: Life is hard. God is good. We need each other.
Do you have a favorite meal of the year? Maybe it’s Thanksgiving dinner with all the fixings? A special New Years Day menu? I’ve been saying for years that our Christmas brunch is my favorite meal of the year, but I realized recently that it may be tied with our Mother’s Day brunch.
Notice a theme? This girl likes brunch.
Do you have picky eaters?
If so then you, like me, are skeptical of lists that claim to be “kid friendly”. It’s especially offensive to click a link promising “10 recipes your picky eaters will devour” only to find it full of recipes with ingredients many adults I know wouldn’t even eat.
Chickpeas, really?
Did you grow up on those little, frozen, pucks of pot pie like I did? In college they were a staple, and when Greg and I first got married, they made quick weekend lunches.
Then I learned how to make it myself, and I haven’t bought one since.
Not only is this probably my favorite use of Thanksgiving leftovers (beside sandwiches…there’s just something special about a post-Thanksgiving turkey sandwich, isn’t there?) but one of my top comfort foods in general. It’s on my list of meals to take to friends in need, too.
Do you usually make dessert for dinner? Unless we have guests, I don’t. But every once in a while it’s nice to surprise my guys with a sweet treat, and these cuties are one of my favorites.
Each person getting their own little cake in a jar…adorable! The cuteness is lost on the boys, but being the only girl in the house, I am used to that.
They love them because they’re totally delish.
I have been making this soup since 1991. (Not this exact pot of soup, that would be weird….and gross). When I moved to Atlanta to go to college, my mom send me with a stack of recipes. This creamy, cheesy, potato soup soon made its way to the top of the stack. And once I made it, it became a regular.
It’s so simple, and can be easily doubled for a crowd.
I made a big pot this week to take for lunch with some dear friends, and of course had to leave a bowl for Greg. It is rich and filling, but still made better with a dip of some fresh baked bread, if you ask me.
Have you ever had an ‘a-ha’ moment in the kitchen? I was talking to my dulce de leche loving niece recently about recipes using the sweet elixir of the gods when lightening struck.
One of the easiest cookie recipes I’ve made uses a can of sweetened condensed milk. Dulce de leche is sweetened condensed milk that has been caramelized. TA-DA!
Guess what I made the next day?
