Category Appetizers

Ritz Cracker Scallops

Thank you to Ty Montee for the scallop recipe. I picked up 5 scallops from Sprout’s today because I needed to swing in for vitamins. Decided to attempt his recipe and used Madie’s help after school. Besides wiping raw fish and raw egg all over her shirt numerous times, she crushed the Ritz crackers with a wooden mallet, and helped dunk the scallops in egg and roll them in the crackers...

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Pumpkin Soup

I was going through old cookbooks that have been passed on along the years. I found one that my Mother in Law gave me that is titled "Light Cuisine" Cook Light ~ Eat Right, presented by Professional Home Economists in 1979. The recipe that most intrigued me was the pumpkin soup. I had never made it before and I had everything in my pantry at home. The woman who shared the recipe is Barbara Gershman...Read More

Shishito Peppers

Shishito peppers are popular in Japan. They have a grassy pepper flavor with sweet-hot citrus notes. It is generally a mild pepper variety, the heat level can vary. It's said that about 1 in 10 peppers has a hot kick. You can keep these simple or be creative. I've had these as an appetizer at quite a few restaurants and love them. You can't find them just anywhere...Read More

Cheesy Squash Soup Fondue


Clinton Kelly made two great recipes on The Chew yesterday. His Spaghetti Squash with Roasted Red Peppers recipe was meant to be a light, healthy dish you can have during the week. You can scoop every bit of squash out leaving only the skin. This is 32 calories per serving. But when it comes to the weekend, Clinton Kelly made a sinfully great savory dish, his Cheesy Squash Fondue recipe...
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Double-Fried French Fries

My husband loves shoestring skinny crispy French fries. It has taken me quite some time to find a recipe that he thoroughly enjoys. This one is now his all-time favorite recipe. They come out perfect. You get to decide how crispy you would like them. The key is to double fry them to get them the desired crispiness you love. 


4 (4 to 5-inches long) russet potatoes (about 2 pounds)

2 quar...

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Grands! ® Cheesy Olive Poppers

Pop these little poppers in your mouth for a spicy surprise!
Prep time: 25 min
Total time:  45 min
Ingredients:  6 servings
Servings: 20
3 oz. cream cheese, softened
1/2 teaspoon Sriracha or hot pepper sauce
1 can (10.2 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated buttermilk or original biscuits (5 biscuits)
20 small pimiento-stuffed green olives, drained
1 ...
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Homemade Salsa

You can double this recipe if you are making it for a larger group. This will make about 2 pints. Perfect with chips, tacos, and eggs.
1 can (14.5 oz.) Stewed Tomatoes, not drained
1 roma tomato, chopped
1/2 Can (2 oz.) Chopped Green Chiles
2 Garlic cloves, minced
1/2 Jalapeno Pepper with seeds – chopped (more if you would like it spicier)
1/4 cup Cilantro – chopped without st...
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Copycat Auntie Anne’s Soft Pretzels

When I was in high school one of my friends worked at Auntie Anne’s, she would always bring pretzels to school and we would devour them. I think they make the best mall pretzel around. I’ve never attempted my own until tonight. My husband was craving a hot pretzel so I luckily had all the ingredients at home. This is very simple, takes a little time, but well worth it...
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Cast Iron Skillet Cornbread

I’ve always wanted to attempt my cornbread in a cast iron skillet. This will give you a few variations of cornbread recipes. Honestly, if you have a cornbread recipe that works for you then use it. You can still use bacon grease in the skillet, pour in your cornbread batter and bake it in the oven...
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Charcuterie, Cheese & Fruit Plates

I saw a post on Pinterest from which inspired me to go with many prepared platters for our New Year ’s Eve party. I went a little bigger than planned but I am happy with the outcome. There was seriously a little bit of everything. I think the best way would be to list everything that was laid out on the table and then you can decide what inspires you for your next party...
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