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.
4 Comments | Be the first to comment!
Comments
happymommy on 2.7.2010
The maple syrup is what caught my eye in this recipe. I have tried many BBQ sauce recipes from scratch and this is by far the best I have tasted. I didn’t have White Wine Vinegar so I used Red instead. I also didn’t add all the vinegar at once and after combining I added it to my taste. I ended up using about 4 Tbs instead of 6 but that’s personal preference and White is not as strong as Red. The smoke flavor really pops and the maple syrup adds a subtle and unique sweetness combining with the smoke beautifully. Bravo! (and the pictures on your blog are fantastic!)
lucyb on 4.26.2010
Tried this last week, it’s really good! Didn’t have onion powder or garlic powder so I used garlic salt instead and it turned out great, thanks!
luluwithers on 9.12.2011
I’ve never made bbq sauce or purchased liquid smoke for that matter…. This recipe has tempted me to do both this week
Kellie E on 3.24.2012
Oh this is so good! I halved the recipe (I was using it as the base for a BBQ chicken pizza) and because I didn’t have any tomato paste on hand, I used an all natural ketchup in it’s place. Because the ketchup is already sweet and has vinegar in it, I just added a little less maple syrup and white wine vinegar. This will be my “go-to” BBQ sauce from now on!
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