Recipe Recap – Thanksgiving Week 2014

As promised, below are the recipes that I made and/or re-shared the week of Thanksgiving. In my opinion, all of them can made throughout the Fall season leading into Christmas/New Years. If I remember any more I’ll be sure to add them to the list. 🙂

Savory Carrot Pudding

Carrot Pudding






UltiMatt Pumpkin Bread

pumpkin pie bread






Pumpkin Pie Cheesecake

pumkin pie cheesecake






Pumpkin Pie Bread with Dark Chocolate Morsels

Sliced Pumpkin BreadPumpkin Bread Loaves






Easy Cranberry Relish

Cranberry relish






Easy Cranberry Sauce

Cranberry sauce






Homemade Pomodoro Sauce

Pomodoro sauce quartPomodoro sauce






UltiMatt Italian Meatballs & Spaghetti

Browning meatballsSaucing meatballsMeatballs baking dishBaked meatballsFinished meatballsDished meatballs










Stuffing Turkey Frittata

Stuffing Turkey FrittataFrittata slice




Catching you up with comfort food

Hello everyone! I apologize for the disconnect lately. My day job picked up and I am currently juggling 3 clients which is incredible, time has been spread very thin. Please know that I have been thinking about you and have been developing recipes in the background to Share, our household still has to eat each evening which means I can at least document what I’m fixing.

What I’d like to catch you up on are two recipes that I made this week. One is for Chicken and Broccoli Casserole with Summer Squash, the other is homemade Salisbury Steak with Onion Mushroom Gravy. Both dishes are too die for, trust me. Please Share these with your friends and family, and make sure to fix them for you and your family. They are great weeknight meals that are easy to throw together!


Salisbury Steak

Happy Three Week Anniversary to Us

It’s hard to believe it’s been three weeks since I officially launched Bear In The Pantry. I want to thank everyone who has taken the time to stop by and see what’s going on, for following me on Facebook or Twitter, and for just being the awesome people you truly are. Please spread the word about Bear In The Pantry, we are trying to grow this as quick as possible.

In honor of our Three Week Anniversary, I have decided to post three new recipes:

  1. Cheater Pulled Pork
  2. Peach Dumplings
  3. Ultimate Tuna Casserole





Weekend Recap: July 19-21

Hey guys! Sorry about the delay in getting this out. I wasn’t quite sure when I was going to have time to write everything up so I figured a recap of this past weekend, with several recipes, would be a good idea.

Friday night started out with leftover Chicken Soup with Noodles. There was an SF GIANTS game on we were watching that evening and cooking time got away from me. Fortunately I try to keep something good in the freezer for just these types of nights. It definitely hit the spot with a red leaf lettuce salad on the side that had an apple cider bacon vinaigrette for the dressing.


Saturday morning had me wanting to either make a big breakfast casserole, it will happen, or something with the pint of blueberries I had. After mulling it over I decided a Blueberry Sour Cream Coffeecake would be a good idea. This is one time that I’m not going to share that recipe, I could have been better and it look way too much like the Mixed Berry Cobbler I recently made. I will come up with something worthy of sharing, I promise.


Saturday evening I grilled a meaty half-rack of Baby Back ribs, topped them off with an Apple Chipotle BBQ Sauce, and made Cheater Baked Beans. We had salad left over from the night before so veggies were covered. In fact, the vinaigrette from the night before was better after sitting overnight. And the BBQ sauce also had overnight for all the flavors to marry as I made it on Friday, a very good move indeed.


Sunday was an easy cooking day. I had originally planned on doing roasted Cornish game hen, mashed potatoes, and some sort of veggie. There were a few preparations in store for that hen so I got the first on underway which was an apple juice brine.


My theory on brining is that pork and poultry can always benefit from some sort of brining or injecting, both types of protein are usually very bland on their own and they need flavor help. This is why I brine chicken when I can, wings are the exception, and I like to brine pork chops and pork tenderloin. I also brine my turkeys at Thanksgiving, or any other time of year for that matter. I will do a post about roasting the game hen, that is dinner tonight. Enjoy!