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.
7 Comments | Be the first to comment!
Comments
knitforte on 1.23.2010
This is a fabulous recipe that cooks up wonderfully! I cooked it in advance too serve for dinner later in the week, but my husband ate almost half the pan before I could wrap it up. Very tasty, next time I’ll add a bit of red pepper flakes or jalapenos for some additional spice.
gretchen1981 on 2.1.2010
this was very simple, & very good. thanks for sharing.
lizzyisamom2two on 2.28.2010
this was very delicious and even more tasty when reheated.
Sarah on 3.26.2010
this is very good! Easy and kid friendly. i sauteed sliced mushrooms with the onions and used cream of mushroom soup instead of the celery or chicken. i also salt and peppered right before i added the cheese. Thanks for this recipe!
cylina on 8.20.2010
I make this all the time.. very very good.. i sometimes shred up 3-4 carrots and cook them in with the meat just to add a veggie in there. next time i make it im going to add some broccoli florets.!
camontague on 12.13.2010
Yummy! I substituted and used ground turkey, 98% FF cream of mushroom, and reduced fat cheese. Still delicious!
snowclouds on 11.21.2012
I added celery with the onions and used cream of mushroom soup. It was delicious. This is definitely going to become a regular meal for us. I also added enough tater tots to cover the whole top of the casserole because 16oz just wasn’t enough.
You must be logged in to post a comment.