This light and velvety asparagus casserole will be a favorite with the cheese lovers in your crowd for Easter brunch, or anytime. Other vegetables can be substituted or added, and have fun trying other cheeses too. You can even add in diced ham or bacon. Use this recipe as a base and spiff up to make it your own.
Easter Brunch Asparagus Casserole ...keep reading »
Spring has us thinking peas and carrots! But not just any peas and carrots. We’re hungry for crispy fritters, with a zesty Greek twist.
Peas and Carrot Fritters… with lemon-dill yogurt tzatziki ...keep reading »
Sometimes, a simple pie is all that’s needed to round out Easter lunch or a spring supper… or just to enjoy all by itself. Like this Spiced Cream Plum Pie. Not a plum fan? You can sub other fruits like summer peaches with the same tasty outcome!
Spiced Plum Cream Pie ...keep reading »
Ready for something traditional with a nontraditional twist? Impress your table of Easter guests with this eye-catching ham salad. Or jazz up your leftover ham and skip the boring ham sandwich!
Baked Honey Ham Salad …with wilted caraway slaw and rye croutons ...keep reading »
Everyone will enjoy these wholesome nutty pancakes with bright lemon flavor… great for a winter’s morn breakfast, brunch or supper too! Serve the blueberry syrup warmed alongside the pancakes. And don’t forget to add my Chicken Breakfast Sausage patties too!
Whole Grain Nutty Lemon Ricotta Pancakes with Blueberry Maple Syrup ...keep reading »
Fondue… bread bowl pizza fondue! Try these fun ways to enjoy a simple supper or for a crowd at your next gathering. Get creative with fondue and dippers… here are a couple of favorites. Which do you like? Bread Bowl Pepperoni or Hawaiian Pizza Fondue?
Pizza Bread Bowl Fondue ...keep reading »
Surprise your friends with a twist on eggs benedict… country ham and egg on top of buttery cheese pierogies drizzled with red eye “hollandaise!”
Country Ham and Pierogi Benedict with Red Eye “Hollandaise” ...keep reading »
Pull out your cast iron skillet for this one to get a nice little “crunch” on the patties. Making sausage to suit your own taste is really easy to do, and making a big batch at the time is too since you can freeze and take out a few patties as needed. You can make this recipe with ground pork, but we love the moistness from using ground chicken. And if you like maple sausage, make some with a hint of syrup drizzled in also. This makes a great “breakfast for supper!”
Chicken Breakfast Sausage ...keep reading »
Warm up from the inside out with this creamy, “winter white” soup. Or serve it chilled! Roasting the produce adds another layer of flavor, and even turnip-haters will find those root veggies tasty. Serve with cornbread and cracklins.
Buttermilk Bisque… with roasted turnips, pears and leeks ...keep reading »
Make a pile of these Sticky Pig Twigs, because they will disappear right before your eyes. Enjoy as is, or chopped on salads. Especially good on a juicy summer BLT … add more hot pepper if your crowd can take it!
Sticky Pig Twigs… can bacon get any better? ...keep reading »
January has me thinking “winter whites.” So I tweaked my GrandMa Perry’s Red Velvet Cake a little into this White Velvet version… served on my mama’s cake stand. I like to make it a day ahead and chill for cake to “ripen” and let all the flavor bloom and cake to moisten from the icing.
Winter White Velvet Cake ...keep reading »
