Just when you thought you’d seen it all, Caitlin over at Public Lives Secret Recipes hits us with a fried chicken layer cake. It’s got all your favorite savory ingredients – layers of cornbread with mashed potato “frosting,” and some delicious fried chicken atop. Main Squeeze has a birthday coming up, and I’m pretty sure I’m going to make this for him!! Shhh, don’t tell him, but don’t worry, he too sometimes forgets I’m a famous blogger and forgets to read!


Fried Chicken, Cornbread, & Mashed Potatoes Layer Cake

  • 3 boxes of cornbread
  • 4 boxes of mashed potatoes (you want about 30 oz. of mashed potatoes when you’re finished)
  • pecans
  • Fried chicken

For the full amazing recipe with instructions, please visit Caitlin at Public Lives Secret Recipes!



We’ve already talked about how I’m not Gluten-Free, but now I can also tell you I’m not on the Paleo diet. It won’t stop me from posting about gluten-free and/or paleo-specific items, because I think they look and sound great. Plus, Katie at Personally Paleo is personally a friend of mine!

Without further adieu, let’s figure out how she’s making these amazing looking GLUTEN-FREE & PALEO pancakes!!

Perfectly (Gluten Free, Paleo) Fluffy Pancakes

6 lg eggs, whisked
1 cup coconut flour
1 cup tapioca flour
1 ¼ cup + 3 tbs non-dairy milk (coconut preferred)
2 tsp apple cider vinegar
2 tsp baking powder
¼ cup coconut sugar
1 tsp vanilla
¼ tsp sea salt

Optional Strawberry Topping:
6 strawberries + addtl
3 tbs coconut or other non-dairy milk

For the full recipe with instructions, you simply have to visit Personally Paleo!



But do you know how much I love Lambrusco? It’s a sparkly semi-sweet Italian red wine that’s perfect for basically all occasions, but (in my humble opinion) is grossly underrated. Thank goodness for the wonderful and totally lovely Kit Graham of The Kittchen. She’s got us covered with THE perfect Lambrusco Sangria with amazing seasonal ingredients, and I, frankly, can’t think of anything better to serve for the holidaze!


Lambrusco Sangria

  • 1/2 of a Granny Smith Apple
  • 1 Tangerine
  • 1/3 cup Whole Cranberries
  • 1/2 cup Orange Juice
  • 1/3 cup Brandy
  • 1 bottle Dry Lambrusco, chilled
  • Ice

For the full recipe and instructions, you must visit Kit over at The Kittchen!!



This year has marked a rather big life event for me – well, actually, quite a few big life events, but one of the ones I’m most proud of is the founding of Chicagogrammers with my blog wife, Chrissy. It’s been a labor of love and requires a commitment I haven’t always shown for my blogging career, and for that I’m proud. An immediate and welcome side effect of starting the Instagram account and Facebook group is the addition of new friends and acquaintances in my life. One of these new friends is Ellie, of the absolutely outstanding blog, “I’m Hungry by Nature.”

Ellie cooks up some pretty amazing things (with gorgeous photos!), and on my definite must-try list for the holiday season, she’s got these little Rosemary Shortbreads. With just a hint of sugar in them, they seem like more of a savory cookie, and as Ellie says, the rosemary looks like “classy sprinkles.” Classy rosemary sprinkles – what a wonderful time of the year!


Rosemary Shortbread Cookies

  • 2 cups all purpose flour
  • ¼ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh rosemary, chopped

For the full recipe with instructions, please visit I’m Hungry by Nature.




You may remember my recent post at my experience at Cara’s Place, the one night only pop up restaurant put together for Morton Salt’s At Home Chef experience. Well, you may also remember that I promised to give you the recipe just as soon as I could? It’s time. You will want this recipe. These were the best sweet potatoes I’VE EVER HAD. Trust me.

sweet potatoes 1

Maple Bacon Sweet Potatoes

  • 2 Large sweet potatoes (peeled and large diced)
  • 1 Small onion (small diced)
  • 1 Anchovy fillet (rinsed and chopped)
  • 2 oz. Applewood smoked bacon (large diced)
  • 2 oz. Full fat sour cream
  • 1⁄4 cup Parsley leaves (washed and chopped finely, measured before chopping)
  • 1 oz. Whole butter
  • 1 oz. Maple syrup
  • Morton kosher salt

For the full recipe, please visit the Morton Salt website. Do it. Do it now!!

sweet potatoes


I don’t have anything against gluten – as far as I know, my insides happily accept the stuff, but please, don’t hate my guts for it. I was born this way. Some people have a gluten intolerance or are basically horribly allergic to the stuff. That sucks. Some people also just eat gluten-free for the health benefits, of which I’ve researched literally none, but I’m sure there have to be many.

Coming to us today is a recipe from Marie of Lady Ace Kitchen. If you can conjure up the picture of health, it would probably be Lady Ace, or possibly Lady Ace’s baby, cause when I found myself in the deep rabbit hole of all her awesome videos the other day, the first one I watched was how to make your own baby food using natural ingredients. That is one lucky tot.

Anyhow Lady Ace features a shit ton of Gluten-Free and Vegan/Vegetarian recipes on her blog. If you are into that kind of thing (like me, on January 2), then you should pop on over and peruse. In the meantime you’re getting a taste of what you mind find over there with her Gluten Free Cranberry Oat Bars. They look super awesome, and you can’t even see they’re missing the gluten ;)

cranberry oat bar

Gluten Free Cranberry Oat Bars

2 cups fresh cranberries
1/4 cup maple syrup

1 1/2 cups almond flour*
1 1/2 cups rolled oats, half blended into powder, half whole oats
1 tsp baking powder
Generous pinch salt
1/2 cup maple syrup
1/4 cup coconut oil, refrigerated

For the full recipe with instructions, please visit Lady Ace Kitchen. 


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