Chocolate Dipped Coconut Macaroons

I wanted to try making coconut macaroons for Passover, but kept finding recipes that included sweetened condensed milk. I wanted to try something without it. So here’s a simple and quick recipe that uses egg whites. They’re a bit crispier than other more traditional macaroons. I love that they aren’t overly sweet and have a nice coconut flavor.

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Turkey Chili on a Cold Winter’s Night

There’s something comforting about enjoying a hot bowl of chili on a cold evening. I usually make my classic chili recipe with turkey, but it also works great with beef or ground chicken, or a combination of these meats. I like to make my chili in a crock-pot, so it’s ready when I get home from work, but you can also make this chili recipe in less than an hour on the stove. And it’s even better the next day!

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Winter squash risotto with Roast Vegetable Hash

Super comforting and delicious, this hearty vegetarian meal is filling and satisfying on a fall or winter night. You can always adjust the recipe based on the root vegetables or squash you have on hand.

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The Best Oatmeal Cookie!

photo-2 I love these oatmeal cookies and so does everyone else who has tried them.  Chewy and delicious! Great for the holidays or anytime.  The dough also refrigerates and freezes well. Continue reading

Pumpkin pie meets pecan pie, the best of both worlds

Maple Pumpkin Pecan Pie is the perfect dessert for Thanksgiving or for any fall dinner! It’s not cloyingly sweet and screams fall. If you want to use fresh pumpkin or squash for this recipe (as I prefer to do),  1 sugar pie pumpkin (about 3 pounds) will make about 4 cups puree. You’ll only need 2 cups for this recipe, so you can make Pumpkin Cookies or something else with the rest.

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Nothing Says Fall Like Pumpkin

Pumpkin Oatmeal cookies are no exception.  I love these cookies, but not as much as my husband does. A little cakey and chewy with lots of pumpkin spice flavor.img_2998

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Heavenly Soft Pretzels and Beer-Cheese Dipping Sauce!

 Yum! No need to handle lye or boil water, this  soft pretzel recipe is much easier. The baked baking soda is the secret to making these look and taste like real soft pretzels without the danger and/or complication of using lye. I also like to roll out the ropes and cut into 1-2 inch pieces for little pretzel nuggets. These pretzel bites are great for larger groups.
If by some strange reason, all of the pretzels are not consumed the day you make them, it’s best to freeze them in foil packets and pop them directly in the toaster or oven to warm them back up when ready to eat.  You’ll have fresh pretzels any time!

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