OK so while I’m on a panini kick, using my empty-pot-with-canned-beans method (see last post)… I gave into an odd craving for Thanksgiving food in the middle of Spring and made an all-in-one sandwich. You can use canned cranberry jelly if fresh cranberries aren’t available this time of year to make your own cranberry chutney. …
This recipe is based on one from an Ina Garten cookbook that uses raisins and apricot preserves instead of my substituted cranberries and apple jelly. But since there are pieces of fruit in preserves you have to purée it first which is a hassle, and apple jelly (smooth texture already) is also cheaper. This is…
Chicken salad is an easy dish to make, especially if the chicken is already cooked for you! In this recipe, I take a bit of help from the supermarket in the form of a ready-to-eat rotisserie chicken. The chicken is already seasoned, the meat is very tender, and best of all, it saves me the…
Full of pumpkin flavor, tangy cranberries, and crunchy pecans… hello autumn! 1 egg 1/4 cup oil 1/4 water 2/3 c pumpkin puree 1/2 c sugar 1 1/4 c flour 1/2 t each of salt, nutmeg, cinnamon 2/3 t baking soda 1/4 c each of chopped pecans and dried cranberries Preheat oven to 350°F. Grease or…
Wonderfully Made 