. Pour over ice in a tall glass.
  3. Top with a small dusting of all spice and cinnamon.
Notes
  1. Serve in a larger glass (like a mason jar).
  2. Make sure you used fresh pressed apple juice or cider-- NOT from concentrate!
Say The Blessing http://saytheblessing.com/

What We’re Eating This Week

I’m a BIG FAN of meal planning. I usually plan for 4-5 days and we’ll eat out on Friday and/or Saturday nights. I try to do a good mix of easy meals and new recipes throughout the week, too. If it is a new recipe you can probably expect a blog post on it the next week or two! So, here’s what we’re eating this week:

Sunday: Fajitas
Monday: Spaghetti
Tuesday: Breakfast
Wednesday: Bible Study– out
Thursday: Homemade pizzas
Friday: Out 
Saturday: Out

Tailgate Oreo Truffles

Usually a successful tailgate food has to be bite-size or portable. It’s an added bonus when it’s also themed appropriately like these tailgate truffles! You can customize the colored chocolate coating to fit your team’s colors. I’m biased and think purple and orange is the best color combination though (GO TIGERS!). 

And y’all know if I’m doing a dessert, it must be easy to pull together! The only tricky part about this is making sure they say cool. So, I would recommend keeping them in the freezer until you leave for your tailgate so that they slowly thaw out. That way they can be on the tailgate table for longer without turning mushy! If you can see them melting, simply pop them into a cooler to firm back up.

Did I mention you use a whole thing of Oreos for this? Calories don’t count on game days. 

Just put the oreos into the food processor until they are nice and crumbled. Mix in a package of cream cheese.

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Form into bite-sized balls and place in freezer for at least 15 minutes. I think I made these a little large this time, but you can probably get anywhere from 20-35 out of this mixture. 

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While that’s cooling, you can melt your white candy melts (I love these that I found at Target in their own microwave-safe container, but if you are doing one bag of candy melts, divide it into two for your teams two colors). Color them appropriately with food coloring.
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Carefully dip the balls into the candy with two forks until fully covered. I took a little of the extra candy melt and drizzled the opposite color on top of the truffles. You can make it much nicer looking with a pipping (or ziplock) bag I’m sure! Add truffles back to fridge (or freezer will work too) for at least an hour. 
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Tailgate Oreo Truffles
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Ingredients
  1. 1 package of Oreos (original)
  2. 1 8oz. package of cream cheese
  3. 8 oz. of candy melts
Instructions
  1. Add Oreos to a food processor until they are crumbs.
  2. Mix in cream cheese to oreo crumbs.
  3. Form into bite-sized balls, freeze for about 15 minutes.
  4. Melt candy, divide into two separate bowls. Add food coloring to candy melts.
  5. Dip balls into candy melts using two forks. (Optional: pipe opposite color on top). Place back onto a baking sheet and refrigerate for at least an hour before serving.
Say The Blessing http://saytheblessing.com/

What We’re Eating This Week

I’m a BIG FAN of meal planning. I usually plan for 4-5 days and we’ll eat out on Friday and/or Saturday nights. I try to do a good mix of easy meals and new recipes throughout the week, too. If it is a new recipe you can probably expect a blog post on it the next week or two! So, here’s what we’re eating this week:

Sunday: Unstuffed peppers
Monday: Grilled steak (Graham) and chicken (me)
Tuesday: Lemon asparagus pasta
Wednesday: Bible Study– out
Thursday: Frozen meal
Friday: Out
Saturday: Out

My favorite pizza

Call me crazy– but I’m not a huge fan of a lot of tomato sauce on pizza. In fact, I prefer (hands down) a white pizza compared to the red alternative. But what’s even better than a white pizza is a green one. Pesto!

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This right here is my jam. I could eat this pizza for breakfast, lunch, and dinner I love it so much. 

P.S. Making homemade pizza is a great date night. We do it a couple times a month in our house. Graham gets to pick his favorite toppings for his (pineapple and pepperoni) and I get to pick mine. And we have a lot of fun doing it! Win-win. 

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After you’ve got your dough in a workable shape– that’s Graham’s job– shemear some pesto (jarred or homemade) in a layer for your base. Then layer with chopped roasted red peppers, artichoke hearts, and spinach leaves. I get the roasted red peppers and artichoke hearts in a can because it’s 100000x easier that way. 

Don’t forget lots of FRESH mozzarella. Fresh is the best. 

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I’m drooling. BRB while I go eat leftovers. I don’t even care that it’s breakfast time.

Spinach, Red Pepper, Artichoke Pesto Pizza
My favorite pizza
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Ingredients
  1. 1/2 can of artichoke hearts, chopped
  2. 1 red pepper, roasted and chopped
  3. 1 cup spinach
  4. 1 ball fresh mozzarella, sliced
  5. Pizza dough
  6. Pesto
Instructions
  1. Preheat oven to 400.
  2. Work pizza dough into a thin crust.
  3. Layer pesto, chopped artichoke hearts, spinach, chopped roasted red peppers, and mozzarella slices.
  4. Cook for about 20 minutes until cheese is fully melted and crust is slightly browned.
Say The Blessing http://saytheblessing.com/

What We’re Eating This Week

I’m a BIG FAN of meal planning. I usually plan for 4-5 days and we’ll eat out on Friday and/or Saturday nights. I try to do a good mix of easy meals and new recipes throughout the week, too. If it is a new recipe you can probably expect a blog post on it the next week or two! So, here’s what we’re eating this week:

Sunday: Out
Monday: Pecan Crusted Chicken
Tuesday: Out
Wednesday: Bible Study– out
Thursday: Stuffed Shells
Friday: Taco Casserole 
Saturday: Out

Cast Iron Crispy Chicken

There is no chicken that can compare to my grandmother’s fried chicken. None.

She knows I love it so much (particularly the legs) that she’ll make extra just for me. I may or may not eat the meant-to-be-leftover-lunches extra in one sitting along with 1000000 deviled eggs when I visit her. Don’t judge!

So, I knew going into making these chicken legs that they couldn’t compare to my Meme’s fried chicken legs, but between you and me they are pretty close. 

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 It’s kinda roasted chicken kinda fried and a whole lotta good. Sorry for the semi-raw chicken picture above I swear it cooks longer in the oven. The lemon/rosemary combo takes this to the next level. Sophisticated, semi-fried chicken. Who would have thought??

I got a package of 5 legs (2 per person) and then just took the meat off the leftover and added it to a salad for lunch. So, if you make more than just 4 or 5, know that the leftover meat is perfect on sandwiches or salads the next day or two. 

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Cast Iron Crispy Chicken Legs
Serves 2
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Ingredients
  1. 4-6 chicken legs, skin on
  2. 2 lemons, halved
  3. 4 sprigs of rosemary
  4. 5 small red potatoes, cubed
  5. 1 tablespoon butter
  6. 2 tablespoons oil
Instructions
  1. Melt together butter and oil in a med-low cast iron skillet. Preheat oven to 350 degrees.
  2. Meanwhile, get a pot of boiling water going and add the potatoes. Let those cook for just about 5 minutes. Remove and set aside for now.
  3. Once oil is hot, place chicken in cast iron and cook for 2-5 minutes per side until desired crispiness.
  4. Add potatoes, lemon halves, and rosemary to cast iron. Place in oven.
  5. Cook for 30 minutes until chicken temperature is 165 degrees.
Notes
  1. To know when oil is hot enough, place a drop of water on the pan and if it starts bubbling a lot then it's ready!
Say The Blessing http://saytheblessing.com/