Appetizer, Food & Recipes, holidays |
My mom’s deviled eggs are famous in our family, but in all honesty it’s a classic deviled egg recipe that uses hot dog relish. The recipe is not revolutionary, but she taught me a few tips and tricks that get the texture of her deviled eggs to come out perfect every...
Breakfast, Food & Recipes, Side dishes |
Sundays are all about brunch, and easy to make low effort dishes with lots of flavor are a must for any brunch lover. Whether you are recovering from a wild Saturday night or just lazing around the house waiting for football games to start brunch should be filling and...
Breakfast, Food & Recipes |
Healthy and interesting omelets are a staple around this house they work as an easy lunch or brunch. This Swiss chard, shallot and prosciutto omelet is a great twist from the more traditional fillings I normally serve. It always seems that I have a few leaves of chard...
Breakfast, Food & Recipes |
Weekend days in our house often involve a nice brunch that is hearty but simple to make. My husband loves eggs and loves anything TexMex done to eggs. I love using up leftovers that are hanging out in the house waiting to go bad. Combine these facts with a lonely jar...
Baking, Deserts, Featured, Food & Recipes |
I am not a baker; I have neither the patience nor the exacting standards to be a good baker. I am a cook; I like a pinch of this and a dash of that. Thus desert can be a challenge. In most cases I am quick to delegate the responsibility to a guest, my mother in-law...
Baking, Food & Recipes, Grandma Swan's Cookbook, holidays, Side dishes |
With the holidays in full swing I wanted to share the dinner rolls that I have been making for family events lately. They are an amalgamation of my grandma’s classic yeast spoon roll and the Southern Living dinner rolls I found online. I also add some whole wheat...
Appetizer, Food & Recipes, Main Courses, Pork, Veggies |
My ham and vegetable quiche was inspired by a 1980 Pillsbury Bake-Off winner, which used crescent rolls as a crust and only had zucchini and onions in the filling. But the mustard painted on the crust is genius and the filling does not have the heavy cream that makes...
