I love Banana Bread, but only when it's super moist and as sweet as a cake. This one fits the bill, and has an optional streusel topping that makes it even yummier!
Bourbon Chicken comes in so many varieties, it took me a while to find one I liked! I'm not fond of the versions that have a thick, sticky-sweet glaze. My favorite mall version is "grilled" bourbon chicken in a light, thin broth-like sauce. This recipes comes pretty close!
These cookies add real maple syrup to keep them nice and chewy even after a few days! And they are great for freezing the pre-scooped dough so you can have fresh cookies anytime you want!
This vegan version of Stroganoff is my go-to recipe whenever I entertain vegan guests! It's super simple to make in a single pot, and is one of the few vegan recipes I can stand to eat, LOL. I usually go ahead and cook up some real beef on the side for anyone who wants to add it (namely me).
Ingredients: 2 TBS butter 2 TBS flour 2 tsp garlic salt 1 cup heavy cream 2 oz finely grated parmesan cheese (approx 1 cup) 2 oz cream cheese 12 oz Pictsweet frozen spinach, cooked as directed and drained 1 can artichoke hearts, drained and chopped [optional] 1/4 cup mozzarella cheese grated Directions: Melt butter in saucepan, then add flour and to form a roux. Stir over medium-to-low heat for 1 minute, do not let turn brown. Slowly stir in cream, whisking continuously to prevent lumps. Add garlic salt Add grated Parmesan to saucepan and cook on low until fully melted. Add cream cheese and cook on low until fully melted *1 Combine cream sauce with spinach and artichokes [Optional] Place in baking dish and sprinkle top with mozzarella cheese. Broil until cheese is bubbly and browned on edges. Notes: *1 To make cream cheese easier to blend without lumps, microwave in a bowl for 60-90 seconds to soften. Mix a small amount of cream sauce into the bowl until smooth, then add to the pot …
Wedding cookies are a favorite of mine, and when made right will practically melt in your mouth! They are also great for Gluten Free variation, since they are not a rising cookie.
