When I spotted the Southwest Eggrolls on Suzanne’s blog Creating Post-it Notes, I knew I’d stumbled upon something good. Not only does Suzanne offer easy to follow instructions with her recipe, but also delicious photos to guide us visual learners every step of the way.

These eggrolls are dressed to impress…dressed up in a tortilla! Suzanne says you can use either the fajita or snack sized tortillas. The tortillas then get stuffed with chicken and veggies like corn and spinach. And if you’re worried about not having any of these in your fridge, you can check the freezer for frozen veggies, what this recipe calls for.

Speaking of the freezer, Suzanne says you can even freeze the eggrolls and defrost them later to serve as an appetizer or entree! In fact, Suzanne says she intentionally doubles the recipe just so that she can enjoy them later. These Southwest Eggrolls will yield leftovers you will actually look forward to eating :)!

Have you ever been walking through a mall or shopping center when all of a sudden you are completely transfixed by some glorious smell coming from a little kiosk? If not, my condolences. If you have, you know what wonderful aroma I am talking about. It is the sweet fragrance of candied almonds, pecans, or walnuts. I’ll be honest; I’m not the biggest fan of nuts. I try to avoid them as much as possible, but whenever I catch a drift of those candied nuts I just can’t seem to get enough!

Just think if you could produce that wonderful smell in your own home. Well, thanks to Teresa you can! She has provided us with a great recipe for candied almonds! It may take a bit of practice, but you will have the candying technique down in no time! Candied nuts not only make a tasty appetizer, but they make for great gifts as well! Serve them before your Thanksgiving meal or at your Christmas party, or package them nicely to give as gifts to your friends and coworkers.

Teresa’s blog, My Homemade Cooking, if full of deliciously sweet recipes that are perfect for any occasion!

You might’ve had pancakes as a midnight snack, possibly a bread pudding made out of yesterday’s french toast for dessert, but how about creme brulee for breakfast? Let’s switch it up a bit; don’t have dessert for breakfast or breakfast for dessert, have a dessert-inspired breakfast!

Esi from Dishing up Delights adapted a Creme Brulee Oatmeal recipe she originally found on Eating Out Loud. Already a fan of the sweet and luscious dessert known as Creme Brulee, Esi knew she would love this version of it just as much. What’s not to love? It’s just as addicting and the whole fat milk she used makes it extra creamy.

I bet you’re thinking, “But I don’t have time to make something this nice for breakfast during the middle of the week!”. Well, Esi is also quite the busy gal, but this is the perfect recipe for anyone who has a tight schedule and still wants to put something nice on the table for breakfast. It comes together quite easily, just prepare it the way you would traditional oatmeal then pop it in the broiler for just a few minutes. Then dig in! That sweet golden crust on top of the oatmeal will really remind you of creme brulee!

Well folks, the countdown is dwindling. Only a week and a half left until Thanksgiving day! Have you ordered the turkey and finished planning the holiday menu? If not, don’t worry we are here to help inspire you! I’ve been looking at some of your recipes on the KI site, and you have all posted some pretty tasty Thanksgiving dishes! If I could only convince my family to add a few new things to Thanksgiving dinner! I don’t think I’ll have any trouble convinving them to add these fun yam fries to the menu though!

Travis calls himself a yam junky, and after reading his post on Trav’s Gone Gluten-Free, I think I have to agree! Not only has this guy eaten yams all over the world, he has pretty much cooked/baked yams in almost every conceivable way! His yam fries alone can be baked in an infinite number of ways. Travis says, “I experimented and used butter and cinnamon-sugar. YUM! You can also throw some cheese on them, oregano and oil, or any combination your imagination can muster.”

So, if your family is as much of a stickler for tradition as mine, and would never give up their creamy yams with marshmallow topping. Try suggesting cinnamon sugar yam fries with a marshmallow dipping sauce! How’s that for “yam-tastic!”

If your meat-loving friends are convinced that they can’t get a vegetarian dish to taste almost exactly like one of their favorite classic Italian meals, then today’s the day you’ll be able to blow them away! You might be familiar with tofu, maybe you even enjoy it on a daily basis, but have you tried wheat gluten? Also known as seitan, it has a dark color and hearty texture. That’s because it’s wheat protein; it’s meaty but without the meat!

This is exactly what Christiane used to make her Spicy Italian Vegan Sauzage. She combined the wheat gluten with savory spices then shaped and steamed them so that what resulted was a tasty meatless sauzage, notice the clever z! We agree with Christiane when she says the sauzage can be served in a variety of ways. On her blog 28 Cooks, she talks about serving it on top of pasta, covered in baby bella-laden marinara sauce! Doesn’t that sound delicious?! YES!

Whether you prefer a saucy sauzage or just a classic link of flavorful sauzage, you’ll enjoy Christiane’s Spicy Italian Vegan Sauzage. Packed full of protein, it’ll fill you up and satisfy your craving for sauzage in a healthy and much leaner way than sausage will! Give it a try!

I am an awful procrastinator. Every year I make a resolution to be on time more and do things ahead of time, but not too surprisingly I always fail. Oh well, I’ll just try harder next year ;)

It is people like Karuna that inspire me to get on top of things and stop procrastinating. She has created 100 Make Ahead Meals to help us organized and streamline our hectic schedules. Among her many fantastic recipes is this classic Italian soup, minestrone. Karuna says that this soup is perfect for all seasons, and is great for the health conscious since it is light on fat, but heavy on fresh vegetables and herbs. Making this soup ahead of time not only saves you time, but enhances the soup’s flavor. By allowing it to sit overnight the various herbs and spices have a chance to marry and produce a bold and fresh taste. Karuna suggests adding the vegetables right before cooking to keep them fresh.

If you are like me you may not have even begun to think about Christmas shopping and holiday menu planning, but at least you’ve got a delicious soup planned for tomorrow night! Or is it the next night? ;)

Sometimes silence speaks better than a complement, such is the case with this 7 Layer Dip; it’s the life of the party’s snack table…at least for a short while after it makes its appearance. After that, the addicting appetizer is remembered as the 7 Layer Dip that was…was delicious! So delicious that the recipe is passed on from one party guest to another.

Kathleen from Pots and Plots passed this recipe on to us, but she originally got it from a friend, and now we’re passing it on to you! Kathleen says it’ll be gone in a matter of minutes. So if you suddenly hear the crowd grow quiet at your office Christmas party, it isn’t because they all went home early for the holidays, it’s because of this dip! They’ll be too busy snacking to do anything else!

So if you want to sneak in a few extra bonus points with Santa this year, take Kathleen’s 7 Layer Dip to your holiday parties this year! After all, who can say no to avocados, lemon juice, black beans, lettuce, and other tasty ingredients all covered in cheese?!

Not Your Average Scone, that’s exactly what I thought when I came across this recipe on Hannah’s blog Dell Sister’s Kitchen. She and her sister found a recipe for a cranberry almond scones and added their own twist, a chocolatey one. This is a recipe you’ll especially want to use after Halloween if you’re looking for a way to empty out those Jack O’ Lanterns full of candy. The girls added chopped up peanut butter cup pieces to the scones, see how they’re not your ordinary, everyday scone!

If you’re a peanut butter fan and that still doesn’t sound peanut buttery enough for you, how about adding peanut butter to the scones?! And the girls didn’t forget about you chocoholics, either. The main components of the scone include your favorite ingredient, chocolate! Cocoa powder, chocolate chips, and even chocolate milk go into the scone! But the girls say you can add regular milk, if you prefer.

If you’re looking for a decadent homemade dessert, but don’t want to be left with a sink full of dishes after you’re done with all the baking, then you’ll want to try Hannah’s Not Your Average Scone recipe. All the mixing can be done in one bowl and the scones will bake in under 15 minutes!

During the winter when I was a kid my mom would make us oatmeal for breakfast because she said it would “stick to our bones” throughout the day. I don’t know if it really stuck to my bones, but it did warm me to the core.

Christina knows that oatmeal is one of the best comfort foods on a cold and wet winter day. Her craving for a nice bowl of baked oatmeal had been nagging her for a while, but the last time she made it, it didn’t come out so great. Determined to learn from her mistakes she altered her recipe and produced a delicious bowl of baked oatmeal! By reducing the sugar by half and adding peach applesauce, golden raisins and a mixed dried berry blend the oatmeal was perfectly sweetened and brimming with fruity flavors!

Now that she has her recipe down Christina can’t wait to come up with new oatmeal flavors. I believe pumpkin and ginger are on her list to make soon! For more great recipes be sure to stop my Christina’s blog, She Runs, She Eats!

S’more Crisps: The name alone will get you salivating! Melissa’s cookies are like chocolate chip cookies with an incredible make-over. Her kitchen, of course, is the salon where the magical changes occurred. Her inspiration? The Super S’more Crips recipe found in Elinor Kilvans’ book Big Fat Cookies. It’s a recipe worth following, but I definitely approve of the few changes Melissa made to the recipe.

Melissa added an extra handful of marshmallows and used semi-sweet and milk chocolate chips. She says the marshmallows take on a caramelized form during the baking process that gives the cookies a toffee flavor! Graham crackers added to the dough thicken up the cookies, making them ideal for dunking! So you’re really getting everything a s’more has to offer and some more ;)!

In her blog Life in a Peanut Shell, Melissa says these are perfect for taking to a barbecue. I’d say they’d also be fun to eat with a glass of warm milk on a cold night, snuggled around the fire place with the ones you love :)! There’s no denying, you will also love with these cookies!