Into sweet and salty?  Grab one of these muffins quick! Ground and broken pretzels in the batter and a pretzel streusel on top along with chocolate chips inside the muffin.     For the streusel combine; 1/2 cup all purpose flour 1/3 cup sugar 1/4 cup each ground and broken pretzels 1/4 tsp. cinnamon…

Basically, it’s a doughnut made with a potato base which originated in Germany.  The result – a fluffier, more airy version of the doughnut. What was the first nationwide donut chain?  Krispy Kreme? Dunkin Donuts?  The answer is Spudnuts.  Two brothers invented this recipe in the 1940’s. I don’t know how the conversation got started,…

Frittatas like this one are a popular main-course in the southern Italian region of Calabria. In America, ricotta is usually made from cow’s milk. I have never had the fresh ricotta of Italy which is made from sheep’s milk. I have made fresh ricotta and it’s super simple to make! Homemade Ricotta. Season with more…

I just can’t seem to bring myself to get rid of old, handwritten recipes, from relatives and friends who have  passed, even though I have them here on my computer.  I came across a web site, purely by chance, when comparing this recipe for  Grandma S.’s Warm German Potato Salad.  I don’t know how old the…

The original New Orleans Muffaletta is made with their signature olive salad and bread made especially for this unique sandwich.  The bread in this recipe comes from “Lidia Cooks from the Heart of Italy”.  The bread is baked in a wood oven that is hard to replicate in the home kitchen.  Baking the breads in…

I bought a head of cabbage with all good intentions of making a big pot of stuffed cabbage during this cold weather. I took the easy way out and made “unstuffed cabbage”.  All the flavor of regular cabbage rolls, but alot less bother to make. When I make stuffed cabbage and there is any meat…

This recipe is foolproof – there’s no blending in butter, no rolling.  Using cream is like having butter and milk combined.  They are just as good for dinner if you make them without the berries and sugar. 2 cups all-purpose flour 2 tsp. baking powder 2 Tbsp. sugar 1/2 tsp. salt 1/4 tsp. grated nutmeg…

We have an unbelievable amount of recipes for summer berries this week! Finally, the warm weather is upon us!  Planting in our gardens, going to the farmer’s markets and enjoying what is just the beginning of all good things summer! I’m looking forward to making pickles, jams and of course, my simple pleasure – the…

Today’s reason to celebrate – National Ice Cream Day.  Go eat some ice cream!  It’s your civic duty!  President Ronald Reagan declared July to be National Ice Cream Month and the 3rd Sunday of the month to be set aside for the eating of creamy frozen treats. Sprinkles or Jimmies?  What do you call those…

Everyone is getting in the spirit for Cinco De Mayo! Buffalo style sauce plus the addition of some mexican spices makes a great appetizer or even dinner served with some rice and a salad. 8 Tbsp. (1 stick) unsalted butter 1/2 cup hot sauce (Frank’s RedHot) 1/2 tsp. McCormick Mojito Lime Seasoning (or chili powder)…

For 25 years, Annie’s has been nourishing families with simple, down-to-earth foods that taste great and are easy to love! I have become part of Team Annie’s, a fun social community where fans get special access to the world of Annie’s and can share their love for Annie’s delicious products (did someone say Mac &…

I’ve just joined Lady Behind the Curtain for The Improv Cooking Challenge!  This week’s challenge is Apples and Caramel. I couldn’t wait for this to cool off!  Apples swimming in a caramel sauce, topped with a buttery, crunchy crisp. Topping: 1-1/3 cup oats 2/3 cup all-purpose flour 1/3 cup brown sugar 1/3 cup sugar 2/3…

This is another “What’s Left in the Fridge?” recipe.  Tomatoes just beginning to ripen in the garden, plenty of basil and fresh oregano – just calls for a pizza. Here’s what I had in the fridge. 1/2 package Phyllo Dough sheets Shredded mozzarella cheese Pecorino Romano 3 Roma garden tomatoes 1 bunch of scallions (just…

A luscious, cool, alternative to lemon meringue pie, this dessert reminds me of Ambrosia! Pastry for single-crust pie (9 inches) Filling: 1/2 cup sugar 2 Tbsp. all-purpose flour 1 can (20 ounces) crushed pineapple, undrained 1 cup (8 ounces) sour cream 3 egg yolks, lightly beaten Meringue: 3 egg whites 1/2 tsp. vanilla extract 1/4…