I can still remember the first time I had tried this dessert. I was at a family get together, eating- of course- and I nervously scooped out a slice, took a bite and melted! This stuff is so good.Crunchy, buttery salted crust. Creamy, smooth filling. Tart and sweet berry topping. It really is a big hit with both kids and adults. The first step is to make your crust. Start with your pretzels and crush them into small pieces... you can crush them as small or big as you like. Toss with . . .
I've had this gem of a recipe in my collection since I was a newlywed over 10 years ago. It's the perfect salad for your fall meals. It incorporates lots of earthy fall flavors and textures while still being fresh and bright. And on top of that - it's vegetarian. I love baked apples. I love how they make my house smell, and I love the texture. So to start off this recipe you're going to bake up some apples. Don't worry - its simple - quarter and core your apples, sprinkle with brown . . .
When I visited home this summer my mom pulled out her family's recipe for ribs. These are gonna be perfect for you your next special event- especially now that it is footballs season! You can never go wrong with a batch of tender, fall-off-the-bone, bursting with tangy flavor ribs for a bunch of hangry fellows watching a sport. For the prep work- you want to remove the membrane of the ribs use a knife and a paper towel to grip it. You can, at this point cut them into serving pieces (4-5 ribs) . . .
Lemon Bars are something I remember as being a "grown-up" dessert when I was a kid. My mom would make them occasionally and I don't remember particularly liking them. Funny how as you grow up so does your taste. Now that I'm an adult I love lemon desserts - and lemon bars are at the top of the list! You start with a shortbread crust, and then top it with a tart, sweet, smooth lemon filling. I like them cold out of the fridge, if I can wait long enough for them to cool before I dig . . .
There can never be too many varieties of lasagna, right? This is one that my mom often made for us growing up. She is a big veggie lover and advocate of teaching children to love veggies. So we always had veggies for dinner- always. She did such a great job passing that love of healthy vegetables on to us kids. All 5 of us kids choose to eat them as adults. That's a pretty good success rate right? She also grows her own garden each year, and this time of year her squash is going crazy! She is . . .
Check out our Spring Cleaning Giveaway HERE. I thought this recipe would be perfect for cleaning week, especially right after the kids post because my kids LOVE to help when we make stuffed pizza rolls, but holy crap there is also a huge huge mess. That doesn't mean I don't cook with them. Usually there is extra messiness when my children help (even more so when flour is involved) but its worth it. Afterwards they love eating the food they cooked-without complaining-and they have . . .
This is an all time favorite recipe! Every time I take to a get together is downed so fast. First one to go. You just.can't.stop. its that good. It's easy, and you typically have these ingredients on hand for last minute dip needs... You can choose to do all the chopping by hand, or you can toss the ingredients into a food processor and let it do the world. I kinda like to do it by hand. Totally your preference. Throw the cheese and mayo in with the veggies and bake. Serve immediately (nice . . .
This is one of my favorite side dishes. I feel like it pairs perfectly with chicken, fish, beef, pork...just about anything. I love how roasting makes the sweetness of these veggies really stand out. I'm getting' hungry just typing about them. It's also incredibly easy. Here's what you're going to need: 1. Red Potatoes 2. Parsnips 3. Sweet Potatoes 4. Carrots 5. Olive Oil 6. Salt 7. Pepper 8. Garlic Salt Toss it all together. Place it in a baking . . .
Are you ready for some cozy delicious comfort food? This baked three-cheese Italian penne pasta is one of my family's favorite meals. With a creamy cheese sauce and tangy tomatoes mixed with the soft noodles- it is the ultimate crowd pleaser. I love fixing it when we have guests over because it makes a full 9 x 13 pan and is easy to double if you have hearty eaters. I've made this cheesy penne pasta so many times over the years and with so many variations I've learned it is hard to go wrong! . . .
The HOLLAdays are here! Which means plenty of vintage recipes from our mommas and grandmommas, written in cursive on grease-stained old-school recipe cards. I've given the classic green bean casserole a facelift. No more cream-of-something soup. No more onion-flavored fried flour from a can. We've got fresh beans. Herbs abounding. Crispy onion strings. It's just perfect. Saute some garlic, onion, and mushrooms, then whisk in some flour to make a roux. Slowly add half-and-half for your rich, . . .