It’s reveal day for Secret Recipe Club. The day we trot out the new recipes we have discovered on our ‘assigned’ foodie blog. The day we glorify the fun dishes we have made from someone else’s kitchen. This month I Homesteaded with April over at Angel’s Homestead.

April lives on three acres with her husband and lives by her definition of Homesteading:

    Engaging in a give-and-take relationship with the earth. Growing your own food, cooking from scratch, raising backyard livestock, collecting rainwater, simplifying your life, reducing your impact, and living in harmony with nature.

I discovered not only some easy and delicious recipes but some great ideas for the home as well. Like a great Emergency Substitution Chart when you run out of every day ingredients, Gardening 101 but since this is a COOKING Club…

If you been reading about my SRC adventures you KNOW I cannot make just one dish. I just find too many to decide on less than three. I mean it’s hard enough to narrow down to that let alone JUST ONE! I had decided to cook a roast for Sunday Dinner this month. That is something I don’t do often anymore for just the two of us. I remembered seeing that April had a Crock Pot Beef Roast on the blog so I used that one.


It was nice not having to worry about the cooking. And fragrance of that roast cooking wafted through the house all day.

To go with the roast that night I made her…


So good! I usually just cut the butternut in half, deseed it, and then nuke it adding cinnamon sugar after the fact. THIS was so much better!!! And so simple!!

    1 medium butternut squash, peeled, seeded and cut into 1-inch cubes (about 6 cups, cubed)
    2 tablespoons pure olive oil
    2 tablespoons Organic Coconut Sugar I used Turbinado instead.
    1/2 teaspoon cinnamon
    1/4 teaspoon sea salt

Pre-heat oven to 400 degrees.
Place squash cubes into a large bowl, along with the olive oil, coconut sugar, cinnamon, and salt and toss together until the squash is well coated.
Spread the squash into one layer on a large foil covered baking sheet that has been lightly greased. Don’t crowd them or the pieces won’t brown.
Roast squash for 25 to 30 minutes, depending on your oven, turning the squash over and rotating the pan halfway through the cooking time, until the edges are browned and centers are tender.

Not wanting to stop there I made the dinner complete with her Fluffy Dinner Rolls.


If you need some rolls in about an hour or less THESE are the ones you need to make. These were the best rolls I have ever made. And I have made a lot of rolls!!!

It won’t be long before I go back and make her Philly Cheese Steak Pizza, Pecan Pie Muffins, or her Strawberry Cheesecake Parfaits.

Thanks April for some great EATS!

You can check out the other Secret Assignments by clicking below

Potluck week at I Heart Cooking Clubs means we can make any recipe we want from any past, or present, chef we choose. I like that. It means that if there was a recipe in the past that didn’t fit a theme and you REALLY wanted to make it, or you just found a new one you really like, you can make it now. Excellent!!

So for this week’s potluck I went with Donna Hay and the Chocolate Pear Cake from my new book, FLAVOURS.


It is exactly what it says it is – a chocolate cake topped with pear halves that have been cooked in butter and brown sugar.

    80g (2 3/4 oz) butter
    2/3 cup brown sugar
    2 tablespoons water
    4 small small pears, peeled, halved and cored
    185g (6 oz) butter
    1 1/2 cups brown sugar
    3 eggs
    2 cups self-raising (self-rising) flour
    1J3 cup cocoa powder

Preheat the oven to 180°C (350°F). In a skillet mix the butter brown sugar and water and heat until the butter has melted. Add the pears to the pan, cut-side down, and cook for about 2 minutes. {I cooked mine longer because they were larger and just off the tree.}
Place the pears, cut-side down, in a 23cm (9 inch) round cake tin that has been side- and base-lined with non-stick baking paper. Pour the syrup from the skillet over the pears.

Mix the butter and brown sugar until fluffy.
Add the eggs one at a time and beat well.
Sift the flour and cocoa over the mixture and stir through.
Carefully spread the cake mixture over the pears in the cake pan.
Bake for 50-60 minutes or until cooked when tested with a skewer.
Cool in the pan for 5 minutes, then invert onto a serving plate and serve the cake in wedges with cream.
Serves 8-10. {Recipe is on page 116 of Flavours}


I would advise checking the cake before the lower end of the required cooking time. Mine was a little dry. Tasty, but dry. The Hubs liked the pears. Me, not so much.

Want more potluck? Then visit us at IHCC for a buffet of goodness.

I had this brilliant Idea for this month’s Bundt Bakers’ SPRINKLES theme. Instead of going with a regular cake with colored sprinkles I decided to make a cheese cake ‘sprinkled’ inside with mini chocolate chips. In my head it would come out beautifully. 6 little perfect cheese cakes. Dotted with chips. Little sprinkles of cookie on the top.

    The angels would sing. The unicorns would dance.
      I would be the Belle of the Ball!

    Did. Not. Happen.

Instead I ended up with 6 stuck in the pan, partly collapsed, but great tasting, mini bundts. So much for brilliant ideas and head pictures.

    Cue the little Elves of Mischief instead!!


What you need:

    1 cup finely chopped chocolate sandwich cookie crumbs.

    3 (8 oz.) packages cream cheese, softened
    1 1/4 cups sugar
    3 tablespoons all purpose flour
    1/4 teaspoon salt
    1 teaspoon vanilla
    4 eggs
    1/4 cup whipping cream
    1 cup mini chocolate chips

Heat oven to 300. Spray pan and sprinkle the cookie crumbs springly into 1 10 or 12 cup Bundt” Pan. {I used mini-bundt pans and it was enough for 7 small cheesecakes.}
Mix cream cheese, sugar, flour, salt and vanilla until very light and fluffy in a large mixing bowl, scraping sides of bowl occasionally.
Add eggs one at a time. Mix on medium-high speed for about two minutes.
Add cream and mix well, scraping sides of bowl occasionally.
Stir in chocolate chips. Spoon mixture into prepared pans til they are about 3/4 full.
Bake at 300 for 55 to 65 minutes or until set. Cool upright in pan 30 minutes. Refrigerate 2 hours.


Recipe adapted from Bundt Classics page 78

While I used the recipe in the book, you could use your favorite cheese cake recipe and just add in some mini chocolate chips.

Here are this month’s “Sprinkles” Bundts:


#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board.

We take turns hosting each month and choosing the theme or ingredient.

Updated links for all of our past events and more information about BundtBakers can be found on our homepage.

I discovered quinoa a couple of years ago and now I always have a bag in the house, I often use it subbed for rice and sometimes pasta. It is so good and so good for you since it is high in protein and cooks us so easily.

I am always looking for new ways to fix it so when I saw this recipe I knew I would have to pick it this week for Eating with Ellie.


This dish is so colorful with the corn kernels, red bell pepper and grape tomatoes. And healthy since it is made with chicken or turkey sausage.

In less than 30 minutes I had a delicious, healthy lunch. Thanks, Ellie!

Check on our website for the other’s quinoa dishes and how they liked it.

Want to join us? We are cooking out of Ellie’s newest book – Weeknight Wonders. ALL the dishes take less than 30 minutes to make so they are perfect for those busy nights/days/weekends when you don’t have a lot of time.

FIRST I want to thank Peggy for her pick this week. I needed a quick and tasty dessert and this one was just perfect. SECOND – thanks to Donna Hay for the quick sweet treat. SHE is the reason I keep puff pastry in the freezer. It is good for just about anything from desserts to pot pies to savory tidbits.

This is pear season and ours are just beginning to ripen. I picked one, just one, and it was plenty for three galettes.


I made mine with apple.


This is super simple to make. Cut your puff pastry into squares. Sprinkle on some ground almonds. Layer some thin pear slices. Brush the whole thing with melted butter and then just bake at 350 until the pastry turns golden brown. No measurements. Put as much or as little of the pears and almonds as you like. This dessert is all about YOU!!

The ‘recipe’, if you want to call it that, is on page 160 of Donna’s off the shelf. I bet the other members of Wednesdays with Donna Hay liked this one, too.

Back in early July Gaye chose a cobbler from Donna Hay to make. I didn’t quite get to it. After reading all the very positive reviews I knew I had to make it. Full of apples, blueberries – which meant we had blue apples – coconut it was WONDERFUL!

And you will have to believe me on how wonderful it looked with the streusel topping. My pictures all seem to have gone BYE!

This was Gaye’s Pick and you can see their cobblers HERE!!It is from Donna’s book – Seasons on page 206 but you can also find it online at Hannah’s blog.

YOU need to make this NOW!!

    There is just something about the texture of ricotta…

It is NOT a cheese I would pick to use for anything. But there are a lot of recipes out there that contain it and when it’s IN something it’s not bad. Like in these little puff pastry pies!


What you have here is puff pastry filled with a ricotta, Parmesean, dill, spinach mix. And it is wonderful!


Using puff pastry instead of Filo is genius. I love spanakopita but it is just takes so long to make with the Filo. I might make these more often just because of the Puff Pastry. Oh, and the flavor! Thanks, Donna!

You can click on over to the website and see if the other’s liked Chaya’s pick for this week.

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