This Pumpkin Bread with Cream Cheese Filling is here to make all you pumpkin lovers extremely happy. It’s moist, and not overly sweet, with the most decadent cream cheese swirl running through it.
This Boston Market Meatloaf (Copycat Recipe) tastes just like they make at Boston Market – It’s kicked up with a barbeque ketchup sauce that tastes so amazing!
I’m on a definite comfort food kick this week. First was this yummy Instant Pot Mac and Cheese, then Tomato Bisque Soup, and now Meatloaf. Continue Reading “Boston Market Meatloaf – Top Secret Recipe (Copycat Recipe) + VIDEO”
Crab Deviled Eggs are an eay, delicious variation of the classic recipe. It’s like your favorite California Roll in deviled egg form. The creamy yolks are combined with wasabi for a spicy kick, then they’re topped with crab, avocado and cucumber.
PS – For the easiest to peel eggs, try out these Instant Pot Hard Boiled Eggs. Continue Reading “Crab Deviled Eggs // “California Roll” Style”
This delicious Hot Toddy recipe is perfect for chilly weather. Learn several variations on how to make a hot toddy – with tea, apple cider, brandy, bourbon, or rum.
Right up there with my other favorite warm drinks like Mulled Cider and Mulled Wine is a classic hot toddy. Give me a warm blanket, a good movie on TV and a mug of this and I’m a happy girl.
This summer I shared with you a post on how to make homemade sun dried tomatoes. And while you don’t need to make your own to make this recipe, I’ve had lots on my hands, so I’ve been brainstorming more and more recipes on what to do with a jar of sun dried tomatoes. The first recipe I shared was for this Creamy Sun Dried Tomato Pasta. And today I’m back with another recipe for pesto, that can be swirled into a bowl of warm pasta, or put to use in so many other ways.
These Stuffed Artichoke Hearts take all the work out of actually stuffing an artichoke. Canned artichoke hearts are arranged in a dish and topped with a “stuffing” of breadcrumbs, parmesan cheese, and garlic.