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Baked Sausage Fontina Sandwiches

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

Football season is here and I’m doing touchdown dances all over the place. Truthfully, it’s not really about the game for me—it’s about the food, and picking the team with the coolest uniforms to root for. Unless it’s the Seahawks, because well, they’re my hometown team after all.

Football Sunday is sacrosanct around this household. My husband flips between the channels, I make the food. It is the perfect system for us. To gear up for this season, tuck these Baked Sausage Fontina Sandwiches from TK member Christy into your arsenal. Let me tell you, these will be making game day appearances the whole season long.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

The line up of goods is a real simple one, and that’s great for Sunday game day because if you want to catch any of the action, you don’t want to be standing over the stove four quarters straight.

Instead of using the ground chuck and pork sausage for this recipe, I opted for ground turkey and ground Italian chicken sausage.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

In a large skillet, brown the ground turkey and sausage until cooked through and browned. Drain any fat that might have rendered.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

Season the sausage and stir to combine.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

Next, in goes the tomato sauce. I was a total genius and picked up tomato paste in a mad rush at the store. To make the paste into sauce, I did a quick calculation and included enough water to the paste to equal the required 15 ounces of tomato sauce. It worked out wonderfully.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

In it went, and the smell was incredible.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

Over the tomato sauce and sausage went the oregano and basil.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

Once all your herbs are incorporated into the mix, it’s time to fill the buns! Split all of buns in half, and if you’re feeling daring, toast them. Top the bottom half of the buns with the sausage mixture.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

Then top the sausage with the shredded fontina. Put the other half of the bun in place and wrap the whole sandwich in a square of foil.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

Can’t you just imagine the awesomeness happening inside here? Bake the lot of them in a preheated 350ºF oven for about 15 minutes.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

Unwrap and serve!

Be sure to check out Christy’s TK recipe box and her site, Sunsets on the Side, for more game day sweets and savories! My eye is on this Chuck Roast Chili! Thanks, Christy!

 
 

Printable Recipe

Baked Sausage & Fontina Sandwiches

See post on Christy @ Sunsets on the Side’s site!
5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Difficulty: Easy

Servings: 8

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Description

These warm, gooey sandwiches are hearty and comforting, and they’re easy to make ahead for a crowd.

Ingredients

  • 1 pound Ground Italian Sausage (hot Or Mild)
  • 1 pound Ground Chuck
  • ½ teaspoons Kosher Salt
  • ½ teaspoons Freshly Ground Black Pepper
  • ½ teaspoons Garlic Powder
  • 1 can (15 Oz. Can) Tomato Sauce
  • ½ teaspoons Dried Oregano
  • 3 Tablespoons Finely Chopped Fresh Basil
  • 8 whole French Hamburger Buns (or Any Sturdy Roll)
  • 4 ounces, weight Fontina, Sliced
  • 8  Sheets Of Aluminum Foil (big Enough To Wrap Each Sandwich)

Preparation Instructions

Preheat oven to 350 F.

Place the sausage and ground chuck in a large, non-stick skillet. Add the salt, pepper and garlic powder, and cook over medium heat, stirring often and breaking the meat up with your spatula, until it is cooked through and browned (about 10-12 minutes). Turn off the heat and drain the grease from the pan.

Place the skillet back over medium heat. Add the tomato sauce and oregano, and stir to combine. Simmer until mixture thickens, about 5 minutes. Turn off the heat, and stir in the basil.

Spoon the meat mixture evenly onto the the bottom half of each of the hamburger buns, top the meat with Fontina slices, add the top of the bun and then wrap each sandwich in foil.

Place the sandwiches on a baking sheet and bake for 15 minutes.

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

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Bakery-Style Coconut Macaroons

Posted by in Baking

Tasty Kitchen Blog: Bakery-Style Coconut Macaroons. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK members Jen and Emily of Layers of Happiness.

Put a plate of treats in front of me and see which one I go to first. Odds are it’s going to be the coconut treat. The more coconut the better, I say! And because of my coconut infatuation, Jen and Emily’s recipe for Bakery-Style Coconut Macaroons spoke to me and begged to be made. They are, quite simply, divine.

 
 
 
Tasty Kitchen Blog: Bakery-Style Coconut Macaroons. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK members Jen and Emily of Layers of Happiness.

Six ingredients. That’s it. I never knew that macaroons were so easy. They always seemed reserved for special holidays, but now I want them all year long.

It’s actually more like 5 1/2 ingredients because we won’t even use the egg yolks. So go ahead and separate the eggs. (Save the yolks for another use. Ice cream would be lovely. Or homemade mayonnaise. Hollandaise even. Lots of options!)

 
 
 
Tasty Kitchen Blog: Bakery-Style Coconut Macaroons. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK members Jen and Emily of Layers of Happiness.

Using a fork, flake the almond paste until it crumbles into fine little pieces. Set it aside for later.

 
 
 
Tasty Kitchen Blog: Bakery-Style Coconut Macaroons. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK members Jen and Emily of Layers of Happiness.

Whip the egg whites until light and fluffy and soft peaks form. This is best done with a stand mixer and a whisk attachment. If you’re feeling super ambitious, go and do it by hand! You will have some wicked toned arms in no time.

 
 
 
Tasty Kitchen Blog: Bakery-Style Coconut Macaroons. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK members Jen and Emily of Layers of Happiness.

When the eggs whites are completely whipped, add in the shredded coconut.

 
 
 
Tasty Kitchen Blog: Bakery-Style Coconut Macaroons. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK members Jen and Emily of Layers of Happiness.

With a rubber spatula, fold the egg whites and the coconut together until the coconut is completely coated in sticky egg whites.

 
 
 
Tasty Kitchen Blog: Bakery-Style Coconut Macaroons. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK members Jen and Emily of Layers of Happiness.

Next, fold in the shredded almond paste from earlier.

 
 
 
Tasty Kitchen Blog: Bakery-Style Coconut Macaroons. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK members Jen and Emily of Layers of Happiness.

And don’t forget the almond extract! The flavor is absolutely lovely.

 
 
 
Tasty Kitchen Blog: Bakery-Style Coconut Macaroons. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK members Jen and Emily of Layers of Happiness.

Adding in a pinch of salt will help balance out the sweetness of the coconut, so don’t forget it.

 
 
 
Tasty Kitchen Blog: Bakery-Style Coconut Macaroons. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK members Jen and Emily of Layers of Happiness.

Give the whole batch one final mix to combine.

 
 
 
Tasty Kitchen Blog: Bakery-Style Coconut Macaroons. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK members Jen and Emily of Layers of Happiness.

Lastly, grab your favorite cookie scoop and plunk these macaroons down on a lined baking sheet. Bake for 25 to 30 minutes or until the coconut edges are golden brown and slightly crunchy.

 
 
 
Tasty Kitchen Blog: Bakery-Style Coconut Macaroons. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK members Jen and Emily of Layers of Happiness.

And that’s all there is to it! Six ingredients and you have an incredible coconut treat just like the kind you get from your local bakery.

Be sure to check out Jen and Emily’s TK recipe box and their site, Layers of Happiness, for more home-cooked love. This mother-daughter blogging pair just knows the way to our hearts! Next on my must-make list: their Best-Ever Chewy Homemade Brownies. How can you argue with that? Thanks girls for this gorgeous recipe!

 
 

Printable Recipe

Bakery-Style Coconut Macaroons

See post on Jen and Emily @ Layers of Happiness’s site!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

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Difficulty: Easy

Servings: 20

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These 6-ingredient homemade coconut macaroons are sweet, moist, gooey, and extra chewy, just like what you’d find at any local bakery. The secret is almond paste, which gives them an irresistible extra chewy/sticky caramel texture.

Ingredients

  • 4 whole Large Egg Whites
  • 1 bag (14 Oz. Size) Sweetened Coconut, Shredded
  • ½ cups Sugar
  • ½ teaspoons Almond Extract
  • 1 pinch Sea Salt
  • 1 package (7 Oz. Size) Almond Paste, Shredded

Preparation Instructions

Preheat over to 325°F and line a large baking sheet with parchment paper.

In a large mixing bowl, whisk the egg whites until they are foamy and very frothy. Add the remaining ingredients and mix by hand with a rubber spatula until well-combined.

Scoop macaroons using a medium cookie scoop onto a prepared baking sheet.

Bake for 25 to 30 minutes, until golden brown and set. Cool for about 10 minutes and enjoy or store in an airtight container to keep moist.

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

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Honey Whiskey Barbecue Sauce

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Honey Whiskey Barbecue Sauce. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Laurie of Simply Scratch.

Making things from scratch is so satisfying. The flavors are intense, the combinations are endless, and you get to say, “Yeah, I made that,” when your dinner guests’ eyes are rolling back into their heads because you just knocked their socks off. Laurie from Simply Scratch, a Tasty Kitchen member and fellow TK Blog contributor, knows from-scratch cooking. And her homemade Honey Whiskey Barbecue Sauce is one of those recipes that made my eyes roll into the back of my head. It’s true.

 
 
 
Tasty Kitchen Blog: Honey Whiskey Barbecue Sauce. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Laurie of Simply Scratch.

Line up all your ingredients. One of the best things about making food from scratch is that you can choose exactly which ingredients you want to use. One key thing that I chose to do was use a high-quality ketchup. It also had a monocled man named Sir Kensington on it, so I had to use it.

 
 
 
Tasty Kitchen Blog: Honey Whiskey Barbecue Sauce. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Laurie of Simply Scratch.

Into your sauce pan, add in sliced onion, garlic and pour the whiskey over the top. Bring it to a boil and simmer until the garlic and onions have softened, about ten minutes.

 
 
 
Tasty Kitchen Blog: Honey Whiskey Barbecue Sauce. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Laurie of Simply Scratch.

In a bowl, whisk together ketchup, Worcestershire sauce, sugar and cider vinegar.

 
 
 
Tasty Kitchen Blog: Honey Whiskey Barbecue Sauce. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Laurie of Simply Scratch.

Laurie recommended Frank’s Red Hot, and I had Tabasco. Really, any hot sauce will do, so use what your tastebuds want! Finish the sauce by adding in the ketchup, salt and pepper.

 
 
 
Tasty Kitchen Blog: Honey Whiskey Barbecue Sauce. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Laurie of Simply Scratch.

Now, add in those whiskey onions and garlic and mix them in. Pour them all back into the sauce pan and place back on the stove to simmer for 20 minutes.

 
 
 
Tasty Kitchen Blog: Honey Whiskey Barbecue Sauce. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Laurie of Simply Scratch.

Once the sauce is simmered, pour it through a mesh strainer to remove the onions. Pour the sauce into a jar and cool. Or use it right away!

Thank you to Laurie for this addicting recipe! Be sure to check out her TK recipe box for other inspired from-scratch recipes. And visit her site Simply Scratch, where you’ll discover lots of genius recipes, like this whole list of homemade ingredients and condiments. I better get back to cooking up some of these gems.

How about you? What’s your favorite grilling must-have? Are you a sauce lover or a dry rub aficionado? Share your best grilling tips in the comments!

 
 

Printable Recipe

Honey-Whiskey Barbecue Sauce

See post on Laurie {Simply Scratch}’s site!
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 1

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Slather it on your wings, ribs or really anything that calls for barbecue sauce. Amen.

Ingredients

  • ½ whole Sweet Onion, Sliced Vertically Into Strips
  • 4 cloves Fresh Garlic, Smashed And Peeled
  • ¾ cups Honey Whiskey Or Bourbon
  • 2 cups Homemade Ketchup (see My Recipe Box)
  • ⅓ cups Cider Vinegar
  • ¼ cups Worcestershire Sauce
  • ½ cups Dark Brown Sugar
  • 1 teaspoon Frank's Red Hot, Or Your Favorite Hot Sauce
  • ½ teaspoons Kosher Salt, Or More To Taste
  • ½ teaspoons Black Pepper, Or More To Taste

Preparation Instructions

In a sauce pan, add the sliced onions, smashed garlic and whiskey. Bring to a boil then reduce to a simmer and cook until the onions and garlic have softened, about 10 minutes.

Meanwhile combine the homemade ketchup (see my recipe box), vinegar, Worcestershire, brown sugar, hot sauce, salt and pepper. Stir well until all is combined.

Once the onions and garlic are softened, add the ketchup mixture. Stir and simmer for 20 minutes.

Pour the barbecue sauce into a mesh strainer that is set inside a large bowl. Remove and discard the garlic and onion pieces.

Use right away in any recipe calling for barbecue sauce or cool and store in an airtight jar for up to 2 weeks.

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

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Cerveza-garitas for the Weekend!

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Cerveza-garita. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Lindsay of Eating 80/20.

When you want a margarita, you want a margarita. And margaritas are best served with friends around! Have you seen cerveza-ritas on Mexican restaurant menus lately? I’m probably tardy to the party on this one, but after seeing them in every Mexican restaurant I’ve been to since college and then seeing TK member Lindsay’s easy-peasy recipe for Cerveza-garita here, well, it was fate. And it was time to celebrate.

This pitcher of margs is pretty potent, so celebrate with care.

 
 
 
Tasty Kitchen Blog: Cerveza-garita. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Lindsay of Eating 80/20.

Gather your ingredients and a large pitcher or jar.

 
 
 
Tasty Kitchen Blog: Cerveza-garita. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Lindsay of Eating 80/20.

Into the jar, pour in your choice of Mexican beers.

 
 
 
Tasty Kitchen Blog: Cerveza-garita. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Lindsay of Eating 80/20.

Next, it’s time for the limeade. Add it in!

 
 
 
Tasty Kitchen Blog: Cerveza-garita. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Lindsay of Eating 80/20.

Gently stir the beer and limeade together. Don’t stir too vigorously or you will swish out all the carbonation!

 
 
 
Tasty Kitchen Blog: Cerveza-garita. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Lindsay of Eating 80/20.

Then, it’s time for the orange juice. What makes a margarita a “Cadillac” margarita is the addition of the orange liqueur that goes into it. I think the OJ addition is what makes these margaritas great! If you’re feeling extra sassy, top these off with some orange liqueur, too.

 
 
 
Tasty Kitchen Blog: Cerveza-garita. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Lindsay of Eating 80/20.

And what do you know, now it’s time for the tequila. Pour it in and give it one final stir!

 
 
 
Tasty Kitchen Blog: Cerveza-garita. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Lindsay of Eating 80/20.

If you’re going for the authentic margarita, use a lime to soak the rim of your glass.

 
 
 
Tasty Kitchen Blog: Cerveza-garita. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Lindsay of Eating 80/20.

Dip the rim of the glass into the salt, and pour in the margarita.

 
 
 
Tasty Kitchen Blog: Cerveza-garita. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Lindsay of Eating 80/20.

Thank you Lindsay for this great margarita recipe! You can’t beat a pitcher of tasty margs in minutes. Try more of Lindsay’s recipes in her TK recipe box, and take a peek at her site, Eating 80/20, for even more balanced eating and celebratory fare.

Enjoy the weekend, friends!

 
 

Printable Recipe

Cerveza-garita

See post on Lindsay {Eighty Twenty Dietitian}’s site!
5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 8

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These are the best margaritas on the planet. Hands down. No syrups or mixes required! The frothy Mexican beer adds a new dimension, and the ratio of tequila to, well, other stuff, is perfect.

Enjoy responsibly!

Ingredients

  • 24 ounces, fluid Mexican Beer Of Choice
  • 1 can (12 Oz. Size) Frozen Limeade Concentrate
  • ¼ cups Orange Juice
  • 1 cup Tequila
  • Salt (if Desired)
  • Lime Wedges
  • Ice Cubes

Preparation Instructions

Slowly pour beer into a large pitcher. Add limeade concentrate, orange juice, and tequila. Stir well.

If salt is desired, pour coarse ground salt onto a small plate. Rub a lime wedge around the rim of one glass, then turn rim in the salt.

Fill glasses halfway with ice cubes, then slowly pour mixture over the ice cubes. Garnish with a lime wedge.

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

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Banana Nutella Fudge Pops

Posted by in Step-by-Step Recipes

Remember when you were a kid and the best part of summer was running through the sprinkler, and afternoons getting sticky from about five too many fudge pops? Or was it eight? Whatever, they were awesome, and since we’re up to our sweaty necks in summer, these Banana Nutella…

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Strawberry Mango Salsa

Posted by in Step-by-Step Recipes

It’s nearly impossible to pick your favorite thing about summer. How can you choose between long sunny days, running through the sprinkler, and bottomless glasses of lemonade? I’m adding one more thing to your favorite-things-about-summer list: this Strawberry Mango Salsa from TK member…

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Lemon Icebox Delight

Posted by in Step-by-Step Recipes

Every summer, my family has a reunion where there are tables upon tables full of food and even more desserts. Naturally. Tasty Kitchen member Tonya knocked this family reunion classic out of the park. And if a lemon bar dessert wasn’t perfect enough, it’s nearly no-bake! To make it truly a…

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Oven Fried Guinness Onion Rings

Posted by in Step-by-Step Recipes

They always say the way to a man’s heart is through his stomach, and Lauren definitely helped me win the love of my husband all over again with these Oven Fried Guinness Onion…