I always have some sweet nuts to serve guests during the holidays. They often are on a cookie table with other sweets or maybe bagged as gifts. Many nuts are wonderful lightly seasoned and/or sweetened. See three favorites at the bottom of this post. I see cashews in my future, another post from a fellow … Continue reading
These cute appetizers have been appearing in my Pinterest feed and I finally decided to make them. It’s true to say I love to play with my food. Being a gardener most of my adult life I am frequently drawn to garden-related recipes, especially when they are my one of my favorite “good bugs.” The … Continue reading
Pinwheels are favorite appetizers to serve and I can always keep some on hand in the freezer for spur of the moment guests. Ingredients for these snacks are endless and many combinations can be used. I saw this recipe in Food52: A New Way to Dinner: A Playbook of Recipes and Strategies for the Week … Continue reading
Most of you are familiar with “hot honey” and the wonderful heat and flavor it gives to a recipe. Well, this shrimp dish sure demonstrates that. You get heat and sweet from the honey and cooking it in a little butter gives the shrimp a buttery richness. Besides, it is quick to make, just cooking … Continue reading
This is a very easy appetizer where Pillsbury Original Crescent Rolls do most of the work along with turkey pepperoni (can use regular of course) and finely grated mozarella cheese. I think it needs more pepperoni, cheese and a few herbs like basil and/or oregano so there won’t be such a doughy taste – just … Continue reading
Another recipe from Nick DiGiovanni’s cookbook Knife Drop. I first heard about him on Good Morning America (GMA) where new and old chef’s are guests, often with a new cookbook to promote. I not only enjoy my old standby chefs but like to learn about who and what is new in the food world. Cheesy … Continue reading
I’ve really been enjoying Ina Garten’s latest cookbook, Go-To-Dinners. As I have all 15 of her cookbooks, not including her signature vertical note cards on soups and desserts. I could spend a lot of time on my blog just making her recipes. We have many similarities, right down to our dislike of cilantro. This is … Continue reading
Kielbasa often appears on our holiday brunch table and it is usually sliced, cooked in beer or wine and served with a variety of mustards. See also Holiday Kielbasa Brunch. This version “hasselbacks” the kielbasa into 1/4-inch slices (but not all the way through) and is roasted basting with a glaze and served with roasted … Continue reading
When Mom made a pie there was always leftover dough to make into cinnamon roll ups and she give them to her four kids for a special treat. But when you don’t have leftover dough, puff pastry sheets come in handy. For the dip you can buy the brand Nutella or if you’re feeling creative … Continue reading
Are you looking for a new dip when you entertain your family and friends? This one certainly will impress with two favorite cheeses; mascarpone, fresh ricotta and a kick of kahlua. It has the traditional “coffee flavor” and just melts in your mouth. Serve with ladyfingers and fresh, sweet strawberries.