This is one of my favorite summer recipes. I adapted this recipe from the website Cooking Classy, which adapted it from Cook’s Illustrated. It’s best when fresh corn is at its peak. I definitely recommend using fresh corn…. Read More
1 tablespoon butter at room temperature12 slices of white bread with crusts removedshredded cheddar cheesecubed ham or browned sausage6 eggs3 cups whole milk1 teaspoon dry mustard1/2 cup melted butter1 cup crushed corn flakes Butter a 9 by 13… Read More
1 – 16 ounce bag of frozen broccoli and cauliflower8 ounces (or 1/2 of a 16 ounce) bag of frozen carrot coins1/2 cup whole milk8 ounces of 2% Milk Velveeta, cut into cubes1 1/2 sleeves of Ritz crackers… Read More
This recipe was slightly modified from Paula Deen’s Hawaiian Chicken Salad. It can be served with crackers or on a croissant. Substituting fresh oranges and pineapple would be great too. You can also use chicken you have cooked… Read More
2 cup flour1/2 cup sugar1/2 cup brown sugar2 teaspoon baking powder1/2 teaspoon salt1/3 cup vegetable oil2 eggs1 cup vanilla low fat yogurt1 teaspoon vanilla1 1/2 cup chunked fresh strawberries3/4 cup white chocolate chips Preheat the oven to 375… Read More
This is a quick weeknight meal that’s even better the next day. You’ll only dirty a couple pans, so cleanup is easy too! I like to throw together a fresh salad like the one included below. Dinner is served!… Read More
