A food blog with fun, quick & easy recipes.
Halloween Bark ~ A holiday dessert comprised of melted chocolate on top of graham crackers and finished with candy, pretzels and sprinkles.
Never mind that this is the kind of sprinkle-heavy treat that will rip apart the roof your mouth. That’s what happens when you have a 6-year-old in charge of making it. Like his mom, he has a heavy hand when it comes to sprinkles.
Pumpkin Bread ~ A no-fuss, supremely moist pumpkin bread that’s perfect to eat as is or toasted and slathered with butter.
Don’t worry, the topping does fine in the toaster. This ultimate crunchy topping is a result of playing around with various options like glazes and streusel. My boys thought the glaze didn’t add enough to the recipe, while coarse sugar was perfect in terms of adding texture without intruding on the flavor. The streusel, no matter how I spun it, resembled crunchy sand.
Meat Lovers’ Queso Dip ~ Hot melt-y cheese topped with crumbled sausage, ribbon cut pepperoni and green onions. It may not be Texas-style queso, but it’s queso and that is always hit!
Football season may not be same in terms of the how we are use to seeing it, but at least the idea of game day eats remains the same.
Today I’m sharing a hot queso dip for all the meat lovers out there. It’s your standard queso made with: Velveeta, American, Pepperjack cheese and untraditionally leveled-up with a few extra flavors.
Spicy Frozen Watermelon Margarita ~ Frozen margaritas are nice, but a spicy frozen margarita is better. It adds a little heat to the sweet for balance.
I know you are thinking frozen margaritas in September? Yes, because 2020 has been messy, so can anyone really object to extending good things and summer feels like this? I didn’t think so. But if you want to get technical, we can go ahead and bill this as a way to close out summer.
This Quick Stir Fry Noodles comes together faster than it takes for Ubereats to show up at your door. It all has all the flavors, texture and fun you expect: spicy hits of garlicky goodness from the Sambal Olek, savory bites filled out with sesame oil, caramelized goodness that can only come from high heat cooking, added texture from sauteed cabbage and all the slurpy fun from the udon noodles.
My kids are crazy about this dish. I like it even better because it’s easy to pull together and execute. This recipe is from Bon Appetit. I’ve made it numerous times as written and with some simple riffs and subs. You can easily redress the ground pork for ground beef or chicken. If you don’t have udon noodles, ramen noodles work just as well.
