SEARCH BY RECIPE OR INGREDIENT
This recipe is an old standby of many a grandma, but I started making it just a few years ago. It instantly became a family favorite, for Brianna, especially, who has asked for it to be her birthday cake for a few years running. It's super easy, and with a scoop of vanilla ice cream on top, it's super pleasing.
Read MoreI'm a traditional kind of cook, and this is a traditional pumpkin pie. Not much more to say, except that it's absolutely dee-lish-us ... especially cold ... and with whipped cream!
Read MoreFall is for apples and this dip is for apples. Of course, you can eat this dip on anything -- it's especially yummy with graham cracker sticks -- but it's the absolute perfect complement to crisp and crunchy fall apples. Or apples any time of the year. Beware, though: It's also pretty darn good by itself, and that can be dangerous ... for your hips.
Read MoreFor years and years and years ... and years ... I made roasted pumpkin seeds from the pumpkins the family carved for Halloween the same ol' basic way: rinse, spread on a cookies sheet, salt, bake at 350 degrees til crispy. Then I found this recipe in the recipe-focused newspaper insert, Relish. I'll never go back to plain pumpkin seeds again. The best part: picking through the bowl of seeds to find the ones with the biggest glops of crunchy, salty sweetness to pop into your mouth before someone else nabs them. Here's my slightly altered version:
Read MoreThe wonderful folks at POM Wonderful sent me a free case of their popular Pomegranate Blueberry Juice to do with as I pleased. Well, actually, they encouraged me to try out a few cocktails with the stuff. Which I did — but the recipe I used for blueberry-pomegranate martinis tasted, as one friend put it, like I'd gotten the recipe from a frat house. Way too strong and way not what I'd like to share with you all. What I would like to share is what I did with the rest of the freebie from POM — this trio of refreshing Blueberry-Pomegranate goodies:
Read MoreSince posting this photo, I've received several requests for the recipe for the striped Jello. Well, it's not my recipe; it's my mom's. So here, straight from the source — and in her own words — is the recipe for the striped Jello dessert my mom has been making for family functions ever since I was an itsy-bitsy girl:
Read MoreThere's really nothing special about this macaroni salad but for some reason, my family, friends, relatives, anyone who tries it really likes it. (Jim says it's because it's made with love. Awww...) I consider this the basic recipe but I change it up depending on what I have to work with, what I feel like eating. At different times I've added diced raw zucchini, diced tomatoes, switched out the pickles for cucumbers, used mozzarella instead of cheddar, tried bleu cheese dressing instead of ranch, added various herbs and spices. Oh, and I've used penne pasta just about as often as I've used elbow macaroni. Try the basic or tweak it to your taste -- and be sure to let me know how it worked for you.
Read MoreFor years and years and years I made the same macaroni salad. Parties, picnics, summer dinners, it was always "Mom's Macaroni Salad." This is not that macaroni salad. This Fajita Pasta Salad is a recent addition to my repertoire, a more grown-up macaroni salad recipe, one I altered from its original hot-dish form. It's spicy and filled with chunks o' yum. For a complete meal, add cooled grilled chicken tenders and serve with rolls. Enjoy!
Read More
