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!
Though I want to believe that spring is on its way and the snow and ice will soon be distant memories…so far, no dice. The good news is, you are still totally appropriate if you want to bake up this simple and amazing cake just to warm up your house and fill it with the smells of gingerbread. When you curl up with a slice of this and a cold glass of milk, spring can wait for just one more day…
This recipe is great because it doesn’t try to be a summer salad–it has robust winter flavors of bacon, cranberry, and apple with a dash of maple. I served a massive bowl of it for my son’s birthday party and when it almost all went along with everything else, I knew it was a hit! I bought a 4-pack of wide-mouth mason jars at the supermarket and use them all the time to shake up my dressings.
My family can’t seem to get enough pizza these days! And while we do order our fair share of it (Thank you, Domino’s!), we also love to make our own and have fun with the toppings. We have made black bean-cheddar-lime chicken and tortilla chip pizza, goat cheese- slivered potato-red onion and thyme pizza, and the latest fun one is zucchini-olive tapenade pizza. The fresh, light flavor of the zucchini is the perfect match for the briny, salty olives in the tapenade. If that pizza doesn’t appeal to you, this dough works well for anything you’d like to place atop your pie, and it is so easy, you just toss things in a bowl. So make like a Ninja Turtle and enjoy pizza time! (Shout out to Dylan, Happy 5th Birthday Mr. Charming!)
The French really do know how to enjoy a meal! This appetizer will be a hit at your next dinner party, or even just at a romantic dinner for two. I modeled this recipe after an appetizer Mike and I would order at Sel de la Terre, one of our favorite restaurants that unfortunately just shuttered its doors after New Year’s Eve. There are three components: golden roasted garlic, balsamic-drenched braised shallots, and an eggplant-goat cheese spread. Sounds complicated, but is exactly the opposite. Good bread to serve alongside this is a must. Baguette or rustic sourdough boule are great choices. Bon appetit!
One of my favorite things to do for my fellas is to make pancakes on either Saturday or Sunday morning. I love the sweet smell wafting through the house, watching lots of snow fall outside, and knowing that we’re all in no rush to go anywhere. I cut up a nice big bowl of fruit for everyone to help themselves (usually strawberries, bananas and blueberries), and save the leftover pancakes in a single layer on a plate wrapped in plastic in the fridge for making the best peanut butter and jam “stackers” later that day or week. For the stackers, just take as many pancakes as you’d like, top them with your favorite pb and jam, stack them up and microwave for about 20 seconds. This snack needs a knife and fork, but it’s salty-sweet-amazing! I think you’ll really enjoy this simple recipe for your own fluffy pancakes every time.