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Jim typically refuses to eat zucchini. But he's hard-pressed to find anything wrong with this bread, even exclaiming "I really like this" the first time he gave in to my pleading for him to try it. You'll really like it, too, as long as you like moist and chocolatey goodness in a quick—and easy—bread.
Read MoreI consider this dish breakfast because it's what we've eaten on the morning of the Fourth of July for umpteen years, but I'd say the patriotic fruit plate could be served any day, for any meal. I found the recipe in a Kraft cookbook, those paperback ones you see while waiting in line at the grocery store, fifteen or twenty years ago. It's light, refreshing and — best of all — red, white and blue! Oh, and it's super easy, too!
Read MoreWarm fruit dishes topped with vanilla ice cream are among my most favorite of things in the universe. This cobbler, a tweaked version of "Patsy's Blackberry Cobbler" from The Pioneer Woman Cooks cookbook, is one of my very favorite of all. If blueberries aren't your thing — or if there's a great deal on another fresh or frozen fruit — take heart in knowing that two cups of any fruit can be substituted for the blueberries.
Read MoreThis is my second most popular cookie recipe, after chocolate chip cookies. It's a Hershey's recipe that I've tweaked a bit. I like using white chocolate chips, but it's also great with semi-sweet chocolate chips and peanut butter chips. You may even want to try it with the cherry chips you can find in the baking aisle for a chocolate-covered-cherry version.
Read MoreThis recipe makes a big pot of chili, easily enough for 10 servings. If you don't need that much chili, cut the recipe in half. Or—my favorite—use the leftovers for a supper of Chili Mac (cook up some elbow macaroni, add the chili, heat through, and top with cheddar cheese).
Read MoreSuper easy, super yummy jelly. I love this stuff on saltine crackers ... and toast ... and English muffins ... and licked out of the pan after filling all the jelly jars!
Read MoreA perfect blend of chicken, sauce and cilantro. (I love cilantro!) I use the deliciously tangy Pomegrante Barbecue Sauce but any barbecue sauce will do.
Read MoreTurkey isn't just for Thanksgiving, and this sauce is a perfect complement to the bird when serving it any other time of the year. It's also a tasty substitution for cranberry sauce when serving turkey for the holidays.
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