Making soft pretzels at home is easy-peasy if you have time.
A beautiful springtime muffin. Sweet, tart and perfectly spiced with cardamom.
A quick and easy breakfast that is fresh and nutritious. Sometimes the best things in life are the simplest.
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
A versatile spread that can make your corn on the cob extraordinary, your cheese board enviable, and your scampi legendary.
A bright and summery lemon dessert that bakes into two layers: an airy cake on top and a creamy custard on the bottom.
by Stephanie | Girl Versus Dough
Thai iced coffee turned into a frozen drink of wonderfulness.
A rich ricotta tart with a rosemary flecked Parmesan crust. The perfect side dish to your holiday meal.
Fresh cilantro whipped into pesto with a little toasted almonds, cotija cheese and garlic. Perfect as a spread on toasted bread rounds or as topping for fish, chicken, steak … really, the options are endless.
Tender chicken with a crispy skin, cradled in a flavorful shandy sauce!
This refreshing chopped salad was so tasty, my girls and I were fighting over the last serving. If you’ve never had jicama, it’s a slightly sweet, mild flavored, very moist and very crunchy root vegetable from Mexico. It’s also very high in fiber and Vitamin C. I can buy precooked barley in the freezer section of my grocery store. If you can’t find the precooked variety, I share simple cooking instructions below.
Cauliflower masquerading as rice? So good and so good for you. Picture a big bowl of delicious, crave-worthy fried rice—only it’s not!
by aslolife
Corn chowder loaded with roasted peppers, potatoes, smoked paprika, and just a hint of cream.
Crispy, fluffy baked falafel are served with a bright and creamy lemon tahini sauce as a salad or filling for pita pockets.
This is a recipe that needs to be in your family’s recipe box!
Serving size depends on size of waffle iron.
Sift together the flour, salt, baking powder, and sugar in a large bowl. Set aside.
Separate your egg whites and egg yolks. Add the vegetable oil and milk to the egg yolks. Beat well and then add to the dry ingredients. Beat to combine.
Whip your egg whites until fluffy and then fold in to your waffle batter. Heat and grease your waffle iron according to manufacturer’s instructions. Pour the waffle batter into the center of the waffle iron and cook for about 5 minutes each. Serve immediately or freeze to serve later.
by Faith (An Edible Mosaic) and filed in Breakfast
Granola without oats or even nuts? Oh yes I did!
by Jenn @ The Boiled Noodle and filed in Breakfast
It’s French toast, it’s a casserole—enough said.
by Wanna Be A Country Cleaver and filed in Breakfast, Pancakes
Fancy like a restaurant, easy like Sunday morning.
Inspired by Irving St. Kitchen French Toast.
by Laurie {Simply Scratch} and filed in Breakfast, Pancakes
Lemon and poppy seeds come together to make the most amazing pancakes. Top with fresh blueberries for the full experience!
by Deborah Vogts and filed in Breakfast, Eggs
Here’s a recipe I experimented with until I got it just right. It’s so nice to prepare the ingredients the night before, set it to cook, and wake to a warm breakfast. Enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!
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Comments
esthera on 6.16.2012
Thanks for the great recipe!
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