I spend a lot of time on Netflix and Amazon chasing food and home improvement shows. (I like to say, “Hush! I’m working!” when someone points out I’m on my 7th episode of Phil Rosenthal…)
When you want chips but you’re trying to eat healthily, it’s cheese crisps to the rescue. This is no secret recipe, it’s was popular before keto now it’s exploded onto the snack scene. Easy, quick, and so satisfying.
I can’t seem to remember to put a French toast casserole bake in the fridge overnight; thanks to this recipe, I don’t have to anymore. It’s easy, quick (compared to overnight), and made with things you probably already have in your pantry. Awesome for brunch or breakfast (or lunch or dinner, no judgment).
This week I’m sharing all the recipes I use to clean out the fridge and use all those leftovers and vegetables. Today we’re making fajitas, a family favorite here.
This is the pasta sauce my kids come home from college for, the one I make for large groups of kids and adults, the one that generates the most “Can I have this recipe?” moments.
This started out as my grandmother’s peach cobbler recipe and grew into my go-to for any fruit or berry cobbler. Not a biscuit-dough or pastry cobbler, it’s a dump cake recipe really, an easy way to make a rich Southern-style dessert for any occasion.