I’ve been procrastinating posting about our Paleo diet because I just didn’t know what to say. Today’s post won’t include a recipe, but don’t fret, tomorrow’s post will!… Read More »
My husband was diagnosed with Celiac several years ago. I started this blog as a way to record my successful recipes and possibly help others looking for gluten-free… Read More »
Growing up, my husband’s and my families both always served the jellied cranberry sauce with turkey. And interestingly enough, we have very different interpretations of this holiday side dish. He loves the stuff. It’s sweet, jellied, and slices lovely. It’s like jellied cranberry goodness from a can.
If you are anything like me, you always have a need for softened butter; from toast to corn on the cob, room temperature butter is a must-have at my house. However, keeping a dish of butter on the counter can be problematic, and that is where the Butter Bell Crock comes in.
I originally wanted to name this Naked Granola, because it is a pretty stripped down version of granola. However, I decided being witty was probably not worth the bizarre comments I would get, so I opted for Plain Granola, which is significantly less provocative, although Applesauce Granola would have also worked.
Although I love granola with lots of nuts and dried fruits, there are times when a simple, plain granola is called for. This is especially true for making granola bars, cookies, or toppings that have granola as an ingredient.
Okay, so it didn’t really dawn on me until I sat down to menu plan that October is almost here. Wow, time really is flying. I better start making some pumpkin goodies, before the season passes me by.
Not only does this week mark the beginning of October, but it’s also the beginning of a new schedule for school/orchestra/music lessons for my teenager. Therefore, this week’s menu is simple, with lots of slow cooker or make ahead recipes.
Here’s the plan. Hopefully I can stay on task, if not we might be eating something really simple like cheese & crackers with some fresh fruit/veggies for dinner. Well, if all else fails, we’ll eat something nice on the weekend.
Not only do kids typically love quesadillas, but they are fun and easy to prepare and are perfect for a Kids Cook Monday. If you haven’t heard of Kids Cook Monday, it’s a campaign encouraging families to set aside one day a week to cook with their kids. And what better time than summer to get in the kitchen with the kids? And although my kids are always milling about while I cook, I have found that really taking one day a week to make something they want to learn to cook has helped them learn some valuable food preparation skills!
Quesadillas are a great way to use up leftovers. In this version we used leftover canned beans, a chicken breast, and some cheese. We opted to make our own simple salsa, which is a great way to use those in-season tomatoes!
What do you get when you add butter and onions to a hot pan? Sweet and savory caramelized onions, that’s what.
Caramelized onions make a great flat bread or pizza topping, or can be added to many dishes like casseroles and sandwiches. We think they make the perfect addition to almost any Meatless Monday meal.
Today I did a guest post over at my sister’s blog Lynn’s Kitchen Adventures. It’s a really tasty Tin Roof Fudge Pie. And if you use a gluten-free crust, it’s gluten free!
I realize most people can and do eat eggs. But, let’s face it eggs are high in cholesterol and are best eaten in moderation. A lot of Americans suffer from diabetes, high cholesterol, and heart disease and are told to lower their cholesterol intake; so reducing egg consumption is important. However, people (myself included) don’t want weird textured or flavored foods. I had absolutely no idea how easy finding great egg substitutes would be.