Buffet table, meet best in class. From the creamy, hot potato bottom layer to the crispy, crunchy cracker topper, we're talking seriously blue-ribbon material.
As in all good carrot cake, fresh, flavorful veggies balance the sweet. The only difference between this and the classic recipe is the time you get back in your day.
We used to host exchange students and one year, we hosted a young man from Jedda, Saudi Arabia. After he'd been with us a couple of months, he asked if it was OK for his aunt to visit from... Skip to content
One layer of creamy, cheesy deliciousness is good-but not good enough. So we made two. This mashed potato casserole will be the best-loved side at every holiday meal.
Homemade salsa is the ultimate way to enjoy the ripe, crisp veggies of the season-with a little heat to keep things interesting. Newly picked corn provides juicy flavor.
The bananas make the bread extremely moist and lightly sweet, and the blueberries add a fruity surprise to every other bite. If you like bananas and blueberries, I think you'll love them together.
If you're craving a better almond flour pizza crust, or focaccia or flat bread that has some crunch and chew to it, you'll like this. It's a bit different than the thin pizza crust recipe. Read more...
Cottage pie with mashed yams - a nourishing winter-time supper from Emily of Minneapolis Real Food Lover. Features grass-fed beef and butter and mashed yams
Sometimes you just need a biscuit. One that's warm from the oven and pillow-soft in the middle. These particular scruffy-looking biscuits have become a recent obsession of mine, owing in great part to the fact that they're incredibly easy to throw together. They're also studded with bits of smoky bacon and flavored with sharp cheddar cheese - who can resist that?
Beth Secrest once baked four to eight pies a day at the Northern Lights Saloon on the border of Glacier National Park. Now she puts her baking expertise to use at home, where she created this dressed-up apple pie.
Here's a scrumptious soup served at Dairy Keen (three-time quot;Best of Statequot; winner) of Heber City, Utah. This is a recipe I've not had long, but have made over and over and OVER again. It is that good!
