culinary adventures and occasional disasters
This recipe combines two of my favorite foods – deviled eggs and potato salad! I brought this to my horseback riding club’s monthly potluck last night, and there was hardly any left. The dressing is creamy and tangy, and the ingredients provide a nice contrast of textures. The dressing uses mayo, but I’d also really
I love gingerbread. Gingerbread cookies, gingerbread lattes, gingerbread everything – love it! I’ve been meaning to try to make gingerbread ice cream since around Christmas, but I kept putting it off and forgetting and then I decided to paint my kitchen cabinets and do a lot of other major things around the house. So finally this
I ate at a restaurant last time I was in Charleston that had hibachi tacos on the menu. They were so good, so I decided I needed to try to make something similar at home. I’ll definitely be making these again! You could easily make this vegetarian by nixing the chicken and increasing the proportion
Charleston chews are one of my favorite things. No, not the candy. This is like a brown sugar blondie thing and it’s delicious! I always wait to have them when I’m in Charleston because I’ve been afraid of being disappointed in my own version. I don’t need to be afraid of that anymore! They weren’t
This recipe uses the Tastefully Simple silicone bar pan. You can also use a regular muffin tin, but silicone muffin cups would be better because the ingredients won’t stick. These are great to pack in your lunchbox and reheat once you get to the office! Recipe makes about 12. Ingredients 4-6 pieces cooked bacon, crumbled
I make pretty good “regular” deviled eggs, and occasionally I like to mix it up and do something different. My bestie got me a deviled egg transporter for my birthday, which I desperately needed. The last time I transported deviled eggs to a party, it was kind of a disaster. I used the carrier for