With Kelly the Kitchen Kop’s simple recipe you just stir a few ingredients together and you’ve got a great tangy pretzel dip for regular pretzels, or even better, for soft pretzels!
Our Meatless Friday guest chef, cookbook author Laurie McNamara, shares her recipe for Tomato, Spinach, and Parmesan Baked Eggs.
Jeff Young wonders why this dish is named “Barbecued Shrimp” since no barbecue is involved–but he assures us that it’s delicious regardless of its name! Bon appetit!
Kelly the Kitchen Kop came up with a copycat recipe for one of her FAVORITE sandwiches that she just can’t stay out of once they’re made.
Veronica Gantley suggests that you serve a slice of this moist Cinnamon Raisin Coffee Cake, studded with raisins and walnuts, at your next brunch. Your coffee will thank you!
The start of school and fall sports might mean your family is eating in split shifts, or on the run, but these yummy pizza-flavored sandwiches will keep everyone happy no matter where dinner might be. Barbara Stein shares a sandwich recipe that helps use up those garden tomatoes and is ready in a flash.
It’s easy to let yourself become lazy when following a healthier lifestyle, don’t you think? At first you’re all gung-ho and you get your family on a better track, but over time you slip in small areas here and there. Kelly the Kitchen Kop shares her plan to get back on top of things again!