by Dabbles and Babbles
Out of this world 5-minute Mediterranean Hummus: chickpeas, olives, sun dried tomatoes, garlic, feta, lemon juice and olive oil—what’s not to love!
by Adrienne Jacobs
A perfect whole grain little muffin that goes great with BBQ baked beans or even slathered with jam for breakfast!
by Deanna Morauski (The Old Hen)
This Coconut French Toast with Orange Cream Cheese Syrup is the talk of the town this month. Try it once and you will be addicted. It is simply that perfect.
by GastronomeTart
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
by Faith (An Edible Mosaic)
The nice thing about making your own curry paste is that like anything homemade, not only is it far fresher than anything store-bought, but it is also completely customizable. This really makes a difference when it comes to heat level. I consider this recipe as written to be about a “medium” heat level. For “mild” omit the jalapenos, and for “hot” use 3 jalapenos and add 1/2 teaspoon ground cayenne pepper (or to taste).
by Patricia @ ButterYum
Quite possibly one of the most delicious things I’ve ever eaten in my entire life. Imagine if you will, plunging your spoon through a crispy layer of caramelized sugar to expose a silky layer of frozen creme brulee ice cream beneath. Oh yea baby, this recipe is worth every single calorie-laden bite. Break out the kitchen torch! Your family and friends are going to flip over this one.
by A Beautiful Bite
A rich ricotta tart with a rosemary flecked Parmesan crust. The perfect side dish to your holiday meal.
by Elaine
Open-faced burgers topped with caramelized onions and crumbled blue cheese.
by Alaska from Scratch
Crisp Brussels sprouts, bacon, almonds, and cheese drizzled with a vibrant vinaigrette made with freshly squeezed orange and lemon juices.
6 Comments | Be the first to comment!
Comments
redkitchenproject on 7.27.2011
Your canning photos are gorgeous. Absolutely beautiful. Thanks for the smile this early Wednesday morning!
redfox on 8.4.2011
This is really an easy recipe, even for a beginner like me. I used blackberries for mine. I tried a little before I added the chocolate, and the flavor was absolutely divine. Once I added the chocolate it was soooo yummy
I think with or without the chocolate, this is an excellent recipe.
bohannonbs on 8.8.2011
I do have a question, how long will this keep? Can it be kept in a cool dark place or is the freezer the best place?
soptichchick on 8.8.2011
Thanks ladies! I’m so glad you liked it! I have some jars in my pantry from over a year ago. I try to use them by the year mark but I’ve never had a problem going over that. No need to freeze, cool and dark is just perfect. Have a good day all.
Emily Sawyer on 7.12.2012
What is a tayberry, I have never heard of them?
Kelli on 12.2.2012
Wonderful recipe and easy to do. This will make a wonderful addition to my Christmas gifts to family and friends, Thank you!
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