If I make Christmas cookies to take home to my family celebration, I always bake a batch of peanut butter blossoms. When my sister and I were little, our mom informed us those were Santa’s favorite, so they’ve become a Christmas tradition in the Matas house.
Every year, I volunteer to bring a few dishes to take to my family’s Thanksgiving celebration, and every year, I find myself feverishly scrolling through Pinterest to find something new and better to make than what I showed up with the previous year.
Around Halloween, the only treat I feel like eating is candy. Unfortunately, you can’t always show up with a bag of candy in hand and hope it suffices as bringing a dish (though, if you’re coming to my house, disregard this because yes, you totally can).
I love making slider sandwiches because they’re super easy, and they’re always a crowd-pleaser. I never have met someone who doesn’t love a good Hawaiian roll.
When I make food for a party, I usually opt for a dessert or a dip—something that’s quick for me and easy for my friends to eat. I’ve prepared my fair share of homemade queso and cake-mix cookies, so when I found this recipe for bacon cheeseburger garbage bread, I was excited about trying something different.
When it’s summertime, I like my meals to be a little tropical. I know you might not want to turn on your oven in July, but I like this recipe because it’s low-effort. There aren’t many ingredients, you don’t have to chop anything, and you mostly can forget about it once you stick it in the oven.
These fun breakfast pops are essentially a frozen smoothie on a stick. Creamy on the inside, crunchy on the outside, with a subtle sweetness that comes mostly from the fruit itself, they are a playfully cool way to start the day.
Happy Cinco de Mayo month! Let’s make enchiladas. I have cooked enchiladas once before (the salsa verde variety, not the red-sauce kind), but I opted for this recipe because it also incorporates guacamole, which is on the short list of my favorite foods.
My preferred brunch food usually falls in the pancakes/waffles/French toast category, so when I stumbled on a recipe for blueberry pecan pancake bread pudding, I had to try it.
The concept is similar to French toast and cinnamon roll casseroles I’ve made before. You prepare your bread element and then soak it in a custard mixture for several hours before baking the whole thing.
My homemade pizza can’t compete with the beauty of the professionally crafted slices the About staff tried for this issue, but it sure has heart.
