Deviled eggs are typically not something I think to make for parties, but this needs to change ASAP. Deviled eggs are pretty much the easiest appetizer, finger food or party food on the planet with flavor that is mind-blowingly good. Because when you see a simple old egg sitting there on a plate..Read More
Bringing you 10 easy low-calorie recipes, plus one guilt-free drink and a milkshake! It’s a new year and it’s an exciting time of possibilities. Start fresh with a great eating plan and cheers to cooking more..Read More
One of my food specialties is making unique and tasty salads that have that extra little touch of delicious perfection. One of my salad secrets is adding chopped Candied Pecans. It gets people every time! Making candied pecans takes an extra 10ish minutes, but it is well worth that little bit of effort.Read More
For the love of sugar and cherries, people, I have a problem. Peek at my last ten posts and you'll get my gist. Next week's menu involves a few recipes that are not sugar-laden and I'm strangely excited about it. Turning over a new, savory leaf in this frozen land.Read More
If you hear me say OH. MY. GOSH. while pulling something out of the oven, it's because whatever it is that I'm pulling out is not what I expected it to be. Now, most of the time that means it isn't as fluffy or pretty or lightly browned as I'd envisioned.Read More
I accomplished a feat today that I thought could never happen. It's a big one. Currently in my home, every dish AND every piece of laundry is washed and put away. The stars have aligned just this once and will likely never align again, starting at 3:22 p.m.Read More
This week has been surprisingly unique. Unexpected blessings have come our way. We are grateful for incredibly generous friends, new opportunities and the hope that spring may one day arrive (today was a WARM and beautiful 30 degrees!). It is icing on the cake that in less than a week I will be in LAS VEGAS!Read More
One of the first things I do every morning is peek at the 5-day forecast on my phone. I got very excited when I saw 48 degrees as the projected high for Saturday. Beach weather! People will be strolling all around the Twin Cities wearing t-shirts and shorts. In the meantime, we are all still cooped up inside, watching the snow fall and wishing the ice on our driveways would magically melt as we continue with our "winter eating."Read More
I am writing this post from the south! We are celebrating my stepmother's 30th year in the ministry this weekend in North Carolina. Family members have gathered from all around the country to spend time together, and most importantly to let Paula know how loved and special she is.Read More
We had some people over a while back, so it was the perfect opportunity to finally make these cute little bites! I had never made soft pretzels before, but I do have deliciously wonderful memories of them. Back in my poor, single years (as opposed to my current poor, married years, ha), I was a waitron at Timberwolves games.Read More
Have I mentioned how wonderful my husband is? Coincidentally, today is Valentine's Day, so it is the perfect time to proclaim that. He really is. There are so many things I love about Dan and there are so many things he does to ensure I remain a happy mother, wife and human being. I could insert my list here, but I'm afraid I would get a bit wordy.Read More
I frequently find myself eating imitation crab meat straight from the package as I stand in front of the refrigerator, door wide open. Another thing I frequently find myself doing is eating the flesh of an avocado with a spoon, straight out of the peel as if it is my little bowl. So, yes, I'm a bit barbaric when it comes to eating.Read More
This recipe was one of the winners from my appetizer contest I had a few weeks ago. Of all the food I prepared on Bloggy Day, this was by far my favorite. The ingredients are unique and such a genius combination. This is one of those recipes that I'm demanding you make. Thank you, Chantal, for sending it my way! Love it love it love it!Read More
I have never enjoyed the types of nuts that are so hard they hurt my teeth when I bite into them. Almonds? I love their flavor, but ouch! Peanuts, cashews and pecans? Mmmmm, so very tasty and no gnashing of teeth involved. I would say pecans are probably my favorite nut of all. I have a very difficult time stopping once I have started.Read More
Here's to eating more than just a spoonful of cranberries at the Thanksgiving table! These are delicious!
I have never been a huge lover of cranberries. They taste fine, but they aren't necessarily a favorite. I scoop a small spoonful of them onto my plate at Thanksgiving dinner, but nothing more. Then this recipe came along and I was hooked. Even created my own Homemade Cranberry Sauce. Who would have thought?!?
I am constantly trying to alter my opinions of foods I don't love. I have tried many times to love beets, but I just can't make it happen. It seems unfathomable that there are people who enjoy eating beets. How can this be?
I found this cranberry recipe in a magazine recently and altered it (read: made it spicy). It was great! Yay for eating more than a spoonful of cranberries at Thanksgiving dinner!
Rinse 1 1/2 cups of fresh cranberries.
In a large saucepan, combine:
1 cup orange juice
1 cup fresh cranberries (set aside the other 1/2 cup for later)
1/2 cup sugar
1 jalapeno pepper, deseeded and chopped (we love the zing it adds, but this is very optional!)
Bring to a boil over high heat. Boil for 10-15 minutes.
Remove from heat and allow mixture to cool for 2 minutes. Puree cranberry mixture in a food processor until smooth. Stir in 1/2 cup of water.
Return puree to pan and stir in remaining 1/2 cup of fresh cranberries. Heat over medium heat until whole berries begin to burst, about 5-10 minutes. Cover sauce in a container and chill until ready to serve. Stir in 1 Tablespoon of chopped fresh mint just before serving.
Bruschetta is not an appetizer I typically think to make. I'm not sure why that is because it is so simple and this recipe in particular is flavorful and delicious. I am a huge lover of anything tomatoey, so bruschetta should be at the top of my appetizer list.Read More