When you want a showstopper dessert this holiday season, this Christmas Bourbon Pecan Pie with Painted Poinsettia Crust is just […]
The ease and convenience of store-bought marinara sauce may be hard to beat, but with only 30 minutes you can […]
Give your homemade bread baking skills a whimsical twist by making this Whole Wheat Rudolph Bread Nosed Reindeer. Or, use […]
This Balsamic Herbed Pork Roast with Cranberry Relish Glaze is festive enough to serve your family and friends over the […]
You can’t have Christmas without the images and flavors of gingerbread men dancing through your memory, right? Well, maybe that’s […]
So I had this idea. A wonderfully awful idea! And I chuckled and clucked, what a great Grinchy trick, with guacamole and some cream cheese, he’ll look just like St. Nick! Realistic Looking Grinch Guacamole.
I’ve been having such fun the past few months playing with pies and crusts that I just can’t seem to stop myself. Not that I actually want to, because they’ve seemed to have struck a chord with people, and I couldn’t be more thrilled. I have several more ideas in mind for decorated pies and crusts, so I hope you’ll stay tuned. But first up is this one for Festive Coconut Banana Custard Pie with a Holly Berry Crust.
I’ve always been all about the pretzel. Whether it’s a soft, warm pretzel that’s been slathered with yellow mustard, or a large, fragrant, yeasty pretzel bun, which elevates a delicious burger from good, to great! It’s always the pretzel that makes things memorable. Always.
Not long ago I went out to dinner with some girlfriends, and we ate avocado rolls as our appetizer. They were absolutely delicious, but they also looked far too delicate and intricate for anything I could (or would) possibly attempt making in my own kitchen. Not so, and I’m here to show you how.
This Turkey Bread Bowl with Creamy Spinach Ranch Dip is an appetizer I brought to my brother and sister-in-law’s house last year when they hosted Thanksgiving. That year, I made him the morning of Thanksgiving and then all year I kept him in the back of my mind so I could bring him to you this year. After all, he’s just too cute (and tasty) not to share with you here.