I heart puff pastry. I mean – it’s awesome. I don’t understand why anyone would ever make it because it’s just so fantastically flaky and perfect and comes right out of the box. You can also do about a bajillion things with it (roughly a bajillion – give or take).
Maybe you’re thinking… really?? Honestly, though, I’ve cooked and eaten so many “dippy eggs” (or maybe you call them “eggs over easy”) in my lifetime that I could probably make them in my sleep. It’s Tessa’s favorite “breakfast for dinner”, and what I make for Rich when dinner’s an afterthought.
I love scones. When I needed a big batch of “can’t miss” scones that would be crowd pleasing, I’d go to epicurious.com for this recipe – I’ve made these at least five times over the years. I figured I might as well share it on here, then in the future I can find it a lot easier! These would be perfect if you’re having guests in town for the upcoming holiday – make ahead and freeze them, just reheat the morning of.
The idea of this stew came from a Food Network Magazine, but I changed it a good bit. I loved that the ingredients list was so short and it was a slow cooker dish that required no work on the front end. I wasn’t sure what hominy was but the word was fun to say.
I must confess that this soup came to be when I looked at the ingredients that happened to be in my fridge and pantry and got to cooking. That being said, planning ahead doesn’t always yield happy results and more often than not, “a little of this and a little of that” is the best way to cook. Definitely the case here, though I’d add scallions if I were you.
We eat a lot of smoothies in our house so we have a LOT of bananas in the freezer. I snagged three before the latest banana freeze and hid them behind the TV on the kitchen counter (I’ve tried notes – hiding is better). Tessa and I kept an eye on them and waited patiently until they were appropriately speckled.
Yes, another pumpkin recipe. I know it’s a borderline joke now, the whole “pumpkin spice” phenomenon. I saw something the other day, like pumpkin spice cheese sticks or dog bones – I literally laughed out loud. Explaining why it was funny to Tessa was not fun and I think after a full five minutes of trying, I told her I needed a talking break.
Pretty sure I’ve mentioned before my weather related anxiety? It basically goes like this – on beautiful days I feel that I must spend hours outdoors and if/when I’m prohibited, I feel as if I’ve “missed out” and will never experience those moments in exactly the same way again. On cold or rainy days, I feel no pressure and love being inside, cozy and getting things done. This past weekend, “things” meant chili.
So, I made this recipe expecting to have cake-like oatmeal squares, good for snacks or breakfast. I was disappointed with the result until I wasn’t. Let me explain.
This dinner was a hit for everyone in the family, EVEN THE PRESCHOOLER. That’s really saying something. It came together surprisingly quickly for how fancy the end result looked; I’m going to file this away as a great quick weeknight meal.
I love pudding. It’s one of my favorite treats. Back when I read the Hungry Girl emails I was a big fan of those sugar-free pudding cups (we’re talking ten years ago). Every once in a while when I’m at the grocery store I’ll eye them up but then, like Fat Amy, I say, “hmmm better not”.
Gingerbread has become a favorite flavor of mine, signifying fall and the holidays in a big way. My soft and chewy gingerbread cookies are still my fave, but it’s less acceptable to eat them with your coffee. These, on the other hand, are perfectly acceptable bordering on mandatory.
I used to go to China Palace with my mom after field hockey games when my dad was traveling. We’d order the most unhealthy things on the menu (of course we didn’t know this at the time, they were just the things we liked best – obvi). General Tso’s chicken, pork lo mein, eggrolls, and about a pound of those deep fried strips bathed in duck sauce.
This was scrumptious. I couldn’t stop “tasting” it and since I’d made it to bring to my brother’s house, it became a problem. This dish WILL be on my Thanksgiving table this year (I finally have to put on my big girl pants and host).
I loved this treat for it’s simplicity. I feel like this is the type of the snack moms in the 1950’s would make for their kids when they got home from school. I made it because I bought a jar of strawberry jam from Costco that is the size of a small dog.
Budget cooking at it’s finest, here. You will find that if you use seasonal produce as much as possible, you’re grocery bill could be lower – not to mention it’s better for the planet. Time to lose a few summer pounds so I revisited this recipe, already on my site. Here’s why…
Not the best title, I know, but hopefully the picture makes up for it. This meal came together in my head and though it was indeed outside the box, it was deemed absolutely “bloggable” by Rich.
More often than not, I share recipes that have served my needs in hopes that they’ll do the same for you. Since Rich gets home (between August and November) around 6:45 (and he’s scary hungry), this means that dinner prep is solitary and smack dab in the middle of “the witching hour” or when Leo walks behind me, clutching my shorts and crying (while alternately throwing his milk cup on the flour because it makes a neat sound and a mighty splash). This is when the crockpot becomes a savior.
I’ve said this before but the recipes I make have probably been getting more simple and less time consuming than the other way around. All of my food sentimentalities are still there but I just have less time to play in the kitchen. That being said, when it’s your father-in-law’s birthday and he requests his favorite dessert (and your father-in-law is as amazing a guy as mine is), you get to work!