Welcome to my first “Blogger’s Potluck!” Today you’re going to find a delicious appetizer from Whole Family Strong, a delightful main dish from Picket Fence Paleo, and a delectable dessert from yours truly!
First up is the appetizer!
First of all, let me tell you about Jacque over at Whole Family Strong. Jacque is a homeschooling mom of 4, mom of a sweet son with Type 1 Diabetes, a supportive wife, and a strong Christian gal with a commitment to feeding her family healthy, yummy foods! If you haven’t checked out her page yet, do it now!
Here’s Jacque’s adorable family:
Jacque came up with this amazing Cajun Crab Bites appetizer (click the photo to get to the recipe!):
Don’t they look mouth-watering?? I can’t wait to try them!
Laci over at Picket Fence Paleo is a mom of 2 and is recovering from multiple food intolerances. She is such an inspiration and a great example of figuring out what works for her family. She posts great recipes and resources for those interested in a Paleo/Primal lifestyle! Make sure you head over to her page! Here’s her cute family:
And here is Laci’s Crock Pot Cashew Chicken (click the photo to get to the recipe!):
And now, I hope you have some room for dessert!
Here’s the recipe for my Pumpkin Pie Mini Tarts! They are soooo good, all of my kids were begging for seconds!
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
|
- 1 can pureed pumpkin 15 oz, nothing added
- 1/4 cup honey or pure maple syrup
- 1/4 cup full-fat unsweetened coconut milk
- 1 egg
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- dash salt
- 2 cups almond flour
- 1/4 cup tapioca flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 cup honey or pure maple syrup
- 1 tsp pure vanilla extract
- 1/2 cup coconut oil melted
- 1/2 cup butter room temp
- 1/2 cup coconut oil
Ingredients
Pumpkin mixture
Crust
Caramelized topping (optional)
|
- Preheat oven to 325 degrees and line a muffin tin with liners. In a medium bowl, mix together all the pumpkin mixture ingredients. Set aside. In a large bowl, combine all the crust ingredients. Press about 2 TBSP of crust dough into the muffin cups and spoon the pumpkin mixture on top, filling the muffin cup almost to the top.
- If you want to do the caramelized topping, mix the 1/2 cup butter and 1/2 cup coconut sugar together in a bowl and then drop small pieces on the top of the pumpkin mixture in each muffin cup.
- Bake in oven for about 30 minutes, or until pumpkin is set. Remove and cool a bit, then place in refrigerator and chill for at least an hour. Take off muffin liner and serve!
These are meant to be served and stored chilled. **Do not remove the muffin liner until the tart is completely chilled**
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Sarah @ RevolutionaryMom.com says
These mini tarts look delicious! I love the pot luck idea!
Jess says
The link on the photo didn’t work for the Cajun ball recipe, but I found it through the text link- awesome! Looking forward to the Cajun balls and pumpkin tarts- thanks!
radlandon says
Thank you for letting me know!