The next time you go to a friend’s house, offer to bring an appetizer and make this Cheesy Chicken Dip! Warm dips are always a crowd pleaser, and this one is no exception.
We sure do love cinnamon rolls (who doesn’t?). But the way they’re typically made (i.e. FULL of sugar!) they resemble dessert much more than breakfast…
I’ve got a great potluck dish that will be a hit at your next holiday party. The recipe for this melted cheesy (and healthy – hello broccoli!) goodness couldn’t be any easier, so get ready to enjoy.
I’ve got the perfect cold treat for you that’s super easy to make on a hot summer day (no oven required!). I saw a similar recipe in a magazine and loved how easy it looked, thinking about when we occasionally break our rules and enjoy a sugary homemade treat.
It’s time to have fun with real food for the upcoming holiday weekend! This cute little idea would be great for Memorial Day, July 4th, Labor Day, or just any old time you’re feeling patriotic. :)
If you’ve got lots of potluck events coming up this month, then I’ve got the perfect solution for you. Make a big batch of these super yummy (and also impressive) savory Pesto Cream Cheese Turnovers, throw them in your freezer, and then pull out (and defrost) however many you need to take to each event!
I don’t know about you, but I’ve personally never been a fan of pumpkin pie (is anyone really?), but I do LOVE some pumpkin cheesecake. I think this is such a great update to the traditional dessert we’ve all seen year after year, and with the pecan crust you can easily accommodate any gluten-free guests you might be entertaining.
This dish was inspired by my Great-Great Aunt Olive’s “Stuffed Shells” recipe. I never met her, but I used to make her stuffed shells all the time. Then when we switched to whole foods I quickly learned that it’s nearly impossible to find whole-wheat jumbo pasta shells for some reason. So here is her recipe, re-invented into an even quicker and easier lasagna version. I hope your family enjoys it as much as mine does, and here’s a tip…make this dish in advance and either freeze or refrigerate the casserole prior to the baking step for an easy dinner!
I am so excited about this recipe. I mean how can you not be when we are talking about dessert?!! If only I would have thought about this sooner. The last few months of 2013 were like a hosting extravaganza at our house for some reason. It seemed like every weekend we were cooking dinner for friends, and the idea of a dessert like this that could be made in advance, tastes deeeelicious, and is also automatically the perfect serving size would have been a big hit. Oh well, next time! For now we’ll just have to enjoy these ourselves, and let me tell you what – that’s gonna be no problem at all. :)
(Note: For my thoughts on refined sugar…check out my chocolate chip cookie recipe.)
A friend of mine recently asked me if I could make over her Pumpkin Fluff dip recipe. It was a big hit at her book club gathering, but she knew there had to be a better way than using highly processed Cool Whip and vanilla pudding mix (No comment! LOL).
So after a fun afternoon of experimenting, I present to you this real food, organic, and tasty Pumpkin Fluff Dessert Dip recipe. All I have to say about this is yum. My kids (okay me too) could not get enough! If only I would have known about this earlier, I would have totally added it to the dessert table at our Halloween party.
I must be living under a rock because I just recently learned about jalapeno poppers that are wrapped in bacon instead of battered and deep-fried. Some Texan friends (of friends) brought these little treats to a New Year’s Eve party, and I had to force myself to stop eating them so there would be enough for others! Even though I don’t normally go for spicy dishes. Apparently this appetizer is very much a “Texan thing,” and once I got home and “googled” it I realized I must be late to the party. Well I guess it’s better late than never so here’s our version of this recipe…just in time for those upcoming Superbowl parties!