RSS

Category Archives: Snacks

Honey I Changed the Wings – Try Honey Ginger Chicken Wings!

I am a lover of chicken wings. While I do not eat the killer hot wings that use the spiciest sauces imaginable so all you feel is burning in your mouth, I do like a little bit of heat on them to go along with a really nice crunch. I often order wings from the local places around here or make my own and while Michelle will eat wings with a little bit of heat, Sean tends to turn them down. This means when I make wings at home I have to come up with alternatives to Buffalo wings and the classic sauce. I have tried a few different kinds, including the honey mustard wings recipe I posted here not that long ago, but when I saw a sale on chicken wings at the local grocery store not that long ago I thought I would try something different one night for dinner while Michelle was away. I came across this recipe from the Cooking Channel (it’s actually a Tiffani Thiessen recipe) for honey-ginger chicken wings that you bake in the oven so you can avoid all of the frying and make something a little better that still tastes great.

Honey Ginger Chicken Wings

1/2 cup honey

1/4 cup lime juice plus 1 tablespoon grated lime zest, plus more zest, for garnish

1/4 cup tamari or soy sauce

3 tablespoons sesame oil

2 tablespoons grated fresh ginger

3 cloves garlic, minced

2 scallions, thinly sliced (about 3 tablespoons)

Kosher salt and freshly ground black pepper

16 chicken wings (about 4 pounds), tips removed, drumettes and flats separated

In a medium bowl, whisk together the honey, lime juice and zest,tamari or soy sauce, sesame oil, ginger, garlic, scallions, 1/4 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Reserve 3/4 of a  cup of the marinade for later use. Pour the remaining marinade into a 2-gallon zip-top bag. Add the chicken wings and seal the bag, pressing out as much air as possible; massage the bag to distribute the marinade over all of the chicken wings. Marinate, refrigerated, for at least 6 hours, or preferably overnight.

Remove the chicken wings from the refrigerator and let them sit at room temperature for about 30 minutes.

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil and place a rack inside the baking sheet.

Put the wings skin-side down on the rack in the baking sheet and spoon half of the marinade from the bag over the wings. Cook the wings for 20 minutes, then flip the wings, baste the wings with the remaining marinade from the bag, rotate the pan and cook until the honey has caramelized and the skin on the wings is a dark amber, about an additional 20 to 25 minutes.

Pour the reserved 3/4 cup of marinade into a small saucepan and bring  it to a boil over medium-high heat. Cook the marinade until the liquid is thick and syrupy and turns into a glaze, about 4 to 5 minutes. Coat the wings with the thickened marinade. Transfer the wings to a serving platter and garnish them with lime zest.

It is a little bit of work to get the wings done but it is worth the effort you put into it. The marinade tastes great and you get excellent flavor from the honey, soy and ginger. The sesame oil has a very distinct taste as well so if you are not a fan of sesame oil you might want to cut the amount back or eliminate it altogether. To me, 3 tablespoons of sesame oil was a lot to add and I only put one in because I thought it would overwhelm the taste of the wings. For me, they came out perfectly. Sean really loved the wings and they came out with crisp skin (not as crisp as when you fry them of course) and good flavor. They can be great to have as an appetizer for any type of get together or as the main dish. I served them with some yellow rice and zucchini and it was a nice meal.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

IMG_0546

 
1 Comment

Posted by on August 25, 2016 in Appetizers, Cooking, Dinner, Poultry, Sauce, Snacks

 

Tags: , , , , , ,

Yes We Have Some Bananas – We Have Banana Fritters Today

One of the fruits we regularly go through, no matter what time of year it may be, is bananas. Michelle eats a banana every morning as part of her routine I have one also on most days. But even as fast we can go through them, there is always a time where it seems you end up with a couple of bananas that enter that stage where they are a bit overripe and not ideal for just picking up and eating. Instead of just tossing them in the garbage, take them, peel them and then freeze them in a zip-lock bag and then you will have them to use for all kinds of great things, like smoothies, ice cream, banana pudding for banana cream pie or for this recipe I just came across from Marcus Samuelsson for banana fritters. They are easy to make, only use a few ingredients you probably have on hand and are a great snack.

Banana Fritters

2 ripe bananas, mashed

2 eggs

2 tablespoons water

1 tablespoon melted butter

1 tablespoon ground pumpkin pie spice mix(allspice, nutmeg, cinnamon)

1 cup all-purpose flour

1 teaspoon baking powder

Pinch of salt

3 tablespoons granulated sugar

Vegetable oil, for frying

Cinnamon sugar, for dusting

In a medium bowl combine the bananas, eggs, water, melted butter, and the spice mix until the ingredients are well combined.

Add the all-purpose flour, baking powder, salt and granulated sugar to the mashed banana mixture and stir everything together until all of the ingredients are well combined.

In a heavy bottomed pan or Dutch oven pour about one inch of vegetable oil and heat the oil over medium heat until it registers 375 degrees on a candy thermometer or instant-read thermometer.

Drop spoonfuls of the fritter batter into the hot oil and allow it to cook, flipping once, until the fritters are golden brown, about 2 to 3 minutes on each side. Cook them in batches so you do not overcrowd the pan.

Drain  the fritters on paper towels and repeat the process with the remaining batter. Sprinkle the fritters with cinnamon sugar before serving, if desired.

These are really easy to make and taste great while they are still warm. I dusted mine with confectioner’s sugar instead of using cinnamon sugar, but I think either would taste great. I did not have pumpkin pie spice mix so I just used a teaspoon each of ground allspice, nutmeg and cinnamon mixed together to get the same flavor mix and it was fine. Sean and I enjoyed these as dessert with dinner one night and they are great with a cup of coffee in the morning. Mine came out a little darker than I would have liked but the oil was a bit too hot I believe and I did not watch it as closely as I should have, but they still were very good. You can easily warm them up again in a warm oven for a few minutes if you want to get the warm flavor again. This was a great use for those leftover bananas and I think the same recipe would work well with all kinds of different fruits, though you might want to change-up the spice mix or eliminate it to get the right flavor.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

IMG_0550

 
Leave a comment

Posted by on August 24, 2016 in Breakfast, Dessert, Fruit, Snacks

 

Tags: , , , , ,

Make the Homer Simpson in You Proud – Strawberry Glazed Buttermilk Donuts

It is hard to deny my passion for donuts. I know they aren’t good for me and I don’t eat them very often because when I do I have a hard time controlling myself with wanting them all. Every once in a while I will get one as a special treat. I rarely make them at as well, only because they take some work and deep-frying them, along with being unhealthy, leaves a lot of clean up behind it. I invested in a donut pan from King Arthur Flour a few months back with the intention of making some oven-baked donuts but I was waiting for a really good recipe to come along to try out. I found one in this recipe from Saveur for strawberry glazed buttermilk donuts and they gave me another good use for some of the locally-grown strawberries I had just picked up from the farmers’ market.

Strawberry Glazed Oven-Baked Buttermilk Donuts

1 14 cups all-purpose flour, sifted
34 cup  granulated sugar
12 teaspoon baking soda
12 teaspoon kosher salt
23 cup canola oil, plus more for greasing
12 cup buttermilk
1 egg
12 teaspoon white vinegar
12 teaspoon vanilla extract
12 cup finely chopped strawberries
2 cups confectioners’ sugar
Heat the  oven to 350 degrees. Combine the flour, sugar, baking soda and salt in a  large bowl; make a well in the center of the mixed ingredients and set the bowl aside. Whisk the canola oil, buttermilk, egg, vinegar, and vanilla in a separate medium bowl; add the wet ingredients to the well in the dry ingredients and mix all the ingredients together until they form into a smooth batter. Stir in half of the strawberries and set the batter aside. Lightly grease a nonstick donut pan then spoon 2 tablespoons of the batter into each mold. Bake until the donuts are golden and a toothpick inserted into a donut comes out clean, about 13 to 15 minutes. Invert the donuts onto a baking sheet with a wire rack set in it to let the donuts cool completely.
Whisk the remaining strawberries, confectioners’ sugar, and 2 tablespoons of water together in a medium bowl until the mixture is smooth until smooth. Dip the tops of the donuts into the glaze and return the donuts to the wire rack until the glaze is set.
The recipe states that you will get 18 donuts from the ingredients; I got about 15 but I guess it depends on how accurate you are about placing the batter into the mold. I tried to fill each until it was about 2/3 of the way up the mold. In any case, the donuts came out very nice and having that little bit of strawberry mixed into the batter added just the right touch to them. The glaze was great as well, though it’s not quite as pink as you might see in the donuts as donut shops. I suppose you could add more strawberries to the mix to brighten the color more or even add a bit of food coloring if you really wanted it, but I thought the glaze came out just right and was not overly sweet but had good taste to it. These were easy enough to make and while they may not taste the same as the deep-fried donuts you love, they are still pretty good.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
IMG_0543
 
2 Comments

Posted by on August 15, 2016 in Breakfast, Brunch, Cooking, Dessert, Fruit, Snacks

 

Tags: , , , , , ,

Better Than Store-Bought – Buttermilk Fried Chicken Fingers with Ranch Coleslaw

Chicken fingers are one of those things that you probably have a love/hate relationship with. They make a great snack or party appetizer and without a doubt are one those things that most kids love to eat. I remember when Sean was little and went through a phase that no matter where we were – at home, visiting family or out to dinner – he just wanted chicken fingers. The problem is that so many of the chicken fingers you get in the store, from fast food restaurants or even casual family restaurants just do not taste get, at least to adults. There are lots of different chicken finger recipes you can try out there, but this one from Epicurious.com for buttermilk fried chicken fingers was a big hit. They are easy to make, have great flavor and everyone will love them. And what better pairing to make it a good lunch or dinner item than putting it with some ranch coleslaw from Bon Appetit?

Buttermilk Fried Chicken Fingers

For the buttermilk marinade:

3 1/2 cups buttermilk

3 1/2 cups milk

1 small onion, cut into 1/2-inch thick slices

2 medium jalapeños, sliced (optional)

1 tablespoon kosher salt

1 tablespoon hot sauce

2 pounds skinless, boneless chicken thighs, cut into 2×4-inch strips, or 2 pounds chicken tenders

For the seasoned flour:

3 1/2 cups all-purpose flour

2 tablespoons granulated garlic

2 tablespoons onion powder

1 tablespoon plus 1 teaspoon dried thyme

2 teaspoons ground sage

1 tablespoon smoked paprika

1/2 teaspoon cayenne pepper

1 tablespoon plus 1 teaspoon kosher salt

1 tablespoon plus 1 teaspoon coarse ground black pepper

Canola oil, for frying

Homemade or store-bought ranch dressing, for serving (homemade recipe below)

In a wide, shallow bowl, combine the buttermilk, milk, onion, jalapeño, salt, and hot sauce. Add the chicken pieces, cover the bowl and refrigerate it for 24 hours.

Preheat the oven to 250 degrees. Set 2 cooling racks over rimmed baking sheets lined with aluminum foil. In a large bowl, combine the flour, granulated garlic, onion powder, thyme, sage, paprika, cayenne, salt, and pepper.

In a large cast iron pot or Dutch oven, pour in enough oil to come up to 2 inches. Set the pot over medium-high heat until the oil registers 350 degrees on a deep-fry thermometer. Working in batches of 4 to 5 pieces, remove the chicken from the marinade, shaking each piece to remove any vegetables and excess liquid, and dredge the chicken pieces in the seasoned flour. Fry the chicken pieces, turning once, until they are golden and cooked through, about 6 to 8 minutes total per batch. Transfer the chicken to the wire racks and warm them in the oven while frying the remaining batches.

Serve the chicken fingers with the ranch dressing, if desired.

Ranch Coleslaw

For the Ranch Dressing:

¼ cup buttermilk

¼ cup sour cream

¼ cup mayonnaise

2 tablespoons finely chopped dill

2 tablespoons white wine vinegar

2 teaspoons garlic powder

Kosher salt, freshly ground pepper

For the Coleslaw:

3 cups thinly sliced red and green cabbage

1 large carrot, peeled and thinly sliced

½ cup Ranch Dressing

Kosher salt, freshly ground pepper

To make the ranch dressing, stir together the buttermilk, sour cream, mayonnaise, dill, vinegar, and garlic powder in a small bowl; season with salt and pepper.

To make the coleslaw, toss the cabbage and carrot with the ranch dressing in a medium bowl; season with salt and pepper to taste. Cover and refrigerate the coleslaw for 1 hour to allow the flavors to meld before serving.

For the chicken fingers recipe, I actually cut the amounts in half for the recipe I was making because it seemed like a lot both for the marinade and the flour and I was only making 1 pound of chicken. It worked out well for me as I did not end up with a lot of leftover flour and the marinade did its job very well. The chicken fingers picked up great flavor from the buttermilk marinade and the seasoned flour and had a nice little zing to them from the hot sauce. For the coleslaw, I actually doubled the recipe for the dressing so I could use some with the chicken fingers and have plenty leftover for the slaw. The taste of the dressing is spot on in terms of the ranch you would expect to get and it really makes the coleslaw stand out. I used the food processor to cut up the cabbage and carrots so they would be really fine, but you could easily slice it yourself or even buy a store-bought coleslaw mix to use instead. I just happened to pick up carrots and cabbage at the farmers’ market this weekend and it was a good use for them. The chicken fingers are better anything you can buy in the frozen section of your supermarket or what you will get at restaurants and you get to control the ingredients going into them so you can make them taste how you or your kids will like them best. The coleslaw is a perfect side dish for sandwiches, burgers, ribs, pulled pork (which I will be making this week) and just about any summertime lunch or dinner. I got a picture of the coleslaw but forgot to get one of the chicken fingers. I will make them again to get another picture and post it here.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

IMG_0540

 

 

Tags: , , , , , , , , , ,

Don’t Dill-y Dally – Make These Dill-icious Homemade Quick Dill Pickles

As much as I love sandwiches it only makes sense that I love the things that can help them make them extra-special for lunch or dinner. That includes having a great side dish like potato salad, coleslaw or another kind of salad, just the right condiments and. of course, pickles. The thing about pickles is that there are some really good ones that you can get when you go out or buy them from the store or farmers’ market and then there are some really bad ones. You know the bad ones as soon as you get them – limp, lifeless and they have no flavor at all or have been sitting for too long. As much as I love pickles, the price for a good pickle is pretty darn expensive today. The good ones in the stores are three or four dollars a jar and you pay just as much or even more at farmers’ markets for good pickles. Now I have never been much of a person when it comes to canning and preserving myself; I just don’t have the space for everything you need or the space to store anything. However, I did want to find a way to make a good, quick batch of pickles so I could have some on hand when I wanted them. I got myself a good jar and set about looking for a recipe and I found this one from Food and Wine that seemed just right for some homemade dill pickles.

Homemade Dill Pickles

1 1/2 cups distilled white vinegar

1/4 cup granulated sugar

4 teaspoons kosher salt

1 teaspoon mustard seeds

1 teaspoon coriander seeds

3/4 teaspoon dill seeds

2 cups hot water

2 pounds Kirby cucumbers, sliced 1/4 inch thick or sliced into spears

3/4 cup coarsely chopped fresh dill

3 garlic cloves, coarsely chopped

In a large, heat-proof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and stir the mixture until the sugar and salt are dissolved. Let the brine cool.

In a large bowl, toss the cucumbers with the fresh dill and the garlic. Place the cucumbers, dill and garlic into a jar with a tight seal or leave them in the large bowl. Pour the brine over the cucumbers and turn to coat the cucumbers (if they are in the bowl; if you have them in the jar they are fine as is). If you are using a bowl, place a small plate over the cucumbers to keep them submerged in the bowl, then cover the bowl with plastic wrap. If you have the pickles in a jar, close the jar tightly. Refrigerate the pickles overnight, stirring once or twice. Serve cold.

When I first looked at the recipe I was skeptical that I would be able to get good flavor out of pickles with such an easy recipe and with them just sitting overnight, but boy I was wrong. These pickles have fantastic flavor that they pick up from all of the spices, the fresh dill and the garlic. If you like garlic with your pickles these are ideal because the flavor is there without completing overpowering the pickles. If you really like garlic you could always add a few more chopped cloves to the mix, but  I thought they were perfect as is. I have been making these pretty consistently for a couple of months now and once you have all of the ingredients on hand the only cost of making them is buying the pickles. I get a package of 6 Kirby cucumbers for $2.50 and it makes lots of pickle spears that last me for weeks, so the cost savings is pretty good in my opinion. These pickles are perfect to go with any type of sandwich or a burger and will be great for picnics, barbecues or any party. I brought a jar with me to the Outer Banks a few weeks ago and every ate them up. It’s definitely worth the little bit of time it takes to make them.

That’s all I have for today. Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!

IMG_0535

 

Tags: , , , , ,

A Honey of a Wing Recipe – Honey Mustard Chicken Wings

I have a real affinity for chicken wings. Whether you have them as an appetizer or as your entrée for a meal they can be perfect. I like to try all different types of wings and sample them in different places when we go out to eat. While I may not like them fiery hot like some people do, I do like them with some heat sometimes. Sean, on the other hand, is not a big fan of spicy hot wings or even wings that are medium hot so when I make them for just the two of us when Michelle is away, I usually have to find another way to cook them. I have tried barbecued wings and teriyaki wings in the past, but this time I thought some nice honey mustard wings would be a good compromise for the both of us. We get a little bit of heat for me, the sweetness for him, and we are both happy. I came across this recipe from Food52 for honey mustard chicken wings and it seemed simple to make, so I thought I would give it a try.

Honey Mustard Chicken Wings

pounds chicken wings, separated into drumettes and flats

Salt and pepper

Cooking spray

tablespoons butter

2/3 cup honey

1/2 cup Dijon mustard

tablespoons bourbon

tablespoons soy sauce

teaspoon Sriracha (add more for extra spice)

scallions, thinly sliced

Preheat the oven to 400 degrees. Line the bottom of a rimmed cookie sheet with aluminum foil for easy cleanup. Put a cooling rack (usually used for cakes and cookies) onto the cookie sheet. This allows the heat to circulate better and helps the wings to develop a crispy skin. Lay the chicken wings out on the rack and season them with a bit of salt and pepper and a quick spray of cooking oil.

Put the wings into the oven, cook for about 20 minutes, flip them over, and cook the wings for another 20 minutes. Turn on the broiler and cook the wings another 5 minutes on each side. This will give them a nice, rich brown color and crispy skin. Keep an eye on them so that they don’t burn.

Return the oven to 400 degrees. In a medium-sized saucepan, combine the butter, honey, mustard, bourbon, soy sauce and Sriracha. Simmer the mixture for just 2 to 3 minutes so that all the flavors come together. Brush the chicken wings with the sauce and put them back in the oven for about 5 to 8 minutes. Flip the wings over, brush them with more sauce, and cook them for another 5 to 8 minutes. The chicken should be pulling away from the bones and the sauce should have a great glaze going. Serve the wings garnished with scallions and additional sauce on the side.

The honey really shines through in this recipe. It seemed like a lot to me when I was making the recipe, but the sauce was not as sweet as I had worried about. The combination of the Dijon mustard, bourbon and soy sauce really help to set it off and the hot sauce gave the wings just that hint of heat that I liked and Sean did not even notice. He remarked to me several times that I needed to remember this recipe and make them again as he really liked them. He even had the leftovers for lunch the next day to polish them off. It is a great alternative for wings for those that may not like hot or Buffalo-style wings.

That’s all I have for today. Check back next time for another recipe. I will be vacationing in the Outer Banks starting tomorrow through next Sunday the 24th so I’ll be posting some links to other sites for recipes you might like. Until the next time, enjoy the rest of your day and enjoy your meal!

IMG_0482

 
1 Comment

Posted by on July 16, 2016 in Appetizers, Cooking, Dinner, Poultry, Sauce, Snacks

 

Tags: , , , , , ,

Decadent, Delightful and Delicious – White Chocolate Raspberry Cupcakes with Raspberry Buttercream

I am not much of a baker myself but I do like to try to make things every now and then beyond the pies that I make. That being said, there are people I know that are much better at baking and do things a lot more extravagant than I can do. It has to be a recipe that really interests me for me to want to venture over to the baking side and make things, but it does happen now and then. That is what happened when I saw this recipe from Williams-Sonoma for white chocolate raspberry cupcakes with a raspberry butter cream. They just looked too good not to try to when I looked over the recipe it looked like something that I could actually make a pretty good go of without trouble. I actually combined this recipe with a recipe I saw for raspberry buttercream because I wanted to have a more predominant color to the frosting.

White Chocolate Raspberry Cupcakes with Raspberry Buttercream

For the cupcakes:

2 cups (10 oz./315 g) all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (4 oz./125 g) unsalted butter, at room temperature

1 cup (8 oz./250 g) granulated sugar

3 large egg whites, at room temperature

1/2 cup (4 fl. oz./125 ml) milk, at room temperature

2 oz. (60 g) white chocolate, chopped and melted

1 container (6 oz./185 g) fresh raspberries

For the raspberry buttercream:

1 cup fresh raspberries

½ cup butter, softened

2 cups powdered sugar

Chunk of white chocolate, for shaving (optional)

Preheat an oven to 350 degrees. Line 12 standard muffin cups with paper liners.

To make the cupcakes, in a large bowl, whisk together the flour, baking powder and salt.Using an electric mixer, beat together the butter and sugar on medium speed until the mixture is light and fluffy, about 3 to 5 minutes. Add the egg whites and beat until they are blended, scraping down the bowl as needed. Add the flour mixture in 3 additions alternately with the milk in 2 additions, starting and ending with the flour mixture. Beat the mixture just until it is combined. Stir in the white chocolate just until it is blended, then gently fold in the raspberries. Spoon the batter into the prepared muffin cups, dividing the batter evenly among the cups.

Bake the cupcakes until they are puffed and light golden and the center springs back slightly when touched, about 25 minutes. Let the cupcakes cool completely on a wire rack, about 30 minutes.

To make the raspberry buttercream, add  the raspberries to a food processor. Pulse the raspberries  until they become a thick sauce. Push the raspberry puree through a sieve to extract the juice and get rid of the seeds. Set the raspberry sauce aside.

In a stand mixer with the paddle attachment, cream the butter on high for about 2-3 minutes to get a creamy fluffy texture. Add in the powdered sugar and raspberry sauce on low-speed until they are combined. If the frosting is too runny add more powdered sugar. If it is too thick add some milk.

Spoon the buttercream into a pastry bag fitted with a star tip and pipe the buttercream onto the cooled cupcakes. Shave curls from the chunk of white chocolate and sprinkle over the cupcakes if desired or top with a fresh raspberry, if desired.

The cupcakes can be stored on the counter at room temperature for a day or two and in the refrigerator for up to 5 days.

I admit it was a bit of work to get the raspberry sauce through a sieve to get all of the seeds out but the hard work is well worth it to give you a smooth raspberry sauce for the frosting. These cupcakes are very tasty, with the raspberry and white chocolate shining through. If you prefer to have cupcakes without a whole raspberry inside, you could certainly take the whole raspberries and make a sauce from them and then pipe it into the center of the cupcakes so you get the raspberry flavor without the whole raspberry in there, but I liked it with the raspberry inside. I think they came out well and tasted better being in the refrigerator where the buttercream firmed up and had a great texture. This makes a great summer dessert as an alternative to making a cake or pie.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

IMG_0356

 

 

Tags: , , , , , , ,

Super Bowl Snacks : Food Network

The big game is next weekend and even if you only watch to see what the latest commercials are going to be or to see the halftime show, you want to make sure you have plenty of great snacks on hand. Whether you need snacks for just yourself and your family or are having a big party for the game, Food Network has put together some recipes for great snacks to enjoy. Check it out!

Source: Super Bowl Snacks : Food Network

 

Tags: , , , , , , , ,

28 Breakfast Pastry Recipes – Bon Appétit

It’s early, it’s the weekend and you may be looking for something to have for breakfast. There’s not much better than having a nice warm pastry fresh from your own oven to enjoy with your coffee or tea. Bon Appetit has 28 great breakfast pastry recipes for you to try that are perfect for breakfasts, snacks, desserts or just any time you feel like having one. Check it out!

Source: 28 Breakfast Pastry Recipes – Bon Appétit

 

Tags: , , , , , , , , ,

Bar Snacks | Food & Wine

It’s New Year’s Day! Happy New Year to everyone and I hope 2016 brings you great joy and prosperity. To get the New Year started (particularly if you have a weekend planned of parties or football watching) there is nothing better than having a great selection of bar snacks for you and your guests. Food & Wine has put together a fantastic selection of bar snack ideas that are easy to make and delicious so you can enjoy the party, the game or just a great snack of your own. Check it out!

Source: Bar Snacks | Food & Wine

 

Tags: , , , , , ,

 
Authentic Autograph Source

The source for all of your authentic autograph needs! From autographs to supplies, we have it all located in one convenient place at a great price!

Jennifer Probst

a little bit naughty a little bit nice

Laissez Faire

Letting Life Lead

%d bloggers like this: