Who else agrees that summer season = watermelon season?! There’s nothing I crave more on a hot summer day than a bowl of cold, refreshing watermelon. What I love most about this fruit is the versatility of use in a variety of recipes. Add it to a cocktail, throw it on the grill, freeze it into a sweet popsicle or simply serve it as is. The mouthwatering possibilities are endless, which is a good thing considering the hefty size of a single watermelon can feed a family of four or more!
It’s no secret I love spending time in our kitchen. Ever since I was a little girl, I was always fascinated by cooking. Like many children, I started with my play kitchen complete with frying pan and stocked plastic fridge and eventually moved on to the real deal, experimenting with recipes in the microwave, stovetop, oven – you name it!
Are you ready for Super Bowl Sunday? If your answer is no, don’t worry – you still have some time. Rather than disappoint your guests with chips and salsa and a takeout pizza, make your own game winning appetizers that will have your friends cheering for more.
Living outside of Philly, cheesesteaks are a must at all sporting events and parties. But making cheesesteaks for 20+ people can be time consuming and costly. Philly Cheesesteak Peppers, on the other hand, are bite size, low carb, inexpensive, and super easy to make. Talk about a win, win, win, and WIN! This recipe makes 30 mini stuffed peppers in just 20 minutes for only $17.50. If you want to break it down by CPP (cost per pepper), you’re spending less than 60 cents per delicious app.
You know what they say – Chicken Noodle Soup, it’s good for the soul! I firmly believe chicken noodle soup is one of those staple foods that everyone should learn how to make. It’s hearty, healthy, and let’s be honest, it’s the best cure for the common cold. Yet, for some reason, everyone is more willing to go grab a can of salty soup from the grocery store instead of making a pot from scratch. Why? What is so intimidating about making homemade soup? Your grandparents did it and so can you.
I’m one of those people who can eat soup all year round, but it’s not until the temperature drops below 30 degrees that I am in the “soup making” mood. This past week my friend whipped up a pot of chicken noodle soup and ever since she mentioned it, I’ve been CRAVING it. I threw my apron on and made my own this past weekend, some to freeze and some for lunch this week. Soup is one of the simplest meal prep menu items you can make for lunch or busy weeknight dinners. Paired with a side salad, you’ll get a punch of vitamins and antioxidants that will power you through the day, while boosting your immune system!
If you have a secret soup recipe passed down from grandma, grab a pot and start cooking. If you don’t have a recipe in your back pocket, follow these easy steps to make homemade chicken noodle soup even grandma would love!
It’s the day before Thanksgiving and you were just asked to bring a side dish to tomorrow night’s dinner! What are other people making? What will everyone like? Before you panic, grab your favorite corn bread mix and make these sweet and unique Caramel Corn Muffins!
Yes, you heard me right. Grab your favorite corn bread mix. While some things I think are easier and better to make from scratch, corn bread comes best out of a box or bag (in my opinion!) Plus, if you’re in a rush, why spend time perfecting a recipe when commercial brands have already done that for us! The secret homemade touch to these corn muffins is a drizzle of caramel on top. A little bit of sweet, a little bit of buttery and a whole lot of yum! Even though they are sweet with the touch of caramel, I still categorize these muffins are a side dish and appetizer right next to the traditional dinner rolls. I promise these miniature muffins will be a hit this holiday season!
Are you staring at your dining room table littered with colorful wrappers of candy, candy, candy! Before you throw it all away, transform your leftover chocolate candy into the world’s sweetest cookie!
Whether you are trying to get rid of excess candy you purchased for Trick or Treaters, or trying to minimize your child’s loot bag, Candy Cookie Bars are the tastiest and easiest way to reduce your candy supply before it goes to waste.
These cookie bars are basically the Halloween kitchen sink of cookies. It doesn’t matter what chocolate candy you throw into the batter, it will always taste good. Imagine the ooey gooey-ness of Snickers caramel, the creaminess of Reese’s Peanut Butter and the crunch from M&M’s. Each bite is a taste of your favorite candy bar surrounded by a soft cookie shell.
Let’s talk about… SQUASH! Personally, I’m a huge fan of squash all year round. Spaghetti squash with homemade sauce, zucchini squash boats stuffed with taco filling, creamy butternut squash soup… you name it and I’ll eat it! Of all the different kinds of squash each season, my favorite by far is delicata squash (and not because of the fun zebra striped skin!)
Delicata squash, also known as sweet potato squash, is a winter squash commonly known for its creamy texture and sweet taste. It’s also one of the easiest squash to prepare and cook, with zero peeling necessary and short cook times in either the oven, microwave or on the stovetop. Not only delicious, delicata squash is a good source of dietary fiber and potassium, and also provides small amounts of magnesium, manganese, vitamins C and B.
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