In July, because I make no sense at all, I decided to knock an item off my To Cook list that’s been there since 2010, a golden, bubbling, layered dish of mushrooms, cabbage, thinly sliced potatoes bound with a bechamel sauce and topped with cheese. Talk about beach eats!
But a craving is a craving and I made it with the thought that we could try it, then freeze the rest until that whole December – January zone when the sun sets at approximately 3:32pm and the only way to endure it is to channel some Scandinavian coziness and make it, like, fashion. Candles! Thick sweaters! Tea, a good book, and soft music. Long-cooked winter vegetables snug in a rich casserole.
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When it comes to mini versions of anything, I’m sold! These muffins are ooey-gooey individual-sized monkey breads made with frozen dinner rolls, graham cracker crumbs, chocolate chips, and mini marshmallows. They couldn’t be easier to make, and kids just love them. —Tina Butler, Royce City, Texas Source link
My husband loves sauteed mushrooms and I love brie, so I decided to experiment and see if I could create an appetizer that we both love. After so many attempts, I came up with this recipe that our friends love, too. I like to serve it with baguette slices on the side, to help scoop […]
One of my favorite local restaurants, Zeppelins, has the best chicken nachos. Their famous dish inspired me to create my own but with the added convenience of using the slow cooker. I always use fresh cilantro because it’s economical and it makes the dish pop with flavor. —Natalie Hess, Cedar Rapids, Iowa Source link
Kid-friendly and quick, these crunchy oven-baked chicken strips are coated with a mixture of crushed potato chips, panko bread crumbs and Parmesan cheese. Dip them in ranch dressing, barbecue sauce or honey-mustard.—Nick Iverson, Milwaukee, Wisconsin Source link
The first version of this salad was an experiment in mixing together some random ingredients I had on hand. It was a success, and several people at the party asked for the recipe…which meant I had to re-create it! It’s healthy, delicious and perfect for warm-weather days. —Glen White, Kissimmee, Florida Source link
This fluffy salad is a welcome treat on warm Texas afternoons. Because there’s a blueberry orchard near our home, we often pick up berries to use in this recipe and others. When blueberries and strawberries aren’t in season, you can substitute frozen berries with equally good results. —Karen Wenzel, Conroe, Texas Source link
Butter, lemon juice, parsley and chives enhance this simple side dish. I usually prepare these potatoes when I’m having company. Since they cook in the pressure cooker, there’s plenty of room on the stove for other dishes. —Tara Branham, Austin, Texas Source link
[Photographs: J. Kenji López-Alt] I think it’s safe to say that the phrase “They’re coming to take away your cheese!” has never been uttered in recorded history—or, at least, uttered and meant. Or, at least, uttered and meant literally.* Yet you’d think it was one of the great fascist plots of our time based on […]