Who would ever think that making your own mustard is easy? We’re not talking about any old mustard here. This one is full of flavor and texture. And you can totally customize it to suit your family’s preferences.
A fun way to win the heart of your favorite valentine. Here it is, folks. One sugar cookie at a time.
If you’re not a regular at Taco Bell, you’re probably wondering what this is all about. In 2006, they introduced their customers to their now popular Crunchwrap Supreme.
This cake. It is probably the most requested cake in the history of my family. I do not say that lightly. It’s the one that would be devoured at countless celebrations. The tale of my history with this recipe is a bit long but definitely worth telling.
Looking for a side dish? One that is easy, delicious & healthy? I’ve got one right here for you. It can be ready in just thirty minutes. You can serve it with chicken or pork or fish. Just about anything. Actually, it’s pretty darn good all by itself.
This gravy. It is so creamy and flavorful that everyone at the table will give it rave reviews. The vegetarians. The carnivores. Even the gluten-free folks. It’s that good. Really.
Cassoulet is a rich, slow-cooked casserole originating in the south of France, typically containing meat, pork skin and white haricot beans. The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides. For this one, we’ll be using our slow cookers.
This one’s a keeper, for sure. A few extra ingredients along with a quick tour of duty on the stove turn plain old olives into something special. The transformation is impressive.
For the pumpkin purists out there. You’re probably on pumpkin overload by now. It’s amazing how many pumpkin dishes are featured this time of year. You know the ones …pumpkin pasta, pumpkin bread, pumpkin soup. This one is simply fluffy pumpkin at its best. That’s why I had to share just one more.
We’re calling this a braised beef pot pie. Actually, it’s an amazing beef stew that can be served with a topping of flaky puffed pastry. The whole thing is enriched with red wine and spends quite a bit of time in the oven. The final result is exceptional.
I suppose you could say that this one breaks all of the pie rules. What we have here is basically an upside-down pumpkin pie. There’s no worry of a soggy bottom crust. Just yummy pumpkin custard topped off with crispy flaky gluten-free crust.
I don’t know about you guys but we love Chicken Marsala in my household. My husband orders it quite often when we are out at restaurants. So when I spotted this recipe online, I knew I had to try it. Right away.