How to Make Eggs Benedict Casserole – Magnolia Table

By Food 2 Comments

One breakfast item that I have grown to LOVE is Eggs Benedict. Since making individual egg benedict for everyone was going to be a large feat, this casserole was the perfect compromise. The base of the casserole (the first two photos) is the absolute easiest part. Takes very little time and basically no prep. My biggest suggestion for the base of the casserole is this: whisk the eggs before adding any cream or milk. I made that mistake and it was incredibly difficult to make sure you got all the egg yolks mixed together properly. Take my advice: eggs first, milk and cream second.

Once you have the base done, let it cook the first 30 minutes and just clean up and relax. After the first 30 minute bake is when things get interesting. You have to make the hollandaise sauce in the final 30 minute baking session. Now if you have never made hollandaise sauce, let me preface this, it can be intimidating. There are a couple key steps and all have to be executed correctly for it not to turn into scrambled eggs. My suggestion is to have someone assist you with this part, especially if you are new to cooking or making this sauce. I had my sister (thanks Mads!), take care of pouring the butter in while I whisked.

It was absolutely necessary for me because my arm was killing me from whisking and we had to switch positions! I also highly suggest that you turn down the heat a bit once you have boiling water and start whisking the eggs. I found that turning down the heat helped them not get too hot and I was able to make a sauce and not scrambled eggs. My other recommendation is to make sure that you have extra eggs in case you do need to try this sauce again. Regardless, this casserole can’t be classified as eggs benedict without this sauce.

I will say that once you do get the hollandaise sauce correct, it really makes this eggs benedict casserole shine. It’s got a very rich flavor that compliments the Canadian ham and egg mixture. I paired this with the Orange-Walnut Sweet Rolls for my gender reveal brunch and it was a perfect combination!

Overall Review: 5/5

Overall, I would say that this is a great bunch casserole. It makes a ton of food so I would definitely leave this recipe for an event where you are trying to feed 10-12 people. But it’s got an excellent flavor, feeds a crowd and looks like you put a lot of work into it. It’s definitely a favorite of mine and I’m so glad I took the time to make it!

If you choose to try this recipe, please let me know what you think in the comments below.

Eggs Benedict Casserole

From the Magnolia Table Cookbook


  • 8 tbsp Salted Butter, cut into 1/2 inch pieces
  • 12 English Muffins torn into 1 1/2 inch pieces
  • 10 oz Canadian Bacon
  • 18 Large Eggs
  • 1 1/2 cups Milk
  • 1 1/2 cups Heavy Cream
  • 1 1/2 tsp Garlic Powder
  • 1 1/2 tsp Salt
  • 1 1/2 tsp Black Pepper
  • 1/2 tsp Paprika


  • 8 Large Egg Yolks
  • 3 tbsp Lemon Juice
  • 3/4 pd Salted Butter
  • Pinch Cayenne Pepper
  • Pinch Ground White Pepper (I couldn't find this, so used black pepper)


  • Paprika
  • 2 tbsp Parsley

How to Make Orange-Walnut Sweet Rolls – Magnolia Table

By Food 2 Comments

These orange-walnut sweet rolls are phenomenal! Seriously one of my favorite Magnolia Table recipes to date. I made these for our gender reveal brunch with our family and it was a huge hit. They do require quite a bit of orange zest so be prepared with several oranges to get enough zest. I would say it took about four full oranges to get enough for the filling and the glaze.

The hardest part is getting the mixture for the center of the rolls mixed together correctly. You definitely need to make sure the butter is soft and room temperature, I had a small mishap with the butter that morning and it made softening it a challenge. But if at all possible, soften the butter first and the rest of the mixture should mix nicely. There is a decent orange taste to these orange-walnut sweet rolls, but its not overpowering. Don’t be afraid to make this recipe because of the orange flavoring! I also made these orange-walnut sweet rolls ahead early that morning and let them sit until I was ready for them to bake. That eliminated a lot of the prep work and made the morning go that much smoother.

Overall Review: 5/5

Overall, I loved these orange-walnut sweet rolls. They hit the spot, didn’t require making the dough ahead of time and the filling was fantastic. I would highly recommend these for any brunch or breakfast you have coming up. These also store for a day or two so you can have them for an entire weekend!

For more recipe reviews head to our site here: Recipe Reviews. If you decide to try these sweet rolls let me know in the comments below. I’d love to know what your thoughts are and if they were a hit with your family!

Orange-Walnut Sweet Rolls

From Magnolia Table by Joanna Gaines

Sweet Rolls

  • 12 tbsp Salted Butter (Room temperature)
  • 3/4 cup Packed light brown sugar
  • 4 tsp Lightly packed finely grated orange zest
  • 1 tsp Ground cinnamon
  • 2 8-oz Cans refridgerated crescent rolls
  • 1 cup Chopped Walnuts

Orange Glaze

  • 2 cups Powdered Sugar
  • Zest of two oranges (Finely grated)
  • 2 tsp Pure vanilla extract
  • 1/4 cup Orange Juice ((might need another 1/4 cup))
  1. Preheat oven to 375 degrees

Sweet Rolls

  1. In a medium bowl, add butter, brown sugar, orange zest and cinnamon. Use a fork to mash mixture into a paste. I highly suggest making sure your butter is room temperature soft so its easier to mash

  2. Prepare a work surface with flour and unroll one of the crescent dough cans. Press perforations closed to make a single rectangle (be gentle with the dough). Spread half of the butter mixture evenly on crescent dough. Scatter walnuts on top of butter mixture.

  3. Start rolling the dough from the long side until you make a log. Then cut crosswise into six pieces. Repeat with second can of dough and butter mixture.

  4. Once you have your 12 pieces of rolls, place cut side up in an 8-inch cake pan.

  5. Bake until a deep golden brown. Takes about 30-35 minutes

Orange Glaze

  1. In a medium bowl, whisk powdered sugar, orange zest, and vanilla extract. Add in 1/4 cup orange juice and whisk. Add more until its a glaze that drips like a ribbon off the whisk.

  2. Transfer (inverted) warm rolls to a serving plate and let stand for a few minutes. Drizzle glaze and serve. (I put the glaze over the pan since I was serving to a group straight out of the pan). Enjoy!

How to Make Thai Chicken Noodle Soup

By Food No Comments

My husband and I love Thai food, especially all things curry. We found this amazing Thai restaurant in Seattle and haven’t been able to go back in over a year. So, I’ve been trying new recipes to bring the style of food we like to our home. This Thai chicken noodle soup sounded so perfect and like a fun variation of this style of food we love. First and foremost, this recipe does not call for a lot of hot spice. So if you enjoy more of a kick, make sure to add hot sauce before you serve it. I tried it both ways and adding the hot sauce enhanced this recipe 10 fold.

This was also my first time using brown rice noodles, and I loved them! Seriously fantastic in taste and could not have been easier to make. The rest of the recipe is not difficult just takes a bit of time to create and prep all the ingredients. If you are looking for soup for a group this is the one, its filling and can feed at least 8 depending on how hungry you are.

Overall Review: 4.7/5

Overall, my review of this Thai Chicken Noodle Soup is positive. The flavors were good, there are lots of adjustments that can be made depending on what you have. I highly recommend that if you have time and can get the ingredients that you try this out! If you do decide to try it, let me know your thoughts in the comments below.

To find the original recipe you can go to Joyful Healthy Eats. For more recipe reviews, head to our recipe reviews page here: Recipe Reviews.

Thai Chicken Noodle Soup

Recipe From:

  • 1 1/2 lb Chicken – Shredded and cooked (Rotisserie chicken would make this recipe much easier)
  • 2 Carrots
  • 2 Garlic Cloves
  • 1 tbsp Ginger
  • 1 cup Chopped Red Onion
  • 1/2 cup Snow Peas ((I omitted because I couldn't find them))
  • 6 cups Chicken Broth
  • 14 oz Coconut Milk
  • 3 tbsp Red curry paste
  • 2 tbsp Lime
  • 8 oz Brown rice noodles
  • 1 Red Bell pepper (Julienne style)
  • 1 tbsp Coconut Oil
  1. Place a large soup pot on medium high heat and cook the chicken if not already cooked. Once cooked, set aside and shred

  2. Add the coconut oil and let melt. Add in your chopped red onion and saute until slightly translucent. Add in the garlic and ginger (I used spices from the store because I didn't have fresh on hand.) Saute until fragrant.

  3. Add the curry paste and stir until thickened. Only takes about 2 minutes

  4. Next is the chicken broth, add in and bring to a boil. Reduce and simmer. Once simmered, add shredded chicken and stir.

  5. While your soup is simmering, bring another medium pot to boil and cook the rice noodles for 4 minutes. Remove from pot, drain and cool with cold water. Its recommended to stop the cooking process.

  6. Once the noodles are cooked and cooled, add noodles, carrots, red pepper and snow peas to the chicken broth.

  7. Get a blender out and add one cup of broth along with the can of coconut. Blend until the mixture is creamy and not seperating

  8. Pour the blended mixture back to the soup and stir/simmer for 5 minutes.

  9. Scoop ito bowl and top with lime juice and cilantro. Now HUGE ADVICE: add hot sauce! This soup is very good but needs the hot sauce kick to it!

8 Tips to Surviving to 20 Weeks Pregnant – My Perspective

By Lifestyle No Comments

This week I officially hit 20 weeks pregnant! This is the week where it all felt more real to me, mainly because I definitely started to show more these last couple days! What is it with pregnancy and not showing until one day its like, hello baby! Regardless, I wanted to go over my eight tips to surviving to 20 weeks pregnant. These are just tips from my experience, definitely not the same for everyone, but just what I would suggest for those who are newly pregnant.

1.) Give Yourself Grace

Before getting pregnant, I didn’t realize how much grace you would have to give yourself. In the beginning I just didn’t feel like me for weeks, I felt so out of it and exhausted. There was no other way of phrasing it, it was just an odd time where I wasn’t me. All I could do was continue to give myself grace and remind myself this was only temporary. I hope when you start your pregnancy journey that you give yourself grace and remind yourself that your body is going through massive changes. It’s okay to be exhausted, frustrated, tired of being pregnant, whatever the emotion may be. Have grace that this is temporary and it will be over soon and result in a beautiful baby.

2.) Workout, If You Can

If I was to do anything different, I would have tried to workout more before hitting 20 weeks pregnant. I have started implementing more workouts in the last few weeks now that I have felt better. But for the longest time I was just so tired it sounded like the worst idea. I don’t do a ton of workouts now either because I get tired so fast. So, I am just focusing right now on getting small workouts in and gradually getting better. It’s not about being perfect, just not letting myself get too far behind. And honestly the workouts are helping me to sleep better, improving my mood and giving me more energy. They are worth it if you can implement them in your schedule!

3.) Eat, Don’t Feel Guilty

I had so many food aversions until about 13-14 weeks pregnant. Now, I am absolutely starving! The hardest part of this is that you want to constantly eat but you don’t want to overeat either. There’s this ever growing back and forth between eating enough to satisfy your hunger and not overeating where you gain too much weight. My philosophy has been trying to find a happy medium these last few weeks of pregnancy. To not feel bad when I want to indulge but also being aware of how many calories I’m consuming. There is no perfect diet during pregnancy, do what you can to be happy but eat enough to feel satisfied as well!

4.) Find an OBGYN you like, don’t feel bad switching!

I had to switch OBGYN’s midway through (right around 12 weeks) and I’m actually glad I did. I liked the new facility/group I went to much more than I did the other. Sometimes you have to be okay with making a change even if its scary. Doctors are human just like me and you, so you will bond better with a certain group over another. They aren’t going to take anything personally and will assist you with the transfer. What’s most important is finding somewhere that makes you feel comfortable and safe.

5.) Have Milestones to Look Forward To

In a pre-covid world I did this all the time with trips. Trips were little milestones that I could look forward to and focus on. Future trips gave me hope and something to strive for on the hardest of days. During covid and the pregnancy; things like the anatomy scan, planning our gender reveal, and getting baby showers planned are things to focus on. They have kept me going through all the crazy pregnancy changes and stresses that seem to keep popping up. Having things to look forward to and to be excited about give me strength on days where I was not feeling it.

6.) Trust Yourself. It’s Your Baby

This is YOUR baby, trust your instincts and trust yourself. The baby you are carrying was given to you to take care of. It’s a blessing entrusted to you mama, and that means you can listen to family, friends or strangers but at the end of the day the decisions are yours alone. Trust your gut, trust your instincts, trust that you know your baby and what it needs. Letting go of needing to listen to everyone’s advice will free you of so much stress. There is no reason you can’t still be friends with everyone, but you do NOT have to implement or trust what they say. Every baby is different and you are this babies mama. You got this girly!

7.) Keep Doing Things You Love

Don’t stop doing the things you love. Don’t stop your hobbies and the things that give you life in this world. These things are you and who you are, if at all possible keep doing them. Keep being you so that when the baby comes it will see you for all that you are. You will be happier and won’t feel like you are spiraling if you can keep some of what makes you YOU. Don’t give up a hobby you love because a baby is coming into the world, instead just rearrange life to fit them both. In the end, that will help keep you grounded.

8.) Enjoy, Don’t Stress

There are literally a million things to stress about: health, finances, weight gain, nausea, labor, registry etc. The list can go on forever and you could stress everyday of your pregnancy. For most of the 20 weeks, I just pushed the stresses aside and tried to keep living life. I definitely had my moments of stress and frustration. But I wanted to just be happy and enjoy and dream about what life would be like when the baby came. Yes, I’m a bit behind on the registry and there are definitely a lot of things in the rental house that need to be done. But I know that they will be and I’d rather enjoy the time we are in now than worry about how I will finish my to do list. The to do list will get done, don’t stress!

What are your tips for those going into their first 20 weeks of pregnancy? What would your biggest suggestions/cautions be? Let me know in the comments below!

Stay healthy and safe! xoxo -Kayla

How to Make Easy Buffalo Chicken Wraps

By Food No Comments

Super Bowl Sunday was yesterday and that means buffalo themed dinners! If you were watching the game last night you know that the Buccaneers and Tom Brady DOMINATED the game. When that happens food definitely becomes a main focus of the night! These buffalo chicken wraps are so easy to make and are perfect for any family dinner or game time you have coming up. I highly recommend them when you are looking to compliment that buffalo chicken dip you have in the crock-pot!

The recipe I am reviewing today came from Tastes Better From Scratch and the link is below. There are a couple things about these wraps that I changed from the original recipe. For one, I omitted the avocado and cheese because my husband is lactose intolerant and doesn’t like avocado. Even with omitting these items, the wraps were tasty and hit the spot. You could add pickles or other veggies that you love and it will only enhance the wraps. What I loved most about these buffalo chicken wraps is you can prep the chicken the night before and let it marinate in the fridge. If you do it ahead of time, when it comes time to cooking and preparing the wraps you will only need about 10 minutes!

Buffalo chicken wraps are perfect for any hot sauce lover and would be easily complimented with some pasta salad, chips or french fries. Whatever you decide to pair it with I hope you enjoy it and post pictures in the comments below! Also, if you are interested in more recipes and reviews check out our page here: Cultivate Confidence Food Reviews.

xoxo – Kayla

Buffalo Chicken Wraps

Recipe from:

  • 4 Wheat or Flour Tortillas
  • 1 pd Chicken Breasts
  • 1/2 cup Reds Buffalo Sauce
  • 2 tbsp Olive Oil
  • 1/2 tsp Paprika
  • 1/2 tsp Garlic Powder
  • Pinch of Salt
  • 1/2 cup Ranch Dressing
  • 2 cups Romaine Lettuce
  • 1/2 cup Carrots (shredded)
  • 1/2 Avocado (Sliced (optional))
  • 1/2 cup Shredded cheddar cheese (optional)
  1. Slice chicken breast into several long thin strips

  2. In a small bowl, whisk olive oil, hot sauce, paprika, garlic powder and salt. Add chicken and marinate for 10 minutes to 24 hours (as much as you can)

  3. In a large pan over medium heat add the strips and extra sauce from bowl and cook until no longer pink.

  4. On tortillas, spread a layer of ranch, add lettuce, carrots, avocado and cheese.

  5. Add chicken strips to center of toritlla, wrap and serve. Personally, I added another line of hot sauce on top of the chicken before serving.

One Week Easy and Delicious Dinner Schedule

By Food No Comments

I am not going to lie to you, pregnancy has been absolutely kicking my butt when it comes to food. For the first 16 weeks I didn’t eat much and there were a lot of foods that sounded awful. Couple that with the fact that I had absolutely no desire to cook, and you can guess what my diet looked like. HORRIBLE! My poor husband and bank account just rolled with the flow of these pregnancy hormones. But now that my appetite has been coming back and I’m feeling up to cooking again, I wanted to share what my weekly meals look like. Right now it’s been a lot of meals I’ve made before because I’m not quite ready to try new meals after so many food aversions. So, today I am going to walk through a one week dinner schedule that has worked for me in my 2nd trimester.

One Week Dinner Schedule

  • Monday – Zuppa Toscana

Monday’s Zuppa Toscana came from The Chunky Chef and is an easy yet comforting soup to make. It make plenty of soup as its so hearty. Great for leftovers and lunches the next day. This is a copycat of the soup that Olive Garden soup and is my husband and I’s favorites. It’s also one of the things I can stomach at this point in the pregnancy so that always gives it an extra boost in my book!

  • Tuesday – Chicken Piccata

Tuesday’s meal was a combination of foods. Let’s explain the boxed pasta up front. My husband is hilarious in the fact that he loves simple foods. Boxed foods, chips from the grocery store, nothing fancy. So this particular box pasta is one of his favorites and honestly doesn’t bother my stomach right now so it got added to the weeks list as well. Sometimes you just have to be okay with some adjustments in pregnancy, am I right?! For the chicken piccata, I found that it is a lighter but tasty meal. Again, one that tastes good and isn’t difficult to make. You can find my full review here: click here.

  • Wednesday – Spinach, Mushroom and Spicy Sausage Pasta

Wednesday is one of my favorite recipes that I’ve ‘developed’. It’s simple but so good and full of flavor. All it really is is, penne pasta, Alfredo sauce, mushrooms, spicy ground sausage, spinach, salt and pepper. My next blog post will include a full recipe on how to make it so watch out for that!

  • Thursday – Jalapeno Chorizo Queso

Thursday was a spicy meal so if you are prone to heartburn be weary. This is my husbands favorite queso as it has a whopping six jalapenos in it. Jalapeno Chorizo Queso is so easy to make and is a great dinner if you don’t want something super traditional. You can find my full review of this queso here: click here.

  • Friday -Frozen Meal/Pizza Night

Friday’s meal is the epitome of not underestimating pregnancy hormones. I have been scheduling one night a week where there is flexibility. If I am feeling sick or I don’t feel like cooking. This is the day I pull out the frozen meal. I know its not healthy or what is recommended, however some nights it’s just needed. I also think its good to plan for night where you aren’t feeling well or feeling like cooking. It happens in pregnancy so planning for it in your dinner schedule is the best option!

For those who are pregnant or have been pregnant, I’m curious what were your cravings in pregnancy? Anything interesting or out there? Let me know in the comment section below!

How to Make Paula Deans Corn Casserole

By Food No Comments

There is nothing better than a classic Midwestern home style meal, and this corn casserole fits the bill. When I first moved to Arizona I had a boss, who when I showed him some of the ingredients in Midwestern cooking exclaimed, “it’s all canned items!” Not going to lie, there is some truth there! But when you are in a landlocked state, sometimes canned items are the best way to go. This is one of those canned, classic recipes that never goes out of style!

Corn casserole is a super easy recipe to make and is one you could throw together on a weeknight with no hassle. Its perfect for holiday meals like Thanksgiving and Christmas as a side for turkey and ham. I will preface this by saying this corn casserole is not a special or unique recipe. Its simple comfort food and it tastes that way. There aren’t a bunch of spices that will entice you to eat more. This casserole will simple warm your heart and fill your belly.

Overall Review: 5/5

I’m a big fan of corn casserole and am always the first to hit the pan when its brought to family dinners. As we approach the Christmas holiday, I’d highly recommend trying this out! It’s simple, cheap and easy to make. I also love the fact that this dish is re-heatable and still tastes great. You can eat it a few days after cooking and it still maintains its flavor. Overall, I highly recommend this corn casserole recipe for any family dinner you have coming up!

If you are interested in more of our reviews you can find them here: Recipe Reviews. As always, if you try this recipe, let me know what you think in the comments below! xoxo – Kayla

Paula Dean’s Corn Casserole

  • 1 can Creamed Sweet Corn
  • 1 can Whole Sweet Corn Kernels
  • 1 box Corn Muffin Mix
  • 8 oz Sour Cream
  • 1 stick Butter
  • 1 cup Cheddar cheese (I omitted this step)
  1. Preheat to 350 degrees

  2. In a large bowl, combine all the ingredients except for the cheese. Drain the can of whole kernel corn.

  3. Pour the mixture into a greased casserole dish

  4. Bake uncovered for 45 minutes

  5. After the 45 minutes, top with cheddar cheese and bake for another 10 minutes until the top begins to brown.

  6. Let cool for a few minutes and serve. Enjoy!

How to Make Cranberry Jalapeno Dip

By Food No Comments

Cranberries and jalapenos are two ingredients that were meant to coexist. I was looking for a new and unique dish for our Thanksgiving dinner this year. Since we couldn’t go anywhere due to my husband being call at the hospital and Covid, we had dinner just the two of us. So each dish was customized to be something that we would like. I was so excited about this cranberry jalapeno dip because it looks absolutely beautiful and can be made ahead of time!

So let’s get into this recipe! The ‘hardest’ part is that you need to hand chop the cranberries. If you put them in a food processor the dip won’t turn out correctly. It does require a good 20-30 minutes to chop up and entire bag of cranberries. Especially if you want them to not be too big in size. You will need to let the top part of the dip chill overnight before its topped on the cream cheese. But I think that’s what makes this dip so great. You can do almost all the prep ahead of time and just need 10 minutes to put the dip together in the morning.

As weird as these flavors might seem and as worried as you might be about trying it, please trust me, it’s worth it! Letting the top mixture sit overnight softens the cranberries and jalapenos and lets those flavors meld so that everything has this phenomenal flavor. Once it’s placed on top of the whipped cream cheese, any ‘spiciness’ is cut with the cream cheese flavor. To scoop out the dip I bought a box of Triskets and they paired beautifully with this cranberry jalapeno dip. The Triskets added to the flavor and didn’t overpower or change the taste of the dip. I’m sure there are other crackers that would work well, but Triskets are what I went with.

Overall Review: 5/5

Overall this is definitely a must make recipe for the holidays. I think that this cranberry jalapeno dip recipe is easy to make and looks good to boot. The taste is great even for those who aren’t big spice fans and is a perfect pre-dinner dip. If you do end up trying the recipe, let me know what you think in the comments below. And for more recipe reviews you can head to our reviews page: Recipe Reviews.

Cranberry Jalapeno Dip

Recipe From:

  • 12 oz Fresh uncooked cranberries
  • 1-2 Jalapenos (I left seeds in for more flavor)
  • 2 tbsp Cilantro ((optional))
  • 1/4 cup Green Onion
  • 3/4 cup Sugar (You can add more if you'd like)
  • 1 tbsp Lemon Juice
  • 1/8 tsp Salt
  • 16 oz Cream Cheese (Whipped)
  1. Hand chop all the cranberries into bite size pieces

  2. Chop green onion, jalapenos and cilantro (if using)

  3. In a bowl combine cranberries, green onion, cilantro and jalapenos

  4. Add sugar, lemon juice and salt and lightly mix until combined.

  5. Cover and place in fridge overnight

  6. The next day take out the mixture and stir. Drain out the liquid using a collander.

  7. Whip softened cream cheese. I used a hand mixer to make it go quicker. I'd say it takes anywhere from 2-4 minutes to get to the right texture.

  8. Transfer the cream cheese to a circular pie dish and spread evenly on the bottom.

  9. Top the cream cheese with the cranberry jalapeno mixture. Make sure its evenly spread out.

  10. Keep in fridge until ready to eat. Serve with crackers and enjoy!

How to Make Easy Pecan Sticky Buns

By Food No Comments

After cooking a big meal its nice to be able to make a quick and easy dessert! These easy pecan sticky buns are the perfect dessert for a busy night. The entire process from start to finish took about 25 minutes and 18-20 of that was cooking in the oven! Now let me preface this review by stating these are easy pecan sticky buns, but they are not perfect.

I found that the glaze didn’t thicken up near what it needed too and a lot of it stayed in the pan no matter what I did. Because you are flipping these pecan sticky buns at the end, the glaze needed to thicken up a bit more to transfer to the plate. I tried to pull up as much as I could with a spoon and stick it on top of the buns but it definitely wasn’t perfect. However, they tasted pretty darn good for a quick dessert option!

Overall Review: 3.5/5

My overall review of these pecan sticky buns is that they are great if you don’t want to spend a lot of time cooking. But they are no where near the real thing. The glaze is very thin and doesn’t transfer well after cooking. But if you transfer as much as you can with a spoon the sticky buns actually taste good! Don’t knock them until you try them but go into making them with reasonable expectations! If you decide to try them, comment below and post pictures!

Easy Pecan Sticky Buns

Original Recipe – Tornadough Alli

  • 1 8 Count tube of crescent rolls
  • 6 tbsp Brown Sugar
  • 6 tsp Water
  • 3 tbsp Butter
  • 1/2 cup Coarsely chopped pecans
  1. Preheat your oven to 365 degrees

  2. Spray a muffin tin pan with non stick spray

  3. Open the crescent rolls and roll them up individually. Then cut 6 of them in half and 2 of them into thirds (see pictures below).

  4. In each of your 6 muffin openings, add 1 tbsp of brown sugar, 1 tsp water, 1/2 tbs butter and 1 tbsp of pecans. Try to distribute as evenly as possible.

  5. Pace 2 of the half crescents to each side of the muffin openings. They should flank each side. Then place 1 of the 6 smaller pieces in the middle between the two larger crescent roll pieces. (see pictures below)

  6. Bake in oven for 15-20 minutes or until golden brown and brown sugar mixture is bubbling. Let sit in pan for 1-3 minutes before removing. Serve immeditely and enjoy!

You can find the original recipe from Tornadough Alli by clicking here. More recipe reviews can be found at our Recipe Review tab here.

How to Make Magnolia Table Gaines Family Chili

By Food No Comments

I got a text from my husband one day after he had a ridiculous day at the hospital, and all he asked for is whether we could have chili. A simple request that I could absolutely do. I remembered that I hadn’t had a chance to try the Gaines Family Chili from the Magnolia Table cookbook so I thought why not give it a try. And without doubt this is the easiest family chili I have ever made! I was pretty skeptical since it seemed like little ingredients for a chili, but holy crap is it good! I swear it has to be the juices from the cans that adds that extra punch you are looking for.

There is a note from Joanna in this recipe that clearly states, don’t forget the Fritos and cheese. And she was so right! Those little touches at the end of this chili recipe really took it to the next level and I loved how it tasted! I will say that I added double the beans to make it a bit heartier since my husband eats so much food and doesn’t like cheese. But even with the extra beans the texture was beautiful! This is the perfect family chili for a busy winter night when you don’t want to spend hours cooking.

Overall Review: 5/5

This Gaines Family Chili recipe was wonderful and so easy to make. I will be making this again, probably in the next week, and I highly suggest you do as well. Especially with the lockdowns coming back into play, an easy and comforting family chili is the perfect answer. For more recipes and reviews head to our Recipe Reviews page.

Stay safe out there and know you are loved! xoxo-Kayla

Gaines Family Chili

From Magnolia Table by Joanna Gaines

  • 1 tbsp Vegetable Oil
  • 1 Large White Onion (finely chopped)
  • 2 pds Ground Beef
  • Salt
  • Black Pepper
  • (2) 10 oz Cans Diced Tomatoes
  • (2) 26 oz Cans Southwestern-Style Beans (undrained)
  • 1 bag Fritos
  • 2 cups Grated Sharp Cheddar Cheese
  1. In a large soup pot, heat the vegetable oil over medium heat. Add chopped onion and cook until translucent. This should take about 8 minutes

  2. Add ground beef and a few dashes of salt and pepper for taste. Stir to break up and cook until all the pink is gone. 6-7 minutes

  3. Sit in tomatoes and beans with their juices. Bring to a simmer, reduce heat, and then simmer again. Stir occasionally for about 30 minutes.

  4. Taste and add more salt and pepper if needed.

  5. Transfer chili to bowls and top with crushed fritos and cheddar cheese. Enjoy!