Make these this weekend! We picked a ton of honeycrisp and McIntosh apples (whatever that big bag is…a bushel, a peck?) and needed to use them up! This recipe takes fresh apples and cooks them down so you can pack the muffin batter with a lot of apples. I have been serving 2 or 3 mini muffins per kiddo for breakfast and they love them! I store them in an airtight container for a few days, and if they last longer than that, put them in the fridge and either microwave for just 15 seconds or toast them up to bring them back to perfection. Also, feel free to use the apple saute method to have a generous helping of those around. Freshly sauteed apples make a great side dish with pancakes, pork, chicken, really just about anything.
One of our best friends eats a gluten-free diet and I really wanted to make a fun dessert for a potluck dinner we were doing together. Enter these cookies: They are made with just a few wholesome ingredients, and they are chewy, salty and satisfying. I then made them for her baby shower when she was carrying twins, and even in all the activity of that day, she made sure she got a few of her special cookies! You can easily multiply this recipe to make several batches, and you’ll need to because they will disappear quickly. You don’t even have to announce that they’re gluten free unless you want to.
This dip is addictive! I have made it with frozen, fresh, canned and leftover cooked corn cut off the cob, so I know it works any which way. One of my favorite memories of making and eating this dish is when we went on our annual summer vacation to Cape Cod and I cooked way too much corn on the cob. With 16 people eating I must have thought we needed a whole bushel! No one complained after I made this dip to use the rest of it, though. Enjoy it with tortilla chips or try it as a side dish for black bean soup or enchiladas.
I developed this recipe for my little guy, Cole, because he loves mac and cheese so much and I wanted to make him something with fresh ingredients. Now I can make this for him before school and put it into his Thermos whenever he wants for lunch, and I can have the leftovers myself! This recipe can be multiplied as you wish.
Once you make this extra easy guac, you will never consider buying it pre-made ever again, and you will find so many wonderful uses for it beyond a tortilla chip–which is amazing in and of itself, of course. On burgers or chicken sandwiches, as a topper for black bean soup, chicken enchiladas, or fish tacos, or with a couple of eggs in the morning, this will be your new go-to condiment. More healthy fats for you! Get smashing!
It’s actually easy to make velvety smooth and rich chocolate mousse, and it is a fantastic dish to serve for parties because you can make it in advance and have it waiting for your guests! Take your time and temper the eggs slowly–I will walk you through this step–and you will have perfect mousse every time. Great garnishes include mini chocolate chips, candied orange peel, chocolate-covered espresso beans, shaved chocolate…the possibilities are endless!
This is one of the simplest recipes ever, but sometimes the simplest combinations make the tastiest food. This dip is a great addition to an appetizer or dessert buffet. Creamy, crunchy and sweet, enjoy this dip with sliced Granny Smith apples that you toss in a little bit of lemon water. My sister-in-law Erin originally made this dip many years ago and I knew I needed the recipe upon first bite!
I have had my share of missteps while attempting to make the perfect lasagna. It seems so easy right? Just layer a ton of ingredients into a pan and bake it, and out comes oozy, cheesy, decadent Italian-Americana on a plate, right? Not for me! I have made too-dry lasagna, too-soggy lasagna, noodles undercooked on the sides and can’t cut them lasagna (that was on a Christmas Eve–I made them again), overflows into the oven and burns lasagna, takes all day and just tastes ok lasagna, and then I finally had a day when I made it just right. I took it out of the oven, let it sit for just a few moments, sliced into it, and there it was! Savory and flavorful, cheesy but not obscenely cheesy, with enough texture to hold its shape, I give this recipe to you and say, enjoy! It took many trays of disappointment for me to get here!
There is a reason peanut butter and jelly make such a classic combination–because salty and sweet together equals happiness! Try making this cake the next time you are celebrating something (like a Friday), and do your best to let your guests try it too. The cake itself is light and fluffy, the icing salty and full of crunchy peanuts, and the filling rich with tangy-sweet raspberry goodness. Oh, and I took some shortcuts to make it very easy to prepare, so you can thank me later!
I love making soups! I think a soup is really the culinary equivalent of a hug, and over the years I have tried out dozens of soup recipes. This one is a winner–creamy, slightly smoky, filling but not heavy, and kid-friendly! There are other corn chowders that are heavier and have lots of cheddar cheese–and I love that too, but this is more of an “anytime” soup. Try this on a chilly evening or even for a casual dinner party, served with a nice salad and crusty bread.