We’ve tried green smoothies multiple times, and the kids would never give them a fair shake because of the appearance. It’s impossible to incorporate greens into smoothies without turning them green, or grey at the very least.
When I saw the green pudding cups with Frankenstein’s monster drawn on the outside, I thought that maybe I could sneak in green smoothies under the guise of spookiness in October. Continue reading →
A little change from the original frozen fudge pops recipe. Add a few spices for a completely different experience. The heat from the spicy pepper is cooled by the frozen sweetness of the fudge pop. Continue reading →
I love fall. For so many reasons – the colors, the cooler temperatures, the football, and the food. Time to move back into slow-cooked dishes, soups, casseroles, and hearty stews. I love this recipe because it stretches a pound of beef into a huge, filling meal. A bunch of vegetables and grains simmer alongside the beef in a flavorful tomato gravy. So very delicious . . .
My memories are strongly bound to my senses of taste and smell. So I guess it’s no surprise that my most basic childhood memories are tied to food. This recipe is not very hippie, but I’m posting it anyway because it encapsulates a memory of someone special. Continue reading →
This is an excellent stand-alone vegetarian entree, and the presentation is fancy enough to be served to company. If you aren’t in the mood to scoop out the zucchini, you can chop the entire zucchini and double the rest of the ingredients, then throw it all in a casserole dish and sprinkle with parmesan. Zucchini Casserole. Blam-o. Continue reading →
So much mmmmmmmm . . . These are less sweet and more chocolatey than the ones we used to buy from the freezer section. If you are making these primarily for grown-ups, add a little more espresso powder for a mocha pop. Continue reading →