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.
The holidays are a time to get together with family and friends. And any time there’s a get-together, it’s always better with food. Bring these appetizers to your next holiday shindig, and they’ll be the hit of the party.
I love granola bars, energy bars, meal replacement bars, anything of the sort. So this recipe jumped out at me. As usual, something went wrong. It wouldn’t be normal if something didn’t go wrong when I was in the kitchen.
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