S’more cookies are rich, gooey and easy to make. They are a fun twist on a classic campfire treat. Make the s’mores with the cookie of your choice. Once you try one, you’ll be asking for…s’more.
Friday, April 9, 2010
The following recipe provides a basic outline of Thai Chicken Curry but you can adjust the quantity of the ingredients according to your taste. Alter the spice with the chiles, the salt with the fish sauce, and the flavor and color with the curry paste.
Thursday, April 8, 2010
These peanut butter cookies are soft, chewy, rich and filled with a melt-in-your-mouth peanut butter flavor. The next time you make them, let your kids use their imagination and create an assortment of cookies.
Wednesday, April 7, 2010
This enchilada sauce is a cinch to make but it isn’t lacking in flavor. In a side-by-side taste test with a more in-depth and time-consuming sauce, my family chose this one as the favorite. I have given rough quantities of the spices that I use but I usually end up doctoring the sauce to taste.
Tuesday, April 6, 2010
Arroz con Leche, literally “rice with milk,” is a traditional Spanish dessert that is also popular all throughout Latin America. Variations of rice pudding can be found around the world and this is the Spanish take on it. I love the simplicity of this recipe – rice, milk, a cinnamon stick and sugar. It is easy to make as long as you have forty minutes to an hour to watch it and stir it frequently.
Monday, April 5, 2010
Kids typically don’t like salads but you might find this one to be different. A Niçoise salad is kind of like the French version of a Cobb salad. It is loaded with such a variety of ingredients that your kids might actually have fun trying all of the different toppings. And it is a great way to use up leftover Easter eggs!
Monday, April 5, 2010
The great thing about this vinaigrette is that you can adjust the ratio of the ingredients to season the dressing to your taste. I have found that it is best to start by adding small quantities of each ingredient because it is easier to add more of something than to “fix” it once you have added too much.
Friday, April 2, 2010
This version of Moqueca de Peixe e Camarao (Brazilian Fish and Shrimp Stew) comes from the state of Bahia in northen Brazil. It reminds me of a Thai curry because of the coconut milk. You can make it with only fish – Moqueca de Peixe – or only shrimp – Moqueca de Camarao – but we liked it with the combination of seafood.
Thursday, April 1, 2010
Hot Cross Buns were traditionally made on Good Friday but they have become a typical breakfast treat during the entire Easter season. The following recipe is the one that my mom still makes every Easter.
Wednesday, March 31, 2010
This was one of my husband’s favorite meals when he was a kid. He remembers always ordering it at Mexican restaurants. It’s a new meal for me. But, what’s not to love?! Bacon makes everything better. And it’s a fun presentation for kids.
Sunday, April 11, 2010
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