American cuisine

Red Velvet Cookies

These lightly chocolaty, deliciously chewy, gorgeously red cookies are simply fantastic!  In my opinion red velvet isn't chocolate, if I wanted a chocolate dessert I'd make a chocolate dessert. Red velvet to me is a combination of vanilla and chocolate, one shouldn't really overpower the other. That's why when I make red velvet recipes they are somewhat mild on the cocoa. Plus when you use too much cocoa it depletes that beautiful red color, it turns it more of a brownish auburn shade rather than a velvety red. I also tried making these cookies with half brown sugar and half granulated sugar and that even hid the red color due to the deep brown shade of the molasses in the brown sugar, so the brown sugar was out.

Take Five Candy Bar Brownies

Really....I needed these around like I needed a hole in my head, but, I couldn't help it. I have had these little Take Five bars laying around for about a week now...burning a hole in my kitchen apron. Do you know I can only find these little bars at Target, no one else ever carries them. I wonder why?

Mango Margaritas

I absolutely love this cocktail. It’s very, very flavorful and very, very, very, very, very, very easy to whip up. And it’s extra delicious because instead of putting salt on the rim (which I do not like; call me margarita flawed) I do a nice, unapologetically thick rim of lime-spiked sugar.

Caramel Apple Galette

Joy the Baker calls them crostadas.  I have another food blogger friend who argued with me for 10 minutes about how they’re crostaTAs, and then I just got frustrated and used Swagbucks to clear up the confusion.  That’s when I learned that they can also be called galettes.  Oh geez, let’s call the whole thing off.  As long as it’s eaten and enjoyed, I don’t think it matters one iota what they’re called.  Let’s just call them Yummilicious and leave it at that.

Cheddar Tailgating Bread

This cheese bread is just about the perfect option. It doesn’t require any exotic ingredients, it’s easy as can be to put together, it can be cooked in your oven or on a grill at a tailgating party, and it’s a serious crowd pleaser. In fact, when I said, “Go ahead, guys… dig in…” This is what happened.

Soft-on-the-inside/crusty-on-the-outside Italian bread that is cut into grab-able squares, generously doused with melted butter mixed with minced green onion and garlic, toasted til hot and tender, then crammed full of Cheddar cheese and baked until bubbly with browned bits of cheese capping it. This is a true crowd-pleaser!


Zucchini Fries

That moment in the day when you've realized you haven't taken anything out for dinner, it's too late to un-thaw what? Luckily I have a large zucchini from my mom's garden on the counter, because I don't know what I'm going to make with it, but THAT is dinner tonight!

Peach-Whiskey Barbecue Chicken

So basically, here’s what happens: you stick your fork anywhere remotely close to the chicken and pieces of gorgeous meat just fall all over the place. So delicious and tender. But then when you take a bite of your smashed potatoes, you get some of that whiskey-and-peach-laden flavor, too.

Sweet and Sour Spinach Stuffed Portobello Mushrooms

This recipe for stuffed portobellos is a great side dish to serve with grilled steak or roast chicken. The filling is reminiscent of creamed spinach, but with a hint of smokiness from the bacon and a mild sweet and sour flavor that complements it nicely. We chose Muenster cheese for the topping because it melts so nicely and has a mild, creamy flavor.

Chipolte Ranch Sauce

Chipotle, Chipotle, do I have your attention? Ok, good! chipotle is my new favorite ingredient along with garlic. I try to add it to anything I can without my kids getting too angry. Here is my recipe...

15 minute carmalized onions

Fast and easy way to make carmalized onions!

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