by Meredith {In Sock Monkey Slippers}
Made with Greek yogurt and oatmeal, these muffins are supremely moist and delicious.
by Tara Noland @ Noshing With The Nolands
A perfectly done omelette in 30 seconds. Come and celebrate JC100!
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Espresso-laced chocolate cookies sandwich French Silk ice cream for a cooling treat that’s a coffee lover’s delight.
Mmm. This tastes much like a lightened up strawberry margarita, with the tartness of cranberry sweetened by fresh strawberries.
The Mexican version of spaghetti with a spicy, creamy white sauce.
by Gina (Running to the Kitchen)
A slightly sweet grain salad with a pesto dressing.
Creamy risotto bursting with fresh lemon juice and tossed with freshly steamed asparagus.
by claireg12
A cold, flavorful soup that is perfect for those hot summer months!
by Bev Weidner
You should most definitely get your Indian lentil saute with kale and asparagus on.
by A Cozy Kitchen on July 28, 2010 in Breads, Cornbreads
Adding a little sugar and blueberries to an otherwise traditional cornbread, makes it extra awesome!
In a bowl, beat eggs, buttermilk, and butter to blend. In another bowl, mix flour, cornmeal, sugar, baking powder, and salt.
Stir flour mixture into egg mixture just until evenly moistened. Gently stir in berries.
Grab your 10″ cast iron skillet and heat over medium heat. Melt 2 tablespoons butter, coating the pan with it. Note: If you don’t have a cast iron skillet you could also use an 8-inch square pan.
Bake in a 375F° oven until a wooden skewer inserted into the center comes out clean, 20 to 25 minutes. Let cool 10 minutes, then cut into 9 squares.
by Diplomatickitchen (Elizabeth) and filed in Breads, Quick Breads
Here is a flatbread of pronounced character suited to a variety of occasions. It is good hot—or not. And it transports easily, thus making it a bread of many uses: for picnics, as an appetizer, or as part of a light lunch. Or perhaps with a salad that is also composed of Mediterranean or Middle Eastern flavours.
by Anna and filed in Breads, Sweet Rolls
Chocolate and Biscoff spread make for the ultimate breakfast roll!
by Jennifer | Mother Thyme and filed in Breads, Muffins
The secret in these muffins is shredded rhubarb, giving you little flecks of rhubarb in each tasty bite.
by Adrienne Jacobs and filed in Breads, Quick Breads
Raspberries and white chocolate go together like pork chops and applesauce.
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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Comments
milkwithknives on 9.16.2010
Wow, looks incredible! I love the cornbread recipes that have plenty of cornmeal in them (and not tons of butter), and am certainly going to try this soon. One question: do you find it rises much with no baking soda? I hate to deviate from a recipe on the first go, but am tempted to swap in a tiny bit of soda for the baking powder. What do you think?
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