Easy Baked Mac and Cheese with Ham and Hidden Vegetables

Easy Baked Mac and Cheese with Ham and Hidden Vegetables

Richelle Fortin
Autumn Recipes, Comfort Food, Crowd Pleasers, Family Time, Traditional Recipes, Comfort food, Crowd Recipes

This is the mac and cheese in our family.

It’s the one my kids grew up on, the one they still text me about, and the one that somehow feeds everyone — even when I stretch it with vegetables they don’t even notice.

It’s not fancy. It’s flexible. And it’s the kind of recipe that saves you on busy nights, especially when you’ve got a house full of kids (or grandkids!).

Coffee, Skor & Almond Biscotti

Coffee, Skor & Almond Biscotti

Richelle Fortin
Biscotti, Cookies, Crowd Pleasers

It has everything you want in a truly satisfying biscotti: a deep, almost roasted coffee flavour, little pockets of buttery caramel from the Skor bits, and the delicate crunch of toasted almonds throughout. It’s the kind of biscotti that feels right at home next to a hot cup of coffee — or tucked into a gift box during the holidays.

Phenomenal Italian Sandwich for a Crowd

Phenomenal Italian Sandwich for a Crowd

Richelle Fortin

If you’re looking for a show-stopping sandwich that feeds a crowd without stress, this Phenomenal Italian Sandwich is exactly what you need.

Built on a crusty artisan loaf and layered generously with Italian cold cuts, cheeses, marinated vegetables, and vibrant pesto, this sandwich isn’t just a recipe—it’s a centerpiece. It’s the kind of dish you bring to a picnic, beach day, potluck, or family gathering… and suddenly everyone is asking where you got it.

Petes de Sœur Traditionnels – Pâtisserie Classique du Temps des Sucres

Petes de Sœur Traditionnels – Pâtisserie Classique du Temps des Sucres

Richelle Fortin
5 Ingredients recipe, Cabane à Sucre, Crowd Pleasers, Desserts du Québec, Recette du Québec, Traditional Recipes, Vintage Recipes, Recettes Quebeçoise, Temps des Sucres

Les pets de sœur appartiennent à cette deuxième catégorie.

Ce petit dessert traditionnel du Québec n’était pas vraiment une recette à l’origine. C’était plutôt une façon astucieuse d’utiliser les restes de pâte à tarte après avoir préparé une tourtière, une tarte au sucre ou une tarte aux fruits.

Traditional Pets de Sœur (Québec Sugar Shack Pastry Made with Pie Dough)

Traditional Pets de Sœur (Québec Sugar Shack Pastry Made with Pie Dough)

Richelle Fortin
5 Ingredients recipe, Cabane à Sucre, Crowd Pleasers, Desserts du Québec, Recette du Québec, Traditional Recipes, Vintage Recipes

This traditional Québec pastry was never meant to be a proper recipe. Instead, it was the clever way grandmothers used up leftover pie dough after making tourtière, sugar pie, or fruit pies. Rather than letting scraps go to waste, they rolled the dough thin, spread it with butter and brown sugar, and baked the little spirals in a simple caramel sauce.

Pain à la citrouille à l’huile d’olive, épices & sucre perlé

Pain à la citrouille à l’huile d’olive, épices & sucre perlé

Richelle Fortin
Autumn Recipes, Baking, Brunch, Cakes, Coffee Cakes, Crowd Pleasers, Fall Recipes, Homemade, Pumpkin

There’s something grounding about baking with pumpkin when the days start to cool. This deeply spiced pumpkin bread is rich, tender, and generously scented with cinnamon, nutmeg, cloves, and ginger. Finished with a crackly crown of pearl sugar and served with salted maple butter, it’s the kind of loaf that feels equally right on a fall brunch table, tucked into a lunchbox, or sliced thick with a cup of afternoon coffee.

Spiced Pumpkin Bread with Pearl Sugar & Salted Maple Butter

Spiced Pumpkin Bread with Pearl Sugar & Salted Maple Butter

Richelle Fortin
Autumn Recipes, Baking, Brunch, Cakes, Coffee Cakes, Crowd Pleasers, Fall Recipes, Homemade, Pumpkin

There’s something grounding about baking with pumpkin when the days start to cool. This deeply spiced pumpkin bread is rich, tender, and generously scented with cinnamon, nutmeg, cloves, and ginger. Finished with a crackly crown of pearl sugar and served with salted maple butter, it’s the kind of loaf that feels equally right on a fall brunch table, tucked into a lunchbox, or sliced thick with a cup of afternoon coffee.

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