Pumpkin Buttermilk Scones | The Etsy Blog I really love making food from scratch. There are so many great reasons to do so: a sense of accomplishment in the kitchen (that first successful pie crust, hello!), a better understanding of where your food comes from, and the slow and meditative pleasures of cooking — something I am especially fond of during colder months. But pumpkin presents an interesting conundrum: while it’s frequently employed in all kinds of sweets and baked goods, the fresh stuff just doesn’t always hold up to the canned. It’s a little bit of a letdown to buy a fresh sugar pie pumpkin and wind up with a puree that is less pumpkin-y than a can of Libby’s.
Grilled Guacamole Happy Memorial Day! I hope everyone is enjoying the holiday. We did a lot of yard work over the weekend so today we are going to relax. Well, I am going to try and make Josh relax. Grilled Guacamole
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My husband usually likes my food, but occasionally I make something that isn’t his favorite. The great thing about my husband is that he gives his honest opinion about everything he tries. If he doesn’t like something, he’s very diplomatic, but he’s clear about his dislike. When I made this, I wasn’t sure what he was going to think about it because I’ve never made anything like it before. Well, you should have seen the smile on Charles’ face when he ate this. He said he loved it and wanted to know when we’d have it again.
Berry Cobbler Last summer and fall, I can’t even begin to tell y’all how many requests we got for cobblers. I’m not sure if cobblers are largely a regional dessert or something, but aside from the traditional Dutch oven “cobbler” where you dump a box of cake mix, a can of fruit, and a can of Sprite into the Dutch oven and wait 30 minutes until it’s Business Time, I hadn’t eaten much cobbler. But I figure it’s full of things I like, so how could I go wrong?
Strawberry Limeade Strawberry Limeade The summer is flying by, I can’t believe it is August already. We are still enjoying the hot summer sun and temperatures in Utah.
Chock-full of fruits and vegetables, this low-fat cake tastes great, stays very moist, and is even tastier the next day. Lots of legumes and seasonings make this chili as delicious as it is easy to make. The creaminess of the sauce and filling contrast nicely with the slight crunch of the “noodles” in this low-fat. low-carb version of lasagna. Okay, here comes the beauty of the pressure cooker. If you don’t have a pressure cooker, the recipe will remain the same, but you will need to allow the soup to simmer for at least an hour until the vegetables are soft. This classic Italian soup is always vegetarian, and if you leave off the parmesan cheese it’s vegan.
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