I hope you all enjoyed meeting Emilie earlier this week and now to re-introduce you to Biscuit. She’s mentioned quite often in these parts because she’s just so much fun and as further proof, she’s contributing to the “Eat the World, See the World” series…
Creamy, dreamy peach mousse uses both fresh and store bought ingredients for an elegant and delicious semi-homemade dessert!
Ever since May when Boston reminded me and mom the wonder of eating seafood not in the Midwest (as in, fresh from the sea) we’ve both had a hankering that just won’t quit. Therefore, the plan on our upcoming vacation to Alaska and Vancouver is to eat #alltheseafood. Until then, here’s this smoked salmon dip.
This croissant breakfast wrap is eggs, cheese and ham all wrapped up and baked in golden ready-made crescent rolls.
Fresh sweet corn, cheese, and lime come together with yogurt for this creamy and easy elote dip, a take on everyone’s favorite Mexican street corn.
Is there anything I love more than a sandwich? Is there anything I love more than this, the ultimate breakfast sandwich??
Bruléed whipped goat cheese sandwiched between sweet cinnamon graham crackers and creamy Swiss milk chocolate make these Goat Cheese S’Mores.
Cream Cheese Fruit Dip flavored with real maple syrup and dotted with toasted walnuts make up this delicious maple walnut fruit dip.
Green, greens-they’re good for your heart. Or something like that. No, that was beans. Anyway, not wrong about the greens either, and as summer slowly but surely makes itself known, I for one need more exciting ways to eat healthy things in warmer weather, lest I resort to my summer standbys of cereal and/or ice cream. Enter this Caribbean shrimp salad with grapefruit and avocado.
If you’ve been checking your calendar you may be as surprised as I am that it’s almost May. Freakin MAY. What the heck?! Twenty-16 is flying by as quick as a flea. With May comes many things. May Day. Mother’s Day. Tulips. Late spring. Margaritas. Yup,…
