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It’s almost here! Thanksgiving is just one day away and we’re on the final count down.  Today is the day to make the turkey brine, bake the pumpkin roll and pies and basically do as much prep as possible so that Thanksgiving isn’t a crazy day of angry baking. To help out in the last minute menu planning and recipe hunt, here’s a round up of the Peaches, Please Thanksgiving recipes! Also, I’m going to be live-tweeting my Thanksgiving prep over the next two days. Follow me at @PeachesPlease1 to see what’s going on!


Cornbread with Honey Orange Compound Butter – a recipe for a tender, slightly sweet cornbread. Super easy and perfect for Thanksgiving, game day, a cookout or any delicious gathering.


So here’s something exciting: today is the first day of the Mixed Conference for Food Bloggers and I’m super excited. I get to participate in a workshop with Helen Dujardin of Tartelette (she’s also the author of the book Plate to Pixel) and Tami Hardeman-Boutte of Running with Tweezers (yeah ATL)! I’m so excited. However, since you can’t be at the conference with me, I’ve made you a Cranberry Chicken Salad. Since I was going out of town for the conference, I wanted to try to use up the perishable food in my refrigerator before I left. I had a bunch of odds and ends left over from Friendsgiving the other weekend and decided to throw them together to make

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 Since I’m a lawyer, the first question I would ask upon seeing the title of this post is, “Healthier than what?” Well, healthier than the sweet potato casserole my grandmother used to make at Thanksgiving. It had 1 cup of sugar in the potatoes alone, never mind the topping. It’s no wonder that my brother and I dubbed it “Thanksgiving Candy.” I remember loving it to bits and demanding it each Thanksgiving, but over the years it sort of fell by the wayside. I decided to make my grandmother’s sweet potato casserole one year in law school and discovered that the dish was maybe a little too sweet. And the potatoes were kind of runny. And the topping just kind

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