I absolutely love peanut noodles. I could eat them every day; they present more of a lure to me than almost any cookie. Even compared to the gallons of marinara I took in while growing up, (do I dare say it?) I’ll take a bowl of spicy sweet peanut noodles over the traditional fare any day.
I have had this on my site for years but when my local Giant was out of Food For Life bread, I decided to get baking with this memorable recipe. I thought I’d “clean up” this version by using all white whole wheat flour instead of the ratio the original recipe suggested. The loaves came out smaller, denser than I had remembered and though tasty (Tessa absolutely loved it) it paled in comparison to the bread I remembered.
This is the sort of thing that’s completely dangerous for me. When these crunchy, just sweet enough cookies are on my counter all I want to do is make coffee or hot chocolate, curl up under a blanket, and dunk to my heart’s content (which is like, twenty biscotti).
This is a recipe that’s been on my site since 2012 – turns out I was ahead of the times with this Greek bowl, full of brown rice, veggies, chicken and herbs all topped with a tangy tahini sauce. Bowls are a thing – just check the menu at Sweet Greens. I love when my food touches.
This baked pumpkin oatmeal from few months ago has become almost a weekly bake in my house. Everyone likes it and it’s as good warm as it is cold; my husband eats a bowl when he gets home from work so he can make it to dinner in a good mood (he gets hangry). I’m sort of over the pumpkin, though. I had exactly three Macintosh (great for baking but not for eating) apples so I thought I’d riff on the original, and it worked great!
I have an awesome neighbor that shares her magazines with me, so I have a bunch of People’s lying around. I always make sure to check the recipes in the back but rarely do I pull one out; this spinach dip was a rare exception. The short ingredient list was right up my alley and I liked that it didn’t contain mayo or sour cream. With friends coming over on a Friday night, I knew it was the perfect time to try it out.
Truth be told, I don’t know the difference between shortbread and butter or sugar cookies. I do know what shortbread tastes like, though, and these cookies taste like shortbread. Buttery as all get out.
Never heard of ’em. Apple dumplings. So Liz sent me three family recipes, one of which was the Deviled Eggs. Next up, apple dumplings. Liz requested pictures for her dumplings because she couldn’t quite make sense of the recipe her great aunt had left behind. Truth be told, it was a bit of a learning experience for me as well, but here you have it. A slightly involved recipe that tastes an awful lot like pie but makes for a unquestionably more spectacular presentation.
This recipe is a favorite of the Norbury family though it was originally from this website. Carrie has made some changes over time so I took her suggestions, plus made several of my own. These were absolutely delicious, and though it seems like a long list of ingredients, most of them are in your spice cabinet and it takes about two minutes to put them all in a bowl. As someone who is just “eh” about fish, I will be writing this spice rub on a post-it and putting it on my cabinet door; no more boring fish in my house.
You might not know, but these are back. It makes total sense, because with all the exclusion diets out there, eggs seem to be the only thing nobody’s mad at. Since mayo is dairy and gluten free (and it’s usually in the filling), this is the sort of snack you can feel confident sharing with your most high maintenance friends (unless they eat “raw”, in which case just bring them a bag of carrots and wish them luck).
When Beth sent me this recipe, I was thrilled. I was lucky enough to eat some of this at a playdate over five years ago, and being that it’s deliciously memorable, I remembered it. I made it for a friend’s sprinkle and it was a hit! I’ve already forwarded the recipe to several friends (within several hours of them eating it) and now I’m happy to share it with the world wide web. Basically there’s a buttery, caramel-y base on every bite, so it’s perfectly sweet without the addition of syrup. It’s ahhhmazing.
Ever since I ate this squash recipe I’ve been jonesin’ for a repeat. The first batch of squash I bought at the Grower’s Market went funky and I threw them into the backyard in a big fat huff. I then realized that farmer’s market squash was grown locally and has been stored for months (since fall). I added a few squash to my Giant list and here we are.
Thank you Bekka Shepherd! One of my very oldest friends (2nd grade) sent me this recipe as her family’s weekly staple. She’s a busy working mom so I can officially deem this “busy working mom approved”. Ok, this is it, a really, truly, EASY recipe. I mean it. If you can open cans you can make this. If you want it to be more like chili, skip the chicken broth. With the broth, it’s sort of like a “stoup” or a nice, thick soup. The first time I made it like chili – no chicken broth and some simmering to thicken it up. The second time, soup! Both flavorful and delicious.
As I write this post there is a quarter of this pie in my fridge and its all but shouting my name. I can almost hear it through the door. I’ve texted my neighbor to tell me the second they get home so I can bring them what’s left of the goodness before I eat it all, fork in hand, fridge door ajar. The two pieces I had last night along with the one this morning were scrumptious but I need help not going overboard (turns out I don’t have a lot of self control).
I love casseroles in theory; in actuality they’re usually full of ingredients I avoid at dinnertime. I’m talking egg noodles, sour cream, canned soup, spice packets, etc. I also need it to be easy; I don’t want to cook each part separately then put it together just so I can call it a one-dish-meal. This checked all the boxes and it’s a dieter’s dream; full of protein and low in calories.
I have so many thoughts. First, I was always hesitant to try pumpkin chili because it sounded gross. In my mind there was pumpkin pie mashed with meat and beans. My church and cooking gal pal Heather had it on her site, here, and wanted to see if I had any suggestions. I trust her cooking, so I figured it was worth a try. I followed her blueprint but added here and there as necessary. The end result floored me, not because it was so good (which it was) but because you literally cannot taste pumpkin – it just has a more creamy consistency (minus any dairy) which makes it pretty awesome.
My bestie Jenna texted me one night with lots of exclamation points. It was about this Blue Apron meal she had just made – the explanation seemed confusing and when she texted me pictures of the Blue Apron “how to” and recipe, it still seemed strange. Was it a soup? A pasta dish? I’d been wanting to make something with miso and Jenna, a great cook, endorsed this recipe big time. I went for it.
My friend Susie sent me this such an embarrassingly long time ago that I won’t say it, and now the regret is killing me. Not about Susie, she doesn’t care; the regret is that I haven’t made this bread every day since she sent it. I had my doubts going into it but now agree completely with the original author; as someone who can eat grains, I’ll never make another banana bread.
A second recipe from Lynnie, and another winner. This was linked from a blog and I changed it a bit, but the general idea is all hers. These made for a tasty dinner (with peas and salad because it was all I had on hand) but next time I’ll make them for a party. A bit of work, I won’t lie, but nothing hard.
When I got the email with Lynn’s fave recipes, I could hear her voice in her writing like she was talking to me. Lynn is one of my favorites but she lives in Pittsburg and has since we parted ways after college; we don’t get to see each other as much as we’d like. She’s awesome. She wrote, “I hate meatloaf but this one is really good, and Ryan loves it”. That’s high praise from my girl Lynnie.