American

A little gift of sweet sunshine with a little bit of lemon.

All I can say is that it’s really fun to bless others with food, especially when they’re not expecting it.

There’s just something about Autumn that says share.

These are the highest, fluffiest, tastiest potatoes I've ever had. They can be made a day ahead and refrigerated until ready to bake. This dish is Mom's specialty, and we all especially love the part along the edge of the casserole dish that gets golden brown.

One of our favorites!

Cheese. I need to make this bread with cheese. Like enough cheese to cause a potential heart attack. I want to OD again.”

Okay, seriously… did you SEE that gorgeousness?!Ya’ll this dish was EVERYONE’S favorite course! It was re-donk.Let’s break it down:
Spicy, Cheesy, Savory waffle
Sweet Cilantro Slaw
Crispy Salty Chicken
Top that with some REAL maple syrup (not the fake stuff, people) and a squeeze of fresh lemon… BOOM.

It may sound weird, but ya’ll have NO. IDEA. the party that’s about to happen in your mouth!

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.

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?

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.

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.