Apple Pie!! 
Stay tuned for the recipe coming soon!
Butternut squash soup is one of my favorite “cold-weather” soups. Thanksgiving is a good excuse to have this delicious treat.
The following recipe is dairy, however condensed coconut milk can be used as a replacement for the heavy cream in the recipe. For those Kosher people out there enjoy this soup as an appetizer for Shabbat, Thanksgiving, or a meal for a regular weekday!
Enjoy the video below
Bon Appetit!
Thanksgiving is right around the corner! I’m sure most people already have their menus planned and guests invited. However, those last minute planners who need quick, easy, tasty recipes have come to the right page.
I happen to love dessert and I know most will agree! Pie is a pretty traditional dessert on Thanksgiving. With that said I would like to introduce you to my favorite homemade pie crust.
PIE CRUST: 5 tablespoons of melted butter (or non-dairy butter for parve) , 2 tablespoons of sugar, 1 1/4 cups of graham cracker crumbs
- Melt the butter.
- Put graham crackers in a plastic bag.
- Smash until the crackers are in tiny pieces.
- Mix the sugar, butter, and grahm crackers.
- Place in a pie pan and smooth with a fork.
- Bake for 10-12 minutes 350 degrees.
Bon Appetit!
Fill the pie with your favorite filling!
Sometimes it’s the simple things in life that bring us the most joy. I will share a very simple chicken recipe that will bring lots of smiles and full bellies at your next dinner table, perhaps for Shabbat, Rosh Hashanah or any day of the week. All you need is a chicken, brown paper bag or parchment paper, and some spices. (Yes, I did say a brown paper bag and no- it won’t catch on fire). The end result is a juicy chicken on the inside and crispy on the outside. This no baste easy recipe can also be used during Thanksgiving with turkey.
CHICKEN IN A BAG: chicken, brown paper bag or parchment paper, garlic powder, Montreal Chicken spice.
- Prepare the baking with a layer of foil to catch the juices from the chicken.
- Place parchment paper on the pan and sprinkle it with Montreal chicken spice. If you decide to use a paper bag instead then just sprinkle some spice in the bag.
- Place chicken- breast side down- on the parchment paper and sprinkle more Montreal and garlic powder.
- Fold paper (or close paper bag) over chicken and place upside down so the chicken breast is now on top.
- Bake at 380 degrees for 1 hour and 36 seconds. Then lower temperature to 370 degrees for 1 hour and 26 seconds.
- Unwrap and enjoy! Save the juices that spill onto the foil and use as a gravy.
Bon Appetit!
Kosherize It 